I finally found a Caesar dressing that is allergy free and tasty! I found the base recipe on the back of our lettuce and made it our own!
1 cup So Delicious Coconut yogurt, plain
1/4 cup pecorino romano cheese (it is sheep's milk)
1/4 cup lite Haans Safflower oil mayonnaise
2 cloves of garlic, crushed
1/2 tsp Worcestershire sauce
2 tsp lemon juice
dash of salt
fresh ground pepper to taste
Blend all ingredients and allow to meld in refrigerator about an hour. Mix before serving.
Thursday, May 13, 2010
Monday, September 22, 2008
Crais-y Chicken Salad
I found a recipe online and I had to completely rework it to fit our needs and my fridge (too lazy to go shopping!). The result is amazing!
INGREDIENTS
4 cups cubed, cooked chicken meat (use leftovers or broil some breasts or tenders)
1 cup canola (or whatever safe you use) mayonnaise
1/2 teaspoon paprika
1/2 teaspoon season salt (read the labels - some are not GF not CF)
1 1/2 cups Craisens or dried cranberries
1 cup ground walnuts or pecans (I ground them because my kids are young, you can chop them if serving to adults)
ground black pepper to taste
DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in craisens, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
INGREDIENTS
4 cups cubed, cooked chicken meat (use leftovers or broil some breasts or tenders)
1 cup canola (or whatever safe you use) mayonnaise
1/2 teaspoon paprika
1/2 teaspoon season salt (read the labels - some are not GF not CF)
1 1/2 cups Craisens or dried cranberries
1 cup ground walnuts or pecans (I ground them because my kids are young, you can chop them if serving to adults)
ground black pepper to taste
DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in craisens, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Sunday, August 24, 2008
More Brand Names
I'm compiling a list of "common" names for Evanthea's preschool so I figured I would post it here as well!
• All fruit (fresh, canned, dried) that does not have bananas or is preserved with lactic acid
• Juicy Juice, Dole pure fruit – anything without bananas (please note that most 100% juice – other than these brands – contain lactic acid as a preservative)
• Lays plain, low salt, wavy chips that are cooked in sunflower oil
• Any other plain chips that are cooked in sunflower or canola oil
• Marshmallows (tiny or large)
• Jell-o (no bananas) or Jell-o Gigglers
• Any nuts that have nothing added (Planter’s is fine so long as it’s just plain nuts) – either roasted or lightly salted
• Act II Old Fashioned Microwave Popcorn (Wal-Mart seems to be the only store to carry this)
• Candy – any pure sugar candy (candy necklaces, candy rings, etc) that does not contain lactic acid (dollar stores carry), Brach’s candy corn, cotton candy, Skittles Original (not the new flavors), Swedish Fish
• All fruit (fresh, canned, dried) that does not have bananas or is preserved with lactic acid
• Juicy Juice, Dole pure fruit – anything without bananas (please note that most 100% juice – other than these brands – contain lactic acid as a preservative)
• Lays plain, low salt, wavy chips that are cooked in sunflower oil
• Any other plain chips that are cooked in sunflower or canola oil
• Marshmallows (tiny or large)
• Jell-o (no bananas) or Jell-o Gigglers
• Any nuts that have nothing added (Planter’s is fine so long as it’s just plain nuts) – either roasted or lightly salted
• Act II Old Fashioned Microwave Popcorn (Wal-Mart seems to be the only store to carry this)
• Candy – any pure sugar candy (candy necklaces, candy rings, etc) that does not contain lactic acid (dollar stores carry), Brach’s candy corn, cotton candy, Skittles Original (not the new flavors), Swedish Fish
Tuesday, July 22, 2008
Brand Names
My cousin was just asking me for some brand names of the food we enjoy. I figured I should post that as well!
Enjoy Life - completely allergy free foods. They are the only ones that make chocolate chips! We enjoy the Coco Loco Bars, caramel Apple Bars, Very Berry bars, and all of their cookies
Tinyaka Pasta - they make the best rice pasta around! We have tried all brands and found this one to be most pasta-like
Rice Dream - the only rice milk and ice cream that is completely allergy free
Ener-G - they make great pretzels, tapioka bread, chocolate wafers, donuts,
Glutino - the round ritz looking crackers are amazing!
Gluten Free Pantry - their mixes are amazing, the french bread makes a great loaf of bread and a fantastic pizza crust, I just bought the angel food cake mix (haven't tried it yet)
Nameste - all of the mixes I've tried are fantastic, the pizza was delicious but like flat bread. I prefer the above brand. But the muffins, cake mixes, brownies, blondies - we serve them at parties and no one knows the difference!
Enjoy Life - completely allergy free foods. They are the only ones that make chocolate chips! We enjoy the Coco Loco Bars, caramel Apple Bars, Very Berry bars, and all of their cookies
Tinyaka Pasta - they make the best rice pasta around! We have tried all brands and found this one to be most pasta-like
Rice Dream - the only rice milk and ice cream that is completely allergy free
Ener-G - they make great pretzels, tapioka bread, chocolate wafers, donuts,
Glutino - the round ritz looking crackers are amazing!
Gluten Free Pantry - their mixes are amazing, the french bread makes a great loaf of bread and a fantastic pizza crust, I just bought the angel food cake mix (haven't tried it yet)
Nameste - all of the mixes I've tried are fantastic, the pizza was delicious but like flat bread. I prefer the above brand. But the muffins, cake mixes, brownies, blondies - we serve them at parties and no one knows the difference!
Maple-Pumpkin Custards with Crystallized Ginger
I found this on the Eating Well Website and made my modifications. I haven't made them yet, but they sound heavenly!
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours (including cooling and chilling)
EASE OF PREPARATION: Moderate
1 1/2 cups rice milk
4 large eggs
3/4 cup maple syrup (see Ingredient note)
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a sprinkling of crystallized ginger.
TIP: Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
MAKE AHEAD TIP: Prepare through Step 4. cover and refrigerate for up to 2 days.
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours (including cooling and chilling)
EASE OF PREPARATION: Moderate
1 1/2 cups rice milk
4 large eggs
3/4 cup maple syrup (see Ingredient note)
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a sprinkling of crystallized ginger.
TIP: Ingredient note: If you can find it, use Grade B dark amber syrup to get the best maple flavor.
MAKE AHEAD TIP: Prepare through Step 4. cover and refrigerate for up to 2 days.
SPINACH STUFFED SHELLS
TOMATO SAUCE:
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste
SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)
For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.
2 tbsp. olive oil
1 onion, chopped
2 cans (28 oz.) crushed tomatoes
2 cloves garlic, finely chopped
Dash crushed red pepper
Salt & pepper to taste
SHELLS AND STUFFING:
1 pkg. (12 oz.) jumbo rice pasta shells (Tinkyana makes great shells)
1 pkg. 910 oz.) frozen chopped spinach, thawed & cooked
1 lb. soft goat cheese
2 eggs, slightly beaten
Salt & ground black pepper
1 c. grated Sheep Percino Romano cheese (Whole Foods has a great assortment)
Dash of nutmeg (optional)
1 c. shredded soft Goat or Sheep cheese (I like the Greek Haloumi but any softer mozzerella type would do)
For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.
For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes). Drain and transfer to cold water.
In a bowl, combine goat cheese, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle shredded cheese and 1/2 cup Romano cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.
Perfect Lemonade Recipe
True to its name, it is perfect!
INGREDIENTS
• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)
METHOD
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Serves 6.
INGREDIENTS
• 1 cup sugar (can reduce to 3/4 cup)
• 1 cup water (for the simple syrup)
• 1 cup lemon juice
• 3 to 4 cups cold water (to dilute)
METHOD
1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Serves 6.
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