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.

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.

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.

Dairy and Gluten Free Southern Style Cornbread

Since the weather has turned cooler here, we have been craving hearty warming foods.  Today I made a huge pot of chili and a pan of dairy and gluten free cornbread.  But not just any type of dairy and gluten free cornbread, I wanted Southern Style Cornbread like I grew up with.  Southern Style Cornbread is one of those baked goods that since going dairy and gluten free I have been searching and searching for just the right recipe.  I have made a number of pans of cornbread that were too dry and crumbly or weren't the right level of sweetness which lead to more pans of cornbread trying to perfect the recipe.  Well this batch is in my opinion the quintessential dairy and gluten free Southern Style Cornbread.  It has the perfect amount of sweetness and the texture is light and fluffy just how I like it!

Dairy & Gluten Free Southern Style Cornbread

Dry Ingredients
1 cup sweet white rice flour
3/4 cup yellow corn meal
1 tbs baking powder
1 tsp xanthan gum
1/2 tsp salt

Wet Ingredients
1 cup water
3 eggs
4 tbs honey
4 tbs dairy free margarine, melted (I used Blue Bonnet Light Sticks)

Preheat oven to 350 F.
Whisk together the dry ingredients in a medium bowl.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into a well greased 9x9 baking pan.
(I used a canola oil spray to grease my glass baking pan.)
Bake at 350 F for approximately 30 minutes or until the cornbread is lightly browned on top and a toothpick comes out clean.
Allow to cool slightly before cutting and serving.

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.

Asian Orange Scented Chicken Legs - Dairy & Gluten Free

I am so sorry that I haven't been posting regularly as of late!  I really hope that this recipe for dairy and gluten free Asian Orange Scented Chicken Legs helps to make up for the lack of posting.  Things have been insanely busy around these parts...  However, I have been cooking and working on recipes to share even if I haven't been very good about sharing them here!  I will try to be better about sharing the recipes with you!

Today I wanted to share an easy to throw together chicken dish.  During the summer I especially need things that don't take a lot of minding as I usually have too many things going on as it is already!  These Asian Orange Scented Chicken Legs are dairy and gluten free but you would never guess it as they are packed with flavor!

Asian Orange Scented Chicken Legs - Dairy & Gluten Free

3 lbs chicken legs

1/3 c orange marmalade

1/3 c soy sauce (I use La Choy which is gluten free)

3 tbs honey

2 tbs corn starch

1 1/2 tbs mirin

1 tbs rice wine vinegar

1 tbs sugar

1 tbs fresh grated ginger

2 tsp sriracha hot sauce

1 tsp sesame oil

1 tsp onion powder

Combine all the ingredients except the chicken legs.

Stir until smooth.

Place the chicken legs in one layer in a 9x13 baking dish.

Pour the sauce over the chicken.

Bake at 350 F for 1 1/4 hours or until the chicken is done through and the sauce is thick and sticky.

Serve with steamed rice and steamed sugar snap peas if desired.

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.