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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Dairy Free

Coconut Carrot Soup with Za’Atar Hazelnuts

21 Saturday Jan 2017

Posted by snackingkitchen in Dairy Free, Gluten Free, Recipe, Soup, Uncategorized, whole30

≈ 4 Comments

Soup is a staple in my kitchen throughout the year. During the fall and winter months, I gravitate toward creamy, hearty, bright bowls. I hope you’re going to love this carrot soup with coconut milk. As delicious as the soup is, the topping is equally as good. If you’ve never tried za’atar spice blend, you’re in a for a treat.

This is a recipe I developed during the second round of Whole30, so you know it’s gluten-free, dairy-free, and has no sugar or dairy. You won’t miss any of those though – it’s seriously delicious.  I shared bowls of soup with my Whole30 tribe during our dinner potluck.

Coconut Carrot Soup.jpg

Coconut Carrot Soup with Za’atar Hazelnuts

Ingredients:

Soup:

  • 2 teaspoon olive oil
  • 1 large sweet onion, chopped
  • 3 garlic cloves
  • 2 pounds of carrots, peeled and chopped
  • 4 cups of water
  • 1 can of coconut cream
  • salt to taste
Za’atar Hazelnuts:
  • 1 teaspoon olive oil
  • 1/2 cup raw hazelnuts
  • 1 tablespoon za’atar
  • pinch of salt

Directions:

1. Heat 2 teaspoons of olive oil in a soup pot over medium-high heat. Add onion and garlic and cook for 5-7 minutes.

2. Add carrots and cook for another 5 minutes. Add water and bring to a boil. Lower the heat, cover the pot, and continue to cook until carrots are completely soft, about 15 minutes.

3. Puree the soup, in batches if necessary, until completely smooth. Return the soup to the pot, stir in coconut milk and cook over low heat until heated through, about 5 minutes. Season with salt.

4. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat. Add nuts and za’atar and cook until the nuts are toasted, 5-7 minutes.

5. Serve soup topped with nuts.

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Cold Brew Coffee with Cashew Milk

19 Thursday Jan 2017

Posted by snackingkitchen in Dairy Free, Healthy, Recipe, Uncategorized

≈ Leave a comment

I drink cold brew all year long. But when I started Whole30, I gave it up for almost a week, because I didn’t think I could drink coffee without half&half and I didn’t like the taste of it with almond or coconut milk. This recipe for cashew milk was a game changer! Cold brew came back into my life, and later when the weather changed, I enjoyed cashew milk with hot coffee as well.

cold-brew-and-cashew-milk

Cold Brew Coffee with Cashew Milk

Ingredients:

  • 1 cup finely ground coffee

  • 1/2 cup raw cashews

  • Drop of lemon juice

  • Pinch of kosher salt

  • 1 ½ -2 cups filtered water

Directions:

  1. Add coffee grounds to a standard coffee press. Fill with filtered water to the top and stir. Cover the press (do not press) and leave out at room temperature for 12-24 hours.

  2. Add cashews to a large glass jar, along with a drop of lemon. Cover with plenty of filtered water and soak for 2-4 hours.

  3. Drain cashews and rinse. Add cashews and a pinch of salt to a high-speed blender. Pour in 1 ½ cups of filtered water and blend until completely smooth. Thin out with extra filtered water, as needed and store in the refrigerator.

  4. Press the coffee and pour over ice. Add a splash of cashew milk and enjoy!

cashew-milk-and-coffee

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Project "You Buy, I Cook" ~ Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce

29 Wednesday Feb 2012

Posted by snackingkitchen in Beef, Cooking, Dairy Free, Gluten Free, Pasta, Recipe, Rice, Tomatoes, You Buy I Cook

≈ Leave a comment

I love my friends, but let’s be honest – they are a bunch of picky eaters!  Alright, some of them are picky.  Others are perfectly happy to eat whatever, whenever, wherever.  Project “You Buy, I Cook” is my way to share cooking and dining experiences with friends – picky and otherwise.  For the most part, I think the project challenges my friends to eat something new, try an exotic ingredient or discover an unusual flavor combination.

For the latest “You Buy, I Cook” I was the one challenged!  The challenge, posed by my friend Nadiya, was to develop a recipe for Gluten Free and Dairy Free meatballs.  Extra challenge points: no onions, minimum use of spices, and obviously no cheese, milk or bread.

Nadiya showed up with a pound of beef, some instant oatmeal, a few eggs, diced tomatoes, and tomato sauce.  We rolled up our sleeves (and later meatballs) and went to work.


Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce


Ingredients



Meatballs

1 cup gluten free instant oats

1 1/2 teaspoon Italian seasoning, salt-free

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 garlic clove, minced

2 eggs

1/2 cup water

1 pound ground beef

Tomato Sauce


Olive oil

1 can diced tomatoes

1 can tomato sauce

1-2 tablespoons sugar

1/2 teaspoon Italian seasoning

Directions


1.  Combine oats, Italian seasoning, salt, pepper and garlic in a food processor.  Pulse until oats are coarsely chopped.  Set aside.  The oats are one of the binders in the recipe and keep your meat balls together.  They also add lots of nutritional value!

2.  In a small bowl, whisk together eggs and water.  If you don’t mind having some dairy in your diet, feel free to substitute water with milk.

3.  Gently stir the oatmeal mixture and eggs with the ground beef.  Mix enough to combine without overworking the beef.  Overworking the beef will result in tough meatballs and who would want those?

4.  Using a scoop, form meatballs (my medium size scoop allowed for 24 meatballs).  Place meatballs on a lightly greased cooling rack set inside an aluminum lined baking sheet.  Refrigerate the meatballs for 30-60 minutes to allow the oatmeal to absorb the liquid and the meatballs to set.

5.  Meanwhile, make tomato sauce by sauteing canned tomatoes in olive oil along with Italian seasoning.  Add a can of tomato sauce and sugar, and simmer on low until the meatballs are done.  If it were up to me, I would start the sauce by sauteing onion and garlic, adding red pepper flakes and finishing up with freshly grated cheese.


6.  Preheat oven to 375 degrees.  Remove meatballs from the refrigerator and bake for 30 minutes.

 7.  Serve meatballs, garnished with parsley or basil, along with tomato sauce and cooked rice noodles.

Remember, this is a very basic recipe.  Once in your kitchen, feel free to flavor these meatballs with a variety of spices and herbs.  Leave Italy and travel to Turkey or Morocco, using cumin, turmeric, and perhaps even cinnamon.



Thanks for reading! Let me know if you make these Gluten Free, Dairy Free Baked Italian Beef Meatballs with Rice Pasta and Tomato Sauce.  Check out the rest of the “You Buy, I Cook” projects.

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