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
This is the original recipe I used when I made it the first time. Of course I switched some things around (Recipes are kinda like strong suggestions lol)
roasted garlic hummus
Active Time: 15 minutes
Total Time: 1 hour, 10 minutes
Makes: 1 1/3 cup
Serving Size: 2 1/2 tablespoons
Calories per serving: 134
Fat per serving: 10
To make ahead: Hummus will keep covered in the fridge for up to 4 days.
2 heads garlic (I used minced garlic in the jar, 2 heaping teaspoons from the sliverware drawer)
4 tablespoons extra-virgin olive oil, divided (I eyeballed it, plus it needed more to loosen it up)
1 15 1/2-ounce can chickpeas, drained and rinsed
3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon) (I poured to taste I LOOOOOVE lemony things)
2 tablespoons tahini (I used the "tablespoon"/ soup spoon from the silverware drawer)
¾ teaspoon salt (season to taste)
optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish (I did drizzle more lemon, olive oil, and parsley on top)
I ate this with Nathan's Dill Pickles and potato chips. Usually at the restaurant I eat it with french fries because I can't have the pita bread
Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.
Fiber 1 g. Protein: 3 g. Sodium: 231. Sat Fat 2 g.
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…