Tag: dairy-free

Condensed Cream of Mushroom Soup {Dairy Free}

Condensed Cream of Mushroom Soup {Dairy Free}

Between the shutdowns making me feel less than motivated and having the kids home nearly full time since March, I’ve had less time and energy which results in not posting a recipe in WAY too long. On the upside, being home more often has had 

Totally Terrific Taco Seasoning

Totally Terrific Taco Seasoning

Homemade taco seasoning is one of the hand blended spice mixes that I always have stocked for simple easy meals. With no crazy additives like MSG or anti-caking agents that are commonly found in packaged mixes, you can be sure you’re keeping your diet clean. 

Chipotle Stuffed Peppers

Chipotle Stuffed Peppers

chipotle stuffed peppers

Comfort foods have been in high demand at our house and these chipotle stuffed peppers have absolutely been in rotation a few times this past month. I’ve been exhausted balancing the kids school work with trying to maintain running our consulting business. Add in that we’re cooking more meals than usual with the kids home for lunches now full time due to distance learning so easy foods are a necessity. I must say though that this really has been a beneficial time to regroup and collect our thoughts on what’s truly important in our lives. Part of this learning has been to recognize which pieces of our lives we really want to return to “normal” after all of the stress and uncertainty of the coronavirus pandemic passes. I, for one, want to refocus on creating more recipes again. This past year was focused primarily on prioritizing our new consulting business and now that it’s under control and growing, I’m looking forward to business returning to normal and my cooking creativity being able to be cultivated once again.

I realize that chipotle stuffed peppers aren’t a massive creative effort, but these certainly aren’t the same stuffed peppers I had in my youth. Mouthwatering Spanish inspired flavors of paprika, garlic and onion, are blended with fire roasted tomatoes and chipotle peppers in adobo for a smokey spicy combo. I’ve upped the health factor in this panacea of comfort by incorporating riced cauliflower with the brown rice and using ground turkey for variety. You can totally use all riced cauliflower to keep it grain free or you use just rice as well. I personally love having a mix of each which also means that the kids don’t even notice that it’s cauliflower until I tell them after they’ve finished smacking their lips with empty plates. Chipotle stuffed peppers are easily customizable in the spice department as well and are full of flavor that even the pickiest eaters will enjoy!

chipotle stuffed peppers

Chipotle Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Spanish
Serves: 6
Ingredients
  • 6 bell peppers, any color, cut in half lengthwise and cored
  • 1 pound ground turkey
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 chipotle chili in adobo, minced
  • ½ teaspoon cumin
  • ¼ teaspoon smoked salt (optional to taste)
  • ¼ teaspoon paprika
  • FOR THE CAULIFLOWER RICE BLEND:
  • ½ cup brown rice, uncooked
  • 1¼ cups riced cauliflower, uncooked (I use frozen riced cauliflower for ease)
  • 1 (15 oz) can diced fire roasted tomatoes (like Muir Glen)
  • 1 chipotle chili in adobo, minced
  • OPTIONAL TOPPINGS:
  • Shredded cheese
  • pickled jalapenos
  • chopped cilantro
Instructions
  1. Preheat oven to 350 degrees.
  2. In a saute pan, cook the turkey with the onion, garlic, 1 chipotle pepper, cumin and paprika until fully cooked.
  3. Place rice in a saucepan with the cauliflower, diced tomatoes and 1 chipotle chile. Simmer 20 minutes.
  4. Toss cauliflower rice blend with the cooked turkey to combine the filling.
  5. Scoop filling into each pepper half and place into a lightly greased 9x13 baking dish or split into two smaller baking dishes.
  6. Extra filling can be spread on the bottom of the baking dish around the stuffed peppers.
  7. Top with cheese if desired and bake 30 minutes.
  8. Remove from oven and top with pickled jalapenos and chopped cilantro if desired.
Nutrition Information
Calories: 178 Fat: 6g Carbohydrates: 13g Sugar: 6g Sodium: 150mg Fiber: 3g Protein: 18g

 

Mushroom Chicken Miso Ramen

Mushroom Chicken Miso Ramen

My daughter is always asking for ramen or chicken noodle soup especially during these cold Minnesota winter months. She’s my kindred soup spirit as both of us could eat soup for every meal. It’s so flavorful, full of nutrition, warm and comforting. I’ve indulged her 

Chili Verde

Chili Verde

Finally, I’m willing to admit that my garden is done for the season. I’ve harvested all it had to offer and preserved much of it for future meals. One of the vegetables that my garden provided in abundance this year was tomatillos. These plants seem 

Sesame Asparagus Salad

Sesame Asparagus Salad

sesame asparagus salad

It has been far too long since I’ve posted a recipe. I’ve been indulging in all things summer from spending time with family to relaxing and learning new skills in the form of a consulting business. While the hubby is the main product (consultant), I’m the business end of it so it has been quite the adjustment and learning curve doing something new in the professional realm again. It’s exciting and terrifying all at one time which is why I’ve been turning to quick simple meals and sides such as this sesame asparagus salad that’s ready to serve in an (almost) instant.

Farmer’s markets are in full swing so while my garden is gradually catching up to demand, I supplement with the gorgeous veggies available from our local produce vendors. Asparagus is currently in abundance and is an easy veg that can be eaten cooked or raw which makes it a suitable contender for a fresh asparagus salad. This particular sesame asparagus salad dressing is a recipe that my sister introduced to me and I instantly fell in love. I had high hopes that my family would too and it went over incredibly well! My kids don’t really care for it cooked so this raw variation with an Asian influence of tamari, a touch of honey and sesame is just the ticket to keep this asparagus salad crunchy and satisfying. I finally found a way for my kiddos to eat asparagus! If you like a little spice, feel free to toss in some crushed red pepper flakes or stir in some chili paste to the dressing.

sesame asparagus salad

Sesame Asparagus Salad
 
Prep time
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Author:
Recipe type: Sides
Serves: 4
Ingredients
  • 1½ pounds asparagus, cut into bite size pieces
  • 3 tablespoons sesame oil
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 4 teaspoons low sodium tamari soy sauce
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame seeds
  • crushed red pepper or chili paste (optional)
Instructions
  1. In a small bowl, whisk together everything except the asparagus.
  2. Place asparagus in a serving bowl and pour the dressing over top.
  3. Toss to combine and serve chilled or at room temperature.
Nutrition Information
Calories: 168 Fat: 11g Carbohydrates: 16g Sodium: 167mg Fiber: 4g Protein: 4g

 

Zesty Jalapeno Coleslaw

Zesty Jalapeno Coleslaw

Oh my goodness! I think summer has FINALLY arrived in Minnesota! Not that we every stopped grilling, even under multiple feet of snow but summer grilling is much easier than shoveling out the grill first. Ha! In addition to the yummy brats, burgers and whatever 

Salisbury Steak and Mushroom Onion Gravy

Salisbury Steak and Mushroom Onion Gravy

Now, I know Salisbury steak is not a glamorous meal but it’s one of those meals that is super economical, family friendly and doesn’t take much time to make. I have fond memories of having this as a kid… except it had been incorporated into 

Strawberry Lime Dairy Free Panna Cotta

Strawberry Lime Dairy Free Panna Cotta

dairy free panna cotta

I first had panna cotta when I was in Florence, Italy over a decade ago. How I miss those decadent Italian desserts! Panna cotta is traditionally made with a sweetened cream combined with gelatin. Use a high quality gelatin made from pasture raised beef for the best health benefits. Gelatin is a super food that provides amazing benefits such as improved elasticity for our skin as well as protects our joints. In this dairy free panna cotta, I’ve blended the gelatin in coconut milk and them combined with a coconut milk based Greek yogurt and pureed strawberries. Strawberry and lime work great together to give a little bit of tartness to the panna cotta that compliments the tang of the yogurt as well.

If you don’t need to avoid dairy, feel free to use a whole milk Greek yogurt for ultra creaminess. You can also use an unsweetened almond milk in place of the coconut milk for a slightly nutty twist. Either way you make it, the intense fresh and fruity strawberry flavor in this dairy free panna cotta is perfect for a light dessert or even for breakfast!

dairy free panna cotta

Strawberry Lime Dairy Free Panna Cotta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1½ cups unsweetened coconut milk or almond milk (can use vanilla or sweetened if desired)
  • 1 tablespoon powdered gelatin
  • 1 pound strawberries, hulled
  • ½ cup vanilla coconut milk yogurt
  • 2 tablespoons honey
  • 1 tablespoon lime juice
Instructions
  1. Place ½ cup of the coconut milk in a small bowl and stir in the gelatin. Let stand 5 minutes.
  2. Boil remaining coconut milk and add gelatin mixture to the pan whisking to dissolve.
  3. In a blender, add all ingredients including the coconut milk-gelatin mixture and process until smooth.
  4. Slowly pour into 6 (6 oz) ramekins or molds.
  5. Refridgerate 8-10 hours until set. Serve directly in the ramekins or unmold upside down onto a plate by running a thin rubber spatula around the inside edge of the ramekin.
  6. Garnish with additional strawberries if desired.
Nutrition Information
Serving size: 1 ramekin Calories: 65 Fat: 3g Carbohydrates: 10g Sugar: 9g Sodium: 23mg Fiber: 0g Protein: 1g

 

Nordic Braised Venison

Nordic Braised Venison

Why, hello you handsome plate of braised venison! Old Nordic recipes like this one remind me of growing up on the farm, especially in the winter when the Minnesota wind whips your face and it’s so cold that hell may have actually frozen over. The