Chicken Cassoulet with Potatoes - Gluten Free & Cow's Milk Dairy Free

Chicken Cassoulet is a classic French dish.  Of course I altered it to be gluten free and cow's milk dairy free.  I then took some further liberties with my rift on Chicken Cassoulet.   I think that I kept the essence of the dish with the creamy white beans in a sassy tomato sauce.  Non-traditional potatoes were added to make it heartier and I switched the traditional sausage for bacon.  I also left out the carrots and celery and added bell peppers instead.  Basically, it was a make it work moment in my kitchen as I am desperately in need of a grocery store run.  However, between the snow storm rolling in and some health issues I haven't had a chance to make the 120 mile trek to town.  The moral of the story is feel free to play with this dish as you see fit.

I used a hard goat's milk feta in the bread crumb topping which works in our household with my food allergies.  However, if you can't find this or don't tolerate goat's milk dairy then replace it with about 1/4 cup of a dairy free Parmesan cheese alternative.

Chicken Cassoulet with Potatoes

2 tbs olive oil

4 boneless skinless chicken breasts, cut into 1" cubes

1/2 tsp salt, divided

1/2 tsp black pepper, divided

1/2 lb bacon, chopped

2 cups onions, chopped

1 cup red/yellow/orange bell pepper, chopped

6 cloves garlic, chopped

heavy pinch red pepper flakes

1 tbs fresh thyme leaves

1 bay leaf

1/4 tsp smoked paprika

2 tbs fresh parsley, chopped

2 cups chicken broth

1 tbs Sriracha hot sauce

5 cups potatoes, cut into 1" cubes

1 can fire roasted diced tomatoes

2 cans cannellini beans, rinsed

2 tbs corn starch mixed with enough water to make a slurry (optional)

 

Topping

 2 cups fresh gluten free bread crumbs

4 oz hard goat's milk feta cheese OR 1/4 cup dairy free Parmesan Cheese alternative

2 tbs fresh parsley, chopped

1 tbs olive oil

Preheat oven to 350 F.

In a large dutch oven, heat the olive oil on high heat.

Season the chicken with 1/4 tsp salt and 1/4 tsp pepper.

Brown the chicken in the olive oil.

Once browned, remove the chicken.

Reduce the heat to medium high.

Add the bacon to the pan.

Once the bacon begins to release its fat add the onions and bell peppers.

Saute until the onions are tender.

Add the garlic, red pepper flakes, 1/4 tsp salt, 1/4 tsp pepper, thyme, bay leaf, smoked paprika, and parsley.

Saute for about 1 minute.

Add the chicken broth and Sriracha.

Bring to a boil taking care to scrape the browned bits from the bottom of the dutch oven.

Remove from the heat and add the browned chicken, potatoes, tomatoes, and cannellini beans.

Stir to combine.

Place in the 350 F oven covered for 1 hour or until the potatoes are tender and the chicken is cooked through.

If the broth isn't as thick as you desire stir in the corn starch slurry.

While the cassoulet is cooking prepare the topping.

In a food processor process together the fresh bread crumbs, cheese, parsley and olive oil until a coarse sand texture.

Top the cassoulet with the bread crumb mixture.

Place under a broiler for a few minutes until the bread crumbs brown and the cheese is melted.

Corn Chowder with Ham - Dairy Free & Gluten Free

The cold and dreary weather of the Wyoming winter begs for soup to warm not only the body but the soul.  My husband loves hearty creamy soups and this corn chowder with ham is no exception.  This chowder is simple to make either entirely dairy free or free from cow's milk dairy as well as gluten free.  We love most things but especially a creamy soup to have a mild touch of heat and the sriracha is the perfect choice here especially when using almond milk.  However, feel free to omit the sriracha if you can't take the heat! 

One of the things that I love about this soup is how quick and easy it is to put together.  I had made a ham the other day and this soup is a quick and easy way to use up the leftovers.  This would also be delicious without the ham making it a great vegetarian or vegan option.  However, my husband thinks that dinner just isn't complete without some meat.  

Corn Chowder with Ham

2 tbs olive oil

2 cups onions, chopped

1 1/2 cup bell peppers, chopped

4 cloves garlic, chopped

5 cups potatoes, cubed

4 cups ham, cubed

2 lbs corn kernels (I used the fresh corn we froze this summer)

12 cups chicken broth

1/4 cup fresh parsley, chopped

1 tbs fresh thyme leaves

1 tsp black pepper

1 tbs sriracha (optional)

1/4 tsp smoked paprika

3 cups unsweetened almond milk OR 1 - 12 oz can evaporated goat's milk

3 tbs corn starch 

salt

In a large soup pot, heat the olive oil over medium heat.

Saute the onions, bell peppers, and garlic until they are tender.

Add the potatoes, ham, corn, chicken broth, parsley, thyme, pepper, sriracha, and smoked paprika.

Bring to a boil then reduce heat to a simmer.

Simmer for about 30 minutes or until the potatoes are tender.

Combine your milk of choice with the corn starch.

Add the milk mixture to the soup and continue to simmer until the soup comes back up to temperature and is very slightly thickened.

If you like a thicker soup then add more corn starch (dissolved in a little water) and continue to cook until the desired thickness is achieved.

Season with salt and serve.

Dairy and Gluten Free Baked Spiced Cake Donuts

I was craving spiced cake donuts of all things during the Super Bowl last night... Of course dairy and gluten free donuts aren't one of those things that you can run out and grab just anywhere.  I had made Sarena's Baked Cake Donuts before and enjoyed them.  However, I wanted donuts with some spice to it and I didn't have all the necessary ingredients to follow her recipe exactly.  I spiced these donuts up with nutmeg and cinnamon which was perfect for what I was craving.  I also switched up the sugars, flours, and milk based on what I had on hand.  These donuts were simple to put together and were ready to be eaten in no time flat!

Baked Spiced Cake Donuts

(adapted from The Non-Dairy Queen)

3 tbs sugar

3 tbs brown sugar, packed

1/4 cup dairy free buttery stick, melted

1 egg

1 tbs vanilla extract

12 tbs white rice flour

3/4 tsp baking powder

1/4 tsp baking soda

pinch sea salt

1/4 tsp freshly grated nutmeg

1/3 c full fat canned coconut milk

1/4 tsp cider vinegar

Glaze

3/4 c powdered sugar

1/4 tsp cinnamon

splash vanilla extract

about 2 tbs full fat canned coconut milk

Preheat oven to 350 F.

Prepare your donut pan by spraying well with cooking spray.

Mix together the sugar and buttery stick.

Beat in the egg and vanilla.

Combine the flour, baking powder, baking soda, salt, and nutmeg.

Add the flour mixture to the egg and sugar mixture.

Beat to combine.

Combine the coconut milk and vinegar.

Slowly add the milk to the batter.

Divide the batter evenly into the 6 wells of your donut pan.

Bake for 20 to 25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes then turn out the donuts.

While the donuts are cooling, combine the powdered sugar, cinnamon, and vanilla with just enough coconut milk to form a thick glaze.

Dip the donuts into the glaze or spoon glaze over donuts and serve.

Teriyaki Beef and Rice Noodles - Dairy & Gluten Free

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

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

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

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.