Archivos del blog - Karyn Sunohara RD, Chef & Owner For the LOVE of FOOD

Chicken Noodle Soup

3/15/2021

Picture of bowls of chicken noodle soup

Ingredients:

2 cups Yolk free egg noodles
1 tbs Vegetable oil
¼ cup Onion, diced
1 ½ cups Carrots, diced
1 ½ cups Celery, diced
1 cup frozen peas
1 ½ cups Cooked chicken, diced
4 Litres Chicken Stock
1/2 tsp Dried Thyme
1 Bay leaf
1 tsp parsley
Salt and pepper to taste

Directions:

Heat a large pot over medium heat. Once warm add oil, bay leaf, parsley, thyme, salt and pepper, and onions and sweat until onions are clear in colour.
Once onions are clear in colour add turkey and chicken stock, and bring to a simmer.
Once simmering add frozen peas, carrots, celery, and egg noodles and simmer for 7 minutes.
Remove bay leaf and pour desired amount into bowls.

Allergy Modifications

Dairy Free Noodles
Egg Free Noodles/Rice/Rice Noodles
Gluten Free - gluten free noodle/rice/gluten free chicken stock

Molten Lava Cake

3/15/2021

Picture of molten lava cake

Ingredients:

cocoa powder
3/4 cup dairy free chocolate chips
1/2 cup margarine or butter
3 eggs
1/4 cup white sugar
pinch of salt

Directions:

Preheat oven to 375F. Grease 6 ramekins well with butter, margarine or cooking spray and dust with cocoa.
Melt chocolate and coconut oil in a microwave safe bowl for 30 seconds at a time until melted. Let cool slightly.
In a separate bowl whisk eggs, salt, vanilla and sugar until fluffy and a pale yellow in colour.
Add the egg mixture to the chocolate mixture and whisk.
Place ramekins on a baking sheet.
Divide batter equally into ramekins and bake for ~10 minutes. The batter should start to pull away from the edges of the ramekins.
You want the middle of the cake to still be jiggly and move.
Serve right away.

Allergy Modifications

Dairy Free & soy free:

Replace chocolate chips with Enjoy Life Dairy Free Chocolate Chips
Margarine/butter with coconut oil or dairy soy free margarine

Egg Free:

Flax egg: 3 tbsp flax seed + 9 tbsp water
1 1/2 medium bananas
3/4 cup apple sauce

This recipe is gluten free, soy free, and corn free.

Belgian Waffles

3/8/2021

Picture of belgian waffles

Ingredients:

1 1/2 cups Whole Wheat Flour/GF all purpose flour
1 tsp Ground cinnamon
2 tbsp Granulated white sugar
Pinch of Salt
½ tsp Baking Soda
1 ½ tsp Baking Powder
2 Eggs
2 tbsp Vegetable Oil
1 tsp Vanilla extract
1 cup Milk of choice (cow’s, almond, soy)

Directions:

Preheat Waffle iron.
In a bowl sift flour, sugar, baking powder, baking soda, and salt.
Whisk in egg, vanilla, and oil until blended well and there are no lumps.
Heat a medium-large pan over medium heat. Lightly grease with oil or cooking spray.
Spoon ¼ cup of batter into waffle iron.
Wait until golden brown in colour and if needed flip waffle to allow the other side to become golden brown in colour ~3 minutes on each side.
Serve with desired toppings. - Chopped fruit (bananas, strawberries, apples) - Whipped cream - Maple syrup or powdered sugar

AUTHOR

Karyn Sunohara, RD, Chef and Owner of For the LOVE of FOOD

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For the LOVE of FOOD
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