Dairy-free, Gluten-free and Flavorful: 3 Quick-fix Savory Recipes | Morgan Lindsay Nelson | Skillshare

Dairy-free, Gluten-free and Flavorful: 3 Quick-fix Savory Recipes

Morgan Lindsay Nelson, Writer, Photographer, & Illustrator

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5 Lessons (20m)
    • 1. Introduction

      1:05
    • 2. "Cream Cheese" Tzatziki Sauce

      6:59
    • 3. Oil-free Vietnamese Dressing

      4:06
    • 4. White Wine Carbonara

      6:15
    • 5. Your Project

      1:34

About This Class

Discover how eating dairy- and gluten-free doesn't mean you have to give up flavor!

In this 20-minute, slide-presented class, Morgan Lindsay Nelson walks you through the steps to make 3 simple and easy savory recipes.

This class is perfect for people who, like Morgan, live with gluten and dairy intolerances or for those who want to eat a little healthier and add flavor to their meals.

You'll also come away with printouts of each of the recipes as well as fresh and fun ideas of how to use them - hint: they're much more diverse than you may think!

Transcripts

1. Introduction: Hey there. I'm Morgan Lindsey Nelson. And welcome to this culinary class. Dairy free, gluten free and flavorful. Three quick fix. Savory recipes. So many of us in the world are going gluten free. So many of us have dairy intolerances with it doesn't mean that we have to sacrifice flavor . This class is for you. If you're like me and have intolerances with these foods and want to find some new fresh ways to change up your recipes or if you're just curious about eating a little bit healthier in this class, I'm gonna walk you through how to make three quick fix savory recipes. The 1st 1 is cream cheese, Dizzy Que sauce. The second is oil free Vietnamese dressing, and the third is white wine carbonara. All three are a lot more versatile than you might think, and at the end of each recipe, I'm going to be giving you specific suggestions of how to use it. Food and nutrition is so important to fuel all of the things that we want to do with our lives. So without further ado, let's dive in 2. "Cream Cheese" Tzatziki Sauce: Our first recipe is cream cheese to Z key sauce. I pronounce it to the gate, but no, it's kind of a potato potato thing. Technically, it is tzatziki. This is of delicious spin on it. So here is what you'll need to begin as faras Kitchen. Where it goes. You'll need a mixing bowl measuring cups, an eighth of a cup. Now, if you don't have an eighth of a cut, you can eyeball half of 1/4 of a cup. You only measuring spoons in one teaspoon and 1/2 teaspoon of regular spoon, a knife and a cutting board in a box grater. Now along the way, you don't have to worry about writing any of this down. You can just sit back and so good in I will have a print out of all these recipes that you can have two reference. So here we go. For the ingredients, you'll need dairy free cream cheese and four ounces of this. Now my favorite dairy free cream cheese of actually almond based. But there are a ton to try. There are lots of silly based ones and all kinds of new things coming into the market. Soas faras selecting one I recommend. Go and try a couple. See what you like as faras texture and flavor goes. Next is coconut milk, and for this you also need an eighth of the cups of the same thing goes with having that measurement. Now this is something that is a little bit dependent on what the consistency is of your dairy free cream cheese. Someone do vary, so with this. If it's not enough, you can add more because what we're going for is a thick yogurt like consistency, and then you'll need fresh dill, finely chopped, one teaspoon of that first squeezed lemon juice. Half teaspoon of that garlic, minced one clove, an English or Kirby cucumber graded. Now the English cucumbers differ from the Kirby ones because they're always wrapped in a plastic cellophane and finally, apple cider vinegar to taste. Now we're going to dive into exactly how to combine this all into the recipe, so Step one is to scoop the dairy free cream cheese into a bowl. I'm using four ounces of this, this sauce. I like to make it in smaller batches because I, like Teoh, eat it at its freshest. So if you have more people to feed or you want it to last longer, then feel free to double this recipe. Step two is to slowly add coconut milk and start with an eighth of a cup. But don't add the whole eighth of a cup and once just keep stirring and then adding, stirring and adding until the desired consistency is reached. Now for this, I recommend it to be on the thick side, kind of using a yogurt as a good guideline, because we're going to be adding the cucumber in in some lemon juice, and that is extra liquid. In fact, you'll find that when this sits in the refrigerator, that cucumber will actually let out residual moisture so it will kind of thin, as sick as it sets. So that's something to keep in mind as far as what consistency you get it, too. You can always add more, I say, but you can't take it out. And for Step three, you're gonna stir in minced garlic and this is one clove. If you're a huge garlic fan, you can play around and add a few more. I wouldn't do more than 2.5, but it will give it a perfect garlicky kick, and Step four is to add finally chopped dill. We're going to do one teaspoon of this. Some people don't have access to fresh dill. As an alternative, you can use a dried dill weed. Now it sometimes doesn't sound like it's the same equivalent, but it will replace it well and just air on the side of a little bit less than a teaspoon. If you decide to use the dried, because a lot of times the flavors can be a little wonky and concentrated with that, so you don't want to get a deal overload. But that's my recommend. Starting out with fresh if you have access to it, because it just has the best flavor possible. And Step five is 1/2 a teaspoon of lemon juice. This will really brighten up, and Step six is half of a grated cucumber, so cut the cucumber and half set aside the other. If you want to make another batch for put it on sandwiches, here's a tip for you. After you grade it, squeeze out the excess moisture Now. The ideal way to do this is to wrap it in cheesecloth and just ring it over the sink. But a lot of us don't have cheesecloth. Actually, I just use a paper towel, and you just have to make sure not to bring it to tights that you don't break the paper towel. Then sometimes you can get little bits of that in with your cucumber, which is no boy, no, not the best. But you want to get a lot of the extra juiciness out. Step seven is the final step. Now I like to finish with apple cider vinegar, and I recommend about 1/2 a teaspoon. But you can do this to taste, and I like this because it is a really healthy vinegar. It gives kind of what the lemon juice gives in a way, but it also has this extra full bodied tang to it that the kind of more delicate, acidic nous that the lemon doesn't have. And I just think that it really cuts through the dairy free cream cheese a lot better. And really, this to me, is the secret to achieve a kind of yogurt e tang. Now you might be wondering, why not use it's dairy free Orestes Away, yogurt And that's because I find that it doesn't have the taste the dairy free cream cheese gets, and that's why we thin it with the coconut milk and use that instead. So just at this point, give it a good stir to combine, and it's just so versatile here some ways to use it. You can use it as a sandwich spread. I love it in place of almost like one of those Rondell, A soft cheese spreads. It is great as a dip for chicken or pork. Ah, lot of times these, especially pork, can very easily dry out, and this is just so moist and I love the brightness of the cucumber, adds. It is such a little explosion of freshness in the dip because it's very creamy and very rich, but it just gives that extra burst of unexpected flavor to, and I kind of like to use that as a sour cream substitute. So it is really good on baked potatoes, really just gives a lot of Sipan zinc 3. Oil-free Vietnamese Dressing: So here is our next recipe. Oil free Vietnamese dressing. So for thistles. Faras kitchen. Where goes You will need a mixing bowl, measuring cups that 18 cup again and measuring spoons. One tablespoon and 1/2 teaspoon a spoon a knife and cutting board and for ingredients you'll need raw regular honey two tablespoons garlic, minced one clove fresh squeezed lemon juice, 1/2 a teaspoon fish sauce, two tablespoons apple cider vinegar, one teaspoon and warm water and eighth of a cup or more for the desired flavour and consistency, so to begin, add minced garlic to a bowl. Now one clove should be good for this. This sauce is a little bit more delicate, so I would try to stay on the conservative side of your real garlic lover. So try just started with one clove and see how you like it and then pour in the lemon juice . This is also 1/2 a teaspoon, and the fish sauce for doing two tablespoons of this fish sauce is actually something that I was not super aware of. I had gone to this Vietnamese restaurant and I had Oh my gosh, this best cabbage salad ever and I was like, I normally don't like eating cabbage, but this sauce is so delicious. So we do some research and found out that it is a sauce similar to this that they use in traditional Vietnamese cooking. It's amazing and add so much flavor. It kind of reminds me of the principles of umami that they talk about that like a Parmesan cheese, it accomplishes its very delicious. For Step four, we're gonna add an eighth of a cup of warm water, and it's essential that it's warm water because it's going to dissolve some of the ingredients that we're gonna add Next. Step five is to add two tablespoons of honey to the mix. Now this is why we have the warm water, and it will really dissolve easily and keep it Teoh. Be the right texture that you want it to be without grouping everything up. And here's the tip. Speaking of goop to coat your spoon with oil before dipping it into the honey jar or pouring the honey onto the spoon. This will keep it from sticking, which can be so frustrating because you want to get the full tablespoon in to your recipe But if it doesn't go, then you're trying to wipe it off with your finger, and then your finger gets all gloppy and it's just a kitchen disaster. You can use a cooking spray oil, which is probably the best way. Or you can just rub some olive oil or a similar oil on the spoon directly. And Step six is the last step again. We're gonna finish with a splash of apple cider vinegar. Now I know a lot of people say a splash in a pinch, so I wanted to actually specify. A splash is 1/2 a teaspoon, and this will just finish off and give it that nice, vinegary tang that most salad dressings in dipping sauces have done is so good. Now, here are some ideas of how to use this dressing as a regular salad dressing. I love it with a rubella. It is so good because of Bruegel A has, like this little bite to it and is a little peppery, and this just so goes with. It has a little bit of saltiness from the fish sauce and the sweetness from the honey and the tang from the vinegar and lemon. It's just so good and also works really well as a light dip for raw veggies because it almost gives it a slight pickled taste. In a way, it's very ami, and also you can be very creative and use it as a marinade for meats. You can try a beef to see how that stands up to. It might be a nice, delicate balance or try it with the chicken. 4. White Wine Carbonara: and this is our final third recipe, which is one of my favorites. White wine carbonara. Now we've done two sauces and those air very diverse in their own ways, But I wanted to give a nice entree dish. So what you'll need for kitchenware measuring cups this time we're doing of 1/2 pup, not just the eighth of a cup. A spoon, a knife and cutting board, a stovetop and two pans. I recommend both of them have high sides. One could be a pot and the other a saute pan. But if you don't have those, as I know a lot of us when apartments don't have, like big pots hanging around, just try to have a pan with a high enough side to hold on boils and water and for the ingredients half a cup of white wine, one minced garlic clove, gluten free pasta, spaghetti, one egg and prosciutto ham diced. I recommend about 1 to 3 slices of that. Now this serves about 1 to 2 people, and you can double the recipe to serve more. Definitely. Just know that that is about what this will make. So for your pans, like I said, just is a review pan. One that I'm gonna reference following in the recipe is to boil water, and it definitely needs to have high sides. And pan to is what we're gonna use to prepare the sauce and to finish the entree. So for step one in pan number one, you're going to bring water to a boil and place for about 4.5 ounces. Now, I normally get fresh made gluten free pasta, and they come in about nine ounces containers, and I just divided in half. However, it kind of goes with handful rule. You take dried pasta your fist, and then that's a serving. Now I want to address that you can use either and dried rice pasta. The fresh make gluten free pasta is a little bit more artisan, but it cooks up so much faster, and I find that it doesn't get is sticky. Ah, lot of people complain about gluten free pasta because if it gets slightly overcooked, it gets sticky and a little mushy, and I find that that doesn't happen as easily with the fresh made, gluten free pastas. So do keep that in mind when you're making your choice. Now, when you put it in the boiling water, just cook for the time advised on the packaging for step two, you're gonna take pan number two and put it over medium heat, and you're gonna add in 1/2 a cup of white wine. Now I like to start this process while the pasta and pan number one is still cooking. Depending on what pipe type you choose, it can take anywhere from 2 to 3 to 7 to 8 minutes. So I like to start this process fairly close to the end of the pasta being cooked and step . Three. Add minced garlic one clove. Here, you can add more again. If you're a garlic lover and allow the liquid to simmer, just watch it and keep an eye to make sure that the garlic doesn't get to brown. A nice light golden brown is fine, but if it starts getting dark, you want to reduce the heat right away and for step four. Speaking of reducing the heat, we're going to turn it down to medium low for this and drain the pasta and add it to pan number two, making sure to toss it really well in the sauce that is all coated. And step five, this is the exciting carbonara part. This was so fun the first time I did this. I cannot tell you it really feels like you're playing with your food, but you're cooking it and it's really fun. So you're gonna crack an egg, just crack it directly into the pasta in the pan and is going to start cooking. So stir really, really quickly and briskly, because you have to make sure that it all gets combined and scrambles together. So the clear part of the egg is going to start turning white as it cooks. That's what you need to make sure it gets really well cooked just for food safety reasons. Also, you need to make sure that you're stirring it enough where that really breaks up. You wanted to get so scrambled. It just melts into this delicious sauce. And after that, this is the little crowning like cherry on top of the carbonara is adding diced prosciutto to finish. I like prosciutto because that gives the flavor and yummy nous of bacon, which is super traditional in a carbonara. But you don't have to cook it. And as much as I love bacon, it sizzling away on the stovetop can sometimes the a little bit more of a mess than I would like to clean up so prosciutto you did not have to cook it. It comes ready to eat and just Dyson up and toss it in with the pasta and you're ready to plate and depending how much of a bacon and ham lover even do anywhere from 1 to 3 slices or go to town. However much you enjoy now, you might think there's only one way to eat a carbonara, but there's not. It could be used for the obvious reason is an entree dish for dinner, or I like to think it's the perfect brunch meal because it kind of Mary's eggs being a breakfast food and you know, the prosciutto being bacon like and pasta being more traditionally a lunch or dinner and a really fun way to take it outside of the regular dinner entree is to serve small portions of it in lettuce leaves as an appetizer, which can be really, really delicious. The lettuce, with the richness of the egg and the freshness of the white wine and the saltiness of the prosciutto. It is such a great contrast, and also to get a little bit more of an added health benefit. You can add sauteed veggies in with it as well. Then you have a little bit of every almost every food food group in there. It's like a party. 5. Your Project: So this has been everything. I hope that it has sparked and inspired some great culinary exploration and showed you how flavorful things can get without having dairy and without having gluten. It doesn't have to be strange. Cardboard Foreign food. It could be fresh and delightful and delicious for your class project. You're going to choose one of these recipes to make and then take a photo of your finished dish to break it down a little bit more for you. Just start by titling and beginning your project with which recipe have picked. So start your project. For example, if you choose the cream cheese Dizzy key, put that as your title and just right that that is what you're going to choose to make. Then, as you go to make it, Just add any notes that you'd like to share could be about your experience or like ideas that it sparked for how you you use it in your life in some of your favorite dishes or different substitutes for ways that you traditionally would use cheese or other kinds of sauces. And finally, to finish your project, take a picture of it. You can do it in the actual stage of making it as well as a finished product. So, for example, if you choose the oil free dressing recipe, you could take a picture of it by itself. When you're all done or out this stuff on a salad, I cannot wait to see your projects and let me know if you have any questions along the way . I'm here to help you. Thank you so much for joining me. And here's to lots more flavorful food and enjoyable meals. Take care.