The Dairy-Free Diva

Teriyaki Beef and Rice Noodles - Dairy & Gluten Free

2012-01-27T21:19:00.001-07:00

I had some leftover steak that I needed to transform into something new and exciting for dinner tonight. I needed something quick and easy because I honestly wasn't much in the mood for cooking. The husband was in the mood for something Asian and Teriyaki Beef with Rice Noodles was born. This simple yet satisfying dinner is both dairy and gluten free. Also, this could be made with fresh thinly sliced beef or chicken and any variation of vegetables that you enjoy.

Teriyaki Beef and Rice Noodles

1 tbs extra virgin olive oil

1 large onion, cut into half moons

1 green bell pepper, chopped

1 red, yellow or orange bell pepper, chopped

3 cloves garlic, chopped

3/4 lb leftover cooked steak, cut into bite sized pieces

OR 3/4 lb round steak or chicken breast, thinly sliced

2 cups frozen peas

OR up to 4 cups total of other vegetables of your choice

1 6.75 oz package of thin rice noodles, prepared per package directions

1/2 cup sugar

1/2 cup soy sauce (I use La Choy which is gluten free)

2 tbs rice wine vinegar

2 tbs mirin (rice wine)

1 tbs freshly grated ginger

In a large wok or skillet, heat the oil.

Add the onions and stir fry until lightly browned.

Add the peppers and continue to cook until the peppers are tender crisp.

Add the garlic and the meat.

Continue to cook until the meat is browned and cooked through.

Add the peas (or other vegetables) and rice noodles.

Stir together the sugar, soy sauce, rice vinegar, rice wine, and ginger.

Pour the sauce over the rice noodles.

Stir well.

Continue cooking until most of the liquid is absorbed.

Potato and Onion Casserole - Dairy and Gluten Free

2012-01-26T21:04:00.000-07:00

One of my husbands favorite side dishes is this super simple Potato & Onion Casserole. This dish is pure comfort food. Both of us are feeling under the weather with some kind of respiratory junk, so comfort food perfectly fit the bill. Tonight I paired this Potato & Onion Casserole with some pan seared steaks, my Southern Fried Corn, and Cafe Zin Caramelized Onions sauted with baby bella mushrooms for a quick and easy dinner. The whole meal came together beautifully while remaining dairy and gluten free.

Potato & Onion Casserole

8 medium potatoes, sliced

1 large red onion, sliced

garlic salt

black pepper

1/2 cup dairy free buttery spread or sticks

Preheat oven to 375 F.

Lightly spray a large oven safe casserole dish with lid or a 9x13 pan.

Begin by placing a layer of potatoes in the bottom of the dish.

Sprinkle with garlic salt and pepper.

Add a layer of onions.

Dot with dairy free buttery spread.

Continue to layer in the same manner until all ingredients are used or the dish is full.

Cover with the lid or tightly cover with aluminum foil.

Bake for about 1 hour 15 minutes or until the potatoes are fork tender.

Slow Cooker Salsa Verde Pulled Pork Tacos - Dairy & Gluten Free

2012-01-23T11:34:00.000-07:00

My husband loves pork and often says that I just can not do a pork roast justice even though I cook many other things very well. Well with this crock pot Salsa Verde Pulled Pork, he claims that I hit it out of the ball park. In fact he said that I should call these Orgasmic Salsa Verde Pulled Pork Tacos because they are just that good!

I loved how easy this naturally dairy and gluten free meal was to pull together utilizing the slow cooker. We had a crazy Saturday and I was able to toss the still frozen pork roast into the crock pot and go about our day. Our house smelled absolutely amazing as this cooked. I used some of my Salsa Verde which I had in the freezer, and I do recommend that recipe especially for this recipe. However, you can use whatever salsa verde that you enjoy - even store bought if that is what you have available to use.

I also love that you can embellish these tacos with whatever toppings your family enjoys! We filled Quinoa Tortillas with refried beans, pulled pork, lettuce, and a quick chunky guacamole. However, that is one of the fun things with tacos - You build them how you like them! If you do not have access to Quinoa Tortillas (I tested this recipe for Alta of Tasty Eats at Home for an upcoming cookbook) then I would use either corn tortillas or corn taco shells instead.

Slow Cooker Salsa Verde Pulled Pork Tacos

3 to 4 lb boneless pork shoulder roast (may still be frozen)

1/2 tsp garlic salt

1/2 tsp black pepper

1 pint salsa verde (I used some of this recipe which I had in the freezer)

1 can or 1 bag of dehydrated refried beans prepared

fresh cooked white rice

18 tortillas of your choice (I suggest quinoa or corn)

Suggested Optional Toppings:

shredded lettuce

chopped tomato

avocado or guacamole

salsa verde

dairy free sour cream

Season the pork roast with the garlic salt and pepper.

In a 6 quart slow cooker/crock pot place the pork roast fat side up.

Pour 1 pint of salsa verde over the roast.

If your roast is still frozen, cook on high for 6 to 8 hours until the roast shreds easily with two forks.

If your roast is thawed, cook on high for 4 hours and then low for 2 to 4 hours longer until the roast shreds easily with two forks.

When you are ready to serve; shred the pork roast, heat the refried beans, cook the rice, and prepare the toppings.

To serve layer refried beans and rice if desired into the tortilla then top with the pulled pork and toppings as desired.

Quick Chunky Guacamole

2 avocados, chopped

1 jalapeno, seeds & ribs removed and finely diced

1/2 cup fresh cilantro, chopped

1 tbs lime juice

garlic salt & pepper

Combine all ingredients.

Serve immediately.

Chicken Bake with Potatoes, Onions & Poblano Peppers - Dairy & Gluten Free

2012-01-20T19:56:00.001-07:00

I needed a quick and easy dinner that was dairy and gluten free tonight. I have been suffering with double ear and sinus infections for well over a week now. I ended up having to go into town as well so my energy was just sapped. This chicken bake was simple to through together and I was able to rest while it did its thing in the oven. I love the mix of flavors with the potatoes, onions and poblano pepper.

Chicken Bake with Potatoes, Onions & Poblano Peppers

6 medium potatoes, large cubes

1 medium onion, large chop

1 poblano pepper, seeded and large chop

1 1/2 lb chicken tenders

garlic salt & pepper

ground coriander

1 tbs olive oil

Preheat the oven to 375 F.

In a lightly oiled 9 x 13 pan layer the potatoes, onions & poblano pepper.

Sprinkle with garlic salt and pepper.

Top with the chicken tenders.

Sprinkle with garlic salt, pepper, and ground coriander.

Drizzle with the olive oil.

Cover tightly with foil.

Bake for about 1 hour or until the chicken is done and the potatoes are tender.

Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce - Dairy & Gluten Free

2012-01-18T18:42:00.000-07:00

Meatloaf is one of those comfort foods that both my husband and I crave especially when the winter weather is frightful. The last few days we have had high wind advisories along with wind chill advisories and the occasional snow shower. Needless to say, comfort food was needed at our house. Tonight I served this meatloaf alongside white rice and corn on the cob.

This bacon wrapped mustard meatloaf with sweet and tangy sauce is both dairy and gluten free. It is packed with flavor with the additions of onions, garlic and jalapenos mixed into the meat. The sauce sounds like an odd combination with smoked paprika and allspice along with hot sauce in a tomato base. However, it really goes very well with the mustard undertone in the meatloaf. Please note that the size of this meatloaf is very large, so please feel free to halve it if that better suites your needs. I would suggest making the entire amount of sauce though!

Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce

Meatloaf

4 1/2 lbs lean ground beef

2 medium onions, very finely chopped

2 jalapeno peppers, very finely chopped (remove the seeds and ribs for less spice)

6 cloves garlic, very finely chopped

1 c yellow mustard

4 tbs Worcestershire sauce

3 large eggs

1 tsp black pepper

1 tsp seasoned salt

1 lb sliced bacon

Mix all of the ingredients together except the bacon.

Form into a oval shaped loaf on a rimmed baking sheet.

Lay the strips of bacon over the loaf, tucking the ends under.

Bake at 375 for approximately 1 hour 15 minutes or until the meatloaf is cooked through and the bacon is crispy.

Sauce

1 8 oz can plain tomato sauce

1/2 cup brown sugar

2 tbs ketchup

2 tbs hot sauce

2 tbs Worcestershire sauce

1/4 tsp black pepper

1/4 tsp garlic powder

pinch smoked paprika

pinch ground allspice

In a small saucepan combine all the ingredients.

Bring to a simmer over medium low heat.

Allow to gently simmer for 15 minutes to slightly thicken.

Hearty Kale & Potato Soup - Dairy & Gluten Free

2012-01-10T17:38:00.001-07:00

Today the weather was gray and chilly which is the perfect soup weather. I had picked up a beautiful bunch of kale on my last grocery trip and knew that I needed to figure out how to incorporate it into today's soup. As fate would have it I saw a commercial this afternoon for Olive Garden featuring their Zuppa Toscana and decided that I must make a dairy and gluten free version of this soup. My husband loves hearty soups so my rift on Zuppa Toscana includes pieces of chicken thigh, smoked sausage, potatoes and kale in a slightly spicy creamy base.

Hearty Kale & Potato Soup

1 tbs olive oil
1 medium onion, chopped
12 oz smoked sausage, cubed
4 boneless skinless chicken thighs, cubed
3 cloves garlic, chopped
1/2 tsp seasoning salt
1/4 tsp black pepper
1/4 tsp smoked paprika
6 medium potatoes, cubed
1 bunch kale, chopped
8 cups chicken broth
2 cups unsweetened almond milk OR 1 can evaporated goat's milk
1 tsp Sriracha (optional)

In a large pot with a tight fitting lid, heat the olive oil over medium high heat.
Saute the onion and smoked sausage for 7 minutes or until the onions begin to turn translucent.
Add the chicken and garlic.
Continue to saute until the onions are tender and the chicken is lightly browned.
Add the seasoning salt, black pepper, smoked paprika, potatoes, kale and chicken broth.
Bring to a boil then reduce heat to a simmer.
Simmer, covered for 30 to 45 minutes or until the potatoes and kale are tender.
Add the almond milk and Sriracha.
Simmer for 10 minutes longer taking care not to allow the soup to boil after adding the milk.

Spicy Mexican Style Beefy Tomato Sauce over Rice - Dairy and Gluten Free

2012-01-09T19:50:00.001-07:00

When I feel a cold coming on, I begin to crave spicy comfort foods. This Spicy Mexican Style Beefy Tomato Sauce over Rice is a quick and easy dairy and gluten free meal to put together. It has tons of flavor and spice. In fact this likely contains much more heat than most people can tolerate; however, feel free to adjust it for the level of heat you desire. I used a can of El Pato Brand Tomato Sauce (Mexican Hot Style), but if you can not find this particular product simply use plain tomato sauce and a packet of taco seasoning for a similar flavor. I love to eat mine topped with fresh cilantro, shredded goat's milk cheddar, and diced avocado to help balance the heat from the spicy chile peppers.

Spicy Mexican Style Beefy Tomato Sauce over Rice

1 tbs olive oil

1 medium onion, finely diced

1 to 2 jalapeno peppers, seeded and finely diced (optional)

3 cloves garlic, chopped

1 lb lean ground beef

1 27 oz can El Pato Brand Tomato Sauce (Mexican Hot Style)

OR 1 27 oz can tomato sauce plus 1 packet taco seasoning

1 14.5 oz can diced fire roasted tomatoes

1 beef bouillon cube (optional)

1/4 cup fresh cilantro, chopped

salt & pepper

hot cooked rice

Optional Garnishes

chopped fresh cilantro

shredded cheddar cheese (regular, Diaya, or Goat's milk cheddar)

chopped fresh avocado

sour cream (dairy free or regular)

In a large skillet, heat the olive oil and saute the onions and jalapeno peppers until tender.

Add the garlic and ground beef and continue to saute until the meat is cooked through and lightly browned.

Add the El Pato (or tomato sauce and taco seasoning), diced tomatoes, and bouillon cube.

Reduce heat and simmer for 10 minutes.

Add the chopped cilantro and season with salt and pepper.

Simmer for 5 minutes longer.

Serve the sauce over the hot cooked rice and top with garnishes as desired.

Dairy & Gluten Free Southern Fried Corn

2011-12-31T22:53:00.000-07:00

Southern Fried Corn is one of those sides that I used to love getting at the lunch shops down in the Deep South. I have fond memories of all the luscious sides such as greens, fried corn, buttered carrots and mac-n-cheese available. Everything was cooked with love and soul by fabulous Southern women. I ate more than my share of sides only platters while attending graduate school at Auburn University. Oh the memories!

This is southern fried corn with a twist done dairy and gluten free. It has fantastic flavor - the perfect balance of sweetness and rich butter flavor. I hope that you try it and enjoy it as much as we do.

Southern Fried Corn - Dairy & Gluten Free

2 tbs dairy free butter substitute

1/4 cup thinly sliced green onions

1 lb frozen sweet corn, thawed and drained

1/4 tsp California Style Garlic Salt

1/4 tsp Black Pepper

1 to 3 tsp sugar (depends on the sweetness of your corn)

In a large skillet saute the green onions and corn in the "butter" over medium high heat.

Season with the garlic salt and pepper.

Once the corn and green onions are cooked through, add the sugar a little at a time until your desired level of sweetness is achieved.

Continue sauteing until some of the pieces of corn are caramelized.

Caramelized Onion, Chicken & Mushroom Gluten Free Pizza

2011-12-30T17:48:00.002-07:00

I love pizza!! It doesn't matter if it is just a traditional simple pizza Margareta or some fancy designer flavor. I love super thin crispy crusts and thick doughy deep dish pizza. To me pizza in all flavors, shapes and sizes is delicious. Granted all of my pizzas must be dairy and gluten free pizzas! This Caramelized Onion, Chicken & Mushroom Pizza utilizes an Udi's Pizza Crust which is a great dairy and gluten free product. I used a goat's milk mozzarella cheese since I do tolerate goat's milk dairy products; however, it would be wonderful with Diaya or Follow Your Heart Vegan Alternative instead. Also, this is a fantastic way to use my Zinfandel Caramelized Red Onions which I canned.

Caramelized Onion, Chicken & Mushroom Pizza

1 Udi's Gluten Free Pizza Crust or crust of your choice

1/2 cup caramelized onions (I used my canned Zinfandel Caramelized Red Onions)

1 to 2 boneless skinless chicken thighs, cubed and sauted

4 or 5 baby bella mushrooms, sliced and sauted

about 2 oz mozzarella cheese (I used goat's milk, but may use Diaya or Follow Your Heart)

fresh thyme leaves for garnish (optional)

Preheat oven to 375 F.

Saute the chicken thighs and set aside.

Saute the mushrooms and set aside.

Assemble the pizza.

Spread a thin layer of caramelized onions on the crust.

Top with the sauted chicken and mushrooms.

Sprinkle with the cheese.

Bake for 10 minutes.

Change oven to broiler and lightly brown the top of the pizza.

Top with fresh thyme leaves if desired and serve.

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

2011-12-27T18:27:00.000-07:00

Have you ever just craved a bowl of comfort? This Dairy & Gluten Free Creamy Beef Stroganoff Stoup is just that - A bowl of pure comfort. For this version of a stoup which is thicker than a soup and thinner than a stew, I included some of my favorites such as mushrooms, red bell peppers, peas, and of course beef. However, this recipe is a great starting off point to customize to suit any flavors which you might be craving.

Since I have been struggling with an increase in my gastrointestinal issues which I cannot correlate to a new food allergy, I have been attempting to focus on nourishing healthful foods which satisfy both me and my husband who does not have any food allergies. Because of this, I have found that unsweetened almond milk really is a great option for making savory creamy soups and sauces. I typically rely on goat's milk to add that rich creaminess to my savory dishes; however, in an effort to easy my GI tract I have been limiting goat's milk products.

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

2 lbs boneless beef chuck roast, trimmed and cubed
4 tbs brown rice flour
1/4 tsp each salt & pepper
1 tsp fresh thyme
8 oz bacon, chopped
4 cups beef broth
3 tbs Worcestershire sauce
2 to 2 1/2 lbs russet potatoes, cubed
1 tbs extra virgin olive oil
1 large onion, chopped
1 cup red bell pepper, chopped
4 cloves garlic, minced
12 oz mushrooms, sliced
salt & pepper
1 1/2 tbs dried parsley
heavy pinch cayenne pepper
2 cups frozen peas
2 cups unsweetened almond milk
dairy free sour cream if desired for serving

In a small bowl, combine the cubed beef with the rice flour, salt, pepper and fresh thyme.
In a large skillet begin to fry the bacon.
Once most of the fat has rendered from the bacon add the cubed beef.
Cook the beef until lightly browned, but not cooked through.
Place the browned beef in a large pot and add the beef broth, Worcestershire sauce and potatoes.
Bring the beef and potatoes to a boil then cover and reduce heat to a simmer.
In the same pan that you browned the beef in, begin to saute the onion in the olive oil.
Once the onion has begun to soften, add the bell pepper, garlic, mushrooms, salt and pepper.
Continue to saute until the vegetables are cooked through.
Add the cooked vegetables, dried parsley and cayenne pepper to the beef and potatoes.
Continue to simmer, covered, for about 45 minutes or until the beef is tender and the potatoes are cooked.
When the beef and potatoes are tender, add the frozen peas and allow to simmer for 5 minutes.
Add the unsweetened almond milk and allow to simmer for 5 minutes longer or until the peas and almond milk are heated through.
Taste and adjust the seasonings as desired.
Top individual bowls of stoup with dairy free sour cream if desired.

Dairy & Gluten Free Green Bean Casserole

2011-12-25T19:22:00.000-07:00

One of the things that I have missed on the holiday table since going dairy & gluten free has been Green Bean Casserole. Finally this year, I have conquered this comfort food! I am so excited to share this recipe for Dairy & Gluten Free Green Bean Casserole with all of you. I hope that all of you had a very Merry Christmas filled with love, laughter and all of your favorite things!

Dairy & Gluten Free Green Bean Casserole

1 tbs extra virgin olive oil

1 medium onion, cut into quarters and thinly sliced

10 oz mushrooms, sliced

3 cloves garlic, minced

3 tbs dairy free margarine (I used Blue Bonnet Light)

3 tbs rice flour

1 1/2 cups dairy free milk (I used 1 cup unsweetened almond milk and 1/2 cup full fat coconut milk)

1/2 tsp chicken bouillon (optional)

1 tbs soy sauce (La Choy is gluten free)

1 tbs Worcestershire sauce (Lea & Perrins is gluten free)

salt & pepper

pinch cayenne pepper

4 cans green beans or 1 1/2 lbs steamed fresh green beans

1/2 small can shoestring potatoes (Pik-Nik Original are gluten free)

Preheat oven to 375.

Lightly spray a 9 x 13 baking dish.

In a large skillet over medium to medium high heat, saute the onion in the olive oil until tender.

Add the mushrooms and garlic, continue to saute until the mushrooms are cooked.

Add the margarine and melt.

Add the rice flour, saute for a minute.

Add the dairy free milk, bouillon, soy sauce, Worcestershire sauce, salt & pepper, and cayenne.

Reduce heat to medium low, cook the cream sauce, stirring often, until thick.

Remove from the heat and stir in the green beans.

Pour the green bean mixture into the prepared baking dish.

Top with the shoestring potatoes.

Bake at 375 for 30 minutes or until hot and bubbly.

You may prepare this dish ahead of time; however, do not top with the shoestring potatoes until ready to bake and increase baking time to about 1 hour.

Additionally, I want to share a link and picture of my very favorite Pound Cake. To fill my Christmas bundt pan I made a double recipe of Perfect Pound Cake which is Shirley's recipe from Gluten Free Easily. The double batch filled my special Christmas pan and made 1 additional loaf. I also substituted fresh duck eggs for the chicken eggs and used 5 duck eggs for the double batch.

Gluten Free Goat's MIlk Cheese Ball with Bacon and Olives

2011-12-24T14:59:00.000-07:00

Ever since I met my husband, the holidays just wouldn't be the holidays without a cheese ball and now in my case a gluten free goat's milk cheese ball due to my allergies. He grew up in a very small town where the high school basketball coach is famous for his holiday cheese ball. For him it has been part of every Christmas celebration since he can remember. Tonight as we gather to celebrate Christmas Eve his Mother will have the traditional version of this cheese ball for the rest of the family, and I will have my new and improved version which is safe for me to indulge in. While this cheese ball is not truly dairy free it is free of cow's milk dairy as it is made solely with goat's milk dairy. I flavored this cheese ball with some of my traditional cheese ball favorites including black olives and bacon. It is wonderful spread on gluten free crackers, corn tortilla chips, and so much more.

If you would like to try a truly dairy free version of this delicious cheese ball simply substitute the goat's milk products with dairy free options. I would suggest using 4 oz of dairy free cream cheese, 2 oz dairy free sour cream and a cup of shredded dairy free cheddar cheese such as Diaya Brand.

Goat's Milk Cheese Ball with Bacon and Olives

with Dairy Free Options

6 oz Chevre - Soft Goat's Milk Cheese (or 4 oz dairy free cream cheese & 2 oz dairy free sour cream)

1 tbs onion soup and dip mix (check the labels for gluten & dairy free)

2 tbs crispy bacon pieces (well drained)

1 small can sliced black olives (well drained)

3 oz Goat's Milk Cheddar Cheese, shredded (or about 1 cup shredded dairy free cheddar cheese)

1/2 cup chopped toasted pecans

Bring the Chevre (or dairy free cream cheese & dairy free sour cream) to room temperature.

Stir in the onion soup and dip mix.

Fold in the bacon and black olives.

Fold in the cheddar cheese.

Form into a ball.

Roll in the chopped pecans.

Chill before serving with gluten free crackers.

Gluten Free Cheesy Chicken Spaghetti with Dairy Free Option

2011-12-09T21:25:00.001-07:00

Sometimes you just need something quick and hearty for dinner, especially when the high hasn't seen above freezing in what feels like forever! This Cheesy Chicken Spaghetti is gluten free and cow's milk dairy free; however, it could easily be made dairy free by using a dairy free cream cheese or dairy free mozzarella cheese. In fact I think that it would be amazing using Follow Your Heart Brand Vegan Cheese Alternative.

Cheesy Chicken Spaghetti

1 14 oz package Tinkyada Brown Rice Fettuccini
2 tbs extra virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
8 oz baby bella mushrooms, sliced
1 1/2 lbs boneless skinless chicken breast, 1/2" cubes
1/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1/4 tsp cayenne pepper (to taste)
1 tsp dried marjoram
1 jar pasta sauce (I had Ragu Super Chunky Mushroom on hand)
1/2 cup water to rinse the jar of sauce
1 15 oz can diced tomatoes
1 tsp sugar
4 oz semi hard goat cheese, shredded (may also use soft goat cheese, dairy free cream cheese or dairy free mozzarella)

Cook the pasta to just shy of al dente according to package directions.
Meanwhile, n a large skillet, heat the olive oil over medium-high heat.
Saute the onions until they begin to soften.
Add the bell pepper and continue to cook until the onion is tender.
Add the garlic, mushrooms, chicken, salt, pepper, cayenne, and marjoram.
Continue to saute until the chicken is lightly browned and cooked through.
Add the pasta sauce, water from rinsing the jar of sauce, diced tomatoes, and sugar.
Reduce heat and simmer for 5 minutes.
Stir in the cheese and continue to simmer until well incorporated into the sauce.
Drain the cooked pasta and add to the sauce.
Stir well ensuring that the pasta is well coated with the sauce.
Simmer for another 5 minutes to allow the pasta to finish cooking in the sauce.

Rice Pasta with Creamy Tomato Sauce - Gluten Free

2011-12-06T19:47:00.001-07:00

I needed something quick and easy for dinner. I didn't have much time so instant rice noodles were a great option because you just soak them in hot water for about 5 minutes and they are good to go. This recipe is gluten free and cow's milk dairy free; however, it does contain goat's milk dairy. If you need it to be completely dairy feel free to substitute the goat cheese with a dairy free cream cheese.

Quick & Easy Rice Pasta with Creamy Tomato Sauce

1/2 package of Instant Rice Noodles

1 tbs olive oil

1 small onion, chopped

2 cloves garlic, minced

1 jar of your favorite tomato sauce (I used a mushroom garlic one)

pinch cayenne pepper

salt and pepper

4 oz soft goat cheese or dairy free cream cheese

Soak the instant rice noodles in very hot water until they are tender.

Meanwhile, saute the onion and garlic in the olive oil until tender.

Once the noodles are tender, drain them well.

Add the noodles and tomato sauce to the sauted onions.

Season with the cayenne, salt and pepper.

Cook for a minute or two longer until the noodles absorb most of the sauce.

Remove from the heat and stir in the goat cheese.

Serve immediately.

Roasted Potato Mix with Honey, Soy and Jalapenos Dairy and Gluten Free

2011-12-04T18:49:00.001-07:00

On days like today, when the weather is bitter cold and my GI system thinks it hates me, I look to comforting foods. Today that was a mix of sweet potatoes and russet potatoes roasted with onions, garlic, olive oil, jalapenos, honey, soy sauce and thyme. I loved the mix of sweet and salty with a mild chile heat in the background.

Roasted Potato Mix with Honey, Soy & Jalapeno

1 to 1 1/2 lbs sweet potatoes, 1 1/2" dice

1 1/2 to 2 lbs russet potatoes, 1 1/2" dice

2 to 3 medium onions, peeled and 1" dice

6 to 8 cloves of garlic, smashed and peeled then roughly chopped

2 to 3 jalapeno peppers, ribs and seeds removed then finely diced

1 to 2 tsp fresh thyme leaves

3 tbs olive oil

2 tbs honey

2 tbs soy sauce (La Choy is gluten free)

1/4 to 1/2 tsp smoked paprika (optional)

salt & pepper

Preheat oven to 375 F.

Prepare a large baking sheet by spraying it with cooking spray.

In a large bowl, combine the sweet and russet potatoes, onions, garlic, and jalapeno peppers.

In a small bowl, combine the thyme, olive oil, honey, soy sauce, smoked paprika, salt and pepper.

Pour the well combined "sauce" over the vegetables.

Toss well to ensure that everything is well coated.

Place in a single layer on the prepared baking sheet.

Cover with aluminum foil and bake for about 1 hour or until the potatoes and onions are tender.

Uncover and stir once or twice to get a nice "glaze" on the potatoes.

Once tender, uncover and increase the heat to 425 F.

If you have a convection oven then turn that feature on too as this will really help give a crispiness to your roasted potatoes.

Bake for about 10 to 15 minutes longer or until lightly browned and crispy but not burnt.

Keep an eye on the potatoes as the honey will cause it to burn easily.

Serve piping hot from the oven.

Hearty Beef Stoup with Bacon and Herbs - Dairy and Gluten Free

2011-12-01T20:48:00.001-07:00

It was cold and snowy here today which put me in the mood for a hearty soul warming stoup. If you have ever seen Rachel Ray you know that she has coined the term "stoup" for something that is somewhere between a soup and a stew consistency wise. Well this hearty beef stoup contains all the usual subjects - beef, broth, potatoes, carrots, and peas. It also contains bacon and herbs which put it over the top flavor wise. It turned out perfect with a dairy and gluten free roll on the side. Although, this recipe makes enough for a crowd it is great for leftovers if you aren't feeding a crowd.

Hearty Beef Stoup with Bacon & Herbs

1 tbs extra virgin olive oil

4 tbs thick sliced bacon, chopped

1 large onion, chopped

2 jalapeno peppers, ribs and seeds removed then chopped

4 cloves garlic, minced

1 1/2 to 2 lb beef stew meat (I used a beef tip roast cubed)

4 medium carrots, thick sliced

2 lbs potatoes, cubed

2 tbs fresh parsley

2 tbs fresh thyme leaves

1 tsp fresh rosemary, chopped

6 tbs brown rice flour

8 cups beef broth

1/2 tsp dry mustard

4 cups frozen peas

In a large pot with a lid, saute the bacon with the olive oil.
Once the bacon begins to brown, add the onions and jalapenos.
Saute until the onions are tender.
Add the garlic and saute for 30 seconds to 1 minute.
Add the cubed beef and saute until browned.
Add the carrots, potatoes, parsley, thyme, rosemary and flour.
Stir to coat everything in the flour.
Add the beef broth and dry mustard.
Bring to a boil then reduce heat and simmer partially covered until the carrots and potatoes are tender and the broth is thickened.
Just before serving stir in the peas and allow them to heat through.

Dairy and Gluten Free Sweet and Spicy Beef with Snow Peas

2011-11-30T23:01:00.001-07:00

I love to make Asian style foods at home. This Sweet and Spicy Beef with Snow Peas is simple and delicious to make dairy and gluten free. The combination of sweet and spicy in this sauce is classic. Today, I used ground beef as that is what I had on hand and I needed a quick throw together meal this evening. However, it would be much more authentic if made using thinly sliced beef instead.

Sweet & Spicy Beef with Snow Peas over Jasmine Rice

1 tbs extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbs freshly grated ginger
1 lb extra lean ground beef (or 1 to 2 lbs thinly sliced beef tossed in a little cornstarch)
12 to 16 oz snow peas or sugar snap peas
1 1/2 cups beef broth
6 tbs soy sauce (la choy is gluten free)
4 tbs honey
3 tbs sugar
2 tbs chili garlic sauce
1/2 tsp sriracha (optional)
2 tbs cornstarch (reduce if using beef tossed in cornstarch)
hot cooked jasmine rice

In a large skillet or wok, heat the olive oil over medium to medium high heat.
Add the onions and cook until tender crisp.
Add the garlic and ginger.
Cook for about 1 minute.
Add the ground beef (or beef tossed in cornstarch) and cook until the meat is cooked through and lightly browned.
Add the snow peas or sugar snap peas.
Cook for about 3 minutes longer until the peas are tender crisp.
In a bowl, combine the beef broth, soy sauce, honey, sugar, chili garlic sauce, sriracha, and cornstarch.
Pour the sauce into the skillet and continue to cook until the sauce is thickened.
Serve over the hot cooked jasmine rice.

Dairy and Gluten Free Buffalo Turkey Clafoutis

2011-11-30T01:09:00.001-07:00

This savory clafoutis is the final dairy and gluten free recipe which I made with our leftover turkey. I think that it would also be great with leftover chicken. I got the general idea for a savory clafoutis and the recipe for the batter portion of the clafoutis from Shirley at Gluten Free Easily. She is a wonderful blogger who shares some fantastic gluten free recipes :) I adapted the recipe Shirley shared as my husband does not like artichoke hearts or lemon. I and came up with a Buffalo Turkey Savory clafoutis as he was craving something with a little spice and heat. I know that it isn't much to look at but it is such a homey meal! I can see a lot of other possibilities for fillings too!

Buffalo Turkey Clafoutis

adapted from Gluten Free Easily

Batter:

1/2 cup Bob's Red Mill Gluten Free All Purpose Flour (use whatever flour blend you like)

1 tbs baking powder

pinch salt

1/2 cup Silk Pure Unsweetened Almond Milk

2 large eggs

2 tbs extra virgin olive oil

1 cup chicken broth

Filling:

1 tbs extra virgin olive oil

1 small onion, finely diced

4 cloves garlic, minced

1 lb cooked turkey breast, cubed

10 sun dried tomatoes, chopped

1/2 tbs dijon mustard

3 tbs Frank's Thick Hot Sauce

1/2 tsp sriracha hot sauce (optional - use only if you like it spicy!)

1 tsp smoked paprika

salt & pepper

Preheat the oven to 375 F.

In a medium bowl, whisk together all of the batter ingredients except the chicken broth.

Set the batter aside.

In a skillet over medium heat, saute the onions in the olive oil until tender, about 5 minutes.

Add the garlic and cook for another minute.

Combine all of the remaining filling ingredients with the sauted onions.

Place the filling in a well greased deep pie pan or 10" oven proof skillet.

Press the filling down into an even layer.

Add the chicken broth to the batter and whisk well.

Pour the batter over the filling.

Bake for about 45 minutes or until golden and set.

Cow's Milk and Gluten Free Turkey Tetrazzini

2011-11-28T19:24:00.001-07:00

I still had leftover turkey and was looking for a new way to enjoy it for dinner. I remembered that Shirley from Gluten Free Easily had recently posted a recipe for Turkey Tetrazzini. My husband and I had never tried Turkey Tetrazzini before so we decided it was time to remedy this fact.

I adapted Shirley's recipe slightly, because you know me I can't just follow a recipe! My version is gluten free and cow's milk dairy free as it contains a goat's milk cheese. If you prefer a fully dairy free version then use some type of dairy free cheese. For those of you like me who have never had Turkey Tetrazzini it is a casserole style dish which contains pasta, vegetables, creamy mushroom sauce, and turkey with a cracker crumb topping.

Turkey Tetrazzini
(based on Shirley's recipe from Gluten Free Easily)

5 cups chicken broth
1 3/4 cup diced celery
1 3/4 cup diced onion
1 jalapeno pepper, seeds and ribs removed then finely diced
2 cloves garlic, minced
1 tbs dried parsley
8 oz dry Tinkyada Brown Rice Pasta (use any shape you prefer)
1 tbs extra virgin olive oil
1 tbs dairy free buttery spread
8 oz fresh mushrooms, sliced
1 cup unsweetened almond milk
salt & pepper
1 lb cooked turkey, diced
3/4 cup shredded cheese (I used a sharp goat's milk cheese)
1/2 cup gluten free bread or cracker crumbs
1 tbs extra virgin olive oil

Preheat oven to 350 F.
Spray a 9x13 baking dish.
Combine the chicken broth, celery, onion, jalapeno pepper, garlic and parsley in a medium pot.
Bring to a boil then reduce heat to a simmer for 5 minutes.
Add the pasta and return to a boil.
Reduce heat and cook until the pasta is al dente.
Meanwhile, in a large skillet heat the olive oil and buttery spread.
Saute the mushrooms until lightly browned.
Add the almond milk to the pan and reduce heat to simmer.
Cook for about 10 minutes or until the almond milk is thickened.
Combine the pasta mixture, mushroom sauce mixture, turkey, and shredded cheese.
Pour into the prepared baking dish.
In a small bowl, combine the crushed cracker crumbs and olive oil.
Sprinkle the cracker crumbs over the casserole.
Bake for 20 to 25 minutes or until hot, bubbly and thickened.
Place under the broiler for a few minutes until the top is lightly browned.

Dairy and Gluten Free Maple Brussels Sprouts with Bacon

2011-11-26T17:30:00.001-07:00

Brussels Sprouts are a favorite side dish on many holiday tables, and my table this Thanksgiving was no exception! However, this year I added not only bacon but also maple syrup. Bacon of course makes everything better, and the maple syrup balances the sharp bitterness of the Brussels sprouts perfectly. This naturally dairy and gluten free side dish was so good that my Father in-law and I were eating them out of the pan in the kitchen :) I love when a simple side dish turns out as amazing as these Brussels sprouts. In fact, I was so happy that their were leftovers because only two of us at the table would even try them.

Maple Brussels Sprouts with Bacon

6 slices of thick cut bacon, chopped (a maple or brown sugar bacon if possible)

1/2 medium onion, roughly chopped

3 cloves garlic, chopped

2 - 12 to 16 oz packages of frozen Brussels sprouts, thawed

about 1/4 cup chicken or vegetable broth

1 to 2 tbs maple syrup (to taste)

In a large saute pan over medium to medium high heat begin sauteing the bacon.

Once the fat has begun to render add the onions.

Continue to saute until the onions are tender and the bacon is well browned.

Add the garlic, Brussels sprouts, and a splash of stock.

Reduce heat to low and continue to cook until the Brussels sprouts are cooked through (about 10 to 15 minutes).

Keep an eye on the pan while the Brussels sprouts are cooking, and add another splash or two of broth as needed.

Add the maple syrup.

Reduce heat to simmer and stir well to glaze the Brussels sprouts with the maple syrup.

Hold on a very low simmer until ready to serve.

Pioneer Woman's Corn Casserole Updated Cow's Milk Dairy and Gluten Free

2011-11-25T08:00:00.000-07:00

I am always looking for new and exciting side dishes that are plays on classics, especially at the holidays. So, since corn casserole is always a hit I changed up the Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos again as a Thanksgiving side dish this year. I made this version gluten free; however, I used evaporated goat's milk as the "cream". If your family does not tolerate goat's milk then feel free to use a dairy free milk alternative - I think that unsweetened almond milk would work especially well.

I mentioned before that I wasn't entirely pleased with the original; although, you can check out my first adaptation (which you can find here). While my original adaptation was good, this time around I was looking for a casserole that held together somewhat instead of the saucy constancy of the original. I should mention that this corn casserole does not have that traditional overwhelming custardy texture. I put together the casserole a day in advance and then just baked it off on Thanksgiving.

Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos with a Light Custard Base

2 lbs corn kernels (I used the fresh corn we cut off the cob and froze)

1 medium red bell pepper, diced

1 large jalapeno pepper, diced (remove seeds and ribs for less heat)

8 tbs evaporated goat's milk

3 tbs dairy free buttery spread, melted

2 large eggs

garlic salt & pepper

Preheat oven to 350.

Combine the corn, red bell pepper, and jalapeno pepper.

In a small bowl combine the goat's milk, melted "butter", eggs, garlic salt and pepper.

Place into a baking dish sprayed with cooking spray.

Bake uncovered for 30 to 45 minutes.

Dairy and Gluten Free Crustless Sweet Potato Pecan Pie

2011-11-23T13:46:00.001-07:00

This is the perfect marriage between silky sweet potato pie and the sweet and crunchy pecans found in a pecan pie. I hate having to choose between the two holiday staples so I love this combination. Because honestly, what would Thanksgiving dinner be without pumpkin pie and pecan pie? Well considering that I am allergic to pumpkin it is sweet potato pie instead at our home. If you prefer pumpkin instead simply substitute a 15 oz can of pumpkin puree for the sweet potatoes.

Since finding out that I need to eat dairy and gluten free more adjustments have occurred around here. Luckily for me, I don't really care for the crust of the pie. Never have and likely never will. So this "pie" is a more like a baked pudding of sorts just done in a pie pan for that traditional shape. However, if you like please feel free to use a crust when making this delicious pie. Here are two dairy and gluten free pie crusts to try - Rice Flour Pie Crust and Pie or Tart Crust. I love to serve this pie with whipped cream. The whipped cream is based on the Honey Whipped Cream from Gluten Free Easily.

Sweet Potato Pecan Pie or Pudding

Sweet Potato Filling

1 lb cooked sweet potato flesh

1 stick vegan butter alternative

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup unsweetened almond milk

2 large eggs

1/2 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla extract

Preheat the oven to 350 degrees F.

Lightly spray a deep pie pan with oil.

In the bowl of your stand mixer, combine all of the filling ingredients.

You may also use an electric hand mixer.

Mix until the filling is very smooth.

Pour into your prepared pie pan.

Spread into a smooth even layer.

Pecan Topping

2 tbs vegan butter alternative

1/4 cup firmly packed brown sugar

1 1/2 cups pecan pieces

Melt the "butter" with the brown sugar.

Add the pecans and stir well.

Top the sweet potato filling with the pecans in an even layer.

Bake for 50 to 70 minutes or until the filling is set.

Once the pie is done, allow to cool to room temperature and then refrigerate.

Whipped Cream

2 cans full fat coconut milk

3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream.

A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.

The whipped cream works best if everything is ice cold!

Spoon the top thick portion of the coconut milk into your bowl.

Try not to spoon out any of the bottom watery portion.

Whip or beat the coconut cream until it resembles whipped cream.

Add the honey and beat again until it reaches the soft peak stage.

Keep the whipped cream chilled until ready to use.

Ants in a Tree - Simple Ground Pork with Rice Noodles

2011-11-17T08:00:00.000-07:00

Ants in a Tree?? Say what? I saw a picture of a bowl of yummy rice noodles on Pinterest the other day and the caption under it said "Ants in a Tree". I was intrigued! Why oh why was such a yummy looking bowl of comfort called Ants in a Tree?? Well it turns out that in Chinese culture it is thought that the bits of ground meat represent the ants and the rice noodles represent the tree branches.

I loosely adapted the Food Network version of Ants in a Tree to make my dairy and gluten version with what I had available at home. The result is a pure bowl of comfort in the form of rice noodles, ground pork, and peas seasoned with soy sauce, ginger, garlic, and chili garlic sauce. So simple to throw together in about as long as it takes for your rice noodles to soften.

Ants in a Tree

8 oz dry rice noodles

1 lb ground pork

5 tbs soy sauce

1 tbs ginger, grated

2 cloves garlic, pressed

1/2 to 1 tbs chili garlic sauce

pinch Chinese 5 spice powder

1 cup frozen peas

6 scallions, sliced

Cook or soften the rice noodles according to the package directions.

Feel free to use any width of rice noodles you like.

Meanwhile, in a large skillet brown the ground pork.

In a small bowl, combine the soy sauce, ginger, garlic, chili garlic sauce, and 5 spice powder.

Once the pork is nicely browned and cooked through, add the sauce along with the peas.

Continue to cook, over medium heat, until the peas are heated through.

If the pan begins to get too dry add some water.

Add the prepared rice noodles to the pan and toss well to evenly coat the noodles.

Again if the pan seems too dry add a small amount of water.

However, you are not looking to make a sauce just keep it moist enough for the noodles to be coated.

Once the rice noodles are heated through, remove from the heat and add the sliced scallions.

Canning: Fruited Cranberry Relish

2011-11-16T13:19:00.001-07:00

I love this Fruited Cranberry Relish because to me it has all the quintessential flavors of fall. Cranberries, apples, pears, nutmeg, and cinnamon to name a few. This Fruited Cranberry Relish is simple to make so that you have the wonderful flavor of cranberries available all year round.
Technically this recipe is for a Fruited Cranberry Conserve because it contains nuts. However, many people don't know what the heck a conserve is! So, I am calling this a Fruited Cranberry Relish. This recipe is an adaptation of the Cranberry Citrus Relish that Maria posted on the Canning Recipes section of SB Canning's Facebook page.
I typically make my Fresh Cranberry Relish or Salad for Thanksgiving. However, for a change of pace this Fruited Cranberry Relish is one of the cranberry condiments that will be gracing my Thanksgiving table this year. The second is Cranberry Mustard which will see plenty of action with the leftover turkey as well.
If you are not the canning type or don't desire a large amount feel free to only make a half batch. Also, if your family doesn't enjoy pecans then leave them out or substitute with walnuts or pistachios.

Fruited Cranberry Relish

(makes approximately 8 half pints)

2 thin skinned citrus (I used Honey Tangerines)

3 cups fresh cranberries

1 cup water

1/2 cup apple juice

2 cinnamon sticks

2 tsp fresh ginger, very finely minced or grated

1 medium pear (I used a Bartlett)

1 medium apple (I used a Gala)

1 8 oz can crushed pineapple in juice

1/3 cup lemon juice

1/2 cup honey

1/8 to 1/4 tsp ground cardamon (gives a floral spice)

1 tsp freshly grated nutmeg

1/4 to 1/2 tsp ground cinnamon (I omitted as my sticks imparted enough cinnamon flavor)

1/8 to 1/4 tsp cloves (I omitted as we don't like clove)

1/2 tsp vanilla bean paste or vanilla extract (I will omit this in the future as I feel it does not enhance the flavor)

1/2 to 1 cup sugar (depends on the sweetness of your fruit - I used 3/4 cup)

1/2 cup chopped toasted pecan pieces

2 1/2 tsp low sugar flex batch pectin (optional if not canning)

Prepare the canner, jars, and lids.

Finely dice the citrus, skin and all.

The citrus skin will not break down in this recipe.

In a medium nonreactive pot combine the citrus, cranberries, water, apple juice, cinnamon sticks, and ginger.

Heat over medium heat until the cranberries begin to pop.

Crush some of the cranberries to help release their juices.

While the cranberries are cooking, dice the pear and apple into 1/4" cubes.

Add the pear, apple, apple and pineapple including juice to the cooked cranberries.

Bring the fruit to a simmer.

In a small bowl combine 1/2 cup of sugar and the pectin and set aside.

Add the lemon juice, honey and spices to the simmering fruit mixture.

Cook at a simmer until the apples and pears are slightly softened.

Taste at this point and adjust the spices as necessary.

Add the sugar and pectin mixture, and toasted nuts.

Taste again and adjust the sweetness as necessary.

Bring the mixture to a boil for 1 minute.

Fill hot sterilized jars with hot cranberry mixture.

Leave 1/4" headspace.

Wipe the rims of the jars.

Adjust the two piece lids.

Water bath process for 10 minutes at sea level and adjust the processing time as necessary for your altitude.

If not canning then refrigerate the fruited cranberry relish before serving - Can be made several days ahead.

Canning: Gingered Cranberry Plum Chutney

2011-11-15T16:36:00.001-07:00

Gingered Cranberry Plum Chutney is a perfect fall chutney. This chutney has a great gingery punch. It also has a sweetness from the fruits and spice from both the ginger and some red pepper flakes. I can't wait to have this as an accompaniment to a beautifully cooked piece of pork! I also think that it would work well as a stir in for oatmeal or yogurt if you can tolerate these. Use this fall delight anywhere you would use a traditional chutney.

One of the things I love about canning at home is that almost every recipe is naturally dairy and gluten free!! This recipe is an adaptation of a recipe shared with me by SB Canning on her Facebook notes section.

Gingered Cranberry Plum Chutney

Small Batch - makes 3 half pints

(Feel free to double this recipe)

1 cup water

1 cup sugar

1 1/2 cup fresh cranberries

5 fresh plums, pitted and chopped

1/8 cup plus 1 tbs red wine vinegar (5% acidity)

1/4 cup honey

1 heavy pinch red pepper flakes

zest of a tangerine

juice from 1/2 of the tangerine

1/8 cup finely chopped crystallized ginger

Prepare your canner, jars and lids.

Meanwhile, in a medium nonreactive pot bring the water and sugar to a boil.

Once the sugar is dissolved reduce the heat to simmer and add the cranberries.

Simmer the cranberries for 10 minutes.

Using a slotted spoon remove the cranberries from the cooking liquid and set aside.

Add the plums, vinegar, honey, and red pepper flakes to the liquid.

Bring the plum mixture to a low boil and cook until the plums begin to break down about 15 to 20 minutes.

Add the cooked cranberries, zest, tangerine juice, and crystallized ginger.

Cook over medium heat for another 5 to 10 minutes until the chutney is thick.

Fill hot sterilized jars with hot chutney.

Leave 1/4" headspace.

Wipe the rims of the jars.

Adjust the two piece lids.

Water bath process for 15 minutes at sea level and adjusting processing time as necessary for your altitude.