Cole's Moveable Feast

Cole's Moveable Feast

Monday, March 15, 2010


We're off Bisquick! You may have searched this blog before and found this recipe with Bisquick as an ingredient, but I was forced off of it this morning when I reached for it, and found none. I had already said the word "pancakes" out loud to my children, so I had to move forward with the 'from scratch' approach. And I can't believe I wasn't doing it like this before, because they're ten times better. Feel free to substitute in a little whole wheat flour and add a few teaspoons of ground flaxseed meal to boost the health factor.

2 cups all-purpose flour
2 1/2 t. baking powder
1 t. baking soda
3/4 t. salt
2 T. sugar
equivalent of 2 eggs, beaten
2 c. almond milk
dash of cinnamon
dash of vanilla extract
drizzle of agave syrup

Whisk together dry ingredients. Stir in egg replacer, almond milk, cinnamon, extract and agave, stirring only until large lumps are gone (over-stirring will make pancakes tough). Allow batter to "rest" for a few minutes before pouring onto a skillet preheated over medium-low heat. (I spray the skillet with cooking spray then wipe it down with a paper towel before pouring pancakes to give the pancakes a uniform color and texture.) Flip pancakes when edges start to turn golden and little bubbles appear in the batter. Yields 10 - 15 pancakes.

Friday, March 12, 2010

Crock Pot Sticky Chicken and Rice

I adapted this one from my friend Ashley's recipe found on her beautiful and inspiring blog What's For Dinner (see blog list on right side). I love my slow cooker, as will become apparent as this site evolves. NOTE: When I made this subsequently with real peanut butter, I had to use nearly 4 cups of chicken broth.

2 tablespoons vegetable or extra virgin olive oil
1 tablespoon soy sauce
3 tablespoons creamy peanut butter or sunflower seed spread
3 tablespoons ketchup
1 cup brown rice
2 cups chicken stock (or 1 cup stock and 1 cup white wine)
2 - 4 boneless chicken breasts (fresh or frozen)

Stir all ingredients together in slow cooker (except chicken) until well blended. Lay chicken breasts on top and press down until just covered with liquid. Cook on low for 6 - 8 hours, until all liquid has been absorbed. Before serving, shred chicken with two forks and stir into rice. Serves 4 to 6.

I served this with field greens dressed in a mustard vinaigrette (Dijon mustard, white wine vinegar, extra virgin olive oil).

The Cake

I worked on this cake for a long time. And now I've finally got it right. Sometimes I eliminate the peppermint and add vanilla, or I use regular cocoa instead of special dark, especially when I'm icing it. In any case, it has become our dessert standby for Cole. And it's good!

3 c. unbleached all-purpose flour, sifted (or cake flour, sifted, if you have it, but make sure to read the box for any measurement adjustments that may be required)
2 c. sugar
1.5 t. baking soda
5 T. Hershey's Special Dark Cocoa
1 t. salt
3 T. apple cider vinegar
2 c. water
3/4 c. canola or vegetable oil
4 t. peppermint extract (or 1 T. vanilla extract)

Mix ingredients in order given. Stir vigorously with a wire whisk until smooth. Bake at 350 degrees for approximately *35 minutes (sheet cake), 20 - 25 minutes (cupcakes) or 50 minutes (bundt cake) until knife inserted into center comes out clean. *Watch cake carefully, it overcooks quickly.

Optional frosting:
Whisk together 1/2 cup confectioner's sugar and 1 tablespoon soy or rice milk in a saucepan over medium heat until smooth. Break up 1 to 2 ounces high quality dark chocolate (70% cocoa solids works best - Ghirardelli Twilight Delight 72% is dairy-free) into pan, and stir until smooth. Ice cake while frosting is still warm (or drizzle over bundt cake).

Incidentally, the little hearts on the cupcakes above were a cinch - I folded a piece of wax paper and cut a little heart out, then covered each cupcake with said "stencil" and shook confectioner's sugar over it through a sifter. Note this technique yields a decoration that lasts only a few hours before the spongy cake absorbs the sugar.

Seasonal breads


¾ cup unbleached all-purpose flour
¾ cup whole wheat flour
¼ cup ground flaxseed meal
1 t. baking powder
1 t. cinnamon
½ t. salt
½ t. baking soda
¼ t. ground ginger, optional
¼ t. ground cloves, optional
1 cup canned pumpkin
¾ cup packed dark brown sugar
½ cup applesauce
¼ cup canola oil

Preheat oven to 325. Fluff flours before measuring, and combine flours with all dry ingredients above (through cloves). Whisk together well. In separate bowl, combine pumpkin, brown sugar, applesauce and canola oil. Stir well until smooth, then stir into dry ingredients until just combined. Pour into prepared loaf or muffin pan. Bake at 325 for 1 hour 15 mins (bread) or 25 mins (muffins) or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan before turning out onto wire rack to cool.

BANANA BREAD/MUFFINS: Same recipe as above, but substitute 2 large ripe bananas, mashed, for pumpkin, and eliminate cinnamon, ginger and cloves.


The other day, an acquaintance stopped me and said, "I have a friend whose child has a ton of food allergies and I was wondering if I could put her in touch with you?" This happens about once a week. Over the past decade, I have found myself mixing, mashing and messing around the kitchen in an effort to feed my family delicious things that Cole can eat. Cole is allergic to dairy, eggs, tree nuts, buckwheat, sesame and shellfish. We are very lucky that he is not also allergic to wheat and soy, and my heart goes out to the parents out there trying to cook around those ingredients. We tried for a few months while we were doing elimination testing for Cole, and it was incredibly difficult. I do sometimes limit his gluten exposure, as I've noticed he gets hyper after eating lots of wheat foods, which then triggers his asthma. So there are quite a few gluten-free recipes on this site. In any case, while this is really going to be a place where I dump recipes that I've finally gotten right, I encourage anyone to use and adapt what they find here for their own families, allergic or not. And a huge thank you to all the chefs and mothers who were out there perfecting recipes before I was. Feeding an allergic child would be so much harder without the Internet. Bon appetit!