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

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

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

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.