all the things, Uncategorized

Memaw’s Strawberry Preserves

Well, by May, we were all going stir crazy in this house, so we decided to take a little trip south of us to Verbena, Alabama.  They have a U-pick Strawberry field.  It was so fun, we picked 5 baskets full!  The last time I picked strawberries was with my momma and grandma.  I was in the second grade.  I distinctly remember them in the kitchen with our freshly picked fruit, the time together, and making strawberry preserves.  I have always wanted to do that with my kids, but we never seemed to have time to do it.  There is something about being made to slow down and your calendar all of a sudden cleared that allows you to do the things that always seem to get put off.  So, we set out early one morning to go strawberry picking.  

There is a simple little mahogany box sitting in my kitchen that my uncle made me for a wedding present twenty-seven years ago.   Inside are notecards with recipes on them.  My mother, my mother in law, and our aunts and grandmothers wrote their favorite recipes on those notecards and placed them inside the recipe box to give to us when Steve and I got married.  Several of our family members are no longer with us, and a dear, sweet aunt has Alzheimers.   We have our family recipes written in their handwriting inside that recipe box and I treasure it!  It just so happens that Steve’s mom wrote her strawberry preserves recipe on one of those cards and that is what Lauren and I used to make several batches with our newly picked strawberries.  After his first bite, Steve looked up with a big smile and said they tasted just like his mom’s.  He was so happy.  Lauren and I made a total of 18 jars!  I love that we have our family recipes to pass down to our children along with special memories. 

Memaw’s Strawberry Preserves

1 quart strawberries

1 cup sugar

pint size mason jars

Wash and cut up strawberries.  Put berries in large pot on stovetop.  Boil 5 minutes.  Add 1 cup sugar.  Boil 10 minutes.  Pour in sanitized jars and seal.  

family, food allergy friendly

Meatloaf, mashed potatoes, and a green

Nothin’ fancy.  In fact, many people you ask don’t like meatloaf, but our family loves it.  Actually, anything that has a tomato based product (ketchup) Michael is all in!  This was one of the first meals I cooked that was Lauren friendly, she liked, and would eat.  It is a simple recipe because you basically just mix all of the ingredients together in a bowl and then transfer to a loaf pan and into the oven.  Boil a few Russett potatoes, drain, whip with some chicken broth or a non-dairy milk (I use whichever I have on hand) and mashed potatoes are finished.

Now, don’t forget a green vegetable to go with everything!  True story:  When Steve and I were in college, my mom came over to take us to dinner one evening and the one rule she had was we had to get a green vegetable to go with whatever we chose to eat off the menu.  She wanted to make sure she got one good meal in us because, as most college students did back then, we ate as cheap as possible.  Lots of Taco Bell, ramen noodles, and soft drinks filled our bellies.  That rule has stuck with me.  So, at our house, if there is a food that isn’t your favorite, you must still take some, but it is called a no thank you helping (a smaller portion than normal, but you are being respectful of the person who cooked the meal, and whether you want to admit it or not, you are benefitting from a balanced meal, not leaving out the vegetable because you happen to only like tomato based products 😉  The vegetable rule was my moms.  The no thank-you helping I learned from Steve’s cousin, Jan.  I thought that was ingenius and adopted it right away.   So, we either have english peas, or green beans, or maybe squash and zuccinni.

We had this meal last night before going to the high school football game.  We were a little late for kickoff, but our tummies were full of a home-cooked meal and we sat down at the table to eat dinner -together.  I think that’s important .  So, as much as humanly possible, we do it…and without further ado- Let’s eat!

 

IMG_2289 3

Ingredients:

  1 1/2 lbs ground beef                                 1/2 tsp pepper

  1/2 c chopped onions                                 1/4 cup ketchup

  1/4 cup bell pepper                                    1/4 tsp garlic powder

  1 tsp baking powder                                  1/2 tsp salt

 3/4 cup rice milk (or non-dairy milk)

 

 

Directions:

Mix all ingredients together.  Pack into a loaf pan.  Bake at 350 degrees for 1 hour and 15 minutes.

 

 

Uncategorized

Lauren’s German Potato Salad

img-0084.jpg
German potato salad – wheat, dairy, egg, nut free

 

Right after Steve and I met, Union Pacific moved his parent’s to Nebraska for a few years. Steve’s mom gave me a cookbook from their Lutheran church.  Being from Mississippi, I grew up with traditional southern potato salad.  You know – russet potatoes, hard boiled eggs, sweet pickles, and Blue Plate mayonnaise, of course.  Add just a drop of mustard for a little kick.  Well, I have yet to figure out a way to make that for Lauren without eggs or mayonnaise, so I looked up several different German potato salad recipes in this book as well as others.  Most of the recipes are vinegar based, which I knew would be easier to make allergy friendly.  Some of them use butter, some green onions.  After a little trial and error, I came up with this one and it has become a family favorite and kept a bit of our German heritage alive, as well.  This is one of Lauren’s favorites!  Enjoy!

 

Ingredients:

4-5 medium russet potatoes cubed                              1 tsp salt

4 slices crispy bacon (nitrate free)                               1/4 tsp celery salt

1 cup chopped onion                                                       dash of pepper

2 tbsp sugar                                                                      1/2 cup water

1 tbsp gluten-free flour                                                  1/4 cup apple cider vinegar

 

 

Instructions:

Fry bacon until crispy.  Place fried bacon on a plate to drain.  Reserve 2 tablespoons of the drippings in the pan.  Saute’ onion in reserved bacon drippings until tender.  Add sugar, flour, salt, celery salt, and pepper.  Stir until smooth.  Then, stir in water and vinegar and heat until bubbly.  Boil potatoes in a pot for 4 to 5 minutes.  Don’t over cook.  Drain and gently incorporate into the onion mixture.  Crumble bacon on top and serve warm.

 

 

 

Uncategorized

Instant Pot Turkey Meatballs

FullSizeRender

Any chance I get to try a new healthy recipe, I do.  Sometimes it is a hit and sometimes it is a dud.  Obviously, since I am sharing this one, it was a hit!  These are delicious! Yay!

We put these meatballs over allergen free pasta with allergen free sauce.  I did use an egg in the meatball recipe, so it wasn’t Lauren friendly, but I think it could be left out or maybe Egg Replacer used, instead.  I will try that when she is home.

This recipe is wheat, dairy, and nut free.

Ingredients:

1 lb ground turkey                                                      1 tsp Himalayan pink salt

1 egg                                                                               3/4 tsp garlic powder

1/8 c brown rice flour                                                 1 jar Muir Glen Pasta sauce

1/8 c coconut flour                                                       1 bag Tinkyada brown rice spaghetti

1 tsp dried parsley                                                       1/4 to 1/3 c water

Instructions: 

Combine ground turkey, egg, spices, and flours together in a bowl.  Using your hands, mix well.  Form into 1 inch balls and set aside.

Pour jar of sauce into your Instant Pot.  Drop meatballs into the sauce. Pour water over meatballs, just enough to cover.  Secure the lid and turn valve to seal.  Use the manual mode of Instant Pot and set to pressure cook for 10 minutes. While the meatballs are cooking, cook your pasta.  When the Instant Pot cycle is complete, allow pressure to release naturally.   Serve over meatballs and sauce over pasta.

Enjoy!

Uncategorized

Christmas Sugar Cookies (wheat, dairy, egg, nut free)

 

49170032_10215303657597317_8034020559513714688_n

Merry Christmas!

We tried a new recipe this year for our sugar cookies and Lauren and I feel that they are the best ones we have ever made.  They taste great!  To be honest, we haven’t made sugar cookies in several years.  Time always got away from us and we didn’t ever seem to get to the sugar cookies.   I am so glad we did this year.  The orange zest gives them just a hint of fresh citrus flavor and I don’t believe that anyone would be able to tell that they are allergy friendly.  This recipe is definitely a keeper.

Actually, this recipe isn’t new.  It has been sitting in a magazine that I have had for several years.  I pulled it out looking for desserts for Lauren.  It is in the December/January 2014 issue of Living Without.  Holiday Cookies by Cara Reed.  I will post the link down below.  We tweaked it a bit because I didn’t have enough sorghum flour, so we used some garfava flour instead.  Sorghum flour is a little dense, so I chose garfava because it seemed comparable and that is what I had on hand.  We used the white icing recipe she suggested, as well as the Wilton butter cream icing I have used for years.  The white icing is quicker and easier to whip up.  It is thinner, but sets very well.  We enjoyed making them.

48891705_10215303660517390_9110695816112111616_n

We used Bob’s Red Mill flours and Soy Free Vegan Earth Balance sticks for the non-dairy butter.  We only had 1 cup of sorghum flour, so I just added  1/4 cup of garfava flour for the remaining 1/4 cup of sorghum flour that was called for in the recipe.  They really did turn out nicely.

 

Christmas Lights Cut-Out Cookies

 

Wishing you and yours a very Merry Christmas!

 

Cindy (baker of all the things)