Me, A Mom

3 kids and a dog

Archive for the tag “dairy free”

Just say no to CANNED Gravy

Just say NO

Image result for just say no

to canned gravy

here’s how.

get some stock going (chicken or beef depending on what you roasted) I use kitchen basics unsalted

you want it super hot but not boiling

In a fresh pot:

Take several TBS of light flavored olive oil(does just as good as butter )

but if you have drippings(the oil and browned bits in the pan you roasted your turkey or beef in)

you can use those instead

into the pot it goes

brown up 2 TBS flour

add 1 tsp onion powder

1/2 tsp lawry’s seasoned pepper

(love this I add it to many casseroles and soups)

1/4 tsp garlic powder

cook this till the flour mixture is browned…watch carefully it can start to burn quick if the heat is too high

once the oil mixture is browned slowly add in the stock a little at a time using a whisk

add the hot liquid slooooooowly

adding just enough till you get to the desired consistency

add salt to taste

then….taste and make sure it’s right

strain if needed though if you whisk carefully there should not be lumps

——————————————

prefer a darker color?  add a few tsp of instant espresso powder or

a chunk of safe beef or “non beef” bouillon

again I prefer unsalted products so I can add salt to our tastes not super salted like so many pre-made products

————————————

now who doesn’t love a great homemade gravy

enjoy

Rearranging….it’s all about the order

When people hear that my family contains several individuals with multiple food allergies I am asked “HOW DO YOU DO IT”

They mean…cook/bake/eat

Well they eat the same everyone else does…

their food goes on their plate they usually use their utensils and occasionally they use a napkin.

but

the cooking and baking

that’s different and often …rearranged

but not usually more time consuming…at least now that I’m used to it.

For example

we have to eliminate Dairy, Eggs and Nuts

Nuts is easy….for MOST recipes they are optional

in the few they are not you can try unsalted sunflower seeds or oats or another grain based product

Eggs are fairly simple as well

I tend to rely on either tofu, soy sour cream and creamcheese as substitute for egg or for ground flax seed

1 egg equals 1/4 cup soy product(if using tofu you have to puree it)

or

1 egg equals 1 tbsp flax meal mixed with 2 tbsp warm water

fine

got that?

Dairy substitutes are pretty easy as well

light flavored olive oil for butter(helps maintain that buttery touch for the tongue)

or

Fleischman’s no salt margarine(I check ingredients every time just in case)

or

Earth Balance baking sticks

for milk use soy or coconut milk (our allergist at children s hospital has said to us repeatedly  that coconuts are not technically a nut in the same way the other nuts are…of course if you are unsure stick with what your Dr. tells you.)

now I suppose you might like a recipe.

the biggest difference is the “order of operations”…. in other words…time to rearrange

when making muffins/cakes/ cookies/most bars

the easiest thing to do is mix all wet ingredients in one bowl

oils or butters

vanilla

soy products

vinegar/lemon juice

etc

then the dry in the next bowl

flour, baking soda, baking powder

sugar is the only exception

here we go

wet ingredients together

stir in sugar

then add the dry ingredients

pop into a hot oven

enjoy

Here is the recipe

(my grammas)

Apple Cranberry Muffins

1 cup oatmeal(dry)

1 cup plain yogurt

1 egg(I mean 1/4 cup egg substitute as mentioned earlier)

3/4 cup  brown sugar

2 tsp orange rind

1 1/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup chopped cranberries

2 tbsp sugar

1 tart apple chopped

Preheat oven to 375

Mix oats with yogurt

Add egg, brown sugar, oil, and orange rind.  Stir to combine

in  a separate bowl combine  flour, baking powder, baking soda, salt.  Sift over wet ingredients fold together,

mix together cranberries and sugar and apple

stir carefully into the muffins

spoon into muffin liners and bake for 20-25 minutes makes about 12 muffins

enjoy.

As I open up the betty crocker as an allergy mom…

Yes that is the one I have…but it no longer has its covers attached.

I remember when my second child then my first child were diagnosed with food allergies

My second child was 6 months old or so, and my first was around 4 years.

I wasn’t told “he can’t have dairy” or “NO NUTS” between the two they are allergic to eggs, peanuts, treenuts, and then to boot the second child is allergic to dairy as well.

To say I was overwhelmed would be an understatement

then, as someone who likes to cook I knew I had to figure it out.

and it took awhile

hits and misses

winners and garbage can left overs

it has become manageable

(thankfully they can still have wheat…that would be  a whole nuther ballgame)

1.  We learned that soy sour cream works really good as an egg substitiute(1/4 cup per egg called for in recipe)

2.  We learned that there is nothing that works well as an beaten egg white substitute(think meringue)

3.  We learned that ground flax seed also works ok for egg(better for quick breads and cakes) use 1 tbsp ground flax seed and 3 tablespoons water  stir, do for each egg called for.

4. We learned to read labelsevery product, everytime, you never know when a company may change their formula, or which line they make the food on(cross contamination)

5. We learned it is very difficult to eat out in our town…places often have signs saying they cannot guarantee any food is safe.

6.  We learned that some people get it…and some just don’t  it is only important that we know who we can trust.

7.  As soon as the kids learned to read(even the one without any allergies) that they help double check labels.

8.  We learned homemade picnic lunches are just as good as going out on trips..plus healthier

9.  We learned to check ahead before going to parties, or playtimes, and regardless of what they say, bring food from home just in case.

10. We learned life goes on. Everyone has something to deal with, many times those things are invisible and though not necessarily as potentially deadly as food allergies. Life goes on you live, you adapt, you learn what works and doesn’t work and then if you are cool…you share some of that with those that want/need to know.

Carpal tunnel and garlic chicken…

Seriously that’s the best title I could come up with

over the last month I have had 2 separate surgeries one on one hand one on the other  for carpal tunnel

both done laproscopic  (2 weeks apart)  and are healing nicely…

but still quite sore at times despite outward appearances looking pretty good.

So I’ve not been blogging at all the last month too tired ….too sore for typing….and too busy some days to turn the computer on….

its amazing how many dishes and how much laundry can pile up with mom being out of commission just a few days!

             

(ok the above piles are not mine…but you get the idea)

so I needed to find something to make that would not take a bunch of dishes

and

would leave us with leftovers for hopefully as long as possible

so I dove into Pinterest 

(if you haven’t seen Pinterest  you must as long as you don’t mind getting lost in lots of cool ideas you’ll probably never have time to make!)

and this is what I came up with

slow cooker Brown sugar and Garlic chicken from Providence Design

EGG FREE

DAIRY FREE

and also free of most other allergens as well( as long as you use a wheat free soy sauce alternative)

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now to be fair I followed their recipe pretty close except

I did it in a roasting pan in the oven

I used 9 boneless skinless chicken breasts

and I did not use hot pepper flakes(we’re not that into spicy)

other than that followed to a T and everyone…even the fussy eaters LOVED IT!

it is definitely going to be a make again.!

and here is how mine turned out:

the shredded chicken(after baking for several hours at 300 degrees)

the sauce after  cooking with a little cornstarch(the specks are the minced garlic…I cheated and used the canned stuff from the grocery store)

final product, the sauced shredded chicken mixed together

we served on hard rolls

but

I believe it would go equally well with a side of rice or pasta.

on the side we had baked beans

(bushes bourbon and brown sugar variety)

and

watermelon

(it was ruby red and juicy and full of sugary goodness)

its a good thing they liked the meal….it’s what they’ll be eating the rest of the week!

Recipes from the Dr’s office….

So I was waiting ….in the waiting room(and waiting…and waiting…..)

and found this recipe in a “parents” magazine and snapped a photo with the ipod camera

and will be making it today

Asian Noodle Slurp-up

now I bought boneless/skinless chicken thighs to use…the recipe calls for chicken drumsticks,..but as pull the chicken off the bones for the recipe I don’t think it really matters.

it’s essentially a chicken broth with

snow peas, napa cabbage and brown rice noodles , and of course the shredded chicken meat

the broth is created with ginger, and chicken broth

garnished with green onions,

the noodles, soy sauce and and salt/pepper are added to taste at the end.

Ingredients

  •  green onions
  •  pounds  chicken drumsticks, skin removed
  •  cups  low-sodium chicken broth
  •  2-inch piece fresh ginger, peeled and cut into 1/4-inch slices
  •  1/2 small head Napa cabbage
  •  ounces  brown rice pad Thai noodles
  •  ounces  fresh snow peas, bias sliced into thirds
  •  tablespoons  reduced-sodium soy sauce
  •  Salt and black pepper

and if you don’t add the soy sauce you have a

wheat free

egg free

nut free

tree-nut free

dairy free

shell fish free

my kids don’t really care for soup but given the amount of pasta in this dish

I think they may actually eat it!

From Parents Magazine:

Asian Noodle Slurp-Up

Pumpkin Bread, my way

moist and delic.

a culinary treat

no eggs

no dairy

can’t be beat!

Preheat oven to 350

pre grease 2 loaf pans or 1 9×13 pan

In a large bowl beat together:

2 3/4 cups sugar

1 cup light flavored olive oil

1 1/4 cups soy sour cream

2/3 cup water

1 16 oz can pumpkin

in a separate bowl 

mix together:

3 cups flour

1/3 cup graham flour

1/2 tsp salt

2 tsps baking soda

1 tsp cinnamon

1tsp nutmeg

mix the dry into the wet

pour into prepared pan/s

bake at 350 for 50 minutes or till toothpick inserted comes out clean

 

 

enjoy!

 

 

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