Megan's Beef Vegetable Soup

3 to 4 cups chicken broth

30oz can crushed tomatoes

15oz can diced tomatoes

2 cups great northern beans

2 cups red beans 

Sauté :

1 lb Italian sausage

1/2 red onion

2 carrots

1 yellow pepper

Garlic

Salt

Pepper

Fresh parsley

Fresh basil

Oregano

Rosemary

Put all in crock pot on high for 3 hours. Then add 2 cups water and 1lb of pasta. Cook for another 45 mins until noodles are tender. 

Holly's Spaghetti Sauce

1 lb ground beef
chopped onion
28oz crushed tomatoes
15 oz tomato sauce
8oz tomato paste
1 tbsp basil
1 tbsp oregano
sugar to taste (1 to 2 tbsp)

Homemade Coconut Milk Yogurt

Homemade Coconut Milk Yogurt (from here)

I followed the instructions from this website almost exactly, but I wanted to copy them down in case the site ever went down. And add what I used.

3 cans Thai Kitchen Coconut Milk
2 - 3 Cultrelle Dairy Free Probiotic Pills
2 Tbsp + a little more Honey
2 Tbsp unlfavored gelatin (I used almost 2 packets, and it was perfect)

Glass Jars
Candy Thermometer
Oven with a light

I made this in the evening and let it sit in the oven over night.

1. Sterilize yogurt containers.

2. In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil. Watch it closely. I think I kept it on medium heat for most of the time. Remove from heat when it reaches 180.

3. While the milk is hot, add gelatin and honey. Stir to dissolve into milk.

4. Cover and cool to 95-100 degrees. - I did not cover like the directions suggested. I stirred occasionally. It took at least 20 minutes to cool.

5. Remove about 1/2 c. of the coconut milk. Add probiotic powder to the milk, and stir well.

6. Thoroughly mix the inoculated milk back in with the remainder of the coconut milk.

7. Pour cultured milk into yogurt containers. Cover and ferment at 105-110 for 7-9 hours. I did this in the oven with the light on. The longer you ferment the yogurt, the less sugar it will contain and the more sour it will taste. I think it was between 7 and 8 hours, and it was perfect.

8. After the 7-9 hours, remove from heat and stir the jars. Refrigerate for 6 hours. YOU MUST REFRIGERATE FOR THE GELATIN TO SET.

Vegetarian Chili

Vegetarian Chili (from Anna Greene)

4 med zucchini, chopped
2 med onions, chopped
1 med green pepper, chopped
1 med sweet red pepper, chopped
4 cloves of garlic, minced
1/4 c. olive or canola oil
2 - 28 oz cans of italian stewed tomatoes (cut up)
1 can tomatoe sauce (15oz)
1 15oz can pinto beans, rinsed & drained
1 15oz can black beans, rinsed & drained
1 jalapeno pepper, seeded & chopped
1/4 c. cliantro, cut
2 T chili powder
1 T sugar
1 tsp salt
1 tsp ground cinnamon
maybe some oregano

In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeño, and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 mins, stirring occasionally. (16 servings).

Also consider adding carrots, green beans, mushrooms.

Dairy Free Chicken and Dumplings

Dairy Free Chicken & Dumplings

 

2 - 3 chicken breasts

 

Place frozen chicken breasts in covered skillet over medium heat to thaw & cook reducing heat as the juices start to be cooked out.  Might need to add a bit of water before they are cooked thoroughly.  While this is cooking start your cream soup mix.

 

Cream Soup

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

 

Measure all dry ingredients into a large cooking pot.  Whisk in milk.  Start to boil on medium - low heat while preparing dumplings.  Chop up chicken breasts and add to soup mixture.

 

Dumplings

 

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 T. olive oil

2/3 cup almond milk

 

Stir ingredients until a soft dough forms.  Drop by spoonfuls onto boiling cream soup, reduce heat.  Cook uncovered 10 minutes  Cover and cook 10 minutes.  Makes 9 dumplings.

Baked Vegetable Hash

Modified to be dairy free.

1  c. water
2/3 + a little c. almond milk, warmed in microwave
1 1/3 c. instant potato flakes
2 c. sliced carrots
2 c. cut green beans
2 - 3 tbsp nutritional yeast
1/8 tsp black pepper

Preheat oven to 350. Spray an 8in baking dish with cooking spray. In a large saucepan, boil water. Remove from heat, add milk and potato flakes. Mix using a fork. Add carrots, green beans, and nutritional yeast, and black pepper. Mix well to combine. Spread mixture into pan and lightly spray top with cooking spray. Bake for 15 to 20 mins.

Blendtec Tortilla Soup

Notes: Haven't tried it.

2 c. warm water
2 Roma tomatoes
1/2 large carrot
1 red pepper
1/4 avacado
1 onion wedge
2 sprigs fresh cilantro
1 tsp no-salt herb seasoning
3/4 tsp sea salt
2/4 tsp garlic powder

Add ingredients to blender. Select soups and serve.

For more texture, add pulse tortilla chips, black beans, corn kernels, cheese, chicken, or fresh tomato.

Orange Delicious

Orange Delicious

small can frozen orange juice
1/2 c. milk
1 1/2 c. water
1/2 c. sugar
1 tsp vanilla
1 tray ice cubes

Mix all ingredients in blender.

Dairy Free Chicken Casserole

Dairy Free Chicken Casserole (from here)

2 cups cooked rice
2 cups cooked chicken
2 tablespoons olive oil
2 tablespoons water
3 -4 tablespoons flour
1/4 teaspoon thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon salt
2 teaspoons chicken bouillon powder
2 cups water
1 cup peas (frozen works well)
1/2 cup sliced frozen carrots
1/4-1/2 cup plain breadcrumbs (make sure they are dairy-free as some store-bought bread crumbs contain milk products)

Directions:

1
In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
2
Add flour slowly and blend until smooth.
3
Add thyme, onion powder, garlic powder.
4
Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
5
Add cooked chicken and stir.
6
Lightly grease a casserole dish and layer rice in bottom.
7
Layer peas and carrots onto rice.
8
Carefully pour chicken mixture over vegetables.
9
Dust bread crumbs over the casserole.
10
Bake in a 400°F oven for 25 to 35 minutes.
11
Enjoy with a fresh salad.

Dairy Free Hamburger Helper #2

Dairy Free Hamburger Helper #2 (from here)

2 pounds ground beef or bison

3 - 4 Tablespoons taco seasoning

2 cans garbanzo beans, drained and rinsed

garlic powder

minced onion

rice milk

12 oz noodles, cooked

Brown the ground beef or bison and drain.
Sprinkle with taco seasoning and up to 1 cup water.
Simmer until most of water is absorbed. 
Put beans, garlic powder, and minced onion in food processor.
Process, adding rice milk, until mixture is smooth.

Stir bean mixture into meat.
Add rice milk if needed to achieve desired consistency.  We like ours like a thick sauce (about the consistency of chili).
Add salt if needed. 

Pour Over noodles

Dairy Free Hamburger Helper #1

Dairy Free Hamburger Helper #1 (from here)

Ingredients
1 lb. ground beef ($1.29) Bought when on sale for $1.29/lb.
1 onion, chopped ($.20)
2 garlic cloves, crushed ($.10)
Pepper
3 Tbsp dairy free margarine or butter ($.30)
3 Tbsp flour ($.05) Use rice flour to make this GF
3 cups milk ($.30) Use rice milk to keep dairy free
1 cup water
2 cups whole wheat elbow or shell pasta noodles ($.50) On sale this week…1 lb. for $1; Use rice pasta noodles for GF version
Salt and pepper, to taste
16 oz bag of frozen peas ($.68) Bought from Walmart back in June

*Note: I did cook the remaining shells in another pot and other 1/2 lb. of ground beef. I used it to make “spaghetti shells” for the boys’ lunch tomorrow! It seemed the most logical way to use up the other 1/2 lb. meat and pasta noodles!

Directions
1. In large skillet, brown ground beef with chopped onion and crushed garlic cloves. Season with pepper. Once fully cooked, drain and rinse ground beef. Do not return beef to the skillet. Yet.
2. In same skillet, add margarine or butter. Once melted, whisk in flour to form a paste. Quickly whisk in milk until no clumps remain. Cook for 3-4 minutes over medium heat, until sauce starts to bubble and thicken. Once sauce starts to thicken, add 1 cup of water and 2 cups of pasta shells. Stir through. Add 1 lb. of meat and mix together. Cover and cook over medium heat for 12-15 minutes, or until pasta shells have cooked through. Stir often. Season with salt and pepper to taste.  Remove from heat.  Sauce will thicken slightly after removing from heat.
3. Prepare frozen peas as indicated on package instructions.
4. Serve “Hamburger Helper” Pasta with Peas.

Read more: http://www.5dollardinners.com/dairy-free-hamburger-helper/#ixzz2XyyoMdJN

Dairy Free Mac 'n' Cheese

Notes: Haven't tried this yet.

4 quarts water
1 tbsp sea salt
8 oz macaroni
4 slices of bread, torn into large pieces
2 tbsp plus 1/3 c. Earth Balance butter, substitute divided
2 tablespoons chopped shallot
1 cup chopped red or yellow potato
1/4 c. chopped carrot
1/3 c. chopped onion
1 cup water
1/4 c. raw cachews
2 tsp sea salt
1/2 tsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1/4 tsp black pepper
1/8 tsp cayenne (leave it out)
1/3 nutritional yeast (optional)
1/4 tsp paprika

Preheat oven to 350.

In a large pot, bring the 4 quarts water and 1 tbsp salt to a boil. Add the macaroni and cook until just al dente. Drain the pasta and rinse with cold water. Set aside.

In a food processer, make bread crumbs by pulverizing the bread and 2 tablespoons of the butter to a medium-fine texture. Set aside.

In a saucepan, place shallot, potato, carrot, onion and 1 cup water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, 2 teaspoons salt, garlic, remainder of the butter substitute, mustard, lemon juice, black pepper, and cayenne. Add the softened vegetables and their cooking water to the blender (along with the nutritional yeast if you want) and process until perfectly smooth.

In a large bowl, toss the pasta and blended cheese sauce until completely coated. Spread mixture into a casserole dish, sprinkle with prepared bread crumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Faith Oatmeal Dinner Rolls

Oatmeal Dinner Rolls from Faith

1 1/6 cups warm water (warm to the touch, it should not feel either hot or cold)

¾ tsp salt

½ Tbsp sugar

1/3 cup brown sugar (not packed)

½ cup quick cooking oats

3 cups bread flour

1 ½ Tbsp  margarine (I use olive oil.)

1  1/8 tsp yeast

Add all ingredients to bread machine according to manufacturer’s directions.  Set on dough cycle.  When cycle completes, separate into 12 equal pieces.  Knead and roll into balls.  Coat cake pan with Crisco, and set rolls in pan.  Let rise 1 hour.  Back at 350 degrees for 20 minutes.

Hummus

Both are from Julia Deery

Black Bean Hummus

1/3 c. pepitas (pumpkin seeds)
2 med/large whole garlic cloves
1 15oz can black beans
3 tbsp olive oil
2 tbsp water
juice of 1/2 a lemon or more
1/4 tsp cumin
1/4 tsp salt
1/3 cup cilantro chopped (use the stemps, they have lots of flavor)
1/4 tsp chili powder and a few sprinkles of hot red pepper flakes

1. Place the pumpkin seeds in a dry saute pan and toast over low heat for 5 mins, stirring halfway through or until the seeds start to turn golden.

2. Place the pepeitas and garlic clove in a food processor and pulse for 1 min.

3. add remaining ingredients and puree until smoothe.

Traditional Hummus

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp kosher salt
1/3 c. tahini
6 tbsp freshly squeezed lemon juice
2 tbsp water or liquid from chickpeas
8 dashes hot sauce

Pulse garlic in the food processor until minced. Add the rest of the ingredients to the food processor and process untilt he hummus is coarsely pureed. Tase, for seasoning, and serve chilled or at room temp.

Coconut Chicken Chili

Coconut Chicken Chili (from here)

12 oz boneless, skinless chicken breast halves chopped
1 large onion, chopped
1 1/2 tsp. chili powder
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 14oz can unsweetened coconut milk
1 tablespoon peanut butter
1 15-19oz can cannellini beans, rinsed and drained
3 medium carrots, shredded
1 stalk celery, sliced (I didn't have this.)
1 medium green onion, sliced (I didn't have this either.)
5 cloves garlic, minced
2 tbsp chopped fresh basil (I didn't use fresh.)

In a large sauce pan, cook chicken onion, chili powder, ginger, and  1/2 tsp salt, 1/2 tsp pepper, and the cayenne pepper in hot oil over medium heat for 6 to 8 mins until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice.

Recipe suggest to top with fresh basil and sliced jalapenos (but I'm a spice wimp, so we didn't).

Hawaiian Grilled Chicken + Coconut Milk Rice (or Crock Pot)

Hawaiian Grilled Chicken (Inspired by this recipe.)

Notes: The original recipe calls for marinating and grilling, but I opted to do everything in the crock pot. I also halved the recipe when I made it. It's the full one below. It was delicious!

3 lbs. boneliness skinless chicken thighs
2 c. soy sauce (use low sodium soy sauce)
2 c. water
1 1/2 c. brown sugar
1 bunch of green onions, chopped (reserve some for garnish) (I didn't actually have these so I left them off.)
1/4 c. white onion, chopped
1/2 tsp minced garlic
1 tsp sesame oil (I left this out -- mostly because I forgot.)
1 can coconut milk (You'll need more for the rice.)

Mix soy sauce, water, brown sugar, onions, garlic, oil and 1 can of coconut milk in a crock pot. Add chicken and cook on high for 6 hours.

To make coconut rice, replace half of the water with coconut milk. I do 1 c. white rice, 1 c. water, 1 c. coconut milk and cook as directed.

To grill, you marinade in the sauce for 8 hours and then grill for 5-7 mins on each side.

Light Wheat Pizza Dough

Makes 8 crusts

3 1/2 c. lukewarm water
1 tbsp granulated yeast
1 - 1 1/2 tbsp kosher salt
2 tbsp sugar or honey
1/8 c. olive oil
7 cups white whole wheat flour (or traditional whole wheat flour)

Option: for a lighter dough, use half whole wheat flour and half all-purposed unbleached and decrease the water to 3 1/4 c.

1. Mix the yeast, salt, sweetner, and olive oil.

2. Mix in remaining dry ingredients.

3. Cover and allow to rest at room temp until it rises and collapses or flattens on top -- about 2 hours

4. The dough can be used immediately after it's initial rise. Refrigerate remaining dough in a lidded not airtight container and use for pizza or flatbread over next 10 days or up to 3 weeks in the freezer in 1/2 lb. portions. When using frozen dough, thaw in fridge overnight before use.

5. On pizza day, roll out or stretch the dough into a thin round on parchment paper & top with toppings. Preheat oven to 450 with stone inside. Transfer the parchment paper to the stone. Bake for 8 to 10 mins.

Pumpkin Green Smoothie

Inspired by this recipe.

1/2 c. pumpkin puree
1 c. almond milk
1 tsp cinnamon
1/2 tsp nutmeg
1 large carrot chopped (I didn't have this, but I would def. try adding it)
2 c. baby spinach or other leafy green
2 frozen bananas
I added 1tsp of stevia, but would probably cut this to 1/2 next time.

GAVIN DRANK IT! Hello sneaking veggi's into my picky kids belly.

I really liked it. It was a nice switch up from my normal banana, strawberry, spinach mix.

Frozen Yogurt Pops

2 c. frozen yogurt
2 cups frozen berries - thaw in the microwave for 1 min
1/2 to 3/4 c. confectioners sugar

Combine and pour into popsicle molds and freeze.

Dairy Free Chocolate Pudding

Haven't tried this but saw a variation in a cookbook so I wanted to write it down.

1/4 c. dairy free margarine (smart balance light)
1 c. avacado puree
1 c. confectioners sugar
1/2 c. unsweetened cocoa powder
1 tsp pure vanilla extract
1/4 c. cornstarch

In a medium sauce pan melt the margarine over low heat. Stir in the avacado puree, sugar, cocoa powder and vanilla. Cook mashing well with a silicone spatula to smooth out any lumps of avacado until the mixture thickens, 3 to 4 mins. Off the heat, gradually stir in the cornstarch. Serve warm.