Let’s overlook the fact that it was in the 70s and sunny to kick off this week here in New England. The calendar has turned to October and it’s officially time to start cranking out comfort food!

I wanted to re-share this chicken pot pie, as it’s a family favorite and gluten, grain, and dairy-free as well. You can bake it in a large dish, but my kids much prefer when I bake it up in individual ramekins.

Creamy Grain & Dairy-Free Chicken Pot Pies

filling:
2 tbs. olive oil, divided
5 minced garlic cloves, divided
1/2 tsp. paprika
1 tsp. dried thyme
2 cups organic chicken broth
1/2 cup raw cashews
1 tbs. gluten-free soy sauce
1 tbs. tapioca or arrowroot starch (can use cornstarch)
salt & pepper, to taste
1-2 cups chopped carrot
1-2 cups chopped celery
1/2 large chopped onion
2-3 cups chicken thighs or breast, cut into small chunks

crust (from Paleo Comfort Foods)
2 cups almond meal or flour
1/2 cup mild olive oil
1 tsp. baking soda
1/2 tsp. salt

Put 1 tbs. olive oil, 2 minced garlic cloves, paprika, thyme, broth, cashews, soy sauce and starch into a high-powered blender. Process until smooth and season with salt and pepper.

Heat remaining tbs. olive oil in a large skillet over medium heat. Add chopped carrot, celery, onion and 3 remaining minced garlic cloves. Cook for about 10 minutes or until vegetables are soft. Add chicken and cashew mixture to pan, stirring to combine. Allow to cook on the stovetop for another 10 minutes.

While filling is cooking, prepare the crust. Mix all ingredients in a large bowl.

Pour mixture into greased ramekins (or a large baking dish). If you have the time, you can roll the crust out on wax paper. I like to simply pick up a ball of “dough,” pat it into a flat circle in my hand, and then place on top of my filled ramekins. It’s okay if it’s not even or cracks and crumbles a bit. It will taste exactly the same!

Cover ramekins with foil and bake for 50 minutes, removing the foil for the last 10 minutes.

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Crock Pot Fudge

by Susan on September 30, 2014

Ever so often I make a recipe convinced it will fail. While I hate setting my set up for a flop, I’m a bit of a natural skeptic. So when I saw a recipe for crock pot fudge I just couldn’t resist trying it. I doubted it would achieve the right texture.

I’ll admit that during the process I still had my doubts. I followed Skinny Ms.‘s directions to the letter, but found that my fudge still had quite a gloss to it when I poured it into the baking dish. And quite frankly I don’t think my end result came out quite as “pretty” as the fudge pictured with the original recipe.

Happily, however, it came out crazy delicious. So good, in fact, that my significant other described it as “like a brownie on steroids.” How can THAT be a bad thing?!

This recipe is super easy but does require patience and diligence. You do need to really let it cool down and give it a mighty good stir. I wouldn’t tamper with the ingredients too much, as I just don’t know how it would affect the consistency. A Facebook follower asked about using dairy in lieu of coconut milk. While I imagine it would work, I’d definitely recommend against using a low or no-fat milk. You need the creaminess here for sure.

For chocolate I used Enjoy Life dark chocolate chips because they’re low in sugar and dairy, nut and soy-free. They also have a great creamy texture and melt down easily. If you don’t like dark chocolate and don’t have dairy issues, however, any chips should work.

Finally, for sweetener raw agave or maple syrup would work in lieu of honey, but I wouldn’t try to sub in a granular sweetener for textural issues.

This recipe is gluten, grain and optional dairy and refined sugar-free.

Crock Pot Fudge
adapted from Skinny Ms.

2 1/2 cups dairy-free dark chocolate chips
1/2 cup canned coconut milk
1/4 cup raw honey
dash of sea salt
1 tsp. vanilla extract

Add chocolate chips, coconut milk, honey and salt to a greased crock pot, and stir to combine. Cover and cook on low 2 hours without stirring. Do NOT remove lid during this time.

After 2 hours, turn the slow cooker off. Uncover, add vanilla and stir to combine ingredients.  Allow to cool in the uncovered slow cooker, until fudge has reached room temperature. This should take about 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some of its gloss.

Grease a baking dish and pour fudge into dish. Cover and refrigerate 4 hours or until firm. Cut into squares.

 

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