I make this one time a year....ONLY for the holidays. Why, you might ask. Good question! Because I have no self control. I will eat the entire batch all by myself. It is THAT GOOD! I try to make enough for all our holiday parties, teachers, neighbors, etc, but this is so good that it doesn't stick around for long. I usually have to make several different batches of it so we have enough!
AMAZING DAIRY FREE TOFFEE
Ingredients:
1 cup walnuts or pecans, chopped
3/4 cup packed brown sugar
1/2 cup soy free earth balance butter (the stuff in the red tub)
1/2 cup Kirkland, ghittard or earth balance dairy free chocolate chips
Directions:
1. Grease bottom and sides of a square pan 9x9x2.
2. Spread chopped nuts in pan.
3. Heat brown sugar and butter to boiling in 1 1/2- quart sauce pan, stirring constantly.
4. Boil about 7 minutes, or until your candy thermometer registers at 302 Celsius (hard crack.)
5. Immediately spread evenly over chopped nuts. Sprinkle with chocolate chips and cover with another pan or cookie sheet.
6. Let chocolate and toffee stand for about 1 minute, then when chocolate is softened, spread over candy.
7. Break into wedges after candy and chocolate are hardened or cut into small squares while still hot.
Showing posts with label Gluten Free. Show all posts
Showing posts with label Gluten Free. Show all posts
Tuesday, March 10, 2015
Spicy Walnut Chicken
This is one of my all time favorite meals. I made it long before our food allergies were known, and I really missed it once our diets changed. Eventually, I got knowledgeable to adapt this recipe to our new diets! Here is the new improved version. Feel free to change it up so that you can eat it too!
Spicy Walnut Chicken
Makes about 4 servings, 1 cup each (I usually double this recipe for my family)
Ingredients:
1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced
Directions:
1. Mix broth, starch, honey, coconut aminos, vinegar, and red pepper.
2. Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat. Add the oil: rotate pan to coat sides. Add chicken, garlic, and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.
3. Add bell pepper and veggies to pan; stir-fry 1 minute.
4. Add liquid mixture to pan. Cook and stir about 1 minute or until sauce thickens. Take off heat. Stir in walnuts and garnish with green onions (or serve both separately on the side.)
Serve with rice or quinoa.
Spicy Walnut Chicken
Makes about 4 servings, 1 cup each (I usually double this recipe for my family)
Ingredients:
1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced
Directions:
1. Mix broth, starch, honey, coconut aminos, vinegar, and red pepper.
2. Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat. Add the oil: rotate pan to coat sides. Add chicken, garlic, and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.
3. Add bell pepper and veggies to pan; stir-fry 1 minute.
4. Add liquid mixture to pan. Cook and stir about 1 minute or until sauce thickens. Take off heat. Stir in walnuts and garnish with green onions (or serve both separately on the side.)
Serve with rice or quinoa.
Friday, March 6, 2015
Healthy Chocolate!
I love chocolate. A lot. But, all the stuff in the store has yucky stuff in it. So, now I make my own! Want to know the best part about it?! It's healthy! That's right! I can feel good about eating my daily chocolate. Ha!
Chocolate:
1 Cup cocoa powder (organic is best)
1 cup organic Extra Virgin Coconut Oil
1/4 - 1/2 cup raw honey
A smidge of gluten free vanilla
5 drops of peppermint essential oil (optional if you want a delicious minty freshness to it)
- Melt 1/2 the coconut oil on low in a pan & let it cool slightly.
- Place remaining 1/2 cup of solid coconut oil, the coca powered, honey, (and other ingredients if desired) in the food processer. Add melted oil and blend.
- Pulse the food processer a few times until the mixture is smooth. Do not over mix or ingredients will separate.
- Line a glass casserole pan with parchment paper.
- Pour fudge over parchment paper.
- Place in fridge until solid (about a 1/2 an hour).
- Gently remove parchment paper from glass pan, place on cutting board or counter, and gently cut the hardened chocolate into squares.
- Store in the refrigerator or freezer in a tightly sealed container.
Chocolate:
1 Cup cocoa powder (organic is best)
1 cup organic Extra Virgin Coconut Oil
1/4 - 1/2 cup raw honey
A smidge of gluten free vanilla
5 drops of peppermint essential oil (optional if you want a delicious minty freshness to it)
- Melt 1/2 the coconut oil on low in a pan & let it cool slightly.
- Place remaining 1/2 cup of solid coconut oil, the coca powered, honey, (and other ingredients if desired) in the food processer. Add melted oil and blend.
- Pulse the food processer a few times until the mixture is smooth. Do not over mix or ingredients will separate.
- Line a glass casserole pan with parchment paper.
- Pour fudge over parchment paper.
- Place in fridge until solid (about a 1/2 an hour).
- Gently remove parchment paper from glass pan, place on cutting board or counter, and gently cut the hardened chocolate into squares.
- Store in the refrigerator or freezer in a tightly sealed container.
Saturday, May 3, 2014
Chicken & Dumplings
So, this is one of our most favorite ways to eat chicken soup! Just add dumplings! And, even better, now we eat them gluten, dairy, and soy free! This is a full meal, and perfect for a rainy day, a sick family, or just because!
Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste
dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
First, stew a chicken. Discard the bones, fat, and yucky stuff, and keep the meat and the broth. Take out the meat, chop it, and put it back into the broth. Chop and add all ingredients to the soup, but the dumplings. Simmer ingredients for about 15 minutes. Taste broth & see if anything is needed. Onion powder, garlic powder, more herbs, etc can be added at this time.
Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect. Cook for 12-15 minutes, then serve soup immediately!
Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste
dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
First, stew a chicken. Discard the bones, fat, and yucky stuff, and keep the meat and the broth. Take out the meat, chop it, and put it back into the broth. Chop and add all ingredients to the soup, but the dumplings. Simmer ingredients for about 15 minutes. Taste broth & see if anything is needed. Onion powder, garlic powder, more herbs, etc can be added at this time.
Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect. Cook for 12-15 minutes, then serve soup immediately!
Friday, March 21, 2014
The Best Coffee Cake
This is a crowd pleaser! My family begs for this every now & then, but I try to only make it on special occasions. It's not a "low sugar" breakfast, so I try to make it a special treat. Enjoy this special recipe that I adapted from a recipe passed down from my mom.
INGREDIENTS:
-2 1/2 cups gluten free flour*
-1 1/4 tsp xanthan gum
-2 cups brown sugar or coconut sugar
-1/2 tsp sea salt
-2/3 cup extra virgin olive oil or butter (I use Earth Balance)
DIRECTIONS:
mix til crumbly
take out 1/2 cup of mixture & set aside
To what's left over, add:
REMAINING INGREDIENTS:
-2 tsp baking powder
-1/2 baking soda
-1 tsp cinnamon
-1 cup curdled milk substitute (coconut milk or sub with 1 tbsp of lemon juice or apple cider vinegar - let it set for 5 minutes)
-2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water. Mix & let gel for a few minutes.)
DIRECTIONS:
1. Mix remaning ingredients. Beat at medium high speed for 1-2 minutes or until light & fluffy.
2. Prepare a 9x11 pan. Spread mixture out evenly. Bake for 10 minutes at 375 degrees. Next, take cake out of oven & sprinkle the 1/2 cup crumbly mixture over the top. Bake for 10-15 more minutes or until a toothpick comes out clean.
* For a LIGHTER flour blend, use 1 cup sweet white rice flour, 1 cup tapioca starch, and 1/2 cup sorghum flour.
For a HEALTHIER flour blend, use 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup millet flour.
INGREDIENTS:
-2 1/2 cups gluten free flour*
-1 1/4 tsp xanthan gum
-2 cups brown sugar or coconut sugar
-1/2 tsp sea salt
-2/3 cup extra virgin olive oil or butter (I use Earth Balance)
DIRECTIONS:
mix til crumbly
take out 1/2 cup of mixture & set aside
To what's left over, add:
REMAINING INGREDIENTS:
-2 tsp baking powder
-1/2 baking soda
-1 tsp cinnamon
-1 cup curdled milk substitute (coconut milk or sub with 1 tbsp of lemon juice or apple cider vinegar - let it set for 5 minutes)
-2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water. Mix & let gel for a few minutes.)
DIRECTIONS:
1. Mix remaning ingredients. Beat at medium high speed for 1-2 minutes or until light & fluffy.
2. Prepare a 9x11 pan. Spread mixture out evenly. Bake for 10 minutes at 375 degrees. Next, take cake out of oven & sprinkle the 1/2 cup crumbly mixture over the top. Bake for 10-15 more minutes or until a toothpick comes out clean.
* For a LIGHTER flour blend, use 1 cup sweet white rice flour, 1 cup tapioca starch, and 1/2 cup sorghum flour.
For a HEALTHIER flour blend, use 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup millet flour.
Greek Shish Kebabs
I adapted this recipe from allrecipies.com It is delightful & I usually double or triple it for my family.
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges
Ingredients:
1/4 cup olive oil1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges
Directions:
- Whisk the olive oil, lemon juice, vinegar, garlic or onion powder, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, zucchini, and mushrooms onto the skewers. I like to paint the marinade on veggies after I first place them on the grill (the marinade had raw meat with it, so only do this at the beginning!)
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Vegan Pesto
I have been on a mission to find a vegan pesto recipe that actually tasted good. I came across one that I had to modify for our diets, but it was a clear winner! We put it on pizza, pasta, meat, use it as a dip, etc. Enjoy!
Ingredients:
-1/2 cup extra virgin olive oil
-Juice from 1/2 a lemon- 1/2 an onion (or 4 cloves garlic), chopped and lightly sauteed
- 1/2 cup walnuts (or cashews)
-1 cup whole fresh basil leaves (or a few bunches of basil)
-Salt and pepper to taste
-Optional: 1/4 cup pine nuts for creamier pesto (I've never done this, so I can't give my opinion on how it changes the flavor)
Blend all ingredients in a blender or food processor. Enjoy the pure goodness!
Wednesday, March 19, 2014
Delicious Bread
I came across a bread recipe that I just have to share. I have adapted it to fit our needs, of course. The original recipe comes from theglutenfreevegan.com
INGREDIENTS:
1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast
additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green. I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it. I added it to the liquid mix just as I would the bread. It was delightful!
-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc. Mix it up & try new ideas. Let me know what yummy ideas you come up with!
DIRECTIONS:
If using a bread machine: Place all liquid ingredients in bread pan first. Add dry ingredients, then yeast last. Set onto whole wheat mode for smaller loaf size. Check bread before it starts cooking. It might need to be smoothed out or it will be jagged & lopsided. Transfer to a cooling rack & don't slice until cooled!
If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast. Always sift gluten free flours/dry ingredients! Add the flax eggs, water, oil, and vinegar. Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes. Cover with foil & bake for another 40-45 minutes until done. Transfer to a cooling rack. Don't slice until cooled!
* add 2 tbsp ground flaxseed to 6 tbsp cold water. Mix & let gel for a few minutes, then add to recipe
INGREDIENTS:
1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast
additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green. I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it. I added it to the liquid mix just as I would the bread. It was delightful!
-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc. Mix it up & try new ideas. Let me know what yummy ideas you come up with!
DIRECTIONS:
If using a bread machine: Place all liquid ingredients in bread pan first. Add dry ingredients, then yeast last. Set onto whole wheat mode for smaller loaf size. Check bread before it starts cooking. It might need to be smoothed out or it will be jagged & lopsided. Transfer to a cooling rack & don't slice until cooled!
If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast. Always sift gluten free flours/dry ingredients! Add the flax eggs, water, oil, and vinegar. Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes. Cover with foil & bake for another 40-45 minutes until done. Transfer to a cooling rack. Don't slice until cooled!
* add 2 tbsp ground flaxseed to 6 tbsp cold water. Mix & let gel for a few minutes, then add to recipe
Saturday, September 22, 2012
Mrs Field's Adapted Allergy-Friendly Chocolate Chip Cookies
We just made the most amazing cookies & guess what?! They were vegan, soy free, and gluten free! I almost cried. I can't believe something tasted this good & was ok to eat!!!!
Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point. But, have you ever tasted them THIS way? Now you can!!!! Here is the recipe WITH the substitutions listed.
Cream together:
2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla
Add a little at a time of:
4 cups flour (I used:
1 cup white rice flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1 cup potato starch
1 cup tapioca starch
2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda
mix all ingredients
Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)
Bake at 375 fir 10 - 12 minutes.
Ok, so maybe these aren't "healthy," but sometimes you need something yummy! These sure beat all those store bought cookies (bleh!)
Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point. But, have you ever tasted them THIS way? Now you can!!!! Here is the recipe WITH the substitutions listed.
Cream together:
2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla
Add a little at a time of:
4 cups flour (I used:
1 cup white rice flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1 cup potato starch
1 cup tapioca starch
2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda
mix all ingredients
Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)
Bake at 375 fir 10 - 12 minutes.
Ok, so maybe these aren't "healthy," but sometimes you need something yummy! These sure beat all those store bought cookies (bleh!)
Saturday, March 17, 2012
Chewy Chocolate Chip Cookies (Gluten Free)
These truly are chewy & they stay together nicely. They don't crumble into millions of pieces like many gluten free cookies. Enjoy!!!
Chewy Chocolate Chip Cookies
Ingredients:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour (aka starch)
2 1/4 tp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup butter or butter substitute (we use soy free Earth Balance butter)
1 1/2 cup packed brown sugar
1 cup sugar
4 eggs or egg substitute (we use flaxseed & water)
4 tsp gluten free vanilla
2 12-oz packages chocolate chips (we use Guittard is dairy free)
Directions:
Heat oven to 375 degrees. Combine flours, baking powder, baking soda, salt, & xanthan gum in a large bowl. Set aside.
Combine butter, brown sugar, and sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs (egg substitute) and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets (I push the cookies down a bit with my fingers, otherwise they stay the exact same shape as when you dropped them). Bake for 9 to 12 minutes or until light golden brown (if using flaxseed instead of eggs, they won't brown quite as much.) DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
I adapted this recipe from this Land O'Lakes recipe: http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe
Chewy Chocolate Chip Cookies
Ingredients:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour (aka starch)
2 1/4 tp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup butter or butter substitute (we use soy free Earth Balance butter)
1 1/2 cup packed brown sugar
1 cup sugar
4 eggs or egg substitute (we use flaxseed & water)
4 tsp gluten free vanilla
2 12-oz packages chocolate chips (we use Guittard is dairy free)
Directions:
Heat oven to 375 degrees. Combine flours, baking powder, baking soda, salt, & xanthan gum in a large bowl. Set aside.
Combine butter, brown sugar, and sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs (egg substitute) and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets (I push the cookies down a bit with my fingers, otherwise they stay the exact same shape as when you dropped them). Bake for 9 to 12 minutes or until light golden brown (if using flaxseed instead of eggs, they won't brown quite as much.) DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
I adapted this recipe from this Land O'Lakes recipe: http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe
Wednesday, February 15, 2012
Caramel - Yummmmmmmmmmm!
I made the most amazing "Turtles" for my family this Valentines Day. I really wanted to make a special treat and Silas has been DYING for caramel. It just didn't seem fair that he couldn't eat it, so I thought I would investigate and see if I could figure out a way to make it allergy friendly. It still contains sugar, but no corn syrup, no dairy, no gluten, etc. It turned out beautifully, as did the turtles!
Allergy Friendly Method:
Ingredients:
3/4 cup brown sugar
1/2 cup soy free earth balance butter (I used nutiva organic extra virgin coconut oil for part of my butter)
1/4 cup honey
1/4 cup coconut cream
Cook over medium heat in a heavy 1 1/2 quart saucepan, stirring constantly until around 240 - 245 degrees or when you get the texture of caramel you want with the drop test (drop some of the mixture in ice cold water & see if it hardens to your liking). When you take the mixture off the stove, add a tsp or so of gluten free vanilla & stir it in. The texture of this caramel will be a little sugary when it dries, but my goal was to NOT use corn syrup. If you use corn syrup you won't have this issue.
If you want to make caramel with corn syrup & dairy, here is the non-allergy friendly method. LOL!
Ingredients:
2 cups Sugar (or brown sugar)
1/2 cup butter
2 cups heavy whipping cream
3/4 cup light corn syrup
Use the same instructions as above, except use a 3 quart saucepan.
Wednesday, January 11, 2012
Allergy Free Foods We Use Regularly
Here are some of the products we regularly buy that are gluten free, dairy free, etc. I will try to keep the list updated as I think of more things. I hope this helps even just one person! When we were first starting out, I had a few people come along side of me (thanks Alicia & Tom Moore & Mary Lou Hom!!!) who were able to point me to certain products that were helpful in starting our overwhelming journey of changing the entire way we eat. Yes, at first it is overwhelming, especially if you have never shopped at, say, Whole Foods, but after a while things get easier, you know where things are in the stores and you find yourself experimenting with all sorts of crazy ingredients you may never have even heard of until recently! We have been on this food journey less than two years as of now, and I am still learning new stuff almost every day. But, I hope what I have learned can help those of you who might be just starting out. I remember those first months and how helpless I felt. Anyhow, the Lord has really taken me by the hand and led me and given me much peace. I still struggle at times (esp lately when we seemed to have regressed in our progress or to have developed some NEW allergies) but I am confident that the Lord will see us through it. Take the Lord by the hand and let him lead you in this journey. He will carry you and comfort you and he will show you that you are NOT alone in this. HE is always with you and will give you the strength you need moment by moment! I have learned to lean on him much more than I ever have had to before in our journey with food, and I thank him that he has used this for his glory.
Gluten, Dairy, Soy, Peanut, Egg, Almond, Garlic, Amaranth, Lentil, Shellfish FREE
Products We Use That Are:
Gluten, Dairy, Soy, Peanut, Egg, Almond, Garlic, Amaranth, Lentil, Shellfish FREE
- OrganicVille Organic Ketchup
- Daiya Cheddar and Mozzarella style shreds
- Daiya Cheddar Style Wedge (you can slice the cheese for sandwiches!)
- Daiya Cheddar Style Wedge (you can slice the cheese for sandwiches!)
- Earth Balance Butter (we use the soy free in the red container)
- Once again Organic Sunflower Seed Butter (it is contaminated, so Silas can't have it...I make his myself)
- Cashew Butter (I can't find an uncontaminated brand for Silas to have, but I make my own)
- Kettle Brand Hazelnut Butter (can't have this anymore, as Si is allergic)
- Cashew Butter (I can't find an uncontaminated brand for Silas to have, but I make my own)
- Kettle Brand Hazelnut Butter (can't have this anymore, as Si is allergic)
- Glutino Gluten Free Pretzels (YUM!)
- Enjoy Life soft baked cookies (they have all sorts of flavors!)
- Enjoy Life Chewy on the go Bars
- Lara Bars (If you can have nuts)
- Lara Bars (If you can have nuts)
- EnerG breads (make sure to toast them before you eat it!) We like the tapioca loafs & brown rice loaf the best
- Edward & Sons Baked Organic Brown Rice Snaps
- Quaker Rice Cakes (plain & salted) are a new gluten free addition to the list!
- Quaker Rice Cakes (plain & salted) are a new gluten free addition to the list!
- Nutiva Organic Extra Virgin Coconut Oil (use it to bake, fry, use it as butter, etc!)
- Bob’s Gluten Free Red Mill Oats
- Chex cereals (rice, cinnamon, and corn, & now chocolate which are newly dairy free)
- Envirokids Organic cereals (Panda Puffs, Koala Crisp, Amazon Frosted Flakes, and Gorilla Munch)
- Enjoy Life Cereals: Very Berry Crunch Granola & Cinnamon Raisin Crunch Granola
- Enjoy Life Cereals: Very Berry Crunch Granola & Cinnamon Raisin Crunch Granola
- Kix
- Real Foods Corn Thinks (organic, original)
- So Delicious Coconut yogurt
- So Delicious Coconut Milk (I like unsweetened best)
- So Delicious Coconut Ice Cream (We usually buy plain Vanilla, chocolate, or Mint Chip)
-Luna & Larry's Organic Coconut Bliss
-Luna & Larry's Organic Coconut Bliss
- Organic Rice Milk (I like unsweetened best)
- Premium Gold Organic Golden Omega Flaxseed (for use instead of eggs in baking & I buy the preground stuff at costco)
- Spectrum Organic All Vegetable Shortening (palm oil) (for use instead of Crisco soybean shortening)
- Coconut Secret Raw Coconut Aminos Soy Free Seasoning Sauce (as a substitute for soy sauce)
- Guittard Chocolate Chips (regular chocolate chip or dark chocolate chip, although these DO CONTAIN SOY LECITHIN and were manufactured on equipment that once had dairy on it.)
- Bob's Red Mill flours for baking - Tapioca Starch, Rice Flours (white, sweet white, brown), Potato Starch, Sorghum Flour
- Bob's Red Mill GF pancake mix
- Bob's Red Mill GF brownie mix
- Bob's Red Mill GF pizza crust mix
- Bob's Red Mill GF cornbread mix
- Edward & Sons: Let's Do Gluten Free Sugar Cones or Ice Cream Cones
- Oscar Mayer Selects hot dogs
- Garden Veggie Crisps
- Kettle & Lays plain potato chips (not made with soybean oil)
- Brown, Batsami, & Jasmine rice, quinoa, buckwheat groats, millet
- Guittard Chocolate Chips (regular chocolate chip or dark chocolate chip, although these DO CONTAIN SOY LECITHIN and were manufactured on equipment that once had dairy on it.)
- Bob's Red Mill flours for baking - Tapioca Starch, Rice Flours (white, sweet white, brown), Potato Starch, Sorghum Flour
- Bob's Red Mill GF pancake mix
- Bob's Red Mill GF brownie mix
- Bob's Red Mill GF pizza crust mix
- Bob's Red Mill GF cornbread mix
- Edward & Sons: Let's Do Gluten Free Sugar Cones or Ice Cream Cones
- Oscar Mayer Selects hot dogs
- Garden Veggie Crisps
- Kettle & Lays plain potato chips (not made with soybean oil)
- Brown, Batsami, & Jasmine rice, quinoa, buckwheat groats, millet
Meals I make regularly
I thought it might be helpful to write down some of the meals I make regularly. Some of these meals do not work well on the rotation diet that Silas is on (because they contain too many ingredients), but when we don't have to worry about sticking to the bare basics, this is a list I pull my ideas from. I hope it can be helpful to at least one person out there. If anyone wants a recipe, please ask! I will try to get the recipes up for each of these meals that require a recipe, but in the meantime, I can get one to you sooner if you ask.
Gluten & Dairy Free Dinners that I regularly make
- Roast with potatoes, carrots, beans, tomato sauce
- Stew with leftover roast
- Spicy walnut chicken & batsami rice (use coconut aminos instead of soy sauce)
- Turkey tacos with homemade corn tortillas
- Hot dogs & hamburgers (Silas is bun free) & potato chips
- Split pea soup with ham, carrots, & celery
- Chicken & rice soup with potatoes, carrots, celery, onions
- BBQ steak with baked or mashed potatoes & veggies
- Apple Pork chops with curry baked potato wedges & veggies
- BBQ chicken with baked potatoes, fresh veggies with homemade hummus & ranch dip
- Pizza (gluten, dairy, egg, garlic, soy free for Silas)
- Carne Asadas with corn tortillas (use coconut aminos instead of soy for sauce)
- Spaghetti with corn or brown rice pasta
- Bacon Avocado Pasta
- Chili & cornbread (gluten/dairy/soy/egg free for Silas)
- Baked ham, sweet potatoes, veggies
- BBQ fish, baked potatoes, veggies
- Sweet Potato black bean enchiladas
- Coconut Curry Chicken with jasmine rice
- Pork Roast with applesauce/apple chunks, veggies,
- Squash, potato, or veggie soup (use rice or coconut milk)
- Teriyaki Rice King Chicken, Veggies, & rice (homemade teriyaki sauce with coconut amino instead of soy)
- Boneless Pork Spare Ribs with BBQ sauce (homemade sauce)
- Veggie Soup
- Black Bean Soup
- Chicken with curry mustard sauce, rice, veggies
- Fajitas (with gluten free tortillas for Silas - corn or brown rice tortillas) with veggies sauteed in coconut & olive oil
- Baked potatoes with all the fixings (we use Daiya Cheese, Earth Balance Butter, salsa, broccoli, onions, bacon, etc.)
Tuesday, September 6, 2011
Happy Birthday Baby Girl!!!!
Today is my baby girl's first birthday! In honor of her, I am going to post my cake and frosting recipes that I used. I decided to go with a gluten, dairy, soy free chocolate cake so we could all eat it. I used duck egg in the recipe, so it isn't egg free but it is chicken egg free (which Silas can't have).
Delicious Frosting
Ingredients:
1/2 cup organic extra virgin coconut oil (palm shortening, or softened earth balance butter or a mixture of all three)
16oz powdered sugar
2-4 T coconut milk (rice, soy, almond milk)
1-2 tsp gluten free vanilla
*1/4 cup cocoa powder (plus add a little more liquid or mixture will be too dry)
Add more milk (or water) or powdered sugar if your mixture is too dry or wet. My whole family LOVES this frosting & it is creamy enough that the vanilla version can be used on carrot cake.
*leave cocoa powder out for vanilla frosting (or you can add another flavor to spice it up)
Chocolate Cake
I adapted my recipe for cake from food.com. It is called "One Bowl Gluten Free Chocolate Cake."
Ingredients:
1 1/2 c gluten free flour (I have used 1/2 c sorghum flour, 1/2 c white rice flour, 1/2 cup tapioca starch AND 2/3 cup white rice flour, 1/3 cup potato starch, 1/2 cup tapioca starch - I liked the second mix best)
1/2 c cocoa
1 c sugar
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp xanthan gum (I used xanthan gum)
5 T cooking oil (I used olive oil)
1 tsp gluten free vanilla
1 egg (or 1 tbsp of ground flaxseed & 3 tbsp hot water combined)
1 c water
Directions:
Mix all dry ingredients in a bowl
Add all liquid ingredients and mix well (I mixed for about 2 minutes on medium speed.)
Bake in a greased and floured (I used organic extra virgin coconut oil and dusted it with white rice powder) 9" square pan (or lined with waxed paper), at 350 degrees, for 30-35 minutes or until toothpick inserted comes out clean.
I can't wait to watch my baby girl dig in! :o) The cake smells wonderful, it is springy and it looks like a winner! Happy birthday, Micaiah!!!!
Delicious Frosting
Ingredients:
1/2 cup organic extra virgin coconut oil (palm shortening, or softened earth balance butter or a mixture of all three)
16oz powdered sugar
2-4 T coconut milk (rice, soy, almond milk)
1-2 tsp gluten free vanilla
*1/4 cup cocoa powder (plus add a little more liquid or mixture will be too dry)
Add more milk (or water) or powdered sugar if your mixture is too dry or wet. My whole family LOVES this frosting & it is creamy enough that the vanilla version can be used on carrot cake.
*leave cocoa powder out for vanilla frosting (or you can add another flavor to spice it up)
Chocolate Cake
I adapted my recipe for cake from food.com. It is called "One Bowl Gluten Free Chocolate Cake."
Ingredients:
1 1/2 c gluten free flour (I have used 1/2 c sorghum flour, 1/2 c white rice flour, 1/2 cup tapioca starch AND 2/3 cup white rice flour, 1/3 cup potato starch, 1/2 cup tapioca starch - I liked the second mix best)
1/2 c cocoa
1 c sugar
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp xanthan gum (I used xanthan gum)
5 T cooking oil (I used olive oil)
1 tsp gluten free vanilla
1 egg (or 1 tbsp of ground flaxseed & 3 tbsp hot water combined)
1 c water
Directions:
Mix all dry ingredients in a bowl
Add all liquid ingredients and mix well (I mixed for about 2 minutes on medium speed.)
Bake in a greased and floured (I used organic extra virgin coconut oil and dusted it with white rice powder) 9" square pan (or lined with waxed paper), at 350 degrees, for 30-35 minutes or until toothpick inserted comes out clean.
I can't wait to watch my baby girl dig in! :o) The cake smells wonderful, it is springy and it looks like a winner! Happy birthday, Micaiah!!!!
Saturday, May 14, 2011
Gluten Free Banana Bread Muffins
Banana bread has been a favorite at our house for as long as I can remember. I vowed to try my hardest to find the best recipe possible once Silas started having foods that became "off limits." First it was the wheat & dairy, then the gluten, then eggs, nuts, soy, etc! We have been able to adapt my favorite recipe to the point that even our friends who don't eat gluten free enjoy them! I just tried the recipe with duck eggs & it was SO GOOD we couldn't stop eating them! Update: since we can't have eggs at all any more, we use this recipe with flaxseed instead, and they are still amazing!
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
Tuesday, March 1, 2011
Banana Oat Pancakes
So, on the rotation diet, one day the only grain Silas can eat is oats. Silas happens to HATE oatmeal and honestly, I am not very creative when it comes to cooking. We have had a very difficult time working around this dreaded day (day two in the rotation, shudder!) I am FORCING myself to learn and forge a path through this undiscovered territory. My mom & I discussed different ways we could make a pancake type bread that could be used as a pancake or in the form of a sandwich. Mom mom created the recipe & I tweaked it & discovered what works & what doesn't work. Now, I wouldn't say this is perfect, but if you want to try it & let me know what you think (and how to possibly improve it), I would be delighted!
I did NOT use egg replacer in this recipe, rather I used banana as the agent which holds the masterpiece together. Feel free to experiment with that. On our oat day (in our 4 day rotation diet), we need to stay away from the ingredients in egg replacer, that is why I opted for the simple ingredients in this recipe. Another thing worth mentioning is that I tried both baking soda and baking powder in different combinations and neither of them works in this recipe. They do make the texture fluffier, but the banana's properties which hold the pancake together seem to become pointless when these ingredients are added. Turning the pancake becomes nearly impossible!
Ingredients:
1 1/2 Cups Oat Flour (I ground up Bob's Red Mill Gluten Free Oats in my blender)
1 banana
1/4 cup brown sugar
1 tsp gluten free vanilla
3/4 cup rice or coconut milk*
1/2 tsp salt
1/4 cup olive oil
Blend up one banana until it is light & frothy in the blender (or mush it with a fork until it is as mushed as you can get it.) Add all ingredients & stir until well mixed. Heat a pan & make sure to spray it so the pancake won't stick (spray it again when you flip the pancake.) Pour a small scoop (six inches or less when it settles). Spread it out more with a spatula or spoon if it needs to be thinned a bit. Flip & cook the other side, then when both sides are done, enjoy! This is mighty tasty with some earth balance dairy & soy free butter topping it, by itself, with jam, etc. Makes "Oat Day" something for us to look forward to!!!
*If the first pancake seems too thick & has a hard time cooking all the way through, add more milk to the batter for the rest of the batch.
I did NOT use egg replacer in this recipe, rather I used banana as the agent which holds the masterpiece together. Feel free to experiment with that. On our oat day (in our 4 day rotation diet), we need to stay away from the ingredients in egg replacer, that is why I opted for the simple ingredients in this recipe. Another thing worth mentioning is that I tried both baking soda and baking powder in different combinations and neither of them works in this recipe. They do make the texture fluffier, but the banana's properties which hold the pancake together seem to become pointless when these ingredients are added. Turning the pancake becomes nearly impossible!
Ingredients:
1 1/2 Cups Oat Flour (I ground up Bob's Red Mill Gluten Free Oats in my blender)
1 banana
1/4 cup brown sugar
1 tsp gluten free vanilla
3/4 cup rice or coconut milk*
1/2 tsp salt
1/4 cup olive oil
Blend up one banana until it is light & frothy in the blender (or mush it with a fork until it is as mushed as you can get it.) Add all ingredients & stir until well mixed. Heat a pan & make sure to spray it so the pancake won't stick (spray it again when you flip the pancake.) Pour a small scoop (six inches or less when it settles). Spread it out more with a spatula or spoon if it needs to be thinned a bit. Flip & cook the other side, then when both sides are done, enjoy! This is mighty tasty with some earth balance dairy & soy free butter topping it, by itself, with jam, etc. Makes "Oat Day" something for us to look forward to!!!
*If the first pancake seems too thick & has a hard time cooking all the way through, add more milk to the batter for the rest of the batch.
Monday, February 28, 2011
Yummy Valentine's Day Chocolates
For my Valentines this year, I needed to figure out something that I KNEW was safe! I needed to be frugal since the budget was tight, so I just used what I had on hand at home. I decided to make my own chocolates - yummy! Michael came home from work and could not believe I had made these all by myself. He even called me his little Betty Crocker (I am not sure what that meant...either I am a scary cook normally or this was such a brilliant idea it COULDN'T possibly have come from me (ha ha), but I will take it to mean he was just plain impressed!)
I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk. The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.
I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house. Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options. We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)
(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas
I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)
This was a hit with my whole family! I think we will be making a lot of these in our future! Enjoy, and please share any ideas with me that might make this even more enjoyable! (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)
I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk. The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.
I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house. Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options. We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)
(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas
I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)
This was a hit with my whole family! I think we will be making a lot of these in our future! Enjoy, and please share any ideas with me that might make this even more enjoyable! (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)
Tuesday, January 4, 2011
Curry Mustard Chicken
This one gets thumbs up from the entire family! The first time my boys ate it, they yelled enthusiastically, "Can we have this EVERY night?!"
2 chicken breasts
1/2 cup almond milk, rice milk, coconut milk, or whatever you prefer
1/2 stick earth balance butter (melted or add it to the pan after the other ingredients are added)
1/4 cup yellow mustard
1/2 cup honey
2 tsp curry powder
1 tbsp garlic
salt to taste
Cut up raw chicken and set aside. Heat sauce pan with oil. Mix ingredients together and put in heated sauce pan with chicken. Cook and stir often until chicken is thoroughly cooked. This is perfect paired with rice or quinoa and veggies!
2 chicken breasts
1/2 cup almond milk, rice milk, coconut milk, or whatever you prefer
1/2 stick earth balance butter (melted or add it to the pan after the other ingredients are added)
1/4 cup yellow mustard
1/2 cup honey
2 tsp curry powder
1 tbsp garlic
salt to taste
Cut up raw chicken and set aside. Heat sauce pan with oil. Mix ingredients together and put in heated sauce pan with chicken. Cook and stir often until chicken is thoroughly cooked. This is perfect paired with rice or quinoa and veggies!
Friday, December 10, 2010
Creamy Pumpkin Soup (Dairy & Gluten Free)
In Australia, we met a former chef from Greece. I was only 11 years old, but to this day, I remember the delightful Pumpkin Soup he made for us when he invited us over. It became our favorite & we requested it every time we came to visit! I can still remember the cozy feeling I had when I slurped it down and listened to his fascinating accent as entertained us with some tall tales. Before we left Australia, my mom made sure to ask him for the recipe. He laughed & told her how easy it was and that he didn't really follow a recipe! It is hard to believe because it is so good, but it really is easy!
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Gluten Free Peanut Butter Cookies
1 cup Peanut Butter
1 cup sugar (I use brown sugar or 1/2 c sugar & 1/2 cup brown sugar)
1 egg
1 tsp gluten free vanilla
sugar to coat cookies
Mix ingredients. Shape dough into tsp size balls and coat in sugar. Press cookie onto cookie sheet and use a fork or spoon to press it into desirable shape. Bake for 10 minutes at 350 degrees.
1 cup sugar (I use brown sugar or 1/2 c sugar & 1/2 cup brown sugar)
1 egg
1 tsp gluten free vanilla
sugar to coat cookies
Mix ingredients. Shape dough into tsp size balls and coat in sugar. Press cookie onto cookie sheet and use a fork or spoon to press it into desirable shape. Bake for 10 minutes at 350 degrees.
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