Tag Archives: Egg

Will’s Kitchen — On the Road

Have waffle recipe, Will will travel!

Traveling is not an easy task for those allergic to such common ingredients as dairy and eggs. Peanuts and tree nuts are easier to avoid, but can still pop up as ingredients of the strangest things… When we go away, which is once every few weeks, we try to stay with friends and family or in accommodations that come with kitchens/kitchenettes. This past weekend we had a breakfast extravaganza with our Blueberry Waffles… We aren’t without fun though… Fast food — as bad as it is for you, is always a crowd pleaser while driving the long road home..For example, Will can have the Chicken Select Strips but not the McNuggets…  Check out McDonald’s Nutrition and Ingredients guides — they even highlight what menu items contain the more popular allergens. Other chains also have info on their websites as well — it’s always good to know before hitting the road, or even just going out to eat…

Enhanced by Zemanta

Turkey Meatballs with Rainbow Pasta


Honey  – 2 Tablespoons
Dijon Mustard (egg free) 1 Tablespoon
Soy Milk – 1/4 Cup
Worcestershire Sauce – 1/2 Tablespoon
Panko – 1/4 Cup
Gomasio  – 1 1/2 Tablespoons
Black Pepper – 2 Teaspoons
Dried Basil – 1 Teaspoon
Garlic Salt – 1 Teaspoon
Low-fat Ground Turkey – 1 package

You will need: Mixing bowl, Whisk, Spoon, Baking Sheet

Preheat your oven to 375° and whisk together the Honey, Dijon Mustard, Soy Milk and Worcestershire Sauce. Add the Panko and allow the crumb to sink into the mixture and then add the rest of the ingredients. The best way to incorporate the Ground Turkey is with your hands — wetting them first will make it easier to clean them off after the meatballs are formed. Mash the Turkey in with the rest of the ingredients and knead until mixed through. Measuring with your eyes, dish out a little more than a tablespoon and roll the turkey mix into balls… Try to keep them all relatively the same size.

Once your meatballs are ready, wash your hands and then pop them in the oven for 20 minutes, turning them at the ten minute mark. We like to add more color to the turkey meatballs by adding in colorful pasta, diced tomatoes and chopped basil — I’m sure that you can think of a million other yummy toppings too! Please note that there will be leftovers… We recommend adding the meatballs to a sauce for the second round as they tend to get a little dry after they’ve been refrigerated. Mangia. Mangia.

And the NOSH – Did Will eat it? He ate the pasta… loved that. He was a little sketch on the Meatballs which is strange because he used to eat them when he was younger…. tastes change I suppose…

Enhanced by Zemanta

Aunt Katie’s Easy Breezy Cheezy Sauce

There is a slim chance that we might be going to a Food Blogger taping of The Martha Show, so we are breaking out the big guns with a little shameless self promotion…

Will’s Aunt Katie is about as organic and unique as you can get… And she manages green houses, which makes us all green with envy — She’s also somewhat of an expert when it comes to vegan and holistic cooking… We think her Cheezy Sauce is like nothing else we’ve ever tasted.

Nutritional Yeast – 1 Cup
Flour – 3 Tablespoons
Arrow Root Powder – 4 Teaspoons
Salt – 1/2 Teaspoon
Water – 1 Cup
Olive Oil – 1 Tablespoon
Dijon Mustard (egg free) – 2 Teaspoons

You will need: Mixing Bowl; Whisk; Sauce Pan; Spoon for stirring

Whisk together the Nutritional Yeast, Flour, Arrow Root Powder, Salt and Water in the mixing bowl and then transfer to your saucepan. Over medium heat, stir the mixture until it starts to become thick — this will happen rather quickly. Stir in the Dijon Mustard… There really isn’t anything to compare the taste of this sauce with — it is completely unique and very tasty… we had some breadsticks on hand for dippage — you can, of course, use whatever you’d like…

And the NOSH – Did Will eat it? Unfortunately, creamy is not a texture that Will is liking very much these days… so, although he enjoyed playing with the sauce, he didn’t taste it — we’ll get there someday!

Enhanced by Zemanta

Mini Turkey Burgers

We grilled ours — but you can cook yours any way you like.

Gomasio – 1 1/2 Tablespoons
Black Pepper – 2 Teaspoons
Dried Basil – 1 Teaspoon
Garlic Salt – 1 Teaspoon
Panko – 1/4 Cup
Honey – 1 Tablespoon
Dijon Mustard (egg free) – 1 Tablespoon
Worcestershire Sauce – 1/2 Tablespoon
Low fat Ground Turkey – 1 package

You will need: 2 Mixing bowls – medium & small ; Spoon; Plate; Grill or Skillet

In the small mixing bowl, combine the dried ingredients – Gomasio, Pepper, Basil, Garlic Salt and Panko and set aside. In the medium bowl, combine the Honey, Mustard, Worcestershire Sauce (say that 10 times fast) and stir. Pour the dried ingredients into the Honey mixture and stir until clumpy. Before you add the ground turkey, grab a couple of paper towels to have on the side should you need your hands for something else, and prepare your plate for the burger patties. Using your hands, fold the turkey into the mixture and knead until combined.

After you have everything mixed together, I like to form the turkey into 4 equal balls and then divide those in two to make 8 equal burger patties. Using your skillet or grill, make sure to cook the burgers through — raw bird is not that appetizing… at least not for us. Now – you can eat these yummy, moist patties on their own or with a slider roll — make sure to read the bread ingredients, however, as most you will find in the typical bread aisle will contain milk or eggs. Try the freshly baked section — the bonus is that not only is the bread more fresh — it is usually less expensive too. We like saving money… it makes us feel accomplished.

And the NOSH – Did Will eat it? He wouldn’t eat the burger in sandwich form…. but once we broke it into pieces he had a few bites… again, making us feel rather accomplished.

Enhanced by Zemanta

Tofu Smash

This is our take on the Eggless Scramble. First of all, nothing replaces eggs completely. Tofu does not taste, look, smell or feel like eggs. It is its own thing, and should be treated as such.

ONION – 1/2 Cup Chopped
GARLIC CLOVES – 6 finely chopped
VEGETABLE OIL – 1 Tablespoon
SOFT TOFU – 1 package
TURMERIC – 1 Teaspoon
CUMIN – 1 Teaspoon
BRAGG – 2 Tablespoons
SALT – 1 Teaspoon

You will need: Measuring tools; Skillet; Brush for Oil; Knife for chopping – keep away from little hands.

Chop the onion and garlic either away from your child or before cooking. Use the oil and allow your son or daughter to brush the skillet. In the meantime, remove the Tofu from its package and set on a plate to drain. You may want to press on it a little to release more of the liquid. Once the skillet is prepared with the oil, move it to a burner on medium heat and add in the garlic and onion. Cook until the onion is wilted and crumble in the tofu. Stir. Add in your spices and Bragg and simmer until the tofu browns a bit.

And the NOSH – Did Will eat it? No. No way no day—I, however, did. Yum.

Enhanced by Zemanta