Gluten Free Dairy-Free Mexican Chicken Cornbread Casserole

I saw this recipe for Mexican Chicken Cornbread Casserole fly by my social media stream last week and KNEW I needed to convert it into something that was allergen friendly.  It hits so many of my happy buttons in terms of flavor palette and combinations of stuff I love to eat.  So I’ve adapted it to be gluten free and dairy free, as well as upping the veggie quotient just a little with the addition of some roasted red peppers and some black beans.  My husband often makes faces what I say I’m making a new chicken dish, but he gave this one two thumbs up! Serves 4.
 
GF/DF Mexican Chicken Cornbread Casserole
Ingredients
  • 3 cups shredded cooked chicken (I use a rotisserie chicken)
  • 1 cup frozen corn
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
  • 1/2 cup diced roasted red peppers
  • 1 cup black beans
  • 1 cup sour cream substitute (I use Tofutti)
  • 1/4 cup or 1 packet GF/DF taco seasoning (or use mix below)
    • 1 Tbsp. Chili Powder
    • 1/4 tsp. Garlic Powder
    • 1/4 tsp. Onion Powder
    • 1/4 tsp. cayenne pepper
    • 1/4 tsp. Dried Oregano
    • 1/2 tsp. Paprika
    • 1 1/2 tsp. Ground Cumin
    • 1 tsp. Sea Salt
    • 1/2 tsp. Black Pepper (optional)
  • 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds), divided
  • 1/4 tsp baking soda
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose gluten free flour
  • 1/4 tsp salt
  • 1/2 cup non-dairy milk (I used almond), soured with 1/2 tsp apple cider vinegar
  • 1/4 cup melted Earth Balance spread
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot over medium heat add the sour cream substitute (this is usually a lot thicker than conventional sour cream…more the consistency of cream cheese) and the rotel.  Stir until this is well combined.
  3. Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
  4. Transfer into an 7×11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
  5. Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
  6. Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.

 

Gluten-Free Dairy-Free Mexican Chicken Cornbread Casserole
 
I saw this recipe for Mexican Chicken Cornbread Casserole fly by my social media stream last week and KNEW I needed to convert it into something that was allergen friendly. It hits so many of my happy buttons in terms of flavor palette and combinations of stuff I love to eat. So I've adapted it to be gluten free and dairy free, as well as upping the veggie quotient just a little with the addition of some roasted red peppers and some black beans. My husband often makes faces what I say I'm making a new chicken dish, but he gave this one two thumbs up! Serves 4.
Author:
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
Ingredients
  • 3 cups shredded cooked chicken (I use a rotisserie chicken)
  • 1 cup frozen corn
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies (NOT drained)
  • ½ cup diced roasted red peppers
  • 1 cup black beans
  • 1 cup sour cream substitute (I use Tofutti)
  • ¼ cup or 1 packet GF/DF taco seasoning (or use mix below)
  • 1 Tbsp. Chili Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. Dried Oregano
  • ½ tsp. Paprika
  • 1½ tsp. Ground Cumin
  • 1 tsp. Sea Salt
  • ½ tsp. Black Pepper (optional)
  • 2 cups vegan cheddar shreds (like Daiya or Go Veggie Dairy Free shreds),
  • divided
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • ½ cup non-dairy milk (I used almond), soured with ½ tsp apple cider vinegar
  • ¼ cup melted Earth Balance spread
  • 1 egg, lightly beaten
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large pot over medium heat add the sour cream substitute (this is usually a lot thicker than conventional sour cream...more the consistency of cream cheese) and the rotel. Stir until this is well combined.
  3. Remove from heat and add in the chicken, corn, diced red peppers, black beans taco seasoning, and 1 cup of your vegan cheese shreds..
  4. Transfer into an 7x11 glass baking dish (sprayed with cooking spray) or 10-inch cast iron pan (oiled).
  5. Mix together baking soda, cornmeal, gf flour, salt, milk, Earth Balance, egg, and remaining cheese shreds. Pour on top of chicken mixture.
  6. Place in oven and bake for 25-30 minutes. Let cool slightly before cutting into quarters.

Dairy Free Salted Dark Chocolate Oatmeal Cookies

I get all kinds of recipes in my inbox from all kinds of sources.  Some get tossed immediately, some go into the recipe file to try, and some get shunted over into the convert to allergen free file.  This recipe for salted oatmeal cookies with dark chocolate from Real Simple fell into the latter category.  I wanted to try to make these both dairy free and a little bit healthier.  This was my first experience baking with coconut palm sugar (supposed to have a lower impact on the glycemic index than regular sugar), and I have to say I was very pleasantly surprised.  It already has a sort of brown sugary flavor to it in the first place, and I added a tablespoon of molasses to amp that up.   I also swapped out coconut oil for the vegetable shortening, and Earth Balance for the butter.  I wound up omitting the additional sea salt sprinkled on top (a good decision–what’s inside is just enough to balance the sweet).  These salted dark chocolate oatmeal cookies were lovely, filling, and chewy.   Original recipe claims to make 2 dozen.  I got 18 cookies, approximately 2 inches across.  Note: These are NOT gluten free.  I’ve not had a lot of good luck making gluten free cookies (other than straight peanut butter, which just don’t use flour).  Presumably you could swap the flour for an all purpose GF blend, and add perhaps 1 tsp of xanthan gum, but I’ve not yet tried this myself.

Salted Dark Chocolate Oatmeal Cookies

Ingredients

  • 2 cups old-fashioned rolled oats (not quick-cooking)
  • 1 cup all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1 teaspoon flaky sea salt
  • 1/2 cup Earth Balance, at room temperature
  • 4 tablespoons coconut oil
  • 1 cup coconut palm sugar
  • 1 tablespoon molasses
  •  large egg
  • 1 teaspoon pure vanilla extract
  • 6 ounces dairy free semi-sweet chocolate chips
Directions
  1. Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
  2. Combine the oats, flour, baking soda, and 1 teaspoon of the salt in a medium bowl; set aside.
  3. Beat the Earth Balance, coconut oil, coconut palm sugar and molasses with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.
  4. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart.
  5. Bake, swapping the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.  Be sure to watch these as the bottoms will burn easily.

 

Dairy Free Salted Dark Chocolate Oatmeal Cookies
 
I get all kinds of recipes in my inbox from all kinds of sources. Some get tossed immediately, some go into the recipe file to try, and some get shunted over into the convert to allergen free file. This recipe for salted oatmeal cookies with dark chocolate from Real Simple fell into the latter category. I wanted to try to make these both dairy free and a little bit healthier. This was my first experience baking with coconut palm sugar (supposed to have a lower impact on the glycemic index than regular sugar), and I have to say I was very pleasantly surprised. It already has a sort of brown sugary flavor to it in the first place, and I added a tablespoon of molasses to amp that up. I also swapped out coconut oil for the vegetable shortening, and Earth Balance for the butter. I wound up omitting the additional sea salt sprinkled on top (a good decision--what's inside is just enough to balance the sweet). These salted dark chocolate oatmeal cookies were lovely, filling, and chewy. Original recipe claims to make 2 dozen. I got 18 cookies, approximately 2 inches across.
Author:
Recipe type: Dessert
Cuisine: Dairy free
Ingredients
  • 2 cups old-fashioned rolled oats (not quick-cooking)
  • 1 cup all-purpose flour, spooned and leveled
  • ¾ teaspoon baking soda
  • 1 teaspoon flaky sea salt
  • ½ cup Earth Balance, at room temperature
  • 4 tablespoons coconut oil
  • 1 cup coconut palm sugar
  • 1 tablespoon molasses
  • large egg
  • 1 teaspoon pure vanilla extract
  • 6 ounces dairy free semi-sweet chocolate chips
Instructions
  1. Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
  2. Combine the oats, flour, baking soda, and 1 teaspoon of the salt in a medium bowl; set aside.
  3. Beat the Earth Balance, coconut oil, coconut palm sugar and molasses with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.
  4. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart.
  5. Bake, swapping the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Be sure to watch these as the bottoms will burn easily.
Notes
: These are NOT gluten free. I've not had a lot of good luck making gluten free cookies (other than straight peanut butter, which just don't use flour). Presumably you could swap the flour for an all purpose GF blend, and add perhaps 1 tsp of xanthan gum, but I've not yet tried this myself.

Spicy Mango Pork Tenderloin

Kroger’s had pork loins on special the last couple of weeks and I stocked up.  I love cutting them up for pork chops, kebabs, or stir fries, but nothing beats a good slow cooked pork tenderloin.  Melt in your mouth tender and full of flavor.  I decided to whip out some tropical flavor and heat to make up this spicy mango pork tenderloin.  We ate ours with some fresh summer corn and avocados.  Pardon the lousy picture.  I was so busy eating, I forgot to take a pic of the fresh dish.  This was the leftovers.

Spicy Mango Pork Tenderloin

Ingredients:

  • pork tenderloin (mine was about 2 lbs)
  • 1/3 cup low sodium soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1/2 tbsp red pepper flakes
  • 2 ripe mangoes, peeled and diced
Directions:
  1. Mix everything but the mango in a Ziplock bag and pop the pork in to marinate for at least 1 hour (overnight is even better).
  2. Line your slow cooker with the diced mango.
  3. Add the pork and a few spoonfuls of the marinade.
  4. Cook on low for 7-8 hours.
  5. Slice and serve with the cooked mangoes as a sauce.

 

Spicy Mango Pork Tenderloin
 
Kroger's had pork loins on special the last couple of weeks and I stocked up. I love cutting them up for pork chops, kebabs, or stir fries, but nothing beats a good slow cooked pork tenderloin. Melt in your mouth tender and full of flavor. I decided to whip out some tropical flavor and heat to make up this spicy mango pork tenderloin. We ate ours with some fresh summer corn and avocados. Pardon the lousy picture. I was so busy eating, I forgot to take a pic of the fresh dish. This was the leftovers.
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • pork tenderloin (mine was about 2 lbs)
  • ⅓ cup low sodium soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp honey
  • 1 tbsp olive oil
  • ½ tbsp red pepper flakes
  • 2 ripe mangoes, peeled and diced
Instructions
  1. Mix everything but the mango in a Ziplock bag and pop the pork in to marinate for at least 1 hour (overnight is even better).
  2. Line your slow cooker with the diced mango.
  3. Add the pork and a few spoonfuls of the marinade.
  4. Cook on low for 7-8 hours.
  5. Slice and serve with the cooked mangoes as a sauce.

Dairy Free Loaded Grits

I am a good Southern girl and I love grits.  This is something I really haven’t eaten since I cut out dairy last year (holy crap, it’s been more than a year now).  But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits.  Grits, to my mind, should be creamy–which has, in the past, meant a dairy base.  For this, I actually replaced the water called for on the package with almond milk (I’m sure you could use soy milk or any other neutral dairy alternative.  I’d avoid coconut.  The point is to use a plain, unsweetened non-dairy milk.).  The end result was definitely creamy and well suited for topping.  It’s on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.

 

Loaded Dairy Free Grits

 

Ingredients:

  • 1/3 cup quick grits
  • 1 1/3 cup almond milk
  • pinch salt
  • scallions
  • crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
  • cheddar Daiya

Directions:

  1. Bring the almond milk to a boil.
  2. Whisk in the grits and salt and reduce heat to a simmer.
  3. Cover and cook for 5-7 minutes (depending on how thick you like your grits).
  4. Top with bacon, Daiya, and scallions (or whatever else you like).

 

Dairy Free Loaded Grits
 
I am a good Southern girl and I love grits.  This is something I really haven't eaten since I cut out dairy last year (holy crap, it's been more than a year now).  But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits.  Grits, to my mind, should be creamy--which has, in the past, meant a dairy base.  For this, I actually replaced the water called for on the package with almond milk (I'm sure you could use soy milk or any other neutral dairy alternative.  I'd avoid coconut.  The point is to use a plain, unsweetened non-dairy milk.).  The end result was definitely creamy and well suited for topping.  It's on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • ⅓ cup quick grits
  • 1⅓ cup almond milk
  • pinch salt
  • scallions
  • crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
  • cheddar Daiya
Instructions
  1. Bring the almond milk to a boil.
  2. Whisk in the grits and salt and reduce heat to a simmer.
  3. Cover and cook for 5-7 minutes (depending on how thick you like your grits).
  4. Top with bacon, Daiya, and scallions (or whatever else you like).

Basic Turkey Meatballs

I’ve been really into the concept of freezer meals and making stuff ahead of time to try to streamline dinner prep a few nights a week, but so far I’ve been completely lousy about the execution.  I recently had the idea of making up some basic turkey meatballs that would work well with multiple sauces and for multiple meals.  I’ve now made these a couple of times, with tweaks, and I think I’ve hit on a keeper recipe.  These basic turkey meatballs work well with marinara, barbeque sauce, and…well I’m sure they’d be fine for something else, but our number one use for them is meatball sandwiches (with marinara and mozzarella), which are COMPLETE AND TOTAL CRACK.  Seriously.  I dare you to eat just one.   Makes 60-66 meatballs.

Basic Turkey Meatballs

Ingredients:
  • 1 lb 85% lean ground turkey
  • 2 lb 90% lean ground turkey (or 3 pounds total of whatever ground meat you prefer)
  • 1.5 cups old fashioned rolled oats
  • 2 eggs + 1/4 cup egg whites (or you can just do 3 eggs and beat them first and pour half in because you can’t fit the whole batch in the food processor)
  • 1 large zucchini
  • 2 carrots
  • 1 large, sweet onion
  • For House Blend seasoning:
    • 1 tbsp + 1 tsp sea salt
    • 1 tsp garlic powder
    • 1 tsp fresh ground black pepper
Directions:
  1. Preheat your oven to broil.
  2. In your food processor, blitz the zucchini, carrots, and onion.  Scoop out into a bowl.
  3. Blitz the oats and add to the veggie bowl.  Stir until well combined.
  4. Probably your food processor won’t be big enough to do the whole batch of meatballs at once.  I did mine in 2 batches.  Put half the turkey in with half the oat and veggie mixture, 1 egg, and 1 tbsp of the house blend seasoning.  Blitz until well combined.
  5. Using a small scoop (about 1/8th cup), drop onto a parchment paper lined baking sheet.  I say drop because this seems really fluid and really doesn’t roll into balls, so they work kinda like drop biscuits.  I can fit about 20 on one of my sheets.
  6. Cook on broil for 10-15 minutes (mine took 12).
  7. Allow to cool, then pop the baking sheet directly into the freezer to freeze.
  8. Once frozen, pop into gallon size Ziplock bags.

 

Basic Turkey Meatballs
 
I've been really into the concept of freezer meals and making stuff ahead of time to try to streamline dinner prep a few nights a week, but so far I've been completely lousy about the execution. I recently had the idea of making up some basic turkey meatballs that would work well with multiple sauces and for multiple meals. I've now made these a couple of times, with tweaks, and I think I've hit on a keeper recipe. These basic turkey meatballs work well with marinara, barbeque sauce, and...well I'm sure they'd be fine for something else, but our number one use for them is meatball sandwiches (with marinara and mozzarella), which are COMPLETE AND TOTAL CRACK. Seriously. I dare you to eat just one. Makes 60-66 meatballs.
Author:
Recipe type: Freezer Meals
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 lb 85% lean ground turkey
  • 2 lb 90% lean ground turkey (or 3 pounds total of whatever ground meat you prefer)
  • 1.5 cups old fashioned rolled oats
  • 2 eggs + ¼ cup egg whites (it's 3 eggs total...you're welcome to just beat them first and split between the two batches)
  • 1 large zucchini
  • 2 carrots
  • 1 large, sweet onion
  • For House Blend seasoning:
  • 1 tbsp + 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp fresh ground black pepper
Instructions
  1. Preheat your oven to broil.
  2. In your food processor, blitz the zucchini, carrots, and onion. Scoop out into a bowl.
  3. Blitz the oats and add to the veggie bowl. Stir until well combined.
  4. Probably your food processor won't be big enough to do the whole batch of meatballs at once. I did mine in 2 batches. Put half the turkey in with half the oat and veggie mixture, 1 egg, and 1 tbsp of the house blend seasoning. Blitz until well combined.
  5. Using a small scoop (about ⅛th cup), drop onto a parchment paper lined baking sheet. I say drop because this seems really fluid and really doesn't roll into balls, so they work kinda like drop biscuits. I can fit about 20 on one of my sheets.
  6. Cook on broil for 10-15 minutes (mine took 12).
  7. Allow to cool, then pop the baking sheet directly into the freezer to freeze.
  8. Once frozen, pop into gallon size Ziplock bags.

Egg Rolls In A Bowl

Egg rolls are one of my favorite things about Asian food.  But, no question, they aren’t healthy given that they’re deep fried.  They also aren’t gluten free, which means they are off the menu for hubby.  One of my coworkers makes amazing egg rolls for office parties every year, so I totally grabbed her recipe and decided to adapt it to serve over rice.  The end result is more or less like a lazy stir fry and came out delicious (if not exactly egg roll-like).  Serves 4 and reheats well (if you can wait that long).
Egg Rolls In A Bowl
Ingredients:

  • 1 lb of ground pork
  • 2 grated carrots
  • 1 diced onion
  • 2 chopped green onion stalks
  • 1 tablespoon chopped garlic
  • 4 tablespoons of gluten free soy sauce (or 3 of tamari)
  • 1 teaspoon of grated ginger
  • 1/2 head of bok choy, chopped (divide the white part from the greens)
  • salt
  • pepper
  • 1 tbsp + 1 tsp high heat cooking oil (I used sunflower)
  • white or brown rice, cooked

Directions:

  1. Brown your pork and remove to a bowl.
  2. Drain off any liquids and wipe out your wok.
  3. Add 1 tbsp of the oil and let it heat.
  4. Saute the carrots, onion, and the white part of the bok choy until softened.
  5. Remove to a bowl.
  6. Add the remaining teaspoon of oil along with the garlic and ginger.  Cook until fragrant (approximately 30 seconds), then add the green onions and bok choy greens.
  7. Saute until the greens are wilted, then add your pork and other veggies.
  8. Add the soy sauce and a pinch of salt and pepper and toss until everything is well combined and the soy sauce is reduced a bit.
  9. Serve over rice.

 

Egg Rolls In A Bowl
 
Egg rolls are one of my favorite things about Asian food.  But, no question, they aren't healthy given that they're deep fried.  They also aren't gluten free, which means they are off the menu for hubby.  One of my coworkers makes amazing egg rolls for office parties every year, so I totally grabbed her recipe and decided to adapt it to serve over rice.  The end result is more or less like a lazy stir fry and came out delicious (if not exactly egg roll-like).  Serves 4 and reheats well (if you can wait that long).
Author:
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
  • 1 lb of ground pork
  • 2 grated carrots
  • 1 diced onion
  • 2 chopped green onion stalks
  • 1 tablespoon chopped garlic
  • 4 tablespoons of gluten free soy sauce (or 3 of tamari)
  • 1 teaspoon of grated ginger
  • ½ head of bok choy, chopped (divide the white part from the greens)
  • salt
  • pepper
  • 1 tbsp + 1 tsp high heat cooking oil (I used sunflower)
  • white or brown rice, cooked
Instructions
  1. Brown your pork and remove to a bowl.
  2. Drain off any liquids and wipe out your wok.
  3. Add 1 tbsp of the oil and let it heat.
  4. Saute the carrots, onion, and the white part of the bok choy until softened.
  5. Remove to a bowl.
  6. Add the remaining teaspoon of oil along with the garlic and ginger.  Cook until fragrant (approximately 30 seconds), then add the green onions and bok choy greens.
  7. Saute until the greens are wilted, then add your pork and other veggies.
  8. Add the soy sauce and a pinch of salt and pepper and toss until everything is well combined and the soy sauce is reduced a bit.
  9. Serve over rice.

Dairy Free Quiche Lorraine

I love quiche.  Back when I was in college in my freshman dorm, my mom used to make one and freeze it.  It was something delicious and wonderful that would fit in the little freezer of our mini fridge that reheated well  in the microwave.  In the intervening years, I’ve made it many, many times–until I got struck with the dairy allergy.  Quiche without cheese is…sad.  Recently I finally got around to making a dairy free quiche with Daiya, and I’m delighted to report that it works beautifully.  I’ll have to try my quiche florentine next for a slightly healthier version.

Dairy Free Quiche Lorraine

Ingredients:

  • 1 deep dish pie crust (store-bought or your own–be sure to check the ingredients for allergens)
  • 1/2 cup mayo (I prefer Dukes, but you can generally only get that in the South)
  • 2 Tbsp flour (certainly this will work for gluten-free flour–I was making it just for me, not hubby)
  • 3 beaten eggs
  • ½ cup almond milk

Mix ingredients until blended.

This is your base dairy free quiche to which you can add pretty well whatever you like, but for traditional quiche lorraine you need to add:

  • 1 lb thinly sliced Black Forest ham
  • 6-8 oz shredded mozzarella or cheddar Daiya
  • 2 tsp freeze dried chives or 1/8 cup fresh scallions

Pour into pie crust.

Bake in deep dish pastry lined pie pan, 375 degrees for 50 minutes. Put a tent of aluminum foil while baking. Take off the tent for last 5 minutes. You may need to bake for additional ten minutes. Let stand before cutting.

 

Dairy Free Quiche Lorraine
 
I love quiche.  Back when I was in college in my freshman dorm, my mom used to make one and freeze it.  It was something delicious and wonderful that would fit in the little freezer of our mini fridge that reheated well  in the microwave.  In the intervening years, I've made it many, many times--until I got struck with the dairy allergy.  Quiche without cheese is...sad.  Recently I finally got around to making a dairy free quiche with Daiya, and I'm delighted to report that it works beautifully.  I'll have to try my quiche florentine next for a slightly healthier version.
Author:
Recipe type: Brunch
Cuisine: Dairy free
Ingredients
  • 1 deep dish pie crust (store-bought or your own--be sure to check the ingredients for allergens)
  • ½ cup mayo (I prefer Dukes, but you can generally only get that in the South)
  • 2 Tbsp flour (certainly this will work for gluten-free flour--I was making it just for me, not hubby)
  • 3 beaten eggs
  • ½ cup almond milk
  • Mix ingredients until blended.
  • This is your base dairy free quiche to which you can add pretty well whatever you like, but for traditional quiche lorraine you need to add:
  • 1 lb thinly sliced Black Forest ham
  • 6-8 oz shredded mozzarella or cheddar Daiya
  • 2 tsp freeze dried chives or ⅛ cup fresh scallions
  • Pour into pie crust.
  • Bake in deep dish pastry lined pie pan, 375 degrees for 50 minutes. Put a tent of aluminum foil while baking. Take off the tent for last 5 minutes. You may need to bake for additional ten minutes. Let stand before cutting.

Cast Iron Skillet Potatoes and Ham

This recipe for cast iron skillet potatoes is an adaptation of another one of those that I’ve seen flying around Facebook (uncredited, as usual).  The base recipe is specifically for potatoes and is loaded with cheese (a no no in our house, obviously).  But I liked the idea of doing these potato slices in the cast iron skillet (this is an 8 inch skillet).  Having them cut thin and drizzled with olive oil gives that same crispy edge effect you get with Hasselback potatoes (a favorite of ours) but is rather easier since you don’t have to worry about not cutting all the way through.  I pulled out some leftover Christmas ham from the freezer and added slices of it in between to make this dish a full meal (In honor of my mom, make sure to add something green!).  Since this was a split dish for hubby and I, his half has real cheese and mine has Daiya (the stuff that browned is the real cheese).
Cast Iron Potatoes and Ham
Ingredients:
  • 3 Russet potatoes, scrubbed
  • 6 ounces of ham (I had leftover hunks from a Christmas ham in the freezer)
  • salt
  • pepper
  • garlic powder
  • paprika
  • olive oil or bacon grease
  • shredded cheddar Daiya or cheese
Directions
  1. Brush bottom and sides of a baking dish or cast iron skillet generously with bacon grease or olive oil.
  2. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness.
  3. Drizzle potatoes with a little bit of olive oil and season with salt, pepper, garlic powder, and paprika.  I found it handy to do this in a separate bowl to ensure that all slices were well coated.
  4. Arrange potato slices vertically and loosely in prepared dish or skillet.  Intersperse slices of ham every few slices.
  5. Dot the top with more bacon grease (or butter if you can have that).
  6. Cover skillet with foil and bake in a 375 degree oven for an hour, or until potatoes are tender.
  7. Remove foil, sprinkle with cheddar Daiya or cheese and bake for another 15 minutes, or until crisp.

 

Cast Iron Skillet Potatoes and Ham
 
This recipe for cast iron skillet potatoes is an adaptation of another one of those that I've seen flying around Facebook (uncredited, as usual).  The base recipe is specifically for potatoes and is loaded with cheese (a no no in our house, obviously).  But I liked the idea of doing these potato slices in the cast iron skillet (this is an 8 inch skillet).  Having them cut thin and drizzled with olive oil gives that same crispy edge effect you get with Hasselback potatoes (a favorite of ours) but is rather easier since you don't have to worry about not cutting all the way through.  I pulled out some leftover Christmas ham from the freezer and added slices of it in between to make this dish a full meal (In honor of my mom, make sure to add something green!).  Since this was a split dish for hubby and I, his half has real cheese and mine has Daiya (the stuff that browned is the real cheese).
Author:
Recipe type: Main
Cuisine: Gluten and Dairy Free
Ingredients
  • 3 Russet potatoes, scrubbed
  • 6 ounces of ham (I had leftover hunks from a Christmas ham in the freezer)
  • salt
  • pepper
  • garlic powder
  • paprika
  • olive oil or bacon grease
  • shredded cheddar Daiya or cheese
Instructions
  1. Brush bottom and sides of a baking dish or cast iron skillet generously with bacon grease or olive oil.
  2. Using a mandolin or a sharp knife, slice potatoes crosswise into desired thickness.
  3. Drizzle potatoes with a little bit of olive oil and season with salt, pepper, garlic powder, and paprika.  I found it handy to do this in a separate bowl to ensure that all slices were well coated.
  4. Arrange potato slices vertically and loosely in prepared dish or skillet.  Intersperse slices of ham every few slices.
  5. Dot the top with more bacon grease (or butter if you can have that).
  6. Cover skillet with foil and bake in a 375 degree oven for an hour, or until potatoes are tender.
  7. Remove foil, sprinkle with cheddar Daiya or cheese and bake for another 15 minutes, or until crisp.

Totwaffles: Tater Tots In The Waffle Iron

As a foodie, I hesitate to share this.  I feel like it should be some kind of secret shame.  But it’s too darned tasty to keep a secret.  And really, it’s not that much of a secret.  It’s so simple, it doesn’t even qualify as a recipe.   I first saw it in one of those Lifehack lists that tend to float around Facebook all the time, for all kinds of stuff you never knew you could make in a waffle iron.  As we’ve recently gotten back into the concept of breakfast for dinner on time crunched nights, I felt like this was a must try.  Yes, tater tots in the waffle iron.

Y’all, these are so good.  And possibly the easiest hash browns known to man (which is a great thing for me because I make the biggest mess cooking them the regular way).  Hubs was delighted to find out he can actually HAVE tater tots (though warning to the gluten free crowd–be sure to check the label–not all tots are definitely gluten free).   He decreed that they must be called totwaffles.  Go ahead and say it.  See?  It makes you grin.  Totwaffle.  Totwaffle.  Totwaffle.  Ahem.  Possibly you should beware sharing that one with kids, as it might end up stuck on repeat.

Totwaffles

 

Ingredients:

  • frozen tater tots (YOU DON’T EVEN NEED COOKING SPRAY)
  • waffle iron

Directions:

  1. Lay out the tots on the waffle iron until the surface of the iron is covered.
  2. Close.  Start whatever else you’re making to go with them (for me, that’s bacon).
  3. Cook for 10-15 minutes (start checking at 10 until you know how your waffle iron cooks).  You will need to squish the iron closed tighter about halfway through, once the tots are thawed.  You want them to ultimately stick together in a big square (or wedge if your waffle iron is round).
  4. Look for some nice caramelization before you pull them off.
  5. If you’re cooking for a crowd, pop the finished totwaffles on a baking sheet in the oven on warm while you cook the rest.
  6. Enjoy the deliciousness and grin like a kid.  You’re having TOTWAFFLES.

 

Totwaffles: Tater Tots In The Waffle Iron
 
As a foodie, I hesitate to share this.  I feel like it should be some kind of secret shame.  But it's too darned tasty to keep a secret.  And really, it's not that much of a secret.  It's so simple, it doesn't even qualify as a recipe.   I first saw it in one of those Lifehack lists that tend to float around Facebook all the time, for all kinds of stuff you never knew you could make in a waffle iron.  As we've recently gotten back into the concept of breakfast for dinner on time crunched nights, I felt like this was a must try.  Yes, tater tots in the waffle iron. Y'all, these are so good.  And possibly the easiest hash browns known to man (which is a great thing for me because I make the biggest mess cooking them the regular way).  Hubs was delighted to find out he can actually HAVE tater tots (though warning to the gluten free crowd--be sure to check the label--not all tots are definitely gluten free).   He decreed that they must be called totwaffles.  Go ahead and say it.  See?  It makes you grin.  Totwaffle.  Totwaffle.  Totwaffle.  Ahem.  Possibly you should beware sharing that one with kids, as it might end up stuck on repeat.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • frozen tater tots (YOU DON'T EVEN NEED COOKING SPRAY)
  • waffle iron
Instructions
  1. Lay out the tots on the waffle iron until the surface of the iron is covered.
  2. Close.  Start whatever else you're making to go with them (for me, that's bacon).
  3. Cook for 10-15 minutes (start checking at 10 until you know how your waffle iron cooks).  You will need to squish the iron closed tighter about halfway through, once the tots are thawed.  You want them to ultimately stick together in a big square (or wedge if your waffle iron is round).
  4. Look for some nice caramelization before you pull them off.
  5. If you're cooking for a crowd, pop the finished totwaffles on a baking sheet in the oven on warm while you cook the rest.
  6. Enjoy the deliciousness and grin like a kid.  You're having TOTWAFFLES.

Dairy Free Stuffed Shells

This is really a clean out the fridge sort of dish.  Stuffed shells are something I used to make often in the days of actual dairy because I have a deep and abiding love of ricotta cheese and shells are easier to make than manicotti.  But this is my first effort at dairy free stuffed shells.  I had some zucchini that needed using.  A partial bottle of tomato basil marinara.  A bit of Tofutti cream cheese substitute.  An assortment of other bits and bobs that were approaching their use by date.  And a general hankering for something less…thrown together than what I’ve been eating for lunch the last few weeks.  Since I finally replenished my supply of Daiya, this was a no brainer.
Dairy Free Stuffed Shells
Ingredients:
  • 1 box jumbo shells (GF if you can find them)
  • 1/2 jar (about 1 1/4 cup) tomato basil pasta sauce
  • 1/4 cup Tofutti cream cheese substitute (or actual cream cheese if you can eat it)
  • 3 medium zucchini, diced
  • 8 ounces sliced baby bella mushrooms
  • 1 tbsp minced garlic
  • 1/2 cup roasted red peppers, diced
  • 1/4 cup sun dried tomatoes, minced
  • 1 tbsp olive oil
  • 1 15 oz. can organic petite diced tomatoes
  • 1 tsp red pepper flakes
  • pinch of salt and pepper
  • Daiya or other mozzarella cheese substitute
Directions:
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil.
  3. In a saucepan, pour the tomato sauce, diced tomatoes, and about 1/2 cup of water.  Stir and bring to a simmer.
  4. In a large skillet, heat the olive oil.
  5. Add the zucchini and mushrooms.  Cook for approximately five minutes or until the zucchini begins to caramelize.
  6. Add the garlic, red peppers, red pepper flakes, salt and pepper.
  7. Cook another couple of minutes.
  8. Add about 1 cup of the tomato sauce mixture and stir.
  9. Add the faux cream cheese and stir until well combined.  Set aside to cool.
  10. Cook your shells according to package directions, less about 5 minutes.  I go ahead and cook the whole box because invariably a lot of them will tear.  I’m usually left with just enough to fit in my 9×13 casserole dish.
  11. Drain and fill the pot with cold water to stop the cooking, then drain again and allow to cool until you can touch them.
  12. Pour half the remaining sauce mixture into a 9×13 glass dish and spread until the bottom is covered.
  13. Stuff the shells with the veggie filling and line the casserole dish.
  14. Top with remaining tomato sauce and a layer of mozzarella style Daiya or your mozzarella of choice.
  15. Bake, covered, for 20 minutes.

Dairy Free Stuffed Shells Close up

 

Dairy Free Stuffed Shells
 
This is really a clean out the fridge sort of dish.  Stuffed shells are something I used to make often in the days of actual dairy because I have a deep and abiding love of ricotta cheese and shells are easier to make than manicotti.  But this is my first effort at dairy free stuffed shells.  I had some zucchini that needed using.  A partial bottle of tomato basil marinara.  A bit of Tofutti cream cheese substitute.  An assortment of other bits and bobs that were approaching their use by date.  And a general hankering for something less...thrown together than what I've been eating for lunch the last few weeks.  Since I finally replenished my supply of Daiya, this was a no brainer.
Author:
Recipe type: Entree
Cuisine: Dairy free
Ingredients
  • 1 box jumbo shells (GF if you can find them)
  • ½ jar (about 1¼ cup) tomato basil pasta sauce
  • ¼ cup Tofutti cream cheese substitute (or actual cream cheese if you can eat it)
  • 3 medium zucchini, diced
  • 8 ounces sliced baby bella mushrooms
  • 1 tbsp minced garlic
  • ½ cup roasted red peppers, diced
  • ¼ cup sun dried tomatoes, minced
  • 1 tbsp olive oil
  • 1 15 oz. can organic petite diced tomatoes
  • 1 tsp red pepper flakes
  • pinch of salt and pepper
  • Daiya or other mozzarella cheese substitute
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil.
  3. In a saucepan, pour the tomato sauce, diced tomatoes, and about ½ cup of water.  Stir and bring to a simmer.
  4. In a large skillet, heat the olive oil.
  5. Add the zucchini and mushrooms.  Cook for approximately five minutes or until the zucchini begins to caramelize.
  6. Add the garlic, red peppers, red pepper flakes, salt and pepper.
  7. Cook another couple of minutes.
  8. Add about 1 cup of the tomato sauce mixture and stir.
  9. Add the faux cream cheese and stir until well combined.  Set aside to cool.
  10. Cook your shells according to package directions, less about 5 minutes.  I go ahead and cook the whole box because invariably a lot of them will tear.  I'm usually left with just enough to fit in my 9x13 casserole dish.
  11. Drain and fill the pot with cold water to stop the cooking, then drain again and allow to cool until you can touch them.
  12. Pour half the remaining sauce mixture into a 9x13 glass dish and spread until the bottom is covered.
  13. Stuff the shells with the veggie filling and line the casserole dish.
  14. Top with remaining tomato sauce and a layer of mozzarella style Daiya or your mozzarella of choice.
  15. Bake, covered, for 20 minutes.