Dairy Free "Tried and True"

Sizzling Sesame Beef

2012-02-07T08:52:00.000-08:00

(I always use my own pictures, but sometimes dinner time is a bit crazy and in this case there weren't any leftovers by the time I remembered a picture, so picture source: Good Housekeeping)

Whenever I find recipes I think I might like out of magazines I tear them out and put them in a drawer next to my cookbooks. I finally got to organizing that drawer this past week and am I ever glad I did or I might not have found this recipe. It's simple and yet delicious. I love the flavors of everything and that it's a well rounded healthy meal. It has definitely been added to our family favorites for sure.

Sizzling Sesame Beef

Recipe from Good Housekeeping Magazine Jan 2010

Serves 4

1 pound beef sirloin steak 1 inch thick

1 cup jasmine rice

2 green onions, white portions cut into 2 inch chunks, green portions thinly sliced

4 cloves garlic, crushed with press (or chopped very fine)

4 tsp sesame oil

2 tsp sugar

2 Tbsp low sodium soy sauce

1 pound broccoli florets

Place the steak in freezer and prepare rice as label directs. Meanwhile in a large bowl (this will be for the broccoli when it's cooked), combine 1 Tbsp sliced green onions, 1 tsp garlic, 2 tsp sesame oil, and 1/4 tsp salt; set aside. In a 12 inch skillet, heat 1 inch water to boiling on high.

Take cold steak out of freezer and cut across grain into thin slices. In a shallow bowl, combine 2 tsp sugar, 1 Tbsp soy sauce, green onion chunks and the remaining garlic. Toss the steak slices with this mixture, coating evenly and set aside.

By now the water in the skillet should be boiling. Add broccoli and cook 3 minutes or until just tender. Drain well. Place in the same bowl as the onion-garlic mixture and toss well. Cover to keep warm.

In the same skillet heat the remaining 2 tsp oil on high until hot. Add beef in single layer; cook 2 minute. Stir in remaining sliced green onions and 1/8 tsp each of salt and pepper; cook 1 minute longer. Stir in remaining 1 Tbsp soy sauce. Serve with rice and broccoli. (I drizzled the rice with a small amount of soy sauce too)

Original Chex Party Mix

2012-01-31T12:41:00.000-08:00

Chex mix is such a great snack, especially for the kids. The orginal chex mix bag that you buy does have dairy warnings on the label, so a while back I found this recipe and was so excited to make my own dairy free. When I was living in Utah I actually borrowed the equipment from the cannery, made huge batches of this stuff and canned them in #10 size cans. Just in time for the super bowl- enjoy!

The Original Chex Party Mix
Recipe from Chex
Makes 24 1/2 cup servings (or 12 1 cup servings)

3 cups corn chex cereal
3 cups rice chex cereal
3 cups wheat chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bit size bagel chips or regular ones broken up
6 Tbsp dairy free butter or margarine
2 Tbsp Worcestershire sauce
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter/margarine uncovered on high about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on high 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Banana Bread

2012-01-24T13:56:00.000-08:00

Everybody loves some banana bread right! Even my pickiest little eater ate at least 4 slices. This time I made one loaf regular, and one loaf with some walnuts. Another classic from my Grandma Lill- what would we do without her (or her recipes :)

Grandma Lill's Banana Bread
Recipe from Lillian Rydalch

1/2 cup dairy free butter or margarine, softened

4 mashed bananas

4 eggs

1 3/4 cup sugar

2 cups flour

1 t soda

1 t vanilla

1/2 t salt

1 cup nuts (optional)

Mix the softened butter, mashed bananans and eggs together. Mix the dry ingredients together and add the wet ingredients. Fold in the nuts if you want them. Mix well. Pour into 2 greased bread pans. Bake @ 350 for 40 minutes.

No-Bake Energy Bites

2012-01-10T10:23:00.000-08:00

My sister posted these on our other blog we have and I tried them today. They are super yummy and quite addicting I might say! I thought they would also be a nice healthy snack for the kids since I'm trying to sugar-detox the whole family after the holidays :) Perfect for allergies since there's no dairy and no egg. The Enjoy Life dairy free chocolate chips are perfect for this because they are already mini.

No Bake Energy Bites
Recipe from Brooke Salcido @ Four Sisters' Kitchens

1 cup oatmeal
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup peanut butter
1/3 cup honey
1/2 cup mini dairy free chocolate chips
2 tsp vanilla

Mix everything together really well. Let chill for about 30 minutes. Roll into balls and enjoy! Store in the refrigerator in an airtight container (they'll keep about a week)

Pasta e Fagioli

2012-01-01T17:16:00.000-08:00

I've been making this for a few years now ever since my sister in law shared it with me. The nice thing is you can really change the quantities to suit you and your family just like I did when she gave it to me. The best part is it will make your kitchen smell amazing! I served it tonight with this hearth bread (with some olive oil and seasons to dip), and sparkling cider for the kids. It felt like the perfect Italian dinner!

Pasta e Fagioli

Recipe adapted from Kelli Melin

Serves 5-6 (you can cut it in half easily)

1 Tbsp olive oil

1 Tbsp dried onion flakes or 1 green onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

3 large garlic cloves, minced

2 cans great Northern beans, drained well

1 cup chicken broth (I make it using chicken bouillon cube)

2 cans diced tomatoes with juices

1 1/2 tsp dried rosemary

1 Tbsp parsley

1/2 tsp salt

1/4 tsp pepper

2 cups dry small pasta shells, cooked al dente and drained

Cook the noodles if you haven't already. Heat up oil and saute onions, carrot, celery and garlic until soft, about 8 minutes. Add the beans, broth, tomatoes and juices, and rosemary. Bring to a boil. Reduce to simmer, stir in pasta, parsley and salt and pepper. Simmer covered about 5 minutes.

Sliced Skirt Steaks with Rice and Beans

2011-10-28T16:48:00.000-07:00

This was heaven. I've had the recipe sitting on my cute cook book holder all week and have been so excited to make it. It took 4 stores to find skirt steak, but I'm glad I didn't settle for anything else. I was scared to ruin the steaks since they are so thin....you can see I cooked mine to medium, but they would taste even better with some pink or red in the center. So so so delish, especially with the rice and cilantro.

Sliced Skirt Steaks with Rice and Beans

Recipe adapted from Rachael Ray

Serves 4

2 cups chicken broth

1 cup white rice

4 green onions, chopped

1 (15 ounce) can black beans, drained

4-5 Tbsp olive oil

1 Tbsp hot sauce

2 Tbsp Worcestershire sauce

2 Tbsp mustard

1/2 tsp of each- garlic powder

chili powder

red pepper

salt

parsley
1/4 tsp pepper

1 1/2-2 pounds skirt steak

2 jalapeno peppers, halved and seeded

2 ripe avocados

a handful of chopped fresh cilantro

1/2 pint cherry tomatoes, halved

2 limes

Bring the chicken broth to a boil in a saucepan. Stir in the rice and bring to a boil, then cover, reduce the heat, and cook for about 12 minutes over low to medium-low heat. Stir in the green onions and black beans, replace the lid, and cook for 6 more minutes.

In a shallow dish, combine the hot sauce, Worcestershire, mustard, 3 Tbsp olive oil and the seasonings. Coat the steak and marinate for 10 minutes. Heat outdoor grill to medium-high.

Brush the jalapenos with a little olive oil and season with salt and pepper. Place the meat and jalapeno on the grill and cook for 2-3 minutes on each side (I cooked mine 5 and it was a little much). After you turn the meat and jalapeno, halve and pit the avocados and place them on the grill to char and mark. Remove meat, jalapenos and avocados to a platter and let the meat rest for a few minutes, tented with foil, to settle the juices.

To serve, thinly slice the steak on an angle. Divide the steak slices among 4 plates. Serve with an avocado half, a jalapeno half, a sprinkle of cilantro and some halved tomatoes. Squeeze the juice of 1/2 lime over each dish. Serve the black beans and rice alongside.

Sliced Potatoes

2011-10-28T16:45:00.000-07:00

This is pretty simple, but it's also the only way my kids will eat potatoes- so I had to post incase any of you have the same problem! :) You can use regular or red but I think reds cook up a bit faster and have more flavor.

Sliced Potatoes

1 potato per person
olive oil
salt and pepper

For reds you can leave the skins on. Slice each potato to about 1/4 -1/2 inch thickness. On the cutting board you can salt and pepper the slices. In a large skillet heat up 1 Tbsp olive oil. Cook the potato slices on medium heat until they are tender, turning after 3 minutes or so. Add olive oil if they are sticking. My kids love these with ketchup of course.

Pumpkin Muffins

2011-10-26T07:12:00.000-07:00

Looking through my recipe box I realized I had 4 recipes for pumpkin bread/muffins. Determined to find out which was best I made all 4 recipes last night and held a taste testing. The winner was my favorite pumpkin bread I already posted here, but this recipe was the runner up so I decided to post it too since it makes a little bigger batch and is really easy to remember. Chocolate chips are optional-I usually make up a pan of muffins for the kids without the chocolate chips, then add chocolate chips and pour the rest in a bread pan. Also you can substitute applesauce for the oil too if you want to make it a bit healthier and I always use fresh pumpkin (how to here) but you can use canned plain pumpkin as well.

Pumpkin Muffins
Recipe from college-can't remember who!

3 cups pumpkin (either fresh or canned plain pumpkin)
1 1/2 cups vegetable oil or applesauce
4 cups sugar
6 eggs
4 3/4 cup flour
1 1/2 tsp of each:
                       baking powder
                       baking soda
                       salt
                       cinnamon
                       nutmeg
                       cloves
1 cup chocolate chips (optional)

Preheat oven to 350 degrees. Pour into greased muffin tins and bake 20 minutes or greased bread pan and bake for 45-60 minutes.

Pumpkin Bread

2011-10-26T07:09:00.000-07:00

Fall is my favorite season for many reasons: weather, clothes, colorful leaves, family fun, beautiful scenery and of course pumpkins. You can find the tutorial here on how to use fresh pumpkins. It doesn't matter if you choose fresh pumpkin or canned pumpkin, this recipe is sure to warm up your kitchen and your family, and definitely give your home that fall aroma it's been begging for.

Pumpkin Bread

makes 2-3 loaves

2 eggs
4 cups pumpkin
4 cups sugar
1 cup vegetable oil
5 cups flour
1 tsp cinnamon
2 tsp nutmeg
4 tsp baking soda
1/2 tsp cloves
1 tsp salt
1 cup dairy free chocolate chips (optional)

Combine the eggs, pumpkin, sugar and oil together. Mix the spices together with the flour and add one cup at a time to the egg and pumpkin mixture. Gently fold in the chocolate chips if you choose to add them. Pour into 2-3 greased loaf pans and bake @ 325 for 1 hour or until the middle is cooked and a toothpick comes out clean. Cool in pan for about 10 minutes, then take out of the pan and cool on wire rack.

Note: This bread freezes really well. Wrap in tin foil or saran wrap and then put in a freezer ziplock bag.

You can also make muffins- bake @ 325 for about 20 minutes.

Fresh Pumpkin

2011-10-26T07:07:00.000-07:00

I usually use canned pumpkin with all my recipes, but my mother in law spent Halloween with us and showed me how to cook up the pumpkins after the kids were done with their festivities. I'm not a wasteful person and it always breaks my heart every year I toss the pumpkins into the trash. I don't know why I've never cooked them before, but rest assured I will be from now on.

To cook the pumpkins: Cut up the pumpkin (after it's been gutted) into big chunks and cover with water in a big cooking pot. Bring to a boil and simmer for about an hour or so. You'll be able to tell when the pumpkin is cooked because it will get darker and no longer look raw. After that you can peel off the skins and mash, puree or do like I did and throw it into your kitchen aid with the flat beater. Let the pumpkin cool and then you can put 1 or 2 cup amounts into freezer bags so you can enjoy pumpkin bread and pumpkin muffins all season long- yum!

Hotdog Mummies

2011-10-19T18:42:00.000-07:00

I'm sure you've seen this idea before because it's been around a long time, but I just had to share anyways. I started making these when I was student teaching a high school cooking class. The high school students loved them just as much as my little kids do. I made them tonight with refrigerated bread sticks, but they didn't taste as good as when I make them with crescents. You can also just use your favorite roll or bread stick recipe as well if you are worried about different allergens in the prepared stuff.

Mummy Hotdogs

package of hot dogs

refrigerated crescent rolls

ketchup and mustard

If you are using the crescent rolls take them out of the package (they will be in the triangles but still together) and press the seams so you have one big sheet. Take a pizza cutter or a knife and cut strips about 1/2-1 inch wide. Take one strip at a time and wrap around each hot dog leaving a little spot for the head and eyes to stand out. Bake at 350 for about 15 minutes until the dough starts to brown. Once you take them out of the oven you can make little eyes with some mustard. (I used a toothpick)

Spider Snack

2011-10-13T15:14:00.000-07:00

Here's a fun little snack for Halloween! Stick one of these in your kids lunch box and put a big smile on their face :)

The options are endless- Use an oreo type cookie, (regular, double stuffed or mint) or 2 round ritz type cookies with peanut butter in the middle. Use pretzel sticks (either halved like mine or whole for long legs) or red or black licorice rope strands. Make the eyes with m&ms, raisins, craisins, smarties, etc. and make 'em stick with some extra peanut butter, some cream from the cookie or some frosting. Fun!

Coffee Cake Muffins

2011-09-22T06:54:00.000-07:00

I'll be honest and say that I have always avoided every recipe that called for buttermilk because I didn't know what to substitute. Well now I know, so bring on these yummy muffins! You and your kids will love these because they have streusal in the centers. They will love them even more if you serve them with chocolate milk! (They do have dairy free chocolate milk out there)

Note: To make 1 cup dairy free buttermilk: Put 1 Tbsp vinegar in a one cup measuring glass. Add enough soy or rice milk to equal the one cup. Stir and let stand for 5 minutes. (This recipe only calls for 1/2 cup so only use half :)

Coffee Cake Muffins
Recipe from Better Homes and Gardens Cookbook
Makes 12 muffins

3 Tbsp all purpose flour
3 Tbsp brown sugar
1/4 tsp ground cinnamon
2 Tbsp dairy free margarine

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 cup dairy free margarine

1 beaten egg
1/2 cup buttermilk (see my note above)

Preheat oven to 400. Grease twelve muffin cups or line with paper baking cups; set aside.
For topping, in a small bowl stir together the 3 Tbsp flour, brown sugar, and the 1/4 tsp cinnamon. Cut in the 2 Tbsp margarine until mixture resembles coarse crumbs. Set topping aside.

In a medium bowl stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 tsp cinnamon, ginger, baking soda, and salt. Cut in the 1/4 cup margarine until mixture resembles coarse crumbs.
In another bowl combine egg and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy)

Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter, and the remaining topping. Bake at 400 for 15-18 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups and serve warm.

Curry Grilled Chicken

2011-08-23T11:43:00.000-07:00

This chicken is sweet, tender and tasty and the leftovers are perfect to have cut up on a salad the next day. Don't let the curry scare you off if you are like me and not a big fan of curry flavor. That's just one of the 10 spices so it doesn't over power it at all.

Curry Grilled Chicken
Recipe from Nancy Ode

1/2 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 Tbsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp salt
1/8 tsp pepper
4 boneless skinless chicken breast halves (about 1 1/4 pounds)

In a food processor combine the first 10 ingredients until blended. Pour into a large resealable plastic bag; add the chicken and turn to coat. Seal and refrigerate for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until the juices run clear.

Crispy Red Potatoes

2011-08-17T12:24:00.000-07:00

I love love love these red potatoes and make them quite often. My kids just eat them right up dipped in ketchup of course. Perfect complement to any grilled meat this summer. I found this recipe a few years ago, and that's when I realized the trick to getting crispy (and fully cooked) potato wedges- boil them first. Also I make these so much that I make a huge batch of the seasonings and put them in an empty season jar labeled "red potato seasoning". That way you just toss the potatoes in the olive oil and sprinkle to your own liking whether you want the flavors hot or mild.

Crispy Red Potatoes

serves about 4

8 red potatoes, scrubbed and cut into wedges

3 Tbsp olive oil

1 1/2 tsp pepper

1/4 tsp salt

1/2 tsp garlic powder

2 Tbsp paprika

1 tsp chili powder

Preheat oven to 400 degrees. In a large pot bring 8 cups salted water to boil. Boil potatoes 2 minutes. Strain and toss the potatoes in a bowl with oil. Add seasonings. Place on greased cookie sheet and bake at 400 degrees for 20 minutes or until golden crisp.

Caribbean Rice

2011-08-09T07:21:00.000-07:00

Oh man is this rice good and packed with flavor! Your family will be going crazy over the aroma it causes in your kitchen :) I couldn't find the Mrs. Dash flavor it asked for in my grocery store, so I just used the original blend in mine and it turned out fabulous. If you want a rounded out meal broil some chicken seasoned with 1 tsp of the Mrs. Dash to serve along with the rice. I also love to serve this rice with these Asian Chicken Skewers. I've also made it with green bell pepper and corn instead of peas- you can really use whatever you have.

Carbibbean Rice

Recipe from Family Circle Hometown Favorites

Serves 4

2 cups low-sodium beef broth

1 tsp Mrs. Dash Caribbean Citrus seasoning (or use Original Blend)

1/2 tsp salt

1 cup uncooked brown rice

1 cup frozen peas, thawed

1 small yellow pepper, cored, seeded and chopped

4 scallions, thinly sliced

Place broth and 3/4 cup water in a medium-size saucepan and bring to boil. Stir in 1 tsp of the citrus seasoning, salt and the rice. Reduce heat to low. Cook, covered for 30 minutes. Stir in peas, yellow pepper and scallions (leave some if you want to garnish). Cook for 15 more minutes or until rice is tender and liquid is absorbed.

Kale Salad

2011-08-03T14:21:00.000-07:00

If you are sick of the same old salad, you have got to give this a try. I had never eaten kale before my sister gave me this recipe to try, and I have to say I just love this recipe and make it almost every week now. When you buy kale in the store it's a light green in color and kind of firm, but after you massage it with salt like in this recipe, it takes on the color and consistency of spinach. It's definitely healthy and super good for you, but don't let that throw you off- it has the perfect combination of flavors and gets even better after it's been refrigerated a few days. Like my sister suggested, I make a batch and then eat it for lunch througout the week. (if I'm prepared I won't try to eat all my daughters mac and cheese :) I make mine with almonds and crasins- so delish!

Kale Salad

Recipe from Bre Hamideh

1-2 bunches kale

1 tsp salt

1/4 medium-small red onion, thinly sliced or diced

1/3 cup chopped almonds or nuts of choice

1/3 cup craisins or dried fruit of choice

1 large avocado, diced

1/4 cup olive oil

2 Tbsp apple cider vinegar

Soak kale in water to loosen any dirt. Wash individual leaves as you de-stem them (pull leaf away from thickest parts of stem) Shake dry. Chiffonade leaves (stack, roll and slice into thin ribbons) and put in a large bowl. Sprinkle salt all over kale and, using your hands, massage kale for 3-4 minutes. After about a minute you'll notice a big difference in the leaves-they'll start to soften and turn dark gream almost as though you were steaming them. When done, drain off any liquid that collects on bottom of bowl (if any). Add nuts, diced avocado, onions and craisins to bowl. Pour olive oil and apple cider vinegar evenly over bowl of goodies, then toss with tongs until all ingredients are thoroughly mixed.

Apple Cinnamon Oatmeal

2011-06-03T07:02:00.000-07:00

This oatmeal is so delicious! I'll admit I like the instant oatmeal because it's quick and easy, but once I found out how much sodium those little packets have, I decided to start making it myself. My daughter who hates oatmeal LOVES this recipe and asks me to cook it for her almost every morning. It's so delicious and packed full of fiber and protein. I make mine with vanilla soy milk, but the original calls for almond milk. Also if you don't have pure maple syrup you can use honey. I've made it both ways, but the maple syrup is my favorite for sure!

Apple Cinnamon Oatmeal

Recipe from Jillian Michaels

4 servings

1 cup soy or almond milk

1 cup water

1 cup rolled steal cut oats

2 small apples, cored and chopped into 1/2 inch pieces

1/2 tsp cinnamon

4 1/2 teaspoons pure maple syrup or honey

1/3 cup pecans, chopped

Combine milk, water and oats. Bring to boil over high heat. Reduce to low and cook and simmer about 10 minutes. Turn off the heat and let stand for 5 minutes. Meanwhile in a small saucepan combine apples with 1 Tbsp water, cinnamon and 1/2 tsp syrup or honey. Cook over medium until apples are soft and liquid is reduced to a syrup, 3-5 minutes. Stir in the pecans and cover to keep warm. Once oatmeal is done, stir apples and nuts mixture into the oatmeal and pour 2 tsp maple syrup or honey over. Stir to combine. Put in 4 bowls and drizzle the remaining 2 tsp over the top of each bowl.

*Leftovers- once refridgerated, add a splash of milk, microwave and stir

Spaghetti O's

2011-05-26T20:12:00.000-07:00

I'm not afraid to admit that I like easy quick meals every now and then (especially when my husband has been out of town for 5 days). My mother in law bought me some of these pasta noodles at the store when she was visiting for the holidays and told me I could use them to make home-made spaghetti-Os. If you didn't know already the Spaghetti-Os you buy in the can are packed with dairy, so that's why I had to share this idea! Tastes exactly like the canned stuff (but with way less preservatives and sodium and no milk) If your family eats 2 cans of tomato soup when you make it, then double the recipe using 2 cans and 2 cups noodles- simple as that. Yes, I know I could always make my own tomato soup, but sometimes I just don't have that kind of time. If you want to try making tomato soup from scratch there are a lot of recipes out there like this one that will do the trick...or you can use a can- nobody will judge you I promise! (especially me)

Spaghetti O's

Serves 2 adults or 4 kids

1 cup triple O rings pasta (like the one here)

1 can condensed tomato soup

1 can water or soy milk (I use water)

salt and pepper to taste

Bring a large pot of water to boil. Add the pasta and cook for about 5 minutes or until mostly cooked. Drain. Put the pasta back into the pot along with the condensed soup and water and bring to a boil over low-medium heat until heated through and the noodles are tender. Salt and pepper to taste and enjoy.

Broccoli Salad

2011-05-04T12:50:00.000-07:00

This is the salad my mom has at every barbecue event and it is fabulous! I'm really not a colslaw fan and neither are my kids, so this is a great alternative. There are so many different flavors in this salad and combined it's just perfect! Don't make it too far in advance or you might end up eating the entire thing yourself, trust me. :) I served mine as a side to pulled pork sandwiches.

Broccoli Salad

Recipe from Melody Blaser

4 cups of uncooked broccoli, cut up in bite size pieces if neccesary

1 cup celery, chopped

1/2 cup green onions, sliced

1 cup red grapes, sliced in half or thirds

1 cup green grapes, sliced in half or thirds

3/4 cups sliced almonds
4 strips of bacon, crumbled or about 3 Tbsp bacon bits

Dressing:
1 cup mayonaise
1/3 cup sugar
2 Tbsp red wine vinegar

Whisk dressing together until it is smooth
Combine all the ingredients together in a bowl and mix. Pour dressing over and stir.

French Bread Pizza

2011-05-02T14:01:00.000-07:00

Here's a really quick idea for pizza. I know, pizza is one of those things that is just not the same for those with dairy allergies, but that doesn't stop my son from begging me for pizza for dinner! This is so quick and easy and it is delish! We've made it 2 Fridays in a row now. A lot of times I find a loaf of french bread for 50 cents from the bakery in the "day old" pile that they mark down. Can't beat that for pizza dough!

Just cut the loaf lengthwise (hotdog style) and then cut into however many serving sizes you want after that. It's easier to cut before all the toppings are on and baked, but you can still cut after too. (If you don't want an entire loaf just cut it in half: slice the first half lengthwise for pizza tonight and save the other half for garlic bread another night)

Top with spaghetti/pizza sauce, and all your favorite toppings. My son hates pepperoni so I just cut up deli meat for him. Options are endless: pepperoni, deli meat, diced chicken, pineapples, tomato, green pepper, olives, spinach, etc. Put on a baking sheet and bake at 400 for about 20 minutes. The longer you cook it the crispier the crust will be, just make sure to watch it carefully not to burn on top.

Asian Chicken Skewers

2011-04-17T15:55:00.000-07:00

These chicken skewers are so amazing! Let me tell you right now if you want to get your kids off the habit of dunking their meats in ketchup or other sauces, put it on a stick. That combined with the fact that this chicken is super super moist makes it a definite kid pleaser. When I made these last month my kids left me with one measly stick for myself, so this time I doubled the meat thinking I would get more but they still out ate me...even my 3 year old ate 3 sticks of meat. I like to serve mine over some brown rice drizzled with some more of the sauce and some steamed veggies. Lite and oh so yummy! Make sure you check first to see if your sticks fit in your slow cooker, I always cut mine down. Also I'm sure you could grill these and I've been dying to try them that way but we haven't gotten a new propane tank since we moved across country...so I'll have to update when I get a chance!

Asian Chicken Skewers

Recipe from Crockpot, The Original Slow Cooker

2 pounds boneless skinless chicken thighs

1/2 cup soy sauce

1/3 cup packed brown sugar

2 Tbsp sesame oil

3 cloves garlic, minced

1/2 cup thinly sliced green onions

1 Tbsp toasted sesame seeds (optional)

Cut each thigh into 4 pieces about 1 1/2 inches thick and thread chicken onto wooden skewers, folding thinner pieces if necessary. Place skewers in a slow cooker layering them as flat as possible.

Combine soy sauce, brown sugar, oil and garlic in small bowl. Reserve 1/3 cup sauce, set aside. Pour remaining sauce over skewers. Cover; cook on LOW 2 hours. Turn skewers over and cook 1 hour longer.

Transfer skewers to serving platter. Discard cooking liquid. Spoon on reserved sauce and sprinkle with sliced green onions and sesame seeds, if desired.

Hamburger Buns

2011-03-17T09:18:00.000-07:00

These buns are amazing (like most homemade bread is) and the best part is you can make them to suit you whether you want them to be whole wheat (much cheaper than at the stores), green for St. Patricks Day, or any other if you want to show off your support for a favorite sports team.

Last year when I made these on St. Pattys day we had perfect bright green buns. My kids laughed until their plates were clean. This year I wanted to get pictures of the original and the green, so I tried to add the food coloring after they rose, and it just didn't work. So if you want to color yours make sure you add the coloring into the batter before you let the dough rise.

Hamburger Buns

Recipe adapted from Rosa's Yum Yums

1 c lukewarm water
2 Tbsp unsalted butter or dairy free margarine, room temperature
1 Egg

3 1/4 c flour

1/4 c fine granulated sugar

1 tsp salt

1 Tbsp Instant yeast

1 Egg yolk + 1 Tsp water (for tops)

Sesame seeds (for tops)

Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve. In a big bowl, combine yeast/water, egg, butter/margarine, sugar, salt and flour. Turn the dough out on to a lightly floured working surface or use mixer and knead for about 10 minutes until you've made a soft, smooth dough. Place the dough in a clean and lightly greased bowl and cover it with a towel and let rise for about 1 hour, until doubled in size. Divide the dough into 8 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover and let rise 30 to 40 minutes, until they're quite puffy and doubled in size. Preheat the oven to 375°F. Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds. Bake the buns for 12 minutes, until they are golden brown. Remove them from the oven, cool them on a wire rack and cut in half.

Poppy Seed Bread with Orange Glaze

2011-03-04T10:55:00.000-08:00

This bread is absolutely amazing! It is super moist and melts in your mouth. Because of the glaze it's definitely not lacking on the sweetness side either. It also freezes really well which is perfect for small families or if you want to make a few batches to save for a later time. The original recipe calls for milk which luckily my son can have now in baked goods. I made a batch this morning with soy milk and it turned out excellent, however I would definitely stick to original flavored soy or rice milk (no vanilla). It was also more sweet using the soy milk than the regular milk, so if you use soy you might want to go easy on the glazed top. My kids nicknamed the poppyseeds "baby blueberries" and have been devouring this bread, even my picky little 13 month old :)

Poppy Seed Bread with Orange Glaze
Recipe adapted from Don't Panic More Dinner's in the Freezer
Makes 2 loaves + 1 mini

2 1/4 cups sugar
3 1/3 cups flour
1 Tbsp baking powder
1 1/4 tsp salt
1 2/3 cups vegetable oil
3 large eggs
1 tsp vanilla
1 2/3 cups soy milk (or milk)
2 Tbsp poppy seeds

Glaze:
1 cup sugar
1/2 cup orange juice
2 tsp grated orange peel

For glaze, bring sugar, orange juice, and orange peel to boil in small saucepan over medium heat. Stir constantly until sugar dissolves. Set aside to cool.

Preheat oven to 350 degrees. Sift the flour, baking powder, and salt in a medium bowl. Using an electric mixer, in a large bowl beat sugar, oil, eggs and vanilla/almond extract until pale yellow in color. Add flour mixture to the sugar mixture alternating with the 1 2/3 cups milk. Stir in poppy seeds. Pour into greased baking pans. Bake for 1 hour or until inserted toothpick comes out clean. (I had to bake an extra 5 minutes with the soy milk) Remove from oven. Poke holes in bread with toothpick. Gradually spoon orange glaze over hot bread, allowing glaze to soak into bread after each addition. Cool completely in pans letting the glaze get into the bread.
To freeze: wrap completely with plastic wrap and then put in a freezer ziplock bag. On serving day just thaw and serve.

Campfired-Up Sloppy Joes

2011-02-05T16:45:00.000-08:00

My favorite sloppy joe recipe is my Grandma's tried and true recipe here, but when I read the name of these sloppy joes I just had to try them. Honestly you can't even compare the two recipes because they are so so different. If you want a traditional sloppy joe, go for Grandma Lill's, if you want to try something with lots of flavor and like a mix between a sloppy joe and barbecued pork sandwich, go for this one here. These are so wonderful and have such amazing flavor with the chili powder and the bits of baked beans. Plus the fact that you can throw it in the crockpot and forget about it is my kind of meal!

Campfired-Up Sloppy Joes

Recipe from Crockpot Recipe Collection

makes 4-6 sandwiches

1 1/2 pounds lean ground beef

1/2 cup chopped sweet onion

1 medium red bell pepper, cored, seeded and chopped

1 large garlic clove, crushed

1/2 cup ketchup

1/2 cup barbecue sauce

2 Tbsp cider vinegar

1 Tbsp Worcestershire sauce

1 Tbsp packed brown sugar

1 tsp chili powder

1 (8 ounce) can baked beans

6 kaiser rolls, split and warmed

Brown ground beef, onion, bell pepper and garlic 6-8 minutes in large skillet over medium-high heat, stirring to break up meat. Drain and discard excess fat. Transfer beef mixture to a slow cooker.

Combine ketchup, barbecue sauce, vinegar, Worcestershire sauce, brown sugar and chili powder in small bowl. Add to the slow cooker.

Add baked beans and stir to combine. Cover and cook on high 3 hours (I'm sure you could do low for 6 hours)

Chewy Peanut Butter Cookies

2011-02-05T16:24:00.000-08:00

Repost with new pictures

These cookies are so delicious and such a refreshing change if you are in a cookie rut. These cookies are delicious and chewy and you can always add a few chocolate chips, carab chips, or even a Hershey kiss on top of each cookie (if you can tolerate them) 2 minutes before you finish the cooking time. My son loves to use my potato masher to smash a design on the cookies when we don't do chocolate chips. Kids always love to help! (he looks so small 2 years ago!)

Peanut Butter Cookies

Recipe by Julie Griggs- (the home economics teacher I student taught for)

1 1/3 c flour

1 tsp baking soda

1/2 tsp salt

1/2 c shortening

1/3 c peanut butter

1 tsp vanilla

1/2 c sugar

1/2 c packed brown sugar

1 egg

extra sugar for rolling

chocolate chips, carob chips or Hershey kisses (optional)

Preheat oven to 350 degrees. In a medium bowl sift flour, soda and salt- set aside. In a large bowl or mixer, cream shortening and peanut butter on medium speed. Add sugars and beat until fluffy. Add egg and vanilla and beat until smooth. Add flour until well combined. Make tablespoon size balls, roll each into granulated sugar. Place 2 inches apart on ungreased baking sheet. Bake 8 minutes, put chocolate on top and then bake an additional 1-2 minutes. If you aren't adding chocolate, bake for 8-10 minutes or until they start to brown.

Squirt Chicken

2011-01-22T14:41:00.000-08:00

This is my Dad's famous chicken dish he made while we were growing up. It is super easy and so so so good! This dish is your sure way of getting a super tender chicken and it has a great citrus flavor too! I promise you won't be disappointed.

Scott's Famous Squirt Chicken

2 pounds (about 4) boneless skinless chicken breasts

1 cup original barbecue sauce

1 can squirt soda

Preheat oven to 350. Season both sides of each chicken breast with salt and pepper. Using a pastry brush, coat both sides of each with barbecue sauce and lay single layered in a baking dish (we always use a 9 by 13). Pour 1 can of squirt soda into the pan. Cover with tinfoil and bake at 350 for 60 minutes.

Lemon Cupcakes with Citrus Icing

2010-12-16T08:08:00.000-08:00

These cupcakes caused my son to use a new word: "Scrumptious!" He then continued to say, "Thumbs up mom! I'm tempted to eat all of them"

I found these cupcakes in a diet cookbook and I guess it's because they don't involve chocolate and they are really light. Don't make the word light turn you away though- they are definitely sweet! The original recipe calls for safflower oil and non-fat milk, but I used canola and original soy milk and they turned out absolutely divine.

Lemon Cupcakes with Citrus Icing
Recipe adapted from Flat Belly Diet Cookbook
Makes 12 plus muffins (I had enough to do 12 mini ones as well)

Cupcakes:
1 2/3 cups unbleached all purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup canola oil
2 eggs
1/3 cup soy milk (or milk)
1/4 cup freshly squeezed lemon juice
1 tsp freshly grated lemon zest
1 tsp lemon extract
1/2 tsp vanilla extract

Icing
1 1/2 cups powdered sugar
2 Tbsp freshly squeezed orange juice
1 tsp freshly grated orange zest

Preheat the oven to 450. Line a 12-cup muffin pan with paper liners.
To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanilla extract in a second bowl. Add to the flour mixture and stir until really smooth.
Spoon the batter into the muffin cups and bake for 17-19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cool for 5 minutes. Remove the cupcakes from the pan, transfer to the rack and let cool completely.
To prepare the icing: Combine the powdered sugar, orange juice, and orange zest in a bowl and stir until smooth. (add more juice if needed) Spread some of the glaze over each cupcake with a small spatula and let stand for 10 minutes before serving.

Aunt Sherry's Spinach Salad

2010-12-01T16:22:00.000-08:00

This salad quickly became my favorite Thanksgiving dish this year. I couldn't stop eating it! It will for sure be the salad of choice for our Christmas dinner too. Some of you may have had this kind of dressing before, but for me it was a new and exciting. It seems so simple but it is the perfect balance of flavors.

Spinach Salad
Recipe from Sherry Chapman

1 package of fresh baby spinach
1 cup fresh ripe strawberries, stems removed and sliced
1 cucumber, thinly sliced
1 cup walnuts or pecans

Dressing:
3/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup olive oil
1 Tbsp Worcestershire sauce

Mix together and let sit for an hour or until the sugar dissolves. Pour over salad just before serving.

Smores Bars

2010-11-30T13:25:00.000-08:00

Why on earth haven't I posted these brownies yet? I promise you once you have these you will never want to make another kind again. So so so so delicious I can't stop staring at the picture! The only tricky part is finding a dairy free brownie mix. If you can't find any mix try getting some dairy free cocoa and there will usually be a recipe on the back. The one I buy is AH!LASKA These bars would be a perfect addition to any party or plate you take around to the neighbors. I promise you won't be disappointed.

Smores Bars

1 1/2 cup graham cracker crumbs, finely crushed
3 Tbsp sugar
6 Tbsp dairy free margarine (or butter)
1 pkg dairy free brownie mix
3 cups mini marshmallows
1 cup dairy free chocolate chips like Enjoy Life (or semi-sweet)

Thoroughly mix cracker crumbs, sugar and margarine or butter together in a medium bowl. Press firmly into the bottom of a greased 9X13 pan and chill. Prepare brownies as mix directs, and pour over the chilled graham crust. Bake according to package directions taking them out just a few minutes soon. Remove from pan and top evenly with marshmallows and chocolate chips. Return pan to oven for 3 more minutes. Cool before cutting.

2010-09-14T20:18:00.000-07:00

So FYI, I don't get compensation to do this dairy free blog, and the single only reason why I do it is to hopefully lend a helping hand to someone else in my shoes. For that reason I love when my blog gets recognition from other blogs and services because it gives me hope that people are reading it and getting useful information from me!

I received an email from a site saying that they featured me on an article entitled "50 Best Food Allergy Blogs" I went to the link and found some of my all time favorite blogs (like The Allergic Kid) right there along with mine. No, they didn't ask me to talk about their site on my blog, but I thought I should share the link just incase some of you don't know of all the other blogs out there like mine. All the blogs are listed and linked in blue from the article. Click here to go to the article and good luck finding helpful resources!

Apple Cider Pudding Cake

2010-09-10T20:05:00.000-07:00

I got this recipe from my friend Mel at least a year ago and have no idea why I haven't posted it yet! We are finally getting apples on our apple tree this year, and now we found out we are moving out of state...so anyway when I saw we had apples I had the perfect excuse to make this yummy cake. This cake (cobbler in my book) is really rich and the streusel topping is the perfect ending to a perfect cake. The leftovers the next day are just as good if not better. You can serve it with ice cream, soy icecream or eat it by itself- great either way! Every time I've made this I have substituted soy milk and nucoa margarine for the milk and butter and it tastes wonderful.

Apple Cider Pudding Cake

Recipe from Melanie @ melskitchencafe

Cake:

1 cup flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1 egg

1 cup packed brown sugar

1/3 cup milk (or soy or rice milk)

2 Tbsp melted butter (or melted dairy free margarine)

1 tsp vanilla

2 cups chopped Granny Smith apples

Boiling Mixture:

1 cup apple cider (or apple juice can be substituted)

1/2 tsp cinnamon

1 tsp vanilla

1/2 cup brown sugar

Streusel:

1/4 cup flour

1/4 cup brown sugar

2 Tbsp cold butter (or dairy free margarine)

Butter an 8X8 inch square baking dish. Heat oven to 350 degrees. In a bowl combine the flour, baking powder, salt, soda, 1 tsp cinnamon, ginger and nutmeg. In another bowl, whisk together the egg, 1 cup brown sugar, milk, melted butter and 1 tsp vanilla. Stir in dry ingredients until just combined. Gently fold in apples and spread in prepared pan.

In a small saucepan, bring apple cider (or juice), 1/2 tsp cinnamon, 1 tsp vanilla and 1/2 cup brown sugar to boil. Pour slowly and carefully over the batter. Bake for 35 minutes. Meanwhile, put streusel ingredients together with a food processor or pastry cutter until mixture is crumbly. After the cake has baked for 35 minutes, sprinkle streusel topping evenly over the cake and bake 8-10 minutes more (until a toothpick comes out clean or with a few moist crumbs)

Serve warm and with a scoop of soy ice cream if you want. Don't let the cake sit too long or some of the pudding will be absorbed in the cake topping. It does heat up nicely for leftovers though.

Chicken Rigatoni Bake

2010-08-21T13:51:00.000-07:00

I spent the weekend with my sister in California where she put mushrooms and asparagus in my scrambled eggs, and that inspired me to get out there and try new foods. So one night I decided I was just going to make it up as I went along and use some foods I had in my fridge and also the beautiful basil I'm growing in my herb garden. I really wasn't expecting it to be this good! It was sooo delicious and my son loved the "screw" noodles. I used this post as a guide- If anything maybe you'll use it to and get creative!

Note: The dish is perfect when you throw it all together, but if you want an extra touch you can bake it in the oven for 15 minutes adding some mozzarella cheese (optional) or breadcrumbs before putting it in the oven (to keep the top from getting scorched)

Here's mine topped with breadcrumbs and baked

Chicken Rigatoni Bake

1 1/2 cups chopped mushrooms (about 1/4 inch pieces)

1 pound boneless chicken breasts or thighs, cut into cubes

2 Tbsp olive oil

2 cloves garlic, minced

1 (28 oz) can diced tomatoes (with juices)

2 Tbsp balsamic vinegar

1/4 cup packed fresh basil, chopped

Rigatoni pasta (16 ounces dry)

1 cup asparagus, chopped

1/4 cup breadcrumbs or mozzarella cheese (either one, both or without, optional)

Cook noodles according to package and while they're cooking-

Preheat oven to 450 F and spray a 9X13 pan (if you want to bake yours).

Heat olive oil in large skillet and brown mushrooms and chicken until chicken is cooked. Stir in minced garlic and let sizzle for about 30 seconds.

Put the chopped asparagus in a microwave safe bowl with a little water (about an inch) and microwave for 3 minutes. Drain and add to the chicken, garlic and mushrooms.

Add the can of tomatoes (with juices) and about 2 Tbsp balsamic vinegar. Atir in 1/4 cup fresh basil. Add drained pasta and toss.

If you want to bake it, top with breadcrumbs or cheese (optional) and bake in a greased 9X13 pan @ 450 for 15 minutes.

Grandma Lill's Moist Zucchini Bread

2010-08-02T09:00:00.000-07:00

(Repost with New Picture)

Here's another recipe my grandma would make for us when we were little, with fresh zucchinis from her garden of course. Everyone in my family prefers this zucchini bread to every banana bread recipe out there, and I know the reason why is because it is super moist and packed full of flavor (not to mention the good vitamins from the veggies) You can probably substitute some or all of the oil for applesauce, but I've never tried it on this recipe.

Moist Zucchini Bread

Recipe from Lill

1 c brown sugar

1 c white sugar

1 c oil

3 eggs, beaten

2 c packed zucchini (finely shredded with skins on)

3 tsp vanilla

3 c flour

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1 tsp nutmeg

3 tsp cinnamon

Preheat oven to 350 F. Blend the first set of ingredients together. Mix the second set of ingredients and then add to the first; mix. Put into 2 loaf/bread pans and bake at 350 for 1 hour. You can also do muffins or mini loaf pans too. Freezes well in a airtight container or ziplock bag.

Basil Orange Chicken

2010-07-19T09:10:00.000-07:00

One of my all time favorite herbs is basil, so I'll usually try any recipe that contains it. I've tried a lot of recipes with citrus juices combined with herbs and haven't been a fan at all! Finally I found a really great recipe to use up my basil! This recipe is so light and the flavors are so refreshing, it's perfect for summer time! The chicken doesn't really need the extra sauce to drizzle over it, but it's a really fun twist to have over the rice and veggies. I also put some of the citrus slices in our water pitcher and I've never seen my kids drink so much water!

Basil Orange Chicken

1 large navel orange (1 1/2 tsp peel, 4 Tbsp juice)
2 lemons (1 1/2 tsp peel, 1/3 cup juice)
1/2 cup packed fresh basil leaves, chopped
salt
pepper
2 Tbsp olive oil
salt and pepper
4 boneless skinless breast halves
1/2 tsp sugar
grilled orange and lemon slices for garnish
Serve with couscous or rice and sugar snap peas

Citrus Mixture:
In a medium bowl combine 1 tsp orange peel, 1 tsp lemon peel, 1 Tbsp orange juice, 1/4 cup basil, 1 Tbsp olive oil and 1/4 tsp salt and pepper.
With a mallet pound chicken breasts to 1/2 inch thickness. Rub citrus mixture onto chicken, turning to coat. Cover and refrigerate up to 8 hours.

In a bowl or pitcher, combine 1/2 tsp sugar, 1/8 tsp each salt and pepper, 1/2 tsp orange peel, 1/2 tsp lemon peel, 3 Tbsp orange juice, 1/3 cup lemon juice, 1/4 cup basil and 1 Tbsp olive oil. (If making ahead of time, cover and refrigerate until ready)

Heat grill to medium high heat. Add chicken and cook for 4 minutes. Turn over and grill 3-4 more minutes until no longer pink. Serve with couscous or rice and veggies and drizzle sauce all over. Garnish with citrus slices.

DIY Salsa

2010-06-28T09:39:00.000-07:00

This recipe was in my magazine this month, so I figured I would give it a try. I've canned salsa a few times in college, but let's face it-it's much easier to buy the jarred stuff! (especially with 3 little tykes running around). When I thought about how much sodium the store bought salsa has compared to this easy stuff, I might start making it myself just for my kids' health. I'm sure there are a million salsa recipes out there! This one was super easy and really mild for kids. It's more of a pico de gallo type of salsa if you ask me. If you like it with more heat, add more chile. If you don't have a food processor, just get out your sharp knife and get to work. I think the biggest perk to doing it yourself, besides it being low sodium, is that you can choose your chunkiness. I did mine really fine so the kids devoured it!

DIY Salsa
Recipe from Good Housekeeping June 2010
Makes 3 cups

15 sprigs cilantro
1 serrano chile, ribs and seeds discarded
1 small clove garlic
1/2 small white onion, cut in quarters
6 rips plum tomatoes (about 1 pound) cored and cut into quarters
2 Tbsp fresh lime juice
salt

In food processor, with knife blade attached, pulse cilantro, chile, and garlic until very finely chopped. Transfer mixture to large bowl.
Place onion in food processor; pulse until finely chopped. Transfer to bowl with the cilantro.
Place tomatoes in food processor; pulse until chopped. Transfer to bowl with onion. Add lime juice and salt, and stir until well mixed. Serve immediately or cover and refrigerate.

Barbecued Alaskan Salmon

2010-06-11T16:29:00.000-07:00

Does this juicy salmon look like it melts in your mouth or what!? I love love love salmon and I'm always looking for new ways to cook it. The best thing about this recipe is that you don't need to prep early and marinate for hours. Just start up your grill and make the sauce while it's heating up. Not too overpouring, but just enough flavor to really melt in your mouth.

Barbecued Alaskan Salmon
Recipe from Janis Smoke

2 Tbsp butter, or dairy free butter or margarine
2 Tbsp brown sugar
2 garlic cloves, minced
1 Tbsp lemon juice
2 tsp soy sauce
1/2 tsp pepper
2-4 salmon steaks

In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. Meanwhile, grill salmon, covered, over medium-hot heat for 5 min. Turn salmon and baste with the sauce. Grill 5-9 more minutes longer, turning and basting occasionally, until the salmon flakes easily with a fork.

Succulent Steak

2010-06-02T10:04:00.000-07:00

I made this steak last night for my husband's birthday, and I couldn't even wait a few days to post it. I'm not a huge steak lover so I usually end up pouring steak sauce over the steak. This steak doesn't need any sauce because the flavor is amazing and it's so tender! I used petite sirloin steak (figured it was still cheaper than going out to eat for his birthday) and grilled them over medium heat for 6 minutes per side. Perfect to make for father's day!

Succulent Steak Marinade

Recipe from Melanie @ mykitchencafe

1 cup soy sauce

1/2 cup brown sugar

1/2 cup apple cider vinegar

1/2 cup pineapple juice

3 garlic cloves crushed or finely minced

Combine all ingredients thoroughly and use as marinade. If marinading steaks, I marinade the meat overnight (about 12-14 hours) before grilling.

Homemade Pretzels

2010-05-20T10:10:00.000-07:00

Okay so in my Parents magazine this month they had a recipe for homemade pretzels and I've been wanting to make them ever since. Then I saw some more behind the baking counter at Sams, so I woke up the next morning craving them. The recipe used whole wheat dough, which I'm sure would be great, but I wanted the traditional "mall" recipe, so I ended up with this recipe. These pretzels taste and have the exact same texture and chewiness of the ones at the mall (like at Pretzelmaker). So delicious! I was planning on making half and freezing the rest, but my husband, 2 kids and I ended up eating all 12 in one day! (and made up for it with salads for dinner!) I did 6 with cinnamon and sugar and 6 with course salt. My kids and I had so much fun making these and I let them make their own shapes too. One pointer, it's much easier to get the dough to stretch if you form it in your hands hanging rather than on the counter. I even swung mine around a few times...like I said before-they were fun to make! I think this is definitely going to be a family favorite for a long time!

Homemade Mall Pretzels
Recipe adapted from Jeannie Yee @ allrecipes.com
Makes 12
Printable Version with Picture
Printable Version without Picture

1 package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour

2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda

2 tablespoons butter or dairy free margarine, melted
coarse kosher salt, garlic salt, cinnamon and sugar or other seasonings

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
(The dough will be super sticky, but don't add any more flour or it will change the texture of the pretzels)
Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.

Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 6 to 8 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

"Icecream" Sandwiches

2010-05-19T07:50:00.000-07:00

This little treat excites the minds (and fills the tummies) of all toddlers and preschoolers alike. Okay I won't lie- I love them too. These were always a big hit in the preschool I worked at, and lets face it- a lot healthier too! Perfect for snacktime on a warm day.

"Icecream" Sandwiches

graham cracker sheets, broken into squares (any flavor too)

soy or rice yogurt (or soy or rice icecream)

Use 2 graham cracker squares as the top and bottom of your sandwich and fill with yogurt or icecream. Place in a covered container or wrap with plastic wrap and place in freezer for at least 30 minutes. Take out and enjoy!

Tulipes

2010-04-22T20:34:00.000-07:00

These sorbet bowls are heaven! I think I just found my new favorite dessert to impress. Don't they just look fancy? Well they don't just look pretty, they taste divine too. They taste just like a super yummy sugar cookie, and I could have just eaten them all by themselves but instead I served them with raspberry sorbet. My kids might never eat icecream cones again :)

Sidenote: the original recipe calls for "butter, no substitutions" so if you CAN tolerate butter, use butter, but if you can't then use dairy free margarine. I made one batch with butter and then another batch with Smart Balance Light (dairy-free) Spread. The only difference I found was that the centers weren't as crisp (you may want to add cooking time) and they were a little trickier to form so you might need to hold them the way you want them until they cool. I also let the batter sit for about 5 minutes before pouring it onto the cookie sheet. Feel free to comment if you have great success using a certain type of dairy free margarine.

Tulipes

May Good Housekeeping Magazine

Makes 12

3 large egg whites

3/4 cup confectioners' sugar

1/2 cup all purpose flour

6 Tbsp butter, melted (or dairy free margarine-see above note)

1/2 tsp vanilla extract

1/4 tsp salt

icecream or sorbet

1. Preheat oven to 350 F. Grease large cookie sheet.

2. In large bowl, with wire whisk, beat egg whites, confectioner's sugar, and flour until well blended. Beat in melted butter, vanilla, and salt.

3. Make 2 cookies by dropping batter by heaping tablespoons, 4 inches apart, on prepared cookie sheet. With narrow metal spatula, spread batter to form 4 inch rounds. Bake cookies until golden around edges, 5-7 minutes.

4. Place two 2 inch diameter glasses upside down on work surface. With spatula, quickly left 1 hot cookie and gently shape over bottom of glass. Shape second cookie. When cookies are cool, transfer to wire rack. (If cookies become too firm to shape, return them to cookie sheet and place in oven to soften slightly.)

5. Repeat Steps 3 and 4 with remaining batter (batter will become slightly thicker upon standing). Store in single layer in airtight container at room temperature. To serve, place on plates and fill with icecream or sorbet.

Southwestern Chicken

2010-04-02T08:50:00.000-07:00

Use up that leftover Easter ham this weekend!

This meal takes less than a half an hour and has really great flavor. Plus it's really nutrious, especially if you serve it with brown rice. I never put in the hot pepper sauce because of the kids' senstitive bellies. I bet you could also try it in the crockpot too, but I've never done it.

Southwestern Chicken

1/4 cup Kraft Zesty Italian Dressing (or low fat)

2-3 chicken breasts

1 Tbsp dry chopped onions

1 can diced tomatoes, undrained
1 can rinsed, drained black beans
3 slices sliced thick-cut ham

cooked rice

Heat skillet to medium high heat with salad dressing; add oninos and chicken. Cook for 10 minutes, turning once. Add tomatoes with juice, drained beans, and ham.Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through, turning after 5 minutes

Serve over rice

Pulled Pork with Root Beer Sauce

2010-03-15T18:25:00.000-07:00

Are you looking for something different to serve up for dinner? When I saw that this recipe used root beer I didn't even have to think about it seeing how much I love root beer. This recipe was so easy and turned out delish! You know its a good sign when you can't get the roast out of the crock pot because it's falling apart it's so moist! My husband said it was the best pork sandwich he's ever eaten. The original recipe calls for 2 whole onions, but after experimenting I decided to omit them all together. If your family really likes onions, add about 1/2 cup sliced onions so the onion flavor won't take away the sauce flavor. Also I really recommend serving with at least the tomatoes to get the full on experience! Here's a money saver tip: I bought a big 5 pound boneless pork loin roast on sale and cut it into 3 roasts: 3 pounds for this recipe and two 1 pound roasts in the freezer for other meals. That saved me big bucks!

Pulled Pork with Root Beer SauceRecipe adapted from Better Homes & Gardens New Cookbook

2 1/2-3 pound pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tbsp cooking oil
1 cup root beer *not diet
1/2 tsp garlic powder
3 cups root beer (two 12-ounce cans or bottles) *not diet
1 cup bottled chili sauce
8-10 hamburger, hoagie, french bread buns or rolls
lettuce leaves
tomato slices

Trim fat from the meat. Sprinkle on both sides with salt, pepper and garlic powder. Brown on all sides in hot oil. Drain off fat. Transfer meat to cooker and add the 1 cup of root beer. Cover and cook on low heat for 8-10 hours or on high for 4-5 hours. 30 minutes before serving, make the sauce: In a medium saucepan combine the 3 cups root beer and the chili sauce. Bring to boiling and reduce heat. Boil gently uncovered, stirring occasionally for about 30 minutes or until mixture is thickened and reduced to about 1 1/2-2 cups. Transfer meat to a cutting board or serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices. Add meat and spoon on the sauce.

Carrot Cake

2010-03-04T12:28:00.000-08:00

Oh how I wish this picture was of my carrot cake I made today, but unfortunate for me that is not the case! I used my handy cake release and everything, but because my 3 week old was impatiently wanting to eat, I got a bit side tracked. By the time I nursed my newborn, put my oldest down for quiet time and my 2 year old down for a nap- lets just say even Paula Deen wouldn't have gotten it out in one piece! Even being the perfectionist that I am, I pieced it together and frosted it anyway. I decided to display it proudly on my kitchen table if not for anything else but a good laugh when I need it today. So yes, I know there shouldn't be 100 crumbs in the frosting, but at least I didn't just dump it in the trash!
This cake is so moist and oh so delicious. It's my grandma's recipe and I remember my mom making it quite often growing up. They always frosted it with a traditional cream cheese frosting which I added below, but if you want it completely dairy free you'll have to use a dairy free frosting like Duncan Hines Classic Homestyle, Whipped Vanilla or Butter Cream Frosting. Click here to check the ingredients

Carrot Cake

Recipe from Grandma Lill

1 1/4 cup vegetable oil

2 cups sugar

4 eggs

2 cups flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp vanilla

3 cups grated carrots (raw and packed)

Preheat oven to 325 degrees. Grease and flour 2 round cake pans (or one 9 by 13). Combine oil and sugar and mix well. Sift in half of the dry ingredients and half of the eggs mixing well each time. Repeat with the rest. Add carrots and vanilla and mix well. Pour into prepared cake pans. Bake at 325 for 60-70 minutes. Cool and frost.

Cream Cheese Frosting

Recipe from Grandma Lill

3 cups powdered sugar

1 cube butter (1/2 cup)

3 ounces cream cheese

2 Tbsp milk

1 tsp vanilla

Egg Rolls with Sweet and Sour Sauce

2010-02-04T17:50:00.000-08:00

I haven't made these egg rolls since I was a newly wed trying to impress my husband, mostly because they are a lot more work than I can commit to with 2 kids running around. The other night my husband and I were watching a discovery show that went into the background of how commercial egg rolls were made. You might blame it on the fact that I only have 2 weeks left in my pregnancy, but I have been craving egg rolls ever since! I vowed to make them this week and pulled out my trusty recipe I got from a cooking class in college. They were absolutely wonderful! The sweet and sour sauce I made to pair with the egg rolls is super easy and I think its really "light" compared to a lot of sweet and sour sauces, which doesn't take away from the flavors of the egg rolls. Yum! I can garentee I won't go as long this time before making them again (even if I will have 3 kids by then!)

Egg Rolls

Recipe from Shawna Shirley

1 pound very lean ground pork
1/2 tsp salt, divided
2 tsp ginger
4 cups chopped cabbage
1/4 cup onion, chopped
1/2 cup celery, chopped
2 tsp Hoisin sauce
2 tsp soy sauce
garlic powder
Lumpia or egg roll wrappers (found in the refrigerated produce aisle)
oil for frying

Mix pork with the ginger and 1/4 tsp of the salt. Brown and drain. Stirfry cabbage, onion and celery in about 1 Tbsp veggie oil. Add hoisin sauce, soy sauce and the rest of the salt. Add the pork and shake garlic powder over entire mixture; stir. Lay out a wrapper diagonal in front of you and fill about 1/3 cup of filling (depending on how big your wrappers are) into the middle (a bit closer to the bottom than the top though). Fold up the bottom triangle and tuck under the filling then proceed to roll up the egg roll, folding in the sides and tucking them in. Moisten the top triangle with either water or egg yolks and roll and seal it up. Fry until golden brown.

Quick Light Sweet and Sour Sauce

3/4 cup sugar
1/3 cup white vinegar
2/3 cup water
1 1/2 Tbsp cornstarch

Cook until thick and bubbly. Add a few squirts of ketchup for color.

Chicken with Orange Sauce and Quick Rice Pilaf

2010-01-26T07:58:00.000-08:00

I tried this recipe tonight and my husband sat down at the table and said, "Wow this looks fancy"... so it was nice to try something different with chicken other than just dunking it in barbecue sauce. I've tried a few different orange sauces that are either too light on the orange flavor or too heavy on other flavors- this one was just the right amount of orange and ginger.

Chicken with Ginger Orange Sauce
Recipe from A Peak at the Springs Cookbook

1 cup orange juice
1 Tbsp vinegar
1 Tbsp soy sauce
2 Tbsp butter
2 Tbsp sugar
1 Tbsp cornstarch
1/8 tsp ginger
4 boneless skinless chicken breasts
1-2 Tbsp olive oil
hot cooked rice (or rice pilaf below)

Combine the orange juice, vinegar, soy sauce, butter, sugar, cornstarch and ginger in a saucepan and mix well. Cook over medium heat until thickened, stirring constantly. Place the chicken between two sheets of waxed paper or saran wrap and pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper. Saute the chicken in the olive oil in a large skillet over medium-high heat until cooked through. Spoon over rice and top with the sauce.

Quick Rice Pilaf

Along with my two kids, I love this rice pilaf! It's so easy and you can change the seasonings depending on what you are cooking. I use chili powder with enchiladas, fajitas, etc. and I used garlic salt tonight with this dish and to also to use as leftovers to pair with sweet and sour chicken later this week. I love love love this recipe!

Quick Rice Pilaf
Recipe from Mel @ melskitchencafe

tablespoon canola oil
1 small onion, finely diced
1 cup angel hair pasta, broken into 1/2-inch pieces
1 cup rice
2 cups chicken broth (or make some with boullion cubes)
Seasonings to taste (1 tsp of chili powder, curry, garlic salt, etc.)

Brown onions, rice and angel hair pasta in the oil over medium-high heat. Cook until spaghetti is lightly browned. Add chicken stock (note: if you use jasmine rice, increase chicken stock to 2 1/2 cups instead of 2 cups) and seasonings and bring to a boil. Lower heat and simmer for 20 minutes. Fluff and serve.

Everyday Hearth Bread

2010-01-12T18:36:00.000-08:00

Wow! I hope my neighbor doesn't mind me sharing this recipe, but it was seriously to die for! My husband and I ate an entire loaf in one night and then I called her the next day for the recipe. For those of you who eat out at Johnny Corinos, this bread tastes just like the bread they serve with their olive oil dippings. Yum! Perfect to eat by itself, dipped in olive oil, or with any Italian dish like we did tonight with spaghetti and meatballs. I'm still mad at myself for not taking a picture of the loaf my neighbor Heather brought over, because it looked like it was out of a magazine, but mine will have to do

Everyday Hearth Bread
Recipe adapted by Heather Moore (original is from Kristin Trevino)

1 Tbsp yeast
1 Tbsp sugar
2 cups warm water
1 Tbsp sea salt
3/4 tsp each of rosemary and Italian seasoning

½ tsp. black pepper
2 Tbsp olive oil
4-6 cups high quality bread flour (or all purpose with added 1/4 cup wheat gluten)
Kosher salt for top (regular salt will melt and not work)

Mix first 3 in bowl, add herbs, oil, and pepper. Add flour 1 cup at a time and add salt after first two cups of flour. Add flour until tack to touch- not sticky (I used 5 cups bread flour). Knead until supple and smooth. (5 minutes in mixer or 10 by hand) Place dough in oiled bowl and rise until doubled. Punch down and form into 2-3 loaves. Place on oiled/greased cookie sheet and cover with oiled saran wrap. Rise until almost doubled. Spray or drizzle with olive oil and sprinkle on kosher salt generously. Bake at 375 for 30-35 minutes, golden brown or 190 inside temperature. Cool on rack so bottoms don’t get soggy!

2010-01-11T19:26:00.000-08:00

Food Challenge!

Today we spent a good 3 hours at the allergist's office.

Let me just give a quick (I mean quick) recap-

When I weaned our son at around 11 months old we found out he was allergic to dairy. We still gave him a lot of baked goods and things like that- just avoided the main sources of milk. When my son was 18 months old he was given a blood test for his dairy allergies and he scored a 21. After that result we were told by his pediatrician and by his current allergist to take him off of all things dairy, processed or not and even butter and it was even serious enough this time to carry around an epi-pen. The only chance he had of outgrowing it was to stay away from all forms of dairy for at least 2 years. In June we switched allergists and repeated the blood test only to find out that the score went from 21 to 80. Our new allergist (whom we love by the way) was just as surprised as we were, especially since we had done everything we were told to do. He said in no way could we ever do a food challenge with it being in those dangerous levels. He told us to retest him again in 6 months just to see what happens. Those results came back last week and now he scored an 86. I spoke with the allergist over the phone (he's 1 1/2 hours away from us-that's what it took to find a good one!)

He was just as curious as I was to the fact that when we take our kids completely off these foods, we could actually be increasing their allergies, not reducing them. Now that his body has gone so long without these foods- his immune system goes into major attack mode. Even though he told me he would never do a food challenge with those scores, he went on a whim and said to bring him in anyway. If we could get him eating anything with dairy in it we could maybe bring his immune system up to tolerating dairy completely.

Most allergists would never do this, I know. My allergist says, well-the other method isn't working-lets try something else.

So that brings me to today. I packed up a cooler full of baked goods and drove an hour and a half to the appointment. I was scared to death sitting in that lab room! He tells me to break off a piece of bread with milk and give it to him. Nothing happens. Pretty much that's the way it went, waiting about 20 minutes between each test for a full 3 hours. He passed white bread with butter ingredients, wheat bread with whey, blueberry muffin with whey, pancake I made this morning with skim milk, goldfish and get this- even a string cheese!

My allergist has no scientific reasoning for this. It's weird I know. So he basically gave us the okay to give our son all processed dairy foods. It's kind of like giving your baby solids for the first time...you start small and work up to things. I just hope and pray that it will all work out. Then I would be really curious to see if his blood test gets lower over the next year just from exposures to processed milk.

For now that's it, but I do have a really great dairy free bread recipe to share- hopefully this week!

Savory Pepper Steak

2009-12-30T07:05:00.000-08:00

Wow! Has this month been crazy for anybody else? We've had 2 birthdays, doctors visits and well checkups, dentist appointments, company visiting, Christmas, vacation and much much more! That's why I love crockpot recipes because you can throw them together in the morning and not have to worry about anything until you are ready to eat! I'll have to add a picture to this one when I get back from vacation, but I had to share this great recipe a friend gave me. I think I used London Broil, cooked it on low for 8 hours and I also added the thickened flour/water mixture at the end. It was delicious and oh so tender!

Savory Pepper Steak
Recipe from Holly Weston

1 1/2 lbs beef round steak or London Broil, 1/2" thick
1/4 c. flour
1/8 tsp. pepper
1 medium onion, chopped
1 small clove garlic, minced
2 large green or red bell peppers (one of each if you'd like)
1 14 1/2-oz. can whole tomatoes (I used petite diced)
1 Tbsp. beef bouillon
1 Tbsp. soy sauce
2 tsp Worcestershire sauce
6 c. hot rice

Cut steak into strips about 1/4-inch wide. Combine flour and pepper; toss with steak strips to coat thoroughly. Add to slow cooker with onion, garlic and half of bell pepper strips. Stir. Combine tomatoes with beef bouillon granules, soy sauce and Worcestershire sauce. Pour into slow cooker, moistening meat. Cover and cook on low 8-10 hours. One hour before serving, turn to high, reove cooked bell pepper strips and stir in remaining fresh bell pepper strips. If thickened gravy is desired, make a smooth paste of 3 Tbsp. flour and 3 Tbsp. water; stir into slow cooker. Cover and cook until thickened. Serve over hot fluffy rice. Serves 6.

Kitchen Aid Frosting

2009-12-10T16:35:00.000-08:00

It was my daughter's 2nd birthday on Monday, and I decided to try out a new frosting recipe. My friend Heather gave it to me and said it was a cross between creamy frosting and marshmellows and for that kids love it. It definitely had that marshmallow feature about it and turned out great. Just a sidenote: I halved this recipe and ended up with plenty to frost 24 cupcakes. I'm guessing it would have frosted an entire cake, but if you want it really thick or are doing a big cake use the full recipe.

Speedy Kitchen Aid Frosting
Recipe from Heather Moore

½ cup water
1 ½ Tbs. light corn syrup
1 ½ cups sugar
½ tsp. cream of tartar
½ tsp. salt
2 egg whites
1 ½ tsp. vanilla

Place water, corn syrup, sugar, cream of tartar, and salt in saucepan. Stir over medium heat until sugar is completely dissolved. Place egg whites in bowl. Attach bowl and whip, and beat at speed 10 until whites hold shape, about 45 seconds. Continuing on speed 10, pour hot syrup gradually into bowl in a fine stream, about 1 to 1 ½ minutes. Add vanilla and continue whipping about 5 minutes or until frosting looses its shiny appearance and will stand in stiff peaks. Stop and frost cake immediately.

Fried Rice

2009-12-01T18:42:00.000-08:00

My mom makes the best fried rice, but she never measures anything when she cooks so it's hard to get her exact recipes! Here's my version.

Fried Rice

3-4 cups cold cooked rice

2 Tbsp dairy free margarine (or butter)

4 strips cooked bacon, cut into little pieces (I always use turkey bacon)

2 eggs, slightly beaten

1/4 cup minced green onion

1/4 cup frozen peas

1/2-1 tsp sugar

3 Tbsp soy sauce

Melt the margarine/butter in a skillet over medium heat and scramble the eggs. Use a spatula to shred them into pieces. Add green onions and peas and stir fry briefly. Add cold rice, cooked bacon pieces, sugar and soy sauce. Mix thoroughly. Can be kept warm in the oven.

2009-12-01T08:02:00.001-08:00

I hope everyone had a fun and food safe Thanksgiving! This Thanksgiving I was beyond thankful that my son could have a normal holiday dinner with the rest of the family and not feel like he was being left out. I told my mom (the host) that as long as he had a few things he could eat like the rolls I was bringing and some turkey-that would be great. Instead, she insisted on cooking everything from the gravy, stuffing, turkey, ham and all of the side dishes with dairy free ingredients so that he could eat all of it. Not very many people would set aside their butter fetishes on Thanksgiving and do this! For that I'm really thankful!

2009-11-14T08:28:00.000-08:00

Oven Fried Chicken

My camera has been on the fritz for a while now, so I'm not even going to attempt to post my horrible picture- it just wouldn't do this chicken any justice! Anyway we love fried chicken at our house, but I usually do it in the oven to make it healthier. I was anxious to try this version because it used saltine crackers-what a great idea! This chicken turned out crunchy, juicy and all around perfect for my two young children. We use drumsticks for our kids and wrap the bottom bone with either tinfoil or a rolled up napkin for them to hold and eat easier.

Oven Fried Chicken

adapted from Better Homes and Gardens New Cookbook

1 beaten egg
3 Tbsp soy milk
1 1/4 cups finely crushed saltine crackers (I used a small food processer)
1 tsp dried herb of your choice crushed (thyme, italian seasoning, rosemary, etc.)
1/2 tsp paprika
1/8 tsp pepper
2 1/2 - 3 pounds chicken pieces
2 Tbsp dairy free margarine, melted (or butter)

In a small bowl combine egg and milk. In a shallow dish combine crushed crackers, thyme, paprika, and pepper. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture and coat with crumb mixture.

In a greased 15X10X1 inch baking pan, arrange the chicken, bone side down, so the pieces aren't touching. Drizzle chicken with the melted butter/margarine.

Bake, uncovered, in a 375 degree oven for 45-60 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.

2009-10-15T07:06:00.000-07:00

Pepper SteakI recently found a notebook from a cooking class I took where I rated different recipes that were made in the class. I wish I found this notebook sooner because I've found a ton of recipes in there that are dairy free AND I already had rated them beforehand so that I now don't have to waste my time on the recipes that weren't good. The recipe calls for round steak. When I went to the store round steaks were a terrible price, but they had a round London broil roast on sale and so I bought that and then cut it up to use in several meals, like one of our favorites- Beef Noodle Bowl. If you haven't tried buying roasts for steaks before I encourage you to because it's a great way to stretch a buck. This dish turned out so wonderful and my husband absolutely loved it. The sauce was also excellent. Make sure you don't clean the pan out from all the steak drippings because that's where it gets the flavor from.

Pepper Steak

2 Tbsp vegetable oil

1 1/2 lbs round steak cut into 1/4" strips

2 chicken bouillon cubes dissolved in 2 cups hot water (or 2 cups chicken stock)

dash of garlic salt

1 Tbsp sugar

1 1/2 Tbsp cornstarch mixed with 3 Tbsp water

1 cup fresh or 1 (4 oz can) mushrooms

3 Tbsp soy sauce

1/4 tsp black pepper
1 green pepper cut into slices

3-4 cups hot cooked rice

Brown steak in the vegetable oil in a large pan or skillet (make sure it has a lid). Take the steak out and pour bouillon mixture/stock into the pan. Add garlic salt and black pepper and stir in soy sauce, sugar and mushrooms. Blend in the cornstarch & water mixture and stir. Add meat and cover tightly; simmer for 20 minutes. Add green pepper on top and simmer another 10 minutes. Salt and pepper to taste and serve over rice.

2009-10-08T07:27:00.000-07:00

Sugar Cookie Cutouts

I love making sugar cookies! I don't mean to brag, but my neighbors know me for my really moist sugar cookies. My tried and true recipe uses butter and sour cream (if you are interested in that recipe you can email me and I'll be happy to share), so I've been on a long search for a good dairy free sugar cookie recipe. As most of you who have experimented already know, you just don't get the same results when you substitute dairy free margarine for butter with baking. That's why I'm happy to share this recipe I just tried. I couldn't find any reason anyone would ever suspect these to be dairy free-they turned out great! I'm excited I found a recipe before the big holiday season hits!

A few good things to know:

When you substitute margarine for butter you will get a stickier product, so chill the dough in the fridge as long as you can- at least an hour (I did mine about 3) just to make them easier to work with. I always use Nucoa margarine when I bake, but I'm sure there are a ton of great products out there.

Also take them out of the oven BEFORE they start to brown on top. They can still be white on top and starting to get golden on the bottoms. Otherwise they won't be chewy.

Sugar Cookie Cutouts

Recipe adapted from Better Homes and Gardens New Cookbook

Makes around 28 (2 1/2 inch) cookies

2/3 cup dairy free margarine, softened (I use Nucoa)

3/4 cup granulated sugar

1 tsp baking powder

1/4 tsp salt

1 egg

1 Tbsp regular soy milk

1 tsp vanilla

2 cups flour

In a large bowl beat margarine on high for 30 seconds. Add sugar, baking powder and salt and beat until combined, scraping sides occasionally. Beat in egg, milk and vanilla. Beat in the flour. Divide dough in half, cover and chill for at least 1 hour.

On a lightly floured surface roll half the dough at a time to 1/8-1/4 inch thickness. Cut dough into shapes and place 1 inch apart on an ungreased cookie sheet.

Bake @ 375 for 7-8 minutes or until edges are firm and bottoms are lightly browned. Cool before frosting.

Frost with dairy free frosting- you can substitute soy milk and dairy free margarine for any frosting recipe, or do like I do and add some fun food coloring to Duncan Hines Vanilla Frosting

2009-10-08T07:25:00.000-07:00

Halloween Treat Phantom So two nights ago I had a hard pound at my door at about 9:30 pm. It wasn't a friendly knock and when I saw that nobody was there out the peep hole, I called my husband to tell him that we were getting door-ditched. He said he was on his way home. Well after I knew for certain there was nobody out there to grab me, I opened up the door and sighed. It was the Halloween Phantom. My husband was with a group and when he told the rest of the guys who that it was just the Halloween Phantom, they were all hysterical and told me not to worry, they wouldn't tell anyone. So what is the Halloween Phantom? Well every year in October my quaint little neighborhood does something called the "Halloween Phantom" or "Halloween Ghost". I know not everyone is lucky enough to trust treats left at your doorstep, but such is my neighborhood.

You get a hard knock or ring late at night and when you peek out to your dark doorstep you'll find treats with a little note. I think this is a fun tradition and so I thought I'd pass it along. Don't worry, I'll also post the treats I made for my night as the "Halloween Phantom!"

Make sure you attach a ghost to the poem as well (the one above is the one I got with my poem this year) This year's note was different, so here's two to choose from. Have fun and Happy Halloween!

"Since this is the time for goblins and bats,
For Halloween spirits, for ghosts and cats,
For weird happenings and witches’ brew,
These are the things that I wish for you…..
May the only spirit you chance to meet
Be the spirit of love and friends warm and sweet
May the only goblin that comes your way
Be this Neighborhood Phantom you must give away
'Tis much better to give than to receive' goes the old verse
And something this easy won’t empty your purse
It’s your turn to pass along a treat and a BOO
Because now the Neighborhood Phantom is little old YOU!
So by this time tomorrow, pick two friends sweet,
And give them each a Halloween treat.
You have only one day-so you’ll need to hurry-
Leave a treat on the doorstep, ring the bell and then scury!"

or

"Late last night, we left you a treat.

The tradition is fun, one we hope you'll repeat.

Take the ghost and pin it on your door,

To let others know, you need ghosted no more.

Now it's your duty to pass on the surprise

To two more families, we must advise.

Gather some treats and deliver them soon,

Within two nights, under the light of the moon.

Include a ghost with each package you give,

Along with this poem for the tradition to live."

2009-10-01T09:47:00.000-07:00

Blueberry Streusel Muffins

At my son's preschool, parents trade off bringing snacks for the class. I always ask my son what they had for snack and he will usually say, "they had cookies and I had crackers" or "they had muffins and I had graham crackers". I was wanting to go all out for his snack day and make something really fun. Then I decided to keep the sugar levels down (his poor teacher is expecting a baby in a month and doesn't need a dozen hyper kids! FYI-one of the moms brought party bags filled with smarties and sweet tarts for her snack) and make something healthy and yummy, so I settled on these blueberry muffins. I first fell in love with these in a college cooking class I took, but I had always been afraid to substitute the milk for soy milk and the butter for dairy free margarine. I went for it and they turned out awesome! The preschool teacher was raving about them when I picked him up, and I was pretty sad myself that I only got to taste one before I sent the rest away with him. I'm definitely going to make them again!

Blueberry Streusel Muffins

Recipe from Shawna Shirley

Makes 12 Muffins

1 cup soy milk (or rice or regular milk)

1/4 cup vegetable oil

1/2 tsp vanilla

1 large egg

2 cups flour

1 cup frozen (thawed and drained) blueberries

1/3 cup sugar

3 tsp baking powder

1/2 tsp salt

Streusel Topping:

2 Tbsp firm dairy free margarine (or butter)

2 Tbsp brown sugar

1/4 cup flour

1/4 tsp cinnamon

In a medium bowl cut margarine into flour, brown sugar and cinnamon using a pastry blender until crumbly

Preheat oven to 400 and grease the bottoms of muffin cups. Prepare streusel topping and set aside. Beat milk, oil, vanilla and egg in a big bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened. Fold in blueberries. Divide batter evenly among 12 cups and sprinkle each with 2 tsp topping. Bake @ 400 for 20-25 minutes or until golden brown.

Simple Peach Cobbler

2009-09-23T07:58:00.000-07:00

I will use the excuse that I'm pregnant when I say I've made a cobbler every week for a month now. Monday's indulgence was my husband's simple peach cobbler. He cooked for me often when we were dating in college, and this was usually the dessert of choice. Below I linked to my favorite cobbler from scratch, but I want to make sure everyone has this SIMPLE and great tasting recipe! (I did end up marrying him...so it obviously impressed me). This recipe is traditionally made in a dutch oven. Because it only has 3 ingredients, it's perfect for camping trips. You can also just use a 9X13 pan and do it at home like I did.

Here is my favorite apple cobbler made from scratch. Just substitute soy milk and dariy free margarine in place of the milk and butter and I promise-nobody will ever know it's dairy free!

Sidenote: I have found both Duncan Hines Yellow Cake Mix and Cherrybrook Kitchen Cake Mixes to be dairy free. Click on the names for the online ingredients.

Simple Peach Cobbler

Recipe from Kevin aka "hubby"

1 box of dairy free yellow cake mix

2 small cans or 1 big can peaches with juices (about 1 quart)

1 cube dairy free margarine (or butter if no allergies)

Spray a 9 by 13 casserole dish with nonstick spray. Pour the peaches into the casserole along with their juices. (If you bought halved peaches you may want to cut them down to smaller slices.) Dump out the cake mix on top of the peaches and spread it out so that there's even coverage. Slice the cube of margarine/butter into thin slices and cover the top of the cake. You want to cut them pretty thin so that each area will be covered and get moist in the oven. Bake at 350 for 45-60 minutes. Serve as is or with some soy, rice or regular ice cream and enjoy!

2009-09-16T09:45:00.000-07:00

"Not Your Normal Rice Krispie Treats"

I love making traditional Rice Krispie treats, but this is a fun version that uses Cheerios instead of Rice Krispies. I don't have a source on this recipe, but I know it was given to me when I was expecting my first baby from a nutritionist for a healthy treat. I was suprised at how many great things Cheerios has to offer compared to Rice Krispies. (Plain Cheerios pack in more potassium, protein and fiber than Rice Krispies, plus they have calcium and less sugar.) Even if this recipe calls for chocolate chips, at least you are giving your kids calcium, fiber and protein along with it!

Cheerio-Marshmellow Treats

3 Tablespoons dairy free margarine
4 packed cups mini marshmellows
1 Tablespoon water
4 cups regular Cheerios
1/4 cup chocolate chips (I used Enjoy Life Dairy Free Chips)

In a large pot melt the margarine and rub with a spatula against the sides. Throw in the marshmellows and water and cook on low heat until all the marshmellows are melted. Remove from heat, add the Cheerios and mix. Carefully stir in the chocolate chips. Tranfer into a lightly oiled 8 by 8, or 9 by 9 dish. Spray your hands or wax paper and press down into the dish. After they set up cut into squares and serve.

Saucy Stuffed Shells

2009-09-09T18:04:00.000-07:00

I have always wanted to try stuffed shells, but generally every recipe I have found has been filled to the brim with cottage cheese or cheese of some sort. I was thrilled to find this recipe, and I was so glad I splurged on a new spice addition - fennel seeds. The fennel seeds are the secret to this delicious flavor, so don't substitute! This was sooo delicious, I will be making it again and again for sure. The recipe said it serves 4, but I don't think it would serve 4 adults. 2 adults and 2 children or maybe 3 adults, so keep that in mind. Also if your kids go crazy over noodles, throw in a few extra noodles. Even if they don't get stuffed they will still devour them! (I cooked 16 and ended up stuffing 13)

Saucy Stuffed Shells

Recipe from Better Homes and Gardens

Serves 2-4

12 dried jumbo shell macaroni

12 ounces ground beef or ground pork

1/2 cup chopped onion

1/2 cup chopped green pepper (or red works great too)

1 clove garlic, minced

1 beaten egg

1/4 cup fine dry bread crumbs

1/4 tsp fennel seeds, crushed

1/4 tsp salt

1/4 tsp black pepper

1 15-16 ounce jar meatless spaghetti sauce

Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.

Meanwhile, in a large skillet cook ground meat, onion, sweet pepper, and garlic until meat is brown. Drain.

In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1/4 cup of the spaghetti sauce; mix well. Spoon about 2 tablespoons of the meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart baking dish. Pour the remaining spaghetti sauce over the filled shells. Cover the dish with foil.

Bake at 375 degrees for 40 minutes.
*Note: I have frozen this dish before- just cover with plastic wrap and tinfoil after arranging them in the dish and freeze. Thaw in the fridge overnight or all day, take off the plastic wrap and tinfoil, replace tinfoil on top and bake as above.

2009-09-09T17:48:00.000-07:00

Breadcrumbs

When I first started cooking dairy free I threw out all of my recipes that had breadcrumbs in them, because I couldn't find any breadcrumbs at the store that didn't contain dairy. I'm sure most of you are laughing at me right now, but for those who actually didn't know you can make your own breadcrumbs (I'm with you!) here's the easy how to.

For soft fluffy breadcrumbs, use a blender or food processor. One slice makes about 3/4 cup crumbs.

For fine dry breadcrumbs, cut bread slices into 1 inch cubes (a pizza cutter works great here if you have one). Arrange the 1/2 inch cubes in a single layer on a baking pan. Bake in a 300 degree oven for 10-15 minutes or until dry, stirring twice. Let cool. Place in a food processor or blender; cover and process or blend into fine crumbs. One slice makes about 1/4 cup fine dry crumbs.

You can add Italian spices or any other spices to the crumbs if you would like to.

Raspberry Sorbet

2009-09-01T08:12:00.000-07:00

I am definitely obsessive compulsive cautious when it comes to watching out for potential food allergens. So I guess you can call me stupid and naive for taking my son to an ice cream shop this past Saturday evening for a mother-son date. I found out that they serve dairy free sorbets at Cold Stone, and I had the preparer wash the serving spoon and put the sorbet right from the tub into a bowl so that it wouldn't touch any of the counter tops that had ice cream remains. I was really excited about their willingness to do all of this for us and we sat and enjoyed our ice cream. Well 5 minutes after my son finished he started hacking up a lung, so obviously there was still a tiny trace amount of dairy in the sorbet. Luckily it was just a small trace amount and 4 MLs of benadryl did the trick. Now I know not to do that again!

I've been making sorbets at home ever since my friend Mel let me borrow her ice cream maker almost 2 years ago. Since then I've purchased my own and made lots and lots of sorbet. I usually keep my freezer heavily stocked. Sure the process is a little longer than I would like it to be, but it's all worth it to ensure the safety of a child with food allergies right? Plus I think this sorbet is so much more divine than regular ice cream anyways! Everyone devours it!

Raspberry Sorbet

Recipe from Cuisinart

makes 8 (1/2 cup) servings

2 cups sugar

2 cups water

12 ounce bag frozen raspberries, pureed and strained (about 1 cup)
4 teaspoons lemon juice

*To puree the raspberries you can either thaw them out and puree with the juices, or you might need to add up to 1/4 cup of water if you use frozen. You can use a food processor or blender. (I'm not going to lie, a food processor is much easier)

*Once pureed use a fine metal strainer to strain out the berries. Use a spatula to mash the berries to the metal strainer and then use a butter knife or another spatula to scrape off the bottom into a bowl. Trust me it is worth the effort for smooth sorbet!

*Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely (either covered overnight in the fridge or by chilling over an ice bath for 30 minutes).
*Once the sugar water is cooled, add raspberries and lemon juice and stir to combine. Pour into ice cream maker and follow manufacturers instructions. Mine takes 30 minutes to thicken (pictured below)

*Transfer to an airtight container and place in the freezer until firm, about 2 hours. You can store in your freezer just like you would any frozen treat- until it gets eaten up!

2009-08-24T12:45:00.000-07:00

Back to School....and Labels

One day my son has been excited about is his first day of preschool. Me, his mom, on the other hand- a bit more nervous! There are so many dangers in the school system for kids with food allergies, I have already lost sleep over it!

Today my little guy started preschool. I met his teacher last week and saw her horrified face when I showed her how to stick the epi-pen in his thigh. I know she'll be extra careful, and I know my son has been well educated not to take food offerings, but I still can't help to be even more cautious!

I have tried lots of labeling systems on snack containers, etc, but eventually they all fall off from use and from the dishwasher. I recently was referred to a company called Olivers Labels. This company excels at making great labeling products for any occasion and has lots of designs to choose from, but best of all- they have an entire line just for kids with food allergies. I got this bag tag for Scott for his first day of school. (I blacked out our last name).

Also in his backpack he carries a bag with a 4X6 emergency instruction card, an epi-pen, inhaler and benadryl. I think labeling the backpack is a great idea because then his medicines will be easy to find in an emergency where time matters.
I love these allergy labels because they are in color, easy to understand and the directions say they are waterproof, weather-proof, scuff-proof, and made from high-performance plastic. I also got some smaller labels for his lunch box and drink container, but he always eats lunch at home so I don't have to worry about those just yet. Anyways, just thought I would share info on a great product and wish everyone good luck on the new school year. (Moms- try to relax!) :)

Click here for the website to Olivers Labels and go check out all of their products.
Even better- use the code “allergyfree" and get 10%
An easy way to find the allergy labels is to click on "shop by design" and then scroll to allergy designs.

2009-08-15T17:48:00.000-07:00

Pastitsio

Pastitsio or "Greek Lasagna" is a great alternative to the traditional lasagna because it looks and tastes the same without all the cheeses. (which probably makes it a lot healthier too). I love it because it uses up all the macaroni noodles I have in my pantry and is relatively a cheap dinner to make. Serve with a salad and some garlic bread if you'd like.

*Note: I make this dish completely dairy free, however if you don't have allergies, use butter, regular milk, and 1 cup Parmesan cheese. Sprinkle 1/2 cup of the cheese in with the milk/egg sauce and the other 1/2 cup cheese on top before you toss it in the oven.

Pastitsio

1 pound ground beef

1/2 cup onion, chopped

2 tsp minced garlic or 1 tsp garlic powder

1 Tbsp fresh basil (or 1 tsp dried)

1 Tbsp fresh parsley (or 1 tsp dried)

1 (26 oz) can spaghetti sauce

3 Tbsp margarine

2 Tbsp cornstarch

1 3/4 cup soy milk

4 eggs

3 1/3 cups dried elbow macaroni noodles

Cook macaroni until al dente, drain and set aside.

In a large skillet brown the meat, onion and garlic. Drain off the fat and stir in parsley, basil and pasta sauce; simmer.

In a saucepan melt margarine and cornstarch together. Add the soy milk and cook until thick and bubbly, about 3-5 minutes. Gradually stir in the beaten eggs and stir until thick. Remove from heat and set aside 1 cup into a bowl.

Pour the rest of remaining milk/egg sauce over the cooked noodles and mix until well coated. Generously season with salt and pepper.

Grease a 6 quart square baking dish and layer: 1/2 the noodle mixture, all of the meat mixture and then the remaining noodle mixture.
Pour the reserved 1 cup sauce on top and bake @ 350 for 40 minutes. Let stand for 10 minutes.

2009-08-11T07:08:00.000-07:00

Applesauce Cinnamon Muffins

We have to be at church on Sundays at 9 am, and getting the kids fed and ready in time is a little tricky. I have a friend who has to get 4 kids ready by herself, so she makes muffins every Saturday night in prep for Sunday breakfast. I thought I would give it a try and it worked out great! Sunday morning I set a basket of these muffins and some orange juice out on the counter. My son kept saying "Thanks mom" over and over as he ate his 3 muffins! :)

This recipe uses applesauce instead of milk which make them so moist. The flavors are really subtle, so if you like a big kick in your muffins you might want to double the cinnamon or even add some nutmeg.

Applesauce Cinnamon Muffins
Recipe from Barbara Pratt

1 3/4 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, slightly beaten
a little more than 1 cup applesauce
1/4 cup vegetable oil

Grease twelve muffins cups, or use paper baking cups. In a bowl, add all dry ingredients and mix together until well combined. Add applesauce, oil and egg. Stir until moistened. Bake in a 400 degree oven for 20 minutes. If using a nonstick pan, decrease the temperature to 375 (I still cooked them for just 20 mintues at 375 F)

2009-08-04T17:18:00.000-07:00

Taco Seasoning

We love tacos here in my house and I probably cook them way more than my husband would like to, but it's one of my favorites and there are usually no complaints from the kids.

I will be the first one to admit that I always use the packaged taco seasonings (packed with too much sodium) because why not? They are .33 cents at the store and convenient. Well tonight I had already browned up the meat and cut up all the veggies before I realized I didn't have any packets in my pantry. This has happened to me before, but the recipe I used to make it from scratch wasn't good enough to keep me from going back to my old packaged seasoning habits. This recipe on the other hand may have converted me to making taco seasoning from scratch every time.

Taco Seasoning

Recipe adapted from Debra McDuffee

2 teaspoons chili powder
1 1/2 teaspoons paprika
1 teaspoons onion powder
1/2 teaspoons salt
1/2 teaspoons garlic powder
1/2 teaspoons ground cumin
1/2 teaspoons oregano
1/8 tsp ground cayenne pepper (or to taste)
1/8 tsp freshly ground black pepper

This amount of seasoning is perfect for 1 pound hamburger, ground turkey, chicken, etc. Mix all of the above ingredients into a small bowl and add to the meat after it's been browned, broken up and drained of the fat. Add 3/4 cup water (or less if desired) and mix together. Simmer for 5-10 minutes until the mixture thickens up. Serve on tortillas or hard shells with lettuce, fresh cilantro, tomatoes, salsa, chopped cucumbers (you have to try that!) etc.

Notes: You can make it spicier by adding more cayenne pepper.

If you don't drain the fat off your meat you may not need to add any water.

Tacos for Toddlers

I have never been brave enough to serve my kids' tacos on hard shells because I worry about the choking hazard. Well here's a great solution I saw a year ago in the Parents magazine- make your own tiny versions! Just get out flour, spinach or whole wheat tortillas and use a 2-4 inch biscuit cutter or round cookie cuter to make circles. Fold them in half (but don't crease it) over the wires of your oven rack and bake at 375 for 3-5 minutes until they form a taco shell. Let them cool slightly and then fill them up! They turn out great because they don't get as crispy as the store bought versions and are perfect size

2009-07-14T07:45:00.000-07:00

Black Bean Salsa

I call this "summer salsa" because it uses all the yummy foods you can grow in a garden or buy fresh at the grocery store in the summertime. I am forever grateful to my friend Lyndsie for entertaining us one night with this salsa among other delicious foods, and for sharing the recipe with me! Since then I have made this salsa many times with quesadillas, tacos, fajitas, and just for a fun snack. I am in love with this salsa, and so are my kids. They don't even realize all the veggies they are eating! A few notes: you can also add green, yellow or red peppers or chopped up avocado, but I think it's tasty as is. F.Y.I- "Good Seasons" is made by Kraft Foods and I gave them a phone call just to double check their product. They say there is absolutely no dairy in their Italian Dressing Packet.

Black Bean Salsa
Recipe from Lyndsie Field

5 roma tomatoes, chopped
1 can black beans, rinsed and drained
2 ears of corn, cooked and cut off the cob
4 green onions
1 bunch of cilantro, chopped (about 1-1/2 cups)
squeeze of lime

Dressing:
1 pkg "Good Seasons" Italian Dressing
1/4 cup olive oil
1/4 cup red wine vinegar

Mix everything together in a big bowl and then pour dressing over the top. Stir well because the dressing will settle at the bottom.

2009-07-06T13:03:00.000-07:00

Macadamia Crusted Chicken with Mango Salsa

It took my friend Mel borrowing my cookbook and then posting this recipe to find out what I was missing all along in my cupboard! By any means, this is a great recipe! I am a big fan of chicken fingers because kids love them, but with this perfect mango salsa, it pleases adults too. I can honestly say that I have never had a more tender chicken-it melts in your mouth! I've also been wanting to try this salsa on fish, but haven't yet. My sister recently made me macadamia crusted halibut, so maybe I'll have to try it along with the salsa and post it sometime.

Macadamia Crusted Chicken with Mango Salsa

Recipe from The Complete Cookbook, adapted by Mel at mykitchencafe

1 pound chicken tenderloins or chicken breasts cut into thin slices

1 cup flour, seasoned generously with salt and pepper

2 eggs, lightly beaten
8 oz. macadamia nuts, finely chopped

2 cups breadcrumbs

oil, for deep-frying

Salt for seasoning

Mango Salsa

1 medium mango, finely diced

3 tablespoons finely diced red onion

2 tablespoons roughly chopped cilantro

1 fresh jalapeno, seeded and finely chopped

Juice from 1 lime

Cut the chicken into strips. Dust the chicken strips with the flour, then dip them in the egg and finally, coat them generously in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper. Set aside. Fill a large, heavy-based saucepan or electric fry pan one-third full of oil and heat to 350 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 4-5 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled paper towels and season with salt. Serve the chicken strips warm with the salsa.

2009-06-29T07:31:00.000-07:00

Peachy Popsicles

If there's one thing all kids love its popsicles! I bought these popsicle molds at Walmart and they are so awesome because they have a little straw at the bottom so that when the popsicle melts, they can sip up the juice! Anyway making your own popsicles is a guarantee way of making sure there are no allergens, plus they are a whole lot healthier. If you have a favorite smoothie or drink recipe, just pour them in the molds to make yummy popsicles. Here's one we tried that is really simple. I like it because orange juice is a great calcium alternative for those with dairy allergies. Also I put pieces of canned fruit in these for a fun twist. My kids loved it, but both my husband and I prefered the ones with just straight juice.

Peachy Popsicles

1 1/4 cups orange juice

3 large or 6 small ripe peaches or nectarines
1-2 Tbsp powdered sugar (to taste)

4 Tbsp canned fruit salad, drained

Blanch the peaches for easy peeling (drop into a pot of boiling water for 30 seconds and then into ice cold water. The skins will peel right off). After peeling, core and cut the peaches and then put them into a blender. Add the orange juice and powdered sugar. Divide half of the fruit evenly among the popsicle molds and then fill them up half way with the juice. Divide the second half of the fruit evenly and then fill the molds to the top with the juice. Stick in the freezer and they should be ready in 6 hours. Makes 4-6 molds, depending on size.

Grilled Salmon

2009-06-22T06:57:00.000-07:00

I went to Las Vegas a few weeks ago to visit family, and my mom grilled this salmon one night. It was excellent! It has a teriyaki flavor, so she served it with fried rice and asparagus. My 3 1/2 year old son gobbled it up, as did the two little girls who are only 15 and 18 months old. I love salmon and have a lot of favorite salmon recipes, but this is definitely now in my top 3. Oh and my moms greatest tip for the perfect asparagus (crispy and not soggy): wash and trim and then soak them in icecold salted water for 1 hour. Grill covered for 2 minutes on each side

Grilled Salmon

Recipe from Melody Blaser

1 1/2 pounds salmon fillets
lemon pepper to taste (about 1/2 tsp on each fillet)
garlic powder to taste (about 1/4 tsp on each fillet)
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season the salmon fillets with lemon pepper, garlic powder and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissoved. Place fish in a large plastic bag with the marinade mixture and seal. Turn to coat and refrigerate for at least 2 hours. Preheat the grill for medium heat and lightly spray the grill with oil or nonstick. Place salmon on preheated grill and discard marinade. Cook the salmon for 6 minutes per side, or until the fish falkes easlily with a fork.

2009-06-15T07:14:00.000-07:00

No Bake Cookies

Okay so we grew up eating these no bake cookies, which I found out a lot of people refer to them as preacher cookies. When I moved to the same town as my Grandma for college, she brought me over her famous recipe along with all of the ingredients for a housewarming gift. Since I met my husband in college and this was one of the only things I knew how to make, it brings back a lot of really fun memories. I've always wanted to try making them dairy free, but I was always too scared. Well now that it's behind me, I am so mad at myself for not trying it earlier! Even my husband says they taste exactly like the original. Here's both the recipes!

No Bake Cookies (dairy free)

Recipe adapted from Grandma Lill

1 cup sugar

1 1/2 Tablespoons dairy free Cocoa (such as my new favorite Ah!laska brand)

1/4 cup rice or soy milk (I used rice-vanilla flavored)

2 Tablespoons dairy free margarine

1 1/4 cup oats

1/2 cup peanut butter

1 tsp vanilla

Put margarine, milk, sugar, and cocoa in a saucepan and bring to boil. Boil for 1 minute, stirring occassionally. Add the oats, peanut butter and vanilla and stir to combine. Drop by spoonfuls onto wax paper until they set up.

Original Recipe

Recipe from Grandma Lill

1 cup sugar
1 1/2 Tablespoons Cocoa
1/2 cup dry milk
1/4 cup water
2 Tablespoons butter
1 1/4 cup oats
1/2 cup peanut butter
1 tsp vanilla

Boil the sugar, cocoa, milk, water and butter for 1 minute, stirring occassionally. Add oats, peanut butter and vanilla and stir to combine. Drop by spoonfuls onto wax paper.

2009-06-11T12:51:00.000-07:00

Food Allergy Testing

Since I don't ever talk about my sons food allergies on my family blog, and this is my dairy free blog- I guess I get to give his updates on here!

Last year we had high hopes for our son's food allergies improving. Going into the testing he had dairy and egg allergies, and when we got him tested he had outgrown the egg allergies, but still tested positive for dairy, as well as soy and baker's yeast. I tried giving my son bread that contained no yeast and he had sandwiches made with tortillas instead of bread. I did this for about 2 months and then gave up after lots of tears and headache. I decided I wasn't going to eliminate a food that he didn't show any outward effects to, so I didn't. I did however switch my son to rice milk, and rice yogurt, etc.

This years testing was a lot different. I now realize that he may not ever outgrow these food allergies, and that's okay. All that I really hope for is to see some improvement. I also switched to an allergist that was more child friendly since I wasn't at all impressed with the first. He agreed with me about the yeast. If it wasn't showing any effects on him when he ate it, then it was most likely a false positive. (Such a different attitude than the allergist that testing him positive and said absolutely no yeast whatsoever, not even in saltine crackers). The results this time showed that he was positive to milk, but negative to soy. I'm so excited about that because in my local grocery stores rice products are impossible to find. I have to pay 2.50 at a natural foods store if I want to treat my son with a rice yogurt. Soy yogurts are like .89 cents at Smiths- so yeah to that! :)

As far as the milk allergies go, we had to also get a blood test taken since the first allergist didn't measure in a number the skin test and there was nothing to compare with. So we got his blood test taken to compare with the one he got taken at 18 months old. At 18 months he scored a 21 (anything over a 3 is a positive reaction). Well now at 3 1/2 years old he scored an 80. We are really bummed that it has gotten so much worse, but there's not much else we can do besides keep going strong doing what we are doing! The allergist reminded me that 1 in every 10 kids don't outgrow their allergies. I have to keep positive and remember that there are a lot of kids who have multiple food allergies, and that there we are lucky there are still a lot of really yummy foods he can eat

Barbecue Chicken Pizza (on the grill)

2009-06-08T13:16:00.000-07:00

Making pizza has been a tradition of ours for years, and as newlyweds we use to make it in the dutch oven every time we went camping. (now with kids those camp trips are getting fewer) That has always been my favorite method for baking pizza for the obvious reason- everything tastes better in a dutch oven! We decided to try something new and bake the pizza on the grill this time. You can bake this pizza in the oven, but if you want to try something new and don't want to heat up your oven to 450 degrees, try it on the grill! (Just read my warning notes :) For this barbecued chicken I used canned chicken and leftover barbecue sauce from barbecued burgers, so it was really simple and easy. That barbecue sauce is so perfect for pizza because it's tangy and sweet. (My stomach is seriously growling just typing about it)

Basic Pizza Dough

Recipe from Weight Watchers New Comblete Cookbook

Makes 2 12 inch pizza crusts

1 1/2 cups warm water

1 tsp sugar

1 package active dry yeast (2 1/4 tsp)

1 Tbsp olive oil

4 1/4 cups all-purpose flour

1 1/2 tsp salt

In a large mixing bowl, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil. Combine the flour and salt and add to the yeast one cup at a time until the dough starts to pull from the sides of bowl. Knead until smooth and elastic. Spray a large bowl with nonstick spray (you can use the mixing bowl); put the dough in the bowl and cover with plastic wrap or damp cloth. Let rise in a warm spot until it doubles in size, about 1 hour. Punch down the dough, then cut in half for two 12 inch pizzas, or thirds for 3 smaller pizzas. Use, refriderate or freeze in floured zip-close freezer bags for later.

For each (12 inch) Pizza:

3/4 cups barbecue sauce (I used this one)

1 cup canned chicken or cooked and cut up chicken breasts

3 Tbsp green onions, sliced horizontally

1/3 cup mozzarella cheese (optional)

Put the pizza dough above on a greased pizza pan. Grill the pizza crust for 5 minutes in a medium heat grill covered. Take the pizza out and spread with 1/2 cup barbecue sauce. Spread out chicken evenly and then top with onions and mozzarella (if using). Drizzle the remaining 1/4 cup of barbecue sauce over the top. Grill covered for 5 more minutes.

*Warning- the first time I took the pizza off the pan and set it directly on the grill and toasted it black! The perfect way is to take the pizza off the pan at 4 minutes, set it directly on the grill and keep the lid open for about 1-2 min. Then you can slide it back onto the pan to cut it up.

To bake the pizza in the oven just preheat it to 450 and then bake it for 10-12 minutes. You can also take it out and set it directly on the rack the last few minutes to make it crispy.

Barbecued Burgers

2009-06-01T06:57:00.000-07:00

Sorry I don't have a picture for these, but don't let that stop you from trying them. They are so juicy and yummy! The barbecue sauce on them is sweet and tangy. My husband started putting miracle whip on his bun and I stopped him before he ruined the burger! :) The only toppings I would suggest is cheese if you aren't allergic and some lettuce. Use the remaining barbecue sauce in place of anything else, and you have one perfect hamburger! I had leftover barbecue sauce and made barbecue chicken pizza the next night. I will post that recipe soon!

Update: I have finally found the key to keeping home made burgers together on the grill without falling apart- use extra lean beef and after you shape them, put them in the refrigerator for at least one hour. Works like a charm!

Barbecued Burgers
(6 servings)

Recipe from Taste of Home Backyard Grilling

Sauce:

1 cup ketchup

1/2 cup packed brown sugar

1/3 cup sugar

1/4 cup honey

1/4 cup molasses

2 tsp mustard

1 1/2 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp liquid smoke

1/8 tsp pepper

Burgers:

1 egg, beaten

1/3 cup oats

1/4 tsp onion salt

1/4 tsp garlic salt

1/4 tsp pepper

1/8 tsp salt

1 1/2 pounds lean ground beef

6 hamburger buns

choice of toppings

In a small saucepan, combine the first 10 ingredients (sauce) and bring to a boil. Remove from heat and set aside 1 cup barbecue sauce to serve with burgers. In a bowl combine egg, oats, 1/4 cup remaining barbecue sauce, onion salt, garlic salt, and salt and pepper. Crumble beef over mixture and mix well. Shape into 6 patties and refrigerate for at least 1 hour (this ensures that they will stay together on the grill) Grill, covered over medium heat for 6-8 minutes on each side, or until done basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings and reserved barbecue sauce.

2009-05-25T19:03:00.000-07:00

Monkey Bread

As the name suggests, this is such a fun recipe for families and especially kids. One treat I really get down about my son missing out on is cinnamon rolls. I've tried a lot of recipes out there using rice milk, dairy free margarine and dairy free frosting, but I'm telling you right now that I will never fuss with those methods again. This monkey bread has the same flavor as a cinnamon roll, but is easier and funner to eat. The entire time my 3 1/2 year old son was devouring his 4 pieces he kept saying, "I LOVE monkey bread!" "This monkey bread is YUMMY!" "Monkeys love monkey bread!" "If you leave a trail of bread and raisins monkeys will eat it all up." I will even admit that after eating the first batch in one day I made another one the next day because he begged me to, and I love seeing him really enjoy something dairy free.

*Notes for success: Make sure you use a bunt cake pan and NOT an angel food cake pan (or two piece) or all of the sauce will leak out of the bottom. You might think it would be easier to just pour the sauce over the top of the pieces in the pan, but they won't get fully coated and they also won't pull apart as easily as when each piece is coated seperately. I made the dough in a bread machine and it turned out perfect, but you can also make it by hand.

Monkey Bread

Recipe adapted from Darren & Debbie @ allrecipes.com

1 cup water
2 tablespoons dairy free margarine, softened
1/4 cup white sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
2 1/2 teaspoons active dry yeast
1/2 cup dairy free margarine (or butter if you don't have allergies)
1 cup packed brown sugar
1/2 cup raisins

Combine warm water (110 degrees) and yeast in a large bowl and let stand 10 minutes until foamy. Add margarine, sugar, cinnamon and mix. Add the salt and then the flour. Once the dough starts pulling from the sides of the bowl, take it onto the counter and knead. Put back in the bowl and put in a warm spot to rise until it doubles in size, about 1 hour. After an hour, punch down. *In a bread machine, add the first 7 ingredients in order (or how your manufactor indicates). Make sure no liquid comes in contact with the yeast. Select dough cycle and press start.

When dough is complete, place dough on floured surface and knead 10 to 12 times. Roll out about an inch thick and cut dough into 1 inch chunks (use a pizza cutter)

In a medium saucepan on low heat, melt 1/2 cup of margarine, stir in brown sugar and raisins and stir until smooth over medium heat. Remove from heat.

Drop one chunk at a time into the butter sugar mixture. Using tongs or fork, heavily coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot for 15 to 20 minutes.

Bake in a preheated 375 degree F oven for 20 to 25 minutes or until golden brown. Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate. Don't cut! The pieces just pull apart. Serve warm and enjoy!

*You can also buy refridgerated biscuit dough (about three 12 ounce pkgs), cut them up and then coat them in a cinnamon and sugar mixture before dunking them into the sauce.

2009-05-21T07:47:00.000-07:00

Italian Chicken and Tomato Pasta TossOkay so I know I've been slacking on my dishes lately, but between swim lessons and getting our yard landscaped, quick and easy is about all I have time to do! Besides that- if a dish takes 20 minutes, looks beautiful, and tastes like quality Italian food, then why should you bother with doing it any other way? This meal is exactly that- and it looks so pretty to entertain with too. I bet it would look even prettier with fresh basil, but I used dried. I'm also trying to get my family onto whole wheat pasta, but for now I'm doing half whole wheat and half regular and they don't even notice. :)

Italian Chicken & Tomato Pasta Toss

Recipe adapted from Kraft Foods

4 cups medium curly egg noodles, uncooked

1 Tablespoon olive oil

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces

2 cups grape or cherry tomatoes, halved

1/3 c Balsamic Vinaigrette dressing (Kraft or any variety)

2 cloves garlic, minced (or about 1 tsp garlic powder)

1/2 cup chopped fresh basil (or 2 Tbsp + 2 tsp dried)

1/4 cup grated Parmesan Cheese (as the recipe calls for, but optional)

Cook noodles as directed. Meanwhile heat oil in large nonstick skillet on medium high. Add chicken and cook for 6-10 minutes or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 more minutes or until heated through. Add basil and stir to combine. Drain pasta. Toss with chicken mixture and sprinkle with cheese if desired.

Grizzly Bear Brownies

2009-05-12T06:31:00.000-07:00

I love making brownies for my son because he goes crazy over them! I always bake a dairy free batch, cut them up, and freeze them in a container. That way if we bake brownies for any occasion, I can pop one out for him to eat too. The only negative to dairy free brownies is the cost of a brownie free mix, so for a less expensive way to make yummy brownies, use this recipe with any non-dairy baker's cocoa. I bought AH!LASKA for around $7 and it will be enough for 2-3 batches. Just thought I'd share!

Organic Grizzly Bear Brownies
Recipe from Donna & Kevin Malz

1 1/4 cup organic flour
2 cups sugar or other sweetener
1 teaspoon baking powder
1 Tablespoon pure vanilla extract
1 cup AH!LASKA organic baker's cocoa (or any non-dairy cocoa)
4 eggs (beaten)
1 cup (2 sticks) melted butter or dairy-free substitute/margarine
1 cup dairy free chocolate chips

Grease 9''x13'' baking pan. In a bowl, combine the dry ingredients. In another bowl, blend melted butter, sugar & vanilla. Fold in eggs. Do not over mix. Combine the dry ingredients. Stir in chips. Pour in a baking dish & bake @ 350 degrees for 20-25 minutes. For moist brownies, do not over bake. Cool, cut, & devour!

Spaghetti and Meatballs

2009-05-06T07:27:00.000-07:00

I had to post this recipe for those with egg allergies because the meatballs don't have any eggs, yet they hold together perfectly. I lived for years without breadcrumbs because most of them contain dairy, until I finally learned that all you have to do it toast your own bread in the oven and chop them in a food processor (I know, pretty pathetic!). Also this recipe includes homemade spaghetti sauce, but if you want to use canned, by all means do so. I bought a case of Hunts spaghetti sauce, so they ended up being only .79 cents a can. For me it's much more economic just to use store bought!

Spaghetti with Meatballs
Recipe adapted from The Complete Cookbook

1 pound lean ground beef

1/2 cup fresh breadcrumbs

1 Tbsp onion flakes or 1/4 cup chopped onion
1 tsp garlic powder
2 tsp Worcestershire sauce
1 tsp dried oregano
1/4 cup flour
2 Tbsp olive oil

Combine beef, breadcrumbs, onion, garlic, Worcestershire sauce and oregano. Use hands to mix well. Roll into balls and dust lightly with flour. Shake off excess flour. Heat oil in pan and cook meatballs in batches turning often until browned all over. Drain well. Heat the sauce (below or use your own recipe or jar) to a boil. Add meatballs. Reduce and simmer for 15 minutes, turning meatballs once.

Sauce:
2 (13 oz) cans diced tomatoes-pureed
1 Tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
2 Tbsp tomato paste
1/2 cup beef stock
2 tsp sugar

Heat the oil in a frying pan. Add the onion and cook until soft and lightly golden. Add garlic and cook 1 more minute. Add pureed tomatoes, tomato paste and beef stock. Add sugar and stir to combine. Bring to a boil and then add the meatballs.

"Chilis" Chicken Fajitas

2009-04-20T19:24:00.000-07:00

My friend Melanie brought these over for dinner after I had my daughter Hailey, and I've been making them at least once a month ever since. I always use chicken breasts and marinade them overnight. If you don't have a grill, just get out a big skillet sprayed with nonstick and get to work. I've done it that way more than grilling just because of the cold weather. They are so juicy and absolutely divine! I love to serve these with chips and guacamole. My guacamole recipe (actually my sister Candice's) is simple- buy a carton of pico de gallo, mashed avocados and fresh lime juice. I do about 1 cup pico for every 2 avocados, but you really just mix it up to your liking- just don't forget lots of lime juice-yum! Another tip if you love restaurant style chips, you can go to your favorite Mexican restaurant and ask for chips and salsa to go. Our local restaurant Cafe Sabor gives you a carton of salsa and huge bag of fresh chips for $5. You can't beat that! Don't forget sliced avacados for your fajitas-it's a must.

Chili's Fajita Marinade

Recipe adapted from Mel @ mykitchencafe

Marinade:

¼ c fresh lime juice

1/3 c water

2 Tbsp vegetable oil

2 large minced cloves garlic or 1/2 tsp garlic powder

1 tsp salt

3 tsp vinegar

2 tsp soy sauce

½ tsp chili powder

3/4 tsp liquid smoke

¼ tsp black pepper

dash onion powder or flakes

1 to 1 ½ lbs chicken breast or top sirloin

1 yellow onion

2 red, yellow or green bell peppers

1 tomato (optional)

1 tsp soy sauce

2 Tbsp water (omit the water if you use frozen peppers)

½ tsp lime juice

dash of salt and pepper

Combine all the marinade ingredients. Marinade chicken or beef for at least 2 hours, preferably overnight. Grill 4-5 minutes per side. Slice onion, peppers and tomato and fry in a preheated fry pan at medium high heat until softened but still crisp, not soggy! Add soy sauce, water, lime juice and salt and pepper. Cook another 3-4 minutes. Slice meat thinly and add back into the pan with the peppers and onions. Serve in tortillas with sour cream, guacamole, salsa, etc.

Hearty Baked Pasta

2009-04-13T06:27:00.000-07:00

I have had this magazine article stored away since college and have gone back to it again and again, especially when I want to impress guests. Basically there is no set recipe, you just pick a few things from each list, throw it all together and hope for the best. Just for the record I have never made one that didn't taste delicious, so go for it and get creative! It's great because you can use whatever you have on hand. The directions are really wordy, but it comes together in about 45-60 minutes from start to finish.

To make this dish dairy free, use the all tomato base and don't add any cheese. If you just have one child with allergies, use a mini loaf pan to dish their own separate pasta without cheese, then go ahead and add the cheese for the rest of the family. I also do this with lasagna and layer my sons with noodles, meat and sauce into the mini loaf pan and make the family one with cottage cheese and mozzarella.

Hearty Baked Pasta

Recipe by Tony Rosenfeld

1. Get ready to cook. Preheat oven to 450 F. Put a large pot with 6 quarts of water and 2 Tbsp kosher salt on to boil. Grease a 9 by 13 baking dish with 1 Tbsp olive oil. Gather all your ingredients and read directions through so you can multi task!

2. Brown the flavor bases one at a time. Heat 2 Tbsp olive oil in a 6-8 Quart pot over medium-high heat. When the oil is hot, add one of the flavor bases (see list below) and 1/4 tsp salt and cook, stirring occasionally, until almost cooked through and nicely browned, about 5 to 10 minutes. If you are using one flavor base, proceed to step 3. If you are using a second one, transfer the first to a bowl with a slotted spoon, add another Tbsp olive oil and brown the second flavor base as above.

Flavor Bases: Choose up to two, for a total of 1 pound:

Mushrooms: cut into 1/4 inch slices (I use white button, but any kind will work)
Sausage: removed from its casing and crumbled or broken into 3/4 inch pieces (I use sweet Italian, but hot is fine)
Chicken: boneless, skinless thighs or breasts, trimmed of fat and cut into 3/4 inch pieces
Yellow onion: halved and thinly sliced

3. Stir in 1 to 2 cloves minced garlic. Using a spatula or wooden spoon, push the contents of the pot to the side. If the pan is dry, add 1 Tbsp oil, and then the garlic and cook until it starts to sizzle and becomes fragrant, about 10 seconds.

4. Add the liquid and simmer. If you've set aside any browned flavor bases, return them to the pan. Add the liquid (choose one from the list below), plus 1 tsp kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook 10 minutes, stirring occasionally, so that the sauce thickens slightly.

Liquids: Choose one

Tomatoes: two 28 ounce cans whole tomatoes, drained of 1 cup of their combined juices and then pureed in a blender or food processor.
Tomatoes and cream: two 28-ounce cans whole tomatoes, drained of 1 cup their combined juices and then pureed in a blender or food processor, plus 1/2 cup heavy cream.
Broth and cream: 1 1/2 cups low-salt chicken broth plus 1 cup heavy cream.

5. Stir in the sauce enhancers. Add two or three ingredients from the list below and cook until they're heated through and their flavors have melted, about 5 minutes. Taste for salt and pepper.

Sauce Enhancers: Choose 2 or three

Sherry or balsamic vinegar: 2 Tablespoons
Olives: 1/4 cup pitted and coarsely chopped
Oil-packed sun-dried tomatoes: 1/4 cup drained and thinly sliced
Red chile flakes: 1/4 to 1/2 teaspoon
One coarsely chopped fresh herb, such as: basil (1/4 cup), flat leaf parsley (1/4 cup), rosemary (1 Tablespoon) or thyme leaves (1 Tablespoon)

6. Meanwhile, cook the pasta. Cook the pasta in the boiling salted water until it's just tender to the tooth, about 10 minutes. Note: Cook the pasta a little less than you normally might because it will cook more in the oven.

Pastas: Use 1 pound dried

Campanelle
Farfalle
Fusilli
Gemelli
Orecchiette
Penne rigate
Rigatoni
Ziti

7. Add the pasta and vegetables to the sauce. Drain the pasta and add it to the sauce, along with your choice of vegetables below.

Vegetables: choose up to two, 8 ounces each

Baby spinach
Frozen peas
Cauliflower: steamed or boiled until barely tender (1 1/2 inch florets)
Asparagus: steamed or boiled until barely tender (1 inch pieces)
Broccoli: steamed or boiled until barely tender (1 1/2 inch florets)

8. Add half of the cheese. Add 6 ounces of the cheese (see list below) to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.

Cheese: Choose two or three and combine for a total of 12 ounces shredded or crumbled

Fontina
Mozzarella
Parmigiano Reggiano or Romano, freshly and finely grated
Gruyere
Gorgonzola (use no more than 4 ounces)

9. Top and Bake. Top the pasta with the remaining cheese. Bake until the cheese is golden brown about 15 minutes. Let rest 10 minutes before serving. Note: You can also top with breadcrumbs before baking. 1/2 cup breadcrumbs or panko

Walker Homestyle Stew

2009-04-06T06:49:00.000-07:00

This is my favorite stew because it is super easy to make and better than any others that take more time and prep. Our family likes a nice thick stew (which is easier for our kids to eat) but you can always add 1 more cup of water if you want it more soupy. I use red potatoes with the skins, and usually serve it up with french bread rolls.

Mel's Mom's Homestyle Stew

Recipe from Mel @ My Kitchen Cafe

1 can minestrone soup

1 can tomato soup

1 can water

1 to 1 1/2 pounds stew meat

1 onion, chopped

3-4 carrots, thickly sliced

3-4 potatoes, cut into chunks

Salt and pepper to taste

Combine all in a crockpot. Cook on low for 8-10 hours or high 4-5 hours. Serves 4-6.

French Bread Rolls

2009-04-06T06:32:00.000-07:00

My friend Mel will always be a heaven sent because she introduced me to these rolls. They don't have any milk or eggs, and taste just as yummy as those that do! I promise-they melt in your mouth!

French Bread Rolls
Recipe from Mel @ My Kitchen Cafe

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 Tbsp active dry yeast
2 Tbsp white sugar
2 Tbsp vegetable oil
1 tsp salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes (or use your mixer to knead) Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.

2009-03-30T12:03:00.000-07:00

Yakitori Noodle Bowls

This recipe was on the Rachael Ray show back in January, and now I'm so mad at myself that I didn't try it sooner. Kids LOVE noodles and one spice that they usually love is ginger, so this meal was a definite kid pleaser. We will definitely be making it again soon! I used fettuccine because I couldn't find soba noodles anywhere, and it turned out great. Also- let your kids put the "sprinkles" (sesame seeds) on their own dish, they will think it's fun.

Yakitori Noodle Bowls

Recipe from Rachael Ray

1 pound soba noodles (or fettuccine)

2 Tbsp vegetable oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

2-inch piece of fresh ginger, peeled and grated or finely minced

freshly ground black pepper

2 bunches green onions, trimmed of roots and cut into 2-inch pieces on an angle

1/3 cup dry sherry

1/3 cup tamari (or soy sauce)

2 Tbsp sugar

1 Tbsp toasted sesame oil

toasted sesame seeds for garnish

Place a large pot of water over high heat for the noodles. Add salt once boiling, then cook pasta according to package and drain.

While the water is coming to a boil, heat vegetable oil in large skillet over medium-high heat. Toss chicken with the grated ginger and season with some pepper. Let it brown for 5 or so minutes.

Stir the chicken mixture then add the green onions, sherry, tamari, sugar and sesame oil. Bring to a bubble and simmer for 5 minutes.

Add the drained noodles to the skillet and toss to combine. Sprinkle with some toasted sesame seeds to garnish.

2009-03-24T11:04:00.000-07:00

Snicker Doodles

These ARE the easiest cookies to make in the entire world. No measuring out flour, baking soda and all of that, just through in a yellow cake mix. I've been making these cookies since high school and I must say that you can't eat just one or two- they are definately addicting! I use Duncan Hines brand of mix because it's dairy free. I have also tried lemon cake mix (without the cinnamon and sugar) and they are really yummy and fun. You can try with any cake mix flavor you like and of course, it's easy for kids to help because of the little measuring.

Snicker Doodles

1 yellow cake mix

1/3 c vegetable oil

2 eggs

2 tsp vanilla

sugar and cinnamon

Mix the cake mix, eggs, veggie oil and vanilla together. Take scoops and roll into cinnamon and sugar. Bake at 375 for 10 minutes

2009-03-11T11:57:00.000-07:00

Crunchy Chicken FingersI can't remember where I got this recipe from, but it's always been our family favorite chicken finger recipe. I love making them because they are easy to make, relatively healthy, and most importantly- my kids just gobble them up! (especially if you cut them up small so they look like chicken nuggets). If you are looking for a chewy, egg free version, try Allergic Kid's Honey Mustard Chicken Strips. I usually switch off between the two.

Crunchy Chicken Fingers

1 pound boneless chicken breasts cut into chunks or strips

1 egg, lightly beaten

1 Tbsp honey

1 tsp yellow mustard

2 cups cornflakes, finely crushed

1/4 tsp salt

dash of ground pepper

ketchup, barbecue sauce or other dipping sauce

Heat oven to 400. In shallow dish, combine egg, honey and mustard. In another dish stir together crumbs, salt, and pepper. Dip chicken pieces into egg mixture and then roll into crumbs to coat. Arrange chicken on baking sheet lightly sprayed with nonstick. Bake 15-20 minutes or until chicken is cooked.

Grandma Lill's Sloppy Joes

2009-02-26T06:30:00.000-08:00

Another one of my Grandma Lill's famous farm recipes! This is my husband's favorite sloppy joe recipe of all time and best of all, it is super easy using ingredients you should already have in your pantry! It does call for a half a can of tomato soup, and if you are worried about using the other half with lunch the following day, you can always double the recipe and freeze what you don't eat. It heats up well over the stove or even in a crockpot another day. I always add some diced up tomatoes-they camouflage right in and the kids never notice! Make sure you add the celery too, it's just not the same without it!

Sloppy Joes

Recipe from Lillian Rydalch

1 pound lean ground beef

1/2 c chopped onion or 1 Tbsp dried

1/2 c chopped celery

1 tomato

1 Tbsp flour

1/2 c water

1 c ketchup

1/2 can tomato soup

1/2 tsp salt

1/4 tsp pepper

Brown hamburger and vegetables together. Cook for 5 minutes, then stir in flour. Add remaining ingredients and simmer for 10-15 minutes. Serve on hamburger bun

Sweet and Sour Meatballs

2009-02-19T09:36:00.000-08:00

This is our family's all time favorite meatball recipe. They are tender and full of flavor. A lot of recipes just don't taste the same when you substitute rice or soy milk, but that isn't the case with this one. I've received plenty of compliments on these meatballs from outsiders who were oblivious to the rice or soy milk substitute. Also my family isn't big on onions, so I always substitute about 1 Tbsp dried onions instead. To save time I usually make the meatballs while the kids are eating breakfast, refridgerate them and then all I have to do for dinner is pour the sauce on top and throw them in the oven. I'm getting hungry just typing about these! Serve over rice.

Sweet and Sour Meatballs
Recipe from Lion House Entertaining Cookbook

1 to 1 1/2 pounds lean ground beef
3/4 c rolled oats
2 eggs, slightly beaten
1/2 c finely chopped onion
1/2 c milk or milk substitute
1 tsp salt
few grains pepper
1 tsp Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce (below). Bake @ 350 F for 30-45 minutes.

Sauce:
1/2 c brown sugar
1/4 c vinegar
1 tsp prepared mustard
1/4 c barbeque sauce
1 tsp Worcestershire sauce

2009-02-12T06:30:00.000-08:00

Spicy Pork Chops
I got this recipe in one of my food classes in college from my favorite professor and mentor Shauna Shirley. Although it's called "Spicy" pork chops, I've always called it "Saucy" pork chops because it's not spicy, but it is really tender and saucy. This has become one of my favorite quick meals because I love anything I can throw into a crockpot and forget about, and the ingredients are ones I usually have on hand. It calls for pork chops, but really you can use any kind of pork or even chicken. I usually use boneless skinless pork ribs because they are super cheap at my grocery store. Also I always serve this over rice, but you can also serve over mashed potatoes for a really hearty meal.

Spicy Pork Chops

Recipe from Shauna Shirley

5-6 center-cut loin pork chops (or any boneless pork)
1-2 green peppers, cut in strips

1 onion (optional)

8 ounce can tomato sauce

4 Tbsp brown sugar

1 Tbsp vinegar

1 1/2 tsp salt

2 tsp Worcestershire sauce

Put pork chops into crock pot. Add remeaining ingredients to cooker. Cover and cook on low for 6-8 hours. Serve over rice.

Taco Super Skillet

2009-02-05T06:55:00.000-08:00

This is an ultimate kid pleaser, especially if you use these fun wagon wheels! If you can't find wagon wheels, try to get creative with other fun shaped pasta, or you could even use macoroni noodles. For my son I don't add sour cream or cheese, but I do add both for the rest of the family. I've wanted to try substituting soy yogurt for the sour cream but haven't yet. Mostly because it is one of my son's favorite meals (as in he would eat it every day if I let him) just the way I serve it with no cheese or sour cream. Also I was really suprised at how hard it was to find taco seasonings that didn't have dairy ingredients. After a long search, the two most popular brands I use are Western Family and Old El Paso original.

Taco Super Skillet
Serves 4

1/2 to 1 pound lean ground beef

1 envelope taco seasoning mix

2 1/4 cups water

1 1/2 cups uncooked wagon wheel pasta

1 1/2 c frozen corn

1 can (15 oz) kidney beans, rinsed and drained

1 medium tomato - chopped

1/2 cup sour cream or plain soy or rice yogurt

1 cup shredded cheddar cheese (optional)

Cook beef in large skillet on medium/high heat, drain.

Stir in season mix, water, pasta, corn, beans, and tomato with beef

Heat to a boiling; stir; reduce to simmer

Cover and simmer 10-15 minutes stirring occasionally until pasta is done

Stir in sour cream (optional) and remove from heat

Sprinkle with cheese (optional) and chives and cover

Let stand 2-3 minutes or until cheese is melted

Serve with tortilla chips

2009-01-29T12:05:00.000-08:00

Grandma Lill's Chicken Noodle Soup

This is the best chicken noodle soup, and I am so loyal to it that I won't even make another. My grandma always made this for us when we would go up to visit her in Idaho, especially in the winter months. The key ingredient is the Kluski noodles, although you could use any homemade or egg noodles you have. You can click here to see the brand we use in my family and they sell this same one at most grocery stores. One of the best parts about chicken noodle soup is that you can make it with leftover chicken, so obviously do that if you have any. With my family being so small I usually cook a small chicken with some side dishes for one night of the week, and then tear up the rest for a few days later to use in the soup. I usually use about 2 cups of leftover chicken pieces, but we like ours really meaty. Still simmer for 35 minutes even if the chicken is cooked, just to get all the vegetables nice and tender. Also you can make this as thick or thin as you want to, but as a general rule use one chicken bouillon cube per cup of water. On an allergy note, check the ingredients on the bouillon because some contain dairy. I use the Tones brand and called their service department to make sure it was perfectly safe.

Grandma Lill's Chicken Noodle Soup

Recipe from Lillian Rydalch

8 cups water

Chicken (1 breast, 2 drums)

3 circular chopped carrots

3 stalks celery, chopped
onion or flakes

8 bouillon cubes

pinch of garlic salt

pinch of pepper

1 bay leaf

1 bag Kluski noodles

Combine all ingredients except for the noodles in a stockpot

Bring to a boil and reduce to a simmer for about 35 minutes

Transfer chicken to cutting board and cool. Tear chicken into bite size pieces.

Return chicken and Kluski noodles and simmer 15 minutes (or use your noodle package instructions).

Sweet and Sour Chicken

2009-01-26T07:27:00.000-08:00

I could literally eat this meal every night-it's really that good! This is one of the many recipes I've gotten from my best friend here in my small town, Mel. It's been passed along the blogging world many times over. Let me just promise you that this sweet and sour chicken is better than any you will find at Chinese Resturaunts, and my dad even said that it puts PF Changs to shame!

Sweet and Sour Chicken
Mel's Recipe from My Kitchen Cafe

3-4 boneless, skinless chicken breasts cut into strips or chunks

accent and garlic powder OR salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup oil, veggie or canola

Cut boneless chicken breasts into chunks or strips. Season with accent and garlic powder or salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken. Bake for one hour at 325 degrees. Turn chicken every 15 minutes. I like to baste the chicken the first 15 minutes and then turn the rest, just so the breading doesn't break apart.

Sauce:
¾ cup sugar
1/4 (4 Tbsp) cup ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon accent or garlic salt

If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.