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Tag Archives: Dairy-Free

Dairy-Free (DF) recipes do not contain milk ingredients including butter, cheese, cream, and yogurt. They may contain eggs. To earn the DF tag on this website, a recipe must not require any substitutions (such as vegan cheese) to be DF.

Quick and Easy Vegetable Soup

25 Jun

(Original source: AllRecipes.com)

If you are new to cooking, this soup offers an ideal way to develop your culinary skills and confidence. I made this soup in June 2011 for my boyfriend at the time who had never boiled water before and I was determined to teach him how to cook. As I told him, “Food does not get simpler than this. Chop some vegetables. Dump them in a pot with water, chicken broth, and vegetable juice and boil until tender.” The result: tasty, nutritious soup to last you for the week! That’s all there is to it!

Preparation Time: 15-20 minutes
Cooking Time: 40 minutes
Makes 6 servings

Ingredients:

  • 1 (14 ounce) can chicken broth
  • 1 (11.5 ounce) can tomato-vegetable juice cocktail (I use V-8 juice)
  • 1 cup water
  • 1 large potato, diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup chopped fresh green beans
  • 1 cup fresh corn kernels
  • Salt and pepper to taste
  • Creole seasoning to taste

Instructions:

  • In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn.
  • Season with salt, pepper and Creole seasoning.
  • Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
 
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Posted by on June 25, 2011 in Soups

 

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Beef Chili

19 May

Aunt Gail

This chili recipe is originally from my paternal grandmother, Inez who died long before I was born. Although I never had the opportunity to meet her, I have enjoyed many of Inez’s recipes through Aunt Gail’s cookbook, No Matter What, Just Keep On Cooking!

Below, is the story behind this recipe as told by Aunt Gail: 

“[My mother] made the best chili I have ever eaten and when years later I gave the recipe to my friend, Joe Sluder, he won a Chili Cooking Contest in Atlanta, GA! This also used to be my ‘just in case’ meal. That meant just in case my kids brought home two or three unexpected friends for dinner (which often happened), I could pop this on the stove in a hurry and be sure they would be happy!”

Preparation Time:
Cooking Time: 30 minutes
Serves 6-8
Freeze any leftovers. 

Ingredients:

  • 2 lbs lean ground chuck (ground beef)
  • 1 large yellow onion
  • 2 regular size cans dark red kidney beans (drain juice from one of the cans)
  • 2 (14.5 oz. cans whole tomatoes with their juice
  • Salt to taste
  • 2 to 3 lbs. chili powder (add more if you are brave enough, but taste first)!
  • 1 ½ Tbsp. cumin (add more to taste in last 15 minutes of cooking if desired- Aunt Gail usually needs to do this)
  • 2 tsp. sugar

Instructions:

  • In a large Dutch oven (this is a large pot), brown the ground chuck with the onions, stirring constantly until the meat is no longer pink.
  • Drain all of the fat from the mixture.
  • Add the rest of the ingredients, squeezing the juice from each whole tomato and breaking the tomatoes up in your hands before adding them to the pot. (Be sure your hands are clean)!
  • Stirring constantly, bring the mixture to a boil.
  • Reduce heat to low or medium low, depending on how your stove cooks and cook for 30-45 minutes. Stir occasionally.
  • Mixture is done when it has become rather thick. You don’t want runny chili.
  • Taste for seasonings and add more salt, chili, or cumin if needed. Some people can take it hotter than others.

Serving Suggestion:
Aunt Gail suggests serving with corn bread and turnip greens if you like “soul food.” Be sure to cook your turnip greens with a little fatback!

 
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Posted by on May 19, 2011 in Beef, Entrees

 

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Garlic Tahini Greens

16 May

Auntie Jan

Ingredients:

  • Big bunch of washed and chopped collards or kale (I strip the kale from the stalk and chop it separately)
  • 5-6 (or more) cloves of minced garlic
  • ~ 1 Tbsp. vegetable oil
  • ~ 3-4 Tbsp. tahini
  • 1-2 Tbsp. honey
  • Dash of soy sauce
  • “A dash plus another dash or two” of sesame oil

Instructions:

  • Steam veggies until just right.
  • Meanwhile, in a saucepan, sauté garlic in vegetable oil.
  • Stir in over low heat:
    • Tahini, honey, soy sauce, sesame oil.
      • If mixture is too thick add more oil; if too thin, add more tahini.
      • Mixture should coat but not get claggy.
  • Mix gently with steamed veggies.

To serve:
Add pine nuts or slivered almonds. Toasted sesame seeds are yummy on top as well. Dash of fresh lemon is tasty too


 
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Posted by on May 16, 2011 in Side Dishes, Vegetable Side Dishes

 

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Dad’s Tomato Chicken

16 May

This is another of Dad’s improvisational chicken recipes. All of his recipes are delicious, but this is one of my personal favorites.

 

Preparation Time:
Cooking Time:

Ingredients:

  • Free range organic chicken (5 thighs and 5 drumsticks)
  • 4 cups organic tomato soup
  • ½ cup/8 oz. free range chicken broth
  • 5 red potatoes
  • 1 cup celery
  • Onions
  • 4 large pinches sea salt
  • Black pepper, as desired
  • Garlic, to taste
  • Generous sprinkling of Italian seasoning (may be substituted for oregano and marjoram)

Instructions:

  • Cook at low to medium…………..
 
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Posted by on May 16, 2011 in Chicken, Entrees, Poultry

 

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Quick’n Easy Chicken

16 May

Dad 

After Mom passed away, Dad was faced with the challenge of fixing dishes his 13 year old son would eat that did not require a lengthy preparation time. Gabe is a very picky eater, so it took some creativity on Dad’s part, but he finally found a solution in this simple, nutritious, tasty recipe that is perfect for busy on-the-go professionals.

 

Preparation Time:
Cooking Time:

Ingredients:

  • Chicken
  • Olive oil
  • Celery
  • Carrots
  • Sweet potatoes
  • Russet potatoes

Instructions:

  • Cover bottom of pan with a generous layer of olive oil.
  • Place chicken on top of the olive oil so that it completely fills the pan.
  • Spread celery, carrots, sweet potatoes, and russet potatoes on top of chicken.
  • Sprinkle with rosemary and other herbs.
  • Cover with another layer of olive oil.
  • Cook at <fill in later> for ??? minutes.
 
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Posted by on May 16, 2011 in Chicken, Entrees, Poultry

 

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Spare BBQ Baby Back Ribs

16 May

Jill Miller

Jill is an old family friend who used to own and operate a bakery with her husband Lou in Kennybunk, Maine. Whenever we see them in August at Moody Beach (which often coincides with my birthday), I ask Jill to make me her famous baby back ribs because they are SO delicious! They take a while to cook, but not much preparation time is needed.

 

Preparation Time:
Cooking Time: 3 hours

Ingredients:

  • Pork Baby Back Ribs
  • Kosher salt
  • Pepper
  • Cumin
  • Allspice
  • BBQ sauce (best brand is: Old Masterpiece Original)

Instructions:

  • Sprinkle ribs with seasonings to taste.
  • BBQ ribs for ~5 mins. on each side.
  • Cover with BBQ sauce.
  • Put in pan.
  • Cover w/ foil.
  • Bake at 250 degrees for about 3 hours.
 
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Posted by on May 16, 2011 in Entrees, Meat, Pork

 

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Rib-Eye Steak

16 May

Dad

This is a very simple recipe and tastes best if you use a grill, although a skillet may also be used. It is fantastic! (Even my picky little brother thinks so). Dad always uses 100% organic/farm raised beef which can be easily found at your local Whole Foods.

 

Total Preparation Time: 8 hours (Enough time to marinate overnight)
Active Preparation Time: 10 minutes
Cooking Time: Varies depending on how you like your steak cooked

Ingredients:

  • 2 full size rib-eye steaks
  • Ginger/teriyaki sauce (Dad uses the Whole Foods brand)
  • Italian seasoning (may be substituted for oregano, tarragon, and marjoram)
  • Salt and pepper to taste

 Instructions:

  • Prepare a marinade of ginger teriyaki sauce (enough to lavishly cover both sides of steak).
  • Generously sprinkle your seasoning on both sides of the steak.
  • Add salt and pepper.
  • Marinate overnight.
  • When ready to cook, use inside/outside grill or skillet. Cook to desired perfection.

Serving Suggestion:
Dad usually serves this dish with baked sweet potatoes and broccoli. He also recommends a glass or two of red wine, preferably cabaret.

 
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Posted by on May 16, 2011 in Beef, Entrees, Meat

 

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Guacomole

16 May

Mom

You are looking at the most basic recipe on this website. I’m guessing that most of you have made guacamole at some point, but since this was something Mom made often (usually in conjunction with Grandmama’s clam dip from The Ince Family Cookbook), I thought I would include it here. 

Preparation Time: 5-10 minutes
Cooking Time: N/A

Ingredients:

  • 1 jar, mild salsa
  • 1-2 avocados

Instructions:

  • Pour salsa into a bowl.
  • Slice avocados into small pieces and add to salsa.
  • Mix together until you have a smooth consistency.

Serving Suggestion:
Serve with tortilla chips.

Chef’s Tip:
Use avocados that are slightly soft to the touch, but not hard (under ripe) or extra soft (over ripe). If there is any brown in the flesh of your avocados, remove it with a spoon and only use the green part. Discard skins.

 

 
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Posted by on May 16, 2011 in Appetizers, Dips

 

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Cranberry Sauce

16 May

Original source: AllRecipes.com

I discovered this cranberry sauce recipe online when I was looking for something simple to make for Thanksgiving. It is unbelievably easy and does not require a lot of ingredients. Your guests will think you spent hours preparing this when in fact it doesn’t take much longer than toasting bread!

Preparation Time: N/ACranberry Sauce
Cooking Time: 15 minutes

Ingredients

  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice

Directions

  • In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice.
  • Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).
  • Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. *
  • Yields 8-12 servings.

*If you re-heat the sauce, it will become runny again.


 
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Posted by on May 16, 2011 in Holiday Side Dishes

 

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