GF, DF Poor-Mans Stroganoff

I’ve been busy working on modifying some of my husbands family recipes so that I can eat them, and he can still enjoy childhood recipes. I’m very pleased to say that his mothers poor mans stroganoff turned out extremely well.

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I think the most difficult part of this meal was the cream of mushroom soup. Why? Because I don’t actually like mushrooms, at least I didn’t think I did. Cooking something like this from scratch and smelling the onions and mushrooms saute together, oh my the smell forever has changed my opinion on mushrooms.

The first step in creating this dish was making sour ‘cream’

Dairy Free Sour "Cream"
A simple, yummy diary free sour 'cream' made from cashews.
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Ingredients
  1. 1 cup raw cashews (soaked overnight or at least 2 hours)
  2. 2 TBS Apple Cider Vinegar
  3. 2 T Lemon Juice
  4. 1/4 cup water (plus a little extra to reach desired consistency)
  5. Salt to taste
Instructions
  1. Pour ingredients into a high power blender or food processor and blend/process for at least 1 minute. Add extra water if you need to to reach your desired consistency.
Notes
  1. The longer the cashews have soaked the more water you will want to add.
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 The second step is to make the ‘cream’ of mushroom soup. We use two awesome items in our soup, the first is nucoa buttery sticks (I actually use this all the time, it makes a great toast topper), and the second is a Nutpod Creamer, a dairy free creamer we found on amazon. Tis wonderful for making creamy things and Indian food.

Gluten Free, Dairy Free "Cream" of Mushroom Soup
A most delicious 'cream' of mushroom soup
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Ingredients
  1. 5 TBS Nucoa buttery sticks (or other butter substitute)
  2. 1 Small - Medium Onion, Diced (about 1 cup)
  3. 1 8oz Can Mushrooms, Diced after opening
  4. 2 TBS Potato Flour
  5. 3 TBS Brown Rice Flour
  6. 2 Cups Chicken Broth
  7. 1 Cup Original Unsweetened Nutpod Creamer
  8. Salt and Pepper to taste
Instructions
  1. Dice the onions and mushroom and saute in butter substitute until onions are clear and mushrooms are slightly darker in color.
  2. Add potato and brown rice flour to make a rue.
  3. Slowly add chicken broth while whisking to keep the soup creamy.
  4. Once all the chicken broth is mixed in add the nutpod and mix well
  5. Add the salt and pepper (Remember to taste test!)
  6. Enjoy as an awesome soup, or save it to mix with another recipe.
Notes
  1. Just a note: You may use 8 oz of fresh, diced white mushrooms instead of canned mushrooms.
  2. Just another note: Nutpods are made from almonds and coconuts and are a dairy free creamer that we find super useful.
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 The third and final step to this dinner is to throw it all together and hope for the best!

Gluten-Free Dairy-Free Poor-Mans Stroganoff
A wonderful dairy free, gluten free pasta dinner that everyone will enjoy!
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Ingredients
  1. 2 lbs Ground Beef
  2. 1 batch GF, DF, "Cream" of Mushroom Soup
  3. 3-4 TBS Worcestershire Sauce
  4. 1 cup DF Sour "Cream"
  5. Salt and Pepper to taste
  6. 3/4 - 1 lb GF Pasta
Instructions
  1. Cook noodles according to directions on the package
  2. While noodles cook brown the meat.
  3. Once meat is browned drain fat and return to heat
  4. Add salt and pepper to meat
  5. Add soup to meat and mix well.
  6. Add Worcestershire sauce and mix until soup goes a shade darker.
  7. Simmer for 5 minutes
  8. Add sour cream and mix well.
  9. Serve sauce over gluten free pasta.
Notes
  1. Note: We've done this recipe with rotini pasta (my favorite) and egg noodles. Both taste great!
  2. Another Note: You're welcome to add more salt and pepper if you wish once it's all mixed, but we haven't found a need too yet.
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 This dinner was enjoyed by 14 people and the pickiest eater who normally won’t eat anything asked for seconds and ate them! It was AWESOME!

Until our next adventure!

 

Gluten & Dairy Free and Grateful for it.

This morning has found me watching my daughter (she’s 3 now) eat the oatmeal she asked for, along with a bowl full of walnuts. I thought about these past 3 years since I discovered we were both sensitive to dairy and gluten. We can eat them if we choose, but the results are pain, discomfort to the bowls, head-aches and rashes. It’s not very fun.

My adorable daughter has always been my biggest strength for avoiding the foods that hurt us both. However now that she’s not nursing I’m not as great as I could be, I have days when I seem to have no resistance to the things I ate and enjoyed as a kid. But my little girl will never have these problems. When the kids of the household are asked what they want for a snack they often say things like, “cookies” “donuts” “animal crackers” “graham crackers” and “ice cream” but ask my daughter what she wants for a snack and she’ll think about it for a minute before saying things like “Apricot logs” “Green Smoothie!” “Walnuts” or “Oatmeal”. She will occasionally ask for “fruit snacks” “grapes” or “Bananas”

I am so grateful for this food handicap, because it has blessed my daughter with a sense of food that is good for her and food that isn’t in a way she seems to understand. There are days it breaks my heart because all the other kids get cookies and ice-cream and she’s stuck with fruit and gluten free pretzels, but she never seems to mind. She gets a treat same as them and she loves it.

I am also grateful for this challenge in my life because without it I wouldn’t be nearly as adventurous in the kitchen. I love being a ‘mad scientist’ and throwing ingredients into a pot and saying to myself “Well….. I hope this works.” Which is actually how I cook a lot lately, trying new things is fun and rewarding when it works and still fun but disappointing when it flops.

Everyone has challenges that stress certain parts of their lives. I am grateful for my food challenges because I have learned and grown so much since discovering them, and my daughter is growing strong eating foods that are good for her and because of this she won’t get addicted to a lot of the junk foods that her cousins are already hooked on and I can’t imagine a better life for my little green smoothie baby than a healthy, happy one.

Happy July everyone!

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Oh My Happy Stars!!

I’m sure you’ve all seen those videos with cute food ideas that you just wish someone would make for you so you didn’t have to spend hours in the kitchen. Right? Well, my mom found one that we just had to make, hot-dog sparklers.

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The original video came from tip hero, but since regular pizza crust is a no go for those with gluten issues and regular cheese is just as bad for us non-dairy folks, modifications were necessary.

We decided to use our naan bread instead! Whipping that up was easy, even making the substitute buttermilk was fun! We put potato starch on some parchment paper (wax paper works too) put about half the batch of dough on there, sprinkled it with more potato starch then added another layer of parchment paper. We rolled it kinda thin, maybe a 1/4 inch. Cut a few think strips and covered our squewered sliced hot dogs with awesome naan.

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They’re lovely aren’t they? Something to know about naan, it doesn’t brown in the oven unless you cover it in an egg wash first! 

20160702_171005So we did that and then we baked it at 350 degrees for 23 minutes. While it was baking we got busy with our ‘cheese’ stars. The following picture is my favorite non-dairy cheese out of all the ones I’ve tried.

20160702_174025We sliced the block in half, almost making it look like a burger bun, then I got to work slicing stars! Like so!

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Our dogs came out and looked fabulous! They even browned a little! (Just a friendly note, please remember to use a non-stick spray of some kind on the tray to avoid the dogs sticking.)

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We even decided to a little further, with our sparkling friends. We made red, white and blue jello!!

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Now the recipe called for a can of condensed milk, so we just used a can of sweetened condensed coconut milk! It turned out really, really yummy!!

The kiddo’s loved it! And so did we, everything was awesome!

Enjoy the holiday!

 

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