Rachel's Salsa

Rachel's Salsa

3-4 cloves garlic
1/2 jalapeno, seeded
1/2 onion
pepper, red, green. yellow, or arange.
1 qt. tomatoes
salt
 lime juice

Combine the first four ingredients.  Using a food processor to chop evenly.  Add the tomatoes, salt, and lime juice to the food processor and blend until smooth

Rachel's Chili

Rachel's Chili

1 lb. ground beef, browned
2 cans chili beans
1 can black chili beans
1 can great northern beans
1 can dark red kidney beans
1 c. salsa
1 pint tomatoes
1/4 c. chili powder

Combine ingredients in slow cooker.  Cover and cook on high for 4 hours or low for 6 adding water as needed.

Master Mixes (revisited) Ranch Dressing (More Important than ever! Food Allergies)

As mentioned in a previous post our family is being impacted with more and more allergies or food intolerance issues.  I used to faithfully make my own mixes because I knew exactly what was in them and there were no extra additives etc.  As my family grew and life became hectic I used prepackaged mixes more and more.  I have once again come full circle and am making and using my own mixes.  Some of the ingredients have to be altered a little bit here and there but all in all I will be making my own mixes once again to meet the needs of a much larger extended family. 

 

Because we now have tree nut allergies, dairy allergies, tomato and avocado allergies, gluten intolerance, diabetes, and high blood pressure to contend with it makes life a little challenging. Some of these have been with us for a few years but others have come to the front in the last two especially.  I certainly have become a label reader more than I have ever before in my life.  For pot luck meals with extended family we are having to have families make sure that particular details are taken care of in order to meet specific needs.  With mixes I can alter salt content or gluten by using a different product than in the past.  But there is nothing that sneaks in that might be harmful to one of my loved ones.  In addition I know exactly when they were made and how long the shelf life is. 

 

Making mixes in bulk saves on time and clean up.  With the mixes that might need adjustment for gluten some of the ingredients have to be added at the time of preparation, I include that step on the instructions. For example the bouillon used to be dry and could be added all at one time, now the beef replacement has to be refrigerated so it is added to the rest of the dry ingredients at the time of use.

Obviously the Ranch Dressing does not meet the dairy free requirement but it fits into all of the other dietary needs in the family.  I love this recipe and am not sure why I stopped making it in the first place.  Our little dippers love it as much as the bottled kind and some of my girls like it even more. 
This is a copy cat of Mo's Ranch Dressing.

Ranch Dressing                                                            

1/4 t. garlic powder                                                     

1 t. onion powder                                                         
1 t. dried minced onion                                          
1 t. salt                                                                 
1T. dried parsley

1/4 t. ground pepper

1/2 c. buttermilk powder

2 c. mayonnaise

1 c. water

Mix all of the dry ingredients, except the buttermilk powder, and place in a plastic bag and seal tightly.  Place mixes in a plastic container with a good seal to store.  To make a mix up add the dry ingredients to the buttermilk powder, the mayonnaise and water and mix well, chill before serving.

One of my favorite uses of the Ranch Dressing is in the bottom right picture above.  An avocado with mini shrimp and the dressing similar to a salad at Mo's in Newport Oregon which the Gourmet Guy and I love. (Obviously this particular use is not an option to those who can't eat avocado and who won't eat shrimp!)

Cinco De Mayo-Nachos

Nacho - Copy Cat (Serendipity)

I don't go to Vegas very often, only for certain sporting events, visiting friends, or stopping through on our way to CA.  I am not a gambler but there are certain things that I love in Vegas like the fountains and gardens at the Bilago, and particular restaurants.  My daughter loves the frozen hot chocolate drinks at "Serendipity" but I love the Nachos! In celebration of Cinco De Mayo I once again attempted to make my version of Serendipity's Nachos.  My first try was the best, this time they were not as goopy!  But still a fun treat once in awhile.

Nachos

tortilla chips, I love the Juanita's brand
ground beef
1/2 yellow onion, chopped fine
black beans, rinsed and drained
Tostido's Salsa Con Queso, med or mild
tomato, chopped
green Chiles, optional
guacamole. as desired (previously posted)
sour cream
cheddar cheese, grated (to top)
green onions, chopped

Layer tortilla chips with beans, ground beef, green Chiles, the salsa con queso (generously, after warming), tomato, and guacamole. Repeat layers one or two more times, top with sour cream, cheddar cheese and green onion. 

These chips are fabulous, more like I have had in a good Mexican restaurant than any other store bought chip.  Served warm they are even better and they are also gluten free.

Pool Gogi (Korean Fire Meat)

 Pool Gogi

1 1/2 T sesame seeds
1/4 c green onions, finely chopped
2-3 cloves garlic, minced
1/4 t salt
1/4 t black pepper
1 T sesame oil
1/4 c soy sauce (to make gluten free use La Choy)
3 T sugar
1 lb. tender beef, sliced thin

Combine all of the ingredients and marinate for at least an hour.  Remove the meat and grill.  Cut the meat in bite size pieces (kitchen sheers work wonderfully).  Serve over hot rice or in romaine or iceberg lettuce with rice and roll. 

Crock Pot Sweet BBQ Chicken (my version of Sweet Baby Ray Chicken from Pinterest)

Crock Pot Sweet BBQ Chicken

6-8 Boneless, skinless chicken thighs (Original recipe calls for Chicken breasts)
3/4 c. Noh Hawaiian Bar-B-Q Sauce
3/4 c. apricot marmalade
2 T. soy sauce (La Choy is gluten free)

Place chicken thighs in crock pot and cook on low for three hours (for easy clean up use a crock pot liner).  Mix remaining ingredients and set aside. After three hours drain juices from the chicken and cover with the sauce for 30-45 minutes.  Serve over egg noodles, a gluten free pasta, or rice.

(I made it with all of the specific ingredients from the original recipe and then with ingredients that I generally keep on hand.  We actually liked the second one better. We like using chicken thighs because they stay more tender and don't dry out as much as chicken breasts tend to,)

Pasta Fagioli (Copy Cat with my modifiations)

 

Pasta Fagioli

2 lbs. ground  beef (next time I will make it with sweet Italian sausage)
1 onion, chopped
3  carrots, chopped
4 stalks celery, chopped
1/4 c. minced dry garlic (added for my own personal taste)
1 qt. canned tomatoes (the original called for 2 28 oz. cans diced tomatoes), undrained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can cannelloni beans, drained and rinsed (white kidney beans)
3 10 oz. cans beef broth
3 t. oregano
2 t. ground pepper
5 t. parsley
1/2 t. Tabasco sauce (originally called for a full teaspoon)
1 24 oz. Prego Traditional Spaghetti Sauce (my personal preference)
8 oz. small cut pasta

Brown beef and place in lined crock pot with everything but the pasta.  Cook on low for 7-8 hours or low 5-6 hours. (for my personal crock pot 4 hours was not long enough for the vegetables to be tender)  30 minutes before serving add the pasta. 

*This makes a large batch of soup in the future I will take 1/2 of the soup out before adding the pasta and freeze for another meal and add the pasta at that time.  To make it gluten free just make sure the beef stock is gluten free and use a gluten free pasta.  This is compared to Olive Garden in the original recipe but I don't think it is the same, but it is a keeper for me.

Mega Meal Day(s) New Dietary Challenges

I got the urge to make Chicken Pot Pie for dinner a week or so ago.  The recipe I have makes a huge batch, big enough that I always made two and froze one for another day.  Now that it is just the Gourmet Guy and I at home I usually cut it in half and still make two and freeze one for another day.  I decided that I would make the full recipe and freeze a couple for us and some small ones for my Mother-in-law.  Simply doing that put me in the mood to make some meals ahead and freeze them for my daughter in Idaho who is having a baby at the end of the month.  Since they don't live half way across the country anymore I can take them to her frozen and not have to do all of the work while I am there. Instead I and can play with the Grand kids and snuggle the newborn and not be in the kitchen all of the time, except for that days meals.  She will have eight meals for days when she just needs to pull one out of the freezer, and as mom of three small children and a newborn she will need them.

 

NEW DIETARY CHALLENGES

Over the years we have had favorite meals as a family. Recently we have had new challenges that have caused us to rethink some of our recipes.  We have a  dairy allergy, gluten intolerance, and most recently a severe nut allergy that gave us quite a scare, as well as diabetes!!!! Actually the nut allergy was one we were aware of but it was hidden in with another ingredient and caused a life threatening experience.  We have to read labels much better than we have ever before and she will have to stay away from bakeries in general from now on. Preparing meals for all twenty three, with the newest addition is going to be more and more of a challenge! As I had these mega cooking and days I had to alter some of the ingredients and my taste buds were put to the test.

 

 Using:

10 lbs of potatoes

1 med bag of carrots

4 stalks of celery

5 onions, diced

1 medium bag of frozen mixed vegetables

6 14.5 cans of beef broth

4 14.5 cans of chicken broth

3 4 oz. mushrooms

6 4 oz. cans tomato sauce (what I keep in my storage)

1 6 oz. can tomato paste

2 10 3/4 cans tomato soup

4 10 3/4 cans cream of chicken soup

1 quart tomatoes, home canned

1 pint tomatoes, home canned

3 sleeves of Ritz crackers

4 c. sour cream

1 lb. butter

 

After two days of cooking (I kind of went crazy)  I ended up with 20 meals, 7 mini meals and 

3 1/2 dozen cinnamon rolls. Part of the meals were non dairy. My Mother-in-law took home 9 mini meals this morning when she left our home.

 

After loading my freezer I realized I was able to share with some others in my neighborhood and took some of the warm cinnamon rolls to five families and three meals as well.  It was great fun!  Now to finish putting away Christmas decorations.  I would rather be cooking!!!!!!

Roasted Beet Salad (My Copy Cat)

While visiting Seattle in March the "Gourmet Guy" and I went to Ivar's on the wharf.  We of course had some delicious fresh seafood that night but we also shared a salad the we both talked about for a couple of days.  For a few weeks I tried to find a recipe and then I finally broke it down and found or made up my own version of, here is my Roasted Beet Salad

Roasted Beets

1 gold beet
1 red beet  

Remove the greens and wash thoroughly, cover in foil separately so that the red color doesn't bleed into the pretty color of the yellow.  Bake in a 400 degree oven for 50-55 mins. depending on the size of the beets.  Cool, remove the skin, and cut into 3/4 inch cubes.

Vanilla Vinaigrette

1/3 c. olive oil
3 T white vinegar
1 T sugar
1/4 t ground pepper
2 t pure vanilla extract
1/2 t. salt

Combine all ingredients and mix well.  Chill.  Shake vigorously before serving

Candied Cashews

1/4 c. sugar
2 T water
1 1/4 c lightly toasted cashews

Dissolve sugar in water and bring to a boil.  Add the nuts and coat evenly place on parchment and let stand.


Add the above recipes to a bed of mixed greens and slivers of white cheddar cheese, serve. 

(On the spring salad menu we noticed the same vinaigrette with strawberries instead of beets and  candied almonds instead of cashews.  Oh the possibilities.)

Crock Pot Beef and Broccoli

1 lb. boneless beef chuck or round steak, slice thin
1 14 oz. can beef broth
1/2 c. soy sauce (La Choy is gluten free)
1 T sesame oil
1/3 c. brown sugar
2-3 cloves garlic, minced
2 T cornstarch
2 T cooled sauce (at the end of cooking time)
Broccoli, fresh florets. (frozen can be used as well just add a little cooking time)
Mushrooms, fresh or canned, to taste

Combine broth, soy sauce, sesame oil, brown sugar, and garlic mix well.  Pour over the meat in the bottom of the crock pot.  Cover, cook on low for 7 hours. At the end of the cooking time remove 2 T of the sauce and let cool, combine with the cornstarch and add to the meat mixture and stir well.  Add the broccoli and mushrooms, stir cover for another 30 mins.  Serve over hot rice.

(I have had this one tucked away for awhile, it is so easy and yummy and will become a staple in my rotation. To make it even easier use a crock pot liner and clean up is a breeze.)

Dairy Free Thanksgiving (Turkey, Gravy, Mashed Potatoes)

We discovered that my little guy had a dairy sensitivity a couple of weeks before Thanksgiving. I was so bummed! I didn't think that I would be able to eat any of my favorite things. Pumpkin pie, pumpkin roll, mashed potatoes and gravy, traditional dressing (stuffing that isn't stuffed into the bird) yams (brown sugar, butter and marshmallows YUM!").  I had not done a big Thanksgiving dinner with everything yet and was determined to do it this year and I felt really let down. I started researching and found that I could make pretty much everything we normally have. Actually I could have made everything, but I didn't make Pumpkin roll; I'm not ready to jump on the tofu band wagon for the cream cheese substitute. I made everything that I knew I could make taste good and be dairy free. 

Turkey (Dairy, Soy and Gluten Free)-

I used the Alton Brown turkey recipe and I made my own vegetable stock the day before.

It is Dairy, soy and Gluten free. Make sure you use Canola oil not vegetable though because vegetable oil contains soy. 

Gravy (Dairy, soy and Gluten Free)-

Normally I use a gravy packet because I was always nervous that it would just taste like flour. All gravy packets have dairy proteins in them, so I had to make my own. 

Traditionally gravy is made with a roux(butter and flour) or you can use a cowboy roux(flour and water). With a roux the butter has to be a high heat to be melted and it releases the starch from the flour so you can't taste the flour. A cowboy roux on the other hand does not get as hot before it starts to thicken so the starch does not release and you are left with a flour taste. I used arrowroot instead which thickened the gravy but did not add a flour flavor.

drippings from the turkey pan 

2 1/2 teaspoons arrowroot

1 cup water

Mix arrowroot and cold water until it is smooth then add it to the hot drippings and heat until thickened. 

Arrowroot does not add flavor and it produces a clear thick gravy. You can use cornstarch instead but it calls for 1Tbsp per cup of cold water. These are great gluten free substitutions.

Mashed Potatoes (Dairy, soy and Gluten free)
When I made these I hadn't discovered the Earth balance spread. Grapeseed oil has a neutral flavor and adds the fat that butter normal does which makes the potatoes more fluffy. The earth balance works better because of the texture of it, but both are great alternatives to butter and are both soy free. 
Potatoes
Grapeseed oil or 
Earth Balance natural buttery spread
Salt
Pepper 
Cut peeled potatoes into cubes and boil until soft. Strain most of the water leaving a little bit of the potato water. Mash the potatoes and add grapeseed oil or Earth Balance natural buttery spread, salt and pepper to taste.