Tags Archive
Potstickers are super yummy! When I’m at Costco I usually pick up a bag of their potstickers to keep in the freezer. Yesterday I decided to make my own and make them gluten free for my daughter. Making them from scratch is a lot of work, so make sure you have a couple of hours to devote to this yummy recipe. Mine may not be the prettiest pot stickers in town but they tasted good. And since it was my first attempt we’ll call it a success! Dough 1 cup white rice flour or sweet rice flour 3/4 cup tapioca flour pinch of salt 2 tablespoons oil 2/3 cup boiled water (adjust if necessary) Filling 1 lb. ground pork 4 cups chopped cabbage (I used pre-packaged cabbage for cole slaw) 1 teaspoon ground ginger 2 tablespoons minced garlic 3 tablespoons gluten-free soy sauce Combine filling ingredients and set aside. Combine flours, salt and oil, add boiling water and mix to form a dough. Dust a cutting board with rice flour and roll out dough, not too thin. I used a mason jar lid to cut circles. Fill with pork and crimp closed either by hand or you can use a fork. You can also use a tortilla press if you have one to make perfect wrappers. Add 2 tablespoons of oil to a pre-heated pan and add potstickers. Cook for 1-2 minutes per side, then add a 1/2 cup of water and cover and let steam for 4-6 minutes. I like to take the cover off and cook them a little longer so they have a slight crunch to...
My daughter loves granola either eaten with soy milk, topping ice cream and even mixed into fruit shakes. It can be hard to find a granola that is free of all of her allergens so I tried making some at home in a small batch this weekend. It was pretty easy and she loved. This way I know she can eat it safely and I save about $5 for a small bag! The other fun thing about this recipe is all of the things you can add to make it exactly how you like it. Ingredients 1 cup Gluten Free Oats 1 T Oil (or dairy free butter or coconut oil) 2 T Honey (or maple syrup or agave) 1/2 tsp. Cinnamon (if desired) 1 tsp. Vanilla Extract or other flavoring Mix-Ins (pumpkin seeds, sunflower seeds, flax seeds, cranberries, raisins, shredded coconut, chocolate chips, etc.) Instructions Mix oats, cinnamon and seeds in a microwavable container. Microwave oil, honey and extract for 30 seconds and mix to combine, pour over oat mixture and stir. Microwave for one minute, stir. Return to microwave for another minute, stir. Microwave for thirty seconds, stir. All microwaves are different so you may not need as much cooking time. Let granola cool before adding fruit or chocolate. Alternately, you could put the mixture on a cookie sheet and bake at 350 degrees, check often to make sure it does not burn (cook for approx. 10 minutes). Store in a covered container and...
I usually bring a gluten, dairy and nut free dessert to family gatherings for my daughter. Coming up with something new is sometimes difficult and often I need time to test out the recipe first to make sure it is presentable once I use substitutes for everything. I think this year I will be making this gluten free Buche de Noel again. I made it for Christmas last year but I think it would work for Thanksgiving also. It was pretty easy to make and as my daughters would say “it looks fancy!” CLICK HERE to go to the original post with recipe and directions. Here are a few other good recipes I may try. Click on the titles to get to the recipes. Just use substitutes if necessary. Gluten Free Pumpkin Bread just add a powdered sugar glaze to dress it up. Flourless Chocolate Cake Gluten Free Apple...
You are probably wondering why anyone would want to make a microwave cookie? Well in our house we had the trifecta of appliance break downs. First our washing machine broke 2 weeks ago and since we had to buy a new one we thought we’d replace our horrible 3 year old dishwasher (click on the link to see how crappy everyone else thought it was). We got the washing machine delivered and were back in the laundry business but the dishwasher posed a problem, apparently they’ve grown taller over the last couple of years and nothing would fit. Best Buy suggested an ADA dishwasher which is of course more expensive and never on sale so we passed. Then a few days later our ancient stove stopped working and unless we remodel our kitchen the stove opening will not fit a current model of oven! So long story short we are crock potting or microwaving everything!! The other reason why a single serving of microwave cookie works for us is that it is easier to cook for my daughter with food allergies that way instead of making a big batch that won’t get finished. So if you’re felling like a little sweet treat after dinner, this is pretty easy, not messy and keeps you from eating too much. Are they as good as baked cookies? No but they are close enough to satisfy your sweet tooth. Recipe (for non-allergy recipe just replace with regular flour, milk and butter) 1 tablespoon earth balance non-dairy butter, melted 2 tablespoons light brown sugar 1/8 teaspoon pure vanilla extract 2 teaspoons soy milk 3...
This weekend I was making some gluten/dairy free cookies. Often times they turn into a flat blob and Sunday was no exception. I wanted them to look decent not like pancakes since I was bringing them over to my sister’s for family movie night. My daughter and a couple of her cousins are gluten free but my daughter has the added issue of no dairy and no nuts (and many other things). Luckily my daughter had a brilliant idea that saved the day. We got out cupcake liners and put a small blob of cookie dough in the bottom then added a gluten free oreo type cookie (we used Trader Joes Joe Joes, tongue twister) then put another blob of cookie dough on top. We cooked them for around 15 minutes at 350 degrees and everyone loved them. Even the non-gluten free family members. You can use any cookie dough recipe you want, even peanut butter. I like using recipes, mixes and flour from Jules Gluten Free Flour it is the best and easiest to use, in my...
We recently designed a Circus party invitation for SimplytoImpress.com. We designed a girl version, boy version and also a black and white adult version (not up on the site just yet). We had designed a Circus collection quite a while ago but when I was reading the Night Circus, I got inspired to design some birthday cards as well. It’s a fun theme, especially for little ones and you can do so much with it. Depending on how old your child is turning you could include a little petting zoo, a popcorn machine, a bubble maker, tickets for various circus games, animal cracker favors, etc. The cookies above are from BabyCakes Bakery, a vegan and gluten free bakery that I’ve been dying to try out for my daughter. I hope they open one up in Northern California soon! Invitation, Straws, Cookies, TableWare and...
We always get together for Mother’s Day – we have to squeeze it in between soccer games, lacrosse games and life in general and it may not always be the exact day, but you always have to celebrate mom! I have a few favorite recipes that I make that are pretty easy. Most can be made the night before and cooked the next day or left cold, some have been passed down from family and some I’ve tried from cookbooks and loved, here are a few. I love making French Toast Casserole. It’s super easy and everyone loves it. Paula Deen has a great recipe that can be found here. Make the day before, refrigerate it overnight and then top with the praline and cook it the next morning. Yum! We also make a cold, spicy pasta dish. Make the day before to let all of the flavors get absorbed. It’s a great dish to bring anywhere since it is served cold. Ingredients: 1 lb. spaghetti 1 T crushed red pepper (less or more to your taste) 2 T sesame seeds 1/4 C vegetable oil (I use slightly less) 1/2 C sesame oil 6 T honey 6 T soy sauce 1/2 C cilantro 3/4 C peanuts Cook spaghetti according to directions. Rinse with cold water, set aside. Heat oils and red pepper over medium heat for 3 minutes, add honey and soy sauce and heat for 1-2 minutes. Remove from heat and toss with spaghetti. Refrigerate for at least 4 hours, add remaining ingredients, toss and serve. You can also add cold chicken or shrimp or make it gluten...
Last week I bought a bunch of zucchini. It’s one of those veggies that the whole family loves. Normally I slice it thin and just cook it with a little olive oil. This time I decided to make zucchini chips and Zucchini-Chocolate Chip Muffins. Sorry no pictures of the chips we ate them too fast! And actually I didn’t save any of those for the kids, my husband and I scarfed them quickly while the kids were out. If you make them make sure to make a lot they are yummy. For the chips slice the zucchini thinly and toss with olive oil and salt. Cook at 250° for 2-3 hours depending on your oven. If they are still a little soft you can even microwave them. They are a delicious crunchy snack and healthy to boot! The muffins are a perfect breakfast snack and they are healthier than some of the other things they grab. Zucchini-Chocolate Chip Muffins – 24 servings 3 cups all-purpose flour 1-1/2 cups white sugar (I used 1 cup raw sugar and 1/2 cup brown sugar instead of white) 2 teaspoons baking soda 1 teaspoon salt 2 egg, lightly beaten 1 cup vegetable oil 1/2 cup milk 2 tablespoons lemon juice 2 teaspoons vanilla extract 2 cups shredded zucchini (I used a cheese grater) 1 cup chocolate chips 1 cup chopped nuts (optional) Preheat oven to 350 degrees. Grease 24 muffin cups, or line with paper muffin liners. Combine flour, sugar, baking soda, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients...
My middle daughter has a lot of food allergies so when it comes to making desserts we usually have to make 2 kinds. The problem we’ve found is that most recipes are for multiple servings. It is hard for one person to eat a 13 x 9 dish of lemon bars, Rice Krispy treats on the other hand no problem! So we end up throwing away part of the batch. Last night I decided to make brownies for the rest of the family and a single serving cake for my daughter. I found a recipe online that I adapted to suit her needs. It was easy and mess free and you cook it in the microwave in a mug. How easy is that? I used a large Starbucks mug but it did get very hot so next time I will cook something in a microwave dish, but it does look cuter in a mug! Also the cake does stick quite a bit so messy clean up, next time I may spray the cup with Pam. To clean the mug this time I just filled it with boiling water from the kettle. Makes 1 mug 1 Tbsp dairy free butter or regular butter 2 tbsp sugar 2 tbsp applesauce vanilla extract, few drops 1/4 C Gluten Free Flour or regular flour 1/8 tsp baking powder pinch of salt Topping 1 tbsp dairy free butter or regular butter 2 tbsp Gluten Free flour or regular flour 1 tbsp brown sugar 1/4 tsp cinnamon In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted,...
My middle daughter can’t eat many things including gluten and dairy. She is also taking french this year and they prepare lots of cakes, pastries and fondues for extra credit or to experience the french culture. One of the things they made was Buche de Noel, which is a rolled cake that looks like a tree log. This is a recipe that is pretty good for anyone that has allergies and you can also adapt it pretty well to your allergies as long as you can eat eggs. 6 large eggs 3/4 cup sugar (superfine cane sugar recommended) 1 teaspoon vanilla 1/3 cup cocoa powder 1/3 cup potato starch 1/2 teaspoon baking powder 1/8 teaspoon salt 1/4 teaspoon cream of tartar 2 teaspoons grated orange peel, optional Extra powdered sugar for dusting Preparation: Preheat oven to 400° F Line a large baking sheet with parchment paper. Grease parchment paper with butter. Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside. Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy. Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients. Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined. In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry. Use a large spatula to gently fold the egg white...
