Butterscotch Brownies

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Again, another family cookbook recipe. It reminds me of growing up and my childhood when I make these recipes, which I really love!

Preheat the over to 350

Melt in saucepan: 1/4 cup of butter (or butter substitute)

Stir in 1 cup of brown sugar until dissolved

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Let the ingredients cool slightly then beat in well: 1 egg and 1 tsp of vanilla

In a separate container sift a 1/2 cup of flour and then add 1 tsp of baking powder and a 1/2 tsp of salt.

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Mix all the ingredients together (add semi-sweet chocolate chips if desired, which I did because chocolate chips are amazing!)

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Pour the batter into a greased 9×9 pan (I doubled the recipe so I used a 9×13 pan)

Bake for about 20 to 25 minutes

Cut into bars when cool

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White Chicken Chili

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This is another recipe from my family cookbook, an absolutely delicious white chicken chili – lactose and dairy free!

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  • 2 cans of white beans (any kind works)
  • 1 large onion, chopped
  • 1 stick of unsalted butter (if your stomach can’t handle that, a dairy substitute)
  • 1/4 cup all-purpose flour
  • 2 cups of almond milk
  • 1 tsp. tabasco sauce
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 4 oz of chopped jalapeño chilies
  • 3 or 4 skinless chicken breast halves
  • 1 1/2 shredded dairy free cheese

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In a skillet, cook onion in 2 tbsp. of butter over moderate heat until softened

In a 6-8 quart pot, melt remaining 6 tbsp of butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onions and gradually add broth and almond milk, whisking constantly.

Cook the chicken in a separate pan.

Bring the roux/onion/broth/milk mixture to a boil and simmer, stirring occasionally for 5 minutes or until thickened. Stir in the spices, then add the beans, chilies, chicken and cheese and cook the mixture over moderately low heat, stirring, for 20 minutes.

Serve with salsa

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Raspberry-Mint Sorbet (21+)

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Happy Valentine’s Day!

I know it’s cold outside, but sorbet is delicious at any time of the year. Sometimes sorbets have vodka in them to help with the texture, but I experimented with tequila because vodka is my least favorite alcohol.

  • 2 packages of frozen raspberries
  • package of fresh mint, chopped up
  • 1 cup or so of sugar
  • cheese cloth
  • 2 or 3 shots of tequila (not for drinking… unless you decide otherwise)
  • 1/2 cup water
  • juice from 1/2 of a lemon
  1. Thaw the raspberries in a bowl with hot water, then drain the raspberries.
  2. Add the sugar (you can add more depending on how sweet you want the sorbet), chopped up mint, tequila, lemon juice, and water
  3. Using a blender or immersion blender, blend all of the ingredients until smooth. Then led the mixture sit in the fridge for about an hour or so for all the flavors to combine
  4. After it’s out of the fridge, put all of the liquid in the cheese cloth  and strain to get rid of the mint leaves and raspberry seeds (not something you want stuck in your teeth!)
  5. Once the liquid is smooth, place in shallow dishes, and put in the freezer. Every few hours check the texture and mix it with a fork so it freezes better.
  6. Enjoy!
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The sorbet turned into a combination of sorbet and an icee, but still extremely delicious

Dairy-free Chicken Pot Pie

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This recipe comes from a cookbook my mom made me of recipes I she cooked while I was growing up. Chicken pot pie is one of my favorite foods, but since it almost always has cream in it, it’s not something I can always have. This recipe is dairy free and delicious!

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  • 1 package of frozen puff pastry (Pepperidge Farms has a  dairy free one)
  • vegetable oil
  • 1 medium onion
  • a few mushrooms
  • 3 sprigs of celery
  • 1/2 cup of frozen peas
  • 1 cup chopped carrots
  • 6 tablespoons of flour
  • salt and pepper to taste
  • 2 1/2 cups chicken stock or broth
  • 2 cups cooked chicken, diced
  • 1 potato diced

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  1. Preheat oven to 400 degrees
  2. Thaw the puff pastry
  3. Heat oil in a medium saucepan over medium-high heat. Add onions, celery, mushrooms, carrots, and potato until tender.
  4. Stir in flour, salt, and pepper.
  5. Gradually add the chicken stock/broth
  6. Add in the chicken and peas
  7. Pour mixture into a round casserole dish and layer the puff pastry on top so it covers the whole casserole dish.
  8. Bake at 400 for 30 minutes or until the crust is brown and puffed.

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Lactose-free, Dairy-free Garlic Mashed Potatoes

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Mashed potatoes normally have cheese, milk, or some type of lactose filled ingredient! Fear not dairy-challenged people, this recipe will keep your stomach happy 🙂

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Ingredients:

  • 2 potatoes
  • 1/4 cup of almond milk
  • tablespoon of butter or butter substitute
  • clove of garlic

Directions:

  1. In a medium sauce pan, bring water to a boil
  2. Cut the potatoes into fourths (I leave the skin on) and put them in the boiling water for 10-15 minutes or until they are soft when poked with a fork.
  3. Add butter, milk, and chopped garlic
  4. Mash them all together and enjoy!
  5. Great side dish to any meal! Or if you want it to be a meal itself, add some stir fried veggies

Siracha Spaghetti

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Over the weekend I went to the Somerville Winter Farmers Market, and purchased fresh siracha spaghetti from Valicento Organico . I then decided to make a spicy delicious pasta dish.

Ingredients:

  •  Siracha pasta (you can use any type of pasta)
  • onion
  • 5 mushrooms sliced
  • tomatoes
  • arugula
  • one egg
  • garlic powder to taste
  • adobo seasoning to taste

Directions:

  1. Heat a little olive oil in a frying pan and then add the onion and mushrooms until cooked to your liking, add the tomatoes in at the very end
  2. Boil water for the pasta  (if using fresh pasta, it only takes 1ish min to cook!)
  3. Drain the pasta, then add the arugula so it wilts a bit, then add the egg to the that dish and combine it all until the egg is cooked.
  4. Sprinkle on come lactose-free cheese and enjoy!

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Food for thought? What have you all found to be the best way to eat/cook/prepare arugula? I have been finding it bitter and a little difficult to dull the flavor.

Lactose-free Butternut Squash Bisque

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It is cold outside- especially in my home state of Minnesota, where most schools do not have school tomorrow.

So for all of you staying warm inside, you should make this delicious, vegan, lactose-free, gluten-free bisque 🙂

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Ingredients:

  • Butternut squash
  • 32 oz of vegetable broth
  • 3 carrots
  • 2 onions
  • 4 cloves of garlic
  • salt, pepper, oregano, chili pepper, adobo to taste

Directions

  1. Cut up the squash, onions, garlic, and carrots and put in the pot with a little olive oil at a medium high heat for about 5 minutes
  2. Pour in the broth, put a lid on it and bring to a boil for 15-20 minutes or until the vegetables are soft
  3. Using an immersion blender, blend all the vegetables until smooth
  4. Season with salt, pepper, oregano, chili pepper, and adobo to your liking
  5. Serve, enjoy, and stay warm

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