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.