RECIPE ROUNDUP
Good Morning!
First off, Thank you so much for being here. I was so excited when I saw my readership has already increased by 48% this month. Consistency is key, as they say, and having my blogs planned and scheduled for Tuesdays & Thursdays has been so helpful.
I love surfing the net for new recipes! I think we are all pretty bored as we are heading into month 11 of so many restrictions. I'm trying to change things up for the kids but also for myself. Some of my best recipes have been a mix mash of several recipes I've found online or in cookbooks. I also love learning how ingredients complement each other to spark my creations. I thought it would be fun to share and review the recipes I've made over the last few weeks. I'll share my thoughts, how our family liked them and any substitutions I made. If you guys like this blog, I will make it a regular series so, please be sure to let me know in the comments, over on Instagram or via email.
Anyone else on a sourdough journey? It's something I've been watching and researching for a while, but I was thought Gluten-Free sourdough was going to be a waste of my efforts, lol. A Couple Of Celiacs over on Instragam have convinced me otherwise. I've been closely following all her steps, and it looks like I'm on the right track. I'll share more about that next week or the one after. When you are making sourdough, you end up with a lot of discards. I couldn't bear to see any of the pricy flour go to waste, so I tried making biscuits. They turned out okay, not as light and fluffy as I hoped, but the recipe I followed was for regular sourdough discard biscuits and not gluten free. I give this one 6 out of 10. Anthony liked them with a little jam, Kendall said they were okay, and Morgan refused to try them lol. I'm going to try this recipe for a pizza crust later in the week. I have a feeling it will be a 10/10.
Original recipe: Easy Sourdough Biscuits
My substitutions: 2 cups gluten-free all-purpose flour blend in place of 2 cups all-purpose flour.
The best gluten free lemon drizzle cake is the title, and I would have to agree 100%. This cake was moist, lemony, and relatively light, considering it's gluten-free. It tasted like a summer picnic in mid-July. We all loved it, even picky Morgan. I give this one a solid 10/10
Original recipe: The Best Gluten-Free Lemon Drizzle Cake By: The Loopy Whisk
My substitutions: I used a gluten-free flour blend that contained xanthan gum, so I did not add any. I used almond milk in place of regular milk.
Half Baked Harvest is one of my FAVOURITE Instagram accounts! Tieghan is continuously inspiring me to try new ideas, and all her recipes are drool-worthy. If you don't follow her, you need to! Let me know what you think about her studio.
On the weekend, I tried her Salted Tahini Butter Chocolate Chip Cookies. This was my first time cooking with Tahini butter; I can't exactly describe the taste; it's a bit nutty.. kind of. The kids didn't notice any taste and enjoyed these cookies—the first healthy cookie win for everyone in our house. Typically Morgan knows they are healthy and finds some way to critique it. The next day, I found a tiny bit more of a Tahini taste, but I'm the only one who noticed it. I give this one an 8/10 for that reason.
Original recipe: Salted Tahini Butter Chocolate Chip Cookies
My substitutions: Nothing, other than using chocolate chips, next time I'm chopping chocolate for sure.
It was my 36th birthday last week, and I made my cake. Usually, my Mum does it, but because of Covid restrictions, Anthony planned to. I took over because that's what I do, lol. In all honesty, I really enjoyed making my cake; I never really do anything nice for myself and decided to go all out with this one. I made a four-layer cake, my first ever.
I used Peggy's Chocolate Icing from the Fraiche Food, Full Hearts Cookbook. It’s been my favourite since it came out. I’ll share the cake recipe another time.
Anthony got an air fryer for Christmas, and I've been using it non stop. I hate cooking Chicken. It's always overcooked and dry when I do it in the oven or on the store top because I'm paranoid it's undercooked. For this Creamy Coconut Lime Chicken, I cooked the Chicken in the air fryer first. I love coconut milk-based recipes, so they was an easy 10/10 for Anthony, and I. Kendall said it was okay, and Morgan didn't have an opinion but requested I did not make it again, lol.
Original Recipe: Creamy Coconut Lime Chicken
My Substitutions:
Chicken pre-cooked in the air fryer for 15 mins on the Chicken setting.
I did not add chilli flakes.
I used almond milk in place of heavy cream.
I didn't have cilantro.
I added 2 cups of chopped broccoli.
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I had a lot of fun writing this blog post. I hope it gives you some inspiration in the kitchen. If there's a recipe, you love and think we might like, please let me know. I get most of my flours and gluten-free baking supplies from Well.ca You can use my code Tesser10 for $10 off your first order.
Again, I would love to hear what you think about "Recipe Roundups' becoming a monthly series.
Have a great Thursday!
Megan, xo