Cooking With Mommy

MEATBALL SUBS For Dinner Tonight! HOMEMADE MEATBALLS 1 pound ground beef (ground turkey) 1 small onion, grated 1 egg 1 teaspoon Worcestershire sauce 1/4 cup parmesan cheese (pecorino) 1 teaspoon salt (kosher salt) 1 teaspoon pepper 1 teaspoon garlic powder 1/3 cup Italian seasoned dried bread crumbs (Gluten Free Breadcrumbs) Preheat oven to 400 degrees. In a medium bowl combine all ingredients. Mix well. Try not to squeeze the mixture through your fingers, but just combine, as “squeezing” will give your meatball a tough texture. To make evenly sized meatballs, turn mixture out on a cutting board and shape it into a rectangle. Pat down until it is perfectly shaped. Using a sharp knife, cut mixture into 24 squares. (or less if you like a bigger meatball) Roll each square into a ball. Place on an aluminum lined jelly roll pan. Bake for 14-18 minutes. (maybe 20 mins) I like any meat (if I eat any) well-done Recipe borrowed from:  https://lucyjan

The veggie burger formula Every time I find a veggie burger I really like, the store discontinues it! I think I'm ready to start making my own! Here are a few suggestions I found (the other recipes are on the original website) Ingredients: 1  pound can of beans, drained and rinsed, or 1.5 cups cooked beans ( suggestions: your favorite bean! ) (I'm not sure I would use beans)  1/2 cup chopped onion 1 clove garlic, minced 2 cups diced veggies ( suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato ) 2 teaspoons + 2 tablespoons oil for frying ( suggestions:   olive, coconut, grapeseed ) 3 tablespoons liquid flavor ( mix and match suggestions: GF mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water ) 4 teaspoons spice ( we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning

Borrowed From:  http://www.lifemadefull.com/homemade-dairy-free-evaporated-milk/ Homemade Dairy Free Evaporated Milk   Prep Time 1   minutes   Cook Time 30   minutes   Servings  cups Metric US Imperial INGREDIENTS 4.5   cups   unsweetened almond milk   (I used Vanilla Almond Milk From Aldi)  or unsweetened coconut milk INSTRUCTIONS Place the milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about a half hour. (I had to let it simmer for 65 mins) Let cool, and then use in your favorite recipes!

#CookingWithMommy #Thanksgiving Day #Menu #Flexitarian All #GlutenFree DairyFree #AllergyFree #Holidays Just Me and The Lil Chef! 🍴🍗🍚🍲🍦🍏🍠

BAKED GARLIC PARMESAN POTATO WEDGES   PREP TIME 15 MINS COOK TIME 30 MINS TOTAL TIME 45 MINS   GARLIC AND PARMESAN SEASONED POTATO WEDGES OVEN ROASTED TO GOLDEN TENDER PERFECTION! AUTHOR:  TIFFANY RECIPE TYPE:  SIDE DISH / APPETIZER SERVES:  4-6 INGREDIENTS 3-4 LARGE RUSSET POTATOES, SLICED INTO WEDGES 4 TABLESPOONS OLIVE OIL 2 TEASPOONS SALT (kosher salt) 2 TEASPOONS GARLIC POWDER  2 TEASPOONS ITALIAN SEASONING ½ CUP SHREDDED PARMESAN CHEESE (pecorino) OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING (vegan) INSTRUCTIONS PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE. PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE. PLACE POTATO WEDGES ON PREPARED BAKING SHEE

Gluten-Free, Dairy-Free Fried Onion Rings SERVES 4 Do you miss fried onion rings? Made with a gluten-free beer batter, these rings are crispy outside and tender inside, just like you remember. Indulge! 1 cup  gluten-free flour blend of choice * (without     xanthan gum), more for sprinkling (unfortunately I don't have any flour without xanthan gum) 1 teaspoon salt (kosher salt) 1 teaspoon pepper  1 cup gluten-free beer (seltzer water) 1 medium onion Oil of choice, for frying (preferably olive oil or sunflower) 1.  Place 1 cup flour blend and salt and pepper in a bowl and combine. Stir in 1 cup beer until ingredients are well blended. If batter is too thin, add an additional tablespoon flour. If too thick, add an additional tablespoon beer. 2.  Peel onion and cut off the ends. Slice onion into ¼-inch to ½-inch thick slices. Break apart the rings and sprinkle them with flour blend.  3.  Pour oil into a frying pan, just deep enough to cover rings. Heat oi

I have been searching for an alternative to sour cream for about 5 years! I'm so hoping this is the answer!...   Paleo Sour Cream Prep time:  5 mins          Cook time: 0 mins           Servings: 6   262 Votes               Ingredients: - 1 can  full fat coconut milk , left in the fridge overnight - 1-2 Tbsp. fresh lemon juice or  apple cider vinegar - 1/8 tsp.  sea salt   (kosher salt) Equipment: - Can opener - Kitchen spoon - Medium sized bowl - Citrus squeezer (if using lemon juice) - Whisk Directions: 1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. 2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for  smoothies  and other recipes. 3. Whisk the  sea salt