Category: Tasty Tuesday

Tasty Tuesday: Shepherd’s Pie Recipe (Dairy Free & Soy Free)

Brittney Leave a comment
Dairy Free Soy Free Dinner Shepherd

This is a slightly quicker take on the tradition meal, mostly because I save myself the effort of cutting up lots of vegetables by using precut frozen ones.  It’s also a great comfort food for a rainy day and I feel like I can sneak in all kinds of vegetables without protest because they are covered by fluffy delicious mashed potatoes.

Servings: 6

Ingredients:

  • 4 large russet potatoes
  • 1 16 oz bag of frozen mixed vegetables
  • 1 lbs ground beef
  • 1 diced yellow onion
  • ½ cup rice or coconut milk
  • 1 can tomato soup
  • ½ cup water
  • ½ tsp salt
  • 1 tsp Worcestershire sauce
  • pepper to taste
  • dash of paprika

Directions:

Dairy Free Soy Free Dinner Shepherd

  1. Preheat oven to 350 degrees. 
  2. Peel and dice potatoes into1 inch squares. Place them in a medium saucepan and cover them with water. Bring the water to boil using high heat, once boiling turn heat down and simmer the potatoes for 10 minutes or until soft and easy to crush.
  3. While potatoes are cooking add the ground beef to a skillet with the onion and cook over medium heat until the ground beef is cooked through.  Drain the grease and return the ground beef and cooked onion to the skillet. 
  4. Thaw the 16 oz bag of vegetables in the microwave. Once thawed add them to the ground beef onion mixture with a can of tomato soup and ½ cup of water.  Stir to combine and simmer over medium heat.  Mix in salt, pepper, and Worcestershire sauce.
  5. Once the meat and vegetable mixture is heated thoroughly transfer the mixture to a glass 9×13 baking pan and spread it evenly across the bottom of the pan.
  6. Once potatoes are soft drain the water from them and add a ½ cup of coconut or rice milk to the potatoes and blend with a hand mixer until smooth.  If the potatoes seem too thick add another ¼ cup of milk.
  7. Once the potatoes are mashed place big spoonfulls of them in baking dish on top of the meat/vegetable mixture and use a spatula to spread them evenly across the dish.
  8. Sprinkle a little bit of salt and paprika on the top of the potatoes and place them in the oven for 20 minutes or until the potatoes start to brown. (*Note: If you’re potatoes are still warm and you don’t care about crisping them you can skip this step and just enjoy them white and fluffy)
  9. Remove from oven and let cool for 5-10 minutes before serving.

Tasty Tuesday: Pot Pie Recipe (Dairy Free & Soy Free)

Brittney Leave a comment
This delicious low calorie, budges friendly pot pie is an adaption from one of my mom’s classic recipes.  It’s loaded with vegetables, has a flaky crust and is easy to make.  This is another one of my go to meals when I’ve neglected to plan dinner because I nearly always have the ingredients for it and  I can throw it together in a few minutes.   
Servings: 6

Ingredients:

Filling:

  • 2-3 cubes chicken bullion
  • 1 chicken breast shredded
  • 16 oz bag frozen mixed vegetables (peas, corn, carrots, beans)
  • 1 tablespoon corn starch
  • 1 cup water

Crust:

  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 cup oil
  • 1/2 cup rice or coconut milk

Instructions: 

  1. Preheat oven to 425 degrees.
  2. Add chicken to a small sauce pan, cover with water and bring to a boil.  Once water is boiling turn down the heat and simmer the chicken until cooked, about 10 minutes.
  3. Once chicken is thoroughly cooked and no pink spots remain, remove from the water and shred using two forks. 
  4. While chicken is cooking thaw vegetables. Adding them to a microwave safe dish, cover them with 1 cup water and microwave on high for 5 minutes or add them to a sauce pan cover them with water and bring the water to a boil.
  5. Once vegetables are warmed combine chicken, vegetables, water, and bullion in the sauce pan and bring to a boil.
  6. Mix corn starch with 1 tablespoon cold water and slowly mix it into the boiling filling mixture. 
  7. Once filling is boiling remove from heat and add to a 9 x 9 or 9 x 13 glass baking dish.
  8. To make the crust mix flour, salt, oil and milk together until a thick pasty dough forms.  
  9. Using a piece of parchment paper and a floured rolling pin roll the dough to be a little bit bigger then  your baking dish.
  10. Pick up the parchment paper with the dough on top of it and flip it over the baking dish with the filling so the dough is over the filling and the parchment paper is on top. 
  11. Carefully peel off the parchment paper and press the dough into the corners and against the sides of the baking dish.
  12. Bake at 425 for 25-30 minutes or until the crust is golden brown.

Tasty Tuesday: Broccoli Salad (Dairy Free & Soy Free)

Brittney Leave a comment
Dairy Free Soy Free Salad Broccoli Salad

Finding foods without dairy or soy led me to eat a lot of salads. Now don’t get me wrong salad is delicious, but when you take out the dressing and call it a frequent main dish, things can get a little boring.  I decided to mix things up and forgo the traditional lettuce salad and try something a little more interesting.  It was great – filling, flavorful, sweet, and crunchy and I ate it as a meal for 3 days…

Also I’m not a huge fan of vinaigrette type dressings.  I’m a ranch girl through and through so having so many salads has been even more uninviting.  I found this poppy seed dressing at my local grocery store and I’m happy to report that it’s dairy and soy free and doesn’t have the same strong flavor as most of the vinegar based dressings.  It’s definitely not ranch, but it works as a decent replacement.  It’s a sweet flavored dressing, but I thought it worked really well on this salad.

Serving size: 4

Dairy Free Soy Free Salad Dressing

Ingredients:

  • 1 ½ head of broccoli
  • 1/2 head of cauliflower
  • 3 tomatoes
  • 1 red or orange bell pepper 
  • ½ red onion
  • 5 strips of dairy/soy free bacon (I used Butterball turkey bacon)
  • Optional: Brianna’s Home Style Poppy Seed Dressing

Instructions: 

  1. Cook the bacon till crispy using package directions. I usually cook turkey bacon in the microwave, by layering paper towels on a plate and cooking for a minute at a time until they reach desired crispiness.
  2. Once bacon is cooked break or cut it into small ½ inch sized pieces. Put aside.
  3. Chop the broccoli and cauliflower into bite sized chunks. 
  4. Dice the tomatoes, bell pepper and onion.
  5. Mix the broccoli, cauliflower, tomatoes, pepper and onion in a large bowl. 
  6. Add bacon to the top of the salad just before serving. Drizzle with dressing if desired. 
Dairy Free Soy Free Salad Broccoli Salad

Tasty Tuesday: Bread (Dairy Free & Soy Free)

Brittney Leave a comment
Dairy Free Soy Free Bread

I have been missing bread! I’ve heard that someone somewhere has found store bought bread without soy, but I swear I’ve checked every label of every brand and I haven’t been able to find one without soy. Since bread is a pretty serious staple in my life I looked up some recipes, made adaptations and finally baked my own. This bread is delicious! About a million times better than the store bought stuff. The only down side is you have to find time to make it, and if you are doing this elimination diet for your new baby like I did, time is a hard thing to come by. This bread is at least really easy to make even if you don’t have a bread mixer.

This recipe has been adapted from The Curvy Carrot – Rosebud’s Butter Topped White Bread

Dairy Free Soy Free Bread, White or Wheat

Services: 2 Loafs – half the recipe if you only want one… but if you’re going to go through the effort of making bread, especially bread this delicious you may as well make 2.

Ingredients:

  • 4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
  • 3/4 cup warm water
  • 1/4 cup granulated sugar
  • 1 tablespoon salt
  • 3 tablespoons unsalted canola oil
  • 2 and 2/3 cup additional warm water
  • 9-10 cups all-purpose flour – I haven’t tried it, but I’ve heard doing half wheat flour and half white flour is also delicious.
  • Additional canola oil and flour for greasing your cooking pans

Instructions:

  1. In the bowl dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
  2. Mix in the sugar, salt, oil, and 2 and 2/3 cup warm water.
  3. Add 5 cups of the flour and mix until smooth.
  4. Add the remaining flour cup by cup and continue mixing until the dough is smooth.
  5. Knead the dough for 10 minutes.
  6. Lightly grease a large bowl with oil. Transfer the kneaded dough to the greased bowl and coat the dough completely with additional oil.
  7. Cover, and set in a warm place to rise for 1 hour. I usually put the raising dough in my microwave with a cup of hot water.
  8. Let to dough raise for an hour, punch it down and divide it into two portions.
  9. Oil and flour two loaf pans. 
  10. Take half of the dough and roll it out on the floured surface, with a rolling pin, make it into a square with uniform thickness. 
  11. Roll the dough in a spiral and place it edge down in the pan. Repeat with the second loaf. 
  12. Cover the loaves, set in a warm place, and let rise another hour. 
  13. Place the oven rack on the lowest position and preheat the oven to 425 degrees. 
  14. Bake the loaves for 15 minutes, then take them out and cover each loaf with aluminum foil to prevent the tops from overcooking. 
  15. After covering with foil, bake for an additional 15 minutes. 
  16. Remove the loaves from the oven and place them on a wire rack to cool. 
Dairy Free Soy Free Bread

Tasty Tuesday: Cinnamon Rolls Recipe (Dairy Free & Soy Free)

Brittney Leave a comment
Diary Free Soy Free Cinnamon Rolls

I have been dreading breakfast.  I love cereal, in the past I’d eat it for breakfast and whenever I felt like a snack.  It’s quick, low clean up, and delicious… it’s also no longer an option.  I’ve turned to oatmeal to fill that hollow pit in the mornings, but you can only get so excited for more oatmeal.  My sweet husband surprised me with these delicious cinnamon rolls the other morning and let me tell you, they were something to get excited for.  Fluffy, lots of cinnamon, walnuts, raisins, and an orange glaze. They took longer than oatmeal to make, but I enjoyed them for days!

Servings: 12

Ingredients:

Diary Free Soy Free Cinnamon Rolls

Dough:

  • 1/4-ounce package yeast
  • 
1/2 cup warm water

  • 1/2 cup rice or coconut milk

  • 1/4 cup sugar
  • 
1/3 cup canola oil

  • 1 teaspoon salt

  • 1 egg

  • 3 1/2 to 4 cups all-purpose flour 


Filling:

  • ¼ cup canola oil

  • 3/4 cup sugar, plus more for pan

  • 2 tablespoons cinnamon
  • Optional: 
3/4 cup raisins, walnuts, or pecans

Glaze:

  • 3 tablespoons rice or coconut milk
  • 1 tablespoon orange juice concentrate
  •  
2 cups powdered sugar
  • 
1 teaspoon vanilla extrac
  • t
3 to 6 tablespoons hot water

*If you wan’t regular glaze rather than orange glaze add another tablespoon of rice or coconut milk and skip the juice concentrate. 


Instructions:

Diary Free Soy Free Cinnamon Rolls

  1. Dissolve yeast in warm water, about 5 minutes.
  2. In a large bowl combine milk, sugar, oil, salt and egg.  Add 2 cups of flour and mix until smooth.   Add yeast and remaining flour and mix until dough is well formed.
  3. Knead the dough for 10 minutes.
  4. Lightly grease a large bowl with oil. Transfer the kneaded dough to the greased bowl and coat the dough completely with additional oil.
  5. Cover, and set in a warm place to rise for 1 hour. I usually put the raising dough in my microwave with a cup of hot water.
  6. After an hour, punch the dough down.
  7. On a floured surface roll the dough into a 15 x 9 inch rectangle. 
  8. Spread oil over the dough.  Mix sugar and cinnamon together and sprinkle the mixture generously over the oiled dough.  Add walnuts, pecans or raisins if desired. 
  9. Start at the 15 inch side and roll the dough into a tight spiral. Pinch the edge together.  Cut the dough into 12 even slices.
  10. Layer the remaining cinnamon sugar generously in the bottom of a glass baking dish. Place cinnamon roll slices close together in pan.
  11. Preheat oven to 350 degrees F.
  12. Let the rolls rise until they are double in size, about 45 minutes. 
  13. Bake for 30 minutes or until the tops are lightly browned.
  14. While the cinnamon rolls are cooking mix together milk, orange juice, sugar and vanilla.  Add hot water one tablespoon at a time until the glaze reaches desired thickness. 
  15. Remove rolls from oven and let cool 5 -10 minutes before adding the glaze.

Adapted from Food Network – Paula Deen Cinnamon Rolls