Posts tagged ‘dairy free’

Chime in-Gluten Free and/or Caseine Free Meals that Freeze Well

Did ya miss me? Huh, huh, did ya?

Just in case you’ve been dying to know where I’ve gone… here I am in all my baby glory.

It’s no wonder I haven’t had time for two blogs. To keep up with the most recent events visit Blog Schmog.

As most of you know cooking is not my favorite thing to do but since the majority of our large family has to eat gluten free, some need dairy free and one needs several other dietary considerations, I don’t get out of it often. EXCEPT when my Hubby and favorite chef gets into the kitchen. I’m so blessed!

So, I posted the following question on a gluten free group I am a part of and got a ton of feedback. Would you like to add your two cents? We can keep this list going over the years and hopefully it will be a good resource for others as well.

Okay everyone, desperate times call for desperate measures.

The baby should be coming in less than five weeks and we’ve eaten up all the freezer meals I made in advance.

That’s what happens with six people in the house already!

Needless to say I’m tired of the same ol’ same ol’.

So, your mission is to post or link your all time favorite freezer meals.

Here are some of the ideas we have already come up with.

  • seasoned taco meat (not pre packaged seasoning/most has gluten)
  • broth for soups (noodle soup with easy homemade GF noodles, veggie soup, egg drop, chicken and rice, onion soup, beef stew with rice or potatoes)
  • cooked chicken
  • freeze rice for meals or breakfast (with cinnamon/brown sugar)
  • pot roast
  • season meat while fresh and freeze to put into a crock pot with carrots and potatoes
  • meat balls
  • lasagna or no-noodle lasagna (one of my most popular recipes)
  • muffins (recipe linked below)
  • pancakes
  • mushroom soup to add to casseroles. If you like it creamy make a roux and add the soup with the liquid.

EDITED TO ADD:

The Nourishing Gourmet had a similar post and tons of great ideas too.

January 27, 2011 at 3:16 pm 3 comments

Dairy free mushroom soup saves the day.

If you are like me and most mornings start with the  slamming of drawers and the incredibly loud rumble that little feet can make on the stairs, you will understand my love for coffee and will have experienced the daily cry,

“What ELSE is there to eat MOM!?”

bubba eats a straw

Yesterday we went twenty-four hours without water and this morning when I woke to those galloping bare feet I crammed the pillow over my head and tried to sneak fifteen more minutes of sleep.  When Bubba flung open my bedroom door and started shouting something about Thing Two being mean, I knew my beauty rest was over and I prayed,

“Lord, please let there be coffee!” 

Without water I would be unable to have my daily cup o’ joe.  Thank goodness God cares about the little things too

Water flowed freely.pee wee joins the pantry raid

Pee Wee decided to enter into the pantry raid and my day starts three steps behind!

 

Besides coffee I tend to have an unhealthy attachment to the dreaded housewife casserole.  🙂  The problem is most of my recipes have been converted to gluten free.  That’s great right, but when I discovered Bubba can’t have soy or milk either I was doomed!  The housewife casserole  goes out the window without “cream of something”!

Thank goodness for waterless days and dinners that sneak up on me, I can make my casserole un-recipe again and have one waiting happily in my freezer for just such an occasion using this dairy free mushroom soup recipe, I’m home free! 

Even if you don’t have multiple allergies this soup was delicious and  very gourmet tasting (I’m sure due to the white wine).  A little wine doesn’t hurt matters eh? 😉  It was not too rich and yet still very flavorful even without all the different mushroom varieties suggested.  Remember in my little town there aren’t a whole lot of options and I didnt’ expect to find “special mushrooms” at Wal-Mart, though who knows I’m sure I could find some variety  around the corner but that too is a different story!

A couple loaves of frozen bread would be nice as well. Check out my new pictures on last week’s contribution to the carnival, Alice’s Tapioca Loaf.

Please visit Linda’s new and improved “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!

October 6, 2009 at 5:25 pm 3 comments

Tips for making gluten free bread

bread6

It took me almost a year and at least twenty terrible loaves (probably closer to 100), nearly as many that were edible but looked horrible and finally a successful gluten free bread recipe.  Another few months to make it into something reproducible.  Just because the stars all line up for that one wonderful loaf of bread doesn’t mean it can be done again and again!

I’ve been told that mine is the best gluten free bread ever!  One of my customers reports that her husband has given up wheat bread in favor of my gluten free version.

Here are my tips:

Mill your own rice (and other grains) to save considerable expense.

Using a favorite recipe, mix the dry ingredients in advance to make a “big batch” version.  I make a 4 loaf mix put that in a gallon zip loc bag in the refrigerator then every couple of days I make the loaves one at a time in my bread machine.  Or you can save in gallon canning jars.

It is also possible to bake gluten free bread the conventional way but the best results require a 400 degree oven, an hour to rise and an hour to bake so I rarely have that kind of time or want to heat the kitchen like a … well an oven! 

To make a gluten free loaf in a bread machine

  1. Place wet ingredients in the bread machine first.
  2. Cover the liquids with dry ingredients.
  3. Make a depression in the dry ingredients and put the yeast in that (don’t let it touch the liquid)
  4. With gluten free bread choose the bread machine setting with the longest rise time.
  5. You will need to mix the ingredients at least once with a spatula during the mix cycle. Resist the urge to add flour.
  6. When possible remove the paddle (mixer in the bottom) after the mix cycle but BEFORE the first rise.
  7. At this point you should be able to leave it alone and wait for yummy, hot bread!

 

Whether you have a GF setting or not your best loaf will result if you do at least these two things… (mentioned above and expanded on here).

  1. Give your dough a little attention in the mixing stage.  During the first 10 min most bread machines are warming and the next 20min or so is the mixing stage.  During the mixing stage it will serve you well to take a spatula and scrape the sides once or twice.  Gluten free dough is very sticky and wet it will never “clean the sides” like regular dough so you have to help it along.  The dough should be the consistency of thick pancake batter.  If it seems lumpy or if it does not stick to your spatula it most likely needs a tablespoon or two more water.  If it is quite runny and falls right off the spatula when mixed you may need to sprinkle in more rice flour. But in general you should resist the urge to add flour.
  2. Remove the paddle:  Bread machines have several cycles. One of the first cycles is mix, next is rise, then they go into a “knock down” cycle before the final bake stage.  Since gluten free bread will only rise once you will want to remove the paddle before the knock down stage or the result will be a dense loaf.  Once it is finished mixing you can remove the paddle by wetting a spatula and your hand, scrape most the dough away from the mixing paddle and then slip it off.  Wet the spatula again (or your hand) and smooth the dough back into a recognizable shape 🙂 then allow your bread machine to complete your gluten free wonder undisturbed!

This is the dough as it mixes…mix

Here is what the dough should look like when it has finished mixing…mix done

If you choose to bake your loaf you can spoon it into prepared loaf pans like this…bread1

Spread the dough with a spatula until smooth like this…bread2

Next allow to rise…bread3

Then bake.  Cover the bread with tin foil. Bake until the internal temp is around 180 or a toothpick comes out clean.  To get a darker crisper crust brush with olive oil and remove the cover for the last 5 min.bread4

Remove from the pan within 15min-20min of baking to avoid a soggy crust (even if you use a bread machine).  Allow to cool, slice and serve.bread5

Gluten free bread will usually only keep a couple days left out on a bread board covered with a towel.  If you keep it in an airtight container it will last up to 1wk.  

September 23, 2009 at 12:47 pm 14 comments

Tomato Harvest

tomato 5gal

I’m not saying it’s time yet to pull out the ear muffs and wool socks but since I picked a five gallon bucket full of tomatoes the other day it was time to get soupy and saucy and salsa-ie.  Seriously, it was crazy and being the goof that I am there are tons more to come!

Obviously I did not follow the cardinal rule of tomato planting.  What do they say?  One’s enough for me, two to share, three is out of the question!  Well, I can’t resist tomato plants.  I got them at the market, I saved them from the highschool nursery and I even let the volunteers that came up from last years crop stick around in wierd places.  I think I have eight or more plants.Tomato Pee Wee

What do you do with your tomato harvest? Feed them to the baby?

So far I’ve made tomato sauce, salsa, tomato soup and even sun dried tomatoes.

If it is still swelteringly hot in your neck of the woods you’ll have to bookmark this recipe for a rainy day!

So lug in that big bucket of tomatoes and pick the ugliest one’s you have.  This is an excellent recipe for the warped and twisted tomatoes that you can’t pawn off on the neighbors or the one’s with the cracks and blemishes that you can’t sneak past the family!

If you have fresh tomatoes coming out your ears, your eyes and your fingertips like I do this recipe is nearly FREE!  Although, in my house it might cost you a quarter.  Thing 1 is quite the wheeler and dealer.  He told his brothers they could get a white piece of paper and draw George Washington on it if they didn’t have a quarter.

tomato soup

One Ton Tomato Soup (dairy and gluten free):

p.s. can anyone come up with a better name? How boreing is that? Thanks Dianne for the new name!

You will need:

  • 1 dozen tomatoes (all sizes shapes and kinds)
  • butter or non dairy substitute
  • 2 T brown sugar
  • 2 T corn starch or rice flour
  • 1 red onion (we picked one from the garden)
  • 2 cup chicken broth (reserve 1/2 cup and use if needed)
  • 1 T  balsamic vinaigrette
  • season to taste

Dice up a dozen or so.  No need to skin them but if you so desire slice an x on the opposite side of the stem and drop into very hot water for 30 sec or more, but not long enough to cotomatoesok.  The skin should peel right off.

1. Melt  1/2 stick of unsalted butter (or marg) in a large pot then add the diced tomatoes.

2. Add one chopped red onion, and 2 T brown sugar and cook over med/high approx 15 min.

3. Add most of the chicken broth and the 2 T corn starch. Simmer covered 10 min.  My tomatoes were so juicy I did not need the whole 2 Cups of broth.

4. Let cool slightly then puree the soup in a Magic Bullet or food processor.  Please to not be a dunce like me and fill the blender 3/4 full to save time.  Tomatoes stain EVERYTHING!  It’s best to fill your blender no more than half full.  Yay me, always having to learn the hard way!

5. Strain through a cloth or small slotted strainer. You can omit this step if you peel the tomatoes first.

6. Pour soup back into the pot and taste!  Simmer adding balsamic vinaigrette (if the tomatoes are too sweet – the one’s from my garden are almost like apples) salt, pepper ( I like to use the colorful peppercorn) and if you desire cayenne or red pepper flakes.

7. Serve with croutons from your last gf bread mistake and enjoy!

Variations: If you do not have allergies you can add 1/2 Cup heavy cream in the last step to make Cream of Tomato Soup but I found the soup to be creamy enough without. Also regular croutons go nicely if you are not avoiding wheat.  We forgive you! 😉

Please visit Linda’s new and improved “What Can I Eat That’s Gluten Free” and don’t forget to check out the other great recipes this week!

September 9, 2009 at 9:19 am 15 comments

You’ll poke your eye out!

We almost had an eye casualty on the Fourth of July and all because of my brilliant idea to make Sish Kabobs.

When there are small (and medium) kids in the house… okay even adults… use extreme caution with skewers, especially those of you who are hand talkers!  Poor Thing 1 took a stick to the corner of his eye when his younger brother wheeled around to say something.  The whole thing went down rather dramatically and when the smoke settled even Daddy had to apologize for overreacting.  But dang, those things are tricky. 

So, if you dare you might want to try this recipe we whipped up in red white and blue for the 4th.

This is my Honey, who is the star of this recipe and how I see him most days…daddy's girl

I’m very short, hence the upward angle and he wants you to know he “cleaned up” his gotee after I took this picture. 

Little Pee Wee is often tagging along with him in the evenings but only if the Bubba is busy elsewhere!  Mr “I’m Sooo Teeooo (2)” is quite jealous of Daddy time.

Honey Lemon Chicken Kabobs:

kabobs 

Do I really have to go there?  (Shopping List):

The truth is this is a recipe you can make with almost anything you have lingering around in your refrigerator or need to use from the garden.  Just beware of that bottom shelf, it’s a doozie no telling what might be “lingering” there. Ha

  • red/white/blue baby potatoes (any will do but these were so cute)
  • tomatoes
  • red onion
  • sweet peppers
  • chicken
  • 1 lemon
  • honey
  • oh and rice, I almost forgot Jasmine Rice (my favorite)

If I can do it you can do it! (The Recipe):

This is another of those recipes where it would be smart to make the rice first but I forgot so I had to wait.  Darn.  After various taste tests we have decided that Jasmine rice is a family favorite.  What is your favorite rice?

Cut chicken and veggies into bite size pieces for “skewering” and if necessary cut baby potatoes in half.

Squeeze one small lemon, 2 heaping tablespoons honey and 2 tablespoons olive oil into a small bowl.  Combine and coat chicken pieces with the lemon dressing.  Drizzle veggies with any remaining dressing.

red white blue

Grill to perfection starting with the potatoes then chicken and finally veggies.  I’m not even going to attempt a Grilling lesson, my husband told me never step in on a man’s grill! 🙂 Make sure the chicken is cooked through.

Serve atop a bed of rice and enjoy!

For dessert check out my new chocolate chip cookie recipes here.

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here!

July 7, 2009 at 7:48 pm 11 comments

Thanks for Summer Two for One Special

Have you ever been in a deep cave or a long tunnel?  I’ve been in both. 

We have old mines in a town not too far from where I grew up that tell a story of the dreams of many ambitious families who hoped to build fortunes by sending there strong men into the dark day after day.  There are countless numbers who didn’t make it out of mines like this one.

I’ve also traveled through what is thought to be the worlds longest underwater tunnel on the Trans Tokyo Bay Highway in Japan though it is traveled by millions I thought I  might not make it out!

If you have ever experienced it you will understand the feeling of awe in the blinding reality at the “end of the tunnel” or at the top of the long climb out of that dark cave.  First, it’s the realization that you were holding your breath and you breathe in the air as if before you had been unable to inhale. 

Next its like the world is new as you experience the sun on your face and the many many colors of nature around you.  How could you forget in those short moments what beauty awaited you?

Emerging from winter this year has been like that for me.  I grew up here in the North so I’m no stranger to hard winters and I’m also quite fond of the clean blanket that is tossed out over all who tarry giving familiar surroundings a sort of ethereal curiosity.  None-the-less, this was an exceptionally long hard winter, both by natural purposes and emotionally, physically etc. 

I’ve never been happier to welcome Spring. It seems to me that the earth was just as ready and practically lept over the normal events of Spring and has puddle stomped it’s way into Summer in a matter of a few short weeks.

The sun is shining, the garden is planted and I’m so thankful for summer! 

Hubby says I’m “dripping with detail”!  I’ll take that as a compliment.  

Finally getting to it.

Here is my “Thanks for Summer Two for One Special”:

Veggie Tray Lunch:veggie tray

What you will need:

  • various yummy veggies
  • cheese (if desired)
  • dressing or hummus for dipping

I reused a disposable tray and lid I had from somewhere, it was perfect.  To note, DO NOT cut up the sweet pepper in advance it flavors everything in a 2 foot radius. It just so happens that’s almost the entire frig.

I filled this tray each morning and gave the kids free rein to eat from it at will.  It really helped curb the munchies and even took place of lunch one day this week.

My Thinglets had their reservations but when I sliced the sweet pepper and gave each a nice thin “shoestring pepper fry” they were pleasantly surprised.  They were also quite sure that tomatoes were not on the approved list until I sliced a few in half and had them try without the shock of that spurt of juice when you bite into it whole.  You guessed it, no complaints!

The veggies and cheese were such a hit I went one step further.

Summer Pasta Salad:

and toss

What you will need:

  • BroccoliGF noodles (16oz)- No that’s not a typo I did a little research and though Tinkyada calls this it’s Fussilli Pasta it appears to be truly the Broccoli Pasta shape.  Read the link it’s quite a kick!
  • chicken if desired (this is delicious as another use for the bbq chicken left-overs)
  • various veggies
  • parmesan cheese (if desired)
  • garlic
  • olive oil

If I can do it you can do it (Recipe):

If you’ve made the veggie tray or have vegetables on hand this dish is a cinch to whip up.

As soon as I got the The Bubba and Pee Wee down for their naps I boiled up the noodles.  The key is to make the noodles according to package directions and allow time to chill before your own clan is pounding down the door for dinner.  I like to rinse and pat dry before serving or chilling GF pastas.

Just before the door came crashing in (not really but you’d be surprised) I prepared my veggies.add veggies

I used 2 chicken thighs, 2 dozen cherry tomatoes (some cut in half for the Thinglets), 3-4sm sweet peppers sliced in strips, 1/4 cup parmesan cheese and 1 heaping tablespoon of minced garlic.

All you have to do now is drizzle in a little olive oil (just enough to coat the noodles and get the cheese to stick), toss in the vegetables and chicken then pour a glass of lemonade, put up your feet and soak in the sun!add oil

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here. 

June 16, 2009 at 10:49 pm 15 comments

My goofy trick to get kids to eat!

There is not pitter patter in this house it’s more like “Boom, Crash, Slam!” 

Then the next thing I know it’s, “Do-do-do-doo-do-d-d-d-dooo,” the talented Thing 2 playing the kazoo version of “March of the Empire”!

I love it though, the kids are so creative!

IMG_3416

Last night’s dinner was a hit and not because of my extreme talent.  Thing 1 polished off his stir-fry saying “I loved it, I loved it ALL!” 

Would you believe me if I told you the stir-fry contained mushrooms, green peppers and bean sprouts?  Here is my secret. 

IMG_3417

Thing 1 sliced mushrooms using this wire egg slicer, Thing 2 stirred and The Bubba  who never needs coaxing when it comes to eating especially if his brothers are there, supervised!

It was a hit mostly because I let the Thinglets help and they couldn’t resist trying what they had “made”!

Stir-Fry Kid Style Un-Recipe: GF

What you’ll need- meat, cooked rice, various veggies, liquid and seasoning (We used olive oil, Tamari Wheat Free Soy Sauce, garlic and sugar water).  We in this case means my hubby, as I was the slice and dice supervisor!

  • partially thaw frozen chicken (we were in a hurry) and slice into thin strips while heating an electric skillet (or frying pan) with a little olive oil
  • cook chicken in olive oil over med heat until no longer frozen then add garlic and a little more oil and increase heat to 400 degreesIMG_3420
  • add vegetables that need extra time like bell pepper and onion (if you must-ha ha)
  • continue to fry and stir so nothing burns
  • add Tamari soy sauce, sugar water (and no, I’m not a Bug)
  • add the remaining veggies and cooked rice (yesterday’s left overs).  For a little zip add a small amount of crushed red pepper or red pepper oil after you dish some for the kids 🙂
  • Stir fry until heated through and the vegetables are cooked how you like them.  I like mine pretty limp, Not recommended at culinary schools across the nation, if it were I’d probably be on TV and not writing a blog about how to cook Goof style!

Previously Featured at:

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here.

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May 27, 2009 at 11:15 am 12 comments

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Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Food Fun

Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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