by ness | Nov 4, 2014 | Main Dishes, Pasta, Rice, & Grains, Sides, Vegan, Vegetarian
How often do you try something new? Like new new? We all get stuck in our day to day routines and dare I say, ruts. I’m guilty of just grabbing the same-ish groceries week after week and making my same go-to meals or going out to dinner at my usual spots and ordering my favourite thing.
It had been a while since I actually tried something that tasted new. And then, I went for Middle Eastern food and tried mujaddara, rice with lentils and caramelized onions, and my tastebuds woke right up. They went ‘ZING. That’s new’ and you know what? I really liked it. I mean LOVED it. And then I became a little obsessed with figuring out how to make it so I could eat it all the time.
Mujaddara spices: allspice, cumin seeds, ground cumin, garlic powder, cinnamon stick, cayenne, black peppercorns
Somehow in a span of a couple of weeks, this dish has become my new favourite comfort food. It has a lot of winning qualities that I look for, like being naturally gluten-free, healthy, flavourful, and easy to make. It’s got this amazing blend of warm earthy spices blended in carb-y good rice, and protein-packed lentils for a complete meal. And can we discuss the merits of fried onions for a minute? Caramelized onions make EVERYTHING taste better. It’s universal. From French onion soup to biryani, those brown, slow-cooked, flavour-packed onions are definitely a thing. My mom always told me that was the secret to delicious food, and my mama knows what’s up. Just be patient and don’t rush the cooking of the onions. You need to get them deep, dark golden brown but not burnt. Trust me, it’s worth every minute.
Lebanese Rice with Lentils and Caramelized Onions (Mujaddara)
Oh yeah, this dish is also vegan and dirt cheap to make. Gluten-free grocery shopping can cost a pretty penny so meals like this can really help offset those $8 loaves of bread and $9 bags of cereal. Seriously, a little rice and a few lentils go a long way. I like to have this dish with a green salad on the side and/or with grilled vegetables and some yogurt raita on the side. I made this over the weekend and will be enjoying throughout the week. I’m not a huge meat eater but my hubby D definitely likes meat and he said this dish was so tasty that he didn’t miss the meat at all. That’s kind of a big deal.
Fun wikipedia fact: mujaddara is the Arabic word for “pockmarked” because the lentils among the rice resemble pockmarks. Sometimes the ‘ugliest’ food is also the tastiest.
Lebanese Rice with Lentils and Caramelized Onions (Mujaddara)
It had been a while since I actually tried something that tasted new. And then, I went for Middle Eastern food and tried mujaddara, rice with lentils and caramelized onions, and my tastebuds woke right up. They went 'ZING. That's new' and you know what? I really liked it. I mean LOVED it. And then I became a little obsessed with figuring out how to make it so I could eat it all the time. Adapted from Aarti Sequeira
Course: Main Course, Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, nut-free, pasta, rice & grains, soy-free, yeast-free
Servings: 4
Author: ness
- 1 cup brown lentils (rinsed and debris removed)
- 3 onions thinly sliced
- ½ cup olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 1 teaspoon ground cumin
- ½ teaspoon allspice
- 1 teaspoon garlic powder
- ½ teaspoon cayenne powder
- 1 stick of cinnamon (about 3”)
- 1 ¼ cup basmati rice
- 2 ½ cups water
- Sea salt
- Chopped parsley and lemon to serve
Add lentils to a small pot and cover with about one inch of cold water. Bring to a boil and reduce to simmer and cook for about 20 minutes, covered. Lentils should be cooked, slightly firm and not mushy. Drain and set aside.
Meanwhile, heat a heavy bottomed pot or dutch oven over medium-high heat. Add oil and let warm slightly. Add cumin seeds and black peppercorns and fry for about 1 minute or until fragrant. Add onions, one teaspoon of salt, and stir to combine. Keep cooking and stir with a wooden spoon occasionally until onions are deeply browned and caramelized, about 25 minutes or so. Don’t rush this part and be careful not to burn the onions. Make sure to stir and scrape browned bits off the bottom of the pan. If onions stick, add a teaspoon of water and stir.
Once onions are browned, remove half the onions and set aside. Add ground cumin, allspice, garlic powder, cinnamon stick, and cayenne and stir, cook for about 1 minute. Add basmati rice and gently stir to coat with onion mixture, about 1 more minute being careful not to break the rice. Add water, lentils, 1 and ½ teaspoons salt and bring to boil. Reduce heat to low and simmer uncovered for 9 minutes. Remove from heat and keep covered for 15 minutes, letting residual heat continue to cook rice. The water should be completely absorbed and rice should be tender.
When ready to serve, gently stir rice and lentils together. Garnish with reserved onions and parsley. Serve with yogurt raita and a squeeze of lemon.
by ness | Oct 17, 2014 | Asian, Poultry, Snacks & Appetizers
I have a confession – I’m a closet chicken wing eater. That’s right, I only eat chicken wings in the privacy of my own home. All that finger-licking and lip-smacking is just not for the public to witness. What can I say? I am just not comfortable in that state of messiness in public so I guess you could say I’m a priss. But in the privacy of my own home, it’s sleeves up and hands in and I go to town like no one is looking because well, no one is looking.
The benefit of eating wings at home is I can ensure that the wings are gluten-free and as spicy as I would like. Also, these wings are baked instead of fried so that saves quite a few calories and takes a bit of pressure off the arteries and skinny jeans. And with a little parchment paper, there is almost no clean up required. Wings at home = winning.
These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party. If you have kiddies eating, I would probably omit the hot sauce, but otherwise, you can add more or less to suit your tastebuds. I like them with a touch of heat but not suicide/armageddon/demon style that pubs do.
I must have made these wings about three times in two weeks, trying to perfect the cooking times and marinade. D was a huge fan of them and declared them ‘blog-able’ after his first try. You may have to fiddle around with the baking times depending on the size of your wings and the heat of your oven. I made these in my toaster oven and they cooked much faster. Just keep an eye on them. Then, get ready to go to town on these wings. It’s like that saying ‘dance like no one is looking’ except applied to eating delicious wings in the privacy of your own home. Giddyup.
Sweet and Spicy Asian Chicken Wings
These wings are perfect for weeknight entertaining which is when I last made these or for your next Super Bowl type party.
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Diet: Gluten Free
Keyword: chicken, nut-free, poultry, spicy
Author: ness
- 1 pound chicken wings
- 1 tablespoons canola oil or gluten-free oil cooking spray
- 1 tablespoon gluten-free hoisin sauce (I use Premier Japan brand)
- 1 tablespoon gluten-free sweet chile sauce (I use Thai Kitchen)
- 1 tablespoon brown sugar
- 2 tablespoons gluten-free tamari soy sauce (I use San-J)
- 1 teaspoon white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gluten-free hot sauce (Organicville Sriracha)
- 1/2 teaspoon ground ginger
- 1 teaspoon chopped garlic
Garnish:
- sesame seeds (sliced green onions, chopped cilantro, chile powder (optional))
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spread chicken wings in an even layer. Brush chicken wings with canola oil or spray with cooking spray. Bake for 30 minutes or until chicken wings are lightly golden brown.
Meanwhile, whisk remaining ingredients (everything but the garnish) together in a small bowl. Remove baking dish from oven and turn chicken wings over. Using a pastry brush, brush wings with a generous layer of the wing sauce. Return to oven and bake for 10 minutes.
Remove from oven and turn chicken wings over again and brush with remaining wing sauce. Bake until sauce gets bubbly and starts to turn very brown and caramelized, about 10 to 15 more minutes. Remove from oven and serve chicken wings garnished with sesame seeds, sliced green onions, chopped cilantro and chile powder for extra heat (optional).
For extra crispy wings, turn oven to broil and bake chicken wings for an additional minute or two or until very crispy and golden brown. Make sure to watch closely as they will burn pretty quickly. Seriously, do not look away.
by ness | Sep 2, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian
I love vegetables. Always have. When I was little, I watched commercials with kids hating brussels sprouts and broccoli unless they were covered in cheese sauce and it was super weird to me. My sister and I would fight over the last mushroom or baby corn in our stir fry. My veg loving probably stems from my Chinese upbringing where we ate a ton of vegetables – they were a big part of our meals and often times my favourite part. That being said, it’s taken me years to really love salad.
I was like those broccoli-hating commercial kids when it came to salad. As a kid, most of the salads I ate were basic lettuce covered in ranch, Catalina, or Thousand Island dressing. So bland, boring and leafy. The only salads that I really liked were Caesar salad or macaroni salad (which isn’t actually a real salad). But all that changed when I moved to Scottsdale Arizona, the land of amazing salads.
Arizona is probably more well-known for their golf courses, the Grand Canyon and dry heat, but their salad situation is great. On my first trip there, I had a seared tuna and avocado salad in an Asian dressing and it was the perfect balance of fresh ingredients, flavours, and textures. It was so good. And that was when I fell in love with salads and Scottsdale.
Okay so maybe I’m being a bit dramatic, but that salad was really great. And almost every salad I ordered in Arizona from that day forward was pretty great too. Like everywhere. From family restaurants to upscale spots to local chains. Once we moved down there, I took full advantage of this salad mania and experimented at home with fresh produce from a local farmer’s market.
This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Summer Corn Salad
This summer corn salad is my ode to Scottsdale because this salad is all about fresh seasonal ingredients and is satisfying, refreshing and bursting with flavour. It tastes just like summer and is the perfect addition to any BBQ, as a packed lunch or for a picnic. Salads are awesome.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: corn, dairy-free, egg-free, fast, gluten-free, kid-friendly, nut-free, tomato, vegetables
Servings: 8 side salads
Author: ness
Salad Ingredients:
- 6 ears fresh corn (husk removed)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/4 red onion (sliced)
- 1/4 cup fresh parsley (chopped)
Dressing Ingredients:
- 1 teaspoon finely chopped garlic
- 2 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Bring a large pot of water to boil. Add corn to boiling water and simmer for 5 minutes. Remove from hot water and allow to cool. Hold the cooled corn on the cob over a cutting board and cut corn kernels off the cob in strips using a knife. Add the remaining salad ingredients.
In a small bowl, add dressing ingredients except salt and pepper to a small bowl and whisk together. Add salt and pepper to taste. Add dressing to salad ingredients and toss to combine and serve.
This would make a great entree with some grilled salmon, chicken, or steak.
by ness | Aug 8, 2014 | Reviews
There’s a new spot in my neighbourhood and no I’m not talking about that cool Mexican, rustic Italian, trendy tapas or burger spot. Instead it’s exactly what the neighbourhood was really missing – a gourmet food spot that EVERYONE can shop at, regardless of food allergies. Feast opened up earlier this summer in Trinity Bellwoods Park with an assortment of prepared and frozen foods, pantry items and baked goodies. Bonus: they’re all free from the most common food allergies of wheat, dairy, soy, eggs, peanuts, tree nuts, fish, and shellfish.
Located right across from the park, it’s the perfect shop to cater to the Trinity Bellwoods set. You can pop in and pick up a gourmet pocket pie (more on that later), a frozen avocado popsicle, or a loaf of bread for the week. A little bit grocery, a little bit bakery, and a lot awesome.
It’s a bright and sunny spot with a bakery counter that just lures you right in. If you’ve got multiple food allergies, it’s can be a bit tricky to find gluten-free treats. Gluten-free treats always seems to have some eggs, nuts and/or dairy but not here at Feast. They make their treats on site in their in-house gluten-free kitchen and favour ingredients that are local, organic, and non-GMO. So not only gluten-free and allergen-free, but practically guilt-free too. 
I tried some of those coconut milk caramels ($2 each). There are two kinds to choose from: Tropical, chewy, delightful, pineapple topped with a sprinkle of smoked sea salt; and Chocolate Krispies made with raw organic cacao nibs and crispy rice cereal. Very tasty. I also got one of the ‘On top of Coconut Mountain’ donuts (top right) and it was moist and decadent ($3.50).
Beyond the bakery, there’s a nice selection of pantry items to stock your kitchen. Goodies include lots of options for dried and frozen pasta, baking mixes, jams and more. Manager Liz told me that it’s a collection of the owner’s favourite things so they recommend everything personally. Their freezer is also stocked with more pasta, and their best-selling avocado popsicles.
Their signature items are their pocket pies which are moist, flaky, and yes, gluten-free. They have a few varieties to choose from including jerk chicken, beef, and vegan curried black bean ($5 – $7 each). I tried the jerk chicken and I really liked the pastry and the filling was moist and not too spicy, though I like my jerk with more heat. Manager Liz mentioned that they’ve already got a strong pocket pie following, a pocket pie posse if you will, who shop weekly and some daily. 
And finally they have lots of gluten-free bread to choose from in varieties that are harder to find like pumpernickel, buns, and my fave gluten-free bagels from Kinnickinick. So if you’re in the west side of Toronto, have food allergies, or just like gourmet food, stop by Feast and feast on some deliciousness. I’m all about supporting local businesses that have a great vision and positive vibes, offering great gluten-free, allergen-free goodies for all to enjoy.
Feast is located at 881 Queen Street W. Toronto, ON M6J 1G5 right across from Trinity Bellwoods Park
by ness | Jul 12, 2014 | Fish & Seafood, Indian, Main Dishes
It’s summer and I haven’t been doing as much cooking as normal. There are too many patios to visit, friends to see, and outdoor fun times to be had that I’m really making salad and fast suppers for the most part. This dish is a great meal because it’s pretty fast to whip up, is full of flavour and satisfying yet light.
Kedgeree is a UK dish that goes back to the colonial days in India and is typically had for breakfast. Traditionally, it’s made with smoked white fish instead of fresh, which I’m sure is extra tasty. My fish store didn’t have any on hand so I improvised with fresh fish. Also, kedgeree often includes chopped boiled eggs but my version here is egg-less as I have a weird phobia of eggs unless they are scrambled. I’ve swapped dried currents for raisins as I also have a weird aversion to grapes, including dried ones.
The spices and ingredients for this dish are simple but pack in a lot of flavour. The fish was gently boiled in water with lemon and bay leaf – super easy and happened in tandem while the rice is cooking. You can also use any flaky white fish or smoked trout if you like. I used pickerel here, but cod would be great too.
Once you’ve assembled the rice and flaked fish, you can garnish with all the traditional fixings including nuts, raisins, chutney, fresh lime, and lemon wedges. I really love the toasted cinnamon pumpkin seeds that I added here as they gave a great salty crunch to the rice. Sweet, salty, crunchy, flavourful rice – way easy, way tasty.
Kedgeree - Indian Spiced Rice with Fish
Kedgeree is a UK dish that goes back to the colonial days in India and is typically had for breakfast. The spices and ingredients for this dish are simple but pack in a lot of flavour. Adapted from Living and Eating by John Pawson and Annie Bell, Jamie Oliver)
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Keyword: corn-free, dairy-free, egg-free, fish & seafood, gluten-free, nut-free, pasta, rice & grains, rice, soy-free
Servings: 4
Author: ness
- 2 tablespoons butter or canola oil
- 1 medium onion diced
- 1 thumb sized piece of ginger (minced)
- 2 cloves garlic (minced)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 ¼ cup basmati rice
- 1 pound firm white fish such as cod (pickerel)
- 1 lemon
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons chopped fresh coriander
- Dried currants and lime wedges to serve (optional)
- 1 teaspoon coarse sea salt
- Salted Pumpkin Seeds
- 2 tablespoons pumpkin seeds
- 1 teaspoon canola oil
- Ground cinnamon
- Ground chili (optional)
- Coarse sea salt
Heat a large heavy bottomed pot on medium-high heat. Add butter or canola oil and add onion, ginger and garlic and cook for about 5 minutes or until onions are translucent and slightly golden, stirring occasionally. Add ground coriander, cumin, turmeric and basmati rice. Stir so all ingredients are combined and cook 2 more minutes.
Add 2 cups of water and stir, scraping any brown bits off the bottom of the pot with a wooden spoon. Bring to a boil and reduce heat to simmer and cook covered for 9 minutes. Remove from heat and add peas. Cover and allow steam to continue to cook rice and warm peas for 15 minutes.
Meanwhile, add fish, 3 slices of lemon and bay leaf to a sauce pan. Add enough water to just cover and bring to simmer and cook for about 6 to 8 minutes or until fish is cooked and flaky. Remove fish from cooking liquid and allow to cool slightly. Using two forks, flake the fish apart.
In a small frying pan on medium high heat, add oil, pumpkin seeds and a pinch of cinnamon, chili powder, and salt. Gently stir pumpkin seeds so they don’t burn. Remove from heat after a couple of minutes or when they are slightly browned.
Assemble kedgeree. Add fish and chopped coriander to rice, salt, and stir to combine. Adjust seasonings and garnish with a sprinkle of chili powder (optional), fresh coriander, pumpkin seeds and dried currants.
Adapted from Living and Eating by John Pawson and Annie Bell, Jamie Oliver.
