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.
Saturday, November 8, 2008
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!
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).
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!
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!
Enjoy.
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.
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