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.

Canning Pickled Peppers

We went to Miller Farms to pick vegetables recently.  It is a fantastic place to visit and actually be able to get out into the field and pick your own produce.  We picked potatoes, onions, leeks, turnips, red beets, golden beets, cabbages, various hot peppers, bell peppers, eggplants, and a watermelon!  With the bounty of hot peppers I have been canning and preserving them in a number of ways.  This is how I canned some pickled pepper rings...

Pickled Pepper Rings

based on this Pickled Hot Pepper recipe by Chiot's Run

2 lbs assorted colored hot peppers, sliced thinly - 1/4" thickness

6 cups vinegar

2 cups water

3 cloves of garlic, lightly cracked

1 tsp canning salt

In a medium nonreactive pot combine the peppers, vinegar, water, garlic & salt.

Bring it all to a boil.

Then reduce the heat and simmer for 5 minutes.

Pack the hot peppers into pint sized hot sterilized jars, leaving 1/4 inch head space.

Ladle the hot pickling liquid over peppers, leaving 1/4-inch head space.

Be sure to remove any air bubbles.
Wipe the rims of the jars.

Fingertip tighten the 2 piece caps.

Water bath process for 10-minutes at sea level and adjust the processing time as necessary based on altitude.

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.

Salsa Verde - Naturally Gluten and Dairy Free

I had never tried salsa verde that I can recall before I got a wild hair to try and make it.  I based my version of salsa verde on this recipe from the blog Nourishing Flourishing   It really is a simple salsa to put together and the flavor is absolutely amazing!  I love trying new things especially when they are naturally gluten free and dairy free.

Salsa Verde

1 1/2 to 2 lbs tomatillos

1 large onion

4 large cloves of garlic

1 large jalapeno pepper

1 serrano pepper

1 large bunch fresh cilantro

salt & pepper to taste

pinch of sugar

Peel the husk off the tomatillos and wash.

Cut the tomatillos in half.

Place the tomatillos cut side down on a baking sheet.

Broil 6 to 8 minutes or until lightly charred and slightly softened.

Place the roasted tomatillos, onions, garlic, and chili peppers in the food processor.

Process until chunky.

Add the cilantro and continue to process until the desired consistency.

Season with salt, pepper and sugar.

Dairy and Gluten Free Sweet and Spicy Onion Glazed Pork Chops with Sauteed Pasta

Today my Husband and I celebrated our 8th wedding anniversary!!  I can not believe that we have been married for 8 years already.  Where has the time gone??

The husband brought home some gorgeous flowers for me and I cooked us a special dinner.  I cooked dairy and gluten free sweet and spicy onion glazed pork chops and a dairy and gluten free sauteed pasta dish with onions, garlic and serrano peppers.  Both were new recipes and we loved them both!  I hope that you enjoy them as well.

Sweet & Spicy Onion Glazed Pork Chops

3 lbs thick cut boneless pork loin chops

1 small onion

3 cloves garlic

1 tbs sesame oil

2 tbs gluten free soy sauce

2 tbs chili garlic sauce

1/2 tbs sriracha sauce (omit for less heat)

5 tbs sugar

2 tbs rice wine vinegar

1 to 2 tsp minced ginger

Place all ingredients except the pork chops in a food processor.

Process until a smooth paste.

Coat the pork chops in the paste.

Refrigerate for at least 4 hours or up to 24 hours.  

Grill the pork chops until done through or bake for 30 to 45 minutes at 400 F then finish under the broiler to get a nice crust.

Pasta Sauteed with Onions, Garlic, Serrano Pepper & Butter

1 lb Tinkyada Fettuccine Pasta (or other gluten free pasta of your choice)

3 tbs olive oil

1 medium onion, chopped

3 cloves garlic, chopped

1/2 to 1 serrano pepper, chopped finely

salt and pepper to taste

1 stick dairy free "butter" (I used Blue Bonnet Light)

Cook the pasta according to package directions.

Meanwhile saute the onion in the olive oil until tender.

Add the chopped serrano pepper and garlic and continue to saute until softened.

Add the "butter" and allow to melt.

Add the cooked pasta and toss well.

Serve immediately.

Disneyland Revisited

We went back to Disneyland on Wednesday, May 11, 2011.  We used the complementary tickets that Disneyland Resorts Guest Communications offered us after the less than stellar experience we had last year.  I must say that this visit went much smoother and I was treated wonderfully this time around.

Prior to leaving for our trip I contacted Chef Chris at Disneyland concerning my food issues.  He was very helpful and gave me some wonderful advise.  First, he said that I should visit City Hall as we entered Disneyland to get the current gluten free list.  Second, he urged me to ask for a chef, manager, or lead as soon as I entered any of the many food establishments at Disneyland and California Adventure.  Chef Chris is in charge of the Tomorrowland Terrace and Redd Rockett's Pizza Port as well as being the main contact concerning food allergies at the parks.  He can be reached at (714) 781- 3569.  While we were on the phone I also mentioned that my sister in law really would like to have lunch at the River Belle Terrace to enjoy one of the signature fresh roasted turkey sandwiches.  He let me know that the River Belle Terrace is under the supervision of Chef Tim and put me in contact with him to discuss my options there.  Chef Tim contacted me and after talking about my options he offered to bake off a special turkey breast on the day we would be visiting the park that would be safe for me to eat on one of the parks gluten free buns. 

On the day of our Disneyland adventure the first stop we made was to the Market House to get a cup of the special coffee blend roasted just for Disneyland.  Also, if you save your receipt you can go back and get free refills throughout the day.  We then enjoyed some of the rides and activities at the park before arriving at the River Belle Terrace for lunch.  I asked to speak to the chef or a manager and Chef Tim came out to greet me and took care of ensuring that the special turkey breast was prepared on the gluten free buns.  This roasted turkey breast sandwich was delicious and I garnished it with fresh lettuce and tomato!  I enjoyed the pickle spears and fresh fruit salad as my sides.

For dinner we found ourselves in the California Adventure park and decided to try the Taste Pilots' Grill.  Again I asked to speak to the chef or manager and was greeted by the chef (sadly I can not remember this wonderful chefs name as she went out of her way to help make sure that I had a wonderful dining experience).  I enjoyed a plain grilled chicken sandwich which I garnished with fresh lettuce, tomato, and dill pickle slices.  I also had french fries which were cooked in their dedicated french fry fryer.  As the evening grew cooler, I was able to enjoy a wonderful dairy free espresso drink from the Gourmet Coffee Cart at the entrance to Paradise Pier.  They were able to give me a double shot with vanilla syrup topped off with hot water Caffe Americano style which I enjoyed while we waited for the World of Color Show to start. 

I have to say that Disneyland has greatly improved since my last visit as far as being able to handle people with food allergies.  I was treated with kindness and genuine concern and compassion at each place I ate on this trip which is a great improvement from my last visit.

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.