Pasta Salad

I just really love food with pasta! Especially this salad!

1 package (12 ounces) tricolor spiral pasta
1 tsp salt
1/2 pound fresh broccoli florets (about 1 and 3/4 cups)
2/3 cups pepperoni
2 large carrots, shredded
1 medium green bell pepper, chopped
1 can (15 ounces) garbonzo beans or chickpeas, rinsed and drained
1/3 cup green onions 
4 tbsp minced garlic
2 cups Italian salad dressing

Add salt to water in a medium sized pan. Cook spiral pasta. Drain and rinse in cold water. Place in a large bowl; add broccoli, pepperoni, shredded carrots, bell peppers, beans, onions and garlic. Stir together and then add italian dressing. Stir until well coated. Serve immediately or refrigerate. Yields: 10-12 servings

Dairy Free Scalloped Potatoes

Like the Chicken Alfredo, Scalloped Potatoes is another one of my absolute favorites. It isn't part of this recipe, but diced pieces of ham would be an excellent addition.

4 large potatoes (russet) peeled and slices 1/8 inch thick
3 tbsp oil
1 small onion, minced
1/2 tsp salt
4 spoonfuls minced garlic
2 tsp thyme (dried)
1/2 tsp pepper
1/2 tsp ground nutmeg
1/2 tsp cayenne pepper
4 tsp unbleached or white flour
1 can coconut milk
3 tsp garlic salt

     Prepare all ingredients before beginning. Peel and slice potatoes. Place them into a large bowl and set aside. Coat a large baking dish with oil and heat oven to 400 degrees.
     Pour oil in a large skillet over medium heat. Add the onions and salt. Cook 2 minutes until softened. Stir in minced garilc, thyme, pepper, nutmeg, and cayenne and cook about 30 seconds. Stir in flour. Cook 10 seconds. Stir in coconut milk, bring to a simmer and cook until thickened about 30 seconds then stir in garlic salt.
     Pour sauce over potatoes and mix thoroughly. Transfer mixture to the prepared dish and gently pack potatoes into an even layer, removing any air pockets. Cover dish with foil and bake 1 hour. Add another 15 minutes if a fork can't easily poke through the potatoes. Remove foil and let sit 10 minutes before serving so sauce can thicken back up a little.

Dairy Free AMAZING Chicken Fettuccine Alfredo

One of my favorite meals is Chicken Fettuccine Alfredo! But I always had the worst reactions when I ate it. I found out a couple years ago that I am very allergic to dairy products and soy milk. So, with my amazing cooking skills and a little internet help, I found substitutes that work just as well, taste just as fabulous and are way healthier than butter, heavy cream, and cream of chicken. The recipe is easy as long as everything is done in the right order and you have everything out and ready before you begin.

#1 Fettuccine Pasta

1 lb. fettuccine

Water

1 Tbsp Salt

When soft, drain water and stir in a ½ tbsp of oil to keep from sticking.

 2/3 a can of coconut milk (after 24 hours in fridge)
1 packet dry Italian dressing

#2 Cream of chicken substitute

3 tablespoons olive oil

3 tablespoons all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup rice milk

½ tsp salt

Prepare all ingredients in their measuring things before beginning. Everything must be done fast or it will burn. Warm oil in a small saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth, a little at a time. Stir until blended then add milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens(It’ll thicken fast so be careful). Add salt, then set aside.

NOW BRING EVERYTHING TOGETHER…

#3 Chicken Alfredo Sauce

1/4 c. olive oil

1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes

1/2 c. chopped green onions with tops

2 cloves galic, minced

Substitute cream of chicken (single)

12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine

1/2 c. freshly grated Parmesan cheese (optional)

Heat olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; sauté until chicken is lightly browned. Stir in cream of chicken substitute, coconut milk, mushrooms, tomatoes, dry Italian dressing packet, salt and pepper. Bring to a boil. Cream of chicken will make it thicken faster so keep an eye on it so it doesn’t burn against the bottom of the pan. Reduce heat to medium and stir in parsley and basil. Remove from heat. Pour over pasta. Sprinkle with Parmesan cheese if desired. Serves 4 to 6.

If you don't have Fettuccine Pasta Noodles or you want to add a little extra creativity and homemade deliciousness to your meal, this is a simple homemade pasta recipe that contains only 4 ingredients.

Jill's Homemade Pasta Noodles
2 eggs (lightly beaten)
1/4 tsp salt
1/4 tsp baking powder
1 cup white or unbleached flour (add a little at a time until you can make a ball and roll the dough. Add flour to your hands every now and then so the dough doesnt stick to them so much)

Flour counter thoroughly and your hands. Use a rolling pin to roll out the dough into a thin layer (If the dough sticks to the rolling pin, rub flour all over it and it wont). Cut into strips (I found that a pizza cutter works perfect to make them whatever size you want and it's alot faster then using a knife). Put into boiling water to cook. It doesn't take very long to cook so keep an eye on it so they don't get too soggy.