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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.

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!

Simply Me – Chicken and Veggie Dinner

8 Jun

As much as I love cooking, sometimes I just need simple.  But with Dino Man’s allergies simple cannot come out of a box.  Plus, out of a box is usually loaded with junk like way too much sodium, chemicals, and alien slime.

Tonight I made a very simple dinner with the ingredients I had on hand and the kiddos LOVED it!  Like SW asking, “Mom, can I have seconds (and thirds) of the veggies?” loved it.  Dude, totally!

Ingredients:

boneless/skinless chicken breasts, 1 package (that’s what, about 4?) chopped in to bite sized bits

1 sweet potato, peeled and chopped in to small bites

a couple of handfuls of fresh spinach

3 – 4 Tablespoon coconut oil

a mix of colorful carrots (who knew they’re not only orange?!?!) about 1lb

3 zucchinis (yellow squash would work too, mine had just gone soft by the time I got around to using it! d’oh) sliced like french fries

olive oil

salt and pepper

:: 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. ::

Heat your oven to 450 degrees.

Toss your carrots and zucchinis with a couple of teaspoons of the olive oil and a couple dashes of salt.  I put mine in a 9×13 pan and roasted for 45 minutes.

While your veggies are getting their roast on, heat the coconut oil in a large skillet pan over a medium heat.  Salt and pepper, to taste, your chicken and add to the coconut oil.

Saute up the chicken until no longer pink and add the sweet potatoes.  Stirring like a fool, let the potato cook for about 5 – 10 minutes, you don’t want it super squishy, but edible!!!  Then add your couple of handfuls of spinach and cook until wilted.

That’s it!  And the kids LOVED it!