Cooking With Mommy

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 W...

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 fr...

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 co...

I definitely want to try this!!!  Turmeric Lemonade Recipe [Makes 4 servings] Ingredients: 4 cups cold filtered or sparkling water 2 tablespoons freshly grated or powdered turmeric 4 tablespoons 100% maple syrup or honey (you could even do half of each) Juice of 1 1/2 lemons Optional: add the juice of 1 blood orange Recipe Borrowed From: http://dailyhealthpost.com/turmeric-lemonade-to-treat-depression/  

I think or rather I know I had an off day so things didn't go as smooth as I would've liked but it wasn't bad. I do recommend this recipe. I didn't make the spicy marinara, I used cocktail sauce and lemon juice (this was a last minute decision) Gluten-free Crispy Fried Calamari with Spicy Marinara October 3, 2015  0 PREP TIME: 15 Minutes DIFFICULTY: Easy COOK TIME: 10 Minutes SERVINGS: 6 Servings INGREDIENTS FOR THE SPICY MARINARA: 3 Tablespoons  Olive Oil 3 cloves  Garlic, Thinly Sliced 1/2 teaspoon  Red Pepper Flakes, Or More To Taste 15 whole  Peeled Tomatoes FOR THE CALAMARI: 1-1/4 cup  Sweet White Rice Flour 1 teaspoon  Kosher Salt 1-3/4 cup  Gluten Free Beer (seltzer water) Oil, For Frying (sunflower or olive oil) 3/4 pounds  Small Squid, Cleaned, Bodies Cut Into 1/2-inch Thick Rings 3 Tablespoons  Cornstarch Lemon Wedges, To Serve INSTRUCTIONS For the spicy marinara dipping...

Chicken “Pho” Noodle Soup 10 MIN Prep Time 3 HR 25 MIN Total Time 12 Ingredients 6 Servings Ingredients 6 cups Thai coconut curry chicken broth (gluten & yeast free)  (from two 32-oz cartons) 2 cups shredded cooked chicken 1 tablespoon soy sauce (gluten free) 1/2 teaspoon freshly ground pepper 4 cloves garlic, thinly sliced 1 piece (3 inch) gingerroot, peeled 1 package (6 oz) rice vermicelli noodles 3 tablespoons sliced green onions with tops 1 can (14 to 16 oz) bean sprouts, drained, rinsed 2 jalapeño chiles, thinly sliced 1/2 cup fresh cilantro leaves 6 lime wedges Directions Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, chicken, soy sauce, pepper, garlic and gingerroot. Cover; cook on Low heat setting 3 hours. Stir rice noodles into soup. Cover; cook 15 minutes longer. Remove gingerroot. Top individual servings with onions, bean sprouts, chiles and cilant...