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