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
These Mexican Turkey Lettuce Wraps are such a simple dinner idea! Naturally gluten free, low fat, and easy to make, these lettuce wraps area family favorite and kids love them!
1 lb. ground turkey
1-2 zucchini squash, cubed
1-2 summer squash, cubed
½ cup brown jasmine rice
1 cup water
2 tsp cumin, divided
2 tsp. chili powder
1-2 tbs. water
¼-1/2 cup goat cheddar cheese
In a medium sized pot, add ½ cup rice and 1 cup of water or vegetable stock, bring to a boil, and reduce down to medium low heat. Cook 30 minutes total.
While rice is cooking, chop the zucchini and summer squash into cubes. in a large saute pan, add nonstick spray or coconut oil and saute the veggies 6-10 minutes until tender but not mushy. Add 1 tsp. ground cumin and stir. Remove from pan and place in a bowl..
In the same pan, add ground turkey and cook over medium heat until all the pink is gone. Add 1 tsp. cumin and 2 tsp. chili powder. Add 1-2 tbs. water and stir to incorporate spices. Cook brown jasmine rice
Chop tomato, avocado, or any other garnishes you prefer. Shred the cheese if needed.
Separate the leaves of the romaine lettuce. and place in colander to wash. Set to the side.
Once rice is done, its time to assemble.
Add a layer of rice to the romaine lettuce leaf. Top with ground turkey and squash mixture. Add salsa, cheese and other toppings.
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…