Mongolian Beef with Vegetables - Dairy & Gluten Free

One of the things that I love to cook is Asian food.  There is something about the balance of sweet, salty and spicy that I just love.  Cooking Asian food at home allows me to be able to enjoy it safely without the risk of gluten exposure or dairy exposure.

This Mongolian Beef with Vegetables is dairy and gluten free without anyone ever guessing that it is allergy safe.  In fact I think that you could shock people with the fact that this is Chinese food made at home and not being takeout!  The recipe is loosely based off of Meemo's Kitchen version of P.F. Chang's China Bistro Mongolian Beef.  I of course used a gluten free soy sauce in addition to playing with the sauce ratios to make it less sweet and bumping up the garlic and ginger flavors.  I also added heat by way of Sriracha sauce, which we loving call "grown up ketchup" around here.  I also wanted to add more texture and flavors to the dish by way of adding an assortment of vegetables.  I hope that you try this and love it as much as we do.

Mongolian Beef with Vegetables - Dairy & Gluten Free

1 1/2 lb lean beef, cut into small cubes or into thin slices

1/4 cup corn starch

3 tbs oil, divided 

3/4 cup soy sauce (La Choy is gluten free)

3/4 cup water

3/4 cup brown sugar

1 tsp to 2 tbs Sriracha sauce (I used 2 tbs but we like spicy!)

1 onion, cut into thin match sticks

1 yellow or red bell pepper cut into match sticks of similar size to your peas

8 oz mushrooms, sliced

1 lb sugar snap or snow peas

1 bunch of green onions, white and green cut on the bias

1 1/2 tbs grated ginger

1 tbs grated garlic

3 cloves garlic, thinly sliced

hot steamed rice

Cut the meat into either very small cubes or thin slices.

Toss the meat with the corn starch and set aside while you prepare the rest of the ingredients.

In a small bowl combine the soy sauce, water, brown sugar and Sriracha sauce.

Add as much or as little Sriracha as you like!

Stir well to combine and set aside.

 Cut your onion and bell pepper into similar bite sized match stick pieces.

Slice the mushrooms.

Cut the green onions on the bias into about 1/2" pieces.

Grate your ginger and garlic.

Slice the remaining garlic.

Once everything is prepared, heat 1 1/2 tbs of oil in a large skillet or wok.

When the oil is hot, add the onions and stir fry for a few minutes until they start to brown and just begin to soften.

Add the peppers and continue to stir fry for 1 minute.

Add the mushrooms and continue to stir fry until the onions, peppers and mushrooms are browned and just starting to soften.

Remove the stir fried vegetables to a bowl.

Add the remaining oil to the pan.

Once the oil is hot, add the corn starch coated pieces of beef.

Stir fry until the beef is browned and just barely cooked.

Add the ginger and garlic.

Stir fry for about 30 seconds.

Add the sugar snap or snow peas, and stir fry for 1 minute longer.

Add the sauce mixture.

Bring to a boil.

Cook sauce, beef, and peas until the sauce is thick and the peas are tender crisp.

Add the cooked vegetables back in to heat through.

Remove from the heat and stir in the green onions.

Serve over fresh steamed rice.

Crispy Asian Chicken with Snow Peas - Dairy & Gluten Free

I love Asian inspired food.  The night I cooked this, I needed a quick and easy dinner on the table in less than 30 minutes due to our time restrictions.  A friend of mine on Facebook  (Lisa McNally who is also gluten free) had posted a picture of a similar dish she had made the night before and shared her recipe with me.  So I played with the recipe and ended up with these crispy bite sized pieces of chicken and fresh snow peas tossed in an Asian sauce served on a bed of rice noodles to soak up all that yummy sauce.  I love how easy it is to alter Asian food to be gluten and dairy free!

I also think that this basic crispy Asian chicken would make a wonderful base for a rift on snow white chicken using snow peas, mushrooms and red bell peppers as the vegetables; or a rift on chicken with broccoli instead!  So many options for the crispy Asian chicken...

Crispy Asian Chicken with Snow Peas over Rice Noodles

1 package of thin Asian rice noodles

1 1/2 lbs boneless skinless chicken breast, cut into bite sized pieces

3 large egg whites

7 tbs corn starch

1 tbs gluten free soy sauce (I use La Choy)

1 tsp fresh grated ginger

1 tsp fresh grated garlic

oil for frying

8 tbs gluten free soy sauce (I used La Choy)

4 tbs honey

2 tbs mirin - rice wine

1 tbs rice vinegar

1 tbs corn starch

1 tsp sesame oil

1 tsp red pepper flakes

1 tsp fresh grated ginger

3 cloves garlic, finely minced

12 oz fresh snow peas

1 bunch scallions, cut on the bias into 1/2" pieces

Place the rice noodles in a bowl of very hot water to soak.

In a medium bowl, whisk together the egg whites, corn starch, 1 tbs soy sauce, 1 tsp grated ginger and grated garlic.

Stir in the pieces of chicken breast and allow to rest while you prepare the rest of the ingredients.

In a small bowl, whisk together the 8 tbs soy sauce, honey, mirin, rice vinegar, corn starch, sesame oil, red pepper flakes, 1 tsp grated ginger and garlic.

Heat a large wok or skillet with a few tablespoons of oil.

Once hot place a single layer of the battered chicken in the pan.

Cook a few minutes until golden brown on the first side, then flip and cook until golden brown on the other side.

Remove from the pan to a plate lined with paper towel to absorb the excess oil.

Add more oil if needed and continue to cook the chicken in batches until it is all golden brown.

Take care not to crowd the pan with chicken.

Remove the excess oil from the pan and add the snow peas and 1/2 of the scallions.

Stir fry the vegetables for 1 minute.

Add the chicken back to the pan.

Add the sauce mixture to the pan and stir well to coat.

Continue to cook about 1 minute longer until the sauce is thickened.

Drain the softened rice noodles.

Plate with rice noodles on the bottom topped with the crispy chicken, snow peas and sauce.

Dairy Free & Gluten Free Salisbury Steak

Comfort food... You know they kind you grew up with.  Those stick to your ribs kind of hearty meals that Mom used to make or that *shudder* came in a frozen dinner.  As we all know most of those old school comfort foods were loaded with dairy and gluten as well as to be completely honest lacking in the flavor department.  Well this version of Salisbury Steak is all grown up in addition to being naturally dairy and gluten free!  I served the Salisbury Steaks over a bed of rice and a side of "buttered" corn.  Comfort food perfection...

Salisbury Steak

For the patties:

2 lbs lean ground beef

1/2 medium onion, finely chopped

4 large cloves garlic, finely chopped

3 tbs fresh parsley, finely chopped

2 eggs

2 tbs Worcestershire sauce (check that it is gluten free)

1/2 tsp black pepper

1/2 tsp seasoning salt (check that it is gluten free)

For the gravy:

1 tbs olive oil

1 1/2 medium onions, sliced into half-moons

8 oz fresh mushrooms, sliced

1/4 c fresh parsley, chopped

3 large cloves garlic, finely chopped

4 c beef broth

1 tbs Worcestershire sauce (check that it is gluten free)

heavy pinch mustard powder

2 tbs corn starch mixed with water to form a slurry

salt and pepper to taste

Preheat oven to 350 F.

In a large bowl, combine all the patty ingredients.

Mix well to ensure that everything is evenly distributed.

Divide meat mixture into 8 even portions.

Form each portion into a flat oval shape.

In a large skillet over medium high heat, brown the patties on both sides.

Once the patties are well browned but not cooked through entirely remove to a large deep covered oven proof casserole dish which will hold them in a single layer.

In the same pan that you cooked the patties in; add the olive oil and onions.

Saute the onions until lightly browned and softened.

Add the mushrooms and brown them lightly.

Add the parsley and garlic.

Saute for 1 minute before adding the beef broth, Worcestershire sauce and mustard powder.

Bring to a boil then reduce heat to a simmer.

Simmer, covered for 5 minutes.

Taste and season with the salt and pepper as desired.

Bring back to a boil then stir in the corn starch slurry.

Cook just until thickened.

Pour the gravy over the browned patties in your prepared casserole.

Bake at 350 F for 45 minutes to 1 hour.

Serve over prepared rice or mashed potatoes if desired.

Asian Roast Beef Roll Ups with Dipping Sauce - Dairy & Gluten Free

My husband was invited to a cocktail party at the governor's house a few weeks ago.  Ever since, the has been raving about the hor dourves  which were served.  Since I wasn't at the event this is my dairy and gluten free attempt at the Asian Style Roast Beef Roll Ups which he was served.

I love the juxtaposition of the soft slightly salty meat wrapped around the fresh crunchy vegetables then the creamy dipping sauce.  We loved these colorful little bites.

Asian Roast Beef Roll Ups with Dipping Sauce

Dipping Sauce

1/2 c very hot water

1/3 cup sugar

2 tbs almond butter

1/4 c fish sauce

juice of 1/2 lime

1 tbs rice vinegar

1 tsp fresh grated ginger

2 cloves garlic, grated

1/2 to 1 tsp red pepper flakes

 In a blender or Magic Bullet, combine all the ingredients.

Blend until smooth and creamy.

Measure out 1/3 cup of dipping sauce for making the roll ups and reserve the remainder.

1 lb thinly sliced lean roast beef (check your brand for gluten & dairy)

1/3 cup dipping sauce

2 medium carrots, julienne

1 cucumber, julienne

1 red bell pepper, julienne

1 small bunch green onions, julienne

1/2 cup fresh cilantro, chopped

Separate the slices of roast beef and marinate in the dipping sauce.

Meanwhile, prepare the vegetables.

Assemble the rolls by placing a few pieces of carrot, cucumber, red bell pepper, green onion and cilantro toward the center of a piece of roast beef.  

Roll the roast beef around the vegetables.

Secure the roll ups with tooth picks in bite sized segments then cut on a diagonal.

Serve roll ups with extra dipping sauce.

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 Irish Soda Bread

 I wanted to make a dairy and gluten free version of Irish Soda Bread for St. Patrick's Day to go along with our corned beef and cabbage.  I just hadn't gotten around to posting it until now.  Life has been insanely busy lately :(

I poked around the internet and none of the recipes that I found seemed just right.  For one thing, we don't like raisins in a more savory bread.  In the end I decided to use both La Tartine Gourmande and the Gluten-Free Goddess's versions ad inspiration.  The resulting dairy and gluten free version of Irish Soda Bread was exactly what I was looking for. 

I love a quick and easy bread and Irish Soda Bread is exactly that!  The texture of this loaf is delightful.  It is a hearty bread with a nice crust on it, yet is is still airy.   If you can be sure to make this bread a day ahead of when  you need it.  The flavors really benefit from sitting overnight!

Dairy & Gluten Free Irish Soda Bread

1 1/2 c unsweetened almond milk (or dairy free milk of your choice)

1 1/2 tsp lemon juice

1 c millet flour

1/2 c quinoa flour

1/2 c sorghum flour

1/3 c potato starch flour

1/3 c sweet rice flour

2 tbs sugar

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp xanthan gum

1 duck egg or 1 extra large chicken egg, lightly beaten

Preheat oven to 450 F.

Line a cookie sheet or sheet pan with a piece of parchment paper.

Combine the "milk" and the lemon juice and set aside.

In a large bowl, combine the millet flour, quinoa flour, sorghum flour, potato starch flour, sweet rice flour, sugar, baking powder, baking soda, sea salt, and xanthan gum.

Whisk to aerate the mixture.

Form a well in the center of the flour and add the milk mixture and egg.

Stir until a dough forms.

Turn out the dough onto the parchment paper and form into a round loaf.

Note: The dough will be sticky.

Using a knife, cut an X across the top of the loaf.

Bake at 450 F for 5 minutes.

Turn oven down to 350 F and continue to bake for 25 minutes longer or until the loaf sounds hollow when thumped.

Allow to cool for a few minutes on the pan, then remove from the parchment paper and move to a rack to cool.

Once cool, tightly wrap in foil and allow to sit overnight.

Serve in wedges or slices either at room temperature or slightly warmed.

Old Fashion Southern Fried Cabbage - Dairy & Gluten Free

Southern food is the food of my youth - the food I grew up gathering around the table to share with my family daily.  Now that I live in the wilds of Wyoming when I get homesick I crave Southern classics such as this fried cabbage only now made dairy & gluten free now.  This recipe is in fact the way to introduce cabbage to even the pickiest of eaters.  My vegetable avoiding, cabbage hating husband even likes cabbage cooked this way.

This recipe calls for bacon grease which is part of what makes it a truly Southern dish in my opinion.  When I cook bacon for breakfast or BLTs I always do it in my oven on a cookie sheet and then save the bacon grease in a container which I keep in the refrigerator.  While using bacon grease might not be the healthiest of choices it is the most flavorful :)

Old Fashion Southern Fried Cabbage

2 tbs bacon grease

1 medium red onion, roughly chopped

4 cloves garlic, minced

1/2 medium head cabbage, roughly chopped

2 tbs dairy free buttery spread

1/2 cup water

salt & pepper

In a large skillet with a tight fitting lid, heat the bacon grease over medium to medium high heat.

Add the onions and saute until just starting to brown.

Add the garlic, cabbage, buttery spread, water, salt & pepper.

Allow the buttery spread to melt and stir well.

Cover and reduce heat to medium.

Cook, stirring occasionally until the cabbage is tender, about 20 minutes.

Remove the lid and continue to cook, stirring frequently until the cabbage is well browned.