Check out Fabulous Faith on The Local View

Watch Fabulous Faith chat with the cast of The Local View while preparing her recipe for Gluten-Free Chicken Fettuccine!

For the full recipe see below!

Fabulous Faith at The Gourmet Food & Wine Expo

If you missed the show, check out this video!

Gourmet Food & Wine Expo 2015

This weekend the MCC will be hosting The Gourmet Food & Wine Expo.  Come out and sample over 1,500 wines and spirits from around the globe!

This year Fabulous Faith will be whipping up her brand new gluten-free pasta recipe live on the Gastropost Chef Stage!  Be sure to come check out your favorite Chef in action, of course there will be free samples :)

Check out Fabulous Faith at the 2015 Gourmet Food & Wine Show

Easy Homemade Mac & Cheese Recipe by Fabulous Faith

Easy Homemade Mac & Cheese Recipe by Fabulous Faith

Ingredients:

1 - 450 g. package Cut Macaroni
2 tbsp. Butter
2 tbsp. Flour
Pinch Salt & Cayenne
1 1/2 cups Milk
1/2 cup grated cheddar cheese

Instructions:

Boil water and cook the macaroni as per package instructions.

In a non-stick pan, melt butter completely.

Sprinkle the flour, salt and cayenne over the butter and whisk until combined and thickened.

Add the milk slowly while continuing to whisk.  

Once the milk is completely combined add the cheese and whisk until smooth and melted. 

Pour the cooked macaroni into the sauce and stir gently until completely coated.

Recipe yields four generous portions.

*Note:

If the sauce is too thick save a little of the water from the pasta and thin it out. The sauce should be the same consistency as tomato sauce.

Check out this article on Fabulous Faith in Matik Magazine!

Fabulous Faith in Matik Magazine

Check out this article on Fabulous Faith in Matik Magazine!

Lentil Couscous Pilaf - Vegan Recipe by Fabulous Faith

Lentil Couscous Pilaf

Ingredients:

1 cup dried green lentils
1 cup couscous
1 sweet potato
1/2 small onion
2 tbsp olive oil plus drizzle
2 tbsp of fresh chopped parsley, dried cranberries & almonds 
1 tbsp curry powder


Instructions:

Fill your kettle with water and bring to a boil

Pour the lentils into a small saucepan and cover with water, bring to a boil and then reduce the heat to medium low and simmer the lentils for 10 minutes or until they are fully cooked.

Peel the sweet potato and slice into bite-sized pieces place into a non-stick pan and heat over medium high heat.

Once the pan is hot add the onions and olive oil and toss to coat, leave the onions and sweet potatoes to brown for 2 minutes on each side and then add the curry powder and toss to coat.

Pour the couscous into a small bowl and drizzle with a few drops of olive oil, once the kettle is boiling pour boiling water over the couscous until completely covered and then cover the bowl with a plate and allow to sit for 10 minutes covered.  Once ready fluff gently with a fork.

Once the lentils are cooked drain and combine with the remaining ingredients in the pan with the onions and sweet potatoes, toss gently and serve.

Recipe yields 6 side dish size servings or 3 entree portions.