Chicken Tetrazini

2012

 

3 Tbsp Earth Balance Butter substitute

1/3 cup all purpouse flour

5 cups rice milk

1 cup chicken broth

pinch of nutmeg

salt

pepper

olive oil

2 tsp earth balance butter substitute

4 big chicken breasts

2-3 pkgs white button mushrooms, sliced4-6 cloves of fresh garlic, minced

1 yellow onion, diced

1 TBSp Thyme

1/2 cup white wine

1 box of linguini pasta

2 Tbsp fresh parsley

1 cup bread crumbs

 

In a medium-large sauce pot melt 3 Tbsp butter substitute  and wisk with 1/3 cup flour  for 1 minute on medium heat. Then add in 5 cups of rice milk… still wisking smooth. Then add in the chicken broth and wisk. Add in your pinch of nutmeg some salt and pepper and continue wisking for a nice smooth sauce as you raise the temperature until it boils. Then turn sauce down to a very low temperature keep the lid on, wisking occassionally. In a separate skillet melt a tsp butter substitute with a little olive oil swirl around then place your chicken breasts in pan with a little salt and pepper on each side. Cook these breasts on medium high for about 4-6 mins per side. Then once they are cooked through remove them placeing them in the 13×9 bakers pan you’ll use later and set the ckicken aside to cool. Using the pan  and grease from the chicken add the sliced mushrooms and saute. Then add the diced onion, and the garlic then thyme and let cook a minute or so then add in the white wine and cook until the mushrooms have shrunk and the onions are tender. While this is cooking start a stock pot full of water on medium high heat to boil with a little salt. When mushrooms and onions are done set aside keeping them warm. Once your stock pot is boiling add your linguini and set your timer for about 8-9 minutes. Preheat your oven to 400 degrees. Take your cooled chicken and shred with either your fingers or a couple of forks. Once its shredded add your mushroom/onion mix over your chicken, wisk your white sauce then pour it over both. Once your pasta is ready strain it and add it to your dish. Then add 2 Tbsp fresh parsley  and toss/stir chicken mixture. Then add your crushed breadcrumbs over the top of your smoothed out pasta/chicken mixture and add 6 small bits of butter substitute spread out over the top and pop in the oven. Bake at 400 for 20 mins. Watch to unsure it doesn’t burn the top you just want it crispy. Take it out and serve. Enjoy!

Filed Under: Dinner, Recipes

Very Berry Pie

2012

 Very Berry Pie Crust:

2 1/2 cups all purpose flour

1/4 Tsp Salt

1/2-1 Tsp White granulated Sugar

1/4 cup Spectrum Shortening

3/4 cup Earth Balance Soy free, dairy free, buttter substitute

1/2 cup ice water

Preheat your oven to 400Degrees. In your food processor add in the flour, salt, sugar, shortening and butter substitute. Pulse it a few times then begin adding in the ice cold water through the spout and pulse a couple more times. Remove the dough and knead in a disc on a lightly floured pastry mat. Add more flour to dough by tbsp if needed to get dough to right consistancy. Once patted into a disc wrap up in plastic wrap and place back in fridge for 10-15 minutes. Once chilled finish by rolling out into a 10” circle. Drape circle over your pie plate, trim sides if needed then fold the top and crimp your edges and prick the center and sides with a fork. Bake pie in the oven at 400 degrees for 10-15 minutes or until done. Pull out and let completely cool before adding your filling.

Very Berry Filling

1 pkg Strawberry Jello

2 Tbsp White granulated Sugar

1 1/2 Tbsp Cornstarch

2/3 cup water

1 quart fresh organic strawberries, stem cut off and quartered

1 small pkg organic blueberries

1 small pkg organic rasberries

Wash and prep your berries. In a large pot add your Jello, cornstarch and sugar and wisk them add in your water and stir well. Turn on stove to medium and continue stirring mixture until it runs a clear red instead of a cloudy red. Then pour this gelatine mixture over your washed berries, toss, then pour berries in your pie crust and place in the fridge for 1-2 hours until set. Slice and enjoy!

Filed Under: Dessert, Recipes

Rosemary Pork Roast

2012

 

1 3-6lb pork loin roast (preferably organic or at least all natural)

2 Tbsp Olive Oil

2 large garlic cloves, minced

3 Tbsp fresh rosemary sprigs, minced

3-4 yukon gold potatoes, quartered

1 large yellow onion, diced

1 pkg white button mushrooms, halved or quartered

Sprinkle of Morton’s Seasoning Salt

Sprinkle of Sea Salt

Sprinkle of fresh ground pepper

 

Preheat your oven to 375 degrees. In a large rectangular cassarole pan place your thawed roast in the center and place your potatoes, mushrooms and onions around the roast. Pour the olive oil and minced garlic into a small bowl.  Using a silicone brush, brush your outer veggies first with your olive oil mixture. Then use the rest on the roast in the center making sure the garlic is evenly distributed as best as you can.  Then sprinkle the roast and veggies evenly  with Morton’s Seasoning Salt,  Sea Salt, Ground Pepper, and fresh rosemary. Cover roast with aluminum foil and place roast in oven at 375 degrees and bake for about 60 minutes.  Enjoy!

Filed Under: Recipes

Homemade Chocolate Ice Cream

2012

3/4 cup Hershey’s cocoa powder

1/2 cup white sugar

1/3 cup dark brown sugar

pinch of salt

3 cups Kirkland Organic Rice milk

1/2 Tsp Pure Vanilla Extract

 

Using an ice cream maker…. freeze your ice cream tub overnight so its good and hard. before taking the tub out take a large bowl and add your cocoa, sugars, salt, rice milk and vanilla and wisk well. Place your tub onto the base of your ice cream maker place the inner stirring piece and clear outer piece on. Then pour mixture through the top hole and turn on your ice cream maker. It should take about 15-20 minutes. once done scoop out all ice cream and place in an air tight freezer safe container… I used a small-medium sized ziplock tupperware storage piece. Fill full place lid on tight and put back into the freezer for an additional two hours… then pull out scoop and serve. Because you are working without any dairy, eggs, gums or pastes it will have a different consistancy. Enjoy!

Filed Under: Dessert, Gluten Free, Recipes Tagged With: , ,

Shredded Beef Tacos

2012

Shredded Beef Tacos

2 Pounds beef chuck roast

1 Yellow onion, diced

1 Orange Bell pepper, diced

4 cloves of garlic, minced

1 Tsp Sea Salt

1 Tbsp fresh cilantro

1/2 Tsp Smoked Paprika

1/2 Tsp Chili Powder

1 Bay leaf

1 Tsp Ground Cumin

Splash Beef Stock

1 16oz can of diced tomatoes and zesty green chilies,   1/2-1 of the can

 

In your slow cooker place your beef roast then add in all of your spices freash garlic, onion and bell pepper… place the Bay leaf on the top so you can pull it out at the end. Add your splash of Beef stock then turn on for at least 6 hours. At hour 5 use a fork and shred the beef apart and pull out any fatty pieces and add in 1/2-1 can of diced tomatoes with zesty green chilies and stir.  Now on to making your fresh flour torillas!

 

Flour Tortillas

2 cups all purpose flour

1 Tsp Baking powder

1/2 Tsp salt

2 Tbsp Shortening… (Spectrum is the brand I use)

1/2 cup warm water

 

In a medium bowl mix together your flour and baking powder. Then using a pastry cutter work in your shortening with this mixture. Finally start adding in your water slowly to form the dough. Knead the dough about 15-20 times. Let sit 15 minutes covered. Tear into 6-8 discs and on a lightly floured surface roll out into 6-8 thin circles. In a large skillet turn on med high and cook each torilla 30-1min each side. Once they start to bubble it’s time to flip. :)You may want to double this batch to make sure you have enough to match the amount of beef.

Using a slotted spoon or tongs pull out some of the meat and place in the center of one of your tortillas and fold to create the perfect shredded beef taco. Top with your favorite toppings like shredded cabbage or lettuce, diced tomatoes, or Diya shredded cheese substitute.Enjoy! Serves about 6 adults.

 

Filed Under: Recipes Tagged With:

Vegan Chocolate Cupcakes with Chocolate Buttercream Frosting (GF)

2012

Vegan Chocolate Cupcakes (GF):

3 cups all-purpose flour (Can be substituted easily with a gluten-free flour)

2 Tsp Baking Soda

2 cups White granulated Sugar

1/2 cup Hersheys Unsweetened Cocoa

1 Tsp Salt

1 Tsp Pure Vanilla Extract

2 cups Water

2/3 cup Canola oil

1 Tsp White vinegar

Chocolate Frosting:

6 cups powdered sugar

1/2 Tsp Pure Vanilla Extract

2/3 cup Herseys Cocoa

1 cup Earth Balance Dairy Free. soy free butter substitute

45 ml of Rice Milk

Handful of Enjoy Life Semisweet, dairy fre,e soy free, nut free chocolate chips

 

Preheat your convection oven to 350 Degrees. In a large bowl add your dry ingredients first: flour, baking soda, cocoa, sugar, and salt and blend well. Then add in your wet ingredients:  Vanilla, water, oil and vinegar and blend very well. Pour runny batter into your prelined cupcake baking pan up to about 2/3 full each. Bake on 350 degrees for about 15 minutes. Check them using a toothpick inserted into the center… if it comes out clean then they are done. Let completely cool before frosting them.  In a seperate bowl add in your powdered sugar, cocoa, and butter substitute and blend using a hand mixer on low. Slowly add in the rice milk while blending with the mixer until smooth. Finally add in your vanilla and finish blending well.  Using a disposable icing bag, place tip in the bottom of bag (trimmed open) and fill it with your frosting. Twist the back of the icing bag and squeeze out your cicng in a circular pattern on your cupcake. If you choose to add non-dairy chocolate chips as I did here you may for a decorative touch. Makes 24 cupcakes. Enjoy!

Filed Under: Gluten Free, Recipes Tagged With: , , , ,

Dark Chocolate Cupcakes with Spinach and Kale

2012

Dark Chocolate cupcakes with Spinach and KaleVegan Spinach Kale Chocolate Chip Dark Chocolate Cupcakes

1 1/2 cups all purposeflour (can be substituted with gf all purpose flour like better batter)

1 Tsp Baking Soda

1/2 Tsp White Distilled Vinegar

1/3 cup Canola Oil

1/4 cup Hersey’s Dark Chocolate cocoa

1 cup white sugar

1/2 Tsp idoized salt

1/2 Tsp Pure Vanilla Extract

1 cup water

1/4 cup finely minced or pureed spinach and kale (for me it was the leftover pulp from my juicer that I popped in my food processor to make it as fine as possible)

1/4 cup Enjoy Life Dairy free, soy free, nut free semisweet small chocolate chips

 

Preheat oven to 350 degrees. In a large bowl mix flour, baking soda, salt, cocoa, and sugar and blend well. Add in your water, oil, vanilla, and Vinegar and blend well. Mix in your spinach kale then fold in your chocolate chips.  Pour into a prelined 12 cupcake baking pan. Pour them 3/4 full in each cup. Bake in the oven at 350 degrees for 15 mins. Let cool completely then ice them with frosting..

 

 

Filed Under: Dessert, Gluten Free, Recipes Tagged With: , , , , ,

Homemade Chicken Noodle Soup (GF)

2012

16 once bag organic baby cut carrots

12 medium size celery stalks, cut into 1 inch pieces

1 medium-large sized yellow onion, diced

1 pkg white button mushrooms, quartered

1-2 Large cloves of Garlic, minced

3 32oz containers of Organic Chicken stock…I prefer Kirkland’s brand also GF

3 large chicken breasts

1 Tsp Morton’s Seasoning Salt

Sprinkle of fresh ground Black Pepper

Sprinkle of Sea Salt

1/2 box of your favorite pasta I used this time Barrilla Penne (Which is made on a line as eggs but has no eggs in it), but I also sometimes use Quinoa elbows which are GF and completely eggfree and safe  also.

Or you can make your own pasta to add..

Splash of Extra Virign Olive Oil

 

In a large 5 or 6 Quart pot add in two of your containers of chicken stalk with your carrots, chicken breasts and garlic and turn on to boil. Then chop your celery, onion, and mushrooms and add them in to your soup. Continue to boil for 20+ minutes until carrots are tender then add in your salt, pepper and seasoning salt. Turn it down to a low boil for an additional 20 minutes then add in a splash of olive oil and your pasta and let boil for 11 more minutes then it is done.  Using a fork shred your chicken breasts and stir the meat around into your soup. Enjoy!

If you have planned ahead you can use your crock pot and throw all ingredients except the pasta in and cook for 4 hours. Then cook your pasta seperately in chicken broth and add to it at the end. You will still have to shred you chicken breasts and stir before serving. Enjoy!

 

 

Filed Under: Gluten Free, Recipes

Strawberry Flax Pancakes

2012

2 cups Heart Healthy Bisquick

1 cup Costco Rice Milk

2 Tbsp Apricot Preserves

4 large organic super sweet strawberries, diced

1 Tsp Nutribiotic Rice Bran Protein Powder

1 Tbsp Spectrum Ground Flaxseed

1 Tbsp of Earth Balance dairy free soy free butter substitute

 

In a large bowl combine your Bisquick with rice milk and blend until smooth. Add in you apricot preserves and blend well. Then add in your protein powder and flax seed and mix well. Finally fold in your diced strawberries. You can add a Tbsp of Earth Balance dairy free soy free butter substitute in a large non stick skillet and turn it on to medium high. Swirl the butter substitute around then scoop three-four pancakes out onto the pan. Cook on medium high for about tw2-3 minutes then flip. You know its time to flip when the edges begin to bubble. Flipping early is better than flipping late so I always air on the side of caution and cook on a lower temperature and flip earlier. Flip the second side after about 2-3 minutes… they should be golden brown on each side when they are done. You may need to flip again just check frequently at this point as not to burn them.  Plate them with a little Earth Balance butter substitute, some more diced strawberries and maybe a little Maple syrup if you like. Recipe makes about 6-8 pancakes. Enjoy!

 

Filed Under: Recipes

Lime Cupcakes

2012

1/2 cup Earth Balance dairy free soy free butter substitute

1 1/4 cup white sugar

1/2 cup no sugar added applesauce

1 3/4 cups all purpose flour

1/2 tsp Baking Powder

1/2 Tsp Baking Soda

2 1/2 Tbsp fresh squeezed Lime juice

1 Tbsp Lime Zest

1 drop green food coloring (optional)

3/4 cup Rice Milk

 

Preheat your oven to 325 degrees. Cream your butter substitute and your white sugar in a large bowl. Then mix in your applesauce and blend well. Then add in your flour, baking powder and baking soda and mix well. Then add in your lime juice and rice milk and mix well. Then add in the lime zest and if you want any food coloring add it and mix well. Pour into a prelined 12 cup cupcake baking pan using a cupcake scoop to ensure each is the same size. Mine ended up making 15 cupcakes total so I did have to use a second pan. Conventional bake at 325 degrees for 17-19 minutes. Test the center by inserting a toothpick in the center and pull it out if it comes out clean then it is done. Let them sit in the pans for 10 minutes then carefully move them to a cooling rack to finish cooling before you ice them.

 

For the icing I used:

3 cups of powdered sugar,

1/2 cup of Earth Balance dairy free soy free butter substitute

1 Tsp Vanilla

2 Tbsp Lime juice+

A splash of Rice milk

1 drop of green food coloring (optional)

Mix using a hand mixer and a large bowl.. beat until well blended and the thickness you prefer.. to make it thicker add more powdered sugar, thinner add more rice milk. I also added Betty Crocker sugar gems…that are soy and dairy and nut free.

 

Filed Under: Recipes
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