Had some company for dinner, and found out last night that one of the people coming was allergic to dairy. The relief on this person's face when I said my son was allergic too and not to worry about it was priceless!!! I made breakfast for dinner tonight for everyone, and everything turned out perfectly! No one could tell what was dairy and what was dairy-free... the only thing in the entire meal that had any dairy in it was buttermilk pancakes (and I had some buttermilk-less buttermilk pancakes as well). Tonight's menu was:
*French Toast
*Buttermilk-less Buttermilk Pancakes
*Traditional Buttermilk Pancakes
*Scrambled Eggs
*Hash Browns
*Bacon
*Fried Apples
*Assorted jams and jellies (made by my amazing mother-in-law!)
*Orange Juice & Raspberry Lemonade
*4 different 'milks': Dairy milk, rice milk, plain almond milk, and chocolate almond milk (my son's favorite!). I wasn't sure which non-dairy option my guest would prefer, so I put several out.
Dinner was fabulous, and no one could tell anything was different!
Sunday, October 30, 2011
Saturday, October 29, 2011
Chicken and Wild Rice Soup
It's starting to cool off, and I'm excited for soup weather!!!
4 Tbsp canola oil
1 very large onion, diced
3 to 4 cloves garlic, minced
2 cups diced carrots
2 cups diced celery
4 Tbsp flour
2 to 3 qts MSPI safe chicken broth
2 cups fresh (or frozen) corn kernals
1 seeded jalapeno, very finely chopped
2 cups shredded chicken
1 cup wild rice blend (raw)
1/4 tsp nutmeg
Salt & pepper to taste
Heat oil in a large dutch oven or soup pot. Add onion, garlic, carrots & celery, and saute until vegetables begin to soften. Sprinkle flour over veggies and cook, stirring constantly for a minute or two (not to brown the flour, just cook off the raw taste). Add 2 qts broth, stirring constantly, along with the corn and jalapeno. Bring to a simmer, stirring frequently, until the broth thickens very slightly. Add chicken, rice blend and nutmeg. Simmer until rice is tender. Season to taste with salt and pepper. Add a little more broth if the soup gets a little too thick.
*Optional* When serving, people not allergic to dairy can pour a spoonful of heavy cream over their individual bowl.
**To make a 'cream' soup, add some non-dairy coffee creamer (plain flavor) at the end of cooking (1 to 2 cups). I originally ate this as a dairy cream soup (with 1 c heavy cream stirred in at the end). It's good both without the cream or with non-dairy creamer subbed instead.
Yields 8 generous servings
4 Tbsp canola oil
1 very large onion, diced
3 to 4 cloves garlic, minced
2 cups diced carrots
2 cups diced celery
4 Tbsp flour
2 to 3 qts MSPI safe chicken broth
2 cups fresh (or frozen) corn kernals
1 seeded jalapeno, very finely chopped
2 cups shredded chicken
1 cup wild rice blend (raw)
1/4 tsp nutmeg
Salt & pepper to taste
Heat oil in a large dutch oven or soup pot. Add onion, garlic, carrots & celery, and saute until vegetables begin to soften. Sprinkle flour over veggies and cook, stirring constantly for a minute or two (not to brown the flour, just cook off the raw taste). Add 2 qts broth, stirring constantly, along with the corn and jalapeno. Bring to a simmer, stirring frequently, until the broth thickens very slightly. Add chicken, rice blend and nutmeg. Simmer until rice is tender. Season to taste with salt and pepper. Add a little more broth if the soup gets a little too thick.
*Optional* When serving, people not allergic to dairy can pour a spoonful of heavy cream over their individual bowl.
**To make a 'cream' soup, add some non-dairy coffee creamer (plain flavor) at the end of cooking (1 to 2 cups). I originally ate this as a dairy cream soup (with 1 c heavy cream stirred in at the end). It's good both without the cream or with non-dairy creamer subbed instead.
Yields 8 generous servings
Sunday, October 23, 2011
School is kicking my trash...again
It's been a month since I posted. So sorry about that! Things have been nutso around here. I get home from work, get something on the table for dinner, supervise homework, then get kids to bed, then collapse from exhaustion 10 minutes after the kidlets are in bed, only to wake up and do it all over again the next day. The Husband is working a different shift (one he hasn't worked in several years), so I fly solo on weeknights, and it's been a difficult transition. This week is going to be killer, but then I should be in a good place for a few weeks (possibly???). lol Then again, it will calm down just enough to start the craziness of the holiday season. Maybe I won't breathe until after Christmas. That sounds like a better idea anyway!
In other news, Child #2 had a birthday in the past month, and Child #1 will be having a birthday soon. No rest for the weary, I suppose.
I'll be posting more soon as the holiday season begins. This is our first holiday season dairy and soy free... I have some ideas floating in my head and have seen some great recipes out there that I'm anxious to try. Namely df/sf pumpkin pie! There will be one thing though on my holiday table that's NOT df/sf...my mother's Chocolate Marbled Rum Pie. Hello chocolate...hello heavy cream...hello 6 billion calories! Haven't been able to make it df/sf and keep the taste and texture okay.
In other news, Child #2 had a birthday in the past month, and Child #1 will be having a birthday soon. No rest for the weary, I suppose.
I'll be posting more soon as the holiday season begins. This is our first holiday season dairy and soy free... I have some ideas floating in my head and have seen some great recipes out there that I'm anxious to try. Namely df/sf pumpkin pie! There will be one thing though on my holiday table that's NOT df/sf...my mother's Chocolate Marbled Rum Pie. Hello chocolate...hello heavy cream...hello 6 billion calories! Haven't been able to make it df/sf and keep the taste and texture okay.
Orange Rosemary Chicken
One of my favorite dinners as of late... you can use breasts or thighs.
1.5 lbs chicken breasts or thighs
1 large onion, sliced thinly
2 Tbsp canola oil
4-5 smallish potatoes
1-2 orange sweet potatoes
1/2 c orange juice
1/2 tsp grated orange zest (from about half the orange)
1/4 c MSPI safe chicken broth
3/4 c water
1 Tbsp brown sugar
1 Tbsp flour
1 1/4 tsp salt, divided
1 tsp dried rosemary, crushed
1/4 to 1/2 tsp pepper
Cut chicken thighs in half or chicken breasts in fourths. Heat oil in large skillet. Add onions and saute until onions begin to turn translucent. Add chicken and sprinkle about 1 tsp salt over all and brown on both sides (takes about 10-15 minutes). Remove chicken & onion to a plate. Meanwhile, as chicken is browning, cut potatoes & sweet potatoes into roughly 1" chunks. Mix juice, zest, broth, water, brown sugar, flour, 1/4 tsp salt, rosemary, and pepper until smooth. Add potatoes to pan along with sauce mixture, scraping up all the browned bits from the bottom of the pan. Bring to a boil, cover, reduce heat and let simmer for 10 minutes. Add chicken & onions (along with any drippings collected in the plate) back to the pan. Stir. Recover and allow to heat for 5-10 minutes, until chicken is heated through (may need to add a little more water (maybe 1/4 cup) if it goes too dry). Serve with other vegetables and/or a salad. Yield: 4 generous servings or 6 smaller ones
1.5 lbs chicken breasts or thighs
1 large onion, sliced thinly
2 Tbsp canola oil
4-5 smallish potatoes
1-2 orange sweet potatoes
1/2 c orange juice
1/2 tsp grated orange zest (from about half the orange)
1/4 c MSPI safe chicken broth
3/4 c water
1 Tbsp brown sugar
1 Tbsp flour
1 1/4 tsp salt, divided
1 tsp dried rosemary, crushed
1/4 to 1/2 tsp pepper
Cut chicken thighs in half or chicken breasts in fourths. Heat oil in large skillet. Add onions and saute until onions begin to turn translucent. Add chicken and sprinkle about 1 tsp salt over all and brown on both sides (takes about 10-15 minutes). Remove chicken & onion to a plate. Meanwhile, as chicken is browning, cut potatoes & sweet potatoes into roughly 1" chunks. Mix juice, zest, broth, water, brown sugar, flour, 1/4 tsp salt, rosemary, and pepper until smooth. Add potatoes to pan along with sauce mixture, scraping up all the browned bits from the bottom of the pan. Bring to a boil, cover, reduce heat and let simmer for 10 minutes. Add chicken & onions (along with any drippings collected in the plate) back to the pan. Stir. Recover and allow to heat for 5-10 minutes, until chicken is heated through (may need to add a little more water (maybe 1/4 cup) if it goes too dry). Serve with other vegetables and/or a salad. Yield: 4 generous servings or 6 smaller ones
Sunday, September 25, 2011
Aunt Barbara's Special Hot Dish
My kids love, love, love this! It's simple, lovely comfort food that my kids are guaranteed eat. The original version calls for condensed chicken noodle soup, which has either soy protein isolate or fermented whey, or both. Fortunatly, there are several dairy and soy free alternatives, but not as already prepared soups...there are several dry mixes available.
1 to 1.5 lb ground beef
1 small to medium onion, diced (depends on how much onion you like)
1 envelope MSPI safe dry chicken noodle soup mix (Mrs. Grass or Lipton KOSHER are both safe brands as of Sept '11...but always read labels to make sure)
2 c water
Garlic powder
Salt and pepper
Hot cooked rice (about 3 cups)
Cooked green beans (about 3 cups)
*NOTE* IGNORE DIRECTIONS on soup packet label. You'll be making it with HALF the required water (2 c instead of 4).
Brown ground beef with onion in a large saucepan or deep skillet. Drain fat, leaving meat/onions in the pan. Add 2 c water and bring to a simmer. Add the envelope of dry soup mix and stir. Once it returns to a boil, reduce heat to medium and let simmer for 5 minutes, or until noodles are tender. Season to taste with garlic powder, salt and pepper. Serve over rice with green beans on the side. Yield: 4 servings
1 to 1.5 lb ground beef
1 small to medium onion, diced (depends on how much onion you like)
1 envelope MSPI safe dry chicken noodle soup mix (Mrs. Grass or Lipton KOSHER are both safe brands as of Sept '11...but always read labels to make sure)
2 c water
Garlic powder
Salt and pepper
Hot cooked rice (about 3 cups)
Cooked green beans (about 3 cups)
*NOTE* IGNORE DIRECTIONS on soup packet label. You'll be making it with HALF the required water (2 c instead of 4).
Brown ground beef with onion in a large saucepan or deep skillet. Drain fat, leaving meat/onions in the pan. Add 2 c water and bring to a simmer. Add the envelope of dry soup mix and stir. Once it returns to a boil, reduce heat to medium and let simmer for 5 minutes, or until noodles are tender. Season to taste with garlic powder, salt and pepper. Serve over rice with green beans on the side. Yield: 4 servings
Knock-off Cafe Rio Pork Barbacoa
I love me some Cafe Rio occasionally...my favorite thing is their pork barbacoa, which is a sweet, slightly smokey, slightly spicy shredded pork. While this version isn't totally spot-on, it's still awesomely delicious!
1 pork butt roast (about 4ish pounds)
1 can Coca Cola
1 c salsa
1 onion, sliced
2 Tbsp adobo sauce (or less if you don't want it terribly spicy)
2 c brown sugar
3-4 cloves garlic, minced
pinch of salt
Place pork roast in a crockpot. Cover with remaining ingredients. Cook on low for 7-8 hours (until it starts to shred when you try to pick it up with a fork) or 4-5 hours on high. Shred meat and return to the crockpot (leave all liquid in the crockpot) and let simmer another 30 minutes in the juices. Serve over rice, in tacos or burritos, in salads, or any other way that floats your boat! Makes 12 servings (from a 4 lb roast).
1 pork butt roast (about 4ish pounds)
1 can Coca Cola
1 c salsa
1 onion, sliced
2 Tbsp adobo sauce (or less if you don't want it terribly spicy)
2 c brown sugar
3-4 cloves garlic, minced
pinch of salt
Place pork roast in a crockpot. Cover with remaining ingredients. Cook on low for 7-8 hours (until it starts to shred when you try to pick it up with a fork) or 4-5 hours on high. Shred meat and return to the crockpot (leave all liquid in the crockpot) and let simmer another 30 minutes in the juices. Serve over rice, in tacos or burritos, in salads, or any other way that floats your boat! Makes 12 servings (from a 4 lb roast).
Wednesday, September 21, 2011
Cornbread
We had corn muffins last night with "Hot Dog Soup" (what my kids call Lentil Soup). I love cornbread...it probably comes with the territory of having a parent from the South. However, there are several different camps in the cornbread camp.
Southerners usually prefer white cornmeal to yellow(though not always), and Southern cornbread is NOT SWEET. Many don't even put a smidgen of sugar in the cornbread. While I love a good, crusty piece of Southern cornbread, I feel adding a single tsp of sugar brings out the flavor of the cornmeal. It's not enough to make it sweet, but it lends a depth of flavor.
Westerners usually prefer yellow cornmeal over white (though not always), and western cornbread is SWEET. Like this could basically pass for a piece of cake kind of sweet. And it's often served with honey butter for extra sweet amazingness. While adding additional sugar makes for a wickedly good piece of cornbread, to me it feels like more of a dessert bread. So, I compromise and try to meet the two worlds somewhere in the middle.
Making cornbread safe for MSPI isn't difficult: Make sure you use canola, safflower, or your favorite oil instead of melted butter, and use rice milk instead of regular milk or buttermilk. Now, without further ado...
1 c flour
3/4 c cornmeal (yellow or white)
1 tsp sugar OR 3 Tbsp sugar (depends on if you like your cornbread savory or slightly sweet)
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
2 Tbsp oil
3/4 (ish) c rice milk
Blend flour, cornmeal, sugar, baking powder, and salt. In a separate bowl combine eggs, oil and rice milk. Add wet ingredients to dry ingredients and mix just until combined (don't overmix!). *FOR SOUTHERN STYLE CORNBREAD* Preheat cast iron skillet or baking pan. Add several Tbsp oil and coat bottom and sides of pan (be generous). Pour batter into preheated, greased skillet or pan. Place in oven at 375 until golden brown and crusty (the preheated pan with plenty of oil will help form an amazing crust). *FOR WESTERN STYLE CORNBREAD* Pour cornbread into a greased or sprayed baking pan. Bake at 375 until sides are golden brown and a toothpick comes out clean. For muffins: Pour batter into greased or lined muffin tins (3/4 full) and bake at 375 for about 20 minutes, until golden brown around the edges.
Southerners usually prefer white cornmeal to yellow(though not always), and Southern cornbread is NOT SWEET. Many don't even put a smidgen of sugar in the cornbread. While I love a good, crusty piece of Southern cornbread, I feel adding a single tsp of sugar brings out the flavor of the cornmeal. It's not enough to make it sweet, but it lends a depth of flavor.
Westerners usually prefer yellow cornmeal over white (though not always), and western cornbread is SWEET. Like this could basically pass for a piece of cake kind of sweet. And it's often served with honey butter for extra sweet amazingness. While adding additional sugar makes for a wickedly good piece of cornbread, to me it feels like more of a dessert bread. So, I compromise and try to meet the two worlds somewhere in the middle.
Making cornbread safe for MSPI isn't difficult: Make sure you use canola, safflower, or your favorite oil instead of melted butter, and use rice milk instead of regular milk or buttermilk. Now, without further ado...
1 c flour
3/4 c cornmeal (yellow or white)
1 tsp sugar OR 3 Tbsp sugar (depends on if you like your cornbread savory or slightly sweet)
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
2 Tbsp oil
3/4 (ish) c rice milk
Blend flour, cornmeal, sugar, baking powder, and salt. In a separate bowl combine eggs, oil and rice milk. Add wet ingredients to dry ingredients and mix just until combined (don't overmix!). *FOR SOUTHERN STYLE CORNBREAD* Preheat cast iron skillet or baking pan. Add several Tbsp oil and coat bottom and sides of pan (be generous). Pour batter into preheated, greased skillet or pan. Place in oven at 375 until golden brown and crusty (the preheated pan with plenty of oil will help form an amazing crust). *FOR WESTERN STYLE CORNBREAD* Pour cornbread into a greased or sprayed baking pan. Bake at 375 until sides are golden brown and a toothpick comes out clean. For muffins: Pour batter into greased or lined muffin tins (3/4 full) and bake at 375 for about 20 minutes, until golden brown around the edges.
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