tag:blogger.com,1999:blog-41728241068880733842024-02-08T03:57:18.992-08:00Finding Delicious Foods: cooking around allergiesI have been slowly developing a collection of recipes that fit my kids' allergy profiles. My son has many mild-to-moderate food allergies. It was about time that I created a place where I could compile and share the stuff that works, and the stuff I am eager to try.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4172824106888073384.post-66419463512901020962011-07-29T10:07:00.000-07:002011-07-29T10:07:08.658-07:00Blueberry Freezer JamThe recipe I used was from the Pumona's Universal Pectin, which I bought at my local health food store. <br />
<br />
For those who have not made jam or jelly before, freezer jam is different from shelf-stable varieties in that you do NOT cook the fruit. Which also means you retain the fruit flavor better.<br />
<br />
Pumona's contains 1 packet of low Methoxyl citrus pectin and 1 packet monocalcium phosphate.<br />
<br />
I bought 5 - 2 lb containers of blueberries. So 10 lbs of blueberries.<br />
<br />
This made approximately 16 cups of smashed fruit.<br />
<br />
The recipe from Pumona's called for these measurements:<br />
4c mashed fruit<br />
1/4c lemon or lime (optional)<br />
1/2-1c honey or 3/4-2c sugar<br />
3/4 water<br />
3t Pectin powder<br />
4-12t calcium water<br />
<br />
Here is how my attempt measured out:<br />
<br />
16 cups smashed blueberries<br />
1c lime or lemon juice (optional)<br />
6c sugar<br />
3c water<br />
12t Pectin powder<br />
24-36t calcium water<br />
<br />
1) Make calcium water (directions in box of pectin)<br />
2) Wash and rinse the jars and lids. I sterilize my jars in boiling water for 10 minutes, and then place them in a hot oven to keep them hot and dry until ready to use. The lids remain in boiling water until use.<br />
3) Wash fruit, pick out the bad fruit, and mash the good fruit. Depending on the fruit, you may or may not need to use a food processor.<br />
4) Mix in lemon or lime juice (optional).<br />
5) Measure the fruit and lime/lemon juice.<br />
6) Measure sugar or other sweetener (many alternatives to sugar mentioned in packet) and stir into fruit.<br />
7) Boil the water. A food processor is needed. Place water and Pectin powder in the blender and blend so that all the powder dissolves, around 1-2 minutes.<br />
8) Add this mixture, while still hot, to the fruit and sugar. Mix in very well.<br />
9) For original recipe size (not my large batch), add 4t calcium water to fruit/pectin mixture. Stir well, and if you don't start to see jell form, add more calcium water, 1t at a time. <br />
10)Pull jars out of the oven and fill them, leaving 1/2" head space. Put on lids and store in freezer right away. Keep in the refrigerator only when you are going to be using the jam. It lasts about a week in the refrigerator.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-67917917783307642682011-07-04T14:06:00.000-07:002011-07-04T14:12:01.084-07:00Garlic chicken<div dir="ltr" style="text-align: left;" trbidi="on"><div>This is a recipe my mom passed along to me. If you have a sickly person in the house, you can go even heavier on the garlic. I like a ton of garlic. My mom even made this with four HEADS of garlic instead of four cloves, and it turned out okay. It is a great comfort food. </div><div id="yui_3_2_0_3_130981308320694"><p><p>Garlic Chicken</div><div></div><div><p>1 Tbsp. Oil/butter/palm oil shortening</div><div>2 lbs of chicken breasts</div><div>1 C. chopped onion</div><div>4 whole garlic cloves or elephant garlic, minced</div><div>2 tsp salt</div><div>1 tsp pepper</div><div>4 tsp worchestershire sauce or worchestershire sauce substitute (for my son, I left off this ingredient)</div><div>1 1/2 C chicken broth (I use Kitchen Basics)</div><div>1 1/2 C plain milk substitute (this is in place of evap milk) - almond milk or plain non-coconut-tasting milk works great.</div><div></div><div><p>Optional ingredient - cashews. Yummy, and they give it a good crunch. </div><div></div><div><p>There are two methods for cooking this: </div><div></div><div><p><p>Longer Method </div><div>Chop up chicken, onions, and garlic. Throw everything in a slow cooker or roaster for several hours. </div><div></div><div><p><p>Shorter Method, though more work </div><div>Melt shortening in a large skillet. Add chicken breasts. Brown. Add onions, garlic, salt, pepper, and worchestershire sauce. Add broth and milk. Serve over cooked rice.</div><div></div><div><p>Put in a casserole dish (a deep one). Cook covered, for 1 - 1 1/2 hours in a 300 degree oven. Remove from the oven and set aside for 10 minutes. Serve over cooked rice.</div><div></div></div>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-89103813821849790782011-06-18T10:57:00.000-07:002011-06-18T10:57:37.612-07:00Gelato! Best icecream EVER for allergies!<div dir="ltr" style="text-align: left;" trbidi="on">I saw a blog another mom posted on Babycenter.com.<br />
<br />
Here is the original blog posting by Lindsay Weiss:<br />
<a href="http://blogs.babycenter.com/life_and_home/easy-summer-strawberry-gelato/#comment-3963105">http://blogs.babycenter.com/life_and_home/easy-summer-strawberry-gelato/#comment-3963105</a><br />
<br />
And here is my adaptation from that recipe:<br />
<br />
<div class="entry-content"><i><b>Easy Summer Strawberry Gelato</b></i><br />
<i>3/4 cup sugar<br />
1 tablespoon cornstarch<br />
1 cup vanilla coconut milk<br />
3/4 cup French Vanilla Coconut Milk creamer<br />
2 1/4 cups ripe sliced, hulled strawberries<br />
1 tablespoon lemon juice (we used lime because Trenton is allergic to lemon)</i><br />
<i><br />
</i><br />
<i> </i><i>Combine sugar and cornstarch in medium saucepan. Whisk in milk and creamer and place over medium heat until mixture thickens and begins to bubble, about 5 minutes. Pour into a bowl; place bowl over ice to cool. Stir mixture occasionally.</i><br />
<i>Puree strawberries in a blender or food processor. Fold pureed mixture into cooled gelato base and stir in lemon juice. Refrigerate 3 hours (up to overnight). Freeze in an electric ice-cream maker according to manufacturer’s instructions (about 20 minutes for mine). Transfer to a covered container and freeze until desired firmness.</i><br />
<br />
This tastes JUST like regular gelato. It is very important to use the French Vanilla Coconut creamer - it really adds that creamy flavor and does NOT taste like coconut.<i> </i></div></div>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-76242537762111738232011-01-27T10:35:00.000-08:002011-01-27T10:35:32.104-08:00Dairy Free Ranch Dressing<div dir="ltr" style="text-align: left;" trbidi="on"><span style="min-height: 50px;"><a href="">http://community.babycenter.com/post/a2610673/so_what_is_good_to_eat_start_here?cpg=-1&#c2287807164</a></span><br />
<span style="min-height: 50px;"> <div class="content marginRight">Dairy free ranch!<br />
<br />
This recipe makes 1 1/2 cups and keeps for several weeks depending on the expiration date of the coconut milk used.<br />
<br />
Ingredients:<br />
<br />
1 cup mayonnaise<br />
1 1/2 teaspoons lemon juice<br />
7 1/2 tablespoons soy milk (we use So Delicious Plain Coconut milk)<br />
1/2 teaspoon dried chives<br />
1/2 teaspoon dried parsley<br />
1/2 teaspoon dried dill weed<br />
1/4 teaspoon garlic powder <br />
1/4 teaspoon onion powder<br />
1/8 teaspoon salt<br />
1/8 teaspoon ground black pepper<br />
<br />
1. Mix lemon juice and soy milk and let sit for 10 minutes. (An easier way to think about the measurement is to pour 1 1/2 tsp lemon juice into a measuring cup and add soy milk until it reaches 1/2 cup.)<br />
2. In a large bowl, whisk together the mayonnaise, lemon juice and soy milk mixture, chives, parsley, dill, garlic powder, onion powder, salt and pepper.<br />
3. Cover and refrigerate for 30 minutes before serving.<br />
</div></span> <br />
<div class="profile_signature"><span style="color: red; font-family: 'comic sans ms',sans-serif;"><br />
</span></div></div>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-17874178393923833592011-01-24T20:47:00.000-08:002011-01-24T20:47:21.332-08:00Hippocrates<div dir="ltr" style="text-align: left;" trbidi="on"><h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span class="messageBody">Leave your drugs in the chemist's pot if you can heal the patient with food.<br />
- Hippocrates</span></h6><h6 class="uiStreamMessage" data-ft="{"type":"msg"}"><span class="messageBody">I saw this on Facebook, and thought it rang so true. </span></h6></div>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-46656263962256709742011-01-20T19:08:00.000-08:002011-01-20T19:08:54.459-08:00Soapmaking<div dir="ltr" style="text-align: left;" trbidi="on">Another member of the Babycenter.com was so kind as to post instructions on making soap: <br />
<a href="http://community.babycenter.com/post/a25435821/soapmaking_101?cpg=2&pd=-1">http://community.babycenter.com/post/a25435821/soapmaking_101?cpg=2&pd=-1</a><br />
<br />
It is very informative and can help you discover how to make soaps that you know are free of the allergens you don't want around your child or yourself.<br />
<br />
The following is the text from the directions that she posted there: <br />
<br />
<i><span style="min-height: 50px;"> <div class="content marginRight" id="talk_content_25435821" style="display: block; visibility: visible;"> Hey all,<br />
Some of you expressed interest in learning how to make your own soap (or at least in how I manage to do it, LOL), so here's the bare-bones run-down. I promise you it's actually very easy; there are a lot of steps, but they aren't hard and they're mostly quick little things you can sneak into your existing routine.<br />
First things first: a bit of chemistry. Soap is a salt of a fatty acid, which, in layman's terms, means it's the result of a chemical reaction between a strong base (lye) and a triglyceride (oil, lard, whatever). The lye breaks down the fatty acids into their constituent chains, which have both a polar and a nonpolar end. The nonpolar end resembles grease or fat, and therefore can bond with it. The polar end of the molecule bonds with water, which enables you to use soap to wash grease off of dishes or body soil out of clothes.<br />
Now, there are several options for the lye: some people use sodium hydroxide (NaOH) solution, which is the most convenient because it has the most consistent effectiveness. You can also use ash, but that's a pain because you have to distill your own lye solution from it and add lime (the white mineral, not the fruit) and whatnot. More on how to do that in a comment later. Personally, I use solid NaOH, because it's more convenient than making my own lye, especially as we don't burn wood, but it's significantly cheaper than buying NaOH solution. How much lye you use depends on how much of what oils you use. Generally, your soap should have 5-8% excess (unreacted) fat; less if you're making a laundry detergent or other deep cleaning/clean rinsing soap and more if you're making a body or baby soap. I use this calculator to help me: <a href="http://www.thesage.com/calcs/lyecalc2.php" rel="nofollow" target="_new">www.thesage.com/calcs/lyecalc2.php</a><br />
There are scores of different fat sources and thousands if not millions of ways of combining them. Each different fat has slightly different qualities as a soap. Go here to see different oil qualities: <a href="http://candleandsoap.about.com/od/soapmakingoils/tp/qualitiesofsoapmakingoils.htm" rel="nofollow" target="_new">candleandsoap.about.com/od/soapmaki...</a><br />
Choosing and balancing your fats is the tricky part of soapmaking, so I'll break this part down as clearly as possible:<br />
1. Decide what kinds of soap you need. You can make any bar soap into a powder or liquid, so don't bother thinking about that yet. What do you use soap or detergent for? Who uses the soap? What qualities are important in various soaps in your household (gentleness, deep cleansing, antimicrobial action, luxurious lather)? In my house, we need a well-balanced high-lather hand/body soap, a deep cleansing antimicrobial dish/laundry soap, and a gentle baby soap.<br />
2. For any basic hand or body soap, start with a simple and well-balanced recipe. You can adjust it from there. A good basic soap for washing the hands and body is 30% tallow, 25% coconut oil, and 45% olive oil. A vegan equivalent would be equal parts of palm, coconut, and olive oil.<br />
3. For specialty soaps, address the most important quality first. For example, if you need a laundry soap that can be used with cloth diapers, you need an oil that with rinse clean, like coconut oil. Next, consider how important it is to balance the soap: in the cloth diaper detergent case, we don't need to balance the soap for rich lather or moisturizing qualities, so we can use a single-oil soap if we want to. Finally, think about other qualities it might be nice to add to the soap; I make my laundry soap slightly antimicrobial and insect repellent by using a small amount of neem oil.<br />
My basic hand/body soap is 5% cocoa butter, 20% olive oil, 20% coconut oil, 55% vegetable shortening. This is a moisture-rich soap with a thick lather. My laundry/dish soap (which is cloth diaper safe) is 98% coconut oil and 2% neem oil. I would never use it to wash my hands because it dries out my skin in large exposures, but it doesn't leave any oil on my diapers and that's the important part. It's also very low-foaming. My baby soap is 30% olive oil, 30% coconut oil, 25% palm kernel oil, 10% castor oil, 5% pumpkin seed oil. This is a very gentle soap with excess fat and some premium moisturizers (N has dry skin and cradle cap).<br />
Now, once you have a recipe, there's the question of how you make soap. I use cold process because hot process is annoying and not as useful for small stovetop batches.<br />
This is REALLY EASY, I promise.<br />
1. Heat your fats to 100F, stirring to mix.<br />
2. Heat your lye to 100F (or, if making your own lye solution from solid NaOH, let reacted solution cool to 100F).<br />
3. Slowly and carefully add the lye to the fats.<br />
4. Mix with a handheld blender (easiest), strong metal whisk, glass rod, or wooden spoon (hardest) until you reach "trace". Trace simply means that when you let soap drip back onto the surface of the mixture, you can see the outline of where the drop fell. At trace, you can add any colorants, fragrances, or other extras.<br />
5. Pour mixture into molds or glass baking dishes.<br />
6. Insulate molds by wrapping in towels, placing in empty coolers, etc. Leave completely alone for 48 hours to set.<br />
7. Remove soap from molds (if hardened--- if still soft, let sit an additional 24 hours). Cut into bars, set on a wire rack and leave to cure for 4-6 weeks.<br />
And that's it. The end.<br />
Unless you want a powder or a liquid, that is. If you do, grate your soap very fine, use your fingers to break up any chunks, and leave to dry out for at least 4 hours.<br />
To make powder laundry detergent, combine 2 parts grated soap with 1 part baking soda and 1 part borax. Mix well and store in an airtight container. Use 2 tablespoons per full machine load.<br />
To make liquid dish soap, combine 2 parts grated soap 2 parts hot water and let sit overnight. Thin as necessary by adding water, then add 1 part lemon juice or distilled vinegar (a grease-cutting agent). Shake before using because separation will occur.<br />
To make liquid hand soap, pour 2 parts near-boiling water over 1 part grated soap. Mix until all soap is melted. After completely cooled, remix if necessary to dissolve clumps.<br />
Questions? Post and I'll try to answer.<br />
</div></span></i></div>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-86386067742050102012011-01-18T12:28:00.000-08:002011-01-18T12:28:17.854-08:00Shelf by Shelf AnalysisI am sitting in my pantry right now, preparing to make a list of foods that are at least gf/cf/sf. <br />
<br />
Okay, finally hitting the pantry to list what I have here for cooking:<br />
<br />
<b>Santa Cruz</b> organic lemonade (Mango, Strawberry, plain lemonade, and limeade)<br />
<b>Kroger</b> Rice Bitz cereal<br />
<b>Chex</b> Corn and Rice cereal<br />
<b>Bob's Red Mill</b> gluten free oats<br />
<b>Nature's Path</b> WholeO's gluten free cereal<br />
<b>Manischewitz </b>Potato Pancake Mix<br />
DeBoles Multi Grain Penne<br />
Deboles corn spaghetti style pasta<br />
deboles multigrain spaghetti style pasta<br />
bahn trang mekong rice paper (for spring rolls/egg rolls)<br />
Orville Redenbacher popcorn (some of them don't contain dairy)<br />
Pacific Natural Foods soup bases and stocks<br />
Enjoy Life chocolate chips<br />
Cherrybrook Kitchen cake icing<br />
Vita Coco coconut water (good for adding electrolytes)<br />
Olives<br />
Orgnaic sweet potato puree<br />
Organic squash puree<br />
Organic pumpkin puree<br />
Canned coconut milk<br />
Now Health Foods Organic Virgin Coconut Oil<br />
Grown Right organic cranberry sauce<br />
MaraNatha No Stir Almond Butter<br />
Spectrum brand Cod Liver Oil<br />
SeedsofChange Jalfrezi Simmer Sauce (curry sauce)<br />
Rice<br />
Sunflower Seed kernels<br />
loose popcorn<br />
EnerG Wylde Pretzels<br />
Bob's Red Mill Cornbread mix<br />
BRM ALl purpose Baking FLour<br />
Namaste Chocolate Fudge Frosting Mix<br />
Namaste Spice Cake Mix<br />
Namaste Pizza Crust Mix<br />
EnerG Egg Replacer<br />
BRM cornstarch<br />
Xylitol<br />
BRM White Rice Flour<br />
BRM Brownie Mix<br />
MASECA corn flour<br />
Arrowhead Mills Organic Gluten Free Pancake and Baking Mix<br />
Udi's bread<br />
<br />
I must stop for now, as I need to do some other things around here. That finishes off the pantry, but not the cabinets and fridge/freezer.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-36818122066920992642011-01-18T12:09:00.000-08:002011-01-18T12:09:47.930-08:00Food dealsI was at King Soopers, a Kroger store, and they had Santa Cruz organic lemonade on sale for 10/$10.00. Boy did we stock up on that. It is good stuff. <br />
<br />
I really recommend keeping an eye on Kroger stores and look for their 10/$10.00 deals. We saved $30 on pineapples last month (regularly they are $3.99, and they went on sale for 10/$10.00), $30 on blueberries, and $60 on that juice (It is normally around $2.99 a bottle, and we bought 30 bottles). These are foods or drinks that we can use (well, Trenton cannot have the juice because he is allergic to lemons). We spent $70 on what would have cost nearly $200. And once we made the pineapple into preserves, the saving stacked up even higher.<br />
<br />
Certain organic apples were $1 per lb earlier this month there. I think they were Cameos and Braeburns. I have also caught Annie's organic mac n cheese (for my child NOT on the gfcf diet) on sale for 10/$10.00. Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-8601579508356540452011-01-08T17:29:00.000-08:002011-01-08T17:37:08.711-08:00Scalloped Potatoes<div class="pod ingredients clrfix"><h2>Ingredients:</h2><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">4 </span> <span class="type">cups</span></span> <span class="name"> thinly sliced <a href="http://www.food.com/library/potato-106"> potatoes</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> palm oil shortening <span class="name"> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name"> rice flour </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">cups</span></span> <span class="name"> unsweetened coconut milk or chicken broth</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/salt-359"> salt</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">dash</span></span> <span class="name"> <a href="http://www.food.com/library/cayenne-pepper-320"> cayenne pepper</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1.5 </span> <span class="type">cups</span></span> <span class="name"> grated Daiya Cheddar Cheese Substitute </span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">green onions </span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">Several pieces of bacon </span> </span> </li>
<li class="ingredient"> <span class="name"> <a href="http://www.food.com/library/paprika-335"> paprika</a> </span> </li>
<b>Change Measurements</b>: <a href="http://www.food.com/recipe/scalloped-potatoes-85629?mode=us&scaleto=6.0&st=null">US</a> | <a href="http://www.food.com/recipe/scalloped-potatoes-85629?mode=metric&scaleto=6.0&st=null">Metric</a> </ul></div><h2>Directions:</h2><div class="rz-e"><i></i> <b>Prep Time: </b> <span class="prepTime"><span class="value-title" title="PT0H15M"></span>15 mins</span><br />
<b>Total Time:</b> <span class="duration"><span class="value-title" title="PT1H15M"></span>1 1/4 hr</span></div><span class="instructions"> <ol><li><i> Open bacon and cook, either on the stovetop or in the oven.</i></li>
<li><i>1</i> In a small sauce pan, melt palm oil and blend in flour.</li>
<li><i>2</i> Let sit for a minute.</li>
<li><i>3</i> Add all of cold milk, stirring with a whisk.</li>
<li><i>4</i> Season with salt and cayenne.</li>
<li><i>5</i> Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.</li>
<li><i>6</i> Reduce heat and stir in cheese and green onions</li>
<li><i>7</i> Place a half of the sliced potatoes in a lightly greased one quart casserole dish.</li>
<li><i>8</i> Pour half of cheese sauce over potatoes.</li>
<li><i>9</i> Repeat with second layer of potatoes and cheese sauce.</li>
<li> Top with the bacon and some paprika for color.</li>
<li><i></i> Bake uncovered for about 1 hour at 350F.</li>
</ol></span>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-28485647046032622052011-01-08T17:15:00.000-08:002011-01-08T17:15:31.981-08:00Loaded Baked Potato Soup<span style="font-size: x-small;">This is how I adapted it:<br />
<br />
* 2 cups Corn Chipotle Bisque (or some form of creamed corn) (if you use the bisque, you will have to add water, as it is thick)<br />
* 3 medium potatoes, peeled, cubed<br />
* 2 green onions, trimmed, sliced<br />
* 1 teaspoon salt<br />
* 1 1/2 cups unsweetened coconut milk, mixed with<br />
* 2 tablespoons flour, cornstarch, or other thickening agent<br />
* 1/2 cup Daiya cheddar "cheese" (this has a really buttery flavor, so if you can get it, use this brand)<br />
* 2 -6 slices cooked bacon (I use Beelers brand), crumbled<br />
* garlic to taste<br />
* celery seed (or chopped celery, but the texture of celery is not a hit in this house, hence the celery seed)<br />
* black pepper to taste<br />
<br />
Change Measurements: US | Metric<br />
<br />
Directions:<br />
<br />
Prep Time: 15 mins<br />
<br />
Total Time: 23 mins<br />
<br />
1. 1 Bring first 4 ingredients to boil in a saucepan over medium-high heat.<br />
2. 2 Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.<br />
3. 3 Whisk coconut milk/cheese substitute in a separate pan until the cheese melts in, and then add the flour/thickener into saucepan.<br />
4. Add bacon.<br />
5. Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.<br />
<br />
You may have to add more salt and pepper. I kept on adding more and more of it.<br />
<br />
<br />
Brand of corn bisque I used: <a href="http://www.imaginefoods.com/content/imagine-bistro%E2%84%A2-organic-corn-chipotle-bisque" rel="nofollow" target="_blank">http://www.imaginefoods.com/content/imag....chipotle-bisque</a><br />
<br />
Daiya cheese substitute: <a href="http://www.daiyafoods.com/" rel="nofollow" target="_blank">http://www.daiyafoods.com/</a><br />
<br />
I suppose any dairy sub could be used, but I like coconut milk better, so that is what we use. It does NOT make this soup taste like coconut. I used coconut milk the other day to attempt making a beef stroganoff gf/cf/sf and so forth and so on adaptation. It was not bad either. *hint - for meat dishes that are at least most likely cf, look up Kosher variations. That is where you will find dairy free adaptations of things like beef stroganoff.</span>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-32553151283613423592011-01-07T18:00:00.000-08:002011-01-07T18:00:46.056-08:00Pineapple PreservesI was a nut, and caught pineapples on sale right around Christmas. 10 for $10 ($1 a piece, yeah, I stocked up on 10 of them). So I had 10 pineapples with which to do SOMETHING. We decided on pineapple preserves.<br />
<br />
Obviously, I got more than 20 oz of pineapple out of the bunch. I probably made what would amount to $100 worth of preserves out of nine of the pineapples. For about $18 (once you counted in sugar). I ended up with nine batches worth of pineapple preserves. It is very good.<br />
<br />
<a href="http://www.food.com/recipe/award-winning-pineapple-preserves-226245">http://www.food.com/recipe/award-winning-pineapple-preserves-226245</a><br />
<br />
<div class="pod ingredients clrfix"> <h2>Ingredients:</h2><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">20 </span> <span class="type">ounces</span></span> <span class="name"> crushed pineapple in juice </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">cups</span></span> <span class="name"> <a href="http://www.food.com/library/sugar-139"> granulated sugar</a> </span> </span> </li>
<strong>Change Measurements</strong>: <a href="http://www.food.com/recipe/award-winning-pineapple-preserves-226245?mode=us&scaleto=2.0&st=null">US</a> | <a href="http://www.food.com/recipe/award-winning-pineapple-preserves-226245?mode=metric&scaleto=2.0&st=null">Metric</a> </ul></div><h2>Directions:</h2><div class="rz-e"> <em></em> <strong>Prep Time: </strong> <span class="prepTime"><span class="value-title" title="PT0H15M"></span>15 mins</span><br />
<strong>Total Time:</strong> <span class="duration"><span class="value-title" title="PT0H40M"></span>40 mins</span><br />
</div><span class="instructions"> <ol><li><em>1</em> <span>Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 200 degrees- jelly stage- on a thermometer.</span></li>
<li><em>2</em> <span>Pour immediately into hot sterilized jars and process in a water-bath canner for 5 minutes. Place jars on a clean towel. Cover with towel to prevent drafts and let cool for 24 hours.</span></li>
</ol></span>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-78561882209862663832011-01-07T17:52:00.000-08:002011-01-07T17:52:17.694-08:00Blueberry PreservesI made blueberry preserves: check Kroger, they have a sale on blueberries right now where they are buy one, get one free. <br />
<br />
I followed the directions inside the fruit pectin package, and used sugar, blueberries, palm oil shortening (in place of the margarine/butter that the pectin manufacturer recommended), and lime juice. Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-50103605760840656702011-01-07T17:47:00.000-08:002011-01-07T17:47:46.106-08:00ApplesauceI went in search of an applesauce recipe to use for the kids. The only changes I made were to use lime in place of lemon, as Trenton is allergic to lemon; and that I used sugar in place of honey.<br />
<br />
This the text from the <a href="http://beesandchicks.wordpress.com/2010/09/27/canning-applesauce/">recipe </a>I used:<br />
<div class="posttitle"> <h2>Canning Applesauce</h2></div><h3><span style="color: green;">Grandmother Foster’s Pink Applesauce</span></h3><ul><li>16 cups of apples, cored and cut into wedges, peels on</li>
<li>1 cup of water (start out with this, you can add more towards the end if necessary)</li>
<li>2 tsp fresh lemon juice</li>
<li>1 tsp cinnamon</li>
<li>1/8 tsp ground ginger</li>
<li>1/8 tsp ground cloves</li>
<li>1/8 tsp ground nutmeg</li>
<li>2 – 3 tablespoons honey, or to taste</li>
</ul>Sterilize your jars, bring your canning pot to a boil and put your lids in a small pot to simmer. Place the apples, lemon juice and water in a large stock pot. Bring to a boil and cook over medium heat until the apples are soft.<br />
When apple are nearly done, add the spices and the honey. Cook for a few minutes more. If you want smooth applesauce and are using a food mill the skins will be left behind in the mill. For immersion blenders or if you want a chunky applesauce, remove the skins while the apples are cooking. Blend for a smooth sauce, or smash the cooked apples with a wooden spoon or potato masher for a chunkier sauce.<br />
After putting the apples through the mill or blending, return the applesauce to a boil and ladle into your prepared jars, leaving 1/2″ headspace. Remove air bubbles, wipe rims completely clean and put on the lids.<br />
Put jars into the hot water bath and process for 15 or 20 minutes — start timing when the water returns to a boil. If you’re at an altitude higher than 1,000 feet above sea level, process 2 extra minutes for each 1,000 feet of altitude.<br />
Remove from hot water bath and listen for the lovely <em>“ping”</em> of the lids as the jars cool and seal themselves.<br />
Leave the jars to cool for 24 hours. Wipe them to remove any sticky traces, remove the rings, and check the seal. Then label the jars and store them in a cool, dark place for up to one year.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-42107191635416612542010-12-24T14:09:00.000-08:002010-12-24T14:09:31.131-08:00Official Roast Beef Dip Sandwich recipe<div class="pod ingredients clrfix"> I made the beef sandwiches last night. They turned out just as they always had, sans allergens. Which means they turned out fantastic, with the meat falling apart easily.</div><div class="pod ingredients clrfix"> </div><div class="pod ingredients clrfix"> As per the usual, I did a LOT of estimating. I had a 12 lb roast, so I had to increase many of the ingredients. Just to be fair, I am including a link back to the beef stock recipe I used:</div><div class="pod ingredients clrfix"><a href="http://www.blogger.com/goog_1754294576"><br />
</a></div><div class="pod ingredients clrfix"><a href="http://www.food.com/recipe/beef-stock-127504">http://www.food.com/recipe/beef-stock-127504</a><h2> Beef Stock</h2><h2>Ingredients:<input id="original_value" type="hidden" value="" /> </h2><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 lbs beef roast</span></span><span class="name"> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">(4 ounce)</span></span> can <span class="name"> <a href="http://www.food.com/library/tomato-paste-393"> tomato paste</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">6 </span><span class="type">tablespoon</span></span> <span class="name"> oil (olive, veg, canola) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type">large</span></span> <span class="name"> <a href="http://www.food.com/library/onion-148"> onions</a>, quartered with skin </span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">1 leek</span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">1 clove elephant garlic (I guess you could use regular garlic) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 T celery seed or several stalks celery</span></span><span class="name">, long with tops cut into 1-inch pieces </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">large</span></span> <span class="name"> <a href="http://www.food.com/library/carrot-213"> carrots</a>, in 1-inch pieces (used in original recipe, but obviously not in mine)</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/bouquet-garni-446"> bouquet garni</a> (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth or in a cloth tea bag) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">quarts</span></span> <span class="name"> <a href="http://www.food.com/library/water-459"> cold water (or whatever it takes to fill your roasting pan and cover the meat)</a></span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">2 large onions, cut in strips or thin circles </span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">salt, to taste</span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">black pepper, to taste</span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">bread (GFCF or regular, depending on your needs)</span></span></li>
<li class="ingredient"><span class="ingredient"><span class="name">daiya cheese substitute (for the GFCF folks) or pepperjack cheese </span></span></li>
<strong>Change Measurements</strong>: <a href="http://www.food.com/recipe/beef-stock-127504?mode=us&scaleto=1.5&st=null">US</a> | <a href="http://www.food.com/recipe/beef-stock-127504?mode=metric&scaleto=1.5&st=null">Metric</a> </ul></div><h2>Directions:</h2><span class="instructions"> <ol><li><em>1</em> <span>Preheat the oven or counter top roasting pan to 375°F. </span></li>
<li><em>2</em> Add first 10 ingredients, but save the ingredients from the "additional onions" and on.</li>
<li><span>Bring to a boil.</span></li>
<li><em></em><span>Reduce heat and simmer gently uncovered for 2-3 hours (I let mine cook a little longer due to the large size of my roast).</span></li>
<li><em></em> <span>Add a few cups of water if necessary.</span></li>
<li><em></em><span></span>Remove all of the vegetables from the broth. Leave the meat.</li>
<li>Some people chill the broth overnight in the fridge and remove the top layer of solidified fat. I personally like to leave it in this particular recipe.</li>
<li>Cut up and add the remaining onions. Top off with additional water as needed.</li>
<li>Cook until the meat falls apart. For me, this involved turning the roaster on low and cooking it overnight. </li>
<li>Spoon out meat, broth, and onions into a bowl and salt/pepper according to taste. Add Cheese to the meat/broth and microwave it long enough to melt the cheese. </li>
<li>Scoop out meat/melted cheese and put it on a sandwich. </li>
<li>Serve with the broth and use it for dipping the sandwich.</li>
</ol></span>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-73972539601990706392010-12-18T09:15:00.000-08:002010-12-18T09:15:24.068-08:00Roast Beef Dip Sandwiches - arriving at a Christmas near you!Per my mom's family tradition, I make roast beef dip sandwiches for Christmas. No fancy meal with a ham or turkey. Think about it: it takes so long to prep yet ANOTHER complicated meal if you do the turkey or ham and trimmings. It is MUCH easier to make sandwiches with shredded beef, cheese (or cheese sub), and hoagie rolls (or gfcf bread). They are delicious, and the meat provides good meals for DAYS on end. People can graze on these throughout the day. <br />
<br />
The way I did it in the past was to get a beef roast, and put it in with enough water to cover it. Then I would chop up onions. Preferably cutting them into semi-circle strips. Then I would throw in salt, pepper, garlic powder, onion powder, and Better than Bullion beef base. After that, you just cook it until the meat falls apart. This year, I am going to have to make garlic-free beef base. Once the meat is cooked and falls apart, serve on bread with cheese. Obviously for the gfcf folks, use a gfcf bread and cheese sub. <br />
<br />
BTW, if you shop at Kroger or King Soopers (an affiliate of Kroger), they have pineapples 10 for $10. Yes, I bought 10. Fresh pineapple is well-liked around here.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-48421210932065027052010-12-10T20:45:00.000-08:002010-12-10T20:45:59.157-08:00Tips for cookiesAny item that needs baking and calls for butter seems to do well with palm oil shortening. It worked well in 1-2-3 Gluten Free Sugar Cookie mix. I could have sworn there was butter in there, but obviously there wasn't. They are great tasting cookies, with a perfectly crumbly-in-the-mouth-not-in-the-hand texture.<br />
<br />
The kids and my mom made both plain sugar cookies and cookies that tasted EXACTLY LIKE Pecan Sandies from that mix. To make them like Pecan Sandies - just chop up pecans in the blender and add to the dough. Gee, that was simple. <br />
<br />
Tomorrow or the next day I will be making gf/cf Chex Mix and gf/cf macadamia nut cookies.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com1tag:blogger.com,1999:blog-4172824106888073384.post-3476628473466405382010-12-10T20:40:00.000-08:002010-12-10T20:40:53.133-08:00Delicious Hot Cocoa RecipeI went in search of a good hot cocoa recipe, and adapted this one: <br />
<a href="http://www.food.com/recipe/hot-cocoa-45155">http://www.food.com/recipe/hot-cocoa-45155</a><ul class="clr"><li class="ingredient"><span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">quart</span></span> <span class="name">coconut milk or other milk substitute </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/3</span> <span class="type">cup</span></span> <span class="name"> <a href="http://www.food.com/library/sugar-139"> sugar</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> gf/cf <span class="name"> cocoa powder</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/vanilla-350"> vanilla</a> (or 1/2 teaspoon cinnamon) </span> </span> </li>
<li class="ingredient"> <span class="name"> coconut milk coffee creamer or marshmallows (or in my personal case, both :P ) </span> </li>
<strong>Change Measurements</strong>: <a href="http://www.food.com/recipe/hot-cocoa-45155?mode=us&scaleto=4.0&st=null">US</a> | <a href="http://www.food.com/recipe/hot-cocoa-45155?mode=metric&scaleto=4.0&st=null">Metric</a> </ul><h2>Directions:</h2><div class="rz-e"> <em></em> <strong>Prep Time: </strong> <span class="prepTime"><span class="value-title" title="PT0H2M"></span>2 mins</span><br />
<strong>Total Time:</strong> <span class="duration"><span class="value-title" title="PT0H5M"></span>5 mins</span><br />
</div><span class="instructions"> <ol><li><em>1</em> <span>In saucepan, combine sugar and cocoa.</span></li>
<li><em>2</em> <span>Add a few tablespoons of milk and heat over medium high heat, stirring constantly.</span></li>
<li><em>3</em> <span>The heat will make it easier to dissolve the cocoa.</span></li>
<li><em>4</em> <span>When the sugar, cocoa and milk have formed a paste, add the remainder of the milk plus the vanilla or cinnamon and heat until steaming.</span></li>
<li><em>5</em> <span>Pour into mugs, top with your preferred creamer or marshmallow, and serve immediately. </span></li>
</ol></span>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-860149926178587032010-12-06T17:33:00.000-08:002010-12-06T17:33:27.921-08:00Sorry for skipping out: 2 Tips for CookingIt has been busy here. Family has been in town, and I have been, well, at times, in mental overload. I always get that way with visitors, no matter how much I get along with them.<br />
<br />
<br />
<br />
<br />
Anyway, for the cooking tip: cook pancakes in the oven. <br />
<br />
I know, to some this sounds like a sacrilege, but hey, if you like hardened discs that taste rubbery at times, and are rather flat, be my guest and keep cooking on the stovetop. For me, I prefer oven-cooked pancakes. They are lighter in texture, have less oil in them, and rarely end up burnt. I can cook a whole batch in the matter of 15 minutes (and spend most of the time AWAY from the oven). <br />
<br />
I have been using 1-2-3 GLUTEN FREE buckwheat pancake mix. It is gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, egg free, soy free, and potato free. I make the Banana Pancake version, which is egg free and can be easily made dairy free. It is wonderful. Light, fluffy, not too sweet, with a nice banana taste. <br />
<br />
I mix it up according to the directions, and use a 1/4 cup measure to pour out the batter on to a parchment paper. I like using parchment paper because the food does not stick to the pan and comes off the paper easily. <br />
<br />
I don't flip them, I just let them cook on 350 for a few minutes (I admit, I am not timing them, and just check in on them to see if they are done). <br />
<br />
So that was a simple tip. When cooking gluten free, that is perhaps a sanity-saver as gluten free food is notorious for not having the stickiness to hold it together. Save your sanity, and enjoy the taste, of an oven-baked pancake.<br />
<br />
Oh, and bake your bacon too. It saves time, and you don't get grease splatters all over. Just lay out the strips of bacon on a baking sheet (again, parchment paper is a lifesaver), turn on the oven, and let the bacon cook. Cook times will vary with bacon, given that different brands have different thicknesses. But the strips come out straighter, and you don't have to spend all that time flipping bacon.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-69038708334291773832010-11-23T12:24:00.000-08:002010-11-23T12:24:30.812-08:00The Pantry - Good Eats with Little Prep TimeI said I would hit the pantry and give you the low-down on what foods/ingredients I keep on hand to feed the hungry hoards here. Well, my pantry is a mess, so what better opportunity to catalog it and post it than right while I am moving things around. So I will finally give it a go:<br />
<br />
Florida's Natural Au'some Nuggets (fruit snacks)<br />
1-2-3 Gluten Free roll-out & cut Sugar Cookies<br />
Farmer's Market Organic Sweet Potato Puree and Pumpkin puree(canned goods)<br />
<br />
Namaste Chocolate Fudge Frosting Mix<br />
Bob's Red Mill Gluten Free Cornbread Mix<br />
<br />
Archer Farms Fruit Bars (some are organic, some are not)<br />
Bob's Red Mill Cornstarch<br />
Various brands of organic beans<br />
Olives<br />
Orville Redenbacher's Natural popcorn, the salted variety<br />
Almond Butter (pick your brand, depending on whether your child is really sensitive to things produced on the same equipment)<br />
<br />
Got to get back to schooling a boy, will edit this later to add in more foods.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-69038533358572535102010-11-20T21:49:00.000-08:002010-11-20T21:49:36.186-08:00The turkey we ordered came in!It is a huge, 25lb bird that I hope will supply much meat and broth for the coming months. The boys wanted to eat it right away, but I explained that we had to cook it first.<br />
<br />
I pulled out our Christmas tree today. Wesley's first reaction was "Christmas Tree, are you back?" I guess he will be one of those like me who was blessed with early memories. He remembers stuff all the time that tells me he will recall a lot of his early childhood. I was the same way. <br />
<br />
I will soon catalog the items in our pantry to give ideas to the folks having trouble figuring out what to get to stock up a pantry.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-15028061150512636932010-11-18T22:25:00.000-08:002010-11-18T22:25:55.724-08:00The Sweet Stuff - chocolate candy on the gf/cf diet.This was an older recipe from Facebook, and now that I understand the nature of melting things for candy better, I think I will have a better idea of HOW to properly melt it and not get the sticky-melty effect. I usually store my candies in the freezer. Even if I never get the hang of melting the chocolate properly to retain a confectioner's-like crispness to the outside, it tastes great and does hold together to eat it. It is not really messy, just not as neat as "store bought" candy.<br />
<br />
I have two candy recipes I made a Christmas that were hits at school. These are gluten free, casein free, and soy free. If you haven't figured it out yet, Trenton is allergic to soy and wheat, and their doc wants the dairy out too.<br />
<br />
1) chocolate sunbutter cups (think reeses)<br />
2) chocolate covered pretzels<br />
<br />
<br />
In both cases, melt the bag of chocolate chips in a double boiler or one smaller pan sitting inside a larger pan filled with water. It is easier to melt with less burning this way.<br />
<br />
<br />
<br />
Recipe #1 (their teacher's favorite)<br />
1 bag Enjoy Life choc chips<br />
1 container of sunbutter or peanut butter, or other peanut butter substitute<br />
paper candy liners (easy to find at a Michael's craft store or other place with a lot of baking specialty items)<br />
<br />
Melt the chocolate.<br />
-Put the paper liners out on a cookie sheet or in a tray sized to hold the cup-shaped liners. <br />
-When the chocolate is melted, "paint" the chocolate on to the liners in the shape of a cup, leaving plenty of room in the middle for filling. <br />
-Freeze or chill the chocolate until it hardens. This usually only takes a few minutes, so you can keep your remaining liquid chocolate soft on low heat.<br />
-Fill the middle with your peanut butter or other peanut butter subsitute (in our case, sunbutter tasted very good in these candies). *<br />
-Chill the candies again for a few minutes.<br />
-Pour or smooth on remaining liquid chocolate to completely cover the filling.<br />
* I have only made this once, and I am thinking that I need to mix the sunbutter with something that will thicken it a little bit, like a cornstarch. - Followup note: Mix sugar and a thickening starch or something into the filler. It does work really well. Another followup note was to freeze the filler after rolling it out and flattening it into discs. Unless you have a lot of cooking tools, it is hard to pour centers. It it easier to set semi-hard centers into the chocolate cups and pour more chocolate on top.<br />
<br />
Recipe #2<br />
<br />
1 bag Enjoy Life Choc chips<br />
1-2 bags Wylde's pretzels<br />
<br />
Using melted chocolate, <br />
-mix it and the pretzels together in a pan until the pretzels are all nicely coated, but not too coated.<br />
-put large paper cupcake liners on a cookie sheet.<br />
-using a spoon or tongs, put the pretzels, as clusters, into the cupcake liners.<br />
- chill/freeze and enjoy.<br />
<br />
I have only made both these recipes once, but I love them. I prefer to keep them stored in the freezer.<br />
<br />
I am going to try it with maraschino cherries for some choc-covered cherries.<br />
<br />
<span data-jsid="text">Oh, I have a new one now!!!! It is a spin on the pretzel recipe, only a chopped them up in the blender roughly, and threw in about 2 dozen mini candy canes. It takes almost like having a girl scout mint cookie.</span><br />
<br />
<span data-jsid="text">I have made knock-off Almond Joy with this chocolate, sugar, coconut flakes, and almonds. </span><br />
<span data-jsid="text"> </span><br />
<span data-jsid="text"> </span>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-51516979375536920012010-11-18T22:16:00.000-08:002010-11-18T22:16:01.192-08:00Shredded Chicken Fajita Nachos - I cannot rave on this one enough!<div class="uiHeader uiHeaderBottomBorder mbm"><div class="clearfix uiHeaderTop"><div><h2 class="uiHeaderTitle">Shredded Chicken Fajita Nachos - crockpot recipe - Gf/Cf/Sf</h2></div></div></div>This is an adaptation of Rachael Ray's Chicken Fajita Soup (which is delicious BTW, a great comfort food), combining it with regular taco and fajita seasoning recipes. I made this Superbowl Sunday, and it was sooooooo good. I think I have remembered all the ingredients.<br />
<br />
2lbs thin chicken cutlets<br />
Juice of two limes<br />
2 Tablespoon coriander (finely ground, may have to ground coriander yourself and sift)<br />
2 Tablespoon Cumin<br />
Salt and Freshly Ground black pepper<br />
<br />
1/2 - 1 cup Beer (we use Redbridge, it is a sorghum beer that is Gf/Cf) or some rum/tequila<br />
1 cup chicken stock<br />
1/4 tsp garlic powder<br />
3-4 Tablespoons Tomato Paste (optional)<br />
<br />
3-4 medium bell peppers, seeds removed and diced<br />
1-2 large onions, diced (I prefer a sweet onion because I make pico de gallo for the toppings with red onions)<br />
2-4 Tablespoons oil<br />
<br />
Taco seasoning recipe<br />
6tsp Chili Powder<br />
5tsp paprika<br />
4 1/2 tsp cumin<br />
2.5 tsp onion powder<br />
1/4 tsp cayenne<br />
<br />
1/2 - 1tsp sugar<br />
Combine the first ingredients, from the chicken to the tomato paste, in a crock pot. <br />
<br />
Let it cook until the meat easily falls apart, which probably will take at least 2-3 hours. <br />
<br />
Combine the ingredients listed under the taco seasoning recipe. You will not be adding all of it to the meat, I just knew that I used portions of this that I already had made up to season my meat.<br />
<br />
When the meat easily flakes, you will take the meat out and put it in a skillet with the oil, diced peppers, and onions. *<br />
*You are going to have a good bit of left-over paste and liquid, which you will want to save aside for either future batches of this stuff or for chili. I did not add this excess to the peppers and onions, but I needed the liquid to help make sure the chicken cooked evenly and was moist enough to fall apart.<br />
<br />
Add (to taste) the taco seasoning mixture.<br />
<br />
Add the sugar.<br />
<br />
Serve over chips. Really good with Pico De Gallo (basically, combine red onions, diced cilantro, diced tomatoes, lime juice). <br />
<br />
I hope I remembered it all, I did not write it down right away. I am notorious for not doing that. If I remember anything else, or have to change what I wrote here, I will post again.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-44898802496879457492010-11-18T22:12:00.000-08:002010-11-18T22:12:43.468-08:00Meatballs - on to my non-Thanksgiving recipesBefore I fall asleep, I will go ahead and post some of my recipes from Facebook. <br />
<br />
Here it is - the meatball recipe I adapted to be gluten, casein, and soy free. It was originally (the non gf/cf/sf recipe) on recipezaar.com as Kittencal's Famous Italian Melt-In-Your-Mouth Meatballs. <br />
<br />
These are very moist, though not mushy, and have plenty of flavor. <br />
The only adaptations I need to make since the last time I made these is to remove the garlic and real eggs. It is GF/CF/SoyF in its current form.<br />
<br />
I tripled the recipe, so the triple batch is what I am listing:<br />
<br />
4 lbs ground meat (I combined 2lb ground beef, 1lb pork sausage, 1lb breakfast sausage links, ground)<br />
3 large eggs, slightly beaten, or egg substitute<br />
1 package Namaste Say Cheez cooked noodles and seasoning, medium to rough-chopped in blender*<br />
3-6 T fresh minced garlic, or 1T garlic powder<br />
1-2T salt (or to taste, original recipe suggested using seasoned salt)<br />
1T fresh ground black pepper<br />
1 - 1.5 cups rice or unsweetened coconut milk<br />
1.5 tsp. dried oregano<br />
3/4 cup chopped fresh parsley (or 6T dried parsley)<br />
2 large containers pasta sauce (I use the big Prego containers, not sure the ounces in those containers)<br />
<br />
1. Chop and mix all ingredients in a bowl. A potato masher works good, I found out.<br />
2. Shape into small meatballs (though I did make moderate to large ones, and they held together just fine). You can place them on a jelly roll/baking sheet and freeze to cook later, or cover with plastic wrap and refrigerate to store for up to 24 hours before use, if you want. They cook just fine when cooked immediately after forming meatballs.<br />
3. Heat pasta sauce to a simmer, either in the oven or on the stovetop. I recommend the oven for a large batch of meatballs, because you can use a roasting pan, with more room for the meatballs to spread out and cook evenly.<br />
<br />
Stovetop directions: Drop meatballs into simmering pasta sauce and cook for 20 minutes. DO NOT STIR for at least 20 minutes, this allows the meatballs to cook enough that the meatballs maintain their shape. Cook for at least another 20 minutes, until the meat is cooked. This time is based on the original recipe, so you may need to cook longer for this batch)<br />
<br />
Oven Directions: Meatballs may be cooked at 350 degrees F in the oven for 25 minutes (though with this bigger batch, I cooked at least between 40 minutes and an hour. <br />
<br />
Serve over Rice Noodles. <br />
<br />
<br />
* as a note, I do use ghee with my kids, and in place of some of the oil in the Say Cheez pasta dish, I use ghee<br />
<br />
This batch provided about six frozen family servings of meatballs and one non-frozen meal.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-81626150815901678472010-11-18T21:56:00.000-08:002010-11-18T21:56:26.479-08:00Good Gravy - recipes for ThanksgivingThis is going to be simple. Okay, maybe not so simple. I will post the recipe link and ingredients here. You can find the directions in the links. Since they are all adaptations of other recipes, I want to be sure to give credit to the original source.<br />
<br />
I still have not decided how I am doing the potatoes. I will probably see how it works to simmer down some unsweetened coconut milk into a thicker "cream" and add it along with some other seasonings. <br />
<br />
We are also having organic Cranberry Sauce from a can, bread rolls for the non-gf/cf folks, and a Pecan Pie. Pecan Pie is easy to adapt, but I am not sure how using rice syrup will go, so I am holding off on putting that one out here.<br />
<br />
<span style="font-size: x-large;"><b> The Turkey</b></span><br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html">http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html</a><br />
<ul><li class="ingredient">1 (14 to 16 pound) frozen young <a class="crosslink" href="http://www.foodterms.com/encyclopedia/turkey/index.html">turkey</a> </li>
<li class="ingredient"> </li>
</ul><h3 style="font-weight: normal;">For the brine: </h3><ul><li class="ingredient">1 cup <a class="crosslink" href="http://www.foodterms.com/encyclopedia/salt/index.html">kosher salt</a> </li>
<li class="ingredient">1/2 cup light brown sugar </li>
<li class="ingredient">1 gallon vegetable stock (I plan to use my chicken stock) </li>
<li class="ingredient">1 tablespoon black peppercorns </li>
<li class="ingredient">1 1/2 teaspoons <a class="crosslink" href="http://www.foodterms.com/encyclopedia/allspice/index.html">allspice</a> berries </li>
<li class="ingredient">1 1/2 teaspoons chopped candied <a class="crosslink" href="http://www.foodterms.com/encyclopedia/ginger/index.html">ginger</a> </li>
<li class="ingredient">1 gallon heavily iced water </li>
<li class="ingredient"> </li>
</ul><h3 style="font-weight: normal;">For the aromatics: </h3><ul><li class="ingredient">1 red apple, sliced </li>
<li class="ingredient">1/2 onion, sliced </li>
<li class="ingredient">1 <a class="crosslink" href="http://www.foodterms.com/encyclopedia/cinnamon/index.html">cinnamon</a> stick </li>
<li class="ingredient">1 cup water </li>
<li class="ingredient">4 sprigs <a class="crosslink" href="http://www.foodterms.com/encyclopedia/rosemary/index.html">rosemary</a> </li>
<li class="ingredient">6 leaves <a class="crosslink" href="http://www.foodterms.com/encyclopedia/sage/index.html">sage</a> </li>
<li class="ingredient">Canola oil</li>
</ul><br />
<span style="font-size: x-large;"><b> Gravy </b></span><br />
<a href="http://glutenfreegirl.blogspot.com/2009/11/gluten-free-gravy.html">http://glutenfreegirl.blogspot.com/2009/11/gluten-free-gravy.html</a><br />
<span id="fullpost"><br />
1/4 cup unsalted butter<br />
1/4 cup sweet rice flour<br />
2 cups chicken stock (or juices from the roasted turkey)<br />
salt and pepper to taste</span><br />
<br />
<br />
<span id="fullpost"><b><span style="font-size: x-large;"> Dutch Apple Pie</span></b></span><br />
<a href="http://www.food.com/recipe/dutch-apple-pie-43990">http://www.food.com/recipe/dutch-apple-pie-43990</a><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type"></span></span> your favorite homemadepie crusts or <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type"></span></span> <span class="name"> ready-made pie crust </span> </span> </span></li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">5 1/2</span> <span class="type">cups</span></span> <span class="name"> peeled cored sliced <a href="http://www.food.com/library/apple-186"> cooking apples</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> <span class="name"> <a href="http://www.food.com/library/lemon-juice-55"> lemon juice</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"> <a href="http://www.food.com/library/sugar-139"> granulated sugar</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> <span class="name"> <a href="http://www.food.com/library/brown-sugar-375"> brown sugar</a>, packed </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name"> flour of choice, though for thickening I think we may have used Zanthan Gum</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/cinnamon-324"> ground cinnamon</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/nutmeg-333"> nutmeg</a> </span> </span> </li>
</ul><br />
<h3>Topping</h3><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2 </span><span class="type">cup</span></span> rice <span class="name"> <a href="http://www.food.com/library/flour-64"> flour</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> <span class="name"> <a href="http://www.food.com/library/sugar-139"> granulated sugar</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name"> <a href="http://www.food.com/library/brown-sugar-375"> brown sugar</a>, packed </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value"></span></span><span class="ingredient"><span class="name">1/3 cup palm oil shortening, room temperature </span> </span> </span></li>
</ul><br />
<br />
<span id="fullpost"><span style="font-size: x-large;"><b>Pie Crust</b></span></span><br />
<a href="http://www.food.com/recipe/gluten-free-pie-crust-134808"><span id="fullpost">http://www.food.com/recipe/gluten-free-pie-crust-134808</span></a><br />
<ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">cup</span></span> <span class="name"> rice flour </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span><span class="type">teaspoons</span></span> <span class="name"> honey (You may have to go higher, it needs to be sweeter, and I have already upped the honey amount in this recipe) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/salt-359"> sea salt</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/xanthan-gum-687"> xanthan gum</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/3</span> <span class="type">cup </span></span>palm oil shortening <span class="ingredient"><span class="name"> </span> </span> </span></li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tablespoons</span></span> <span class="name"> <a href="http://www.food.com/library/water-459"> cold water</a> </span> </span> </li>
</ul><br />
<br />
<span id="fullpost"><span style="font-size: x-large;"><b>Chicken Stock </b></span></span><br />
<br />
<a href="http://www.food.com/recipe/chicken-stock-7689">http://www.food.com/recipe/chicken-stock-7689</a><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">4 </span> <span class="type">lbs</span></span> <span class="name"> fowl </span> </span> </li>
<li class="ingredient"> <span class="name"> <a href="http://www.food.com/library/chicken-221"> chicken giblets</a>, chopped </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/onion-148"> onion</a>, stuck with 2 cloves </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/leek-105"> leeks</a>, halved lengthwise </span> </span> </li>
<li class="ingredient" style="color: red;"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type"></span></span> <span class="name"> carrots (removed for my son) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">stalk</span></span> <span class="name"> <a href="http://www.food.com/library/celery-216"> celery</a>, halved </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">teaspoons</span></span> <span class="name"> <a href="http://www.food.com/library/salt-359"> salt</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">6 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/parsley-171"> parsley sprigs</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">6 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/thyme-348"> fresh thyme sprigs</a> </span> </span> </li>
<li class="ingredient" style="color: red;"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">clove</span></span> <span class="name"> <a href="http://www.food.com/library/garlic-165"> garlic</a>, unpeeled (removed for my son)</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/bay-leaf-163"> bay leaf</a> </span> </span> </li>
<li class="ingredient"> <span class="name"> <a href="http://www.food.com/library/chicken-221"> chicken neck</a>, chopped </span> </li>
</ul><br />
<br />
<span id="fullpost"><span style="font-size: x-large;"><b> Opal's Pumpkin Pie</b></span></span><br />
<a href="http://www.food.com/recipe/opals-pumpkin-pie-102073">http://www.food.com/recipe/opals-pumpkin-pie-102073</a><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">(29 ounce)</span></span> can <span class="name"> <a href="http://www.food.com/library/pumpkin-285"> pumpkin</a> (or fresh cooked equivalent) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"> packed <a href="http://www.food.com/library/brown-sugar-375"> brown sugar</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"> <a href="http://www.food.com/library/sugar-139"> granulated sugar</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/clove-325"> ground cloves</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">tablespoon</span></span> <span class="name"> <a href="http://www.food.com/library/cinnamon-324"> cinnamon</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">teaspoons</span></span> <span class="name"> <a href="http://www.food.com/library/ginger-166"> ground ginger</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/salt-359"> salt</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">4 </span> <span class="type"></span></span> <span class="name"> well beaten eggs' worth of egg substitute </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"> evaporated coconut milk (I am going to attempt cooking down coconut milk to make it thicker without using the canned stuff. I think the canned stuff has a more coconut flavor to it that is not always welcome in all dishes) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"> heavy cream (I have a couple options for this one, but I think I am going with the coconut coffee creamer that I found in the cold section, it is sweet and creamy in just the right way). </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type"></span></span> <span class="name"> unbaked 9-inch pie shells </span> </span> </li>
</ul><br />
<br />
<span id="fullpost"><span style="font-size: x-large;"><b> Green Bean Casserole</b></span></span><br />
<a href="http://christmas.food.com/recipe/fabulous-dairy-and-soy-free-green-bean-casserole-340534">http://christmas.food.com/recipe/fabulous-dairy-and-soy-free-green-bean-casserole-340534</a><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name"> <a href="http://www.food.com/library/olive-oil-495"> olive oil</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">8 </span> <span class="type">tablespoons</span></span> <span class="name">coconut oil or palm oil shortening</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">10 </span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/mushroom-110"> button mushrooms</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type"></span></span> <span class="name"> <a href="http://www.food.com/library/onion-148"> red onion</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">3 </span> <span class="type">tablespoons</span></span> <span class="name"> rice flour and/or zanthan gum </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/pepper-337"> pepper</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/salt-359"> salt</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">cups</span></span> chicken stock<span class="ingredient"><span class="name"><a href="http://www.food.com/library/broth-154"></a> </span> </span> </span></li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">16 </span> <span class="type">ounces</span></span> <span class="name"> <a href="http://www.food.com/library/green-bean-194"> frozen green beans</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">6 </span> <span class="type">ounces</span></span> <span class="name"> French-fried onions (I am going to make these over the weekend, so I will let you know how that goes and what ingredients to use)</span> </span> </li>
</ul><br />
<span id="fullpost"><span style="font-size: x-large;"><b>Cornbread and Sausage Stuffing: </b></span> </span><br />
<a href="http://www.food.com/recipe/cornbread-sausage-stuffing-14200">http://www.food.com/recipe/cornbread-sausage-stuffing-14200</a><ul class="clr"><li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">lb</span></span> <span class="name"> <a href="http://www.food.com/library/sausage-295"> sausage</a> (I use Beeler's sausage chubs) </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">cups</span></span> <span class="name"> <a href="http://www.food.com/library/onion-148"> onions</a>, chopped </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 1/2</span> <span class="type">cups</span></span> <span class="name"> <a href="http://www.food.com/library/celery-216"> celery</a>, chopped </span> </span> </li>
<li class="ingredient" style="color: #b45f06;"> <span class="ingredient"><span class="amount"><span class="value">5 </span> <span class="type">cups</span></span> <span class="name"> dry, day old bread, cut in cubes (I can do with with Megan's stuffing, as she can eat Udi's gluten-free breads, but if egg is a problem, you may have to rely on the cornbread).</span> </span> </li>
<li class="ingredient"> <span class="name"> cornbread, crumbled (one 8" pan unless ^ is your problem too) I am using Bob's Red Mill cornbread mix. </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">teaspoons</span></span> <span class="name"> <a href="http://www.food.com/library/sage-342"> rubbed sage</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/marjoram-329"> marjoram</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">teaspoon</span></span> <span class="name"> <a href="http://www.food.com/library/pepper-337"> black pepper</a> </span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 -3 </span> <span class="type">cups</span></span> <span class="name"> chicken stock</span> </span> </li>
<li class="ingredient"> <span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tablespoons</span></span> coconut oil or palm oil shortening</span></li>
<strong>
</strong></ul>Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0tag:blogger.com,1999:blog-4172824106888073384.post-72090004972800958582010-11-18T20:03:00.000-08:002010-11-18T20:03:11.942-08:00Coming Next: Our Thanksgiving Menu<style>
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<div class="MsoNormal">So, for a preview of the recipes I will adapt (or already have adapted):</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Turkey has been ordered from Mary's Turkeys, a natural/organic turkey grower, and I plan to adapt the Alton Brown turkey brine recipe.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sausage and Cornbread Stuffing - this is a recipe I am adapting from a recipe I found on <a href="http://www.food.com/">www.food.com</a>. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Make My Own Mashed Potatoes – no acceptable recipe for this one due to the garlic allergies. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Gravy recipe will come from another blog entitled Gluten FreeGirl and the Chef. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I have already made Chicken Stock from a recipe on food.com.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Opal’s pumpkin pie is the BEST recipe EVER!!!! I am adapting this one from food.com.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The dairy free green bean casserole recipe is another adaptation from food.com.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Some of us are having cranberry sauce and rolls, but I cannot adapt one for my son due to his cranberry allergies and the rolls are too darn hard.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I am also going to make a pecan pie, and I made Dutch Apple Pie about three weeks ago and froze it.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So we are having a pretty good feast.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">As a side note, in the past week I have adapted a Loaded Baked Potato Soup recipe and Beef Stroganoff.</div><br />
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I have to go and take care of some stuff, but I will be back on later to post the actual recipes I plan on using.Elissa S.http://www.blogger.com/profile/04302343049263751316noreply@blogger.com0