Cooking With Mommy

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 streus...

Yields 7-8 bites Ingredients 1 (15-oz) can  chickpeas , drained with liquid reserved 1/4 cup fresh parsley 1 tsp. lemon zest 1-1/2 tsp.  ground cumin 1 tsp.  ground coriander 1/2 tsp.  pink salt 1/4 tsp. black pepper 1/4 tsp.  garlic powder 1 Tbsp. aquafaba (chickpea liquid) Directions Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a food processor, combine drained chickpeas, parsley, lemon zest, cumin, coriander, pink salt, black pepper and garlic powder and pulse to combine. Add aquafaba and pulse again so dough sticks together and does not crumble. Scoop out about 2 tablespoons for each falafel and place on prepared baking sheet. Press down lightly with the palm of your hand so they are slightly rounded but not flat. Bake for 20 minutes, flipping once halfway through. It’s done when the firm on the outside, but soft on the middle. I would probably fry these. Recipe Borrowed From:  http:...

I will be trying these for the first time Saturday at P.F. Chang's and if they are as good as people say they are, I will have an at home version! Ingredients 1 Tablespoon cooking oil (I'd probably use olive oil_ 2 teaspoons minced garlic (2 – 3 cloves) 1 teaspoon fresh ginger, finely grated (optional) 4 green onions, finely sliced on the diagonal 1 pound ground chicken 1 cup grated carrot (2 – 3 carrots) 1 8-ounce can whole water chestnuts cut into ¼ inch dice 6 Tablespoons  San-J Asian BBQ Sauce  plus more for serving 1 large head Boston Bibb lettuce - leaves separated, washed and dried Optional Garnish: 1 skein (2 ounces) mung bean vermicelli Cooking oil (olive oil or sunflower oil) Kosher or fine sea salt Cooking Instructions Servings: 4 as entrée, 6 as appetizer Heat a large skillet or wok over high heat. Add the 1 tablespoon cooking oil, heat for a minute then add the garlic, ginger and 2 sliced green onions. Cook for 30 seconds or until ve...

This is a simple kid friendly recipe for my daughter, she really likes Orange chicken!  Ingredients 1 pound boneless, skinless chicken breasts or thighs, cut into 1 inch cubes (I like chicken tenders) 1 1/2 cups  San-J Orange Sauce 2 cups gluten-free rice flour (I would use a GF flour blend and season it as I normally would) canola oil, for frying (Sunflower oil) 1/4 cup green onion, chopped Cooking Instructions Servings: 4 Heat oil in a deep fryer to 350º F. Add the rice flour to a large resealable plastic bag and place the chicken in the bag. Shake well to coat the chicken. Shake off the excess flour and deep fry chicken in batches until completely cooked. Remove the chicken from the oil and place it on a plate lined with paper towels to absorb the excess oil. Heat a wok and pour  San-J Orange Sauce  in the wok and heat for a few seconds. Add the chicken to the sauce and stir till the chicken is well coated and the sauce thickens. Garn...

I have been buying these for awhile now and never really paid attention to the recipe on the back. I decided to actually read it! I think I am willing to make it, now of course I am going to change a few things but feel free to follow this recipe to the "T" if it's what you like. I would eliminate the tamarind  I would use sunflower oil I am going to use an entire bag of shrimp I would eliminate the tofu I am going to use Organic, Non GMO, Gluten Free Soy Sauce/Tamari I am not going to use the peanuts I am going to use the lime juice in the bottle I am actually kind of excited to try this!!!

Backstory: My friend introduced me to this AMAZING fried rice about 6yrs ago. She asked did I want "fried rice" (I'm thinking "traditional" fried rice) OH NO! I tasted this and my taste buds went crazy!!! I had her bring it as often as I could. Unfortunately I have never been to Johnny Mango (near Downtown Cleveland) myself. I have been craving this for about 6yrs and I am SOOOOO HAPPY that there is a recipe! I do still want to go to   Johnny Mango World Cafe & Bar but until then I will try to recreate it myself. If you ever visit Cleveland OH I suggest checking this out!  INGREDIENTS For the rice 2 cups  jasmine rice (I'd probably use white and brown) 2 3/4 cups  water (filtered clean water) 1 tablespoon  vegetable oil (Olive oil) 1 teaspoon  salt (kosher salt) 2  eggs, beaten 1 teaspoon garlic, minced 6 ounces  shrimp (large 31-40 count) 1/3 cup  scallions, sliced 1 cup  English cucumber, diced (organic) 1 ...

Loaded Broccoli and Cheese Soup   Ingredients 2 - 14.5 oz. cans chicken broth (I'm going to use Chef's Cupboard Fat Free Chicken Cooking Stock From Aldi, this if Gluten and Yeast Free) 2-3 large carrots, peeled and diced (I'm cheating and using Canned Carrots) 4 medium potatoes, peeled and cubed into small pieces 1 tsp. onion powder 2 small heads broccoli (washed and diced small) (I'm using Frozen Broccoli) 3 TB butter (Smart Balance) ⅓ cup flour (Gluten Free Flour Blend) 3½ cups milk (I'm using unsweetened Cashew Milk) 4 cups shredded cheddar cheese (Daiya Cheddar Cheeze Shreds) 1 tsp. salt (Kosher Salt) ½ tsp. garlic pepper 6 slices bacon, cooked and chopped I am going to add some Creamed Corn to give it a Corn Chowder feel (GF of course) Instructions In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes. Add broccoli, cover and simmer for an addition...

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://luc...

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 sea...

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!