Category Archives: Baking

Chicken Pot Pie

Lately, I’ve been dreaming of autumn; I can’t help it. I’m ready for cold weather, crispy leaves and boots! To ease the waiting, I decided to make a chicken pot pie today –I just pulled it out of the oven! Pillsbury recently came out with a series of GF dough. You can get cookie dough, pizza dough and pie dough. Unfortunately I can’t have the cookie dough or the pizza dough because of my milk + egg allergy…but I can have the pie dough! Hallelujah.

Recipe adapted from Pillsbury

**Before we get started I bought a whole chicken, stuffed it with vegetables and cooked it in my slow cooker on high for five hours. Then I shredded the chicken and set it aside, but the skin and bones went back into my slow cooker and I cooked it on low for six hours to make chicken broth. If you do this you will have enough chicken broth and chicken for two chicken pot pies!**

Heat oven at 425F

1/3 cup of DF butter

1/3 cup chopped onion

1/3 cup Trader Joe’s GF flour

1/2 tsp salt

1/4 tsp pepper

1 3/4 chicken broth

1/2 cup milk (I used soy and it worked beautifully)

2 1/2 cups shredded chicken

2 cups frozen vegetables (thawed)

Pillsbury GF dough

In a saucepan melt butter, add onion and stir. Add flour, salt + pepper. Add broth + milk and stir until bubbly and thickened. Stir in chicken + vegetables. Prepare dough according to package. Spoon misture into crust. I used a floral cookie cutter for the top crust! Bake for 30-40 minutes.

**My edges were browning significantly 10 minutes into baking, so I wrapped the edges in foil for the remainder of the time.**

Mmm. It was delicious. Stephen told me this is his favourite thing to eat. #housewifescore Enjoy!

xo, Amber

 

Goat Cheese Stuffed Salmon

Stephen Here! It’s time to cook some yummy, yummy food. I wanted to do something special for our dating anniversary so I asked Amber out to dinner (lame), she wanted to stay in (awesome), so I surprised her with some fresh ingredients and cooked some yummy salmon.

Warning: I had suicidal thoughts after I finished my plate because I wanted it to be my last meal.

I accidentally took a bite out of mine while I was making it.

So go to the store and pick up some awesome ingredients, everything can be picked up in one location if you stop by any medium grade grocery (I went to Harris Teeter). Go to the back where the man in the white hat asks you what you want and exclaim, “Two of your finest salmon please!”. Make sure they are fresh, and make sure they have shiny skin just like they popped out of the ocean. Next grab some spinach leaves (I used kale and it worked), goat cheese, a lemon, sea salt, and pepper. Hop over to the herb section and grab some tarragon (this is more important than you think) and while you’re there turn around and grab a shallot (near the onion section, looks like an onion, do not get an onion, get a shallot). Finally, a nice bottle of wine. You might naturally grab a pinot grigio but call me crazy, I grabbed a yummy full bodied red.

Now run home bypassing all fast food restaurants. To emphasize, do not stop at Cook Out.

Throw two pans on the stovetop and immediately start cooking the salmon skin side down on medium heat. Make sure to put a little olive oil in your pan before you start. Salt and pepper on top. Next while that’s going, we’re going to make some yummy sauce. First though, take a break and pour some wine for yourself so you can drink it while you cook. Note: This is very important.

Next pour some wine into the empty sauce pan, add some spinach leaves, and put it on low heat. Chop up your shallot and tarragon into very small pieces (until your arm hates you) and pop that into your magical mixture.

Keep an eye on the salmon, it’s probably just starting to change color. Now would be a good time to squeeze some lemon juice on the salmon. Put the rest of the lemon juice in the other pan. Check the bottom skin, it’s going to turn black. Let it burn and get crispy. Don’t flip the salmon, you will ruin things. As soon as your salmon has turned into a nice salmony color take them out of the pan and while it’s laying flat, remove the skin with a knife. It should separate easily.

Cut into the thickest part of the fish with your knife and make a nice little pocket to stuff in some goat cheese. Cram as much as you can fit in there without tearing the fish :)

Stuff, stuff!

Okay you’re done! On the plate, remove the spinach from the pan and place the soaked leaves in the center. Now put your delicious goat cheesy salmon on top and pour on the magical mix.

Okay, I’m hungry now… going to the store.

Avocado & Shrimp Salad

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I have a delicious salad recipe to share with you today! Avocado’s are so healthy and good for you. I try to mix them in with whatever I’m cooking when I can. I was inspired by these avocado recipes, but added red and orange pepper’s because I didn’t have pineapple on hand.

2 ripe avocado’s
8oz peeled, cooked small shrimp
1/2 red onion
1 red pepper
1 orange pepper
lettuce
goat cheese

I also made our salad dressing –come to think about it I never buy dressing. I use goat cheese, olive oil, salt & pepper. I usually mix two tablespoons of goat cheese, one and half tablespoons of olive oil and a bit of salt and pepper -heat it in the microwave for a few seconds and then mix it up.

mmm… it’s so good! Did you know that avocado’s promote eye health, lower cholesterol and is the best fruit source of vitamin E?

Cheers,
Amber

London Fog

When I was at Liberty I discovered the London fog at Starbucks. It’s still one of my favourite drinks, although they now call it an Earl Grey Latte. I usually make mine with vanilla almond milk, but today I made it with vanilla soy milk –it’s still delicious! I made this little video for fun, I hope you enjoy it!

You will need your choice of milk, earl grey tea (Twinings is my favourite!) and hot water. I don’t like my tea too sweet, but you can add honey or sugar if you’d like! Boil some water and steep your tea for a bit. While your tea is steeping measure one cup of milk and steam it. I usually whisk my milk a bit to make it frothy. Take your tea bag out and add your hot milk, stir and enjoy!

Cheers!

Cookie Dreams

I love cookies.

These cookies were everything I’ve ever wanted in an Amber allergy free cookie. When I found out I was allergic to all sorts of yummy foods, the only thing I mourned was cookies. For almost a year, I’ve been dreaming of a flour, egg, and dairy free cookie. Cookie dreams do come true, thanks to this recipe!

Adapted from Chocolate Covered Katie <— she’s my hero.

3/4 cup rolled oats

1/4 tsp baking soda

1/8 tsp salt

2 tbsp brown sugar or coconut sugar (don’t sub with white)

1 tbsp plus 2 tsp white sugar or evaporated cane juice (I didn’t add this, but Katie suggested adding it when you bake for friends!)

2 tbsp dark chocolate chips

1 tbsp oil or pre-melted margarine

1-2 tbsp milk of choice (start with 1)

I used my blender to mix the first five ingredients, then I mixed in the other stuff and formed little cookies! Place on a greased cookie sheet and bake for six minutes at 375 F. My batch only made eight cookies, so I suggest doubling the recipe. All the cookies are gone, they’re great with afternoon tea!

Happy Baking!

Focaccia Bread

Focaccia bread is probably my favourite bread recipe, its my go to for pizza crust or if I want to make some yummy bread! It’s delicious and surprisingly quick to make as far as bread goes AND it smells wonderful!

Adapted from food.com

Ingredients:

2 3/4 cups all purpose flour

1 teaspoon salt

1 teaspoon white sugar

1 (1/4 ounce) packet active dry yeast. *If you buy your yeast in a jar like me, it’s 2 1/4 teaspoons*

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 dash ground black pepper

1 Tablespoon vegetable oil

1 cup warm water (105-115 degrees)

2 Tablespoons olive oil

2 Tablespoons parmesan cheese

1 1/2 cups mozzarella cheese

**I’m allergic to cheese, so I don’t add it and the bread is still really good!**

 

Let’s get started!

Mix the yeast & water in a small bowl. Let proof for 10 minutes until bubbles begin to form. In a large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil & black pepper. Add the yeast mix & vegetable oil to the dry ingredients and combine. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place for 25 minutes. preheat oven to 425 degrees fahrenheit. Punch dough down, place on greased baking sheet (I use a baking stone). Pat dough into 1/2 inch thick rectangle (I always make a circle #rebel). Use your knuckle to make indentations in the dough about 1/2 inch apart, then prick dough with fork. Brush top with olive oil, then sprinkle with your cheese. Bake for 13-15 minutes until golden brown.

After the bread is done I usually brush it with Earth Balance …yum!

I baked focaccia bread on Saturday to have with brunch. Stephen and I walked to our local farmers market and bought green peppers, tomatoes and spicy sausage!

It’s the simple things in life that make it so sweet.

Cheers friends!