Wednesday, November 28, 2012

Dairy Free & Gluten Free Spicy Chili with Beans

The fall and winter seasons really make me crave hearty spicy dishes like this chili.  I do a number of different versions of chili which are non-traditional; however, this is a very classic chili.  Chili should be a dairy and gluten free dish but many of the recipes out there for chili are not!  This chili is safely dairy and gluten free.

I love to serve this Spicy Chili with Beans with my Southern Style Cornbread.  

Spicy Chili with Beans

2 tbs extra virgin olive oil
2 c onions, chopped
1 1/2 c bell peppers, chopped (I like red, yellow & orange for this dish)
5 cloves garlic, chopped
2 1/2 lbs lean ground beef
6 oz tomato paste
1 tsp chipotle powder
1 tsp ground mustard
1 tsp coriander powder
1 tsp garlic powder
1 tbs seasoned pepper blend (a mix of black, red, and other peppers)
1 tbs paprika
1 tbs cumin
1 tbs onion powder
1 tbs fiesta or hot chili powder
1/4 c chili powder
15 oz plain tomato sauce
3 or 4 15 oz cans kidney beans (depends on how much you like beans)
28 oz diced tomatoes
2 tbs Worcestershire sauce (be sure your brand is gluten free)
1 tbs Crystal Brand hot sauce 
1 tbs soy sauce (be sure your brand is gluten free - I use La Choy)
1 tsp apple cider vinegar
1/4 c ketchup

In a large pot, saute the vegetables in the olive oil.
Once the vegetables are softened, add the ground beef and continue to cook until the ground beef is well browned and crumbled up.
If you have an excess of fat at this point strain it off.
While the meat is cooking mix together the dry spices in a small bowl.
Once the meat is browned add the tomato paste and dry spice blend.
Cook for a minute or two to bring out the flavors.
Add the remaining ingredients and stir well.
Bring up to a boil, stirring constantly.
Reduce heat to a low simmer.
Simmer, stirring occasionally. 
If your chili gets too thick add a little water. 
Cook at least 2 hours for best flavor.

Saturday, November 24, 2012

Dairy & Gluten Free Sausage & Mushroom Stuffing

For a number of years now I have been working to perfect a dairy and gluten free stuffing that could rival the stuffing my mother made while I was growing up.  Finally, I think I have gotten it right!!  This years stuffing had a great texture and the flavor was great.  It wasn't too dry or too moist.  Even my husband who is very picky about stuffing loved it!!  In fact, he finished off the leftovers the very next day.

I hope that you will give this dairy and gluten free stuffing with sausage and mushrooms a try.  Of course if you don't enjoy sausage or mushrooms this stuffing would still be great as a "plain" version.

Dairy & Gluten Free Sausage & Mushroom Stuffing

1 lb dairy & gluten free bread (I used Udi's)
 1 lb sage sausage (I used Jimmy Dean)
2 c onions, chopped
1 1/2 c celery, sliced
8 oz mushrooms, sliced
2 sticks dairy free "butter"
2 c chicken broth
3/4 tsp dry poultry seasoning
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/4 tsp dry ground sage
1/4 tsp dry thyme, rubbed
1/4 tsp black pepper
2 eggs

In a 350 F oven dry the bread until completely dried and lightly toasted.
Allow to cool then cube the bread into small pieces.
Set aside the dried toasted bread in a large bowl.
In a large skillet begin to brown and crumble the sausage.
Add one stick of the "butter", onions and celery and continue to cook until the onions are almost tender.
Add the mushrooms and cook until the onions are tender.
Set the cooked sausage and vegetables aside.
In a saucepan warm the chicken broth, one stick of "butter", and seasonings.
Take the enriched broth off the heat and whisk in the eggs.
Add the sausage, vegetables, and broth to the bread.
Stir to combine.
Place the stuffing mixture into a 9x13 lightly greased glass baking dish.
Cover with foil and bake for 40 minutes.
Remove the foil and continue to bake until the top is browned and crispy - about 15 minutes.