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
I am SO SORRY you guys! I haven't been posting as much and won't be able to post as much because life is definitely changing. (It's going to be for the better, I'm determined!) My online classes start on 1/19/16 and yes I am nervous! I have not been to college in 11 years! (I'm going for Medical Billing)
In addition to school I'm trying to plan The Lil Chef's 13th Birthday Celebration and it's turning out to be harder than I expected!
I will catch you guys up on everything you've missed in the near future.
Now on to Today's food...
I've had a taste for what we just simply call "Yellow Corn Meal" (yellow corn meal made into hot cereal), on the container it's called Cornmeal Mush. I do not like that, I don't like the way that sounds lol... that's just me.
This is my first time having this since I was a very young child. This is my time making this ever. I made it once for me earlier and then again for The Lil Chef when she felt better. The first time around, I totally didn't make it right and I had lumps, it did taste good but I was disappointed. I talked to my mom and got some mom tips, made it again turned out completely different...no lumps in sight!!! I liked the taste better the first time but the consistency the second time.
I added literally a pinch of raw sugar, brown sugar, smart balance, a dash of kosher salt, and vanilla almond milk.
Unfortunately, I have to go back to checking my sugar. Technically I shouldn't have eaten the corn meal, but hey. I haven't checking my sugar yet, I really do not want to do this again. Stupid Autoimmune!
On to something much better...Dinner!!!! The Lil Chef requested Salmon, Broccoli, and Mashed Potatoes sick and all. I have to say this is always always good!!!!
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…