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so i did without still great recipe first make the rice drain the artichoke hearts reserving the brine from the can quarter the artichoke hearts and set aside add water to the brine to make 2 1 2 cups liquid and combine it with the rice salt and saffron in a heavy saucepan with a tight fitting lid cover bring to a boil reduce heat and very gently simmer until rice is tender about 40 45 mintues when the rice has simmered for about 25 minutes start the vegetables saute the onions celery and garlic in the olive oil in a large skillet add the thyme bell pepper and asparage if using cover and cook stirring frequently for 5 minutes add the peas tomatoes reserved artichoke hearts and chicken stir gently cover and continue to simmer for another 5 10 minutes until the vegetables are tender add salt and pepper to taste you may also add a splash of frank s original hot sauce to serve the paella spread the rice on a large platter and top with the vegetables and their juices makes 6 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in casseroles chicken dairyfree recipes main dishes recipes rice tomatoes vegetables tagged casserole chicken dairyfree 2 comments deconstructed chicken kiev december 8 2011 by kitchenetta we enjoyed deconstructed chicken kiev adapted to be nondairy by me from bakedbree com check out the great photos on this blog baby yukon gold potatoes olive oil 1 2 stick dairy free margarine melted 4 slices of white bread 3 cloves garlic 1 4 cup fresh flat leaf parsley salt and pepper 1 package of chicken tenders 1 2 pint grape tomatoes a handful of black olives zest of one lemon 1 2 cup block soy mozzarella cheese cut into cubes toss some baby potatoes with olive oil and salt and pepper roast in a 400 degree oven about 30 40 minutes while this is cooking add the bread to the food processor and pulse until crumbed dump crumbs into bowl then add garlic and parsely to processor bowl and pulse until chopped fine add the crumbs back to the bowl pour in the melted margarine and pulse again until it is all coated press bread mixture onto the chicken tenders put the chicken into the oven with the potatoes and bake until cooked through about 20 minutes meanwhile halve the tomatoes and toss with the olives zest of lemon and a tablespoon of olive oil salt and pepper and some chopped parsley add the soy cheese and set aside arrange everything to your liking on a lovely plate share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in bread chicken dairyfree main dishes recipes soy cheese tomatoes tagged chicken dairyfree soy cheese 1 comment green bean casserole with madeira mushrooms and chicken december 5 2011 by kitchenetta remember green bean casserole growing up i do cream of mushroom soup mixed with the beans and those yummy canned fried onion bits on top fast forward to today here is a more grown up version much healthier in my opinion and i added some cooked chicken to make it a complete meal this was fabulous green bean casserole with madeira mushrooms and chicken modified from cooking light on my recipes 1 1 2 pounds green beans 2 tablespoons olive oil 3 cups chopped sweet onion 1 teaspoon chopped fresh thyme 8 ounces shiitake mushrooms sliced 8 ounces button mushrooms sliced 1 3 cup madeira wine or dry sherry 1 4 teaspoon salt 1 8 teaspoon freshly ground black pepper 3 tablespoons flour 1 cup chicken broth 1 1 2 cups cooked chicken cubed 1 cup canned fried onions like french s 1 2 cup grated soy parmesan preheat oven to 425 degrees f place beans into a large saucepan of boiling water cook for 4 minutes drain and rinse with cold water drain well place beans in a large bowl set aside heat a large skillet over medium high heat add oil to pan add onion and thyme saute 4 minutes until onion is tender stirring occasionally add mushrooms saute 10 minutes or until liquid almost evaporates stirring frequently stir in wine salt pepper cook 2 minutes or until liquid almost evaporates stir in flour cook for 1 minute or until thick stirring constantly gradually stir in chicken broth bring to a oil cook 1 minute or until thick stirring constantly add mushroom mixture to green beans add chicken toss well place green bean mixture in a 2 quart glass or ceramic baking dish combine fried onion and grated soy parmesan in a small bowl top green bean mixture evenly with fried onion mixture bake for 17 minutes or until top is lightly browned makes 8 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in casseroles chicken dairyfree main dishes recipes south beach friendly soy cheese tagged casserole chicken dairyfree 4 comments pappardelle with rosemary and mushroom ragu november 20 2011 by kitchenetta mushrooms and rosemary make a great marriage in a pasta sauce paired with some fresh pappardelle and this is one great autumn dish modified slightly by me for a nondairy perfect adaptation pappardelle with rosemary and mushroom ragu from herbie likes spaghetti blog check out the beautiful photos there 1 2 pound pappardelle 2 tablespoons olive oil 1 1 2 cups sliced shiitake mushrooms 1 1 2 cups chopped cremoni mushrooms 2 tablespoons minced fresh rosemary 2 cloves garlic minced 1 1 2 cups of your favorite tomato sauce 1 4 cup fresh parsley chopped salt and pepper to taste grated soy parmesan in a nonstick pan heat up the olive oil and throw in the garlic once it begins to soften add the mushrooms and rosemary cook on medium high heat toss and cook until nicely carmelized and most of the liquid they exude has evaporated add the tomato sauce and the chopped parsley to the mushroom mixture and stir to combine let it simmer on low heat while the pasta cooks cook the pasta until it is slightly al dente then move the noodles to the mushroom cooking pan add a touch of pasta water and toss everything together until the pasta has absorbed the sauce serve with soy parmesan makes two servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in dairyfree main dishes pasta recipes soy cheese vegetarian tagged dairyfree mushrooms pasta 9 comments cherry almond smoothie november 16 2011 by kitchenetta a yummy reminder of summer i made this during cherry season and gobbled it up totally vegan and totally delicious dangerous cherry almond smoothie thank you nytimes 24 cherries pitted 1 2 cup almond meal 1 2 teaspoon almond extract 1 cup almond milk 1 plum or peach 2 teaspoons agave nectar 6 ice cubes place all of the ingredients in a blender and blend until smooth makes 1 delicious serving share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in cherries dairyfree recipes fruit nuts recipes tagged dairyfree fruit vegan 3 comments sweet and spicy tomato and pepper chicken stew november 13 2011 by kitchenetta i m a sucker for anything sweet and spicy so this recipe caught my attention it was addictive great flavors and textures served over brown rice here a definite keeper sweet and spicy tomato and pepper chicken stew from joy of kosher ever so slightly modified by me 1 1 2 pound chicken breast boneless and skinless cut into 1 cubes 2 tablespoons olive oil 1 green pepper diced 2 spanish onions diced 2 garlic cloves minced 1 1 2 tablespoons chili powder 2 teaspoons garam masala 1 8 teaspoon nutmeg 1 8 teaspoon ground ginger 1 2 teaspoon kosher salt 2 teaspoons brown sugar 1 can diced tomatoes 14 5 ounces 1 cup chicken broth 1 2 cup raisins 1 4 cup cider vinegar 1 can white beans drained and rinsed 14 5 ounce can 4 tablespoons chopped fresh parsley in a dutch oven heat olive oil over medium high heat when hot add chicken and stir saute stirring often for about 5 minutes or until chicken is browned on all sides add green pepper onions and garlic stir and reduce heat to medium cook stirring occasionally for about 6 7 minutes or until vegetables are softened add chili powder garam masala nutmeg ginger salt and brown sugar saute stirring for another 2 minutes add tomatoes broth raisins and vinegar stir raise heat to high and bring to a boil reduce heat cover and cook for about 25 30 minutes or until chicken is tender and cooked through add beans stir and cook for another 2 3 minutes or until beans are heated through serve over rice if desired garnished with chopped parsley makes 6 8 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in chicken dairyfree recipes main dishes recipes south beach friendly tomatoes tagged chicken dairyfree tomatoes 2 comments roasted zucchini spaghetti pie november 9 2011 by kitchenetta kudos again go to an edible mosaic blog for this delicious and healthy italian pie we enjoyed this for dinner the sauce is easy to make and everything comes together nicely i made my nondairy substitutions i used tofu instead of ricotta cheese and soy parmesan instead of the real thing delicioso head over to the blog to check out the beautiful photos taken of this dish too roasted zucchini spaghetti pie 2 medium zucchini thinly sliced 1 tablespoon olive oil salt and pepper 1 4 pound whole grain or regular spaghetti noodles 2 cups tofu 2 eggs 1 egg white 1 4 cup soy parmesan cheese divided 1 1 2 cups thick marinara sauce recipe below cooking spray thick marinara sauce yields 1 1 2 cups 1 2 tablespoon olive oil 1 small onion 2 cloves garlic minced 1 small carrot peeled and shredded 1 15 ounce can diced tomato with liquid 1 1 2 ounce tomato paste 1 bay leaf 1 tablespoon chopped fresh basil 1 4 teaspoon dried oregano 1 4 teaspoon salt pinch ground black pepper 9 pie plate preheat oven to 450 degrees f coat the sliced zucchini with 1 tablespoon olive oil and a pinch of salt and pepper arrange the zucchini in a single layer on a baking sheet bake for 18 minutes flipping halfway through when it s done roasting the zucchini will be golden in spots for the marinara sauce heat the olive oil over medium heat in a small pot with a lid add the onion and saute for 5 minutes until the onion starts to soften add the carrot and garlic and saute another 5 10 minutes add the tomatoes tomato paste herbs salt and pepper taste to adjust seasonings simmer with lid on for 20 30 minutes cook the pasta to al dente according to package instructions cool the pasta to room temperature then add 1 egg 2 tablespoons soy parmesan and pinch of pepper stir to combine to the tofu mix in 1 egg 1 egg white and a pinch of salt and pepper preheat the oven to 350 degrees f lightly coat the pie pan with cooking spray spread the pasta on the bottom of the pie plate then spread 1 2 of the tofu mixture on top of the pasta arrange the zucchini on top of the tofu then spread the rest of the tofu mixture on top of the zucchini spread the marinara sauce on top of the tofu bake the pie for 20 30 minutes until it s set sprinkle the remaining soy parmesan on top and allow to cool slightly before cutting share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading posted in dairyfree italian main dishes pasta recipes sauces south beach friendly soy cheese tofu tomatoes vegetables vegetarian tagged dairyfree italian pasta tofu 3 comments older posts dairy free zone got zero tolerance for dairy products i know i do so let s enjoy our favorite dishes here and some new ones too that have absolutely zero dairy ingredients inside but 100 goodness and great taste email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address sign me up join 366 other subscribers august 2026 s m t w t f s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 dec on my front page christmas cauliflower with grilled chicken spanish chicken casserole a la alvaro eggnog cupcakes vegan paella with chicken deconstructed chicken kiev green bean casserole with madeira mushrooms and chicken pappardelle with rosemary and mushroom ragu cherry almond smoothie sweet and spicy tomato and pepper chicken stew roasted zucchini spaghetti pie blogroll baroness tapuzina bittersweetblog cafe liz chocolate and zucchini closet cooking couldn t be parve doghillkitchen dooce eats well 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