Tag Archives: dairy free

Bacon Creamed Spinach

Creamed spinach is one of my favorite side dishes.  I know, probably one of the least popular, but I love it (almost as much as beets!).  Actually, I like just plain old sautéed spinach, too.  If you don’t like creamed spinach as much as I do, here is a way to dress it up a bit… add cream and bacon!  Who couldn’t love creamed spinach with some bacon in it?

Bacon Creamed Spinach

Pieces:

  1. 2 pieces bacon (I like Applegate Farms turkey bacon)
  2. 2 tbsp. chopped shallot
  3. 1 tbsp. olive oil
  4. one and one quarter cup coconut (or other dairy free) creamer
  5. 1 tbsp. gluten free flour
  6. 3 tbsp. vegan butter
  7. 2 cups frozen spinach
  8. 2 tsp. nutmeg
  9. 2 tsp. pepper
  10. 1 tsp. salt
  11. one half tsp. cinnamon

 

Process:

  1. Chop the shallot and sauté in a pan with the olive oil.  Saute just for a minute or two.
  2. Chop the bacon into smaller than bite sized pieces.
  3. Saute the bacon with the shallot.  Add the vegan butter.  Saute until the bacon gets nice and crispy.
  4. Add the creamer and gluten free flour and stir for a couple of minutes to thicken.
  5. Add the spinach and continue to stir.
  6. Add the salt, pepper, nutmeg, and cinnamon.
  7. Stir until spinach is heated through.
  8. Serve hot!

 

 

 

bacon spinach

Happy Allergy Free Eating!

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Chocolate Covered Pretzels

I love the sweet and salty flavors of chocolate covered pretzels.  Instead of buying a bag, make your own at home with your own flavor combinations…. such as coconut, peppermint, smoked sea salt, or even curry!  These also have no baking involved, so they are a perfect summer treat on hot days.  And of course, gluten and dairy free!

Chocolate Covered Pretzels

Pieces:

  1. one bag gluten free pretzels
  2. 2 cups dairy free chocolate chips (I swear you won’t know the difference!)
  3. your favorite toppings… I sprinkled with shredded coconut, smoked sea salt, and even a few with curry powder for a spicy kick.  You can also add your favorite candies or extracts, such as peppermint or orange.

 

Process:

  1. In a microwavable bowl, add the chocolate chips.  Microwave on high for about 1-2 minutes, checking after each minute.  Stir the chocolate to see if it has melted.
  2. Dip the pretzels in the chocolate halfway, and lay on wax paper.
  3. Top with your favorite toppings and leave to cool.  You may have to put them in the fridge, depending on how hot the day is.  If you are adding flavor extract, stir a tsp. in with the melted chocolate.
  4. Enjoy!

 

choc pretzels

 

Happy Allergy Free Eating!

 

 

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Honey Pecan Chicken

My dear friend Jen told me about a chicken recipe that she tried the other night, wondering if I could make it gluten free.  Seemed easy enough.  And it was… as well as delicious!  The prep work took me less than 10 minutes, so it is perfect for a busy weeknight meal that you want to taste homemade.  Thanks, Jen!

Honey Pecan Chicken

Pieces:

  1. 3-4 boneless chicken thighs (you could also use breasts)
  2. one cup raw pecans
  3. one half cup cornmeal
  4. 2 tsp. chili powder
  5. 4 tbsp. honey
  6. pinch of salt and pepper

Process:

  1. In a food processor or mini chop, combine the pecans, cornmeal, chili powder, and salt and pepper.  Finely chop.  Put mixture into a bowl.
  2. Coat both sides of the chicken with 3 tbsp. of honey and then coat the chicken on both sides again with the pecan, cornmeal, and chili mixture.
  3. Place coated chicken in a sprayed cooking pan and drizzle the last 1 tbsp. of honey evenly over the chicken.
  4. Bake at 350 degrees for 25-30 minutes, until chicken is done.
  5. Enjoy hot!

pecan chickenHappy Allergy Free Eating!

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Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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Marxy Minestrone

While in the kitchen at school the other day, a colleague proudly presented his lunch… a gluten and dairy free minestrone soup!  Of course, I took a look and had to ask how he made it.  He gladly is sharing the recipe for all of you!  It looked delicious, smelled scrumptious, and served for several meals.  Hope you enjoy!  Thanks Robert :)

Marxy Minestrone

Pieces:

  1. 2tsp. olive oil
  2. 1 zucchini squash
  3. 1 yellow squash
  4. 1 yellow onion
  5. 1 green bell pepper
  6. 4 cloves garlic
  7. 16-oz portabella mushrooms
  8. 2 heads kale [parboiled – kale should be soaked, ripped into pieces, and parboiled to make more tender]
  9. 16-oz can garbanzo beans
  10. 16-oz can black beans
  11. 16-oz can pinto beans
  12. 16-oz can crushed tomatoes
  13. 32-oz bottle Reduced Sodium V8
  14. 1 bunch fresh, flat-leaf parsley
  15. Salt and pepper, to taste
  16. ¼ c. fresh cilantro [optional]
  17. 1/8 tsp. cayenne [optional]
  18. 1 tbsp. ground cumin [optional]
 Process:
  1. In a stockpot at medium-high heat, sauté olive oil, zucchini, yellow squash, onion, pepper, mushrooms, and garlic.
  2. When the vegetables soften, add the kale, beans, and crushed tomatoes.
  3. Add the V8 slowly, in several additions. Cover and simmer for 20 minutes.
  4. Add the parsley, salt and pepper to taste, and other optional spices.
  5. Cover and simmer for 10 more minutes.
 
For a heartier stew, add 1.5 cups cooked rice with the V8. The rice will absorb much of the liquid, giving the meal a heavier consistency.

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Wild Rice and Mushroom Soup

Here is a recipe that my mom made over the holidays.  It is often hard to find soup that is gluten and dairy free, but she did it!  It was a great appetizer to our holiday meal, and served as great leftovers whenever we wanted a snack later on in the week.  I know that it looks long, but well worth the effort!  My mom and I were amazed at the idea to grind up dried mushrooms and use them as a spice in the soup..genius!

Wild Rice and Mushroom Soup

(adapted from Cooks Illustrated)

Pieces:

  1. ½ oz dried shiitake mushrooms, rinsed
  2. 4 ¼ cups water
  3. 1 sprig fresh thyme
  4. 1 bay leaf
  5. 1 garlic clove, peeled
  6. 4 garlic cloves, peeled & minced
  7. salt & pepper
  8. ¼ teaspoon baking soda
  9. 1 cup wild rice
  10. 4 tablespoons vegan butter
  11. 1 lb cremini or white mushrooms, trimmed & sliced ¼ “ thick
  12. 1 onion, chopped fine
  13. 1 teaspoon tomato paste
  14. 2/3 cup dry sherry
  15. 4 cups low-sodium gluten-free chicken broth
  16. 1 tablespoon gluten-free soy sauce
  17. ¼ cup cornstarch
  18. ½ cup coconut creamer
  19. ¼ cup chives, minced
  20. ¼ teaspoon lemon zest

Process:

  1. Preheat oven to 325 degrees.
  2. Grind dried mushrooms in spice grinder or coffee bean grinder to a powder, or reconstitute in ¼ cup warm water until soft and finely mince.
  3. Bring 4 cups water, thyme sprig, bay leaf, peeled garlic clove, ¾ teaspoon salt and ¼ teaspoon baking soda to a boil in medium saucepan.
  4. Add wild rice and return to boil. Cover and place in oven.
  5. Bake until tender, @45 minutes.
  6. Strain rice through fine mesh strainer set in 4 cup measuring cup.  Discard thyme sprig, bay leaf and garlic.  Add enough water to strained liquid to measure 3 cups.
  7. Melt butter in Dutch oven.  Add cremini or white mushrooms, onion, minced garlic, tomato paste, ¾ teaspoon salt and 1 teaspoon pepper.
  8. Cook until vegetables are browned, stirring occasionally, about 15 minutes.
  9. Add sherry, scraping up browned frond on bottom of pot.
  10. Cook until almost reduced, about 2 minutes.
  11. Add ground or reconstituted shiitake mushrooms, reserved rice liquid, chicken broth and soy sauce.
  12. Bring to boil, and then reduce heat and simmer, covered, until mushrooms and onions are tender, about 20 minutes.
  13. Whisk cornstarch and ¼ cup water in small bowl.
  14. Stir cornstarch into soup.
  15. Simmer soup until thickened, about 2 minutes.
  16. Remove pot from heat, stir in rice, coconut creamer, chives, lemon zest and salt&pepper to taste.
  17. Cover and let stand 20 minutes before serving.

Image

Happy Allergy Free Eating!

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Eggnog Martini

In a new house this year, I was very excited to decorate for Christmas.  Buying a tree, putting a wreath on the front door, building a fire, and celebrating the season!  I decorated for Christmas this week, and of course had to have the Christmas music playing and an Eggnog Martini in hand.  Nothing says ‘Tis the Season like Eggnog.  Err, dairy free Eggnog.

I came across So Delicious Eggnogg, and it is delicious.  Tastes just like the real thing.  I love the So Delicious brand products and use them constantly.  I even put the Nog Coconut Milk  in my coffee on those lazy weekend mornings.

nog milk

Eggnog Martini

In a martini shaker, shake vigorously:

  1. 1 shot whipped cream vodka
  2. 1 shot amaretto
  3. about 3 shots ‘eggnog’ (enough to fill the rest of the martini glass)

Pour the ingredients into a martini glass and sprinkle cinnamon on top.

nog martini

Happy Allergy Free Drinking!

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Peanut Butter Amazeballs

I have a big sweet tooth, but with living a healthy life style and being gluten and dairy free, I have to balance my sweets.  I was looking to satisfy that sweet tooth and made these peanut butter chocolate truffles.  I had to make a small batch because I knew I would be tempted to eat all of them!  I used dairy free chocolate chips, and I promise you will never know the difference.  This recipe make about 2 dozen balls.

Peanut Butter Amazeballs

Pieces:

  1. 3 tbsp. vegan butter
  2. one half jar smooth peanut butter (about 8 ounces)
  3. 1 cup confectioners sugar
  4. 1 cup gluten free crispy rice cereal
  5. 8 ounces dairy free mini chocolate chips
  6. cinnamon sugar to sprinkle on top

Process:

  1. In a large bowl, mix together butter, peanut butter, and sugar.  Mix well.
  2. Stir in rice cereal just until incorporated.
  3. Chill the dough 1 hour.
  4. Form dough into balls, about 1 tbsp. at a time.  In the center of each ball, fold in a few mini chocolate chips using your fingers.
  5. Freeze the formed balls for about 2 hours.
  6. Heat the rest of the chocolate chips in a shallow bowl about 2 minutes in the microwave, stir to make sure chocolate is melted.
  7. Roll each peanut butter ball into the melted chocolate and place on wax paper.
  8. Sprinkle cinnamon sugar on top and put in the fridge.
  9. Serve when the chocolate has hardened again.

 

Happy Allergy Free Eating!

 

 

 

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Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread

Pieces:

  1. 2 cups gluten free flour
  2. 1.25 cups sugar
  3. .5 cup brown sugar
  4. a pinch of salt
  5. 1 tsp. baking soda
  6. .75 cups oil
  7. 1 egg
  8. 1.5 cups canned pumpkin puree
  9. 3 tsp. nutmeg
  10. 2 tbsp. cinnamon
  11. 2 tsp. ginger
  12. 1 cup vegan mini chocolate chips

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir until they are well blended.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
  5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!

 

 

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Chocolate Chocolate Pumpkin Cookies

So I have really just jumped right into the whole fall cooking idea… and may have gone a little overboard with the use of pumpkin.  There will be a few more pumpkin posts to follow!  Today is Chocolate Chocolate Pumpkin Cookies.  Not too sweet, great texture, and filling.  A great fall afternoon snack!

Chocolate Chocolate Pumpkin Cookies

Pieces:

  1. 2.5 cups gluten free flour
  2. 1 tsp. baking soda
  3. 1 tsp. baking powder
  4. 4 tbsp. vegan butter
  5. 2 cups sugar
  6. .25 cups brown sugar
  7. 1.25 cups canned pumpkin puree
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1 cup cocoa powder
  11. pinch of salt
  12. 2 tsp. cinnamon
  13. 2 tsp. nutmeg
  14. .25 cup oil
  15. 1 cup vegan mini chocolate chips
  16. powdered sugar for dusting

Process:

  1. Mix all ingredients in a bowl.
  2. Stir well until dough is combined.
  3. On a greased cookie sheet, drop tablespoons of dough.  Leave about an inch between each cookie.
  4. Bake at 350 degrees for 18-20 minutes, until a toothpick comes out clean when put in the middle of each cookie.
  5. Let cool.
  6. Dust with powdered sugar.
  7. Makes about 2 dozen cookies.

Happy Allergy Free Eating!

 

 

 

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