Category Archives: Recipes

Beef, Recipes, Soups and Stews

Rustic Homestyle Beef Stew

Beef Stew with homemade bread
Rustic Homestyle Beef Stew

A hearty Beef Stew is a soul-satisfying and tummy-filling meal. It’s pure stick-to-the-ribs comfort food, especially on cool autumn or cold winter days. Made with basic ingredients, what makes this hearty Rustic Homestyle Beef Stew so wonderfully tasty (in addition to the Beef Seasoning Mix) is the long, slow, moist heat method of cooking a tougher cut of meat in a small amount of flavorful liquid to tenderize the meat. I believe this is what makes the difference between a bland, lacklustre beef stew and a super flavorful one. Continue reading Rustic Homestyle Beef Stew →

Jams, Recipes

Green Tomato Mincemeat Recipe

Bottles of Homemade Mincemeat
Green Tomato Mincemeat

One of the most versatile foods in the garden has to be tomatoes – enjoy the ripe ones fresh or make into into sauce. Use the green tomatoes to make Green Tomato Marmalade, chow, and the list of possibilities for their use is practically endless. Today, I am sharing my recipe for another use of green tomatoes – Green Tomato Mincemeat, the uses for which are extensive. Continue reading Green Tomato Mincemeat Recipe →

Recipes, Salads and Salad Dressings

Rice and Spinach Salad Recipe

Mixed salad made with rice and spinach
Rice and Spinach Salad

I call this my “old faithful salad”. It’s so tasty, it’s almost addictive! This Rice and Spinach Salad is a hearty salad filled with cold cooked  long grain rice, bright green healthy fresh spinach, veggies, dried fruits and nuts, and tangy crumbled Feta. A light vinaigrette dressing is all that is needed to complete this tasty salad. Continue reading Rice and Spinach Salad Recipe →

Casseroles, Recipes, Vegetables

Green Bean Casserole Recipe

Side dish casserole made with green string beans
Green Bean Casserole

We always grow lots of string beans in the garden. We always think we haven’t planted enough beans so you know the drill (pun intended) … we add “just a few more” to the drill for good measure. Well, those vines sure can produce!

Green Beans
Green String Beans

After a few “feeds” of boiled green beans served as a side veggie topped with butter and a sprinkle of salt and pepper, I find it’s time to do something else with them. A great way to serve the green beans is in a Green Bean Casserole which is my featured recipe today. Continue reading Green Bean Casserole Recipe →

Casseroles, Recipes, Seafood

My Island Bistro Kitchen’s Seafood Bubbly Bake

Seafood Casserole
My Island Bistro Kitchen’s Seafood Bubbly Bake

When you live on an Island where fishing is one of the main industries, it means you have access to wonderful fresh seafood. Yes, we are spoiled! Here in Prince Edward Island, where I reside, I make good use of seafood in my diet and in my recipe creations as I have done here with my Seafood Bubbly Bake. Continue reading My Island Bistro Kitchen’s Seafood Bubbly Bake →

Beverages, Recipes

Rhubarb and Strawberry Cordial

Bottles and glasses filled with Rhubarb and Strawberry Cordial
Rhubarb and Strawberry Cordial

Two of summer’s best flavors marry to create a wonderful summertime drink. This Rhubarb and Strawberry Cordial checks off all of the boxes one would expect to find in a non-alcoholic summertime drink. It’s super tasty, has fabulous color, is refreshing and thirst-quenching, and can be made ahead and frozen. Continue reading Rhubarb and Strawberry Cordial →

Gluten-Free, Gluten-free Muffins, Recipes

Gluten Free Strawberry Muffins

Strawberry Muffin on wooden board with box of strawberries in background
Gluten-free Strawberry Muffin

Achieving a recipe for gluten-free muffins that closely replicates wheat-based muffins can be a challenge. The good news is, however, that it is indeed possible as demonstrated by these tasty deli-style gluten-free strawberry muffins.

Basket of Strawberry Muffins and Box of Strawberries
Gluten-free Strawberry Muffins

A large part of the challenge surrounds the right blend of gluten-free flours and starches and then finding the right combination and amount of wet ingredients since, as you probably know if you bake gluten-free, each gluten-free flour reacts differently to liquid ingredients. So, while the list of ingredients in my gluten-free muffin recipes may appear long, each ingredient is necessary when a tasty muffin is desired. Of course, I am always aiming to achieve a nicely dome-shaped muffin and one that has a lovely muffin-like texture, much the same as you would expect a muffin to be like when made with wheat flour.

Strawberry Muffin on wooden board with rhubarb jelly and butter
Gluten-free Strawberry Muffin

Today, fresh locally grown strawberries are my featured ingredients in muffins. The berries provide a lovely little burst of wonderful flavor in the muffins. I hope you enjoy them as much as I do!

Bowl of Strawberries
Freshly Picked Strawberries

At the bottom of this posting, you will also find links to several other gluten-free muffin recipes I have developed.

Basket of Strawberry Muffins
Gluten-free Strawberry Muffins

[Printable recipe follows at end of post]

Gluten Free Strawberry Muffins

Ingredients:

¾ cup sorghum flour
1/3 cup gluten-free quick cooking rolled oats
¼ cup brown rice flour
¼ cup almond flour
¼ cup gluten-free oat flour
2½ tbsp potato starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1¾ tsp xanthan gum
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cardamom
1/8 tsp ground nutmeg

½ cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
¼ cup coconut oil
2 tbsp pure maple syrup (no artificial substitutions)
1½ tsp pure vanilla
½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)

1½ cups fresh strawberries, diced (apx. 8 oz)

3 – 4 tsp turbinado sugar (optional)

Method:

Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.

Preheat oven to 475°F.

Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.

Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.

Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.

Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 12 standard-sized muffins

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Strawberry Muffin on wooden board with box of strawberries in background
Print

Gluten Free Strawberry Muffins

These Gluten-free Strawberry Muffins are a delightful treat during strawberry season. Serve with a slather of butter and/or a favorite jam or jelly.
Course Muffins
Cuisine Canadian
Keyword gluten-free, gluten-free muffins, Gluten-free Strawberry Muffins, muffins, strawberry muffins
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

  • ¾ cup sorghum flour
  • 1/3 cup gluten-free quick cooking rolled oats
  • ¼ cup brown rice flour
  • ¼ cup almond flour
  • ¼ cup gluten-free oat flour
  • 2½ tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • 1¾ tsp xanthan gum
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cardamom
  • 1/8 tsp ground nutmeg
  • ½ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil
  • 2 tbsp pure maple syrup (no artificial substitutions)
  • 1½ tsp pure vanilla
  • ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
  • 2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
  • 1½ cups fresh strawberries, diced (apx. 8 oz)
  • 3 - 4 tsp turbinado sugar (optional)

Instructions

  1. Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
  2. Preheat oven to 475°F.
  3. Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.

  4. Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.

  5. In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.
  6. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
  7. Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

Yield: 12 standard-sized muffins

 

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Strawberry Muffin on Wooden Board with Basket of Muffins and Box of Strawberries in Background

For other Gluten-free Muffin Recipes from My Island Bistro Kitchen, click on the links below:

Gluten-free Carrot Zucchini Muffins
Gluten-free Banana Date Muffins
Gluten-free Rhubarb Granola Muffins
Ultimate Gluten-free Zucchini Date Muffins
Gluten-free Pumpkin Mincemeat Muffins
Deli-style Gluten-free Beet Muffins
Gluten-free Blueberry Muffins
Gluten-free Blueberry Zucchini Muffins

 

Jams, Recipes

Rosy Rhubarb Jelly Recipe

Dish and Jars of Red Jelly
Rosy Rhubarb Jelly

For those of you who are regular followers of my food blog, you know my love of rhubarb! I am always creating new recipes for it and that includes this fabulous beautiful-colored Rosy Rhubarb Jelly made from the strained juice of cooked rhubarb. With the smaller household in mind, I have created this stunning Rhubarb Jelly recipe to be a small batch – it should yield 3 half-pint and 1 quarter-pint jars. Continue reading Rosy Rhubarb Jelly Recipe →

Chicken, Entrées/Main Dishes, Recipes

Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Breaded Stuffed Chicken Breast
Goat Cheese and Basil Pesto Stuffed Chicken Breasts

Designed with the smaller household of two in mind, the recipe for these delectable Goat Cheese and Basil Pesto Stuffed Chicken Breasts is easily scalable to the number of servings required. So, for example, if you need four servings, simply double the ingredients called for in the recipe. Continue reading Goat Cheese and Basil Pesto Stuffed Chicken Breasts →

Cookies, General, Recipes

Custard Sandwich Cookies Recipe

Cookies Sandwiched with Pink Buttercream Icing surrounded by pink flowers
Pretty Custard Sandwich Cookies

These Custard Sandwich Cookies bear some resemblance to those that many know as Melting Moments, my recipe for which can be found here. The primary difference between these Custard Sandwich Cookies and Melting Moments is that the latter contains cornstarch giving the cookies what is commonly known as a “short”, ever-so-slightly crisp, texture while the Custard Sandwich Cookies contain vanilla custard powder that gives them a wonderful soft, creamy, and slightly crumbly texture as well as additional flavor and a more yellowish color. Continue reading Custard Sandwich Cookies Recipe →