Dairy Free Recipes

• 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
• 3 ½ teaspoons kosher salt, divided, plus more to taste
• 2 ½ teaspoons freshly ground black pepper, divided
• 5 tablespoons olive oil, divded
• ¾ lb fettuccine pasta, uncooked
• 1 large shallot, minced
• 6 garlics, minced
• 3 tablespoons all purpose flour
• 13.5 oz coconut milk
• 1 cup chicken stock, or vegetable stock
• 1 tablespoon fresh lemon juice
• fresh parsley, minced, to taste

Dairy-free Chicken Fettuccine Alfredo Recipe By Tasty

Dinner

Author: Katie Aubin

Love Creamy Pasta But Need A Dairy-free Option? Try This Delicious Dairy-free Chicken Fettuccine Alfredo Recipe That Uses Coconut Milk, Garlic, Lemon Juice, And Shallots To Create A Rich, Flavor-packed Sauce. You Can Even Make It Vegan By Skipping The Chicken And Using Vegetable Stock.

Time: 45m

Yield: 4 servings

Number Of Ingredients: 12

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

Calories 1130 calories, Carbohydrate 90 grams, Fat 57 grams, Fiber 3 grams, Protein 60 grams, Sugar 5 grams

• 1/2 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon garlic salt
• 4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick)
• Vegetable oil (for frying)

Pan-fried Pork Chops

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Bon Appétit , Winter , Pork , Fry , Pork Chop , Pan-Fry , Sugar Conscious , Dairy Free , No Sugar Added

An Easy Pan-fried Pork Chops Recipe.

Yield: Makes 4 servings

Number Of Ingredients: 5

• Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).
• Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side

• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt
• Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

• Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

• 1 small bunch broccoli (about 3/4 pound)
• 1 garlic clove
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

• 20-24 raw shell-on king prawns
• 2 tbsp olive oil
• 500g monkfish, cut into chunks
• 1 large onion, finely chopped
• 500g paella rice
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• pinch of saffron
• ½ x 400g can chopped tomatoes (save the rest for the stock, below)
• 500g mussels, cleaned
• 100g frozen peas
• 100g frozen baby broad beans
• handful parsley leaves, roughly chopped
• 1 tbsp olive oil
• 1 onion, roughly chopped
• ½ x 400g can chopped tomatoes
• 6 garlic cloves, roughly chopped
• 1 chicken stock cube
• 1 star anise

Seafood Paella

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , main-dish , Lunch , Main course , World Cuisine Recipes , European , Dairy Free , Shrimp , Summer , Easter , Mussel , Healthy , Rice , Christmas , New Year's Day , Squid , Saffron , Christmas Eve , Spanish , project

Author: Katy Greenwood

This Impressive Spanish One Pot, With Monkfish, King Prawns And Mussels, Is Perfect For Feeding A Crowd At A Dinner Party

Time: 1h50m

Number Of Ingredients: 20

• Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
• To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise. Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
• Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Add the onion and fry for 4-5 mins until softened.
• Stir in the rice and cook for 30 secs to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
• Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

Calories 384 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium

• 1 cup quinoa
• Kosher salt and freshly ground pepper
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
• 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Supper , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Salad , Side Dishes , Side , Healthy , High Fiber , Vegan , Low Cholesterol , Salad Recipes , Grains , Picnic , Quinoa , Potluck , Tabbouleh

Author: Martha Stewart

Tabbouleh Is A Grain- And Vegetable-based Salad Traditionally Made With Bulgur Wheat. In This Recipe, Quinoa Is First Toasted To Deepen Its Flavor, Then Cooked By The Absorption Method And Combined With Herbs And Vegetables.

Yield: Makes 5 1/2 cups

Number Of Ingredients: 9

• Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
• Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

• 1 pound baby zucchini, halved or quartered lengthwise
• Kosher salt
• 1/2 cup lightly packed dill sprigs
• 1 cup distilled white vinegar, plus more if needed
• 2 teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon celery seeds
• 3 cloves garlic, peeled and halved
• 1 jalapeño or serrano pepper, halved lengthwise
• 2 tablespoons sugar

Zucchini Dill Pickles

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Low Fat , Healthy Recipes , Dairy Free , Summer , Side , Healthy , Vegan , Vegan Recipes , Backyard BBQ , Spice , Zucchini , Dill , Coriander

Author: Greg Lofts

When The Garden Is Overflowing With Zucchini, Pickle Them And Put Them On Burgers, Sandwiches, Or Enjoy One By Itself. Make Sure To Not Skip The Step Of Salting And Then Submerging Them In Ice Water: It's The Secret To Long-lasting Snap.

Time: 1h35m

Yield: 1 quart

Number Of Ingredients: 10

• In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
• In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.

• 1 1/2 tablespoons extra-virgin olive oil, divided
• 4 6-to 8-ounces boneless salmon fillets, skin on
• 1 tablespoon chopped fresh thyme
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 4 lemon wedges (for serving)

Slow-baked Salmon With Lemon And Thyme

Bake , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , < 30 Mins , Quick & Easy , Easter , Mother's Day , Healthy , Paleo , Low Cal , Fish , Thyme , Father's Day , Salmon

Author: Bon Appétit Test Kitchen

Baking Salmon In A Low-temperature Oven Slowly Melts The Fat Between The Flesh And Leaves The Fillets Incredibly Moist And Tender. Lemon And Thyme, A Classic Mediterranean Combination, Add Another Layer Of Flavor Without Sacrificing This Dish's Elegant Simplicity.

Yield: Makes 4 servings

Number Of Ingredients: 6

• Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets, dividing equally. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld.
• Bake salmon until just opaque in center, 15-18 minutes. Serve with lemon wedges.

• 1 8-ounce boneless salmon fillet, skinless
• 1/4 cup finely diced, seeded cucumber
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons minced fresh chives
• 1 1/2 teaspoons minced fresh cilantro
• 1 1/2 teaspoons grapeseed or vegetable oil
• 1 1/ teaspoons minced, seeded jalapeño
• 1 1/2 teaspoons minced shallot
• 3/4 teaspoon minced peeled fresh ginger
• 1/4 teaspoon (scant) lime zest
• 1/2 teaspoon Asian sesame oil
• Kosher salt and freshly ground black pepper
• Thick-cut potato or tortilla chips

Salmon Tartare

Kidney Friendly , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Bon Appétit , Seafood , Sugar Conscious , Dairy Free , No Sugar Added , appetizer , Quick & Easy , Appetizers and Snacks , Mother's Day , Healthy , Fish , Jalapeño , Salmon , Valentine's Day , Oscars , Lime , Raw , Chive , Cilantro

Author: Bon Appétit Test Kitchen

Use The Freshest Wild Or Farmed Salmon For This Dish. Chilling It In The Freezer For 20 Minutes Makes It Easier To Dice.

Yield: 4 servings

Number Of Ingredients: 13

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

• 1/3 cup balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic
• 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
• 1 small red bell pepper, diced
• 1/3 cup chopped pecans, toasted

Asparagus Salad With Sweet Balsamic Vinegar

Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Pepper , Spring , Dairy Free , No Sugar Added , Salad , Quick & Easy , Vegetable , Side , Mother's Day , Healthy , Vegan , Paleo , Low Cal , Picnic , Nut , Backyard BBQ , Asparagus , Vinegar , Pecan , Bell Pepper

Asparagus Salad With Sweet Balsamic Vinegar - Boiling The Vinegar Concentrates And Sweetens It, So The Dressing Doesn't Require As Much Oil To Balance The Acid. Can Be Prepared In 45 Minutes Or Less.

Yield: Serves 4

Number Of Ingredients: 8

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.