time for soup!!

It has been the most beautiful fall I can remember, but today there was enough chill in the air to make soup.  This recipe from my aunt is sooo easy and a family favorite!!  There is even enough for leftovers, which are becoming a rarity around this house with growing children.

Taco Soup

1-2 lb. ground beef
1 tsp. cumin
1-2 onions
2 jars Pace Picante Sauce
1 can whole kernel corn (undrained)
1 can red beans (undrained)
1 can black beans (undrained)

Toppings:
Fritos
shredded cheese
sour cream

Cook taco meat and onions.  Add picante sauce; add rest of ingredients and simmer, simmer, simmer.  (You can use a crockpot if desired.)  To serve put Fritos in bottom of bowl; add soup, top with cheese and sour cream.

Lemon Pasta Bake

With an overabundance of parsley in our garden, it's a perfect time to make this recipe, a family favorite!

Ingredients


• 1 pound Thin Spaghetti

• 4 Tablespoons Salted Butter

• 2 Tablespoons Olive Oil

• 2 cloves Garlic, Minced

• 1 whole Lemon, Juiced And Zested

• 2 cups Sour Cream

• ½ teaspoons Kosher Salt, Or More To Taste

• Plenty Of Grated Parmesan Cheese

• Flat-leaf Parsley, Chopped

• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.  In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.  Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

move over, Dairy Queen

Ah, it's summer, the time of year to enjoy a dripping, refreshing ice cream cone on a hot summer night.  Unfortunately, it's hard to find an ice cream parlor that caters to the dairy-free sect.  When I saw this recipe for coconut ice cream, I couldn't wait to try it for Josiah.  It's much cheaper and more delicious than anything we have ever bought pre-made.  A few substitutions were in order since he can't tolerate raspberries, but the result was still mouth-watering.

Thanks, Dad and Mom, for digging out your ice cream maker!  Josiah loved this.

Mango-Banana Coconut Milk ice cream
Ingredients
2 14 oz. cans of unpressed coconut milk ($2.46) (I used a can that said "first pressing"--Thai Kitchen)
1 mango, cubed ($1)
1 container baby food bananas
1 tsp lemon juice ($.03)
1/2 tsp vanilla ($.03)
1/2 cup sugar ($.20) (Substitute agave syrup or honey if desired)

Directions
1. SHAKE the coconut milk cans.  Milk must be nice and mixed!
2. Blend frozen or fresh (and cold) mango, baby food banana, lemon juice, vanilla, and sugar with 2-3 Tbsp of the cold coconut milk.
3. Quickly add COLD fruit puree with COLD coconut milk into the spinning ice cream maker.  (I just mixed everything together and put it in the freezer for 15 min. to get it cold.)
4. Let “churn” for 20-30 minutes, or according to the instructions of your ice cream maker.
5. Once it forms an ice cream like consistency, transfer it quickly to a freezer safe container. Freeze for at least 2 hours before serving.

Cost $3.72 for 2 pints of coconut milk ice cream

Taken from $5 Dinner Mom website

We will have to try this with raspberries, too, for the rest of us!

$5 dinner mom--mmm...., yummy!

I've been enjoying my new $5 Dinner Mom cookbooks, and so have my kids.  Tonight we had our favorite recipes...they are so delicious and well-received here, I thought I'd share.

Baked Parmesan Chicken Fingers

1 1/2 pounds chicken tenderloins

1/2 c. fine cornmeal

1/2 c. grated Parmesan cheese (leave out if you have milk allergy)

1 t. garlic powder

1/2 t. salt

1/2 t. pepper

1 large egg

2 T. milk or milk substitute

1 c. spaghetti or marinara sauce for dipping (I used pizza sauce, recipe to follow)

Preheat oven to 350 degrees.  Lightly coat a 9x13 inch glass baking dish with nonstick cooking spray.  In small mixing bowl, whisk together egg and milk.  In another small bowl, toss together the corn meal, Parmesan cheese, garlic powder, salt, and pepper.  Dip each tenderloin into the egg-milk mixture and then coat with cornmeal mixture.  Place coated tenderloins into the prepared baking dish.  Bake in preheated oven 25-30 min. or until cooked through.  Serve with sauce for dipping.

Homemade pizza sauce

1 can tomato sauce

1 t. oregano

1 t. dried basil

 1 t. garlic powder

1 t. onion powder

2 t. extra-virgin olive oil

In a small saucepan, whisk the tomato sauce with spice and olive oil.  Simmer for 6-8 min.  Store any extra sauce in freezer for next time!

My oldest has always had a thing for lemon, even more so than chocolate.  We are once again trying gluten with good success (we are wondering if MSG or some other chemical is responsible for his digestive issues).  He loves this recipe (in spite of the coconut, which you could leave out but why would you?) so I double it to freeze the extra loaf.  He can take the extra one with him to Niagara Falls next week.

Lemon Coconut Bread

3/4 c. sugar

4 T. butter or margarine

2 T. canola oil

2 T. baby pear sauce (for FG stage 1 kids like Josiah) or applesauce

2 large eggs

1 t. vanilla extract

1 t. lemon extract

2 t. lemon juice

2 1/2 c. flour

1 T. baking powder

1 t. salt

1 c. sweetened coconut flakes

Preheat oven to 350 degrees.  Lightly coat loaf pan with nonstick cooking spray.  In bowl of stand mixer, stir the sugar, butter or margarine, oil, pear or applesauce, eggs, vanilla and lemon extracts, and lemon juice until smooth.  Then mix in flour, baking powder, and salt.  Stir until a batter forms.  It will be thick.  Stir in coconut flakes.  Spread batter into prepared pan.  Bake in preheated oven for 45-55 min., or until a toothpick comes out clean from center.  Let cool before serving.

our favorite granola bars

My sister-in-law gave me this recipe years ago and we've enjoyed it ever since! 

Homemade Granola Bars

2 1/2 c. oats

1/2 c. brown sugar

1/2 c. flaxseed or wheat germ

3/4 t. cinnamon

1/2 c. wheat flour

1/2 c. white flour

1 c. mini chocolate chips (optional, use whatever you like)

3/4 t. salt

1/2 c. honey

1 egg (beaten)

1/2 c. canola oil

2 t. vanilla

2/3 c. creamy peanut butter

Preheat oven to 350 degrees.  Generously grease a 9x13 pan.  Mix oats, sugar, flaxseed, cinnamon, flours, chocolate chips, and salt.  Make well in center of dry ingredients and pour in the honey, egg, oil, and vanilla.  Mix well.  Pat mixture into prepared pan.  Bake for about 30 min. or until golden brown on the edges.  Let cool 5 min. and cut.  Store in airtight container, snack bags, and/or put half in freezer if they don't disappear immediately.

(I have made these gluten-free by substituting my GF flour blend.  I'd love to find a way to cut out a little sugar, although there's not too much to begin with.)

breakfast for supper

It's been a long time since we've had this recipe from Taste of Home's Healthy Cooking Magazine.  I found it again today, adjusted the ingredients a bit to make it my own, and fixed it for supper.  It's a huge hit, and can be gluten free with the right oatmeal!

Baked Blueberry and Peach Oatmeal

3 c. old-fashioned oatmeal

1/2 c. brown sugar

2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 1/4 c. milk or milk substitute

1/4 c. canola oil

1 tsp. vanilla extract

1 can sliced peaches in juice, drained and chopped

1 c. fresh or frozen blueberries

1/3 c. chopped walnuts

1/2 tsp. cinnamon

In a large bowl, combine the oats, brown sugar, baking powder, and salt.  Whisk the eggs, milk, oil, and vanilla; add to dry ingredients and stir until blended.  Let stand for 5 min.  Stir in peaches and blueberries.

Transfer to an 11x7 or 8x8 baking dish coated with cooking spray.  Sprinkle with walnuts.  Bake, uncovered, at 350 for 35-40 min. or until top is lightly browned.  Serve with additional milk if desired.

good food and good company

Today was sunny and almost warm with a slight breeze.  We went to visit a friend and found to the 4-year-old's delight, she had a morning of kite-flying planned for us.  Josiah ran off his energy all around the yard, dragging a kite behind him that usually stayed up in the air and out of the trees.

Then we headed inside, where the warmth still felt good after being out in the spring breeze.  Our friend turned on her waffle iron and shared these cookies with me.  Since Josiah couldn't have them, I asked for the recipe, brought it home, and revamped the ingredients so all three kids could enjoy.  (Josiah gets his with carob chips.)  Not needing gluten free?  Use regular flour and oatmeal, leave out the xanthan gum, and you can make it just like our friend did!

Oatmeal Chocolate Chip Waffle Cookies

1/2 c. butter or margarine

1/2 c. + 2 T. brown sugar

2 large eggs

1 t. vanilla

3/4 c. GF all purpose flour

3/4 t. xanthan gum

1/2 t. baking soda

1 1/2 c. GF rolled oats

1 c. chocolate chips

1. Heat waffle iron.

2. Whisk butter and brown sugar.  Whisk in eggs and vanilla.  Stir in flour, baking soda, and salt.  Stir in oats and chocolate chips.

3. Coat griddle with nonstick spray.  Use a tablespoon or small scoop to portion out a cookie on to each waffle square.  Brown 1 1/2-3 min.

*Variations: add coconut, walnuts, use 1/2 white chocolate chips and chocolate chips, or try blueberries!

my favorite gluten free flour mix

6 c. rice flour (I use 3 c. white rice and 3 c. brown rice)

2 c. potato starch flour

1 c. tapioca flour

Mix in tall container and store in freezer.  (Gluten free flours have a shorter shelf life than regular flour.)  Add 1 t. xanthan gum or guar gum for every cup of flour used.  I wait and add the xanthan gum when I'm mixing a recipe.  You can use this flour to replace regular flour in any recipe, and it tastes great!

Check websites like Amazon and Vitacost for some good prices on gluten-free flours.

you made chili with what?! carrot-based chili recipe

Since the carrot-based tomato sauce was a hit, why not try it for chili?  I cut this recipe in half, and my very picky 4-year-old ate it!  (The rest of us had the real thing made with tomatoes.)

Carrot-based Chili

2 cans carrots, drained

1 1/2 c. chicken broth

1/2 to 1 can red kidney beans, drained (0ptional)

1/8 tsp. paprika

1/8 tsp. pepper

1 tsp. cumin

1 tsp. oregano

add garlic, onion salt to your taste (we leave this out--I'm allergic and quit using onion/garlic in recipes a long time ago)

1/2 lb. ground beef

Puree all but last ingredient in blender.  Add browned ground beef and heat.  Serve with Fritos and cheese/cheese alternative if desired.

they ate this, too: carrot-based un-tomato sauce!!!

My kids polished their plates when I experimented with a spaghetti sauce made with beets and pumpkin instead of tomatoes.  When I saw this recipe made with carrots instead, I couldn't wait to try it.  We all agreed it was even better!  I'd like to play around with the spices, but I can't add garlic as it calls for so that may be why.

Most people don't avoid tomatoes...but if you want to sneak some carrots into your next batch of tomato sauce, my guess is no one will notice!!  Micah has gagged on carrots since he was a baby, and he thought this was pretty good.

NO BEETS UN-TOMATO SAUCE

2 15-oz. cans carrots, drained
3/4 cup chicken broth
3/4 cup pomegranate juice (I think next time I will try all chicken broth or use another kind of juice...pomegranate juice is expensive!)
2 Tbsp. lemon juice (I didn't have any on hand, so left this out.)
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil  (I added about 2 T.)
1/2 tsp sugar

Put all ingredients in blender, and blend until smooth. Heat, add ground beef if desired, and serve. (Or proceed to use in another recipe, such as for BBQ sauce).

Pumpkin Pancakes

This gluten-free recipe is delicious.  I think you could easily use regular flour and milk if you are not gluten-free and casein-free.

1 1/4 c. GF flour mix*
2 tsp. baking powder
1 tsp. pumpkin pie spice OR the next 4 ingredients:

1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. allspice
1/8 tsp. nutmeg

1/2 tsp. salt
2 T. brown sugar
6 heaping T. pumpkin puree
2 T. margarine or oil
1 c. milk substitute
1 egg

Topping: Whipped topping or maple syrup.  We sprinkled a little cinnamon on top of syrup.

In medium bowl, whisk together dry ingredients.  In a separate bowl, stir together wet ingredients.  Mix wet ingred. into dry.  Cook pancakes in a skillet or on a griddle with butter or oil.  Use about 1/4 c. for each pancake.

*I used the following gluten-free flour mixture: 1 c. white rice flour, 1 c. brown rice flour, 2/3 c. potato starch flour, 1/3 c. tapioca flour.

Another tip: freeze leftover pumpkin in ice cube tray.  Use 6 cubes of pumpkin in recipe.

they ate it!!!

Tonight I tried a new recipe I had seen posted on the Feingold bulletin board a few months ago.  It was for a tomato-free marinara sauce, and several other people made it and said it was really good.  I had to trust them, because I wasn't too sure when I looked at the ingredients....

Tomato-Free Marinara Sauce

Serves 8

Ingredients:

1 onion finely chopped

4 cloves garlic, chopped

1 lb ground beef

1/2 cup olive oil

3 oz of lemon juice (about 6 tbsp)

2 tbsp rice vinegar

16 oz can of beets, drained (reserve liquid)

30 oz of canned (or fresh) pumpkin puree (not pie filling)

1 3/4 cup chicken or vegetable broth

2 tsp course salt

24 grinds of black pepper

1 cup chopped fresh basil (or 1/2 cup dried basil) (can use italian spice mix)

3 tsp cornstarch or Arrowroot, moistened with 4 tbsp beet juice

Directions:

1. Saute on onions, garlic, meat and olive oil until onion is soft and meat is cooked


2. Add lemon juice and vinegar, Simmer for 5 minutes


3. Puree beets until very smooth and no lumps


4. Add pureed beets, pumpkin puree, salt, pepper and basil to pan.  Stir until combined


5. Whisk in the broth.  Simmer over low heat for 5 minutes, do not over cook as beets will discolor.  If sauce is too thick, add a little more broth to thin out


6. Whisk in the moistened cornstarch.  Cook for 1 more minute and add spice to taste.

TIP: if  is it too acidic, add some sugar to it.

*I didn't bother with the cornstarch, and had to leave out the garlic and onion due to allergies.

I made the sauce while our older kids were at piano lessons so they couldn't see what I put in it, and then served it without any explanations.  A quick taste told me it might go over OK.  I watched as Micah took bite after bite, and then he finally told me, "I really like this, Mom!"  Rachel, too, seemed to devour her plateful.  When I told them what was in it, they didn't flinch.  Amazing!!

 

 

labor of love

Snickers candy bars...they are delicious but also have artificials and the chocolate Josiah can't have.  So this Christmas, I tried a recipe for homemade! 

First, I had to make homemade syrup to replace the corn syrup, something else Josiah has trouble with.  This recipe is easy:

1. 1 c. sugar


2. 1/2 tsp. white vinegar


3. 1 c. water


4. 1/4 tsp. salt

Boil all ingredients together 5-10 minutes.

I made a batch and a half to have enough for my recipe. 

Then, on to the homemade Snickers recipe which you can find here: http://candy.about.com/od/otherchocolaterecipes/r/snackers.htm.

It could have been disastrous.  I'm not a cook, and my candy thermometer didn't work.  I burned one batch of nougat, three fingers, and melted a plastic spoon.  But amazingly enough, they pretty much turned out, and they taste great!!

My last task was to try melting carob chips to make a carob version for Josiah.  I wasn't sure if that would even work, but it did!  The top bar is carob, the bottom is chocolate.

Can't wait to try these--ok, we've had a few little tastes here and there.  Not low-fat or low sugar, but ok for us just once a year!

My challenge for next year: try to find some non-dairy substitutes so Rachel can eat them, too.

Greek yogurt, anyone?

Last week I tried Greek yogurt for the first time, and I'm hooked. It was a bit pricey, and I couldn't find any researched brands to try with Josiah. So...today I made my own! It turned out fine and tastes great. All you have to do is strain regular yogurt through a cheese cloth and sieve for 5-6 hours. A bowl underneath collects the extra fluid. I mixed Dannon plain with Dannon vanilla to cut the sugar content. Yum!!! Next time I may have to try some added fruit, or maybe plain with a little honey or maple syrup.