Tuesday, January 8, 2008

Oven Fried Fish - Dairy Free

The original recipe comes from Southern Living Our Best Easy Weeknight Favorites. I use tilapia for this dish and the kids love it!

1/4 c white cornmeal
1/4 c fine dry breadcrumbs (I make my own - so many breadcrumbs contain milk products)
1/2 tsp salt
1/2 tsp paprika
3/4 tsp dried dillweed
1/8 tsp pepper

1 pound fish fillets
1/3 cup soy milk
3 Tbsp dairy free margarine, melted (or drops of Parkay Squeeze)

Combine first 6 ingredients in a large storage bag and shake to mix. Place milk in another storage bag. Shake fish fillets in milk and then shake individually in the cornmeal mixture. Place coated fish in a lightly greased pan and drizzle with butter or drops of Parkay.

Bake 450 for 10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and tartar sauce if desired.

Suggested sides: corn on the cob, green beans, and French fries

Easy Potato Sausage Soup - Dairy Free

Easy Potato Sausage Soup

original SUBMITTED BY: Deirdre Dee at www.allrecipes.com

I made this dairy-free with the substitution of soy milk and dairy free margarine. I was afraid the soy taste would be overpowering, but I couldn't taste it at all! Easy, wonderful soup!

2 onions, chopped
1/2 cup dairy free margarine
4 cups diced potatoes
1 (10 ounce) package frozen diced carrots
1 pound Polish sausage, sliced (read your labels carefully if you're dairy free)
1 green bell pepper, chopped
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups plain soy milk
3/4 cup dry potato flakes

  1. Using a large saucepan, brown onion in butter.
  2. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
  3. Add soy milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes. (Personally I like the 3/4 cup consistency.)
  4. Let soup sit for approximately 5 minutes in order to thicken and then serve.

Monday, January 7, 2008

Taco Seasoning Mix

I don't know where I found this, but it's what I use when making tacos. I don't buy the packets of seasoning. All the ingredients are dry (not fresh).

Also, please note there is not any salt in this recipe.  If you are used to store bought taco seasoning you will probably want to add salt.

6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
3 tsp onion powder
2 1/2 tsp garlic powder
1/8 tsp cayenne pepper

I put all of this in a zippered bag and shake to mix.

7 tsp of the mixture is equivalent to a 1.25 oz packet of seasoning (used for 1 lb of meat). This recipe will make 3 packets.

I've always just stored my bag with the seasonings in the cupboard with my other spices, but it would probably stay longer in the freezer (as all spices do - per my MIL).

Saturday, January 5, 2008

Marlboro Man's Favorite Sandwich

I haven't gotten permission to reprint the recipe here, but I do want to point you in the direction of this WONDERFUL sandwich!

I did make it dairy free with good margarine and bread choices.

I had cubed venison on hand and made it with that instead of beef. Go ahead, indulge, it's a great eat! (Don't even try to count the calories, though...)

Friday, January 4, 2008

Dairy Free White Bread... Yumm!

This one came out nice.

Craig's White Bread
makes 1 loaf


  • 1 cup + 2 tbsp warm water (105°-115°)
  • 1 tsp sugar
  • 2¼ tsp or 1 packet yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 3½ cup all-purpose flour

  1. Warm the bowl of your KitchenAid mixer under the kitchen faucet while using a thermometer to mix the hot/cold water to the right temperature (105°-115°). In your 2-cup measuring cup combine the 1 cup + 2 tablespoons warm water, 1 teaspoon sugar, and thoroughly dissolve the 2¼ teaspoons yeast in it, set aside.
  2. Meanwhile, sift-measure the flour and add to the bowl along with the salt. Mix well with the standard paddle, replace the paddle with the dough hook.
  3. Add the 1 tablespoon oil to the yeast mixture, (which should have a 'head' of bubbles on it by now, if not discard and start over) and pour the whole thing into the bowl on top of the flour mixture.
  4. Using the dough hook, mix on speed 2 until the dough balls up and cleans the bowl. help it along with a soft spatula if you want. Be patient here, as it will look too dry for the first 5 minutes or so, but will eventually incorporate all the flour and probably need more flour added, so wait at least 5 minutes without adding any liquid.
  5. Knead on speed 2 or 3 for 10 minutes or more, adding flour a tablespoon at a time as necessary to keep too much of the dough from sticking on the bottom of the bowl. Take steps to keep the dough wrapped around the dough hook and getting pulled like taffy, rather than balled-up and rolling around in-between the dough hook and the bowl.
  6. When finished kneading, remove the dough from the bowl, knead by hand a few turns and form into a ball, place in an oiled bowl (1-2 teaspoons oil in the bottom of a bowl) and turn to coat the ball with oil. cover with a towel and place in a warm place (80°-85°) to rise until size-doubled (45 minutes to 1 hour).
  7. When finished rising, dump the dough out of the bowl and knead by hand for 20 turns or so. Form into a loaf, a place in a 9"x5" bread pan. Let rise in a warm place again until it is 1" to 1¼" over the top of the pan (45 minutes to no more than 1 hour) cover loosely with plastic wrap to keep the dough moist. I raise my loaves on top of the stove while it is pre-heating.
  8. Bake in a pre-heated 375° oven for 35 minutes.
  9. Remove from oven and cool pretty-much completely before cutting (if you can wait!).

I couldn't find a way to contact the person that gave me this recipe, but I have linked back to the original (on the title). I followed the directions EXACTLY! This bread reminds me of the bread my dad made when I was a kid. I'll be making this again and again!!!

As for waiting for the bread to cool before cutting... HA! Half the bread was gone before it cooled. Now for my own security and the hope that no one will sue me... let the bread cool before cutting. It will be hot coming out of the oven and you could get burned. (Isn't life just grand now that one must cover one's back in the hopes of not being sued...)

Chicken Salad

In my humble opinion, chicken salad can contain just about anything in any quantity that tastes good to you. Pickle, grapes, eggs, bacon, carrots, even English peas if that floats your boat! :) But since this is a place for recipes, here's the latest chicken salad I've made:

3 cups shredded cooked chicken
1/4 cup chopped onion
1/2 cup chopped dill pickle
1 heaping tsp minced garlic
1 Tbsp + 1 tsp prepared mustard
1 Tbsp + 1 tsp Worcestershire's sauce
5 - 8 dashes Tobasco sauce
1/2 tsp seasoned salt
1 cup mayo (you know I like Hellman's!)
1/2 tsp celery salt
1/8 tsp pepper
couple shakes dried parsley

Mix it all together and if you can, chill and wait a few hours to let the flavors mesh. Serve on bread or crackers. You may also choose to eat it like my two year old son... with your finger: