You Pick It Smoothie, Gluten Free Dairy Free

You Pick It Smoothie, gluten free dairy free
Creamy, fruity and oh, so good! You Pick It Smoothie is a dairy free, delicious treat no matter what fruit or juice you pick to make this frosty treat.
You Pick It Smoothie – makes 2 servings
1 banana, peeled and frozen
2 cups frozen berries (your choice)
1 cup diary free milk substitute (almond, coconut, etc.)
1 6 oz container non-dairy yogurt, your choice of flavor (soy, coconut or rice)
1/2 cup juice of your choice
1 tablespoons sugar or honey, if needed
Place all ingredients in a blender.  Cover and blend ingredients until smooth. You can adjust the consistency by adding more ice if it’s too thin or more liquid if it’s too thick.  Pour in glasses.
You Pick It Smoothie - gluten free dairy free

Stroganoff Casserole, Gluten Free Dairy Free with Freezer Instructions

gluten free dairy free stroganoff casserole

You can make this a vegan dish by not adding the meat, increasing the mushrooms to 12 oz and using portabella mushrooms (much more substantial texture and flavor).

Stroganoff Casserole, Gluten Free Dairy Free with Freezer Instructions
Recipe type: main dish, beef, pasta, casserole, hot dish, oamc, freezer cooking
Serves: 8
  • 1½ pounds ground beef or stew meat
  • 2 cups chopped onion
  • 8 oz sliced mushrooms
  • 3 cloves garlic, minced
  • 2 Tablespoons olive oil
  • ¼ cup sweet rice flour
  • 1 ½ teaspoon ground thyme
  • 1 teaspoon ground sage
  • ¾ teaspoon white pepper
  • ½ teaspoon sea salt, or to taste
  • 1½ cups gluten free chicken or vegetable broth (can replace up to ½ cup of broth with ½ cup white wine as part of liquid)
  • 1 cup gluten and dairy free unsweetened milk substitute of choice (such as almond milk)
  • 2 tablespoons reduced-sodium gluten free soy sauce or coconut aminos
  • 8 oz gluten free penne pasta, cooked then rinsed with cold water (use corn free if needed)
  • 1½ cups frozen peas, thawed
  1. If gluten free pasta is not cooked yet, start cooking that first while starting the rest of recipe. When pasta is cooked, drain and rinse in cold water to stop pasta cooking. Set aside until needed in recipes.
  2. Precook ground beef and drain grease, if using. If using stew meat, heat oil over medium-high heat, add beef and cook until browned.
  3. Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more.
  4. Push meat and vegetables to edges of pan. Add oil to pan. Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add broth while stirring with a whisk to evenly incorporate, then slowly stir in milk substitute while continuing to stir until mixture is smooth and cooked to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).
  5. If serving right away, stir in soy sauce, cooked pasta and peas. Continue to heat stirring occasionally until everything is heated through.
  6. To freeze: Follow recipe through cooking sauce until thickened. Then remove pan from heat. Stir in soy sauce, cooked pasta and peas. Pour into 2 deep dish 8"×8" pans or one 9"x13" pan. Cover and wrap well. Label and freeze.
  7. To serve: Thaw. Cook in 350 degree oven until heated through (approximately 30 minutes), removing foil for last 10 minutes of cooking.


Asian Bean & Rice Rolls

Something yummy we are eating this week!

Asian Bean and Rice Rolls
Recipe type: vegetarian, vegan, gluten free, dairy free, gfcf
Serves: 8
  • 2 cups medium grain rice, such as sushi rice or jasmine rice
  • ¼ cup rice vinegar, or white distilled vinegar
  • 2 Tbs. dry cooking sherry
  • 1 Tbs. plus 1 tsp. sugar
  • 2 Tbs. lemon zest
  • ¼ cup plus 2 Tbs. pine nuts or slivered almonds
  • 1 Tbs. plus 1 tsp. dark sesame oil
  • 1 cup snow peas, diagonally sliced
  • 1-1/2 tsp. ground ginger
  • 2 Tbs. water
  • 2 – 15 oz. cans red beans, or light red kidney beans, rinsed and drained
  • 1 cup cucumber, chopped and seeded
  • 2 oranges, peeled, seeded, coarsely chopped
  • 4 green onions, and tops, thinly sliced
  • ¼ tsp. salt, or to taste
  • ¼ tsp. white pepper
  • 24 Boston lettuce leaves, or other leaf lettuce
  1. Cook rice according to package directions. Heat vinegar, sherry, sugar, and lemon rind in small saucepan over medium heat until sugar is melted, about 1 minute. Drizzle vinegar mixture over rice and toss. While rice is cooking, cook pine nuts in sesame oil in small skillet over medium heat until toasted, about 2 minutes; remove from skillet. Add snow peas, ginger, and water to skillet; cook, covered, over medium heat until snow peas are crisp-tender, 2 to 3 minutes. Stir pine nuts, snow peas, ginger, beans, cucumber, orange, and green onions into rice. Season to taste with salt and pepper. Serve warm, or refrigerate and serve chilled; spoon an equal portion of packed rice mixture onto each lettuce leaf and roll up.


Corn, Tomato and Onion Salad

One of the tasty things we are eating this week:

Corn, Tomato and Onion Salad
Recipe type: gluten free, dairy free, gfcf, salad, sides, vegetarian, vegan
Serves: 8
  • 1-1/4 lbs. frozen corn
  • 4 tomatoes, chopped
  • 2 fresh sweet onions, chopped
  • 2 Tbs. plus 2 tsp. balsamic or red wine vinegar
  • 2 Tbs. olive oil
  • 2 Tbs. water
  • 1 Tb. basil, or ¼ cup fresh, chopped
  1. Place corn in a steamer basket over boiling water. Cover saucepan and steam 3 minutes. Transfer corn to a bowl and let cool. Combine remaining ingredients in a non-reactive bowl and toss. Stir in corn and season with salt and pepper to taste. Chill until ready to serve.