Cole's Moveable Feast

Cole's Moveable Feast
Cole

Friday, March 18, 2011

Corn Muffins to Go with Chicken Taco Soup

Nothing is easier on a Friday afternoon when I can pull chicken taco soup out of the freezer (especially when I've got the frozen soup on hand but not chips, cilantro, etc. to go with it). If there are no allergies, use an egg and skim milk.

1 1/4 c all-purpose flour
3/4 c corn meal
1/4 c sugar
2 t baking powder
1/2 t salt (optional)
1 c soy milk
1/4 c canola oil
Egg Replacer equivalent of 1 egg

Beat egg replacer with a whisk in a small bowl until frothy. Whisk in soy milk and canola oil. In a separate larger bowl, whisk together flour, corn meal, sugar, baking powder and salt. Stir wet ingredients into dry until just combined. Spoon into greased muffin pan and cook at 400 degrees for 20 minutes or until lightly browned on top. Makes about 10 muffins.

Tuesday, March 15, 2011

St. Patrick's Day


St. Patrick's Day will start with green pancakes. The boys will head to school with green Rice Krispie treats in their lunchbags, and snack on Irish soda bread after school thanks to this wonderful recipe adapted from Food Allergy Mama. And of course we'll have to make shamrock cupcakes. Cole's not allergic to many of the Pillsbury frostings, so it gives me more options for decorating. Then we'll go to bed and wake up Friday morning with sugar and food-coloring hangovers!

DAIRY FREE IRISH SODA BREAD

Yield: 1 round loaf

3 cups unbleached all-purpose flour
1 1/2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup currants
3/4 teaspoon caraway seeds
generous 1 1/2 cups dairy-free "buttermilk" (2 T. vinegar mixed with 1 1/2 cups soy milk, let stand 5-10 minutes)

In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt with a wire whisk. Slowly add the "buttermilk" and stir with a rubber spatula until just combined. Stir in currants and caraway seeds.

Preheat oven to 350ºF, and spray a 9-inch cake pan with dairy-free baking spray. Place batter into prepared pan, and bake 35 to 40 minutes until lightly browned.

Adapted from http://www.foodallergymama.com
dark chocolate cupcake with lemon icing

Thursday, March 10, 2011

Spaghetti and Meatballs: Dairy Free, Egg Free



Meatballs:
1 lb. lean ground turkey
1 yellow onion, finely chopped
1 clove garlic, crushed
1/2 cup whole wheat bread crumbs
4 T. plain soymilk
2 t. olive oil
dash of oregano
1 t. salt
ground pepper to taste
up to another 1/4 c. bread crumbs

Preheat oven to 375 degrees. Saute onion and garlic in a little olive oil until tender. Meanwhile, sprinkle soy milk over 1/2 c. bread crumbs and stir; set aside. Mix all ingredients together, adding more bread crumbs if mixture is too oily. Shape into 1-inch meatballs, place on parchment-lined cookie sheets and bake 15 - 20 minutes.

For the sauce, I added a drained can of diced tomatoes to a jar of Wegman's pomodoro sauce, plus a dash of oregano, salt, sweet basil and black pepper.

English Muffin bread:
1 packet of yeast
1 c. unbleached all purpose flour
1 T. sugar
1 t. salt
1 1/4 c. warm water
1 3/4 c. unbleached all purpose flour
yellow cornmeal

In electric mixer bowl, combine yeast, 1 c. flour, sugar, salt and warm water. Beat on medium speed for three minutes. Add the remaining flour and mix until fully blended. Dough will be thick, heavy and sticky. Grease a loaf pan and dust lightly with cornmeal. Add dough and arrange evenly - dust top with cornmeal. Cover with a dishtowel and allow to rise 30 to 45 minutes in a warm place. Preheat oven to 400 degrees, and bake for 30 minutes until top is golden. Turn out onto cooling rack.

Tuesday, March 8, 2011

Mardi Gras Supper: Gumbo

I got this recipe from my sister-in-law who's a wonderful cook. It's naturally Cole-friendly and everyone in the family loves it. It's quite easy, but I did mess up the roux (oil and flour) the first time. Make sure you stir it constantly until it's nice and light golden. On my husband's wise counsel, I also added a little filé. We'll be having this tonight followed by purple, green and gold cupcakes!

Chicken-Sausage Gumbo
Southern Living 2004

½ pound smoked turkey or chicken sausage, cut into ½ inch slices
3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup chopped white onion
1 cup chopped celery
2 large cloves of garlic, pressed
1 medium bell pepper, chopped
2 cups chicken broth
1 28 ounce can diced tomatoes, undrained
1 teaspoon Creole seasoning and 1 T. gumbo filé (find both in the spices aisle)
4 cups chopped cooked chicken (I buy a rotisserie chicken and use that)
hot cooked rice

Cook sausage over high heat in a dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Add oil to drippings. Whisk in flour and cook over medium high heat, stirring constantly (or it will burn) 5 minutes. Add onion and next 3 ingredients. Cook 5 minutes, stirring often. Stir in broth, tomatoes, and creole seasoning. Bring to a boil, cover, reduce heat and simmer 5 minutes. Add sausage and chicken, simmer, covered 5 minutes. Serve over rice. Makes 4 – 6 servings.

Monday, March 7, 2011

Maple Brown Sugar Scones

I bought some maple walnut scones at Wegman's the other day, and they were delicious. But I continue to crave them. Cole has 'Donuts With Dad' coming up at preschool, which is always a challenge. The dads show up at school and everyone eats Munchkins and makes little crafts, then they go to chapel together. It is not possible to make a good doughnut for Cole. I've tried. They tasted like french fries - I literally had to spit it out. So I decided to improvise on some Cole-friendly maple brown sugar scones. It had to be quick so I could do it in the morning, and since traditional butter-based scones won't work (Cole's vegan margarine tastes too strongly of soy), I relied on my old fall-back, Bisquick. And they were remarkably tasty, especially with black cherry jelly. For Donuts With Dad, I'll ice them with chocolate (Cole loved the test run this morning).

1 heaping cup Bisquick
scant 1/3 cup soy milk
1/4 cup maple syrup
1 1/2 T. brown sugar
2 t. ground flaxseed meal
dash of salt

Preheat oven to 450 degrees. Using a wooden spoon, mix ingredients together until a dough forms. Knead dough for a few minutes until ingredients are evenly distributed and dough is springy to the touch. Allow dough to rest for a few minutes. Flatten out dough with hands to half-inch thickness and cut out scones with a small glass or round cookie cutter. Place on cookie sheet lined with parchment paper. Bake for 8 - 10 minutes until golden on top. Makes 6 scones.