Saturday, November 8, 2008

Veggies and Pasta

Veggies you like but today I used:
1 small zucchini squash
1 small yellow summer squash
1 green Bell Pepper (I have used red and yellow, too)
1/2 lb of spicy fresh pork sausage
1 package of uncooked rice pasta ( I use Pasta Joy Brand Pasta)

Cut squash into thinly sliced quarter pieces. Cut the pepper into thin strips or smaller depending on your preference.
Begin cooking pasta.
While the pasta is cooking, brown the sausage (you can use more if it's not too spicy. Mine was REALLY spicy today) and add the veggies. Cook until the veggies are soft stirring often so that they don't burn. Turn the heat down to low and cover keeping an eye on the veggies until the pasta is done. Drain the pasta and add 1/4 C Olive Oil (Cold Pressed). Add the sausage/veggie mix and stir. You're ready to eat!
Should serve 6 people.

The Sushi Solution

One thing that anyone with wheat or dairy allergies can eat is Sushi. In general there is neither item to worry about, especially if YOU are the one making it.
Yes you can!
Last night I was invited to a friend's home to learn how to make sushi. She's a Japanese National and has been in the states for a very long time. We had such a wonderful time and I learned some of the tricks.
Here are some tips:
Use Sushi or California Rice (stickier)
Use Sushi Vinegar when making the rice
have a little dish with a little water and vinegar to keep rinsing your fingers as you go
Spread the rice out thinly on the sheet of seaweed
Always find safe, fresh fish (best to learn by going to a Japanese store)
Don't overload the roll when layering items
Cut the rolls just before you are ready to present the food

Ingredients that we used were:
Cucumbers very thinly sliced
imitation crab (be careful to check the ingredients for wheat)
eggs fried and sliced in thin strips (when beating them before cooking, add a little sugar)
thinly sliced fresh tuna
thinly sliced avocado
cooked mushrooms sliced

Anyway, I will take pictures once I do this on my own. It was so fun and I'm very grateful for such kind friends. My family will be thrilled!

Friday, November 7, 2008

Butternut Squash Souffle

This is also a great recipe for Thanksgiving:
From the kitchen of Denise Benson adjusted by me for my family's wheat free/dairy free needs:

4 Cups Cooked and mashed Butternut Squash
2 tsp salt
1/2 Cup Maple Syrup
4 Tbs Packed Brown Sugar
6 Tbs Cornstarch
6 Egg Yolks
2 2/3 Cups Milk (Soy, Almond, etc)
1 C Melted Margarine
Sliced Toasted Almonds

First of all, I would also suggest using a Pie crust with this similar to doing a pumpkin Pie recipe only in a 9x13 baking pan.

Combine squash, salt, syrup, brown sugar and cornstarch. Beat until fluffy.
Add Egg yolks, milk, and butter. Mix thoroughly.
Pour into a buttered (9 x 13) casserole dish. Sprinkle with slivered almonds. Bake for 1 hour at 350 degrees. Serve at once (best nice and warm).

Now for Thanksgiving Dessert

I make a killer wheat and Diary free Pumpkin Pie.
One thing that you need to know is that whenever a recipe calls for sweetened condensed milk, just try it with soy or almond milk and see if it still works out. Pumpkin Pie sure does!
First of all at Whole Foods and a few other great Markets there are wheat and dairy free mixes for cakes, cookies and low and behold Pie Crusts!

So for my pie crust I use the "Perfect Pie Crust" mix from the brand, Gluten-Free Pantry. I carefully follow the directions and everything is great for the crust.

As for the filling, I like making mine from scratch. So I have adjusted a recipe from 20+ years ago. Here it is:

Pumpkin Pie:
2 cups of cooked/mashed pumpkin or 1 16oz can of pumpkin
3/4 Cup Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Nutmeg
3 Eggs
1 1/4 C Milk (Soy, Almond, Rice, etc)

Combine all the ingredients and pour into cooked pie crust. Cover edge of crust with foil and cook for 25 minutes at 375 degrees. Take foil off and put back in oven for 25-30 minutes at the same temperature until a knife inserted towards the center comes out clean. Cover and chill until ready to serve (or serve a little warm. That's yummy, too!).

So simple and sooo yummy. Don't feel left out in the cold with all of the holiday treats! Have some!

Thanksgiving Feast

Once I heard that I had to cut out wheat and dairy, first, for my husband and then for our children, I knew that things in our lives would change. Life in our society has so many events with food traditions, this was going to get tricky.
Thanksgiving was a biggie!!! What to do for stuffing or Grandma's Rolls?!!!
Oh boy.
Well, we have figured out some very yummy Turkey Day delights that are already on many tables.
First of all we get a huge turkey ('cause we like the whole thing and then the leftovers for a couple days). For basting I use margarine or Olive Oil (Cold Pressed). For stuffing we LOVE our rice and sausage stuffing with chopped up celery and onions. Potatoes are good 'ol traditionally mashed potatoes. We actually skip rolls. Is there anything else? Well, if there is a need for more in your home, cook up some more veggies, and a great salad. I also have a new recipe from my friend, Denise, for a Butternut Squash Souffle that is almost a dessert.

Stuffing: Cook 4 cups of rice (any kind your family loves)
add 1 cup chopped celery, 1/2 cup chopped carrots, and 1/2 cup chopped red onions, and 1 lbs cooked sausage( your level of spiciness). Stir this all together and add salt and pepper. Stuff the bird and enjoy the thought that all of those tasty turkey juices will soak into that rice meshing with the tastes of the sausage for a wonderful stuffing.

Mashed Potatoes: See one of my first postings. Easy!!!!

Don't forget the Pumpkin Pie! Yep you can do it wheat and dairy free. See the next posting!

Wednesday, August 6, 2008

Old School Popcorn

Many years ago I remember my fun Uncle David bragging that he could make the perfect popcorn. He was battling the first electric popper that our family ever had. Remember them? The oil and popcorn were put in the center, the dome was put over it, the butter was put in the top and the power turned on. Around the little arm would go until the popcorn was popping. It was so exciting to watch!

Well, I left our air popper behind and can't find one in any of the stores that I've been in (what's up?) so, in rememberance of my roots and fond memories, I tried the good ol' version with a frying pan and on an electric cooktop!

Old School Popcorn

Oil (I prefer Canola or Olive Oil)
cooking pot of your choice
and a cooktop/range (gas or electric)

Put enough popcorn in the bottom of the pan to loosly cover just the bottom (no more!)
Put just enough oil in the pan to barely cover the popcorn
Turn the heat up to about 7 or 8 (on the electric cooktop). Let things start to heat up and then every 30 seconds or so, move the pan a little to make sure the heat and oil are evenly distributed. You can even keep the lid off for a minute or two but then it needs to go on for all of the popping (or not, depending on how you like to entertain yourself). Once the popping starts, let some pop and then lift the pan up and move it around over and over so that the heat and oil stay well distributed and the bottom doesn't burn. Once the popping really slows down, turn the heat off. Pour the popped corn into a bowl and add your favorite salt. Yep NO BUTTER NEEDED!!! It's the best!

Tuesday, July 15, 2008

Mashed Potatoes without wheat or dairy???

It can be done a couple ways and you're family will always be happy!
First of all, mashed potatoes are a wonderful tradition and what's a holiday without them? How frustrating to have to skip that big bowl of creamy mashed potatoes with the potential for the potato and gravy volcano!
Here are a couple solutions that should make your meals exploded again:

Start all versions by boiling your favorite kind of potatoes in water to a soft centered consistency.

Here's the difference
*one, you can literally take the potatoes out of the water, put them in the mixing bowl, add salt (about 1 TBS), margarine (about 1/4 c.), and enough water that the potatoes were boiled in to make the consistency you are looking for. Mix well and serve!
*two, you can take the potatoes out of the water, put them in the mixer, add salt and margarine and this time add either soy milk or lactose free milk or your favorite replacement "milk" until you get the consistency you are looking for.

Either way, mashed potatoes don't have to be eliminated. Yeah! All lactose free dieters can still make volcanoes to their hearts' delight.
That's not too much to ask, is it?

Saturday, July 12, 2008

A Week on the Move

We can do this even on the run!
Corn tortillas, diced boiled eggs, hamburger with taco seasoning, diced tomatoes, shredded lettuce, and salsa or pico de gallo
*Rice with pork chops and cut up watermellon
*Chicken Thighs with mashed potatoes and cut up cantelope
rice pasta with marinara sauce and a salad
*Roasted chickens, rice, and cut up fruit
*Pico de gallo with black beans and sweet corn with tortilla chips
*Roast with potatoes, carrots, onions and broccoli

Friday, May 16, 2008


Sunday, May 4, 2008

Strawberry Season!!

Love this time of year with all of the fresh fruits and veggies in season. It's particularly great to have so much to chose from so that not eating breads is even easier for us.
My sister just sent this very informative link:
Time for some strawberry pie!

Tuesday, April 29, 2008

Homemade Salsa-roasted

You won't believe how easy!!!
I saw this on TV and tried it just from sight.
Get out a good size cookie sheet and spread some olive oil on it.
Heat your oven to about 400 degrees.
Slice about 9 Roma tomatoes and not necessarily thin
Cut or slice about 1/2 of a large yellow onion or whatever floats your boat
slice a Jalapeno Pepper in half seeds and all
Lay out these items on your cookie sheet and put it in the oven until they are toasted a bit
Then pour them into your blender with the juices
and add
about 1/2 of a bunch of chopped Cilantro

turn on your blender for a bit and Voila!! You can add your favorites to this like corn or even increase one of the above items to suit your taste. Did you ever think it was so easy? (and now cheap!)
My 4 teenagers gobbled it up.
My husband and I got in on the chip dipping action, too.

Friday, April 18, 2008

Ham Bone Soup

This was first given to me by my neighbor, Barbara. She just verbally gave it to me. That's how simple it is. There are a couple variations so that the family won't get tired of it! Just remember to never throw that Easter, Thanksgiving and/or Christmas Ham Bone away every again. Freeze it for a yummy meal!

Ham bone
1 can of corn
2 cups uncooked pasta (brown rice pasta in our house)
1 cup diced celery
1 large can of crushed tomatoes


Ham Bone
1 can of corn
8 cubed peeled potatoes
1 cup diced celery
1 large can of crushed tomatoes

Take a yummy ham bone and put it in a pot. Fill the pot with water to cover the ham. Add Celery. Boil for about 1/2 hour. Remove ham bone to cool. Add all of the other ingredients and any ham pieces you can get from the ham bone and cook until pasta or potatoes are completely cooked. If I do the potato version, I smash the potatoes in the soup. This recipe can feed 8-10 people.

*You could also add peas, beans of any kind, rice, etc. There are really a lot of versions of the same idea.

Broccoli Salad

1 Bunch of Broccoli (equal to the amount of the Cauliflower)
1 crown of Cauliflower
6 Tomatoes, diced
6 Boiled Eggs, diced
1 Cup of Mayonaise
1/4 Cup of Sugar
2 Tablespoons of Vinegar
Optional items:
1/2 Cup of cubed or sliced ham
or 1/4 Cup of bacon bits
or 1/4 Cup of chopped nuts

Cut and dice the first 4 items. Then add the Mayo, Sugar, and vinegar and mix in well. Add any of the optional items and stir in. Let chill for about 30 minutes and serve. Watch out! It's addictive! ;) It can serve 6 people more or less (I have 3 teenage boys, so less)
The nice thing about this recipe is that you can make it your own by adding some of your favorite ingredients.

Wednesday, April 9, 2008

Shrimp Salad

From My Hunsband's Aunt Davona many years ago!

12 oz cooked macaroni (I used brown rice pasta in different forms-mix it up!)
1/2 Cup Sweet Pickle Relish
2 Cups Mayonnaise
2 Cans Small Shrimp or one package of medium sized, peeled without tails (about 1 lb or more if you'd like)
1/2 bunch green onions, diced
2 Cups diced Celery
1 can diced pimentos
6 Hard Boiled Eggs
1/2 Cup Green Pepper diced
1 T chopped Parsley
1 tsp salt
1 tsp Garlic Powder

Boil the eggs, and if you have to, cook the shrimp. Make sure the shrimp, if purchased frozen is dethawed a little and rinsed before mixing it in. mix everything together and chill for about 30 minutes (or more to your desired temp). This can be made one day ahead if it's kept in the refrigerator. Keep chilled to keep the shrimp and eggs as fresh as possible. This is a meal in and of itself. Serves 6 hungry people.

*I usually buy the shrimp packaged in the freezer at the store. I buy the medium sized without the tails. They are frozen so I only let them thaw for a little bit and rinse them off. It's ok if they are partly frozen when you mix them into the bowl.

Chicken Salad Wraps

Need a solution for the bread on sandwiches? Wrap them in nice, crispy green lettuce!

4 Chicken Breasts or 4 Cans of Chicken cubed
1/2 Cup Celery chopped
2 Cups Sliced Grapes
1/4 Cup Chopped Walnuts
1/2 Cup Mayonnaise
1 sm can of Sliced olives
2 Apples-peeled and diced
Pepper to taste

1 Head of Iceberg lettuce or a greener one

Combine all ingredients except the lettuce.
Chill. Put a generous spoonful of the chicken mixture into a nice sturdy piece of lettuce and wrap it up!
You can make this a day or two ahead and store in the refrigerator.

*Kid friendly ( I always recommend that the kids get in the kitchen. This one is probably good for kids from about 8 years old on up)

Apple Crisps

5 Cups peeled, sliced apples
1 tsp cinnamon
1/2 tsp salt
1/3 Cup Margarine
2 T Lemon Juice
2 T Water
1 Cup Brown Sugar
Spread unpeeled, sliced apples in greased 9x13" pan.
Sprinkle with Cinnamon, Salt, Lemon Juice and Water.
Blend Flour, Brown Sugar and Butter with a fork or pastry blender until crumbly.
Spread Crumbly mixture over apples.
Bake @ 350 degrees for 1 hour.

*Kid Friendly

**Because I serve it all dairy free I either serve it by itself or with a lactose free ice cream or cool whip. Some diets are too limiting for the later two items.

The Apples: I like them to not only be sliced but chopped a little, too. It's all in your preference. I just get out my Gormet Chef chopper and chop a few times. It seems to save me a little time.

Wednesday, April 2, 2008

Food allergies

Wow, do we deal with Food Allergies! I found out in 1996 that one of our family members has Celiac and so the whole house had to change eating habits. As it turned out, it's a good thing because everyone but Mom has some kind of food allergy.
Food allergies can range in severity and show all different kinds of symptoms. Each one of my family members with food allergies reacts a little differently. Some get tired, one breaks out in hives, one gets diarriah and one gets constipated.
I have had to try all kinds of recipes and have found some great ones. This blog is all about sharing my food experiences with anyone who deals with wheat and/or dairy allergies and intolerance's. I hope it's inspirational and helpful. Don't worry, there's a ton that we can enjoy in the food world!!