What? EpiPen reaction story? What? I'm sorry, I can't hear you. We are having company every day this week but one and there are cherries to pick and reviews to write and children to hug and blogs to read and broken faucets to fix and storytime to attend and a Living With Food Allergies Blog Carnival to host. La la la la.
What am I cooking for all this company? Oh, I can hear you now. Tonight we're having this. Except mine is bone-in, not boneless. And I had to fake my own Dijon with dry mustard and (red) wine. And I used fresh rosemary and sage instead of dried. And I'm cooking it on high instead of low. Otherwise, exactly the same.
I use the slow cooker a lot in the summer. I can start dinner in the morning, and it doesn't heat up the kitchen. The other night I made an Italian Beef Stew that was a combination of several recipes.
Italian Beef Stew
chuck roast
1 cup red wine
1 T. fresh rosemary
1 t. fresh sage
2-3 garlic cloves, minced (I used garlic scapes)
1 envelope dairy-free onion soup mix
1 onion, sliced into wedges
fresh ground pepper
2 fresh tomatoes, sliced
1 t. tomato paste
Dump it all in the slow cooker and cook on high for 5-6 hours or until tender.
We served it with carrots sauteed in dairy-free margarine and sprinkled with fresh parsley.
Last night, I made dairy-free manicotti. The filling was 1 lb. ground turkey, browned, and mixed with 1/4 c. dairy-free cream cheese, @ 2/3 c. dairy-free sour cream, 2 t. Italian seasoning, 1 t. sugar, salt and pepper, 1 T. chopped fresh parsley, and 1 egg, beaten. I cooked it the easy way, where you put the filling in raw noodles and then pour 1 jar of dairy-free sauce mixed with 1 c. water, boiling, over the filled pasta. I cooked it, covered, at 4oo degrees for 55 minutes.
That's just peachy keen, Nowheymama, but I came here hoping to hear more about Saturday.
Uh, gotta go to storytime! More soon!
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Oh my goodness! How scary! glad to hear everyone is OK.
ReplyDeleteAnd yes, I'll take a bowl of that. Extra large, please :)
NoWheyMama,
ReplyDeleteWhat brand of dairy free cream cheese and sour cream do you use? Never used any before but that manicotti sounds yum.
Not sure what happened Saturday - musta missed that somehow - but hope all is well.
Food sounds - well, to a pregnant person still suffering from morning sickness - sort of good (which means it is probably great). I am waiting for the Saturday story too!
ReplyDeleteOh my about the EpiPen. Glad everyone is okay! The recipes sound good. For some reason I only think of using the slow cooker during the winter...
ReplyDeleteHow scary, but thank god for the EpiPen, right? Wow, hope all is all right.
ReplyDeleteI use the slow-cooker in the summer a lot, too. Not only b/c it doesn't heat up the kitchen, but b/c I don't want to stand in front of a hot pan or open oven door.
ReplyDeleteI'm so glad to hear Katherine's ok! I had no idea something happened Saturday (I'm not a twitterer), but thank God for the epi-pen, right?!
Grace,
ReplyDeleteWe use Tofutti cream cheese and sour cream. They are not health foods, but they are GOOD. Even our little grocery has them.