Saturday, April 30, 2011

Lemon Cream Chicken

5-6 TBSP olive oil
2 large chicken breasts cut into halves
salt & pepper
1 1/2 cups low sodium chicken broth
1 lb mushrooms - sliced
2-3 TBSP fresh lemon juice
2 TBSP butter
1 cup + 3 TBSP flour
1 cup milk - divided

Start by tenderizing the chicken breasts with a meat pounder. In 2 separate shallow dishes, combine 1 cup flour with 1 tsp each salt and pepper in one and 1/2 cup milk in the other.

Heat olive oil in a large fry pan over medium-high heat. Coat chicken in flour mixture, then milk and then return to flour mixture. Place in hot pan and cook 3 minutes on each side - or until cooked through. Remove and keep warm.

Add butter and mushrooms to the pan. When the butter has melted, sprinkle with the remaining flour; stir and let cook about 1 minute. Add broth and lemon juice to the pan and bring to a simmer. When the liquid has reduced by about half, add remaining 1/2 cup milk and simmer until sauce has thickened. Season to taste with salt and pepper and serve over chicken.

**Allergy-free substitutions:
Flour - all purpose gluten free flour
Butter - smart balance or bacon fat
Milk - Unsweetened Coconut milk

Friday, April 29, 2011

Allergy-Free Green Bean Casserole

What is a holiday meal without green bean casserole?! Gluten, dairy, soy and egg free can still be Delicious!!

6 + 1 TBSP butter, bacon fat or coconut oil
2 1/2 cup gluten free all purpose flour
4 1/2 cups So Delicious Unsweetened Coconut milk (or milk sub of preference)
1 lb mushrooms - chopped and sauteed
onion powder
chili powder
*garlic powder (optional)
2 TBSP vinegar (preferable apple cider)
2-3 cans french style cut green beans - drained
1 large yellow onion - peeled, halved and sliced

You will also need either a counter top deep fryer or a sauce pan filled half way with canola oil.

Heat 1 TBSP olive oil/butter in a large sauce pan and saute the mushrooms until tender. Set aside. Melt the 6 TBSP oil/butter over medium heat; add 1/2 cup flour, stirring to create a bubbly slurry. Whisk in 1/4 cup of milk until well combined. Slowly add 2 3/4 cups more of milk whisking well. Season with salt, pepper, onion powder and *garlic powder. Simmer until sauce thickens. Add the mushrooms and green beans and pour into a greased casserole dish.

Breading for the onion straws: mix 2 cups flour with generous portions of salt, pepper, chili powder and cayenne. Use way more than you think you need! I usually use about 4 TBSP salt, 2 TBSP pepper, 1 TBSP cayenne and 1 TBSP chili powder.

Get your deep fryer up to temp or heat canola oil in a pan. Test the temp by throwing a bit of flour in. It should sizzle and start to brown.

In a separate dish combine 1 1/2 cups milk with the apple cider vinegar. It will curdle a little.
Using tongs, coat the onion slices in the milk and then the flour mixture. Fry in oil until golden. Remove to a pan with paper towels to drain. Then transfer to top of casserole.

Bake in oven at 350 until bubbly.

Thursday, April 28, 2011

Peanut Butter Smore Rice Crispy Treats

Grease a large casserole dish with pam and crumble graham crackers into the bottom. Make rice crispy treats as you normally would (though I use more marshmallow and less rice crispies for gooeier treats).
Spread into graham lined casserole. *Hint - getting your spatula wet or spraying it with pam keeps the marshmallow from sticking to it.
In a bowl place 1 TBSP butter with your choice of chocolate. I like M&Ms for the candy coating crunch.
Melt in the microwave stirring frequently. When the chocolate is almost completely melted, add peanut butter and continue microwaving.
Stir and spread over top of rice crispies.
*Mix it up and instead of using all rice crispies - mix in puffed millet or puffed wheat. Or use a different cereal like cocoa crispies, cinnamon toast crunch or honey chex!

Cream Of Celery Soup

I am not a celery lover. I heard of celery soup the other day and gagged a little. So I decided to overcome my celery soup fear and make my own. It's now one of my favorites! I guess you never know until you try.

You will need a food processor

2 TBSP olive oil
1 1/2 bunches celery
1 large russet or red potato - pealed and chopped into small chunks
1/2 large yellow onion - chopped
2 tsp celery seed
4 cups chicken broth (or 4 cups hot water with 4-5 dissolved chicken bullion cubes)
2 tsp white pepper
1/2 tsp celery salt
2 TBSP butter
3 TBSP flour
1/2 cup milk
*crispy bacon pieces (optional)

In a large stock pot heat olive oil over medium high heat. Add the celery, onion and celery seed - saute about 7-10 minutes, until onion becomes tender. Add chicken stock and potato. Boil until all veggies are very tender. Transfer one third at a time to a food processor and pulse until creamy. Return to low heat and add white pepper and celery salt. 
In a separate small pot melt butter. Stir in the flour to create a paste, then add the milk. Heat until thick and slowly stir into prepared soup. 
Serve topped with crispy bacon pieces and fresh chopped parsley.

**Allergy-free substitutions:
Butter - smart balance
Flour - Gluten free all purpose flour
Milk - So Delicious Unsweetened Coconut milk
To cut down on sodium omit the celery salt and use low sodium chicken stock - or half stock and half water.

Tuesday, April 26, 2011

Crab Bisque

My all time favorite soup! If you like crab, you'll love it too!

4 TBSP butter
1 chopped shallot or 1/2 chopped onion
3 TBSP flour
2-3 cups chicken broth
1/3 cup tomato paste
2 cups heavy whip cream (or milk)
1 lb cooked cracked crab

In a large sauce pot saute the onion or shallot in half the butter and set aside. Melt the rest of the butter and add flour. Heat until thick and bubbly. Whisk the tomato paste into the chicken broth - add mix and milk/cream to pot. Cook until it reaches your desired thickness, then add the crab. Cook 3-4 minutes. I season with salt, pepper, basil and parsley. Can be served with sour cream or cheese.

**Allergy-free substitutions:
Butter - smart balance or bacon fat
Flour - All purpose gluten free flour
Cream - So Delicious Unsweetened Coconut milk or creamer
The texture will be a little grainy from mixing the non dairy milk with chicken broth. It doesn't look as nice but it still tastes fabulous!

Monday, April 25, 2011

Biscuits and Gravy

An easy pleaser!

1-2 lbs ground beef or pork sausage
4-5 TBSP flour
1 1/2 - 2 cups milk
chili powder
*1/2 chopped onion (optional)
rolls or biscuits of your choice

Cook your ground meat and set aside (reserving drippings in the pan if using pork). If using onion, saute over medium heat and remove to cooked meat.
Using either the pork drippings or 3-4 TBSP butter, heat in pan and mix with flour. Heat until bubbly and add milk. Stir briefly and let simmer. As it starts to thicken stir more frequently. Season with salt and pepper. When it reaches your desired consistency add the meat and onion. Heat through.
Serve over sourdough biscuits, croissants, dinner rolls or chicken fried steak. Top with chili powder.

**Allergy-free substitutions:
Flour - all purpose gluten free flour
Butter - smart balance or bacon grease
Milk - So Delicious Unsweetened Coconut milk
Serve over Gluten Free Bisquik biscuits or chicken fried steak

You will need to use extra butter and flour with the same amount of milk to get a good thickness to the gravy. Make sure your flour is throughly mixed and bubbling with the butter. Because of the lack of fat in the dairy free milk the texture is not quite as smooth. I also use cayenne cause it's my favorite!

Wednesday, April 20, 2011

Zucchini Bread

1 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 TBSP cinnamon
1 egg
1 TBSP vanilla
1/2 cup sugar
1/2 cup butter - softened
1 cup zucchini

Preheat oven to 350.
Mix together the dry ingredients and set aside. In a separate bowl mix together the egg, butter, sugar, vanilla and zucchini. Stir in the dry ingredients and pour into a greased loaf pan.

Bake 30-40 minutes.

**Allergy-free substitutions:
Flour - all purpose gluten free flour
Butter - smart balance or coconut oil
Egg - EnerG egg replacer or 1 TBSP ground chia seeds mixed with 3 TBSP water
Can also replace the sugar with honey or Grade A maple syrup

Shrimp & Rice with Peanut Sauce

For the peanut sauce:
5 TBSP chunky peanut butter
1 1/2 cups coconut milk
3 TBSP soy sauce
1 1/2 TBSP pure maple syrup
1/4-1/2 tsp red chili flakes
1/2 tsp sesame oil
cayenne (to liking)
1 TBSP lemon juice
splash rice vinegar 
1/2 tsp cumin
*Play with your spices, syrup and vinegar to make it as sweet, hot and sour as you like! 

For the sauteed vegetables you can use whatever suits your taste. My suggestions would include:
bean sprouts
bell pepper
sliced water chestnuts 
frozen uncooked large shrimp

Combine all peanut sauce ingredients in a small pot over low heat. Cook and stir until heated through, adding more milk to reach desired consistency. 

Saute veggies in olive oil over medium-high heat until barely tender. Add frozen shrimp and continue to heat. As the shrimp start to turn pink, add peanut sauce (I usually add half and leave the extra for the top!) and cook another 2-3 minutes. 

Serve over prepared favorite rice or if you prefer, linguine or wide egg noodles. Don't forget your chopsticks!

Tuesday, April 19, 2011

Cheese-less Cheese Sauce

-Melt 1 TBSP butter in a saucepan over medium heat. Add 3 TBSP flour and combine well. Whisk in:
1 cup milk
1 tsp lemon juice
1 tsp Dijon mustard
1 1/2 tsp salt
1 TBSP onion flakes
1/2 tsp Worcestershire sauce

Season with onion, garlic and chili powders. Heat until thick and bubbly!

Tomato Soup Cake with Spicy Mocha Frosting

So my mom gives me a cookbook from 1952, and this recipe instantly intrigued me. I just had to see what it was all about ...... and it actually turned out awesome! A sort of sweet & savory spice cake.

1 3/4 cups flour
1 tsp allspice
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 cup sugar
1/3 cup butter - softened
1 egg
10 oz tomato soup

Preheat oven to 350. Grease and flour an 8 or 9 inch casserole dish or large cake pan.

Sift together flour, allspice, cinnamon, salt and baking soda. In a separate bowl, mix together the butter and sugar. Beat in egg, add the tomato soup and combine well. Fold in dry ingredients and pour into prepared dish.

Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

I made a spicy mocha frosting that complimented the cake awesome!

Combine 1 TBSP instant coffee with 1 TBSP boiling water. Add 1/3 cup melted butter, 2 cups powdered sugar and beat with an electric mixer. Spice it up with chili powder and a pinch of cayenne! Don't be shy!

**Allergy-free substitutions:
Flour - all purpose gluten-free flour or use GF conversion chart
Butter - smart balance or coconut oil
Tomato soup - s&w organic tomato sauce (yes most tomato soups contain wheat! read the lable)
Egg - EnerG egg replacer or 1 TBSP ground chia seeds mixed with 3 TBSP water

Allergy-Free Pecan Frosting

1/4 cup smart balance 
1/2 cup brown sugar
2 tsp vanilla 
2 TBSP cornstarch
1 TBSP egg replacer
1/4 cup milk
1 1/2 cups coconut
1/2 cup chopped pecans

In a small bowl mix together the cornstarch and egg replacer with 2 TBSP warm water. Set aside.
Heat butter over medium heat, stir in brown sugar, milk and vanilla. As it starts to bubble, add the cornstarch mixture and remove from heat. Stir in the pecans and coconut.
Yummy nutty cake topper!

Monday, April 11, 2011

Banana Bread

This bread is so moist and not too high in sugar! Try asking someone in your produce department if they have any over ripe bananas in the back; they will often sell you a whole lot of already perfectly ripened bananas at a discount!

1 cup chopped pecans or walnuts
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
*2 TBSP poppy seeds (optional - i just like the way it looks!)
1 1/2 - 2 cups very ripe mashed bananas
1/2 cup sugar or Grade A maple syrup
2 eggs
1 1/2 tsp vanilla extract
2 TBSp lemon juice
1/2 cup butter - softened

Preheat oven to 350. Grease 2 loaf (or mini loaf) pans.
In a large bowl combine pecans, flour, baking soda, baking powder, cinnamon, *poppy seeds and salt. In a separate bowl mix together the bananas, sugar, eggs, vanilla, lemon juice and butter. Add to the flour mixture and combine.
Pour batter into prepared loaf pans and bake about 30 minutes or until the tops are golden and a toothpick inserted comes out clean. Let cool 5 minutes then remove from pans and finish cooling on wire racks.
Double the recipe and freeze half the loaves for later!

**Allergy-free substitutions:
Flour - Gluten free all purpose flour or use GF conversion chart
Butter - Smart balance or coconut oil
Eggs - EnerG egg replacer or 2 TBSP chia seeds mixed with 6 TBSP water
Don't like nuts? Omit or replace with coconut flakes instead.

Sunday, April 3, 2011

Chicken Crock Pot Pie

You will need a crock pot.

1/2 cup flour
2 tsp poultry seasoning
2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
2 lbs boneless skinless chicken breasts - cut into 1 inch pieces
olive oil
2-3 large carrots - peeled and cut into 1/2 moon slices
2-3 celery ribs - sliced
3 red skinned potatoes - washed and cut into 1/2 inch pieces
8-10 mushrooms - sliced
1 large onion - chopped
3 cups low sodium chicken broth
2 1/4 cups Bisquick
2/3 cup milk

Combine the flour, poultry seasoning and 1 tsp of the thyme in a large ziplock bag. Add chicken pieces and toss to coat.

Heat 2 TBSP olive oil in a large covered pan over med-high heat. Remove chicken from bag shaking off excess flour (set aside remaining flour) and cook in pan about 5 minutes. Place in crock pot.
Add a little more oil to the pan and stir in carrots, onion, celery, potatoes and mushrooms. Stirring often, cook for 5 minutes. Stir in remaining flour mixture, then add chicken broth and bring to a boil. Add all to slow cooker. Cover and cook on LOW for 7 hours or on HIGH for 4 hours.

When there is 1 hour left of cooking time, stir together Bisquick, remaining thyme and milk. Drop spoonfuls of the mixture on top of crock pot contents. Cover the slow cooker bowl with a towel under the lid and cook last hour until biscuit mix is cooked through.
**I added a little extra thyme, salt and poultry seasoning to the crock pot before cooking.

**Allergy-free Substitutions:
Flour - Gluten free all purpose flour
Bisquick - Gluten free Bisquick
Milk - So Delicious Unsweetened Coconut milk
I added pepper to my Bisquick too!