Tag: Dairy Free (except butter)

Stuffing

Stuffing is great in general, and when you add sausage, it’s amazing. This recipe is for stuffing a Thanksgiving turkey. We always get the red bag of Pepperidge Farm–the cubes. If that’s not available, we’ve used Mrs. Cubbison’s as a substitute.

If you’re making this gluten free, you’ll want to use a gluten free stuffing mix or try making stuffing rice instead.

Make it a meal with:

Stuffing

  • Servings: 12?
  • Difficulty: easy
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Sausage is the key to an amazing stuffing.

Ingredients

  • Pepperidge Farm Seasoned Cubes (the red bags–2 packages for a big turkey) (or gluten free stuffing mix)
  • 4 c. boiling Water or Chicken Broth
  • 1 lb. Jimmy Dean Sausage
  • ½ c. Butter
  • 1 – 1 ½ c. Celery (small chop)
  • 1 – 1 ½ c. Onion (chop a little finer than for spaghetti)

Directions

Brown the sausage and add cube of butter to melt. Add celery and onion (usually chopped in food processor), and cook a little. Add all this to stuffing cubes, then add boiling water. Stir well but gently, being careful not to mash the stuffing. Make sure not to make too wet because turkey has juice. See turkey recipe for instructions on stuffing the bird. With leftover that won’t fit in turkey, place in microwave dish for later and refrigerate. When ready to heat the stuffing from the smaller dish, add chicken broth or water and microwave for 10 minutes.


Potato Wedges

Very simple and delicious, potato wedges are also very popular and sure to go quickly. I love them so much.

And luckily the Morton seasoned salt is gluten free, so this one is naturally gluten free.

Make it a meal with:

Potato Wedges

  • Servings: 4
  • Difficulty: easy
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Simple, delicious, and a crowd pleaser.

Ingredients

  • About 4 Potatoes (or whatever it takes to fill a cookie sheet)
  • 1/4 – ½ c. Butter
  • Morton Season All Seasoned Salt

Directions

Melt butter on cookie sheet in oven. Cut potatoes into thin wedges. Dip potatoes in butter, sprinkle one side with seasoned salt (not too much or it gets overwhelming). Bake at 400° for about 20 minutes until golden brown.


Spinach Pear Salad

We don’t have this salad as much anymore, but for a while we always used to make it with the pears from the Harry and David basket we’d get from our uncle and aunt at Christmas. A nice, fresh salad in the winter.

And luckily the salad dressing is gluten free, so this one is naturally gluten free.

Make it a meal with:

Spinach Pear Salad

  • Servings: 8?
  • Difficulty: easy
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A nice departure from regular iceberg salad.

Ingredients

  • 1 bag Spinach
  • 1 fresh Pear (sliced small)
  • 6 slices cooked Bacon, chopped
  • ¼ c. Onion, chopped
  • ½ c. Pecans, chopped
  • ¼ c. Craisins
  • ½ bottle Brianna’s Poppy Seed Dressing

Directions

Toss together all ingredients in large bowl.


Green Beans & Bacon

We have this every year at Thanksgiving. The house is already full of delicious smells of turkey and hot rolls, then you add the beauty of bacon, and it’s glorious.

There are two ways you can make these beans. The first way is to do everything in the microwave–just put everything in a microwave-safe container with a lid and microwave for 20 minutes. The bacon does turn out floppy this way. We always used to use fresh green beans and then use the microwave method, either frying the bacon beforehand and then microwaving with beans or just putting the bacon in uncooked.

But lately we’ve been doing the stovetop method with frozen green beans. If you’re running low on time or want crispy bacon, you can cook the bacon in a pan on the stove until crispy, then add everything else and heat through. Either way is delicious. It can tend to be greasy, though.

And good news, this one is naturally gluten free.

Make it a meal with:

Green Beans & Bacon

  • Servings: 8?
  • Difficulty: easy
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Haha, a deliciously unhealthy take on a healthy vegetable.

Ingredients

  • 6 c. fresh Green Beans (about) or 2 pkgs. frozen Green Beans
  • ¼ c. Water
  • 1 pkg. Bacon
  • 1 Onion, chopped
  • Salt and Pepper to taste

Directions

For microwave method, wash and trim full-length fresh green beans and place in microwave dish with lid, pouring water in bottom. Cut bacon with scissors and fry on the stove, then pour bacon and onion over beans in microwave-safe dish (or cut up uncooked bacon and place on top of beans with onions); but don’t mix because of water in bottom. Microwave about 20 minutes or until done.

For stovetop method, cut up bacon and fry on the stovetop, drain a little grease, then add onion and green beans to pan (omit water), and cook until it reaches the desired tenderness. You may want to put on a lid and let it steam for a few minutes. Season with salt and pepper to taste.


Fried Rice

This is a good side for an Asian dish, or it can even be a main dish with chicken added and served with egg rolls on the side. I have found that it’s better when you add chicken flavoring, like broth or Members Mark Chicken Base.

If you’re making it gluten free, make sure to use gluten free soy sauce or tamari.

Make it a meal with:

  • Added chicken
  • Orange Chicken, Sweet and Sour Chicken, or Lo Mein
  • Egg Rolls

Fried Rice

  • Servings: 6?
  • Difficulty: easy
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To make it a main dish, just add a few chicken breasts, cubed and cooked.

Ingredients

  • 4 c. cold cooked Rice (or prepared Minute Rice- 2 c. Rice, 2 c. Water)
  • Vegetable Oil
  • 2-4 Eggs
  • 1 Onion, chopped
  • Ham Slices, cut in small squares
  • A few shakes Soy Sauce (or gluten free soy sauce/tamari)
  • 1 Tbsp. Members Mark Chicken Base
  • Salt and Pepper to taste
  • Green Onion, sliced to top (optional)

Directions

Most recipes say fried rice is best with cold cooked rice. In frying pan, heat oil and scramble eggs, then set aside in a bowl. Heat a few tablespoons of oil in the pan, cook onion, then add rice and ham. Add soy sauce, chicken base, salt, and pepper to taste. You can even add some frozen corn or peas if desired. Garnish with green onion as desired.


Garlic Spaghetti

We often had garlic spaghetti served with chicken parmesan, and I almost enjoyed the side dish spaghetti more than the main dish, haha.

If you’re making it gluten free, of course make sure to use gluten free spaghetti.

Make it a meal with:

Garlic Spaghetti

  • Servings: 6?
  • Difficulty: easy
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A wonderful accompaniment to Italian main courses.

Ingredients

  • ½ c. Butter
  • 2 tsp. Garlic, minced (or ½ tsp. Garlic Powder)
  • 1 lb. Cooked Spaghetti (or gluten free spaghetti)
  • Salt and pepper to taste

Directions

While the spaghetti is draining in the colander, melt butter in spaghetti pot and let garlic cook with it. Add rest of ingredients and mix well.


Broccoli Apple Bacon Salad

Even if you’re not a fan of raw broccoli, the bacon and onion add a wonderful flavor to this fresh salad. It’s a great departure from plain iceberg salad in a bag. We don’t make it much anymore, but it’s still delicious.

And luckily Brianna’s Poppy Seed Dressing is gluten free, so this whole salad is naturally gluten free.

Make it a meal with:

Broccoli Apple Bacon Salad

  • Servings: 6?
  • Difficulty: easy
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A great bacony departure from regular iceberg salad.

Ingredients

  • 1 bag fresh Broccoli
  • 8 Bacon Strips, cooked and chopped
  • 1 Apple
  • ½ Onion
  • ½ c. Pecans
  • ¼ c. Craisins (optional)
  • ½ bottle Kroger or Brianna’s Poppy Seed Dressing

Directions

Cook and chop bacon. Then combine all ingredients and toss.


Bavarian Potato Salad

I know people hear “German potato salad” and they think of a weird hot salad. But at least on my mission in Southern Germany and Austria, I had a LOT of potato salad and never had it served hot. Mostly it was beautiful golden potatoes, delightfully oniony, and in a vinegary broth.

This recipe is adapted from one in a Bavarian cookbook that I bought in Germany. Haha, German cookbooks sometimes aren’t very specific, just saying things like “oil” and “some vinegar”, so I tried to figure out a little more specific quantities for an authentic taste. You may end up with a fair amount of liquid in it. We don’t make it very often because my family doesn’t like vinegar, but it’s good if you’re looking for a more authentic recipe.

And this one is naturally gluten free.

Make it a meal with:

Bavarian Potato Salad

  • Servings: 10?
  • Difficulty: medium
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Oniony, vinegary, and full of Bavarian flavors. It does take a bit of time, with cooking, peeling, and cutting potatoes.

Ingredients

  • 3 lb. bag Yukon Gold potatoes
  • 1 c. Vegetable Broth
  • Salt and Pepper to taste (you’ll need quite a bit of salt)
  • ½ c. Vegetable Oil
  • 1 ½ c. White Vinegar
  • 1 small White Onion
  • 2 heaping Tbsp. chopped fresh Parsley

Directions

Steam potatoes (about 15-20 min.), then peel and slice, cutting slices in quarters. Warm the vegetable broth, then add salt, pepper, oil, vinegar, onion, and parsley. Pour over potatoes. Mix well and let it absorb for at least half an hour. Adjust flavors as needed.


Bottled Fruit

I have fond memories of using the cherry pitter to punch out the pits from dozens of cherries, and the house filled with the smell of bubbling tomatoes in the fall. The smell of cooking tomatoes is still one of my favorite smells in the world and reminds me delightfully of childhood. And the first time I ever bottled anything on my own (pears from the tree in Provo), I felt like a real accomplished pioneer, haha. Just make sure to save your bottles and buy new lids every year because the lids can only be used once.

*Make sure to look up cook times for your specific altitude and canner, in order to cook properly and prevent botulism. The times I provide are for my specific canner and altitude.

And of course these are all naturally gluten free.

Bottled Fruit

  • Servings: 1qt
  • Difficulty: medium
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For food safety, please check your canner’s specific cook times.

Ingredients

For each 1 qt. bottle, you’ll need:

  • Fruit of Choice
  • ½ c. Sugar
  • 1 Vitamin C Tablet (500 mg)
  • ½ c. Boiling Water
  • (More Boiling Water to fill)

Fruit Cocktail:

  • 18 c. Pears (about 20 pears)
  • 24 c. Peaches (about 30 peaches)
  • 8-10 c. Green Grapes
  • 12 c. Pineapple Tidbits (one large can)
  • 7 stemless Maraschino Cherries cut in half (per bottle)

Directions

Make syrup in bottom of bottles by combining sugar, tablet, and ½ c. boiling water. Swirl till sugar is dissolved. Add fruit. Add extra boiling water till ½” from top of bottle. Slide knife down the side to make sure any bubbles come to top. Wipe top of bottle. Put on lid and cap, and tighten. Steam can according to table of instructions with steam canner (can also look up online).

Fruit Cocktail

Mix all but cherries in a large bowl. Fill in layers and place cherries on top. Makes several quarts.

Tomato Sauce

Remove leaves and cores, then liquefy tomatoes in blender. Pour into large pot and boil until volume reduces to half. Then fill bottles to ½” below top and seal as usual.

Steamer instructions: Put 6 c. water in bottom of pan, put on grill/grate and turn on high. Place bottles on grate, making sure bottles don’t touch. Cover with dome lid. Wait for steam to come out of hole in steady stream of 8”. Start timing at this point. If it gets too strong, turn down. (At my altitude, pears=30 min., cherries=20 min.) When time is done, turn off and tip lid with steam going toward back and pull off quickly so as not to hit your face with steam. Remove bottles with bottle lifter to towel-covered surface and allow to sit overnight. Check for seal by tapping top. If not sealed, put in fridge and use right away. Most lids will pop as you lift dome off or soon after, even up to an hour later. (For pint bottles, use half recipe and check chart for time.)


Baked Apples

The perfect accompaniment to any cold-weather dinner, either as a side dish or a dessert.

And this one is naturally gluten free!

Make it a meal with:

Baked Apples

  • Servings: 4
  • Difficulty: easy
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Cook time may vary based on the size of the apple.

Ingredients

  • 4 large baking Apples
  • ¼ c. Brown Sugar
  • 1 tsp. Cinnamon
  • ½ c. chopped Pecans
  • 1 Tbsp. Butter
  • ¾ c. boiling Water

Directions

Preheat to 375°. Core apples and make hole 2” wide. You want a nice big hole so you can fit as much filling as possible. In small bowl, combine brown sugar, cinnamon, and pecans. Place apples in 8×8 pan and stuff with mixture. Cut the butter in quarters and place a piece of butter on top of each apple. Add boiling water to pan, bake 30-40 minutes. Test doneness with a knife. When apples are done, spoon the hot juices over the apples.