The following recipes were recently posted on Jen's Recipe Box:
Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
Labels: Chicken, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Recipe Clones, Soups Sandwiches and Sauces, Soy Free
Jen's Gluten Free Gravy and Cream Soup Substitute
Labels: Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soups Sandwiches and Sauces, Soy Free, Substitutes
Creamy Slow Cooker Chicken (Chicken and Rice)
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Gluten Free, Soy Free
Showing posts with label Dairy Free. Show all posts
Showing posts with label Dairy Free. Show all posts
Sunday, April 10, 2011
Recipe Roundup: Jen's Recipe Box
The following recipes were recently posted on Jen's Recipe Box:
Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes
Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free
Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free
Taco Seasoning Mix (Karla's)
Labels: Dairy Free, Egg Free, Gluten Free, Marinades Seasonings and Rubs, Soy Free, Substitutes
Sweet & Spicy "Dump" Chicken
Labels: Chicken, Crock Pot, Dairy Free, Egg Free, Freezer Recipes, Gluten Free, Grilled and Barbecued, Soy Free
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
Labels: Bread, Dairy Free, Egg Free, Food Storage Recipe, Gluten Free, Soy Free
Recipe Review: Chicken Gyros
Labels: Chicken, Egg Free, Gluten Free, Healthy and Light, Soups Sandwiches and Sauces, Soy Free
Tuesday, March 29, 2011
Gay's Chow Mein
This is Mom's chow mein she makes for our Chinese Food Dinners. It's fairly basic, but I love this chow mein, probably because of it's simplicity.
Gay's Chow Mein
chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste
I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth. I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc. When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste. We serve it over rice or noodles.
GLUTEN FREE DIRECTIONS: Use gluten free chicken broth and soy sauce.
SOY FREE DIRECTIONS: Use soy free chicken broth. Use a soy sauce substitute.
Source: Mom
Gay's Chow Mein
chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste
I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth. I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc. When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste. We serve it over rice or noodles.
GLUTEN FREE DIRECTIONS: Use gluten free chicken broth and soy sauce.
SOY FREE DIRECTIONS: Use soy free chicken broth. Use a soy sauce substitute.
Source: Mom
Monday, March 28, 2011
Sweet & Sour Sauce
1 teaspoon soy sauce
1/2 cup sugar
1/3 cup pineapple juice
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons water
2 tablespoons cornstarch
Mix in pot and bring to boil. Add the mixture of 2 Tblsp water and 2 Tblsp cornstarch, and stir constantly until sauce boils for 1 minute and turns clear-ish.
GLUTEN FREE DIRECTIONS:
Use gluten free soy sauce and ketchup.
SOY FREE DIRECTIONS:
Use soy free ketchup and a soy sauce substitute.
Cuisine: Chinese/Asian
Source: Mom
1/2 cup sugar
1/3 cup pineapple juice
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons water
2 tablespoons cornstarch
Mix in pot and bring to boil. Add the mixture of 2 Tblsp water and 2 Tblsp cornstarch, and stir constantly until sauce boils for 1 minute and turns clear-ish.
GLUTEN FREE DIRECTIONS:
Use gluten free soy sauce and ketchup.
SOY FREE DIRECTIONS:
Use soy free ketchup and a soy sauce substitute.
Cuisine: Chinese/Asian
Source: Mom
Mike & Mary's Sushi Sauces
Dynamite Spicy Sushi Sauce
Mary says that she actually uses a lot less rooster sauce than the recipe calls for.
Teriyaki Sauce
GLUTEN FREE DIRECTIONS:
To make both of these sauces gluten free, use a gluten free soy sauce.
SOY FREE DIRECTIONS:
To make both of these sauces soy free, use soy free mayonnaise and a soy sauce subsitute such as this one.
Sriracha hot sauce (rooster sauce) should already be gluten and soy free, but always make sure to check the ingredients first.
Mary says that she actually uses a lot less rooster sauce than the recipe calls for.
Teriyaki Sauce
GLUTEN FREE DIRECTIONS:
To make both of these sauces gluten free, use a gluten free soy sauce.
SOY FREE DIRECTIONS:
To make both of these sauces soy free, use soy free mayonnaise and a soy sauce subsitute such as this one.
Sriracha hot sauce (rooster sauce) should already be gluten and soy free, but always make sure to check the ingredients first.
Thursday, March 17, 2011
Another Note About Gluten Free Oreos
I received this email from Becky this morning:
I made GF Oreos last night. I used the original recipe that the GF girl adapted hers from (Kitchen Lab Homemade Oreo Cookies) because I didn't have sweet rice or teff flour on hand... I just had rice, tapioca and potato starch, so I went to the original source and used my GF flour mix (Bette Hagman's GF Mix) cup for cup and made them. They turned out SO good and LJ and Saxon love them... so that's a good thing, and I usually have everything on hand that I used last night. As for the filling... I still couldn't bring myself to use shortening, it always leaves a weird feeling in my mouth. I bought some Coconut Oil, it's not too expensive and I thought it would be nice to have on hand, but I didn't end up trying it. I followed their recipe for the filling but instead of using the shortening I used a 7 oz tub of Marshmallow Creme (I also doubled the recipe for the filling because I made a batch of GF and non-GF)... I think they turned out really great with that, they have a good consistency and taste, with no oily after taste. So I just thought I'd share that little experiment with you!!! From what I saw it doesn't look like the Marshmallow Creme had any soy in it. So anyways, I was pleased.
Oh I should also note that at first I thought the mix was WAY too dry, but the GF version said to just keep mixing so I did and eventually it did come together in a clump.
I made GF Oreos last night. I used the original recipe that the GF girl adapted hers from (Kitchen Lab Homemade Oreo Cookies) because I didn't have sweet rice or teff flour on hand... I just had rice, tapioca and potato starch, so I went to the original source and used my GF flour mix (Bette Hagman's GF Mix) cup for cup and made them. They turned out SO good and LJ and Saxon love them... so that's a good thing, and I usually have everything on hand that I used last night. As for the filling... I still couldn't bring myself to use shortening, it always leaves a weird feeling in my mouth. I bought some Coconut Oil, it's not too expensive and I thought it would be nice to have on hand, but I didn't end up trying it. I followed their recipe for the filling but instead of using the shortening I used a 7 oz tub of Marshmallow Creme (I also doubled the recipe for the filling because I made a batch of GF and non-GF)... I think they turned out really great with that, they have a good consistency and taste, with no oily after taste. So I just thought I'd share that little experiment with you!!! From what I saw it doesn't look like the Marshmallow Creme had any soy in it. So anyways, I was pleased.
Oh I should also note that at first I thought the mix was WAY too dry, but the GF version said to just keep mixing so I did and eventually it did come together in a clump.
Tuesday, March 15, 2011
Gluten Free Oreo Cookies
Adapted from Top Secret Recipes
1 package gluten free chocolate fudge cake mix -- 18.25 ounce
3 tablespoons shortening -- melted (I usually use regular safflower oil)
1/2 cup gluten free flour mix -- measured then sifted
1 egg
3 tablespoons water
Wendy's Buttercream Frosting Recipe or filling recipe on Top Secret Recipes
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350 degrees. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter. Alternately, I like to roll the dough in balls and flatten. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes or until done. Remove wafers from the oven and cool completely.
As the cookies bake, make the filling with Wendy's Buttercream Frosting recipe (I think I made a half batch of frosting, but I'm not sure) or Top Secret Recipes filling. If you are going to fill the cookies instead of frost them, you may want to make the Wendy's frosting thicker than the recipe calls for.
When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. Alternately, you can just frost the cookies if you would like.
TO MAKE CANDY CANE OREOS: When making the filling (frosting), omit the vanilla and add peppermint extract to taste.
To make these SOY FREE and DAIRY FREE make sure your cake mix, shortening, flour, and filling (frosting) is soy and dairy free. To make these EGG FREE use an egg replacement.
JEN'S NOTES: I used Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix and Pamela's Baking and Pancake gluten free flour mix. The cake mix wasn't quite 18.5 oz so I added a couple tablespoons cocoa powder and flour mix.
1 package gluten free chocolate fudge cake mix -- 18.25 ounce
3 tablespoons shortening -- melted (I usually use regular safflower oil)
1/2 cup gluten free flour mix -- measured then sifted
1 egg
3 tablespoons water
Wendy's Buttercream Frosting Recipe or filling recipe on Top Secret Recipes
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
Preheat oven to 350 degrees. On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter. Alternately, I like to roll the dough in balls and flatten. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes or until done. Remove wafers from the oven and cool completely.
As the cookies bake, make the filling with Wendy's Buttercream Frosting recipe (I think I made a half batch of frosting, but I'm not sure) or Top Secret Recipes filling. If you are going to fill the cookies instead of frost them, you may want to make the Wendy's frosting thicker than the recipe calls for.
When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. Alternately, you can just frost the cookies if you would like.
TO MAKE CANDY CANE OREOS: When making the filling (frosting), omit the vanilla and add peppermint extract to taste.
To make these SOY FREE and DAIRY FREE make sure your cake mix, shortening, flour, and filling (frosting) is soy and dairy free. To make these EGG FREE use an egg replacement.
JEN'S NOTES: I used Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix and Pamela's Baking and Pancake gluten free flour mix. The cake mix wasn't quite 18.5 oz so I added a couple tablespoons cocoa powder and flour mix.
Tuesday, February 8, 2011
Buttercream Frosting (Wendy's)
You can find Wendy's delicious recipe for Buttercream Frosting recipe here.
To make this frosting soy free, make sure to use soy-free shortening and butter. Also, a lot of times soy (and gluten) will hide in "natural flavoring" so make sure the butter doesn't contain natural flavoring.
To make this frosting soy free, make sure to use soy-free shortening and butter. Also, a lot of times soy (and gluten) will hide in "natural flavoring" so make sure the butter doesn't contain natural flavoring.
Monday, February 7, 2011
Chimichangas (Mexican Meat Mix)
These chimichangas are a lot of work, but definitely worth it.
Chimichangas (Mexican Meat Mix) - Original
Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover
5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded
Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.
Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.
Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!
FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.
DAIRY FREE DIRECTIONS: Omit cheese.
NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.
Chimichangas (Mexican Meat Mix) - Original
Source: Make-a-Mix Cookbook by Karine Eliason, Nevada, Harward, and Madeline Westover
5 pounds roast beef or cobination of beef and pork roasts
3 tablespoons shortening or oil
1-4 oz can chopped green chiles
2-7 oz cans green chili salsa
1/4 teaspoon garlic powder
3 medium onions -- chopped
4 tablespoons flour
4 teaspoons salt
1 teaspoon ground cumin
juices from roasts
flour tortillas
cheddar cheese -- shredded
Preheat oven to 200 degrees F. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with a cup of water in a pressure cooker 35 to 40 minutes. Or cook in a crock pot several hours.
Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside.
Melt shortening or oil in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt, and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.
Sprinkle cheese into tortilla and fill tortilla with meat mix. Fold up both sides of tortilla, then roll up and secure with a toothpick (tortilla should be completely sealed). Fry in vegetable oil until golden and crispy. Serve with more cheese, lettuce, tomatoes, sour cream, guacamole, salsa, and anything else that sounds good!
FREEZER DIRECTIONS: Freeze flat in labelled freezer bags.
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your meat, shortening or oil, chiles, and salsa are gluten free and soy free (shortening is usually made mostly of soybean oil). Make sure your tortillas are gluten free and soy free. JEN: I would probably use corn tortillas and make taquitos. Just roll up and bake at 425 degrees F until crispy.
DAIRY FREE DIRECTIONS: Omit cheese.
NOTES : The idea of the original recipe in the cookbook is to allow the thickened meat mix to cool, then freeze the meat for use as needed (use within 6 months). However, our family always eats every last bit and there is never any leftovers.
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