Category: Dairy Free


Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

20180106_203103

Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

20180106_140900

2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

20180106_150043

Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

Advertisements

My cousin cooked a great meal for Christmas that included turkey breast, green beans with carrots, and some gravy.  The leftovers begged to be made into a pot pie!  I added in some squash from Christmas Eve and refrigerated biscuits.

Turkey Pot Pie.jpg

1 c. leftover shredded turkey breast

1 1/2 c. leftover gravy

2-3 c. leftover vegetables

1 tube honey wheat biscuits

Preheat oven to 350F.

Combine leftover turkey, gravy and vegetables in 13 x 9 ceramic baking dish.  If you don’t have enough leftovers, supplement with convenience products like frozen veggies or low sodium canned gravy.

Cut biscuits into quarters and top turkey mixture.

Bake for 30 minutes.  Remove from oven and flip biscuit pieces over to crisp up bottom side.

Bake an additional 10 minutes or until golden.

 

 

We all love empanadas at our house.  With my new no nightshade diet, I decided to search for sauces that are safe.  Korean BBQ Sauce from Ajumma Republic fits the bill.  Soy sauce, garlic powder, onion powder, ginger, pear, pineapple, sesame oil, and sesame seeds, all adding up to yum!

empanadas

1 lb. ground meat

1 lb. hot sausage, casing removed

1 large sweet onion, chopped

2 Tbsp. oil (I used avocado/sunflower blend)

2-3 Tbsp. Korean BBQ sauce

2 Packages frozen empanada dough (large size) – this thaws at room temperature in about an hour.  We prefer El Sembrador brand, but any will do

1 egg for egg wash

Brown meat and onion in oil.  Break up into small pieces.  Add BBQ sauce and simmer 5 minutes.

Thicken with a little bread crumbs.  I used about 3 Tbsp.

Preheat oven to 375 F.

Spray two large cookie sheets with coconut oil.  Assemble empanadas right on the sheet pans.  Place 2 heaping Tbsp. of filling on dough.  Wet edges with water to seal.  Press with a fork.  Brush with beaten egg.NOTE:

It will take about 30 minutes to assemble 20 of these.

Bake 10 minutes, switch racks.  Bake 10 minutes more.  They are ready when they are golden.

The filling gets really hot, so let them sit about 5 minutes before serving, and be careful not to burn your mouth!

I’ve been fighting a cold, and with Thanksgiving coming up, don’t want to wear myself down with meals requiring a lot of prep.  This meal definitely fits the bill of a meal that practically makes itself!

I was watching the television show Sunday Morning yesterday, and there happened to be an interview with the daughter of the man who invented the crock pot!  He was named Irving Naxon and he invented it in 1936, perfecting it to a “Beanery” by 1940, for the purpose of cooking a Jewish bean stew called cholent.   In the days before Naxon’s invention, they would heat the oven and place a dutch oven in it, so that they could turn off the oven during the Sabbath and have a meal ready to go that had cooked in the residual heat of the oven.  Rival bought the rights to his invention in the early 70’s.  Thank you Irving Naxon for making our lives easier!

20171119_184855

8 Skinless bone in chicken thighs

1/2 bottle Italian dressing (I used Drew’s – lower sodium and less sugar than most)

1 can low sodium Cannelloni Beans, drained and rinsed

1 Package frozen Swiss chard (I used Cascadian Farms)

1/2 c. seasoned Panko bread crumbs

Rice cooked in the rice cooker.

I pour the dressing over the chicken as soon as I get it from the market.  Sometimes I refrigerate it.  Sometimes I freeze it and then thaw it in the refrigerator (which takes longer than you think, depending on how you pack it in the tupperware).  This batch was laid out in a single layer, so it took about a day and a half to defrost in the fridge.  This way the marinade really flavors it well.

20171119_101825

Put chicken in the crock pot on low for 7-8 hours, until it’s literally falling off the bones.  Remove the bones using tongs, being sure to pick out those pesky knuckles too.  Shredding up the meat as you go along.  It’s a good idea to have a count on how many pieces there are, so you don’t miss any of the bones.

At this point, put on the rice cooker with rice of choice.  I had some yellow rice on hand, so I used it, and it was delicious with this.

Back to the crock pot – add in beans, and chard.  cook on high for about 10 minutes.  Add in bread crumbs to thicken, and place a paper towel under the crock pot lit to help absorb some of the moisture from the frozen chard, and cook until rice is done.

When the rice was done, not everyone was ready to eat, so I pulled the chicken aside in my crock and put the rice in with it, and set it to warm.  That way everyone could decide on their own rice/chicken ratio and eat at their own leisure.

Obviously, the variations are as voluminous as there are bottled dressings on the shelf!  Also, black beans and garbanzos work well.  Kale in the place of chard?  Add ins of onion, mushrooms, carrots, squash, etc.  You get the idea!  Great use of leftovers.  Eat it over noodles or quinoa instead of rice.  The list of what can be made this way is endless.

I’m thinking of trying a ginger miso inspired version of this and stir fry veggies for an Asian flair!

 

One of my sons is sensitive to dairy, and let’s face it, we can all benefit from scaling way back on dairy consumption.   I looked over my blog history, and I’m as guilty as anyone as using cheese as a go to for flavor and creaminess.  Tonight’s dinner was an experiment in a noodle dish with no dairy.  It was a huge success!  The addition of pumpkin in the recipe makes this the perfect time of year to try this dish, since you may have some left after making your pie.  Plus, it’s on sale everywhere.

pumpkin mac4

1 lb. pasta (I used cavatappi)

10-12 fully cooked sausage links (I used chicken hot dogs because so many sausages have cheese in them)

1 tsp. salt

1 large sweet onion, chopped

2 Tbsp. oil (I used sunflower/avocado blend) although sunflower is not recommended on the anti-inflammatory diet.  I’m just using up what I had on hand before I found that out!

2 Tbsp. bacon jam

1 Tbsp. ginger preserves

1 Tbsp. garlic

1 container Tofutti Better Than Cream Cheese

1/3 package Daiya mozzarella shreds

1 C. pumpkin

Chopped moringa to garnish.  (we grow moringa in the garden, but any green will do, even green onions.)

Heat oil in dutch oven and cook onions and sausage with salt added until onions are softened.  Low and slow works.  Put water on to cook your noodles.

pumpkin mac2

Add in bacon jam and ginger preserves.  Cook 5 minutes more.

pumpkin mac

Add in cream cheese and mozzarella shreds.  Stir until melted.  Add in pumpkin.

pumpkin mac3

Stir in cooked noodles.  Serve topped with the moringa or other green.

Optional add ins:  Mushrooms, Cabbage, Parsnips, Carrots, Broccoli, Cauliflower, Beans, etc.!  This would be a great way to use up leftovers.

You could also put this in a baking dish and top with Panko bread crumbs and bake it.

We loved this.  I can’t wait to try it with pesto instead of the bacon jam and ginger preserves.  Lots of variations will work.  I also think that the cheddar shreds will make a great sauce.

 

 

I’m still feeling great after giving up nightshades.  No pain at all and the psoriasis is clearing up after less than two weeks.

I sense that providing recipes on my blog that are nightshade free may fill a need.  I’ve been trolling the internet for recipes, and there aren’t a lot of resources out there.  One site,  tomatoesareevil.com did give me a good laugh.  My youngest son also needs to limit dairy, so he joked that we will soon be eating grass and drinking only water.  I’ll meet that challenge and work to make interesting, tasty nightshade, dairy free recipes that no one will guess are as healthy as they are.

Tonight’s dinner was nightshade free, gluten free and totally delicious.  I saw  Ina Garten make this – I adapted it to fit our needs.

20171113_205359[1]

1 lb. cobia filet or other firm fish, cut into 2-3 oz. pieces.

1/4 lb. prosciutto, sliced extremely thin

1/4 c. Italian dressing

2 Tbsp. lemon juice

2 Tbsp. oil (I used an Avocado Olive Blend)

1 large sweet potato cubed

2 parsnips, cubed

16 baby carrots, cut into thirds

3 Tbsp. oil

Salt and pepper

Marinate the fish in dressing and lemon juice and oil at least 30 minutes (I did it overnight)

Preheat oven to 375.

Prepare two baking sheets by covering with foil and spraying with coconut oil.

Toss the vegetables with the oil and salt and pepper and spread in a single layer on one of the baking sheets.

Cook for 15 minutes while preparing the fish.

Wrap each piece of fish in prosciutto and place seam side down on the baking sheet.   Pour marinade over fish to moisten the prosciutto.

Place in oven and cook alongside fish for 15 minutes.

The prosciutto shrinks down and gets crispy on top.  Yum!

 

 

20170930_2111261 package salad mix

1 container mixed mini heirloom tomatoes

2 blocks tofu, pressed to remove liquid

1 sweet onion, sliced thinly

3 mini cucumbers, sliced thinly

1/3 c. sweet Thai chili sauce

1/3 c. balsamic vinegar

1/6 c. oil (I used sunflower, grapeseed blend)

1/2 c. Old Cape Cod Toasted Sesame, Soy, and Ginger dressing

Old Cape Cod Sesame Soy

1 box Minute multigrain medley, cooked with Thai ginger chicken broth

1/4 c. crushed cashews

Press tofu to remove liquid.  Slice thickly and pour dressing over tofu.  Refrigerate.

Meanwhile, mix cucumbers, onion, chili sauce, vinegar, and oil.  Toss and refrigerate.

Bake tofu at 400 for about 10 minutes, turn and bake an additional 10 minutes until golden brown.

To serve, line plate with lettuce, and place cut up tomatoes around edge of plate.  Top with multigrain medley.  Top that with cucumber, onion salad and crunchy tofu.  Sprinkle with crushed cashews.

I even had enough to make a lunch for tomorrow.  Yum!

20170930_213235

 

 

curry-over-quinoa-and-lentils

1 c. green lentils

1 c. quinoa

4 c. water or broth

2 Tbsp. butter

Cook in rice cooker according to brown rice directions.

2-3 lb. hot Italian sausage, casing removed, and broken up into bite size pieces

2 packages frozen Trader Joe’s grilled peppers and onions

1 package frozen Trader Joe’s mushrooms in garlic sauce

2 cans coconut milk

3 Tbsp. green curry paste

1 Tbsp. Cajun seasoning

1/2 c. seasoned bread crumbs

Combine sausage, one package of peppers and onions, mushrooms, coconut milk and curry paste in crock pot. Cook on low 8-10 hours.

Add remaining package of grilled peppers and onions about 30 minutes before serving.

Add bread crumbs to thicken, if necessary.

This was delicious!  Another no leftovers meal.  I decided to try the quinoa/lentil mixture I’ve been reading so much about.  The kids loved it.

SAM_2103

3 lb. boneless skinless chicken breast (bought at Fresh Market’s Tuesday sale!)

1/3 bottle Trader Joe’s Yellow Thai Curry Sauce

Toss breasts with sauce.

Bake at 300 F for 45-50 minutes while rice cooks.

Lundberg CountryWildRice

Cook rice according to directions.  I used equal parts chicken broth and water instead of just plain water.

Trader Joe's -asian-vegetables

The rice needs to sit for 10 minutes at the end.  Meanwhile, I cut up the chicken into bite size pieces and returned the dish to the oven on warm.  I stir fried the veggies.  Everything got done at the same time!  Yummmmmmmmm.

SAM_2081

1 Udi’s frozen gluten free pizza crust

1/4 chopped sweet onion

1 tsp. garlic salt

1 tsp. steak seasoning

1/2 to 1 c. chopped cooked barbecue chicken

1 Tbsp. butter

1 Tbsp. oil blend

1/4 c. barbecue sauce (I used Sticky Fingers Memphis Style)

1/2 c. mozzarella shredds

Caramelize onions in butter and oil with seasoning.  Add chicken and barbecue sauce and heat through.

Spread onto crust.  Top with cheese and bake at 375 for 8 minutes.

This was a huge hit.  The kids who eat gluten and dairy had their pizzas on Boboli crust with real Italian cheese.

SAM_2082

The Udi’s Gluten Free Crust was really good.

Dining with Donald

Donald on dining in and out

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

lifexperimentblog

Sharing my experiences with all life's experiments!

Smart Veg Recipes

Welcome to home made, vegeterian, healthy & kids friendly recipes

Dishdessert

Cooking for everyone (La cuisine pour tout le monde)

keralaslive

Food photography, food plating, presentations and recipes.

The Homemaker's Life - A Creative Lifestyle Blog

''Who can find a virtuous woman? For her price is far above rubies'' -Proverbs 31:10 KJV

Logical Quotes

Logical and Inspirational quotes

Jaques Kitchen

Budget Friendly Meals and Menu Planning

Aromas and Flavors from my Kitchen

"Home is where the Hearth is"

Peas Romaine Calm

A simple, easy & cost effective approach to cooking!

THE MEDITERRANEAN MICROWAVE

Original and Adapted Dinner Entrees from Celia's Place

Psychopathyawareness's Blog

information about psychopaths

Eric Carlson (awolsurfer)

Building a Business While Still Having a Life...

The Neighborhood

Telling the Story from Every Vantage Point

generaliregi

Romance of Five Clouds and Magical Poetry

c'est la vie

two worlds apart

Marissa Riback's Blog

inspiration, motivation, empowering

%d bloggers like this: