Me, A Mom

3 kids and a dog

Archive for the tag “recipe”

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

Advertisements

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)

eddcf6ecedc46517e99b4e486835b23f.jpg

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!

Strawberry Rhubarb Torte(no real strawberries harmed in the making of this dessert!)

this recipe is a winner.

I’ve made it many times with  few changes to the original(I use olive oil in place of butter/shortening, and soy sour cream in place of eggs 1/4 cup per egg called for)

super easy, super fast…super yummy…as long as you use red jello flavor is not as important

I cut the rhubarb using a food processor(cutting blade on)I’ve also used a mandolin cutter in the past.

I half the topping as we think its too sweet to have the amount on it calls for.

I had to sample it….but then the kids got home:

This recipe can be made with fresh or frozen rhubarb if you’ve never had rhubarb give it a try.(don’t eat the leaves!)tart yet yummy

sooooo Good!

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

Reuben Spread

Reuban Spread

in anticipation of St. Patties Day

(egg free…not dairy free)

So every year I usually make some sort of Reuban Casserole  or spread/dip

this year we voted and its the spread:

Recipe:(mine is adapted from the betty crocker slow cooker recipe)

in a large greased pan(or in a slow cooker)

dump in 1 quart sauerkraut (my gramma makes the best!) but if you need to buy just make sure you get the type without caraway seeds unless you like them)

1/2 pint cream cheese

6 or seven slices of Swiss cheese…diced up

1 cup thousand island(kraft fat free thousand island dressing is egg free)

2 packages of corned beef(about 6oz each) sliced up(sorry I left this out the first time through…yikes)

mix it all together

bake at 250degrees stirring every 1/2 hour till its to a “spread consistency”

serve spread on rye bread

-or-

in a greased casserole dish layer

slices of rye bread(we prefer beefsteak soft rye

Product Image

that have been spread with cream cheese

then layer as for lasagna in the following order

2 packages of corned beef(about 6oz each) sliced up(sorry I left this out the first time through…yikes)

2 cups drained saurkraut

drizzle with thousand island

top with slices of swiss cheese

and…if desired

spread hashbrowns on top

{don’t feel like shredding your own potatos get some from the fridge section of your store pre shredded}

(we like using the simply potatos brand)

Shredded Hash Browns

and bake till the hashbrowns are nicely crisp!

luck o the irish to ye…enjoy!

Free Leprechaun Pipe Clipart - Public Domain Holiday/StPatrick ... Free Leprechaun Pipe Clipart

Garlic Bread My Way!(no dairy)

Garlic Bread My Way!

so my kids love garlic bread but as one can’t have dairy

we can’t just buy some from the freezer section and pop in the oven

what we can do is buy a loaf(or in this case two) of french bread

slice almost completely through(or buy pre sliced if you want)

in a small bowl mix together 1/4 cup of light flavored olive oil per loaf of bread

then add in

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

stir together and using a pastry brush

carefully open up and brush on one side of each piece of bread, leaving loaf in loaf shape

anything left in the bowl? brush it over the top of the loaf!

cover with tinfoil

and bake at 350 for 5-10  minutes depending on how crispy you like it

YUM!

(sometimes instead of the above recipe I’ll mix olive oil with a dry Italian dressing mix….they love that too!)

and ….its safe for them! whoot whoot

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!

 

 

Meat loaf….without eggs!

Seriously…

you don’t NEED eggs to make meatloaf…

there are other things you can do to make it great!

first use good meat

I don’t use cheap “ground beef” to make meat loaf, it shrinks and you end up with a hockey puck in a bunch of grease.

Use real food, ground round or ground sirloin

when I have time I try to use more than one animal

I mix together beef, pork and sometimes, chicken or turkey

(about 2 pounds of meat is good for our family)

for each pound of meat

1/2 tsp salt

1/2 tsp pepper

(additional spices you may want to try:figure about 1tsp per pound of meat)

-onion powder

-garlic powder

-oregano(going for a pizzay flavor)

-paprika

-hotpepper(use only 1/4 tsp per pound of meat)if you like spicy stuff

other spices to try would be premade mixtures

like:

taco seasoning

italian dressing mix

fajita mix

etc….

I love Penzeys spices and they have many mixtures to try and explore

(optional: 1 cup of finely ground bread or cracker crumbs, or you could even add dry oatmeal…if using crackers you won’t need to add the salt)

all the bread does is make the mixture bigger(takes up more space….lasts a little longer)

be firm but gentle

mix thoroughly but not to sausage consistency

many people add eggs….they are not necessary despite popular opinion

if you want more moisture you could add

1/2 cup of any of the following(pick one don’t use all)

apple sauce

ketchup

bbq sauce

veganaise

italian dressing(or other salad dressing)

after mixed place into oiled pan

also optional:

toppings:

top with raw bacon layer it on top before baking and …yum!

spread ketchup(or bbq sauce) on top prior to baking

and bake till internal temperature reaches 165

slice and enjoy! its even good the next day cold as meatloaf sandwiches!

oops I dropped it again….

yesterday I dropped the raw meat mixture…..on the floor

 

it did not bounce.

one minute in on the pull out cutting board

the next minute thanks to my elbow…

on the floor!

I can’t blame it on the carpal tunnel or the ulnar nerve…or even the MS this time…

bummer…

so instead of 16 taco turkey sliders

we had 8

but they were good

I used:

1 pound of turkey

mixed with my own taco seasoning I got the recipe from my sis

2 tsp onion powder

2 tsp chili powder

1 1/4 tsp salt

1/2 tsp garlic powder

1/4 tsp red pepper flakes

1/2 tsp cumin

mix it all together and use the mixture to make

meatballs, or sliders or patties

enjoy

 

oh and try not to drop it on the floor….especially if you have a dog!

Leckerli as we call it or “Honey Cookies” if you don’t know the language

OK so these are a favorite of mine

but

they call for nuts grrrrrr

which means if I make them

I’ll be the only one eating them

as  2 of the  kids have nut allergies

but tada…substitutes work in this recipe!

so here is the recipe

and my substitutes will follow in bold

11/2 cups whole-unblanched, unsalted almonds( 3/4 cup wheat germ, or oat bran or ground unsalted raw shelled pumpkin seeds)

3/4 cup honey

1 1/4 cup granulated sugar

1 tbsp grated lemon peel

1/4 cup lemon juice

1 1/2 tbsp brandy

4 cups of sifted flour

dash salt

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

1 cup powder sugar

3 tbsp water

Instructions

Grind almonds(or measure out the wheat germ, or the oat bran, or grind the shelled pumpkin seeds) finely in blender

Pour brandy and lemon juice over the almonds(or wheat germ, or oatbran, or pumpkin seeds) and lemon peel

In a saucepan, bring honey, and granulated sugar just to boiling, stirring the whole time – do not boil

Set aside to cool for 10 minutes

Stir in the lemon juice mixture

In a large bowl

sift flour with salt, baking soda and spices.

make a well in the middle of the dry mixture

pour the honey mixture into the well you just made

Work it together

it will be very stiff! VERY

Preheat oven to 350 the powder sugar and the 3 tbsp water

 

get ready and mix together

 

Divide dough into 4 parts, wrap 3 in plastic wrap so they don’t dry out

roll out 1 part between 2 sheets of wax paper to a 6×8 inch rectangle about 1/4 inch thick

Bake on a parchment paper lined pan for about 10 minutes or just till golden.

as soon as they come out of the oven use a pastry brush to coat the top of each with a thin layer of the powder sugar mixture

take off pan and allow to cool

repeat with each of the parts of dough

enjoy!

ok so I didn’t use parchment in the picture but usually…I do!

and

tip for

using  the wax paper….USE IT!

the dough is stiff…but very sticky as well

roll it out between two sheets of wax paper

then peel of one layer of wax paper

turn it over onto a fresh sheet of wax paper then

peel off the other layer of wax paper

then using a pizza cutter slice the dough into strips

sounds time consuming but goes fast when you ger in the groove

ps

this dough can also be rolled out and then cut out with cookie cutters!

and did you notice the only substitute was for nuts the recipe already does not call for eggs or dairy!

Post Navigation