Friday, January 27, 2012

Teriyaki Beef and Rice Noodles - Dairy & Gluten Free

I had some leftover steak that I needed to transform into something new and exciting for dinner tonight.  I needed something quick and easy because I honestly wasn't much in the mood for cooking.  The husband was in the  mood for something Asian and Teriyaki Beef with Rice Noodles was born.  This simple yet satisfying dinner is both dairy and gluten free.  Also, this could be made with fresh thinly sliced beef or chicken and any variation of vegetables that you enjoy.

Teriyaki Beef and Rice Noodles

1 tbs extra virgin olive oil
1 large onion, cut into half moons
1 green bell pepper, chopped
1 red, yellow or orange bell pepper, chopped
3 cloves garlic, chopped
3/4 lb leftover cooked steak, cut into bite sized pieces
OR 3/4 lb round steak or chicken breast, thinly sliced
2 cups frozen peas
OR up to 4 cups total of other vegetables of your choice
1 6.75 oz package of thin rice noodles, prepared per package directions
1/2 cup sugar
1/2 cup soy sauce (I use La Choy which is gluten free)
2 tbs rice wine vinegar
2 tbs mirin (rice wine)
1 tbs freshly grated ginger

In a large wok or skillet, heat the oil.
Add the onions and stir fry until lightly browned.
Add the peppers and continue to cook until the peppers are tender crisp.
Add the garlic and the meat.
Continue to cook until the meat is browned and cooked through.
Add the peas (or other vegetables) and rice noodles.
Stir together the sugar, soy sauce, rice vinegar, rice wine, and ginger.
Pour the sauce over the rice noodles.
Stir well.
Continue cooking until most of the liquid is absorbed.

Thursday, January 26, 2012

Potato and Onion Casserole - Dairy and Gluten Free

One of my husbands favorite side dishes is this super simple Potato & Onion Casserole.  This dish is pure comfort food.  Both of us are feeling under the weather with some kind of respiratory junk, so comfort food perfectly fit the bill.  Tonight I paired this Potato & Onion Casserole with some pan seared steaks, my Southern Fried Corn, and Cafe Zin Caramelized Onions sauted with baby bella mushrooms for a quick and easy dinner.  The whole meal came together beautifully while remaining dairy and gluten free.

Potato & Onion Casserole

8 medium potatoes, sliced
1 large red onion, sliced
garlic salt
black pepper
1/2 cup dairy free buttery spread or sticks

Preheat oven to 375 F.
Lightly spray a large oven safe casserole dish with lid or a 9x13 pan.
Begin by placing a layer of potatoes in the bottom of the dish.
Sprinkle with garlic salt and pepper.
Add a layer of onions.
Dot with dairy free buttery spread.
Continue to layer in the same manner until all ingredients are used or the dish is full.
Cover with the lid or tightly cover with aluminum foil.
Bake for about 1 hour 15 minutes or until the potatoes are fork tender.

Monday, January 23, 2012

Slow Cooker Salsa Verde Pulled Pork Tacos - Dairy & Gluten Free

My husband loves pork and often says that I just can not do a pork roast justice even though I cook many other things very well.  Well with this crock pot Salsa Verde Pulled Pork, he claims that I hit it out of the ball park.  In fact he said that I should call these Orgasmic Salsa Verde Pulled Pork Tacos because they are just that good!

I loved how easy this naturally dairy and gluten free meal was to pull together utilizing the slow cooker.  We had a crazy Saturday and I was able to toss the still frozen pork roast into the crock pot and go about our day.  Our house smelled absolutely amazing as this cooked.  I used some of my Salsa Verde which I had in the freezer, and I do recommend that recipe especially for this recipe.  However, you can use whatever salsa verde that you enjoy - even store bought if that is what you have available to use. 

I also love that you can embellish these tacos with whatever toppings your family enjoys!  We filled Quinoa Tortillas with refried beans, pulled pork, lettuce, and a quick chunky guacamole.  However, that is one of the fun things with tacos - You build them how you like them!  If you do not have access to Quinoa Tortillas (I tested this recipe for Alta of Tasty Eats at Home for an upcoming cookbook) then I would use either corn tortillas or corn taco shells instead. 

Slow Cooker Salsa Verde Pulled Pork Tacos

3 to 4 lb boneless pork shoulder roast (may still be frozen)
1/2 tsp garlic salt
1/2 tsp black pepper
1 pint salsa verde (I used some of this recipe which I had in the freezer)

1 can or 1 bag of dehydrated refried beans prepared
fresh cooked white rice

18 tortillas of your choice (I suggest quinoa or corn)

Suggested Optional Toppings:
shredded lettuce
chopped tomato
avocado or guacamole
salsa verde
dairy free sour cream

Season the pork roast with the garlic salt and pepper.
In a 6 quart slow cooker/crock pot place the pork roast fat side up.
Pour 1 pint of salsa verde over the roast.
If your roast is still frozen, cook on high for 6 to 8 hours until the roast shreds easily with two forks.
If your roast is thawed, cook on high for 4 hours and then low for 2 to 4 hours longer until the roast shreds easily with two forks.
When you are ready to serve; shred the pork roast, heat the refried beans, cook the rice, and prepare the toppings.
To serve layer refried beans and rice if desired into the tortilla then top with the pulled pork and toppings as desired.

Quick Chunky Guacamole

2 avocados, chopped
1 jalapeno, seeds & ribs removed and finely diced
1/2 cup fresh cilantro, chopped
1 tbs lime juice
garlic salt & pepper

Combine all ingredients.
Serve immediately.

Friday, January 20, 2012

Chicken Bake with Potatoes, Onions & Poblano Peppers - Dairy & Gluten Free

I needed a quick and easy dinner that was dairy and gluten free tonight.  I have been suffering with double ear and sinus infections for well over a week now.  I ended up having to go into town as well so my energy was just sapped.  This chicken bake was simple to through together and I was able to rest while it did its thing in the oven.  I love the mix of flavors with the potatoes, onions and poblano pepper. 

Chicken Bake with Potatoes, Onions & Poblano Peppers

6 medium potatoes, large cubes
1 medium onion, large chop
1 poblano pepper, seeded and large chop
1 1/2 lb chicken tenders
garlic salt & pepper
ground coriander
1 tbs olive oil

Preheat the oven to 375 F.
In a lightly oiled 9 x 13 pan layer the potatoes, onions & poblano pepper.
Sprinkle with garlic salt and pepper.
Top with the chicken tenders.
Sprinkle with garlic salt, pepper, and ground coriander.
Drizzle with the olive oil.
Cover tightly with foil.
Bake for about 1 hour or until the chicken is done and the potatoes are tender.

Wednesday, January 18, 2012

Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce - Dairy & Gluten Free

Meatloaf is one of those comfort foods that both my husband and I crave especially when the winter weather is frightful.  The last few days we have had high wind advisories along with wind chill advisories and the occasional snow shower.  Needless to say, comfort food was needed at our house.  Tonight I served this meatloaf alongside white rice and corn on the cob. 

This bacon wrapped mustard meatloaf with sweet and tangy sauce is both dairy and gluten free.  It is packed with flavor with the additions of onions, garlic and jalapenos mixed into the meat.  The sauce sounds like an odd combination with smoked paprika and allspice along with hot sauce in a tomato base.  However, it really goes very well with the mustard undertone in the meatloaf.  Please note that the size of this meatloaf is very large, so please feel free to halve it if that better suites your needs.  I would suggest making the entire amount of sauce though!

Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce

4 1/2 lbs lean ground beef
2 medium onions, very finely chopped
2 jalapeno peppers, very finely chopped (remove the seeds and ribs for less spice)
6 cloves garlic, very finely chopped
1 c yellow mustard
4 tbs Worcestershire sauce
3 large eggs
1 tsp black pepper
1 tsp seasoned salt
1 lb sliced bacon

Mix all of the ingredients together except the bacon.
Form into a oval shaped loaf on a rimmed baking sheet.
Lay the strips of bacon over the loaf, tucking the ends under.
Bake at 375 for approximately 1 hour 15 minutes or until the meatloaf is cooked through and the bacon is crispy.

1 8 oz can plain tomato sauce
1/2 cup brown sugar
2 tbs ketchup
2 tbs hot sauce
2 tbs Worcestershire sauce
1/4 tsp black pepper
1/4 tsp garlic powder
pinch smoked paprika
pinch ground allspice

In a small saucepan combine all the ingredients.
Bring to a simmer over medium low heat.
Allow to gently simmer for 15 minutes to slightly thicken.

Tuesday, January 10, 2012

Hearty Kale & Potato Soup - Dairy & Gluten Free

Today the weather was gray and chilly which is the perfect soup weather.  I had picked up a beautiful bunch of kale on my last grocery trip and knew that I needed to figure out how to incorporate it into today's soup.  As fate would have it I saw a commercial this afternoon for Olive Garden featuring their Zuppa Toscana and decided that I must make a dairy and gluten free version of this soup.  My husband loves hearty soups so my rift on Zuppa Toscana includes pieces of chicken thigh, smoked sausage, potatoes and kale in a slightly spicy creamy base. 

I am linking this recipe up for SoupaPalooza :)  Where you can find many many other wonderful soup recipes - Some are even allergy friendly like mine is!  So, Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Hearty Kale & Potato Soup

1 tbs olive oil
1 medium onion, chopped
12 oz smoked sausage, cubed
4 boneless skinless chicken thighs, cubed
3 cloves garlic, chopped
1/2 tsp seasoning salt
1/4 tsp black pepper
1/4 tsp smoked paprika
6 medium potatoes, cubed
1 bunch kale, chopped
8 cups chicken broth
2 cups unsweetened almond milk OR 1 can evaporated goat's milk
1 tsp Sriracha (optional)

In a large pot with a tight fitting lid, heat the olive oil over medium high heat.
Saute the onion and smoked sausage for 7 minutes or until the onions begin to turn translucent.
Add the chicken and garlic.
Continue to saute until the onions are tender and the chicken is lightly browned.
Add the seasoning salt, black pepper, smoked paprika, potatoes, kale and chicken broth.
Bring to a boil then reduce heat to a simmer.
Simmer, covered for 30 to 45 minutes or until the potatoes and kale are tender.
Add the almond milk and Sriracha.
Simmer for 10 minutes longer taking care not to allow the soup to boil after adding the milk.

Monday, January 9, 2012

Spicy Mexican Style Beefy Tomato Sauce over Rice - Dairy and Gluten Free

When I feel a cold coming on, I begin to crave spicy comfort foods.  This Spicy Mexican Style Beefy Tomato Sauce over Rice is a quick and easy dairy and gluten free meal to put together.  It has tons of flavor and spice.  In fact this likely contains much more heat than most people can tolerate; however, feel free to adjust it for the level of heat you desire.  I used a can of El Pato Brand Tomato Sauce (Mexican Hot Style), but if you can not find this particular product simply use plain tomato sauce and a packet of taco seasoning for a similar flavor.  I love to eat mine topped with fresh cilantro, shredded goat's milk cheddar, and diced avocado to help balance the heat from the spicy chile peppers. 

Spicy Mexican Style Beefy Tomato Sauce over Rice

1 tbs olive oil
1 medium onion, finely diced
1 to 2 jalapeno peppers, seeded and finely diced (optional)
3 cloves garlic, chopped
1 lb lean ground beef
1 27 oz can El Pato Brand Tomato Sauce (Mexican Hot Style) 
OR 1 27 oz can tomato sauce plus 1 packet taco seasoning
1 14.5 oz can diced fire roasted tomatoes
1 beef bouillon cube (optional)
1/4 cup fresh cilantro, chopped
salt & pepper
hot cooked rice
Optional Garnishes
chopped fresh cilantro
shredded cheddar cheese (regular, Diaya, or Goat's milk cheddar)
chopped fresh avocado
sour cream (dairy free or regular)

In a large skillet, heat the olive oil and saute the onions and jalapeno peppers until tender.
Add the garlic and ground beef and continue to saute until the meat is cooked through and lightly browned.
Add the El Pato (or tomato sauce and taco seasoning), diced tomatoes, and bouillon cube.
Reduce heat and simmer for 10 minutes.
Add the chopped cilantro and season with salt and pepper.
Simmer for 5 minutes longer.
Serve the sauce over the hot cooked rice and top with garnishes as desired.