Tag Archives: dairy free recipe

Dragon Noodles Recipe

Dragon Noodles RecipeSo let me start by saying that this is HOT!!!  So hot that Monkey was the only one in the house that could eat it…  Chief threw in the towel after a bite, I made it quite regretfully through my serving.  The heat was a little much.  The flavor was amazing.  Next time, I’ll be making the dish without the heat!  😀

If you’d like to make it without the sriracha, I think it would still be great.  Let me know if you try!  I’d love to hear your modifications!  Also, I have to give credit to the awesome Mrs. Cheryl, as she sent this recipe along with most of the ingredients to make it in my July Foodie Penpal Box!  It’s a free penpal program, you can follow the link and read more about it.  They have it for countries outside of the US so be sure and check it out no matter where you are from!  It’s super fun!  😀

Ingredients:

  • 12 oz pkg lo mein noodles
  • 6 tbsp butter
  • 3/4 tsp crushed red pepper
  • 3 large eggs
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tsp Sriracha*
  • Handful of Cilantro
  • Sliced Green Onion

1.  Cook noodles according to package directions.

2.  While noodles are cooking, prepare sauce.  In small bowl, stir together brown sugar, soy sauce, and sriracha.

3.  In large skillet melt butter, over medium-low heat.  Add red pepper to butter as it melts.  Whisk an egg in a bowl and then add to the melted butter.  Stir gently and cook through.  Once the egg is done cooking, turn off heat.

4.  When noodles are tender, drain and add them to the skillet with the cooked egg.  Also add the prepared sauce.  Turn the heat on low to evaporate excess moisture, and stir until everything is coated well with the sauce.  Sprinkle the sliced green onion and cilantro leaves (whole) on top and serve.

*I’m putting the recipe as I made it, if you like hot then go for it!  If not, I highly suggest you tone the Sriracha down.

Originally posted 2013-09-08 00:01:52.

Fusilli with Mushroom & Butternut Squash

Fusilli2

I can’t honestly say where I found this recipe, but I wanted to share it with you.  Whether you are gluten free (the Fusilli can be found GF), vegan, or just have the occasional meatless meal, this is pretty good.  We don’t typically do any of those, so as we ate my husband said he needed a steak to go with it, which is funny because he doesn’t typically like steak.  So, it’s a great meatless meal or would go fabulous alongside a well cooked steak.  Hope you like it.

  • 1 pkg Fusilli pasta
  • olive oil
  • 2 c butternut squash, chopped same size
  • salt & pepper to taste
  • 1/2 c onions, chopped
  • 2 cloves garlic, minced
  • 1 c mushrooms, chopped
  • 1 pkg cherub tomatoes, halved
  • Green Onions, chopped for garnish
  1. Preheat oven to 350.
  2. Toss squash in bowl with 2 tbsp oil and a dash of salt and pepper.
  3. In roasting pan, spread squash in a single layer and roast for 12 minutes.  Remove from oven, stir, roast another 12 minutes.
  4. Fill large pot with salted water and bring to boil over high heat.  When the water begins to boil, add fusilli and cook to package directions.
  5. Heat a large skillet, add oil when the pan is hot.  Over medium heat, saute onions.  Add mushrooms and tomatoes, saute a little longer.
  6. Add fusilli and squash, stir well for one minute.
  7. If desired, garnish with green onions.

If you have any modifications that work out, we’d love to hear them!

 

Old Fashion Carrot Cake *Dairy-Free*

Carrot CakeLook, we all have to eat our veggies and what better way to eat them than hidden in a cake!  LOL.  My hubby mentioned that he loved carrot cake but can no longer have it due to his lactose allergy so I decided to hook him up.  It’s bad enough that he breaks out so much from the stupid allergy, no need to miss out more than necessary!  So, I found this recipe from some wonderful old ladies.  I love that their recipes are so incredibly simple yet taste so great!

 

Ingredients:

  • 1 1/2 c cooking oil
  • 2 c sugar
  • 4 eggs, beaten
  • 2 c raw grated carrots (I took a shortcut and bought the carrots pre-shredded)
  • 1 c chopped pecans
  • 2 c flour
  • 1 tsp baking soda
  • 2 tsp salt
  • 2 tsp cinnamon

Directions:

  1. In large bowl, combine oil and sugar.  Mix.  Set aside.
  2. In another container, mix dry ingredients (except carrots & pecans!)
  3. Alternately mix dry ingredients and eggs into the sugar mixture.
  4. Mix in carrots and nuts.
  5. Bake at 325 for 30 minutes until done.
  • I did two round cakes and served them separately.  Obviously, you can do this and layer your cake or make 1 traditional sized cake.
  • Rather than using traditional cream cheese icing, to ensure it is completely dairy free, I used store-bought vanilla icing.  Duncan Hines creamy home-style vanilla worked best!

 
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