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!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, June 24, 2009
Friday, May 22, 2009
Odds and Ends
The crazy got turned up to eleven here this week. Must be Spring Fever.
When I was looking for topic suggestions, Alisa asked, "How about some fun cookies to make with kids?"
I love cake mix cookies, especially these:
Confetti Cookies
Double Chocolate Chewies
And Bisquick cookies are good.
Happy Memorial Day!
When I was looking for topic suggestions, Alisa asked, "How about some fun cookies to make with kids?"
I love cake mix cookies, especially these:
Confetti Cookies
Double Chocolate Chewies
And Bisquick cookies are good.
Happy Memorial Day!
Tuesday, January 13, 2009
Nowheymama is Not Lisa Kudrow
While the rest of you have been getting Fit on your Wiis, I've been trying out my own Nintendo Personal Trainer. Personal Trainer: Cooking
for the Nintendo DS, that is. I'm sure Santa put it in my stocking thinking it would be a nice project for Katherine and me. And it is--it's been fun to find recipes using the world map, to talk about geography and the foods of different countries. But it makes me nervous to have her DS in the kitchen with us while we're measuring and stirring and cooking and spilling, and the game isn't intuitive for me yet, so I have to keep back-clicking, like, twenty times after each step. Luckily, K. chose Apple Crumble for our first recipe, which is probably the easiest one out of all of them. Whew.
Nowheymama is not Catherine Newman, Either
Have you been reading Catherine Newman's food column on Wondertime? It is excellent. It's not just a good read; she has a gift for writing recipes that use what you have in your fridge at the exact moment you are reading. Recently, she posted recipes for Dinner Beans and Corn Chowder. We have two similar recipes in our repertoire, so I thought I'd share them just for fun.
Black Beans and Corn from my friend Beth
1 can black beans
an equal amount of frozen corn kernels
1 jar of salsa
Mix together and heat.
Serve:
Corn Chowder adapted from Guerrilla Cooking : The Survival Manual for People Who Don't Like to Cook or Don't Have Time to Cook
by Mel Walsh
1 cup water
1 cup plain soymilk
1 pound frozen hash brown shreds (about 4 cups)
17 ounce can of creamed corn
1/2 cup onions, green or white, chopped
4 slices of Canadian bacon, or bacon, or leftover Christmas ham, chopped
salt and white pepper*
Put the water and milk in a large saucepan and heat just to a boil. Meanwhile, chop the onions and bacon/ham and open the creamed corn. When the water/soymilk mixture comes to a boil, add the potatoes, breaking up any large chunks. Stir for a minute, then add the rest of the ingredients and stir. Cover and simmer for about eight minutes.
* You can use black pepper, but it sure is visible floating around in the pale broth.
for the Nintendo DS, that is. I'm sure Santa put it in my stocking thinking it would be a nice project for Katherine and me. And it is--it's been fun to find recipes using the world map, to talk about geography and the foods of different countries. But it makes me nervous to have her DS in the kitchen with us while we're measuring and stirring and cooking and spilling, and the game isn't intuitive for me yet, so I have to keep back-clicking, like, twenty times after each step. Luckily, K. chose Apple Crumble for our first recipe, which is probably the easiest one out of all of them. Whew.Nowheymama is not Catherine Newman, Either
Have you been reading Catherine Newman's food column on Wondertime? It is excellent. It's not just a good read; she has a gift for writing recipes that use what you have in your fridge at the exact moment you are reading. Recently, she posted recipes for Dinner Beans and Corn Chowder. We have two similar recipes in our repertoire, so I thought I'd share them just for fun.
Black Beans and Corn from my friend Beth
1 can black beans
an equal amount of frozen corn kernels
1 jar of salsa
Mix together and heat.
Serve:
- over rice
- with chips
- as a side dish
- with chicken
Corn Chowder adapted from Guerrilla Cooking : The Survival Manual for People Who Don't Like to Cook or Don't Have Time to Cook
by Mel Walsh1 cup water
1 cup plain soymilk
1 pound frozen hash brown shreds (about 4 cups)
17 ounce can of creamed corn
1/2 cup onions, green or white, chopped
4 slices of Canadian bacon, or bacon, or leftover Christmas ham, chopped
salt and white pepper*
Put the water and milk in a large saucepan and heat just to a boil. Meanwhile, chop the onions and bacon/ham and open the creamed corn. When the water/soymilk mixture comes to a boil, add the potatoes, breaking up any large chunks. Stir for a minute, then add the rest of the ingredients and stir. Cover and simmer for about eight minutes.
* You can use black pepper, but it sure is visible floating around in the pale broth.
Friday, May 30, 2008
Presents for You
Hey, thanks for listening to me whine. Allow me to repay you with a link, a giveaway, some cookies, and a cake.
First of all, the Living With Food Allergies Blog Carnival is up, and there are some great topics this time. Check it out!
Go Dairy Free's June Giveaway:
Alisa writes, "In honor of Food Allergy Awareness Week, Gluten-Free Essentials is offering up three gifts, which are free from milk, eggs, nuts, gluten, and yeast! Each winner will receive one of three gluten-free and food allergy-friendly baking mix packages: The Cookie Assortment (chocolate chip, vanilla sugar, cocoa mudslide, cranberry-apple spice and decadent fudge brownie), The Deluxe Assortment (12 mixes, both savory and sweet), or The Speedy Bake Assortment (6 gluten-free mixes for kids)."
We all know how expensive these products can be, so here's your chance to get them for free! Just sign up for the Go Dairy Free monthly e-newsletter and you'll be entered to win.
Overnight Oatmeal Cookies
This carrot cake recipe is from The Compleat I Hate to Cook Book. I made it dairy-free and replaced the raisins with apricots because I hate cooked raisins. If you like them, put 'em in. And Vivian, it doesn't have eggs!
Honest Sheepwagon Carrot Cake
1 1/3 cups sugar
1 1/3 cups water
1 cup dried apricots, chopped
1 tablespoon dairy-free margarine
2 large carrots, finely chopped (I use the food processor.)
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
Simmer all these ingredients together in a medium saucepan for five minutes, then cover and rest in the refrigerator for twelve hours. "Why it gets so tired is one of those little mysteries. But do it."--Peg Bracken
The next day, add:
1 cup chopped walnuts (optional)
2 1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Mix it all up. Bake in two greased loaf pans at 275 degrees for two hours. Cool, then wrap in foil.
I frosted ours with dairy-free cream cheese icing. I used Tofutti Better Than Cream Cheese.
First of all, the Living With Food Allergies Blog Carnival is up, and there are some great topics this time. Check it out!
Go Dairy Free's June Giveaway:
Alisa writes, "In honor of Food Allergy Awareness Week, Gluten-Free Essentials is offering up three gifts, which are free from milk, eggs, nuts, gluten, and yeast! Each winner will receive one of three gluten-free and food allergy-friendly baking mix packages: The Cookie Assortment (chocolate chip, vanilla sugar, cocoa mudslide, cranberry-apple spice and decadent fudge brownie), The Deluxe Assortment (12 mixes, both savory and sweet), or The Speedy Bake Assortment (6 gluten-free mixes for kids)."
We all know how expensive these products can be, so here's your chance to get them for free! Just sign up for the Go Dairy Free monthly e-newsletter and you'll be entered to win.
Overnight Oatmeal Cookies
This carrot cake recipe is from The Compleat I Hate to Cook Book. I made it dairy-free and replaced the raisins with apricots because I hate cooked raisins. If you like them, put 'em in. And Vivian, it doesn't have eggs!
Honest Sheepwagon Carrot Cake
1 1/3 cups sugar
1 1/3 cups water
1 cup dried apricots, chopped
1 tablespoon dairy-free margarine
2 large carrots, finely chopped (I use the food processor.)
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
Simmer all these ingredients together in a medium saucepan for five minutes, then cover and rest in the refrigerator for twelve hours. "Why it gets so tired is one of those little mysteries. But do it."--Peg Bracken
The next day, add:
1 cup chopped walnuts (optional)
2 1/2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Mix it all up. Bake in two greased loaf pans at 275 degrees for two hours. Cool, then wrap in foil.
I frosted ours with dairy-free cream cheese icing. I used Tofutti Better Than Cream Cheese.
Monday, March 31, 2008
Seven
Hey! Where have I been? I've been here, with my lists of seven. (I'm altering the rules, Ria.)
Seven aliments of the House of Hatfield:
1. stomach flu
2. ear infections
3. sinus infection
4. thrush
5. common cold
6. diaper rash
7. RSV scare (not RSV, another virus)
Seven dairy-free recipes we've enjoyed recently*:
1. Magic Marshmallow Crescent Puffs (renamed "Celebration Rolls" for Easter breakfast because the marshmallow "disappears" and they're empty when you cut them open. You know, like the tomb.) Also, if you're looking for more Easter/Springtime brunch ideas, check out Alisa's recipes.
2. Fruit Pizza (made with Tofutti Better Than Cream Cheese instead of dairy cream cheese for Eli's birthday)
3. Country Fried Steak and Gravy
4. Bubba's Beer Biscuits (I'm sorry, all of you Paula haters--We like her recipes.)
5.Back to School Sloppy Joes
6. Split Pea Soup (made with leftover Easter ham)
7. Lady Brownies
*Replace all butter with dairy-free margarine, of course.
Lady Brownies by Paula Deen
2 cups sugar
1 cup vegetable oil (I do 1/2 applesauce, 1/2 oil)
4 eggs
6 tablespoons cocoa
1 teaspoon vanilla
11/2 cups self-rising flour
1 cup chopped walnuts or pecans (optional)
Preheat oven to 325 degrees. Blend together the sugar, oil, (applesauce,) eggs, cocoa, and vanilla. Add flour; mix. Add nuts; spread into greased 13x9-inch pan. Bake for 25-30 minutes.
Seven books I'm reading a page of whenever I have a second:
1. The Lady & Sons Savannah Country Cookbook (Um, obviously.)
2. Birth
3. The Baby Book
4. The Soul's Code (An unlabeled gift I received in the mail. From my brother-in-law, maybe? )
5. A nonfiction political book. I'm trying to stretch, here.
6. Eat, Pray, Love
7. Felicity's Cooking Studio (This is Katherine's, but I'm really enjoying it.)
Off to do dishes and laundry before our next pediatrician appointment....
Seven aliments of the House of Hatfield:
1. stomach flu
2. ear infections
3. sinus infection
4. thrush
5. common cold
6. diaper rash
7. RSV scare (not RSV, another virus)
Seven dairy-free recipes we've enjoyed recently*:
1. Magic Marshmallow Crescent Puffs (renamed "Celebration Rolls" for Easter breakfast because the marshmallow "disappears" and they're empty when you cut them open. You know, like the tomb.) Also, if you're looking for more Easter/Springtime brunch ideas, check out Alisa's recipes.
2. Fruit Pizza (made with Tofutti Better Than Cream Cheese instead of dairy cream cheese for Eli's birthday)
3. Country Fried Steak and Gravy
4. Bubba's Beer Biscuits (I'm sorry, all of you Paula haters--We like her recipes.)
5.Back to School Sloppy Joes
6. Split Pea Soup (made with leftover Easter ham)
7. Lady Brownies
*Replace all butter with dairy-free margarine, of course.
Lady Brownies by Paula Deen
2 cups sugar
1 cup vegetable oil (I do 1/2 applesauce, 1/2 oil)
4 eggs
6 tablespoons cocoa
1 teaspoon vanilla
11/2 cups self-rising flour
1 cup chopped walnuts or pecans (optional)
Preheat oven to 325 degrees. Blend together the sugar, oil, (applesauce,) eggs, cocoa, and vanilla. Add flour; mix. Add nuts; spread into greased 13x9-inch pan. Bake for 25-30 minutes.
Seven books I'm reading a page of whenever I have a second:
1. The Lady & Sons Savannah Country Cookbook (Um, obviously.)
2. Birth
3. The Baby Book
4. The Soul's Code (An unlabeled gift I received in the mail. From my brother-in-law, maybe? )
5. A nonfiction political book. I'm trying to stretch, here.
6. Eat, Pray, Love
7. Felicity's Cooking Studio (This is Katherine's, but I'm really enjoying it.)
Off to do dishes and laundry before our next pediatrician appointment....
Tuesday, September 25, 2007
Last of the Summer Zucchini
I love zucchini. Alas, it is almost gone. So here are a few fun ways to use it up, most of which freeze well.
From Mary Hunt's Everyday Cheapskate column, here are her recipes for zucchini brownies and zucchini curry soup. I've altered them to be dairy free, of course.
Mary Hunt's Zucchini Brownies (dairy and egg free!)
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini (Finely grated)
1/2 cup chopped walnuts
Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup dairy-free margarine
2 cups confectioners’ sugar
1/4 cup plain soy milk
1/2 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt. Stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes until brownies spring back when touched.
To make the frosting, melt the margarine and stir in 6 tablespoons cocoa. Set aside to cool. In a medium bowl, blend together the confectioners’ sugar, soy milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Yield: 24 brownies.
Nowheymama note: The brownies look a little weird, consistency wise because they have no egg in them. But they turn out just fine.
Mary Hunt's Zucchini Curry Soup
1 tablespoon dairy-free margarine
1 medium onion, chopped, about 1/2 cup
1 small clove garlic, minced
1 small carrot, shredded
2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds
2 apples, peeled, diced
4 cups chicken broth
2 1/2 teaspoons curry powder, or to taste
salt, to taste
In a large saucepan, melt the dairy-free margarine over low heat. Sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth and curry powder. Boil for 2 minutes.
Reduce heat to low, cover, and simmer for 20 minutes. Purée the hot soup by transferring to the blender in small batches. Return to the saucepan and add salt and pepper to taste. Servings: 4 to 6.
Nowheymama note: I might add more apple next time to make the soup even more kid-friendly. But the kids did eat it. Also, I just blended the soup in the pot with my immersion blender.
Have you been to the Animal, Vegetable, Miracle site? I have, and I cannot wait to get this book. (Perhaps for a birthday present....) Anyway, some of the recipes from the book are online, including one for Zucchini Chocolate Chip Cookies. Just use dairy-free margarine instead of butter and dairy-free chocolate chips, and you are all set!
Finally, the neighbor who gave me my zucchini bread recipe recommended covering the bread with foil for part of the baking time so that the top doesn't dry out. Hope that helps, Mommy Daisy!
The soup, cookies, and bread all freeze well. I haven't tried freezing the brownies yet. If I did, I would probably freeze them unfrosted and frost them after they thawed.
From Mary Hunt's Everyday Cheapskate column, here are her recipes for zucchini brownies and zucchini curry soup. I've altered them to be dairy free, of course.
Mary Hunt's Zucchini Brownies (dairy and egg free!)
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini (Finely grated)
1/2 cup chopped walnuts
Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup dairy-free margarine
2 cups confectioners’ sugar
1/4 cup plain soy milk
1/2 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt. Stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes until brownies spring back when touched.
To make the frosting, melt the margarine and stir in 6 tablespoons cocoa. Set aside to cool. In a medium bowl, blend together the confectioners’ sugar, soy milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. Yield: 24 brownies.
Nowheymama note: The brownies look a little weird, consistency wise because they have no egg in them. But they turn out just fine.
Mary Hunt's Zucchini Curry Soup
1 tablespoon dairy-free margarine
1 medium onion, chopped, about 1/2 cup
1 small clove garlic, minced
1 small carrot, shredded
2 medium zucchini, sliced or chopped, about 1 1/2 to 2 pounds
2 apples, peeled, diced
4 cups chicken broth
2 1/2 teaspoons curry powder, or to taste
salt, to taste
In a large saucepan, melt the dairy-free margarine over low heat. Sauté the onion, garlic and carrot slowly until onion begins to yellow. Add zucchini, diced apples, chicken broth and curry powder. Boil for 2 minutes.
Reduce heat to low, cover, and simmer for 20 minutes. Purée the hot soup by transferring to the blender in small batches. Return to the saucepan and add salt and pepper to taste. Servings: 4 to 6.
Nowheymama note: I might add more apple next time to make the soup even more kid-friendly. But the kids did eat it. Also, I just blended the soup in the pot with my immersion blender.
Have you been to the Animal, Vegetable, Miracle site? I have, and I cannot wait to get this book. (Perhaps for a birthday present....) Anyway, some of the recipes from the book are online, including one for Zucchini Chocolate Chip Cookies. Just use dairy-free margarine instead of butter and dairy-free chocolate chips, and you are all set!
Finally, the neighbor who gave me my zucchini bread recipe recommended covering the bread with foil for part of the baking time so that the top doesn't dry out. Hope that helps, Mommy Daisy!
The soup, cookies, and bread all freeze well. I haven't tried freezing the brownies yet. If I did, I would probably freeze them unfrosted and frost them after they thawed.
Thursday, September 13, 2007
Potluck Recipes
Thank you all so much for filling my virtual recipe box! I can't wait to start cooking.
Mommy Daisy's Mom's Chili
Alisa's Whole Wheat Bread
Beck's Gypsy Soup (adapted from a Moosewood Cookbook recipe)
Swistle's Soup
My Buddy Mimi's Chicken Pot Pie (adapted from an Alton Brown recipe)
Nowheymama's Aunt Ruth's Stew
If anyone else would like to share a recipe, please let me know and I'll add it to the list.
Added:
CAQuincy's "Mock" Roast*
*To make it dairy-free, substitute two packets of Road's End Organics Shiitake Mushroom Gravy Mix, prepared, for the cream of mushroom soup. I think that should work just fine.
Cerebral Palsy Baby's Southwestern Egg Rolls (from AllRecipes)*
* I would either leave out the Monterey Jack cheese or substitute Tofutti Better Than Cream Cheese for it. We have trouble finding any other 100% dairy-free cheeses around here, and also Tofutti Cream Cheese is the one kind of dairy-free cheese Scott will eat! Because it is creamier than Monterey Jack, I might cut back the amount from 3/4 cup to 1/2 cup.
Mommy Daisy's Mom's Chili
Alisa's Whole Wheat Bread
Beck's Gypsy Soup (adapted from a Moosewood Cookbook recipe)
Swistle's Soup
My Buddy Mimi's Chicken Pot Pie (adapted from an Alton Brown recipe)
Nowheymama's Aunt Ruth's Stew
If anyone else would like to share a recipe, please let me know and I'll add it to the list.
Added:
CAQuincy's "Mock" Roast*
*To make it dairy-free, substitute two packets of Road's End Organics Shiitake Mushroom Gravy Mix, prepared, for the cream of mushroom soup. I think that should work just fine.
Cerebral Palsy Baby's Southwestern Egg Rolls (from AllRecipes)*
* I would either leave out the Monterey Jack cheese or substitute Tofutti Better Than Cream Cheese for it. We have trouble finding any other 100% dairy-free cheeses around here, and also Tofutti Cream Cheese is the one kind of dairy-free cheese Scott will eat! Because it is creamier than Monterey Jack, I might cut back the amount from 3/4 cup to 1/2 cup.
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