Cooking With Mommy

I was waaaaay overdue for Black & Red Beans! I had to switch it up this time, since the last time I made this I found out I could no longer have dairy in any capacity. I loooove sour cream/greek yogurt and now that it's out the window, I figured I would try guacamole and it worked out pretty well!!!  :( My beans, rice , and of course GF cornbread are gone so now it's time to make stuffed cabbage! Let's see how that turns out!.... Day 3 Day 2 Day 1

LUNCH 3/18/16 I have been planning to make this recipe for months! FINALLY I've done it! Did I make this exactly according to the recipe? NO, I never really do. This is what i did: I used frozen cooked shrimp from Aldi less than $5, canned corn from the food pantry, canned refried beans from Aldi less than $1, corn tortillas from Aldi less than $2, pico de gallo from walmart, $3, guacamole from Aldi around $3 I gave the corn and shrimp a little color in the frying pan with a little Smart Balance, in a smaller frying pan I crisped the corn tortillas in a little Smart Balance as well. The refried beans I simply put in a container in the microwave. I took the corn tortillas out to firm up, put the refried beans on 1st, guacamole 2nd, pico de gallo, corn then shrimp. VOILA!..... These were amazing!!! I do recommend this recipe! Why not make it, it's cheap! http://cookinwithmommy.blogspot.com/2016/02/california-avocado-shrimp-tostadas.html

2/24/16 I tried the green smoothie thing again! Same ingredients except the red tart cherries, (the pits were still in  them) I added peaches. It was ok, I need to work on it. 2/25/16 I was overdue for Kale Pasta. I needed a meat break. 2/26/16 Keeping it simple! Turkey sandwich 2/27/16 It had been a long time, I was overdue. This time I added shrimp to the stir fry. I got the sauce right! Can you tell whose plate is whose?... 2/28/16 I used the rest of the stir fry sauce and added a few more veggies and put it all over pad thai noodles (GF of course) The bowl with no veggies of course belongs to The Lil Chef she called it "Asian Spaghetti" I needed seconds!!! Ok, so I found out that (I believe I stated this before in a previous post) I can no longer have yogurt of any kind, so i decided to eat the last two even though it was going to cause me a major migraine...hence the Excedrin. I couldn't finish it & gave ...

Ingredients 1 spaghetti squash (about 3.5 pounds) kosher salt 2 slices whole wheat bread, torn into small pieces (GF bread crumbs) 2 tablespoons olive oil 2 tablespoons chopped fresh parsley 1 cup vegetable stock 4 ounces  GO VEGGIE Lactose Free Mozzarella Shreds   (or Daiya dairy free shreds) 2 tablespoons  GO VEGGIE Lactose Free Parmesan   (Pecorino - Sheep's cheese)  2 cups baby spinach, torn 8 sundried tomatoes, cut into slices and soaked in hot water until plump salt and pepper, to taste Instructions Slice the squash crosswise into 4 rounds and discard the seeds. Arrange on a baking sheet and sprinkle generously with kosher salt. Let sit 15 minutes; wipe away any moisture that the salt has drawn out. Roast the squash at 375ºF for 30 minutes, or until it can be easily pierced with a fork. Remove from the oven and let cool slightly; use a fork to pull the meat into spaghetti-like strands. Meanwhile, heat the oil in a ...

Ingredients: 1 bag of Tinkyada organic brown rice pasta elbows (or any other GF elbow noodles you like) ¼ tsp salt (Kosher salt) 2 tbsp of  Earth Balance /  Smart Balance (vegan, non dairy buttery spread) 1 ½ cups non-dairy milk (we use almond milk) ¼ cup nutritional yeast 1 bag of Daiya cheddar style shreds black pepper to taste Optional: sprinkles of garlic powder To begin, cook your pasta according to the directions on the package. Our favorite pasta for this recipe is the organic brown rice gluten free elbows by  Tinkyada . (we like the elbow noodles from Giant Eagle and Walmart because they're cheaper) Once the pasta is cooked, drain the pasta and place back in the pot that you cooked your pasta in and place on the stove top. Then add the Earth Balance, salt, non-dairy milk, nutritional yeast, and Daiya to the cooked pasta. Recipe borrowed from: http://www.wecarryheavystuff.com/make-it-easy-mac-and-cheese-vegan-and-gluten-free

2/15/16 The cake I made came out (as The Lil Chef called it... weird) I just can't with sugar/sweets . I don't know what happened, it's it in the fridge but I'm going to throw it out. 2/16/16 Trying Chicken Steak-umms for the first time! I have been having some issues so I was trying to cut back more... I really tried but I can not with this bread. I am not vibing with it. I SO wish another company would come out with a yeast free bread that does not cost $10+ I tried a different wrap this time. They were on sale at Heinen's... I like them! The texture of the chicken was a little different than I expected so it didn't quite come out as planned, it was good. Attempt #2  2/18/16 OK!... I tried again with the chicken steak-umm and I got it!!! This was excellent!!!!! looks the same but the taste was different! Mommy/Baby Cheerios! 2/19/16 By now we should all know I love my homemade coffee ice cream...

YIELD:   serves 2 to 4 PREP TIME:  10 minutes COOK TIME:  5 minutes TOTAL TIME:  15 minutes INGREDIENTS: 2 tablespoons olive oil 1 1/4 pounds boneless skinless chicken breasts /chicken tenders , cut into bite-sized pieces one 1.25-ounce packet taco seasoning (Click on Taco Seasoning to make your own) , divided (I use reduced sodium, medium heat) 4 cups romaine lettuce 1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted) 1/2 cup canned corn, drained (fresh or frozen may be substituted) 1/2 cup canned black beans, drained and rinsed 1 medium Hass avocado, peeled and diced 1 cup shredded cheese (I use a monterey Jack and cheddar blend) (Dairy free/Lactose free) 1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm) (Gluten free) 1/2 cup mayonnaise (lite okay) (vegan if you like) 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted) (Dairy/Lactose/0%) 3 to 4 tabl...

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 1 teaspoon salt (Kosher Salt) 1 teaspoon pepper  1 cup gluten-free beer (club soda/seltzer water) 1 medium onion Oil of choice, for frying (Sunflower oil) 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 oil to medium-hi...

Yes, I've made Blueberry Muffins before and I've posted it but... I made the Bob's Red Mill Blueberry Muffins again but this time with a twist.     I didn't have any Bob's Red Mill so I used Pillsbury GF Flour for the first time (I was nervous).  I didn't have any Almond milk so I subbed Coconut Eggnog from SoDelicious. (yea, I still have it left over from Xmas & no it hasn't gone bad...Yay nondairy) The batter was really gluey, globby, & weird. To my surprise these turned out GREAT!!!!!!! & normal  http://cookinwithmommy.blogspot.com/2015/09/bobs-red-mill-scrumptious-blueberry.html