Jap Chae - Dairy & Gluten Free

I found these Sweet Potato Noodles also called Dangmyeon or Glass Noodles at an Asian grocery store.  I was looking for new types of gluten free noodles to try when I spotted these.  I searched for dairy free and gluten free recipes to make using these Sweet Potato Noodles and found many variations of Jap Chae a Korean dish.  However, none of the recipes I found suited what I had available.  This is my take on Jap Chae.

Jap Chae

1 1/2 lbs Dangmyon - Sweet Potato Noodles

1/2 c soy sauce (La Choy is gluten free) 

4 tbs sugar

2 tbs sesame oil

1/2 tbs Sriracha

2 tbs extra virgin olive oil

2 medium red onions, sliced

6 cloves garlic, chopped

3 cups frozen spinach, thawed

8 oz white mushrooms, sliced 

4 eggs

Cook the sweet potato noodles according to package directions.

When tender drain and rinse with cold water. 

Combine the soy sauce, sugar, sesame oil, and Sriracha in a small bowl.

Toss the cooked rinsed noodles with the sauce.

 Meanwhile, heat the oil in a large skillet.

Saute the onions until tender.

Add the garlic and mushrooms and cook for a few minutes.

Add the spinach and cook a few minutes longer.

In a separate pan, scramble the eggs and set aside.

Combine all ingredients in the skillet and heat through.

Tex Mex Twice Baked Potatoes - Gluten Free & Cows Milk Dairy Free

These twice baked potatoes are one of the dishes that my husband requests over and over again.  They are hands down the most flavorful twice baked potatoes and pair perfectly with grilled meats.  This dish combines all the best flavors of Tex Mex with the decadence of a twice baked potato.  These Tex Mex Twice Baked Potatoes are naturally gluten free.  I make mine using a soft goat's milk cheese; however, they would be wonderful and completely dairy free using a dairy free sour cream.

Tex Mex Twice Baked Potatoes

10 medium russet potatoes or 6 large russet potatoes
1 large red onion, finely chopped
1 poblano pepper, seeds & membrane removed, finely chopped
1 jalapeno pepper, seeds 7 membranes removed, finely chopped
4 large cloves garlic, finely chopped
2 tbs olive oil
1 - 14 oz can fire roasted tomatoes
1/4 tsp smoked paprika
1/4 tsp seasoned salt
1/4 tsp black pepper
1/2 cup fresh cilantro, chopped
8 tbs dairy free margarine
4 oz soft goat's milk cheese or dairy free sour cream
1/4 c fresh cilantro, chopped (optional, garnish)

Wash the potatoes.
Prick each potato a few times with a fork.
Wrap with foil.
Bake in a 400 F oven until tender (about 1 1/4 hours).
Meanwhile, saute the peppers, onions, and garlic in the olive oil.
Once the vegetables are tender, add the tomatoes, paprika, seasoned salt and pepper.
Continue to cook until most of the liquid is absorbed.
Remove from the heat and stir in the cilantro.
Unwrap the potatoes and allow to cool slightly.
Once cool enough to handle, cut each potato in half lengthwise and scoop out the tender flesh leaving a 1/4" shell.
Place the potato shells on a baking sheet.
Mash the scooped out potatoes with the sauteed vegetables, margarine and goat's milk cheese.
Fill the potato shells with the mashed mixture.
Bake at 375 F until everything is heated through and the tops are slightly crispy.
Top with more chopped fresh cilantro if desired.

Galley Mess Breakfast Casserole Dairy & Gluten Free

Galley Mess is what my husband's family calls this quick and easy breakfast casserole.  I love the name almost as much as I love this dairy and gluten free breakfast casserole.  I like to use ham as the meat; however, my Mother In Law likes to cook and drain sausage as the meat.  Feel free to use what you like best.  I like to use duck eggs for a portion of the eggs in this dish as I feel it adds a richness to the casserole.  However, the duck eggs are not necessary if you cannot find them.  Galley Mess is a very forgiving dish that is easily adapted to meet your needs and desires.  My husband loves it topped with salsa for an extra punch of flavor. 

Don't be put off by they large amount that this makes.  Simply cut into serving sized pieces and reheat for a quick and easy on the go breakfast during the week. 

Galley Mess - Breakfast Casserole

1 bag frozen O'Brien Potatoes, thawed (Be sure to check that they are gluten free.)

1 lb breakfast meat of your choice (optional)

8 oz shredded "cheese" (optional)

18 - 20 eggs

salt & pepper

salsa (optional for serving)

The night before place the frozen O'Brien Potatoes in the refrigerator to thaw.

Preheat oven to 375 F.

Lightly spray a 9 x 13 glass baking dish with cooking spray.

Place the frozen O'Brien Potatoes in an even layer in the bottom of the dish.

Top with the breakfast meat of your choice in an even layer.

We like to use a nice lean diced ham, but feel free to use cooked sausage or bacon as well. 

The meat may also be left out or replaced with 1 lb of frozen defrosted spinach that has been squeezed to remove as much moisture as possible for a vegetarian option.

Top with the shredded "cheese" in an even layer.

If you tolerate dairy use that or if you prefer use a dairy free cheese option.

We omit the cheese; however, it is traditional for this dish.

In a large bowl, whisk together the eggs with some salt and pepper.

I like to use 1 dozen chicken eggs with 1/2 dozen duck eggs when possible.  If duck eggs are not available use 20 chicken eggs.

Pour the eggs evenly over the casserole.

Bake the casserole for about 1 hour or until the eggs are set and the top is lightly browned.

Cut into pieces and serve topped with salsa if desired.

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.

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.

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.

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.

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.

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.

Gluten Free Portabello Pizza with Goat Cheese

Portabello Pizzas are a quick and delicious pizza alternative that is naturally gluten free.  I love to load mine with pizza sauce, onions, bell peppers, pepperoni and creamy goat cheese.  However, these pizzas are great topped with whatever you like.

Portabello Pizza

for each pizza

1 portabello mushroom cap

1/4 cup pizza sauce

2 tbs chopped onion

2 tbs chopped bell pepper

4 slices turkey pepperoni, quartered

1/2 oz soft goat cheese

Preheat the oven to 400 degrees.

Peel the outer layer off of the portabello (this outer layer can make the mushroom tough).

Using a spoon scoop out the gills and remove the stem taking care not to puncture the mushroom cap.

Bake the mushroom cap for 8 to 10 minutes or until tender.

Layer the sauce, desired toppings and cheese onto the mushroom cap.

Bake for 5 minutes or until the toppings are heated through.

Place under the broiler for a minute or so, watching carefully, until the cheese is melted and lightly browned.

Gluten and Dairy Free Creamy Coconut Almond Rice Noodles

This was another one of our attempts at a meatless dinner.  These Creamy Coconut Almond Rice Noodles are delicious whether served hot or cold.  The crunch that the bean sprouts add is a wonderful contrast to the soft noodles and creamy sauce.  Even my picky meat and potato loving husband loved this dish.  Feel free to adjust this recipe for what vegetables you have on hand or that you enjoy.  It also would be wonderful with some grilled chicken added if you are so inclined.

Creamy Coconut Almond Rice Noodles

based on Creamy Almond Butter Noodles by Delectably Free 

4 oz wide rice noodles, cooked

1/2 tbs agave nectar

2 tbs natural almond butter

1/2 tsp fresh grated ginger

1 clove garlic, pressed

1/4 cup lite coconut milk

1 1/2 tbs gluten free soy sauce

1/8 tsp cayenne pepper

1 tbs fresh lime juice

1/2 medium red bell pepper, juliened

1/2 cup fresh bean sprouts

3 scallions, sliced on the bias

Cook the rice noodles according to package directions.

Meanwhile; in a small sauce pan combine the agave nectar, almond butter, ginger, garlic, coconut milk, soy sauce and cayenne.

Whisk over low heat to combine.

Simmer the sauce until slightly thickened.

Remove the sauce from the heat and finish with the lime juice.

Toss the cooked rice noodles with the red bell pepper, bean sprouts and half of the sliced scallions.

Combine the noodles and vegetables with the sauce.

Garnish with the remaining scallions.

Vegetable Coconut Green Curry with Rice Noodles - Dairy and Gluten Free

In addition to our typical dairy and gluten free lifestyle, my husband and I have been trying to eat vegetarian one night a week.  So far, I have liked the dishes but he has turned up his nose at them after a few bites.  I don't know why either of us think that he is going to like them considering that he basically hates vegetables.  Tonight was a vegetable green curry served atop a bed of rice noodles.

Vegetable Coconut Green Curry with Rice Noodles

14 oz rice sticks

14 oz can coconut milk

1 tbs green curry paste

3 tbs soy sauce (gluten free)

1 medium red onion, 1/4 moons

16 oz fresh mushrooms, sliced

2 cloves garlic, minced

1 medium red bell pepper, matchsticks

1 medium heat level chile pepper, diced

14 oz frozen sugar snap peas, thawed

3 tbs chopped fresh cilantro

Cook the rice noodles.

Meanwhile in a small saucepan gently simmer the coconut milk, green curry paste and soy sauce.

In a skillet saute the onions until they are tender.

Add the mushrooms and continue to saute.

Once the mushrooms are lightly browned add the garlic, red bell pepper and chile pepper.

Continue to saute until the peppers are cooked to a tender crisp.

Add the sugar snap peas and heat through.

To serve layer rice noodles then sauted vegetables topped with the green curry sauce and garnished with the cilantro.

Dairy and Gluten Free Roasted Cauliflower

I have seen a lot of recipes for Roasted Cauliflower floating around the web.  This is my spin on the classic.  I love the almost nutty flavor that roasting the cauliflower at a very high temperature imparts.

Dairy and Gluten Free Roasted Cauliflower

1 head fresh cauliflower, cut into bite sized pieces

2 tbs dairy free buttery spread

1 tbs olive oil

2 cloves garlic, grated

salt & pepper

Preheat oven to 450 F.

Melt the buttery spread and combine with the olive oil, grated garlic, salt and pepper.

Toss the cauliflower pieces with the buttery mixture.

Place the cauliflower in a single layer on a baking sheet.

Bake for 20 to 30 minutes stirring once, or until the cauliflower begins to caramelize and brown.

Serve hot or room temperature.

Dairy and Gluten Free Creamy Cilantro Lime Sauce

Making creamy sauces while following a dairy and gluten free diet can seem daunting at first.  However, this dairy and gluten free creamy cilantro lime sauce could not be simpler to make.  It is delicious topping my White Beans with Chorizo or as a spread on sandwiches.  Use it anywhere you need to add a bit of richness and a bold cilantro lime flavor.

Dairy and Gluten Free Creamy Cilantro Lime Sauce

3 tbs fresh cilantro, finely chopped

zest of a small lime

juice of a small lime

1 clove garlic, grated

1/4 c mayonnaise or 2 tbs mayonnaise plus 2 tbs dairy free sour cream

salt and pepper

pinch of cayenne pepper

Stir everything together.

Chill in refrigerator at least an hour to allow the flavors to marry.

A Duo of Hot Pepper Recipes

Today was the day that those hot long peppers from the farm became more than just ordinary!  I made two different kinds of pepper sauces.  Vietnamese Chili Garlic Sauce and Hot Pepper Ketchup both are simple and delicious!

Vietnamese Chili Garlic Sauce

9 oz of cleaned and chopped hot chili peppers (remove seeds if you can't take the heat)

7 fat cloves of garlic, chopped

3/4 tsp sea salt

2 1/2 tbs sugar

2 1/2 tbs white vinegar

In a food processor combine everything and pulse until coarsely chopped.

Place into a small pot and bring to a boil over medium high heat.

Reduce heat to simmer and continue to cook 5 to 10 minutes or until the sauce no longer tastes raw.

Place into a container with a tight fitting lid and store in the refrigerator.

Hot Pepper Ketchup

1 lb onions, chopped

1 lb hot peppers, chopped (remove seeds if you can't take the heat)

5 tbs fresh chopped garlic

1 8 oz can tomato paste

3 cups prepared ketchup

2 tbs sugar

1/2 tsp salt

In a food processor combine onions, peppers, and garlic.

Pulse until a smooth although you do still want some texture.

Place the mixture into a pot and cook over medium heat until most of the moisture has cooked out.

Add the tomato paste and continue cooking for a few minutes.

Remove from the heat and add the ketchup, sugar, and salt.

Taste and adjust seasonings as desired.

Place into containers with tight fitting lids and store in the refrigerator.

May also be canned as you would any ketchup if desired.

Gallon Jar Refrigerator Bread & Butter Pickles

This is a simple bread & butter style pickle that requires no canning!  These pickles will stay good for up to a year if they stick around that long.

Pickling cucumbers, sliced
2 sweet onions, sliced
6 cups sugar
4 cups vinegar
1/2 cup canning and pickling salt
1 tbs tumeric
1 tsp mustard seed
1 tbs celery seed

Pack the sliced pickles and onions tightly into a gallon jar with a tight fitting lid.
Combine the sugar, salt, and vinegar in a pot and heat to dissolve.
Add the spices to the jar.
Pour the liquid into the jar.
Cover and refrigerate.

Grandmother's Dill Pickles

We went to the farmers market over in Cheyenne on Saturday.  Among the many veggies that I bought was a case of pickling cucumbers and a monstrous bunch of fresh dill.  They called to be canned.  So can we did!  28 quarts of my husbands grandmother's dill pickle recipe.  We also did some refrigerator bread & butter pickles and some refrigerator dill pickles.  I can't wait for the 4 to 6 weeks to pass to give the canned pickles a try!  I am very glad that I did some quick refrigerator pickles to get us through.

Grandmother's Dill Pickles

Sort through your very fresh pickling cucumbers and discard any that are limp or less than fresh.
Place the pickling cucumbers in a large cooler and top with plenty of ice and water.
Allow to "chill" for at least 4 hours and up to 24 hours.
Sterilize your jars and prepare your canning pot and other canning essentials.

In the bottom of each quart jar add the following:
1 tbs sugar
1 fresh dill head or 1 tsp dried dill seed
2 or 3 garlic cloves
1 small fresh hot pepper (if desired)
Next pack the jar full of fresh pickling cucumbers.  Feel free to 1/2 or 1/4 the pickles as necessary to pack the jar tightly.
You may also do slices of pickling cucumbers if desired.
Add 1 tbs of canning salt and a pinch of alum to the top of each jar.
Bring 2 quarts of vinegar and 3 quarts of water to a boil.
Pour the boiling brine into the jars.
Wipe the rim of each jar with a paper towel then top with a warmed canning lid and ring.
Finger tighten the ring.
Water bath process for 10 minutes adjusting as necessary for your altitude.
Cool and check for proper seal.
Allow to sit in a cool, dark, dry spot for at least 4 weeks before sampling.

Caramelized Leeks

Leeks are delicious in so many recipes.  However, this one showcases the leek.  I love this served over some hot gluten free pasta.  Try it I think that you will love it too!

Caramelized Leeks

4 cups of sliced leeks (approximately 2 medium leeks)
1 tbs extra virgin olive oil
1 tbs blue bonnet light margarine
1/2 tbs brown sugar, packed
salt and pepper to taste

Clean the leeks well being sure to wash between each leaf.
Slice into half moon shapes.
Heat the margarine and olive oil over low heat.
Add the sliced leeks.
Cook for 10 minutes over low heat until the leeks begin to soften.
Sprinkle the brown sugar over the top and allow to melt for a few minutes without stirring.
Continue cooking over low heat until the leeks are tender - about 15 to 30 minutes.
Turn the heat up and caramelize the leeks.  Be careful not to burn them during this step.
If your leeks begin to stick during the cooking process just add a little water.

Carrot Ginger Dressing

This yummy dressing is a great way to add even more vegetables to a fresh salad.

Carrot Ginger Dressing

1 cup carrots
1 tbs sweet white miso
2 tbs honey
2 tsp grated ginger
2 tsp minced garlic
1/2 cup rice wine vinegar or apple cider vinegar
1/2 cup light flavored oil (I used canola oil)
1/2 cup water (optional - makes a thinner dressing)

In a food processor begin by adding the carrots and processing until they are very finely minced.
Next add the sweet white miso, honey, ginger, garlic, and the vinegar.
Process until well combined.
Drizzle in the oil and water if desired while processing.
Continue to process until the dressing is as smooth as you desire.
Serve on your choice of salad ingredients.
Also really nice on steamed rice.

Salsa!

Salsa is one of my favorite things.  It is so flavorful and delicious.  I love this recipe because it makes a TON and it uses canned tomatoes which makes it super simple.  If you don't enjoy spicy salsa leave out the Serrano pepper altogether.

Salsa 

1 #10 can of whole or diced tomatoes

1 or 2 jalapeno pepper

1 or 2 seranno pepper

1 1/2 sweet onions

1 to 1 1/2 cups fresh cilantro, leaves and stems

3 tbs chopped garlic

2 fresh limes, juice and zest

1 1/2 tsp sea salt

1  to 2 tsp chili powder

Finely dice 1 of the sweet onions and place it into a large bowl.

Cut the other 1/2 of a sweet onion into a rough chop.

Clean the seranno peppers of the ribs and the seeds.

Cut the peppers into a rough chop.

Now that the prep is done prepare to blend up your salsa in batches in the food processor.

Add some of everything except the finely diced sweet onion into the food processor.  Be sure to use the zest as well as the juice from the limes.

Process until it is well blended but you can still see specks of everything.  You want some texture to it.

Continue to process in batches until you use up all of the ingredients.  You might need to add a little of the juice from the canned tomatoes to help things blend but do not use so much that your salsa becomes watery.

Stir your blended mixture with the diced onions.

Check for seasoning and add of whatever you feel it might need depending on your tastes.

Wonderful freshly made or ice cold out of the refrigerator.