Thursday, February 24, 2011

Dairy free lightened up rice pudding

I didn't get a picture of this because everyone ate it too fast but thought I would post it anyway. Next time I make it I will be sure to snap one quickly.


3 cups cooked white (brown would probably work too) rice

3 cups vanilla almond milk

2 tablespoons brown sugar

3 egg whites

1/2 cup raisins (optional)

pinch of cinnamon, nutmeg, cloves (to taste)

teaspoon of vanilla


In sauce pan add rice, egg whites, milk, sugar, spices, vanilla and stir well

Over med heat bring up to a boil add raisins

reduce heat to simmer and simmer until thickens (about 15-20 minutes)

Damn good Salmon

This is a version of a dish called profanity salmon. I got told since I changed it so much I should rename it and make it my own so I am just going to call it Damn Good!

1/2 cup mayonnaise
3 tablespoons teriyaki sauce
1 teaspoon sraraci hot sauce

1 (1 1/2 pound) salmon fillet
salt and pepper to taste
1 green and 1 red bell pepper, sliced
1 onion, finely chopped
Phylo dough (2 sheets per fillet)
olive oil

Preheat oven to 375
Clean and prepare your fish. I kept the skin on but I would probably remove it next time because the dough on the bottom is inedible unless you like fish skin which I don't.

Make your sauce by combining hot sauce, terriaki sauce and mayo

Slice your peppers and onions

It's important to have everything ready before opening your dough as it dries out quickly. Cover any you are not using with a slightly damn tea towel or paper towel helps prevent this.

Lay one sheet of phylo dough on the counter top. If your dough is sticky lay it on a sheet of parchment or wax paper. With a pastry brush lightly brush sheet with oil. You don't need very much. Layer a second sheet on top the first.

Lay your salmon fillet in the middle of the sheet, top with 2-3 spoonfuls of your sauce, top with peppers and onions and fold your dough around it into a pocket. Don't worry if you rip the dough its forgiving once its baked.

Gently transfer to a parchment lined bake sheet (or lightly grease your sheet)

Bake for 25 minutes

Almost non-dairy strawberry cupcakes

Ingredients (this makes 2 dozen so for 1 dozen half everything)

4 cups flour

1 cup sugar

2 tsp baking powder

1 tsp salt

1 cup vanilla almond milk (the sweetened kind if using unsweetened add 1/2 of sugar more you could also use normal milk if you want a dairy version)

1/2 cup olive oil (or cooking i prefer olive though)

1/2 cup strawberry yogurt (any would do really)

2 eggs + 4 whites (I use egg beaters egg whites if you just want to use eggs just use 4)

2 tsp vanilla

1 cup diced fresh strawberries

pink or red food coloring (optional) - I have to admit I added it because the olive oil and the yogurt gave them a greenish color if your okay with that omit.

In large bowl mix flour, sugar, baking baking powder, salt - mix well

In smaller bowl add milk, olive oil, strawberry yogurt, eggs, vanilla and strawberries and stir well.

Add wet to dry and mix only until combined.. try not to over mix.

Pour into lined or greased muffin tins - I filled mine right to the top and had enough mix.

Bake at 350 for 20 minutes (or until toothpick comes out clean)

Mango chicken with cilantro lime rice

I love when I have ingredients I need to use up and my experiment works. This was one of those nights with an almost over ripe mango. I have never made mango chicken before but I was pleasantly surprised.

Mango sauce


2 teaspoons olive oil
1 small fine diced red onion
3 cloves of garlic diced
1 small finger of ginger grated
1/2 cup apple juice (orange would have worked too)
Juice from 1 small lime
1/2 teaspoon cinnamon
1/2 teaspoon sriracha hot sauce (the one with the roaster on it)
1/2 teaspoon garlic and red pepper flakes paste
1 teaspoon cumin
1/2 teaspoon cracked blacked pepper
1/2 teaspoon sea salt
1 tablespoon brown sugar
1 ripe mango peeled and diced


In a small sauce pan add oil, onions, garlic and ginger. Saute until onions start to go clear.
Add all other ingredients and bring to a soft boil. Reduce heat and simmer


8-10 skinless drumsticks (really any chicken would work)
1 red pepper
1 green pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon pepper
1/2 teaspoon sea salt

While sauce is simmering prepare chicken by removing skin (if not already). Place in bottom of dish.

In a small dish combine your spices. Sprinkle over top chicken, flip and sprinkle over the other side.

Add diced peppers on top of the chicken

Pour sauce on top of the chicken and bake in a preheated 375 oven for about 45 minutes or until juices from chicken run clear. (Boneless chicken will take less time 30-40 minutes)

*If you do not seem to have enough sauce add 1/4 cup water on top, more or less depending on how much chicken you use I judged it at the end after I poured the sauce it on top the chicken.

Not the prettiest looking meal but it sure was tasty

Here is how to make cilantro rice as well. This is not an original method I think Chipolte's restaurant has a version. I have never tried it but I heard its good.

2 cups uncooked rice (any kind I used Calrose, my favorite is jasmine though :)
4 cups water

I use a rice cooker but stove method would also work.

Cook until rice is almost done, add 1 cup diced fresh cilantro and the juice from 1/2 a lime.

Simple huh?