Saturday, December 31, 2011

Dairy & Gluten Free Southern Fried Corn

Southern Fried Corn is one of those sides that I used to love getting at the lunch shops down in the Deep South.  I have fond memories of all the luscious sides such as greens, fried corn, buttered carrots and mac-n-cheese available.  Everything was cooked with love and soul by fabulous Southern women.  I ate more than my share of sides only platters while attending graduate school at Auburn University.  Oh the memories!

This is southern fried corn with a twist done dairy and gluten free.  It has fantastic flavor - the perfect balance of sweetness and rich butter flavor.  I hope that you try it and enjoy it as much as we do.



Southern Fried Corn - Dairy & Gluten Free

2 tbs dairy free butter substitute
1/4 cup thinly sliced green onions
1 lb frozen sweet corn, thawed and drained
1/4 tsp California Style Garlic Salt
1/4 tsp Black Pepper
1 to 3 tsp sugar (depends on the sweetness of your corn)


In a large skillet saute the green onions and corn in the "butter" over medium high heat.
Season with the garlic salt and pepper.
Once the corn and green onions are cooked through, add the sugar a little at a time until your desired level of sweetness is achieved.
Continue sauteing until some of the pieces of corn are caramelized.


Friday, December 30, 2011

Caramelized Onion, Chicken & Mushroom Gluten Free Pizza

I love pizza!!  It doesn't matter if it is just a traditional simple pizza Margareta or some fancy designer flavor.  I love super thin crispy crusts and thick doughy deep dish pizza.  To me pizza in all flavors, shapes and sizes is delicious.  Granted all of my pizzas must be dairy and gluten free pizzas!  This Caramelized Onion, Chicken & Mushroom Pizza utilizes an Udi's Pizza Crust which is a great dairy and gluten free product.  I used a goat's milk mozzarella cheese since I do tolerate goat's milk dairy products; however, it would be wonderful with Diaya or Follow Your Heart Vegan Alternative instead.  Also, this is a fantastic way to use my Zinfandel Caramelized Red Onions which I canned. 






Caramelized Onion, Chicken & Mushroom Pizza

1 Udi's Gluten Free Pizza Crust or crust of your choice
1/2 cup caramelized onions (I used my canned Zinfandel Caramelized Red Onions)
1 to 2 boneless skinless chicken thighs, cubed and sauted
4 or 5 baby bella mushrooms, sliced and sauted
about 2 oz mozzarella cheese (I used goat's milk, but may use Diaya or Follow Your Heart)
fresh thyme leaves for garnish (optional)

Preheat oven to 375 F.
Saute the chicken thighs and set aside.
Saute the mushrooms and set aside.
Assemble the pizza.
Spread a thin layer of caramelized onions on the crust.
Top with the sauted chicken and mushrooms.
Sprinkle with the cheese.
Bake for 10 minutes.
Change oven to broiler and lightly brown the top of the pizza.
Top with fresh thyme leaves if desired and serve.

Tuesday, December 27, 2011

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

Have you ever just craved a bowl of comfort?  This Dairy & Gluten Free Creamy Beef Stroganoff Stoup is just that - A bowl of pure comfort.  For this version of a stoup which is thicker than a soup and thinner than a stew, I included some of my favorites such as mushrooms, red bell peppers, peas, and of course beef.  However, this recipe is a great starting off point to customize to suit any flavors which you might be craving.

Since I have been struggling with an increase in my gastrointestinal issues which I cannot correlate to a new food allergy, I have been attempting to focus on nourishing healthful foods which satisfy both me and my husband who does not have any food allergies.  Because of this, I have found that unsweetened almond milk really is a great option for making savory creamy soups and sauces.  I typically rely on goat's milk to add that rich creaminess to my savory dishes; however, in an effort to easy my GI tract I have been limiting goat's milk products.




Dairy & Gluten Free Creamy Beef Stroganoff Stoup

2 lbs boneless beef chuck roast, trimmed and cubed
4 tbs brown rice flour
1/4 tsp each salt & pepper
1 tsp fresh thyme
8 oz bacon, chopped
4 cups beef broth
3 tbs Worcestershire sauce
2 to 2 1/2 lbs russet potatoes, cubed
1 tbs extra virgin olive oil
1 large onion, chopped
1 cup red bell pepper, chopped
4 cloves garlic, minced
12 oz mushrooms, sliced
salt & pepper
1 1/2 tbs dried parsley
heavy pinch cayenne pepper
2 cups frozen peas
2 cups unsweetened almond milk
dairy free sour cream if desired for serving

In a small bowl, combine the cubed beef with the rice flour, salt, pepper and fresh thyme.
In a large skillet begin to fry the bacon.
Once most of the fat has rendered from the bacon add the cubed beef.
Cook the beef until lightly browned, but not cooked through.
Place the browned beef in a large pot and add the beef broth, Worcestershire sauce and potatoes.
Bring the beef and potatoes to a boil then cover and reduce heat to a simmer.
In the same pan that you browned the beef in, begin to saute the onion in the olive oil.
Once the onion has begun to soften, add the bell pepper, garlic, mushrooms, salt and pepper.
Continue to saute until the vegetables are cooked through.
Add the cooked vegetables, dried parsley and cayenne pepper to the beef and potatoes.
Continue to simmer, covered, for about 45 minutes or until the beef is tender and the potatoes are cooked.
When the beef and potatoes are tender, add the frozen peas and allow to simmer for 5 minutes.
Add the unsweetened almond milk and allow to simmer for 5 minutes longer or until the peas and almond milk are heated through.
Taste and adjust the seasonings as desired. 
Top individual bowls of stoup with dairy free sour cream if desired.

Sunday, December 25, 2011

Dairy & Gluten Free Green Bean Casserole

One of the things that I have missed on the holiday table since going dairy & gluten free has been Green Bean Casserole.  Finally this year, I have conquered this comfort food!  I am so excited to share this recipe for Dairy & Gluten Free Green Bean Casserole with all of you.  I hope that all of you had a very Merry Christmas filled with love, laughter and all of your favorite things!





Dairy & Gluten Free Green Bean Casserole

1 tbs extra virgin olive oil
1 medium onion, cut into quarters and thinly sliced
10 oz mushrooms, sliced
3 cloves garlic, minced
3 tbs dairy free margarine (I used Blue Bonnet Light)
3 tbs rice flour
1 1/2 cups dairy free milk (I used 1 cup unsweetened almond milk and 1/2 cup full fat coconut milk)
1/2 tsp chicken bouillon (optional)
1 tbs soy sauce (La Choy is gluten free)
1 tbs Worcestershire sauce (Lea & Perrins is gluten free)
salt & pepper
pinch cayenne pepper
4 cans green beans or 1 1/2 lbs steamed fresh green beans
1/2 small can shoestring potatoes (Pik-Nik Original are gluten free)

Preheat oven to 375.
Lightly spray a 9 x 13 baking dish.
In a large skillet over medium to medium high heat, saute the onion in the olive oil until tender.
Add the mushrooms and garlic, continue to saute until the mushrooms are cooked.
Add the margarine and melt.
Add the rice flour, saute for a minute.
Add the dairy free milk, bouillon, soy sauce, Worcestershire sauce, salt & pepper, and cayenne.
Reduce heat to medium low, cook the cream sauce, stirring often, until thick.
Remove from the heat and stir in the green beans.
Pour the green bean mixture into the prepared baking dish.
Top with the shoestring potatoes.
Bake at 375 for 30 minutes or until hot and bubbly.
You may prepare this dish ahead of time; however, do not top with the shoestring potatoes until ready to bake and increase baking time to about 1 hour.



Additionally, I want to share a link and picture of my very favorite Pound Cake.  To fill my Christmas bundt pan I made a double recipe of  Perfect Pound Cake which is Shirley's recipe from Gluten Free Easily.  The double batch filled my special Christmas pan and made 1 additional loaf. I also substituted fresh duck eggs for the chicken eggs and used 5 duck eggs for the double batch.


Saturday, December 24, 2011

Gluten Free Goat's MIlk Cheese Ball with Bacon and Olives

Ever since I met my husband, the holidays just wouldn't be the holidays without a cheese ball and now in my case a gluten free goat's milk cheese ball due to my allergies. He grew up in a very small town where the high school basketball coach is famous for his holiday cheese ball.  For him it has been part of every Christmas celebration since he can remember.  Tonight as we gather to celebrate Christmas Eve his Mother will have the traditional version of this cheese ball for the rest of the family, and I will have my new and improved version which is safe for me to indulge in.  While this cheese ball is not truly dairy free it is free of cow's milk dairy as it is made solely with goat's milk dairy.  I flavored this cheese ball with some of my traditional cheese ball favorites including black olives and bacon.  It is wonderful spread on gluten free crackers, corn tortilla chips, and so much more. 

If you would like to try a truly dairy free version of this delicious cheese ball simply substitute the goat's milk products with dairy free options.  I would suggest using 4 oz of dairy free cream cheese, 2 oz dairy free sour cream and a cup of shredded dairy free cheddar cheese such as Diaya Brand. 


Goat's Milk Cheese Ball with Bacon and Olives
with Dairy Free Options

6 oz Chevre - Soft Goat's Milk Cheese (or 4 oz dairy free cream cheese & 2 oz dairy free sour cream)
1 tbs onion soup and dip mix (check the labels for gluten & dairy free)
2 tbs crispy bacon pieces (well drained)
1 small can sliced black olives (well drained)
3 oz Goat's Milk Cheddar Cheese, shredded (or about 1 cup shredded dairy free cheddar cheese)
1/2 cup chopped toasted pecans

Bring the Chevre (or dairy free cream cheese & dairy free sour cream) to room temperature.
Stir in the onion soup and dip mix.
Fold in the bacon and black olives.
Fold in the cheddar cheese.
Form into a ball.
Roll in the chopped pecans.
Chill before serving with gluten free crackers.

Friday, December 9, 2011

Gluten Free Cheesy Chicken Spaghetti with Dairy Free Option

Sometimes you just need something quick and hearty for dinner, especially when the high hasn't seen above freezing in what feels like forever!  This Cheesy Chicken Spaghetti is gluten free and cow's milk dairy free; however, it could easily be made dairy free by using a dairy free cream cheese or dairy free mozzarella cheese.  In fact I think that it would be amazing using Follow Your Heart Brand Vegan Cheese Alternative. 





Cheesy Chicken Spaghetti

1 14 oz package Tinkyada Brown Rice Fettuccini
2 tbs extra virgin olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
8 oz baby bella mushrooms, sliced
1 1/2 lbs boneless skinless chicken breast, 1/2" cubes
1/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1/4 tsp cayenne pepper (to taste)
1 tsp dried marjoram
1 jar pasta sauce (I had Ragu Super Chunky Mushroom on hand)
1/2 cup water to rinse the jar of sauce
1 15 oz can diced tomatoes
1 tsp sugar
4 oz semi hard goat cheese, shredded (may also use soft goat cheese, dairy free cream cheese or dairy free mozzarella)

Cook the pasta to just shy of al dente according to package directions.
Meanwhile, n a large skillet, heat the olive oil over medium-high heat.
Saute the onions until they begin to soften.
Add the bell pepper and continue to cook until the onion is tender.
Add the garlic, mushrooms, chicken, salt, pepper, cayenne, and marjoram.
Continue to saute until the chicken is lightly browned and cooked through.
Add the pasta sauce, water from rinsing the jar of sauce, diced tomatoes, and sugar.
Reduce heat and simmer for 5 minutes.
Stir in the cheese and continue to simmer until well incorporated into the sauce.
Drain the cooked pasta and add to the sauce.
Stir well ensuring that the pasta is well coated with the sauce.
Simmer for another 5 minutes to allow the pasta to finish cooking in the sauce.

Tuesday, December 6, 2011

Rice Pasta with Creamy Tomato Sauce - Gluten Free

I needed something quick and easy for dinner.  I didn't have much time so instant rice noodles were a great option because you just soak them in hot water for about 5 minutes and they are good to go.  This recipe is gluten free and cow's milk dairy free; however, it does contain goat's milk dairy.  If you need it to be completely dairy feel free to substitute the goat cheese with a dairy free cream cheese. 


Quick & Easy Rice Pasta with Creamy Tomato Sauce

1/2 package of Instant Rice Noodles
1 tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jar of your favorite tomato sauce  (I used a mushroom garlic one)
pinch cayenne pepper
salt and pepper
4 oz soft goat cheese or dairy free cream cheese

Soak the instant rice noodles in very hot water until they are tender.
Meanwhile, saute the onion and garlic in the olive oil until tender.
Once the noodles are tender, drain them well.
Add the noodles and tomato sauce to the sauted onions.
Season with the cayenne, salt and pepper.
Cook for a minute or two longer until the noodles absorb most of the sauce.
Remove from the heat and stir in the goat cheese.
Serve immediately.

Sunday, December 4, 2011

Roasted Potato Mix with Honey, Soy and Jalapenos Dairy and Gluten Free

On days like today, when the weather is bitter cold and my GI system thinks it hates me, I look to comforting foods.  Today that was a mix of sweet potatoes and russet potatoes roasted with onions, garlic, olive oil, jalapenos, honey, soy sauce and thyme.  I loved the mix of sweet and salty with a mild chile heat in the background. 


Roasted Potato Mix with Honey, Soy & Jalapeno

1 to 1 1/2 lbs sweet potatoes, 1 1/2" dice
1 1/2 to 2 lbs russet potatoes, 1 1/2" dice
2 to 3 medium onions, peeled and 1" dice
6 to 8 cloves of garlic, smashed and peeled then roughly chopped
2 to 3 jalapeno peppers, ribs and seeds removed then finely diced
1 to 2 tsp fresh thyme leaves
3 tbs olive oil
2 tbs honey
2 tbs soy sauce (La Choy is gluten free)
1/4 to 1/2 tsp smoked paprika (optional)
salt & pepper

Preheat oven to 375 F.
Prepare a large baking sheet by spraying it with cooking spray.
In a large bowl, combine the sweet and russet potatoes, onions, garlic, and jalapeno peppers.
In a small bowl, combine the thyme, olive oil, honey, soy sauce, smoked paprika, salt and pepper.
Pour the well combined "sauce" over the vegetables.
Toss well to ensure that everything is well coated.
Place in a single layer on the prepared baking sheet.
Cover with aluminum foil and bake for about 1 hour or until the potatoes and onions are tender.
Uncover and stir once or twice to get a nice "glaze" on the potatoes.
Once tender, uncover and increase the heat to 425 F.
If you have a convection oven then turn that feature on too as this will really help give a crispiness to your roasted potatoes.
Bake for about 10 to 15 minutes longer or until lightly browned and crispy but not burnt.
Keep an eye on the potatoes as the honey will cause it to burn easily.
Serve piping hot from the oven.

Thursday, December 1, 2011

Hearty Beef Stoup with Bacon and Herbs - Dairy and Gluten Free

It was cold and snowy here today which put me in the mood for a hearty soul warming stoup.  If you have ever seen Rachel Ray you know that she has coined the term "stoup" for something that is somewhere between a soup and a stew consistency wise.  Well this hearty beef stoup contains all the usual subjects - beef, broth, potatoes, carrots, and peas.  It also contains bacon and herbs which put it over the top flavor wise.  It turned out perfect with a dairy and gluten free roll on the side.  Although, this recipe makes enough for a crowd it is great for leftovers if you aren't feeding a crowd.


Hearty Beef Stoup with Bacon & Herbs

1 tbs extra virgin olive oil
4 tbs thick sliced bacon, chopped
1 large onion, chopped
2 jalapeno peppers, ribs and seeds removed then chopped
4 cloves garlic, minced
1 1/2 to 2 lb beef stew meat (I used a beef tip roast cubed)
4 medium carrots, thick sliced
2 lbs potatoes, cubed
2 tbs fresh parsley
2 tbs fresh thyme leaves
1 tsp fresh rosemary, chopped
6 tbs brown rice flour
8 cups beef broth
1/2 tsp dry mustard
4 cups frozen peas

In a large pot with a lid, saute the bacon with the olive oil.
Once the bacon begins to brown, add the onions and jalapenos.
Saute until the onions are tender.
Add the garlic and saute for 30 seconds to 1 minute.
Add the cubed beef and saute until browned.
Add the carrots, potatoes, parsley, thyme, rosemary and flour.
Stir to coat everything in the flour.
Add the beef broth and dry mustard.
Bring to a boil then reduce heat and simmer partially covered until the carrots and potatoes are tender and the broth is thickened.
Just before serving stir in the peas and allow them to heat through.

Wednesday, November 30, 2011

Dairy and Gluten Free Sweet and Spicy Beef with Snow Peas

I love to make Asian style foods at home.  This Sweet and Spicy Beef with Snow Peas is simple and delicious to make dairy and gluten free.  The combination of sweet and spicy in this sauce is classic. Today, I used ground beef as that is what I had on hand and I needed a quick throw together meal this evening.  However, it would be much more authentic if made using thinly sliced beef instead. 





Sweet & Spicy Beef with Snow Peas over Jasmine Rice

1 tbs extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbs freshly grated ginger
1 lb extra lean ground beef (or 1 to 2 lbs thinly sliced beef tossed in a little cornstarch)
12 to 16 oz snow peas or sugar snap peas
1 1/2 cups beef broth
6 tbs soy sauce (la choy is gluten free)
4 tbs honey
3 tbs sugar
2 tbs chili garlic sauce
1/2 tsp sriracha (optional)
2 tbs cornstarch (reduce if using beef tossed in cornstarch)
hot cooked jasmine rice

In a large skillet or wok, heat the olive oil over medium to medium high heat.
Add the onions and cook until tender crisp.
Add the garlic and ginger.
Cook for about 1 minute.
Add the ground beef (or beef tossed in cornstarch) and cook until the meat is cooked through and lightly browned.
Add the snow peas or sugar snap peas.
Cook for about 3 minutes longer until the peas are tender crisp.
In a bowl, combine the beef broth, soy sauce, honey, sugar, chili garlic sauce, sriracha, and cornstarch.
Pour the sauce into the skillet and continue to cook until the sauce is thickened.
Serve over the hot cooked jasmine rice.

Dairy and Gluten Free Buffalo Turkey Clafoutis

This savory clafoutis is the final dairy and gluten free recipe which I made with our leftover turkey.  I think that it would also be great with leftover chicken.  I got the general idea for a savory clafoutis and the recipe for the batter portion of the clafoutis from Shirley at Gluten Free Easily.  She is a wonderful blogger who shares some fantastic gluten free recipes :)  I adapted the recipe Shirley shared as my husband does not like artichoke hearts or lemon.  I and came up with a Buffalo Turkey Savory clafoutis as he was craving something with a little spice and heat.  I know that it isn't much to look at but it is such a homey meal!  I can see a lot of other possibilities for fillings too!


Buffalo Turkey Clafoutis
adapted from Gluten Free Easily

Batter:
1/2 cup Bob's Red Mill Gluten Free All Purpose Flour (use whatever flour blend you like)
1 tbs baking powder
pinch salt
1/2 cup Silk Pure Unsweetened Almond Milk
2 large eggs
2 tbs extra virgin olive oil
1 cup chicken broth

Filling:
1 tbs extra virgin olive oil
1 small onion, finely diced
4 cloves garlic, minced
1 lb cooked turkey breast, cubed
10 sun dried tomatoes, chopped
1/2 tbs dijon mustard
3 tbs Frank's Thick Hot Sauce
1/2 tsp sriracha hot sauce (optional - use only if you like it spicy!)
1 tsp smoked paprika
salt & pepper

Preheat the oven to 375 F.
In a medium bowl, whisk together all of the batter ingredients except the chicken broth.
Set the batter aside.
In a skillet over medium heat, saute the onions in the olive oil until tender, about 5 minutes.
Add the garlic and cook for another minute.
Combine all of the remaining filling ingredients with the sauted onions.
Place the filling in a well greased deep pie pan or 10" oven proof skillet.
Press the filling down into an even layer.
Add the chicken broth to the batter and whisk well.
Pour the batter over the filling.
Bake for about 45 minutes or until golden and set.

Monday, November 28, 2011

Cow's Milk and Gluten Free Turkey Tetrazzini

I still had leftover turkey and was looking for a new way to enjoy it for dinner.  I remembered that Shirley from Gluten Free Easily had recently posted a recipe for Turkey Tetrazzini.  My husband and I had never tried Turkey Tetrazzini before so we decided it was time to remedy this fact. 

I adapted Shirley's recipe slightly, because you know me I can't just follow a recipe!  My version is gluten free and cow's milk dairy free as it contains a goat's milk cheese.  If you prefer a fully dairy free version then use some type of dairy free cheese.  For those of you like me who have never had Turkey Tetrazzini it is a casserole style dish which contains pasta, vegetables, creamy mushroom sauce, and turkey with a cracker crumb topping. 





Turkey Tetrazzini
(based on Shirley's recipe from Gluten Free Easily)

5 cups chicken broth
1 3/4 cup diced celery
1 3/4 cup diced onion
1 jalapeno pepper, seeds and ribs removed then finely diced
2 cloves garlic, minced
1 tbs dried parsley
8 oz dry Tinkyada Brown Rice Pasta (use any shape you prefer)
1 tbs extra virgin olive oil
1 tbs dairy free buttery spread
8 oz fresh mushrooms, sliced
1 cup unsweetened almond milk
salt & pepper
1 lb cooked turkey, diced
3/4 cup shredded cheese (I used a sharp goat's milk cheese)
1/2 cup gluten free bread or cracker crumbs
1 tbs extra virgin olive oil

Preheat oven to 350 F.
Spray a 9x13 baking dish.
Combine the chicken broth, celery, onion, jalapeno pepper, garlic and parsley in a medium pot.
Bring to a boil then reduce heat to a simmer for 5 minutes.
Add the pasta and return to a boil.
Reduce heat and cook until the pasta is al dente.
Meanwhile, in a large skillet heat the olive oil and buttery spread.
Saute the mushrooms until lightly browned.
Add the almond milk to the pan and reduce heat to simmer.
Cook for about 10 minutes or until the almond milk is thickened.
Combine the pasta mixture, mushroom sauce mixture, turkey, and shredded cheese.
Pour into the prepared baking dish.
In a small bowl, combine the crushed cracker crumbs and olive oil.
Sprinkle the cracker crumbs over the casserole.
Bake for 20 to 25 minutes or until hot, bubbly and thickened.
Place under the broiler for a few minutes until the top is lightly browned.

Saturday, November 26, 2011

Dairy and Gluten Free Maple Brussels Sprouts with Bacon

Brussels Sprouts are a favorite side dish on many holiday tables, and my table this Thanksgiving was no exception!  However, this year I added not only bacon but also maple syrup.  Bacon of course makes everything better, and the maple syrup balances the sharp bitterness of the Brussels sprouts perfectly.  This naturally dairy and gluten free side dish was so good that my Father in-law and I were eating them out of the pan in the kitchen :)  I love when a simple side dish turns out as amazing as these Brussels sprouts.  In fact, I was so happy that their were leftovers because only two of us at the table would even try them.


Maple Brussels Sprouts with Bacon

6 slices of thick cut bacon, chopped (a maple or brown sugar bacon if possible)
1/2 medium onion, roughly chopped
3 cloves garlic, chopped
2 - 12 to 16 oz packages of frozen Brussels sprouts, thawed
about 1/4 cup chicken or vegetable broth
1 to 2 tbs maple syrup (to taste)

In a large saute pan over medium to medium high heat begin sauteing the bacon.
Once the fat has begun to render add the onions.
Continue to saute until the onions are tender and the bacon is well browned.
Add the garlic, Brussels sprouts, and a splash of stock.
Reduce heat to low and continue to cook until the Brussels sprouts are cooked through (about 10 to 15 minutes).
Keep an eye on the pan while the Brussels sprouts are cooking, and add another splash or two of broth as needed.
Add the maple syrup.
Reduce heat to simmer and stir well to glaze the Brussels sprouts with the maple syrup.
Hold on a very low simmer until ready to serve.

Friday, November 25, 2011

Pioneer Woman's Corn Casserole Updated Cow's Milk Dairy and Gluten Free

I am always looking for new and exciting side dishes that are plays on classics, especially at the holidays.  So, since corn casserole is always a hit I changed up the Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos again as a Thanksgiving side dish this year.  I made this version gluten free; however, I used evaporated goat's milk as the "cream".  If your family does not tolerate goat's milk then feel free to use a dairy free milk alternative - I think that unsweetened almond milk would work especially well.  
 
I mentioned before that I wasn't entirely pleased with the original; although, you can check out my first adaptation (which you can find here).  While my original adaptation was good, this time around I was looking for a casserole that held together somewhat instead of the saucy constancy of the original.  I should mention that this corn casserole does not have that traditional overwhelming custardy texture.  I put together the casserole a day in advance and then just baked it off on Thanksgiving. 


 
Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos with a Light Custard Base
2 lbs corn kernels (I used the fresh corn we cut off the cob and froze)
1 medium red bell pepper, diced
1 large jalapeno pepper, diced (remove seeds and ribs for less heat)
  8 tbs evaporated goat's milk
3 tbs dairy free buttery spread, melted
2 large eggs
garlic salt & pepper

Preheat oven to 350.
Combine the corn, red bell pepper, and jalapeno pepper. 
In a small bowl combine the goat's milk, melted "butter", eggs, garlic salt and pepper.
Place into a baking dish sprayed with cooking spray.
Bake uncovered for 30 to 45 minutes.

Wednesday, November 23, 2011

Dairy and Gluten Free Crustless Sweet Potato Pecan Pie

This is the perfect marriage between silky sweet potato pie and the sweet and crunchy pecans found in a pecan pie. I hate having to choose between the two holiday staples so I love this combination.   Because honestly, what would Thanksgiving dinner be without pumpkin pie and pecan pie?  Well considering that I am allergic to pumpkin it is sweet potato pie instead at our home.  If you prefer pumpkin instead simply substitute a 15 oz can of pumpkin puree for the sweet potatoes. 

Since finding out that I need to eat dairy and gluten free more adjustments have occurred around here.  Luckily for me, I don't really care for the crust of the pie.  Never have and likely never will.  So this "pie" is a more like a baked pudding of sorts just done in a pie pan for that traditional shape.  However, if you like please feel free to use a crust when making this delicious pie.  Here are two dairy and gluten free pie crusts to try - Rice Flour Pie Crust and Pie or Tart Crust.  I love to serve this pie with whipped cream.  The whipped cream is based on the Honey Whipped Cream from Gluten Free Easily.



Sweet Potato Pecan Pie or Pudding

Sweet Potato Filling
1 lb cooked sweet potato flesh
1 stick vegan butter alternative
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup unsweetened almond milk
2 large eggs
1/2 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract

Preheat the oven to 350 degrees F.
Lightly spray a deep pie pan with oil.
In the bowl of your stand mixer, combine all of the filling ingredients.
You may also use an electric hand mixer.
Mix until the filling is very smooth.
Pour into your prepared pie pan.
Spread into a smooth even layer.

Pecan Topping
2 tbs vegan butter alternative
1/4 cup firmly packed brown sugar
1 1/2 cups pecan pieces

Melt the "butter" with the brown sugar.
Add the pecans and stir well.
Top the sweet potato filling with the pecans in an even layer.
Bake for 50 to 70 minutes or until the filling is set.
Once the pie is done, allow to cool to room temperature and then refrigerate.

Whipped Cream
2 cans full fat coconut milk
3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 
A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.
The whipped cream works best if everything is ice cold!
Spoon the top thick portion of the coconut milk into your bowl.
Try not to spoon out any of the bottom watery portion.
Whip or beat the coconut cream until it resembles whipped cream.
Add the honey and beat again until it reaches the soft peak stage.
Keep the whipped cream chilled until ready to use.

Thursday, November 17, 2011

Ants in a Tree - Simple Ground Pork with Rice Noodles

Ants in a Tree??  Say what?  I saw a picture of a bowl of yummy rice noodles on Pinterest the other day and the caption under it said "Ants in a Tree".  I was intrigued!  Why oh why was such a yummy looking bowl of comfort called Ants in a Tree??  Well it turns out that in Chinese culture it is thought that the bits of ground meat represent the ants and the rice noodles represent the tree branches.

I loosely adapted the Food Network version of Ants in a Tree to make my dairy and gluten version with what I had available at home.  The result is a pure bowl of comfort in the form of rice noodles, ground pork, and peas seasoned with soy sauce, ginger, garlic, and chili garlic sauce.  So simple to throw together in about as long as it takes for your rice noodles to soften.


Ants in a Tree

8 oz dry rice noodles
1 lb ground pork
5 tbs soy sauce
1 tbs ginger, grated
2 cloves garlic, pressed
1/2 to 1 tbs chili garlic sauce
pinch Chinese 5 spice powder
1 cup frozen peas
6 scallions, sliced

Cook or soften the rice noodles according to the package directions.
Feel free to use any width of rice noodles you like.
Meanwhile, in a large skillet brown the ground pork.
In a small bowl, combine the soy sauce, ginger, garlic, chili garlic sauce, and 5 spice powder.
Once the pork is nicely browned and cooked through, add the sauce along with the peas.
Continue to cook, over medium heat, until the peas are heated through.
If the pan begins to get too dry add some water.
Add the prepared rice noodles to the pan and toss well to evenly coat the noodles.
Again if the pan seems too dry add a small amount of water.
However, you are not looking to make a sauce just keep it moist enough for the noodles to be coated.
Once the rice noodles are heated through, remove from the heat and add the sliced scallions.

Thursday, November 10, 2011

Canning: Zinfandel Caramelized Red Onions

I love this recipe for Caramelized Red Onions!  This version or caramelized onions is naturally dairy and gluten free.  This is another recipe that I found from SB Canning and have adapted slightly.  I chose to use Cafe Zinfandel by Gallo, but you should feel free to use any red wine varietal that you enjoy.  The Cafe Zinfandel adds another layer of sweetness and depth of flavor to the caramelized onions.  Be prepared for this recipe to take some time to prepare what with the slicing of all the onions and the cooking process.  However, it is nice to be able to prepare a large batch of caramelized onions and have them at the ready for when the whim strikes to use them.  Canned caramelized onions are a great time saver!  There are a multitude of uses for these Zinfandel Caramelized Red Onions.  They are wonderful as a topping for burgers.  They also allow for French Onion Soup to be ready in no time at all.  Use these canned caramelized onions in any recipe that calls for onions to be caramelized. 





Zinfandel Caramelized Red Onions
adapted from SB Canning
makes about 14 cups

6 lbs red onions, thinly sliced
1 1/4 cup packed brown sugar
5 cups Cafe Zinfandel or red wine of your choice
1 cup balsamic vinegar
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)

In one or two large non-stick heavy bottomed pans, saute the onions with the brown sugar over medium-high heat.
Cook the onions, stirring frequently, until they are soft and turn a light golden brown.
For this large batch it took about 45 minutes.
Combine the onions into one pot if it was necessary to begin cooking them down in two pots.
Add the wine and vinegar.
Bring to a boil, then reduce the heat to low.
Cook, stirring frequently, until most of the liquid is evaporated.
As the liquid reduces take care not to allow the bottom of the pot to burn.
For this large batch this step took about 45 minutes.
Meanwhile, prepare the canner, jars, and lids.
Season the caramelized onions with salt and pepper.
Ladle hot caramelized onions into hot sterilized jars.
Leaving 1/2" headspace.
Wipe the rims of the jars.
Adjust the two piece lids.
Water bath process half pints for 10 minutes at sea level being sure to adjust the time as necessary based on altitude.

Wednesday, November 9, 2011

Creamy Beef, Mushroom and Poblano Pasta - Gluten Free

Who doesn't love a bowl of pasta?  This meal is pure comfort food in a bowl.  I love the combination of mushrooms, poblano peppers, onions and garlic along with the beef and pasta; plus the evaporated goat's milk adds richness and decadence to this dish.


Creamy Beef, Mushroom and Poblano Pasta

16 oz Tinkyada Brown Rice Pasta - Elbow or Fusilli
1 tbs olive oil
2 small red onions, sliced
1 poblano pepper, sliced
8 oz baby bella mushrooms, sliced
2 cloves garlic, minced
1 1/2 lbs round steak or roast, thinly sliced
1/4 cup brown rice flour
3 c beef broth
1 12 oz can evaporated goat's milk
salt & pepper

Cook the brown rice pasta just shy of al dente.
Meanwhile, in a large skillet saute the onions and poblano pepper until tender crisp.
Add the mushrooms and continue to saute until lightly browned.
Combine the sliced steak and rice flour.
Add the garlic and rice flour dusted steak.
Saute the steak until lightly browned.
Add the beef broth and simmer for 15 minutes.
Add the evaporated goat's milk and the cooked pasta.
Stir to combine.
Season with salt and pepper.

Wednesday, November 2, 2011

Tex Mex Stuffed Peppers

As you may know, I love recipes that are naturally dairy and gluten free.  I think that stuffed peppers are a perfect cold weather stick to your ribs food.  I love that these are Tex Mex inspired.  The fresh cilantro and spicy jalapeno pepper remind me of warmer sun filled days.  I also think that the cumin and coriander with the smoked paprika really add a depth of flavor to what typically is a run of the mill dinner.  These Tex Mex Stuffed Peppers would also be delicious with some corn kernels and black beans mixed into the filling.  Additionally, if your family tolerates cheese feel free to top with shredded cheese of your choice; however, a Monterrey jack and cheddar blend would be delicious.  


Tex Mex Stuffed Peppers

For the Filling:
20 oz extra lean ground beef
2 cups cooked white rice
1 cup finely chopped onion
1/2 cup chopped fresh cilantro
1 jalapeno pepper, finely chopped (for mild spice remove ribs and seeds)
3 cloves garlic, finely minced
2 large eggs
1 tsp seasoning salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garlic powder

For the Sauce:
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
1 cup beef broth
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 tbs sugar
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp smoked paprika
1/4 tsp black pepper

6 bell peppers any color

In a medium bowl, combine all of the ingredients for the filling.
In a separate medium bowl, combine all the ingredients for the sauce.
Cut the bell peppers in half lengthwise - carefully remove stem and seeds leaving the top intact as much as possible.
Stuff each bell pepper half with the meat filling and place in a large baking pan.
Top the stuffed peppers with the sauce.
Cover the pan with aluminum foil.
Bake at 375 degrees for 45 minutes or until the peppers are tender and the meat is thoroughly cooked.

Tuesday, November 1, 2011

Stuffed Chicken Thighs with Herbed Goat Cheese and Ham

I made these for our Halloween dinner last night.  They were simply delicious and full of flavor.  All the parents kept commenting on how wonderful something smelled at our house while they were taking their kids trick or treating.  I love that these stuffed chicken breasts are simple enough for a quick weeknight dinner yet fancy enough for a special occasion.  I use a soft goat's milk cheese because I can tolerate it; however, if you need a truly dairy free alternative use a dairy free cream cheese product instead. 






Stuffed Chicken Thighs with Herbed Goat Cheese & Ham

3 1/2 oz soft goat's milk cheese or dairy free cream cheese substitute
1/2 tbs fresh thyme leaves
1 tsp fresh sage leaves, chopped
1/4 tsp garlic powder
1/8 tsp black pepper
10 thin slices of ham (I used a honey ham)
10 boneless skinless chicken thighs (You could use skin on if you prefer)
salt & pepper
paprika

In a small bowl combine the goat's milk cheese or cream cheese with the thyme, sage, garlic powder and black pepper.
Allow this mixture to come to room temperature so that it is easily spread.
To assemble: lay a chicken thigh with the skin side down.
Flatten the thigh slightly with a mallet if it is not of even thickness.
Next spread about 1/2 tbs of the cheese mixture over the thigh.
Top with a piece of ham (fold the ham so that it is roughly the same size as the spread out thigh).
Roll up the thigh ensuring that the cheese and ham stay inside.
Lay with the seam side down on a baking sheet.
Repeat with all chicken thighs.
Sprinkle the thighs with salt, pepper and paprika.
Place the prepared thighs in the refrigerator for about 30 minutes or up to overnight for the cheese to firm back up.
Bake at 375 degrees for about 45 minutes or until the thighs are cooked through.

Thursday, October 20, 2011

Tomato and Red Pepper Soup - Dairy and Gluten Free

Most commercial tomato soup contains gluten... Sad but true fact!  However, you can make your own quick and delicious tomato soup at home!  I love this Tomato and Red Pepper Soup it is naturally dairy and gluten free.  It is full of flavor and very simple to make especially with the tomatoes I froze this Summer.  If you don't freeze or can your own tomatoes it can easily be made with fresh tomatoes or canned tomatoes from the store.


Tomato and Red Pepper Soup
(makes 8 cups)

1 tbs extra virgin olive oil
1 small onion, chopped
1/2 medium red bell pepper, chopped
3 cloves garlic, chopped
3 tbs tomato paste
6 tomatoes, peeled and chopped OR 2 cans diced tomatoes, drained with juice reserved
2 cups tomato juice (use reserved juice)
2 cups water
1 chicken and tomato bouillon cube (optional)
1 tsp sugar
pinch smoked paprika
salt and pepper

In a medium pot, saute the onions and bell peppers in the olive oil.
Once the onions and peppers are tender add the garlic and tomato paste.
Continue to cook for a minute before adding the tomatoes, tomato juice, water, bouillon cube, sugar, paprika, salt and pepper.
Bring to a boil then reduce heat to simmer.
Simmer for 15 minutes.
Puree using an immersion blender, blender, or food processor to the desired texture.
I like mine with some texture left and not completely smooth.

Sunday, October 16, 2011

Dairy and Gluten Free Three Pepper Sauce over Rice

This Three Pepper Sauce was the perfect thing on a chilly Fall evening.  I love that this sauce is naturally dairy and gluten free.  Lately I can't seem to get enough of hot peppers and cilantro!!  Maybe it is the colder weather which is making me crave hot and spicy foods?  I doubt that is the only reason as I LOVE hot and spicy foods.  The three peppers this sauce contains are red bell peppers, green pasilla chile peppers (poblano pepper), and serrano peppers.  I love the sweetness the red bell pepper adds while the green pasilla pepper adds a fruitiness which balance the heat provided by the serrano pepper.  We love to have this sauce over rice alongside either pork chops or chicken.



Three Pepper Sauce

1 tbs extra virgin olive oil
1 medium onion (red or yellow), cut into half moons
1 large red bell pepper, cut into matchsticks
1 large green pasilla chile pepper, cut into matchsticks
1 large serrano pepper, finely diced (remove ribs and seeds to reduce heat level)
3 cloves garlic, chopped
3 medium tomatoes, peeled and pureed
1/2 to 3/4 cup fresh chopped cilantro - divided
2 cups chicken broth (use vegetable broth to keep vegan)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp smoked paprika
salt & pepper
1 tbs corn starch mixed with a small amount of water
cooked rice

In a large skillet heat the olive oil.
Add the onion and saute until translucent.
Add the red bell pepper, green pasilla chile, serrano pepper, and garlic,
Continue to saute until the onions and peppers are tender.
Add the tomatoes, half of the cilantro, broth, cumin, coriander, smoked paprika, salt and pepper.
Simmer for 15 minutes.
Bring to a boil then stir in the corn starch slurry.
Cook until thickened.
Stir in the remaining cilantro just before serving.
Serve over hot cooked rice.

Tuesday, October 11, 2011

Chicken and Vegetable Lo Mein Dairy and Gluten Free

One of the things I miss most since finding out that I need to follow a dairy and gluten free lifestyle has been going out to eat.  I used to love going to the Chinese restaurant and enjoying Chicken Lo Mein.  However, the traditional restaurant version of Chicken Lo Mein is laden with gluten from the noodles, the soy sauce, and potentially other sauce ingredients.  This make at home version of Chicken Lo Mein is both dairy and gluten free without sacrificing any of the flavor.  If you can find the Evergreen Jiangxi Rice Sticks they really do mimic the traditional lo mein noodles.  Another wonderful thing about this recipe is that you can adapt it to whatever vegetables you have available and enjoy.  You also can switch the chicken and chicken broth for beef and beef broth if you enjoy Beef Lo Mein.



Chicken & Vegetable Lo Mein
2 tsp sugar
1 tbs rice wine vinegar
1/4 cup soy sauce (La Choy is gluten free)
1 1/2 lb boneless skinless chicken breast, thinly sliced bite sized pieces
1 tsp extra virgin olive oil

1 package Evergreen Jiangxi Rice Sticks
water
chicken bouillon

1 tsp olive oil
1 medium onion, thinly sliced 
1 medium carrot, matchsticks 
1 medium red bell pepper, matchsticks 
2 tbs garlic, chopped
1 small bunch bok choy, thinly sliced 
2 cups fresh snow peas 
2 cups fresh mung bean sprouts 
8 oz mushrooms, sliced

2 tsp sugar
1 tbs rice wine vinegar
1/4 cup soy sauce (La Choy is gluten free)
1 cup chicken broth
1 tsp sesame oil
2 tsp fresh grated ginger
2 tbs corn starch

Marinate the chicken in 2 tsp sugar, 1 tbs rice wine vinegar, and 1/4 cup soy sauce for a few hours.
Cook  the rice sticks in water seasoned with chicken bouillon - reserve some of the cooking liquid.
Meanwhile drain the marinade from the chicken - reserve the liquid.
Heat a large wok or skillet.
Add 1 tsp of olive oil to the pan.
Cook the chicken until lightly browned and cooked through.
Remove the chicken and keep warm.
Add 1 tsp of olive oil to the pan.
Add the onions and carrots and cook until they are tender crisp.
Add the bell pepper and continue to cook until the peppers are tender crisp.
Add the garlic, bok choy, snow peas, bean sprouts,and mushrooms.
Continue to cook until all the vegetables are cooked as you desire.
Mix together 2 tsp sugar, 1 tbs rice wine vinegar, 1/4 cup soy sauce, 1 tsp sesame oil, 2 tsp ginger, and 2 tbs corn starch for the sauce.
Pour the sauce and the reserved marinate over the vegetables and bring to a boil.
Boil for 2 minutes.
Add the chicken and cooked rice sticks back to the pan.
Reduce heat to a simmer and toss all together well ensuring that the sauce coats everything.
If there is not enough sauce initially add some of the reserved rice stick cooking liquid.
Simmer until the sauce is mostly absorbed.

Saturday, October 8, 2011

Crock Pot Polynesian Pork - Dairy and Gluten Free

I love crock pot meals.  They are so simple, taste amazing, and make your house smell wonderful all day long.  This Crock Pot Polynesian Pork fits the bill perfectly.  I woke up this morning to snow - the first accumulation of snow this year in fact.  Immediately my mind wandered to wishing for a warmer climate.  This Polynesian Pork makes me think of sunshine and warm weather with the combination of pineapple and colorful bell peppers.  So, I have to endure the cold and snow today but at least my dinner can invoke a different mood.  I love that it is also naturally dairy and gluten free.  Please pardon the picture the days are getting short here in Wyoming so there was no natural light.


Crock Pot Polynesian Pork

2 to 4 lb piece of boneless pork loin or tenderloin

2 or 3 tbs brown sugar, packed (depending on the level of sweetness desired)
1/2 tsp dried basil (or Italian seasoning)
1/2 tsp dried marjoram (or Italian seasoning)
1/2 tsp sea salt
1/2 tsp black pepper
3 tbs corn starch

5 tbs soy sauce
1/2 cup unsweetened apple juice

3 cloves garlic, chopped
1 medium onion, sliced 
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium jalapeno pepper, chopped (optional)
1 lb frozen pineapple chunks

Mix together the brown sugar, marjoram, salt, pepper, and corn starch.
Coat the pork loin with the mixture.
Place the pork loin in the crock pot and add the remaining seasoning mixture over it.
Add the soy sauce and apple juice to the crock pot.
Top with the garlic, onion, red pepper, and jalapeno.
Finish with the layer of pineapple.
Cook on high for 4 to 6 hours and low for 6 to 8 hours or until pork is cooked through.
Wonderful served with hot steamed rice.

Thursday, October 6, 2011

Beefy Onion and Hatch Chile Gravy - Dairy and Gluten Free

This gravy is unexpected because of the addition of Hatch Chiles.  I love the slight spice that these chiles add to a beef gravy.  Totally simple yet so full of flavor!  Great on mashed potatoes or rice.


Beefy Onion and Hatch Chile Gravy

1 tbs olive oil
1/2 medium onion, chopped
3 fat cloves garlic, sliced
1 4 oz can diced Hatch Chiles
2 tsp worchestershire sauce
2 cups beef broth
1 tbs corn starch

Saute the onions and garlic in the olive oil until tender.
Stir in the chiles and worchestershire sauce.
Combine the beef broth with the corn starch and add to the pot.
Bring to a boil then reduce heat and simmer for at least 5 minutes.

Wednesday, October 5, 2011

Chicken and Vegetable Skewers with Cilantro Marinade

What is it about eating food off a stick that makes us smile?  These chicken and vegetable skewers with cilantro marinade are perfect for the grill but can also be made in the oven for those dark and stormy nights.  Feel free to adapt the vegetables to what you like and have available.  These skewers would be great with small red potato halves just be sure to parboil them before skewering.  The cilantro marinade is equally amazing on any type of meat or even roasted potatoes.



Chicken and Vegetable Skewers with Cilantro Marinade
Cilantro Marinade

2 tbs extra virgin olive oil
3 cloves garlic, pressed
2 tbs fresh cilantro, finely chopped
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp sea salt
1/8 tsp smoked paprika

Place all ingredients into a mortar and pestle or small food processor.
Pound or process until a paste consistency is reached.
Slather onto desired meats and/or vegetable.
Allow to marinate for at least 4 hours.

Chicken and Vegetable Skewers
makes 4 skewers

4 large skewers
4 boneless skinless chicken thighs
1 medium onion
1 red bell pepper
3 medium tomatoes

Cut each thigh into 4 equal pieces.
Cut the onion into eight wedges and then each wedge in half.
Cut the red pepper into 16 equal pieces
Cut each tomato into quarters.
Each skewer should consist of 4 pieces each of chicken, onion and pepper and 3 pieces of tomato.
Feel free to add any other vegetables you like.  
Mushrooms, parboiled red potatoes and zucchini all work wonderfully.
Slather the skewers with the cilantro marinade.
Allow to marinate at least 4 hours.
Grill over moderate heat for 20 to 30 minutes turning often or bake at 375 for 30 to 45 minutes or until the chicken is cooked through and the vegetables are tender.

Monday, October 3, 2011

Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos - Cow's Dairy and Gluten Free Modified

My husband and I caught the Pioneer Woman's show on the Food Network this Saturday.  The husband thought that the Fresh Corn Casserole with Red Bell Peppers and Jalapenos looked great!  However, the original recipe was loaded with heavy cream, milk and butter all of which I can not eat.  Today, I was able to modify the recipe to fit my dietary needs.  While I do not think that this will be my final version of this recipe, I do think that it is spot on flavor wise so I am sharing it.  The "sauce"  is quite runny.  So the next rendition will include some type of starch to thicken the sauce and possibly some eggs to add some type of body to the casserole.  Please accept my apologies for the terrible picture!


Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos

2 lbs corn kernels (I used the fresh corn we cut off the cob and froze)
1 medium red bell pepper, diced
1 large jalapeno pepper, diced (remove seeds and ribs for less heat)
8 tbs evaporated goat's milk
garlic salt & pepper
3 tbs dairy free buttery spread

Preheat oven to 350.
Combine the corn, red bell pepper, jalapeno pepper, goat's milk, garlic salt and pepper.
Place into a baking dish sprayed with cooking spray.
Dot the buttery spread over the top of the casserole.
Bake for 30 to 45 minutes.

Thursday, September 29, 2011

Refrigerator Pickled Jalapeno Peppers - Dairy and Gluten Free

I love to keep a jar of these quick pickled jalapeno peppers in the refrigerator.  They are naturally dairy and gluten free which is wonderful!  These jalapenos mellow as they marinate in the refrigerator.  The peppers themselves and the peppery vinegar are both great for adding a kick to your food.


Refrigerator Pickled Jalapeno Peppers

Fill a pint jar with fresh sliced jalapeno pepper rings.
In a bowl combine 2/3 cup white vinegar, 1/4 tsp salt, and 1/3 cup bottled water.
Pour the brine over the peppers.
Place a two piece lid on the jar and place in the refrigerator.

Wednesday, September 28, 2011

Dairy and Gluten Free Flavored Coffee Creamers

Finding a truly dairy free coffee creamer that doesn't contain the dreaded carrageenan or gluten and that actually tastes good while having the right texture has been a difficult journey.  However, I finally have broken the code thanks to Deliciously Organic!  I have tried both the Almond Joy and Cinnamon Streusel flavors so far and have found them to both be delightful.  Now that I have basically followed the recipes I plan on experimenting with flavor combinations.  I do feel that it is important to use the Thai Kitchen brand of full fat coconut milk when making these creamers as this brand is super thick and creamy which plays a role in producing a great end product.  Check out their post for Dairy Free Creamers here as there are a few other flavor options listed! 

From left to right:  Date Paste, Almond Joy Creamer, Cinnamon Streusel Creamer

Here is what I did using the basic directions from Deliciously Organic for Dairy Free Creamers to make 2 flavors of creamer from a single can of coconut milk.

Date Paste

8 oz package of pitted dates
1 1/4 cup hot water

Place the dates in the food processor and start it.
Stream in the hot water and continue to process until smooth.
Makes about 2 cups.

Almond Joy Dairy Free Creamer

1 cup Thai Kitchen coconut milk
1 1/2 tbs Hershey's Special Dark Cocoa Powder
6 tbs date paste
1/2 tsp almond extract

Heat the coconut milk and cocoa powder over medium heat until steaming.
Be sure to whisk the entire time to prevent scorching.
Take off the heat and whisk in the date paste and almond extract.
Strain through a fine wire sieve.
Store in an air tight container in the refrigerator for up to one week.
Makes about 1 1/2 cups.

Cinnamon Streusel Dairy Free Creamer

3/4 cup Thai Kitchen coconut milk (the remainder of the can)
5 tbs date paste
1 tsp vanilla extract
1/2 to 3/4 tsp ground cinnamon (depending on how much you like cinnamon)
1/2 tsp almond extract

Combine all ingredients and whisk well.
Strain through a fine wire sieve.
Store in an air tight container in the refrigerator for up to one week.
Makes about 1 1/4 cups.