It’s takes a village to feed a high maintenance eater like me. So I’m thankful my village is populated with people like my big sister who keep their eyes open for delicious dairy-free recipes. She’s the villager who sent an email with this recipe for shrimp tacos. The dish is packed with vegetables that are plentiful during the summer months. Plus, it uses olive oil rather than butter to cook the shrimp and doesn’t suggest using cheese or sour cream as a garnish.
Because this recipe is truly dairy-free, there was no need to substitute ingredients or to omit others. Everyone at our house agreed it was delicious and a perfect meal to enjoy at the end of a lovely summer day. The tweaks I made are designed to keep the heat out of the kitchen in case a lovely summer day is also a hot one.
1 pound raw shrimp. peeled and devaeined
1 lime, juiced
1 medium onion, chopped
1 medium tomato, chopped
1/4 cup cilantro, chopped
2 avocados, peeled and chopped
1/2 teaspoon kosher salt
1 1/2 teaspoons dry Cajun seasoning
1 tablespoon olive oil
12-6 inch tortillas
- Turn slow cooker on high. Wrap tortillas in foil and place in the slow cooker to warm for 30 minutes.
- Gently mix tomatoes, onion, avocados, cilantro, lime juice, and salt in a medium bowl. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sprinkle with Cajun seasoning. Saute for about 3 minutes, turning often until shrimp are pink and cooked through.
- Put shrimp, tortillas, and vegetable mixture in separate serving dishes for diners to assemble at the table.
For the past week, our refrigerator has been playing host to a pint of blueberries, a large zucchini, and some lemons that need to be used. So when a recipe for blueberry zucchini cake with lemon buttercream frosting appeared in my Facebook news feed, it caught my eye.
The original recipe was very high in sugar and the frosting used butter, so I decided to fiddle with the ingredients and convert the cake into a glazed quick bread. The taste testers at my house (not the Man of Steel since he eats very few desserts these days) all liked the tasty treat. They thought it tastes more like pound cake than quick bread, and I have to agree. We enjoyed one loaf and froze the other to avoid overdosing on too much lemony goodness.
Lemon-Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
1 cup white sugar
2 cups finely shredded zucchini
juice and zest of 1/2 lemon
3 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries
juice and zest of 1/2 lemon
2 tablespoons water
1/2 teaspoon vanilla
3/4 to 1 cup powdered sugar
Preheat oven to 350° F. Grease 2 loaf pans.
In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, sugar, lemon juice and zest. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Mix in by hand. Gently fold in the blueberries. Divide batter evenly between prepared loaf pans.
Bake 40-50 minutes in the preheated oven, or until a toothpick inserted in the center of loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Put lemon juice, zest, and water in a small bowl. Whisk in powdered sugar 1/4 cup at a time until it is the consistency you like for glaze. Use a fork to poke holes all over the top of each loaf. With a spoon, drizzle the loaves with glaze until the top is well coated.
Thanks to our weekly CSA share, the vegetable bin is overflowing with cucumbers. So cucumber-onion salad is gracing our table almost daily. Because today is my birthday and I’m celebrating by not experimenting with a new recipe, I’m rerunning this one that was first featured on Down the Gravel Road in July of 2012. It’s easy, it’s tasty, it’s non-dairy, it’s low-cal, and the longer it sits in the fridge, the better it tastes. No wonder this recipe has been consistently discovered and repinned on Pinterest since the day it first appeared there.
1 medium cucumber, peeled and sliced thinly
1 onion, sliced into thin rings*
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse black pepper
Place vegetables in a small serving bowl. In a smaller bowl or measuring cup, mix vinegar, water, sugar, salt and pepper. Stir well and pour over vegetables so they are completely covered with liquid. Cover tightly and refrigerate until ready to serve. This salad can be stored for several days or a week in the fridge.
I try to make it at least 8 hours before serving so the flavors can meld and the vinegar has time to pickle the vegetables a little. Also, more cukes and onions into the brine after the original veggies are gone. I usually do that once before discarding the brine and making a completely new batch.
*I used red onions, which is why the salad looks so pretty in the picture, but any type of onion is fine.
Galavanting from here to there and back again doesn’t leave much time for cooking. So today, because of present galavanting at Shadow Valley Family Camp, this recipe comes from the camp cookbook. A dairy-free fix would be easy with Earth Balance Vegan Buttery Sticks and coconut or cashew milk. But even if there was time to fiddle with the recipe, I wouldn’t dare…because having a batch of Brown Sugar Snaps in the house would be way too tempting.
Family Camp Brown Sugar Snaps
Warning: These cookies are addictive. Unless you like to live dangerously, don’t read another word.
Truth be told, all the food at Idaho Family Camp is addictive. Every time a nummy recipe is posted, I’m enabling an addiction. Usually it’s my addiction. But post-wedding and post-family camp, inundated with veggies from our CSA, and deep into a twelve step, healthy eating program (which means Hiram puts the key to the padlocks on the fridge and pantry twelve steps up on a ladder I’m scared to climb), I’m feeling strong enough to resist temptation.
I’d never tasted these before or even heard of them before this summer. Brown sugar snaps are sort of ginger snap meets snickerdoodle, molasses crinkle meets sugar cookie. And as mentioned before, they’re addictive. Very addictive. Give them a try and leave a comment with your description. But remember, you’ve been warned. So don’t blame me when you can’t stop eating them!
Brown Sugar Snaps
2 cups white sugar
1 cup brown sugar, packed
4 sticks butter
2 teaspoons milk
2 teaspoons vanilla
Add: 2 eggs and beat again,
5 cups flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1/2 teaspoon salt
Chill dough for at least one hour.
Preheat oven to 400 degrees. Roll dough into balls, dip in sugar, and place on a cookie sheet. Turn oven down to 375 degrees just before putting in cookies. Bake about 9 minutes. Cookies should have nice deep cracks. You will need to reheat the oven to 400 degrees between pans.
Just a few weeks ago, I posted my recipe for low sugar rhubarb crisp. Until today, it was the most recent installment in a Gravel Road unintentional series of crisp recipes such as blueberry crisp, apple crisp, and strawberry-rhubarb crisp.
But not anymore. Because strawberries were on sale at the grocery store last week, so I bought several boxes to make strawberry-rhubarb crisp. The son-in-law is not a big rhubarb fan, though he said he thought a strawberry crisp would be just fine. Here’s the recipe I fabricated, and which he said was mighty fine.
6 cups washed strawberries, hulled & sliced
1/3 cup softened, non-dairy, softened non-dairy shortening substitute like Earth Balance
1/4 cup brown sugar
3/4 cup flour
3/4 cup oatmeal
1 teaspoon cinnamon
Heat oven to 375°. Place strawberries in 2 quart baking dish. In medium bowl, mix all dry ingredients. Cut in shortening until mixture is crumbly. Sprinkle on top of fruit. Bake for 30-45 minutes until fruit is bubbly. Serve warm.
The cooks in the house are gradually getting used to the new meal routine. We even had time to do some menu planning before grocery shopping, so we’ve been enjoying having the ingredients needed for evening meals on hand. One of my cooking nights was really easy–just a big salad to be topped with pork slices cut from a couple left over brined pork chops grilled by the Man of Steel a few days earlier.
My daughter suggested topping the salad with hot bacon dressing using a recipe she found at The Pioneer Woman website. The original recipe involved bacon bits and caramelized onions. But because our salad already was sprinkled with onions and topped with pork slices, we skipped those ingredients. Below is the recipe that was perfect for our big salad of romaine, sweet peppers, onion, toasted pecans, and strawberries. Served with non-dairy lemon scones, we all gave it a thumb’s up.
Easy Hot Bacon Dressing
3 tablespoons bacon grease
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon Diijon mustard
dash of salt
Combine all ingredients in a saucepan. Whisk and stir on medium heat until ingredients boil. Pour into a pitcher and set it on the table. (I doubled the recipe because our salad was really big!)