Chicken Shawarma and Tumeric Rice- Dairy Free

I am trying to incorporate cultural variety into our menu. My husband loves middle eastern, so we adapted this recipe for be dairy free and kid friendly.


CHICKEN SHAWARMA

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 ½ tsp cardamom
• 1 ½ tsp coriander
• ½ tsp freshly ground black pepper
• ½ tbsp dried minced onion 
• 1 tsp salt
• 4 tbsp fresh lemon juice
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 lb chicken breasts (boneless and skin less)

Garlic Yogurt Sauce

• ½ cup Plain Almond Milk Yogurt
• 1 clove garlic, crushed
• 1 tsp freshly squeezed lemon juice
• salt and pepper to taste

1. Preheat the oven to 425F.
2. In a gallon Ziploc bag add chicken.
3. In a large bowl whisk together the spices, onion, lemon juice, olive oil and garlic. Add to bag with chicken and toss to coat.
4. Marinate  in fridge for 3 to 12 hours.
5. Add everything to a baking dish and cook in preheated oven for 45 mins. Cover with foil for first 30 minutes and uncover for the last 15 minutes. 
6. Make Yogurt sauce while chicken cooks, stores in fridge for up to 3 days.
7. Once cooked, remove the chicken from the oven and allow to rest covered for 15 mins before cutting it into slices.
8. Serve over tumeric rice and drizzle yogurt sauce on, side of pita and hummus. I also have served with some shredded lettuce.

TUMERIC RICE

• 2 tablespoons butter
• 1⁄2 tbsp dried minced onion
• 1 minced garlic clove
• 1 cup jasmine rice
• 1 tablespoon turmeric
• 2 cups chicken broth
• 1 bay leaf
• salt and pepper

1. Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
2. Add rice and turmeric; stir to coat.
3. Add remaining ingredients, bring to boil, cover and simmer 17 minutes.
4. Stir in remaining butter, remove bay leaf, serve.

One Pot Rice & Beans Burrito Bowl

We love Rice & Beans!  On a tight budget, they fill the stomach of my two very hungry boys and one hungry husband.  This recipe is a simple staple of our house, one I always have the ingredients for in my pantry.  You will see their are several items optional, or with easy substitutions.

ONE POT RICE & BEANS BURRITO BOWL
Dairy & Gluten free

Ingredients

• 1 cup of shredded chicken (optional)
• 3 TBSP of olive oil
• 1 cup of white rice
• 1 cup of your favorite salsa (sub 1 can of rotel OR 1 can of diced tomatoes for less spice)
• 1 can of black beans, drained and rinsed
• 1 can of garbanzo beans, drained and rinsed (optional, I use when I don’t have chicken)
• 1 TBSP of Taco seasoning (I make my own, add more if you liked spicier food))
• 1 cup of frozen corn (optional, I love corn in my Mexican food) 
• 2 1/2 cups of chicken stock or broth (you can also use water in a pinch)
• Salt to taste

1. Sauté chicken in 2 tsbp oil with salt. (leave out to make vegetarian or if you don’t have any chicken on hand) 
2. Move chicken to one side of pan, in the other side of the pan add another tablespoon of olive oil and keep stirring and sauté uncooked rice until some grains start to turn light brown (about 2 min). This makes the rice into NON-sticky rice, cooking some of the starch out.
3. Stir in black beans, salsa, chicken broth and taco seasoning. Bring to a boil, cover and reduce heat to low.
4. Cook about 15 to 20 minutes or until rice is tender. Let sit for 5 minutes to absorb all the liquid.
5. Season with additional salt if needed. I serve with tortilla chips so I don’t add much salt.  Can also serve inside burritos. My kids add cheese to theirs, but I eat mine plain to be dairy free.

Cinnamon Raisin Scones- Dairy and Egg Free

The recipes makes 8 scones....but they were so irresistible that I ate before I could take the picture!

CINNAMON RAISIN SCONES

Egg Free & Dairy Free

Ingredients
• 2 cups all-purpose flour
• 1/3 cup sugar + 1 tsp sugar
• 1 teaspoon baking powder
• ¼  teaspoon baking soda
• ½  teaspoon salt
• ½ tsp cinnamon
• 8 tablespoons unsalted margarine, cold (I put a stick of margarine in freezer for 5 to 10 minutes)
• 1/2 cup raisins
• 1/2 cup DF sour cream (I use Tofutti sour cream)
• 1/3 cup applesauce
Glaze
• 1/2 cup powdered sugar
• 1 to 2 tsp almond milk


Directions
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda salt, and cinnamon. Cut butter into flour mixture ; use your fingers to work in butter (mixture should look like coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and applesauce until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to make the dough into a ball in the ball.  (The dough will be sticky in places, and at first it seems too dry, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a greased cookie sheet (or use sheet lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes.
6. Cool for 5 to 10 minutes
7.     Make icing by combing sugar and almond milk. Add icing to top and serve warm or at room temperature.

Bread Dipping Seasoning Recipe

I love practical homemade gifts.  I include this yummy seasoning goes well when included with olive oil, bread plate, and Olive Oil dispenser. 

Or give a whole meal  with  Meal In A Basket gift, including a Dry Soup mix.

Bread Dipping Seasoning Recipe

• 1 tsp Rosemary
• 2 tsp Dried Minced Garlic
• 1 tsp Dried Red Peppers Flakes
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Dried Parsley
• 1/2 tsp Fresh Ground Black Pepper
• 1 tsp Dried Thyme

Gift Tag for Dipping Seasoning:
Combine 1/2 tsp of seasoning with 2 oz. of olive oil. Allow to stand a few minutes for olive oil to infuse.

Dip Crusty Bread and Enjoy!

Variation: Add one clove of fresh Minced Garlic to oil before adding seasoning.

Italian Tomato & Pasta Soup- Mason Jar Soup MIx

Practical and consumable gifts are always appreciated at my house. I usually have at least four of these in my pantry for quick gifts, or for when I need a quick meal for my own family!

To make a big basket of handmade & consumable gifts ,you can include a few other homemade food-in-a-jar mixes, like homemade apple butter or bread dipping seasoning with loaf of fresh crusty bread. 

How to Assemble Italian Tomato and Pasta Soup 

• 2 1/2 cups Bow Tie pasta 
• 2  tbsp dried vegetable flakes (you can find at Whole Foods, I buy them at my local health food store- Garden Patch Market)
• 1 tbsp dried minced onion flakes
• 1/4 tsp sugar
• 2 tsp chicken bouillon granules 
• 1  tsp dried minced garlic
• 1  tsp Italian herb seasoning
• 1/4 tsp black pepper

1. Place pasta in clean airtight food storage jar (mason jar, ziploc bag). Use funnel for easier preparation.
2.  Add vegetable flakes, onion, sugar, bouillon granules, Italian seasoning, garlic, and pepper. Close jar or bag.
3. Cover top of jar with fabric; attach gift tag with yarn or ribbon.

Tip for presentation: Include 1 can (14.5) of Crushed Tomatoes, Parmesan Cheese,  and a small bag of Real Bacon Bits in a bag.

Italian Tomato & Pasta Soup 

• 1 Jar of Italian Tomato and Pasta Soup mix
• 5 cups of water
• 1 can (14.5 oz) of crushed tomatoes
•  2 to 3 cups chopped fresh spinach (will cook down)
•  1/4  cup  crumbled bacon  (4 to 6 slices)
•  1/2 cup of grated Parmesan Cheese

1. Combine water, Jar mix in large saucepan.Bring to boil for 10 to 12 minutes.
2. Stir in tomatoes, spinach, and bacon.Reduce heat &simmer for 10 to 12 more minutes or until pasta is tender.
3.  Serve topped with Parmesan Cheese.

Variations:

 *Substitute fresh spinach for 1/2 package (10oz.) of  frozen spinach, thawed and drained.

*Add or Sub for Bacon – 1 Can (14-16 oz) of  Pinto Beans , rinsed and drained.

Gift Tag for Soup Mix: 

DOWNLOAD HERE

Lego Movie Birthday

My 7 year year twin boys were kind of obsessed with Lego Movie this summer, so naturally it was the theme of their birthday.  Our theory of birthdays is low key/low cost with a fun DIY cake and a simple playdate at the park.

Easy Lego Brownies
We served these and  bottled water at a park play-date. And when I say play date, I mean just that.  I didn't plan games, have to clean my house, or bring decorations.  I told a whole bunch of friends when we would be at the park 3 blocks from our house, and brought brownies and water.  It was awesome...and cost about $10.

Sorry for fuzzy pictures, I forget my camera and the humidity messed with my phone camera.

Ingredients 

• Brownie Mix from store (jealous of my baking skills???)
• White icing
• Food coloring
• Bag of m&m's
• toothpicks
• Elmer's glue
• Lego Movie Cupcake topper Printables

1.  Bake a pan of brownies.  Allow to cool. Cut into small squares or rectangles.
2. While brownies cook, divide m&M's by color.
3. Ice with primary colors and apply m&m's to coordinating color.
3.  Top with cupcake toppers or candles.

Easy Lego Cake
We have a few Summer birthdays in our extended family, so we had Lego cake and Frozen cupcakes.  For Frozen Cupcakes, get Frozen printables here and dye your white icing blue with food coloring.  Easy Peasy.

• Two Cake mixes from store 
• White icing
• Food coloring
• toothpicks
• Elmer's glue
• Lego Movie Cupcake topper Printables

1.  Bake a pan of cupcakes according to directions. Allow to cool.
2.  Bake a 8x11 or 9x9 cake according to direction.  Cool.
3.  Cut off tops of cupcakes and place in lego shape on cake.  Optional- take cake out of pan and flatten on serving plate.
4.  Stick Cupcake bottoms to cake using icing.  Icing entire thing.  After doing this I think I should have iced the cupcake bottoms BEFORE placing on cake for smoother finish.
5. Ice everything in favorite color-  primary colors look best.
6. Add Cupcake toppers

 

Cheesy Baked Potato Soup

• Box of Low Swanson's Chicken Broth 
• About 6 to 8 medium peeled potatoes, cut into small squares (I usually like leave a few unpeeled before cutting)
• 2 stalk of celery, sliced  into small pieces
• 2-3 carrots, sliced into small pieces
• 8 slices of freshly cooked and crumbled bacon  OR cup of cubed ham 
• 1/4 cup of dried onion flakes
• Salt and pepper to taste
• 1 tbsp dried parsley
• 2 to 3 slices of American Cheese (for creaminess) 
• 2 cups of Shredded Cheddar Cheese
• 1 cup of milk ( I use skim, but for creamier soup you may used whole)
• 1 1/2 tbsp cornstarch

1. Bring broth to boil.
2. Add potatoes, bacon, onions, celery, carrots, parsley, salt, and pepper.  Simmer uncovered until vegetables are tender. 
3. In separate bowl, whisk cornstarch in cold milk.
4. When all vegetables are tender add the milk/starch mixture, the slices of cheese, and 1 cup of Shredded cheese.
5. Use the remains of the shredded cheese to serve on top of each bowl with crusty bread on the side.

Crock-pot HawaiianMeatballs

This is a kid-friendly recipe that my kids ask for seconds and taste great as leftovers.
 I have also found this is a budget-friendly crowd-pleaser that I can make quickly for potluck or carry-in dinners.  Easily to double the recipe for large crowds. Serve with rice of your choice, or by itself.

GLUTEN FREE CROCK POT HAWAIIAN MEATBALLS 

Prep Time- 5 minutes
Cook time- Crock-pot low for 3-4 hours
Serves-5-7 people

Ingredients:

• 28 oz. package of precooked, frozen meatballs 
• 20 oz can of unsweetened pineapple tidbits -or chunks, depending in large you like your pineapple (put juice aside)
• 1  large green pepper, diced
• 3/4 to 1 cup of  brown sugar
• 3 TBSP. cornstarch
• 3 TBSP GF Soy sauce
• 1/2 cup of white vinegar
• 1 Can of sliced water chestnuts, drained (optional)
• Cup shredded carrots (optional) 

Directions:

1. Put meatballs in crock pot and top with green pepper and drained pineapple tidbits. 
2.  In a separate bowl mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. 
3.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.  
4. Serve over rice.

Crockpot Apple Butter

This recipe could not be simpler, you can literally cook it in your sleep!  We use it on English Muffins, and sometimes instead of jelly in PB & J.  IT also makes a wonderful Christmas gift for teachers!

Crockpot Apple Butter

Ingredients

• About 3 to 4 lbs of apples- cleaned,  cored, and peeled
• 2 cups of brown sugar
• 1 tsp nutmeg (dried ground)
• 2 tsp of cinnamon  (dried ground)
• 1/2 tsp cloves (dried ground)

Materials Needed:

• Apple Peeler & Corer
•  8oz Jelly Jars with Lids and Bands
•  Canning Kit

1. Fill crock-pot with apples.  Add other ingredients & Stir until mixed.

2.  Cover and cook on low setting overnight, about 8 to 10 hours, until butter is spreadable consistency.  I put mine on about 9:00pm and stirred again before I went to sleep at 11:30pm.

3. In the morning, You can test the consistently by putting some on a spoon and letting it fall.  If the water separates from the apple, it isn't think enough. If there is still too much liquid take off lid of crock-pot and cook on high until thickened.

4.  Store for future use:

• In fridge for 6 weeks
•  In freezer for 6 months.  
• Water bath Canning- 10 minute hot water bath, 1/4 inch head space. 

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Copycat Pasta e Fagioli from Olive Garden

 I thought I would share my own version of this soup after having to tweak this recipe a lot. I subbed many ingredients with their lower sodium counterpart and used ground turkey instead of ground beef.  So this is a slightly healthier option. And my kids loved it!

 Copycat Pasta e Fagioli (from Olive Garden)

• 1 lb. ground beef or turkey
• 1 small onion, diced (you could use a 1 TBSP dried onion flakes)
• 1 large carrot,  chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
•  1  Low Sodium 14.5 oz. canned diced tomatoes
• 1 15-oz. can red kidney beans (w/ liquid)
• 1 15-oz. can Great Northern Beans (w/ liquid)
• 1 cup of spaghetti sauce)
• 1 cup low sodium beef broth
• 1 T. white vinegar
• 1 ½ t. salt
• 1 t. dried oregano
• 1 t. dried basil
• ½ t. pepper
• ½ t. dried thyme
• ½ lb. Ditali pasta (I have also used small shells since it is what I had in the cabinet)

1.  Brown the ground turkey and drain if any grease (I used super lean turkey so I just had to blot)

2. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.

3. Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.

4. At 50 minutes into simmer time, in separate pot cook the pasta according to package directions, until al dente. Do not add to soon or pasta will soak up all the liquid.

5. Simmer for 5 more minutes and serve.  Top with Parmesan cheese to serve.