Yes, I called it faux, because that's the only term I could think of. After all, real Parmesan is made of milk. Given that anything dairy could potentially cause my daughter's organs to shut down prematurely, and therefore greatly affect her quality of life, we stick to fake cheese.

Now, I'm aware that you're probably familiar with Chicken Parmigiana and most likely have seen the recipe a gazillion times not to mention, eaten it at least a number of times in your life. However, I chose to post this recipe because its flavors rely greatly on the cheese factor. So, if the cheese is of poor quality, that will manifest in this dish. If you choose high quality cheese, you're in for a great ride. I want you to know that just because you have a dairy allergy doesn't mean you have to give up some of the great flavors you love or some of your favorite dishes. Chicken Parmigiana is one of my favorites and holds a special place in my husband's heart.

Let me just get something out of the way right now though. Soy cheese is evil. No, really, it's nasty stuff. I'm not sure why no one has perfected a soy product that emulates the real stuff. All I know is that we tried so many different types and different brands of imitation cheeses, all of which eventually ended up in the trash. For starters, soy cheeses just don't melt the same way as real cheese. Some of them don't melt at all but just spontaneously combust. Some require a very high temperature to even begin to melt. I've struggled and for the past two years my family and I had sworn off soy cheese and resorted to eating "cheese dishes" without cheese. Can you imagine lasagna without cheese... NOT fun.

Then last year I heard about something called Daiya which upon further research I discovered can be purchased online (for an arm and a leg) and would require some sort of ice pack combo and other space alien materials in order for it to be shipped unharmed. I thought that I would have to wear a special suit created by NASA just to receive Daiya. So for the longest time I heard a lot of good things about Daiya and people converting to Daiya and performing a special pilgrimage, but I never joined the masses and just waited patiently. Then one day, I found Daiya in the grocery store. Hallelujah!

Let me tell you, if you want a fake cheese that tastes like real cheese, melts like real cheese and smells like real cheese, it's Daiya. It melts at a low temperature, and it even comes in different flavors - Cheddar, Mozarrella and Pepperjack. AND IT"S NOT MADE OF SOY!! There will be a separate review about cheeses in the near future but for now, let's get back to our Chicken Parmigiana.

Starring: chicken, pasta, flour, tomato sauce, crushed tomato, oil, parsley, sugar, salt and pepper, onion, dairy free margarine and nutritional yeast... 

(nutri what?? What on earth is that?) Don't worry, I'll talk about it soon.

Start by salting and peppering your flour. Put it in a big bowl so you can work comfortably. Set it aside while you rendezvous with the chicken.

This is one of my favorite things about cooking. Stress relief. Take each chicken breast and place it between two big sheets of wax paper. Take your rolling pin.

Or if you're like me and your rolling pin is made of marble and you're worried that you might accidentally put yourself in a coma if your heavy rolling pin slaps you across the forehead, then just use a rubber mallet for pete's sake and save everyone the hassle.

Beat that chicken like a red headed step mule (yeah, I'm mixing my metaphors, because that's the way I roll), enough to make sure that it's uniform thickness. Don't make it too thin. About half inch thick will do.

Good, now take the other chicken breast and beat it the same way. The process of flattening them will also make them larger. Cut them into manageable pieces. I cut each breast in two.

Take the smaller pieces and dredge them in the prepared flour while the oil is heating in the skillet.

Place them in the hot oil on medium heat. I added a dab of margarine to give it flavor but not too much because we still want it to be relatively low in fat.

About two minutes per side should work but you may need to keep it for longer. You want them to be nice and golden.

When they are done, remove them to a plate and then throw in the onion and garlic. Stir until onions soften and start to look translucent.

Now, while on medium heat, pour the tomato sauce, crushed tomato and chicken broth. Add the parsley and sugar. If you like it spicy, feel free to add a bit of cayenne too. Salt and pepper to taste. Mix and let it simmer for a minute.

Grab the chicken off the plate and gently place it in the sauce in one layer. Dump in all the juices left in the plate too. That's the good stuff. 

Bring the whole thing to a boil then reduce the heat to low. 

Now, remember that nutritional yeast I mentioned earlier? Well, this is what it looks like. It's very light and flaky (I know a lot of people like that too), and dissolves as soon as you put it into anything. It smells and tastes very pungent and is uncannily cheese like. Specifically, it emulates Parmesan very well. It smells very pungent like Parmesan cheese and tastes pretty much the same. I often use it in dishes that require Parmesan. But use it sparingly though. A little goes a long way. If you are not used to it, it's a good idea to start with tiny amounts until you become accustomed to it. I have found that nutritional yeast is the best alternative to Parmesan cheese, even better than the commercial Parmesan alternatives out there. Fat Free Vegan Kitchen has an excellent post about nutritional yeast and gives you an idea of what it is and what it's used for.

Oh, and don't worry, you don't have to schlep all over town to get it. You'll find it at most grocery stores in their whole foods or organic sections.

This is what the container looks like. This brand is called Purely Bulk and is readily available at Atlantic Superstore and Loblaws in their Natural Value section.

You can certainly attempt to ask the clerk working in that section. Their head will most likely double in size and their eyes will widen and they will make you repeat what you said 4 times before they look at you suspiciously, like you're pulling their leg, and will proceed to ask you if you've looked in the bakery aisle as that is where yeasts are located. Then you will have to explain to the clerk that nutritional yeast is not like other yeasts and is not used in baking because it is dead (deactivated is a better term, the word dead might shock them) and is of great nutritional value. Make sure to let them know that nutritional yeast is often used by vegans as a substitute for cheese. Wait for the clerk to look at you blankly like a deer caught in the headlights. Then a light bulb will go off (or on) and they will tell you, "oh vegans, you mean gluten free? Our gluten free mixes are in aisle so and so." Follow the clerk to the aisle, while you try and figure out what she meant by "vegan, you mean gluten free". You will find nutritional yeast in the aisle that has gluten free foods... which according to the clerk, only "vegan people" consume.

OR

You can avoid the hassle and go find it yourself. In the aisle that has gluten free foods, which only "vegan people" buy.

Sprinkle a tablespoon of nutritional yeast on each piece of chicken. Top with some daiya cheese. Put the lid on the skillet and let it simmer for a bit.

Go sort your laundry, or do the dishes, or yell at your offspring for leaving her toys scattered in the hallway and almost killing yourself by tripping on a pile of crayons.

By the time you come back, the cheese will have melted and the sauce will be a bit thicker. The whole house will smell like an Italian restaurant and the neighbors will start to envy you.

Gently scoop one piece of chicken with some sauce and place on a plate of pasta. Serve with some garlic bread.

It serves 4 people, or you can just take the whole thing and eat it while you hide in the shed!

Chicken Parmigiana (Dairy, Egg & Nut Free)
Serves 4

2 Chicken breasts -- boned and skinned
1/4 cup unbleached all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1 Tbsp dairy free margarine
1 onion finely chopped
2 garlic clove, minced
1 1/2 cups crushed tomatoes
1/2 cup tomato sauce
1/2 cup chicken broth, fat free
1 Tbsp granulated sugar
2 Tbsp dried parsley flakes
4 Tbsp nutritional yeast
4 Tbsp daiya cheese
3 cups Spaghetti, cooked

Pound chicken breasts with a rubber mallet to tenderize and flatten to half inch thickness. Cut each breast in half to make a total of 4 pieces. Set aside. In a large bowl, combine flour, salt and black pepper. Dredge chicken pieces in flour to coat well. Set aside.

Place oil and margarine in a large skillet on medium to high heat. When oil is hot, drop chicken and cook until golden and crispy, flipping occasionally. Remove from oil and set aside.

Place onion in skillet along with garlic. Stir until tender and translucent. Add crushed tomatoes and tomato sauce. Stir to combine. Add chicken broth, sugar, parsley and salt and pepper to taste. Return the chicken to the skillet and place in the sauce without mixing. Do not cover chicken with sauce. Bring sauce to a boil then lower heat to simmer. Place 1 tablespoon of nutritional yeast on each chicken breast and top with one tablespoon of daiya cheese. Place lid on skillet and let simmer for 30 minutes.

Carefully remove one chicken piece with sauce and place on cooked spaghetti. Serve with garlic bread.

Nutritional Info for original recipe (garlic bread not included)
Calories 476.58, Total Fat 10.62g, Cholesterol 68.44mg, Sodium 953.02mg, Potassium 813.27mg, Total Carbohydrates 56.78g, Fiber 6.28g, Sugar 6.55g, Protein 39.24g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information. 

For the garlic bread, I just cut a baguette into one inch slices and spray with Pam. Then I mix daiya cheese and some nutritional yeast in a bowl along with a pinch of garlic powder and parsley. Then I sprinkle on the bread on put under the broiler until golden and bubbling.

I would like to make a confession.

I like to eat fattening foods and I have a serious sweet tooth. 

I think cookies and cakes come from heaven and chocolate is the elixir of pure joy. 

I think brown sugar is made in paradise and when I sink my teeth into anything cinnamony, gooey and chewy I feel like I'm in eternal bliss.

Sadly, my waistline disagrees, and so do my thighs. It seems like my waist has an army of fat cells at its disposal and is constantly scheming and plotting for expansion, just like the British empire. My thighs are no different. If I were to eat what I love to eat, as in devour enough baked goods to feed a small army, my thighs would rebel and inflate to the size of Godzilla causing an invasion. Every time I move the government would have to declare a state of emergency and call in the military.

Now that I've shocked you with this image, let's move on.

I need to stay in shape for health reasons (under doctor's threat) and for my emotional well being (though my husband would argue that I don't have a heart so it doesn't make sense that I would experience emotion). Since I would like to remain healthy, alive and functioning, I've learned to make quick, easy and flavorful meals. 

So, what's for dinner tonight? I give you Picante Chicken Stir Fry...

hot & spicy... or spicy & hot... or whatever you're in the mood for.

Let's get cooking.

Starring: Chicken, seasoning, onions, green peppers, carrots, soy sauce, broth, and a bit of tomato sauce. 

I already had the chicken marinading overnight but this is not necessary. You can marinade it for 5 minutes right before you start. I forgot to take a picture of the marinade because I'm getting senile. But basically, you put the taco or fajita seasoning in a bit of water and pour over the chicken. Mix them to coat the chicken and let it sit while you grab the rest of the ingredients.

Get a pan ready or you can use a wok if you think pans are inferior. Turn on the heat. Pour some olive oil into the pan. Make sure the heat is all the way up to high because we want to seal in those chicken juices otherwise they'd be running all over the place. Not the chicken, the juices. If the chicken starts to run all over the place then you have a problem. You may have to start taking your meds again. 

Moving on...

Brown the chicken on one side then flip over to brown the other side. We want it nice and golden brown. Don't pay attention to the two big uncut breasts on the side. They're for another dish that we'll talk about in another post. 

I just like to make things ahead of time because I'm a total control freak and I'd rather spend my time updating my web site while I fight with the software that thinks being cooperative is like relinquishing control of the state and won't stop eating my pictures. Hmm.. maybe because they look so delicious. Ha! I crack myself up sometimes.

Okay, back to cooking...

When the chicken is done, remove it to a bowl, and then throw all the veggies in the pan.

Stir the onions, green peppers and carrot to get all those leftover chicken bits that are stuck on the bottom. Pour the soy sauce and stir. Then put the lid on and turn the heat to low for only one minute. We want to keep the veggies somewhat crunchy. Soggy veggies, while appetizing in a stew, just don't have the same effect in a stir fry.

Now, while the lid is on for a minute. Combine cornstarch and paprika. Add the broth and mix. As usual, forget to take a picture of the mixture. Airhead alert...

Turn the heat to high, remove lid and pour the broth mixture.

Throw the chicken back into the pan so it can get nice and happy with all the veggies and yummy sauce. Add the tomato sauce that's been waiting there patiently. I love tomato sauce. I think it adds depth to everything.

You know how there's a potato person, and a meat person, and a veggie person? Well, I think if there was such a thing, then I'd be a tomato person. I love tomato.

Stir the tomato sauce. Sprinkle some salt and pepper. Taste it to make sure it's happy. Taste it once more to make sure you're happy. Get distracted by your child who comes running into the kitchen to ask (i.e. complain) when food will be ready because she detected the delicious aroma and is claiming that she's hungry. 

Remove from heat and let it settle for a minute as the sauce thickens.

Pour it on some rice or pasta. I love Spaghettini with stir fry.

That just looks scrumptious... and the whole thing came together in under 30 minutes. You can't beat that on a Tuesday night. 

And I'll stop there otherwise I'll start to sound like Rachel Ray. She makes some good dishes, but she's like the Energizer bunny hopped up on speed.

ENJOY!

Picante Chicken Stir Fry (Dairy, Egg & Nut Free)
Makes 3 servings

3 Chicken breasts, boneless, skinless, cut into 1 inch cubes
1 Tbsp Taco or Fajita seasoning
1/4 cup water
1 tsp olive oil
1 small onion, thinly sliced
1 green pepper, sliced
10 baby carrots, sliced (or 1 large carrot sliced)
1 Tbsp soy sauce (low sodium if your doctor threatened you)
1 tsp cornstarch
1 tsp paprika
1 cup chicken broth, (fat free if you're worried about your waistline)
2 Tbsp tomato sauce
salt and pepper to taste

Place chicken in a bowl. Add taco or fajita seasoning and 1/4 cup water. Mix until well coated. Set aside.

Pour olive oil in a large pan. Turn heat to high and when ready place chicken in hot oil. Sear on high heat turning every few minutes to make sure chicken is thoroughly browned and cooked. Remove chicken to a bowl and set aside.

In the same pan, add onions, green peppers and carrots. Stir for a few seconds to coat with the leftover chicken juices. Add soy sauce and stir. Turn heat to low and cover for one minute. Meanwhile, combine cornstarch, paprika and chicken broth in a bowl. Stir until there are no lumps. Turn heat to high, remove lid and pour broth over vegetables. Immediately add chicken and stir to coat with the sauce. Add tomato sauce and salt and pepper to taste. Let cool for 2 minutes. Sauce will thicken as it cools.

Serve over pasta or rice.

Nutritional Info (Per serving)
Calories 334.58, Total Fat 4.73g, Cholesterol 136.88mg, Sodium 676.28mg, Potassium 977.69mg, Total Carbohydrates 13g, Fiber 3.51g, Sugar 6.21g, Protein 57.3g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.  

If there is one food item that I absolutely despise, will not consume, buy or even bring into the house, it's mayonnaise. I cannot bring myself to eat mayo. In fact, I'm not a condiment girl at all. I can handle ketchup in some cooked stuff as long as I don't taste it and I can tolerate mustard in small amounts and only in specific foods (such as this sandwich). But mayo? NO. The texture, the smell, the taste... all make my stomach turn. I'm so fussy when it comes to condiments. You don't wanna know what happens when a restaurant accidentally forgets and pours mayo on my order. It's not pretty. 

Okay, I'm going to stop dissing mayo now.

There are tuna sandwiches, and there are tuna melts. Then there is my tuna melt sandwich. Most tuna sandwiches are lathered in evil mayo (okay, maybe I'm not done dissing mayo yet). This sandwich is not doused in mayo. It's much lighter and relies on fresh vegetables and dried herbs to dress it up. It's also easier on the waistline yet very filling. But more importantly, it just tastes divine.

Let me show you...

Who's invited to the party - Tuna (of course), onion, green pepper, olive oil, lemon juice, vinegar, mustard, parsley, dill, salt & pepper, dairy free cheese and some whole wheat bread.

It doesn't matter if it's chunk or flaked because you're gonna mash it anyway. Make sure to drain it well though. You don't want any water running out of your sandwich and making your bread soggy. Give it a few stirs to break it up a bit.

Add the lemon juice. OK, I don't have real lemons. Bottled is fine. We're not gonna fret over a teaspoon. Now, if we were making a lemon cake that would be a different story. Then I would urge you to use real lemons because... well, the bottled stuff is just nasty in cakes. Take my word for it. I've been there. It's a very bad place. I still have nightmares. Not really, but you know what I mean. Moving on...

Add the vinegar. You can add balsamic but I prefer white. Speaking of balsamic... the first time I introduced balsamic vinegar to my husband (who is totally not a foodie and knows very little about what he eats other than the fact that it tastes good), the conversation went something like this:

Hubby: hmmm, smells good, watcha cooking?

Me: Roasted potatoes with balsamic vinegar.

Hubby: (his eyes widened) ... ballsmackin' what?

From that moment on balsamic has been referred to in this household as ballsmackin' vinegar. I stopped serving it to guests to avoid the awkwardness of explaining why I'm serving ballsmackin' at the dinner table.

Drizzle the shiny, happy, green olive oil.

Now, remember when I said I can tolerate mustard in small amounts? This is it. Any more than that and my nose will turn up. But if you are a fan of mustard, go ahead and drop a couple of teaspoons or even a tablespoon. Whatever makes you happy.

Add the onions. Be a complete tool and forget to take a picture of the onions. They are in there though. Add the parsley...

...and the dill. I love dill. It's one of my favorite herbs. Dill has a tangy slightly minty bite to it. If you don't like dill, try basil or Italian seasoning. It's all good. Give it a stir. At this point you want to taste it. Add more seasoning and salt and pepper to your taste. If it feels too dry, drizzle a bit more olive oil.

Add the green pepper. And stir.

Sometimes I will add lettuce and other fresh greens to this and eat it like a salad without bread. It is delicious that way too.

Now, here's what I do because I'm awesome, and I just thought of this while the camera was in my hand. I want a toasted Tuna Melt Sandwich. Observe...

Turn on your broiler. Take the bread and lay it on a baking sheet lined with foil. Put it under the broiler until it turns nice and golden.

Now, flip it over and spray this...

Not too much though, you just want a light mist on the surface of the bread. I love this spray stuff. Whoever came up with it is a genius.

Take your favorite seasoning blend and give it a generous sprinkle like so...

Now, you do not want this side to crisp up or turn brown. This is the side we are going to fill with tuna. So it needs to stay soft. When it just barely gets a hint of color, remove it from the oven promptly. Set aside two slices, and use the other two for the tuna.

Divide your tuna in half or if you are making one sandwich, like me, take half your tuna mixture and store it covered in the fridge until you are ready to make the next sandwich. Pile the tuna on top of the bread. Gently press down so it sticks to the bread a little.

Sprinkle the dairy free cheese or whatever cheese you like. Return it to the broiler. Watch until the cheese just melts.

Place the lettuce on top or discover way too late in the process that you do not have any lettuce and feel compelled to call the airhead patrol. Place the remaining toasted bread slices on top and cut each sandwich in two.

Does that not look delicious and inviting...

ENJOY!

Dairy, Egg & Nut Free Tuna Melt Sandwich
Makes two sandwiches, serves 2

1 can (170 gr) flaked light tuna, packed in water, well drained
1 tsp lemon juice (bottled is fine)
1 tsp vinegar
1 tsp olive oil
1 tsp mustard
1 Tablespoon minced onion (or 1/2 tsp onion powder)
1 tsp parsley flakes
1 tsp dill weed
1/2 cup green pepper, finely chopped
salt and pepper to taste
4 slices whole wheat bread
1/4 cup dairy free cheese (I use Daiya Mozzarella Style)
2 lettuce leaves (optional)

Flake the tuna with a fork. Add lemon juice, vinegar, olive oil, mustard, onion, parsley and dill. Mix until combined. Add a bit more oil if it looks too dry. Add green pepper, then salt and pepper to taste. Set aside for a few minutes so flavors can incorporate.

Turn on your broiler. Place bread slices on baking sheet. Broil until golden brown. Remove from oven and turn to the untoasted side. Lightly spritz with cooking spray then sprinkle with Mrs. Dash or your favorite seasoning. Return to oven and broil for another minute. Watch so that it does not turn brown. It should be barely toasted. Remove from oven. Keep two slices on the tray and set aside the other two. Pile the tuna on top of each slice dividing it between the two slices equally, making sure to spread it to the edges. Press down gently on the tuna so that it can adhere to the bread. Top with dairy free cheese then return to oven. Broil until cheese is melted. Remove from oven and add lettuce then top with the remaining slices of bread.

Press gently and slice diagonally so that each sandwich makes two triangles. Serve at room temperature or eat them right away because you're starving. 

NOTE: You can store leftover tuna mixture covered in a plastic container in the fridge. Then it's ready for the next time you want to make a sandwich.

Nutritional Info (Per sandwich)
Calories 278.31, Total Fat 7.59g, Cholesterol 20mg, Sodium 588.3mg, Potassium 259.94mg, Total Carbohydrates 29.92g, Fiber 5.34g, Sugar 4.39g, Protein 23.5g 

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.   

There are days when the usual ho hum meals just won't do. Sometimes, the masses require something more elaborate or shall I say, more hearty and homey. My favourite comfort food is baked ziti. My mom is a master when it comes to that particular dish. Then again, I have yet to find a food item that she hasn't mastered. She's one of those people who can make a plain apple taste better just by looking at it.

I learned how to make baked ziti after helping my mother in the kitchen every so often. I've adapted her recipe to make it dairy free. Traditionally, my mom would include some cooked ground beef in the middle layer, but I didn't have any. For a protein source, I served my popular easy bake chicken instead. It's delicious. And now, it's dinner time... Oh and don't forget the greens - some form of salad or veggie side dish alongside rounds up the meal.

Dairy Free Baked Ziti
Yields: Single 9x13 inch tray (8 servings)

450 grams dry pasta (only penne, rigatoni or ziti)
3 Tbsp dairy free margarine
5 Tbsp whole wheat flour
4 cups unsweetened soy milk (buy unsweetened, really, ziti is not meant to taste sweet)
salt and freshly ground black pepper to taste
1 cup dairy free pasta sauce
1/2 tsp crushed dried basil
1/4 tsp crushed dried rosemary

Cook pasta according to the directions on the package.

While pasta is cooking, begin making the bechamel sauce by melting margarine in a heavy sauce pot on medium high heat. Add the flour and stir quickly making sure not to burn. Lower the heat if you have to. Stir continuously until flour is cooked. The colour will darken slightly and you'll be able to smell it. Slowly add the soy milk while whisking rapidly so as to avoid clumps. Continue to stir with whisk until the bechamel thickens and coats the back of a spoon. Season with salt and pepper then set aside but mix occasionally to keep a skin from forming.

Drain pasta and in the same pot pour the tomato sauce. Add salt, pepper, basil, and rosemary. Stir until heated then add the pasta and toss to coat. Transfer to a glass 9x13 inch baking dish or corning ware if you prefer. (This is where you would add ground beef, in between two layers of pasta, but I had none on hand.) Pour the bechamel sauce over the pasta and even it out with a spatula to cover the entire thing. Put in the oven under the broiler setting for about 10 to 15 minutes or until the top is dark brown and bubbly. Let set for 5 minutes before slicing. Serve with a side dish of greens or garden salad.

Nutritional Info (per serving)
Calories 338.38, Total Fat 8.05g, Cholesterol 0mg, Sodium 315.14mg, Potassium 382.46mg, Total Carbohydrates 55g, Fiber 1.78g, Sugar 4.45g, Protein 11.4g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

I often buy my spices in large format from places like Costco. Not only is it cheaper that way but also the Costco store brand has some clear allergy labels on those products; always preferable for an allergy mom. But there are some spices that are hard to find and when I find them, I just don't trust what's in them. For those, I prefer to make my own. Two of the most used seasonings in my home are Taco and Fajita, which are really hard to find without caramel colour added. Caramel colour can sometimes contain traces of milk protein, and when the manufacturer cannot tell me what it's made out of, I refrain from using the product as opposed to risk an allergic reaction.

Taco and Fajita seasonings are so versatile. I don't just use them to make quesedillas and fajitas, but in many other dishes, like stir-fries and chili. Because I create my own fajita and taco seasoning, I can also adjust the amount of spices I include in them to suit my family's taste. Here are the versions I often make at home. Each yeilds about 2 to 3 tablespoons, approximately what you would if you bought a packet at the store. I typically quadruple my recipe to make a big jar, though I suggest you make a small batch first so that you can adjust the amount to suit your taste. Once you figure out how you like it, then you can make it in big batches and store it in your pantry.

Taco Seasoning
Yields 2 to 3 Tablespoons (Serves 3)

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (omit if you don't like it too spicy)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Fajita Seasoning
Yields 3 to 4 Tablespoons (Serves 4)

1 tbsp. cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
3/4 tsp. crushed chicken bouillon cube or instant stock mix
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. cumin

Nutritional Info (Per Serving)
Taco Seasoning: Calories 36.4, Total Fat 1.14g, Cholesterol 0mg, Sodium 7317.71mg, Potassium 83.97mg, Total Carbohydrates 5.94g, Fiber 1.81g, Sugar 0.37g, Protein 1.11g

Fajita Seasoning: Calories 20.76, Total Fat 0.39g, Cholesterol 0mg, Sodium 665.02mg, Potassium 47.94mg, Total Carbohydrates 4.44g, Fiber 0.74g, Sugar 1.43g, Protein 0.4g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.

I made a serious discovery this week. After a long and arduous search for a dairy free cheese that melts (and tastes) similar to the real thing I have finally found something. Our selections here in Nova Scotia are limited because our stores are not as big as the grocery stores in other provinces like Ontario or BC. Initially, we used Tofutti Cheese slices, which did not taste very good and had a leathery and unappealing texture especially when melted. So after much research, and based on several reviews, I went hunting last weekend. Earth Island (made by Follow Your Heart), Galaxy, and Daiya soy based cheese blocks are the ones that got the best reviews. I found Galaxy and Earth Island in only one store in our city. No one carries Daiya in our province as far as I know. The only store that carries Galaxy and Earth Island is the Atlantic Superstore on Joseph Howe Drive, and to my knowledge, they just started doing that recently. So, I bought both kinds to try out with all the different flavours. Some passed and some were so-so but all in all, they both were deemed highly edible and maybe very enjoyable depending on the dish.

OK, so then it was time to make an old favourite that we have not had in three years: LASAGNA. Now, this is lasagna Cameron style, which means, it's not your classic lasagna. Yes, my little one is entering this fussy/picky eating stage, so she won't tolerate spinach or other visible vegetable matter that she considers dubious material (same goes for dad). Once I served this lasagna, my picky eaters went for seconds (and thirds), making it a resounding success. No more icky yucky twisted faces because the cheese looks funny. 

I make this lasagna as healthy as I can without compromising flavour. I'm all about flavour; I'm the flavour girl in this household. I'm also high strung, with an overflowing brain and a flooded calendar. I do not have time to slave away over the stove for hours. Hence, I dedicate one weekend of every month to cook all my good stuff in bulk and store it in single serving size containers in the freezer (which is one of the best inventions ever - what did they do before freezers?)

I always cook my ground beef as soon as I buy it and store it in the freezer cooked. I also cook my pasta sauce in a big stock pot and store it in little containers in the freezer. Then when I need those items, I just thaw in the microwave for a couple minutes and voila!

Keep in mind, your lasagna will only be as flavourful as your sauce. If your sauce is too bland your lasagna will be equally bland. If it's too spicy, the lasagna will be spicy as well. So adjust your spice level to suit your family needs. Enjoy!

Dairy Free and Egg Free Lasagna
Yields Single 9x13 inch tray (Serves 12)

1/2 lb. medium ground beef with onions, cooked
4 cups pasta sauce
1 cup dairy free cheese, shredded (I use a mix of cheddar and mozzarella flavours)
11 egg free and dairy free lasagna noodles, cooked

Heat the beef and pasta sauce and mix together to form a thicker sauce. Spread about 1/2 cup of the sauce on the bottom of 13 x 9 in. baking dish. Arrange lasagne noodles over sauce. Spread about a cup of the sauce and layer more noodles on top. Repeat the layers making sure you end with sauce. Sprinkle the cheese on top.

Bake at 375°F for 45 minutes to an hour. Turn off oven and turn on the broiler. Let it broil for 5 minutes or until the cheese is golden and bubbly. Then take it out of the oven and let it stand for 10 minutes to set before slicing. Enjoy!

Allergy Mom's Pasta Sauce (similar to Arrabbiata sauce - my favourite)
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon basil
1/2 teaspoon Italian seasoning
1 tablespoon parsley
1/4 tsp rubbed bay
1 cup veggie mix, diced (I use Arctic Gardens Spaghetti Mix)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (substitute with any milder spice for little kids)
1 can crushed tomatoes

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the veggie mix and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes, crushed pepper flakes, basil, Italian Seasoning, parsley and bay. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and season the sauce with more salt and pepper, to taste.

Nutritional Info (Per Serving)
Calories 164.98, Total Fat 8g, Cholesterol 14.18mg, Sodium 602.37mg, Potassium 460.82mg, Total Carbohydrates 17.77g, Fiber 0.23g, Sugar 2.23g, Protein 6.96g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.