No recipes today, but another topic about which I feel strongly: grocery budgeting.
Sticking to a small grocery budget can be difficult, even for someone who doesn't have food allergies. My grocery budget is around $100 per week for our family of 5 with allergies to egg, wheat and shellfish. This includes toiletries and food for our two dogs and one cat. Here's how I am able to do that:
Planning, planning, planning!
Once a week I sit down and plan out the menu for the following week. My weekly planner also includes a spot for activities going on during the week, because that can have an effect on what I plan for a particular day. For example, if I work late, I might plan something that's quick or something that can go in the crockpot. If I don't work, I might plan something that takes longer to fix, like a roast chicken.
Sale Ads
I build our menu around what we have in the fridge and pantry and what is on sale. I have definite thresholds for what I will buy. For meat, it is generally $1.99/pound. For fruit, it's generally $.99/pound. I do buy pre-made cereal, and my threshold for that is $1.99, with coupons.
Naturally Allergy-Friendly Meals
As I'm planning meals, I look first at meals that are naturally free of our allergens. Allergy-friendly substitutes can be found, but they are generally very expensive. To avoid wheat, I look for dishes that are rice-based or naturally grain-free.
Coupons
Some people criticize coupons for only being for highly processed stuff that doesn't work for people with food allergies, and I admit that I used to think like that too. Then I was in on a webinar with a couponing expert whose son had food allergies. She put it this way: anything that she could save with coupons was more that she could put toward allergy-friendly food for her son. That clicked for me. She also pointed out that many allergy-friendly foods often have coupons. For example, I can regularly find coupons for Schar Gluten-Free, So Delicious Dairy-Free and Van's. Enjoy Life has coupons that you can print monthly. Subscribe to your favorite allergy-friendly brands' emails and like them on Facebook for more coupons.
I also try to stack coupons with sale ads to maximize savings. For example, cereal that is normally $3+ still doesn't fall under my threshold with a $.50 coupon. However, cereal that is on sale for $1.49, with a $.50 coupon makes for a more affordable treat.
Moderation
Some people go hog wild with coupons and sale ads, buying as many as they can get at that price. If you have unlimited storage space and grocery budget, this is one way to fill in the gaps between sales. However, for those of us living on a strict budget, spending $25 on salad dressing because we can get it cheap is not necessarily a good option. As with most things in life, moderation is probably the best thing here.
Whole Foods (not the store)
I tend to buy whole foods - that is foods that aren't very processed. Most weeks, the bulk of my shopping list is produce, much of which is on sale.
Gleaning and Canning
During the growing season, I'm not bashful about letting people know that I will take any extra produce they may have. I use surplus tomatoes to make salsa, zucchinis to make relish, and fruit to make jam. I have yet to find the fruit or vegetable that leaves me stumped as to what to do with it.
Non-Food Items
I have absolutely no brand loyalty whatsoever. I will buy whatever is cheapest with sales and coupons. This extends to non-food items as well. With sales and coupons I am frequently able to get shampoo, toothpaste, and deodorant cheap or free.
Splurge Sometimes!
With my kids' restricted diets, I do allow splurges from time to time, usually something that's on sale and for which I have coupons. One thing that I do periodically is have the kids draw a recipe. I keep track of all the recipes in my collection and once a week, the kids can each draw a recipe from the recipe bag. It's fun for them and can sometimes break us out of a menu rut.
What are your best grocery budgeting tips?
Friday, July 11, 2014
Tuesday, May 13, 2014
Crostini with Kale Pesto & Mango-Dill Salsa Fresca (Chopped Challenge)
Work had a Chopped-inspired challenge this week. The theme was Healthy Appetizers. We got our "baskets" Friday, and as I looked through the contents, I knew roughly what I was going to make. Kale + pecan halves + smoked Gruyère cheese + dill weed + a mango = kale pesto + mango salsa.
I started with toasting the pecans.
While they were cooling, I removed the kale from the tough stems.
This yielded me a nice bowlful. Next I boiled, then blanched them.
Look at that beautiful green! Once they were done, I dried them in a clean towel. While the kale was drying, I chopped the pecans, then popped them and the kale into the blender. I grated the Gruyère directly into the blender. Why dirty up another bowl?
I then blended it all, adding the olive oil to make it a nice consistency. Trust me, it takes more olive oil than you think initially. You'll know you're getting a good consistency when puréed kale starts flying around the blender. Kale carnage is good.
With the pesto done, I made the salsa, using the mango, a couple of heirloom tomatoes, some spring onions and the dill weed. Unfortunately at this point, I got involved in the process and forgot to take photos. I really should have taken a picture of the mango hedgehog!
This sat in the fridge overnight. The kids sampled the pesto and declared it yummy.
The next morning, I sliced up the gluten-free French bread I'd baked yesterday afternoon and broiled it until it was crispy. Note: Be sure to watch it carefully! It can go from perfectly toasted to black around the edges in no time flat! And don't be tempted to set the broiler on high.
When the competition time came, I topped some of the toast slices with the pesto and some with the salsa, grated more Gruyère over it all and sprinkled it with dill weed. I was very pleased with how it turned out. I didn't win - I lost out to Caribbean Chicken Sliders - but I had fun and I didn't have any pesto left by the end of the evening! Thomas, my budding foodie, put some of it on half of a matzo, then topped it with shredded Gruyère.
Crostini with Kale Pesto & Mango-Dill Salsa Fresca
Ingredients:
Crostini:
1
loaf gluten-free French bread (I used the recipe from The Allergy-Free Cook Bakes Bread by Laurie Sadowski. Udi's makes a frozen French bread loaf, but it uses eggs. Or if you're not concerned with gluten/wheat, you could use a regular French bread loaf.)
Kale Pesto:
1
bunch kale, tough stems removed
1
to 2 cloves garlic, sliced
2
ounces pecan halves, toasted (1/2 cup)
2
ounces shredded Gruyère cheese
1/4
cup extra virgin olive oil, or to desired consistency
2
tablespoons lemon juice
Sea
salt and freshly ground pepper, to taste
Mango-Dill
Salsa Fresca:
1
mango, diced
2
heirloom tomatoes, finely chopped
1/2
teaspoon dill weed
2
spring onions or 1/2 yellow onion, finely chopped
1/2
teaspoon freshly ground coriander
Preheat
broiler. Slice French bread into 1/2-inch-thick slices and arrange in a single
layer on a baking sheet. Broil for 1 to 2 minutes per side, or until toasted.
Toast
pecans in a dry skillet over medium-low, stirring constantly, until fragrant,
about 2 to 4 minutes. Cool, then roughly chop.
For
Kale Pesto: Bring a large pot of water to a boil. Blanch kale for about a
minute, then plunge into an ice bath. Drain the kale, and pat dry with a clean
towel. Add kale, garlic, pecans and shredded Gruyère to a food processor or
blender and process. While blender or food processor is running, add lemon
juice and olive oil in a steady stream until desired consistency is reached.
Salt and pepper to taste.
For
Mango-Dill Salsa: Combine all ingredients.
Assembly:
Top half of the toasted bread slices with Kale Pesto and half with Mango-Dill
Salsa. If desired, sprinkle with additional finely shredded Gruyère and broil
for a minute to melt cheese.
Enjoy!
Wednesday, March 12, 2014
Greek Potato Salad
This winter has been long. Very long. It finally turned nice this week, and the kids wanted a cookout. Among the traditional cookout sides, potato salad has always been an issue with food allergies (see Red Skin Potato Salad), but I thought I had found a recipe that sounded good, and that was Daniel-friendly. I also thought I remembered all the ingredients when we spontaneously decided to get cookout food.
I should know better than to trust my memory. The recipe called for store-bought tzatziki sauce, which, aside from the fact that it cannot be found in town, I did not remember. I did remember the cucumber.
So, potato salad with cucumbers. Okay, I can do that. Hm, sounds Greek to me!
For Red Skin Potato Salad, I used sour cream, but since then, I've discovered Greek yogurt. Toss is the kalamata olives in the fridge, some oregano, some olive oil, some white balsamic vinegar, and it becomes yummy.
Credit does have to go to Thomas, my taste-tester, for suggesting the addition of olive oil and balsamic vinegar. For this, I prefer the white balsamic vinegar for it's lighter taste and color.
Greek Potato Salad
Ingredients:
3 to 4 red-skinned potatoes, cubed
1/2 large cucumber, diced
1/2 cup pitted and quartered kalamata olives
1 carton (6 ounces) plain Greek yogurt
1 teaspoon oregano
Sea salt and pepper
Olive oil (a good drizzle)
White balsamic vinegar (a good splash - maybe a couple of tablespoons)
Cook potatoes in water until tender, about 10 minutes. Allow to cool while chopping the cucumber and olives. Mix cucumber, olives and potatoes in a large bowl. Add yogurt and gently fold to coat vegetables. Add oregano, salt and pepper to taste, olive oil and vinegar. Gently combine, but make sure it's mixed well. Chill, if desired. Makes 6 to 8 servings.
This would be good with feta cheese, too, but I didn't happen to have any.
I should know better than to trust my memory. The recipe called for store-bought tzatziki sauce, which, aside from the fact that it cannot be found in town, I did not remember. I did remember the cucumber.
So, potato salad with cucumbers. Okay, I can do that. Hm, sounds Greek to me!
For Red Skin Potato Salad, I used sour cream, but since then, I've discovered Greek yogurt. Toss is the kalamata olives in the fridge, some oregano, some olive oil, some white balsamic vinegar, and it becomes yummy.
Credit does have to go to Thomas, my taste-tester, for suggesting the addition of olive oil and balsamic vinegar. For this, I prefer the white balsamic vinegar for it's lighter taste and color.
Greek Potato Salad
Ingredients:
3 to 4 red-skinned potatoes, cubed
1/2 large cucumber, diced
1/2 cup pitted and quartered kalamata olives
1 carton (6 ounces) plain Greek yogurt
1 teaspoon oregano
Sea salt and pepper
Olive oil (a good drizzle)
White balsamic vinegar (a good splash - maybe a couple of tablespoons)
Cook potatoes in water until tender, about 10 minutes. Allow to cool while chopping the cucumber and olives. Mix cucumber, olives and potatoes in a large bowl. Add yogurt and gently fold to coat vegetables. Add oregano, salt and pepper to taste, olive oil and vinegar. Gently combine, but make sure it's mixed well. Chill, if desired. Makes 6 to 8 servings.
This would be good with feta cheese, too, but I didn't happen to have any.
Wednesday, February 19, 2014
Spaghetti Squash Casserole
When the lunch lady asks you for a recipe, you know you might have a winner.
Because of his food allergies, Daniel takes his lunch every day. Often it is leftovers from the night before, especially if it was something that he ate well. The lunch lady heats it up for him, and he eats with his classmates. No big deal, he just has a different meal. The cook is gone when I pick Daniel up, so she sometimes comments on the previous day's meal the next day.
The day after Daniel brought this dish, she said it looked and smelled really good. She was tempted to try a bite, but that wouldn't be right. We still had some leftover, and Daniel really liked it, so I sent it again the next day, and I sent a little bit for her to sample. The next day, she asked me for the recipe.
Like most of my recipes, it's really pretty simple. As I have reminded my budding chefs, often the simplest things are the best. Or, as culinary grand dame Julia Child put it, "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
This recipe came from a gift of cooked spaghetti squash. A gallon bag of it. That's a lot of spaghetti squash.
The first two meals of the week were tomato-based, and they were, sadly, flops. It happens. We move on. I was ready for something less tomatoey. No marinara on spaghetti squash. It would have taken a lot of marinara anyway.
I picked up a package of Italian sausage on the way home, and I just happened to have a carton of ricotta cheese in the fridge. As you can see, this was largely improvisational, which is why I don't have more pictures. I wasn't sure how it would turn out.
But it did. And everyone, even the cook at school, pronounced it a keeper.
Spaghetti Squash Casserole with Sausage
Ingredients:
1 to 2 spaghetti squash, cooked and flesh shredded (I actually not entirely sure how much spaghetti squash I had. It was a gallon bag almost full, and the chef told me he had fixed two spaghetti squash.)
1 package (16 ounces) Italian sausage
1 carton (16 ounces) part-skim ricotta cheese
1/4 cup grated Parmesan cheese (the kind in the can is fine, although the real stuff will pack a better flavor punch)
1/8 cup dried basil (or fresh if you have it)
1/2 cup shredded Italian blend cheese
Preheat oven to 350°F.
Remove sausage from casings and brown. If you like, you can add garlic to it as well. Come to think of it, I'm not sure why I didn't. Break up the sausage into small pieces, more like cooked ground beef.
Combine spaghetti squash, cooked sausage, ricotta, Parmesan and basil in a very large bowl. Mix well.
Pour the whole thing into a greased casserole dish. (I used a 9-inch square dish, but an 11x7-inch pan would probably have worked a little better; it was full to the top.) Sprinkle with the Italian blend cheese. Bake at 350°F for about 30 minutes, or until heated through. Makes 6 to 8 servings.
Because of his food allergies, Daniel takes his lunch every day. Often it is leftovers from the night before, especially if it was something that he ate well. The lunch lady heats it up for him, and he eats with his classmates. No big deal, he just has a different meal. The cook is gone when I pick Daniel up, so she sometimes comments on the previous day's meal the next day.
The day after Daniel brought this dish, she said it looked and smelled really good. She was tempted to try a bite, but that wouldn't be right. We still had some leftover, and Daniel really liked it, so I sent it again the next day, and I sent a little bit for her to sample. The next day, she asked me for the recipe.
Like most of my recipes, it's really pretty simple. As I have reminded my budding chefs, often the simplest things are the best. Or, as culinary grand dame Julia Child put it, "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
This recipe came from a gift of cooked spaghetti squash. A gallon bag of it. That's a lot of spaghetti squash.
The first two meals of the week were tomato-based, and they were, sadly, flops. It happens. We move on. I was ready for something less tomatoey. No marinara on spaghetti squash. It would have taken a lot of marinara anyway.
I picked up a package of Italian sausage on the way home, and I just happened to have a carton of ricotta cheese in the fridge. As you can see, this was largely improvisational, which is why I don't have more pictures. I wasn't sure how it would turn out.
But it did. And everyone, even the cook at school, pronounced it a keeper.
Spaghetti Squash Casserole with Sausage
Ingredients:
1 to 2 spaghetti squash, cooked and flesh shredded (I actually not entirely sure how much spaghetti squash I had. It was a gallon bag almost full, and the chef told me he had fixed two spaghetti squash.)
1 package (16 ounces) Italian sausage
1 carton (16 ounces) part-skim ricotta cheese
1/4 cup grated Parmesan cheese (the kind in the can is fine, although the real stuff will pack a better flavor punch)
1/8 cup dried basil (or fresh if you have it)
1/2 cup shredded Italian blend cheese
Preheat oven to 350°F.
Remove sausage from casings and brown. If you like, you can add garlic to it as well. Come to think of it, I'm not sure why I didn't. Break up the sausage into small pieces, more like cooked ground beef.
Combine spaghetti squash, cooked sausage, ricotta, Parmesan and basil in a very large bowl. Mix well.
Pour the whole thing into a greased casserole dish. (I used a 9-inch square dish, but an 11x7-inch pan would probably have worked a little better; it was full to the top.) Sprinkle with the Italian blend cheese. Bake at 350°F for about 30 minutes, or until heated through. Makes 6 to 8 servings.
Tuesday, December 31, 2013
Hotel Fried Bananas
We've been traveling for the holidays. I like to stay in hotels that have some cooking facilities, at least a microwave, because it's easier (and cheaper) than restaurants when traveling with food allergies. The hotel we happen to be staying in at the moment has a very small kitchenette with two small burners. It did come with pans and utensils, which made things a bit easier.
The kids were clambering for dessert, but what can you do with no oven and allergies to wheat and eggs? And I didn't want to buy a lot of ingredients, most of which I wouldn't use before we had to leave.
I did have two bananas left from the small bunch that I got when getting groceries for the stay. Hm, skillet, bananas... Ding, ding ding! Inspiration. Fried bananas.
I took a little help from breakfast, with a couple of pats of butter, a bit of brown sugar and a few walnuts.
This really is pretty simple. First melt the butter.
Then slice the bananas into the pan. The great thing about bananas is that they are soft enough to cut with a butter knife.
Cook the bananas until they're softened and warmed, then add the brown sugar and walnuts and stir until the brown sugar is melted and the bananas are glazed.
Note: If you happen to be cooking this in a hotel and use brown sugar from breakfast, don't keep it in the fridge; it loses moisture and clumps. Ask me how I know.
Finally, plate them and top with whipped cream.
Don't leave the whipped cream out where kids can help themselves. Otherwise you might end up with a plate of fried bananas like this:
Would you like a little fried banana with your whipped cream?
Hotel Fried Bananas
Ingredients:
2 large bananas
2 tablespoons butter (or 2 pats)
2 tablespoons brown sugar (more or less)
A few chopped walnuts
Whipped cream
Melt butter in a small saucepan. Slice bananas into saucepan. Sauté until the bananas start to soften and caramelize. Add brown sugar and walnuts. Gently fold until bananas are glazed with brown sugar. Divide among four small dessert plates, and top with whipped cream.
This would also be good with coconut oil and toasted coconut (which would also make it vegan). It would also be good over ice cream or non-dairy frozen dessert.
The kids were clambering for dessert, but what can you do with no oven and allergies to wheat and eggs? And I didn't want to buy a lot of ingredients, most of which I wouldn't use before we had to leave.
I did have two bananas left from the small bunch that I got when getting groceries for the stay. Hm, skillet, bananas... Ding, ding ding! Inspiration. Fried bananas.
I took a little help from breakfast, with a couple of pats of butter, a bit of brown sugar and a few walnuts.
This really is pretty simple. First melt the butter.
Then slice the bananas into the pan. The great thing about bananas is that they are soft enough to cut with a butter knife.
Cook the bananas until they're softened and warmed, then add the brown sugar and walnuts and stir until the brown sugar is melted and the bananas are glazed.
Note: If you happen to be cooking this in a hotel and use brown sugar from breakfast, don't keep it in the fridge; it loses moisture and clumps. Ask me how I know.
Finally, plate them and top with whipped cream.
Don't leave the whipped cream out where kids can help themselves. Otherwise you might end up with a plate of fried bananas like this:
Would you like a little fried banana with your whipped cream?
Hotel Fried Bananas
Ingredients:
2 large bananas
2 tablespoons butter (or 2 pats)
2 tablespoons brown sugar (more or less)
A few chopped walnuts
Whipped cream
Melt butter in a small saucepan. Slice bananas into saucepan. Sauté until the bananas start to soften and caramelize. Add brown sugar and walnuts. Gently fold until bananas are glazed with brown sugar. Divide among four small dessert plates, and top with whipped cream.
This would also be good with coconut oil and toasted coconut (which would also make it vegan). It would also be good over ice cream or non-dairy frozen dessert.
Wednesday, October 30, 2013
Chicken Thighs with Creamy Dill Pan Sauce
Boneless, skinless chicken thighs are a flavorful alternative to chicken breasts. They don't need much to make them taste delicious, and this simple, low-fat pan sauce adds a touch of elegance. Because it's so simple, fresh herbs are absolutely necessary. Dried herbs just won't have the same flavor punch.
Chicken Thighs with Creamy Dill Pan Sauce
Servings: 4 to 6
Ingredients:
6 to 8 boneless skinless chicken thighs
Salt and pepper to taste
2 to 3 tablespoons fresh dill, finely chopped
1/4 cup fat-free half-and-half
1 tablespoon fat-free sour cream
Spray a nonstick skillet with cooking spray (I use an oil mister from Pampered Chef). Add chicken thighs and season with salt and freshly ground pepper. You could also use a salt-free seasoning blend. Cook chicken on both sides until almost done. The last one or two minutes, add the fresh dill and turn chicken over. Remove chicken to serving plates. Add half-and-half to pan and stir to scrape up the browned bits from the bottom. Add the sour cream and stir until melted. Let pan sauce simmer until thickened slightly. Spoon over chicken and serve.
I served this with a basic risotto with dill as well. Both were a hit with my kids. Even my picky almost-4-year-old cleaned his plate (he calls it a happy plate).
Chicken Thighs with Creamy Dill Pan Sauce
Servings: 4 to 6
Ingredients:
6 to 8 boneless skinless chicken thighs
Salt and pepper to taste
2 to 3 tablespoons fresh dill, finely chopped
1/4 cup fat-free half-and-half
1 tablespoon fat-free sour cream
Spray a nonstick skillet with cooking spray (I use an oil mister from Pampered Chef). Add chicken thighs and season with salt and freshly ground pepper. You could also use a salt-free seasoning blend. Cook chicken on both sides until almost done. The last one or two minutes, add the fresh dill and turn chicken over. Remove chicken to serving plates. Add half-and-half to pan and stir to scrape up the browned bits from the bottom. Add the sour cream and stir until melted. Let pan sauce simmer until thickened slightly. Spoon over chicken and serve.
I served this with a basic risotto with dill as well. Both were a hit with my kids. Even my picky almost-4-year-old cleaned his plate (he calls it a happy plate).
Tuesday, July 23, 2013
Chocolate Banana Shake
Several weeks ago, I was faced with bananas that were really ripe. I was going to be out of town for the weekend, and they would have gone bad before I could make banana bread. To preserve my precious organic bananas, I mashed them up and froze them in ice cube trays, with some vague idea that I might use them to make banana bread in the future.
Fast forward a few weeks. It has been hot here, and, being on the river, it has been humid. Talk about uncomfortable! All things ice cream and frozen have sounded really good. On a whim, I decied to use the banana cubes. One of my favorite shake flavors is chocolate-banana, so I decided to make a chocolate shake.
Oh, my goodness! It turned out to be one of the best shakes I've ever had, and ridiculously easy to make. I haven't introduced it to the kids yet, because I know if I do, I'll be making shakes nonstop. Making it with frozen puréed banana means you don't end up with the unblended ice chunks that bother the oldest boy so much.
As usual, some notes on ingredients. This can be made free of most allergens. Use your favorite non-dairy milk. Silk makes a dark chocolate almond milk that would be heavenly in this. In that case, omit the chocolate syrup. It could also be made using cocoa powder, but you might need to add sweetener of some sort.
Chocolate Banana Shake
Servings: 1
Ingredients:
6 frozen banana cubes
1 cup milk or non-dairy milk of choice
2 tablespoons chocolate syrup
Combine all ingredients in a blender. I used my Magic Bullet, using the handled cup container.
Blend until banana cubes are mostly broken up. Unlike ice cubes, banana cubes are soft, so if a few chunks are left, it's okay. Enjoy immediately.
Fast forward a few weeks. It has been hot here, and, being on the river, it has been humid. Talk about uncomfortable! All things ice cream and frozen have sounded really good. On a whim, I decied to use the banana cubes. One of my favorite shake flavors is chocolate-banana, so I decided to make a chocolate shake.
 |
| Does this not look delicious? |
Oh, my goodness! It turned out to be one of the best shakes I've ever had, and ridiculously easy to make. I haven't introduced it to the kids yet, because I know if I do, I'll be making shakes nonstop. Making it with frozen puréed banana means you don't end up with the unblended ice chunks that bother the oldest boy so much.
As usual, some notes on ingredients. This can be made free of most allergens. Use your favorite non-dairy milk. Silk makes a dark chocolate almond milk that would be heavenly in this. In that case, omit the chocolate syrup. It could also be made using cocoa powder, but you might need to add sweetener of some sort.
Chocolate Banana Shake
Servings: 1
 |
| Three simple ingredients... |
Ingredients:
6 frozen banana cubes
1 cup milk or non-dairy milk of choice
2 tablespoons chocolate syrup
Combine all ingredients in a blender. I used my Magic Bullet, using the handled cup container.
 |
| Chocolate...yum... |
Saturday, June 29, 2013
Lemonade Beets
My kids look forward to going to the Farmer's Market every weekend. They ooh and aah over all the locally-grown produce. Often they ask to get some of the vegetables. Last weekend, one of the stands had baskets of lovely baby beets. You guessed it: they asked for beets. I have unusual children; I freely recognize this.
Growing up, I never liked beets, because all I ever had was the insidious beets from a can. I distinctly remember at least one time when I sat at the table for more than an hour because I wouldn't eat a single bite of beet. It wasn't until I was grown and my kids were old enough to start asking for vegetables that I had the courage to try beets again. I pulled out my trusty Better Homes and Gardens Cookbook and fixed them with an orange glaze. I was hooked (and so were my kids). They were actually good!
back to the beets we got from the Farmer's Market. I opened the fridge to fix the Orange-Glazed Beets and discovered that we were out of orange juice. We did, however, have lemonade that the oldest son had bought. Inspiration struck, and Lemonade Beets were born.
Lemonade Beets
Ingredients:
1 pound fresh beets
1 tablespoon margarine
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 teaspoon finely shredded lemon peel
1/4 cup lemonade
Trim stems from beets to 1 inch. Scrub and put in a microwave-safe casserole dish. Add a splash of water. Microwave on High (100% power) for 9 minutes, or until crisp-tender.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in brown sugar and cornstarch. Stir in lemon peel and lemonade. Cook and stir over medium heat until thickened.
When beets have cooled enough to handle, slip skins off and slice into lemonade glaze. Gently toss to coat beet slices. Makes 4 servings.
Growing up, I never liked beets, because all I ever had was the insidious beets from a can. I distinctly remember at least one time when I sat at the table for more than an hour because I wouldn't eat a single bite of beet. It wasn't until I was grown and my kids were old enough to start asking for vegetables that I had the courage to try beets again. I pulled out my trusty Better Homes and Gardens Cookbook and fixed them with an orange glaze. I was hooked (and so were my kids). They were actually good!
back to the beets we got from the Farmer's Market. I opened the fridge to fix the Orange-Glazed Beets and discovered that we were out of orange juice. We did, however, have lemonade that the oldest son had bought. Inspiration struck, and Lemonade Beets were born.
Lemonade Beets
Ingredients:
1 pound fresh beets
1 tablespoon margarine
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 teaspoon finely shredded lemon peel
1/4 cup lemonade
Trim stems from beets to 1 inch. Scrub and put in a microwave-safe casserole dish. Add a splash of water. Microwave on High (100% power) for 9 minutes, or until crisp-tender.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in brown sugar and cornstarch. Stir in lemon peel and lemonade. Cook and stir over medium heat until thickened.
When beets have cooled enough to handle, slip skins off and slice into lemonade glaze. Gently toss to coat beet slices. Makes 4 servings.
Saturday, October 22, 2011
Vegan Blackberry Muffins
I know, it's Fall. I should be baking with apples, and spices, and pumpkin. But the truth is, I still long for a little taste of summer. And when blackberries went on sale several weeks ago (probably for the last time this season), I had to jump on it.
It also happened to coincide with the older boys' Cub Scout campout. It was great fun, and all the food was provided--as I knew it would be. But, aside from the fruit, breakfast was off-limits to the youngest son--as I suspected it would be.
Da-da-da-DA! Supermom to the rescue! In retrospect, there were probably less messy muffins to make for an almost-two-year-old, muffins with apples or pumpkin. But they wouldn't have been one last, yummy bite of summer.
Vegan Blackberry Muffins
Ingredients:
1 ¾ cup GF all-purpose flour (I use Bob's Red Mill)
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon xanthan gum
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ teaspoons Ener-G Egg Replacer mixed with 2 tablespoons rice milk
1 cup rice milk
¼ cup canola oil
1 cup blackberries (roughly chop or leave whole)
Preheat oven to 400°F. Grease 12 muffin cups or line with paper liners.
In a large mixing bowl, mix all dry ingredients together. I prefer to use a whisk, because the GF flour I use has a tendency to clump with a spoon. Make a well in the center and set aside.
In a small mixing bowl, mix Egg Replacer with 2 tablespoons rice milk; beat with a fork until combined. Add remaining rice milk and canola oil and whisk with fork until well combined.
Add wet ingredients to dry ingredients and mix just until combined. (Baking 101: Overmixing makes tough muffins. Tough muffins are worse than tough cookies.) Gently fold in blackberries--and I stress gently, otherwise you end up with purple muffins.
Fill muffin cups or liners ¾ full. Bake at 400°F for 20 minutes, or until done and lightly browned on top. Let cool in pan for a few minutes, then finish on a wire rack, if you can wait that long. Or serve warm with vegan buttery spread. Mmm.
Saturday, May 7, 2011
Fruit Sauce
A confession: This is so ridiculously easy it's almost embarassing to call it a recipe.
It came about as an accident. One of our frequent Saturday morning breakfasts is wheat-free, egg-free pancakes, usually using one of the recipes from Cybele Pascal's first book. One of our favorites is Peach Pancakes. The easy way is to use drained, canned diced peaches. Only we didn't have diced peaches this particular morning, only peach slices. Daniel was also pulling on my leg and making it very clearly known that he was hungry and he wanted his pancakes NOW! Rather than take the time to chop up the peach slices, I decided to try chopping them in my Magic Bullet.
Now, I love my Magic Bullet, and I use it quite frequently. It makes decent oat flour in a pinch, and really mixes my homemade hot chocolate mix very well. It does not, however, chop canned peach slices very well. It puréed them very quickly.
Being a thrifty allergy-free mama, I didn't really want to pitch it, so I decided to make the best of it and turn it into a warm fruit sauce for the pancakes. The older boys loved it. (Daniel, not being adept with a spoon yet, did not get any, so I cannot report what a toddler would make of it.)
Fruit Sauce
Ingredients:
1 can fruit (I used peaches, but I think just about any fruit would work)
Sugar to taste
Spices, optional
Drain fruit, reserving juice. Purée fruit. As I said earlier, the Magic Bullet works very well for this, but any blender would work. Pour fruit purée into a saucepan, add the reserved juice, sugar to taste and any spices you think would go well with it. Heat through and serve over pancakes, waffles, or even ice cream.
Fruit/Spice Suggestions: Peach/ginger, peach/cinnamon, pear/ginger, pear/nutmeg, pear/cardamom, apple/cinnamon
It came about as an accident. One of our frequent Saturday morning breakfasts is wheat-free, egg-free pancakes, usually using one of the recipes from Cybele Pascal's first book. One of our favorites is Peach Pancakes. The easy way is to use drained, canned diced peaches. Only we didn't have diced peaches this particular morning, only peach slices. Daniel was also pulling on my leg and making it very clearly known that he was hungry and he wanted his pancakes NOW! Rather than take the time to chop up the peach slices, I decided to try chopping them in my Magic Bullet.
Now, I love my Magic Bullet, and I use it quite frequently. It makes decent oat flour in a pinch, and really mixes my homemade hot chocolate mix very well. It does not, however, chop canned peach slices very well. It puréed them very quickly.
Being a thrifty allergy-free mama, I didn't really want to pitch it, so I decided to make the best of it and turn it into a warm fruit sauce for the pancakes. The older boys loved it. (Daniel, not being adept with a spoon yet, did not get any, so I cannot report what a toddler would make of it.)
Fruit Sauce
Ingredients:
1 can fruit (I used peaches, but I think just about any fruit would work)
Sugar to taste
Spices, optional
Drain fruit, reserving juice. Purée fruit. As I said earlier, the Magic Bullet works very well for this, but any blender would work. Pour fruit purée into a saucepan, add the reserved juice, sugar to taste and any spices you think would go well with it. Heat through and serve over pancakes, waffles, or even ice cream.
Fruit/Spice Suggestions: Peach/ginger, peach/cinnamon, pear/ginger, pear/nutmeg, pear/cardamom, apple/cinnamon
Friday, April 8, 2011
Red Skin Potato Salad
Spring is finally coming to our corner of the world, and we've had some very warm days already. Thomas, my oldest son, was clambering for a cook-out (which really means Mommy grills on the grill). Part of the traditional picnic fare includes potato salad, and Thomas and Josh's favorite is red skin potato salad. Unfortunately it's made with mayonnaise, which contains eggs, which Daniel cannot have. So, to go along with the hot dogs (wheat-free, of course) and bunless burgers, I decided to experiment with potato salad.
While egg-free mayonnaise is available, I'm not a big fan. I think it tastes funny and doesn't quite have the right consistency. It's too gelatinous and not creamy enough. For the creamy base for this potato salad, I turned instead to sour cream. That, however, proved to be too thick, so I added a little milk to thin it to the perfect consistency.
Red-Skin Potato Salad
Ingredients:
3-4 medium red-skinned potatoes, cubed
3 tablespoons sour cream
Milk, to get the desired consistency
1 teaspoon dried dill weed (I'm sure fresh dill would have packed a better flavor punch, but you work with what you've got.)
Splash lemon juice
1-2 teaspoons garlic powder, or to taste
1/2 teaspoon salt, or to taste
Cook potatoes in boiling water until tender. Drain and cool slightly.
Meanwhile, combine remaining ingredients. When potatoes are cool enough to handle, put in serving bowl and toss with the dressing. Chill for 30 minutes or so to let flavors meld, if you can wait that long. Makes 4 servings.
While egg-free mayonnaise is available, I'm not a big fan. I think it tastes funny and doesn't quite have the right consistency. It's too gelatinous and not creamy enough. For the creamy base for this potato salad, I turned instead to sour cream. That, however, proved to be too thick, so I added a little milk to thin it to the perfect consistency.
Red-Skin Potato Salad
Ingredients:
3-4 medium red-skinned potatoes, cubed
3 tablespoons sour cream
Milk, to get the desired consistency
1 teaspoon dried dill weed (I'm sure fresh dill would have packed a better flavor punch, but you work with what you've got.)
Splash lemon juice
1-2 teaspoons garlic powder, or to taste
1/2 teaspoon salt, or to taste
Cook potatoes in boiling water until tender. Drain and cool slightly.
Meanwhile, combine remaining ingredients. When potatoes are cool enough to handle, put in serving bowl and toss with the dressing. Chill for 30 minutes or so to let flavors meld, if you can wait that long. Makes 4 servings.
Saturday, February 12, 2011
Chocolate-Banana Oatmeal
Breakfast in our house is usually a grab-and-go affair. The two older boys get breakfast at school, and the baby gets breakfast at daycare. That leaves me to fend for my breakfast self. Mornings are crazy anyway, what with getting three kids around and out the door on time. I rarely have time to sit down and eat a leisurely breakfast. Most of the time, I end up taking it with me. It would be easy to subsist on Pop-Tarts and granola bars, but those don't actually fill me up, not to mention the fact that they're nutrition nightmares. The most common alternative for me is oatmeal.
Now, I don't go for those little bitty packets. Again, not enough there, loaded with sugar, and, well, not a wide variety of flavors. Homemade oatmeal, on the other hand, is only limited by what is in the pantry. Usually I go for some sort of dried fruit, maybe some nuts for protein, and a little brown sugar for sweetening.
Recently I came across an article in one of my magazines with brief recipes from their latest diet plan, including several breakfast recipes. One of them was for Pear-Ginger-Chocolate Smoothie (which was yummy, BTW). That got me thinking. If I could have chocolate in a breakfast smoothie, why not chocolate in my oatmeal?
Chocolate for breakfast? Sure, why not! By using dark chocolate, it actually gives you a dose of anti-oxidants. Add in banana, and it's like a banana split in oatmeal form!
A note on oats: oats are not necessarily gluten-free. Some gluten-sensitive people react to oats, some do not. If you are gluten-free due to celiac, you might want to steer clear of oatmeal, especially regular grocery-store oatmeal. If you are gluten-free due to a wheat allergy, you might want to take into account that regular grocery-store oatmeal may be cross-contaminated with wheat. I feel comfortable using regular oats, as I am the one eating them, rather than my wheat-allergic son. Bob's Red Mill does make gluten-free oats, but I have heard of people reacting to that as well.
Chocolate-Banana Oatmeal
Ingredients:
1/2 cup old-fashioned oats
1 cup water
1 very ripe banana, broken into chunks
1/4 cup dark chocolate chips (this could be made vegan if you use dairy-free chocolate chips)
Put all ingredients in a microwave-safe bowl. Allow plenty of room for the water to boil up during cooking. I use a 1-quart Corel casserole, one of the deep, square ones. Otherwise, you might end up cleaning your microwave. Microwave on High for 2 1/2 to 3 minutes. Stir and enjoy. No need for extra sugar or sweetener. Makes 1 serving.
Now, I don't go for those little bitty packets. Again, not enough there, loaded with sugar, and, well, not a wide variety of flavors. Homemade oatmeal, on the other hand, is only limited by what is in the pantry. Usually I go for some sort of dried fruit, maybe some nuts for protein, and a little brown sugar for sweetening.
Recently I came across an article in one of my magazines with brief recipes from their latest diet plan, including several breakfast recipes. One of them was for Pear-Ginger-Chocolate Smoothie (which was yummy, BTW). That got me thinking. If I could have chocolate in a breakfast smoothie, why not chocolate in my oatmeal?
Chocolate for breakfast? Sure, why not! By using dark chocolate, it actually gives you a dose of anti-oxidants. Add in banana, and it's like a banana split in oatmeal form!
A note on oats: oats are not necessarily gluten-free. Some gluten-sensitive people react to oats, some do not. If you are gluten-free due to celiac, you might want to steer clear of oatmeal, especially regular grocery-store oatmeal. If you are gluten-free due to a wheat allergy, you might want to take into account that regular grocery-store oatmeal may be cross-contaminated with wheat. I feel comfortable using regular oats, as I am the one eating them, rather than my wheat-allergic son. Bob's Red Mill does make gluten-free oats, but I have heard of people reacting to that as well.
Chocolate-Banana Oatmeal
Ingredients:
1/2 cup old-fashioned oats
1 cup water
1 very ripe banana, broken into chunks
1/4 cup dark chocolate chips (this could be made vegan if you use dairy-free chocolate chips)
Put all ingredients in a microwave-safe bowl. Allow plenty of room for the water to boil up during cooking. I use a 1-quart Corel casserole, one of the deep, square ones. Otherwise, you might end up cleaning your microwave. Microwave on High for 2 1/2 to 3 minutes. Stir and enjoy. No need for extra sugar or sweetener. Makes 1 serving.
Saturday, January 22, 2011
Spaghetti Squash with Mini Meatballs
One of my youngest son's staple meats has been meatballs. However, this past week, he has decided that he is tired of them and has, of course, refused to eat them, to the point of throwing them off his high chair (he's 14 months). When the two older boys actually agreed on spaghetti and meatballs one night, it gave me an idea on how to mix up the youngest's meatball strike.
Although there are good gluten-free, egg-free spaghettis out there, they are more expensive and are not readily available in our small-town grocery stores. My favorite alternative is spaghetti squash. For well under a dollar a pound and packed with nutrition, they are a deal. Eating healthy is only expensive if you're eating a lot of meat or if you're relying on "healthy" processed foods. Fruits, veggies and beans/legumes are a better value nutrition-wise--and frequently budget-wise--than a box dinner "made with whole grain". But that's another soap box for another time.
I like to make my spaghetti sauce from scratch, eliminating preservatives and hidden ingredients. The timing of this recipe had me feeling like Iron Chef, with everything timed just right, and no wasted time. I was wishing I had my own sous-chef!
Spaghetti Squash with Mini Meatballs
Ingredients:
1 medium spaghetti squash
1 pound gluten-free Italian sausages, casings removed
8 ounces tomato sauce
14.5 ounces diced tomatoes
1 medium onion
2-3 cloves garlic
1 teaspoon Italian seasoning
Preheat oven to 350°F. Cut squash in half. This is easier said than done. I wish I could share an easy secret for cutting a squash in half without a struggle. Unfortunately, I have not learned that secret. My best guess involves either a chain saw or a machete. Place squash cut sides down on a baking sheet and bake for 30 minutes.
As soon as the squash is in the oven, put the tomato sauce and diced tomatoes in a medium saucepan over low heat.
While the squash is baking and the tomatoes are warming, form the Italian sausage into small meatballs, maybe 1-inch in diameter. No other ingredients, just the yummy goodness of the sausage. I did one sausage link at a time, as that seemed to be a nice fit in my skillet, and I could roll up the next sausage while the first one was browning.
Place the meatballs in a skillet that has been heated over medium heat. Brown the first side for a minute or two (this helps them stay together better instead of ending up as crumbles), then sauté them until they are cooked through. Remove and keep warm. Repeat with remaining sausages until done. Add the sausages to the tomato sauce and bring heat up to medium-low. (I used two sausages worth for the sauce, and set the rest aside for my son's meals later.)
At this point, the squash is probably ready to come out of the oven. Set it aside to cool a bit so you can handle it, and continue with the sauce.
You probably ended up with drippings from the sausage. You're probably inclined to drain it off. Not so fast. This is where the flavor is going to come from. Add the onions and garlic to the drippings and sauté until the onions are tender. Add them to the sauce along with the Italian seasoning. Let the flavors meld and get happy while you tend to the squash.
Although it will have cooled some, you still may want to use hotpads. Shred the "meat" of the squash into spaghetti-like strands using a fork. It's really pretty easy!
Serve sauce over spaghetti squash, making sure each plate gets some of the meatballs, and top with Parmesan cheese if desired and/or allowed. Makes 4 servings.
Although there are good gluten-free, egg-free spaghettis out there, they are more expensive and are not readily available in our small-town grocery stores. My favorite alternative is spaghetti squash. For well under a dollar a pound and packed with nutrition, they are a deal. Eating healthy is only expensive if you're eating a lot of meat or if you're relying on "healthy" processed foods. Fruits, veggies and beans/legumes are a better value nutrition-wise--and frequently budget-wise--than a box dinner "made with whole grain". But that's another soap box for another time.
I like to make my spaghetti sauce from scratch, eliminating preservatives and hidden ingredients. The timing of this recipe had me feeling like Iron Chef, with everything timed just right, and no wasted time. I was wishing I had my own sous-chef!
Spaghetti Squash with Mini Meatballs
Ingredients:
1 medium spaghetti squash
1 pound gluten-free Italian sausages, casings removed
8 ounces tomato sauce
14.5 ounces diced tomatoes
1 medium onion
2-3 cloves garlic
1 teaspoon Italian seasoning
Preheat oven to 350°F. Cut squash in half. This is easier said than done. I wish I could share an easy secret for cutting a squash in half without a struggle. Unfortunately, I have not learned that secret. My best guess involves either a chain saw or a machete. Place squash cut sides down on a baking sheet and bake for 30 minutes.
As soon as the squash is in the oven, put the tomato sauce and diced tomatoes in a medium saucepan over low heat.
While the squash is baking and the tomatoes are warming, form the Italian sausage into small meatballs, maybe 1-inch in diameter. No other ingredients, just the yummy goodness of the sausage. I did one sausage link at a time, as that seemed to be a nice fit in my skillet, and I could roll up the next sausage while the first one was browning.
Place the meatballs in a skillet that has been heated over medium heat. Brown the first side for a minute or two (this helps them stay together better instead of ending up as crumbles), then sauté them until they are cooked through. Remove and keep warm. Repeat with remaining sausages until done. Add the sausages to the tomato sauce and bring heat up to medium-low. (I used two sausages worth for the sauce, and set the rest aside for my son's meals later.)
At this point, the squash is probably ready to come out of the oven. Set it aside to cool a bit so you can handle it, and continue with the sauce.
You probably ended up with drippings from the sausage. You're probably inclined to drain it off. Not so fast. This is where the flavor is going to come from. Add the onions and garlic to the drippings and sauté until the onions are tender. Add them to the sauce along with the Italian seasoning. Let the flavors meld and get happy while you tend to the squash.
Although it will have cooled some, you still may want to use hotpads. Shred the "meat" of the squash into spaghetti-like strands using a fork. It's really pretty easy!
Serve sauce over spaghetti squash, making sure each plate gets some of the meatballs, and top with Parmesan cheese if desired and/or allowed. Makes 4 servings.
Saturday, December 11, 2010
Let Them Eat Cupcakes
It's been a while since I've posted, and it's also been a while since my mad cupcake frenzy. Mad cupcake frenzy? you say. Yes... It all started when our department was hosting an open house. We decided that we would make cupcakes for the open house. Since there are several other people at work who are gluten-free, and because I wanted to be able to have some treats myself, I decided to take that as my challenge--gluten-free, egg-free cupcakes. 3 dozen.
That was followed shortly by my son's birthday. Every mom wants their child to be able to have a cake (or some such substitute) for their birthday. Yet another wheat-free, egg-free cake.
Then, a couple of weeks later, our church honored November birthdays during coffee fellowship after the service. Again, cake.
Add in a batch of experimental cupcakes, and that made 5 batches of cupcakes in less than a month. See, mad cupcake frenzy. Sure, I could have used cupcake recipes from one of my allergy cookbooks, except for the fact that I didn't have all the flours, and didn't have time to track them down. I also wouldn't have the satisfaction of successful experimenting, or a blog post chronicling those attempts.
For the sake of variety, I did three different kinds of cupcakes: Yellow, Devil's Food and White. Here are the recipes:
Yellow Cake
This one could be made vegan, by replacing the butter with a vegan substitute, but it really needs the yellow color, as the lack of egg yolks already makes it pale. If you want it more yellow, and don't mind food coloring, you could add a few drops of yellow coloring with the milk.
Ingredients:
2 1/2 cups gluten-free all-purpose flour (I use Bob's Red Mill)
1 1/4 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1 3/4 cups sugar
1 1/2 teaspoons vanilla
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons water
1 1/4 cup rice milk
Preheat oven to 375°F. Line 24 to 30 muffins cups with paper bake cups.
Whisk together flour, xanthan gum, baking powder and salt; set aside.
In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds, just long enough to cream it. Add sugar and vanilla; beat until well combined. Mix 1 1/2 teaspoons Egg Replacer with 2 tablespoons water. Add to butter mixture and beat until well combined. Repeat with remaining 1 1/2 teaspoons Egg Replacer and 2 tablespoons water. Add dry ingredients and milk alternately to butter mixture, beating after each addition just until combined. This would be a good time to point out that this combination of ingredients tends to be thicker than traditional cake batter, and will tend to "crawl" up the beaters of a standard hand-held mixer. To avoid have cake batter forever rattling around in your mixer, use a sort of in-and-out motion when beating. Or, simple avoid the issue altogether and use a good stand mixer. This is what I'm hoping for for Christmas.
Fill cupcake liners about 2/3 full. Again, the batter is thicker, slightly gelatinous (for lack of a better word). It will not "flow" off the spoon as easily.
Bake at 375°F for 18 to 20 minutes, or until a toothpick inserted in one of the center ones comes out clean. Cool on a wire rack.
Devil's Food Cupcakes
2 1/4 cup gluten-free all-purpose flour
1 1/8 teaspoon xanthan gum
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
4 1/2 teaspoons Ener-G Egg Replacer mixed with 6 tablespoons water
1 1/3 cups cold water
Preheat oven to 350°F. Line 24-30 muffins cups with paper baking liners.
Whisk together flour, xanthan gum, cocoa powder, baking soda and salt; set aside. A whisk is highly recommended for this; both the flour and the cocoa have a tendency to clump otherwise.
In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds, or until it is creamed. Add sugar and vanilla; beat until well combined. Mix 1 1/2 teaspoons Egg Replacer with 2 tablespoons water; add to shortening mixture and beat well. Repeat twice with 1 1/2 teaspoons Egg Replacer and 2 more tablespoons water, beating well after each addition. Add dry ingredients and water alternately to shortening mixture, beating after each addition until combined. See above warning about using a hand mixer.
Spoon into baking cups about 2/3 full. Again, the batter is thicker than traditional cake batter.
Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted in one of the center cupcakes comes out clean. If using more than one cupcake pan, be sure to rotate half way through to ensure even baking. Cool on wire rack.
White Cake
I'm including directions for both cupcakes and layer cake here, as I made both. I made cupcakes for the coffee fellowship and an actual cake for my son's birthday.
Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening, butter or margarine (shortening will give you a whiter cake, and will also be vegan, assuming you use an all-vegetable shortening)
1 3/4 cups sugar
1 teaspoon vanilla
6 teaspoons Ener-G Egg Replacer mixed with 8 tablespoons water
1 1/3 cups rice milk
Preheat oven to 350°F. For layer cake, grease and flour two round cake pans. For cupcakes, line 24-30 muffin cups with paper baking cups.
Whisk together flour, xanthan gum, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat shortening (or butter or margarine) with an electric mixer on medium speed for 30 seconds, or until creamed. Add sugar and vanilla; beat until well combined. Mix 1 1/2 teaspoons Egg Replacer with 2 tablespoons water; add to creamed mixture and beat well. Repeat 3 more times with remaining Egg Replacer and water, using 1 1/2 teaspoons Egg Replacer and 2 tablespoons water each time. Add dry ingredients and milk alternately to beaten mixture, beating after each addition just until combined. Again, be wary of the batter "climbing" the beaters if using a hand mixer.
Pour into cake pans or fill cupcake liners 2/3 full. Bake at 350°F for 30 to 35 minutes for cake layers, 20 to 25 minutes for cupcakes, or until a toothpick inserted in the center comes out clean. Cool layers on wire rack 10 minutes, then remove from pans to cool completely. Cool cupcakes completely on wire racks.
For any of these, use your favorite safe frosting. For the devil's food, I used dark chocolate frosting (from a can). For the white cupcakes, I made white frosting and sprinkled them with coarse sugar.
That was followed shortly by my son's birthday. Every mom wants their child to be able to have a cake (or some such substitute) for their birthday. Yet another wheat-free, egg-free cake.
Then, a couple of weeks later, our church honored November birthdays during coffee fellowship after the service. Again, cake.
Add in a batch of experimental cupcakes, and that made 5 batches of cupcakes in less than a month. See, mad cupcake frenzy. Sure, I could have used cupcake recipes from one of my allergy cookbooks, except for the fact that I didn't have all the flours, and didn't have time to track them down. I also wouldn't have the satisfaction of successful experimenting, or a blog post chronicling those attempts.
For the sake of variety, I did three different kinds of cupcakes: Yellow, Devil's Food and White. Here are the recipes:
Yellow Cake
This one could be made vegan, by replacing the butter with a vegan substitute, but it really needs the yellow color, as the lack of egg yolks already makes it pale. If you want it more yellow, and don't mind food coloring, you could add a few drops of yellow coloring with the milk.
Ingredients:
2 1/2 cups gluten-free all-purpose flour (I use Bob's Red Mill)
1 1/4 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1 3/4 cups sugar
1 1/2 teaspoons vanilla
3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons water
1 1/4 cup rice milk
Preheat oven to 375°F. Line 24 to 30 muffins cups with paper bake cups.
Whisk together flour, xanthan gum, baking powder and salt; set aside.
In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds, just long enough to cream it. Add sugar and vanilla; beat until well combined. Mix 1 1/2 teaspoons Egg Replacer with 2 tablespoons water. Add to butter mixture and beat until well combined. Repeat with remaining 1 1/2 teaspoons Egg Replacer and 2 tablespoons water. Add dry ingredients and milk alternately to butter mixture, beating after each addition just until combined. This would be a good time to point out that this combination of ingredients tends to be thicker than traditional cake batter, and will tend to "crawl" up the beaters of a standard hand-held mixer. To avoid have cake batter forever rattling around in your mixer, use a sort of in-and-out motion when beating. Or, simple avoid the issue altogether and use a good stand mixer. This is what I'm hoping for for Christmas.
Fill cupcake liners about 2/3 full. Again, the batter is thicker, slightly gelatinous (for lack of a better word). It will not "flow" off the spoon as easily.
Bake at 375°F for 18 to 20 minutes, or until a toothpick inserted in one of the center ones comes out clean. Cool on a wire rack.
Devil's Food Cupcakes
2 1/4 cup gluten-free all-purpose flour
1 1/8 teaspoon xanthan gum
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
4 1/2 teaspoons Ener-G Egg Replacer mixed with 6 tablespoons water
1 1/3 cups cold water
Preheat oven to 350°F. Line 24-30 muffins cups with paper baking liners.
Whisk together flour, xanthan gum, cocoa powder, baking soda and salt; set aside. A whisk is highly recommended for this; both the flour and the cocoa have a tendency to clump otherwise.
In a large mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds, or until it is creamed. Add sugar and vanilla; beat until well combined. Mix 1 1/2 teaspoons Egg Replacer with 2 tablespoons water; add to shortening mixture and beat well. Repeat twice with 1 1/2 teaspoons Egg Replacer and 2 more tablespoons water, beating well after each addition. Add dry ingredients and water alternately to shortening mixture, beating after each addition until combined. See above warning about using a hand mixer.
Spoon into baking cups about 2/3 full. Again, the batter is thicker than traditional cake batter.
Bake at 350°F for 18 to 20 minutes, or until a toothpick inserted in one of the center cupcakes comes out clean. If using more than one cupcake pan, be sure to rotate half way through to ensure even baking. Cool on wire rack.
White Cake
I'm including directions for both cupcakes and layer cake here, as I made both. I made cupcakes for the coffee fellowship and an actual cake for my son's birthday.
Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening, butter or margarine (shortening will give you a whiter cake, and will also be vegan, assuming you use an all-vegetable shortening)
1 3/4 cups sugar
1 teaspoon vanilla
6 teaspoons Ener-G Egg Replacer mixed with 8 tablespoons water
1 1/3 cups rice milk
Preheat oven to 350°F. For layer cake, grease and flour two round cake pans. For cupcakes, line 24-30 muffin cups with paper baking cups.
Whisk together flour, xanthan gum, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat shortening (or butter or margarine) with an electric mixer on medium speed for 30 seconds, or until creamed. Add sugar and vanilla; beat until well combined. Mix 1 1/2 teaspoons Egg Replacer with 2 tablespoons water; add to creamed mixture and beat well. Repeat 3 more times with remaining Egg Replacer and water, using 1 1/2 teaspoons Egg Replacer and 2 tablespoons water each time. Add dry ingredients and milk alternately to beaten mixture, beating after each addition just until combined. Again, be wary of the batter "climbing" the beaters if using a hand mixer.
Pour into cake pans or fill cupcake liners 2/3 full. Bake at 350°F for 30 to 35 minutes for cake layers, 20 to 25 minutes for cupcakes, or until a toothpick inserted in the center comes out clean. Cool layers on wire rack 10 minutes, then remove from pans to cool completely. Cool cupcakes completely on wire racks.
For any of these, use your favorite safe frosting. For the devil's food, I used dark chocolate frosting (from a can). For the white cupcakes, I made white frosting and sprinkled them with coarse sugar.
Saturday, November 20, 2010
An Allergy-Free Thanksgiving: Sweet Potatoes
Thanksgiving could be a challenge for someone with food allergies. Think about all the classic recipes: green bean casserole with cream soup...sweet potatoes with a crumb topping...mashed potatoes with flour-thickened gravy...and let's not forget stuffing/dressing.
I'll tackle the sweet potatoes. There are yummy alternative recipes for the rest out there on the net, and in print. Living Without just did a holiday special edition with a whole spread of gluten-free, dairy-free Thanksgiving recipes (sadly, not all of them are egg-free, the major allergen in our house). The Gluten-Free Goddess also just posted a collection of gluten-free, mostly vegan Thanksgiving sides.
Anyway, the sweet potatoes. Our traditional recipe involves a lot of butter, coconut, brown sugar, and a crumb topping. A crumb topping made with flour and nuts. The thing I have noticed about gluten-free all-purpose flour (at least the brand I have been using), is that it sometimes has a, well, beany taste in its unbaked form. Licking the beaters after making a cake is not as sinfully delicious as it once was. I didn't particularly want to stake my Thanksgiving sweet potatoes on flour that might give questionable results in this usage.
With that in the back of my mind, and with an idea from the last go-round with food allergies, I decided to try sweet potatoes with apples. It's a blessedly simple idea, and comes together very fast. I fixed it in the twenty minutes I had one evening between the time I got home, and the time we had to leave for a community Thanksgiving dinner, although the sweet potatoes were already cooked. At that dinner, someone at our table raved about how good the sweet potatoes were, unaware that the harried cook was sitting across from them. I love unsolicited compliments!
Sweet Potatoes & Apples
Ingredients:
2-3 large sweet potatoes, peeled and cooked
4-5 Granny Smith apples, peeled, cored and sliced
6 tablespoons butter or acceptable margarine, divided (I couldn't give up all the butter!)
4 tablespoons brown sugar
While 3 tablespoons of the butter are melting in a medium skillet, peel, core and slice apples. An apple corer-wedger makes quick work of this step. When the butter is melted, add the sliced apples and cook, stirring occasionally until the apples are softened and slightly caramelized.
While the apples are cooking, dice the cooked sweet potatoes. You can decide how chunky you want them. I made them fairly small, because I knew my 1-year-old, 2-toothed son would be eating them.
When the apples are done, add them to the sweet potatoes in a microwave-safe serving dish. Top with remaining butter and brown sugar. Microwave on High 1 to 2 minutes, until sweet potatoes are heated through and butter is at least starting to melt. Stir to coat sweet potatoes and apples with brown sugar and butter.
There you go. Super simple and quick. Yum.
I'll tackle the sweet potatoes. There are yummy alternative recipes for the rest out there on the net, and in print. Living Without just did a holiday special edition with a whole spread of gluten-free, dairy-free Thanksgiving recipes (sadly, not all of them are egg-free, the major allergen in our house). The Gluten-Free Goddess also just posted a collection of gluten-free, mostly vegan Thanksgiving sides.
Anyway, the sweet potatoes. Our traditional recipe involves a lot of butter, coconut, brown sugar, and a crumb topping. A crumb topping made with flour and nuts. The thing I have noticed about gluten-free all-purpose flour (at least the brand I have been using), is that it sometimes has a, well, beany taste in its unbaked form. Licking the beaters after making a cake is not as sinfully delicious as it once was. I didn't particularly want to stake my Thanksgiving sweet potatoes on flour that might give questionable results in this usage.
With that in the back of my mind, and with an idea from the last go-round with food allergies, I decided to try sweet potatoes with apples. It's a blessedly simple idea, and comes together very fast. I fixed it in the twenty minutes I had one evening between the time I got home, and the time we had to leave for a community Thanksgiving dinner, although the sweet potatoes were already cooked. At that dinner, someone at our table raved about how good the sweet potatoes were, unaware that the harried cook was sitting across from them. I love unsolicited compliments!
Sweet Potatoes & Apples
Ingredients:
2-3 large sweet potatoes, peeled and cooked
4-5 Granny Smith apples, peeled, cored and sliced
6 tablespoons butter or acceptable margarine, divided (I couldn't give up all the butter!)
4 tablespoons brown sugar
While 3 tablespoons of the butter are melting in a medium skillet, peel, core and slice apples. An apple corer-wedger makes quick work of this step. When the butter is melted, add the sliced apples and cook, stirring occasionally until the apples are softened and slightly caramelized.
While the apples are cooking, dice the cooked sweet potatoes. You can decide how chunky you want them. I made them fairly small, because I knew my 1-year-old, 2-toothed son would be eating them.
When the apples are done, add them to the sweet potatoes in a microwave-safe serving dish. Top with remaining butter and brown sugar. Microwave on High 1 to 2 minutes, until sweet potatoes are heated through and butter is at least starting to melt. Stir to coat sweet potatoes and apples with brown sugar and butter.
There you go. Super simple and quick. Yum.
Sunday, November 14, 2010
Enchilada Lasagna
Since lasagna is pretty much out (at least without either driving an hour and a half to a Whole Foods Market or spending a fortune in shipping and hoping it gets here in good shape), I've been brainstorming a decent replacement. A craving for Mexican gave me an idea for somewhat of a solution. This won't replace classic Italian lasagna by any means, but it still turned out yummy enough that the kids asked to take it for "cold" lunch.
Ingredient notes: As always, read labels. Most corn tortillas (at least in my experience) do not contain flour, but watch just in case. Go for a minimal ingredient list--usually something along the lines of corn meal (masa); lard, shortening or oil; lime. If using a commercial enchilada sauce, again read labels closely. I used the recipe from Dining on a Dime, mainly because I didn't have any canned enchilada sauce in the house.
Enchilada Lasagna
Ingredients:
9 large corn tortillas
4 cups cooked, diced chicken
16 ounces enchilada sauce (homemade or store-bought)
2-4 cups shredded Cheddar cheese
1 1/2 cups sour cream
1 small can black olives, sliced or chopped
Preheat oven to 350°F. Grease an 8x12-inch pan.
Cover the bottom of the pan with corn tortillas (about 3). They will overlap, and there will be gaps along the edges. This is okay. Spread with 1/3 of the enchilada sauce. Sprinkle with half the chicken and a good handful or two of cheese. Top with 3 more corn tortillas. Spread with 1/3 of the enchilada sauce and sprinkle remaining chicken over. Top with sour cream. It's impossible at this point to spread the sour cream without ending up with a big saucy mess, but try to dollop it to cover as much of the chicken as possible. Top with remaining tortillas. Pour remaining enchilada sauce over all, making sure the top tortillas are at least moistened. Sprinkle 1 or 2 more handfuls of cheese over top, then top with black olives.
Bake at 350°F for 30 minutes. Let sit for a few minutes after it comes out of the oven to allow it to set up a little. This is good with Spanish rice or salsa rice, and corn.
Ingredient notes: As always, read labels. Most corn tortillas (at least in my experience) do not contain flour, but watch just in case. Go for a minimal ingredient list--usually something along the lines of corn meal (masa); lard, shortening or oil; lime. If using a commercial enchilada sauce, again read labels closely. I used the recipe from Dining on a Dime, mainly because I didn't have any canned enchilada sauce in the house.
Enchilada Lasagna
Ingredients:
9 large corn tortillas
4 cups cooked, diced chicken
16 ounces enchilada sauce (homemade or store-bought)
2-4 cups shredded Cheddar cheese
1 1/2 cups sour cream
1 small can black olives, sliced or chopped
Preheat oven to 350°F. Grease an 8x12-inch pan.
Cover the bottom of the pan with corn tortillas (about 3). They will overlap, and there will be gaps along the edges. This is okay. Spread with 1/3 of the enchilada sauce. Sprinkle with half the chicken and a good handful or two of cheese. Top with 3 more corn tortillas. Spread with 1/3 of the enchilada sauce and sprinkle remaining chicken over. Top with sour cream. It's impossible at this point to spread the sour cream without ending up with a big saucy mess, but try to dollop it to cover as much of the chicken as possible. Top with remaining tortillas. Pour remaining enchilada sauce over all, making sure the top tortillas are at least moistened. Sprinkle 1 or 2 more handfuls of cheese over top, then top with black olives.
Bake at 350°F for 30 minutes. Let sit for a few minutes after it comes out of the oven to allow it to set up a little. This is good with Spanish rice or salsa rice, and corn.
Sunday, November 7, 2010
Tuna Casserole
One of my all-time biggest comfort foods is Tuna Casserole. My kids and I can clean out a whole 9-inch square pan, with no leftovers. However, the usual Tuna Casserole presents a problem for our new food-allergy-free diet. Our traditional recipe relies on cream of mushroom soup and egg noodles. With wheat and egg allergies, these are out. I had just about given up having tuna casserole as long as allergies were an issue, until a couple of things came together to inspire a solution.
For the first, my mother (who is low-carb) made a delicious casserole, with a sour cream base, cauliflower, sausage, chicken and celery. Yum. It was good, but it didn't really sink in to me that this was the start of a solution to the tuna casserole dilemma.
Until the second incident. I was on the way back to work after taking DS#1 back to school after a doctor's appointment, when I caught part of a show from our local(ish) NPR affiliate, KCUR (Kansas City, MO), on which Emily Farris, author of Casserole Crazy: Hot Stuff for Your Oven, discussed the 2nd Annual Kansas City Casserole Party. (You can find the podcast of the episode on KCUR's website, under Central Standard.) After listening to discussions of casseroles, including comments from a caller who was gluten-free, I realized that I did still miss Tuna Casserole, but now I had ideas.
Pretty much winging it, I decided it was high time for some kitchen experimenting. To my delight, it turned out delicious on the first try. The kids didn't even miss the cream soup and pasta, and once again, we cleaned the pan (or at least the kids did).
A note on the ingredients. I used Mr. Dell's Hash Brown Potatoes, which has the remarkably simple ingredient list: Potatoes. This could be made more cheaply with home-shredded potatoes, but I went for convenience here. The cooking time may need to be adjusted if you use fresh potatoes. For the potato chips, I used Lay's Classic, which again, has a pretty simple ingredient list. Sour cream and onion chips are also good.
Tuna Tater Casserole
Ingredients:
2 cans (3 ounces each) tuna, drained
2 cups frozen hash brown potatoes
1/2 cup sour cream
1/2 cup cottage cheese
1 cup frozen peas
2 cups potato chips, crushed
Put all ingredients except potato chips in a large bowl and mix well, then spread in a 8- or 9-inch square casserole dish. Sprinkle crushed potato chips over the top. Bake at 350°F for 30 minutes. This will get the hash browns "al dente"; for softer potatoes, cook for a few minutes longer. Makes 4 servings, or 3 if you have hungry boys.
For the first, my mother (who is low-carb) made a delicious casserole, with a sour cream base, cauliflower, sausage, chicken and celery. Yum. It was good, but it didn't really sink in to me that this was the start of a solution to the tuna casserole dilemma.
Until the second incident. I was on the way back to work after taking DS#1 back to school after a doctor's appointment, when I caught part of a show from our local(ish) NPR affiliate, KCUR (Kansas City, MO), on which Emily Farris, author of Casserole Crazy: Hot Stuff for Your Oven, discussed the 2nd Annual Kansas City Casserole Party. (You can find the podcast of the episode on KCUR's website, under Central Standard.) After listening to discussions of casseroles, including comments from a caller who was gluten-free, I realized that I did still miss Tuna Casserole, but now I had ideas.
Pretty much winging it, I decided it was high time for some kitchen experimenting. To my delight, it turned out delicious on the first try. The kids didn't even miss the cream soup and pasta, and once again, we cleaned the pan (or at least the kids did).
A note on the ingredients. I used Mr. Dell's Hash Brown Potatoes, which has the remarkably simple ingredient list: Potatoes. This could be made more cheaply with home-shredded potatoes, but I went for convenience here. The cooking time may need to be adjusted if you use fresh potatoes. For the potato chips, I used Lay's Classic, which again, has a pretty simple ingredient list. Sour cream and onion chips are also good.
Tuna Tater Casserole
Ingredients:
2 cans (3 ounces each) tuna, drained
2 cups frozen hash brown potatoes
1/2 cup sour cream
1/2 cup cottage cheese
1 cup frozen peas
2 cups potato chips, crushed
Put all ingredients except potato chips in a large bowl and mix well, then spread in a 8- or 9-inch square casserole dish. Sprinkle crushed potato chips over the top. Bake at 350°F for 30 minutes. This will get the hash browns "al dente"; for softer potatoes, cook for a few minutes longer. Makes 4 servings, or 3 if you have hungry boys.
Saturday, October 16, 2010
"Ratatouille" Stuffed Peppers
One of the grocery stores had green bell peppers on sale this week, so I picked out three beautiful ones with stuffed peppers in mind. Traditional stuffed peppers, with egg-bound filling, are out for us, so I decided to improvise, using what we had on hand. It turns out we didn't have as much instant brown rice as I had thought, so we went heavy on the veggies. Onions, the tops of the peppers, a delicata squash that was sitting in the fridge, canned tomatoes and garlic. As I was mixing the filling, my middle son said, "It looks like ratatouille." (Yes, I have kids that actually know what ratatouille is, and even like it.) Although it doesn't have eggplant like traditional ratatouille--only because we didn't have any; it very well could--it seemed like as good a name as any. So, here it is, Ratatouille Stuffed Peppers.
Ratatouille Stuffed Peppers
Ingredients:
3-4 large, symmetrical bell peppers
1 medium onion, chopped
1 small delicata squash, peeled, seeded and chopped
14 1/2 ounces canned diced tomatoes, undrained
1 teaspoon minced garlic
1-2 tablespoons olive oil
1 cup instant brown rice, cooked
Preheat oven to 350°F.
Cut tops off peppers and scoop out the guts. Reserve the tops for later. Place in a steamer basket in a large pot with a little water. Bring to a boil and steam for 3 to 4 minutes. Set aside.
Cut usable parts from pepper tops and dice. Heat olive oil in a medium skillet. Add diced peppers, onion, squash and garlic, and sauté until veggies are tender. Scoop into a bowl and add tomatoes with their juice and cooked rice.
Arrange peppers in a small baking dish. Fill each pepper with the filling, pressing down slightly. If there is leftover filling, arrange it around the bases of the peppers.
Bake at 350°F for 30 minutes or until heated through. My kids decided that it really needed cheese, so they sprinkled Cheddar on top, but you could easily forego that and have vegan stuffed peppers. Makes 3-4 servings.
Ratatouille Stuffed Peppers
Ingredients:
3-4 large, symmetrical bell peppers
1 medium onion, chopped
1 small delicata squash, peeled, seeded and chopped
14 1/2 ounces canned diced tomatoes, undrained
1 teaspoon minced garlic
1-2 tablespoons olive oil
1 cup instant brown rice, cooked
Preheat oven to 350°F.
Cut tops off peppers and scoop out the guts. Reserve the tops for later. Place in a steamer basket in a large pot with a little water. Bring to a boil and steam for 3 to 4 minutes. Set aside.
Cut usable parts from pepper tops and dice. Heat olive oil in a medium skillet. Add diced peppers, onion, squash and garlic, and sauté until veggies are tender. Scoop into a bowl and add tomatoes with their juice and cooked rice.
Arrange peppers in a small baking dish. Fill each pepper with the filling, pressing down slightly. If there is leftover filling, arrange it around the bases of the peppers.
Bake at 350°F for 30 minutes or until heated through. My kids decided that it really needed cheese, so they sprinkled Cheddar on top, but you could easily forego that and have vegan stuffed peppers. Makes 3-4 servings.
Tuesday, September 21, 2010
Brownies 1.0
I made my first attempt at adapting a brownie recipe last night. It took a while to find a recipe for a fudgy-type brownie that did not call for unsweetened chocolate (which I did not have), but I finally found one that I felt was workable, and, most importantly, I had all the ingredients for.
The original recipe for Cream Cheese Brownies is from one of my favorite (non-allergy-friendly) cookbooks, Gifts from the Christmas Kitchen. It also has my favorite recipe for hot chocolate mix.
Here are my adaptations:
The original recipe for Cream Cheese Brownies is from one of my favorite (non-allergy-friendly) cookbooks, Gifts from the Christmas Kitchen. It also has my favorite recipe for hot chocolate mix.
Here are my adaptations:
- Used Ener-G Egg Replacer instead of eggs
- Used Bob's Red Mill Gluten-Free All-Purpose Flour
- Added 1/2 teaspoon xanthan gum
For a first attempt, it came out pretty good. It probably could have baked a bit longer; to say that it was moist is an undestatement. But it did bear a decent resemblance to brownies, unlike the Betty Crocker Gluten-Free Brownies I tried to make subbing Egg Replacer. Even DS#1 liked it. This is definitely a starting point, and I will post updates on my quest for good wheat-free, egg-free brownies.
Sunday, September 12, 2010
Baking Day!
Now that the weather is a little cooler, I decided it was high time to do some baking. Top of my list: bread and dessert. Both are things I've been trying to find decent recipes for.
First off was the bread. I made a quick bread, Rice- and Rye-Flour Bread. I was a bit dubious when I pulled it out of the oven and the top was an pale ashy blond, with prominent cracks. After it cooled a bit, I took it out of the pan, and the texture of the sides (not crust) was sort of grainy, almost like wheat-germ bread. I waited as patiently as I could before cutting into it. It is hard to wait patiently to try bread, when you haven't had decent bread in several months. When I couldn't take it any more, I cut off a small slice. Whoa. Any reservations I may have had were immediately dispelled. It was delicious! It turned out savory, buttery, which is interesting since there was no butter in it. Yup, truly vegan. I'm thinking this would be good slathered with butter, especially herb or garlic butter. I'm not sure they would hold up to toasting, but perhaps under a broiler for garlic bread. Mmm!
Next up were cookies. For these, I made Oatmeal Cookies.
Let me digress a moment here to sing the praises of my Magic Bullet. This little wonder is one of the few small appliances that actually lives on my counter. I had used it to make baby food primarily. Then I discovered that it could reduce oatmeal to oat flour. Hallelujah! A cheap source of oat flour! It's not superfine, by any means, but it works well. More importantly, I can get oatmeal in any grocery store cheaply. Oat flour is not to be found short of an hour drive away, and then in little bags at premium prices. Plus I can make up just what I need, thus depriving the mice of at least one temptation.
Okay, back to the cookies. This recipe could be vegan, depending on the type of margarine you use. It originally called for chopped walnuts or pecans, but I decided to use chocolate chips instead, for two reasons. First of all, they are slightly less likely to be cross-contaminated with peanuts than nuts. Secondly, I was really craving chocolate.
These turned out fabulous. Slightly crunchy, full of flavor. One of the best things about these is that because there are no eggs, I didn't feel guilty for eating a couple bits of the dough or licking off the spoon.
Both of these recipes came from an out-of-print book, The Egg-Free, Milk-Free, Wheat-Free Cookbook by Becky Hamrick and S.L. Wiesenfeld, MD. The title is a little misleading, as not all of the recipes are wheat-free, but it is still packed with a lot of good recipes. In some ways, it reads like a church cookbook, with lots of old-fashioned, homey recipes. It can be gotten cheaply on Amazon. Or you can check it out at the library, if you have a good library. I won't reproduce the recipes here because of copyright laws, but I do recommend that you at least browse through this book.
First off was the bread. I made a quick bread, Rice- and Rye-Flour Bread. I was a bit dubious when I pulled it out of the oven and the top was an pale ashy blond, with prominent cracks. After it cooled a bit, I took it out of the pan, and the texture of the sides (not crust) was sort of grainy, almost like wheat-germ bread. I waited as patiently as I could before cutting into it. It is hard to wait patiently to try bread, when you haven't had decent bread in several months. When I couldn't take it any more, I cut off a small slice. Whoa. Any reservations I may have had were immediately dispelled. It was delicious! It turned out savory, buttery, which is interesting since there was no butter in it. Yup, truly vegan. I'm thinking this would be good slathered with butter, especially herb or garlic butter. I'm not sure they would hold up to toasting, but perhaps under a broiler for garlic bread. Mmm!
Next up were cookies. For these, I made Oatmeal Cookies.
Let me digress a moment here to sing the praises of my Magic Bullet. This little wonder is one of the few small appliances that actually lives on my counter. I had used it to make baby food primarily. Then I discovered that it could reduce oatmeal to oat flour. Hallelujah! A cheap source of oat flour! It's not superfine, by any means, but it works well. More importantly, I can get oatmeal in any grocery store cheaply. Oat flour is not to be found short of an hour drive away, and then in little bags at premium prices. Plus I can make up just what I need, thus depriving the mice of at least one temptation.
Okay, back to the cookies. This recipe could be vegan, depending on the type of margarine you use. It originally called for chopped walnuts or pecans, but I decided to use chocolate chips instead, for two reasons. First of all, they are slightly less likely to be cross-contaminated with peanuts than nuts. Secondly, I was really craving chocolate.
These turned out fabulous. Slightly crunchy, full of flavor. One of the best things about these is that because there are no eggs, I didn't feel guilty for eating a couple bits of the dough or licking off the spoon.
Both of these recipes came from an out-of-print book, The Egg-Free, Milk-Free, Wheat-Free Cookbook by Becky Hamrick and S.L. Wiesenfeld, MD. The title is a little misleading, as not all of the recipes are wheat-free, but it is still packed with a lot of good recipes. In some ways, it reads like a church cookbook, with lots of old-fashioned, homey recipes. It can be gotten cheaply on Amazon. Or you can check it out at the library, if you have a good library. I won't reproduce the recipes here because of copyright laws, but I do recommend that you at least browse through this book.
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