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