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WELCOME to my blog… under construction. PLEASE NOTE if you are visiting for the first time or a long time fan, all my LINKS from Pinterest and just if you saved a favorite recipe, all links are broken. Most likely if you clicked on a saved link from somewhere it says “that page cannot be found”, but Do NOT worry, the recipe is STILL HERE, just lost in internet space. This happened when I had an error on my blog and someone tried to help me and basically destroyed my entire blog in the process.

THERE IS HOPE. Example: If you look at the URL of the link (recipe) you are trying to find, note the original post date, IE: 9/2012, just look in the original URL for month/year and then you can click on the ARCHIVE below under 2012 / September and then click the recipe name.

I am in the process of trying to fix my blog, but links cannot be restored, so basically my 4+ years of blogging is wasted and I am re-building from scratch. AHHHHH, okay! So…. HERE WE GO….

Showing posts with label dairy free. Show all posts
Showing posts with label dairy free. Show all posts

Monday, August 15, 2011

THIS WEEK'S CRAVINGS Linky Party #42 (SPECIAL DIETS) and Pineapple Sweet Potato Bake (GLUTEN-FREE & DAIRY-FREE)

THIS WEEK'S CRAVINGS Linky Party #42
The Theme is: Special Diets (GLUTEN-FREE & DAIRY-FREE)
(Please share with us your favorite recipe for Special Diets!)

One of my 17-year old twins is still having a ton of problems with her stomach! We have another series of doctor appointments coming up, as they ruled out Celiac but they still do not know what's wrong with her. All we do know is that when she eats Gluten-Free and mostly Dairy-Free, it almost fixes itself, weird, I know. I have been sharing recipes on here every so often that are Gluten-Free and Dairy-Free, check them out if you are in need of things like this.

I came across this amazing cookbook, that I just LOVE LOVE; Cooking for Isaiah by Silvana Nardone. It is fun delicious ideas with all Gluten-Free and Dairy-Free meals. The author is Editor in Chief of Everyday with Rachel Ray and Isaiah is her son. She also has a great blog; Silvanas Kitchen. If you are looking for GLUTEN-FREE and/or DAIRY-FREE, I encourage you to check her out. All of her stuff looks amazing!

Sweet Potatoes are a new food for my family, as I never ever liked them growing up (sorry mom, but out of the can just doesn't cut it), they are so gross. Then I discovered fresh sweet potatoes, absolutely scrumptious. And my girls love them too! Now, we just look for different ways to prepare them. We already know we do NOT like them mashed, I don't know why, we just don't. Here are a few of our favorite Sweet Potato recipes.... Magic Sweet Potato Muffins, Sweet Potatoes & Apples, and now we have a new favorite Pineapple Sweet Potatoes.


Pineapple Sweet Potato Bake
(Gluten-Free & Dairy-Free)
adapted from Cooking for Isaiah Cookbook (many changes were made)

4 to 6 Sweet Potatoes, peeled and sliced
1/2 cup light brown sugar
2 tbsp olive oil
1 tsp salt
1 (20 oz can) crushed pineapple, drained
1 bag marshmallows

Preheat the oven to 350, Grease a 9x13 baking pan. Cut sweet potatoes in 1" slices and lay on the bottom of the pan. Mix together brown sugar, olive oil and salt. Spread the pineapples over top the sweet potatoes. Bake stirring once, until sweet potatoes are fully cooked, about 45 minutes. Top the sweet potatoes with as many or as few marshmallows as you wish, press lightly and then bake until toasted, about 5 minutes.

(Any left over sweet potatoes are great to blend up and use to make our delicious Magic Sweet Potato Muffins or the Banana Sweet Potato Muffins)

LIST OF "FOOD" LINKY PARTIES: It's MONDAY already! Let's do this bloggers... it's a fresh start to a NEW week! I can't wait to mix and mingle with all of you and see what has been cooking in your kitchens!


Please Grab Our Button !!!

This Week's Cravings Upcoming Linky "THEMES"
Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

August 22 - Peach Recipes "Eat a Peach Day"

August 29 - Labor Day BBQ Recipes


September 5 - After School Snacks & Munchies

September 12 - What recipes do you make with HONEY?

This is a BLOG Party hosted by From My Tiny Kitchen, Delightful Country Cookin' and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

This week's theme is: SPECIAL DIETS (GLUTEN-FREE, DAIRY-FREE, NUT FREE & MORE)
Please only link recipes with our theme!

Wednesday, March 16, 2011

Scrambled Eggs with (hidden) Cauliflower (GLUTEN & DAIRY FREE)

Simple breakfast recipe, that adds in an extra veggie to my kids meals so that I can rest assured they are getting in enough veggies for the day. I purchased a wonderful cookbook (Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food) a while ago, when I was having a really hard time getting my son to eat anything that was remotely good for him. This cookbook saved my life at the time and left me with a few tricks up my sleeve that I still continue to this day. This is one of my favorites, adding in puree cauliflower to scrambled eggs, I also add cauliflower to mashed potatoes and sweet potatoes to Kraft Macaroni & Cheese.


Scrambled Eggs w/Puree Cauliflower

4 eggs
1/4 cup puree cauliflower (I store these little cups you see in the photo in my freezer, microwave them for 40 seconds and have them on had at all times)

Add 4 eggs in a bowl, add in your puree cauliflower, whisk and scramble them up on the stove top. They can NOT taste the cauliflower at all, and if you think they can, add in a little graded cheese and your good to go!


I am excited to do my first review for CSN Stores. Check out the cool Le Creuset line. I received one of these for Christmas from my husband and I have yet to use it, but I am excited about finding a recipe to cook in my new pan!

I LOVE Linky Parties and it's Wednesday.... almost Friday! Come on everyone... "WE CAN DO THIS"! What a great way to mix and mingle with lots of bloggers (and find FABULOUS recipes)! Today, this recipe is linked to the following linky parties: Creative Share Wednesdays, Gold Star Wednesdays, Let's Do Brunch, Living Well Wednesdays, Show & Tell, Wandering Wednesday, What's Cooking Wednesday, Works for Me Wednesday, Homemaking Link-Up, Whats on the Menu Wednesday, What's on Your PlateSlightly Indulgent TuesdayGluten-Free WednesdaysReal-Food Wednesday and Food & Health Carnival

Saturday, March 5, 2011

Crock-Pot Beef Pot Roast (GLUTEN-FREE & DAIRY-FREE)

I have been making pot-roast forever, I think since I first moved out of my house at 18 years old, when I received my first crock-pot and I know I've never been without once since. I have made my grandma's recipe over a zillion times. Well, my grandma's tried and true recipe is still delicious, but my GLUTEN-FREE daughter can no longer have this delicious recipe. So, where else did I choose to look, of course my trusty bloggers. I came across this new-to-me blog a few weeks ago A Year of Slow Cooking and I am really excited about trying a few more GLUTEN-FREE recipes from there. But, back to the Pot-Roast, this receipe is OUT-OF-THIS world. I just LOVE-LOVE the recipe and I will be making this again and again and again. And YAHOOOO my daughter can have it too! It's GLUTEN-FREE and DAIRY-FREE.


Beef Pot Roast in Crock-Pot
adapted original recipe idea from A Year of Slow Cooking

4 lbs Beef Shoulder Roast or Chuck Roast
2 onions, sliced in rings
1/4 cup brown sugar
1/2 cup apple cider vinegar
1 cup ketchup
2 cups beef broth
2 cups baby carrots
4 small potatoes, cut in large cubes
1 can peas

In your crock-pot lay the meat in first and then add the onion rings on top. In a separate bowl mix together the brown sugar, apple cider and ketchup, pour on top of meat. Toss in carrots and potatoes. Pour beef broth evenly over roast mixtures. Cover and cook for 6 to 8 hours on low, or until meat will shredded with ease with a fork.  (tough meat means you didn't cook long enough) Add the peas in just before serving (about 15 minutes just to get them hot, you don't want them to turn to mush)

It's the WEEKEND, a great time for any kind of PARTY including Linky Parties! Today, we will link this recipe to: Check Me Out SaturdayIt's Party Time, Recipe Swap Sundays, Saturday SwapSister Sister Sunday, One Food Club and Potluck Sunday

Wednesday, February 23, 2011

Vegetable Fried Rice (GLUTEN-FREE & DAIRY-FREE)

We may never need to go to Panda Express again, SORRY PANDA! (well, except for my picky picky 11 year old, who turned his nose up at this homemade fresh & delicious rice). But, let me tell you this is WAY better then any store bought/ fast food Fried Rice. This is the real thing, it's better then the real thing and with GLUTEN-FREE soy sauce, it's just perfect for my daughter and the whole family loved it!

Vegetable Fried Rice

3 cups COOKED brown rice (we use white for Gluten-Free)
1 (10 oz) pkg frozen mixed vegetables (or 2 cups fresh vegetables, chopped)
1 small onion, finely chopped
2 eggs, lightly beaten
2 tsp olive oil
3 tsp soy sauce (we use Gluten-Free)

In a large pan, heat oil on medium-high heat. Add onion and rice (already cooked). Stir and cook until onion is soft, about 5 minutes. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs. Add the eggs, and scramble until cooked firm. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

I LOVE Linky Parties, what a great way to mix and mingle with lots of bloggers! This recipe is linked to the following linky parties: Slightly Indulgent Tuesday, Show & Tell, What's on Your Plate, Real Food Wednesday, Gold Star Wednesday, What's Cooking Wednesday, Gluten-Free Wednesdays, Midnight Maniac Meatless Mondays, My Meatless MondaysJust Another Meatless Monday and Let's Do Brunch

Wednesday, January 26, 2011

Cream of Broccoli Soup (Dairy & Gluten Free)

My daughter, at her
happy place "Disneyland"


I am excited to share that I made my first official Dairy Free & Gluten Free recipe! And I am here to tell about it! Really, it wasn't that hard and it was actually very tasty. I was really surprised. My (17 year old) daughter is having some stomach issues and we are at the beginning stages of figuring all of this out. In the mean time, she is on a dairy-free and gluten-free diet! Yes, I have been blog hunting like crazy looking for gluten-free recipes. We had some broccoli left from last week's farmers market and of course she wanted Broccoli Cheese Soup, so in searching I found this great blog Living Free which had a recipe for Broccoli & Potato Cream Soup, the next best thing!



Cream of Broccoli Soup
original recipe from Living Free, adapted and changed to fit our needs

3 cups water, divided
2 tablespoons finely chopped onion
1 small head of fresh broccoli, diced
3 carrot sticks, diced
3 medium potato chopped into cubes (leave skins on)
3 tablespoons olive oil
3 cups Almond milk, divided
1/2 cup chicken broth (I couldn't find vegetable broth, so I am hoping the chicken was okay)4 tablespoons rice flour, divided
2 tablespoon corn starch
1 teaspoon kosher salt

Boil the onion, broccoli, carrots and potato in a large sauce pan with 2 cups of water for about about 15 minutes. Drain the water and place the veggies in a blender or food processor. In saucepan, add oil, 1 cup of Almond Milk, and 1/2 cup of chicken broth, whisk in the rice flour and corn starch and bring to a low boil. You’ll want to make sure you whisk this until there are no ‘chunks’ and its very smooth. Once it is well blended, add in 1 cup of water and bring to boil, again.

Meanwhile, microwave the additional 2 cups of Almond Milk for 3 minutes. Add the milk from the microwave to the pan and whisk well. Then add the vegetable puree (we left it a little chunky) and continue to simmer on the stove for about 35 minutes.

Soup will thicken as it continues to simmer, add a few seasonings of your choice (if desired) and its ready!

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Gluten-Free & Dairy-Free Disclaimer: I am in no way a doctor, nutritionist or otherwise knowledgeable about a Gluten-Free/Dairy-Free diet. I am just a mom stumbling and falling along the way trying to figure out what to serve my daughter. If I make a mistake I apologize. I try and read every label, but there may be times when I mess-up! I advise you to check ALL labels of the brands of products you are using to ensure that they are Dairy-Free and/or Gluten-Free.
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This post is also linked to: Show & Tell, Real Food Wednesday, Mouthwatering Monday and Meatless Mondays
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