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.

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.

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.

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.

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.

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.

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.