Thanksgiving and The Easiest Classic Pumpkin Pie Recipe Gluten-free!

 Hello sweet pea's!

It is thanksgiving official here in Canada this Monday the 8th of October!
       

   

From what I have come to understand, Thanksgiving in the U.S.A is waaaaaaaay more serious and intense than here. For us, it's just a nice legal holiday with good food and fam, that we are grateful for; especially as it gives us a 4 day work week in the middle of loverly fall!

 What you need to know about Canadians and how seriously we take ourselves, is pretty much in those pics that I came across on Pinterest. P.S. lemme know your Canadian name. Mine turns out to be Always apologising Canadian bacon! Hahaha, not far off from the truth, if it's turkey bacon.
   

Speaking of yummy noms, you need to know, and try your hand at this delectable recipe for pumpkin pie that has been in my family for since, like, always!
   

        

I posted it a while ago but feel it's a good recipe that deserves a re-post. Those are some pics of some mini pumpkin pies that I made for markets, and special occasions.
My son is a pumpkin pie fiend, so is my brother for that matter. I usually make 4 pumpkin pies. One for each of them, one for our shared dinner, and an extra for those who want to take a slice home.
Yes, it is that good and duper simple.
I make regular 8-9" pies, but you can make them any size you want. Get fancy with the cutters too, it adds some beauty in an easy, simple, lovely way. If you don't need to be gluten-free, by all means use a store bought crust and make the filling. The filling was always gluten-free, just be sure to use pumpkin in a can, NOT canned pumpkin pie filling!

For the crust, I had to get a recipe from another blogger, as my recipes are in boxes, hiding from me in storage, as we had to move in 5 days to get out of our mold infested rental. However, this is a good recipe and behaves really well. I am reposting this from my old blog post here:

I need a gf pie crust and the great Brianna on her, Flippin' Delicious blog, had the answer! I am posting the link down below, I was so happy because it gave the texture I wanted and it saved me much trial and annoying error. I like to make a double batch because as I said, 2-3 pie minimum in my house. I also used a few tablespoons of shortening to replace a bit of the butter, it bakes well this way. The pumpkin pie filling makes enough for 2 pies and they freeze wonderfully. I highly recommend making the crust dough in advance, (double her recipe) chilling it for about 30 minutes before rolling it out between parchment paper, and then placing it in the pie shell, docking it with a fork and baking it for 5 minutes in a 350degree F oven before filling. The reason I bake it for 5 minutes is because I don't want total crust mush. 

Here is the link to the ever cute Flippin' Delicious blog, the recipe for her pie crust, it is perfect for pumpkin pie I tell yah!
http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html
     

CLASSIC GF PUMPKIN PIE:
Makes 2 pies
Oven @ 350 degrees F
You will need a double recipe of the pie crust that is in the link provided above.

Ingredients: 
1 Whole Egg
1 Can Eagle Brand Condensed Milk
1/2 Can of water
1x 500g Pure Pumpkin puree, not pie filling, puree only!
1 1/2 Tbsp Pumpkin pie spice
1 tsp Cinnamon
Pinch of sea salt
2 Prepared pie crusts, no tops.

Method:

-Bake pie shells for 5 minutes, remove from oven and allow to cool.
-In a bowl add pumpkin and spices, salt, egg, and can of condensed milk, whisk together.
-Using the empty can of condensed milk, fill halfway with regular cool water.
-Whisk all ingredients together
-Divide and pour evenly into the prepared pie shells, place pies on large baking tray*.
-Bake in the preheated oven for 45-50 minutes, the filling must be set and not jiggle when taken out of oven.
-Allow to cool and then chill for at least 4 hours before serving.
Serve with whipped cream, ice cream, or if you prefer, here is my recipe for whipped coconut cream.
http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html

Here's the link to the original recipe, if you want to read that post:
http://bienconfitglutenfree.blogspot.com/2016/10/classic-gluten-free-pumpkin-pie.html?m=1

While we celebrate, I do want to take a moment to remember and drop some knowledge, about the truth behind much of what we celebrate. Not trying to leave you with guilt, just feel that it's important to have an awareness. So much is omitted from our history books, it serves those few in positions of power, however, it is our responsibility to keep the truth flowing.
   

Aboriginal people's have always had a rich oral history, it should still be honored and respected today by all of us; as should they.
   

And before anyone thinks I am not aware of all the atrocities committed by Canada on native people's:
   

This post is to create a dialogue and pass on knowledge, it is not for negativity, denials, or anger.
My great-grandmother was native, and the horrid treatment received at the hands of government and people in control is evidenced when one looks at her birth certificate, which I saw. On the line where it states nationality, in French, it was written sauvage. I think it's pretty obvious but for those who need a translation, it states: savage.
Something so untrue, denigrating, and truly more how white people behaved towards our native ancestors.
   

 
Keep learning and growing, it is good for l'esprit!
I hope your day is filled with joy, blessings, and much love. Remember to be grateful for all that God, aka The Great Creator, has bestowed; and share with others.
That was always His intention, any question? Take it up with Jesus' examples.

Take care, be well, love freely...
Chef Kiki

Creamy Whole 30 Chicken Pot Pie (Gluten-free, dairy-free, soy-free)

Good morning lovelies, today is a comfort food 101, Whole 30 recipe. 
I lasted 13 days on the whole 30 journey because of severe allergies/eczema/weight gain-6lbs! I was not so happy with the results & was a bit disappointed in myself, until my wonderful booboo and I talked & figured out a better strategy. I am feeling better, have lost 4 lbs in the last week with extra exercise, modification of diet, and am relieved the symptoms have abated, allowing me to move forward. 
Thank you God for this man in my life & for the opportunity to learn. 
In all of this, I came up with new recipes that I did not have reactions to, were very filling, nourishing, & Paleo/Whole 30 compliant. 
This recipe is definitely a heavier, winter, comfort food meal. I recommend this as a special once-in-a while treat, as most comfort food should be. It's chock full of healthy fats, scrumptious vegetables, protein, & that crunchy, satisfying mouth feel we look for. It's labour intensive, requires a few steps, but is worth the effort. Have fun!
The first recipe is the Kream sauce you will need to make this delightful concoction. 

DAIRY-FREE SAVOURY WHOLE 30 KREAM SAUCE 
Difficulty: Low
Cost Range: Medium to high
Time: Prep-10 mins. (after overnight nut soaking), Assembly-5mins 
Yields: 3-4 Cups depending how much liquid you prefer
Freeze: Beautifully, last 1month

INGREDIENTS:

1/2 Cup raw almonds, soaked overnight & very well rinsed off in cold water. 
1 tsp macadamia nut butter
1 tsp tahini 
2 Tbsp ground white sesame
1 tsp walnut oil
3 Tbsp extra virgin olive oil (good quality) 1 1/2 Tbsp nutritional yeast
1/2 tsp kosher salt
1/2 Cup almond milk unsweetened plain (up to 3/4 cup if you prefer a more liquidy kream sauce, for the pot pie, I prefer thicker for chicken but thinner for beef.) 

METHOD:
In a blender, mix all ingredients & blend until smooth and kreamy. Add a bit of almost milk to smooth out more if needed but only 1 Tbsp at a time. 

Now the Pot pie recipe begins! 

Whole 30 Chicken Pot Pie (Kreamy & Crunchy) 
Difficulty: Medium to High
Cost Range: Medium to High
Time: Prep-45 mins. Bake-20-25mins (golden brown top) 
Yields: 4 Large portions or 6 medium sized ramekins
Freeze: Beautifully, lasts 1 month

Preheat Oven to 350° F

INGREDIENTS :
1 Cup savoury Kream sauce
1 Cup almond milk unsweetened plain
Mix together & reserve (keep to the side) 

INGREDIENTS FOR FILLING MIX PREP :
1/3 Cup organic, peeled, small fine chopped celery (brunoise) 
1/3 Cup organic, peeled, small fine chopped carrot (brunoise) 
1/3 Cup organic, fine chopped onion
1/3 Cup bruised scallion (green spring onion you banged with the heel of the knife) 
1 pkg sliced mushrooms sautéed 
1/3 Cup frozen or fresh green peas
1 Large clove garlic
3 Chard leaves, no stem, chopped
2 Cups cooked chicken, cut into bite size pieces
1 Cup reduced chicken stock
1 tsp arrowroot starch mixed with 3 Tsp water (optional) 
1 tsp poultry seasoning
1/2 tsp ground garlic powder
1/4 tsp fresh thyme
1/4 tsp oregano
1/4 tsp ground bay leaf
1/2 tsp fresh ground black pepper 
1/2 tsp sea salt
1/2 tsp fresh chives

METHOD:
Prepare all your ingredients
In 2 Tbsp olive oil sauté the onions for 1 minute, add the carrots and celery, cook for 3 minutes, stir. Add scallion, cook 1 minute. 
Add stock, cook 2 minutes, making sure to scrape all the nice brown flavourful bits off the bottom of the pan while stirring. Add savoury Kream sauce and cook 2 minutes. 
Add garlic, vegetables and seasonings. Stir and cook 2-3mins. At this point you may add the arrowroot starch if you want a thicker sauce or add a bit more almond milk to thin your sauce a bit. Check for flavour, as you may need to add more kream sauce & seasonings to keep it from becoming watered down. 

CRUMBLE CRUST:
2 Tbsp ground white sesame seeds
1 Cup ground almond meal
1/4 Cup coconut flour
2 Tbsp Arrowroot starch 
1 Tbsp Tapioca starch
1/2 Tbsp nutritional yeast
3 Tbsp extra virgin olive oil 
1 tsp coconut oil
1/2 tsp walnut oil
Mix all dry, add wet, mix together by hand. Yup, get dirty! 
Mixture needs to hold together the way you see in the picture above, it must still be able to crumble though. Not too sticky, not too dry.
Fill your ramekins 3/4 full with your kreamy pot pie filling and then gently cover with the crumble, distributing it evenly over all the pot pies. 
(At this point, I cover them really well & freeze the portions I need to.)
Bake your pot pies in your preheated oven for 25-40 minutes depending how dark and crunchy you like your topping. You must have at least a golden brown. 
Serve with a side salad & share with a loved one. 









Leave your comments below & let me know how this recipe turned out for you!

Take care, be well, love freely...

Peppered Ginger Beef Stir fry & Apple Pie Filling for Apple Galette

Good day one & all!
Today I am sharing some Peppered Ginger Beef stir fry and an Apple Galette that I tried to make with another blogger's dough recipe, which was leftover from making pumpkin pies. 
If you are not familiar with Apple Galette, it is a rustic style apple pie that does not get baked baked in a traditional pie pan. It's actually a perfect pie for beginning baker's as it requires very little skill, is not highly stylized with special cutouts or crimping, and is beautiful when finished baking. See for yourself: 


 Just scroll down below if you only want the pie recipe.

We were at the health food store recently and in the freezer there was organic beef on special, we got a few items, I am not a big beef person. Having been a vegetarian for so many years, macrobiotic, raw vegan, and hyper aware of how poorly these animals are all too often treated, I veer away most times. Since my difficulties with my thyroid, low iron and calcium, along with some other stuff, I do on occasion, indulge. It often requires a few digestive enzymes, as I struggle to digest red meat, and I usually add a lot of heavy seasonings and marinades to cover the beefy taste.
Honestly, I prefer poultry and fish.
This recipe is very quick when it comes to cooking, it's a high-heat stir fry, as such, I seriously recommend three very important things before you make it.

1-Read through the ENTIRE recipe & instructions twice before you begin and keep the recipe close at hand when you are making it.

2-Have all the ingredients ready and near by before you start cooking. Chef's, call this advanced ingredient prep, Mise-en-Place. It means all items in place (at the ready to begin).

3-No distractions when cooking, you cannot be on a phone call, handling a baby, scrolling through social media, answering the door, etc. This recipe cooks in 5 1/2 minutes, yup, that fast. The meat cut for this is usually tender and over cooking will create a seriously tough end product.


PEPPERED GINGER BEEF STIR FRY

Ingredients:

3-4 Lbs Organic Beef Stir fry steak pieces, cut in strips (Ours was pre-cut)
1/4 Cup Organic gluten-free Tamari
1 tsp Toasted sesame oil
2 Tbsp Organic Sesame oil
1 Tbsp Fresh ground black pepper
1 1/2 Tbsp Fresh grated ginger
1 Clove garlic crushed
1 Onion chopped

1 Yellow or Orange pepper chopped
1 Bunch scallion aka green spring onion, cut thinly on an angle 
2 Cups Rich beef stock, (I make my own and reduce it by half by cooking it down, if you need a recipe, click on the link after the recipe & pictures, down below.)
3 Tbsp Tapioca starch mixed with some beef stock to form a thick paste

Method:

-In a bowl place beef that has been patted down with paper towels to remove excess moisture & blood
-Add to beef the Tamari, 1/2 tsp toasted sesame oil, pepper & ginger. Allow to marinade, covered in the fridge for 30 minutes. (Not longer or it will become way too salty.)
-Once the beef is ready, in a pan, heat the remaining oils, on a medium high heat cook the onions for 1 minute.
-Add beef and stir, after 1 minute of cooking, add garlic, stir to keep from burning, cook 1 minute. Remove to a bowl to add back once the peppers are cooked.
-Working quickly, add peppers and remaining ginger, cook- stir constantly for 1 minute, add beef back in.
-Add beef stock and heat through for 1 minute then pour in the tapioca mixture, you must stir quickly to make sure it thickens throughout the whole dish and does not get lumps. Cook 30 seconds and remove from heat.
-Serve over steamed rice and sprinkle with the scallions just before serving. Feel free to add any other vegetables of choice as an extra side dish if you like.









Now we move onto the dessert, as I said earlier, this is not my pie crust recipe but it did the trick. It was not a crisp shell, it had more of that flakiness to it.
Here is the link to the blog, Flippin' Delicious, where the crust originates from:

http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html

When I make apple pie, I NEVER use packaged pie filling. That would be sacrilege, no touchie!
The only canned pie filling I use, in a serious pinch, is cherry and that's because out of season cherries are expensive and unavailable. Besides, apple pie filling is really not expensive or difficult and you get such a great tasting product from it, you really need to give it a whorl, I must insist that you bake it with loads of love though. It makes a difference, trust me.

APPLE PIE FILLING FOR GALETTE

Ingredients:
5 Granny Smith Apples (They hold up better when baking)
1 1/2 tsp Ground cinnamon
1/2 tsp Ground Nutmeg
Pinch of ground clove
1/4 Cup REAL apple juice (The brown one, sometimes called apple cider-no alcohol)
1 Tbsp Tapioca starch mixed with some apple juice to form a paste
3 Tbsp Grade B maple syrup
1 Tbsp Organic coconut sugar
1 tsp Vanilla extract 
1/4 Cup cold salted butter
1 Egg mixed with 1 Tbsp milk of choice or water

Method:
Preheat oven to 350 degrees F

-In a bowl mix together apples, cinnamon, nutmeg, clove, maple syrup, vanilla, maple syrup and coconut sugar.

-*In a non-reactive sauce pan, place apple mixture with apple juice. Heat on medium heat and cook for 5 minutes, you don't want mushy apples, just slightly cooked. Then add tapioca mixture and remove from heat while stirring constantly until it thickens. Leave to cool.

-Between two sheets of parchment paper roll out your dough large enough to accomodate your filling and to 1/2" thickness. Gently remove the top layer of parchment, you can use the bottom layer as parchment to line your sheet for baking.

-Place the dough on a parchment lined cookie sheet that has lipped edges to catch any juices that may run.

-Chill in freezer for 4 minutes.

-Remove from freezer and dot with a few chunks of butter, place apple filling over the butter and in the center of the galette. Some of the juice will run, do not panic, this is normal.

-Quickly dot more butter over the apples and begin to carefully fold in and upwards, the edges of the pastry crust. You fold one part over the next as if closing a sectioned envelope.

-Place the last of the butter on top, then using the egg and a pastry brush, run the egg wash over the outside of the crust to help with browning. You may sprinkle it with a bit of coconut sugar or cane sugar if you like. I only used the egg wash.

-Bake in your preheated oven for 45-60 minutes until it is a nice golden brown.

*If you look at my pictures below, I did not cook my apples in the sauce pan before, I placed them directly in the crust after they were well seasoned up and I had also added the apple juice and tapioca to that mixture before. The reason is, that I am a weirdo and like my apples to be super firm when I eat pie, I am not a fan of apple mush. This means the apples are not as soft as the average person is used to and people who don't like it that way will complain. I think it's leftovers from my Rawfood vegan days, I am used to a snap in my fruit when I bite. If you prefer a more solid apple bite, the Granny Smith's will give that, which is the reason I choose them over red apples like a McIntosh. However, if you want a serious apple bite with a slightly harder texture, then you can make it my way but I suggest cooking it a bit longer so the apples are softer and halfway through, lower the temperature to 325 degrees so you don't burn the crust. Otherwise, follow the original recipe if this is all too much for you. 

                                     Here you can see the simple folding process.

               This is how beautifully she turned out when she was finished baking.

          So scrumptious, nothing says comfort like a wonderful piece of apple pie. 


I hope you liked this post, please ask any questions you like and leave comments down below. I like to hear from you and know how your kitchen adventures turn out. Don't forget to subscribe!