Friday, October 15, 2010

Rice Yogurt! Coconut Yogurt!

I just love discovering new things.  I've always been a yogurt fan... long before it was cool and people even knew what "probiotics" were.  After we found out about the diary allergies we switched to soy yogurt for the kids.  However, my hubby and now forth child just can't do soy.  (Little man breaks out in hives!)  So yogurt has only been snuck into the house when no one was looking and eaten behind closed doors.(Seriously.... it's sad... I know...)

Until now....
Viola'!  Rice Yogurt!  Coconut Yogurt!!!! 
I soooo am digging out some cake recipes that use yogurt in them!  Just wait.... they are coming soon! However, smoothies will take on a new meaning.... fruit and yogurt swirled together, maybe even some agave nectar.... ummmm......

Sorry, I must go pull out the blender!

Have fun...
http://www.ricerafoods.com/
http://www.turtlemountain.com/products/coconut_yogurt.html

Wednesday, September 22, 2010

Easy Watermelon Sorbet

Sometimes, I just want to go to the store and buy some ice cream! Or sorbet! Or some frozen dessert that is allergy friendly and not loaded with lots of chemicals!  Sure, I can head off to the health food store and find something... but when you have to pay a ginormous price for an eensy-weensy cup of dessert... well, with four kids... that just doesn't go very far. 

So I had a watermelons and some hungry chitlins wanting some "zert" [i.e. what my four year old calls dessert].  Sorbet sounded wonderful to me... but I had to look around and experiment a bit to find something that worked without alcohol or corn syrup.  There are tons of marvelous recipes out there if corn or alcohol or dairy isn't an issue for you.


Easy Watermelon Sorbet
Watermelon
1 c. Water
1 c. Sugar
1 tsp. Vanilla
1 tbsp. Lime Juice




1. Take the equal amounts of sugar and water and stir them together.  Heat them in a microwave to bring them to a boil (stir every minute or so to keep the sugar dissolving).  You are basically making a sugar syrup out of this.  Once you have this nice sticky syrup... let it cool down.
2. seed and chop up some watermelon (or buy seedless)
3. puree the watermelon (you need 4-6 cups of puree)
4. add the syrup, vanilla and lime juice to the blender/food processor and make it nice and slushy. 
5. Immediately put in a covered freezer container to freeze. 

Takes 4+ hours to freeze, then you scoop and serve!!!

Tip:  I didn't let my "syrup" cool down enough and my sorbet didn't want to freeze.  My kids were dying to have some, so I took out have of the slush mixture, put it in the blender with some ice and made one awesome slushy/sorbet mixture.  It really froze up nicely with the ice added.... yum!!!  But very sweet!

Monday, September 20, 2010

Praise the Lord and pass the Pepper!!!!

... The BLACK pepper that is!

For those who may not know, we have been avoiding the night-shades family of foods the last couple of years.  You know... tomatoes, potatoes, peppers, egg plant and anything with nitrates and nitrites in it [preservatives... in bacon and lunch meats, etc.]

We started doing this after much research and exhausting many other means of helping our dear son through a bout of what the docs considered to be juvenile arthritis.  Even though we had diligently been following our gluten free, dairy free, et. al. life style... little man just kept not feeling well.  We would have to drag him out of the bed in the morning.  Honestly, we thought he was just having growing pains.  Then one day we finally noticed how swollen he knee was! 

Months later.... and many doctor visits, x-rays, two knee taps and and MRI later... a dear PA friend was chatting with a specialist in Atlanta about JA (Juvenile Arthritis).  The specialist was rambling on about the many things they seemed to notice we somehow linked to the onset of JA.... gluten enteropathy being one of them.  Our friend told the specialist... "Funny you should mention that... You should know his family history..."

So off we went to do more research and tweak on little man's diet.  We sort of "accidentally" discovered the preservative/night shade link up.  All I know is that after months of being preservative and night shades free... little man was on the mends!  [Here are some links to some research in this area.  Many of the current research are still being studied and aren't really available publicly.]

You can look up info about Juvenile Arthritis here.

So there I am surfing the web and viola'!  Somehow, I had missed that black pepper [the kind you keep on the table with your salt] was not a factor in the arthritis situation. 

Tonight.... the pepper shaker goes back on the table baby!  Little man is gonna' love his grits in the morning!!!

Southern Grits (Polenta)

We don't buy the major name brand names in the regular aisles of the store.  They have preservatives.... and little man can't have those.  They have great options in the health food section though.

1 c. old fashioned corn grits
2 c. water
2 tbsp. real butter or oil
salt/pepper to taste

Dump it in the pot, bring the water to a boil, then turn it down to simmer and leave the lid on.  Go dry your hair... then come back and serve it up with some sausage and OJ!

Northern Grits (kinda like cream of wheat, but corn/rice)

1 c. old fashioned corn grits or rice grits
2 c. water OR 2 c. rice/almond milk
brown sugar or honey or fruit preserves

Dump everything in but the sweetener, bring to a boil, turn it down to simmer with the lid on it.  Stir in the sweetener when you are ready to serve it.

Thursday, September 16, 2010

Chocolate Belgian Waffle Recipe

I was in a funky mood.

My sweet daughter (my morning child... which she does NOT get from her mother) comes to my bedroom the other morning.  She sweetly asks me if I would like for her to make waffles.  I smile.  (I mean really! Who would not want someone else to make them homemade waffles from scratch..... seriously!)  She asks me, "Blueberries or no blueberries???" 

I look at her and think of the little containers of fresh strawberries I had bought the day before..... "Hey, sweetie.... Do you think you could make mine with some strawberries on top?"

She looks at me and says, "Sure, Mom."

Then I thought about the other things I had bought at the store, the days gone by when we could actually visit a restaurant that serves breakfast and had this incredibly wild hair.... "Hey, sweeeeetieeeee."  [with all the sweetness I could muster that early in the morning] 

She says, "Yeeesssss???"

I say, "What do you think about adding some cocoa powder in there and making them chocolate.  Then I could cut up the strawberries for a sauce on the top and then sprinkle it with powered sugar!"

She looks at me as if I had lost my mind.... [we do not typically serve sugar as a breakfast item around our house].... "What???" 

I crawl out of bed, tell her to get the ingredients out while I run a toothbrush over my morning breath, drag myself to kitchen,  and sweetie pie and I began our concoction.......

Chocolate Belgian Waffles
1 c. white rice flour
1 c. brown rice flour
1 c. corn starch (or potato or tapioca starch)
4 tsp. baking powder
3 Tbsp. cocoa (more or less to taste)
2 Tbsp. sugar
2 tsp. xanthan gum
1/2 c. oil
1 Tbsp. vinegar
2 tsp. vanilla
3 c. water
3 Tbsp. flax meal + 1 tsp. gelatin (heat this in a microwave and stir for about a minute)

Topping:
Strawberries (washed and chopped or make into a gel with some tapioca & water and puree)
Powdered sugar

Heat the waffle iron and coat with a cooking spray.  In a small bowl, sift together flours, baking powder, salt and sugar. 

Beat flax mixture (like an egg replacer) in large bowl.  Add in oil, buttermilk, vanilla extract, and the sifted dry ingredients.  Beat just until blended.

Pour 1/4 of the batter onto the heated waffle iron.  Close and bake until steaming stops.  Repeat with remaining batter.  Makes about 6 waffles (depending on the size of your waffle iron)

Note: you can also drizzle chocolate syrup across the tops instead of syrup.

Warning: Pretty much be prepared to have hyper children after this breakfast!

Monday, September 13, 2010

Crock Pot Roast & Cobbler

There's a nippy feeling in the air. I even saw a small flock of geese in their V formation flying over just the other day! Fall is coming. It makes me think of the fair, hay rides, wearing jackets in the morning waiting on the bus and running barefoot in the afternoons when the day warmed. Also, the last of the garden was usually coming in and grandma would make lots of soup. Mom would have that crock pot a bubbling.... the smells getting off the bus would make you run to the house to just get a taste!







I got so excited last week I ran out and change my lawn decorations then came in and threw a roast in the crockpot! 

Then I tried something I had wanted to for a long time.... Crockpot Cobbler!  It worked wonderfully. 

I threw it all in and we came home Sunday to a dinner my sweet grandmother would have been proud of!


My crockpot seems to be my best friend on busy days. One of the few things you can just leave running and come back in a few hours to enjoy! With not eating out very often I have come to appreciate this little device in so many ways in the last several years. So dearies.... pull that thing out of the back of your closet, remove the dust and crank it up! It's time for some yum!
Cobbler in a crock pot!
Easy Roast!
Roast
Salt
Garlic (opt.)
Onion
Carrots, celery, potatoes (or sweet potatoes!), green beans or other fresh veggie.
Water (apprx. 2 cups)

Brown the roast in a pan first with the salt, onion and garlic then place in the bottom of the crockpot.  Chop veggies and mound on top of the meat.  Pour water over the top.  Place on lid and turn it on.

3-8 hours depending on your crockpot settings!

Tip:  You can make cobbler in your crock pot too!  Just place the fruit and liquid in the bottom, pour on the topping, place the lid on and keep the setting low.  Fresh fruit or frozen fruit works best for this.

Cobbler pictures!

Apple cobbler with some rice/soy "icecream".
I finally got around to taking a picture of this dessert before the kiddies ate it all when I made it!  I've done a bad thing.... I've taught my kids to be fresh fruit snobs!  We eat a LOT of fresh fruit around here.  Therefore when fruit gets a little past it's "peak" my children tend to turn their noses up at it.  I've learned to not let them SEE the fruit sometimes before I prepare it.  It seems to help... but my little peeps are smart and catch on to me sometimes!
This is my "Whatever fruit is left over" Cobbler!


So I've learned to make cobbler!  Then they eat whatever I put in front of them.  Click here if you want to see the recipe.

Friday, September 3, 2010

Extra Tomatoes??? Salsa, baby!

What to do when your sweet neighbor gives you lots of tomatoes at the end of the summer! Make Salsa, baby!!!  This stuff is better than the canned name brand stuff with all the preservatives!  Salsa will never be the same for me....
 Garden Fresh Salsa

3-4 tomatoes
1/2 onion (more if you like)
1 green pepper
1 tbsp. lime juice (shhh.. the secret ingredient)
1 tsp. cilantro
salt, to taste
(add any pepper you like to make it hot)

I just chop all the ingredients, mix them in a bowl and serve it up!  It is better the 2nd day [the lime mixes in with everything and makes an awesome flavor]!

This is so easy to multiply the batches and share with neighbors or serve at a party.  [soooo sorry for all you "no nightshade" folks out there... one day there may be a no tomato salsa]

Addictive Gluten Free No Bake Cookies!!!

These lasted, oh... 5 minutes!
Warning: this post my be addictive to your taste buds, proceed with caution and lots of calorie reducing jogging.

So a few weeks ago I was having a conversation with some friends about "no bake cookies".  They were talking [and salivating] about how much they "loved" no bake cookies.  I heard them describe their late night kitchen excursions to make the craved for cookies.  I felt left out.  I don't recall ever having eaten "no-bake" cookies that tasted soooo good that I craved making them 20 years later after having been lovingly served them by my mother as a child. [What was I missing in life?  I've got to talk with my mom!]

I inquired about ingredients and cooking methods [confirming my suspicions that we would definitely have to make some substitutions].  Plus, those "no bake" cookies actually had to be heated up in a pot on the stove.  [So technically they were not baked... but did require some form of heating.  Hmmm...]  So, I did what I always do when my taste buds are piqued.... I went home and researched. 

Could there be a TRUE no-bake cookie that didn't require eggs or anything to make it rise while baking?  Was there a cookie that could be held together by something other than peanut butter?  Could it be made gluten-free?  Would it taste like something other than unbaked cardboard?  What about the usual cost factor?  Hmmmm.....

I have to tell you.... [jumping up and down at the computer right now]... what I came up with was phenomenal.... easy.... made with common ingredients... and totally addictive!!!!  They are light, yummy with a hint of chocolate and practically melt in your mouth!  Does telling you that we made them three times in the past week and a half help you understand?  [Mom... how could you have not ever made something like this for your precious darling daughter so many years ago??? It's o.k.... really.... it probably saved me many pounds on my torso... so I forgive you mom.]

Without further adieu....


"Gluten-free No Bake Cookies"
before being "rolled & powdered"

2/3 c. sugar
1/2 c. butter (or g-f margarine) softened
1 1/2 tbsp. unsweetened cocoa
1/2 tsp. g-f vanilla
2 c. g-f oatmeal  (I used the old fashioned kind)

"The Powdered Icing"
1/4 c. confectioners sugar
1/4 c. coconut flour (optional... you can just use the powdered sugar)

1) In a large bowl, cream the butter with the sugar, cocoa and vanilla.
2) Add oats and mix well
3) Squish together about a tablespoon size into a ball, then roll the ball around in the "powdered icing" and place on wax paper.  [Makes about 40 balls]

*** I'm just warning you... go ahead and make a double batch... those little things pop into your mouth and disappear before you know it! 
Options:  You can add things to this recipe like coconut or peanut butter or some flavoring.  You can even roll them in nuts also if you like.

Wednesday, September 1, 2010

New Computer... new recipes... new fun!

Yes!  The move and house remodeling are complete.  The old computer has been replaced with one that allows me to blog again.  Life is good!  I'm back..... [miss me?]

I've been learning where all the health food stores are here and what they carry.  I've been finding fun new blogs and companies that carry gluten-free foods/recipes.  I think mainstream corporate industry is finally catching on to the g-f market.  Hooray!  [Even Bisquick is on board!]

My dilemma still remains that families [like mine] with multiple food allergies still struggle to find allergy-safe foods in this modern convenience mentality world we live in.  Sigh.... Our favorite g-f cookies and 0pancake mixes have potato starch/flour in them.  Most of the really yummy bread recipes still use eggs and many use dairy.  What's a cornbread lovin' gal to do???

In the words of Dory from "Finding Nemo", "Just keep swimming... just keep swimming... ah, ha, ha. haaa...." [well maybe I should say, "Just keep baking..."]

So, my dear patient readers.... until Betty Crocker and other famous brands can make our meals more convenient, here is my offering of love to you.  A quick dessert I throw together when we need a sugar rush or unexpected company comes or just when I need to use up some ripening fruit!

Quick Fruit Cobbler
2 cups fresh fruit you have on hand (peaches, strawberries, blueberries, apples, or pears work great)
     or  2 cups of frozen fruit (obviously defrosted)
1 cup sugar [agave if you like less sweet]
1 tbsp. tapioca [optional]
1 cup g-f flour (sorghum with a little buckwheat is yummy)
2 cups g-f oatmeal
1 stick butter (or dairy free margarine)

Preheat over to 350 degrees.

Filling:
I have a favorite stoneware pan I love to make this in, but you can just use a pie or casserole dish. 
Prepare the fruit (peel, chop, core or whatever is appropriate for the particular fruit you use).  Spread fruit evenly in the bottom of pie pan.  Sprinkle 1/2 cup sugar and tapioca over fruit and let stand while preparing "crust".  If you are using a "dry", fresh fruit (like a green apple) you may need to add a bit of water to the filling. 

Clyde the Camel likes cobbler!
Crust:
In a medium bowl, combine flour, oatmeal, remaining sugar.   "Shake" the crust evenly over the top of the filling, using a spoon to spread if necessary.  Some people like to "cut in" their butter/margarine in the flour mixture before spreading it, I prefer to melt mine and drizzle it over the top of the crust. 

Bake for approximately 30 minutes until filling is bubbling through the crust.  Serve with your favorite non-dairy "ice cream" or whipped topping.

Note:  If you like more cake-like topping, switch the amounts of flour/oatmeal ratios.  You may need to add a bit of water/liquid to the filling to keep it from being quite to dry.

Wednesday, January 27, 2010

Gluten Free Birthday (Part 1)



It is that time again.  "What time??" you ask.  PARTY TIME!

Oh, yes... I probably don't have to explain to all your "allergy moms" out there how much of an issue it can be to deal with parties when your child has multiple food allergies.  We tend to take our own cupcakes and snacks whenever we go to someone else's party.  It is just easier and I assure the mom we are totaly used to doing this.  For our own parties... I have tended to have them at home where we could control all the food issues and still have fun. 

This year, however, we recently moved [read: there are still boxes in my house] and decided on a pool party at a local indoor pool.  The problem was that pizza came included in the package.  So I had to decide... Do I just nix the whole pizza idea?  Or do I serve the pizza to the other kids and bring allergy free pizza for my family??  We decided to go with the second idea.  [Something to do with one less thing for me to prepare.]

I'm going to share some of our favorite party food recipes over the next several posts.  Maybe it will help you not have to go through as much trail and error as we did on our journey.

Let's just start with the best stuff.....
The ICING (Oh yea!)
4 c. powdered sugar
1/2 c. real butter/ or spectrum butter
1/2 c. coconut "oil" [the consistency of shortening]
dash of salt (optional)
2 tbsp. rice milk/water
1 tsp. vanilla

This is a basic buttercream icing, but without the regular shortening (which is soy based).  Store bought icings always seem o have either soy or wheat starch in them.

Cream the coconut shortening and butter together.  Add in the vanilla.  then add in powdered sugar one cup at a time.  Add in milk as you go to keep the consistency right.  Add food coloring if needed and you can tollerate them.

You can make this ahead and store in an air tight container in the fridge. 

Monday, January 25, 2010

Raw Foods??

I've been reading a lot about this lately.  We probably eat more veggies than your average family... but we still have lots of room for improvement in that area. During the past year I have discussed the whole "raw foods" craze with a couple of friends who actually eat this way.  They like it and are so much healthier because of it.  My big worry over this form of eating for us was that we simply cannot eat some of the foods because of allergies/sensitivities.  Even so, I have kept my eyes and ears open to learning more about this new eating lifestyle and how it might help us. [It's really hard for a "cornbread" girl like me to give up her hot, slow cooked veggie way of life.]

Then, it happend.  A box arrived on my porch last month.  My mother calls and says... "I want you to be healthy!"  She had sent us one of those super-sonic-juice-anything-you-put-in-it juicers!  Well... I can't have a new fun toy and not use it. I started immeadiately learning how to operate the big black machine that now occupied a large portion of my counterspace. 

Viola'!  Juicing.  I love it!  I love dumping 3 or 4 kinds of fruit in the thing with some distilled water and a few veggies and watching it swirl!  [It's kinda loud... but you adjust.]  I even made hot soup in the "health machine".  It's better than a V8.  It's fresh and RAW!  I have arrived into the raw foods world through the back door of juicing. And I'm o.k. with it!

"The Kids Favorite Juice"
1 c. frozen sliced strawberries (you could use fresh)
2 large oranges (peeled, we like seedless)
2-3 carrots (we like to peel ours... less gritty)
2 stalks of celery
2 c. distilled water

Dump it in, turn it on... dance around the kitchen... then serve it to your babies with a smile! 
Note: It isn't necessary to tell them it actually has veggies in there.

Gluten Free on a Diet??

It January.  I think every ad I see right now has to do with taxes or diets.  Sigh....

I read an article quite a while back that stated an interesting fact.  It said that family memebers who were not gluten intollerant, but ate the gluten free diet tended to gain weight. So that explains it!  (And I thought it was all the GF cookies I made. Ha!)  The gluten free diet can tend to have more calories that a standard diet because of the extra protein and good fats (nuts, oils, seeds).  I have to say that I am much healthier having gone through this whole process with my family (and a bit heavier also). 

So these past couple of weeks I have been working on menus that included recipes that I could pull out my portion and then let the family have at the rest.  I picked up a "Weight Watchers" 5 ingredient/15 minute recipe book (sounds about my speed most days) actually had a slew of recipes that I could prepare for my family!  Recipes like "Lemony Broccoli", "Pears and Greens Salad", "Orange Chicken" and even a quinoa recipe!  I did have to leave off some cheese here or there.  It was so nice not to have to fix me a seperate "diet" meal.

It inspired me!  I have an old Weight Watchers Points counter.  So I'm attempting to become more aware of the portions I eat with my family.

Here's a little something for you...

"Baked Salmon"

1.5 pounds salmon (usually sectioned into fillets)
1/3 c. lemon juice
salt & pepper (to taste)

Preheat your lovely oven to 400.  Arrange fish, skin side down, on pan (I like my stoneware pan).  Salt and pepper fish.   Drizzle the juice on top. Lay a piece of foil over the top of the dish.  Bake approximately 20 minutes.

Servings: 4
Points: 7 per serving

Serve with a big salad and some rice prepared the way you like... Better than a resturant!

Saturday, January 23, 2010

Back in action...[Breakfast is served!]

... well, at least out of traction.

My dear bloggy friends with multiple food allergies, I feel I have left you far too long. Forgive me. I have many recipes that I have tried out over the holidays and some of my computer issues have been resolved. Therefore, I'm back. [Sort of like a bad rash] Here it a treat for all your great patience as I concentrated on other things in life for a few weeks.

Breakfast is a trying experience for people with multiple food allergies. If you were an average kid growing up in the States like I did, you ate one of those pre-fab "tarts" that was popped into the toaster and eaten on the way out to the bus stop. [Back then, it was supposed to be “healthy”.] I'm all grown up now and have learned what it means to have protein for breakfast. And I have also learned that it is possible to not be starving an hour after breakfast when one eats a little protein in the a.m. Therefore, when I started the laborious label task reading for my family, I was just confounded to find out all that goes into foods like sausage and bacon. My kids and hubby needed those precious B vitamins from a meat source because they were so limited in grain selections.

I searched far and wide for gluten-free/night-shade free breakfast meats. I even emailed my little heart out to every company that would answer me back. (Most of them were very obliging, by the way.) Alas.... it came down to making our own "sausage" if we wanted to be sure that it was “safe” for us to eat… and if we didn’t want to be hungry and hour later.

Making sausage has not been the great chore that I thought it would be. It is really quite simple... like making hamburger patties. We buy fresh ground turkey (you can buy the meat you prefer) in a large package. We dump it in the bowl with the seasonings we like. Mush it for a while, and then make little patties to brown in a skillet. We usually make a big batch on the weekends and freeze back for the weekdays. Not hard... really!


TURKEY SAUSAGE
3 lb. ground turkey
1tblsp. sage
1 tsp. nutmeg
1 tsp. salt (or to taste)
(Traditional sausage seasonings include pepper or paprika, which taste great; we just can't eat the nightshades. If you can eat nightshades go on and try it!)

Mush together in a big bowl. Make lots of small patties (about 30). Brown in skillet with just enough oil to keep the turkey from sticking to the pan.

Tip: Do a Google search for sausage recipes. Make a lot of the seasoning you like and keep it in a sealed bag or container. Then add about a tablespoon +/- per pound of meat when you are ready to cook sausage. It saved time in the long run!

Tip 2: You will become somewhat of a “sausage connoisseur” over time making your own sausage. Try not to be too snobby the next time you are at a restaurant and they serve you a grease laden, tasteless piece of meat on your plate.  Your kids will giggle when you look up and whisper “this could really use more sage and less lard”.