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zone home about got no milk a dairy free zone feeds posts comments christmas cauliflower with grilled chicken december 25 2011 by kitchenetta from the always delicious always reliable kalyn s kitchen i added some grilled chicken to this for a complete meal very colorful too christmas cauliflower with grilled chicken 1 head cauliflower cut into small consistent sized pieces 1 red bell pepper cut into 1 2 dice 2 tablespoons extra virgin olive oil salt and fresh ground pepper to taste 3 tablespoons pine nuts 2 3 cup sliced green olives 2 tablespoons capers 2 tablespoons chopped fresh parsley 1 2 grilled boneless chicken breast cut into bite sized pieces preheat oven to 425f put chopped cauliflower and peppers into a plastic bowl and toss with 2 t olive oil stirring so the vegetables are all lightly coated with oil season to taste with salt and fresh ground black pepper and stir again spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes while the cauliflower and peppers are roasting slice the olives and measure out the pine nuts and capers chop the parsley if using after 20 minutes remove cookie sheet from the oven put the cauliflower and peppers back into the same bowl and toss with the olives pine nuts capers and parsley if using spread the mixture on to the cookie sheet again and roast an additional 10 15 minutes or until the vegetables are starting to brown and the olive pieces are looking slightly cooked removed from oven place in bowl and toss with chicken serve hot with a slice of lemon to squeeze over if desired 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 vegetables tagged cauliflower chicken dairyfree 9 comments spanish chicken casserole a la alvaro december 22 2011 by kitchenetta a fabulous chicken casserole i think i love any food that is called spanish sweet salty and tangy work well together i roasted some baby yukon potatoes to go along with this and served it on brown rice spanish chicken casserole a la alvaro 3 ounces chopped pancetta 4 pieces of chicken i used 4 boneless breasts cut into big chunks 2 cups chopped onions 1 cup raisins 1 cup stuffed olives sliced 1 15 ounce can tomato sauce 1 28 ounce can peeled whole tomatoes a bit of garlic fry the pancetta then add the chicken and onions into the pan cook until golden add the tomato sauce with a teaspoon of salt and a bit of sugar then add the peeled tomatoes raisins olives and garlic stir a few times and then let it cook on a slow fire for about 30 minutes about 5 minutes before done add a cup of frozen peas to the sauce serve over rice makes 4 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 tomatoes tagged casserole chicken dairyfree tomatoes 2 comments eggnog cupcakes vegan december 18 2011 by kitchenetta same cupcakes but different post production on photoshop i couldn t decide which looked better so i posted them both i love a good vegan recipe and even though i m not vegan i m always interested in any dairy free desserts these were easy to make mix wet and dry together and tasted great i m a big fan of silk nog and that s what i used eggnog cupcakes from baking bites 1 4 cup dark rum or bourbon 1 cup soy eggnog 1 4 cup canola oil 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract scant 1 4 teaspoon nutmeg 1 cup sugar 1 1 3 cup ap flour 1 4 teaspoon baking soda 1 2 teaspoon baking powder 1 2 teaspoon salt preheat oven to 350 degrees f fill a 12 cup muffin tin with liners in a small bowl mix together the rum eggnog oil vinegar and vanilla in a large bowl mix together nutmeg flour sugar baking soda baking powder and salt pour in rum mixture and whisk until just combined divide evenly into muffin tins a 1 4 cup measure is good for this bake for 18 20 minutes until a tester comes out clean and the cakes spring back when lightly pressed cool in the pan for 3 5 minutes then turn out onto a wire rack to cool completely before frosting frosting 1 4 cup soy margarine softened 3 tablespoons soy eggnog 2 tablespoon rum generous pinch of nutmeg 2 cups confectioners sugar cream together margarine eggnog rum nutmeg and 2 cups of confectioners sugar add more sugar if needed to make frosting stiff but spreadable spread on cupcakes and garnish as desired 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 cake dairyfree recipes desserts recipes soy milk vegan tagged cake dairyfree dessert vegan 3 comments paella with chicken december 11 2011 by kitchenetta i love paella although this is a vegetarian recipe even the author added some shrimp at the end the recipe lends itself to innovation and personal tastes very delicious paella with chicken rice 1 14 ounce can artichoke hearts 1 1 2 cups brown rice 1 teaspoon salt 1 2 teaspoon saffron crumbled vegetables 2 cups finely chopped onions 1 cup finely chopped celery 2 garlic cloves minced 1 tablespoon extra virgin olive oil 1 teaspoon dried thyme 1 red bell pepper seeded and chopped 1 1 2 cups frozen green peas 1 14 ounce can diced tomatoes 1 2 grilled boneless chicken breasts cut into bite sized pieces salt and pepper to taste note original recipe called for 1 pound asparagus cut into 2 piece i had none 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 spagh...
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