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Pasta Primavera – Gluten Free, Dairy Free

4 Jan

When I saw this recipe I knew I wanted to adapt it for my family.  We love pasta in this house and are always looking for new ways to get this.  This is rich and creamy and full of veggies too, but was chalked full of dairy and gluten, so with some tweaking and adjusting we had a creamy, hearty dinner.  How can a girl go wrong?

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What I like about this recipe is it is easy to adapt from whatever veggies you have on hand.  And easily make it vegan by omitting the ham and using veggie broth!
Gluten Free, Dairy Free Pasta Primavera – adapted from Ree Drummond’s recipe

What You Need

butter substitute – I personally like Earth Balance
1 cup chopped carrots (I used heirloom)
1 cup fresh green beans, ends trimmed
4 ounces white mushrooms, washed and sliced
1 large onion, diced
1/2 cup frozen peas
1 cup diced cooked ham (I used turkey ham)
1 TBSP dried basil
1 pound gluten free spaghetti, broken in to 3rds and cooked according to package directions
Sauce
1/2 cup white wine
1 cup chicken broth
1 cup coconut milk (or milk substitute of your choice, plain, unsweetened)
Salt & Black pepper to taste
1 cup shredded mozzarella rice cheese
What you do ::

Melt 1 – 2 tablespoons butter substitute in a large skillet over medium heat. Add the carrots and cook for 5 minute, then add the green beans and cook for an additional 3 – 4 minutes. Remove from the skillet and set aside. Add 1 additional tablespoon of butter substitute to the skillet and allow it to melt. Add mushrooms and cook for 3 to 4 minutes, or until they are starting to soften. Remove from the skillet and add to the other vegetables. Set aside.

Add 1 tablespoon of extra virgin olive oil to the skillet and allow it to warm. Add the onions to the skillet and cook for 4 – 5 minutes, or until they start to brown. Pour in the wine and the chicken broth and stir.  Return to a gentle boil and cook for 3 to 4 minutes, allowing it to reduce by about half. Stir in the milk, bring to a very gentle boil and then add cheese to melt. Season with black pepper and salt to taste. Let the sauce thicken for about 2 to 3 minutes. Add all the vegetables to the sauce, then add the frozen peas, diced ham, and basil. Stir to combine and allow the veggies to warm again.

Toss with pasta and serve!

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Dairy Free, Gluten Free Creamy Chicken and Noodles

13 Aug

The kids and I recently went to our local farmer’s market.  Sadly we do not have a big one like I know some of you enjoy.  Our’s is about a dozen booths, mostly with the same vegetables and a couple of fruits.  But still I like to support local growers, the food we get is great, and the kids love going.  One of the most popular tents at the market is Papardelle’s, freshly made pasta by the pound.  They are local to my state of Colorado and they have just about every kind of pasta you could imagine and many that I couldn’t think up if I tried!

We have tried their fruit flavors in the past and loved a cold salad with them.  But this time I was excited to see they have added Gluten free pasta to their list of yumminess!  We decided to try their Gluten-Free Garlic Chive Rooster Comb, the kids loved the shape and I liked that it was infused with some of my favorite flavors!  They do ship, so check them out!

Papardelle’s is kind enough to provide recipes for all of their pastas but many of them have dairy in them so I opted to do my own.  This is a spin off of my white spaghetti and it turned out so wonderful, the kids loved the creamy texture.

What you need ::

1/2 lb. Papardelle’s Gluten-Free Garlic Chive Rooster Comb

3 boneless, skinless chicken breast, chopped in to bite-sized pieces

8 oz fresh mushrooms, sliced

1 medium yellow onion, diced

3 cloves of garlic, sliced

2 T. Butter Substitute

2 T. Rice Flour

1 1/4  cup unsweetened coconut milk

1 cup mozzarella cheese substitute plus additional for garnish

Salt and Pepper to taste, oil for cooking

What you do ::

In a pot bring enough water to cook your pasta in to a boil.  While the water is heating up head a separate skillet with a couple turns of oil around the pan.  Add chicken and cook until brown and no pink in the center remains.  Remove from skillet and set aside (you don’t want it to over cook!).

Add onions to skillet and cook until soft.  Add mushrooms and cook until the release their moisture, about 10 minutes.  Add garlic and stir for one minute.  Remove vegetables from skillet and set aside.

Melt butter substitute in skillet and add rice flour to create a nice roux.  Let it cook, stirring occasionally, for about five minutes.  Whisk in coconut milk and bring to a boil.  Melt in cheese and add back the chicken and vegetables.  Salt and pepper to taste.

Once the pasta is cooked, drain and add to creamy chicken.  Serve in bowls and garnish with reserved cheese.

Dairy Free Chicken and Dumplings

30 Jul

I love comfort food.  I love working over a stove, stirring, adding, making it taste just right.  I love how it fills you, leaves you feeling satisfied, full.  It usually simple yet full of flavor.  I think that good comfort food can calm worries, ease anxieties, and give strength.

We have a lot going on right now – as summer comes to a close and school looms around the corner, I wanted to fill the bellies of those I love with something simple yet fulfilling.

What you need ::

1lb chicken – really any will do, I opted for boneless/skinless chicken thighs (I like how dark meat retains moisture)

1 – 2 carrots, diced

3 stalks of celery, diced

1 small white yellow onion, diced

5 cups chicken stock

2 cups flour, plus additional for dusting

2 tablespoons shortening, I prefer all vegetable

1/2 teaspoon baking powder

1 cup milk substitute + a dash

salt, pepper, oil

What you do ::

In your cast iron dutch oven, pour in enough oil to lightly cover and heat to a medium heat.  Cook the chicken until no pink remains, set chicken aside.

Using the pan drippings, cook vegetables until soft, about ten minutes or so.

While your vegetables are softening, chop your chicken.  Once veggies are good to go pour in stock and add chopped chicken.  Generously season with pepper.  (I think the stock makes it salty enough but hey, if you like uber salty then by all means…)  Bring stock to a boil.

While you are waiting for the stock to come to a boil combine flour, baking soda, and a pinch of salt in a mixing bowl.   Cut the shortening in to your flour mixture using a fork or one of the pastry cutters.  Mix in milk and stir until a dough forms, I used vanilla almond milk.  Mine was a little dry and I needed to add an extra splash.


Generously flour a working surface and a rolling pin.  Roll out your dough nice and thin.  Cut in to one inch squares, you can use a knife or a pizza cutter.

Gently drop the dumplings, 2 or 3 at a time, in to the your boiling stock, stirring as your work.  Cook for 20 minutes.

To finish this off I dunked a coffee cup in to the boiling stock and stirred in a heaping tablespoon of cornstarch and then mixed it back into the pot.  This helped to thicken it up .

That’s it!  It truly is easy and real comfort food.  My family of five finished off this entire pot, next time I will make a double serving!

Dairy Free Greek Meatballs and Tzatziki Sauce – Simply U Simply Me

23 Jul

Dairy Free Greek Meatballs and Tzatkiki Sauce is something kids will like?  You betcha!

It has been a long weekend, the Soldier had his drill this weekend, Sis has been sick, we are gearing up for VBS at church, it is hot out, and I am beat!  I was looking for something simple, refreshing, easy, but good too.  The Soldier will have had MREs all weekend, so he needs something to refuel him too.  And let me tell you, I love Greek food.  Tzatziki, Dolmas, olives, pitas, I love them all!  If I had to eat one style of food to eat for the rest of my life, and only one, it would be mediterranean  for sure!

So I opted to make this simple dinner for tonight.

What you need ::

for the sauce ::

8 or so ounces of dairy free, plain yogurt (I used coconut yogurt)

1 Tbsp dried dill

1/2 cucumber, processed in the food processor

dash of sea salt

4 – 5 fresh mint leaves – optional (I found the coconut yogurt still so sweet that it didn’t need this step, but you may want it)

For the sauce :: Combine all ingredients and let sit in your refrigerator for at least 1 hour, up to over night.

for the meatballs ::

1 lb ground turkey meat

1 cup bread crumbs (read your labels or make your own!)

1 egg

1 teaspoon of the following :: sesame seeds, dried oregano, powdered garlic, dried red pepper flakes

For the Meatballs :: combine all the ingredients, roll or use a cookie scoop and make 1 inch balls, place in a greased 9×13 pan and bake at 350 for 20 minutes or until cooked all the way through and no pink remains

To Serve ::

Find flat bread, naan, or rolls, slice if necessary and bake in your hot oven until lightly toasted – 5 – 10 minutes.  I spread mine with a little olive oil.

Spread with tzatziki sauce, using the remaining 1/2 of the cucumber, slice thinly and layer on bread, optionally top with thinly sliced red onions.

Serve with cooked meatballs and remaining tzatziki sauce.  Yummmmm…….

Now if I could just master the art of grape leaf rolling…

Homemade Marshmallows aka Pseudo Peeps

12 Jul

I got asked why I made homemade marshmallows, was there dairy in the store bought kind?

“no, not that I know of… it just sounded like fun!”

So here’s the thing, there are a ton of recipes on the internet already, nothing new there, but they require you do super crazy things like use a candy thermometer.  Which is all fine and dandy, except that mine broke a couple of months ago…

So here’s what I created, sans a candy thermometer, and was was described to me as having a smooth texture and tasting like Peeps…

What you need:

4 envelopes gelatin

1 C. water

2 C. sugar (I just used regular old sugar)

1/3 teaspoon salt

2 large egg whites

1 Tablespoon vanilla

What you do ::

Generously grease a 9 x13 pan.  Set aside

Put you gelatin in with your cold water.  If you have a stand-up mixture put it in the bowl you use for it.  Set aside.

Heat sugar, corn syrup, and water over a medium heat, stirring constantly.  Once your mixture starts to boil set your timer for 9 minutes.  Keep stirring so your sugar doesn’t burn.

While your mixture is boiling whip the egg whites and vanilla until peaks form.

After your sugar mixture has bubbled for 9 minutes add to the bowl with the gelatin and water and beat for 6 – 10 minutes.  Gently fold in egg white mixture and pour in to greased 9×13 pan.

Let set in your refrigerator for at least 3 hours, up to overnight. to set up.

Here is the fun part my kids got in to ::

Run a spatula along the rim of the marshmallows until the whole thing is loosened from the pan.  Flip on to greased surface.  Cut in to 1 inch squares.

This is where it gets fun for the kiddos – pour an combination of colored sugar and sprinkles in to a bowl and let them roll the marshmallows around until the well covered.  You cannot skip this step, the marshmallows are just too sticky otherwise!  It was the colored sugar that we used that gave them the Peep style flavor.

They can last up to two weeks in an airtight container.

Did you make them?  Leave me a comment or pin it on your pinterest!  I LOVE seeing what you’re doing!!!

Simple Marsala Chicken – Dairy Free, Gluten Free

9 Jul

I love, love, love marsala chicken.  It is probably one of my favorite dishes, ever. I needed to make it the other day and it needed to be both dairy free and gluten free.  One of the characteristics of marsala chicken is the flour on the outside to give it a nice crust.  But by making sure you have nice thin chicken and a hot pan you can achieve the same taste without the allergens.

I also needed a side that fit that bill, so I picked one of my favorites, red quinoa!

What you need ::

4 – 5 thin cut (or pounded thin) boneless, skinless chicken breasts

3 – 4  Tbs your favorite dairy substitute (we LOVE Earth Balance)

8 oz fresh mushrooms

1 Cup Marsala Wine

2 – 3 Tbsp unsweeted coconut milk

1 cup red quinoa

1 1/2 cups chicken stock or broth

1 bunch green onions

salt and pepper to taste

What you do ::

Rinse you quinoa in cold water.  Heat your chicken stock or broth to boiling.  Add quinoa, cover, and reduce heat.  Simmer for 15 minutes.  Remove from heat and let stand for 5 minutes.  Drain any excess liquid.  When ready to serve mix in chopped green onions.

While the quinoa is cooking heat butter substitute over medium heat in skillet.  Salt and pepper chicken to taste and add to pan.  Cook for 3 – 4 minutes on each side.  Each side should be nice and browned, and no pink should remain in the middle of the breast.

Remove chicken from pan and cover to keep warm.  Add mushrooms to pan and cook until soft, about five minutes.  Deglaze the pan with your marsla wine and cook down until reduced by half, about 2 – 3 minutes.  Stir in milk substitute and add chicken back to pan.  Cover and let cook for 1 – 2 minutes.

That’s it!  Easy peasy and super yummy!!!

Simple Yummy Salad – Dairy Free

2 Jul

We just came inside from running in the sprinklers.  It is 104 degrees out and we are hot.  The kids are now puddles of wet hair and swimming suits in the living room. They asked for a movie and I agreed, sometimes you just need to lay low.

To avoid turning on the oven we are having this salad.  It was first introduced to me 12 years ago and over the years we have tweaked it to make it our own.  That is the beauty of this salad, it is highly experimental and just begs to be a “have fun with me” recipe.  And the best part?  It is going to turn out good, no matter what you do!

Be creative!

What you need:

1/3 cup olive oil

1/3 cup rice vinegar

1/3 cup frozen concentrated orange juice

AND however much sounds good to you of the following:

-grilled chicken, sliced and cooled, pull out last night leftovers

-lettuce, spinach, mixed greens, etc.

-apples, finely chopped

-dried cranberries

-oranges, pieced

-chopped almonds, toasted – do it, they taste so much better toasted!

What you do ::

Mix liquids, add rest of ingredients in to large salad bowl, toss together and serve!

Seriously, I could eat this all the time, it is so tasty and refreshing!  And my kids l-o-v-e that there is fruit in here!!!

Simple Gazpacho – Dairy Free

25 Jun

Ah…. summer.  Sun-kissed kiddos, smelling of suntan lotion, wearing their bathing suits all day long, adorning bandaids on their knees.  There is no denying it is hot out.  Gazpacho is the perfect soup for hot summer days.  It requires no cooking and is full of fresh veggies, it is a great way to end a hot day without feeling too weighed down or heavy.  This absolutely reenergizes my kids to enjoy the longer days!

 

 

 

 

 

 

 

 

 

 

 

What you need:

1 lb already cooked, cocktail shrimp from the butcher’s case (if you are a vegetarian simply omit this step and consider adding a diced avocado or two instead!)

2 – 3 cloves of garlic, diced, minced, crushed, whatever is easiest for you!

1 small red onion, sliced

3 celery stalks, diced

6 roma tomatoes, chopped

2 cucumbers, chopped

juice of 1/2 a lemon

1/4 cup of red wine vinegar

1/4 cup olive oil

4-ish cups of tomato juice – if you like your soup thick, add less, if you like it thiner, add more

salt and pepper to taste

hot sauce to taste

What you do:

Pull the tails off your cocktail shrimp and chop up, because I want a really coarse chop, I’m not too concerned with perfection. Throw your shrimp in to the bowl you will be serving your soup in.

Throw all your veggies on the top of the shrimp.  Add the juice of your lemon, the vinegar, olive oil, and tomato juice.

Taste it.  Start adding salt, pepper, and hot sauce until you find the right blend for you and your family.

I throw my soup in the refrigerator for a couple of hours so it is nice and cool but you can serve immediately too!

That’s it!

No, seriously, that’s it!

Happy Eating!

Dairy Free Mac-N-Cheese

21 Jun

When I think of good mac-n-cheese I think of ooey, gooey, rich and creamy.  This recipe delivers!

What you need:

1lb macaroni noodles
1 medium butternut squash
8 oz + 4 oz cheddar cheese substitute
32 oz unsweetened milk substitute (I like coconut milk for the recipe)
3 Tablespoons Dry Mustard
3 Tablespoons Flour
your favorite butter substitute
salt and pepper to taste

What you do:
Set your oven to 400 degrees. Cut your butternut squash in half length wise and remove seeds. Place face-up on a cookie sheet and bake for one hour or until fork tender. Once cool enough to handle scrap out the squash and place in food processor with a tablespoon of butter substitute and salt to taste. Blend until you have a nice puree. Set aside.

Cook macaroni al dente – you don’t want it too soft, it will continue to cook in the oven.

In a cast-iron pot or dutch oven melt 3 Tablespoons of butter substitute and add 3 Tablespoons of flour, whisking to combine. Cook for about five minutes to make a nice roux. Slowly add your milk substitute and bring to a soft bubble.

Mix dry mustard in to milk and add 8 oz of cheddar cheese substitute. Cook until cheese has melted. Right now it is going to look really weak but fear not! Mix in your puree and watch the color become dark and rich!  I love this part because my kids are getting a healthy dose of a veggie and the color matches what the box mac-n-cheese tells us it should look like!

Bring your ooey gooey goodness back up to a boil, mix in your macaroni and top with remaining cheese.  Bake at 400 degrees for 20 – 30 minutes or until you have a nice crust on the top (my kids favorite part!)

Crock Pot Slow Cooker Dairy Free Mac-N-Cheese

15 Jun

Mac-n-cheese is always a favorite in our home.  Layers of gooey cheese and pasta, *swoooooon* seriously I even give some to the kids.  But when Dino-Man was first diagnosed as having issues with dairy we simply steered clear of this dish all together.  I didn’t know how to make it, I’m not a huge fan of nutritional yeast and that flavor, and I just wasn’t sure how to replicate the dish.

But don’t worry – that didn’t last long!  There are two ways we make Mac-N-Cheese in our house, this is the kids’ favorite, next week I’ll post my favorite, so stay tuned!  Updated: Find it here!

What you need:

1 lb elbow macaroni noodles

16 oz cheddar cheese substitute shredded

32 oz unsweetened coconut milk (or the milk substitute of your choice)

8 0z sour cream substitute – we used better than sour cream

3 – 4 Tablespoons ground dry mustard

:: As always, please read all packaged food before adding to your meal.  Food packaging is not consistent over    brands or even by region.  Please ensure that the food you are eating is safe for you and your family, and their needs. ::

Directions:

Mix the dry elbow noodles, milk substitute, sour cream, dry mustard and about one cup of water in the bottom of your crock pot.  Salt to your taste level, I probably added 3 – 4 teaspoons.  Layer cheese substitute on top of noodle mixture and cook on low for 1.5 hours.

After 1.5 hours mix the cheese in to the noodles and access moisture level.  At this point you may need to add more water, 1/2 – 1 cup.  You’re not going to over water it, you just want to keep it moist!  Replace lid and cook additional 1.5 hours or until the noodles are nice and soft.  Mix again and serve.

This is super creamy and my kids love it.  It is also easy and what busy parent doesn’t need easy?  My biggest tip is just keep an eye on it, if it starts to get dry just add more water, this is just going to vary by region and crock pot.