These one-bowl drop biscuits (hooray for no rolling and cutting needed!) are so delicious. You can have them on the table in under 20 minutes and they are a perfect compliment to soup/stew or a base for meat/gravy recipes.
We've tried loads of waffle and pancake recipes over the years, this is my favorite waffle recipe for the crisp texture it can give your waffles if you eat them right away they come out of the maker. If you like 'em softer, just stack 'em up high while you cook and they will steam each other soft. I've tweaked the flavor in these to be just to our family's liking. I hope you like it too!
1 3/4 cup Bob's Red Mill Gluten-Free All Purpose Flour
2 tsp. baking powder
1 tsp. salt
1/4 cup coconut oil
2 Tbsp. flaxmeal
5 Tbsp. water
1 1/2 cup almond milk (I use unsweetened)
1 tsp. sugar
1 tsp. ground cinnamon
3/4 tsp vanilla
This is a basic tuna pasta salad, feel free to up the onion, garlic, and or dill flavors to meet your taste preferences. Tossing in some crumbled bacon or stirring in some relish or diced pickles are great additions too!
16 oz. gluten free noodles (I used live GFree Organic Brown Rice & Quinoa Fusilli from ALDI)
2 (5 oz.) cans solid white albacore tuna in water, drained
1/4 cup finely diced red onion
3/4 cup finely chopped celery
3/4 cup frozen peas
1 cup Hellmann's Vegan Mayo
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dill weed
1/2 tsp. salt
Optional: crumbled bacon, sweet or dill relish, diced pickles, to taste
Okay, I haven't gone off the deep-end and decided to serve my children alcoholic drinks. I actually wasn't aware that a mudslide IS a mixed drink until after I'd named my recipe and made my photos. If you came here looking to prep for a party, give this a shot!
We recently discovered these Midwestern comfort food recipes that have been huge hits! My apologies for the lack of decent pictures, our beloved camera has died so we currently only have a tablet to take photos with. So, don't let the lack-luster photos deter you from checking out these recipes.
Above is a sweet potato casserole with nut crumble that I found on Oh She Glows. We made it for Easter and it was wonderful! I had pondered whether it would be too sweet since we usually eat our sweet potatoes with butter (or Earth Balance for the dairy-free ones here), but it was just enough to be a treat without tasting like it belonged on a dessert table. In other words, you don't have to feel guilty if your son takes (or you) takes thirds or even fourths!
Below is a recipe a great friend brought to my attention. Not only is it versatile, but it cooks in one pan and uses affordable on-hand ingredients. The recipe for Change-Your-Life Chicken is over at The Lazy Genius Collective, which is an affirming and entertaining blog. The little I read made me crack several smiles and feel a little less shame as a human.
I hope you find these savory, allergy-friendly recipes a great addition to your cooking arsenal!
We don't eat dairy during family meals due to allergies and I've been wanting more ways to incorporate foods with calcium into our kids' meals. I'm just not sure how much of the supplements or the added calcium in their nut-based milk is actually abosorbable for them, so I thought why not add more broccoli into our diets?
Maybe because we don't really like broccoli?
We tolerate broccoli in dishes, but we don't enjoy it. The best way for me to tolerate cauliflower is roasted, so I figured, let's give it a try.
And I'm so glad we did!
I found a recipe here which roasts cut broccoli with minced garlic, but the garlic falls right off when baking it. Here's what we did instead:
1. Wash broccoli, cut off florets and slice them in halves or thirds depending on size.
2. Drizzle grapeseed, olive, coconut or oil of choice over them and toss them.
3. Spread on a baking sheet, cut side down when possible (they get a nice brown that way).
4. Sprinkle heavily with salt and then garlic powder, then lightly with onion powder and pepper.
5. Bake at 450 degrees F for 20 minutes or until stalks are tender. Stirring them once at the 10 minute mark is a good idea and keep an eye on them because your oven may cook faster or the florets may be chopped smaller, etc.
6. Serve immediately (well, as soon as they are cool enough you won't burn your mouth!)
This is a very basic meal idea that was born on one of those days when I really needed to head to the grocery store but didn't have the time or motivation to accomplish it before feeding my 3 boy sand myself lunch. The possibilities to customize it are endless. Add in corn,black beans and/or garlic, use onion powder or diced white or vidalia onion, etc.
White potatoes, diced
spam canned luncheon meat, or use diced ham
chopped green onion
salt & pepper to taste
Slice and then fry the spam until it is crisp- this makes a world of difference in terms of texture. Remove spam from pan and add potatoes and onion in olive oil, cooking until potatoes are tender, then toss in spam & season to taste.
This is so simple, I can't believe I didn't think of it months ago when we first started increasing the number of times we eat sweet potatoes. I'm sure others have thought of it as well. If you haven't tried it yet, it is a quick, simple, surprisingly flavorful way to use up a leftover baked sweet potato chunk sitting in your fridge. Just to clarify, we make our baked sweet potatoes using the "baked potato" button on our microwave, but you are certainly welcome to use the oven as well. Either method will work, just don't over bake your sweet potatoes until they are mushy!
leftover baked sweet potato, chilled
oil or butter substitute you prefer for frying
Turn on the stove to medium or medium-high heat and add your desired oil/butter substitute to the pan. (I used a nonstick pan) Allow the oil/butter sub. to heat up. and then drop in chopped pieces of sweet potato, I made mine just under 1". Fry, stirring gently when the side that is down has started to brown. You can control the crispiness by letting it get darker, like mine is above, or just let it get a bit browned. Either way is very tasty, so it is just personal preference. Remove to a plate/bowl and sprinkle evenly with cinnamon before serving.
I am horrible at remembering to defrost meat from our deep freezer. Since I typically cook meat from frozen at least 10 times per week, you'd think I'd get better at this... If you can relate, this recipe is compatible with our non-defrosting ways!
I found a recipe that makes delicious crispy skinned chicken thigh and leg quarters over on The Bacon Thief's blog. Check it out HERE.
I made only half the recipe as directed, and subbed paprika for the chili powder when I realized I had none part way through cooking. (I think my 6 year old appreciates the substitution as well.) The directions and cooking times were spot on for me and since this is a recipe we will be adding to our rotation, I thought I would share it with all of you & will be adding it to my directory of gluten, dairy, and egg free recipes.
1/2 c. shortening (I used Spectrum Organic All-Vegetable Shortening made with Palm oil)
1/4 c. molasses
3/8 c. maple syrup (or 1/4 c. maple syrup + 2 Tbsp. unsweetened applesauce)
1 tsp. vanilla (per calling McCormick linked product is GF on 2/17/20 despite having caramel coloring)
1 1/4 c. gluten-free flour blend (I used Bob's Red Mill All Purpose GF Flour)
1/2 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder (I use aluminum-free)
1 c. gluten-free oats
1/2 cup chocolate chips, raisins, nuts or dried cranberries (We use Kirkland semi-sweet chocolate chips that are dairy-free at this time, always check ingredients on products to check for allergens)
Beat shortening & molasses together first. Then mix in all remaining ingredients & drop by spoonfuls onto parchment paper to bake 10 minutes at 350°F.
**Links are not affiliate links. I added product-specific links to ingredients I used so that when I share these cookies in a setting with children with food allergies, parents can look up EXACTLY what is in these homemade cookies prior to deciding if they are safe for their children. Sorry for the clutter for those who don't need that info, but as a parent who DOES love that kind of info, it was worth my time and effort to include it.
The molasses flavor is not overpowering in these, and it gives them a depth of flavor that, coupled with the soft texture shortening provides, is irresistible around here. Hope you enjoy them!
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I am not much of a blog reader. There's only a couple I check on occasion:
Love this girl's writing... feels like she's a long distance friend. Well, her sister is my long-distance friend, so that probably helps. Either way, what an inspiration and encouragement- you just need to check out some of the places life has taken Leah and be strengthened and inspired by the love that oozes (yes, oooozes) from her heart for Jesus, His people and His creation!
If you like nummy recipes, or have special dietary needs (or both!) check it out. ALL of her recipes are Vegan, and many can be made gluten-free. I stumbled upon it when searching for dairy/egg free treats to make for my kiddo and have gotten hooked on several recipes. Okay, "hooked on" doesn't portray it well enough. How about "addicted to"? That's more fitting. Will definitely be going back for more!