The Dairy Free Diva Recipe Exchange

Salmon Glaze

girlA — Fri, 20 Nov 2009 10:58:00 -0800

This is very simple and yummy! The trick is not to over-marinate or over cook the salmon--it will get mushy.
Ingredients:
3lbs Salmon
3Tbs Balsamic vinegar
1/4 C Vegetable oil
2 Tbs Brown sugar
1 Tbs Honey
1 1/2 Tbs Soy sauce
Directions:
Combine all ingredients into a large ziplock bag, or pan. Marinate for 1-2 hours in the refrigerator. Grill on med-high heat (skin side down--if there is any), covered for 7-9 minutes. Rule of thumb is 10 minutes for every inch of thickness. Also keep in mind that after you take it off the grill and wrap in foil, it will continue to cook.
Enjoy!

Italian Sausage and Zucchini Pasta

girlA — Mon, 10 Aug 2009 12:15:02 -0700

Sunset Magazine, August 2009

This was very easy and full of flavor. It's also very versatile--you could substitute the tomatoes with roasted red peppers, or add other veggies.

INGREDIENTS

12 oz. fettuccine (or a pasta of your choice)
1 Tbs. olive oil
1lb mild or hot Italian sausages, casing removed and broken into 1/2 pieces (I found that kitchen scissors worked great for this)!
2 Tbs minced garlic
1lb zucchini, sliced
2 medium tomatoes, cut into 1/2" thick chunks
1/2 tsp black pepper
2/3 C shredded parmesan (optional--I left it off)

DIRECTIONS

Cook pasta according to package instructions. Meanwhile, in a large pan, heat oil over high heat. Add sausage and cook, stirring often, until cooked thoroughly, about 5 minutes. Transfer sausage to a plate or bowl and set aside. In the same pan over high heat, cook garlic, onion and zucchini until starting to brown, about 4 minutes. Stir in tomatoes, pepper and reserved sausage and cook until heated through, about 3 minutes. Combine sausage mixture with reserved pasta and transfer to a large serving bowl. (I kept them separate and then added the sausage mixture to the top). Sprinkle with cheese (if using). Enjoy!

Roasted Garlic Dip

girlA — Thu, 06 Aug 2009 10:31:38 -0700

http://entertaining.about.com

I did not actually roast the garlic as the recipe instructs....it's in the middle of summer, and quite frankly, I have no interest in heating up the house with the oven and stinking it up with garlic. (Our house is on the market and I highly doubt a garlicky house will appeal to potential buyers). Anyway....I used minced garlic and I'm sure roasted would be darn good, but heck...I just don't have time for that either.
It was popular at the party we had and was gone before the main course!

INGREDIENTS

3 tablespoons chopped almonds
12 cloves garlic -- peeled
3 tablespoons peanut oil (I used olive oil)
1 8 oz pkg cream cheese -- at room temperature (Tofutti brand--non dairy)
1/4 cup sour cream (Tofutti brand--non dairy)
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon dried rosemary
2 large shallots -- chopped
salt and pepper -- to taste
milk -- to thin ( I found that it was the perfect consistency...no need for (soy/rice/almond) milk)

DIRECTIONS

In an ovenproof dish with a cover, place the oil, then the garlic cloves. Cover and bake at 275 for 40 minutes, or until tender but not brown. Let garlic cool. Toast almonds on high in a small saute pan until browned, remove from heat. Place garlic and oil in a blender or food processor. Whirl for a few seconds. Add cream cheese, Worcestershire, mustard and sour cream. Blend well. Add the parsley, almonds, rosemary, shallots and salt and pepper. Blend again. Check consistency. If too thick, add a little milk and blend.
Scoop out into a serving bowl and chill at least 2 hours.
Enjoy with crackers, bread or veggies. Makes about 2 cups.

Perfect Picnic Sandwiches

girlA — Wed, 10 Jun 2009 19:16:29 -0700

Real Simple Magazine

All I have to say is..YUM!

INGREDIENTS

1 bagette (I used seasoned-top French bread)
2 Tbs Dijon mustard
4 oz thinly sliced proscuitto or salami
4 oz Asiago (or hard goat cheese) sliced
1 12-oz jar roasted red peppers, halved

DIRECTIONS

Assemble any way you want! For a picnic--if it will be a while before eating--you may want to assemble at your destination since the peppers may cause sogginess in the bread. Otherwise...enjoy!

Broccoli and Sheep Cheese soup

girlA — Tue, 09 Jun 2009 16:26:00 -0700

Original recipe

So it's been said that goat and sheep cheese is easier on the system for those who are lactose-intolerant because of its higher acidity. I also happen to think that sheep cheese in particular, is a lot more flavorful than cow's milk cheese and so I thought I'd concoct a soup using sheep feta. It was super easy and actually tastes yummy when chilled.

INGREDIENTS

1 large leek, chopped
1 Tbs olive oil
1-2 russet potatoes, peeled and chopped
2 Quarts Vegetable stock
2 heads fresh broccoli, chopped (or asparagus)
1/2-3/4lb sheep feta or 8-12oz soft goat cheese
Salt and pepper

DIRECTIONS

In a large soup pot, heat oil and add leek. Cook for about 5-7 minutes. Add potatoes and salt and pepper for taste. Add vegetable stock and simmer for about 10-15 minutes until the potatoes are soft. Add broccoli and simmer for another 5 minutes. Transfer to a food processor, leaving about 2C of the broth in the pot. Add the cheese to the food processor and puree very briefly. It won't take much to puree, so if you want a chunkier soup, go easy on the pureeing. Transfer back into the soup pot, season with more salt and pepper and combine with broth. Enjoy!
A variation would be not to puree the soup at all, but add the cheese directly to the pot.

Chili Lime Corn on the Cob

girlA — Tue, 26 May 2009 18:27:19 -0700

Guy Fieri--Sunset Magazine May 2009

I made these for our Memorial Day BBQ and they were incredible! So easy and such a great change from the usual butter-and-salt corn on the cob!

INGREDIENTS

4 Tbs. butter, at room temp (I microwaved for 30 secs)
1 tsp. lime zest
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 granulated garlic (I used garlic powder)
6 ears of corn (I used white corn)

DIRECTIONS

Soak ears of corn in water for 30-60 mins. Combine all ingredients (except corn) into a resealable zip bag. Drain and pat each cob with a paper towel. Place each ear of corn into the the bag, one at a time, and cover each cob thoroughly with marinade. Wrap with foil. Place on a grill for indirect medium heat (350-450 degrees) for about 15-20 minutes. The recipe recommended leaving the husks on, peeling back to soak and cover with marinade and then covering again with husks and grilling. I didn't want to bother with the fuss and husked them. They turned out great and were a big hit! (The recipe was requested by everyone)! Enjoy!

Quinoa Pilaf with Cranberries

girlA — Sat, 16 May 2009 09:42:48 -0700

Whole Foods

This is a great side dish, or even just as snack and it is also wheat and gluten-free. Quinoa is such a great great source of high quality protein and is easy to digest--much easier than any other grain.

INGREDIENTS

1 tablespoon Olive Oil
1 small red onion, chopped
1 cup quinoa (I like Ancient Harvest brand-traditional style)
2 cups chicken or vegetable broth
1/2 teaspoon salt
2/3 cup chopped dried cranberries
2/3 cup toasted sliced almonds

DIRECTIONS

Heat oil in a medium saucepan over high heat. Add onion and cook, stirring, 2 minutes. Add quinoa to pan and stir 1 minute. Stir in broth and salt. Bring to a boil, lower heat and simmer, covered, 10 minutes. Sprinkle in cranberries; continue to cook, covered, until quinoa is tender, 8 to 9 minutes more(I had to cook it about 5-7 minutes longer). Toss with almonds and serve. Enjoy!

Orange and Ginger Pork Chops

girlA — Mon, 04 May 2009 20:16:49 -0700

Whole Foods

These came out fantastic! And so easy...I hardly had to think about them---which was good since I was drinking wine.....

INGREDIENTS

Nonstick cooking spray
1/4 cup brown sugar
2 tablespoons Orange Juice
1 tablespoon finely grated fresh ginger
1/2 teaspoon salt
4 (1-inch thick) bone-in, center-cut pork chops (I used 6 boneless pork chops)

DIRECTIONS

Arrange oven rack about 6 inches from heating element and preheat broiler (on high). Line a large baking sheet with foil and spray with nonstick cooking spray; set aside.

In a small bowl, whisk together sugar, orange juice, ginger and salt. Arrange pork chops on prepared baking sheet in a single layer, spacing them a few inches apart. (I recommend lining the pan with foil). I didn't. My dishwasher (husband) didn't appreciate it. Spread half of the glaze over the tops of the pork chops and broil until golden and just crisp, 6 to 8 minutes.

Carefully flip pork chops and spread remaining glaze over the tops. Return to oven and broil until just golden and crisp on the second side and cooked through, 6 to 8 minutes more. Transfer to plates and serve.(Watch carefully--6 minutes is more the ideal time).
I also recommend marinating the pork in the sauce and before spreading the glaze over it--I think it would add even more flavor. I served this with pilaf and it was delicious! Enjoy!

Spinach, Mushroom and Sheep Feta Quesadillas

girlA — Sat, 25 Apr 2009 09:07:41 -0700

Whole Foods, but tweaked

These were so yummy and sheep feta is so flavorful! You can try this recipe with cooked cubed chicken, tofu, Tempe as well. These can be made in the oven, or grilled. Serve as a main dish, a side or an appetizer.

INGREDIENTS

1 Tbs olive oil
10-12 fresh mushrooms, sliced
1 1/2C fresh spinach, torn into 3" pieces
1/2C fresh cilantro leaves
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp salt, divided
6 small whole wheat tortillas
1/4C safflower oil
1 1/4C sheep feta crumbles

DIRECTIONS

Preheat oven to 450 degrees. In a large pan, sprinkle mushrooms with 1/4 tsp salt and saute them in olive oil for 3-4 minutes, remove from heat and set aside. In a bowl, combine spinach, cilantro, coriander, cumin and remaining salt. Brush one side of 3 tortillas with safflower oil and lay oil side down on a baking sheet. Layer with spinach mixture, then mushrooms and then feta. Layer with another tortilla shell and brush top with safflower oil. Bake for about 7 minutes, or until tortilla begins to brown and crisp. Enjoy with Tofutti sour cream substitute, salsa or guacamole, if desired.

Grilled Eggplant with Cilantro Salsa Verde

girlA — Wed, 22 Apr 2009 15:51:12 -0700

Whole Foods

The salsa has a great flavor and would be great on any grilled vegetables.

INGREDIENTS

GRILLED EGGPLANT:
1 purple eggplant
2 tablespoons extra virgin olive oil
Kosher salt
2 roasted red bell peppers, peeled and sliced
1/2 pound blanched green beans
CILANTRO SALSA VERDE:
2 cloves garlic
1 teaspoon minced fresh ginger
1/2 cup cilantro (coriander) leaves
1/2 cup flat-leaf parsley leaves
1/2 half cup extra virgin olive oil
Juice of half of a lemon
1 teaspoon salt
Pinch of piménton or paprika

DIRECTIONS

For the grilled eggplant, heat a grill pan to medium-high heat. Slice eggplant into 1-inch-thick slices. Brush both sides with olive oil and sprinkle with salt. Grill 2 to 3 minutes per side until soft and slightly charred. Place on a platter with roasted peppers and blanched green beans and set aside.

For the salsa verde, place garlic and ginger in a food processor and pulse until chopped. Add cilantro and parsley, cover and pour in olive oil while blender is running. Scrape down sides of blender and add lemon juice, salt and piménton. Pulse until mixed. Adjust seasonings to taste and spoon over grilled vegetables. Enjoy!