Dairy Free Chicken Strogenoff

As a kid my mom's canned soup and sour cream "beef stroganoff" was a favorite meal of mine.  As a health conscious adult who can not eat dairy it's a bit of a taboo meal.  So, here is my personal take on an old favorite comfort food. For those of you on a candida diet, leave out the mushrooms and use Bragg liquid soy instead of traditional soy sauce.

What you need:

1 pkg lean ground chicken or turkey

1 can full fat coconut milk chilled for 4-6 hours to separate the cream

1 cup sliced white mushrooms

1 cup frozen peas

1 tbs vegan margarine or coconut oil

1 tbs soy sauce

3 tsp corn starch

1 sprig thyme

Tsp dried parsley

Salt and pepper to taste

Approx 1/2 a package of flat egg noodles or about 4 cups cooked rice

In a large skillet brown the ground chicken and drain.  While the chicken is cooking take your can of coconut milk out of the fridge, open it and separate the cream from the liquid into a bowl.  Once the chicken is drained add coconut oil, mushrooms, liquid coconut milk and soy sauce.  Cook over medium heigh heat until it begins to boil.  Turn the temperature down to simmer, add 2 tsp cornstarch, salt, pepper, thyme and parsley.  Allow to reduce and thicken, about 20 minutes (this a good time to cook your egg noodles).  Once the sauce is nice and thick, add frozen peas and cook for about 5 minutes.  Turn the temperature down to low, add the coconut cream and the last tsp of cornstarch, stir to combine and cook for about 5 minutes.  Serve over a bed of noodles or rice.  

Garden Herb Past Salad

A very simple one that makes a great summer meal especially when combined with Herbed Yeast Free Bread.  I will admit when I make it I don't measure so my measurements are approximate.

What you need;

I package of whole wheat pasta( I used the remains of three previously used boxes)

1/8 cup olive oil

1/4 cup apple cider vinager 

1 sprig each of oregano, basil, red basil, parsley and sage 

Salt and pepper to taste

Chopped fresh vegetables ( I used cucumber, carrot, bell peppers, celery)

In a small jar combine olive oil, cider vinager and chopped herbs and pepper. Put on lid and shake to mix.  Put aside.

Bring a large pot of water to a boil, salt it and add pasta, turn temperature down slightly and cook pasta for about 8 minutes.  Drain pasta in a colander and rinse with cold water.

While pasta is cooking chop up fresh vegetables  and place in a large salad bowl.  Add pasta to the vegetables and combine.  Pour dressing over and mix to coat.  Cover and refrigerate for at least one hour before serving.

Today's Snack Bars - Shreddies for Hayden

So, Shreddies have been on sale at our grocery store and suddenly that is the only cereal we have in the house.  Therefore, it is the base of today's snack bar creation.

What you need:

2 cups Shreddies cereal

1 cup quick oats

A handful each of sunflower seeds, dried cranberries and raisins 

1/2 cup chocolate chips

1/3 cup brown rice syrup

2 tbs sunflower seed butter

In a small sauce pan over medium heat, melt brown rice syrup and sunflower seed butter.  In a large mixing bowl combine all other ingredients.  Mix in the melted mixture, stir to combine all ingredients.  Transfer mixture to a baking pan 8x9 approx.  press down into pan and refrigerate for at least a hour before cutting into squares to serve.

Wild Rice Salad

A fresh summer salad with lemon and fresh herbs.  No vinegar, so this is suitable for a candida diet.

What you need:

1 1/2 cups of wild rice

Roasted red pepper and roasted zucchini 

1 lemon

4-6 tbs olive oil

Sea salt

Pepper

Cayenne pepper

A sprig each of fresh basil, mint and parsley

Cook the rice then rinse to cool and put it in a large serving dish.  Meanwhile in a jar combine olive oil, the juice of one lemon, about a tablespoon of lemon zest and a pinch each of sea salt and pepper.  Put the lid on and shake the jar well.

Chop up the roasted pepper and zucchini and combine with rice.  Finley chop the basil, parsley and mint and combine with rice.  Add salt, pepper and cayenne pepper to taste.  Pour lemon and olive oil dressing over top and mix to coat.  Chill in the refrigerator for about 1 hour before serving.