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n or more to your spicy liking crushed red pepper 2 medium onions chopped 4 large carrots chopped 4 large stalks celery chopped 2 cups unsweetened pumpkin puree 1 2 cup mango nectar 1 4 cup lemon juice 2 3 cup smooth peanut butter 2 cups chicken stock 1 tablespoon rice vinegar 1 2 cup coconut milk creamer 1 tablespoon cornstarch 1 2 cup minced fresh cilantro or parsley salt and pepper in a large pot heat the oil over medium high heat add the chicken and cook until you don t see any more pink add the garlic ginger and pepper flakes and saute 2 minutes add the onion carrot celery pumpkin mango nectar lemon juice peanut butter chicken stock and 2 cups of water cover the pot and bring it up to a simmer then turn the heat down and let it simmer about 30 minutes stirring occasionally until the veggies are tender and the chicken is cooked through dissolve the cornstarch in the creamer stir the vinegar into the stew then stir in the creamer mixture simmer uncovered about 5 minutes until the stew is thickened turn off the heat and stir in the parsley or cilantro season to taste with salt and pepper serve with jasmine rice if desired 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 asian cuisine chicken dairyfree main dishes recipes stew tagged asian chicken dairyfree stew 3 comments quinoa corn patties november 3 2011 by kitchenetta attention vegetarians try these easy to make big on flavor very satisfying i found this recipe on an edible mosaic blog the original recipe called for a creamy onion dip on the side but we enjoyed this just the way they were quinoa corn patties 1 4 cup uncooked quinoa 2 tablespoons olive oil 1 medium onion diced 2 cloves garlic minced 1 cup cooked corn kernels 2 large eggs beaten 2 tablespoons minced fresh parsley or chives 4 6 tablespoons breadcrumbs i used panko 1 2 teaspoon salt 1 8 teaspoon pepper canola oil for shallow frying soak the quinoa in cold water for 15 minutes strain through a fine mesh sieve then thoroughly rinse under cold running water heat the olive oil in a medium lidded saucepan over medium heat add the onion and saute until softened and starting to turn golden about 5 7 minutes add the garlic and saute 1 minute more add the rinsed quinoa 1 2 cup warm water salt and pepper turn the heat up to high and bring up to a boil once boiling give it a stir cover the saucepan and turn heat down to a gentle simmer cook 14 minutes then turn heat off and let sit with the lid on for 5 minutes before fluffing with a fork cool slightly then transfer to a medium bowl and stir in the corn eggs and parsley stir in 4 tablespoons of breadcrumbs then add 1 or 2 tablespoons more as needed so they hold their shape form the mixture into 4 patties add canola oil to lightly coat the bottom of a large nonstick pan over medium heat add the patties and fry until golden brown on both sides about 2 to 3 minutes per side transfer to a paper towel lined plate to drain any excess oil 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 recipes vegetarian tagged corn dairyfree quinoa 5 comments roasted chicken with figs october 29 2011 by kitchenetta figs and roasted chicken perfect comfort food for autumn as it roasts the aroma fills the house figs are easy to find in the markets this time of year roasted chicken with figs from israeli kitchen blog 1 whole clean roasting chicken 1 2 lemon 2 larges cloves garlic chopped fine 2 tablespoons olive oil original recipe calls for oil infused with rosemary i just added some fresh rosemary to the oil 1 tablespoon coarse salt black pepper 3 or 4 grinds 1 small bunch basil leaves stems taken off 14 small figs halved and their stems cut away 2 tablespoons warmed honey a dash of soy sauce squeeze the juice of the lemon over the chicken rub the lemon half all over the chicken tuck the spent lemon half into the cavity of the chicken cover the chicken and let it soak up the lemon while you re preparing the next steps in a small bowl combine 1 tablespoon olive oil with the garlic coarse salt black pepper and soy sauce rub the oily mix well over the chicken sweep up any garlic pieces that may fall onto the roasting pan and tuck them under the chicken stuff the basil leaves under the skin of the chicken anywhere you can fin or force room put any extra leaves inside the cavity of the chicken alongside the lemon half pile the figs up next to the chicken drizzle them with the remaining tablespoon of olive oil and the honey tear off a strip of tin foil and fold it so that it covers the figs but not the chicken let the tin foil lie lightly over the figs don t tuck it in around them roast at 350 degrees f til the chicken is a nice golden color serve with rice or couscous 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 fruit menu for hope middle eastern recipes tagged chicken dairyfree middle eastern 1 comment pasta with basil pistachio pesto october 23 2011 by kitchenetta inspired by lidia bastianich i tweaked this pesto with a little less oil and of course soy parmesan to replace the real thing it was a real pleaser pasta with basil pistachio pesto the original makes twice the amount you would need for a pound of pasta mine is cut in half from the original 1 1 2 cups packed fresh basil leaves 1 cup packed fresh parsley leaves 1 2 cup toasted unsalted pistachios 4 cloves garlic 1 4 teaspoon salt 1 2 cup extra virgin olive oil 1 pound spaghetti 1 4 cup soy parmesan cheese bring a large pot of salted water to boil for the pasta in a food processor add basil parsley pistachios garlic and salt turn on processor and add 1 2 cup olive oil in a slow steady stream process to make a smooth paste stopping to scrape down the sides of the bowl occasionally add spaghetti to the boiling water and cook until al dente scrape the pesto into a large skillet over low heat and add 1 cup pasta water drain the pasta and transfer to the skillet toss to coat the pasta with the pesto off heat toss with the soy parmesan 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 dairyfree italian main dishes nuts pasta recipes soy cheese tagged dairyfree italian pasta soy cheese 5 comments mushroom pasta october 19 2011 by kitchenetta enter fall enter comfort food this recipe from america s test kitchen enters the delicious category warm and substantive with woodsy undertones and a lip smacking creaminess all made dairy free from my adaptations mushroom pasta 4 ounces pancetta cut into 1 4 cubes 2 tablespoons olive oil table salt 1 pound farfalle pasta 3 4 large shallots chopped fine 3 medium cloves garlic minced 10 ounces shiitake mushrooms sliced 1 4 thick 10 ounces cremini mushrooms sliced 1 4 thick 1 tablespoon minced fresh sage leaves 1 1 4 cups chicken broth 1 2 cup so delicious coconut milk creamer 1 tablespoon lemon juice ground pepper 2 ounces grated soy parmesan 2 tablespoons minced fresh parsley leaves bring 4 quarts water to rolling boil covered in stockpot add 1 tablespoon salt and pasta stir to separate and cook until just shy of al dente drain and return pasta to stockpot meanwhile cook pancetta in 2 tablespoon olive oil stirring occasionally until lightly browned using slotted spoon transfer pancetta to paper towel lined plate add shallots to fat remaining in skillet and cook stirring occasionally until softened about 4 minutes add garlic and cook until fragrant about 30 seconds increase heat to medium high add shiitakes and cook stirring occasionally for 2 minutes add cremini mushrooms and 1 2 teaspoon salt cook stirring occasionally until golden brown about 8 minutes stir in sage and cook 30 seconds transfer mushrooms to bowl add broth to skillet and bring to boil scraping up browned bits off heat stir in creamer lemon juice and salt and pepper to taste add mushrooms pancetta broth mixture cheese and parsley to pasta in stockpot toss over medium low heat until pasta absorbs most of liquid about 2 minutes serve immediately 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 dairyfree main dishes pasta recipes soy cheese tagged dairyfree mushrooms pasta 2 comments creamy chicken noodle soup october 16 2011 by kitchenetta another fab soup definitely a keeper warm and hearty the original recipe called for evaporated milk instead i tried using coconut milk creamer which i found in my local whole foods market it has zero fat and did not at all impart a coconut flavor to the soup just helped to make it creamy i did all my vegetable dicing in my food processor everything came out finely chopped which is perfect for this soup creamy chicken noodle soup modified by me from the yummy life blog check out the photos of making this soup there they re wonderful 1 tablespoon olive oil 1 garlic clove minced 1 cup diced onions 1 cup diced mushrooms 1 cup diced carrots 1 cup diced celery 1 3 cup flour 1 2 teaspoon dried oregano 1 4 teaspoon ground black pepper 1 4 teaspoon dried thyme 1 4 teaspoon poultry seasoning 6 cuts fat free chicken broth 1 teaspoon salt 2 cups cooked shredded chicken 8 ounces so delicious coconut milk creamer 2 cups uncooked pasta i used ditalini but your choice heat a large pot on medium high add olive oil saute garlic onion mushrooms carrots and celery until soft approximate 5 7 minutes sprinkle flour oregano pepper thyme and poultry seasoning over vegetables cook and stir for 1 minute stir in broth and salt bring to boil reduce heat and simmer partially covered for 10 15 minutes add chicken creamer and pasta cook for 10 minutes or until pasta is tender taste and add more salt if needed 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 chicken dairyfree pasta recipes soup vegetables 4 comments spicy ginger chicken noodle soup october 12 2011 by kitchenetta what could be better on a cool autumn evening than a little heat in the soup bowl i twiddled a little with sweet and spicy levels in this delicious soup to achieve a nice balance of flavors the original recipe called for soba noodles but i used ramen as that s what was handy this was totally delicious spicy ginger chicken noodle soup modified from a serious eats recipe 24 fluid ounces chicken broth 1 4 teaspoon sriracha or other chili sauce 1 4 cup soy sauce 2 piece fresh ginger peeled and sliced 2 tablespoons brown sugar 1 tablespoon lime juice 3 4 pound boneless skinless chicken breast cut into 3 strips 1 cup sliced shiitake mushrooms 3 tablespoons chopped scallions 1 cup sugar snap peas 1 red bell pepper cut into 1 8 strips 12 ounces soba or ramen noodles 1 4 cup chopped cilantro in a large pot combine broth chili sauce soy sauce ginger brown sugar and lime juice bring to a boil then cook boiling for 5 minutes reduce heat to medium and add chicken and mushrooms let simmer for 15 minutes while chicken is cooking fill a medium pot with cold water bring water to a boil and add noodles cook for 4 minutes then drain noodles and set aside add scallions snap peas and red pepper to broth let cook one minute take off heat divide noodles among serving bowls then ladle in soup garnish with cilantro 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 asian cuisine chicken dairyfree recipes soup south beach friendly vegetables tagged asian chicken dairyfree soup 1 comment moroccan chicken vegetable soup october 9 2011 by kitchenetta remarkably good this recipe calls for beef or lamb and beef stock we re not big beef eaters so i made this chicken themed it was awesome moroccan chicken vegetable soup inspired by this recipe 2 tablespoons extra virgin olive oil 1 medium onion finely diced 2 teaspoons ground turmeric 1 pound boneless chicken breast cut into 1 2 cubes 6 cups chicken broth or water 1 14 ounce can diced tomatoes 2 small turnips peeled and diced 2 i used 4 carrots diced 2 stalks celery leaves included thinly sliced pinch of saffron threads 12 sprigs flat leaf parsley 8 sprigs fresh cilantro 1 large zucchini cut into 1 4 dice 2 ounces angel hair pasta broken into small pieces about 1 2 cup 1 2 teaspoons salt 1 2 teaspoon freshly ground black pepper heat oil in a dutch oven over medium high heat add onion and turmeric stir to coat add chicken and cook stirring occasionally until the onion is tender 4 5 minutes add broth or water tomatoes and their juice turnips carrots celery and saffron tie parsley and cilantro sprigs together with kitchen string and add to the pot bring soup to a boil cover and reduce to a simmer cook until the chicken and vegetables are tender about 45 minutes stir in zucchini and cook covered until soft 8 10 minutes add pasta and cook until soft 5 minutes discard the parsley and cilantro sprigs season with salt start with 1 teaspoon and increase if needed and pepper serve with sprinkled parsley and or cilantro if desired 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 chicken dairyfree middle eastern pasta recipes soup tomatoes vegetables tagged chicken dairyfree middle eastern soup 2 comments challah kugel october 6 2011 by kitchenetta so i tried googling recipes for stale challah and this bread pudding came up right away this was made for the lactose intolerant so no modifications were necessary by me i added no fruit as my challah already had raisins in it but i do think that some fruit would also be a nice addition this tasted amazing challah kugel from princeclan blog 2 3 cups stale challah 1 1 2 2 cups vanilla soy milk 4 eggs 3 4 cup sugar optional two large apples chopped small or 1 cup raisins tear challah into smallish pieces and drop into large bowl pour soy milk over allow to soak for 20 minutes add eggs and sugar mix well place into a greased pan 8 x 8 or 9 round and bake at 350 degrees f for 50 60 minutes until browned and golden share this email a link to a friend opens in new window email 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