Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/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)
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…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…