by jphilo | Jul 23, 2014 | Recipes
Today’s recipe is so easy I’m almost embarrassed to post it. But I know many, many parents of kids with food allergies. I know how much they dislike telling their children “No, you can’t eat those treats.” And I know that with a few simple ingredient substitutions, they can say, “Yes, you can eat what all the other kids are eating.”
That may not sound like a big deal to you and me, but for parents who have to say “no” to their children and to kids who can’t eat what their friends do, it can be a very big deal. So today’s post is for them. To make the gluten-free and dairy-free version, you’ll need gluten-free Rice Krispies and Earth Balance vegan buttery sticks. Both can be found at the grocery store. The pictures below can help make sure you get the right ones.
Once you have those ingredients, use them while following the traditional Rice Krispie treat recipe found at their website. You can click the link or follow the directions below.
Gluten-free, Dairy-free Rice Krispie Bars
Put 3 tablespoons of Earth Balance vegan buttery sticks in a large, heavy saucepan and melt over low heat. Add a ten ounce bag of miniature marshmallows and stir until melted. (Or put the shortening and marshmallows in a microwavable bowl. Put in microwave on high for 3 minutes, stirring after 2 minutes.
Add 6 cups of gluten-free Rice Krispies to the melted marshmallows and stir until cereal is evenly coated. Put mixture in a well-greased, 9 X 13 pan. Use a buttered spatula or waxed paper to press the mixture into the pan. (I just spray a little cooking spray on my fingertips and use my hands.)
Cool. Cut into squares and serve.
by jphilo | Apr 16, 2014 | Recipes
Before diving into today’s recipe, you should know that I am not a cooked cauliflower lover. I like it raw, but not steamed, mixed with broccoli, or in soup. So I was a little skeptical during a weekend visit with family when the chef said the veggie for supper was going to be roasted cauliflower. I took a small helping, took a small bite, and experienced a small epiphany.
It. Was. Delicious.
Amazingly delicious. So delicious that I bought a head of cauliflower and gave it a try myself. I only used half the head for the two of us, in case my version wasn’t as tasty as what we’d been served early. But once again, it tasted wonderful. And I have enough left to make it again very soon. Hooray! Enough with the swooning and onto the recipe. Here it is. The easiest, tastiest vegetable side dish ever…
Roasted Cauliflower
1 head cauliflower, washed and broken into florets
3 tablespoons olive oil
2 cloves garlic, pressed
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
Preheat oven to 450°. Oil a 9 X 13 casserole dish. Put cauliflower in a large bowl. Mix oil, garlic, salt and pepper together and pour over cauliflower. Mix well. Pour cauliflower into baking pan. Slide in the oven and bake for 20 minutes.
by jphilo | Oct 30, 2013 | Recipes
Welcome back for the second recipe in the cornbread and chili series. Last week’s post featured non-dairy cornbread. This week’s features the chili recipe my mom used for years. The origin is unknown, though I suspect it’s a quick-and-easy version she created in her teaching-while-parenting-three-kids-caring-for-a-disabled-husband-and-going-to-college years. It may not win a chili cook-off contest, but it’s the taste I grew up with, and to my mouth, it’s wonderful.
Mom’s Chili Soup
1 pound ground beef or ground pork, browned
1 medium onion, chopped
1–2 jalapeno peppers, seeded and chopped (not in original, kid-friendly recipe)
1–46 ounce can tomato juice
1–28 ounce can chili beans
1 tablespoon chili powder
salt and pepper
Brown meat in large soup pot. Drain off fat. Add onions and peppers. Saute for 5 minutes. Add tomato juice, beans, chili powder, and salt and pepper to taste. Heat to boiling. Simmer for 45 minutes to an hour.
This meal freezes well, so I often make a double batch and freeze one.
