Dairy-Free Chipotle Brownies

Years ago, I posted this recipe from my local newspaper on my blog as a gift for my friend Beck because she introduced me to the wonder of beets in chocolate cake. But I never made these brownies. Come on, chipotle… and pickled beets?! In brownies?

Inspired by these award-winning Mexican Hot Chocolate Oatmeal Drops (so good) and a jar of pickled beets I needed to use up, I made these Dairy-Free Chipotle Brownies, and they are wonderful. Very moist, with a kind of buttermilk taste from the pickled beets. Even my youngest children loved them. I swear.

I don’t know about you, but I could use some chocolate to help me survive this killer fall sports/activities schedule, and I could also use a recipe that helps me use up obscure canned goods so I don’t have to shop. Win win.

 

Dairy-Free Chipotle Brownies
Moist, tangy brownies with a hint of warmth from the chipotle puree.
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Ingredients
  1. 1 jar sliced pickled beets
  2. 1 box dairy-free brownie mix
  3. 1/4 cup canola oil or other oil of your choice
  4. 2 eggs
  5. 1/2 teaspoon chipotle puree
  6. 1 cup dairy-free semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray the bottom of a 9x13-inch pan with cooking spray.
  3. Drain beets, reserving 1/4 cup liquid.
  4. Combine beets and reserved liquid in a blender or food processor.
  5. Puree until smooth.
  6. Combine brownie mix, oil, eggs, pureed beets and chile powder in a large mixing bowl.
  7. Stir until blended.
  8. Stir in chocolate chips.
  9. Pour into prepared pan.
  10. Bake 30-40 minutes.
  11. Remove from oven; cool.
Notes
  1. To make chipotle puree, puree a can of chipotle peppers in adobo sauce. Store in a jar in the refrigerator.
  2. Because I used home-canned beets which didn't have much liquid, I used all the canning liquid in the recipe.
Adapted from local newspaper article, circa 2008
Adapted from local newspaper article, circa 2008
No Whey, Mama http://nowheymama.com/

Gratitude, Roasted Cherry Tomatoes

Today is the start of week three of the school year, and things are settling into a routine. I continue to be so amazed and grateful for our community that holds us up and supports us in a million little ways. It literally would not be possible for our children to be involved in all they do without our friends and family.  As for food allergies, marching band, cross country, youth group–not a hitch. Everything has be handled so well.

We have a trip coming up and I am worried about the food situation, as I always am when we travel. How wonderful that I don’t have to worry like this every day.

I am also grateful for the bounty from others’ gardens as summer turns to fall.  I was a tomato-hating child, but now they are one of my favorite foods. This is a good thing because our kitchen is overflowing with them right now! These roasted ones make a great topping for pasta or rice, or a side dish, or even a snack. 

I hope you are enjoying the last warm days, too, and are getting ready for fall.

Roasted Cherry Tomatoes
An easy, versatile tomato dish. Use as a side dish, a pasta or rice topping, the base for an easy sauce, or just enjoy by themselves.
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Ingredients
  1. 1 pint of cherry tomatoes
  2. 1 onion, cut into wedges
  3. 1 stem of fresh basil or oregano
  4. 2 Tablespoons olive oil
  5. 1/2 teaspoon Kosher salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash cherry tomatoes.
  3. Remove stems
  4. Pour 1 Tablespoon olive oil onto rimmed baking sheet.
  5. Spread cherry tomatoes on baking sheet.
  6. Pour remaining Tablespoon of olive oil over tomatoes.
  7. Drape herb leaves and onion slices on tomatoes.
  8. Sprinkle with Kosher salt.
  9. Roast for 15-20 minutes, until the tomatoes are soft.
  10. Serve immediately or at room temperature.
Notes
  1. These freeze well, too, and can be pureed later for a quick tomato sauce.
No Whey, Mama http://nowheymama.com/

 

Easy Dairy-Free Pancake Bars

August marches on. The kids have to be up and out to sports practices so early, even though school hasn’t started. I want to provide them with a filling breakfast that they can easily serve themselves without heating up the kitchen first thing in the morning. Aside from the usual ideas: muffins, eggs and toast, oatmeal, etc., sometimes I make pancake bars. Yes, bars.

If you know me at all, you know that I will do anything to avoid shaping individual items when cooking. I like bar cookies. I’ve converted a muffin recipe into bars. (I’ll have to post that sometime!) And now pancakes. I can’t be stopped. 

You can of course make these from scratch, or with your favorite healthy mix. This time around I used a dairy-free add-water-only mix from Aldi. I’m not saying it’s health food, but it took two minutes to get into the oven on a busy night when there were no breakfast items in the house. Also, sometimes it’s fun to grab a safe prepackaged item because so often I am unable to because they have dairy. In the morning kids can serve themselves the bars, heat them up, top them with syrup, and eat. 

I’m not even making a recipe card for this because it’s too ridiculous.

Easy Dairy-Free Pancake Bars

Preheat the oven to 350 degrees.

Grease a 9×13 pan.

Mix enough pancake mix for 18-24 pancakes (usually 3 cups) of dry mix according to package or recipe directions. For this mix it was three cups of mix plus two cups of water.

Mix in fruit or other add-ins of your choice.

Bake in the oven for 30 minutes or until the top is slightly golden. They will be pale. If you cook until golden brown the bars will be rubbery.

Let cool for five minutes, cut into 20 bars, and serve. If you are making them the night before, do not cut into bars until serving.

Serve with dairy-free margarine and real maple syrup. (I’m not an animal.)

Summer Recipes

We still have one whole month left before school begins, and yet I’m having that Sunday night feeling. Sports practices are starting. Preschool teachers are emailing. My daughter started band camp today. BAND CAMP. I am a Band Parent. A Band Parent who may have cruised by the high school to catch a glimpse of my girl learning how to march. Don’t worry, I didn’t yell out the window.

Here are some recipes we’ve been enjoying this summer. These are recipes that I haven’t changed in any significant way, so I’m linking to the originals. 

Strawberry Cake, pictured above–Made by my daughter (with a dairy-free cake mix, of course) and served with powdered sugar lemon glaze and blue sprinkles on July 4. Our chocolate-loving child put in a request for this cake for her January birthday. That’s how good it is.

Panzanella–Made with cannellini beans instead of mozzarella

Roasted tomato sauce–For all the CSA tomatoes

Crunch Salad–made with 100% kale instead of Romaine. I’ve made this at least twice a week all summer.

Any-Berry Jam and Peachy Peach Jam–I can’t believe we’re done with strawberries and blueberries and are on to the blackberry and peach stage. We went blackberry picking the other day, and my arms look like I was attacked by a cat.

Vegetables roasted with olive oil and Kosher salt for 20-25 minutes at 450. Roasting magically gets the kids to eat almost anything from the CSA. 

I also received a super cute package of baking mixes from Enjoy Life Foods. They’ve developed a way to include probiotics that withstand heat in their mixes, which is so cool. Even though we aren’t a gluten-free family, we’ve really enjoyed these mixes. The brownie mix and muffin mix are the biggest hits so far.

What are some of your favorite summer recipes? Is one of them a snack? If so, enter The Snackable Recipe Contest. You could win a cool $1000, which would really take the edge off all of those back-to-school expenses. 

Dairy-Free Seven-Layer Bars

Today is the last day of school! We made it through all of the May activities in one piece! I didn’t lose any children when I chaperoned a field trip! And that was a near thing. Luckily (?), the first-grader who kept running away from me in the children’s museum shares a name with one of my children, so I could call upon many years of hissing her name in Mom Voice to keep her in line. 

This seems like the perfect day for a special dessert . Recently, I had some Coco Lopez Cream of Coconut left over from a recipe trial, so I thought I’d try my hand at some dairy-free Seven-Layer/Magic Bars. I served them to extended family on Memorial Day and the dairy eaters thought they were just as good, if not better, than the original. What really makes these authentic are the cream of coconut and the homemade dairy-free butterscotch chips.

Wherever you are in your end-of-the-school year or summer schedule, I hope you find a moment to sit back and relax with a cookie and a cup of tea. Perhaps while watching your preschooler play with his new “hoop de hoop.” (If you tell him the correct name is a ‘hula hoop,’ I will hunt you down.)

Dairy-Free Seven-Layer Bars
A favorite bar cookie, made dairy free
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Ingredients
  1. 1/2 cup dairy-free margarine, melted
  2. 1 1/2 cups graham cracker crumbs
  3. 1 cup dairy-free chocolate chips
  4. 1 cup homemade dairy-free butterscotch chips
  5. 1 cup walnuts, chopped
  6. 1 1/3 cups shredded sweetened coconut
  7. 1 can cream of coconut
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl, combine the margarine and graham cracker crumbs and mix well.
  3. Press the crumb mixture firmly into the bottom of 13x9-inch baking pan.
  4. Evenly spread the chocolate chips, butterscotch chips, and walnuts layer by layer in the pan.
  5. Sprinkle the coconut on top.
  6. Pour the cream of coconut evenly over the top.
  7. Bake for 25-30 minutes or until lightly browned.
  8. Cool.
  9. Cut into bars.
  10. Store covered at room temperature, or chill if desired..
Notes
  1. Don't have time to make the butterscotch chips or need to leave out the nuts? Just add an extra cup of dairy-free chocolate chips instead.
No Whey, Mama http://nowheymama.com/

Dairy-Free Meatloaf; Being Cozy

Ground beef and breadcrumbs, some onions and an egg
My mouth is watering so please don’t make me beg
I know everybody’s got their tastes and that’s just fine
But if you say that you don’t like it, then you’ve never tasted mine
I’m talkin’ ’bout meatloaf (meatloaf)

Have you seen the episode of Phineas and Ferb with the band Tiny Cowboy singing their song “Meatloaf”? Tiny Cowboy, awesomely voiced by Peter Noone and the late Davy Jones, a band that bears more than a passing resemblance to Oasis? Seriously, listen to the song and see if you don’t spend the rest of the day singing a Meatloaf/Wonderwall mashup.

I’m talkin’ ’bout meatloaf, I’m a meatloaf lover
I’ll tell your brother, yeah, don’t need no other
Talkin’ ’bout (meatloaf) meatloaf, meatloaf lover
Warms you from the inside like it’s made by your mother

This simple meatloaf is adapted from my neighbor’s recipe. My kids prefer it to “fancier” meatloaves we’ve tried, which is fine with me. I don’t even pull out the recipe card to make it. I do double the original so we have leftovers for sandwiches.

So moist and savory, it’s beef that’s shaped like bread
Don’t know what that aroma’s doing in my head
Whatever we don’t eat we’ll discreetly put away
But never fear, my meatloaf, we’ll eat again someday

 

 

Dairy-Free Meatloaf
An easy, tasty dairy-free meatloaf. Optionally gluten free.
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Ingredients
  1. 2 pounds ground beef or turkey
  2. 2 eggs
  3. 2 handfuls quick cooking oats (gluten free if desired)
  4. 1/4 cup homemade dairy-free onion soup mix, made with gluten-free bouillon, or one packet of dairy-free onion soup mix
Instructions
  1. Mix all of the ingredients together thoroughly.
  2. Place in a greased loaf pan.
  3. Pat down evenly and smooth the top.
  4. Bake at 350 degrees, covered, for one hour.
  5. Uncover and bake for 10-15 more minutes, or until cooked through.
No Whey, Mama http://nowheymama.com/
 On a completely unrelated topic, last month I took The Nester’s Cozy Minimalist course, thinking it might help me freshen up our living room on my budget of negative zero dollars. It did, but it also inspired me to clean out our basement I can’t even explain the magic this woman works, but the end result is that I am happier and more content in our home than I’ve been in awhile. And that is priceless.

If you sign up for a slightly abbreviated (and cheaper!) version of the class I took and enter my name (my real name), you get $10 off the cost of the course. I can’t recommend it enough. Then we can get together and talk about the creative things we’ve done in our homes. 

Non-alcoholic Mint Julep

The Kentucky Derby was this weekend! Did you watch? We did because we have an enormous, ugly antenna on the top of our chimney now! It can be seen for blocks! My dad keeps teasing me about how shiny and visible it is because he knows I hate love it so!

But, it does enable us to be able to see live sporting events for free since we haven’t had cable for years. And no one was killed installing it. Double bonus.

So we watched the Derby, placed our imaginary bets, and had fancy drinks. Three of our children picked three of the top four winners, so maybe we should have placed real bets.

There’s no way to make a faux Mint Julep taste like a real one, but the kids and I did enjoy our virgin Mint Juleps very much. They are based on several recipes I found online. The syrup is my Aunt Marian’s recipe with added lemon juice. I especially found the combination of mint and ginger soothing as I’d been struck down by the stomach virus the kids have been passing around.  I know how to party.

Non-alcoholic Mint Julep
A refreshing ginger ale-based beverage for the Kentucky Derby or any celebration.
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Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 1/4 cup lemon juice
  4. 14 mint sprigs, crushed
  5. ice
  6. ginger ale
  7. additional mint sprigs for garnish
Instructions
  1. Boil the water and sugar together until the sugar is dissolved.
  2. Remove from the heat.
  3. Add the lemon juice and mint sprigs.
  4. Let steep for ten minutes.
  5. Remove the mint.
  6. Pour ginger ale over ice in a glass.
  7. Add 1-2 tablespoons of the lemon mint syrup.
  8. Garnish with an additional mint sprig.
Notes
  1. Refrigerate any leftover syrup in a glass jar. It can also be used in tea or other drinks.
No Whey, Mama http://nowheymama.com/

Dairy-Free Alfredo Sauce

For the past month, I’ve been busy enjoying a very early Mother’s Day present: The Nester‘s Cozy Minimalist course. I have been having so much fun meeting new online friends and rethinking our living room without spending much money. The effect has spread to the rest of the house, too, and bags of unneeded items have been kicked to the curb. And to the Salvation Army and to our neighbors’ houses. It is such a fun class; I recommend it if you have the chance.

Needless to say, dinners have been super simple in the midst of all of this painting and rearranging. If you’re looking for an easy, springy pasta sauce for dinner, may I suggest this dairy-free Alfredo? It’s based on a dairy recipe of a friend of mine, I just substituted dairy-free ingredients, subtracted the Parmesan, and added some seasonings. It’s pictured here with chicken, but it is also great with spring vegetables. This is the one dairy-free Alfredo that even the dairy eaters in our family enjoy. I hope you do, too.

Dairy-Free Alfredo
An easy, crowd-pleasing, dairy-free Alfredo sauce
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Ingredients
  1. 8 oz. dairy-free cream cheese
  2. 1/2 cup dairy-free margarine
  3. 3/4 cup plain dairy-free milk
  4. 1/2 teaspoon powdered garlic
  5. salt to taste
  6. nutritional yeast, optional
Instructions
  1. Place the first four ingredients in a medium saucepan.
  2. Add a dash or two of salt; this helps replace the saltiness of the Parmesan.
  3. Sometimes I add a dash of nutritional yeast for an added cheesy flavor, but it isn't necessary.
  4. Cook over medium low heat, whisking occasionally, until the cream cheese and margarine are melted.
  5. Whisk to combine.
  6. Heat until just bubbly around the edges of the pan.
  7. Taste for salt.
  8. Add more if needed, especially if you did not use the nutritional yeast.
  9. Serve over pasta and/or vegetables.
No Whey, Mama http://nowheymama.com/

Dairy-Free Hasselback Potatoes

Here is a perfect Easter dinner potato recipe. Or if your holiday menus are set in stone, this is also a perfect easy-yet-fancy weekend side dish. The recipe description on AllRecipes says, “This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.” Yes, they do. There are a few people in our family who could take or leave baked potatoes but love these.

Happy Easter!

Dairy-Free Hasselback Potatoes
An easy yet impressive dairy-free potato side dish perfect for special occasions.
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Ingredients
  1. 4 baking potatoes
  2. 2 tablespoons dairy-free margarine, melted
  3. 2-3 tablespoons dairy-free Panko bread crumbs
  4. salt and pepper to taste
Instructions
  1. Preheat the oven to 425 degrees.
  2. Peel the potatoes.
  3. Place them in a bowl of cold water to prevent browning.
  4. Place one potato on a cutting board next to a large wooden spoon.
  5. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure not to cut all the way through the potato.
  6. The slices should stay connected at the bottom, and the spoon acts as a guide to help keep the depth even.
  7. Return the potato to the bowl of water, and proceed with the remaining potatoes.
  8. When all of the potatoes are cut, place them cut side up on a cookie sheet lined with a silpat.
  9. Drizzle the potatoes with half of the melted margarine, then season with salt and pepper.
  10. Bake for 35 to 40 minutes.
  11. Remove from the oven, and drizzle with the remaining margarine.
  12. Sprinkle the Panko bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper.
  13. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
Adapted from AllRecipes
Adapted from AllRecipes
No Whey, Mama http://nowheymama.com/

Aunt Lala’s Fudge Pie

Of course we made pie on Pi Day! I am just now sharing the recipe, but it will be here for next year. Or tomorrow. Or today. Or the day you find dairy-free pie crusts marked down to 49 cents at Aldi. Whenever.

Aunt Laura makes this pie with condensed milk. I’ve had success with soy creamer and even soy milk, although sometimes the cocoa separates and float to the top. It still tastes great! This time I tried canned coconut milk and the consistency was perfect. I did need to add 10 minutes to the cooking time, though. Enjoy!

Aunt Lala's Fudge Pie
A rich, fudgy pie made with easy-to-find pantry ingredients.
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Ingredients
  1. 1 1/2 cups sugar
  2. 4 tablespoons cocoa powder
  3. 1/4 cup dairy-free margarine, melted
  4. 2 eggs. beaten
  5. 2/3 cup soy creamer or canned coconut milk
  6. 1 teaspoon vanilla
  7. 1 dairy-free pie crust
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the pie crust in a pie pan.
  3. Whisk the ingredients together until well mixed.
  4. Pour into the unbaked crust.
  5. Bake for 40-50 minutes.
  6. Shake gently.
  7. If the filling jiggles anywhere but in the very center, bake for 5-10 more minutes.
  8. Let cool completely before slicing and serving.
Adapted from Laura Hatfield
Adapted from Laura Hatfield
No Whey, Mama http://nowheymama.com/