My Delirious Kitchen

2011-10-23T18:03:00.000-07:00

So some easy, fun Halloween ideas:

Mummy Cookies and Body Part Jars

First I made circle sugar cookies (I cheated this time and used ready-made Pilsbury Sugar Cookies. Then we added dots of white frosting and put M&M's to make eyes and noses for the mummies

We then piped on white frosting for the bandages

Here are Body Part Jars. Take Mason Jars, make labels and have fun. The Eyeballs are Grapes and the Fingers are Fresh String Beans

Canning Tomatoes Information to the T!

2011-08-25T20:49:00.000-07:00

Canning Tomatoes and Tomato Products

by P. Kendall¹ (11/06) From Colorado State University Extention

Quick Facts...

Select disease-free, preferably vine-ripened, firm tomatoes for canning. Avoid overripe tomatoes.
To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.
Freezing is a safe, easy alternative to home canning. Frozen tomatoes and tomato products do not need added acid.

Tomatoes are the most widely home-canned product in the United States. They also are one of the most commonly spoiled home-canned products. The canning processes recommended in this fact sheet are the result of USDA research on safe home-canning procedures for tomatoes and tomato products.

Tomato Acidity

Although tomatoes are considered a high-acid food (pH below 4.6), certain conditions and varieties can produce tomatoes and tomato products with pH values above 4.6. When this happens, the product must be canned in a pressure canner as a low-acid product or acidified to a pH of 4.6 or lower with lemon juice or citric acid.

Research has found several conditions that can reduce the acidity of tomatoes. These include decay or damage caused by bruises, cracks, blossom end rot or Insects, and overripening. Tomatoes grown in the shade, ripened in shorter hours of daylight, or ripened off the vine tend to be lower in acidity than those ripened in direct sunlight on the vine. Also, tomatoes attached to dead vines at harvest are considerably less acidic than tomatoes harvested from healthy vines. Decayed and damaged tomatoes and those harvested from frost-killed or dead vines should not be home canned.

To ensure safe acidity in whole, crushed or juiced tomatoes, add lemon juice or citric acid when processing in a boiling water bath. Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset the taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart can be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

Process Carefully to Avoid Spoilage

The most common reasons for spoilage in home-canned tomato products are underprocessing and incomplete seals. Tomatoes that have not been processed long enough to destroy molds and heat-resistant bacteria may spoil during storage. One of the common spoilage organisms, Bacillus coagulans, is very heat resistant and causes flat-sour spoilage. The jar lid may still be sealed and the product may appear normal, but the tomatoes will smell sour because of lactic acid produced by the growth of B. coagulans in the product. Never use tomatoes or tomato juices with off-odors.

Molds can grow on the surface of improperly processed tomato products and may eventually reduce the acidity to a point where botulism-producing spores can grow and produce a deadly toxin. Because even minute amounts of botulism toxin can cause fatal illness, discard without tasting any canned products that show mold growth on the surface. Discard them where they cannot be eaten by other people or animals.

The processing times in this fact sheet are designed to ensure sufficient destruction of bacteria and molds. Where appropriate, processing recommendations for both water bath and pressure canning are given. In general, a pressure canner results in higher quality and more nutritious canned tomato products.

Yield Information

One bushel of fresh tomatoes weighs 53 pounds and yields approximately 18 quarts of canned tomatoes or 15 to 18 quarts of juice. Approximately 2 1/2 to 3 1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes.

King Cake (Happy Mardi Gras)!!!

2010-02-22T13:36:00.000-08:00

This looks like a great recipe!!
Happy Mardi Gras!!

2009-11-17T13:18:00.001-08:00

Recipe Analyzer!

2009-11-16T14:34:00.001-08:00

Here's a really great tool to use to figure out how your recipes measure up!!
http://www.fitwatch.com/database/analyzer.php

Great Recipe Analyzer

2009-11-16T14:21:00.000-08:00

http://www.fitwatch.com/database/analyzer.php

Calorie Counter!

2009-11-16T12:56:00.000-08:00

http://www.fitwatch.com/qkcalc/activitycalc.html

Calorie Guide for Halloween Candies

2009-10-30T08:32:00.000-07:00

Tootsie Caramel Apple Pop - 60 calories, 0.5g fat (POINTS® value 1*)

Charms Blow Pop - 60 calories, 0g fat (POINTS® value 1*)

Dum Dum Pop - 25 calories, 0g fat (POINTS® value 1*)

Lik-m-aid Fun Dip 0.5-oz. Pouch - 50 calories, 0g fat (POINTS® value 1*)

Jolly Rancher Hard Candy (3 Pieces), Original - 50 calories, 0g fat (POINTS® value 1*)

Jolly Rancher Lollipop - 60 calories, 0g fat (POINTS® value 1*)

Laffy Taffy Miniature - 32 calories, 0.4g fat (POINTS® value 1*)

Pixy Stix (7 Straws) - 60 calories, 0g fat (POINTS® value 1*)

Smarties Candy Roll - 25 calories, 0g fat (POINTS® value 1*)

Tootsie Pop Miniature (3 Pops) - 50 calories, 0g fat (POINTS® value 1*)

Tootsie Pop - 60 calories, 0g fat (POINTS® value 1*)

Tootsie Roll Midgee (About 1-Inch Long) - 23 calories, 0.5g fat (POINTS® value 1*)

Tootsie Roll Snack Bar (0.5 oz., About 3-Inches Long) - 50 calories, 1.25g fat (POINTS® value 1*)

Twizzlers Strawberry Twists, Snack Size (3 Minis) or Individually Wrapped Twist - 30 calories, 0g fat (POINTS® value 1*)

3 Musketeers Mini Bar - 24 calories, 0.7g fat (POINTS® value 1*)
3 Musketeers Fun Size Bar - 63 - 70 calories, 2 - 2.25g fat (POINTS® value 1 - 2*)
Almond Joy Snack Size Bar - 80 - 85 calories, 4.5g fat (POINTS® value 2*)
Butterfinger Miniature - 45 calories, 1.75g fat (POINTS® value 1*)
Butterfinger Fun Size Bar - 100 calories, 4g fat (POINTS® value 2*)
Hershey's Kiss, Milk Chocolate - 25 calories, 1.4g fat (POINTS® value 1*)
Hershey's Kiss, Pumpkin Spice or Candy Corn Flavor - 23 calories, 1.3g fat (POINTS® value 1*)
Hershey's Miniature Bar, Any Flavor - 42 calories, 2.5g fat (POINTS® value 1*)
Hershey's Milk Chocolate Snack Size Bar - 67 calories, 4g fat (POINTS® value 2*)
Milky Way Mini - 40 calories, 1.5g fat (POINTS® value 1*)
Milky Way Fun Size Snack Bar - 75 - 80 calories, 3g fat (POINTS® value 2*)
Nestle Crunch Miniature - 30 calories, 1.5g fat (POINTS® value 1*)
Nestle Crunch Fun Size Bar - 60 - 70 calories, 3 - 3.3g fat (POINTS® value 1 - 2*)
Reese's Miniature Peanut Butter Cup - 44 calories, 2.6g fat (POINTS® value 1*)
Reese's Snack Size Peanut Butter Cup - 90 - 110 calories, 5 - 6.5g fat (POINTS® value 2 - 3*)
SHOCKER! Reese's Peanut Butter Pumpkin - 170 calories, 10g fat (POINTS® value 4*)
Snickers Miniature - 45 calories, 2g fat (POINTS® value 1*)
Snickers Fun Size Bar - 80 calories, 4g fat (POINTS® value 2*)
Twix Mini Caramel Cookie Bar - 50 calories, 2.6g fat (POINTS® value 1*)
Twix Fun Size Peanut Butter Cookie or Caramel Cookie Bar - 80 calories, 4 - 5g fat (POINTS® value 2*)
York Dark Chocolate Covered Peppermint Pattie Pumpkin - 60 calories, 1.25g fat (POINTS® value 1*)
Dots Mini Box - 75 calories, 0g fat (POINTS® value 2*)
Junior Mints Snack Size Box - 80 calories, 1.5g fat (POINTS® value 2*)
Life-Savers Gummies Pouch - 70 calories, 0g fat (POINTS® value 1*)
M&M's Fun Size Bag - 63 - 83 calories, 2.6 - 4g fat (POINTS® value 1 - 2*)
Peanut M&M's Fun Size Bag - 67 - 90 calories, 3.3 - 5g fat (POINTS® value 2*)
Mike and Ike Snack Size Pack - 50 calories, 0g fat (POINTS® value 1*)
Milk Duds Snack Size Box - 53 calories, 2g fat (POINTS® value 1*)
Nerds Mini Box - 50 calories, 0g fat (POINTS® value 1*)
Runts Mini Package - 70 calories, 0g fat (POINTS® value 1*)
Skittles Fun Size Pack, Original - 53 - 80 calories, 0.5g - 1g fat (POINTS® value 1 - 2*)
Sour Patch Kids Treat Size Package - 55 calories, 0g fat (POINTS® value 1*)
Starburst Original Fruit Chews Fun Size Package (2 Chews) - 40 calories, 0.8g fat (POINTS® value 1*)
Swedish Fish Treat Size Package - 55 calories, 0g fat (POINTS® value 1*)
Sweetarts Pouch - 50 calories, 0g fat (POINTS® value 1*)

Turmeric- Can it fight cancer?

2009-10-29T05:44:00.000-07:00

"'Natural' remedy
The cells also began to digest themselves, after the curcumin triggered lethal cell death signals.
Dr McKenna said: "Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value."
Dr Lesley Walker, director of cancer information at Cancer Research UK, said: "This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer."

http://news.bbc.co.uk/2/hi/health/8328377.stm

Apple Banana Bread

2009-10-12T08:35:00.000-07:00

I made this up because I had 2 half bananas and and apple that my 3 yr old wouldn't finish after one bite. Enjoy!

1 3/4 cups Flour
1 1/4 tsp baking powder
1/2 tsp baking soda
2/3 cups sugar
1/3 cup shortening or you can substitute applesauce for a lighter fair
2 T oil
2 eggs
3 T milk
1/2 cup mashed ripe bananas
1 cup diced apple
Cinnamon and sugar (about 1/4 cup sugar and 1 T cinnamon)
Optional:
1/3 cup raisins or chopped nuts

Put shortening in the mixing bowl and stir in sugar, eggs, oil, milk, bananas and apple. Mix really well then add flour, baking powder and baking soda. Mix until blended well and put in a greased loaf pan. Sprinkle Cinnamon and sugar on top. Bake at 350 degrees for 1 hour.
It's delicious and moist.

Lite Brownie Sundae!!

2009-10-10T17:24:00.000-07:00

1/2 cup Breyers Double Churn Free French Chocolate fat-free ice cream
2 tbsp. Fat Free Reddi-wip
1 tbsp. traditional fudge brownie mix
2 tsp. Hershey's Lite chocolate syrup
1 tsp. mini semi-sweet chocolate chips
1/2 tsp. fat-free liquid egg substitute (like Original Egg Beaters)

Directions:
Place brownie mix in a small microwave-safe dish. Add egg substitute and 1/2 tsp. water, and mix well. Microwave for 45 seconds, and then let sit for 5 minutes. Then, use a fork to break it up and crumble into brownie bits. Place ice cream in a dessert dish, and top with brownie bits. Set aside.

Place chocolate chips in a small microwave-safe dish, and cover with syrup. Microwave for 45 seconds, and then mix well. Pour sauce over the brownie bits and ice cream.

PER SERVING (entire sundae): 190 calories, 2g fat, 116mg sodium, 41g carbs, 4.5g fiber, 27g sugars, 4g protein -- POINTS® value 3*

MAKES 1 SERVING

HG Tip! With the rest of your brownie mix make single-serving brownies by thoroughly mixing 2 tbsp. brownie mix with 1 tsp. fat-free liquid egg substitute and 1 tsp. water in a small dish and then microwaving for 1 minute. Let sit for 5 minutes. contains around 106 calories, 2g fat, 22g carbs, and 1g fiber (POINTS® value 2*).

Easy Pumpkin Chocolate Chip Muffins

2009-10-09T08:48:00.001-07:00

2 spice cake mixes (Duncan Hines, although not pictured, is the best for this recipe)

1 30-oz. can pumpkin

1 12-oz. bag of semi-sweet chocolate chips

Okay, super-tricky here. Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.

Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.

Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Easy Apple Crisps

2009-10-01T15:28:00.000-07:00

Thought about my college kids when I made these today:

5 cups peeled, sliced apples (I use my Pampered Chef Chopper)
1 tsp Cinnamon
1/2 tsp salt
1/3 cup Margarine or butter
2T Lemon Juice
2T Water
3/4 cup Flour of your choice
1 cup Brown Sugar

Spread apples in bottom of a 9x13 baking dish.

Sprinkle with cinnamon, salt, lemon juice and water. Blend flour, brown sugar, and butter with a fork or pastry cutter/blender until crumbly.

Spread crumbly mixture over apples. Bake @ 350 for 1 hour
Serves about 6-8 people and yummy with ice cream-of course!!

2009-09-29T19:31:00.000-07:00

Here are some cookie puzzles I made for pre-school today.
I used a sugar cookie recipe that I've always loved.
I cut the dough into squares and placed two squares on a cookie sheet. I then cut out what I wanted and baked according to the recipe. When they came out, the shapes were still easy to discern. I waited until they cooled off and then went around the shapes with a knife to make sure the "puzzle pieces" could come out. I took the puzzle pieces out and frosted everything separately with colored powdered sugar frosting (Powd. Sug., vanilla, and milk) and let the frosting harden. Once everything was dry and done, I placed each cookie puzzle on a nice napkin and put them together for the kids for the next day.
I didn't worry about making some kind of a "grip" for each piece. I saw on the recipe that I was looking at that someone had baked almonds into the cookies so that the pieces could be pulled out.

Canning

2009-09-16T09:13:00.000-07:00

Well, it might surprise some, but I can't remember the last time I actually canned. I don't think I ever have all by myself. I've turned a new leaf!!

After having a canning class at our home last night and going to a friend's home to watch, I ventured into the world of solo canning! Salsa is a favorite for our family, so that seemed like the best way to start:

80 Roma tomatoes quartered
4 jalepenos
3 red onions
3 T sugar
3 bunches of cilantro
3 T

I put everything in the blender leaving a little out for later. The first part I put in a big pot and then the second part I chopped up bigger and added it to the pot. I cooked everything for about 15 minutes and then followed the directions for canning.

I did taste the salsa while I was cooking it to make sure I liked the level of heat from the Jalepenos and also that the vinegar didn't make it too bitter.

Ball Canning Book: http://www.amazon.com/s/?ie=UTF8&keywords=ball+blue+book&tag=googhydr-20&index=stripbooks&hvadid=3261592485&ref=pd_sl_855angknns_e

Peanut Butter Crunchies

2009-09-14T18:46:00.000-07:00

1/2 Cup Karo Syrup
1/2 Cup Sugar
1 Cup Peanut Butter
4 Cups Corn Flakes
In a glass casserole or large measuring cup, bring corn syrup and sugar to boil on High. Stir in peanut butter. Gently fold in corn flakes. Drop by teaspoons on greased cookie sheet or on wax paper. Chill

I was given this recipe in a Summer School cooking class at Huntington Jr. High School. Taught by Mrs. Wilson. We loved getting these at Carver Elementary School in the cafeteria!

Baked Alaska

2009-09-14T18:27:00.000-07:00

One Layer Chocolate Cake (any kind)
1 Qt Ice Cream (Can use lactose free) I was taught to use mint choc. Chip
6 Egg Whites (at room temperature)
1 tsp cream of tartar
3/4 cup powdered sugar

Bake one layer of cake (I use a round pan). Let it cool.
Get a bowl that is small enough to fit as a form for the ice cream mount with 1 inch of cake around the ice cream. place plastic wrap in the bowl and then scoop the ice cream onto the plastic and press into the form of the bowl.
Put in freezer while you cut out a circle 1 inch down in the middle of the cake for the mound of ice cream to fit in.
Then put the egg whites in a bowl and turn on the mixer and add the Cream of Tarter and keep mixing until it's foamy. Then add 2 T of the sugar at a time until it's stiff and shiny.
Get a flat baking sheet. Put the cake layer on it. Then put the ice cream mound on the cake. Tun the oven on to 500 degrees. While it is warming up, spread the meringue over the entire cake and ice cream making sure that there are no holes. This seals the ice cream in so that it can handle the heat of the oven. Then put the cake in the oven for 3 to 5 minutes until the meringue is light brown. Serve immediately. Although, you can put it in the freezer for serving later, if needed.

Shrimp and Grits

2009-09-05T15:24:00.000-07:00

For Grits
1/2 cup quick-cooking grits
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1/2 cup shredded fat-free cheddar cheese
1 tbsp. light whipped butter or light buttery spread
dash salt

For Shrimp
8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions (white and green parts)
2 tbsp. precooked real crumbled bacon
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce

Directions:
In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.

Serve grits topped with shrimp and bacon.

PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8*

Tofu Fttuccine-81 calorie, one serving and QUICK!

2009-09-05T15:19:00.000-07:00

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1

(81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g protein =" 1">

Healthy Urban Cookbook with Gluten Free Recipes!

2009-08-18T13:04:00.000-07:00

Healthy Urban Kitchen Cookbook. A Simple, Step-by-step System For Shopping, Cooking & Eating The Worlds Healthiest Foods (all Natural, Organic Produce & Grass Fed Meats). Gluten & Soy Free

Click Here!

Refried Beans (from Pinto Beans)

2009-08-18T11:11:00.000-07:00

Desired amount of pinto beans (sorted and rinsed)
1 clove of garlic
1 small onion
1 tsp shortening or oil
Oregano and salt to taste

Fill a crock pot 1/3 full of pinto beans. Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water, if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can also be frozen.

How to Cook Rice

2009-08-18T10:59:00.000-07:00

Step One: Rinse and (optional) Soak
Rinse in a few changes of cold water. There are two reasons for rinsing: some mills outside the US use talc as a milling aid, so it's an important step for imported rice. The other reason is that rinsing also removes loose starch (for less sticky rice).

Two reasons for soaking rice. First because if it's a little older, it might be more brittle and break easier. The second and in my opinion the most important reason is that it activates the enzymes for better digestion.

Step two: Simple cooking method
You might have heard "one part rice to two parts water". This is right. If you have 2 cups of water, bring them to a boil with an optional dash of salt then add 1 cup of rice. Cover and lower heat to a simmer. Set your timer to 20 minutes. When the rice is done, let it "rest" for about 10 minutes to absorb the moisture all of the way through.

Gluten Free Meals at Costco!

2009-07-02T21:41:00.001-07:00

Look at this link my Sister just sent:

http://www.costco.com/Browse/Product.aspx?Prodid=11472596&search=gopicnic&Mo=4&cm_re=1_en-_-Top_Left_Nav-_-Top_search&lang=en-US&Nr=P_CatalogName:BC&Sp=S&N=5000043&whse=BC&Dx=mode+matchallpartial&Ntk=Text_Search&Dr=P_CatalogName:BC&Ne=4000000&D=gopicnic&Ntt=gopicnic&No=2&Ntx=mode+matchallpartial&Nty=1&topnav=&s=1

Veggies and Pasta

2008-11-08T16:06:00.000-08:00

Ingredients:
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

2008-11-08T08:07:00.000-08:00

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!

Butternut Squash Souffle

2008-11-07T20:20:00.000-08:00

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

2008-11-07T20:05:00.000-08:00

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

2008-11-07T19:53:00.000-08:00

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!
Enjoy.

Old School Popcorn

2008-08-06T20:37:00.000-07:00

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

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!

Mashed Potatoes without wheat or dairy???

2008-07-15T20:36:00.000-07:00

Yep!!!
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?

A Week on the Move

2008-07-12T14:12:00.001-07:00

We can do this even on the run!
*Tacos
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
*Spagetti
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

Beware

2008-05-16T13:49:00.000-07:00

Strawberry Season!!

2008-05-04T01:44:00.001-07:00

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:
http://www.calgiant.com/products/strawberries.asp
Time for some strawberry pie!

Homemade Salsa-roasted

2008-04-29T22:45:00.000-07:00

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.
Yummy!

Ham Bone Soup

2008-04-18T22:36:00.000-07:00

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

OR

Ham Bone
1 can of corn
8 cubed peeled potatoes
1 cup diced celery
optional
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

2008-04-18T22:30:00.000-07:00

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.

Shrimp Salad

2008-04-09T13:54:00.000-07:00

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

2008-04-09T13:48:00.000-07:00

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

2008-04-09T13:41:00.000-07:00

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.

Food allergies

2008-04-02T14:09:00.001-07:00

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!!