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
Search This Blog
Crunchy Taco Salad with Salsa Salad Dressing From eatingrules.com
1 carrot, peeled and either shredded or finely chopped
1 cup shredded cheddar cheese (Cabot naturally lactose free cheese)
3 ounces leafy greens such as romaine lettuce or massaged kale, chopped
1 cup canned black beans, rinsed and drained
½-1 whole avocado, chopped
1-2 cups Salsa Salad Dressing (give it a good stir before using it)
For the Salsa Salad Dressing:
Put all ingredients in a blender or small food processor and puree until smooth. Taste, adjust spices and set aside around 2 cups for the salad. Store the rest in an airtight container for up to 2 days.
For the Crunchy Taco Salad:
Mix the carrot, cheese and beans in a large bowl and set them aside.
Place the tortilla chips into a large zipper-topped bag and seal the bag. Crush the chips by lightly pounding on them.
Finely chop the lettuce and add it to the bowl with the bean mixture.
Gently stir in the avocado and salad dressing. Taste and add more dressing if desired.
Transfer the salad to individual bowls, top with crushed tortilla chips and enjoy!
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…