Salted Caramel Hot Chocolate (Semi-Dairy Free)

This drink is not dairy free, but if you leave off the whipped cream and caramel sauce, it makes for a good cup of dairy free hot chocolate.  I have come across some dairy free caramel recipes and when I get a chance to try them, I will add them here.  I also have some ideas on a dairy free whipped cream that I hope to test out soon too.

·                                 1 ¾  cup coconut milk

·                                 ¼ cup dark chocolate chips

·                                 1 tablespoon honey

·                                 Whipped cream (see recipe below)

·                                 Caramel Sauce (Trader Joe’s)

·                                 Sea Salt

1.                              In a saucepan bring coconut milk to a boil

2.                              Stir in chocolate chips and honey, mixing until melted

3.                              Pour into mugs

4.                              Scoop on a spoonful or two of whipped cream (recipe below) (not dairy free)

5.                              Drizzle caramel

6.                              Sprinkle a little sea salt on top

7.                              Serve

Serves 2

Whipped Cream

·                                 1  cup heavy cream

·                                 1 tsp vanilla (or more to your taste)

·                                 1 tablespoon honey (or more to your taste)

        Whip until thick and fluffy

Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro

  

Coconut Salmon Curry

Ingredients:

1 lb. salmon fillet, skinned and cut in 1” cubes
1 T arrowroot (can use cornstarch)
1 tsp seasalt
½ tsp ground black pepper

Coconut Oil for pan and again to sauté salmon

1 large onion, cut in 1 inch pieces
1 medium red sweet pepper, cut in bite-size strips
1 cup fresh julienned carrots
1 T fresh ginger
1 clove garlic, minced
1-2 tsp curry powder
¼ tsp crushed red pepper (optional)

1 8-oz can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk

2 cups coconut brown rice

Preparation:

In bowl toss together salmon, arrowroot, salt, and black pepper. Set aside.

Coat a large nonstick skillet with coconut oil. Heat skillet over medium-high heat. 

In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for about 5-6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

Add coconut oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet and heat.

Serve with and coconut brown rice and asparagus broiled with olive oil, salt and pepper.