Dairy Free Recipes from Chef Jill Houk

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Chef Jill co-founded Chef on Call Chicago, now Centered Chef Food Studios, with partner Chef Ryan Hutmacher.  Chef Jill functions in a business development and event-planning . In addition to her work at Centered Chef, Chef Jill is a media spokesperson, food stylist and consulting chef for Sara Lee Corporation. She has appeared nationally on Good Morning America (ABC), and locally on television stations throughout the country. Chef Jill serves as Adjunct Faculty at Kendall College. She is also a member of the School of Business Advisory Board, whose mission is to transform students into globally-conscious decision-makers poised for leadership positions within service industries.

Whether you do not eat dairy due to dietary restrictions or for philosophical reasons, there are plenty of ways to ensure that you get all the nutrition that’s readily found in dairy. In addition to calcium, dairy is rich in Vitamin D, which your body needs to unlock the power of calcium.
Here are some non-dairy foods that contain high amounts of calcium:
Sesame Seeds and Tahini
Spinach, Collard Greens, Swiss Chard and other deep green leafy vegetables
Blackstrap Molasses
Kelp and other sea vegetables
Broccoli
Brazil Nuts
Celery
Almonds
Papaya
Flax Seeds
Oranges
Here are some non-dairy foods that contain high amounts of vitamin D:
Atlantic Herring, fresh
Catfish, fresh
Oyster, fresh
Salmon, canned
Halibut, fresh
Salmon, fresh
Sardines, canned
Mackerel, fresh
Shrimp, fresh
Tuna, canned
Cod, canned
Flounder and sol, fresh
Cod, fresh
Mushrooms

Dairy-Free Mashed Potatoes

Makes 4 servings.
Ingredients
1 Tablespoon sea or Kosher salt
2 large Yukon gold potatoes, about 1 pound, peeled and cut into 1-inch cubes
4 ounces cauliflower florets
Method
Bring a large pot and a small pot of water to a boil. When each is boiling, add 2 ½ teaspoons salt to the large pot and ½ teaspoon salt to the small pot.
Boil the potatoes, uncovered, in the large pot for 30 minutes until cooked through. Meanwhile, boil the cauliflower, uncovered, in the small pot for 15 minutes, until tender.
Drain the cauliflower while the potatoes continue to cook. Transfer cauliflower to a food processor or blender and puree until smooth.
Drain potatoes and put through a ricer or mash with a potato masher. Gently fold in pureed cauliflower and serve.

Feta and Raspberry Salad with Minted Pesto Vinaigrette

Makes 8 servings.
Ingredients
Minted Pesto Vinaigrette
1 Tbs honey
1 Tbs Dijon mustard
3 Tbs extra-virgin olive oil
3 Tbs water
1 Tbs red wine vinegar
½ cup basil, fresh, cut into ribbons
1/2 cup packed mint leaves, cut into ribbons
1/2 Tbs shallot, minced
2 each medium garlic cloves
Tossed Salad
1 lb baby spinach
1 cup mushrooms, paper-thin slices
2 Tbs red onion, fine julienne
2 ounces feta or goat cheese, crumbled, optional
2 Tbs raspberries
1 oz Brazil nuts, chopped
Method
Minted Pesto Vinaigrette: Add the honey, Dijon, olive oil, water and red wine vinegar to the blender, followed by the basil, mint, shallots and garlic cloves. Puree until smooth and well-incorporated. Add a pinch of salt and white pepper to adjust seasoning.
Salad Assembly: Use tongs to toss the spinach with the vinaigrette in a large bowl. Make sure the vinaigrette is evenly distributed. Garnish with the mushrooms, red onion, cheese, raspberries, and Brazil nuts.

Salmon with Garlic-Spinach Sauté

Makes 4 servings.
Ingredients
Salmon
4 6-ounce filets of wild Alaskan salmon
1 Tablespoon extra virgin olive oil
1 teaspoon sea or Kosher salt
Spinach
2 teaspoons olive oil
1 teaspoon chopped garlic
1 bag (12 ounces) pre-washed baby spinach
1/2 teaspoon sea or Kosher salt
Method
Pat fish on both sides with a paper towel and set aside. Heat first-listed oil in a medium pan over medium-high heat for 3 minutes until oil is hot, but not smoking. Generously season salmon on both sides with first-listed salt. Add fish to pan and cook until light brown, about 4 minutes.  Turn fish and cook 3 minutes more. Remove fish to a plate and tent loosely with foil.
Add second-listed oil to the pan and place over medium-high heat. Add garlic and sauté until light brown, about 30 seconds. Add spinach and sprinkle with second-listed salt. Cook, stirring constantly, until wilted, about 4 minutes.

Seared Halibut with Broccoli and Sesame Seeds

Makes 2 servings.
Ingredients
1 tablespoon extra-virgin olive oil
½ pound broccoli florets, fresh or frozen and defrosted
2 large garlic cloves, chopped
1 tablespoon extra-virgin olive oil
2 6-ounce halibut fillets
½ teaspoon Kosher or sea salt
2 tablespoons orange juice
2 tablespoons toasted sesame seeds
Method
Heat first-listed oil in large skillet over medium-high heat. Add broccoli and stir 1 minute. Pour 1/2 cup water over, cover, and cook just until broccoli is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds. Transfer mixture to bowl and set aside (do not clean skillet).
Heat second-listed oil in same skillet over medium-high heat. Sprinkle fish with salt on both sides. Add fish to skillet and cook until lightly browned, about 3 minutes. Turn fish over and cook 3 minutes longer. Transfer to fish to plate and loosely tent with foil.
Return broccoli mixture to skillet over high heat; stir in orange juice and reduce for 1 minute. Season to taste with salt and pepper. Spoon mixture over fish. Divide sesame seeds evenly and sprinkle over fish filets.

Coconut Rice Pudding

Makes 8 servings.
Ingredients
2 14-ounce cans light unsweetened coconut milk
1 14-ounce can regular unsweetened coconut milk
2/3 cup sugar
2 Tablespoons blackstrap molasses
2/3 cup shredded coconut
2/3 cup Arborio rice
½ cup golden raisins, optional
2 teaspoons vanilla extract
½ cup slivered almonds
Method
Combine light coconut milk, regular coconut milk, sugar, molasses, coconut, rice and optional raisins in heavy saucepan.
Bring mixture to simmer over medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; and cook, stirring occasionally, until coconut milk is absorbed and pudding is desired consistency, about 45 minutes. Remove from heat and stir in vanilla extract.
Transfer pudding to a heat-proof serving dish and allow to cool to room temperature, stirring occasionally, about 30 minutes. Cover tightly with plastic wrap and chill until completely cooled, about 4 hours.
Serve with toasted almonds.
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