White Bean Soup

1 tablespoon olive oil 2 cloves garlic, crushed 1 yellow onion, chopped 1 large carrot, chopped 1 (10 ounce) can golden corn, drained salt and pepper to taste 5 cups chicken broth 1 (15.5 ounce) can white beans 1 cup diced fresh tomatoes 1 teaspoon dried thyme 1 teaspoon dried summer savory 1 teaspoon dried parsley Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour. Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot. Amount Per Serving  Calories: 161 | Total Fat: 3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 161

Total Fat: 3gCholesterol: 0mgSodium: 348mgTotal Carbs: 28.8g    Dietary Fiber: 5.6gProtein: 7.2g

Dairy-Free Recipes: Orange Gelatin

4 1/2 teaspoons unflavored gelatin1/4 cup cold water1 cup boiling water1 3/4 cups orange juice2 teaspoons grated orange zest1 teaspoon grated lemon zest3/4 cup white sugar1/2 cup lemon juice1 pinch saltIn a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves. To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes. Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool. Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal. Amount Per Serving  Calories: 141 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 141

Total Fat: 0.1gCholesterol: 0mgSodium: 70mgTotal Carbs: 34.5g    Dietary Fiber: 0.3gProtein: 2.1g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Boniet | Submitted By: The Iron Chef -- Suzi-Q

2 bunches fresh parsley, finely chopped1 (2 ounce) can anchovy fillets, chopped3 cloves garlic, minced1 1/2 tablespoons tomato paste4 tablespoons distilled white vinegar1/2 cup extra virgin olive oilIn a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature. Amount Per Serving  Calories: 148 | Total Fat: 14.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 148

Total Fat: 14.7gCholesterol: 5mgSodium: 239mgTotal Carbs: 1.9g    Dietary Fiber: 0.6gProtein: 2.3g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Tangy Chicken Fajitas | Submitted By: Janet Schaufele

1/2 cup olive oil1/2 cup distilled white vinegar1/2 cup fresh lime juice2 (.7 ounce) packages dry Italian-style salad dressing mix3 whole boneless, skinless chicken breast, cubed1 onion, sliced1 green bell pepper, slicedIn a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours. In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent. Amount Per Serving  Calories: 257 | Total Fat: 18.8g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 257

Total Fat: 18.8gCholesterol: 34mgSodium: 1101mgTotal Carbs: 7.7g    Dietary Fiber: 0.7gProtein: 14.1g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Man Pleasin' Jambalaya | Submitted By: Lesa

8 skinless, boneless chicken breast halves - diced6 cups chicken broth3 cups long grain white rice1 pound smoked sausage, sliced1/4 cup vegetable oil1 green bell pepper, seeded and chopped1 small onion, finely chopped4 carrots, thinly sliced2 stalks celery, thinly sliced1 (8 ounce) can mushroom pieces, drained1/4 teaspoon cayenne pepper, or to tastesalt and pepper to tasteHeat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage. Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed. Amount Per Serving  Calories: 472 | Total Fat: 19.2g | Cholesterol: 73mg

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Reviewed on Feb. 20, 2007 by David    Entire family, including 12-year-old son and 8-year-old daughter cleaned their plate. My wife and I had two helpings. Sized recipe for 6 servings and there was plenty left over. Took others suggestions and cut broth back to 2-1/2 cups from 3, added a can of diced tomatoes including juice, added 3 large cloves of garlic (minced), added 1/2-lb. small/medium frozen shrimp (last 10 minutes), substituted turkey kielbasa for smoked sausage, and substituted chopped baby bella mushrooms for canned. Sauteed bell pepper, onion, carrots (chopped), celery, mushrooms, & garlic until onions were soft. Added kielbasa and tomotoes after chicken was browned/cooked mostly through. A definite keeper in our family. Very rare when all agree the food was good. Thanks everyone for the great suggestions. Was this review helpful? [ YES ]
33 users found this review helpful Entire family, including 12-year-old son and 8-year-old daughter cleaned their plate. My wife... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Dairy-Free Recipes: Fried Rice with Cilantro | Submitted By: MITCHNSTEVE

4 tablespoons vegetable oil5 cloves garlic, finely chopped2 green chilies, diced2 cups cubed skinless, boneless chicken breast meat2 cups cooked jasmine rice, chilled1 tablespoon white sugar1 tablespoon fish sauce1 tablespoon soy sauce2 teaspoons chopped green onion2 tablespoons chopped fresh basil leaves5 tablespoons chopped fresh cilantroHeat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot. Amount Per Serving  Calories: 634 | Total Fat: 17.3g | Cholesterol: 68mg

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This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good. Was this review helpful? [ YES ]
18 users found this review helpful This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The... This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire. Was this review helpful? [ YES ]
15 users found this review helpful This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. ... I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have jasmine rice on hand, mainly because it cooks so quickly but also for that lovely "perfumed" flavor. The cilantro just adds to the perfume! I made a couple of changes, out of necessity only... didn't have any fresh chiles, so chopped up a fresh jalepeno, didn't have fresh basil (wish I did!) so used dried. I left out the chicken as I made Oriental Drummies on the grill for the main course, but added a scrambled egg instead for protein and more body. Even with the changes, this was SO GOOD!! Next time I make it (it will be a regular in this house!) I will make sure that I have fresh basil on hand because I think that would just kick it over the top!! Thanks, Mitch, for the excellent recipe! Was this review helpful? [ YES ]
5 users found this review helpful I love fried rice and I LOVE cilantro, so this was one recipe I HAD to make! I always have...
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