Recipes and Foods For The Milk Free

I made this the other weekend when the hubby’s parents were in town for the weekend to help us get our land ready to move the new house in.  They loved it, even though they said it would be better when it wasn’t so hot outside! And yep, that is fresh corn on the cob from my garden in the picture below!

Dairy Free Recipe: Beef Stroganoff

 Ingredients:

Beef (I used some cheap steak we had in freezer cut into small piece but you could use hamburger, roast or steak as well.

1 cup mushroom chopped fine

1 cup onions chopped fine

1 cup flour

1 cup soy milk

1/2 cup dairy free margarine

2 tablespoons chopped garlic (the chopped kind in the jar)

1 package onion soup mix

1 cup merlot or red wine

5 to 6 cups egg noodles or whatever you need to bulk it up for your family

Directions:

In a pan melt the margarine then add onions, mushrooms and garlic and saute for a minute.  Then add in the milk and flour until somewhat thick.  Place this in a crockpot on high.  Add in the beef, onion soup mix, and merlot.  Cook in the crock pot on high all afternoon.  Before serving cook the egg noodles and mix them into the crockpot. 

Serve with or over mashed potatoes

Serving Size:

I’m so not good at this part! This fed four of us that night and I froze two individual meals for me for later.

I would also like to add a disclaimer, especially to this recipe.  The amounts called for are estimates. You may find that you need to add more or less of something to make it thicken the way you want or for your own families tastes.

Before we lose electricity I have to use everything I can out of the fridge.  This is causing me to get very creative when it comes to what is left in my fridge and the freezer.  The thought of having to throw food away is really bothering me but we’ve got most of it eaten and won’t have to throw away much and I may run whatever is left up to my neighbors. Their bachelors and seem to live on mostly beer so I would feel good knowing that for a few meals they could grill up some chicken or pork steaks.  I wonder if they would take our frozen veggies?

Anyway, I’ve been getting creative.  Here is the dairy free recipe I came up with for lunch one day.

 Dairy Free Recipe: Pasta with Sausage and Shrimp

Ingredients:

1 cup egg noodles

1/4 pound of your favorite ground sausage (I used Italian, make sure it doesn’t have milk in it!)

1 cup frozen shrimp, thawed and the tails taken off

1 cup frozen veggies (I used a broccoli, cauliflower, carrot mix because I needed to use it)

1 tablespoon garlic powder

6 cubes frozen chicken broth

Directions:

Cook the egg noodles according to package directions (boil them). While the noodles are boiling, brown the sausage.  After the sausage is browned add the cooked noodles to the pan with the sausage and throw everything else in there as well.  Cook on medium heat until the shrimp and veggies are heated through. 

Serving Size:

hmmm, this fed me alone for lunch but would probably feed two people if a salad and breadsticks were added.

Chicken bouillon has milk in it. For that matter, so does beef bouillon.  At least all the brands I’ve used have had it in it.  I now make my own chicken broth and freeze it, not only is it a dairy free recipe but it is also much tastier than some old powdered chicken broth.  I usually set aside a day a month and just cook up a whole bunch of dairy free chicken broth that I can use throughout the month in many other dairy free recipes.

Dairy Free Recipe: Chicken Broth (I realize the picture isn’t that appetizing but this had also dethawed a bit before I snapped the photo)

Ingredients:

Fresh veggie clippings (ends of celery, carrots, onions, etc)

15 chicken wings (or equivelant or whatever was cheapest. Chicken with the bone in produces the best taste)

Directions:

Boil all of this in a large stock pot.  I usually start in the morning and by lunch I take the chicken out and eat it for my lunch.  I also drain the liquid through a colander into a bowl.  I then fill the stock pot with the chicken bones and veggies back up again and set it all to boil for another round. Pour the broth in the bowl into ice cube trays and set in the freezer.  After the stock pot full of goodies has boiled for another couple of hours I repeat the process and freeze the rest.  Depending on how the second set of broth looks and taste I may make a third batch but most of the time all the good stuff has cooked out in the second batch.  You can either leave the ice cube trays in the fridge until you are ready to use the cubes or you can break the frozen cubes into a ziplock bag and freeze that so that you can grab however many cubes you need.

Serving size:

I generally use about six ice cubes when a recipe calls for a cube of bouillon but I also adjust and add more or less as needed for a recipe. 

I am very excited about this new blog which is an offshoot of my other milk free blog, www.dairyfreeliving.today.com.  While that dairy free blog covers many aspects of living a dairy free life and dealing with a dairy free allergy I plan on having this blog focus only on dairy free recipes and foods that are milk free. 

I cannot wait to get started but it will be a slow start.  I will be losing my internet on Monday, August 18th 2008 because I will be in the process of moving one home off of my land and moving another one on.  I hope to be back in the game August 20th and posting frequently. 

I hope to post date a few recipes so that you can get an idea of what to expect.  Many of the recipes on this blog will be my own creation but I will also try to show you how to change a recipe to make it dairy free and which products can replace certain milk products.  I also try to live as frugal a lifestyle as I can so expect to see recipes that anyone can make and are mostly cheap to buy.

 Leave me a comment and let me know what your favorite dairy free recipe is or which recipe you would like that could be converted into a dairy free recipe.

Let’s start cooking!

For more information on living milk free check out my other blog!