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Posts tagged ‘Dairy-Free’

Korean BBQ Pulled Pork Tacos.

Crock Pot Korean Barbecue Pulled Pork Tacos With Honey-Sesame Slaw.

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I am a recent crock pot owner and this was the very first dish that I cooked with it! I was really excited to make a pulled pork because I never have before and cooking big pieces of meat can be intimidating to me, but since crock pots are basically fool-proof, I was excited to see how it would turn out. Living in the South, we see a lot of classic pulled pork, so I wanted to make pulled pork with a bit of a twist and went with an Asian flare. The meat turned out perfectly and flavors of the sauce were amazing. Super easy to make and beyond delicious. The crunch and tang of the slaw topped on the juicy meat made for a perfect taco. I cannot get over how easy a crock pot makes things!

Adapted from this recipe.

Makes ~15-20 small tacos.

Ingredients:

~Korean Barbecue Pulled Pork

  • 1/3 cup water
  • 1/2 cup tamari
  • 4 tbsp rice vinegar
  • 4 tbsp ketchup
  • 4 tbsp honey
  • 3 tbsp toasted sesame oil
  • 4 tbsp hoisin sauce (found in the International/Asian isle of the grocery store)
  • 2 tsp crushed chili paste (found in the International/Asian isle of the grocery store)
  • 2 tbsp chopped or crushed garlic
  • 2 tbsp chopped or crushed ginger
  • 1 yellow onion, thinly sliced
  • 5-6 lb pork butt, bone in
  • 20 small, soft corn tortillas

~Honey-Sesame Slaw

  • 5 loosely packed cups shredded/thinly sliced green cabbage (about 1 large head of green cabbage or you coulud also buy pre-shredded cole slaw mix)
  • 1/2 cup chopped green onion
  • 3 tbsp toasted sesame oil
  • 1/3 cup rice vinegar
  • 1/4 cup tamari
  • 1 tbsp chopped or crushed ginger
  • 2 tbsp honey
  • 3 tbsp sesame seeds

Begin by making the barbecue sauce. In a mixing bowl, add the water, tamari, rice vinegar, ketchup, honey, toasted sesame oil, hoisin sauce, chili paste, garlic, ginger and whisk well to combine.

Add the sliced onion to the bottom of the crock pot and put the pork butt on top. Pour roughly 1/3 of the sauce over top of the pork so it has an even coating. Turn the crock pot on high and cook for 8-9 hours. Save the remainder of the sauce for later.

After the pork has finished cooking, remove the meat from the slow cooker onto a large plate or cutting board. Use a strainer to drain the liquid from the bottom of the crock pot, keeping the onions and adding them back into the slow cooker. Remove the bone from the pork butt (it should come right off) and also remove any visible fat. Use two forks to shred the meat and then add the it back into the slow cooker with the onions. Pour the remaining barbecue sauce onto the meat and mix well. Put the crock pot on warm to keep the meat hot while serving.

To make the slaw, begin by making the dressing by mixing the rice vinegar, toasted sesame oil, tamari, honey and ginger in a small bowl and whisking together. Put the cabbage and green onion in a serving bowl and pour the dressing over top along with the sesame seeds, tossing well to combine all the ingredients.

The corn tortillas are best when warm, so I recommend wrapping them in tin foil and putting in a 350 degree oven for about 20 minutes prior to serving.

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Breakfast Quinoa.

Cinnamon-Vanilla Quinoa With Dates, Raisins & Pumpkin Seeds.

DSC_0811Until this, I had only made savory quinoa, but I had heard of quinoa recipes for breakfast similar to oatmeal, so I wanted to give it a try. This quinoa turned out really nice and was a great alternative to oatmeal. It would make a great treat at breakfast but could be eaten for any meal, really.  It was subtlety sweet with a little crunch from the pumpkin seeds. It also couldn’t be easier to cook. You can make one pot and then eat it all week with no fuss!

Makes about four cups of quinoa.

Ingredients:

  • 1 cup dry quinoa
  • 1/4 cup unsalted pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup dried dates
  • 3 tbsp agave syrup (or honey if you prefer)
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract

Cook the quinoa as directed on the package. Once almost all of the liquid in the pot is gone, add in the vanilla, agave, cinnamon, dried fruit and pumpkin seeds. Cook for about 5-7 minutes on low heat, or until the quinoa has finished cooking. Top with a sprinkling of cinnamon.

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Kafta Batata.

Lebanese Meat Patties & Roasted Potatoes With Tomatoes & Onions.

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I absolutely love Lebanese food. In fact, it’s probably my all time favorite type of food. I have never really tried my hand at cooking anything Lebanese and usually just eat it at restaurants, so I wanted to give it a go at home. Kafta means meat patties and batata means potatoes… hence the name of this dish. This dish is the perfect comfort food and has simple, healthy ingredients. This dish is also naturally gluten-free and dairy-free. I served it with some simple herbed rice but you could eat with a side of veggies, salad or whatever you prefer. I’ll definitely be making this again soon!

Adapted from this recipe.

Serves ~6.

Ingredients:

Meat Patties~

  • 1 lb 90% lean ground beef
  • 1/2 yellow onion, diced
  • 1 large handful fresh curly parsley, chopped
  • 2 tbsp Za’atar seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp of olive oil

Potatoes~

  • 5 small Yukon gold potatoes, peeled and sliced circularly
  • 2 tsp olive oil

Sauce~

  • 3 tbsp tomato paste
  • 3 cups water
  • salt/black pepper
  • 1 large tomato, sliced circularly
  • 1/2 yellow onion, sliced

Begin by roasting the potatoes. Grease a large baking sheet with ~2 tbsp olive oil and line the sliced potatoes onto the sheet. Bake in a 400 degree oven for about 10 minutes, or until lightly browned, and then flip them and bake for another 10 minutes.

While the potatoes are roasting, combine the ground beef in a large mixing bowl with the parsley, diced onion, Za’atar seasoning, salt and pepper. Mix well and form into roughly 6 small patties. Heat 1-2 tbsp of olive oil in a large pan on the stove and cook the patties for about 2 minutes per side or until lightly browned. This will only be to cook them about halfway. After they’re browned, place them into a large baking dish.

To make the sauce, bring 3 cups of water to a boil in a medium pot on the stove the and stir in the tomato paste and season with a dash of salt/black pepper. Reduce the heat and allow this to simmer for about 15 minutes.

Once the potatoes are cooked, layer them on top of the meat patties in the baking dish along with the sliced tomatoes and sliced onion. Pour the sauce over top into the baking dish. Bake in a 400 degree oven for about 30 minutes aluminum foil covering the baking dish. Serve your choice of side.

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Honey-Balsamic Brussels Sprouts.

Honey-Balsamic Brussels Sprouts With Peanuts.

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This sweet and salty Brussels sprouts dish was thrown together from random ingredients I had in my cupboard and fridge. Somehow, the flavors really work together! The honey and balsamic balance out the bitterness of the sprouts and the peanuts add a nice, salty crunch. So good!

Serves ~6 as a side dish.

Ingredients:

  • 4 cups trimmed and halved Brussels sprouts
  • 4 tbsp olive oil
  • 4 tbsp good quality balsamic vinegar
  • 2 tbsp honey
  • 1/3 cup crushed peanuts
  • salt/black pepper to taste

Heat the olive oil on medium-high heat in a large pan and once heated, add in the Brussels sprouts. Cook for about ten minutes, stirring often, allowing the sprouts to cook through and get crispy on the outside. Once they have lightly browned, reduce the heat and add in the balsamic vinegar, honey and peanuts. Stir to combine all of the ingredients and season to taste with salt and black pepper.

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Spicy Eggplant & Green Bean Stir Fry.

Gluten-Free Spicy Eggplant & Green Bean Stir Fry.

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The Charlotte Regional Farmer’s Market is one of my favorite places I’ve found in Charlotte. They have the greatest selection of fresh (and inexpensive!) vegetables. I picked up some gorgeous Japanese eggplant there so wanted to make an Asian inspired stir fry with them. This creation has a lot of delicious flavor but is still a light and healthy dish. I served it with some rice noodles but you could also serve it with brown rice or top it off with some meat, too.

Serves ~4.

Ingredients:

  • 3 Japanese eggplant, halved and sliced
  • 2 cups green beans, trimmed and cut in half
  • 1/3 cup green onion, chopped
  • 1/4 cup Tamari
  • 2 tbsp olive oil
  • 2 tbsp toasted sesame oil
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 tbsp Sriracha
  • dash of hot red pepper flakes

Heat the olive oil on medium heat and add the chopped garlic. Once heated, add in the green beans and eggplant and cook for 10 minutes or so, stirring often. Once the vegetables begin to soften, add in the Tamari and the sesame oil. If the vegetables start to stick to the pan at all, add a splash of water. Cook for about 7-10 more minutes and then add the ginger, Sriracha, green onion and red pepper flakes and stir well in the pan to combine. Serve with your choice of side.

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Loco For Lomo Saltado.

Peruvian Stir Fry With Chicken, Tomatoes, Onions & Parsley.

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I discovered my love for Peruvian food at one of my favorite Chicago restaurants, Taste of Peru. Lomo Saltado is one of my favorite Peruvian dishes. It’s a stir fry dish that typically has chicken or beef, onions, tomatoes and French fries, but to make this healthier I removed the fries from my recipe (although they’re obviously delicious). I also made this gluten-free by using Tamari instead of soy sauce. I served this with a simple side of brown rice with fresh parsley.

Serves 2-3.

Ingredients:

  • 2 chicken breasts, cut into small pieces
  • 1/3 cup fresh, chopped parsley
  • 1 large tomato, sliced
  • 1 yellow onion, sliced
  • 1/3 cup white vinegar
  • 1/4 cup Tamari (gluten-free soy sauce)
  • 2 tbsp olive oil
  • salt/pepper to taste

Heat the olive oil in a large pan on medium/high heat and add in the chicken. Cook for about 5 minutes and then add in the onions. Continue to cook until the chicken is lightly browned and the onions have softened (about 7-10 minutes) and then add in the vinegar and Tamari. Stir in the tomato and parsley and continue to simmer for about 10 minutes. Season with salt and pepper to taste.

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Sun-Dried Tomato & Artichoke Pasta Salad

Sun-Dried Tomato & Artichoke Pasta Salad With Roasted Asparagus.

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This was another dish I made for the baby shower. Pasta salad is always an easy, go-to dish for a party but I wanted to do something a bit different from a classic pasta salad. I used sun-dried tomatoes and artichokes to make the sauce and then added some roasted asparagus for a nice crunch. This pasta salad is really delicious and flavorful.

Serve up to ~8 depending on portion size

Ingredients:

  • 1 16-oz package of rigatoni pasta
  • 1 cup sun-dried tomatoes in oil, oil drained
  • 1 tbsp chopped garlic
  • 1 14-oz can artichoke hearts
  • 1 large bunch of asparagus, chopped
  • 2 tbsp olive oil
  • salt/black pepper

Heat the sun-dried tomatoes on medium heat and stir in the chopped garlic. You won’t need to add any oil because the tomatoes will still be coated in the oil they were in. Heat for about 5 minutes or until the garlic is lightly browned – sun-dried tomatoes can burn easily so keep a close eye on them. Allow this to cool slightly, and then put the mixture into the food processor and blend until smooth. After the sun-dried tomatoes are smooth, add in the artichokes and pulse a few times to do a rough chop of them.

Toss the asparagus in about 2 tbsp of olive oil and roast in a 400 degree oven for about 12 minutes. While the asparagus is roasting, boil the pasta as directed on the package. Drain all excess water and then combine the sun-dried tomato and artichoke mixture into the pasta along with the roasted asparagus and toss well to combine. Season with a dash of salt and black pepper. This pasta can be served hot or room temperature.

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