Posts Tagged by Dairy Free

Home again with Chocolate Consolements.

Nom Nom Nom....

Moist warm mounds of guilt free chocolate. Would absolutely serve to my mother in law ” wink”. more

That ain’t so bad…

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Tonight is chili night with home cooked beans and the total cost so far for the whole meal? WELL under $10. Round it out with a loaf of Udi whole grain bread and I think it’s a perfect supper for a -30′c day! more

Happy Heart’s Day

Sweet Squirrelly Goodness

Dairy Free, Gluten &Wheat Free but NOT taste free cupcakes and cakes! more

Cranberry Orange Salad Dressing

Ingredients

    • 1 cup cranberries
    • 1 medium navel oranges, peeled and sectioned
    • 2/3 cup sugar
    • 1/2 cup cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon ground mustard
    • 1 teaspoon grated onions
    • 1 cup olive oil

Directions

  1. Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.

Recipe makes 2 1/2 cups

Cranberry Pepper Pork Loin Roast

Ingredients:

  • 1 cup dried cranberries
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon kosher salt
  • 2 Tablespoons brown sugar
  • 1 teaspoon dried rubbed sage
  • Worcestershire sauce
  • 1 (4 to 6 pounds) pork loin roast

Preparation:

In a food processor fitted with the metal blade, pulse the cranberries, ground chipotle chili pepper, garlic powder, onion powder, salt, brown sugar, and sage until cranberries are chopped into small flecks.

Rub the pork with Worcestershire sauce, then pat the spice mixture around the entire loin. Place pork into a zip-top bag, squeeze out all the air, and seal. Refrigerate at least 8 hours or overnight.

When ready to cook, remove pork loin and let sit for 30 to 60 minutes at room temperature. Preheat oven to 450 F. Position oven rack on the lowest level in the oven. Place the pork loin on a rack in a roasting pan.

Roast in pre-heated oven for 20 minutes. Reduce oven heat to 275 F. Roast an additional 1 (recommended) to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 150 F (160 F for more well-done). (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals after 1 hour until it reaches desired temperature. Tent the roast with foil and let rest for 10 minutes before carving.

Sweet Onion Vinaigrette

This recipe comes from Louisiana Cooking where Vidalia onions are recommended, but if you can’t find them any sweet onion will do.  I recommend leaving this in the fridge for a day (or more) before using.  This gives the flavors a chance to meld.  When chilled the vinaigrette can thicken and be slow to pour out so you might want thin it out with a little milk or plain yogurt.

~½ cup sweet onion, diced
1 teaspoon dry mustard
2 teaspoons poppy seeds
1 teaspoon paprika
1-2 cloves garlic, smashed
¼ cup granulated sugar
2 tablespoons honey
¼ cup red wine vinegar
1 ¼ cup vegetable oil

Add all ingredients, except the vegetable oil, to a blender.  Blend on high speed while slowly adding the oil in a steady stream.  Scrape down the sides of the blender then continue to blend for 2-3 minutes

Let’s start with the Crust

Graham Style Crumbs

A quick and simple crumb crust that is Gluten Free, Wheat Free and Dairy Free. A great base for any pie or dessert. more

I’m Six with Dad’s Fingers!!!

Darling Hubby and Father!

Part Two of Four – “I’m Six” Recipe

Dad’s Chicken Fingers

4 chicken breasts cut into 1 to 1 1/2 inch strips
3 cups of masa flour
1 cup of white rice flour
2 cups of wheat/gluten free rice crispies
2 1/2 tbls  rosemary
1 1/2 tbls ground black pepper
1 tbls  salt
1 1/2 tbls celery salt
1 1/2 tbls thyme
1 1/2 tbls oregano
1 1/2 tbls sage
1 1/2 tbls garlic powder
2 tbls onion powder
2 teaspoons cayenne powder
2 cups milk ( or Dairy Free Almond Milk )
2 eggs

Preheat deep fryer on high or 350 F.

Whip together eggs and milk in a medium or large bowl, set aside.   Crush rice crispies till powdery (not necessarily fine powder, chunk and bits are ok) place in a large bowl, mix in the rest of the dry ingredients with the rice crispies and blend well.

Dip chicken pieces into milk/egg mixture and roll into flour mixture. Drop immediately into deep fryer and cook for 4 to 6 mins. Remove, place on paper towel and pat dryer for excess oil, serve hot.

p.s.: as an alternative to “hot wings”, toss cooked chicken in hot sauce or buffalo sauce before serving. Serve with ranch or blue cheese dressing, and celery sticks for garnish.

I hope you can recreate this wonderful dish, everyone seems to like it….

signed,

Darling Hubby

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