Homemade, dairy free, gluten free, soy free ‘processed’ cheese

Two recipes in two days…I understand my blogging experience is still in its infancy, but even I know that is an unusual occurrence. I doubt this will happen regularly, although, I have quite a bit of catching up to do and will likely be posting two or three recipe’s a week for the next month or so. At minimum, I plan to maintain at least one recipe, idea, or food related conversation per week and look forward to insight my readers will offer over time.


That being said…onto today’s recipe.

Homemade, dairy free, gluten free, soy free ‘processed’ cheese

To quote the website where I obtained the basis for this recipe… “Say whaaa?”

A few days ago, one of my favorite bloggers, Heidi Kelly from Adventures of a Gluten Free Mom, posted a picture on facebook of the end result from a recipe she had been working on that she felt wasn’t quite perfect (but looked absolutely delectable!); and asked “Shall I go ahead and share the recipe so you can try it and tweak it to your liking?” To which several of her readers (including me) responded with an overwhelming “YES!”

While her version included powdered rice milk and Daiya cheese (of which I presently have neither), I tweaked my version to include powdered goats milk and Manchego cheese (you will find we use Manchego a lot).

What I like most about this cheese is not only the smooth creamy texture, but the fact that it certainly provides a way to get more for your money. I put in 8 oz of Manchego and came out with 12 oz of creamy, Velveeta like cheesiness. (Yum!). I do believe my version came out firmer than Heidi’s, although the conversation on her page regarding vegan cheeses and the yumminess of Daiya sparked my interest well enough to hunt some down and purchase it…I hope to have this shipment in early next week so I can perfect a vegan version of this ‘processed’ cheese and promise to post as soon as I have that perfected as well.

Without further adieu, please enjoy the goat’s milk version below:

Ingredients:

• 8 oz Grated Manchego Cheese

• ½ cup VERY Hot Water

• 3 Tbs Powdered Goats Milk

• ½ tsp Unflavored Gelatin

Directions:

Line mini loaf pan with plastic wrap or parchment paper.

In a blender or food processor, put ½ cup VERY hot water, 3 Tbs. Powdered Goats Milk, ½ tsp gelatin. Whip until the gelatin is dissolved.

Quickly add 8 oz grated Manchego cheese and blend until well combined (it will look like cream cheese at this point). Pour into lined mini loaf pan.

Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Enjoy!

After photographing the end result, I sliced a bit for each child and received varying results. Keili (my dairy free child), simply responded with “YUMMY!” Savannah and Shea reflected with “mmmmm, this is goooooood mommy!” Taylor said it tasted like American cheese, while Damian argued that it was just like a white Velveeta (which is ultimately what I was going for). Anyway you look at it, they all really liked what they tasted and anxiously asked for more. When I explained that I was saving the cheese for Keili’s mac and cheese lunch next week (I make her school lunches identical to what the cafeteria is serving, simply ‘tweaking’ each item to ensure they are ‘Keili safe’), there was a disappointed, yet harmonic ‘awe’ from all (I swear they rehearse).

Find the original recipe and inspiration for this post: here. Please add Heidi to your list of ‘blog’s to follow,’ she is absolutely great!

Thanks everyone!

Creamy Green Chicken Enchilada Casserole (Gluten Free, Cow's Milk/Dairy Free)

My facebook friends will likely recall a conversation following a post I made just a couple of weeks ago regarding my excitement to find a gluten free green enchilada sauce at my local Albertson’s. You see, one of my all time favorite meals has to be enchilada’s, and while managing the tortilla issue is simple (enchilada’s are traditionally made with corn tortillas, which are naturally gluten free), I was overwhelmingly disappointed to find that most enchilada sauces are not gluten free. Sigh.

Thus, since life thrust me into a gluten free lifestyle, my craving for my famous Creamy Green Chicken Enchilada Casserole has gone unsatisfied. Then, just a few short weeks ago, I came upon a new product line: Good Food by Good Housekeeping. While not all of the available products on the line are gluten free, a number of them are including the Mexican Green Sauce which features a mouth-watering image of green chicken enchiladas covered in melted cheese on the label. Imagine my excitement when I turned to label to discover that finally, finally, I had found a green enchilada sauce I could use to once again fulfill my craving!

I was first introduced to Green Chicken Enchilada Casserole during a pot-luck before my Keili was born. Five years ago, when Keili was diagnosed with a milk allergy, this was one of the first recipe’s I learned to adjust to make it safe for her. After years of practice and tweaking this new sauce to make it just right, I am glad to present you with the recipe below:

• 4- 11.9 oz jars Good Food Mexican Green Sauce
• 2- 4.25 ounce can diced green peppers (mild)
• 6 oz creamy goat cheese*
• 1.5 lb skinless boneless chicken breast, cooked and shredded
• 16 corn tortillas
• 2 cups Manchego cheese**, shredded
• Chopped cilantro leaves for garnish (optional)

Preheat oven to 375f. In large sauce pan, heat together Mexican Green Sauce and diced green peppers, slowly melting in creamy goat cheese until fully melted. Add in shredded chicken breast to creamy sauce, mixing until fully covered. Warm corn tortillas on clean skillet to make them pliable and easy to roll. In a medium casserole dish, lay tortillas one by one, scooping 1-2 large spoonful’s of chicken enchilada mix into each corn tortilla, rolling and compacting each into one even and tight layer of 8 enchiladas, seam side down. Lightly coat first layer with chicken enchilada mix and repeat the process with remaining 8 corn tortillas until 2 even layers have been created. Top with any remaining sauce (don’t worry if there is none left, simply move on to next step). Evenly cover dish with shredded Manchego cheese and place the casserole into the oven. Cook until cheese is melted and slightly bubbly. Top with chopped cilantro.


Serve with small side salad, rice and beans.


Makes 6-8 servings

* This also works wonderfully with Tofutti Better Than Cream Cheese, or regular cream cheese if you have no cow’s milk/dairy restrictions.

**Manchego cheese is a natural cheese made from sheep’s milk and can be somewhat expensive if you do not know where to find it. I suggest your local Sam’s Club (where we buy ours), or Trader Joe’s (if you are lucky enough to have one close by). If you have no cow’s milk/dairy restrictions, Monterey Jack cheese or a mix of Monterey and Cheddar would be most ideal.