Dairy Free | I Can Cook That

Spicy Cucumber Salad

Note: I was sent a bottle of Chabé® Sambal Chili. All opinions are mine alone.

We are big fans of spicy foods in my house. So whenever I am given the opportunity to try a new hot sauce or paste, I always jump at the chance.

Since the moment this little bottle of Chabé® Sambal Chili entered my home, my husband has basically put it on everything. Sambal is a hot sauce or paste made with chili peppers found in Southeast Asian cooking. Chabé® Sambal Chili’s secret formula uses fresh chilies, garlic and a unique artisan technique that adds an explosion of heat and flavor to just about anything you add it to. It’s fairly thick and is incredibly flavorful, so a little bit goes a long way. What I really like about this sambal is that it has a balanced heat — you get the hit of spiciness up front, but it has a hint of sweetness toward the end.

The story of Chabé® Sambal Chili begins in the late 1900’s in the lush islands of Indonesia. The founder’s late grandfather developed one of the earliest recipes for sweet soy, a flavorful base ingredient that was once only available to the locals & chefs in Southeast Asia. Passionate about introducing more sauces that boast indigenous ingredients of Java and share a rich culture with the world, the founder launched a 50-year-old family recipe of Chabé® Sambal Chili. A flavor-rich, savory & sweet blend of fiery Cayenne and Bird’s Eye chili peppers, harvested from the tropical, mountain-side farms of Indonesia, combines with fresh garlic and tropical spices.

This Spicy Cucumber Salad really shows off the flavors of Chabé® Sambal Chili, and would be awesome as a side at a barbecue. It’s also great as a snack!

Ingredients (makes 4 servings, multiply as needed):

8 mini seedless cucumbers
1/2 cup chopped scallions, plus more for garnish
2 tablespoons chopped cilantro, plus more for garnish
1/2 cup chopped peanuts, plus more for garnish
2 tablespoons Chabé® Sambal Chili
2 tablespoons toasted sesame oil
2 teaspoons white vinegar
1/2 teaspoon salt
4 garlic cloves, finely chopped or grated
pinch red pepper flakes, for garnish

To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.

Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.

In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.

Pour the mixture over the cucumber mixture, tossing to combine.

Cover and let stand for 30 minutes. Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.

I really love spicy cucumbers. The crunch of the cucumbers with the spicy dressing is just so satisfying!

The Sambal Chili is the start of this dish. It complements the freshness of the cucumbers nicely. The peanuts add another layer of crunch and flavor as well.

You can make this ahead of time, just keep in mind the longer it sits the more time the sauce has to soak into the cucumbers.

This Sambal Chili clearly has a permanent home in my fridge. You can pick up your own bottle on the Chabé® Sambal Chili website.

Yum

Spicy Cucumber Salad

Total Time: 45 minutes

Yield: 4 servings

Ingredients

8 mini seedless cucumbers
1/2 cup chopped scallions, plus more for garnish
2 tablespoons chopped cilantro, plus more for garnish
1/2 cup chopped peanuts, plus more for garnish
2 tablespoons Chabé® Sambal Chili
2 tablespoons toasted sesame oil
2 teaspoons white vinegar
1/2 teaspoon salt
4 garlic cloves, finely chopped or grated
pinch red pepper flakes, for garnish

Instructions

To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.
Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.
In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.
Pour the mixture over the cucumber mixture, tossing to combine.
Cover and let stand for 30 minutes.
Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://icancookthat.org/2018/05/spicy-cucumber-salad.html

Peach, Vidalia Onion, and Pancetta Flatbread

Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.

Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.

Vidalia onions are known as America’s favorite sweet onion.

Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.

Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.

Ingredients:

4 oz Pancetta, cubed
2 Vidalia onions, cut into thin slices, then halved into half moons
1 tablespoon olive oil
Salt and pepper, to taste
Pinch chili powder
Store bought pizza dough (use gluten free dough to make recipe gluten free)
2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh chives, chopped Continue reading Peach, Vidalia Onion, and Pancetta Flatbread

Rosé Aperol Spritz

This past weekend, my parents threw a surprise birthday party for my sister, and asked that I make a “punch” for the party. I’m not exactly a punch fan, but I love big batch cocktails, especially this recipe for a Rosé Aperol Spritz!

This one is perfect for the warm weather. It’s a play on a traditional Aperol Spritz, which is made with Prosecco, Aperol, and club soda.

This version, adapted from this Bon Appetit recipe, uses sparkling rosé instead of Prosecco, and “waters” it down a bit for easy drinking with some passion fruit juice and blood orange soda.

Aperol is an Italian liqueur made with oranges, gentian, rhubarb, cinchona and other ingredients that has a slightly sweet orange flavor with a touch of balanced bitterness.

Passion fruit juice can be found in the box juice section of your grocery store. Or, feel free to substitute in another juice of your choice.

Ingredients (serves 4, multiply as needed):

¾ cup passion fruit juice, chilled
¼ cup Aperol
the juice of 3 limes (about 1/4 cup)
4 teaspoons sugar
1 750ml bottle sparkling rosé, chilled
1 (11 oz) blood orange soda, chilled
blood orange or grapefruit wedges, for serving

Continue reading Rosé Aperol Spritz

Limoncello Whiskey Sour

Before I go into my recipe for a Limoncello Whiskey Sour, I have to tell you about the upcoming event that inspired it!

My favorite outdoor event of the year is nearly here – Flavors on the Avenue! I am such a fan of this event that I even moved to be closer to it! (I’m only half kidding, but I most certainly did move to the Passyunk Square area partially because of the amazing shops and restaurants.)

Flavors on the Avenue is inspired by East Passyunk’s former Flavors fundraiser held under a tent each year. In 2017, the event went from under the tent and into the street. Adding to the original food and drink offerings, the event now includes family activities, music and retail sidewalk sales. Flavors on the Avenue will be held this Sunday, April 29th, and covers five blocks, lasting six hours starting at 11am.

Craft beer, wine and seasonal sips will be available. Look for drinks to be sold by select restaurants out on the street, plus stop by and visit the new Founders Brewing Co. Tasting Tent. Food will be specially priced between $3.00 and $6.00 (average) and be pay-as-you-go from individual restaurants.

Participating restaurants and eateries, along with their menus, include:

Barcelona Wine Bar – Vegetable paella
Bing Bing Dim Sum – Roast pork sandwich, cold noodles
Brigantessa – Sausage with giaroinviera relish with aioli
Cantina Los Caballitos – Pork tacos, ceviche
chhaya – Fried chicken and waffles, iced coffee
El Sarape Restaurant – Tacos al pastor, cemitas, pina coladas and homemade water: Jamaica and horchata
Essen Bakery – Mini za’atar croissant stuffed with labneh cheese.
Filitalia International – Penne with gravy and meat/cheese sandwiches
Fond – TBD
ITV Philly/Laurel – Pork Skin with Sour Cream and Onion
Izumi – Gyoza (pork dumplings)
Le Virtù – Palotte cac’e: egg & pecorino croquettes, tomato, basil
Mamma Maria Ristorante – Pasta primavera and chicken cutlets
Manatawny Still Works – Whiskey cocktail, Gin cocktail, vodka cocktail, Sly Fox beer
Noir Philadelphia – Rice balls, poutine (French fries with potato gravy), meatballs w/marina sauce, watermelon salad
NOORD eetcafe – Bitterballen, poffertjes
Paradiso Restaurant – Arancini
Pistola’s Del Sur – Seafood ceviche
P’unk Burger – Swiss and bacon slider, cheese burger slider, hot dog, shoe string fries
Redcrest Fried Chicken – Spicy chicken slider, fried chicken slider and vegan slider, spicy vegan slider
Saté Kampar – Nasi Lemak (rice, peanuts, anchovies cucumber, chilie sauce), Rendang Nasi (beef stew, rice,carrots, cucumber), Nasi Ayma Kurma (chicken potatoes and rice), Teh Tarik (hot milk tea), Coconut Water
Stogie Joe’s Tavern – Meatball sandwiches and pizza
The Bottle Shop – Variety of beer (12-16 ounce)
Vanilya Bakery – Chocolate and vanilla cupcakes, ice cream sandwiches
Will byob – Quiche – Bacon and Spinach
The Chilly Banana (food truck as part of Nice Things Handmade show

I’ve written posts about this event for years now, including recipes for Pomegranate Tom Collins Cocktails, Watermelon Feta Salad, and Charred Ramp Arancini inspired by offerings at past Flavors.

This year, I wanted to highlight one of my favorite new-ish additions to E. Passyunk, Manatawny Still Works, that I’m thrilled is a part of Flavors on the Avenue this year. Manatawny Still Works opened a tasting room on E. Passyunk late last summer and has been a welcome addition to the Avenue.

I am a big fan of their whiskey, specifically their ever-changing small batch options. Their Coffee Whiskey (Batch #16) didn’t last very long in my house at all, and their latest Pennsylvania Whiskey isn’t going to last much longer!

It’s actually one of a few tasting rooms on East Passyunk. There is also a store, Pollyodd, that sells multiple flavors of Limoncello. So I thought it might be fun to make a cocktail using both – a Limoncello Whiskey Sour!

A traditional Whiskey Sour is made with lemon juice, simple syrup, and of course, whiskey.

Limoncello tends to be on the sweeter side, so I thought it would be a perfect substitute.

Ingredients (serves 2):

3 oz Manatawny Still Works Pennsylvania Whiskey
2 oz Pollyodd Limoncello
The juice of 1 lemon (about 1 oz)
splash club soda
ice
maraschino cherries and lemon wedges, for garnish

Continue reading Limoncello Whiskey Sour

Creamy Avocado Soup

My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.

This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.

In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!

Ingredients:

1 (12-oz.) pkg. silken tofu, drained
2 cups water
2 cups chopped romaine lettuce
1 cup frozen green peas
3 ripe avocados, peeled and chopped
3 tablespoons fresh lime juice
3 tablespoons white wine vinegar
1 teaspoon kosher salt
3/4 teaspoon black pepper, divided
1/4 cup chopped tomato
1/4 cup chopped yellow bell pepper
2 tablespoons chopped scallions

Continue reading Creamy Avocado Soup

Vegan and Gluten Free Peanut Crunch Brownies

A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.

This recipe for Peanut Crunch Brownies is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!

The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.

So let’s dig into this recipe for Peanut Crunch Brownies, because, well, it’s delicious!

Ingredients:

1 cup gluten free flour (I used almond flour)
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup granulated sugar
4 tablespoons coconut oil, melted
2/3 cups vegan chocolate chips
2 ( ~3 oz) dark chocolate bars, finely chopped
1/2 cup chopped roasted salted peanuts

Continue reading Vegan and Gluten Free Peanut Crunch Brownies

Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!

This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.

I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!

Ingredients:

2 small oranges (I used one navel, one blood orange)
2 medium fennel bulbs with stalks
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon pepper
6 small shallots, halved
2 teaspoons sweet paprika
1 teaspoon chopped fresh thyme
1/2 teaspoon garlic powder
1/4 teaspoon chopped fresh oregano
1/4 teaspoon ground red pepper
1 pound large shrimp, peeled and deveined, tails on
Optional: 1 cup cooked rice, for serving

Continue reading Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

Frozen Mango Daiquiri

About this time every year, I start wishing for warmer weather. And yet, this time every year, we tend to get one more winter storm to prove that it’s not quite spring just yet.

So, given that it’s still freezing in Philadelphia, I decided to make a frozen cocktail, a Frozen Mango Daiquiri, that can help me pretend it’s nice and warm outside.

This is a fairly traditional frozen daiquiri, although I added in some cinnamon to complement the mango.

I used frozen mango chunks to make this, so it’s a super easy recipe.

Ingredients (makes 2 servings):

2 cups ice
1 (12 oz) bag frozen mango chunks
4 oz white rum
the juice of 3 limes, plus more if needed
1 tablespoon white sugar, plus more for rimming the glasses
1 teaspoon ground cinnamon
lime wedge, for garnish

Continue reading Frozen Mango Daiquiri

Pomegranate Mustard Roasted Brussels Sprouts

I absolutely love roasted vegetables, and Roasted Brussels Sprouts are a favorite of mine. Something magical happens in the oven!

I’ve had a hankering for Brussels sprouts for a while now, but was in the mood for a vegetarian version (a.k.a. not cooked in bacon).

This recipe for Pomegranate Mustard Roasted Brussels Sprouts balances the heat from stone ground mustard with tangy pomegranate molasses, a syrup made from cooked down pomegranate juice. Typically used in Middle Eastern recipes, pomegranate molasses can be found in most supermarkets today. Or, you can make your own at home; I have a recipe for it here. You could also substitute in honey, but use half as much; pomegranate molasses isn’t very sweet. To make a paleo-friendly version, look for unsweetened pomegranate molasses, or omit the sugar all together when making it at home.

The roasted Brussels sprouts are then topped with toasted walnuts and fresh pomegranate seeds to finish it off. Yum!

Ingredients:

2 pounds Brussels sprouts
3 tablespoons olive oil
2 tablespoons pomegranate molasses
2 tablespoons stoneground mustard
3/4 teaspoon salt, plus more to taste
1/2 teaspoon ground pepper
1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
1/2 cup walnuts, roughly chopped
1/2 cup pomegranate seeds

Continue reading Pomegranate Mustard Roasted Brussels Sprouts

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals, like this Sheet Pan Chicken with Cauliflower and Carrots.

This recipe for Sheet Pan Chicken with Cauliflower and Carrots, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

6 tablespoons olive oil, divided
1 teaspoon dried oregano
1 1/4 teaspoons salt, divided
1 teaspoon light brown sugar
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
2 lemons, divided
1 head of cauliflower, cut into florets
1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
2 bone-in chicken thighs
2 drumsticks
1 small red onion, cut into wedges
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

Sheet Pan Paella

Over the last few years, my husband and I have moved too many times. Since 2014, we have lived in five different apartments/houses. Somehow in one of those many moves, I lost (or threw out) my paella pan. Sigh.

Paella is a favorite of mine. I love the combination of crispy rice, seafood, and spice. So when I saw this Epicurious recipe for a sheet pan version, I knew I had to try it.

I didn’t exactly stick to the original recipe, given what I could find in my post-snow supermarket. But one of the best parts about paella is you can basically throw in whatever you may have on hand to make the recipe yours! So here’s my adapted version – Sheet Pan Paella!

Ingredients:

1 tablespoon olive oil
1 cup rice
1 3/4 cups chicken broth
1 bay leaf
1 teaspoon ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron, crushed
1 1/2 teaspoons salt, divided
2 links of Spanish chorizo (about 6 oz)
1 shallot, thinly sliced
6 ounces medium shrimp, peeled, deviened, tails left intact
~2 dozen clams, scrubbed
1 (14 oz can) fire roasted diced tomatoes, drained
1/2 cup frozen peas
1/2 cup jarred roasted red peppers, sliced
1/4 cup green olives, pitted
1/4 cup thinly sliced chives

Continue reading Sheet Pan Paella

Black Eyed Peas with Collard Greens

Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.

Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.

This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.

I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning, collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.

Ingredients:

1 cup dried black eyed peas
6 oz bacon, chopped
1 yellow onion, chopped
6 garlic cloves, minced, divided
1 large carrot, peeled and chopped
salt and pepper, to taste
1 (14 oz) can diced tomatoes, undrained
2 sprigs of rosemary, divided
4 sprigs of thyme, divided
1/2 teaspoon hot sauce, or to taste
about 1 cup chopped day old bread (I used one sandwich roll)
1 tablespoon olive oil
1 bunch collard greens, ribs discarded, leaves chopped
2 cups cooked rice

Continue reading Black Eyed Peas with Collard Greens

Slow Cooker Lamb Tagine

This cold snap feels like it will never end. One good part about the cold weather is I definitely do more cooking!

One of my husband’s favorite recipes I make is one for Slow Cooker Chicken and Chickpea Tagine. I wanted to try a tagine with a different meat, so when I found this recipe for Slow Cooker Lamb Tagine on the cooking section of the New York Times, I used it as a base to make a slow cooker version.

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. And, well, they are fantastic; they make for a perfect comfort food meal!

I braved the cold so I could pick up the ingredients for this yummy dish. I’m lucky enough to live close to Reading Terminal Market, and La Divisa Meats in the Terminal cubed some lamb leg meat for me for this recipe. If you do not have a local butcher, lamb stew meat works too.

Ingredients:

3 pounds cubed boneless lamb leg meat
salt and pepper, to taste
2 cinnamon sticks
large pinch saffron
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
pinch ground nutmeg
2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, minced
1 teaspoon tomato paste
1/2 teaspoon grated ginger
1 3/4 cups beef broth
1 cup dried apricots
1 tablespoon unsalted butter (or margarine to make dairy free, or ghee to make paleo)
1/2 cup slivered almonds
1/4 cup fresh cilantro, chopped
2 scallions, finely chopped
2 tablespoons chopped parsley
fresh lemon juice, to taste

Continue reading Slow Cooker Lamb Tagine

Curried Butternut Squash and Apple Soup

I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, are typically super easy to make!

I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.

The use of curry in this Cooking Light recipe for Curried Butternut Squash and Apple Soup makes for a nice warm tasting soup.

Ingredients:

1 tablespoon unsalted butter (or margarine to make dairy free)
1 tablespoon olive oil
1 medium leek, chopped
1 granny smith apple, peeled and chopped
1 tablespoon Madras curry powder
1/2 cup dry white wine
2 lbs pre peeled, pre cut butternut squash
4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
2 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon salt
1/2 teaspoon black pepper
coconut milk, to taste
1/2 cup julienne-cut granny smith apple

Continue reading Curried Butternut Squash and Apple Soup

Chicken and Brisket Brunswick Stew

One of the perks of being a friend of, or related to, a food blogger, is random food deliveries. I try to keep my sister’s freezer stocked with comfort foods, but have been neglecting her a bit recently. So when I saw this recipe for Chicken and Brisket Brunswick Stew, it seemed right up her alley and I knew I had to make it for her.

I adapted the recipe for what I could find/what I had on hand, but the general gist is still there.

My sister doesn’t live in Philly, so I need to pack her goodies up in freezer-friendly containers to give her when I see her. Zyliss recently sent me a 10 piece fresh plastic food storage container set, which is perfect for freezable foods.

The containers are 100% leak proof and airtight, and are freezer, dishwasher, and microwave safe.

Zyliss was kind enough to send a second set my way to giveaway! More details at the end of the post.

Ingredients:

3 onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 cups beef broth
1 lb boneless skinless chicken breasts
1 lb boneless skinless chicken thighs
1 lb shredded barbecue beef brisket (I purchased this at my local supermarket)
1 (28 oz) can fire-roasted crushed tomatoes
1 (14 oz) bag frozen corn kernels
1 (15.5 oz) can cannellini beans
1 (14 oz) can diced tomatoes
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1/2 tablespoon smoked paprika
1 teaspoon cayenne powder
1/2 teaspoon pepper
the juice of one lemon
hot sauce (optional)

Continue reading Chicken and Brisket Brunswick Stew