the Non-Dairy Queen

Fettucine Primavera

2009-07-15T17:06:00.000-07:00

Today has been long and kind of crazy. The illustrator is working on a hard deadline, so we got up at 6am (after going to bed around midnight and not sleeping well at all) to start the day. I would normally have gotten up and worked out while he started working, but he made my coffee as I was coming down the stairs. It was so sweet. I could not resist sitting with him while he started working. I am working on a lot of things for myself lately, so I just started organizing myself for the day.

I have been force feeding him the past few days. When he is on work mode, he does not even stop to eat. I tend to do a little heavier lunch for him on these days too, with lighter snacks through out the day. This was a Fettuccine Primavera that I threw together for him from leftovers. I cooked lemon rosemary chicken for the gentlemen here last night along with some vegetables that easily transformed into a nice summer lunch. I go heavy on the vegetables for myself and he likes it a little heavier on the meat. I don't do the meat thing (and I am not eating soy right now(insert crying her)...more on that another time) so I had a huge salad that I will share tomorrow. Here is what I did for the illustrator...
Fettuccine Primavera

1 cup cooked fettuccine
1 cup cooked mixed vegetables (whatever you like-I used broccoli, cauliflower, carrot)
1 cup cooked chicken (or tofu would be sooooo good)
2 TBSP dairy free cream cheese
1/4 cup dairy free parmesan cheese
splash of dairy free unsweetened milk
salt and pepper to taste

Heat up the chicken and vegetables in a sautee pan. Add pasta, cream cheese alternative, parmesan cheese alternative, dairy free milk, salt and pepper. Heat everything until pasta is coated with cheeses and serve hot!

Dark Chocolate Nasoya Silken Creations and Treats!

2009-07-11T06:56:00.000-07:00

I know I have written about the vanilla flavor before and how great I think it is! Now for the Dark Chocolate Silken Creation...this stuff is so good. It is thick, creamy and oh so chocolaty. I had two containers, so we ate some plain and I played with some. I know you are not supposed to play with your food, but I just can't resist! First I went with a version of my own pancakes and decided to make chocolate pancakes. These are so good! They are light, fluffy and very chocolaty. They come together really quickly, so they are an easy way to make a chocolate sweet treat or have for breakfast (or dinner in our case)! These are sweet on their own, so I just put a little powder sugar and cocoa powder on top. If you are looking for something a little more decadent, dairy free caramel or chocolate sauce would be good too. Oh and dairy free ice cream would be so good. Me, I just ate them warm like a cookie!
Dark Chocolate Pancakes

1/2 cup all purpose flour
1/2 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 1/4 Dark Chocolate Nasoya Silken Creations

Lightly spoon both flours into measuring cup and level. Combine all of the dry ingredients in a bowl. Then add the Dark Chocolate Silken Creation to the dry mixture. Stir just until combined. Poor batter onto a hot nonstick griddle or skillet that has been coated with cooking spray. Flip pancakes when little bubbles star to form on top and the edges look cooked. These stay chocolaty and creamy on the inside! Be careful not to over cook them since they are dark to begin with and you don't want them to burn.
This is a chocolate cake that I based on the brownie recipe on the Nasoya website. They have a list of recipes using this product. This one was a cross between chocolate cake and chocolate bread. It had the texture of devil's food cake and the sweetness of chocolate bread. A fudge icing or diary free ice cream (or both) would go really well with this, as well!

Dark Chocolate Cake
(adapted from Nasoya Silken Creations Brownie recipe)

2 cups all purpose flour
1/2 cup white whole wheat flour
1 container Nasoya Dark Chocolate Silken Creations
1 cup dark brown sugar
1 cup light dairy free margarine, melted
1 t salt
2 T baking powder

Preheat oven to 350 degrees. Spray the bottom and sides of an 13 X 9 pan with cooking spray. Mix together the flours, salt and baking powder. Place the light margarine and brown sugar in a microwavable bowl. Microwave the mixture until the margarine is melted. Stir well to combine. Let cool slightly. Add the Nasoya Dark Chocolate Silken Creations to the margarine mixture and stir well. Next add the chocolate mixture to the flour mixture. Stir just until combined. Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick comes out clean.

Review for Go Dairy Free

Con Cookies and a Review

2009-07-02T06:56:00.000-07:00

When I first started baking dairy free I had no idea where to start. I was really quite clueless about vegan products and how useful they would be in my baking now. I asked a fellow blogger about dairy free butter substitutes and she recommended Earth Balance.
I have been a loyal user of Earth Balance ever since. It is the perfect safe alternative for all of my dairy free baked goods that need butter for their structure. Back when I first started using it, I could only get the tub. This was a little difficult for measuring, but worth the trouble at the time. Now I can get the sticks and I love how easy it is to measure! It is especially useful in my oatmeal cookies! These are what I now refer to as Con Cookies. This is my go to recipe for a great hearty cookie that will get you through the times when there is no time to stop for food! I make these every year for the conventions we go to and they are a hit with everyone. I change up the dried fruits and nuts depending on what I have on hand. So, this is the latest version for Con Cookies...

Con Cookies
(adapted from Martha Stewart Everyday Food)

1 cup white whole wheat flour
1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) Earth Balance
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups quick oats (not instant)
1 cups raisins (chopped in a food processor)
1 cup raw sunflower seeds
1 cup sweetened shredded coconut

Preheat the oven to 350 degrees. Whisk together the flours, baking soda, and salt in a bowl and set aside. Cream together the Earth Balance and sugars until light and fluffy. Beat in eggs and vanilla, scraping down the sides of bowl as needed. Add the flour mixture to the sugar mixture and beat just until combined. Next stir in the oats, raisins, sunflower seeds and coconut just until combined. Drop level 1/4-cup measures of dough onto baking sheets (I use my ice cream scoop) about 1 1/2 inches apart. Bake until they are golden brown and soft to the touch about 18 rotating the cookie sheets halfway through. Cool 5 minutes on the cookie sheets and then transfer to a wire rack to cool completely.

Review for Go Dairy Free

Back Again

2009-06-25T06:35:00.000-07:00

Ugh, I am so tired of traveling! I feel like I have been on the road forever! The illustrator and I were at a convention this past weekend promoting his work. We are now recovering from a stomach bug that I shared with him! Fun! We have been eating a very bland diet to get our systems out of the funk. To tell you the truth, we always go back to a bland diet after traveling. It seems like we crave "temple" food when all we have eaten has been crap. I survived this past weekend on many "hobo" snacks. They included cereal, oatmeal (brewed water in the coffee pot and steeped my oats for about 10 minutes), bread, apples, peaches (from a stand in South Carolina) and many salads! By the end of it, I was so over all of that! I think, for me, I also just miss being in the kitchen. So, for dinner last night, I went with plane Jane salt and pepper tofu and a beautiful baked sweet potato. That meal was heaven!

So, I have finally gotten with the times and am now on Facebook! So, if you are on it too, head over and become a fan so you will get info, reviews and recipes from me there!

Alive in 5 Review

2009-06-15T16:16:00.000-07:00

Yeah, summer is here! Is there any better time than this to eat raw food? I have to admit that when I first considered reading this book, I thought I was a raw food enthusiast. I eat a lot of raw food on a regular basis! When I started reading Alive in 5 Raw Gourmet Meals in Five Minutes by Angela Elliott, I realized that this was going to be a little harder than I thought. The book is set up very well. There is a lot of helpful information on a wide variety of fruits and vegetables. The book has a pantry guide and helpful tips for working with raw foods. It also has a menu plan for a week to get you started. The recipes are easy to follow and written well. There are a few photos to show you what some of the end results will look like. Everything looks fresh and bright!
I felt adventuresome and started with Pecan Milk. I was extremely happy with the results. Not only was it pleasant to drink, everybody used it in their oatmeal for breakfast!
Next I made Raita. This was perfect for my lunch! I will definitely be making this one again throughout the summer!
The last thing I made was the Zucchini Spaghetti with Rawsome Italiano. I have used zucchini in the past for my pasta, but not quite this way. I think this is another great recipe for using up some of the summer bounty of tomatoes and zucchini! I will tell you that I eat raw food on a regular basis. So, for times that you are looking for something different and fresh, Alive in 5 Raw Gourmet Meals in Five Minutes is a good choice. The recipes come together very quickly and that is always a plus in my house!

Written for Go Dairy Free

Brown Sugar Banana Bread

2009-06-13T12:00:00.000-07:00

I love banana bread! There is nothing like the smell of a fresh loaf of banana bread in the oven. Sometimes I buy bananas, just to let them turn brown to sacrifice them for my banana bread needs! I have been known to attack people that are throwing away bananas that think have gone bad! The craving hit the family so, I looked around at some ideas (as I normally do when I am in the mood to make something different). We all have a file of the same types of recipes, but I wanted to do something different. I came across a recipe that used only brown sugar. Seriously, could you go wrong with bananas and brown sugar??? I changed it up quite a bit, so I am posting my version here. I lowered the fat and took out the egg. This bread was eaten in a day here. YUM!

Brown Sugar Banana Bread
(adapted from Eating Well)

1/2 cups white whole-wheat flour
2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 TBSP flax meal + 6 TBSP hot water
1 cup soured soy milk (1 TBSP vinegar or lemon juice then fill the rest of the cup with soy milk)
2/3 cup light brown sugar
1/4 cup Smart Balance Light, melted
1 3/4 cups mashed bananas
Extra Brown Sugar for the top (about 1/4 cup)

Preheat the oven to 375°F. Spray a 9x5 loaf pan with cooking spray.

Combine the flours, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl. Mix the flax mixture, soured soy milk, brown sugar, butter and mashed bananas in another bowl. Stir the wet ingredients into the dry ingredients just until combined. Pour the batter into the bread pan. Sprinkle extra brown sugar on top.
Bake 1 hour to 1 hour and 10 minutes until browned on top and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes. Remove from pan and cool completely before slicing.
The brown sugar on top was so good! We love the crispy tops on moist breads!

Surviving Wedding Food

2009-06-12T06:23:00.000-07:00

(pictured: me, Whitney (the Princess), Tara and Mackenzie)

So, I have been missing lately because we have been gone and before that because we were getting ready to go to Virginia for my little sister's wedding. It was a beautiful service and she was definitely the most beautiful Princess!

In the process of this wedding and others that I have gone to recently, I have discovered how accommodating people can be for guests with food restrictions. I am one of those people that gets freaked out by the prospect of others picking out my food because you never know if the person that is picking out the menu for you, gets it. Well, I went to a wedding in February for a couple that I have had the discussion with in passing about my issues with dairy. They had a slot on the card for a vegetarian meal, but normally that means cheese! So, as usual, I packed what my husband calls "hobo snacks" in the car and off we went. Little did I know, the bride was more than prepared for my meal restrictions and made a point to let the caterer know what my restrictions were. They made a salad for me that did not have cheese and my meal was a wonderful vegetable medley over angel hair pasta. I was so thankful! Now for my sister's wedding, I had to go to two functions (the rehearsal dinner and the reception) that required some planning for me. Both were handled so well and I was extremely happy with both meals! The rehearsal dinner was a delicious plate of sauteed peppers and onions with a grilled portabello mushroom and oven roasted fingerling potatoes. The reception was a salad without the cheese and an Asian stir fry with black sesame seeds over rice noodles. I was not the only one at the reception that required a special meal either. My grandmother, who has celiac, had the Asian meal. We also have a friend of the family that is allergic to egg whites, nuts, dairy and I think something else, so he had a special meal as well. I have discovered through all of this that if you are going to a special event, you should let the person coordinating it know your dietary restrictions. They have invited you there because they want to share the event with you and they will help you out when it comes to the menu!

A note on the "hobo snacks"...I always pack an emergency snack bag of dry cereal, apples and yes, bread. These are things that I keep on hand when I travel or go to events that I am never sure if I will be able to eat what is there. I know this seems weird to some people, but I am a grouchy hungry person and it is better for me to duck out for a few minutes and get my snack on than to be so hungry that I can't enjoy the place I am at! I know I am like a child, but I have learned to come prepared!
This is a shot of the illustrator and myself at the reception. He happened to get a tie that matched the sash I wore with my bridesmaid's dress. That was completely luck of the draw, since we all had different colors of green that were given to us the day of the wedding! Our 14 year wedding anniversary was this past Wednesday and it has, by far, been the best 14 years of my life...I can't wait to see what the next 14 years brings us!

Nasoya Vanilla Silken Creations

2009-05-29T14:36:00.000-07:00

(Review for Go Dairy Free)

I really don't even know where to begin with this. Ever since I got this stuff I have been running ideas through my head for what to do with it. Essentually, it is pudding. So, there are the usual trifles and pies. I wanted something a little different. I finally decided that I needed to look at it and taste it and then go from there. Well, at first glance, it was a little weird looking. Then I got a spoon and dug in...words can not say how great the Nasoya Vanilla Silken Creations is! I was totally blown away. It is exactly what it claims to be...a non-dairy starter for smoothies and desserts. Heck, it is more than a starter...it could be the dessert! I looked on their site for ideas and then thought about the things that I have been missing out on since I stopped eating dairy. I am happy with the nutritional breakdown and I knew right away that I could use this product to make healthier versions of some of my long lost loves! Silken Creations comes in three flavors - vanilla, dark chocolate and strawberry. I have all three flavors, but decided to start with the vanilla...I am just that kind of girl! I don't know about the rest of you, but I am the only one in this house that is dairy free. So, when I get a product, I want to make sure that I can use it all up before it goes bad. I hate throwing food away! Besides, the true test of a dairy free product for me is if I can get my family to enjoy it with me. That way we can eat the same thing! So, I decided to try using the Vanilla Silken Creations in the shortcake "biscuit" dough. I was a little scared because I was going from nothing. I just wanted to see what would happen. Well, let me tell you what happened...this sweet, pillowy, soft roll was born right out of my oven! These are so good that after I finished the shortcake with strawberries and a little Vanilla Silken Creations on the bottom of the plate, I got another roll to clean the plate! Don't judge me! Seriously, I highly recommend this product for eating straight out of the container and in recipes! I can't wait to try the other two flavors!
Nasoya Vanilla Shortcakes

1 cup white wheat flour
1 cup + 1 TBSP all purpose flour
2 tsp baking powder
1/8 tsp salt
1 cup Nasoya Vanilla Silken Creations

Combine the white wheat flour, 1 cup of the all purpose flour, baking powder and salt and mix it with a whisk. Just for your reference (and mine) I used the spoon and sweep method when measuring the flour. Next, using a rubber spatula, stir in the Nasoya Vanilla Silken Creations. Don’t over mix. Stir just until combined. Cover the bowl and place it in the refrigerator to thoroughly chill. I did this for a couple of hours, but you could do it over night, as well. After chilled, spread a tablespoon of all purpose flour on the counter and lightly press the dough over itself to make the dough easier to handle. You will still see a little flour, but that is ok. Form the dough into a circle and place on a parchment lined baking sheet. Spray a large knife with cooking spray and then use it to slice the dough into 8 triangles. Separate them just slightly. They will rise and come together when baked. Bake at 425 degrees 15 minutes or until lightly browned on top.

134 calories per shortcake

To make the shortcake, I placed a 1/4 cup of Vanilla Silken Creations on my plate and then placed the shortcake on top with strawberries on the side. Oh it was so good! By the way, did you notice there was no added fat to this recipe? No butter at all and they were so moist on the inside.

These strawberries were so good! I love summer!

Update on Cinnamon Rolls

2009-05-25T05:12:00.000-07:00

Ok, so I made these again adding the Light Smart Balance back in and using some whole wheat flour. They were better than before by adding a little fat to the dough. Oh, and I made 9 instead of 12. I will just go ahead and put the recipe on here too with the changes. It was very moist outside yesterday (when I made them and then refrigerated them) and I discovered that does really affect the dough. So, remember that if you bake any breads that require yeast...you will probably need a little more flour!
Cinnamon Bread with Potato Dough
(adapted from Go Dairy Free Tender Squash Rolls-get this book!)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Unsweetened Applesauce
2 TBSP Smart Balance Light
2 1/4 tsp rapid rise yeast
2 cups All Purpose Flour
1/2 Whole Wheat Flour
1 tsp salt

Filling
1/2 cup light brown sugar
2 tsp cinnamon
2 TBSP Light Smart Balance

Glaze
1 cup powdered sugar
1-2 TBSP water or non dairy milk

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Combine the filling ingredients with a fork. Next, spray an 9 or 10 inch square baking pan with cooking spray. On a Silpat or floured counter roll the dough into a 12 x 10 rectangle. Sprinkle the filling mixture on the dough evenly and press it in a little. Roll the dough up starting with the long end. Press the seem to seal. Cut into 9 equal buns. Place in the prepared dish.

Option 1
Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown.

Option 2
Cover with a towel and place in the refrigerator over night. Pull out of the fridge in the morning and microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place to double in size, about 30 minutes. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown and still gooey!

Combine glaze ingredients and mix until smooth. Pour over warm rolls and eat!

Cinnamon Buns

2009-05-23T13:43:00.000-07:00

So I took it one step further! That potato bread is officially a staple here! So, I decided that since it is so soft and yummy that I would make some cinnamon rolls with the basic dough. I made a couple of changes just to see what would happen and we all liked it so much, that it was gone by the end of the day! I also made a cinnamon swirl loaf with another batch of dough and that one is gone now too...before I got a shot of it. So, my family is loving this and I am happy because it has some whole grain in it, it is low fat and it has no crazy preservatives in it! As for the cinnamon buns, we have different opinions on how much glaze is needed. Most of us like a light glaze, so that is what I do on the whole pan. The the other one...he gets a little extra on his individual buns!
Cinnamon Bread with Potato Dough
(adapted from Go Dairy Free Tender Squash Rolls-get this book!)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
1/4 cup Unsweetened Applesauce
2 1/4 tsp rapid rise yeast
1 1/4 cups Bread Flour
1 1/4 cups White Whole Wheat Flour
1 tsp salt

Filling
1/2 cup light brown sugar
2 tsp cinnamon
2 TBSP Light Smart Balance

Glaze
1 cup powdered sugar
1-2 TBSP water or non dairy milk

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Combine the filling ingredients with a fork. Next, spray an 11 x 7 baking pan with cooking spray. On a Silpat or floured counter roll the dough into a 12 x 10 rectangle. Sprinkle the filling mixture on the dough evenly and press it in a little. Roll the dough up starting with the long end. Press the seem to seal. Cut into 12 equal buns. Place in the prepared dish.

Option 1
Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown.

Option 2
Cover with a towel and place in the refrigerator over night. Pull out of the fridge in the morning and microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place to double in size, about 30 minutes. Place in a preheated 375 degree oven for 15-20 minutes. Bake until golden brown and still gooey!

Combine glaze ingredients and mix until smooth. Pour over warm rolls and eat!

I have discovered that a lot of things that I make are brown. I am going to work on that!

Oatmeal Ice Cream

2009-05-20T14:04:00.000-07:00

This ice cream is, in fact, oatmeal. I started to think about it while I was eating my oatmeal and loving how creamy it was. I wondered if it would work to make my favorite breakfast into ice cream??? I started to look at what my options were for milk, sweeteners and emulsifiers. Now, I must warn you that I am not a super sweet ice cream fan. I, actually, used to be more of a frozen yogurt kind of person. So, I go a little lighter on the sweetener than most probably would. If you want it sweeter, I would use some liquid sweetener (maybe agave nectar). This ice cream is very creamy. It does harden up in the freezer, but if you sit it out for about 10 minutes before serving it, it will soften up!
I like using a little Truvia in this recipe to cut down the sugar and it has erythritol in it (an alcohol) that helps the ice cream not freeze up too solid. I also make vanilla extract at home so it is made with vodka. The alcohol in my vanilla is also good for it not freezing so hard.

Oatmeal Brown Sugar Ice Cream

2 ½ cups light soy milk
1/3 cup quick oats
1/3 cup light brown sugar
2 packs Truvia
1 TBSP Arrowroot powder
1 TBSP vanilla extract
pinch salt

Combine ¼ cup soymilk and arrowroot and set aside.

Combine soy milk, oats, sugar, Truvia and salt. Bring to a boil stirring occasionally. When the mixture comes to a boil, reduce heat to medium and cook for 5 minutes. Stir occasionally. After 5 minutes, turn off the heat. Stir in the arrowroot slurry until mixture is slightly thickened. Stir in vanilla and refrigerate until chilled. Pour into ice cream maker and prepare according to manufacturers directions.

Makes 2 ½ cups
115/ half cup

2009-05-15T14:32:00.001-07:00

This is a loaf of Potato Bread. I thought I would see if it would work and the answer is YES! I have now baked it as a loaf of bread twice. Once exactly like the rolls only at 375 degrees for 30 minutes and the second time using 1 cup of white whole wheat flour and baking it for 35 minutes. I also put a little melted Smart Balance Light on the top at 25 minutes. This slices beautifully and makes a great sandwich.

Potato Bread
(adapted from Go Dairy Free)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Smart Balance Light, melted
2 TBSP Unsweetened Applesauce
2 1/4 tsp rapid rise yeast
2 3/4 to 3 cups Bread Flour (exchange with one cup of White Whole Wheat Flour)
1 tsp salt

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Next, spray an 8 inch bread pan with cooking spray. If the bread is too sticky, flour your counter with about 2 TBSP to 1/4 cup of flour and knead a few times (sometimes I need to do this and sometimes I don't. It depends on the moisture outside.). If you don't need more flour, grab dough and fold it over a few times to make an oblong shape. Place in the prepared dish and push it to fit in the dish. Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 375 degree oven for 30-35 minutes. Bake until golden brown.This is my newest not so guilty pleasure. With the weather getting warmer, I have started to make my newest favorite ice cream again. I made this one a while back and have now perfected it! There is a secret to it though. Would you believe that this could be eaten for breakfast? Can you guess what flavor it is???

Potato Rolls

2009-05-15T13:18:00.001-07:00

Those of you who have been reading, know that I have been on a search for a soft homemade yeast bread recipe for our everyday bread. Well, even though I have not posted on it in a while, I have still been on the hunt. I have done quite a bit of research on what makes a softer bread and I have finally found one that I am completely comfortable with and will continue to make on a regular basis!
The secret ingredient...potato! Yes, the overstock of potato in my pantry has higher meaning...a bigger purpose if you will...to feed my yeast and make my bread rise! While part of my reading has come from the internet (I love to read other people's opinions on what works and what does not), the other part of my research has been from books that I have in my own collection. One of my favorite resources is Go Dairy Free! There is a recipe for Tender Squash Rolls in this book that I have had my eye on since I got it. I wondered if I could modify it to fit the bill for my families needs/wants using potato instead of squash. I mean, I have nothing against using squash (seriously, I eat pumpkin almost everyday), but I have so many potatoes that need to be eaten! So, I tweaked it and I have found a winner! These were gone in one night. I know that seems bad, but they are low sugar/fat and we used them for our black eyed pea burgers.
I will share my changes, but you really should get this book. It only proves that having a great resource like this helps guide you to make things that will suit your own families needs/wants!
(See how happy they are! They were actually wrestling to get into the picture!)

Potato Rolls
(adapted from Go Dairy Free)
3/4 cup Light Soymilk
1/2 cup or 4 oz. cooked mashed potato (I have microwaved and boiled the potato and both work)
2 TBSP Smart Balance Light, melted
2 TBSP Unsweetened Applesauce
2 1/4 tsp rapid rise yeast
2 3/4 to 3 cups Bread Flour
1 tsp salt

Heat soymilk in the microwave for about 1 minute (to 120-130 degrees). In a bowl, mash the potato, smart balance and applesauce until smooth (I used a fork). In a separate mixing bowl, combine the yeast, 2 cups of flour and salt. Add the soymilk and potato mixture to the flour mixture and mix until combined. Add more flour a 1/4 cup at a time. I used 2 1/2 cups at this point. Knead dough for 5 minutes (I did this in my mixer). Spray a large bowl with cooking spray and then place your kneaded dough in it. Turn in over to coat the top of the dough. Dampen a towel with water and microwave it for 1 minute. Place the warm towel over the dough and place it in the microwave...don't turn it back on (this forms a nice proofing box) - or put it in a warm place. Let the dough rise for about an hour or until doubled in size.

Next, spray a 13x9 inch pan with cooking spray. Flour your counter with about 1/4 cup of flour. Pour your dough out on the floured surface. Knead a few times and then separate into 12 equal rolls. Place in the prepared dish. Microwave the towel for about a minute. Place the warm towel over the rolls and place them back in the microwave or a warm place. Let rise for 30 minutes to an hour until doubled in size. Place in a preheated 400 degree oven for 10 - 15 minutes. Bake until golden brown.Max is the true tester of any yeast bread here and I can't tell you how many he ate like this! He likes one side buttered and the other side without. He is so my son! I do the same thing!

Potato Pancakes

2009-05-11T06:30:00.001-07:00

These little pillows of love were created from an overage of potatoes in the pantry. The illustrator and I are starting to buy more in bulk when things go on sale. We just happened to buy huge amount of potatoes just recently...and we still had potatoes in the pantry. So, when I went to bake a few potatoes for dinner the other night, I noticed they were on their last leg. So, I baked off 12 potatoes. Ok, we are a family of 4. That is a lot of potatoes to cook at once. So, I started to think about what I could do with the other 8 potatoes we had sitting in the fridge haunting me. Seriously, food that is sitting around and needs to be recreated to trick people into eating it...haunts me! I will get therapy for that at some point in my life...I promise. So, I decided to do two things with them. The first step was to make potato skins. I will share that one when I have perfect it dairy free. For now, I will share what I did with the inside of the potatoes. I looked around for a while and just decided that it really could not be that difficult. Most people were frying up some concoctions in so much grease...they looked disgusting. Needless to say, I went with my own fat free version. So, we were having breakfast for dinner...again (it is my favorite)! I put all of this together and when the mixture came together, I knew this would be a great addition to our regular rotation. This is a side dish that would go well with breakfast, lunch or dinner! Jay dipped his in ketchup and I really can't say that was wrong either! They are crispy on the outside and creamy on the inside! So, definitely give these a try!

Potato Pancake
1 1/3 cups mashed up cooked potato (this is what I had, but you can give or take a little)
2 TBSP all purpose flour
1/4 cup egg substitute
1/2 tsp salt
fresh ground pepper to taste

Combine all of the ingredients in a bowl. Mix it together until all starts to stick together. Form into the patty size you would like. I used an ice cream scoop that is about a quarter cup. Wet your hands a little bit with water to keep the pancakes from sticking to your hands. Fry in a nonstick skillet coated with cooking spray until golden brown on each side. I used an electric skillet set on 350 degrees.

8 small pancakes = 47 calories each

Carrot Bundt Cake

2009-05-05T13:10:00.001-07:00

I have discovered lately, that I have not been working to my potential (or at least that I have not been baking to my potential)! With all of the stress around here for the past month, I have really let the baking go. I kind of got a little out of inspiration and I was lacking sleep big time. I can't let that be the excuse any more. The funk in baking ended on Saturday when I literally threw together a pound cake on a whim (more on that one later). Well, the cake was three quarters of the way gone within an hour after it came out of the oven. Including cooling time, if you would say there was any. Mind you, I have three boys here to feed and I bake my pound cakes in bread pans, but still, that was quick! So, the next day (when the cake was gone), I was asked nicely, if I could make more pound cake. I was happy to oblige since everyone was loving them! So, I decided to do a pound cake, but make it marbled with chocolate (more on that later). That one was gone in less than 24 hours. So, I decided today would be a cake that I wanted. The illustrator asked if I could make it bigger, so I decided to make this one a Carrot Bundt Cake. I like the crumb of this cake. It baked up nice and crusty on the outside, while staying moist on the inside. You see, I am a cupcake person while others here are bread or cake people. So, I thought this was the best of all worlds. It would give me the outside I love, while giving everyone else the moist, chewy insides! Also, some people like frosting while others (me) prefer it plain. I always have cream cheese frosting on hand here for these occasions! So, I guess this one is good for everybody! Oh, did I mention it is fat free???

Fat Free Carrot Bundt Cake

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup unsweetened apple sauce
1 tablespoon vanilla extract
3/4 egg substitute (like egg beaters)
3 cups shredded carrot

Preheat the oven to 350 degrees.

Fluff the flour and then scoop it into dry measuring cups. Add the sugar, baking soda, cinnamon and salt to the flour. Mix well with a wire wisk. Next combine the apple sauce, vanilla and egg substitue. Mix well. Pour the flour mixture into the wet mixture and mix just until moist. Fold in carrots.

Pour batter into a bunt pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack (or an empty beer bottle if you are the illustrator). Then remove from pan. Cool completely on wire rack (or eat immediately if you are my family).

2817 calories for the whole cake

Home Free Review

2009-05-03T12:34:00.001-07:00

Review for Go Dairy Free

I have to admit that I am the kind of person that would rather make something from scratch than read the label on a box to figure out if it is safe for me to eat or not. I get tired of reading the fine print on a label every time I go to the store to buy something packaged. I realized the other day that the sandwich buns I buy all the time had changed their ingredients list. It makes going to the store such a pain. I have gotten to the point where, if it is not labeled plain and simple, then I don’t even bother. I got a package from Home Free products the other day that included three boxes of cookies. I was happy to see right off the bat that it was very clearly labeled with allergy free information! It is all there, for you to see without scanning every detail on the box! I received the Mini Oatmeal Chocolate Chip, Mini Chocolate Chip and Soft Oatmeal Cookies. Now, I love whole grain, organic foods ordinarily.
So, I decided to give these the real test…my little guys. I have to say that these were giving a huge, double thumbs up from the critics! They loved them and wanted more! I even had a little cookie monster walking around with the package. We had to tell him not to eat the whole package of Mini Oatmeal Chocolate Chip Cookies. So, I would say Home Free products are great to have on hand when you don’t have the time to make a homemade treat, but don’t feel like reading through the garbage on the side of all the other products out there! You do have to order them online from http://www.homefreetreats.com. Although that is not as convenient as getting them from the store, it is nice to know that there is a company out there that provides good allergy free treats that the whole family can enjoy!
One Frugal Foodie is doing a give away for these treats. Make sure you head over there to get in the drawing!

Vegan Vittles Review

2009-04-28T14:25:00.000-07:00

For Go Dairy Free

I approach cookbooks differently now that I have dairy allergies. Since I realized that vegan cookbooks contained no dairy products, they are the cookbooks I go for first. I know that the recipes won’t necessarily feed all of my family, but I like it when there are options that will. I have discovered through my research that vegan cookbooks are extremely helpful when it comes to sweets and breakfast foods for all of us to enjoy. Most people look shocked when you tell them about a recipe for pancakes, French toast or cookies without dairy. They normally look at me like I have four heads when I tell them that. Not my family though! No way, we look at it as an opportunity to eat the same food together!
Since I start my days with oatmeal, I have a fondness for breakfast for dinner. So, when I got the book Vegan Vittles Second Helpings by Jo Stepaniak, I was excited to see that there are many recipes that my whole family could enjoy. Since I have only made some of the breakfast options (with great success), I am anxious to get to try more recipes from this book! I started with the Flaxjacks. The recipe said they were “light and fluffy”. While they were good, I would consider them to be a denser, heavier version of a pancake. They were a little different, but really good in their own right. We also tried out the Phenomemal French Toast. This was a really good showing for French Toast, as well!
Next, for the true test, the oatmeal cookie! This is the test for any cookbook in my house. If my family likes your oatmeal cookie recipe, then the book is a keeper! Well, it is a keeper! They loved them. I made one batch and separated it into two different flavors. The younger group here likes chocolate chip (which is what the recipe calls for), while the older crowd likes raisin walnut (black walnut in this case). The Oatmeal Chocolate Chip Cookies were a hit here!
While I really only scratched the surface of this book, there are many great dairy free recipes I still want to try. Vegan Vittles Second Helpings has a wide range of recipes for many meal options with varying degrees of difficulty. There are quite a few options for cheeses that I can’t wait to try. I am also anxious to try out the gravy recipes. I can’t find any here at the store that don’t have dairy, so that is on my to do list. I would definitely recommend this book for a dairy free lifestyle!

Maggie

2009-04-27T12:55:00.000-07:00

I am sorry to have been so vague before. My head is finally starting to clear and I am getting things back on track. Our fury feline companion of almost 15 years past away a week ago Friday. This was all of a sudden for us because she did not show any signs of being ill before that time. She was five days old when I brought her home. Her eyes were still closed and we fed her with a bottle. She was an angel from the beginning. She talked to us, walked with us when we left a room and will always be remembered as a best friend to all of us. We miss her badly.

I am currently working on some things to post on this week and will get back into it soon.

Bad Week!!!

2009-04-21T13:35:00.000-07:00

This was a horrible weekend and a bad week of trying to get my head together. I will start posting again soon!

Broccoli Slaw Stir Fry

2009-04-14T16:37:00.000-07:00

This is really not new information, but most Asian food is dairy free. It is one of my favorites for that reason and the ease of preparation! Lately we have had quite a few bean sprouts growing here. We have discovered that we really like growing the mung bean sprouts and we use them in almost everything...almost. A couple of weeks ago (I know, we did this quite a while ago), the illustrator was making his famous pork fried rice for the boys and I decided to try something different. I had to confess to the illustrator that I am not really a huge fan of fried rice. I know, the shame. I just prefer lots of vegetables over filling up on greasy rice. Anyway, so I found this great recipe to use some of our mung bean sprouts and I loved it. I, of course, took out some of the oil, but for the most part, I followed the recipe. I would like to try it with tofu some time instead of the egg. I think that would be a great substitution for vegans!

Broccoli Slaw Stir Fry
(adapted from EatingWell)

1 teaspoons toasted sesame oil
1 cup egg substitute
2 teaspoons minced fresh ginger 2
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, such “broccoli slaw” 100
2 cups mung bean sprouts
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
3 tablespoons hoisin sauce

Cook egg in a nonstick skillet until cooked through. Remove to a plate and cut up the egg into smaller pieces. Wipe out the pan and heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring until heated through, 1 to 2 minutes.

5 cups total
97 cal/cup

The Craziness Is Dying Down!

2009-04-13T15:53:00.000-07:00

Well, the craziness is finally dying down! Max, my youngest son, if finally on the homestretch for recovery from having his tonsils and adenoids removed. A week ago, I could not even tell you what day it was. Let me just say that I am so glad I had kids when I was young...I don't know if I would make it now!

So, there have not been a whole lot of great things coming from my kitchen...mostly quick, easy and mostly mashed. I can assure you, I am ready to get back in there to create some greatness! I was ready today, but we lost power for 8 hours, so tomorrow will begin my new adventures!

In the mean time...make sure you go to One Frugal Foodie and enter the give away for Navan Foods! This one is a good one...I hope it is me!

Potato Soup

2009-04-03T13:37:00.001-07:00

Well, this post is brought to you by Max (my 8 year old). He had his tonsils and adenoids removed yesterday and is now on an all mush, not too hot diet. It turns out that everything that we went through last year with his stomach problems (so I thought) were due to his massive tonsils and adenoids. They finally got so big that his voice became so muffled and strained that it was difficult to hear him sometimes. So, after doing everything we had to do to prove to the insurance company that this needed to be done, it is now done! I think, ultimately, I was more concerned than he was. It got to the point where he was just ready to get it done. He had it done with a newer technology called coblation. The doctor said that his adenoids were huge just like his tonsils and that we would notice a huge change in his voice soon. Well, his voice changed immediately! He has the sweetest little voice that is so clear. It made him laugh when he heard it (unfortunately that hurt his throat). Anyway, on to the food...he can eat anything that is souper (like that play on words) soft and either cold or room temperature. He is not much of a sweets person (not to say that he does not like his fair share of desserts, but he has to have his savory too! All he could eat yesterday was ice cream and popsicles. So, today I offered up some potato soup. This is one of those recipes that is not really a recipe, but a method. I like those types of dishes because it gives you the opportunity to make it your own. The illustrator's mom used to make this for him when he was growing up. So this one is another one that we carried on to our family. It's nice because it can be as soupy, thick, smooth, creamy or lumpy as you like. I like it a little on the thick side with some lumps. I don't care to drink my food, so I don't really do the creamy soup thing. For Max, though, we made his bowl creamier by adding milk to it to cool it off for him. This is a perfect comfort food!

Potato Soup

7 medium potatoes peeled and diced
half a shredded onion (do this on the cheese grater in a sautee pan - I did not want these big)
Smart Balance Light
non dairy milk (unsweetened)

Put potatoes in a pot and boil them until they are tender. In the meantime, sautee the shredded onion in some Smart Balance Light until they are tender. Add a little water to them as they cook to keep them from sticking to the pan. When the potatoes are done, drain them. Then mash them, add the onions, more Smart Balance and the non dairy milk. This is where you make it your own. Add as much or as little of the butter or milk for a desired consistancy.

Disclaimer: I am going on practically no sleep now so, if there are typos or anything that does not make sense, I can not be blamed for it! Oh, and I know now why I had kids when I was so young...so I could deal with the lack of sleep!

2009-04-01T03:52:00.000-07:00

For Go Dairy Free

When I first heard about the Tofu Cookery 25th Anniversary Edition Cookbook, I was very intrigued. My experience with preparing tofu is very limited, but since I love it so much, I really wanted to start to try using it in different ways. I figured this book would be able to give me that push. From start to finish, this book is loaded with information on tofu. It has everything from explanations on the different types of tofu you can get, how to get it ready to use in a recipe and then recipes ranging from sweet to savory. I was excited to read it and start making my plans for cooking! I am the kind of girl that likes pictures in a cookbook and this one does supply you with a good amount. While there aren’t pictures for every recipe, there are enough to satisfy my need to know what things will look like. The recipes range from simple to complex and are written very well. Everything is written in a step-by-step process and that makes it really easy to follow the recipes. I have never seen that process for writing in a cookbook, but it is nice approach especially for a book that is introducing you to a product that you may not have used before.
The first recipe that caught my eye was the falafel. This one had some process to it, but it was well worth it! I loved how easy the ingredients were to work with! Everything came together and the mixture held its shape so well! This recipe, in particular, gave you the variation to bake or fry the falafel. I was really happy about that since I don’t like fried food. This one is definitely a keeper!
Next I tried the scrambled tofu. Again, great recipe with variations on the flavor and easy step-by-step directions! Another keeper! This was my first one and definitely not my last one!

I guess the best part about this book is that is has me ready to do more! The possibilities are endless and I am excited to try out the desserts. I have not used tofu as a sweet before and that will be my next adventure (this was before the pudding...yum!). If you are interested in learning new ways to use tofu in your everyday meals then Tofu Cookery 25th Anniversary Edition Cookbook by Louise Hagler is a must have!

***I froze some of the falafel and reheated last night for dinner...it was so good!***

Book Review: The Cancer Survivor's Guide

2009-03-30T10:33:00.000-07:00

For Go Dairy Free

I, personally, have not ever had cancer. I did, however, have a tumor removed from my abdomen that is associated with colon cancer. I have a long line of family members that have had cancer and have survived. So, whenever I can gather more information on a healthy lifestyle that can help me live to my fullest, I am happy to read it! I came across The Cancer Survivor’s Guide and knew that this was a book I wanted to read. I can’t say enough good things about this book! It is what it says it is…a guide to healthy living. This book is a lifestyle guide on how to live the healthiest way you can. The Cancer Survivor’s Guide gives you tons of information on the foods you eat or should eat and why they benefit you. It gives you details on what specific vitamins and minerals do for your body and how they help fight off cancer. I like that it references different studies and tells you when things are proven or merely a suggestion from the results of the studies. It also gives you daily diet checklists so you can evaluate, from your current diet, if you are getting the proper nutrients in the food you eat and if you aren’t, how to get them. There are suggestions on meal planning and helpful lists on how to find things at the grocery store. This book promotes a vegan diet, so it gives you alternatives to dairy and meat in your meal planning. The end of the book has a variety of recipes that help you use the information you just learned. With the recipes, it gives you a little more information on what benefits you get from the foods in the recipes. The information is written well and is easy to understand. I tried a couple of the recipes so far. I decided to make a meal out of options in the book. I made the baked tofu with braised kale. Both were delicious! I am definitely going to keep this book close by for more great healthy recipe options!

Purple Pudding

2009-03-24T06:43:00.000-07:00

I know, right...it's purple. I have been trying to step outside of my normal savory use of tofu and this was my first trial of a sweet pudding (no cooking). I am happy to say that I really liked it (the illustrator like it too)! I was a little afraid at first, but with an open mind...I dove in. This is definitely not going to be my last experience with tofu pudding. The tofu flavor definitely mellows out when you let it sit in the refrigerator for a couple of hours and let the other flavors infuse in the tofu. I like that you can make it as sweet as you want it to be depending on your mood. I realize this is not a new thing and that there are many versions of tofu pudding out there, but this was my first adventure into the world of tofu pudding. My version for this one is very lightly sweetened, so I let the berries do their thing to make it fresh and sweet tasting. Add more sugar if your berries aren't sweet enough.

Tofu Berry Pudding
1/2 block silken firm lite tofu
1/2 cup frozen mixed berries
2 tsp powder sugar

Blend everything in a blender or food processor until smooth. Stop and scrape it down a couple of times while processing. Refrigerate for a couple of hours or more until ready to eat!

To be honest, I ate the whole thing, but it could serve two.
143 calories total