I found this recipe in Parents Magazine and tried it tonight with the kids (they loved smashing the candy canes and rolling the balls in the smashed candy). I still need to tweak it a bit (came out a bit sticky), but it was delish as is! Here it is with my adaptations!
1 box (9 oz) Ener G chocolate cookies (they're the same as the chocolate wafers but wheat, soy, dairy free)
3/4 cup cashews
1/4 cup unsweetened cocoa powder
1/4 cup sugar
scant 1/4 cup chocolate rice milk (I think even less, that may be why it was so sticky)
1/3 cup light corn syrup
8 candy canes, crushed in ziploc bags
In a food processor, grind first four ingredients. Transfer to a mixing bowl and add milk and corn syrup. Shape into 1/4 inch balls and roll in the crushed candy canes. Store in an airtight container.
We made about 2 douzen, but I think some didn't make it to the final destination! :)
Monday, December 3, 2007
Chicken prima
I just sort of made this up tonight because I'm getting tired of tomato based sauces!
1 lb chicken breast, cut int bite sized pieces
1 pacakge frozen peas (I like Bird's Eye Steamers)
4 slices bacon (nitrate free and lactic acid free. We usually get some from the local butcher otherwise Oscar Mayer is lactic acid free but NOT nitrate free)
1/4 cup kalamata olives
1/4 olive oil
2 cloves garlic
1/4 teaspoon basil
1 teaspoon Mrs. Dash garlic & pepper
1 lb rice pasta (ziti, squiggles, anything fun!)
Cook pasta as directed. In the last 5 minutes of cooking, add peas directly to the pasta and water, finish cooking.
Par cook bacon in frying pan, so most of the grease has been cooked off, set aside.
Empty grease from pan and wipe pan with paper towel. Lower heat to medium and add oil and garlic. Cook garlic until flavor is released. Add chicken and cook until no longet pink. Add bacon and cook another minute, add olives and spices and heat through (another minute).
Drain pasta & peas and toss with chicken mixture.
Serves 4-6 depending on portions.
1 lb chicken breast, cut int bite sized pieces
1 pacakge frozen peas (I like Bird's Eye Steamers)
4 slices bacon (nitrate free and lactic acid free. We usually get some from the local butcher otherwise Oscar Mayer is lactic acid free but NOT nitrate free)
1/4 cup kalamata olives
1/4 olive oil
2 cloves garlic
1/4 teaspoon basil
1 teaspoon Mrs. Dash garlic & pepper
1 lb rice pasta (ziti, squiggles, anything fun!)
Cook pasta as directed. In the last 5 minutes of cooking, add peas directly to the pasta and water, finish cooking.
Par cook bacon in frying pan, so most of the grease has been cooked off, set aside.
Empty grease from pan and wipe pan with paper towel. Lower heat to medium and add oil and garlic. Cook garlic until flavor is released. Add chicken and cook until no longet pink. Add bacon and cook another minute, add olives and spices and heat through (another minute).
Drain pasta & peas and toss with chicken mixture.
Serves 4-6 depending on portions.
Tuesday, November 27, 2007
Monday, November 5, 2007
Pastitsio
Being Greek, I typically look down on any variation of Greek food...yes, I'm a food snob when it comes to Greek cooking! I have spent the past year trying to perfect a Pastitsio recipe that is "thoulie safe"...I think I finally have a winner! It's obviously not identical to the original, but it sure is good!!
Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.
Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)
Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.
Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt
Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).
Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).
Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.
Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)
Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.
Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt
Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).
Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).
Saturday, November 3, 2007
Burnt Sugar Lollipops
Straight from EatingWell.com - no need to change anything and they were great!!
No special equipment or fancy molds are needed for these gorgeous jewels—just a little patience and steady hand to pour out the hot sugar syrup. Wrap the lollipops individually in large, clear lollipop bags and seal with a silver twist-tie or a piece of ribbon. Affix them individually to the bows of your holiday presents or hang them on your tree and offer them to guests as they leave.
Makes 24 lollipops
2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon cream of tartar
24 cinnamon sticks, preferably 4 inches or longer
1. Line a large baking sheet with a silicone baking mat or parchment paper; place in the refrigerator until chilled, about 30 minutes.
2. Stir sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves, about 3 minutes. Increase the heat to medium-high and bring to a simmer, wiping down the sides of the pan occasionally with a wet pastry brush to remove any crystals, about 5 minutes.
3. Once the mixture reaches a full boil, cook, undisturbed, until very light amber, 5 to 7 minutes. Remove from the heat and pour into a second deep saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and is thickened somewhat (it will continue to darken), about 2 minutes.
4. Make 24 lollipops by pouring 1 1/2-inch circles onto the prepared baking sheet, spacing them about 1 inch apart. (Give yourself a few practice attempts—you have plenty of extra syrup for experimenting.) Press a cinnamon stick into each circle to form the lollipop stick. Use a spoon to drizzle the remaining sugar syrup (be careful: it's very hot) over each lollipop, thereby affixing the sticks and creating a sandwich of hardened sugar that holds the stick in place—do not let the circumference expand beyond its original boundary. (You won't use all the sugar; some will harden in the pan before you pour it out.) Let cool for about 20 minutes, then break off any shards of hardened sugar and seal the lollipops in individual bags.
TIP: Store lollipops in an airtight container at room temperature for up to 2 weeks. One caveat: Humidity ruins hard candy. You'll have better success shipping to Arizona than to Maine in the winter.
No special equipment or fancy molds are needed for these gorgeous jewels—just a little patience and steady hand to pour out the hot sugar syrup. Wrap the lollipops individually in large, clear lollipop bags and seal with a silver twist-tie or a piece of ribbon. Affix them individually to the bows of your holiday presents or hang them on your tree and offer them to guests as they leave.
Makes 24 lollipops
2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon cream of tartar
24 cinnamon sticks, preferably 4 inches or longer
1. Line a large baking sheet with a silicone baking mat or parchment paper; place in the refrigerator until chilled, about 30 minutes.
2. Stir sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves, about 3 minutes. Increase the heat to medium-high and bring to a simmer, wiping down the sides of the pan occasionally with a wet pastry brush to remove any crystals, about 5 minutes.
3. Once the mixture reaches a full boil, cook, undisturbed, until very light amber, 5 to 7 minutes. Remove from the heat and pour into a second deep saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and is thickened somewhat (it will continue to darken), about 2 minutes.
4. Make 24 lollipops by pouring 1 1/2-inch circles onto the prepared baking sheet, spacing them about 1 inch apart. (Give yourself a few practice attempts—you have plenty of extra syrup for experimenting.) Press a cinnamon stick into each circle to form the lollipop stick. Use a spoon to drizzle the remaining sugar syrup (be careful: it's very hot) over each lollipop, thereby affixing the sticks and creating a sandwich of hardened sugar that holds the stick in place—do not let the circumference expand beyond its original boundary. (You won't use all the sugar; some will harden in the pan before you pour it out.) Let cool for about 20 minutes, then break off any shards of hardened sugar and seal the lollipops in individual bags.
TIP: Store lollipops in an airtight container at room temperature for up to 2 weeks. One caveat: Humidity ruins hard candy. You'll have better success shipping to Arizona than to Maine in the winter.
Crockpot pork & potatoes
I found this recipe from the Southern Food website and adapted it a bit.
INGREDIENTS:
2 pounds pork tenderloin or roast, cut into 3/4-inch thick pieces
1 1/2 lbs chopped potatoes (I slice them in 1/2 lengthwise then slice about 4-6 pieces from there)
1/2 onion, chopped
2 can (14.5 ounces) diced tomatoes
4 tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoon dried parsley flakes, optional
1/8 teaspoon black pepper
PREPARATION:
Spray crockpot with cooking spray or lightly oil. Combine pork, potatoes & onion. Combine tomatoes with brown sugar, cinnamon, parsley, and black pepper; pour over pork mixture in the slow cooker.
Cover and cook on LOW setting for 8 to 10 hours. Stir to mix before serving.Serves 4 to 6.
INGREDIENTS:
2 pounds pork tenderloin or roast, cut into 3/4-inch thick pieces
1 1/2 lbs chopped potatoes (I slice them in 1/2 lengthwise then slice about 4-6 pieces from there)
1/2 onion, chopped
2 can (14.5 ounces) diced tomatoes
4 tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoon dried parsley flakes, optional
1/8 teaspoon black pepper
PREPARATION:
Spray crockpot with cooking spray or lightly oil. Combine pork, potatoes & onion. Combine tomatoes with brown sugar, cinnamon, parsley, and black pepper; pour over pork mixture in the slow cooker.
Cover and cook on LOW setting for 8 to 10 hours. Stir to mix before serving.Serves 4 to 6.
Build your own tacos
Last night I was too lazy to cook, so I decided to have a "make your own" night! Huge hit with the kids!
1 lb ground beef
1 jar any salsa (be sure to read the label for allergens or cross-contamination)
1/2 onion diced
Corn tortillas or corn chips (read lable, some use soy oil or cross contaminate)
Goat or sheep cheese (we used Halloumi, a Cypriot sheep milk cheese)
Diced tomatoes
Corn
Any other taco fix-ins you like!
Saute the beef with the onions until beef is brown. Add the whole jar of salsa and cook 3-5 minutes until most of the liquid is absorbed.
Serve in separate bowls on the table: meat, cheese, tomatoes, etc.
My kids like to pile everything on their plate and scoop with corn chips - you can build on a tortilla to make a "real" taco too!
1 lb ground beef
1 jar any salsa (be sure to read the label for allergens or cross-contamination)
1/2 onion diced
Corn tortillas or corn chips (read lable, some use soy oil or cross contaminate)
Goat or sheep cheese (we used Halloumi, a Cypriot sheep milk cheese)
Diced tomatoes
Corn
Any other taco fix-ins you like!
Saute the beef with the onions until beef is brown. Add the whole jar of salsa and cook 3-5 minutes until most of the liquid is absorbed.
Serve in separate bowls on the table: meat, cheese, tomatoes, etc.
My kids like to pile everything on their plate and scoop with corn chips - you can build on a tortilla to make a "real" taco too!
Allergies confirmed
This is not a recipe, just an observation. We went to the pediatric GI specialist the other day and the allergies have been confirmed as severe food allergies. We did learn something new, though. Constant "accidental" contact or ingestion (cross contamination, accidentally touching or ingesting) could make the allergy WORSE! I was told in the past that we should continue it to see if there is still a reaction. The doctor told us that it could prolong any allergy that she may grow out. I found this interesting! A bit of "food" for thought...
Then he told me I need to turn into one of those neurotic moms that I typically can't stand! Lucky me!!
Then he told me I need to turn into one of those neurotic moms that I typically can't stand! Lucky me!!
Saturday, October 27, 2007
Crepes
This was one of the first gluten free recipe I concocted. The kids enjoy it with some applesauce, maple butter, jam, or plain (my oldest - who has no allergies - likes them with cream cheese).
2 eggs (or equivilent egg replacer)
3/4 cup rice milk
1 tablespon oil
1/4 teaspoon salt
1/2 cup cornstarch
In a blender, combine eggs, milk, oil, salt and cornstarch; blend 30 seconds or until smooth. Spral small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into the center of skillet, roation quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from the pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six inch crepes.
2 eggs (or equivilent egg replacer)
3/4 cup rice milk
1 tablespon oil
1/4 teaspoon salt
1/2 cup cornstarch
In a blender, combine eggs, milk, oil, salt and cornstarch; blend 30 seconds or until smooth. Spral small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into the center of skillet, roation quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from the pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six inch crepes.
Bob's Red Mill GF Waffles
Got this off the Bob's Red Mill website, put it in the old Mickey Mouse waffle iron...and presto! Huge breakfast hit!
Ingredients:
Dry Ingredients:
1-1/2 cups Gluten Free All Purpose Baking Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Liquid Ingredients:
1 large Egg
1/2 cup Rice Milk
1 Tbsp. Cooking Oil
Additional Oil for Frying
1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.
2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)
3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.
Makes 4 waffles, 8 inches each, depending on waffle iron size. Serves 4 (1 waffle per serving).
Ingredients:
Dry Ingredients:
1-1/2 cups Gluten Free All Purpose Baking Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
Liquid Ingredients:
1 large Egg
1/2 cup Rice Milk
1 Tbsp. Cooking Oil
Additional Oil for Frying
1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.
2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)
3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.
Makes 4 waffles, 8 inches each, depending on waffle iron size. Serves 4 (1 waffle per serving).
Soft Pumpkin Cookies
Huge hit with the entire family (even my skeptical brother)! This was taken from Kids with Food Allergies Halloween booklet. I was disappointed to see that many of their recipes contained margarine (next to impossible to find a soy free and dairy free margarine), but this one is a keeper!
2 cups gluten-free flour blend (I like Bob's Red Mill GF All Purpose Flour)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder (make sure it's alluminum free)
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening (Spectrum Shortening is 100% Palm)
1 1/2 cups sugar
1 1/4 cups canned pumpkin (Libbey has a wonderful pure pumpkin with no additives)
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.
Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet. My kids enjoy tapping a bit of "sand" (colored sugar) on each cookie before cooking.
Bake 18-20 minutes
2 cups gluten-free flour blend (I like Bob's Red Mill GF All Purpose Flour)
1/2 cup oat flour
1 tsp baking soda
1 tsp baking powder (make sure it's alluminum free)
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening (Spectrum Shortening is 100% Palm)
1 1/2 cups sugar
1 1/4 cups canned pumpkin (Libbey has a wonderful pure pumpkin with no additives)
1 Tbsp Egg Replacer mixed with 2 Tbsp water
1 tsp vanilla
In large bowl, combine all ingredients. Stir until completely mixed.
Preheat oven to 350 degrees F.
Place spoonfuls of batter on ungreased cookie sheet, 12-15 to a sheet. My kids enjoy tapping a bit of "sand" (colored sugar) on each cookie before cooking.
Bake 18-20 minutes
Sizzled Green Beans with Crispy Prosciutto & Pine Nuts
Another Yummy Thanksgiving recipe from last year's "Eating Well" magazine
2 lbs green beans, trimmed
2 1/2 teaspoons EVOO, divided
2 oz thinly sliced prosciutto (make sure it's nitrate free and free of lactic acid), cut in ribbons
4 cloves of garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Fresh ground pepper
1/4 c toasted pine nuts (see below)
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Bring large pot of water to a boil. Add beans, retun to a boil, and simmer until crisp-tender, about 3-4 mn, drain
Heat 1/2 teaspoon oil in a large skillet over medium heat. Add prosciutto; cook stirring, until crispy 4-5 mn. Drain on paper towl
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans. garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occassionally, until beans are bowned in places, 3-4 mn. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Makes 8 servings 3/4 cup per serving
2 lbs green beans, trimmed
2 1/2 teaspoons EVOO, divided
2 oz thinly sliced prosciutto (make sure it's nitrate free and free of lactic acid), cut in ribbons
4 cloves of garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Fresh ground pepper
1/4 c toasted pine nuts (see below)
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice
Bring large pot of water to a boil. Add beans, retun to a boil, and simmer until crisp-tender, about 3-4 mn, drain
Heat 1/2 teaspoon oil in a large skillet over medium heat. Add prosciutto; cook stirring, until crispy 4-5 mn. Drain on paper towl
Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans. garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occassionally, until beans are bowned in places, 3-4 mn. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.
Makes 8 servings 3/4 cup per serving
Pear, Prosciutto & Hazelnut Stuffing
I found some great Thanksgiving recipes last year in "Eating Well" magazine and many of them were easy to adapt and yummy!!
3 teaspoons EVOO, divided
4 oz thinly sliced prosciutto (make sure it's nitrate free as well as lactic acid free), cut into ribbons
2 cups chopped onion
2 cups diced fennel bulb
1/4 cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale bread cut in 1/2" cubes (I like to make a loaf of Gluten Free Pantry French Bread because it's a bit more dense, then I cube it and stale it)
2 ripe but firm Bosc pears, chopped
1/3 cup flat-leaf parsley
1/3 cut toasted chopped hazelnuts (see bottom)
2 cups safe chicken broth (I make my own from chicken leftovers and freeze them in cups)
1/4 teasoon salt
Preheat oven to 350, coat 9/13 baking dish with cooking spray (I use pure canola oil spray)
Heat 1 T oil in a large skillet over medium heat. Add prosciutto; cook stirring until crispy, about 5 mn, drain in paper towel
Wipe out the pan and heat the remaining 2 t oil over medium high heat. Add onion, fennel and shallot and cook, stirring until softened and beginning to brown, 6-8 mn. Add sage, theyme and rosemary and cook, stirring for 1 mn more. Transfer everything to a large bow and gently stir in bread, pears, parsley, hazelnuts and prosciutto. Add broth, toss to combine. Season with salt & dash pepper. Spoon stuffing into baking dish, cover with foil.
Bake 40 minutes; remove the foil and bake until the top is beginning to crisp, 25-30 minutes more
TOASTING NUTS: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 mn.
3 teaspoons EVOO, divided
4 oz thinly sliced prosciutto (make sure it's nitrate free as well as lactic acid free), cut into ribbons
2 cups chopped onion
2 cups diced fennel bulb
1/4 cup minced shallot
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
8 cups stale bread cut in 1/2" cubes (I like to make a loaf of Gluten Free Pantry French Bread because it's a bit more dense, then I cube it and stale it)
2 ripe but firm Bosc pears, chopped
1/3 cup flat-leaf parsley
1/3 cut toasted chopped hazelnuts (see bottom)
2 cups safe chicken broth (I make my own from chicken leftovers and freeze them in cups)
1/4 teasoon salt
Preheat oven to 350, coat 9/13 baking dish with cooking spray (I use pure canola oil spray)
Heat 1 T oil in a large skillet over medium heat. Add prosciutto; cook stirring until crispy, about 5 mn, drain in paper towel
Wipe out the pan and heat the remaining 2 t oil over medium high heat. Add onion, fennel and shallot and cook, stirring until softened and beginning to brown, 6-8 mn. Add sage, theyme and rosemary and cook, stirring for 1 mn more. Transfer everything to a large bow and gently stir in bread, pears, parsley, hazelnuts and prosciutto. Add broth, toss to combine. Season with salt & dash pepper. Spoon stuffing into baking dish, cover with foil.
Bake 40 minutes; remove the foil and bake until the top is beginning to crisp, 25-30 minutes more
TOASTING NUTS: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 mn.
"Play Clay"
This came directly from the Argo brand cornstarch website. They have some wonderful crafts that kids can do with their version of Play Dough. http://www.argostarch.com/playClay.asp
ARGO PLAY CLAY
Makes about 2 pounds
1 cup Argo® or Kingsford's® Corn Starch
1 pound (2 cups) baking soda
1 1/4 cups cold water
1 tablespoon Mazola® Oil
1 tablespoon liquid food color, or1 to 2 teaspoons Rit® Dye
1 to 2 teaspoons paste food color
In medium saucepan stir corn starch and baking soda. Add water and oil all at once and stir until smooth.
Stirring constantly, cook over medium heat until mixture reaches the consistency of SLIGHTLY dry mashed potatoes. (Mixture will come to a boil, then start to thicken, first in lumps and then in a thick mass; it should hold its shape.) If Play Clay is overcooked, crafts may crack.
Turn out onto plate and cover with damp cloth; cool.
When cool enough to handle, turn play clay onto work surface dusted with corn starch; knead until smooth and pliable. If not to be used immediately, store completely cooled clay in tightly closed plastic bag or container.
Shape Play Clay as desired by molding into shapes, balls or ropes with hands. Or roll flat with a rolling pin or press with hands, making pieces of moderate thickness. (Thin items [less than 1/4 inch thick] tend to be fragile; very thick pieces often dry unevenly and may crack.) Press or etch designs into soft Play Clay. Plan to glue small pieces together and heads to bodies rather than press Play Clay shapes together.
Air-dry Play Clay overnight on wire racks, turning occasionally to speed up drying and make objects dry evenly. Oven Drying: Preheat oven to 350ºF, then turn oven off. Place undecorated items on a wire rack on a cookie sheet. Place in oven until oven is cold. Repeat as necessary.
Decorate with water color or acrylic paints, felt tip markers, colored glue, glitter glue, crayons. Let dry completely. Coat decorated items with clear acrylic to seal.
Store un-shaped Play Clay in an airtight container or heavy plastic bag in a cool place up to 2 weeks. Knead stored clay until smooth before using.MICROWAVE METHOD: Stir corn starch and baking soda in 2 ½-quart microwavable bowl. Add water and oil all at once and stir until smooth. Microwave at High (100%) uncovered, 2 minutes; stir. Microwave 3 to 4 minutes longer, stirring after each minute until mixture reaches consistency of SLIGHTLY dry mashed potatoes. Complete as above.
ARGO PLAY CLAY
Makes about 2 pounds
1 cup Argo® or Kingsford's® Corn Starch
1 pound (2 cups) baking soda
1 1/4 cups cold water
1 tablespoon Mazola® Oil
1 tablespoon liquid food color, or1 to 2 teaspoons Rit® Dye
1 to 2 teaspoons paste food color
In medium saucepan stir corn starch and baking soda. Add water and oil all at once and stir until smooth.
Stirring constantly, cook over medium heat until mixture reaches the consistency of SLIGHTLY dry mashed potatoes. (Mixture will come to a boil, then start to thicken, first in lumps and then in a thick mass; it should hold its shape.) If Play Clay is overcooked, crafts may crack.
Turn out onto plate and cover with damp cloth; cool.
When cool enough to handle, turn play clay onto work surface dusted with corn starch; knead until smooth and pliable. If not to be used immediately, store completely cooled clay in tightly closed plastic bag or container.
Shape Play Clay as desired by molding into shapes, balls or ropes with hands. Or roll flat with a rolling pin or press with hands, making pieces of moderate thickness. (Thin items [less than 1/4 inch thick] tend to be fragile; very thick pieces often dry unevenly and may crack.) Press or etch designs into soft Play Clay. Plan to glue small pieces together and heads to bodies rather than press Play Clay shapes together.
Air-dry Play Clay overnight on wire racks, turning occasionally to speed up drying and make objects dry evenly. Oven Drying: Preheat oven to 350ºF, then turn oven off. Place undecorated items on a wire rack on a cookie sheet. Place in oven until oven is cold. Repeat as necessary.
Decorate with water color or acrylic paints, felt tip markers, colored glue, glitter glue, crayons. Let dry completely. Coat decorated items with clear acrylic to seal.
Store un-shaped Play Clay in an airtight container or heavy plastic bag in a cool place up to 2 weeks. Knead stored clay until smooth before using.MICROWAVE METHOD: Stir corn starch and baking soda in 2 ½-quart microwavable bowl. Add water and oil all at once and stir until smooth. Microwave at High (100%) uncovered, 2 minutes; stir. Microwave 3 to 4 minutes longer, stirring after each minute until mixture reaches consistency of SLIGHTLY dry mashed potatoes. Complete as above.
Craft Brand Names that are OK
I found this list off an autism website and have found it to be helpful:
COMMON GF/CF SCHOOL PRODUCTS/MATERIALS:
Chalk – Crayola
Crayons – Crayola
Foam / Shaving cream – Colgate Shaving Cream is GF/CF (non-mentholated, white cream preferred)
Glue (liquid) – Elmer’s washable glue
Glue Stick - No suitable replacement found
Markers – Crayola (including Color Wonder as well)
Paints (w/ brush) Palmer paint products; Crayola Oil Pastels, powder paint, and water soluble oil pastels; Prism Brand paints
Paints (finger paints) – Crayola
Paints (powder) - Crayola
Play Clay – Crayola Model Magic (NO Crayola Clay – that contains gluten)
Silly Putty - Crayola
Stickers – Most contain gluten – If a sticker is placed on clothes or paper, parent may allow it as acceptable. However, it is to be taken away from the child if the child insists on putting any stickers on skin….the adhesive is transferring gluten directly through the skin.
Sunscreen – Banana Boat
Lip balm – Burt’s Bees & Lip Smackers (in our case, all flavors except banana!)
All elmers products but finger paints
COMMON GF/CF SCHOOL PRODUCTS/MATERIALS:
Chalk – Crayola
Crayons – Crayola
Foam / Shaving cream – Colgate Shaving Cream is GF/CF (non-mentholated, white cream preferred)
Glue (liquid) – Elmer’s washable glue
Glue Stick - No suitable replacement found
Markers – Crayola (including Color Wonder as well)
Paints (w/ brush) Palmer paint products; Crayola Oil Pastels, powder paint, and water soluble oil pastels; Prism Brand paints
Paints (finger paints) – Crayola
Paints (powder) - Crayola
Play Clay – Crayola Model Magic (NO Crayola Clay – that contains gluten)
Silly Putty - Crayola
Stickers – Most contain gluten – If a sticker is placed on clothes or paper, parent may allow it as acceptable. However, it is to be taken away from the child if the child insists on putting any stickers on skin….the adhesive is transferring gluten directly through the skin.
Sunscreen – Banana Boat
Lip balm – Burt’s Bees & Lip Smackers (in our case, all flavors except banana!)
All elmers products but finger paints
Thursday, October 25, 2007
Linguine with Eggplant & Olives
12 oz rice linguine (we prefer Tinkyada brand brown rice pasta, it's a little tricky to cook so you have to watch it constantly)
1/3 cup olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped in 1"cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
3 medium tomatoes, coarsely chopped
1 1/2 cup kalamata olives (check the label, true kalamata olives do not have lactic acid, but generic olives do! Make sure olives do not have lactic acid added)
3/4 cup parsley, chopped
Cook linguine according to package directions, drain
Heat olive oil in a large skillet and saute garlic and onions. Add cubed eggplant and fry for about 10 mn, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook one minute more. Add tomatoes and cook 1-2 minutes, stirring occasionally. Add olives and simmer 5-10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into skillet and toss to soak up all the juices in the skillet.
Place in a warm serving bowl and top with parsley. Serve with grated Kasseri cheese (sheep & goat milk cheese).
1/3 cup olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large eggplant, chopped in 1"cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
3 medium tomatoes, coarsely chopped
1 1/2 cup kalamata olives (check the label, true kalamata olives do not have lactic acid, but generic olives do! Make sure olives do not have lactic acid added)
3/4 cup parsley, chopped
Cook linguine according to package directions, drain
Heat olive oil in a large skillet and saute garlic and onions. Add cubed eggplant and fry for about 10 mn, until eggplant is soft and turns a dark color. Add oregano, basil and thyme and cook one minute more. Add tomatoes and cook 1-2 minutes, stirring occasionally. Add olives and simmer 5-10 minutes, until the tomatoes cook down a bit. The sauce should be thick. Transfer pasta into skillet and toss to soak up all the juices in the skillet.
Place in a warm serving bowl and top with parsley. Serve with grated Kasseri cheese (sheep & goat milk cheese).
Peach Salsa Dip
1 1/4 cup (1/2 a 16oz bag) frozen peaches, thawed and diced
2 medium tomatoes, seeded and diced
1 green opnion, thinly sliced
3 tablespoons mild salsa (we prefer Tostido's brand as it is surprisingly all natural!)
1 tablespoon chopped cilantro
1 1/2 tablespoon sugar
In a medium bowl, combine all ingredients. Makes 3 cups
2 medium tomatoes, seeded and diced
1 green opnion, thinly sliced
3 tablespoons mild salsa (we prefer Tostido's brand as it is surprisingly all natural!)
1 tablespoon chopped cilantro
1 1/2 tablespoon sugar
In a medium bowl, combine all ingredients. Makes 3 cups
Potato Salad
1 lb new potatoes
1/4 cup Spectrum Canola Mayonnaise
2 tsp dried basil leaves
2 peeled, chopped hard boiled eggs
1 shredded carrot
1 chopped green pepper
Cut potatoes into cubes. Cook in boiling water for 15 mn or until just tender; drain. Cool completely.
Mix mayo & basil in a large bowl until well blended, add potatoes, eggs, carrots, pepper. Mix lightly, cover. Refrigerate at least 1 hour. Makes 6 servings.
1/4 cup Spectrum Canola Mayonnaise
2 tsp dried basil leaves
2 peeled, chopped hard boiled eggs
1 shredded carrot
1 chopped green pepper
Cut potatoes into cubes. Cook in boiling water for 15 mn or until just tender; drain. Cool completely.
Mix mayo & basil in a large bowl until well blended, add potatoes, eggs, carrots, pepper. Mix lightly, cover. Refrigerate at least 1 hour. Makes 6 servings.
Shepherd's Beef Pie (Or Cottage Pie)
1lb ground beef
1 1/2 c chicken broth (I usually make my own by boiling the bones of our leftover chickens and freezing the broth in cup increments)
1 tsp salt
2 bay leaves
2 whole cloves
1/2 tsp thyme leaves
1 c sliced carrots
1 c sliced mushrooms
1 sm box (or bag) frozen peas
1 c diced celery
1 c diced onions
1 Tablespoon plus 1 teaspoon GF all purpose flour (I use either Bob's Red Mill GF AP flour or a mixture of 1/2 oat flour and 1/2 barley flour)
1 lb peeled, cooked potatoes
1/2 cup rice milk
4 oz goat cheddar cheese or Kasseri (Greek sheep cheese) grated (optional, but makes a nice topping)
1 tablespoon chopped chives
Brown ground beef in medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery and onions. Simmer until vegetables are just tender.
In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minues longer.
In a small bowl, add milk to potatoes and mash. You may need to add more milk to compensate not using butter.
Transfer the meat, veggies, etc to a pie dish (or square brownie pan). Add mased potatoes on top of meat mixture, covering entirely. Add cheese and chives. Bake at 375 for 10 minutes or until heated through, then broil 6" from heat 1-2 minutes until potatoes are lightly browned. Makes 4 servings. Freezes well!
1 1/2 c chicken broth (I usually make my own by boiling the bones of our leftover chickens and freezing the broth in cup increments)
1 tsp salt
2 bay leaves
2 whole cloves
1/2 tsp thyme leaves
1 c sliced carrots
1 c sliced mushrooms
1 sm box (or bag) frozen peas
1 c diced celery
1 c diced onions
1 Tablespoon plus 1 teaspoon GF all purpose flour (I use either Bob's Red Mill GF AP flour or a mixture of 1/2 oat flour and 1/2 barley flour)
1 lb peeled, cooked potatoes
1/2 cup rice milk
4 oz goat cheddar cheese or Kasseri (Greek sheep cheese) grated (optional, but makes a nice topping)
1 tablespoon chopped chives
Brown ground beef in medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery and onions. Simmer until vegetables are just tender.
In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minues longer.
In a small bowl, add milk to potatoes and mash. You may need to add more milk to compensate not using butter.
Transfer the meat, veggies, etc to a pie dish (or square brownie pan). Add mased potatoes on top of meat mixture, covering entirely. Add cheese and chives. Bake at 375 for 10 minutes or until heated through, then broil 6" from heat 1-2 minutes until potatoes are lightly browned. Makes 4 servings. Freezes well!
Apple-Glazed Pork Chops
4 Pork Chops (3/4" bone in or boneless)
2 tablespoons oil
1 cup apple cider or apple juice
2 tablespoons brown sugar, divided
1 teaspoon salt
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
2 large apples, sliced and peeled
1/2 cup sliced onion
1 1/2 tablespoons oil
In a large skillet, brown pork chops in oil. Add cider, 1 T brown sugar, salt, rosemary & thyme. Cover and cook 7-8 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 1 to 2 minuted until thickened.
Meanwhile, in another skillet, cook the apples, onion, oil, and remaining brown sugar over medium heat for 3-4 minuted or until apples are softened. Serve over pork chops
2 tablespoons oil
1 cup apple cider or apple juice
2 tablespoons brown sugar, divided
1 teaspoon salt
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 tablespoon cornstarch
1 tablespoon cold water
2 large apples, sliced and peeled
1/2 cup sliced onion
1 1/2 tablespoons oil
In a large skillet, brown pork chops in oil. Add cider, 1 T brown sugar, salt, rosemary & thyme. Cover and cook 7-8 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 1 to 2 minuted until thickened.
Meanwhile, in another skillet, cook the apples, onion, oil, and remaining brown sugar over medium heat for 3-4 minuted or until apples are softened. Serve over pork chops
Where can we eat for fast food?
I spent a lot of time online researching the allergens of fast foods. To my dismay, many restaurants use wheat or soy or don't disclose their allergens. Here's my list so far:
Wendy’s
§ Hamburg patty
§ Ultimate chicken grill (chicken only)
§ Turkey breast
§ Black forest ham
§ Bacon
§ Mayonnaise
§ Honey mustard dipping or dressing (not low-fat dressing)
§ BBQ Sauce
§ Sweet & Sour Sauce
§ French fries (may have cross contamination
§ Plain baked potato
§ Granola
§ Oranges
§ Side salad
§ Italian vinaigrette dressing
§ Thousand island dressing
§ Fat free French dressing
McDonald’s
§ Hamburg patty
§ Side salad
§ Bacon bits
§ Chili lime tortilla strips
§ Newman's Own® Low Fat Balsamic Vinaigrette
§ Bacon
§ Apple dippers (apples only, not the caramel!)
Burger King
§ French fries
§ Side salad
§ Honey dipping sauce
§ Honey mustard dipping sauce
Dunkin Donuts
§ Hash browns
§ Tropicana Orange Coolata
§ Strawberry Coolatta
§ Lemonade Coolatta
Wendy’s
§ Hamburg patty
§ Ultimate chicken grill (chicken only)
§ Turkey breast
§ Black forest ham
§ Bacon
§ Mayonnaise
§ Honey mustard dipping or dressing (not low-fat dressing)
§ BBQ Sauce
§ Sweet & Sour Sauce
§ French fries (may have cross contamination
§ Plain baked potato
§ Granola
§ Oranges
§ Side salad
§ Italian vinaigrette dressing
§ Thousand island dressing
§ Fat free French dressing
McDonald’s
§ Hamburg patty
§ Side salad
§ Bacon bits
§ Chili lime tortilla strips
§ Newman's Own® Low Fat Balsamic Vinaigrette
§ Bacon
§ Apple dippers (apples only, not the caramel!)
Burger King
§ French fries
§ Side salad
§ Honey dipping sauce
§ Honey mustard dipping sauce
Dunkin Donuts
§ Hash browns
§ Tropicana Orange Coolata
§ Strawberry Coolatta
§ Lemonade Coolatta
Baked Custard French Toast
Ingredients:
6-8 slices acceptable bread (or enough to fill the bottom of a 9” x 13” baking dish)
3 eggs
3/4 cup rice milk
1/4 cup maple syrup
1/4 cup honey
1/4 cup melted Spectrum Shortening (100% Palm)
1 tsp vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9” x 13” baking dish and arrange bread slices in a single layer on the bottom of the dish, breaking slices into smaller pieces as needed to fit.
3. In a medium bowl, beat the eggs slightly.
4. Stir in remaining ingredients until mixture is smooth.
5. Pour egg mixture over bread.
6. Let stand for 5 minutes.
7. Bake uncovered for 30 minutes or until lightly browned.
8. Cool for 5 minutes before serving.
9. Sprinkle with powdered sugar, if desired.
6-8 slices acceptable bread (or enough to fill the bottom of a 9” x 13” baking dish)
3 eggs
3/4 cup rice milk
1/4 cup maple syrup
1/4 cup honey
1/4 cup melted Spectrum Shortening (100% Palm)
1 tsp vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9” x 13” baking dish and arrange bread slices in a single layer on the bottom of the dish, breaking slices into smaller pieces as needed to fit.
3. In a medium bowl, beat the eggs slightly.
4. Stir in remaining ingredients until mixture is smooth.
5. Pour egg mixture over bread.
6. Let stand for 5 minutes.
7. Bake uncovered for 30 minutes or until lightly browned.
8. Cool for 5 minutes before serving.
9. Sprinkle with powdered sugar, if desired.
PRASSOKEFTEDES (LEEK FRITTERS)
Serve with Green Olive Relish (recipe at bottom)
2 large potatoes, peeled and cubed
2 lbs leeks
2 large eggs, lightly beaten
3/4 cup gluten-free breadcrumbs
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
Olive oil, for frying
Preheat oven to 200 F.Trim and carefully wash leeks, removing the dark green part but leaving the white and light green areas. Go between the outer layers to remove sand and dirt. Slice in half lengthwise, then slice thinly crosswise.Add one teaspoon of salt to about 1 1/2 quarts of water in a pot. There should be enough water to cover potatoes by at least two inches. Bring to a boil, then reduce to simmer and cook until soft (approximately 10 minutes).Drain in colander, then place in large bowl. Use a potato masher to mash until smooth. Place the sliced leeks in a steamer basket over boiling water. Steam for 10 minutes, then remove from heat. Add the leeks to mashed potatoes. Stir in eggs, breadcrumbs, salt, pepper and oregano. Mix until all ingredients are thoroughly combined.In a heavy skillet over medium-high heat, heat 1/2" of olive oil. When it is very hot, use a spoon to drop about 2 tablespoons of the mixture at a time into the oil. Flatten a little with the back of a spoon. Fry until golden-brown (about 3 to 4 minutes) and then flip. As you finish each batch, use a slotted spatula to move them to a paper-towel-lined plate. Keep them warm in the oven until ready to serve.
GREEN OLIVE RELISH
1 15-ounce can of green olives, pitted and roughly chopped
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 tablespoons pine nuts, lightly toasted
Zest and juice of 1 lemon1 clove garlic, finely chopped
1/4 teaspoon dried chili pepper flakes
1 tablespoons capers, chopped, rinsed and dried
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Combine all ingredients in a bowl, and serve at room temperature.
2 large potatoes, peeled and cubed
2 lbs leeks
2 large eggs, lightly beaten
3/4 cup gluten-free breadcrumbs
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
Olive oil, for frying
Preheat oven to 200 F.Trim and carefully wash leeks, removing the dark green part but leaving the white and light green areas. Go between the outer layers to remove sand and dirt. Slice in half lengthwise, then slice thinly crosswise.Add one teaspoon of salt to about 1 1/2 quarts of water in a pot. There should be enough water to cover potatoes by at least two inches. Bring to a boil, then reduce to simmer and cook until soft (approximately 10 minutes).Drain in colander, then place in large bowl. Use a potato masher to mash until smooth. Place the sliced leeks in a steamer basket over boiling water. Steam for 10 minutes, then remove from heat. Add the leeks to mashed potatoes. Stir in eggs, breadcrumbs, salt, pepper and oregano. Mix until all ingredients are thoroughly combined.In a heavy skillet over medium-high heat, heat 1/2" of olive oil. When it is very hot, use a spoon to drop about 2 tablespoons of the mixture at a time into the oil. Flatten a little with the back of a spoon. Fry until golden-brown (about 3 to 4 minutes) and then flip. As you finish each batch, use a slotted spatula to move them to a paper-towel-lined plate. Keep them warm in the oven until ready to serve.
GREEN OLIVE RELISH
1 15-ounce can of green olives, pitted and roughly chopped
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 tablespoons pine nuts, lightly toasted
Zest and juice of 1 lemon1 clove garlic, finely chopped
1/4 teaspoon dried chili pepper flakes
1 tablespoons capers, chopped, rinsed and dried
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Combine all ingredients in a bowl, and serve at room temperature.
Royal Frosting
This frosting (as described below) is a hard decorating frosting. If you want it to frost a cake or use to decorate, just cut back the powdered sugar.
3 egg whites
1 pkg. confectioners' sugar
1/2 tsp. cream of tartar
Beat Egg whites and cream of tartar until foamy in small bowl. Slowly beat in confectioners' sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with knife. Keep bowl covered with damp paper towel while working to keep frosting from drying out. Store leftover frosting in tightly covered jar in refrigerator. Use decorating tube to decorate
3 egg whites
1 pkg. confectioners' sugar
1/2 tsp. cream of tartar
Beat Egg whites and cream of tartar until foamy in small bowl. Slowly beat in confectioners' sugar until frosting stands in firm peaks and is stiff enough to hold a sharp line when cut through with knife. Keep bowl covered with damp paper towel while working to keep frosting from drying out. Store leftover frosting in tightly covered jar in refrigerator. Use decorating tube to decorate
Buckeyes
Great treats for parties or any time!
1 1/2 cups peanut butter
5 cups confectioners' sugar
1 cup Spectrum (100% palm) shortening
1/2 teaspoon vanilla extract
4 cups Enjoy Life chocolate chips
Blend peanut butter, sugar, butter, and vanilla. (Dough will look dry).
Roll into 1 inch balls and place on a wax paper lined cookie sheet.
Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard (1/2 hour).
Melt chocolate chips in the top of a double boiler (use very low heat, not much hotter than tap water or the chocolate will get grainy. This will take awhile).
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.
Put back on the wax paper lined cookie sheet and refrigerate 2 hours.
1 1/2 cups peanut butter
5 cups confectioners' sugar
1 cup Spectrum (100% palm) shortening
1/2 teaspoon vanilla extract
4 cups Enjoy Life chocolate chips
Blend peanut butter, sugar, butter, and vanilla. (Dough will look dry).
Roll into 1 inch balls and place on a wax paper lined cookie sheet.
Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard (1/2 hour).
Melt chocolate chips in the top of a double boiler (use very low heat, not much hotter than tap water or the chocolate will get grainy. This will take awhile).
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.
Put back on the wax paper lined cookie sheet and refrigerate 2 hours.
Tuna Lasagna
4 Servings
1 Tablespoon oil
1 clove garlic crushed
1 lg onion chopped
1 (415g) can tomatoes (I use whole peeled, you can use whatever you have
1/4 c water
1 Tablespoon tomato puree
1 teaspoon "Better than bouillon" Chicken Base (the only item I found that is gluten free and soy free)
2 cans tuna, drained
1 cup shredded goat or sheep cheese (we found that combining flavors of cheeses help. Kasseri & goat cheddar are a good combo or Drunken Goat with authentic feta)
White Sauce
1 cup rice milk
2 tablespoon corn starch
2 tablespoon Spectrum Shortening (100% palm) or 1 1/2 tablespoon Spectrum Coconut Oil (you should cut the coconut oik because of the strong flavor)
1 teaspoon "Better than Bouillon" chicken base
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oil in a medium sized saucepan.
Add garlic and onion and cook til onion is soft.
Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste.
Simmer uncovered for 15 minutes.
Remove from heat and gently stir in Tuna.
White Sauce:
Wisk together milk & cornstarch in small saucepan
Stir in shortening or coconut oil, bouillon, salt & pepper
Stir constantly, heat until boiling, and simmer until thick
Layer Lasagna noodles, tuna mix and sauce in a casserole dish.
Sprinkle with cheese.
Bake 350 degrees for about 25 minutes.
1 Tablespoon oil
1 clove garlic crushed
1 lg onion chopped
1 (415g) can tomatoes (I use whole peeled, you can use whatever you have
1/4 c water
1 Tablespoon tomato puree
1 teaspoon "Better than bouillon" Chicken Base (the only item I found that is gluten free and soy free)
2 cans tuna, drained
1 cup shredded goat or sheep cheese (we found that combining flavors of cheeses help. Kasseri & goat cheddar are a good combo or Drunken Goat with authentic feta)
White Sauce
1 cup rice milk
2 tablespoon corn starch
2 tablespoon Spectrum Shortening (100% palm) or 1 1/2 tablespoon Spectrum Coconut Oil (you should cut the coconut oik because of the strong flavor)
1 teaspoon "Better than Bouillon" chicken base
1/2 teaspoon salt
1/2 teaspoon pepper
Heat oil in a medium sized saucepan.
Add garlic and onion and cook til onion is soft.
Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste.
Simmer uncovered for 15 minutes.
Remove from heat and gently stir in Tuna.
White Sauce:
Wisk together milk & cornstarch in small saucepan
Stir in shortening or coconut oil, bouillon, salt & pepper
Stir constantly, heat until boiling, and simmer until thick
Layer Lasagna noodles, tuna mix and sauce in a casserole dish.
Sprinkle with cheese.
Bake 350 degrees for about 25 minutes.
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