Friday, March 20, 2009

Previous Recipe Reviewed

So that "Flourless Chocolate Cake" left a bit to be desired. I am all about licking the batter bowl, but I do prefer that my finished product be cooked. I had the darn thing in the oven for well over an hour and then took it out, only to find it still wasn't cooked. Then I put in back in the oven for another half an hour . . . and it NEVER got done. So. If you have a super oven that cooks the uncookable, this might be yummy. Otherwise, I say take a pass.

Thursday, March 19, 2009

Feasting on St. Joseph's Feast!

I just made these bread sticks, from Pig in the Kitchen and they are great! I don't have fancy kitchen equiptment like piping bags, so I tried to pipe them from a ziplock bag with the corner cut. But, since the dough was thicker than frosting, it didn't work. I ended up rolling them out and cutting them so they are like long thin breadstick / crackers. I then spritzed them with Pam and sprinkled them with kosher salt. They got rave reviews from my little kidders! They will go well with out Spaghetti and Meatballs! Happy Feast of St. Joseph!

I am also making this Flourless, Vegan, Chocolate cake -- I'll be back later to review it!

Thursday, February 19, 2009

Classic Cookies and Milk

I just made some Pamela's Chocolate Chunk cookies for the kids. They were pretty good -- at least warm. Once they cool, I can't be so sure. If you bake cookies purely for the pleasure of licking the bowl, I wouldn't recomend these. The dough left MUCH to be desired. But if you are really craving a warm cookie and a glass of (almond) milk, these are a winner.

Tuesday, February 10, 2009


Finally. I think I found a pitch in worthy dessert that follows all of out eating criteria -- Aunt Cathy's Special K Bars . . . with a few modifications! Growing up, I spent many a summer afternoon at my Aunt and Uncles house (they had kids my age and a pool!). I think my Aunt ALWAYS had a batch of Special K bars on her counter. I am so glad that I have found a way to share this childhood treat with my kids!

In place of Special K, I used "EnviroKids Amazon Flake" which is gluten free. Since it is already sweetened and because I try to avoid corn syrup, I cut back on the sugar and made a simple syrup with water and sugar. Here is my, gluten and dairy free, version of Special K bars.

4 C. cereal
1 C sugar and 1 C water (boil to make a simple syrup)
1 1/2 C peanut butter

12 oz chocolate or butterscotch chips (dairy free)

Make the simple syrup and pour over cereal and PB. Mix together. Spread into a greased 9x13 pan.

Melt chips in microwave and spread over bars. Cool.


Lovin' Those Omega-3's!

I try to feed our family the most nutritionally packed foods I can. It is so hard to get kids to eat well, so I try to get as much bang as I can for every buck! Luckily, my kids love salmon, which is one of the most nutritious fish you can eat. The omega-3 fatty acids are essential for brain development and cut the risk for hyperactivity and ADD.

I make salmon with this simple marinade and they love it!

Honey-Ginger Glazed Salmon

1/4 C balsamic vinegar
1/4 C olive oil
2-3 t. ginger
2T honey or brown sugar

Place fish in marinade about one hour before cooking.
Bake at 350 until flaky (15 minutes?)

I serve it with brown rice (made in vegetable broth instead of water to up the nutritional value!) and steamed vegis. Easy-peasy!

Sunday, January 25, 2009

Creamy Dairy Free Lemon Pasta "Alfredo"

My sister LOVE'S lemon chicken and my husband LOVE'S alfredo. So one night, years ago, when Annie was coming to dinner, I found a recipe that would please them both. These days, a creamy, cheesey dish is not to be found on our menu! But I think I have hit on a happy re-creation of that yummy dish. And, since Annie will be going dairy free in a few months for her new baby, I will be sharing this with her as well!

Cream Dairy Free Lemon "Alfredo"

1/2 onion
1-2 cloves garlic (we can't do garlic, but I would if we could!!)
vegis of choice (I used frozen)
a few ounces of white wine (and more for drinking!)
1/2 C + 2 T vegi or chicken broth
1 lemon
1C coconut milk
2T cornstarch or arrowroot
s & p to taste

Saute 1/2 an onion in EVOO

Once caramalized, add vegis of choice and saute.

Add 1/2 C. chicken or vegetable broth plus a splash of white wine (white wine makes everything better! And, bonus -- once you open the bottle, add some to your glass=) Reduce this by half and then add 1 C coconut milk and some cornstarch in a bit of broth. Juice one lemon into the mixture and simmer on low while you prepare the pasta.

Serve over GF pasta. Yum!

Tuesday, December 2, 2008

Dairy Free Goodness

I am totally having a love affair with coconut. I won't even bother to tout its health benefits (there are many!), but merely rave about it's deliciousness and versatility. What?? You doubt me?? If you are living this life of the dairy free, I am sure that you crave insanely for all that is creamy -- mmmm, ice cream, creamy casserole, mmm... I have solved that problem -- my miracle of life, the creme de la creme, coconut milk!! Oh yes my dairy free friends, it is heavenly.

Coconut Ice Cream is one of life's greatest pleasure. And oh, so easy! Especially if you have an ice cream maker.

2 cans of coconut milk
a few heaping spoonfuls of cocoa (can't you seem how precise I am?)
a generous squirt of agave nectar

Dump into the ice cream maker and viola! Sweet and creamy ice cream!

And then this evening, I was craving one of my hubbies favorite pre-dairy free dishes Beef Stroganoff. This posed me with a challenge -- I don't like beef, Christopher can't have the sour cream, he and Andrew can't have the egg noodles -- Oh My! But I conquered all and was proclaimed by my grateful (and satisfied) husband as having "hit a home run!"

Not So Beefy, Dairy Free Stroganoff

1/2 lb local ground pork
1/2 onion
1 small can tomato paste
1 C broth
1 big splash of red wine (dry)
1 six oz container COCONUT YOGURT!! (Plain)

Brown the pork with the onions in a bit of olive oil. Sprinkle with GF flour. Mix in the paste, broth, and wine. Simmer until thick and bubbly. Dump in the coconut yogurt and mix. Simmer until warmed through. Serve over GF pasta (we LOVE quinoa pasta!)