I GUARANTEE you'll like this ice cream. It's very easy to make. All you need is a blender. And, there's no dairy, no soy, no rice! This recipe is found in Lisa Lewis' Special Diets for Special Kids Two. Here's how to make it:
Ingredients
---------------
1 cup plus two tablespoons Darifree powder
3/4 cup powdered sugar (if corn is an issue, buy corn-free from Miss Robens or make your own using a coffee grinder or blender)
1.5 cups very hot water
2 tablespoons Spectrum palm shortening (this is organic shortening - no soy)
1/2 tablespoon guar gum OR 1/2 teaspoon xanthan gum (note the difference here between tablespoon and teaspoon. If you use too much, the ice cream takes on a taffy like texture)
Put all into the blender and blend well for a couple of minutes. Stop and scrape down the sides to free any powder or clumps stuck to the side. Blend again until smooth -- ice cream smooth. Put into a freezer safe container and freeze. You could also make this using an ice cream maker.
That's it. Wait until frozen, serve and enjoy.
1.20.2007
1.13.2007
Untomato sauce
This actually isn't as bad as you might expect. In fact, I eat it with the kids just because it causes less acid reflux after a plate of spaghetti. The only downside to this is it takes a little work. I make big batches and freeze in portions.
Ingredients:
23 oz. carrots washed and peeled
15 oz. beets, washed and/or peeled
1 small onion, chopped
2 cups water
2.5 cups chicken broth
1 tsp minced garlic or two cloves crushed
1 tsp lemon juice
2 tsp parsley
1 tsp basil
1 tsp thyme
1 bay leaf
1 tsp sugar
1 tsp vinegar
2 tsp sea salt
1/2 tbsp. paprika
2 tsp cayenne pepper (or more if preferred)
1/2 tbsp chili powder
1/2 tsp cumin
I start by prepping the vegetables and garlic and cutting into pieces. Then boil until cooked through and soft. Let cool.
Put veggies into blender by the handful along with some of the water and broth. Blend smooth. Continue until all veggies are blended. Put into large bowl. Mix in remaining liquid. Put through blender again to get smooth texture. Pour into stove pot. Add remaining ingredients and stir. Heat to serve.
Try. You can adjust color by tinkering with the ratio of beets and carrots, or by adding others such as yams, zucchini flesh or squash. You can adjust the spice factor by adjusting the cayenne. You can turn this into chili sauce by upping the cumin and chili powder. You could turn this into a tomato paste by cutting back some water and cooking it down.
Ingredients:
23 oz. carrots washed and peeled
15 oz. beets, washed and/or peeled
1 small onion, chopped
2 cups water
2.5 cups chicken broth
1 tsp minced garlic or two cloves crushed
1 tsp lemon juice
2 tsp parsley
1 tsp basil
1 tsp thyme
1 bay leaf
1 tsp sugar
1 tsp vinegar
2 tsp sea salt
1/2 tbsp. paprika
2 tsp cayenne pepper (or more if preferred)
1/2 tbsp chili powder
1/2 tsp cumin
I start by prepping the vegetables and garlic and cutting into pieces. Then boil until cooked through and soft. Let cool.
Put veggies into blender by the handful along with some of the water and broth. Blend smooth. Continue until all veggies are blended. Put into large bowl. Mix in remaining liquid. Put through blender again to get smooth texture. Pour into stove pot. Add remaining ingredients and stir. Heat to serve.
Try. You can adjust color by tinkering with the ratio of beets and carrots, or by adding others such as yams, zucchini flesh or squash. You can adjust the spice factor by adjusting the cayenne. You can turn this into chili sauce by upping the cumin and chili powder. You could turn this into a tomato paste by cutting back some water and cooking it down.
1.02.2007
Pizza burger pancakes
I think this food is just as fun to say as it is to eat. And my kids love pizza-burger pancake nights. I do too, because they're quick and easy.
First, you make the pizza-burger part, which really is just ground beef cooked and drained, and then seasoned with a taco or other spicy kind of flavor. Personally, I use chili powder, cumin and sea salt. That's it. (Note: I make about two pounds of this at a time and freeze them in 1/2 pound portions for later use. This comes in handy when you need a quick meal.)
While the meat's cooking, make the pancake batter. In a mixing bowl, combine 1/3 cup chickpea flour, 1/3 cup potato starch and 1/3 cup tapioca starch. That's the flour base. Now add 2 tablespoons sugar, 2 tsp baking powder, 1/2 tsp garlic powder and 1/4 tsp sea salt. Mix flour well. Add 2 tbsp canola oil and 1/3 cup water. You'll need to continue adding 1 tbsp water at a time until you reach the right "pancake" consistency. And no, you don't need xanthan gum.
I heat a small nonstick pan and toss in some of the ground beef. Heat for 30 seconds. Then pour some of the pancake batter over top, coating the beef. Turn when the bottom side is starting to brown, just like you would with a pancake. Cook other side until starting to brown.
That's it. I serve a half pancake to each girl with some ketchup to dip in. My youngest likes this cut up into pieces. My oldest likes to eat it whole. I haven't tried, but I'll bet these would freeze nicely.
First, you make the pizza-burger part, which really is just ground beef cooked and drained, and then seasoned with a taco or other spicy kind of flavor. Personally, I use chili powder, cumin and sea salt. That's it. (Note: I make about two pounds of this at a time and freeze them in 1/2 pound portions for later use. This comes in handy when you need a quick meal.)
While the meat's cooking, make the pancake batter. In a mixing bowl, combine 1/3 cup chickpea flour, 1/3 cup potato starch and 1/3 cup tapioca starch. That's the flour base. Now add 2 tablespoons sugar, 2 tsp baking powder, 1/2 tsp garlic powder and 1/4 tsp sea salt. Mix flour well. Add 2 tbsp canola oil and 1/3 cup water. You'll need to continue adding 1 tbsp water at a time until you reach the right "pancake" consistency. And no, you don't need xanthan gum.
I heat a small nonstick pan and toss in some of the ground beef. Heat for 30 seconds. Then pour some of the pancake batter over top, coating the beef. Turn when the bottom side is starting to brown, just like you would with a pancake. Cook other side until starting to brown.
That's it. I serve a half pancake to each girl with some ketchup to dip in. My youngest likes this cut up into pieces. My oldest likes to eat it whole. I haven't tried, but I'll bet these would freeze nicely.
1.01.2007
Back -- with ketchup fish
Happy New Year!
And let me introduce you to "Ketchup Fish."
Yep, just like it sounds. Ketchup. And fish.
So, here's what you need:
1 lb. cod or other firm fish
1 tsp sea salt
1 tablespoon chili powder
1/2-1 tablespoon canola oil
1 tablespoon Heinz ketchup
1-2 potatoes cut into thin "fry" strips
Heat a nonstick pan. Cut fish into bite sized pieces. Toss in a bowl with other ingredients to coat. Toss into pan and cook until fish is flaky and potatoes are cooked. That's it.
Enjoy.
And let me introduce you to "Ketchup Fish."
Yep, just like it sounds. Ketchup. And fish.
So, here's what you need:
1 lb. cod or other firm fish
1 tsp sea salt
1 tablespoon chili powder
1/2-1 tablespoon canola oil
1 tablespoon Heinz ketchup
1-2 potatoes cut into thin "fry" strips
Heat a nonstick pan. Cut fish into bite sized pieces. Toss in a bowl with other ingredients to coat. Toss into pan and cook until fish is flaky and potatoes are cooked. That's it.
Enjoy.
12.16.2006
Sweet & sour sauce
Here's a good sauce to use with beef or poultry. It's very easy and made with stuff you probably already have on hand. Feel free to tinker with it too.
1/2 cup Heinz ketchup
1/2 cup Heinz vinegar (gf)
1/2 cup sugar or sweetener
1/2 cup water (more or less to adjust how thick or thin you want the sauce)
Mix in a bowl. That's it.
1/2 cup Heinz ketchup
1/2 cup Heinz vinegar (gf)
1/2 cup sugar or sweetener
1/2 cup water (more or less to adjust how thick or thin you want the sauce)
Mix in a bowl. That's it.
12.10.2006
Sick tummy
Well, haven't been posting for a while. Kids have been sick. Actually, we've all been sick with a stomach virus -- a bad one. The experience was so bad with our littliest that it prompted me to post about how we handled a very touchy situation. Maybe somebody out there will benefit from this.
Our littliest is 3 and vomitted everything out of her system. She couldn't eat or hold water for more than a day and we became very concerned about dehydration. So, we tried this, and it worked.
We took a tablespoon of a roll and fed it to her, then a quarter cup of water. Set a timer for 20 minutes. Do it again. Repeat all day if necessary. Later, we switched to diced potatoes boiled in salt.
The little food is enough to keep the water down and eventually, the water will rehydrate the body, the food helps to settle the stomach and your kid starts to feel better. We did this for most of a day to keep water in her system. The second day we didn't adjust much. We started out the same and then upped the portions by 2x starting with lunch. We also added some cubed chicken pieces at lunch -- not a lot -- and some carrot.
It wasn't until the third day that we were able to add more food and unlimited water. But, again, this was a very bad stomach virus.
Our littliest is 3 and vomitted everything out of her system. She couldn't eat or hold water for more than a day and we became very concerned about dehydration. So, we tried this, and it worked.
We took a tablespoon of a roll and fed it to her, then a quarter cup of water. Set a timer for 20 minutes. Do it again. Repeat all day if necessary. Later, we switched to diced potatoes boiled in salt.
The little food is enough to keep the water down and eventually, the water will rehydrate the body, the food helps to settle the stomach and your kid starts to feel better. We did this for most of a day to keep water in her system. The second day we didn't adjust much. We started out the same and then upped the portions by 2x starting with lunch. We also added some cubed chicken pieces at lunch -- not a lot -- and some carrot.
It wasn't until the third day that we were able to add more food and unlimited water. But, again, this was a very bad stomach virus.
12.03.2006
A flour mix for all baking
This is a very versatile flour mix. You can make many different baked goods using it. All start with the basic dry mixture.
BLOG UPDATE: Note, these are some of my first basic recipes. They are simple and crude. Yet, they are enough to get started and get cooking. If you're looking for something else, browse my blog for some of my newer bread and cookie recipes, like Lindsay's Bread or my All-purpose cookie mix. On this page, however, the Basic dry mix below is very versatile and can be used as a foundation for just about anything.
Basic dry mix
-------------
1/2 cup chickpea flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tbsp sugar
3 tsp egg replacer powder(Ener-G)
2 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
1 - Dinner rolls
Add:1/2 cup canola oil
1/2 cup water
Mix dry ingredients. Add oil and water. Beat with blender. Using WET hands, form circles and place on ungreased cookie sheet or in muffin tins. Bake at 400 for 15 minutes.
2 - Pie crust
(leave out baking powder)
Add:1/2 cup canola oil
1/3-1/2 cup water
Mix dry ingredients. Add oil. Beat with blender. Add 1/3 cup water and mix. If too crumbly, add 1 tbsp at a time until less crumbly and able to be pressed without cracking. Press dough into greased pie plate. Bake 1 minute at 450. Then make pie as instructed.
3 - Meat or veggie wrap
(leave out baking powder)
Add:1/4 cup canola oil
1/2 cup water
Mix dry ingredients. Add oil and water. Beat with blender until workable dough forms. Add a tablespoon or two more flour if necessary. Cut dough into four portions. Roll each out, one at a time, on floured surface. Slice each into two pieces and place meat or veggies on closest edge. Wet the edge with water, then roll up the filling in two complete rotations. Slice off extra dough. Wet edge with water. Place edge side down on greased cookie sheet. Brush tops with oil and salt. Bake at 400 for 10 minutes.
4 - Cinnamon cookies
Same as #3
(add 1 tsp baking powder)
Roll out entire dough and end with the longest section being the width in front of you. Brush with canola oil. Sprinkle with cinnamon and generous amount of sugar. Roll up. Seal edge with water. Brush top with oil and sugar. Cut into 1/2 wide cookies. Place on greased cookie sheet and bake for 5-10 minutes at 400.
5 - Crackers (like saltines)
Same as #3.
(Leave out baking powder)
Roll out entire dough into a near-square shape. Brush top with oil and sprinkle with sea salt. Use a pizza cutter to cut rows both ways. Prick crackers with a fork. Bake at 400 for 10 minutes on greased cookie sheet.
- variation: add onion or garlic powder to the dough.
6 - Pancakes
Do NOT use the entire dry mix recipe above. Use 1 cup of the gf flours (1/3 tapioca, 1/3 potato starch, 1/3 chickpea). Add 2 tbsp sugar, 1 tsp salt, 2 tsp baking powder and mix with 2 tbsp oil and 1/3-1/2 cup water. Pour batter 1-2 tbsp at a time onto hot nonstick pan with 1 tsp oil on it.
7 - Bagels
Same as #1.
Add 1/2 canola oil
1/2 cup water
Add 1 cup extra flour mix (tapioca, potato starch, chickpea) to the recipe. Heat broiler on high, set rack two rungs down. Boil pan full of water on stove top. Grease a cookie sheet with Spectrum shortening. On a floured surface, with floured hands, roll a ping pong sized ball of dough between hands until smooth. With a floured finger, poke hole through middle. With dough still around finger, smooth the dough on the bottom that's disturbed from the poking, then pull off. Repeat for all. Place on sheet. Broil small bagels for 2 mins then flip and broil another 2 mins. Watch closely. They should lightly brown on top but not burn. This will happen quickly. Repeat for all. Place bagels in boiling water for 2 mins then flip and another 2 mins. Meanwhile, turn off broiler and heat oven to 350. Place bagels on paper towel while doing the rest. Put bagels on cookie sheet and bake at 350 for 15 mins for smaller sized and 20-30 mins for larger, depending on size.
Here's an optional recipe that also works: Mix 1 cup gf flour, 2 tbsp sugar, 2 tsp baking powder, 2 tsp xanthan gum and 1/3 cup water. Then, follow same directions as above. The difference between the recipes is this: recipe 2 is a little chewier like a real bagel and recipe 1 looks more like a real bagel. Both are good and my kids will eat both. Try both out and take your pick.
Enjoy.
BLOG UPDATE: Note, these are some of my first basic recipes. They are simple and crude. Yet, they are enough to get started and get cooking. If you're looking for something else, browse my blog for some of my newer bread and cookie recipes, like Lindsay's Bread or my All-purpose cookie mix. On this page, however, the Basic dry mix below is very versatile and can be used as a foundation for just about anything.
Basic dry mix
-------------
1/2 cup chickpea flour
1/2 cup tapioca flour
1/2 cup potato starch
2 tbsp sugar
3 tsp egg replacer powder(Ener-G)
2 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
1 - Dinner rolls
Add:1/2 cup canola oil
1/2 cup water
Mix dry ingredients. Add oil and water. Beat with blender. Using WET hands, form circles and place on ungreased cookie sheet or in muffin tins. Bake at 400 for 15 minutes.
2 - Pie crust
(leave out baking powder)
Add:1/2 cup canola oil
1/3-1/2 cup water
Mix dry ingredients. Add oil. Beat with blender. Add 1/3 cup water and mix. If too crumbly, add 1 tbsp at a time until less crumbly and able to be pressed without cracking. Press dough into greased pie plate. Bake 1 minute at 450. Then make pie as instructed.
3 - Meat or veggie wrap
(leave out baking powder)
Add:1/4 cup canola oil
1/2 cup water
Mix dry ingredients. Add oil and water. Beat with blender until workable dough forms. Add a tablespoon or two more flour if necessary. Cut dough into four portions. Roll each out, one at a time, on floured surface. Slice each into two pieces and place meat or veggies on closest edge. Wet the edge with water, then roll up the filling in two complete rotations. Slice off extra dough. Wet edge with water. Place edge side down on greased cookie sheet. Brush tops with oil and salt. Bake at 400 for 10 minutes.
4 - Cinnamon cookies
Same as #3
(add 1 tsp baking powder)
Roll out entire dough and end with the longest section being the width in front of you. Brush with canola oil. Sprinkle with cinnamon and generous amount of sugar. Roll up. Seal edge with water. Brush top with oil and sugar. Cut into 1/2 wide cookies. Place on greased cookie sheet and bake for 5-10 minutes at 400.
5 - Crackers (like saltines)
Same as #3.
(Leave out baking powder)
Roll out entire dough into a near-square shape. Brush top with oil and sprinkle with sea salt. Use a pizza cutter to cut rows both ways. Prick crackers with a fork. Bake at 400 for 10 minutes on greased cookie sheet.
- variation: add onion or garlic powder to the dough.
6 - Pancakes
Do NOT use the entire dry mix recipe above. Use 1 cup of the gf flours (1/3 tapioca, 1/3 potato starch, 1/3 chickpea). Add 2 tbsp sugar, 1 tsp salt, 2 tsp baking powder and mix with 2 tbsp oil and 1/3-1/2 cup water. Pour batter 1-2 tbsp at a time onto hot nonstick pan with 1 tsp oil on it.
7 - Bagels
Same as #1.
Add 1/2 canola oil
1/2 cup water
Add 1 cup extra flour mix (tapioca, potato starch, chickpea) to the recipe. Heat broiler on high, set rack two rungs down. Boil pan full of water on stove top. Grease a cookie sheet with Spectrum shortening. On a floured surface, with floured hands, roll a ping pong sized ball of dough between hands until smooth. With a floured finger, poke hole through middle. With dough still around finger, smooth the dough on the bottom that's disturbed from the poking, then pull off. Repeat for all. Place on sheet. Broil small bagels for 2 mins then flip and broil another 2 mins. Watch closely. They should lightly brown on top but not burn. This will happen quickly. Repeat for all. Place bagels in boiling water for 2 mins then flip and another 2 mins. Meanwhile, turn off broiler and heat oven to 350. Place bagels on paper towel while doing the rest. Put bagels on cookie sheet and bake at 350 for 15 mins for smaller sized and 20-30 mins for larger, depending on size.
Here's an optional recipe that also works: Mix 1 cup gf flour, 2 tbsp sugar, 2 tsp baking powder, 2 tsp xanthan gum and 1/3 cup water. Then, follow same directions as above. The difference between the recipes is this: recipe 2 is a little chewier like a real bagel and recipe 1 looks more like a real bagel. Both are good and my kids will eat both. Try both out and take your pick.
Enjoy.
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