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July, 2011

  1. More Fat Glam Tofu!

    July 18, 2011 by Lenora Le Noire

    Well well, some of my little bunnies really like tofu!!

    Thank you so much for the comments and emails in regards to my last entry! Yes! Tofu IS more versatile than you’d think! Which is why I’m featuring it AGAIN today! I hereby dub this week FAT GLAM TOFU WEEK!!

    This dish holds a very special place in my heart (and belly!) Before I found out about my Celiac disease, if you were to ask me what my favorite Italian dish was, I’d wave my chubby little arms in the and proclaim “CHICKEN PARMISSAN!!!” Let’s face it- that mess is goshdarn DELICIOUS! For a while until I discovered gluten-free ricebread crumbs, I was a sad lil bunny. After making my Tofu Fingers a few weeks back, I got the idea for this dish. It turned out even better than I could have imagined! I paired it with my infamous home-made Alfredo sauce, and what a meal!

    Onward!

    Lenora’s Tofu Parmissan (Gluten-Free, Vegetarian, Easily made Vegan)

    What you need:


    -1 pack extra firm Tofu, pressed to drain

    -1 cup rice bread crumbs

    -1 tsp dried oregano

    -2 egs

    -2 tbsp gluten free all purpose flour

    -1/2 tsp ground cayenne pepper

    -1/2 cup pasta sauce

    -1 cup shredded mozza cheese

    What to do:


    -Preheat oven to 350 Celcius

    - Press the tofu well to drain any excess water.

    -Slice brick of tofu in half, to create two “chicken cutlets”

    -Mix breadcrumb and spices together.

    -Dunk tofu first in flour, then egg, then breadcrumb mixture ( more in-detail directions from my Tofu Fingers Recipe )

    -Bake breaded tofu for 10 minutes on one side, then, flip, and top with spoonfulls of pasta sauce and shredded cheese, and bake for an additional 10 minutes until cheese is bubbly

    Enjoy!

    Onto the side dish!

    Lenora’s Decadent Alfredo Pasta (Gluten Free, Vegetarian)

    What you need:


    -1 cup heavy whipping cream

    -1/2 cup freshly grated parmessan cheese (dont use the prepackaged powdery crap!)

    -4-6 garlic cloves

    -salt and pepper to taste

    -2 tbsp butter

    -2 tsp cornstarch

    -1 bunch fresh chives, chopped

    -gluten free pasta

    -1 bunch fresh chopped mushrooms (optional)

    What to do:

    -cook pasta (I used brown rice elbows,slightly undercooked to prevent it turning to mush)

    -In small pan, saute mushrooms or any other veggie of your choice.

    -In medium sauce on medium heat pan melt butter and whisk in cornstarch.

    - Add cream and bring to a boil, whisking continuously

    -Add cheese and garlic, continue to whisk well.

    -Salt and pepper to taste

    -Add fresh chopped chives

    -Add sauce and mushrooms to pasta, toss well. Add more fresh parmissan to taste

    -enjoy!

    I won’t deny that this dish is high in fat due to the decadent alfredo sauce. Who cares, ya know? Sometimes you really have to indulge!

    As I mentioned before, the tofu turned out amazingly. I think I actually prefer the tofu to chicken! I rate this dish an 11 out of 10 for sure!

    Give it a try my darlings, and let me know what you think!

    XOXOX

    Lenora

    Category comfort food, gluten-free, Italian, tofu, vegetarian | Tags: | 1 Comment

  2. Fat Glam BBQ Tofu Kabobs!

    by Lenora Le Noire

    My darlings, momma’s home!!!!

    I hope everyone’s summer is going well. Over here at Fat Glam Kitchen, we are getting very frustrated with all the darn RAIN! That , however, isn’t stopping us from firing up our lil grill. Nothing is keeping that summery flavor off of our table, darnit!
    Today, I’m happy to share something delicious for your grill- that not only is gluten free, but vegan! I had so many great comments in response to my last tofu recipe, I know you all will LOVE this one,too. I paired the kabobs with a delicious fruity and savory stir fry that features the most under-used herb in my urban garden: mint!
    Shall we get down to business?
    Sweet and Spicy Grilled Tofu and Veggie Kabobs (Gluten Free, Vegan!)
    What you need:
    -1 package of extra firm tofu drained and pressed to remove excess moisture
    -3 tbsp canola oil
    -1 large green pepper
    -1/2 red onion
    -2 tsbp pure maple syrop
    -2 tbsp gluten-free soy sauce
    -1 teaspoon garlic powder
    -1 teaspoon cayenne pepper
    -1 teaspoon lemon juice
    -1 teaspoon olive oil.
    -10 long wooden or metal kabob sticks
    What to do:
    -Press your tofu well to remove moisture. Cube into bite-sized peices.
    -To get optimal flavour from the tofu marinade, you’ll need to pre-fry your tofu prior to marinating and grilling. Heat your canola oil and fry your tofu for about 5 minutes, turning often.

    -Drain well, and set aside for a moment
    -Mix the spices,lemon juice, olive oil and maple syrup together in medium sized bowl. Add warm tofu to the marinade and toss gently to coat.
    The maple syrup is key, it will create a wonderful glaze that will crisp-up on the grill. Set aside to marinate for about 15 minutes while you prepare the veggies.

    - Chop your veggies in generous peices.

    -If you are using wooden kabob sticks, be sure to rub them with some olive oil to prevent too much charring.
    -Thread veggies and tofu on kabobs and save the remaining marinade for basting while grilling.

    -Grill for about 5 minutes each side or until veggies are tender to your liking.

    -Using a sauce brush, baste over some of the remaining marinade while grilling for optimal yumminess!
    - enjoy!
    Sweet and Savory Stir Fry with Pineapple and Mint (Gluten Free!)
    What you need:
    -1 cup wild rice (or other rice to your liking)
    -1 canned or fresh pineapple
    -1 bunch fresh mint
    -1 bunch sliced mushrooms
    -1 white onion
    -2 tsbp gluten free soy sauce
    What to do:
    -Chop up your veggies and cook your rice
    -Fry up your mushrooms and onion.
    - Add cooked rice, chopped pineapple , soy sauce and chopped mint and cook for another 3-5 minutes.
    -Enjoy!


    This is also great served with a bit of sriracha sauce to dip!

    Thats all, bunnies! Soup’s on!!!
    Yours always in food, glamour and sassy fatness,
    XOXOX
    Lenora

    Category bbq, gluten free, mint, stir fry, tofu, vegan | Tags: | 1 Comment

  3. A quick summery salad with watermelon!

    by Lenora Le Noire

    Hello bunnies!

    Things are busy here but I wanted to share with you a quick and delicious salad!
    Thank you all so much for reading, and especially the lovely comments and emails you’ve been sending. I appreciate you all so much and enjoy sharing my little culinary adventures with you!
    No fancy process photos today, or for the next couple of entries. The last few nights I’ve been so tired and zoned-out while cooking I’ve totally forgotten to take photos. Can you ever forgive me, darlings? I’ll jump back on the bandwagon soon!
    Onto the salad!
    Summery Watermelon, Radish and Tangerine Salad.

    what you need


    -4-5 radishes
    -1/2 cucumber
    -1/2 small watermelon
    -1 large tomato or bunch of cherry tomatoes
    -1 can of crushed tangerines, drained, or 2 fresh seedless tangerines
    -1/3rd cup feta cheese
    -1/3rd red onion
    -3 tbsp balsamic vinegar
    -3 tbsp olive oil
    What to do
    -Chop up all your darn veggies. Feel free to dance around while doing so, because there is about to be a party in your mouth.
    -Mix the balsamic vinegar and olive oil together, and toss over veggies.
    -Eat it up (Party time!)

    Yes, watermelon in a salad. Just try it, you wont be disappointed.

    That’s all for now my darlings, I must run. I have two more recipes to share with you this week which may be low on photo-documentations but ridiculously huge on taste!
    Yours in food, glamour and sassy fatness,
    XOX
    Lenora

    Category Uncategorized | Tags: | No Comments

  4. Fresh Local Produce AND Fish. Fat Glam BBQ!

    July 10, 2011 by Lenora Le Noire

    Hello!

    Big hugs and kisses to all my little summery bunnies out there and welcome to another entry here in the Fat Glam Kitchen!
    Today is the third installment of my local-produce-centered recipe posts. I’ve already made something sweet and spicy- now it is time for something savory! Not only am I using local produce today, I’m also using local fish; fresh-caught Atlantic Salmon from Miramichi.
    I had considered making a simple grilled fillet , but after finding a fantastic brand of gluten-free buns and with Nick and I acquiring a little table-top charcoal BBQ I had one thing and one thing only on my mind….
    Burgers!
    What goes best with a summery BBQ’d burger ? Potato salad! However, as always here in the Fat Glam Kitchen, we had to add some flair to a much-loved classic by throwing in some fresh dill, fresh local green beans, local red onion and feta.
    Lets get started!
    Fresh Atlantic Salmon Burgers with Quinoa and Fresh Chives (Gluten Free).
    What you need:
    -1 pound fresh Atlantic salmon fillets
    - 1 cup cooked quinoa
    -1 bunch fresh chives (Mine are from my urban herb garden!)
    -3 cloves garlic, minced
    -2 tsp ground cayenne pepper
    -1/3rd cup ricebread crumbs
    -1 tsp mustard powder
    -cracked black pepper
    -2 tsp lemon juice
    -gluten-free buns ( I used Udi’s. They are unbelievable!!)
    What to do:
    -Skin and cube your salmon, and add to a food processor.

    -Whirl until finely chopped.

    -In large bowl, combine chopped salmon, spices, cooked quinoa, bread crumbs, chopped chives and garlic. Stir well.
    -Form into patties about 1 1/2 inches thick.
    -Carefully transfer burgers onto a well-greased grill and cook for about 20 minutes, flipping half way through.
    -Decorate burger to taste ( I used a spicy mustard, sliced tomato and pickles)
    Enjoy!
    I’m so in love with everything from Udi’s Gluten Free Foods. Their sandwhich bread is light fluffy and moist, and their hot dog and hamburger buns taste like regular buns! I am so thankful for their existence!

    Onto the side dish!
    Red Potato and Green Bean Salad with Fresh Dill and Feta (Gluten Free)
    What you need:

    - 1 medium red potatoes, well-washed and cut into cubes
    -1 pound fresh green beans, tips removed and cut in half
    -1/3rd finely chopped red onion

    For the dressing:

    -1/3rd a cup gluten-free mayonnaise
    -1 bunch fresh dill, chopped
    -1/3rd cup crumbled feta cheese
    -2 tsbp olive oil
    -Cracked black pepper
    -1 tbsp lemon juice
    -fresh grated paremessan to garnish (optional)
    What to do:
    -Bring a large pot of water to boil and cook cubed red potatoes for about 15 minutes .
    -With about 5 minutes remaining, add your green beans. Once green beans reach a bright green color, remove from heat, drain and immediately put potatoes and green beans into an ice-water bath. This will stop the veggies from getting soggy! Let sit for about 10 minutes, drain and dump into a large bowl.
    - Add chopped red onion and toss.
    -For the dressing, combine mayo, lemon juice, olive oil, finely minced garlic, finely chopped dill, cracked black pepper and stir well. Add feta cheese, and pour over salad.
    -Toss well, serve and enjoy!
    Another successful and delicious meal using local ingredients!
    Give it a try and let me know how you like it!!
    Check back soon bunnies, I have one more recipe ready to share using yummy local produce. Vegetarians and salad-lovers, you’ll want to check it out!
    Yours always in food, glamour and sassy fatness,
    xoxoxo
    Lenora

    Category bbq, fresh local produce, gluten free, local salmon | Tags: | 1 Comment

  5. Fat-Glam-Berry-Picking Pt. 2- Gluten Free Strawberry Pie!

    by Lenora Le Noire

    Hello again my lil darling bunnies!

    Here we are with part 2 of Fat-Glam-Berry-Picking Adventures! You’ll remember last time, I shared the recipe for a delicious summery salad with fresh berries I handpicked from Scoudouc River Farm. Today, you are in for a real treat!
    I don’t know about you, but when I hear a certain three-letter-word my ears perk, and a smile comes to my lips as my tummy rumbles.
    PIE.
    This three letter word is also one that tends to be associated with frustration when you have a gluten allergy. Pie is my number one most-missed food, hands down! I’ve been struggling to recreate a gluten-free pie crust, and I am happy to share that I have finally found the holy grail.
    Lets get started!


    Firstly- as so many of you have been so vocal with your love of my aprons- today’s apron is a pretty 1950s white and turquoise chiffon number with delicate lace and faint polka dots. One of my favs found from a local thrift shop on a treasure hunt.

    I digress, back to the task at hand: PIE!
    Remember I mentioned back in my camping entry about Kinnikinnick Foods making a gluten-free graham cracker that saved the day? Well, they did it again, this time in the form of a simple graham cracker crumble pie crust. Just whirl a bunch in the food processor with some melted butter, add to a pie plate , refrigerate and VOILA! Gluten-free pie goodness!
    As you can see, I had my handsome man Mr Nick in the kitchen with me, helping out. We may or may not have snacked upon many delicious little berries while preparing this pie….
    Lenora’s Gluten-Free Strawberry Pie!
    What you need:
    -about 2-3 pints of fresh strawberries (depending on size or berries. I used two and a half pints)
    -3/4 cup sugar
    -2 tbsp cornstarch
    -1/3rd cup water
    -1 tsp vanilla extract
    -1 package gluten-free graham crackers
    -1/3rd cup butter
    What to do:
    for the pie crust:
    Whirl 1 package of gluten-free graham crackers in food processor until fine. Add melted butter and whirl until well combined.
    Add graham mixture to pie plate, and refrigerate while preparing the rest of the pie!
    For the pie:
    Wash your strawberries well and remove the green tops . Slice each strawberry in half. Set about 1 and a half cups of the strawberries aside for your topping.
    Add your clean sliced strawberries to the pie crust
    - In a food processor or blender, puree the 1 1/2 cups of strawberries you set aside.
    -In a small sauce pan, combine your strawberry puree, water, cornstarch , sugar and vanilla and stir well over medium heat until it reaches a boil.
    -Remove syrup from heat and allow to cool about 15 minutes.
    -Pour syrup slowly and evenly over strawberries making sure everything is well-coated.
    -Refrigerate for about 2-3 hours. Slice , serve and enjoy

    Its just that easy!
    I don’t think I have to explain to you just how delicious this was. The strawberries were so naturally sweet and juicy, the crust was crunchy and just a wee bit salty from the butter….Oh lord this lady is salivating all over the place just typing about it!
    I can’t wait for it to be blueberry season, so I can replicate this recipe but with purpley-blue lil gems instead.
    Enjoy bunnies, and stay tuned for two more recipes this week using fresh local produce!
    Yours always in food, glamour and sassy fatness,
    xoxoxo Lenora

    Category fresh local produce, gluten free, pie | Tags: | No Comments

  6. Fat Glam Berry-Picking and a Delicious Strawberry Mango Salad!

    by Lenora Le Noire

    Hello bunnies! I hope everyone is enjoying their summer as much as we are here in the Fat Glam Kitchen!

    This past Friday, I took a much-needed vacation day to get outside, destress and enjoy what nature has to offer. It is strawberry season here in New Brunswick, and my friend Crystal and I were up bright and early to take full advantage! We traveled down to the Scoudouc River Farm just about 20 minutes outside of town to hand pick our own fresh and sweet berries.
    My big floppy hat and I were ready to pick some delicious berries!

    It was so wonderful to be out in the sunshine with a faint sweetness in the air, connecting with the earth and knowing the produce you would be bringing home was fresh and healthy. The folks at Scoudouc River Farm were very friendly and took great pride in all of their produce, not just the U-Pick. I also went home with some freshly picked tomatoes, red onion and peppers.

    What to do with all these fantastic berries?

    I will be posting a series of entries this week with various recipes using these strawberries and other produce from the farm. For today, however, I will share with you one of the best salads I’ve ever had the pleasure to consume….

    Fresh Strawberry, Mango, Tomato and Cucumber Salad, with Fresh Cilantro and jalapeno … Oh yes. That’s right. Sweet and spicy all in one!

    This was so quick and easy to prepare, and uses 90% local ingredients. The strawberries, tomato and red onion are from the Scoudouc River Farm, the cucumber and jalapeno are from our farmers market, and the cilantro was grown in my very own urban herb garden.
    This is such a great salad for summer!
    Sweet and Spicy Summer Salad with Fresh Strawberries and Mango with Cilantro Vinaigrette
    What you need:

    -about 1/2 cups fresh strawberries, washed and cut in halves.
    -1 large ripe mango, cubed
    -1/3rd red onion, chopped
    -1/2 cucumber, cuber
    -1 fresh jalapeno chopped finely
    -1 large tomato, chopped
    -1 small bunch cilantro
    -3 tbsp olive oil
    What to do:
    -Wash and chop all of your fruit and veggies and toss them together in a large bowl.
    (Tips for cutting up your mango can be found here)
    -In food processor or using a hand blender, combine olive oil and cilantro. Blend well until smooth.
    -Pour vinaigrette over salad, toss, and serve!
    So simple , so delicious! I served it with tortilla chips, and it was perfect. This salad keeps very well, and is just as delicious the next day.
    That’s all for now, my darlings, but stay tuned this week, I will be posting three more tasty recipes using fresh local ingredients! Pie lovers, you wont want to miss my next entry!
    If you are in the Moncton/Riverview/Shediac area , go over and check out what Scoudouc River Farm has to offer (Directions can be found here ) tell them Lenora sent ya!
    Yours always in food, glamour and sassy fatness,
    xoxoxo
    Lenora

    Category fresh local produce, gluten free, local produce, pie, raw, scoudouc river farm, vegan | Tags: | 2 Comments

  7. Long-Awaited Champagne Cocktail Recipe, and a Custom-Made Weezi Apron!

    July 4, 2011 by Lenora Le Noire

    Bunnies, bunnies, bunnies!

    Firstly I’d like to thank you all for your support in sharing my little cooking blog with your friends, coworkers and family. I am so touched and honored to have you all in my life. A special thank you to Vince, especially- darling I appreciate and adore you to bits.
    Today will be short and VERY sweet with just one thing on the menu….
    Booze.
    Those who’ve been to the Fat Glam Kitchen in the flesh know that I love to entertain, and I will never host without a big shivering pitcher of my now-infamous mango-watermelon champagne cocktail. Everyone always asks for the recipe, and now I will finally share it with you all!


     

    This is ridiculously simple, by the way! Get yourself a big pitcher or punchbowl and lets bar-tend!
    The base is , of course- champagne! It can be cheap, expensive, sparkling wine- anything with booze and bubbles will do. Personally, I prefer to save the expensive bubbly to sip daintily from 1930s Art Deco champagne glasses, so I just used a big ol’ bottle of Baby Canadian. I’m classy!
    Lenora’s Mango Watermelon Champagne Cocktail

    What you need:

    -1L champagne of anykind.
    -3 ounces (1 ounce= one shot, by the way!) grenadine
    -5-8 ounces vodka (as many as you’d like, really. I use about 5 to 6)
    -2 cups mango juice
    -2 cups sparkling water (I prefer Pelegrino!)
    -a few slices of watermelon OR 1 cup watermelon juice
    -lemon maraschino cherries and watermelon to garnish
    What to do:

    Mix all that darn stuff up there together in a large pitcher or punch bowl, and serve over ice!
    If you’re using fresh watermelon: Blend about two cups of chopped fresh watermelon with a handblender, then pour it through a strainer to catch all the pulp. Discard pulp.
    If you find this too sweet or booze-y, water it down with more sparkling water and squeeze in some lemon juice.
     

    Enjoy responsibly, my darlings- cheers!
    While I’ve got your attention, I’d like to share another photo of the beautiful hostess apron Lisa over a Weezi Clothing custom designed for me! Isn’t is adorable? Lisa makes unbelievably cute vintage-inspired clothing and accessories, and is also very environmentally-friendly; she recycles material and objects into new wonderful pieces. Go check out her website- she has an Etsy shop as well! Tell her Lenora sent you!
    That’s all for now, my lil bunnies! I’m currently working on a brand-spankin’ new recipe and will share it sometime this week!
    Yours always in food, glamour and sassy fatness,
    Lenora xoxox

    Category aprons, booze, champagne, cooking companion cocktail, weezi | Tags: | 2 Comments

  8. Hot summer nights, Spicy summer dish.

    July 3, 2011 by Lenora Le Noire

    Hello my tanned little sun-kissed bunnies! What a beautiful sunny weekend we have had!

    Friday was Canada Day, and like the good little Canadians we are, we celebrated! But, not before making a delicious and nutritious meal jam-packed with veggies! While I thought about making something truly Canadian to celebrate our great country- I’ve been wanting to experiment with this dish for quite some time now, so, red-hot fusion it was!
    I was inspired to make this dish a few weeks ago grocery shopping, when fresh asparagus was on sale. Two ladies were buying up bunches and bunches at a time, and I overheard one say to the other “Well, what are you going to DO with all that asparagus?” The other was silent and soon said “Oh I don’t know, maybe some kind of soup, or maybe a salsa?” Asparagus salsa? What a wonderful idea!!! Thank you random grocery store bargain shopper for the inspiration!
    A spicy and fresh tasting salsa was on the menu, but what to pair it with? Taking a peak in my freezer- a little package of Food for Life’s gluten-free brown rice tortillas stuck out, and a wonderful word popped in my head: Quesadillas! Quesadillas with thinly sliced sauteed portabella, orange pepper and avocado . Be still my heart!
    I know, I know- enough yappin’! Lets get to the eats!
    Spicy Fresh Asparagus and Cilantro Salsa (Gluten-Free, Vegan!)
    What you need:
    -one bunch of fresh asparagus, woody end bits cut off.
    -1/2 red onion, chopped
    -1 handful fresh cilantro
    -5 cloves of garlic, minced
    -2 jalapenos, chopped
    -1 large tomato, chopped
    -1 tsp lime juice
    -salt and pepper to taste
    What to do:
    -Blanche or microwave asparagus for a minute, just to give it a little wiggle. Chop into medium sized bits, and add to a food processor.
    -Add garlic, cilantro, lemon juice and jalapeno. Whirl for a few moments until near pureed.
    -Add onion and tomato and whirl briefly to combine- if you prefer a chunkier salsa, leave it be. If you prefer a more pureed salsa, whirl is a bit longer.
    -Pour into bowl, and chill for a bit. Garnish with fresh cilantro leaves.
    Portabella, Avocado and Orange Pepper Quesadillas (Gluten Free, Vegetarian!)
    What you need:
    -2 to 4 gluten-free tortilla bread ( I used Food for Life brown rice tortillas- they are amazing!)
    -1 large portabella mushroom head
    -1/2 orange pepper
    -1 avocado
    -shredded cheese (I used mozza)
    -red pepper flakes
    What to do:
    -Slice mushrooms and peppers thinly.
    - Saute mushrooms and peppers in skillet for a few minutes, set aside.
    -Half, pit and peel your avocado. Thinly slice as well.
    -Add a few spritzes of non-stick cooking spray to your frying pan, and place your tortilla. Layer portabella and peppers, top with cheese, a sprinkle of red pepper flakes, and your thinly sliced avocado.
    Fold your tortilla and cook on medium heat until cheese is melting. Flip once to brown each side
    -Plate, and slice into sections
    -Serve with salsa and enjoy!
    This is by far my favorite dish I’ve made to date. The salsa had a great heat and was so fresh-tasting, and I just LOVE cilantro- it works so well with asparagus, too! Portabella and avocado are two of my favorite veggies, and I’ve never had them in a quesadilla before. I’m quite glad I decided to pop these in. The mushrooms are a wonderful meat substitute, and the avocado gives it a bit of tangy kick.
    If you have to pick only one of my recipes to try – give this one a shot. You will not be disappointed.
    I hope all of my Canadian friends had a happy and safe Canada Day, and to my American bunnies- Happy 4th of July! To my non-North-American readers, you’re awesome too, don’t want to leave you out!
    Yours in food, glamour and sassy fatness,
    Lenora xoxox

    Category asparagus salsa, gluten free, vegetarian | Tags: ,,, | No Comments