All posts by Ryan

Dog Days…

It’s hot! Therefore, we aren’t cooking. Even boiling pasta seems like it heats the kitchen up too much. So we’re making our Dairy and Nut free Pesto with our freshly grown basil (again)… :) which freezes quite nicely. Just watch… when you’re over for dinner in February you won’t have to ask how we managed to make our pesto dishes from scratch…

 

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And now back to our regularly scheduled program…

Hello! Since our last post — everything has changed!


At the end of April we were blessed and overjoyed to welcome Will’s baby sister Josephine into our family. So, while not everything has changed, we had to take a break from Will’s Kitchen for a while, but we are happy to say that we are back on our game — the allergen free game, of course. And while we hope that you didn’t miss us too much, we have still been cooking egg, dairy and nut free while following our routines of keeping up with all things allergic…. we just haven’t had the time to share. Moving forward, we hope to be checking in more frequently, but may not be able to on a weekly basis.. Here’s what’s been going on lately:

  • Right before Josephine was born (and I mean like the day before) Will and I did take the time to make Sweet Potato Biscuits from The Kitchn, pictured above (sans Maple Butter)… Although the biscuits were tasty, they were rather heavy so we are working on changing the recipe to be a little less filling… And The NOSH – Did Will Eat It? Yes!
  • Will had a visit with a new Allergist that offered us some alternative thoughts on our situation. I wrote a silly blog post over at For the Birds, from a parental perspective… We are still discussing where we go from here in terms of the new advice…
  • Since April, we have continued making several of our favorite recipes — Corn Bread, Chocolate Chip Cookies, AND – with the garden fresh basil – lots and lots of PESTO
  • We are super excited about trying out this Cinnamon Sugar Radish Chip recipe [the kitchn] and really appreciated the idea of Avocado and Olives Bruschetta from A Scientist in the Kitchen (who knew!)…
  • AND, Will’s Dad and I made these Pork Chops with Magic Dust [Serious Eats] last night — YUMMY, although I do recommend cutting the recipe in half even for 4 chops as there was a lot of spice wasted… although Will would never try this at 3 years of age, it still counts as dairy, egg and nut free!

AND because the internet is all knowing, a few other links on allergies include:

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Will’s Weekly Links, April 8, 2011

Spring, as a good friend wrote earlier this week, is three steps forward, one step back. Considering how great the sun feels — until an arctic blast of 40 mile an hour winds hits you in the face… I am inclined to agree… but won’t it just be sooo nice to stay outside a little bit longer?

OTHER LINKS this week include:

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Blueberry Cake

We are practicing for Easter…

And Blueberry Cake just sounded like a good idea! We originally found this recipe over at Shutterbean (one of our new favorite sites), where it reigns as a Blueberry Yogurt Cake… Unfortunately, we have tried just about every soy or non-dairy yogurt that we can get our hands on and nothing seems to work as a good replacement. So for the sake of turning this yummy treat into a dairy, egg and nut free recipe we had to make some alterations that took the yogurt out of the mix.

Shutterbean’s Blueberry Yogurt Cake (please visit Shutterbean for detailed instructions):

  • 1/2 cup plus 2 tablespoons butter (at room temp)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1  teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain low-fat yogurt
  • 1 cup blueberries (I used frozen)
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1  cup chopped walnuts

Will’s Kitchen Blueberry Cake:

Dairy Free Margarine – 1/2 Cup plus 2 Tablespoons (at room temp)
Sugar – 1/2 Cup
Ener-G Egg Replacer – Equivalent of 2 eggs
Vanilla Extract – 2 Teaspoons
Flour – 1 1/2 Cup
Baking Powder – 1 Teaspoon
Baking Soda – 1 Teaspoon
Salt – 1/4 Teaspoon
Soy Milk – 1/4 Cup
Apple Sauce – 1/4 Cup
Frozen Blueberries – 1 Cup
Light Brown Sugar – 1/2 Cup
Cinnamon – 1 Teaspoon
Nutmeg – 1/2 Teaspoon

**We did not replace the chopped walnuts, but eliminated them from the recipe instead — Will didn’t want anything “crunchy” in the mixture… Other good substitutes are unsalted sunflower seeds or nut-free granola…

You will need: Mixing Bowls; Measuring tools; 8×8″ baking pan (or similar); Spatula

Preheat your oven to 350° and mix 1/2 cup butter with the granulated sugar until smooth — add in the mixed Egg Replacer and vanilla. In another bowl,  stir together together flour, baking powder, baking soda, and salt.  Add in the soy milk, apple sauce and gently stir in the blueberries.

In a small bowl, stir together the brown sugar, cinnamon and nutmeg. Pour half the cake batter into a buttered and floured 8-inch square baking pan. Sprinkle with half the brown sugar mixture and top with the remaining batter.

Combine the remaining brown sugar mixture with 2 tablespoons butter and sprinkle over the top of the batter. Bake until toothpick inserted into center comes out clean, about 45 minutes.

And the NOSH – Did Will eat it? YES! It was absolutely delicious — gone in one day. We are definitely making this again… SOON!

 

 

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Will’s Weekly Links, April 1, 2011 — No kidding!

Happy April!
We’ve been looking forward to April… Now if only the weather would catch up, we’d be in good shape!

OTHER LINKS this week include:

  • Babies Food Allergies – First Born are More Susceptible [Evoscience]
  • A Little Compassion for Kids with Food Allergies [Mamaroo]
  • Cooking with Food Allergies [Chefwangs]
  • Law Professor Writes Children’s Book About Food Allergies [Auto-Mobi]
  • Coping with Food Allergies at School [Springfield, MA Channel 3]
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Potato Pancakes

When in doubt, fry a potato…

Makes approx. 12 pancakes:

Large Potatoes – 4 or 5, peeled
Onion – 1/2 cup
Apple Sauce – 1/2 Cup OR Egg Replacer – According to package instructions; Equivalent to one large egg
Flour – 1 Tablespoon
Canola Oil – 1/2 Cup
Salt & Pepper – To taste

You will need: Hand Grater; Mixing Bowl; Skillet; Slotted Spoon, Fork & Spatula; Paper Towels

After peeling your potatoes, let them soak in warm water for a few minutes and then coarsely grate by hand. Follow by grating the onion and then mix the two together. In a separate bowl, mix together your egg replacer (according to package directions) and flour and then stir into the potato/onion mix.

Heat oil in your skillet over moderately high heat. Spoon approx. 2 tablespoons potato mixture per pancake into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt and pepper.

And the NOSH – Did Will eat it? Yes! But only a taste… he wasn’t crazy about the whole project, in all honesty — thought it was too slimy, which is interesting because he doesn’t seem to mind mud-puddles outside…. We thought the pancakes were delicious, although deceivingly filling…

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Will’s Weekly Links

It’s your lucky day!

Every week Will and I (okay, mostly I) search the web for allergy information, links and opportunities for Will’s Kitchen. In an effort to collect all of our findings, we have decided to share our weekly favorites with our Will’s Kitchen readers… if you have any links that you would like to include, please contact us to let us know. Enjoy!

Roasted Red Pepper Dip:

Roasted Red Pepper – 1 (or the equivalent of) — If you don’t have time to roast a pepper (because, who does?) you can purchase roasted peppers either in jars, which are usually found in the pasta aisle of the grocery store. We have a local fresh market that stocks them in their salad bar…
Cannellini beans – 1/2 Cup
Olive Oil – 1 Tablespoon
Salt – Just a dash
Garlic Cloves – 2 large cloves crushed

You will need: Measuring tools; Blender or Food Processor; Spatula

Using your blender or food processor, puree together the peppers, beans and other ingredients. That’s right. It’s THAT EASY.

And the NOSH – Did Will eat it? No, but we do give him props for tasting! I loved it and spread some on my Turkey burger… just IMAGINE the possibilities…

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Filo FAIL!

We aren’t sure what went wrong, but by the time we finished this “easy” Filo Dough recipe, it was time to call it a day!

YUCK!

Note to self: writing recipes is HARD. Of course this happens more often than not when we decide to throw the entire left-over contents of our refrigerator into the mix… Not only will we never learn, but we may never attempt greatness with the almighty FILO again. FAIL — but fun, nonetheless.

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The Eggless Popover – Blasphemy!

We’ve said it before… Nothing replaces the almighty egg. We may as well have taken the star of the show and replaced it with the last picked understudy…

Unfortunately (or fortunately — depends on your poison) for us, we haven’t learned our lesson yet and continue to attempt to make egg recipes with the major and minor replacements.  In this case — Ener-G Egg Replacer was our victim of choice and Popovers were the target.

Ener-G Egg Replacer – Equivalent of 2 eggs
FLOUR – 1 Cup
BAKING POWDER – 2 Teaspoons
KOSHER SALT – 1 Teaspoon
SOY MILK – 1 Cup
CANOLA OIL – 1 Tablespoon

You will need: Measuring tools; 2 Mixing Bowls (one small & one medium); Wire Whisk; Spatula; Popover or Muffin Tin

Grease your popover or muffin tin and preheat the oven to 425 degrees. In the small bowl, mix together the egg replacer — you will see that it has the same consistency as egg whites. In the medium bowl, sift together the dry ingredients and then mix in the soy milk, oil and egg replacer. Stir it all together so that there aren’t any flour lumps and then spoon the mixture into the greased tin about half way per cup.

Bake for about 30 minutes until the tops are golden brown.

Unfortunately (or fortunately — again, is the glass half full or are you taking this too seriously?) The popovers are not popovers… instead they are more like mini faux egg muffins… Smaller, they barely rise to “popover” the edge of the baking tin AND although they have the light fluffy interior consistency  — they are not hollow, which is a definite quality of the true popover. Also, having once been a regular egg eater, I could taste the egg replacement — which was a little strange. All things aside, however — eaten as a popover, with a little spread of soy butter — they are quite delicious…

And the NOSH – Did Will eat it? No. Despite having a good time making them — Absolutely not. In fact, he told us that they were “disgusting” without even attempting to try them… We think we may have hit a wall here in the 3 year old tasting arena… regardless of the proper use of the word, “disgusting”. On the other hand, however, we were quick to finish them off so we aren’t ashamed to steal a few bonus points for the team.

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The Meat Eating Vegan, part II

(This post is being re-published from For the Birds)

Amid all of the craziness of preparing for Annie’s wedding last week, I totally forgot to mention that it was also Vegan Week over at The Kitchn.

I know — HOW COULD YOU NOT KNOW THAT? I mean really. With everything else going on in the world… your life, etc. — how did you fail to lift your head up and recognize the significance that is Vegan Week? I mean… I bet you ate dairy — eggs… MEAT, even. Because when I realized that it was Vegan Week, that’s exactly what I did. AND, not only that, but I FAILED to point it out to just about EVERYONE I know… excluding Mr. Sal, of course, who responded with a polite “Oh really” followed by the expected uninterested silence that could pretty much win the world series of poker should the opportunity arise… In other words, I blame myself.

But that’s okay. It’s alright that Vegan Week at The Kitchn was overlooked somewhat… mostly because I am not a Vegan, and you probably aren’t either… although I have to admit that the whole lifestyle is somewhat enviable and admittedly, healthy. And while I admit to questioning the morals of Taste vs. Lifestyle, Vegan Week was a little bittersweet for us as the timing fell just around Will’s allergy tests. Recipe trials, one of our favorite pastimes, over at Will’s Kitchen even slowed in hopes that the need to cook and bake dairy and egg free had passed… So while all of these delicious recipes and Vegan ideas were flashing before my eyes, I was in complete denial about committing to try any of them without knowing whether he was still allergic to cow’s milk, eggs, trees nuts and peanuts… Which, as it turns out, he still is — although his severity is slightly decreasing (yay!).

So while we are brushing off the counters at Will’s Kitchen (where I am repeating this post and stepping up our game) — getting out our spatula collection and preparing for another GO in the world of all things SAFE — the feelings of disappointment are a little numb. We’ve been laxed, a bit too much perhaps, with what we know about food — the controversies and unkempt practices that our country seems to “overlook”. And while I could completely cut loose and get balls out POLITICAL about what I’ve learned over the past three years about food — production, overproduction, shelf-life and LIFE EXPECTANCY– I will sit here angry and frustrated, but patiently stewing (dairy-free — of course). Because who wants to see me shouting at the blinding snow??– Pregnant, admittedly crazy and (oh, what the hell) only wearing slipper socks an apron while whipping together an admirable batch of these?

Come at me with an Egg McMuffin and I’ll gladly show you the door… but not without a lifetime of guilt schooled through flour throwing tantrums and apple sauce….Burned on your brain for the rest of your life… with love, of course.

Organic, farm fresh, real sugar… saved from the GENETICALLY MODIFIED to the Fresh to Fork… We may not be Vegans and we certainly aren’t Vegetarians, but we are shoveling our way out to a new way of eating… One allergy test at a time.

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