Thank you, everyone, for taking the time to get my blogging experience off to a positive start. I am happy to announce that my web address is now easier to remember as I now have a dedicated domain!
Please join me at: www.andloveittoo.com New and exciting recipes coming your way every week!
You can also follow me on facebook here. :)
Thank you for everything,
SunnyB
Sunday, September 12, 2010
Wednesday, September 8, 2010
C is for cookie! (Four versions of ‘nut-butter’ cookies that are impossible to resist…including two that have no nuts at all!)
All Gluten Free and Dairy Free, 2 Egg Free Versions, 2 Nut Free Versions…Every One of them Simply Delicious!
When life presents us with food allergies, be it through loved ones or through our own intolerances, often our first thoughts turn to what we cannot have. When my daughter was diagnosed with an allergy to cow’s milk proteins, it was a long trek before gaining a firm understanding as to how this would impact our lives. My first thought was no macaroni and cheese, no pizza, no grilled cheese, no cupcakes or cookies and milk…no mashed potatoes! Then, I learned that ‘tweaking’ our food to meet her needs was not as complicated as it initially seemed, and thus my journey into a dairy free life began.
It took several years before I was willing to expose my daughter to other types of animal milk, in fact, it wasn’t until she was diagnosed with kidney reflux that the full impact of soy in her diet was brought to my attention. Our Doctor made it animatedly clear that an occasional soy based item (yogurt, cheese, even margarine) was okay, but for her daily intake of milk related calcium, I needed to find other alternatives. This same doctor encouraged me to test other natural sources of milk, goats and sheep milk being on the top of the list. Working closely with medical professionals, we were able to determine the best course of action to give her as ‘normal’ of a childhood as possible without potentially exposing her to estrogens and other chemicals or proteins that are potentially harmful to her little body.
Similarly, my first exposure to a child with celiac bogged my mind with foods this poor child couldn’t eat (or so I thought). The son of a dear friend, I was saddened to think of a childhood without pancakes, pizza, cakes, cookies, or even chocolate malt! (Interesting that this list is very similar to the one conjured by my mind when faced with my daughter’s milk allergy the year before)…anyhow….It was just a short while into our conversation when it struck me that I had the perfect cookie recipe to meet his needs! I shared this recipe with my friend, one so simple that I have had it memorized since I was in grade school (the first of four, yes four, I will share with you tonight), no flour, only four ingredients total, my friend looked at me somewhat confused and questioned “this really makes cookies?” Not only does it make cookies, but it makes delicious cookies that are hard to resist…there are many more recipe’s I learned to ‘tweak’ in order to ensure our little friend could safely enjoy our get-togethers, and many of these have become staples in my own household now that I have been diagnosed with celiac as well.
Following the path of helping others give their children a ‘normal’ childhood (whatever that may be), with a recent announcement that another friend’s son has been diagnosed with an egg allergy, I became interested in finding a great cookie recipe that was not only gluten free, but egg free as well. Interestingly enough, Jennifer, the brilliant author of Simple Food Allergy Recipes, a blog that I began to follow nearly two years ago, posted a delicious milk and egg free peanut butter cookie recipe that fit the bill perfectly. I have ‘tweaked’ the recipe below to meet the gluten free requirement of my family, though you can find Jennifer’s original recipe here.
Finally, the inspiration for the nut-free ‘nut butter’ cookies below came when dwelling over the peanut allergy one of my church Primary children faces, the son of another dear friend. I began researching different butter options and chatted with my friend directly before deciding which avenue to explore first. When discussing what, or if there were other butters worth trying, her response was very similar to my initial reaction to exposing my own child to other types of animal derived milk products…not exploring such alternatives is more of an inconvenience, at this point it is not worth exposing her son to something potentially dangerous for him. I completely understand. I did my research and found mixed reviews. I decided to avoid soy butter, although I hear it is wonderful, simply because we do our best to keep soy to a minimum. Sunbutter seemed like an interesting choice, one that was potentially viable, especially since most grocery stores are openly stocking this in their peanut butter isle, though this product needed some additional research. The consensus seems to be that an actual allergy to sunflower seeds (the primary ingredient in Sunbutter) is extremely rare, although you should work closely with your doctor before exposing your PA child to this alternative.
On to the cookies!
First, let me begin with my long-time favorite recipe. I do not recall where or when I learned this recipe, though I can tell you it is not only the first recipe I ever knew by heart, it is also the first I have shown each of my own children in the kitchen. As mentioned above, there are only four ingredients, but believe me, these are the richest, yummiest peanut butter cookies you’ll ever make! Please note that I prefer chunky peanut butter for these cookies, but the recipe works just as well with creamy.
Easy Peanut Butter Cookies (Gluten Free, Dairy Free)
1 c Sugar
1 c Chunky Peanut Butter
1 large egg
1 tsp Gluten Free Vanilla (I prefer Adam’s Best)
Preheat oven to 375f. Mix ingredients together and spoon by heaping teaspoon onto parchment lined cookie sheet, about 2 inches apart. Flatten in crisscross pattern with a fork. Bake for 8-11 minutes or until bottoms are just beginning to turn golden brown. Let cool on cookie sheet about 5 min, this will ensure cookies are baked through but remain soft and chewy! Remove and enjoy!
Yields approximately 1 dozen cookies.
Working from this basic recipe, I was able to successfully make Sunbutter cookies that are absolutely scrumptious, although the liquidity of the Sunbutter prevented the cookies from holding the traditional crisscross pattern seen in the other three versions. Again, I prefer the chunky or crunchy version shown here, although this recipe would likely work as well with the Creamy or Organic versions available on the manufacturer website.
C is for cookie! Part 2
Easy Nut-Butter Cookies (Gluten Free, Dairy Free, Peanut and Tree Nut Free)
1 c Sugar
1 c Sunbutter, Natural Crunch
1 large egg
1 tsp Gluten Free Vanilla
Preheat oven to 375f. Mix ingredients together and spoon by heaping teaspoon onto parchment lined cookie sheet, about 2 inches apart. Bake for 8-11 minutes or until bottoms are just beginning to turn golden brown. Let cool on cookie sheet about 5 min, this will ensure cookies are baked through but remain soft and chewy! Remove and enjoy!
Yields approximately 1 dozen cookies.
C is for cookie! Part 3
:) This is my gluten free version of the 1950’s Bisquick recipe Jennifer shared on her page. If you have not found Gluten Free Bisquick on your store shelves, please, speak with your store manager! Given the relatively rural area we live in, there are many many items not available to us here in the Permian Basin. That being said, we have had Gluten Free Bisquick long enough for me to play with several recipe’s and I am delighted to share the gluten free, dairy free, egg free, completely vegan, wonderfully chewy and simply superb peanut buttery recipe’s below. The use of Agave Nectar in these cookies not only lowers the fat content of the original recipe, it also lowers the sugar content while keeping the delicious nature of the original recipe firmly intact. The overall recipe is very close to traditional flour peanut butter cookies, although it translates nicely to both gluten free varieties below.
C is for cookie! Part 3
Peanut Butter Cookies (Gluten Free, Dairy Free, Egg Free, Vegan)
1 c Crunchy Peanut Butter
1 c Agave Nectar
½ c Boiling Water
2 c Gluten Free Bisquick baking mix
1 tsp Gluten Free Vanilla
Heat oven to 375f. In large bowl, mix all ingredients until smooth dough forms (I found that if you wait to add the boiling hot water until the very end, the ingredients mix easily with a simple wooden spoon). Scoop heaping teaspoons onto parchment lined cookie sheet, about 2 inches apart. Flatten in crisscross pattern with a fork. Bake for 8-11 minutes or until bottoms are golden brown. Remove from cookie sheet to cooling rack, cool for approximately 15 minutes. Enjoy!
Yields approximately 3 dozen cookies.
For this fourth and final recipe, please ensure you follow the directions closely. Note the addition of lemon to the boiling water. This is in relation to the amount of leavening product in the Gluten Free Bisquick. As noted on the Sunbutter website, when baking with Sunbutter, it is important to either adjust the amount of leavening or follow the proper precautions to ensure the natural reaction between the chlorophyll present in sunflower seeds and the baking soda/powder…I don’t know about you, but green cookies just doesn’t seem as appealing. :)
C is for cookie! Part 4
Nuttybutter Cookies (Gluten Free, Dairy Free, Egg Free, Peanut and Tree Nut Free, Vegan)
1 c Sunbutter, Natural Crunch
1 c Agave Nectar
2 c Gluten Free Bisquick baking mix
1 tsp Gluten Free Vanilla
1 Tbs Pure Lemon Juice and enough Boiling Water to equal ½ c
Heat oven to 375f. In large bowl, mix all ingredients until smooth dough forms (adding the lemon juice and boiling water last, not only does this make mixing easier, this helps when the Bisquick begins to bubble-natural reaction to the lemon juice). Scoop heaping teaspoons onto parchment lined cookie sheet, about 2 inches apart. Flatten in crisscross pattern with a fork. Bake for 8-11 minutes or until bottoms are golden brown. Remove from cookie sheet to cooling rack, cool for approximately 15 minutes. Enjoy!
Feel free to tweak these recipes to meet the needs of your family. I hope you enjoy these simple treats and look forward to your feedback.
When life presents us with food allergies, be it through loved ones or through our own intolerances, often our first thoughts turn to what we cannot have. When my daughter was diagnosed with an allergy to cow’s milk proteins, it was a long trek before gaining a firm understanding as to how this would impact our lives. My first thought was no macaroni and cheese, no pizza, no grilled cheese, no cupcakes or cookies and milk…no mashed potatoes! Then, I learned that ‘tweaking’ our food to meet her needs was not as complicated as it initially seemed, and thus my journey into a dairy free life began.
It took several years before I was willing to expose my daughter to other types of animal milk, in fact, it wasn’t until she was diagnosed with kidney reflux that the full impact of soy in her diet was brought to my attention. Our Doctor made it animatedly clear that an occasional soy based item (yogurt, cheese, even margarine) was okay, but for her daily intake of milk related calcium, I needed to find other alternatives. This same doctor encouraged me to test other natural sources of milk, goats and sheep milk being on the top of the list. Working closely with medical professionals, we were able to determine the best course of action to give her as ‘normal’ of a childhood as possible without potentially exposing her to estrogens and other chemicals or proteins that are potentially harmful to her little body.
Similarly, my first exposure to a child with celiac bogged my mind with foods this poor child couldn’t eat (or so I thought). The son of a dear friend, I was saddened to think of a childhood without pancakes, pizza, cakes, cookies, or even chocolate malt! (Interesting that this list is very similar to the one conjured by my mind when faced with my daughter’s milk allergy the year before)…anyhow….It was just a short while into our conversation when it struck me that I had the perfect cookie recipe to meet his needs! I shared this recipe with my friend, one so simple that I have had it memorized since I was in grade school (the first of four, yes four, I will share with you tonight), no flour, only four ingredients total, my friend looked at me somewhat confused and questioned “this really makes cookies?” Not only does it make cookies, but it makes delicious cookies that are hard to resist…there are many more recipe’s I learned to ‘tweak’ in order to ensure our little friend could safely enjoy our get-togethers, and many of these have become staples in my own household now that I have been diagnosed with celiac as well.
Following the path of helping others give their children a ‘normal’ childhood (whatever that may be), with a recent announcement that another friend’s son has been diagnosed with an egg allergy, I became interested in finding a great cookie recipe that was not only gluten free, but egg free as well. Interestingly enough, Jennifer, the brilliant author of Simple Food Allergy Recipes, a blog that I began to follow nearly two years ago, posted a delicious milk and egg free peanut butter cookie recipe that fit the bill perfectly. I have ‘tweaked’ the recipe below to meet the gluten free requirement of my family, though you can find Jennifer’s original recipe here.
Finally, the inspiration for the nut-free ‘nut butter’ cookies below came when dwelling over the peanut allergy one of my church Primary children faces, the son of another dear friend. I began researching different butter options and chatted with my friend directly before deciding which avenue to explore first. When discussing what, or if there were other butters worth trying, her response was very similar to my initial reaction to exposing my own child to other types of animal derived milk products…not exploring such alternatives is more of an inconvenience, at this point it is not worth exposing her son to something potentially dangerous for him. I completely understand. I did my research and found mixed reviews. I decided to avoid soy butter, although I hear it is wonderful, simply because we do our best to keep soy to a minimum. Sunbutter seemed like an interesting choice, one that was potentially viable, especially since most grocery stores are openly stocking this in their peanut butter isle, though this product needed some additional research. The consensus seems to be that an actual allergy to sunflower seeds (the primary ingredient in Sunbutter) is extremely rare, although you should work closely with your doctor before exposing your PA child to this alternative.
On to the cookies!
First, let me begin with my long-time favorite recipe. I do not recall where or when I learned this recipe, though I can tell you it is not only the first recipe I ever knew by heart, it is also the first I have shown each of my own children in the kitchen. As mentioned above, there are only four ingredients, but believe me, these are the richest, yummiest peanut butter cookies you’ll ever make! Please note that I prefer chunky peanut butter for these cookies, but the recipe works just as well with creamy.
C is for cookie! Part 1
Easy Peanut Butter Cookies (Gluten Free, Dairy Free)
1 c Sugar
1 c Chunky Peanut Butter
1 large egg
1 tsp Gluten Free Vanilla (I prefer Adam’s Best)
Preheat oven to 375f. Mix ingredients together and spoon by heaping teaspoon onto parchment lined cookie sheet, about 2 inches apart. Flatten in crisscross pattern with a fork. Bake for 8-11 minutes or until bottoms are just beginning to turn golden brown. Let cool on cookie sheet about 5 min, this will ensure cookies are baked through but remain soft and chewy! Remove and enjoy!
Yields approximately 1 dozen cookies.
Working from this basic recipe, I was able to successfully make Sunbutter cookies that are absolutely scrumptious, although the liquidity of the Sunbutter prevented the cookies from holding the traditional crisscross pattern seen in the other three versions. Again, I prefer the chunky or crunchy version shown here, although this recipe would likely work as well with the Creamy or Organic versions available on the manufacturer website.
C is for cookie! Part 2
Easy Nut-Butter Cookies (Gluten Free, Dairy Free, Peanut and Tree Nut Free)
1 c Sugar
1 c Sunbutter, Natural Crunch
1 large egg
1 tsp Gluten Free Vanilla
Preheat oven to 375f. Mix ingredients together and spoon by heaping teaspoon onto parchment lined cookie sheet, about 2 inches apart. Bake for 8-11 minutes or until bottoms are just beginning to turn golden brown. Let cool on cookie sheet about 5 min, this will ensure cookies are baked through but remain soft and chewy! Remove and enjoy!
Yields approximately 1 dozen cookies.
C is for cookie! Part 3
:) This is my gluten free version of the 1950’s Bisquick recipe Jennifer shared on her page. If you have not found Gluten Free Bisquick on your store shelves, please, speak with your store manager! Given the relatively rural area we live in, there are many many items not available to us here in the Permian Basin. That being said, we have had Gluten Free Bisquick long enough for me to play with several recipe’s and I am delighted to share the gluten free, dairy free, egg free, completely vegan, wonderfully chewy and simply superb peanut buttery recipe’s below. The use of Agave Nectar in these cookies not only lowers the fat content of the original recipe, it also lowers the sugar content while keeping the delicious nature of the original recipe firmly intact. The overall recipe is very close to traditional flour peanut butter cookies, although it translates nicely to both gluten free varieties below.
C is for cookie! Part 3
Peanut Butter Cookies (Gluten Free, Dairy Free, Egg Free, Vegan)
1 c Crunchy Peanut Butter
1 c Agave Nectar
½ c Boiling Water
2 c Gluten Free Bisquick baking mix
1 tsp Gluten Free Vanilla
Heat oven to 375f. In large bowl, mix all ingredients until smooth dough forms (I found that if you wait to add the boiling hot water until the very end, the ingredients mix easily with a simple wooden spoon). Scoop heaping teaspoons onto parchment lined cookie sheet, about 2 inches apart. Flatten in crisscross pattern with a fork. Bake for 8-11 minutes or until bottoms are golden brown. Remove from cookie sheet to cooling rack, cool for approximately 15 minutes. Enjoy!
Yields approximately 3 dozen cookies.
For this fourth and final recipe, please ensure you follow the directions closely. Note the addition of lemon to the boiling water. This is in relation to the amount of leavening product in the Gluten Free Bisquick. As noted on the Sunbutter website, when baking with Sunbutter, it is important to either adjust the amount of leavening or follow the proper precautions to ensure the natural reaction between the chlorophyll present in sunflower seeds and the baking soda/powder…I don’t know about you, but green cookies just doesn’t seem as appealing. :)
C is for cookie! Part 4
Nuttybutter Cookies (Gluten Free, Dairy Free, Egg Free, Peanut and Tree Nut Free, Vegan)
1 c Sunbutter, Natural Crunch
1 c Agave Nectar
2 c Gluten Free Bisquick baking mix
1 tsp Gluten Free Vanilla
1 Tbs Pure Lemon Juice and enough Boiling Water to equal ½ c
Heat oven to 375f. In large bowl, mix all ingredients until smooth dough forms (adding the lemon juice and boiling water last, not only does this make mixing easier, this helps when the Bisquick begins to bubble-natural reaction to the lemon juice). Scoop heaping teaspoons onto parchment lined cookie sheet, about 2 inches apart. Flatten in crisscross pattern with a fork. Bake for 8-11 minutes or until bottoms are golden brown. Remove from cookie sheet to cooling rack, cool for approximately 15 minutes. Enjoy!
Feel free to tweak these recipes to meet the needs of your family. I hope you enjoy these simple treats and look forward to your feedback.
Wednesday, September 1, 2010
Dairy Free, Gluten Free Velvety Mac and Cheese
Last week I posted an amazing recipe for homemade, dairy free, gluten free, soy free ‘processed’ cheese. I say amazing not only because it tasted wonderful, but because it was also wonderfully easy to make and when it came time to put it to the test, it passed every one! In the week since my last post I have topped bowls of chili, made nachos and finally topped everything off with the delectable dish I will be sharing with you tonight.
I mentioned last week that I carefully make and design my dairy free daughter’s school lunches to match what is being served in the cafeteria so she can eat what all of her friends at school are eating, but in a way that is obviously safe for her to eat. As a mother with a child who has food allergies, I began to understand long ago the need for my child to feel ‘normal’, especially when it came to gathering with friends and breaking the proverbial (sometimes literal) bread. This task became seemingly more difficult when celiac became a reality for me, as I struggle with the idea of serving food to my children, much less other adults, which I have been unable to sample first.
How can I trust that what I am serving taste good if I am unable to taste it myself?
This consideration was just one of many that lead my family towards the decision to create a gluten free environment at home. As the primary cook for my family of 8, it is important that I be able to work freely and comfortably with the food I am serving my family. Like most, I do not have time to make two or three meals in order to meet the needs of our family, so instead, I must come up with ways to alter or ‘tweak’ our favorite foods so they are safe for everyone who will be eating.
Similarly, I do not have time for extensive or complicated recipes, though I refuse to become ‘stuck in a rut’ when it comes to the meals I serve. :) I suppose this blog is my way of helping others prevent the prevalent rut many of us get into when it comes to feeding our family, allergies or not.
Whatever reason you are here, I do hope you enjoy what I have to offer and look forward to hearing from you as well. Truly, this is an opportunity for a collective gathering of ideas and thoughts that can benefit many in ways we can only imagine.
Now, on to the food. :)
Mac and Cheese is one of those dishes that can be as extensive and gourmet as you wish it to be, but still just as delicious and comforting even in the most simple of forms.
This is not one of those extensive and gourmet versions of Mac and Cheese…I do have recipes for Mac and Cheese to that regard, and undoubtedly will share these with you in time. But tonight, let’s keep it simple.
As one of my readers mentioned last week, for many of us, it has been a long time since we have enjoyed the velvety creaminess products like Velveeta bring. I don’t know about you, but in my previous life, one of my absolute favorite comfort meals or simple side dishes was most definitely Velveeta Shells and Cheese.
Between my daughter’s milk allergy and my celiac disease, I thought surely this was one of those dishes that would simply remain a memory.
Sometimes life proves us wrong, and this is one of those times to be happy you were! This simple recipe proved the perfect solution to the Mac and Cheese side dish needed for my daughter’s school lunch earlier this week. At the end of the day, before even entering the car, Keili exclaimed “Mommy, that macaroni and cheese was THE BEST I HAVE EVER TASTED!! Can we have it again?” Ahhh the sweet sound of success…
Dairy Free, Gluten Free Velvety Mac and Cheese
Ingredients:
8 oz Gluten Free Brown Rice Macaroni
6 oz Homemade Dairy Free, Gluten Free, Soy Free ‘Processed’ Cheese, cut into small cubes
1 Tbs Vegan Butter*
¼ c Dairy Free Milk**
In medium stock pot, cook gluten free brown rice macaroni according to box directions, drain well but do not rinse (macaroni needs to be warm for cheese to melt and the small amount of ‘pasta water’ that naturally remains will actually help the cheese to stick to the pasta). Return pasta to medium stock and over low heat, mix all ingredients, allowing cheese sauce to melt thoroughly. Remove from heat. Allow pan to cool for 5 minutes, sauce will thicken as it cools. Serve and enjoy!
Makes 2-3 main dishes, 6-8 sides.
Please note, there is no dye added to the recipe for the ‘processed’ cheese, thus the white creamy version pictured above. If you must have the traditional orange color to satisfy your visual needs (even though your taste buds will surely be satisfied without), simply use gluten free food coloring to change it up a bit. Anyway you look at it, a creamy satisfying dish awaits! Enjoy!
*Because margarine often has some form of milk protein in the mix, choosing a vegan butter which is free of animal byproducts is your best guarantee that your meal will stay dairy free. Our family enjoys Smart Balance Light not only because it taste good, it also provides additional nutrition not generally found in other margarines, and more importantly, is available at most grocery stores.
**Dairy free milk can be plain Almond, Rice, Soy or even Goats milk. For this, and many other recipes, I prefer Almond milk because of its smooth creamy texture and more traditional flavor.
I mentioned last week that I carefully make and design my dairy free daughter’s school lunches to match what is being served in the cafeteria so she can eat what all of her friends at school are eating, but in a way that is obviously safe for her to eat. As a mother with a child who has food allergies, I began to understand long ago the need for my child to feel ‘normal’, especially when it came to gathering with friends and breaking the proverbial (sometimes literal) bread. This task became seemingly more difficult when celiac became a reality for me, as I struggle with the idea of serving food to my children, much less other adults, which I have been unable to sample first.
How can I trust that what I am serving taste good if I am unable to taste it myself?
This consideration was just one of many that lead my family towards the decision to create a gluten free environment at home. As the primary cook for my family of 8, it is important that I be able to work freely and comfortably with the food I am serving my family. Like most, I do not have time to make two or three meals in order to meet the needs of our family, so instead, I must come up with ways to alter or ‘tweak’ our favorite foods so they are safe for everyone who will be eating.
Similarly, I do not have time for extensive or complicated recipes, though I refuse to become ‘stuck in a rut’ when it comes to the meals I serve. :) I suppose this blog is my way of helping others prevent the prevalent rut many of us get into when it comes to feeding our family, allergies or not.
Whatever reason you are here, I do hope you enjoy what I have to offer and look forward to hearing from you as well. Truly, this is an opportunity for a collective gathering of ideas and thoughts that can benefit many in ways we can only imagine.
Now, on to the food. :)
Mac and Cheese is one of those dishes that can be as extensive and gourmet as you wish it to be, but still just as delicious and comforting even in the most simple of forms.
This is not one of those extensive and gourmet versions of Mac and Cheese…I do have recipes for Mac and Cheese to that regard, and undoubtedly will share these with you in time. But tonight, let’s keep it simple.
As one of my readers mentioned last week, for many of us, it has been a long time since we have enjoyed the velvety creaminess products like Velveeta bring. I don’t know about you, but in my previous life, one of my absolute favorite comfort meals or simple side dishes was most definitely Velveeta Shells and Cheese.
Between my daughter’s milk allergy and my celiac disease, I thought surely this was one of those dishes that would simply remain a memory.
Sometimes life proves us wrong, and this is one of those times to be happy you were! This simple recipe proved the perfect solution to the Mac and Cheese side dish needed for my daughter’s school lunch earlier this week. At the end of the day, before even entering the car, Keili exclaimed “Mommy, that macaroni and cheese was THE BEST I HAVE EVER TASTED!! Can we have it again?” Ahhh the sweet sound of success…
Dairy Free, Gluten Free Velvety Mac and Cheese
Ingredients:
8 oz Gluten Free Brown Rice Macaroni
6 oz Homemade Dairy Free, Gluten Free, Soy Free ‘Processed’ Cheese, cut into small cubes
1 Tbs Vegan Butter*
¼ c Dairy Free Milk**
In medium stock pot, cook gluten free brown rice macaroni according to box directions, drain well but do not rinse (macaroni needs to be warm for cheese to melt and the small amount of ‘pasta water’ that naturally remains will actually help the cheese to stick to the pasta). Return pasta to medium stock and over low heat, mix all ingredients, allowing cheese sauce to melt thoroughly. Remove from heat. Allow pan to cool for 5 minutes, sauce will thicken as it cools. Serve and enjoy!
Makes 2-3 main dishes, 6-8 sides.
Please note, there is no dye added to the recipe for the ‘processed’ cheese, thus the white creamy version pictured above. If you must have the traditional orange color to satisfy your visual needs (even though your taste buds will surely be satisfied without), simply use gluten free food coloring to change it up a bit. Anyway you look at it, a creamy satisfying dish awaits! Enjoy!
*Because margarine often has some form of milk protein in the mix, choosing a vegan butter which is free of animal byproducts is your best guarantee that your meal will stay dairy free. Our family enjoys Smart Balance Light not only because it taste good, it also provides additional nutrition not generally found in other margarines, and more importantly, is available at most grocery stores.
**Dairy free milk can be plain Almond, Rice, Soy or even Goats milk. For this, and many other recipes, I prefer Almond milk because of its smooth creamy texture and more traditional flavor.
Friday, August 27, 2010
Homemade, dairy free, gluten free, soy free ‘processed’ cheese
Two recipes in two days…I understand my blogging experience is still in its infancy, but even I know that is an unusual occurrence. I doubt this will happen regularly, although, I have quite a bit of catching up to do and will likely be posting two or three recipe’s a week for the next month or so. At minimum, I plan to maintain at least one recipe, idea, or food related conversation per week and look forward to insight my readers will offer over time.
That being said…onto today’s recipe.
Homemade, dairy free, gluten free, soy free ‘processed’ cheese
To quote the website where I obtained the basis for this recipe… “Say whaaa?”
A few days ago, one of my favorite bloggers, Heidi Kelly from Adventures of a Gluten Free Mom, posted a picture on facebook of the end result from a recipe she had been working on that she felt wasn’t quite perfect (but looked absolutely delectable!); and asked “Shall I go ahead and share the recipe so you can try it and tweak it to your liking?” To which several of her readers (including me) responded with an overwhelming “YES!”
While her version included powdered rice milk and Daiya cheese (of which I presently have neither), I tweaked my version to include powdered goats milk and Manchego cheese (you will find we use Manchego a lot).
What I like most about this cheese is not only the smooth creamy texture, but the fact that it certainly provides a way to get more for your money. I put in 8 oz of Manchego and came out with 12 oz of creamy, Velveeta like cheesiness. (Yum!). I do believe my version came out firmer than Heidi’s, although the conversation on her page regarding vegan cheeses and the yumminess of Daiya sparked my interest well enough to hunt some down and purchase it…I hope to have this shipment in early next week so I can perfect a vegan version of this ‘processed’ cheese and promise to post as soon as I have that perfected as well.
Without further adieu, please enjoy the goat’s milk version below:
Ingredients:
• 8 oz Grated Manchego Cheese
• ½ cup VERY Hot Water
• 3 Tbs Powdered Goats Milk
• ½ tsp Unflavored Gelatin
Directions:
Line mini loaf pan with plastic wrap or parchment paper.
In a blender or food processor, put ½ cup VERY hot water, 3 Tbs. Powdered Goats Milk, ½ tsp gelatin. Whip until the gelatin is dissolved.
Quickly add 8 oz grated Manchego cheese and blend until well combined (it will look like cream cheese at this point). Pour into lined mini loaf pan.
Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Enjoy!
After photographing the end result, I sliced a bit for each child and received varying results. Keili (my dairy free child), simply responded with “YUMMY!” Savannah and Shea reflected with “mmmmm, this is goooooood mommy!” Taylor said it tasted like American cheese, while Damian argued that it was just like a white Velveeta (which is ultimately what I was going for). Anyway you look at it, they all really liked what they tasted and anxiously asked for more. When I explained that I was saving the cheese for Keili’s mac and cheese lunch next week (I make her school lunches identical to what the cafeteria is serving, simply ‘tweaking’ each item to ensure they are ‘Keili safe’), there was a disappointed, yet harmonic ‘awe’ from all (I swear they rehearse).
Find the original recipe and inspiration for this post: here. Please add Heidi to your list of ‘blog’s to follow,’ she is absolutely great!
Thanks everyone!
That being said…onto today’s recipe.
Homemade, dairy free, gluten free, soy free ‘processed’ cheese
To quote the website where I obtained the basis for this recipe… “Say whaaa?”
A few days ago, one of my favorite bloggers, Heidi Kelly from Adventures of a Gluten Free Mom, posted a picture on facebook of the end result from a recipe she had been working on that she felt wasn’t quite perfect (but looked absolutely delectable!); and asked “Shall I go ahead and share the recipe so you can try it and tweak it to your liking?” To which several of her readers (including me) responded with an overwhelming “YES!”
While her version included powdered rice milk and Daiya cheese (of which I presently have neither), I tweaked my version to include powdered goats milk and Manchego cheese (you will find we use Manchego a lot).
What I like most about this cheese is not only the smooth creamy texture, but the fact that it certainly provides a way to get more for your money. I put in 8 oz of Manchego and came out with 12 oz of creamy, Velveeta like cheesiness. (Yum!). I do believe my version came out firmer than Heidi’s, although the conversation on her page regarding vegan cheeses and the yumminess of Daiya sparked my interest well enough to hunt some down and purchase it…I hope to have this shipment in early next week so I can perfect a vegan version of this ‘processed’ cheese and promise to post as soon as I have that perfected as well.
Without further adieu, please enjoy the goat’s milk version below:
Ingredients:
• 8 oz Grated Manchego Cheese
• ½ cup VERY Hot Water
• 3 Tbs Powdered Goats Milk
• ½ tsp Unflavored Gelatin
Directions:
Line mini loaf pan with plastic wrap or parchment paper.
In a blender or food processor, put ½ cup VERY hot water, 3 Tbs. Powdered Goats Milk, ½ tsp gelatin. Whip until the gelatin is dissolved.
Quickly add 8 oz grated Manchego cheese and blend until well combined (it will look like cream cheese at this point). Pour into lined mini loaf pan.
Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Enjoy!
After photographing the end result, I sliced a bit for each child and received varying results. Keili (my dairy free child), simply responded with “YUMMY!” Savannah and Shea reflected with “mmmmm, this is goooooood mommy!” Taylor said it tasted like American cheese, while Damian argued that it was just like a white Velveeta (which is ultimately what I was going for). Anyway you look at it, they all really liked what they tasted and anxiously asked for more. When I explained that I was saving the cheese for Keili’s mac and cheese lunch next week (I make her school lunches identical to what the cafeteria is serving, simply ‘tweaking’ each item to ensure they are ‘Keili safe’), there was a disappointed, yet harmonic ‘awe’ from all (I swear they rehearse).
Find the original recipe and inspiration for this post: here. Please add Heidi to your list of ‘blog’s to follow,’ she is absolutely great!
Thanks everyone!
Thursday, August 26, 2010
Creamy Green Chicken Enchilada Casserole (Gluten Free, Cow's Milk/Dairy Free)
My facebook friends will likely recall a conversation following a post I made just a couple of weeks ago regarding my excitement to find a gluten free green enchilada sauce at my local Albertson’s. You see, one of my all time favorite meals has to be enchilada’s, and while managing the tortilla issue is simple (enchilada’s are traditionally made with corn tortillas, which are naturally gluten free), I was overwhelmingly disappointed to find that most enchilada sauces are not gluten free. Sigh.
Thus, since life thrust me into a gluten free lifestyle, my craving for my famous Creamy Green Chicken Enchilada Casserole has gone unsatisfied. Then, just a few short weeks ago, I came upon a new product line: Good Food by Good Housekeeping. While not all of the available products on the line are gluten free, a number of them are including the Mexican Green Sauce which features a mouth-watering image of green chicken enchiladas covered in melted cheese on the label. Imagine my excitement when I turned to label to discover that finally, finally, I had found a green enchilada sauce I could use to once again fulfill my craving!
I was first introduced to Green Chicken Enchilada Casserole during a pot-luck before my Keili was born. Five years ago, when Keili was diagnosed with a milk allergy, this was one of the first recipe’s I learned to adjust to make it safe for her. After years of practice and tweaking this new sauce to make it just right, I am glad to present you with the recipe below:
Preheat oven to 375f. In large sauce pan, heat together Mexican Green Sauce and diced green peppers, slowly melting in creamy goat cheese until fully melted. Add in shredded chicken breast to creamy sauce, mixing until fully covered. Warm corn tortillas on clean skillet to make them pliable and easy to roll. In a medium casserole dish, lay tortillas one by one, scooping 1-2 large spoonful’s of chicken enchilada mix into each corn tortilla, rolling and compacting each into one even and tight layer of 8 enchiladas, seam side down. Lightly coat first layer with chicken enchilada mix and repeat the process with remaining 8 corn tortillas until 2 even layers have been created. Top with any remaining sauce (don’t worry if there is none left, simply move on to next step). Evenly cover dish with shredded Manchego cheese and place the casserole into the oven. Cook until cheese is melted and slightly bubbly. Top with chopped cilantro.
Serve with small side salad, rice and beans.
Makes 6-8 servings
* This also works wonderfully with Tofutti Better Than Cream Cheese, or regular cream cheese if you have no cow’s milk/dairy restrictions.
**Manchego cheese is a natural cheese made from sheep’s milk and can be somewhat expensive if you do not know where to find it. I suggest your local Sam’s Club (where we buy ours), or Trader Joe’s (if you are lucky enough to have one close by). If you have no cow’s milk/dairy restrictions, Monterey Jack cheese or a mix of Monterey and Cheddar would be most ideal.
Thus, since life thrust me into a gluten free lifestyle, my craving for my famous Creamy Green Chicken Enchilada Casserole has gone unsatisfied. Then, just a few short weeks ago, I came upon a new product line: Good Food by Good Housekeeping. While not all of the available products on the line are gluten free, a number of them are including the Mexican Green Sauce which features a mouth-watering image of green chicken enchiladas covered in melted cheese on the label. Imagine my excitement when I turned to label to discover that finally, finally, I had found a green enchilada sauce I could use to once again fulfill my craving!
I was first introduced to Green Chicken Enchilada Casserole during a pot-luck before my Keili was born. Five years ago, when Keili was diagnosed with a milk allergy, this was one of the first recipe’s I learned to adjust to make it safe for her. After years of practice and tweaking this new sauce to make it just right, I am glad to present you with the recipe below:
- 4- 11.9 oz jars Good Food Mexican Green Sauce
- 2- 4.25 ounce can diced green peppers (mild)
- 6 oz creamy goat cheese*
- 1.5 lb skinless boneless chicken breast, cooked and shredded
- 16 corn tortillas
- 2 cups Manchego cheese**, shredded
- Chopped cilantro leaves for garnish (optional)
Preheat oven to 375f. In large sauce pan, heat together Mexican Green Sauce and diced green peppers, slowly melting in creamy goat cheese until fully melted. Add in shredded chicken breast to creamy sauce, mixing until fully covered. Warm corn tortillas on clean skillet to make them pliable and easy to roll. In a medium casserole dish, lay tortillas one by one, scooping 1-2 large spoonful’s of chicken enchilada mix into each corn tortilla, rolling and compacting each into one even and tight layer of 8 enchiladas, seam side down. Lightly coat first layer with chicken enchilada mix and repeat the process with remaining 8 corn tortillas until 2 even layers have been created. Top with any remaining sauce (don’t worry if there is none left, simply move on to next step). Evenly cover dish with shredded Manchego cheese and place the casserole into the oven. Cook until cheese is melted and slightly bubbly. Top with chopped cilantro.
Serve with small side salad, rice and beans.
Makes 6-8 servings
* This also works wonderfully with Tofutti Better Than Cream Cheese, or regular cream cheese if you have no cow’s milk/dairy restrictions.
**Manchego cheese is a natural cheese made from sheep’s milk and can be somewhat expensive if you do not know where to find it. I suggest your local Sam’s Club (where we buy ours), or Trader Joe’s (if you are lucky enough to have one close by). If you have no cow’s milk/dairy restrictions, Monterey Jack cheese or a mix of Monterey and Cheddar would be most ideal.
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