Jambalaya

Ingredients

• 2 tablespoons margarine or butter
• 1/4 cup chopped onion
• 1/3 cup chopped celery
• 1/4 cup chopped green pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 1/2 cups chicken broth
• 2/3 cup long grain white rice
• 1 teaspoon dried basil

• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot sauce
• 1 bay leaf
• 2/3 cup diced cooked chicken breast
• 2/3 cup cooked crumbled Italian sausage
• 2/3 cup peeled cooked shrimp

Directions

1. Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
2. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving

Italian sausage, Peppers and Onions

Ingredients

• 6 (4 ounce) links sweet Italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced

 

• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white wine

Directions

1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

DAIRY-FREE, SOY-FREE CHOCOLATE FROSTING

1/2 cup chilled dairy-free, soy-free Earth Balance buttery spread

1-1/2 cup powdered sugar

1/4 cup cocoa powder

1 tsp. vanilla

Mix chilled margarine and vanilla in mixer. Slowly add powdered sugar.  Put in frig to chill before icing cake, if necessary.  

This is enough to frost 12 cupcakes or an 8×8″ pan of cake. 

Egg Free Dairy Free Chocolate Cake

Heat oven to 350

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil. 

1.5 c flour

1 c sugar

1/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 tsp vinegar

1 tsp vanilla {affiliate link}

1/3 cup oil

1 c cold water

Combine ingredients by hand or with a mixer. We use our KitchenAid Stand Mixer {affililate} because it gets the flour lumps out well. Pour batter into a greased pan or 100% silicone food-grade muffin cups {affiliate}. 

Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.