Wednesday, December 30, 2009

Glazed Cornish Game Hens

Cornish Game Hens are one of those foods that to me just makes any meal seem like something special.
This is a super simple but full of flavor recipe.

2 cornish game hens

2 tbs molasses
2 tbs ketchup
2 tbs sweet chili sauce
1 tbs gluten free soy sauce
1 tbs honey
1 tsp garlic powder
1/4 tsp black pepper
1/8 tsp ginger powder

Mix together the marinade.
Pour over the cornish game hens.
Allow to marinate for 4 hours or longer.
Place cornish game hens in a baking dish and pour the marinade over the top.
Bake at 375 for 1 hour.
Basting every 15 minutes.
Turn oven up to 425 and bake 15 to 30 minutes longer until the hens are done and the skin is crispy.

Sunday, December 27, 2009

Fresh Baked Bread!

Oh so yummy!!
These loaves turned out so beautiful that I had to share. They tasted as great as they look too! They were made from Bob's Red Mill Homemade Wonderful Bread Mix.

Tuesday, December 22, 2009

Dairy & Gluten Free Fudge

Fudge... Safe Fudge. Delicious Fudge.

You can change up the flavors from the classic here by using different flavored extracts such as mint or coconut. Speaking of coconut I bet that this would work with coconut milk instead of rice milk too.

Kinda sticky and not hard like typical fudge though. You might prefer it frozen if you want a firmer texture.

1/2 cup unsweetened cocoa powder
4 cups powdered sugar
1/2 cup dairy free chocolate chips
1/2 cup enriched vanilla rice milk (use vanilla almond milk to be gluten free)
2 tbs dairy free buttery spread
1 tsp vanilla extract

Sift together the cocoa powder and powdered sugar.
Stir in the chocolate chips.
Bring the rice milk and buttery spread to a boil.
Take the milk off the heat and whisk in the chocolate mixture.
Keep whisking until the chocolate chips are melted.
Stir in the vanilla extract.
Spread into an 8 x 8 pan. Silicone is best or lightly spray so that your fudge comes out.
Refrigerate until solid.

Tuesday, December 15, 2009

Crock Pot Korean Style BBQ Ribs

A surprising change from the usual BBQ style country style ribs. Korean style BBQ done in the crock pot!

3 or 4 lbs of pork country style ribs

1 cup crushed pineapple in juice, processed until like applesauce
1/4 cup packed brown sugar
1/2 cup soy sauce (gluten free)
2 tbs rice vinegar
1 tbs fresh ginger, minced
3 cloves garlic, minced
2 tbs sesame oil
2 tbs honey
10 dried birds eye chili's crushed (or as much or as little as you like)
3 tbs corn starch, dissolved in a small amount of water

Combine the sauce/marinade ingredients except the corn starch.
Coat the ribs in the sauce and allow to refrigerate overnight.
Place the ribs and the sauce into the crock pot.
Cook on high for 8 hours.
Remove the ribs and place on a baking sheet lined with aluminum foil (for easy clean up).
Skim off as much fat as possible from the sauce and place into a sauce pan.
Bring the sauce to a boil and add the corn starch dissolved in water.
Boil until thick.
Coat the ribs with a little of the thickened sauce and place under the broiler for a minute or two until a nice crust is formed.
Serve the ribs with extra sauce over rice or (gluten free) pasta.

Tuesday, December 8, 2009

Crock Pot Pernil

Pernil is a classic Puerto Rican slow roasted pork dish. This is my take on a not quite traditional yet full flavored Pernil made in the crock pot so as to be easier.

1 5 lb pork shoulder roast (with the skin is best)

2 small onions
3 tbs garlic, minced
2 tsp chipotle peppers in adobo sauce
2 tbs cilantro, dried
3 tbs lime juice
2 tbs apple cider vinegar
1 tsp seasoning salt
1/2 tsp black pepper

Process all of the marinade ingredients in a food processor until smooth.
Rub all over the pork roast.
Cover and place in refrigerator overnight.
Place roast and all of the marinade in a crock pot.
Cook on low for 8 to 12 hours until the roast is fall apart tender and succulent.

Sunday, December 6, 2009

Roasted Red Pepper Dip

Super simple dairy free creamy goodness. Great to dip tortilla chips or fresh veggies into.

1 8 oz tub dairy free cream cheese
1 12 oz jar fire roasted red peppers, drained
2 tbs sun dried tomatoes in olive oil with herbs
1 tsp california style garlic salt

Chop the roasted red peppers and sun dried tomatoes in a food processor.
Add the dairy free cream cheese and garlic salt.
Continue to process until smooth and well mixed.

Friday, December 4, 2009

Soy Roasted Potatoes & Onions

This is a super simple side dish but the soy really adds an interesting twist!

Soy Roasted Potatoes & Onions

1 1/2 lb potatoes, skin on cut into chunks (about 4 medium potatoes)
2 medium onions, cut into chunks
2 tbs gluten free soy sauce
1 tbs dairy free buttery spread
3 cloves garlic, minced
black pepper

Preheat the oven to 425 use convection if you have it.
Melt the 1 tbs dairy free buttery spread.
Mix with the soy sauce, garlic and pepper.
Toss this mixture with the cut potatoes and onions.
Place the potatoes and onions in a single layer on a foil lined baking sheet.
Bake for about 30 minutes (longer if not convection) until the potatoes are tender and the sauce is absorbed some - Stir the potatoes about every 10 minutes to ensure even coverage of the sauce.

Sunday, September 27, 2009


Today I decided to try my hand at making granola. I spent hours looking at recipes but none of them seemed just right. In the end I came up with two different versions. I think that both of them are delicious!

Of course with both variations feel free to add any assortment of dried fruits you like after the granola has cooled. We like our granola fruitless mostly so I bagged it up plain. However, sometimes I love golden raisins, dried cranberries, dried apricots, dried apples, and/or dried mango in granola.

Maple Vanilla Nut Granola

8 cups of rolled oats
1 cup brown sugar, packed
1 cup sliced almonds
1 cup chopped pecans
1/2 cup vegetable oil
1/2 cup maple syrup
4 tsp vanilla extract
1/2 tsp salt

Mix together the oats, sugar, and nuts.
Mix together the oil, maple syrup. vanilla, and salt.
Combine both together.
Spread out onto 2 cookie sheets, lined with foil and sprayed with cooking oil.
Bake in a preheated 350 degree oven for 30 to 45 minutes until golden brown; stirring every 15 minutes.

Honey Nutmeg Nut Granola

8 cups rolled oats
2 cups chopped pecans
1 cup chopped walnuts
1 cup slivered almonds
1 cup brown sugar, packed
1/2 cup vegetable oil
1/2 cup honey
4 tsp vanilla extract
1/2 tsp salt
1/4 of a nutmeg, freshly grated (or to taste)

Mix together the oats, sugar, and nuts.
Mix together the oil, honey. vanilla, salt, and nutmeg.
Combine both together.
Spread out onto 2 cookie sheets, lined with foil and sprayed with cooking oil.
Bake in a preheated 350 degree oven for 30 to 45 minutes until golden brown; stirring every 15 minutes.

Saturday, September 26, 2009

Bayou Chili

This chili/sauce is wonderful over rice... It is a mix of Creole and Tex Mex flavors but it really works. It is good as a vegetarian option or served with grilled chicken or steak as a side.

2 tbs olive oil
2 medium onions, chopped
1 poblano pepper, chopped
2 cloves garlic, minced
1 tbs Tony Chachere's Creole Seasoning
1/2 tbs seasoning salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can whole kernel corn
2 15 oz cans of beans either black beans or kidney beans

In a large skillet with a lid heat the olive oil.
Add the chopped onions, chopped poblano pepper, minced garlic, and Creole seasoning cook over medium heat until the onions are softened.
Add the diced tomatoes, tomato sauce, whole kernel corn, beans and the remaining seasonings.
Bring up to a boil then reduce heat to a simmer.
Partially cover and simmer about 10 to 15 minutes until thickened.

Wednesday, September 16, 2009

Chocolate Love

One of the hardest things for me to find when I first found out that I couldn't eat dairy and wheat/gluten any more was really good chocolate. I thought that today I would share a few of my favorite sweet chocolaty candy treats with you.

1.) Chocolate Decadence - Chocolate Coconut Buttons. Just one of these little buttons can completely satisfy my need for chocolate. So delicious!

2.) Chocolate Decadence - Chocolate Espresso Bar. For when you need that intense coffee and chocolate taste together. Just melts in your mouth for perfection.

3.) Chocolate Decadence - Pure Dark Chocolate Bar. This is for the true dark chocolate lover yet still has a little bit of sweetness to it.

4.) Tropical Source by Sunspire - Rice Crisp Dark Chocolate. I love the crispy rice in this chocolaty treat. Sometimes you just need the crisp and smooth contrast.

5.) Ghirardelli - Intense Dark Midnight Reverie 86% Cacao. You have to love a super intense in your face chocolate explosion to really enjoy this chocolate. A real dark chocolate lovers chocolate.

6.) Enjoy Life - Boom Choco Boom Rice Milk Bar. This is the most like milk chocolate that I have found.

7.) Enjoy Live - Boom Choco Boom Dark Chocolate Bar. A wonderful mix of dark chocolate taste and the creaminess of milk chocolate.

8.) Sjaaks Organic Chocolate Bites. Tempting little bites of dark chocolate surrounding yummy fillings such as almond butter, peanut butter, caramel, acai berry, ginger, mint, and orange.

I am sure that there are many other delicious dairy and wheat/gluten free chocolate candy treats out there that I haven't gotten to try yet. I hope that if you have some suggestions you will share them too!

Sunday, September 13, 2009

Dairy & Gluten Free Lasagna!

Yes, it is possible to make a delicious and hearty dairy and gluten free lasagna.
If you like Italian sausage feel free to add sliced precooked pieces into your layers as you build the lasagna.
Also feel free to add whatever herbs and seasonings you like to the sauce. This is just a basic recipe to get you started... We especially enjoy adding a healthy pinch of dried cilantro and a few shakes of hot sauce to the sauce for variety.

1 box Tinkyada Gluten Free Lasagna Noodles
1 package Follow Your Heart Vegan Cheese Alternative - Mozzarella, shredded
2 lbs lean ground beef
2 medium onions, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
2 tbs olive oil
2 tsp seasoning salt
1/2 tsp pepper blend
1/2 tbs marjoram, dried
1 tbs basil, dried
1 6 oz can tomato paste
1 28 oz can petite diced tomatoes
1 can Hunts Spaghetti sauce

Precook the lasagna noodles per package directions.
In a large skillet begin to saute the onions and bell peppers in the olive oil about 10 minutes until they begin to soften.
To the skillet add the garlic, ground beef, seasoning salt, pepper blend, marjoram, and basil.
Continue to cook until the beef is cooked through and browned and and the vegetables are softened.
Add the tomato paste and mix in well.
Cook for about 2 minutes then add the diced tomatoes and spaghetti sauce.
Reduce heat and simmer partially covered about 20 minutes until the sauce is thick.
Taste the sauce and if not spiced enough for you then add more herbs, garlic powder, onion powder, or whatever you feel it needs.
Lightly oil a 9 x 13 baking pan.
Begin to build the lasagna by adding a thin layer of sauce to the bottom of the baking pan.
Next add a layer of lasagna noodles topped with a thick layer of sauce.
Evenly sprinkle a light layer of mozzarella cheese over the sauce.
Repeat the layers until either the pan is full or all the noodles are used up.
Finish with a layer of sauce and cheese.
Cover with foil and bake for 1 hour at 350.
Uncover and place under broiler for a few minutes to brown the cheese on top.
Allow to cool at least 15 minutes to get nice serving pieces out of your lasagna.

Tuesday, September 1, 2009

Bourbon Chicken and Forbidden Rice

The combination of sweet Bourbon Chicken with nutty Forbidden Rice is fantastic!!

Bourbon Chicken

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tbs olive oil
3 cloves garlic, chopped
1/2 tsp ginger
1/2 to 1 1/2 tsp crushed red pepper flakes
1/2 cup unsweetened applesauce or apple juice
2/3 cup light brown sugar, packed
4 tbs ketchup
1 tbs apple cider vinegar
2/3 cup gluten free soy sauce
1 cup water
2 tbs corn starch plus a little water to dissolve it in

In a large skillet heat the olive oil.
Add the chicken pieces and cook until lightly browned but not cooked through.
In a medium bowl dissolve all the remaining ingredients except the corn starch.
Pour the sauce over the chicken.
Bring the sauce up to a boil then reduce heat to a simmer and cook for 20 minutes.
Add the corn starch dissolved in a little water and cook until just thickened.

Forbidden Rice

1 cup forbidden rice
2 cups water

Rinse the forbidden rice until the water runs clear.
In a medium sauce pan with a tight fitting lid bring the water up to a boil.
Add the forbidden rice and bring back up to the boil.
Cover, reduce heat to a simmer and cook for 25 minutes.
Turn off the heat and allow to set 10 minutes more without removing the lid.
Fluff with a fork and serve.

Monday, August 24, 2009

Dairy & Gluten Free Rice Flour Pie Crust

This dairy and gluten free pie crust could be used for both sweet and savory type pies that require only a bottom crust. It turns out nice and crisp which is a good contrast to most fillings used for pies.

This is a Bob's Red Mill recipe that I have slightly adapted to work for me and my needs. Originally the recipe called for butter and was to be rolled out instead of pressed into the pan. However at least for me at altitude this recipe needed the water added and just would not roll out and hold together at all. Since I can't seem to get it to roll out I am still in search of a pie crust that can be used for top crusts on pies that require them.

It makes 1 approximately 9" pie crust.

1 1/2 cups white rice flour
1/4 tsp baking powder
1 tbs sugar
pinch of salt
1 large egg, beaten
1/4 cup dairy free buttery spread, melted
cold water

Beat together the egg and melted dairy free buttery spread.
Sift together the dry ingredients over the beaten wet ingredients.
Stir the dough together.
It will be soft and crumbly.
Add enough cold water so that the dough can be pressed together and holds.
Lightly oil the pie pan.
Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness.
I use a flat bottomed measuring cup to help make the crust even and flat.
Add desired filling and bake per the filling instructions or if you need a prebaked crust then preheat the oven to 425 degrees and bake for 20 minutes or until golden brown.

Wednesday, August 19, 2009

Amy's Gluten Free Non-Dairy Spinach Pizza with Rice Crust

OK so I broke down and bought one of Amy's Gluten Free, Non-Dairy Spinach Pizza with Rice Crust. It was on sale so I figured I could have a treat.

Overall I think that for a frozen pizza it really isn't bad. It is a frozen pizza after all and how truly great are any of those even without the gluten free dairy free thrown in on top. The crust could be a tiny bit crisper so I think I would bake it a little longer than suggested next time. However, the crust does have a nice nutty taste and is very light which is a bonus. It also needs more cheeze so I would add some Follow Your Heart Vegan Mozzarella Cheese (I didn't have any on hand) to the top before baking. I think that it would be better if you had some marinara sauce to put on top after it came out of the oven or to dip it into since it really just doesn't have enough toppings or punch of pizza flavor. It also really doesn't have a very distinct spinach flavor even though it is billed as a spinach pizza. Maybe a little chopped garlic thrown on top while it is baking would punch up the flavor too now that I think about it. You really can't add toppings to the top before baking because of how cheeze works. It wouldn't melt at all without being able to put it up next to that broiler at the end if it was covered with toppings. But if I could figure out how to do it I would add marinara sauce, well drained chopped spinach (frozen or canned), chopped garlic, and sliced mushrooms (fresh or canned) then top it all with the cheeze.

Overall it is pretty good and since I didn't have to fuss with making a scratch gluten/wheat free crust it is probably worth the $10 price tag.

Friday, August 14, 2009

Dairy Free Chocolate Buttercream Frosting

I made a batch of Bob's Red Mill Gluten and Dairy Free Chocolate Cupcakes today so of course I had to top them with a delicious chocolate frosting too! Here is my go to chocolate frosting that is of course dairy free and wheat/gluten free.

This is the most decadent and wonderfully chocolate flavored dairy free frosting that I have tried. Plus it is super easy to make with just 4 ingredients!

3/4 cup dairy-free spread
2 2/3 cups powdered sugar
6 tbs unsweetened cocoa powder
2 tsp vanilla extract

Put the dairy-free spread in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the spread with a wooden spoon.
Then once it is well incorporated beat with an electric mixer until smooth and fluffy.
You might need to work up to 4 tsp of water into the frosting in order to get a soft consistency for spreading.

Tuesday, August 11, 2009

Kinda Thai Rice Noodle and Vegetable Salad

I call this Kinda Thai because while it does have Thai flavors it is most definitely not traditional Thai food!
Feel free to change the vegetables or add more if you like! Also if you like mint then add that along with the basil.
Delicious served as a side or salad, but even more delicious served in bib lettuce cups and eaten as a wrap!

1 lb wide rice noodles, soaked and cooked according to package directions
1 large shallot, thinly sliced
1 cup shredded carrot
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
1 cucumber, cut into matchsticks
1/2 cup fresh basil, chopped
3 tbs fresh cilantro, chopped
1/2 cup rice wine vinegar
2 tbs brown sugar
1/4 cup chunky peanut butter
2 tbs extra virgin olive oil
1 tsp toasted sesame seed oil
2 tsp wheat free hot chili garlic sauce
1 tsp fresh ginger, grated
1 tsp lime zest
1/2 tsp fish sauce
2 tsp wheat free soy sauce

In a large bowl toss together the salad ingredients.
In a medium bowl whisk together all the dressing ingredients.
Toss together the salad with the dressing.
Can be served immediately or put into the refrigerator to marinate for a few hours.

Thursday, August 6, 2009

Name Change? Not Sure...

As you all know I live a dairy free life due to an allergy. Well, in the past few months we found out that I am also allergic to wheat and gluten. This means I really am not The Dairy-Free Diva anymore but instead The Dairy & Wheat Free Diva.

Should I change the name of my blog (this wouldn't change the address of my blog)?
Should I start a new blog with a new name?
Should I just leave things be name wise and blog dairy and wheat free?

Comments, suggestions, and the like are appreciated on this issue!

I do apologize for not blogging on a regular basis. Health issues and a lot of life turmoil have been plaguing me this summer. I am still cooking and altering recipes to work for me and my food issues though! So be ready for me to hit you with those when I can get back to things full time!

Wednesday, July 8, 2009

Yummy Chocolate Cake

This cake is awesome as it is both dairy free and gluten free which is what my life and health requires. It does utilize a mix but honestly in my opinion it is awesome!

Deliciously Deceptive Chocolate Cake

1 package of Bob's Red Mill Gluten Free Chocolate Cake Mix
1/2 cup softened dairy free buttery spread
1 cup rice milk (I used vanilla flavored)
1 tbs lemon juice
2 large eggs
1/3 cup hot water
2 tsp vanilla extract

Preheat oven to 350 degrees.
Generously grease 2 8 inch cake pans.
In a large bowl begin by creaming the butter.
Add the cake mix, rice milk, lemon juice and eggs.
Mix for about 2 minutes total.
Add the hot water and vanilla.
Mix for another minute.
Add the cake batter to the 2 pans.
Bake for 30 to 35 minutes or until done.
Take out of the oven and let cool about 15 minutes in the pan then remove from the pans and let cool entirely on a wire rack.

This cake is awesome just dusted with powdered sugar, but is decadent when frosted with dairy free chocolate buttercream frosting!

Friday, May 29, 2009

Homemade A & W Cream Soda

Since Summer is finally here, I thought that now would be a great time to share my version of A & W Cream Soda. This tastes more like fountain soda than canned or bottled. Kids especially love making their own soda!

  • 1 1/3 cups sugar
  • 1/8 teaspoon Kool-Aid unsweetened lemonade mix
  • 1 cup very hot water
  • 1 cup corn syrup
  • 3/4 teaspoon vanilla extract
  • 10 cups cold soda water
Dissolve the sugar and Kool-Aid drink mix in the hot water in small pitcher.
Add corn syrup and vanilla extract.
Stir well.
Cover and chill syrup until cold.
When the syrup is cold, pour 1/4 cup syrup into 1 cup cold soda water.
Stir gently, add ice and serve.

Monday, May 25, 2009

Mussels Dijonnaise

This is a tasty and easy mussel dish that has a wonderful broth which can be sopped up with bread or served over pasta.

  • 2 tbs dairy free buttery spread
  • 1/2 cup finely chopped onion
  • 1 finely chopped shallots
  • 2 tbs finely chopped garlic
  • 3 quarts mussels, beards removed, cleaned and scrubbed
  • sea salt
  • black pepper
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped flat leaf parsley
Heat the dairy free buttery spread in a large saucepan until melted.
Add the onions, shallots and garlic and cook briefly, until tender but do not brown.
Add the mussels, salt, pepper, bay leaf, thyme, and white wine.
Cover tightly and bring to a boil.
Cook for about 5 minutes, shaking to redistribute the mussels.
Cook until all the mussels are opened.
Using a slotted spoon, transfer the mussels to a serving bowl.
Keep warm.
Continue cooking the sauce for a minute, remove bay leaf and the thyme sprigs.
Stir in the mustard with a wire whisk while heating but do not boil.
Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
Serve immediately with crusty bread.

Sunday, May 24, 2009

Delicious Glazed Corned Beef

I love corned beef and cabbage with potatoes and carrots and everything else. You know the kind we all have enjoyed. However, if you want to take your corned beef to the next level then you have got to try this glaze out!!

First cook your standard boiled corned beef and cabbage adding potatoes, onions, carrots, jalapenos and whatever else you like. When the corned beef is cooked take it out and allow it to cool enough to be able to handle it easily - at least 15 minutes.

In a medium bowl mix equal parts brown sugar and yellow mustard.

Slice the corned beef into 1/4 to 1/2 inch thick slices.

Lay the slices in single layer on a baking sheet covered with aluminum foil for easy clean up.

Slather the brown sugar and mustard glaze over all the slices of the corned beef.

Place under the broiler for a few minutes until the glaze begins to bubble and brown some.

Serve with the cabbage and other vegetables that you boiled the corned beef with.

Wednesday, May 20, 2009

Hot Crab Dip

This recipe is delicious and so simple to make since it is done in the crock pot!

  • 1/2 cup plain rice or soy milk
  • 1/3 cup salsa
  • 24 ounces dairy free cream cheese
  • 1 pound imitation crabmeat, flaked
  • 1 cup thinly sliced green onions
  • 1 (4 ounce) can chopped green chilies
  • assorted crackers
  • celery sticks
  • carrot sticks
Combine rice or soy milk and salsa.
Transfer to a slow cooker coated with nonstick cooking spray.
Stir in dairy free cream cheese, crab, onions and chilies.
Cover and cook on low for 3-4 hours, stirring every 30 minutes.
Serve warm with assorted crackers, celery and carrot sticks.

Monday, May 11, 2009


The Dairy-Free Diva is on vacation until Monday, May 18th. I hope to have lots of new recipes to share when I get back :) Have a wonderful week everyone!

Thursday, May 7, 2009

Korean BBQ Beef

Another of those recipes that can be cooked out on the grill or on top of the stove in a grill pan.

1 lb sirloin steak, thinly sliced
6 cloves garlic, minced
1/2 pear or 1 kiwi fruit; peeled, cored and minced
2 green onions, thinly sliced
4 tbs soy sauce
2 tbs sugar
1 tbs sesame oil
1 tbs rice wine vinegar
1 tbs sesame seeds
1 tsp fresh ginger, minced
black pepper (to taste)

In a large resealable plastic bag, combine beef with garlic, pear or kiwi, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper.
Seal, and refrigerate for 2 to 3 hours.
Preheat grill pan over high heat.
Brush or spray oil over grill pan, and add beef.
Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Can also cook on a traditional grill in the same manner.

Tuesday, May 5, 2009

Roast Chicken

I know everyone has a recipe for roast chicken, but I thought that I would share mine with you all too :)

* 1 roasting chicken
* 1 lemon
* 1 tablespoon dried herbs (rosemary, thyme, ect.)
* 2 teaspoons garlic salt (or to taste)
* 1 teaspoon pepper (or to taste)
* 2 large or 4 small to medium potatoes, cut in chunks
* 2 sweet potatoes, cut in chunks
* 2 carrots, cut in chunks or about 20 baby carrots
* 2 onions, cut in chunks
* 1/2 tp 1 lb fresh green beans, trimmed (optional)
* 6 garlic cloves, cracked
* 1/3 cup water
* cooking spray

Preheat oven to 425 degrees.
Spray a 9 x 13 glass baking dish with cooking spray.
Place vegetables, 1 1/2 onions, and 3 garlic cloves in the pan (if using green beans place them on the top of the root vegetables). Sprinkle with pepper.
Add water to the pan.
Place chicken breast side up on top of the vegetables.
Sprinkle the chicken with 1/2 of the garlic salt, pepper and herbs.
Squeeze 1/2 of the lemon on top of the chicken.
Turn chicken over and repeat seasonings.
Grate the zest of 1/2 the lemon on top of the chicken.
Place the lemon, reserved 1/2 onion, and 3 garlic cloves inside of the chicken cavity.
Spray the chicken lightly with cooking spray.
Cover tightly with aluminum foil and place in the oven.
Cook for 1 hour covered.
Continue cooking uncovered until chicken is done.

Friday, May 1, 2009

Dairy Free Rice Pudding

Creamy and delicious! Perfect for when you are craving rice pudding!

1 cup jasmine rice, rinsed
2 13.5 oz cans light coconut milk plus enough water to make 4 cups
4 cups water
1 cup sugar
2 tsp vanilla extract
1 tsp cinnamon, ground
1 tsp nutmeg, ground

Combine the drained rinsed rice, sugar, coconut milk, and water in a saucepan.
Bring to a boil.
Reduce heat to a simmer and cook for 20 minutes, stirring occasionally.
After 20 minutes check that the rice is cooked through, if not continue cooking until the rice is tender adding more water if needed.
Once the rice is tender remove from the heat and add the vanilla and spices.
Delicious served both warm or cold.

Rice Pudding on Foodista

Thursday, April 30, 2009

Cranberry Relish or Salad

I love fresh made cranberry relish. This one is perfect a little bit sweet and a little bit tart and a little bit crunchy.

2 12 oz bags fresh cranberries
2 medium apples
2 medium pears
2 navel oranges
1 8 oz can crushed pineapple in juice
1 cup sugar
1 cup pecans, chopped

Cut the cores out of the pears and apples.
Cut the pears, apples and oranges into pieces that will fit into your food processor.
In a food processor chop the cranberries, apples, pears, and oranges skins and all.
Add the pineapple and sugar.
Mix well.
Chill at least overnight (longer is OK).
Add the chopped pecans just before serving.

Note: The next time I make this I am going to substitute honey for the sugar since I am trying to reduce the amount of refined sugar in my diet.

Tuesday, April 28, 2009

Carne Guisada

Yummy Mexican Beef!! Delicious with rice. Super easy since it simmers all day in the crock pot!

2 tbsp cooking oil
1 lb beef stew meat, cubed
3 oz tomato paste
10 fluid oz beef broth
4 fluid oz water
1 medium onion, chopped
3 cloves garlic, crushed
1 tps chili powder (or more)
1/2 tsp ground cumin (or more)
1/2 tsp ground black pepper
salt (to taste)
2 Serrano chili peppers, seeded or not if you like it extra spicy and chopped
2 tsp cornstarch

Heat oil in a large saucepan over medium high heat, and cook beef until it is evenly browned.
Pour off excess fat and then add the browned meat to the crock pot.
Stir in tomato paste, beef broth and water.
Season with onions, garlic, chili powder, cumin, black pepper, salt and Serrano peppers.
Cook on low in the crock pot for 8 to 12 hours - the longer you allow it to cook, the more tender the beef will be.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

Monday, April 27, 2009

Black Bean Salsa

I call this a salsa but it is more like a salad crossed with a salsa and a relish. Really it should just be called black bean deliciousness!! Feel free to leave out some of the ingredients if you don't like them... It is great as is or with a few things left out or a few more things added in - A good starting place kind of recipe!

2 cans of black beans, drained and rinsed
1/2 red onion, finely diced
3 roma tomatoes, seeded and finely diced
1 fresh red or orange bell pepper, finely diced
1 fresh mango, diced
2 fresh avocados, diced
1 cup frozen corn, thawed
1 fresh jalapeno, seeded and finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/2 tsp cumin
4 tbs lime juice
2 tbs olive oil
salt & pepper to taste

Mix together everything in a bowl.
Serve chilled.
Delicious on grilled chicken or used as a dip or on grilled fish or on top of a bed of salad greens or just eaten alone!

Sunday, April 26, 2009

Chocolate Mousse - Dairy Free

This is really delicious but very rich tasting. Either you will love it or you will hate it type of thing!

1 16 oz package Silken Tofu
1.33 cups dairy free or vegan Chocolate Chips, Semi-Sweet
3 oz espresso
1 tsp vanilla extract
3 Tbs honey

Over a double boiler or in the microwave, melt the chocolate chips and espresso together.
When melted stir in the vanilla extract.
Combine the tofu, melted chocolate mixture, and honey in the blender or food processor.
Blend until perfectly smooth.
Pour the mousse equally into 4 individual dessert cups.
Refrigerate for 2 hours, or until set.

Friday, April 24, 2009

Chicken in Red Curry Sauce

This is a great introduction to curry and is not your typical get at a restaurant curry at least in my experience. Even if you haven't liked curry in the past you might love this one because neither my husband or I liked curry before this recipe!!
It is great served over my Coconut Rice Recipe from yesterday!

2 tbs olive oil
1 lb boneless skinless chicken breasts
2 small onions, finely chopped
2 tbs garlic, chopped
1 tsp ginger, chopped
2 tbs red curry paste
2 cups chicken stock
2/3 cup coconut milk
2 tbs lime juice
3 tbs cilantro, chopped
1/2 tbs fish sauce
1 tsp packed brown sugar

In a large saute pan cook the onions, garlic and ginger in the olive oil until the onions are tender.
Meanwhile cut the chicken breast into bite sized pieces.
Add the chicken breast to the pan and saute until cooked through.
Add the red curry paste and cook for 2 minutes.
Add the chicken stock and coconut milk and boil for 3 minutes.
Add the rest of the ingredients and simmer for 20 minutes or until slightly thickened.

Thursday, April 23, 2009

Coconut Rice

This rice is a great accompaniment to curry and Asian type dishes.

2 cups basmati or jasmine rice
2 tbs olive oil
1/4 tsp salt
a pinch of saffron (about 10 to 12 threads)
2 cups chicken broth or water
1 1/2 cup coconut milk

In a pot with a tight fitting lid cook the rice, olive oil, salt and saffron over high heat for a few minutes until the rice just begins to toast.
Carefully add the coconut milk and the water to the pot.
Stir well being sure to make sure nothing is stuck to the bottom of the pan.
Cover the pot and reduce the heat to low.
Cook for 13 minutes then turn off the heat.
Allow the rice to sit for at least 5 more minutes then fluff and serve.

Note for even more coconut flavor add some shredded coconut during the first step.

Wednesday, April 22, 2009

Breaking Out the Grill

Here are a few awesome side dishes that we love on the grill!
Goes great on the grill with my Char Siu Chicken recipe from back in January too!

Super Simple Super Sweet Grilled Corn
You don't really taste the dill in this instead it just brings out the natural sweetness of the corn!

4 ears of corn, cleaned
4 tsp dairy free buttery spread
1 tsp dill, dried
seasoning salt & pepper
4 large pieces of foil

Lay out the foil.
Add one ear of corn to the middle of each piece of foil.
Top each ear of corn with 1 tsp of dairy free buttery spread.
Sprinkle dried dill, seasoning salt and pepper on top of each.
Wrap up each ear of corn in the foil getting a tight seal so that the goodness doesn't leak out!
Grill turning about every 5 minutes for about 20 minutes.

Melt in Your Mouth Grilled Cabbage
Feel free to leave out any of the extras you don't like or to add in anything else that you think you might like instead. This is a great dish to let everyone make their own how they like it - Think baked potato bar but instead you do it before it is cooked.

1 small head of cabbage, cut into quarters
1 small onion, cut into slices
12 medium button mushrooms, quartered
16 grape tomatoes
4 slices of turkey bacon, cut into quarters
4 tsp dairy free buttery spread
2 tsp chopped garlic
seasoning salt & pepper
4 large pieces of foil

Lay out the foil.
Add one quarter of the cabbage to the middle of each piece of foil.
Top each piece of cabbage with some slices of onion, 3 button mushrooms, 4 grape tomatoes, 1 piece of turkey bacon, 1 tsp of dairy free buttery spread, 1/2 tsp chopped garlic, and seasoning salt & pepper.
Wrap up each packet in the foil getting a tight seal so that the goodness doesn't leak out!
Grill turning about every 5 minutes for about 30 minutes.

Super Simple Yellow Split Pea Soup

This soup is very easy to throw together and is very soul satisfying. It can also be made using Green Split Peas instead of the Yellow Split Peas but I think that they Yellow are better!

2 cups yellow split peas, dried
4 cups chicken broth
4 cups water
1 medium onion, chopped
1 tbs garlic, chopped
2 tbs parsley, dried
1/2 tsp thyme, dried (optional)
seasoning salt & pepper to taste

Place all ingredients in a pot.
Bring to a boil.
Reduce heat to simmer and cover.
Cook about 2 hours or until tender. Be sure to stir every 30 minutes or so and to check the amount of liquid in the pot. Do not let it go dry!
Using an immersion blender puree the soup until smooth adding water or chicken broth if necessary to get the consistency you desire.

Tuesday, April 21, 2009

Healther & Dairy Free Jalapeno Poppers

These jalapeno poppers are so good you wont even realize that they are so much better for you than that deep fried concoction!

25 fresh jalapeno peppers
1 12 oz package of turkey bacon
1 8 oz tub of dairy free cream cheese

Preheat the oven to 375 degrees.
Put on some disposable gloves then slice each jalapeno pepper lengthwise in half.
Cut off the stem end of the pepper.
Scrape out all the seeds and the ribs of the pepper.
Fill the cavity of each pepper half with dairy free cream cheese.
Cut the strips of turkey bacon into halves.
Wrap one half piece of turkey bacon around each pepper half.
Try to finish wrapping the turkey bacon so that the seam is on the bottom.
Place each wrapped jalapeno pepper half onto a cookie sheet.
If you pepper halves do not stay wrapped up then secure with a toothpick.
Bake at 375 degrees for 15 minutes then check to see if the peppers are beginning to get tender. If the peppers are not starting to get tender then continue cooking at 375 degrees checking every 5 minutes until the peppers do start to get tender. If the peppers are starting to get tender then turn the oven to 425 degrees and cook for about 10 minutes longer or until the bacon starts to get crisp.
Best served warm or at room temperature.

Monday, April 20, 2009

Chicken with Paprika Sauce

I like that this is so fast to put together yet has a very different from the ordinary taste. This chicken dish is delicious served over mashed potatoes or egg noodles. I like it with a dollop of dairy free sour cream on top too.
Find the best quality sweet Hungarian paprika in order to get the best flavor!

4 boneless skinless chicken breasts, cut into bite sized pieces
1 tbs olive oil
1 medium onion, chopped
8 oz fresh mushrooms, sliced
2 cups of chicken broth
2 cloves garlic, chopped
1/2 tsp seasoning salt
1/4 tsp black pepper
2 tbs paprika (sweet Hungarian)
2 tbs corn starch
1/2 cup water
2 cups frozen green peas, thawed

In a large skillet saute the chicken breasts, onions, garlic, and mushrooms in the olive oil with the seasoning salt and black pepper.
Cook until the chicken is done and the onions are tender.
Add the paprika, peas and the chicken broth.
Bring to a boil and simmer for at least 5 minutes.
Combine the water and corn starch, making sure that there are no lumps.
Add the corn starch mixture to the simmering chicken.
Stir constantly until the mixture is as thick as you desire - about 5 minutes.

Sunday, April 19, 2009

Tastes Like Sloppy Joes Meat Sauce

This tastes sort of like sloppy joes but is a sauce which is delicious served over rice or pasta.
It started out as a throw together one night but has turned into a family favorite.
The recipe is for a lot but it freezes well so don't be afraid to try it.

2.5 lbs extra lean ground beef
1 16 oz package frozen sliced mixed bell peppers and onion
1 medium onion, chopped
2 tbs chopped garlic
1 6 oz can tomato paste
2 8 oz cans tomato sauce
1 7 3/4 oz can el pato mexican tomato sauce
1 28 oz can crushed tomatoes
1 28 oz can petite diced tomatoes
1/3 cup ketchup
1/2 cup brown sugar, packed
2 tbs apple cider vinegar
3 tbs worcestershire sauce
1 tbs black pepper
2 tbs seasoning salt
1/2 tbs garlic powder
1/2 tbs onion powder
1 tsp ground cumin
2 tbs dried cilantro
1 tsp ground mustard
1 tsp tabasco sauce

In a large pot over medium high heat saute the onions and peppers until they begin to get tender.
Add the ground beef, chopped garlic, 1/2 of the seasoning salt, and 1/2 of the black pepper.
Continue to cook until the meat is cooked through and the vegetables are very tender. While cooking be sure to break the ground meat up as small as possible. You aren't looking for a chunky type of meat sauce here but one where everything just kind of melts together.
Reduce the heat to simmer and add all of the rest of the ingredients.
Simmer about 20 to 30 minutes minimum but longer is good too if you have the time as the sauce just becomes thicker and thicker.

Saturday, April 18, 2009

Red Lentil & Barley Soup

This soup is really filling and satisfying.

2 cups dried red lentils
1 cup pearled barley
4 cups chicken stock
4 cups water
1 small onion, diced
15 baby carrots, sliced
12 medium mushrooms, sliced
1 large stalk of celery, diced
3 cloves garlic, chopped
1 tbs parsley, dried
1 tsp thyme, fresh
2 tsp seasoning salt
1 tsp black pepper

Place all the ingredients in a large soup pot.
Bring to a boil.
Reduce heat to a simmer, cover and cook until the lentils, barley and veggies are tender about 1 to 1 1/2 hours.
Add more water or chicken stock if you would like it to be more soup like in consistency, or cook it longer or with the lid slightly off if you would like it thicker in consistency.

Friday, April 17, 2009

Dipping Sauce Bonanza!!

Special Fry Sauce
This is delicious for dipping those oven fries I told you about earlier into. So good!!

1/2 cup mayonnaise
1/2 cup ketchup
1 tsp to 1 tbs Tabasco sauce (depending on how spicy you like it)
1 tbs Worcestershire sauce
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp seasoning salt

Mix together all ingredients.
Stores in the refrigerator for up to one week if it lasts that long!

Honey Mustard Sauce
This is creamy, sweet and spicy all at the same time. Delicious on sandwiches or as a dipping sauce.

1/2 cup mayonnaise
1/4 cup yellow mustard
1/4 cup honey
2 tbs stone ground mustard
1 tbs horseradish

Mix together all ingredients.
Stores in the refrigerator for up to one week if it lasts that long!

'Tator Sauce
This is delicious on top of a baked potato or used as a dipping sauce for fries or tator tots.

1 cup mayonnaise
1 cup dairy free sour cream
1 medium sweet onion, chopped very fine
1/2 cup sweet pickle relish
1 tsp Tabasco sauce
1/2 teaspoon black pepper
1/2 tsp seasoning salt

Mix together all ingredients.
Stores in the refrigerator for up to one week if it lasts that long!

Creamy Dill Dip
This is so yummy to dip fresh vegetables in and also is good for dipping french fries and tator tots too.

1/2 cup mayonnaise
1/2 cup dairy free sour cream
4 tbs fresh dill, chopped or 2 tbs dried dill
1/2 teaspoon black pepper
1/2 tsp seasoning salt

Mix together all ingredients.
Stores in the refrigerator for up to one week if it lasts that long!

Thursday, April 16, 2009

Multi-Grain Crock Pot Breakfast

This recipe is great because you just throw it all together the night before and it is ready and waiting for you in the morning!

2-1/2 tbsp bulgur wheat
2-1/2 tbsp brown rice
2 tbsp barley
2 tbsp quinoa
1/4 cup rolled oats
1 cup apples, diced
1/2 cup raisins
1-1/2 tsp ground cinnamon
1 tsp ground nutmeg
3 cups water
1 tbsp vanilla extract

Combine ingredients in a crock pot.
Mix well.
Cover and cook on low for 6 to 8 hours.
Stir before serving.
Add more water if needed.
Note: If you like it sweet then add a little maple syrup when serving!

Wednesday, April 15, 2009

Dairy Free Soft Sugar Cookies with Tofu

Yes, you read that correctly... There is tofu in these cookies. You can't taste it but it sure helps with the texture and softness of the cookies!! These remind us of that famous brand of sugar cookies that you can buy at the stores.

6 tbs extra firm tofu
1 cup dairy free buttery spread
1 tbs vanilla extract
1 cup sugar
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
frosting of your choice

Preheat the oven to 350 degrees.
Cream the dairy free spread and sugar for 5 minutes or until fluffy.
Mash the tofu - Make sure that there are no chunks.
Add the mashed tofu and vanilla to the creamed mixture and mix well.
Sift the flour, baking soda, and salt into the mixture and mix well.
Roll into 40 balls.
Place on ungreased cookie sheet and flatten each ball with your hand. Be sure to flatten to the thickness you desire as the dough will not rise much.
Bake for 10 minutes.
Allow to cool completely before frosting.
There are commercial brands of frosting available that are dairy free if you want a super sweet frosting with that kind of texture. Use this type of frosting if you are going for the big brand feel and be sure to top with appropriate sprinkles too.
Or you can make dairy free royal icing if you want that slight crunch of the frosting to contrast the soft sugar cookie.

Monday, April 13, 2009

Peas & Rice - Jamaican Style

This recipe takes you straight to Jamaica. This is a great base to serve curry over or just about anything with a flavorful sauce!

2 cups dried small red beans
3 cloves garlic, minced (more if you want a little more flavor)
5 1/2 cups water
salt, to taste
2 2/3 cups coconut milk
pepper, to taste
1 medium onion, chopped
2 sprigs fresh thyme (about 1 tsp) (more if you want a little more flavor)
2 fresh habanero or scotch bonnet peppers (more if you like it spicier)
2 2/3 cup jasmine rice, uncooked

In a saucepan combine - dried beans, water, garlic and salt.
Bring to a boil.
Cook, covered over medium heat for about 2 hours - until beans are tender.
Add the coconut milk, pepper, onion, thyme and whole fresh peppers.
Bring to a boil.
Cook, covered at a simmer for about 25 minutes - until rice is done and liquid has been absorbed.

Note - If you follow the recipe exactly this dish is on the light side seasoning wise, as it is traditionally used as the side dish to very flavorful curry type dishes. If you want to bump up the flavor I recommend adding double the garlic and thyme and increasing the number of hot peppers too.

Note - If you really want to make it spicier then cut the habanero peppers into quarters and place into a cheese cloth packet to infuse even more heat into the dish.

Sunday, April 12, 2009

Sweet Potato Fries

These are so delicious and easy to make too!
They work best in a convection oven but if you don't have that option they still taste great even if not quite so crunchy!

3 to 5 lbs of sweet potatoes
2 tbs olive oil
1/2 tbs chili powder
1/2 tbs garlic powder
1/2 tbs onion powder
1/2 tbs sea salt
1/2 tbs black pepper

Cut the sweet potatoes into french fry or steak fry shaped pieces. Try to keep all the pieces about the same size.
In a large bowl place the cut sweet potatoes and the rest of the ingredients. Toss well to get even coverage of all the spices.
Spread the fries out onto baking sheets in a single even layer using 1 or 2 sheets as needed.
If you are using a convection oven preheat to 425 degrees and bake using convection for 20 to 30 minutes or until crispy, lightly browned and tender.
If you are using a regular oven then preheat to 375 degrees and bake about 45 minutes to 1 hour or until tender and lightly browned.

Saturday, April 11, 2009

Black Olive Spread or Dip

This recipe is very good as either a spread on warm toasted bread bites or a dip for chips or fresh veggies.

1 - 6 oz drained weight can black olives
1/2 tsp garlic powder
1/2 tsp pepper blend
1 tsp dried marjoram or oregano 0r 1 tsp fresh thyme
2 tbs olive oil

Drain the black olives then crush them using a potato masher.
Add the olive oil, herb, garlic powder, and pepper.
Mix well.
Serve immediately but best when chilled a few hours to allow the flavors to develop.

Thursday, April 9, 2009

A Duo of Refreshing Mint Drinks

Refreshing Mint Apple Tea
This first drink has a lovely refreshing flavor. I love that it is naturally sweetened with the apple juice.

4 mint flavor herbal tea bags
4 cups boiling water
4 cups 100% juice apple juice
8 fresh mint leaves (optional)

Steep the tea in the boiling water for at least 15 minutes to get the full flavor out of it.
Add together the apple juice and the tea in a pitcher.
Slice the mint leaves into thin strips and add to the mixture if desired.
Allow to chill well before serving or if you can't wait serve over ice!

Refreshing Pomegranate Spritzer
This second drink is also so refreshing and it is good for you too with all the antioxidant powers of the pomegranate juice!

16 oz pomegranate juice
32 oz ginger ale
juice of 2 to 3 fresh limes (depending on the zing you want it to have)
12 mint leaves, sliced into ribbons

Chill all the ingredients separately.
When ready to serve mix all together in a pitcher.
This is best served right away so that the ginger ale doesn't lose its fizz but it is still delicious tasting the next day if you have leftovers too.
Also, if you would like to make this drink naughty then switch out the ginger ale for a spumanti or sweet type of champagne or sparkling wine!!

Wednesday, April 8, 2009

Easy Peachy Freezer Jam

This is a super simple freezer jam. You can also do this with other types of fruit and flavors of jello. Really the possibilities and combinations are endless!

  • 6 cups mashed peaches
  • 3 cups sugar
  • 2 (3 ounce) packages peach jello
  • 1 tablespoon lemon juice (optional)
Mix fruit and sugar in large pan.
Bring to a boil and boil for 3 minutes.
Add Jello and stir until dissolved.
Freeze in freezer containers.

Tuesday, April 7, 2009

Cocount Flour Chocolate Chip Pan Cookies

This recipe is both dairy free and wheat/gluten free.

It was a first attempt at baking with coconut flour for me. I think that the recipe needs some tweaking still. The original recipe called this brownies but I don't think that this is anything like brownies in texture or flavor. To me recipe is more like a pan cookie especially with the addition of the chocolate chips instead of the originally called for nuts.

1/3 cup dairy free buttery stick
1/2 cup cocoa powder
6 eggs
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup sifted coconut flour
1 cup dairy free chocolate chips

Preheat the oven to 350 degrees and grease a 8 x 8 or 9 x 9 pan.
Melt the dairy free buttery sticks and mix in the cocoa powder.
In a separate bowl beat together the eggs, sugar, salt, and vanilla.
Add the cocoa mixture to the egg mixture and mix well.
Add the sifted coconut flour and mix well leaving no lumps in the batter.
Stir in the dairy free chocolate chips.
Pour the batter into the prepared pan.
Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean.

I think that some strong brewed coffee might be a good addition to this recipe as to me it is very dry in texture. Also this recipe is not very sweet like one expects a brownie or cookie to be so maybe adding some brown sugar for sweetness and depth of flavor would be a good idea. I think that those are the first things that I will play with in trying to improve this recipe.

Monday, April 6, 2009

Sauted Bok Choy with Mushrooms.

This is an easy and tasty side dish that goes well with many things.

2 lbs bok choy
8 oz mushrooms (crimini or button)
2 cloves garlic, minced
2 tbs soy sauce
3 tbs dry white wine or chicken stock
2 tbs olive oil or dairy free buttery spread
1 tsp hot chili garlic sauce (optional - adds a little heat)
salt & pepper

Slice the bok choy into 1/2 inch strips.
Heat a nonstick skillet with the olive oil or dairy free buttery spread over medium heat.
Add everything else except the white wine or chicken stock to the pan.
Saute for about 2 minutes.
Add the wine and continue cooking until the bok choy just starts to get tender. About 5 minutes more.
Season with salt and pepper to taste.

Sunday, April 5, 2009

Dairy Free Creamy Hummus

This hummus is so good!! It does not have tahini in it either which can be hard to find. Delicious with baby carrots and other fresh vegetables or with pita chips.

1 - 15 oz can garbanzo beans (drained)
1 garlic clove, finely minced
2 tbs lemon juice
2 tbs dairy free sour cream
1 tbs olive oil
1/4 to 1/2 tsp cumin
salt & pepper

Rinse and drain the garbanzo beans.
Place into a bowl add the garlic and mash well with a fork yet still retaining some texture.
If you like it very smooth then use a food processor instead of mashing by hand.
Mix in the sour cream, olive oil, and lemon juice.
Add cumin, salt & pepper to taste.

Saturday, April 4, 2009

Deviled Eggs with a Kick

These aren't your ordinary deviled eggs. They have a kick to them and a surprise ingredient too!

1 dozen hard boiled eggs
4 tbs mayonnaise
2 tsp brown mustard
1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce (or more if you like it spicier)
4 tbs crumbled bacon
salt & pepper to taste

Peel the eggs and cut in half.
Place all of the yokes into a bowl and mash with a fork.
Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix until the mixture is smooth.
Add the bacon; mix lightly until just combined.
Taste the filling and adjust the salt and pepper.
Fill the egg halves with the filling.
Sprinkle with paprika as garnish.

Friday, April 3, 2009

The Best Ham You Ever Laid Your Lips On

This ham is so good that you will never want to eat a ham cooked any other way. Perfection at least to my family!

1 hunk of ham (can be a 1/2 a ham on the bone or a piece of boneless ham but not a spiral sliced ham)
1 cup brown sugar
1/2 cup yellow mustard
1 - 2 liter bottle Sprite
1 large can of pineapple juice

Place the ham in a pot large enough to hold it without it sticking up out of the liquid you are going to add. (If you are using a boneless ham please pierce it with a fork several times to allow the flavor to get inside the meat.).
To the pot add the Sprite, pineapple juice, mustard and brown sugar. Stir to dissolve the sugar.
Bring to the boil and reduce heat to a simmer.
Cook at least 2 hours - longer is better.
Tip - You can do this ahead then slice and layer with pineapple rings if desired into a crock pot and cover with reserved cooking liquid and keep warm or even do the day ahead and reheat.

Thursday, April 2, 2009

Dairy Free Brownies

This is a very basic recipe for brownies found in The Dairy-Free Kitchen by Beth Kidder.

3 - 1 oz squares of unsweetened chocolate (dairy free)
1/2 cup dairy free buttery spread
1 1/2 cup sugar
1 tsp vanilla
3 eggs
3/4 cup flour
3/4 tsp baking powder
1/2 tsp salt
1 cup nuts (optional)
1 cup dairy free chocolate chips (optional)

Preheat the oven to 350 degrees.
Prepare a 9 x 9 baking pan by lightly greasing it.
Melt the unsweetened chocolate. (I like to use the microwave oven using 30 second intervals)
Combine the dairy free buttery spread, melted chocolate, sugar and vanilla.
Add the eggs one at at time.
Continue beating until the mixture is light and fluffy.
Sift together the flour, baking powder, and salt.
Stir the flour mixture into the batter just until incorporated. Do not over mix.
Stir in the optional ingredients if desired.
Spread the batter into the prepared pan.
Bake about 35 minutes or until cooked through yet still moist and soft.

Wednesday, April 1, 2009

Green Chili - Basic

This recipe for Green Chili is very basic and takes to modifying for your personal preferences like additions such as tomatoes or white beans.

It makes a lot though so be ready to freeze most of it and maybe even give some away!

  • 5 lbs pork loin, cubed
  • 4 medium onions, diced
  • 2 gallons water
  • 1 cup dried cilantro or fresh cilantro is better
  • 3 tablespoons beef base
  • 3 tablespoons garlic salt
  • 1 tablespoon black pepper
  • 1 tablespoon coriander , ground
  • 1 tablespoon cumin, ground
  • 3 (24 ounce) cans diced green chilies (If you like it hot then substitute some of the green chilies for diced jalapeno peppers)
  • 8 medium potatoes, small cube
  • 1 quart water
  • 12 ounces cornstarch
In a large pot combine pork, onions, water, beef base, cilantro, garlic salt, black pepper, coriander and cumin.
Bring to a boil then simmer until the meat is tender.
Add the potatoes and the green chilies.
Bring back to a boil and simmer until the potatoes are tender.
In a bowl combine the quart of water with the corn starch.
Add to the pot and stir well.
Continue simmering until desired thickness.
Taste and adjust seasonings as desired. Usually I will add a little more cilantro.

Tuesday, March 31, 2009

Crazy Crock Pot Chicken

This sounds like such a weird combination but the flavor turns out great. There are quite a few variations of this recipe out there but this is the one I use most often.
Even my picky DH likes this one!

6 boneless skinless chicken breasts
2 cups salsa
1 tbs honey
1 tsp cumin
1 tsp chili powder
1 tbs ketchup
1/2 tbs mustard

Place chicken in the crock pot.
In a small bowl mix the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Really good over rice or pasta.
Serve each breast with about 1/3 cup of sauce.

Monday, March 30, 2009

Coffee Cake

I love this recipe for coffee cake. Not only is it dairy free but it is also fairly low fat! One of the best parts is that you can switch out the fruit for any other fruit or berry that you like! Our favorites to use in this coffee cake are rhubarb, blueberry, or blackberry.


1/2 cup unsweetened applesauce
1 1/2 cups sugar
3 egg whites
1 cup dairy free sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
2 cups blueberries (may be thawed frozen)

1 cup packed brown sugar
2 tbs all-purpose flour
2 tsp cinnamon
2 tbs dairy free buttery stick, softened

Preheat oven to 350 degrees.
Cream applesauce and sugar together.
Beat in egg whites, one at a time.
Mix in dairy free sour cream and vanilla.
Mix flour and baking soda together.
Mix flour mixture into wet ingredients.
Stir in blueberries.
Spread in a greased 9 x 13 baking pan.
Mix together topping ingredients until crumbly.
Sprinkle over the top.
Bake 30 to 40 minutes or until done.
Serve warm or cooled.

Sunday, March 29, 2009

The Best Low Fat Steak Fries Ever

This is how I do Steak Fries or french fries if you prefer to call them that...
This works best with a convection oven.

Preheat the over to 425 degrees.
Line a sheet pan with foil and lightly spray with cooking oil.
Wash your potatoes - regular, red, yukon gold whatever you have on hand they all turn out well.
Cut into wedges for steak fries or into sticks for more traditional french fries.
Place in a single layer on the lined sheet pan.
Sprinkle with seasoning salt, black pepper, garlic powder, and onion powder.
Place into the preheated 425 degree oven and turn on the convection option.
Bake for 25 minutes until browned, crispy and tender.

Best served with fry sauce or honey mustard.

Saturday, March 28, 2009

Milk & Dairy Alternatives

Have you tried some of the different milk alternatives that are out there? Some are really great in my opinion, and you know they have to be good if my picky DH likes them too!! I even turned my Dad on to using vanilla rice milk on his morning cereal, and now he loves the stuff.

I have a problem with an additive called carrageenan which is found in many milk and dairy alternatives especially those that are soy based. If I have too much of this additive I break out in hives and have some other allergic type responses. One brand of products that I have found which does not have this additive is the DREAM line of products. Although not all of their products are carrageenan free either. The DREAM line offers soy, rice, almond, hemp, and oat based products.

Our favorites are the Rice Dream - Vanilla, Rice Dream - Chocolate, Rice Dream - Vanilla Hazelnut, and Oat Dream - Maple Brown Sugar. We love to use the vanilla on cold cereals, and all of them are great in coffee! DH didn't care for the Almond Dream at all as he thought that the almond flavor was too strong. I personally can't wait to find the Kidz Dream Smoothie products as they sound delicious!

I wish that the DREAM brand Ice Cream alternatives didn't have carrageenan in them as they sound great too, but they do so they are out for me :( Turtle Mountain makes some fantastic Ice Cream alternatives though too and their Purely Decadent Coconut Milk varieties are carrageenan free which makes them just about perfect for me :) They even are high in fiber as an added bonus!

When I just have to have some sour cream or cream cheese I go for the Tofutti brand on both of these even though they have some carrageenan in them. I just have not found any other substitute for these products. We do have these from time to time and my DH likes them both and doesn't mind the switch from the real dairy versions in many cases. However, due to the carrageenan in them I do try to limit these products.

Now for cheese substitutes one really needs to be carefull as many of them still actually contain dairy products. So far the only ones that both DH and I like are the Follow Your Heart Vegan Gourmet Cheese Alternative in the Mozzarrella and Monterey Jack flavors. We do not like the Cheddar flavor at all though! Again these do have the dreaded carrageenan in them so I do have to limit them as well. The Follow Your Heart Vegan Gourmet line also offers a cream cheese alternative which looks to be carrageenan free but I have not found a place to buy this product. Their sour cream alternative does contain carrageenan too but again I have not found a place to buy this product either.

As for a butter and or margarine substitute I use Earth Balance Vegan Buttery Sticks and Smart Balance Spreads. But be careful with the Smart Balance as only some of the products are totally dairy free. Both of these products are really good and my DH doesn't mind the switch from the real thing at all.

I hope that this can help some other people searching for true dairy free alternatives. Also, please feel free to let me know about any dairy free products you have found that you love!

Kinda Thai Inspired Crock Pot Chicken

This is kind of Thai inspired in tastes hence the name.

3 lbs boneless skinless chicken breasts or thighs or a combination of the two
3/4 cup peanut butter (creamy or crunchy or a combination of the two)
1/2 cup orange marmalade
6 tbs soy sauce
1/2 tsp black pepper
1 1/2 tsp fresh grated ginger
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 to 1 cup water or chicken stock

In a small bowl heat the peanut butter so that it loosens up.
Then stir in the orange marmalade, soy sauce, black pepper, ginger, red pepper flakes, and garlic powder.
Once well incorporated stir in the warmed liquid to get a even looser consistency.
Place the chicken in the crock pot and pour the sauce over it.
Cook on high for 4 to 6 hours or low for 6 to 8 hours or until the chicken is cooked through.
If the sauce starts to get too thick add a little more liquid to thin it back down.
Serve chicken and sauce over rice, egg noodles, or angel hair pasta depending on your preference.

Friday, March 27, 2009

Getting Serious!

I can't believe that it has been almost 2 months since I last updated anything over here. I guess that I have just been too busy with life and my other blog From Huskies to Husbands to have even noticed. How sad is that?? Anyhow I plan on changing that and posting here more often. I am still living dairy free and coming up with new recipes and such that allow me to enjoy my favorite foods without compromising that so why not share that here!

Wednesday, January 28, 2009

Dairy Free Spinach Dip

Yes, this recipe has tofu in it.
No, you wont taste it.
You will be happy that it is in there as it adds a great texture to the dip!

1 packet of Knorr Vegetable Recipe Mix
2 10 oz boxes frozen spinach, thawed and drained well
6 scallions, chopped
2 cloves garlic, minced
1/2 lb silken tofu
1 cup mayonnaise
1 cup Tofutti Better Than Sour Cream
1 tsp sesame oil
2 tbs lemon juice
2 tbs soy sauce

Put everything into the food processor and blend well.
Chill well.
Serve with tortilla chips, pretzels, or raw veggies.

Monday, January 19, 2009

Dairy Free Stuffed Mushrooms

These are so good that nobody will even know that they are dairy free!

32 large mushrooms
6 slices bacon, finely chopped
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1 tsp fresh thyme
2 slices sara lee 45 calories and delightful 100% whole wheat with honey bread
4 oz follow your heart vegan gourmet monterey jack cheese, shredded

Remove the stems from the mushrooms.
Finely chop the stems.
In a skillet begin frying the finely chopped bacon until the fat begins to render.
Add the chopped mushrooms, onions, garlic and thyme.
Saute until the onions are soft.
Turn the 2 slices of bread into breadcrumbs by processing in a food processor (they should be soft).
Add the breadcrumbs and the shredded cheese to the cooled sauted mixture.
Lightly spray a baking sheet and preheat the oven to 375.
Stuff the mushroom caps with the mixture.
Bake for 10 to 15 minutes or until the mushroom cap is tender and the cheese is slightly melted.
Makes 32 servings of 1 mushroom cap each.

Nutritional Information:
Calories: 29
Fat: 1.9 g
Carbs: 2.1 g
Dietary Fiber: 0.9 g
Protein: 1.7 g

Char Siu Grilled Chicken Thighs

Keeping in the BBQ theme again but with an Asian twist!

1/4 cup soy sauce
1/4 cup hoisin sauce
3 tbs ketchup
3 tbs honey
2 tsp garlic, minced
2 tsp ginger root, peeled and grated
1 tsp sesame oil
1/2 tsp five-spice powder
24 boneless skinless chicken thighs

Combine everything except the chicken thighs in a large bowl.
Add the chicken thighs and mix well to ensure even distribution of marinade.
Cover well and refrigerate at least 2 hours and up to over night.
Grill the chicken thighs until juices run clear.
Makes 24 servings of 1 thigh each.

Nutritional Information:
Calories - 102
Fat - 3 g
Carbs - 4.3 g
Protein - 13.8 g

BBQ Dry Rub

This dry rub recipe began with the recipe from Down Home With The Neely's over on the Food Network, and then my tastes and preferences took over changing it into my signature dry rub. This is good on pork, chicken, turkey, and even beef. It works especially well in the crock pot with just a few drops of liquid smoke added to the water.

BBQ Dry Rub

1 1/2 cup paprika
1/2 cup white sugar
1/2 cup brown sugar
4 tbs onion powder
4 tbs garlic powder
4 tbs salt
4 tbs black pepper
1 tbs ground mustard

Place all the ingredients in a bowl, mix well to evenly distribute everything.
Store in an air tight container.
Lasts 6 months or longer.

To use liberally sprinkle onto your meat.
If you can let it marinate overnight in the refrigerator that is best. However, you can cook the meat right away too.

Wednesday, January 7, 2009

Chicken Thighs with Honey Lemon Rice

This is a quick and easy delicious one pot meal!!


3 tbs lemon juice
1 (14 oz) can chicken broth
3 tbs honey
3 tbs soy sauce
1 tsp olive oil
1 medium onion - chopped
1 cup long grain rice - uncooked
1/2 tsp black pepper
2 cloves garlic, minced
1 tbs parsley, dried
8 skinless chicken thighs

In a large skillet with tight fitting lid heat olive oil and brown chicken thighs.
Remove thighs when browned and add onion.
Saute until onion is soft.
Add lemon juice, chicken broth, honey, soy sauce, black pepper, garlic, parsley, and rice.
Stir to combine.Add browned chicken thighs on top.
Cover and simmer for about 30 minutes or until chicken is done and liquid is absorbed.
Makes 4 generous portions.

Nutritional Information:
Calories: 400
Total Fat: 6.6 g
Total Carbs: 50 g
Dietary Fiber: 9.8 g
Protein: 32.5 g

Tuesday, January 6, 2009

Dairy Free Double Chocolate Espresso Cookies


3 oz unsweetened baking chocolate, chopped
2 cups or 12 oz dairy free semi-sweet chocolate chips, divided
1/2 cup dairy free margarine stick, cubed
1 tbs instant coffee granules
1 cup plus 2 tbs sugar
3 eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

In a microwave safe bowl combine unsweetened chocolate, 1 cup chocolate chips, dairy free margarine sticks, and instant coffee.
Microwave on high in 30 second intervals stirring after each until melted and smooth.
Set aside to cool.
In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored.
Beat in melted chocolate mixture.
Combine flour, baking powder, and salt in a small bowl; add into the chocolate mixture.
Stir in the remaining chocolate chips.
(Note - dough will be pudding like consistancy. Let set a bit before baking to make it easier to handle.)
Drop by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
Bake at 350 for 10 to 12 minutes or until puffed and the tops are cracked.
Cool for 5 minutes before removing from pans.
Makes 36 cookies.

Nutritional Information Per Cookie:
Calories: 117.2
Total Fat: 6.6 g
Total Carbs: 14.4 g
Dietary Fiber: 1.0 g
Protein: 1.7 g