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Jun 1, 2013

Summer Corn Chowder {Gluten Free & Vegan}

I have been intrigued by Panera Bread's Summer Corn Chowder. Unfortunately it is full of dairy and gluten and does not meet our dietary needs. So I decided I would make my own safe version. Most of the similar recipes I found included a base with cream, butter and flour. I instantly knew that I could recreate a creamy texture with So Delicious Culinary Coconut Milk.

The culinary coconut milk is an 11-ounce container formulated to work in recipes calling for a 14-ounce can of coconut milk, so if you can't find the So Delicious Dairy Free version, just use a can of full-fat coconut milk instead. There is also a Lite version that contains the same ingredients but has a lower calorie and fat count. I like the thickness of the Original and this chowder is filled with so many veggies, that it doesn't pack a ton of calories to begin with.

#glutenfree #vegan #chowder #dairyfree #summerrecipes

Summer Corn Chowder {Gluten Free & Vegan}

1 Tbsp olive oil
1/2 small white onion, diced
1 medium bell pepper, diced
1 medium zucchini, diced
2 cloves garlic, minced
1 tsp each fresh thyme, oregano, and chives, finely chopped
3 cups stock
3 ears sweet corn, kernels removed from cobs
2 small-medium yellow potatoes, diced
1 container So Delicious Original Culinary Coconut Milk
Salt & pepper to taste

In a 3-quart saucepan, heat olive oil over medium. Add onion, bell pepper, zucchini, garlic, and herbs. Saute until vegetables begin to soften and become translucent. Add stock and bring to a boil.

Reduce heat and simmer for 10 minutes. Add corn, potatoes and Culinary Coconut Milk.

#dairyfree #vegan #glutenfree #allergyfriendly #coconutmilk #sodelicious

Simmer for another 20 minutes, or until the potatoes are fork tender. If you want a thicker base, lightly mash the potatoes. Add salt and pepper to taste.

I love to sprinkle in a few crushed red pepper flakes and enjoy this sweet and savory chowder with a side of cornbread muffins.
#glutenfree #vegan #chowder #dairyfree #summerrecipes

#glutenfree #vegan #chowder #dairyfree #summerrecipes

Lemon Herb Grilled Chicken {Dairy & Gluten Free}

About 10 years ago, I was scared to death to try and grill something on my own, especially chicken! The couple of attempts I'd made were not at all good and the chicken always ended up dry and flavor-less. I stumbled upon a recipe that looked so easy, it had to be too good to be true. But it wasn't! Between that recipe and a few gazillion Food Network cooking shows, I finally gave it a shot. It was, hands down, the best grilled chicken I had ever had (not just from my own cooking experiences).

I couldn't tell you now where I found the recipe, but I still use it 99% of the time. I love it because the marinade uses ingredients I always have on hand, and is very versatile.  It's also super easy to mix the marinade in advance, pop the chicken into it for about an hour, then toss them on the grill. I've even whipped up the marinade and taken it on camping trips in our cooler. Just keep the chicken in a gallon-zipper bag in the cooler, pour the pre-made marinade in, let it meld together in the cooler for awhile and then pop it on the grill. Such an easy and delicious main dish!

#glutenfree #dairyfree #grilled_chicken


Lemon Herb Grilled Chicken 

Makes 4-6 servings                                                    Printable Recipe

2 lbs boneless, skinless chicken pieces (I've used both breasts and thighs with great results)
1 cup vegetable or olive oil
1-2 Tbsp minced garlic
1/4 fresh herbs, finely chopped (I like to use thyme, oregano, parsley & sometimes chives)
1/2 tsp salt
1/4 tsp pepper
Juice of 1 whole lemon

In a lidded container, whisk together all ingredients except for the chicken. Once combined, add the raw chicken and seal. Place the container in the refrigerator for 1-4 hours to marinade. (The outside of the chicken will turn slightly white. This is just because of the acidity of the lemon juice. It is actually a good thing as the acid helps to tenderize the meat!)

When you're ready to cook, preheat the grill to medium heat. Remove the chicken from the marinade and place it on the hot grill. Discard the remaining marinade. Grill for about 5-7 minutes on each side and until the chicken is cooked through. (Try not to overcook the chicken or it may become dry.)

Remove the chicken from the grill and cover with foil. Allow it to rest for 5 minutes before serving. Serve the hot chicken alongside some steamed or roasted vegetables, a baked sweet potato, or with gluten-free pasta or rice. Any of your favorite side dishes will go perfectly with this delectable dish!

#glutenfree #dairyfree #grilled_chicken

Tip: I buy fresh herbs, finely chop them and lay them on paper towels to absorb any liquid. Then I place them (with the paper towel) in snack-size zipper bags and freeze them. These work great for cooking and you don't have to worry about using all of your herbs before they go bad.

I do the same thing with veggies like spinach, broccoli, cauliflower, kale, bell peppers and onions. This also makes it really handy for cooking quick dinners since these items are already prepped and only need a short time to thaw!

I'm linking up with Skinny GF Chef for Savoring Saturdays!


Mini Pancake Muffins {Dairy, Egg & Gluten Free}

During my week of list-making and recipe-creating for our camping excursion, Tanner mentioned that his teacher had made "pancakes in the shape of muffins, served with syrup" on one of the last days of school. What a brilliant idea! I had been trying to come up with breakfast ideas for our trip that could be made ahead and then served one morning at the campsite. These little muffins are perfect to make ahead and freeze them in a large bag. We like to take ours on camping trips. So fun and simple!

#glutenfree #dairyfree #eggfree #pancake #muffins

Mini Pancake Muffins {Dairy, Egg & Gluten Free}

Makes 24-30 mini muffins                                                 Printable Recipe
2 cups gluten free all purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/3 cup almond milk (or other dairy-free milk), at room temperature
3 Tbsp coconut oil, melted
1 Tbsp vinegar
1/4 tsp maple extract

Optional mix-ins or toppings:
Chocolate chips (I used Enjoy Life chunks)
Blueberries
Pecan pieces
Bacon, cooked and crumbled
etc.

Preheat oven to 350 degrees. Line a mini muffin pan with paper liners or spray with non-stick cooking spray.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a large mixing bowl, combine the almond milk, coconut oil, vinegar and maple extract. Gradually add the dry ingredients and mix just until combined. (At this point, you could fold in any additions you would like, or they can be added just to the tops after the next step.)

Using a cookie scoop or tablespoon, fill each well of the muffin pan nearly to the top. (Add toppings if desired.)

Bake for 12-14 minutes or until top of muffins are set and firm to the touch. Remove from oven and allow to cool approximately 5 minutes. Carefully remove each muffin and allow them to cool completely on a cooling rack.

Serve with maple syrup for dipping or a sprinkle of powdered sugar.

#glutenfree #dairyfree #eggfree #pancake #muffins

#glutenfree #dairyfree #eggfree #pancake #muffins

#glutenfree #dairyfree #eggfree #pancake #muffins

#glutenfree #dairyfree #eggfree #pancake #muffins

#breakfast #camping #pancake #muffins

#glutenfree #dairyfree #eggfree #pancake #muffins

#glutenfree #dairyfree #eggfree #pancake #muffins


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