Allergy-friendly Taste Buds

(Gluten and Dairy Free) Pfefferkuchen

2025-01-01T20:06:00.000-08:00

This recipe comes from my husband's mother and has been passed down to us. Years ago we purchased ninja gingerbread man molds and made ninja Pfeffer Kuchen (sounds like: Feffer Kooken).

Ingredients:
A little less than 1 cup honey
1/2 cup melted butter
1 TBS almond extract (I used Vanilla)
1 and 1/4 cups brown sugar
1 large egg, beaten (we used 3 TBS applesauce)
3 TBS rice milk
1 tsp baking powder

2 tsp xanthan gum
1/2 tsp star anise seed finely ground
1/2 tsp allspice
1 tsp nutmeg
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp black pepper
1/2 tsp orange peel, grated
1 tsp coriander seed
2 and 1/2 cups brown rice flour
1 and 1/2 cups potato starch
1 cup tapioca starch

Directions:
Blend first 6 ingredients until smooth. Add remaining ingredients and mix well. Set overnight in the fridge. Bring to room temperature and roll on floured board and cut cookies. Bake 10 to 12 minutes at 375F.

{Gluten and Dairy Free}Focaccia

2021-11-14T15:45:00.000-08:00

This focaccia bread is my favorite thing to make lately. My only regret is that I didn't discover this recipe from Mama Knows Gluten Free Sooner! For the recipe go here.

photo from Mama Knows Gluten Free

What's For Dinner Tonight?{Gluten, Dairy and Soy Free} French Dips and Caesar Salad

2021-04-05T17:01:00.000-07:00

When I was a child, my favorite thing to order at a restaurant was a French Dip sandwich. Since changing my diet I have tried so many different ways of making an Au Jus dipping sauce that is gluten and soy free without real success. It is always too different. On Sunday, I had a hankering for French Dips and a Caesar Salad. My inspiration involved a new idea to try for the Au Jus. My husband and I couldn't believe how close it was! I am thrilled to have these back in my life! I am posting this at

Au Jus Dipping Sauce:
1 Quart Gluten Free Pacific Beef Broth
1 TBS onion powder
1 tsp salt
1 TBS GF Worcestershire sauce
salt to taste

1lb Roast beef

Gluten Free bread of choice (I made my own by not stirring in the cinnamon and sugar part of this recipe to make a french bread) This would be great with Canyon Bakehouse buns.

Put the ingredients in a sauce pan, bring to a boil and simmer for 10 minutes on low. I added my roast beef to the saucepan to heat it up as well. Next time I would leave the meat cold, but this is a personal preference. We paired this with my Vegan Caesar Salad.

{Gluten and Dairy Free} Hummingbird Cupcakes with Pineapple Frosting

2020-08-10T14:48:00.000-07:00

I took Food Network's hummingbird cupcakes and made them gluten free/dairy free.

For the frosting:
Mix 1/3 cup palm shortening
3 cups powdered sugar
2 tablespoons pineapple juice
1 teaspoon lemon juice

Beat well. If too runny, add more powdered sugar. If too dry, add more pineapple juice.

It was still warm, so the frosting is oozing down the sides.

Ingredients
1/4 cup crushed pineapple packed in juice
2 large ripe bananas, mashed
1/2 cup brown rice flour
1/4 cup potato starch (not flour!)
1/4 c up tapioca starch
1 teaspoon xanthan gum
(NOTE: Instead of the brown rice, potato starch and tapioca starch you can use 1 cup of a gluten free flour mix. Only add the xanthan gum if the mix doesn't contain it.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup earth's balance butter, at room temperature
1/2 cup sugar
2 large eggs (or two tablespoons chia mixed with 6 tablespoons water and allowed to gel)
1 teaspoon pure vanilla extract
1/2 cup chopped pecans (optional)

Directions
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting .
Frost the cupcakes with the Pineapple Frosting once cool.

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/hummingbird-cupcakes-recipe.html?oc=linkback

Gluten Free Bread Making in the Bread Maker

2020-06-18T13:49:00.000-07:00

I have now made about 17 loaves of bread with this beauty and it has become so easy that I can whip up the ingredients in about 5 minutes. By putting it on the dark setting for the crust it is always crispy on the outside and moist on the inside. I can't say enough good things about it. Even my gluten loving family members beg for some.

This is the Cuisinart Bread Maker I received recently for a gift. I must say it is rocking my world right now. It takes just a few minutes and a few buttons to press and the amazing aroma of bread starts wafting through the house. I have made GF bread by hand and from scratch over the years with good success. It's just the sheer time consumption that goes with it which has turned me off and made it a rare happening. This Bread Maker is basically $116 and comes with a very specific gluten-free baking setting. I chose it because I read reviews on it that said people have had great success making gluten free bread in it. As I mentioned I bought Annalise G. Robert's Gluten Free Bread Maker cookbook and have started tweaking it to come up with my own fun breads. So far this is my favorite recipe:

1 cup brown rice flour
2 tsp xanthan gum
1 packet or 2 and 1/4 tsp yeast
1/2 cup millet flour
1 cup tapioca starch(or 1/2 cup tapioca and 1/2 cup corn starch)
1/2 cup potato starch
1 tsp salt
3 TBS sugar

Mix the above ingredients together.

Separately mix together the following:
1 and 1/2 cups warm water
2 tsp oil

Take the warm water (not too hot and not luke warm) and oil. Put it in the bread pan (first make sure everything is firmly in place). Take the flour mixture and put it over the top spreading it out (without pressing down) until all of the liquid is covered. Turn it on. As it is stirring take a spatula at some point and push the extra flour around the edges into the mixture.

My favorite add in:
1/2 cup brown sugar
2 tsp cinnamon

Mix these together and reserve 2 TBS of the mixture. When the "add mix in" beeping starts stir in the sugar and cinnamon. (about 6 stirs). Sprinkle the remaining 2 TBS on top. My next goal is to try this with brown sugar instead of the regular sugar. Yum!

{Gluten and Dairy Free} Shepherd's Pie

2020-06-07T17:19:00.000-07:00

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Bake Time 18-20 minutes

Makes 8 servings

1 pound hamburger

2 large carrots, grated

1/3 cup tomato puree

1/2 large onion grated

1 and 1/2 TBS worcestershire sauce

4 garlic cloves minced

1/8 cup pomegranate juice (or vegan red wine)

1/4 cup chicken broth

3/4 tsp salt

1/8 tsp pepper

1 tsp crumbled dried rosemary or 1 Tablespoon fresh

1 and 1/2 tsp dried thyme or 1 Tablespoon fresh

for the Mashed Potatoes:

1 and 1/2 pounds potatoes

water

1/8 cup extra virgin olive oil

1 and 1/8 cup unsweetened rice milk

1 tsp salt

1/4 tsp black pepper

optional: 1/8 cup Go Veggie! (non-dairy parmesan "cheese")

Preheat the oven to 400F.Brown the ground beef in a frying pan. Add the grated carrots, onion, and minced garlic, sautee for a couple of minutes. Add the rosemary, thyme, and tomato paste. Stir in the worcestershire, pomegranate juice, and chicken broth. Cook while stirring occasionally for a couple of minutes.

Bring water to a boil. Meanwhile peel the potatoes and cut into chunks. Add to the water with salt. Turn the heat to medium low, cover and boil for 15 minutes. When they break apart when you poke them with a fork they are done. Drain the water. Add the olive oil, salt, pepper, and unsweetened rice milk (and Go Veggie if desired). Whip with a beater until creamy.

Put the shepherd's pie filling in the bottom of a round pie pan. Spread the potatoes evenly over the top. Sprinkle more non-dairy Parmesan cheese on top, as well as chopped parsley or thyme for garnish. Bake in the oven for 18-20 minutes until golden brown. I am posting this at Allergy-free Wednesdays.

Easy {Gluten and Dairy Free} Mediterranean Chicken Shawarma

2020-05-12T16:58:00.000-07:00

My friend Lori gave me this amazing recipe years ago that I have tweaked just a little bit. I just rediscovered it and am fantasizing about dinner all day. I love this dish! The sauce really does make it. My husband hates curry, but enjoys this dish! When we lived on the Mercy Ships we had curried EVERYTHING to the point where he can't usually stomach it. But he likes this so much it used to be a staple in our diets. Just to warn you, tahini is sesame for those that have a problem with sesame. I bought a bottle of lemon juice and a jar of pre-chopped garlic. That with the curry from the bulk section of herbs makes this dish easy, and very affordable, too. I am posting this at Allergy-free Wednesdays.

Marinade:
3 and 1/2 TBS chopped garlic
3/4 cup lemon juice
3/4 cup olive oil
4 tsp curry
2 tsp salt
2 tsp pepper

Sauce:
1 clove garlic
1/4 cup tahini
1/2 cup water
1 TBS lemon juice

For Sauce:
Blend sauce ingredients in the food processor until foamy.

Directions:
Marinade 2 pounds of chopped chicken overnight. (I do it just all day)
Pan fry chicken and marinade, I add chopped spinach for additional nutritional value.
When cooked chop on tomato.
Serve over rice. Top with Tahini Sauce.

What's For Dinner Tonight? EASY {Gluten Free and Dairy Free} Chicken Sausage Pasta

2020-01-13T17:19:00.000-08:00

This recipe is one of my family's favorites!The room gets strangely quiet when a meal like this hits the table. I love that there is spinach and red pepper in there. If you are Paleo this would go perfectly with Zucchini noodles! The cheese on top is Daiya non-dairy cheese.

Ingredients:
1-6oz can tomato paste (and 1 can of water)
1-14.5 oz can of diced and stewed tomatoes
1 cup spinach
1 red or orange pepper
1 and 1/2 tsp garlic powder or 2 garlic cloves, minced
1 TBS dry italian seasoning
1 tsp olive oil
2 TBS pomegranate juice or 1 TBS basalmic vinegar
Salt and Pepper to taste
1 package Isernio's chicken sausage browned

Directions:
While browning the sausage put the first 4 ingredients in a food processor and blend until smooth. Add the rest of the ingredients and cook in a saucepan until warmed through. Cook 1 package of gluten free pasta ( I like Tinkyada). Combine and enjoy! I am posting this at Allergy-free Wednesdays.

{Gluten and Dairy Free} Copy Cat Salad From Worth It

2020-01-12T13:57:00.002-08:00

Copy Cat Salad from Worth It

¾ package of salami thinly sliced

1 small radicchio thinly sliced

1 head of iceberg lettuce, thinly sliced

1 shallot, chopped

1 pkg of Daiya provolone thinly sliced

½ cup of chopped banana pickled peppers

1 pint of yellow cherry tomatoes, halved

(optional) 1 can of garbanzo beans

Dressing

½ cup of balsamic vinegar

2/3 cup olive oil

2 tsp sugar

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon or so of dried oregano

Thinly slice lettuce and radicchio. Sprinkle with a little bit of lemon juice and salt and toss right before serving. Add other ingredients. Drizzle with the dressing.

{Gluten and Dairy Free} Butterhorns:Our Favorite SECRET Christmas Treat!

2019-12-25T11:20:00.001-08:00

The day has finally come! I have been carrying the baton from my husband's side of the family making these amazing rolls that his mother makes. The originals are filled with butter and gluten. First I made them dairy free without a hitch for my son. No one could even tell the difference! Then when my daughter went gluten free I decided to start trying to make them gluten free. There were a few years of rolls that were pretty pathetic. I would hardly call them butterhorns. Last year was a little better. This year, I made a few tweaks and came out with the closest thing I've ever had. Even my husband, the butterhorn connoisseur, gave me the two thumbs up. The lucky dog still eats the other ones, so when he says it tastes like them, it really means something! I've been gluten free for 10 years, so I am going on my memories from a decade ago! So, it's my pleasure to share these with you!

1 and 3/4 cups rice milk (or other milk alternative)
1/6 cup water
1/4 cup plus 2 TBS Earth's Balance
1/4 cup plus 2 TBS sugar
1/2 tsp vanilla
1/8 tsp salt
1and 1/2 heaping tsps yeast
2 eggs separated (or 6 TBS applesauce)

2 and 1/2 cups brown rice flour or sorghum
1 cup tapioca starch
1 and 1/2 cups potato starch (not flour!)
3 tsp guar gum

more Earth's Balance (you need almost a full container in total)

Vanilla frosting:

Ingredients

3 cups powdered sugar

1/3 cup palm shortening or Earth's Balance (softened)

1 1/2 teaspoons vanilla

3 tablespoons milk or milk substitute

Put the above ingredients in a bowl. Whip with a mixer until well blended. If it's too runny for your taste add a little powdered sugar. If it's too thick for your taste, add a little more milk substitute. I use this one for decorating frosting. For these I would add a splash more of milk substitute until it is creamy.

Optional toppings:
Shaved Almonds
Pecans
Coconut
Walnuts
Sprinkles

Heat the rice milk, water, earth's balance, sugar, vanilla and salt in a sauce pan until the earth's balance has melted and then cool. When lukewarm (about an hour after started cooling) add the yeast. It should be warm, but not "hot". Separate the eggs, adding the yolks to the warm liquid mixture and beating the egg white separately until they are peaked and foamy (like a meringue). Mix the brown rice flour, guar gum, tapioca starch and potato starch together. Add to the flour mixture the liquid mixture and the egg whites, mix well with a spoon and then your hands until it makes a sticky dough. Cover and put in a warm place for 45 minutes to let it rise.

Divide dough into thirds. On parchment paper, that is sprinkled with brown rice flour, roll out 1/3 of the dough until it is about 3/4 an inch thick. Smother with a layer of Earth's Balance. Starting on the long side of the rectangle roll up the dough into a roll. Cut into 1 inch sections. Put the round circles of dough onto a pan and press down. Cook at 350F for 12-14 minutes until cooked through. Let cool on a cooling rack. Frost with Vanilla frosting and add dip tops in desired toppings. Warm slightly in the oven before serving, until the frosting is oozy! Store in an airtight bag and frost right before serving. May be frozen up to a month.

What's for Dinner Tonight?{Gluten and Dairy Free} Roast and Veggies!

2019-12-25T11:20:00.000-08:00

Rub for Roast
1 tsp dried rosemary crumbled
1 tsp dry mustard or 1 TBS dijon mustard
1/2 tsp salt
1 TBS oil

Veggies
1/2 red onion sliced in chunks
1 bundle Asparagus
3 carrots peeled and cut in long slices
Gluten-free Tamari or Coconut Aminos
McCormick's seasoning
olive oil
salt

Heat oil in a pan. A high heat oil like grapeseed oil works well. When it is smoking add the roast. Sprinkle the roast with McCormick's seasoning, sear on all sides until it is a nice gorgeous brown all over. Rub with the above rub and cook in the oven at 325F for 20 minutes per pound. So if it's a 2 pounder it should be in there for 40 minutes, etc. In the middle of the roasting process take some GF Worcheshire sauce and drizzle it all over the top of the roast.

Take the juices from the roast and make a gravy just like you normally would with gluten-flour. Instead I use 2 TBS brown rice flour and 2 TBS tapioca (or corn) starch. Mix in a mug with a little water until it is a thick liquid. Pour into the roast juices in a saucepan over low heat. Keep stirring as it thickens. I like to add some salt, and McCormick's seasoning to that as well.

Meanwhile, prep the veggies for the oven. Hold the asparagus on both ends and bend it slightly. It should naturally break off leaving the hardest part on it's own. Discard those hard bits! Peel and cut carrots. Cut the onion. Combine all ingredients on a pan. Drizzle with Gluten-freeTamari (or Coconut Aminos!), olive oil, McCormick's seasoning and salt. Roll them around until they are covered all over. Bake at 400F for 16-18 minutes.

I like to serve this with mashed potatoes. I use rice milk (or chicken broth) and olive oil instead of dairy products. Don't forget the salt and pepper! I am posting this at Allergy-free Wednesdays.

my favorite {Gluten and Dairy Free} chocolate cake

2019-12-18T12:58:00.000-08:00

A client contacted me and asked me to make two gluten, dairy, nut and sugarcane free cakes. I discovered this beauty and it was possibly the best cake I've ever made. A Girl Defloured, shares this altered version of the glorious Hershey's cake and it is amazing. (below) I had to alter it quite a bit to meet the qualifications. I used rice milk instead of whole milk and chia eggs (3 TBS chia and 9 TBS water) instead of the eggs. For the coffee I did decaf to make it kid friendly. It was SO moist! Here is what it looked like. I used beet sugar instead of sugar cane sugar. For the frosting I used 2 cups palm shortening, 2 teaspoons gf vanilla and 1 cup arrowroot powder and 1 cup agave.

I went the natural route with decorations.

Ingredients

FOR THE CAKE:

2 cups sugar
1¾ cups Cup4Cup (235 grams) or other light gluten-free flour blend (I used 1 cup brown rice and 1/2 cup tapioca and 1/4 potato starch)
1 teaspoon xanthan gum (omit of your blend has it)
¾ cup good quality cocoa powder (unsweetened)
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon sea salt
3 eggs, lightly beaten (room temperature) or 9 TBS of applesauce
1 cup whole milk (or milk substitute of your choice)
½ cup vegetable oil
2 teaspoons gluten-free pure vanilla extract
1 cup hot coffee

FOR THE FROSTING:

½ cup butter (or dairy free stick butter substitute of your choice), melted and cooled slightly
⅔ cup good quality cocoa powder (unsweetened)
3 cups powdered sugar, sifted
⅓ cup whole milk (or milk substitute of your choice)
1 teaspoon gluten-free pure vanilla extract
pinch of salt

Instructions

Preheat the oven to 350 degrees. Grease two 8-inch cake pans with gluten-free cooking spray. Set aside.
Combine the sugar, flour, xanthan (if using), cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the eggs, milk, oil and vanilla, and beat until smooth. Carefully whisk in the hot coffee. The batter will be runny.
Evenly distribute the cake batter between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pans for 5 minutes, then turn out onto a rack to finish cooling completely.
Make the frosting. Whisk the melted butter into the cocoa powder until thoroughly combined. Alternate adding the sugar with the milk while beating until the frosting is smooth and glossy and a spreadable consistency. If the frosting seems too thick, add a splash of additional milk. If it seems too thin, add additional powdered sugar. Beat in the vanilla extract and salt.
Frost the cooled cakes as desired.

What's For Dinner Tonight? {Gluten and Dairy Free} Family Favorite Crockpot Chili

2019-11-25T16:55:00.000-08:00

Here is my comfort food. I know this isn't the most "healthy" recipe at a glance. But I add 1 red pepper to give it vitamin c. Also, the tomatoes have lycopene. Then if you add a nice fresh salad on the side, this meal is not too bad. It's perfect for a cold day. And the recipe is SO easy.
Prep time 20 minutes. Cook time Low 6-8 hours, High 3-4 hours.

2 pounds ground beef
1 large onion chopped
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
2 TBS chili powder
1 and 1/2 tsp ground cumin
1/2 teaspoon salt
1/2 tsp pepper
1/4 tsp coriander
1 tsp smoked paprika
1 cup chopped spinach
1/2 tsp oregano
3/4 red pepper chopped fine
1 can 15 or 16 oz kidney, pinto or black beans

Everything is in the crockpot and ready to go!

1. Cook beef in skillet over med heat, stirring occasionally until brown; drain.
2. Mix beef and remaining ingredients except beans in 3.5 to 6 quart slow cooker.
3. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.

4. Stir in beans. Cover and cook on high heat setting 15-20 minutes or until slightly thickened. Sometimes I add one can of Stagg's Chili (classic) when I add the beans. It adds to the volume, and the flavor.

Serve topped with Daiya cheese, guacamole, and scallions or dairy free sour cream recipe here. I also like to add some Vegenaise. It tastes like sour cream! I may top with Fritos or Food for Life brown rice tortillas cut into pieces. I am posting this at Allergy-free Wednesdays.

{Gluten and Dairy Free} Chocolate Raspberry Crumb Bars

2019-11-09T17:56:00.000-08:00

I used to love these bars before I changed my diet. They were unbelievable. I was craving them awhile ago and decided to change this recipe to make it allergy-friendly. It was a sweet success. They were one of the yummiest desserts I've had in as long as I can remember. It is by no means sugar free, but worth the splurge if you can tolerate it. I gave one of these to my sister-in-law whom can eat anything and she was amazed that these are gluten and dairy free. This would be great for company, or to bring to a party or potluck. I am posting this at Allergy-free Wednesdays.

Ingredients

1 cup palm shortening or Earth's Balance
1 and 1/2 cup brown rice flour
1 and 1/4 cup tapioca or potato starch
2 tsp xanthan gum
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package)Enjoy Life Chocolate Chips
1 can (13.5 ounces)Coconut Milk
1/3 cup seedless raspberry jam

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

Beat oil flours,xanthan gum, sugar and salt until crumbly. If it's not crumbly add a little more brown rice flour until it is. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

BAKE for 10 to 12 minutes or until edges are golden brown.

MICROWAVE 1 cup morsels and coconut milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute;STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust.

SPRINKLE crumb mixture over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.

BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.

My Favorite{Gluten, Dairy, and Egg Free} Vegan Pumpkin Pie

2019-10-13T12:15:00.000-07:00

I could eat this pie all day! I love this time of year!

Prep Time: 25 minutes

Bake Time: 1 hour for a large pie

or 35-37 minutes for a 4inch pie

Makes 7 small pies or 1 large one

Ingredients:

For the filling:

1-14 or 15-oz can organic pumpkin

1 and 1/2 cups full fat coconut milk

2 teaspoons GF vanilla

2 tablespoons grape seed oil

1 tablespoon Ener-G Egg Replacer

3/4 cup light brown sugar

1/2 cup brown rice flour

2 tablespoons tapioca starch/flour

2 teaspoons baking powder

1/4 teaspoon guar gum

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

For the crust:

1 ¾ cups brown rice flour, plus more for dusting

⅔ cup plus

¼ cup potato starch (not flour!)

⅓ cup tapioca starch

1 teaspoon guar gum

¼ teaspoon salt

1 ⅓ cups chilled palm shortening or Earth Balance spread

⅔ cup ice water

Grape seed oil, for brushing

1 ½ tablespoons sugar

Instructions for the crust:

Preheat oven to 400F. In a food processor, pulse together the rice flour, potato starch, tapioca starch, guar gum and salt. Add the shortening and pulse off and on until coarse crumbs form, about 10 seconds. Add the ice water and pulse until the dough comes together and the water is thoroughly mixed in, about 30 seconds.Divide the dough into 2 pieces for a large pie or 10 pieces for mini pies. Wrap each piece in plastic wrap and flatten into a disk. Freeze for 15 minutes or refrigerate for 2 hours, until firm. Preheat the oven to 400° F. Grease a pie pan or mini pie pans. Sprinkle brown rice flour onto a sheet of parchment paper. For a whole pie, roll out half of the dough on the parchment paper into a flat thin circle (less than ¼-inch-thick). After it is fully rolled out, flip it over onto the greased pie pan. Take a fork and prick the bottom of the crust. Warning: it will fall apart more easily than regular crust. Break off the excess dough that is hanging over the sides and use a fork to flute the edges. Put small pies on a baking sheet before baking. Poke shell with a fork and bake the empty shell for 15 minutes at 400F.

You can save the excess dough for another pie in the freezer or cut it into shapes, sprinkle it with cinnamon and sugar and bake in the oven until firm.

For the filling:

Put ingredients in the blender. Cover and blend until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.

Reduce the oven temperature to 350F. Pour into the prepared pie pan(s) and smooth the surface. Bake in the center of a preheated oven for about an hour for a large pie or about 35-37 minutes for a 4inch pie, until done. The pie should be firm- but gives a tiny bit when lightly touched. The center should not be wet. When you shake them they shouldn't jiggle very much.

Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving. I am posting this at Waste Not Want Not Wednesdays.

{Gluten and Dairy Free} "Cheesy" Bread in the Breadmaker

2019-10-13T12:02:00.001-07:00

3/4 cup tapioca starch
3/4 potato starch
1 tsp salt
2 and 1/4 tsp gf yeast
3 TBS sugar
1 and 1/4 cup brown rice flour
1/4 cup millet flour
1 and 1/2 tsp onion powder
2 tsp xanthan gum

Mix the above ingredients together.

Separately mix together the following:
1 and 1/2 cups warm water
2 tsp oil

Take the warm water (not too hot and not luke warm) and oil. Put it in the bread pan (first make sure everything is firmly in place). Take the flour mixture and put it over the top spreading it out (without pressing down) until all of the liquid is covered. Turn it on. After it is done stirring take a spatula and push the extra flour around the edges into the mixture. Mix it and add in the Daiya cheese (below).
stir in:
2/3 cup cheddar Daiya shreds
1/8 cup Daiya Havarti Jalapeno and Garlic wedge broken into small bits
(if you don't want to do the havarti you can just do one cup of your favorite non-dairy cheese broken into chunks or shredded)

{Gluten and Dairy Free} Thai Coconut Beef

2019-10-13T12:02:00.000-07:00

I love Thai food and this one is about as easy as it gets. In 30 minutes you can have dinner on the table. It's faster than take out! I love that I can put in chicken or whatever vegetables I have on hand. It's a great meal to whip up when you are running out of options and are cleaning out bits and pieces from your refrigerator.

Thai Kitchen red or green curry pastes are vegan and gluten free. This opens up a world of possibilities. I find it at regular grocery stores for about $4. It's a small bottle, but makes 8-16 meals (depending on how strong you make it). In no time you have a wonderful thai meal brewing, filling your house with glorious smells!

Ingredients:
14oz can Thai Kitchen Coconut milk
1/2-1 TBS Thai Kitchen Green Curry paste
1 to 2 TBS Thai Kitchen fish sauce
2 TBS brown sugar (or pure maple syrup)
1/3 cup water
1 large steak cut into strips
veggies (I chose broccoli, spinach and red pepper)
basil
cilantro

Cut the steak into strips and cook in a little oil until cooked through. Set aside. Stir fry the veggies until crispy yet tender. In a separate sauce pan put the brown sugar (or maple syrup), water, curry paste, fish sauce and coconut milk. Heat and then let simmer for about 10 minutes. Combine the chicken, veggies and sauce. Pour over Jasmine rice and top with basil.

To make a pretty basil garnish: Stack 6 basil leaves on top of each other and roll like a log. Slice in thin slices. Do the same with the cilantro. Put the rice on the plate. Pour the chicken and sauce over it. Add the veggies and sprinkle with basil and cilantro. You are done!

Same recipe except with Chicken!

EASY {Gluten and Dairy Free} Ham and Broccoli "Cheesy" Potatoes

2019-09-29T15:48:00.000-07:00

This is one of my favorite casseroles. In fact, I'm not a big casserole fan, so the fact that I like to make this fairly regularly says something. It feels like a real treat every time I make it. Imagine au gratin potatoes that you have a great excuse to eat a large meal sized portion of. The ham and broccoli go so well with cheddar, so even though it sounds weird, somehow it just works. My family ravishes this dish! It's gluten, soy and dairy free. The best part? It takes about 2 minutes to assemble it. Then you can relax or do something fun while you wait for it to bake. EASIEST. GLUTEN FREE. DINNER. EVER! I am posting this at Allergy Free Wednesdays.

INGREDIENTS:

2 lbs. frozen shredded hashbrowns
2 cups Daiya shredded non-dairy cheddar cheese
2 cups rice milk (or milk substitute)
2 Tablespoons Extra Virgin Olive Oil
1/2 TBS salt
Sprinkle of pepper
1/2 TBS garlic powder
1/2 TBS dried chopped onions
2 heads of broccoli chopped
1 pkg of farmland cubed ham (or gluten free cubed ham of your choice)

Preheat oven to 350F. In a large 9 x11 pan mix together all of the above ingredients. Bake in the oven uncovered for 50-60 minutes. In my oven it takes about 60 minutes. When I take it out I mix it up to help the non-dairy "cheese" to melt and mix throughout.

{Gluten and Dairy Free} Breakfast in a Biscuit

2019-07-06T08:34:00.000-07:00

I am making these as I type this! I love these to take on the road, or on an airplane! They are a party in your mouth! You can do breakfast sausage instead if you prefer.

The unbaked biscuits can be frozen in a single layer, then placed in a resealable plastic bag for up to 1 month. Just thaw before baking.

Makes: twelve 3-inch biscuits
Prep Time: 15 min
Cook Time: 25 min

1 cup palm shortening
3 teaspoons onion powder
1 teaspoon Salt
1/2 teaspoon pepper
2 cups brown rice flour
1 cup tapioca starch
1 cup potato starch (not flour!)
2 tablespoon baking powder
1 and 1/2 cup non-dairy milk
10 pieces of bacon, cooked, chopped up and cooled
3 teaspoons xanthan gum
1 cup shredded cheddar cheese or cheddar-style cheese, such as Daiya

Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, baking powder and 1 teaspoon salt. Then, add 1 cup palm shortening until coarse crumbs form.After that, add the onion powder, bacon and cheese; stir to coat with the flour mixture. Stir in the non-dairy milk substitute and combine with a wooden spoon or your hands.
Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.

{Gluten and Dairy Free} Stew in the Crockpot

2019-05-15T17:04:00.000-07:00

Prep Time: 15 minutes
Slow cooker time: 8 hours on low

INGREDIENTS:
2/3 of a quart of Pacific Vegetable Broth

1 and 1/2 cups of mushrooms cubed

4 TBS Gluten-free flour (or arrowroot). I used brown rice flour

4 carrots cut into 1/4 inch rounds

1 small onion diced

2 tsp dry rosemary crumbled

1 TBS dried thyme

1 TBS ketchup

2 TBS dijon mustard

2 TBS gluten free Worcestershire sauce

2 TBS Pomegranate juice or 1 TBS balsamic vinegar

1 and 1/2 tsp salt

salt and pepper to taste

1 large steak cubed

McCormick's seasoning (if you can have soy)

optional:
Mashed Potatoes
peas

DIRECTIONS:
First, cube the steak. Put it in the crockpot with the prepared onions and carrots. Sprinkle the herbs, salt, and pepper over the meat and veggies. Mix the broth in a separate bowl with the ketchup, dijon, gluten free flour and worcestershire sauce. Pour over the meat and veggies. Turn on low for 8 hours. I served ours over mashed potatoes (I use olive oil, and unsweetened rice milk in my vegan potatoes). Top with frozen peas to cool it down. Note: If you'd rather, you could cut up several potatoes and add it to the stew. I love it with the mashed. It almost has a gravy feel to it. I am posting this at Allergy Free Wednesdays.

{gluten and dairy free} asparagus risotto casserole

2019-04-02T09:37:00.000-07:00

I have been wanting to try to make a risotto for some time, as I've heard about them on cooking programs. But my challenge was finding how to do one without dairy. I found this in a favorite cookbook called, "Cooking for Isaiah". Boy, am I glad I did. It was quite easy. We served it along steak that was marinated in garlic, salt, pepper, and pomegranate juice before it was barbecued. It was a really nice combination.

2 TBS extra virgin olive oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
Salt and pepper
1/4 cup white wine
4 cups vegetable or chicken broth
1 cup water
1 pound thin asparagus trimmed and cut into 1.5 inch pieces
1 cup loosely packed fresh flat-leaf parsley, finely chopped
Finely grated zest of one lemon (can be omitted)

Serves 4 to 6. Prep time 15 minutes. Cook time 40 minutes

1. Preheat the oven to 375F. In a heavy ovenproof pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and rice; season with about 1 and 1/2 tsps salt and 1/2 tsp pepper. Cook, stirring until the rice is toasted,about 3 minutes. Stir in the wine and cook for 1 minute. Stir in the broth and water; bake, uncovered, for 35 minutes.

2. Remove the risotto from the oven and stir in the asparagus. Continue to bake, uncovered, until the rice is tender, about 4 minutes more. Stir in the parsley and lemon zest (if desired).

{Gluten and Dairy Free} Ham and Rice Soup

2019-03-06T16:44:00.000-08:00

Do you love your crockpot, but hate rushing in the morning to put the meal together? Sometimes, I do! How about putting the ingredients in a bowl the night before. Refrigerate it over night. In the morning transfer it to your crockpot and turn it on. Another idea is to freeze the ingredients in a large ziploc bag. If you lie it flat you can fit a lot of meals on top of each other in the freezer. You can either thaw it and put it in the morning or you can put it in frozen and turn it on high while you get ready in the morning. Before you leave, turn it to low and you should be set! Even better make two of them in the evening. Freeze on and throw the other in the crockpot the next morning.

Here is the recipe I like to do it with. I made it last night and am throwing it in the crockpot on a marathon day like today.

I know this dish may sound funny, but as soon as I made it, it became a family favorite at our house. My kids cheer when I say it is in the crock pot. I love it because there are a lot of veggies in there, too. You can sub beans instead of rice (white beans). The rice gets a bit mushy so if that bothers you, you can add the rice at the last minute. Sometimes I put a 1/2 cup rice in a bowl and then pour soup over it.

1 cup rice, uncooked
1 container of Hillshire farms smoked ham, coarsely chopped or 1 pkg farmland ham cubes
1 large onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
7 oz canned tomatoes with juice (I use safeway brand)
6 oz V-8 juice
2 TBS pure pomegranate juice (or you could use lemon juice)
1/2 TBS chili powder
2 bay leaves
1/2 tsp black pepper
4 cups chicken broth
water
1/2 tsp salt
2 TBS dried thyme

Other good additives: a handful of chopped spinach, kale or sweet peppers.

Directions:

Put all ingredients in a crock pot. Add water until it is about an inch from the top of a medium size crock pot. Turn on low for 8 hours. Add salt and pepper to taste. We put frozen peas on top to cool it down, and eat it with toasted Food For Life English muffins that are dripping with Earth's Balance spread, or grapeseed oil.

What's for Dinner Tonight?{Gluten and Dairy Free} Enchiladas

2019-03-05T19:18:00.000-08:00

I love these enchiladas. The sauce takes just a little time, but makes a double batch so you can freeze half of it for another night. You will thank yourself when you discover it's all ready to go! I am posting this on Allergy-free Wednesdays here. They have great recipes shared! I hope you get to take a look! For vegan options you can put black beans, rice, corn, and/or green chilis inside instead.

Enchilada Sauce

1 TBS olive oil
1 TBS garlic powder (or 2 cloves garlic crushed)
1 TBS onion powder (or 1/2 onion chopped)
1 TBS cumin
2 TBS mild chili powder
4 TBS gluten free flour (I use a gluten free mix here, or garbanzo)
4 cups chicken broth
1 (8 oz) can tomato sauce (I use a small can of tomato paste plus 1 can water)
salt to taste

1. Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
2. Slowly add the chicken broth and tomato sauce and cook and stir until thickened. (15 or so minutes). Add salt to taste.
This makes a double batch of sauce. Label and freeze half of it.

Other ingredients:
Shredded cooked chicken
diced avocado
chopped green onion
chopped red pepper
chopped tomatoes
cilantro
daiya cheese
brown rice tortillas
dairy free sour cream (Tofutti, Vegenaise, or So Delicious Coconut yogurt).
salsa
(green salsa is dynamite on this!)
black olives

Directions:
Pour some of the sauce in the bottom of the 9 x 11 pan to make a thin layer. I take Trader Joe's or Food for Life tortillas, and freeze them in the freezer. Take tortillas out one by one and dip them in the hot enchilada sauce for 5 seconds (holding on to the top outside of the sauce with your fingers). Take them out and lay them in the pan.Put 1/2 cup of cooked shredded chicken down the middle. Roll them up with the seams down. Repeat until you have a pan full of enchiladas. Sprinkle with daiya cheese and chopped olives (if desired). Baked at 450F until warmed through. (15 minutes or so) and "cheese" is melted. While it is cooking I shred the lettuce, chop tomatoes, chop green onions, chop cilantro, cut avocado into chunks, and make guacamole (combining smashed avocados with some salsa in a ratio of 2/3 avacado to 1/3 salsa). We also like to put diced red peppers on top. Serve the enchilada with piled toppings on top. I like to use vegenaise instead of sour cream on top.

Since half of this is frozen, it means you have an easy dinner just waiting to happen. I put the frozen tortillas in the freezer and heat them from frozen so they are ready to go. I make my own chicken broth in the crockpot (go here) and then freeze the chicken in two portions. I thaw one of the portions and the sauce. . . . walla! Dinner in no time!

My Two Favorite Pork Recipes

2019-02-26T08:27:00.001-08:00

I'm not a big fan of pork. I love me some ham and bacon (who doesn't love bacon??), but pork I find a lot harder to swallow. Until I found this recipe. This is one of my all time favorite ways to eat pork. It's grilled on the barbecue which makes it very easy. We love to serve it with rice or baked potatoes. We often sub pears instead of apples and may like it even better. I have it in a Pampered Chef cookbook, but found it posted on-line. We mix the rosemary and next six ingredients all together and use as a glaze on the pork and apples.

Glazed Pork Chops with Grilled Apples

Submitted by: ARAMINTHA here on sparkpeople.com

from Pampered Chef - It's all Good for You

Number of Servings: 4

Ingredients

4 boneless pork top loin or sirloin chops, cut 3/4 - 1 inch thick (about 4 oz)
1 tsp. dried rosemary
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp pepper
(top 4 should be mixed together)
2 tsp finely chopped, peeled fresh gingerroot
1/2 cup apricot preserves
3 T Dijon mustard

2 medium gala apples, cored and cut crosswise into 1/2 inch slices

Directions

Yield: 4 svgs

1. Prepare grill for direct cooking over medium coals. Season both sides of pork chops with 1 tsp of the seasoning mix.

2. Peel gingerroot; finely chop using food chopper. Combine ginger root, preserves, mustard and remaining seasoning mix in bowl; mix well. Core apples; cut apples crosswise into 1/2 inch slices, using chef's knife.

3. Lightly grease grid of grill. Brush one side of apples and pork chops with glaze using bbq brush. Place apples and pork chops, glazed side down, on grid of grill. Grill apples 3 minutes and pork 5 minutes, covered, turning once. Brush apples and pork chops with remaining glaze. Grill, covered 3-5 minutes or until internal temperature for pork reaches 160 degrees for medium doneness.

Number of Servings: 4

Mustard Oregano Pork Chops

My friend gave me this recipe recently and I must say it was amazing. My husband even grabbed one of the leftover pork chops the next day, ate it cold and still commented on how delicious it was! She told me this makes three servings for a family of five. She divides it into three gallon size bags and freezes it. That's three fast and easy dinners! I love it! She serves it with hasbrowns and apple sauce, so that's what I did, too. I used pomegranate juice instead of the vinegar and lemon juice and it worked out super well. I wish I had taken a photo before they were all eaten. Next time!

Ingredients:

12 lean pork loin chops
1/2 cup prepared mustard
1/4 cup red wine vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic
3 one-gallon freezer bags

Whisk mustard through honey, divide into separate bags. Divide oregano and garlic evenly between bags. Add pork and freeze. Thaw and grill.

Shove it in the Oven Chicken Stew

2019-02-20T17:18:00.000-08:00

A friend told me about this recipe, and I am glad she did. I love the name, because it makes it sound so easy. You can find it on this great blog here. The photo is what sold me. I'm a pushover for a yummy looking photograph.

Shove-it-in-the-Oven Chicken Stew with Potatoes, Tomatoes, and Italian Seasonings

Serves 6 to 8

Sprinkle with a little chopped fresh parsley, if you like.

2 pounds boneless, skinless chicken thighs, cut into large pieces
2 pounds yellow potatoes, quartered
1 large onion, cut into large chunks
1 pint cherry tomatoes
4 large cloves garlic, sliced
1/4 cup extra-virgin olive oil
2 teaspoons Italian seasoning
Salt and freshly ground black pepper
1 cup chicken broth

Adjust oven rack to lowest position and heat oven to 425 degrees.

Mix chicken, potatoes, onion, tomatoes, garlic, olive oil, Italian seasoning, and a generous sprinkling of salt and pepper in a large roasting pan. Set pan in oven and roast until cooked through and juices have released, about 45 minutes. Remove from oven and stir in enough broth to form a thick stew.