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 gluten-free all-purpose baking flour (or make your own flour blend with 1/2 cup brown rice flour, 3 tbsp. potato starch, 1 tbsp. tapioca starch)
1/4 tsp salt (kosher salt)
1 1/2 tsp sugar (raw sugar)
6 tbsp dairy free butter, cubed and cold
2 tbsp ice water
2 carrots, diced
4 celery heart ribs, diced
1/2 onion, diced
2 medium cloves of garlic
2 chicken breasts, cooked and shredded
1/2 frozen peas
1 tsp sage
1 tsp thyme
dash of nutmeg
3/4 cup milk alternative
1 cup chicken stock
1 tbsp apple cider vinegar (or 1/2 cup white wine)
1 tbsp butter alternative
2 1/2 tbsp gluten free flour
salt and pepper to taste
1/2 tbsp (vegan) mayonnaise
1/2 tbsp milk alternative or water, to thin the mayo
1. Make Your Crust
Put the flour, salt and sugar in to a food processor and pulse once to mix. Add butter, pulse until coarse. Add water, one tablespoon at a time, and pulse until your dough is slightly sticky. Form dough into a ball, wrap it in plastic wrap and refrigerate for an hour. Tip: Cold, cubed butter makes the dough light and airy. We cube it and stick it in the freezer so that it's a chilly as possible.
2. Sauté Your Veggies
Drizzle a little bit of olive oil in a saucepan over medium heat and combine carrots, celery, onions and garlic. Once they're soft, empty them into a large mixing bowl and set aside.
3. Create Your Sauce
In the same saucepan, combine chicken stock, butter, sage, thyme and nutmeg. Bring to a light boil and add milk alternative, vinegar and flour. Whisk until smooth, and leave on the heat long enough to thicken (about five minutes).
4. Combine Your Filling
Pour the sauce over the vegetables and add your chicken and peas. Mix well and season with salt and pepper to taste. Portion the mixture into your ramekins or your 9in. pan. 5. Add The Crust + Bake!
Roll out your crust and cut circles large enough to cover each ramekin. Press the crust into the sides of the ramekin to seal it. Brush the egg wash over the top of the crust; this will help it turn golden-brown when baked. Poke some air vents into the crust to allow ventilation, and pop them in the oven for 20-25 minutes or until the top turns golden brown.
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…