Lower fat sesame noodles ( vegan, nut free, nightshade free, gluten free)

This recipe is really quick and easy, and can make a great main dish will a protien, or a good side dish!





Lower Fat Sesame Noodles
1 bag pasta
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3+ cloves garlic ( depending on how much you like)

Cook noodles, add ingredient in sauce to pot or microwavable dish, microwave til hot and sugar disolves.Mix sauce with the pasta. You may sprinkle with sesame seeds if you prefer, but I dont always do this.

Artichoke dip (meat free, citrus free, gluten free)

I used baby artichokes I cut down to the yellow part, and microwaved in 2 inches of water for 10 minutes...
10 baby artichokes, cut as above, or one can of canned artichokes
1 1/2 cup of shredded mozzarella cheese
1/2 cup of mayonnaise
2 small clove garlic (minced)
Salt and pepper

Directions
Drain the artichokes from the can. Coarsely chop them.
Combine chopped chokes, cheeses, mayo, and garlic in a small oven-proof serving dish.
Add fresh ground pepper and salt to taste.
Bake in oven at 375 - 400 until melted.

I liked this recipe, although it was very cheesy and rich... next time, if it is just me eating it, I will easily cut in in a quarter recipe.

Perogies (Vegan, gluten free, citrus free, EASY!)

I used this recipe for potsticker dough, which I recieved from eating outlouds website

Potsticker Dough
2 cups flour
1 cup hot water
dash of salt

The ratio can be increased using 2 parts flour, 1 part hot water. I placed the flour into my mixer with a dough hook. I slowly added the water until the dough formed. Allow it to knead for a few minutes until a smooth ball forms. The dough should be soft and not tacky to the touch. If it’s too wet, add a few tablespoons of flour and mix again. Depending on the humidity of your kitchen, you may need more or less water.

Place the dough on a flat surface and cover with a moist towel. Allow to rest for 30 minutes.

I then seperated this dough into 40 small balls, flattened them with my hands, filled them with potatos and spices, boiled them until they floated to the top, ate some like that, and pan fried a few in oil to make them crispy- Delish- next time I plan on freezing most of them for quick lunches or healthy snacks- these would also make a great apatizer for friends! Next time I think I will mix the potatos and spices with some cheese, or potatos and onions, and serve it with an asian dipping sauce!

Crock Pot Shwarma (gluten free, citrus free, dairy free)

In a crock pot, place chicken cutlets- I did 4, next time would double, 1 to 1/2 cups water, depending on how much chicken you use, and 3 tablespoons shwarma mix. Cook overnight. The original recipe said on low, however, since my chicken was frozen I cooked the chicken on high.

Shwarma spice mix (Also amazing on baked chicken)

Ingredients
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon turmeric powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon

Mix together and use in your favorite recipes as a seasoning

Sesame Free Hummus

Sesame free Hummus

1 large can of garbanzo beans
2 Tbsp EVOO
6 small cloves Garlic
4 Tbsp water
Salt to taste
3 Tbsp Apple Cider Vinegar

Drain beans and add to food processor. While whizzing, add evoo, garlic, salt and broth

Gluten free Challah ( Gluten Free, Nut Free, Dairy Free, Citrus Free)

1 cup warm water
1/2 cup white sugar
1 tablespoon honey (you can add extra if you want)
1/2 cup vegetable oil
2 1/2 teaspoons salt
2 eggs
4 cups Oat Flour ( I ground up Bobs Red Mill gluten free oats and used them)
4 teaspoons Xanthan Gum
2 packets of yeast

1. Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

2. Braid dough in loaves. I found it hard to braid without putting a little but of oil on my hands, so I did that. I also made them into Challah Rolls, much like buns. Let rise for 1 to 1 1/2 hours in a warm, draft free place. I put them in the warming drawer in my oven.
4. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 minutes