Posts tagged ‘dye-free’

April 10, 2016

Butter Chicken

Found this recipe here: http://www.becomingness.com.au/blog/slow-cooker-butter-chicken There is no butter in this butter chicken. No idea if that’s typical or not, as I was a picky picky person who never branched out to try new foods for the longest time…and by then our household was largely special-diet anyway. So.. this appears to be GFCF, and Feingold stage 2 friendly (tomatoes and spices.. no real way to make it stage 1.)

Slow Cooker Butter Chicken

Serves 4 – 6

Ingredients

  • 1 tablespoon coconut oil
  • 3-4 cloves garlic, crushed
  • 1 onion, diced
  • 1 + 3/4 cups coconut milk
  • 3/4 cup tomato paste
  • 2 tablespoons tapioca flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon chili powder (add more if you like it hotter)
  • Sea salt and black pepper, to taste
  • 2.75lb chicken, cut into small pieces
  • Fresh coriander, to serve

Method

  1. Heat coconut oil in a large saucepan on medium high heat
  2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
  3. Add coconut milk, tomato paste, tapioca flour, garam masala, curry powder, chili powder and ginger powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
  4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
  5. Cover and cook on low heat for 5 hours.
  6. Serve with the coriander and your favorite side
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April 10, 2016

Moroccan Beef Stew

Found this one and it intrigued me. http://andhereweare.net/2013/12/easy-moroccan-beef-stew.html/ It has you using a Dutch oven to make it, but says it could be done in the crockpot instead. If I do it, I’m sure I’ll go that route (increased cooking time, as per usual with a slow cooker). If hubby does it, he’ll probably try it the Dutch oven way so that’s what I’ll put here. GFCF, Feingold stage 2 because of some of the spices in the Moroccan spice blend. (If you alter that, it could probably be made stage 1).

Easy Moroccan Spiced Beef Stew with Lemons and Butternut Squash

What You’ll Need

  • 3 medium yellow onions, roughly chopped
  • 2 lbs beef cut into 1 inch chunks
  • 2 T Moroccan spice blend (**recipe below)
  • 1 T sea salt
  • 1 t freshly ground black pepper
  • 1/3 C Earth Balance butter substitute
  • 3 cloves garlic, crushed
  • 2 C beef stock (other stock or water also acceptable)
  • 2 lemons (the original recipe had you using whole lemons. Several commenters remarked on the bitterness this created. We’ll likely just use the lemon juice & some zest.)
  • 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
  • Optional: greens (the author used beet greens and stems)
  • 1 bunch fresh cilantro, roughly chopped

What to Do:

  1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
  2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.
  3. Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid.  Cook in the oven for 1/2 an hour more, until the squash is tender.
  4. Take your stew out of the oven.  Stir it up and taste it.  If needed, add extra lemon juice and salt. Stir in the leafy greens, if using.  Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
  5. Serve over rice/cauliflower rice or eat it on its own as you would a hearty stew.  Enjoy!

**Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Combine well. Store in airtight container in cool room for up to 1 month.

April 9, 2016

Spaghetti Pie

This looks intriguing. Found here: http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/ GFCF already (if you don’t add the optional cheese), Feingold stage 2.

Almost 5 Ingredient Pizza Spaghetti Pie
Serves: 3-4

Ingredients
  • 1 large spaghetti squash (about 600 grams)
  • 1 pound italian sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
  5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
  6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
  7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.
February 24, 2016

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

August 16, 2015

Slow cooker chicken curry

First found here: https://www.newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/ Piqued my interest because it’s already safe for all of us (gluten-free, dairy-free, and Feingold stage 2 friendly). I would love the peas to stay, but hubby is morally opposed, so they’ll likely go. Maybe I can sub something else vaguely healthy in. (Diced carrots? Zucchini?)

Slow Cooker Chicken Curry

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

My directions are a little different than the link above in order to dirty as few dishes as possible:
-Dump everything but the chicken in the crockpot & stir it well.
-Add the chicken, making sure it gets fully coated/covered by the sauce.
-Cook on low for 7-8 hours, shred chicken, cook another half an hour. (Because no way am I chopping raw chicken into bite size pieces. Raw chicken feels gross.)

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

January 27, 2013

Mexican Chicken

Mexican Chicken

Ingredients
~2lbs chicken
1 jar salsa
1 can corn, drained
1 can black beans, drained & rinsed
5oz vegan cream cheese
shredded cheese (optional)
taco shells (or tortillas, or chips for dipping, or even just nothing)

Directions

Step 1 – Dump first four ingredients in crockpot.
Step 2 – Cover and cook on low for 6ish hours.
Step 3 – Shred chicken and add cream cheese (we’ve done it with anything from 2-8oz and the midpoint seems to be perfect for us)
Step 4 – Cover and continue cooking for about 30 more minutes.
Step 5 – Stir it up good, then serve on taco shells, wrapped in tortillas, on a plate to dip your chips in, whatever. It’s all yum. Add cheese if you’d like. My middle son likes it best as a filling for quesadillas the second day. If none in your house need dairy-free, you can even add the shredded cheese directly to the chicken in the crockpot and mix it in. Delicious and melty.

January 16, 2013

Frito candy

Based off one from crockpot365.com, but I needed to switch it to dairy-free too (and I figured we can maybe make it without the crockpot.) It turned out so good, and so addictive. I know this will be made again.

Ingredients
–1 stick of Earth Balance butter sub
–12 oz bag of Enjoy Life chocolate chips
–2 T peanut butter
–1/2 cup brown sugar
–2 cups Fritos
–2 cups Snyders of Hanover gluten-free pretzels

Directions
Put the Fritos and the pretzels in a large Ziploc and smash until crumby. Set aside.
Line a 9 x 13 or so cookie sheet with Release foil or parchment paper. Set that aside, too.
Put the butter, the brown sugar, peanut butter, and chocolate chips into a bowl and heat until everything is really melty and you can mix it well. (She used crockpot for just over an hour)
Stir in your pretzel and Frito pieces.
Dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
Put the pan in the refrigerator for about an hour, or until candy has set completely. Break into pieces.

August 13, 2011

Parmesan Mashed Potatoes

This and the pork chop recipe below were found here: click! This is our adaptation to make it make it dairy-free for our little guy now that he’ll eat mashed potatoes a bit. (If there’s no need for dairy-free, just use regular versions of butter & milk).

Ingredients

4 lbs cubed potatoes (peel ’em if you want, I don’t bother. We don’t mind the skin.)
5 Tablespoons butter (Earth Balance vegan sticks for us to keep it dairy-free)
6 cloves minced garlic
1- 1 1/2 Cups warm milk of choice (plain almond milk is what we use)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
up to 1 cup fresh grated Parmesan cheese (optional)

Directions

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. This is where I scoop out a small serving for my youngest, as it’s still dairy-free at this point. Then to the rest still in the mixer, I add the cup of Parmesan cheese and mix a bit longer. I’ve tasted it without the cheese and it’s still yummy and flavorful.. I just love me some cheese. 😉

NOTES:
This makes a TON of potatoes. We used it as a side three times the week I made it. It reheated well and was enjoyed by all. We’ve also used leftovers to make a delicious loaded potato soup, which is decidedly NOT dairy-free. (Which is alright because the little one shuns any type of soup so far.) This could be Stage 1 if we use non-almond milk.