Rebar Caesar Salad With Homemade Gluten Free Chicken Nuggets

Sometimes it gets incredibly boring making dinner, right? Over the summer, Sean told me how I was slipping. Not the kind of words you want to hear when you are one who likes to take dinner, or any meal at that, seriously. Was I slipping? Not really. What is wrong with protein shakes and cereal? Ok, ok,  I was super BORED!  I admit it and yes, dinners were kind of the last thing I was really thinking about. Last week, however, I was able to visit my favorite restaurant in Victoria, Rebar. Inspiration has once again come forth. I love Rebar and my Rebar cookbook. It has been sitting on the shelf way too long. So here we go. Here is a new staple dinner for us. So long protein shakes and cereal, we will just be seeing in the morning now.

photo3

Rebar Caesar Salad

(inspired by Rebar)

Ingredients:

1 bulb roasted garlic (see below)
juice of 1 lemon
1 Tbsp capers
1 Tbsp caper juice
1 1/2 Tsp Dijon Mustard
2 garlic cloves, minced
1/4 Tsp salt
1/4 Tsp cracked pepper
1/3 cup grated Parmesan cheese
1 cup olive oil (I used less)
extra Parmesan cheese for garnish

How To Play:
Combine all of the ingredients, except oil, in a blender or food processor and blend. Add olive oil in a slow, thin stream. Correct seasoning to taste.
Serve, toss the dressing with washed , dried and torn romaine lettuce, or any one you fancy, add fresh croutons, garnished with Parmesan, fresh cracked pepper and lemon wedges.

Whole Roasted Roasted Garlic:

Ingredients:
2 garlic bulbs
2 tsp olive oil
pinch of salt
pinch of cracked pepper

How To Play:
Preheat oven to 400. Using a sharp knife, slice the top off the garlic bulb, just enough to expose the tops of the garlic flesh. Center each bulb on a square piece of aluminium foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the bulbs securely and pop them into the oven.
After 45 minutes, test the bulbs by slipping the sharp point of a paring knife into one of the cloves. If is slides effortlessly or the bulbs are starting to poke out of their skins, then the garlic is ready to serve.

Homemade Chicken Nuggets:

Ingredients:
Boneless, skinless chicken breast, cut in chunks
1 cup brown rice GF cereal, blended finely
dash or two of paprika
2-3 Tbsp parsley, chopped
1/3 cup Parmesan Cheese
salt and cracked pepper, to taste
1 Tbsp Flax Meal
1/4 cup almond milk
Grapeseed oil for frying

How To Play:
Make the crumb coating by mixing blended cereal, spices, and parsley and cheese, place in bowl. In separate bowl, combine flax and almond milk, stir and let sit for a few minutes. Dip raw chicken pieces in flax “eggs” and then dip into crumbs. Place on a heated skillet and fry away until no longer pink in the center.

Enjoy!

Carrot Coconut Cake


Hello October 27, what happened to the last 25 days since I last visited my own blog? Can time really go this fast? Obviously, because here I am. After a great time in Tacoma visiting sweet dear old friends from TWU, to experiencing a dramatic life changing conference in Victoria, here I am, to tackle the cyber world of our generation.
Tomorrow we are having church guests over to get to know the pastors, it is going to be fun. I have been preparing all day for the event. Thanks to the inspiration from Renata, my TWU life friend, we are having Broccoli cheddar soup, homemade bread, sun-dried tomatoes, a variety of cheese, salami, and green olives- sorry Joelle, I just can’t do pickles! My sister and pickles, seriously that is a blog within itself. For dessert, well Lizzie, I may sneak a piece over for you, we are having Rebar’s Carrot Coconut Cake. This is Sean’s absolute favorite.  It is what I am to bake for every one of his birthdays.  When we are in our 80’s, I will be baking this with my eyes closed.

Carrot Coconut Cake with cream cheese-white chocolate icing

Inspired by Rebar

Ingredients:
1 1/2- 2 cups grated carrots
3/4 cup crushed pineapple
3/4 cup unsweetened coconut
3/4 cup chopped walnuts
1/2 cup chopped dates
3/4 cup vegetable oil (or grapeseed oil)
3/4 cup brown sugar
1/3 cup white sugar
3 free range eggs
2 tsp vanilla
1 1/2 cups unbleached flour
1 1/2 tsp cinnamon
2 tsp baking powder, aluminum free
1 tsp baking soda, aluminum free
1/4 tsp sea salt
1 1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice

Icing:
9 oz Philadelphia cream cheese
1/4 cup butter, softened
1 tsp vanilla
3 oz white chocolate
3 cups icing sugar

This recipe adapts well to making cupcakes or a 9×13″ slab cake-which I did tonight for our church group tomorrow, but on normal occasions, I use the two 8″ round pans.

How To Play:
Pre-heat oven to 350 degrees. Butter and flour two 8″ round cake pans and set aside. Combine grated carrot, pineapple, coconut, dates, and walnuts in a large bowl. In a mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend well.
Combine the remaining dry ingredients and gently stir into the egg mix. Fold in the carrot mixture. Divide the batter among the cake pans and smooth the tops. Bake 30 minutes, until an inserted toothpick comes out clean.
While the cakes cool, prepare the frosting. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate in a double boiler over medium heat. Add hot melted chocolate to the cream cheese mixture. Slowly add icing sugar, stopping to scrape down the sides now and then. Beat on high until all the sugar is well incorporated and the frosting is light and fluffy, about 3 minutes.
Spread bottom layer with one third of the frosting, smoothing it evenly to the edges. Chill 10 minutes. Place the top cake layer on and frost the top and sides as you like. Garnish with toasted coconut, walnuts, and or a decorative piped border. Store refrigerated where it will keep well for up to 4 days.

Enjoy.