by jphilo | Mar 2, 2016 | Recipes
For supper last week, I made chicken tetrazinni, a family favorite that can also be made with turkey, for the first time in a long time. After his first bite, the Man of Steel decided he wanted it made again for his birthday meal extravaganza to be held in a few weeks. Because the dish can 1) be prepared ahead of time, and 2) be made in dairy and non-dairy versions (at least 3 of those attending steer clear of dairy), I was thrilled. In honor of the upcoming celebratory event, here’s the recipe for chicken tetrazinni, with notes about how to make the non-dairy version, too.
Chicken Tetrazzini
2 – 3 cups cooked, deboned, cubed chicken
1 cup shredded cheddar cheese (omit this ingredient in the dairy-free version)
1 1/2 cups chicken broth
3 tablespoons butter (dairy-free version uses Earth Balance Vegan Buttery Sticks)
1/4 cup flour
1/2 cup onion, chopped
1/4 cup green or sweet red pepper, chopped
12 ounces spaghetti
6 slices of bread, toasted and cubed
1/4 cup melted butter (dairy-free version uses Earth Balance Vegan Buttery Sticks)
Heat oven to 350 degrees. Put cubed chicken and cheese (omit for dairy-free version) in a greased 9 x 13 pan. Cook spaghetti according to package directions and drain. Rinse with cold water and place in pan with turkey and cheese. Stir well.
While spaghetti is cooking, melt 3 tablespoons of butter or Earth Balance in a sauce pan. Add onions and pepper. Saute until onions are transparent. Add flour and mix well. Slowly add broth, whisking and stirring constantly until it boils. Let it boil gently for one minute. Pour sauce over noodle/meat/cheese mixture and stir well.
Toast the bread and cut into cubes. Drizzle with 1/4 cup melted butter or Earth Balance and stir well. Sprinkle croutons over the noodle mixture. Bake for 1/2 hour.
by jphilo | Jan 28, 2015 | Recipes
Yes, you read that right. Dairy free, “buttermilk” brownies.
Oxymoronic to be sure.
But it’s true. Thanks to the original Coffee Rich non-dairy coffee creamer, “buttermilk” brownies can now be part of a non-dairy dessert menu.
The original recipe comes from the 1983 Camp Crook Centennial Cookbook and was submitted by Betty Louks, the woman who babysat our son when he was just a baby. The recipe is super easy, as you will see, and it is delicious! The above picture shows a batch and a half because I needed enough for a church fundraiser.
Dairy Free “Buttermilk” Brownies
Bars:
1 cup Earth Balance Vegan Buttery Sticks
1/3 cup cocoa
1 cup water
2 cups unbleached flour
1 1/2 cup sugar
1 teaspoon soda
2 eggs, slightly beaten
1/2 cup soured original Coffee Rich*
1 1/2 teaspoon vanilla
1/2 teaspoon salt
Frosting:
1/4 cup Earth Balance Vegan Buttery Stick
1/4 cup soured Coffee Rich*
3 tablespoons cocoa
2 cups powdered sugar
1/2 teaspoon vanilla
Preheat oven to 375°. In saucepan, combine Earth Balance, cocoa, and water. Bring to a boil, stirring constantly. Remove from heat.
In a large mixing bowl, sift together flour, sugar, soda, and salt. Stir in eggs, soured Coffee Rich, and vanilla. Add cocoa mixture. Mix till well-blended. Pour into a greased 15 1/2 by 10 1/2 inch baking pan. Bake for 20 minutes. Immediately pour frosting over bars. Spread evenly. Cool and cut into squares.
In saucepan, mix 1/4 cup Earth Balance, 1/4 cup soured Coffee Rich, and 3 tablespoons cocoa. Cook and stir until boiling. Remove from heat. Beat in powdered sugar and 1/2 teaspoon vanilla. Pour over bars as soon as they come out of the oven. Sprinkle with chopped nuts, if desired.
*To sour Coffee Rich, put 1 1/2 tablespoons white vinegar in a glass measuring cup. Fill cup to the 3/4 cup mark with Coffee Rich. Stir and let sit for 10 minutes before using.
