Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
Let's start with the paella... This is an already made, frozen version. (Matlaw's I believe) I've had this before and I loved it, I think because I was really hungry and it turned out better than I expected. This time, I didn't love it so much but that's probably I wasn't in the mood for it and not really really hungry. It's ok for something quick (it's made in the microwave) IF you're in the mood for it.
Next, the homemade hummus... This turned out really good! I seasoned it (just a little too much, I'll tone it down the next time) I will be making more in the very very near future!!! I'll have to google whether or not i can freeze hummus. I need to make a few batches at a time! It's just that good!!!
Last but not least... (I have no name for it but I love it) I created this sometime last year (I think) and it is so good!
this is a bundle of rice stick noodles (you can find them at the asian market or at Marc's if you're in ohio), a few handfuls of frozen kale, a large onion, and this time a half of a kielbasa or smoked sausage (GF of course) .
Saute' the onion first in smart balance and olive oil, add the kale, push that to the side and let the cut up meat cook. mix together once the meat has browned. (I usually then stick the noodles in the same pan and let it absorb the juices but i think i'll do it different today when i make it again)
boil the noodles in about an inch or inch & a half of water in a frying pan, then add to the veggies and meat. you can season this how you like but i usually use kosher salt, black pepper, lots of garlic (minced garlic, garlic pepper seasoning, california blend garlic pepper seasoning) and a little cajun seasoning (allergy free, i use flavor gods spicy everything seasoning)
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…