by jphilo | Apr 9, 2014 | Recipes
After a week on the road, I was happy to get home Monday afternoon. Not only to sleep in my own bed and see the Man of Steel, but also to enjoy the container of dairy-free peanut butter cookies I’d tucked away in the freezer before leaving. Knowing the cookies were waiting made it much easier to turn down the dairy-laced treats offered throughout the days away from home. (So did sipping on a Strawberry Fruit Smoothie at the Cheesecake Factory while friends enjoyed the restaurant’s signature desserts.)
The secret to these perfectly delicious and dairy-free peanut butter cookies–no way would you know they contain no butter unless someone spilled the beans–is to use coconut oil instead of butter or margarine. The coconut oil lends the same texture and crisp lightness butter does. So give this version of recipe, originally found at Country at Heart Recipes, a try and leave a comment about how it worked for you.
Non-Dairy Peanut Butter Cookies
1 cup coconut oil, room temperature
1 cup chunky peanut butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
Preheat oven to 350°. If using baking stones, put them in oven to heat. In mixing bowl cream shortening, peanut butter, brown sugar, and eggs with an electric mixer until ingredients are fluffy. Add vanilla, baking soda, baking powder, salt, and cream of tartar. Mix well. Add dry ingredients and mix well, scraping down sides as necessary.
Roll dough into walnut-sized balls. Roll in granulated white sugar. Place on ungreased cookie sheet or heated baking stones. Make crisscross indentation with a fork. Bake for 10 minutes until golden around the edges. Makes about 4–5 dozen. (I put 1 stone of unbaked cookies on bottom rack of oven for 5 minutes. Then I turn the stone around and place it on the top rack and put a new stone of unbaked cookies on the bottom rack. Bake for 5 more minutes, take the first stone out, move the second stone up, and place a new unbaked stone on the bottom rack, repeating the steps until all the cookies are baked.)
by jphilo | Feb 19, 2014 | Uncategorized
Today’s recipe injected a ray of sunshine into February’s winter-induced gloom at our house. It comes from Deborah Vogts’ Country at Heart blog, which features recipes by many of her fellow authors. Bonnie Doran submitted the original recipe for two. Other than adding more vegetables and cutting down the amount of oil, my version is the same as original. By the way, this recipe not only received Hiram’s coveted seal of approval, but he’s also declared it his new favorite meal. Which means, from now on I’ll be doubling the recipe!
Kung Pao Chicken for Two
1/2 pound boneless chicken breasts (about 1), cubed
1 egg white
4 teaspoons cornstarch
2 tablespoons soy sauce
1 bunch green onions, sliced into 1/2 inch pieces
1/2 cup red sweet pepper cut into bite-sized pieces
1/4 cup grape seed oil
1/4 teaspoon crushed red pepper
1 teaspoon sugar
2 tablespoons dry sherry
1/2 cup peanuts
In small bowl, combine chicken, egg white, 3 teaspoons cornstarch and 1 tablespoon soy sauce; mix well. Refrigerate 1 hour.
Blend remaining corn starch, soy sauce, sugar , and dry sherry.
In wok or dutch oven, heat oil. Stir chicken mixture and spoon into hot oil. Stir-fry until chicken turns white, about 1 minute. Remove chicken to plate lined with paper towels and drain. Pour off all but 1 tablespoon oil. Add red pepper and cooked chicken; stir-fry 1 minute. Add sherry mixture to chicken mixture. Stir over high heat until mixture is coated with a light glaze. Stir in peanuts, scallions, and sweet red pepper. Serve immediately. Serves 2.
by jphilo | Feb 5, 2014 | Recipes
Soup weather began early this year. Our favorite soups have graced the supper table so often, we’re getting (gasp) a little tired of them. Last week I shook things up adapting a recipe for pork roast soup. The original recipe, contributed by author Nancy Mehl, can be found at Deborah Vogt’s blog, Country at Heart Recipes. The version below includes some ingredient adjustments made necessary by my inability to get to the grocery store due to this winter’s weather. How aprapros is that?
The recipe didn’t get the coveted Hiram seal of approval, but we decided it is good enough to make again. Though next time, I hope to have fresh green beans instead of can. I’m also going to add some onions, carrots, and maybe a can of Rotelle tomatoes. Stay tuned to see if that version earns Hiram’s highest level of approval.
Pork Soup
1 1/2 pounds boneless pork chops, cut into bite-sized cubes
4 slices bacon, chopped into small pieces
1 can green beans, drained
5 medium potatoes, peeled and cut into bite-sized chunks
salt and pepper to taste
Put 2–3 quarts of water in large dutch oven or soup pot. Add pork cubes and bacon. Bring to a boil, reduce heat and simmer meat until very tender, 1–2 hours. About an hour before serving time, add green beans and potatoes. Bring to a boil, reduce heat and simmer for about an hour or until potatoes are soft. Serve hot.
by jphilo | Apr 17, 2013 | Recipes
The calendar says mid-April, which means grilling season to me, but the weather outdoors says otherwise. Nothing can be done about the unusually cold temperatures this spring, so I’m trying to grin and bear it with a new soup recipe. Turns out, that was a good move because the recipe turned out to be a winner, winning the coveted Hiram seal of approval.
The recipe was featured by author Deborah Vogts at her website, Country At Heart Recipes. My consumption of Italian food, which I love, has been sorely curtailed by this dairy allergy thing. But the Parmesan cheese is added to this soup after it’s ladled into bowls. So it works for both the man of steel, who things Parmesan cheese should be added to everything he eats, and for me, too.
Minestrone Soup
1 pound ground sausage
1 cup onion, minced
4 garlic cloves, minced
2 cups frozen mixed vegetables
14 oz. diced tomatoes
14 oz. Italian style stewed tomatoes, crushed
15 oz red kidney beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 cups chicken broth
1 cup elbow macaroni
1/3 cup grated Parmesan cheese
Brown sausage in large dutch oven. Add onion and garlic and cook until tender. Add mixed vegetables, tomatoes, beans, oregano, basil, salt, and pepper. Cook for 5-7 minutes. Add chicken broth and bring to a boil. Simmer for 15 minutes. Add macaroni and cook for another 10-12 minutes until pasta is tender. Ladle into bowls and top with Parmesan cheese. Serves 6-8.
