Dairy Free Ranch Dip and Dressing

November 2, 2014 § Leave a comment

Can’t think of something to make with your veggies, or want something healthy to eat right now? Hello ranch dip, and thank you for making all vegetables wonderful! Obviously this is something I like to keep on hand. It starts with olive oil mayonnaise, and Melissa Joulwan provides wonderful instructions for making that over at her website The Clothes Make the Girl.
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Spiced Coconut Flour Tortillas

October 10, 2014 § 1 Comment

The tortilla recipe I had linked to in my Chicken Enchiladas recipe has been removed, so I’m just going to post my favorite way of making tortillas for Mexican food. I like using a small skillet for this because smaller tortillas are easier to handle and don’t tear as easily. This makes about 8 taco-sized tortillas.

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Chicken in Basil Cream Sauce

June 3, 2014 § 1 Comment

My vegetable garden is currently heavy with basil, and I’ve been wildly missing cream sauces since foregoing dairy a few months back. I’ve tried a few recipes using coconut milk in place of cream and have been happily surprised with how much the coconut flavor disappears when some of the other ingredients have strong flavors. My husband, who hates coconut to the point of being paranoid about it whenever trying something I’ve cooked, was even fooled with a clam chowder recipe containing a whole can of coconut milk because the chicken broth and clam juice rendered the coconut unnoticeable. So I figured a cream sauce was worth a shot and threw this together for a quick lunch. « Read the rest of this entry »

Chicken Tortilla Soup – Without Tortillas

May 24, 2014 § Leave a comment

About once a week I put a whole chicken, a little water, and some salt in the crock pot to cook on low until the meat is tender and falling off the bones. Then I pull off all the meat to use in recipes over the week and throw the other parts of the chicken, along with 1 tablespoon of apple-cider vinegar and saved onion trimmings back in the crock pot. I fill it with water, add more salt, and set it to high until it’s boiling. Once it’s boiling the crock pot is turned to low and left alone for at least 12 hours. Then I strain out all solids and have chicken stock for the week. If you already have your cooked chicken on hand, this recipe is super fast and easy to make. And it’s so warming and delicious that it deserves comfort-food status. « Read the rest of this entry »

Chicken Enchiladas

December 6, 2013 § 1 Comment

Chicken EnchiladasGrowing up in the Northwest, we don’t encounter a lot of Southwestern culture. While I loved Mexican food, it never even occurred to me to try making it. So I was thrilled to learn that some of my favorite Mexican dishes can be easy to make, and taste wonderful homemade. This enchilada recipe is adapted from South of the Border Chicken Enchiladas in Don’t Panic More Dinner’s in the Freezer. This book and its predecessor provide some great recipes and a ton of guidance on cooking meals in bulk, then freezing them so they’re available quickly on busy days. The quantities below are for one meal, but even if you don’t freeze the enchiladas completely assembled (I haven’t tried freezing coconut tortillas, so I don’t know how that will work out), the sauce alone is easy to make in large quantities and freeze. « Read the rest of this entry »

Tex-Mex Eggs

November 4, 2013 § Leave a comment

Always on the lookout for ways to add variety to breakfast, and with always having some Tex-Mex ingredients on hand, I threw together something new. It uses fresh chives, and while they should be available at the grocery store, they are the easiest herbs to grow that I’ve ever encountered. « Read the rest of this entry »

Banana Pancakes

October 11, 2013 § Leave a comment

This recipe is adapted from Banana-Pecan Pancakes in Paleo Indulgences by Tammy Credicott. Tammy’s recipe looks delicious, but I’m not a fan of nuts in pancakes, so I changed the proportions a bit to leave out the pecans.

Makes 2 servings « Read the rest of this entry »