Leftover Meat

Leftover Combo

Leftover Meat

Recipe Details:

Does your family run away at the thought of leftovers? Are you trashing food? Let’s change the verbage. You are not serving leftovers, you are repurposing last night’s dinner! Here is a simple dinner hack. If you have onions and mushrooms, add them to your meat and add a cream sauce. What you get is a simple meat and gravy meal. Just add potatoes, noodles, or rice and you have created something new and delicious.

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 2-4 servings

Equipment List

  • 2 frying pans

Ingredients:

  • 1 onion
  • sliced mushrooms
  • leftover meat: roast, steak, chicken, pork
  • equal parts gluten-free flour and dairy-free butter
  • 16 oz Cheri’s HazelCream double strength
  • salt & pepper to taste
  • optional dairy-free sour cream

Please see our suggested ingredient providers links just below the recipe…

Cook Veggies

Saute mushrooms and onions until they shrink down in size.

Reheat Meat

Slice the meat into small pieces. Reheat it in a frying pan until it is hot. When it’s done, combine it with the veggies.

Roux

Combine equal parts of dairy-free butter and gluten-free flour. For this recipe, I used 3 Tbs each. Adjust accordingly. Cook for at least 5 minutes, stirring.

Cheri’s HazelCream

Add Cheri’s HazelCream. Start with half the liquid and stir it up, then add the rest. Adjust to the desired thickness. Add salt and pepper.

Combine

Combine the meat, veggies, and creamy liquid. Simmer for 5 to 10 minutes.

Enjoy

Plate with potatoes, noodles, or rice. Serve with dairy-free sour cream.And don’t tell your family that you’re serving leftovers!!!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

GF Jules Gluten Free Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Cream of Jalapeno Soup

Jalapeno soup glamour

Cream of

Jalapeno Soup

Recipe Details:

This is my husband’s favorite soup. I tried several different recipes but never got it exactly right, until this recipe. Cheriʼs HazelCream® makes it dairy-free, you may make it vegan or not depending on if you use veggie or chicken stock. We like some heat, so we keep the seeds in the jalapenos. If you haven’t cooked with jalapenos before, you may want to begin with a milder version by just using the outer skin. You can also use diced Jalopena peppers in a jar or can. You may add an additional step by using an emersion blender, but because all the veggies are finely chopped you don’t really need to do anything else. A wonderful soup for a cold winter’s day.

TOTAL TIME: 50 min

ACTIVE: 50 min

Makes 1 quart

SERVING: 4 bowls

Equipment List

  • Frying Pan
  • Sauce Pan

Ingredients:

Soup Base

  • 2 Tbs dairy-free butter
  • 4 jalapenos, finely chopped or 2 oz can diced
  • One large onion finely chopped
  • 4 cloves garlic, minced
  • One 14.5 oz diced tomatoes
  • One cup corn kernals (Optional)
  • One cup stock, veggie or chicken
  • One Pod Cheriʼs HazelCream® with 16 oz water (made as cream). Half of this will be used with the Dairy-Free cheese sauce
  • 1 Tbs dried cilantro
  • Salt and pepper to taste

Dairy Free Cheese Sauce

  • One Tbs. dairy-free butter
  • One Tbs. gluten-free flour
  • Cheri’s HazelCream (see above)
  • One Packet of Daiya dairy – free Cheeze Sauce Cheddar style

Please see our suggested ingredient providers links just below the recipe…

Make Cheri’s HazelCream®

Make 16 oz of Cheriʼs HazelCream® as cream, set aside.

Prep Ingredients

In a frying pan, combine the butter, jalapeños, onion,

and garlic. Sauté for 5 minutes.

Add Tomatoes

corn, and cilantro. saute’ for another 5 minutes.

Add Stock,

let simmer until hot.

Use Immersion Blender if less chunky soup is desired.

Add half of Cheri’s HazelCream®

Continue to simmer on low.

Cheese Sauce

Combine dairy-free butter and gluten free flour to make a roux in a sauce pan. Simmer 3-4 minutes.

Add other half of Cheri’s HazelCream®

slowly whisking and stirring. Remove from heat. Add packet of Daiya Cheeze Sauce®, stir well.

Finish Soup

Add the cheeze sauce to the soup and simmer for another 5 minutes. Add salt and pepper to taste. Garnish as desired.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For dairy-free milk: Cheri’s HazelCream

Creamy Tomato Soup

Tomato Soup Glamour

Creamy Tomato Soup

Recipe Details:

I created this recipe for demos during the cold winter months. It is a quick and easy crockpot recipe that takes minutes to prepare and then cooks overnight. You may make a vegan version by using vegetable stock. Be warned this makes an entire crockpot of soup. So it’s great if you want a soup that can sit on warm though out the day and let folks eat it as they are hungry. If you want a smaller sized version, the reduced ingredient list may be found on the pdf version below.

TOTAL TIME: overnight if possible

ACTIVE: 20 min

Makes one crock pot

Equipment List

  • Crockpot
  • Emersion wand

Ingredients:

  • 106 oz crushed tomatoes (Costco size)
  • 1 large Walla Walla sweet onion, diced
  • 2 Tbs minced garlic
  • 1 quart chicken or veggie stock
  • Sage & oregano sprigs, tied together
  • 3 Tbs demerara cane sugar
  • 16 oz Cheri’s HazelCream, double strength

Please see our suggested ingredient providers links just below the recipe…

Load Crock

Place the tomatoes, onion, garlic, red pepper flakes, sage and oregano sprigs into a crockpot. Cook on low overnight.

Blend

Remove the tied sage and oregano sprigs. Use an emersion wand to blend the soup smooth.

Add Cream

Add the sugar (be sure to taste first – you may not need it). Add Cheri’s HazelCream. Double strength means you only add 16 oz of water when you blend it.

Final prep

Cook for another 15 minutes. Serve it up hot Garnish with basil or bacon bits if desired..

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Albondigas al Chipotle Soup

Albondigas glamour

Albondigas al Chipotle

Recipe Details:

This soup is both a main dish and a side. It’s a wonderfully warm soup filled with meatballs. For a Mexican themed dinner it will be the star attraction. We suggest weighing each meat ball so they are the same size and cook in the sauce for the same amount of time. So is it a meatball soup or is it meatballs in a delicious sauce? However you look at it, you must try this fabulous meal.

TOTAL TIME: 95 min

ACTIVE: 25 min

INACTIVE: 70 min

Makes 5-6 servings

Equipment List

  • Blender
  • Sieve
  • Dutch Oven/large pot
  • Mixing bowls

Ingredients:

  • 1/2 lb tomatoes
  • 4 cloves garlic, peeled
  • 1/2 white onion
  • 2 Tbs dried oregano
  • 2 chipotle chiles in adobo
  • 2 Tbs oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 oz JUST Egg
  • 1/2 cup B Free White Bread, dried & cubed
  • 1/2 cup Cheri’s HazelCream
  • Salt & Pepper to taste

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Quarter tomatoes, chop onions. Soak the cubed bread in Cheri’s HazelCream.

Blend

Blend tomatoes, onion, chiles, and 1 Tbs oregano. Add water if needed to help it blend smoothly.

Strain

Pass the mixture through a sieve.

Cook

Cook the sauce for 10 minutes until it changes color.

Form balls

Combine the beef, pork, egg substitute, bread, salt, pepper and remaining oregano. Form into balls. Let rest for 10 minutes.

Cook & Plate

Carefully place the balls into the sauce. Cook for 45 minutes on low heat. Garnish and serve.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Meat Pies

Meat Pie Glamour wide

Meat Pies

Recipe Details:

I love pie, and what is better than a hand held one. This recipe is for a meat pie. Feel free to choose your own ingredients, this recipe is based on traditional Cornish meat pies.

TOTAL TIME: 45 min

ACTIVE: 30 min

INACTIVE: 15 min

Makes 6-8 pies

SERVING: 1 pie

Equipment List

  • Sheet Pan
  • Saute Pan

Ingredients:

  • Puffed pastry
  • 1 pound ground beef
  • Onion
  • Potatoes
  • Rutabagas
  • Aquafaba
  • Salt & pepper (to taste)

Use equal amounts of potatoes and rutabagas.

Please refer to our puff pastry recipe.

Prep Veggies

Preheat the oven to 400F.

Dice the onion.

Cube the potatoes and rutabaga.

Saute

Saute all the ingredients.

Dough

Roll the dough. Cut into squares.

Assemble

Place a scoop of filling on to a square.

Rub aquafaba around the edges.

Top & Seal

Cover the filling with another pastry square. Use a fork to crimp the edges.

Bake & Enjoy

Bake the pies at 400F for 15 minutes. Enjoy them warm or cold.

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Savory Breakfast Crepe

Savory Bk Crepes Glamor

Savory Breakfast Crepes

Recipe Details:

I cannot remember having a crepe when I was growing up.

It’s just not the kind of thing my mother would make. We ate cereal and toast.

A crepe was some that you would get at a high-class restaurant, or if you

traveled to Europe. Fortunately, that is no longer the case. Today I’m using

Josie’s Best – The Crepe mix to create a gluten-free, dairy-free, egg-free

delight. Don’t be intimidated. Watch our video and see how easy it is.

TOTAL TIME: 30 min

ACTIVE: 30 min

Makes 8 Crepes

SERVING: 1 Crepe

Equipment List

  • Mixing bowl
  • Fry pan
  • Whisk
  • Waxed paper

Ingredients:

Crepes

  • 1 cup Josie’s Best – The Crepe
  • 1/2 cup Cheri’s HazelCream
  • 3 Tbs. Just Egg
  • 1/2 cup + 2 tsp water
  • Pinch salt

Filling

You can use any filling you want, this is what is on our video.

  • Just Egg
  • Daiya Shred Cheese
  • Diced Green Onions
  • Diced Canadian Bacon

Garnish

  • Salsa
  • Dairy-free sour cream

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Gather all the ingredients.

Make Crepes

Whisk the crepe ingredients.

Cook Crepes

Cook the crepes in an 8″ pan with some oil. The crepes should be very thin. Flip to cook on both sides.

Egg

Use Just Egg for your egg substitute. Cook according to package for scrambled eggs.

Fill Crepe

Put some egg on the crepe. Add onion, diced tomatoes, bacon, and cheese. Or what ever filling you choose.

Roll Crepes

Roll the crepes, tuck in the sides. Top with salsa and dairy-free sour cream.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

For Cheri’s HazelCream

For Josie’s Best – The Crepe

We remind you that clicking any above links will open a new window to the ingredient supplier website. With the exception of Cheri’s HazelCream, they are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Chorizo Hashbrown Casserole

Chorizo baked

Chorizo Hashbrown Casserole

Recipe Details:

I made fried chorizo hashbrown patties for dinner. They were good but I knew I could make a better baked version. Try topping with salsa, it’s delicious!

TOTAL TIME: 70 min

ACTIVE: 20 min

INACTIVE: 50 min

Makes 6 – 8

servings

Equipment List

  • Frying pan
  • 8×11 baking dish

Ingredients:

  • 15 oz frozen hash browns
  • 67.5 g gfJules All Purpose flour (1/2 cup)
  • 6 Tbs Just Egg
  • 1/4 cup Cheri’s HazelCream
  • 8 oz chorizo
  • Small onion, diced
  • 4 oz Daiya non-dairy shreds
  • Salt, pepper, red peppers for seasoning
  • Salsa for topping

Please see our suggested ingredient providers links just below the recipe…

Mise en Place

Thaw frozen potatoes by running hot water on them, then squeeze water out in a towel. Put in a bowl. Mix in the Just Egg, Cheri’s HazelCream and gluten-free flour.

Chorizo

Cook the chorizo.

Onion

Preheat oven to 400F. Add the diced onion to the chorizo, cook until the onions are soft.

Mix

Add the chorizo to the potatoes and mix well. Transfer to a greased baking dish.

Bake

Bake for 35 to 45 minutes depending on size of the baking dish. When the potatoes are done, top with non-dairy cheese and broil for 3 – 5 minutes.

Enjoy

Top with salsa and enjoy!

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Cheri’s HazelCream

For gfJules All Purpose Flour

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Indian Butternut Squash Soup

Squash bowl

Indian Butternut Squash Soup

Recipe Details:

My friend Raj is always bringing food over to our home. I wanted to make him something special that was vegan, so I came up with this butternut squash soup made with Indian spices. He definitely gives it a thumbs up! Adjust the spice level for your own taste, and enjoy some wonderful fall flavors.

TOTAL TIME: 60 min

ACTIVE: 30 min

INACTIVE: 30 min

SERVING: 4 – 8

Equipment List

  • Sheet Pan
  • Emersion blender
  • Soup pot

Ingredients:

  • 2 Tbs olive oil
  • 1 chopped onion
  • 1 butternut squash
  • 4 oz unsweetened apple sauce
  • 1 Tbs minced garlic
  • 4 cups chicken stock
  • 1 ½ cups Cheri’s HazelCream
  • 2 Tbs Garam Masala
  • Salt and white pepper to taste
  • Chopped basil for garnish (optional)

Please see our suggested ingredient providers links just below the recipe…

Split the squash

Using a sharp knife split the squash in half.

Remove Seeds

Scrape the seeds out with a spoon.

Skin it

Remove the skin with a paring knife.

Cube

Cut the squash into small pieces. Coat with olive oil and salt.

Bake

Bake at 400F for 25 minutes or until tender.

Onions & Garlic

Saute diced onion and garlic until soft.

Add the garam masala

Add the squash

Add the apple sauce and squash to the pot.

Blend

Use an emersion blender to begin breaking down the squash. Add the

chicken stock. Continue to blend.

Blend more

Add the Cheri’s HazelCream. Continue to blend until smooth. Cook until hot. Add salt, pepper, and basil to taste.

Raj Approves

“This is really good!”

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- Its perfect for this soup

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pork chops with Mushroom Sauce

Pork Chop glamour

Pork Chops with Mushroom Sauce

Recipe Details:

This is a fabulous dish that is creamy and delicious. Your family and guests will never guess all of the allergy substitutions. Cheri’s HazelCream substitutes for cream, there’s non-dairy butter, and gluten-free flour and pasta. It is a true comfort meal.

TOTAL TIME: 45 min

ACTIVE: 45 min

SERVING: 4

Equipment List

  • Large saute pan

Ingredients:

  • 4 Tbs olive oil, divided
  • 4 pork chops
  • 8 oz sliced mushrooms
  • Medium onion, diced
  • 5 Tbs non-dairy butter
  • 3 Tbs gluten-free flour
  • 2 cups beef broth
  • 1 cup Cheri’s HazelCream (double strength). That means only add 16 oz of water when blending.
  • 1 Tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Chopped chives for sprinkle

Please see our suggested ingredient providers links just below the recipe…

Mushrooms

Brown mushrooms in a dry pan without butter or oil. As the water cooks out, they will squeak. Set aside when brown, about 3-4 minutes.

Onions

Saute the onions in 2 tbs of olive oil. Set aside.

Pork Chops

Salt and pepper the pork chops. Cook in 2 tbs oil until golden brown, about 4-5 minutes on each side. Set aside.

Sauce

Whisk butter and flour in pan for 2 minutes. Stir in the broth and Cheri’s HazelCream. Add Worcestershire and mustard.

Simmer

Add mushroom, onions, and pork chops. Add salt and pepper to taste. Simmer for 5 minutes.

Enjoy

Serve over cooked penne pasta or mashed potatoes. Sprinkle chives over each dish, optional.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- its perfect for this sauce

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Creamy Soup Base

Corn soup

Creamy Soup Base

Recipe Details:

I love a creamy soup on a cold fall day. This recipe is a great starting point. You can build any type of cream soup from this recipe – corn, potatoes, cheese, jalapeño, mushrooms and even smoked salmon.

Try it and make it your own.

TOTAL TIME: 20 min

ACTIVE: 20 min

Makes 6-8 servings

Equipment List

  • Saute Pan

Ingredients:

  • 3 Tbs butter
  • 2 Tbs yellow onion, chopped
  • 2 tsp garlic, minced
  • ½ cup flour
  • ¾ cup chicken broth
  • ¾ cup Cheri’s Hazel Cream
  • salt & pepper (to taste)

Please see our suggested ingredient providers links just below the recipe…

Mise En Place

Gather all the Ingredients

Saute ingredients

Saute the butter, onion and garlic.

Add Flour

Add the flour on medium heat, stir for five minutes.

Add broth

Add the chicken broth, simmer for five minutes.

Blend

Add Cheri’s HazelCream, continue to simmer.

Add salt and pepper to taste.

Enjoy

Add any additional ingredients, such as corn, potatoes, cheese, jalapeño, mushrooms and even smoked salmon. Enjoy.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- it’s perfect for any creamy soup

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.