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
1 cup guacamole (see recipe below), or high-quality, store-bought guacamole
Lime wedges, for serving
5 ripe avocados, preferably California Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded and finely diced
3 tablespoons freshly squeezed lime juice
1½ teaspoons salt
½ teaspoon freshly ground black pepper
For the marinade, lightly toast the cumin seeds in a dry skillet over low heat just until the aroma is released, about 5 minutes.
Transfer the seeds to a blender, add the lime juice, jalapeños, garlic, pepper and salt and puree until the cumin seeds are finely ground. Add the cilantro and olive oil and puree until smooth.
Using your hands, generously cover the cod entirely with the marinade and let sit at room temperature for 20 minutes.
Preheat the grill to medium-hot, the broiler in your oven, or a pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove the fish from the heat, cool slightly and pull apart into large flakes.
To make the guacamole, cut the avocados in half, remove the pits, peel, quarter and place the flesh in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining guacamole ingredients and combine with a fork. This should be served immediately.
To assemble the tacos, place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca and the fresh guacamole.
Serve immediately accompanied by lime wedges.
Guacamole recipe will yield 3 cups total. To warm tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.
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…