Couscous Herbed Salad

This is a hit salad with my family and regularly requested. I hope you enjoy it too.

 

1 c dry couscous
1 c boiling water (or chicken stock)
2 c canned black beans, drained and rinsed
1 red or green bell pepper, diced
3-4 medium tomatoes, diced
½ c fresh parsley, minced
.3 oz container of dried dill (2 tbsp fresh dill, chopped)
½ to 1 tbsp minced oregano
½ to 1 tbsp minced basil
1 bunch green onions, finely chopped
6 tbsp lemon juice
6 tbsp olive oil
Salt/Pepper to taste

In a large casserole dish, combine the couscous and water then cover and allow it to stand for 10 minutes. Fluff with a fork and allow to cool until just warm. Mix in remaining ingredients. Cover and refrigerate for at least one hour before serving.

 

 

Notes:  I don’t actually measure the dill or lemon juice; I combine all the veggies & couscous & then add the basil & oregano and oil; then I add the dill, lemon juice, salt & pepper to taste.

The chicken broth/stock gives a great flavor; for a vegan/vegetarian, use the water or vegetable broth/stock.

 

Enjoy!

National Day of Sloppy Joes – March 18th

Sloppy Joes – also a comfort food.  So delicious & homemade is the best.  I like the rolls toasted in a pan before I serve with the meat sauce.  So yummy!!

 

 

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

8 ounces tomato sauce or homemade ketchup

2 tablespoons water

1 to 1 1/2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

dash hot sauce

6 Potato Buns, split & toasted

 

Cook ground beef, onion & pepper; drain off fat.  Stir in tomato sauce, water, chili powder, Worcestershire sauce, garlic powder & hot sauce.  Bring to a boil; reduce heat & simmer, uncovered about 5 minutes.  Serve on toasted rolls.

Enjoy!

 

*for a vegetarian/vegan option – use vegetarian crumbles

Comfort Food: Salisbury Steak with Mushroom Gravy

Comfort food at it’s best.  This is a go to recipe for me – I originally created it a couple of years ago in an attempt to re-create my favorite frozen entrée, but without all the extra & unnecessary ingredients.  Originally, I wasn’t pleased with the gravy, so this post gave me a great excuse to go back & re-create it.  I succeeded.  My family tried it & there was almost nothing left when we were done!

 

Salisbury Steak

1 egg, lightly beaten

1/3 cup low-sodium beef broth/stock

3/4 cup bread crumbs (I use Trader Joe’s brand bread crumbs – no dairy)

1/4 heaping teaspoon garlic powder (be generous, if you like garlic)

dash pepper

1/4 cup water

1 tablespoon Homemade Gravy Mix (Beef)

1 tablespoon dried onions

generous pinch powdered mustard

approximately 1 pound ground beef

 

Mushroom Gravy

3 tablespoons flour

2-4 tablespoons Earth Balance (or your choice of butter substitute)

8 ounces chopped mushrooms

1/2 small onion, diced

1 cup cold water

1 cup boiling water

1 teaspoon beef bouillon granules

5 tablespoons Homemade Gravy Mix (Beef)

1 cup low-sodium beef broth

salt & pepper to taste (definitely taste before adding salt!!)

 

 

Directions

In a large bowl, combine egg, 1/3 cup low sodium beef broth, bread crumbs, garlic powder, pepper, Worcestershire sauce, 1 tablespoon Homemade Gravy Mix, minced dried onion and mustard; whisk until thoroughly combined.  Add ground beef & combine, making sure bowl contents are well-distributed throughout beef (best way is to use your hands).  Shape into 6 large patties or 12 smaller patties, cover & set aside.

 

Add beef bouillon to boiling water & set aside; to a large skillet, add about 1 tablespoon Earth Balance or your choice of butter substitute & add in chopped mushrooms & onion; cook until vegetables are tender; scrape to sides of pan. Add beef patties to a second skilled over medium-high heat & cook 4-5 minutes per side or until cooked through.

Add remaining Earth Balance & flour, cook until browned in center of pan; slowly add cold water, bouillon and remaining brown gravy mix (2 tbsp); whisk until combined & stir in mushrooms & onions.  Bring to a boil & stir constantly until thickened.  If too thick, add a small amount of beef broth.  Transfer cooked patties to gravy pan & heat through; serve hot.

 

Enjoy!

 

 

 

Comfort Food: Beef Stroganoff

It could be argued that this is the king of comfort food; creamy, beef, mushrooms, noodles, flavorful… So many descriptions of this dish.  A favorite of the middle of my three brothers, here is my non-dairy version of Beef Stroganoff.

 

1 1/2 pounds beef steak, 1/2 inch thick slices

8 ounces mushrooms, sliced

3 cups cooked egg noodles

1/4 cup Earth Balance or non-dairy “butter” of choice

large onion, thin sliced

3 cloves garlic, fine minced

1/2 cup plus 1 1/3 cup low-sodium beef broth

1/2 teaspoon pepper

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 cup flour

1 1/2 cup sour cream

 

Combine 1/2 cup of beef broth and pepper; marinate beef in a bowl for 10 minutes.  Remove beef from marinade & pat dry.

Heat oil in skillet & brown beef; cook 5-7 minutes & remove to plate.  Drain grease from skillet; melt a couple of tablespoons Earth Balance; stir in onion and garlic; cook until onion is soft & translucent.  Transfer to plate with beef.

Melt 2 tablespoons Earth Balance in skillet & add in sliced mushrooms.  Cook until tender, about 10 minutes; transfer to a bowl & set aside.

Melt 1/4 cup Earth Balance in skillet; whisk in flour & cook until there is no more flour taste, about 4 minutes.  Slowly whisk in beef stock; bring to a boil, stirring constantly.  Reduce heat to medium-low; add in Worcestershire sauce & seasonings.  Taste & if needed, add salt.  Add beef & onion; cover & simmer 1 hour.  Taste again & if needed add additional salt/seasonings.

Stir in mushrooms & sour cream about 5 minutes before serving.

 

Enjoy!

 

Do you enjoy beef stroganoff?  What is your favorite comfort food?

 

 

National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!

 

8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust

Cocowhip

8 peanut butter cups or 4 cups, quartered

chocolate sauce

 

Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip

 

*use fresh.  if frozen prior to use, the Cocowhip won’t work.

Enjoy!

 

What’s your favorite way to enjoy peanut butter?  Comment & let me know.

Milkshake (Bonus Recipe)

Each quarter there is one extra weekend that I have to plan for.  Last year I posted about a dairy free pantry (here) & other recipes that were not in the categories I had chosen.  This year I’m going to share two beverages & two soups.  Up first is a non-dairy milkshake – so easy to do & so many options to add in.  This is for one serving; for more than one, just duplicate by how many servings you are wanting.

 

1 cup non-dairy ice cream (I used vanilla, but there are so many choices)

1/4 cup non-dairy milk (I used coconut since my ice cream was coconut milk based)

 

Put in blender & blend until smooth.

For a thicker shake, use less milk.

 

I recommend using whichever milk the ice cream is based.

 

Flavors:

chocolate chip – Add in 1-2 tablespoons of Enjoy Life mini chips

mint chip – add in 1-2 tablespoons Enjoy Life mini chips & 1/4 tsp peppermint extract

orange creamsicle – use vanilla ice cream & replace milk with orange juice

strawberry – slice 2-3 fresh strawberries & place in bowl with 1 tsp sugar; mash lightly & stir; allow to sit 5-6 minutes until juices form; mash a bit & stir again; using vanilla ice cream, pour in strawberries & blend, adding milk only if needed to thin out

chocolate – using Hershey’s* chocolate syrup – 1-3 teaspoons

coffee – brew coffee & cool; substitute milk with coffee

mocha – prepare coffee shake as above & add in 1-2 teaspoons Hershey’s* chocolate syrup

 

 

*Hershey’s syrup is dairy free; I don’t know about any other brands – just check before purchasing

Enjoy!

 

What flavors would you try?  Comment & let me know.

Demetrius’s Greek Chicken & Potatoes

My post contains affiliate links, which means I may earn a small commission for my endorsement, testimonial and/or link to any products or services from this website.  Your purchase helps support my work in bringing you real information about living dairy free.   For the full disclosure see Ingredients List page.

 

This recipe is one that a friend of my father’s gave to my mother.  Demetrius was born & raised in Greece & immigrated, when he was a young man, to the U.S.  He worked with my father at the local cannery and he would occasionally come over & cook Greek food for us; this is one of our family’s favorite meals.

 

 

One whole chicken

6-8 potatoes

1/2 cup olive oil

1/2 teaspoon pink Himalayan salt 

1/4 teaspoon pepper

1-2 tablespoons dried oregano, crushed

1 cup lemon juice

1 tablespoon minced garlic

Optional:  Fresh Lemon Slices & Fresh Oregano sprigs

 

(Demetrius’s directions:  well, you know how to cook, so just do it)

 

Preheat to 425°

Combine oil, garlic, dried oregano & lemon juice; divide in half.

Rinse chicken & pat dry (remove gizzard/liver packet & set aside).  Drizzle about 1/3 of the marinade on the chicken and rub it all over & under the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet, roast the chicken in the oven for 15 minutes.

Cut potatoes in half, so they look like mounds; place in separate baking pan; drizzle a portion of the marinade over the potatoes; toss to coat.

Add potatoes to oven & reduce the temperature to 325°F and continue roasting – 1 to 1 1/2 hours or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F .

Baste the chicken and potatoes with remaining marinade throughout the cooking time – every 30 minutes or so & turning potatoes as they cook.

Cook potatoes until golden.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

 

Serve hot.

 

Enjoy!

 

Do you have a favorite Greek dish?  Comment & let me know.