So Delicious Fast & Fresh Dairy-Free Time Trials: Chicken Corn Chowder

This is an entry for the So Delicious Fast and Fresh Dairy-Free Time Trials.

  This recipe can be made in 30 minutes or less (Category #1).

~Hearty, filling soup perfect for those chilly winter nights~

INGREDIENTS

·         1 cup So Delicious Original Culinary Coconut Milk

·         6 Tablespoons all-purpose flour or white rice flour*

·         3 ½ cups chicken broth

·         1 ½ cups cooked chicken, diced or fork-pulled**

·         1 can (~14 oz.) corn, undrained

·         1 can (~14 oz.) cream-style corn (most brands are dairy-free)

·         2 cups frozen diced potatoes (also called hash browns)

·         1 Tablespoon dried onion flakes

·         1 teaspoon dried dill weed

·         ⅛ teaspoon pepper

·         Salt to taste

·         Cooked bacon, crumbled; or bacon bits (optional)

DIRECTIONS

1.        In a large soup pot, blend So Delicious Original Culinary Coconut Milk with flour over low heat.  Use a flat whisk to break up all flour lumps; stir until mixture begins to thicken.

2.       Add chicken broth and continue to use whisk to blend in flour mixture.

3.       Stir in all remaining ingredients except bacon.  Bring to low boil over medium-high heat.

4.       Reduce heat to low and simmer, covered, stirring occasionally, for 15 minutes, or until potatoes are tender.

5.       Remove from heat.  Spoon into bowls and serve, sprinkled with bacon, if desired.

TIPS

*I find that rice flour actually works better to thicken in this recipe.  Consider using it even if you don’t have to avoid wheat or gluten.

** Simmer chicken breasts on the stove in a pot of water for a couple hours (until tender). Use a fork or fingers to shred/break into pieces the chicken, separating from fat as you go (no need to trim chicken before cooking). Refrigerate or freeze prepared chicken until ready to use (thawing first, if necessary).

ALLERGY INFO

This recipe is free of eggs, peanuts, tree nuts, fish, and shellfish.  If you need to avoid coconut, use a milk alternative that is safe for your allergy set, and use one that is plain (NOT vanilla) and unsweetened.  To be sure it is dairy-, wheat-, soy-, and/or gluten-free, carefully choose a broth and creamed corn with safe ingredients.  To make it wheat and/or gluten free, be sure to use the rice flour option.  Always double-check ingredients, including cross-contamination risk based on your level of sensitivity and comfort.

So Delicious Fast & Fresh Dairy-Free Time Trials: Fettucini Un-Afraid-O

This is an entry for the So Delicious Fast and Fresh Dairy-Free Time Trials.

  This recipe can be made in 15 minutes or less (Category #2).

~an allergy-friendly version of the popular pasta with Alfredo sauce~

My family dubbed this sauce Un-Afraid-O because 1) it's not Alfredo; and 2) you don't have to be afraid of eating it!  With the right ingredients, it is free of most major allergens and can be made gluten-free as well with a safe pasta.  My mom's original recipe called for butter, heavy cream, and parmesan cheese; I created this dairy-free version, and it tastes just like the "real" thing!!

INGREDIENTS

·         16 oz. fettuccine

·         8 oz. (1 stick) dairy-free margarine

·         1 cup So Delicious Original Culinary Coconut Milk

·         8 oz. vegan mozzarella-flavored “cheese”, shredded (I prefer Daiya)

·         ½ teaspoon garlic powder

·         ⅛ teaspoon pepper

·         Salt to taste

·         2 Tablespoons parsley (dried)

·         Vegan parmesan-flavored “cheese” (optional)

DIRECTIONS

1.        Cook pasta according to package directions.

2.       Meanwhile, in a separate large pot, melt margarine over medium-low heat.

3.       Add So Delicious Original Culinary Coconut Milk and vegan mozzarella cheese; stir over medium heat until cheese is melted, adding more coconut milk if necessary for a smooth consistency.*

4.       Stir in seasonings.  Reduce heat to low and let cook until pasta is ready. 

5.       Drain pasta and immediately add to sauce.  Remove from heat.  Mix well but gently, until pasta is coated evenly.

6.       Serve with vegan parmesan-flavored “cheese”, if desired. 

TIPS

*I use a whisk in this step.  It helps to break up the “cheese” clumps.

ALLERGY INFO

This recipe is free of dairy, eggs, peanuts, fish, and shellfish.  To make it soy-free, be sure to choose a safe margarine and “cheese” (Daiya is soy-free).  For tree-nut-free, do not use a nut-based vegan cheese (such as cashew or almond).  Coconut is a seed, not a tree nut, but if you need to avoid coconut, choose a milk alternative that is safe for your allergy set, and use one that is plain (NOT vanilla) and unsweetened.  To make it wheat and/or gluten free, use a gluten-free pasta (does not have to be fettuccine-shaped).  Always double-check ingredients, including cross-contamination risk based on your level of sensitivity and comfort.