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.
This was a vegan bean dish my mom made a couple weeks ago with brown rice. I never think of these combinations on my own so I only eat like this when I'm at my mom's lol!
it had been awhile so i decided to make grits a couple weeks ago. Sunday i'll be making them again to go with the biscuits and sausage gravy.
I don't know if i told you guys about my cabbage soup story... i was given a cabbage, i got excited because i haven't had any cabbage in a while. This cabbage smelled and tasted like gasoline (my head felt so funny after i tasted a nibble, it was horrible.) I had already started the broth, onions, and potatoes so i had to improvise and use kale (oh and then i threw some crumbled italian sausage in just because)
These i'm telling you these are THE BEST pretzels ever!!!!! I technically shouldn't be eating them because they have yeast in them but they are sooooooo good!!!!!
I have no idea if i posted this or not but the chicken parm is so good every time i make it, this was maybe 2 weeks ago. i looove sauce!!!! in this case i use pizza sauce, just pizza sauce (francesco rinaldi to be exact)
this was the ingredients i had left over when i made the chicken and spinach pasta the other day. This was also very good! fresh tomatoes, fresh baby spinach, shredded cabot, and GF noodles with olive oil!
This was yesterday, I ordered a corner shelf to get all my pills off the counter. I hated the roosters online but they ended up being really kinda cute! Excuse my tiredness and The Lil Chef had a "made in china" sticker on her forehead. lol
We finished the last of the fish and rice last night, not much to look at but it tastes amazing!!! This is very simple... almost any white fish, diced onions, white rice and 0% greek yogurt. I usually mix it all together but I didn't this time so i had to add it on my plate. saute the fish until it's flaky then flake it, set to the side. dice the onions, start the rice add the onions, when the rice is done add the fish and greek yogurt. season with salt, pepper, and garlic and pepper salt.
ok so we had seconds! we finished up the chicken and spinach pasta.
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…
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…