Looking Well to the Ways of My Household

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I’m sitting here enjoying a nice cup of coffee (with Silk french vanilla soy coffee creamer!) and making a list of things I’d like to accomplish this week.  My list is a little ambitious, but I think I can accomplish most of it.  I thought I’d share it with you and share the links to all of these delicious recipes.

Did you notice most of my to do list revolves around food?  Safe food?  Because us food allergy parents must always be prepared!  Always.  We don’t have the luxury of last minute take out.  I wish I did!  Can a vegan restaurant please come to my town???  I promise we’ll eat there at least two times a week.  🙂

Here’s what I’m working on this week (and possibly next week!):

Chocolate chip cookies
https://blessedlittlefamily.wordpress.com/2013/06/13/delicious-homemade-chocolate-chip-cookies-dairy-free-and-egg-free/

Bagel Pizzas for the Freezer
(I now add Daiya mozzarella shreds to our pizzas.)
https://blessedlittlefamily.wordpress.com/2013/06/27/dairy-free-and-egg-free-lunch-ideas/

Homemade “Cheesy” Crackers
(I sub Daiya cheddar shreds for the cheese. I’m thinking about also adding a tablespoon or so of nutritional yeast this time to make them a bit cheesier tasting.)
http://www.100daysofrealfood.com/2011/03/23/recipe-easy-cheesy-crackers/

Homemade Freezer Biscuits
(I’m making one of these recipes- I haven’t decided which yet.)
http://moneysavingmom.com/2013/02/homemade-freezer-biscuits-recipe.html
OR
http://www.favoritefreezerfoods.com/homemade-biscuits.html
Both recipes will need a substitution or two.

Cream of Chicken
I use plain coconut coffee creamer for the milk and safe margarine.
http://crockpot365.blogspot.com/2008/12/crockpot-chicken-and-dumplings-soup.html

Homemade Tomato Soup
I think I’ll sub coconut coffee creamer for the milk.
http://onceamonthmeals.com/slow-cooker-tomato-soup/

This week I added to my list “find meatless meals.” We are not vegetarian or vegan but the Huzz and I have decided to have at least one meal a week meat free. I now need to find meatless meals! I know beans are a great source of protein, but because the Huzz has intestinal issues, he can’t really eat whole beans. Which is why we love these refried beans I made recently!

Do you have some meatless meals to share with us?

What’s on your to do list this week?

I’m trying to put the needs of my family first and long to be as the Proverbs 31 woman. I find so much encouragement from her.

“She looks well to the ways of her household
and does not eat the bread of idleness.”
Proverbs 31:27

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Allergy Friendly Movie Night Snacks

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SG is old enough to appreciate movies and eagerly half question and half exclaim every night, “Maybe we can have family movie night tonight?!?!”

We don’t have family movie night every night. No one wants to watch Frozen every night- except SG and countless other kids out there. 🙂 But when we do, here’s some yummy treats we cannot get enough of! Popcorn, chocolate, and raisins. Sounds simple enough. But my popcorn is different. We like to call it “Dragon’s Breath Popcorn.” I’ll tell you how to make that in a bit.

First, here’s the super easy snack. Almost chocolate covered raisins. Before food allergies, my favorite movie treat was chocolate covered raisins. Even though I don’t have a dairy allergy, I eat dairy free along with my child. So I don’t eat those delicious little store bought chocolate covered raisins anymore.

Here’s how I now enjoy chocolate and raisins. Simply put some raisins in a bowl and some Enjoy Life chocolate chunks (or chocolate chips). Pop a few raisins in your mouth along with a chocolate chunk. It truly tastes like eating chocolate covered raisins! It’s almost too easy and really requires no effort other than dumping two ingredients in a bowl and chowing down. I wish I could take credit for this idea, but I believe a mom from one of my milk allergy mom facebook groups mentioned this. It’s yummy and amazing!

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Now onto “Dragon’s Breath Popcorn.” I was watching the food network during naptime around Super Bowl time. A lady was demonstrating how she makes homemade popcorn and seasons it with a homemade “Cheesy Ranch” seasoning mix. I, of course, googled it and found her recipe. We can’t use the parmesan cheese. I sub nutritional yeast. And it’s good. The only down side is you have dragon’s breath after eating it. Which is totally okay as long as your Huzz and three year old eat it, too. Then we all have dragon’s breath and don’t care.

Here’s how I make it.

Dragon’s Breath Popcorn:
(Adapted from the Food Network recipe from Katie Lee. Weird side note- I couldn’t find her exact link and I even linked to it here in this previous post. She did have her own link and now it’s gone. End side note.) 🙂

Ingredients:

  • Corn Kernels
  • Olive Oil

For the popcorn seasoning:

  • 1/2 Tbs Nutritional Yeast
  • 1 Tbs Dried Chives
  • 1.5 tsp Garlic Powder
  • 1 tsp Dried Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper

Directions:

  1. Make popcorn. I bought this contraption and it’s how I make our popcorn in the microwave. Maybe you like to make your popcorn in a brown paper bag in the microwave, or on the stove or even have a Whirli-Pop. (Shout out to Kari!!!) 🙂 I use the manufacturer’s instructions for my popcorn.
  2. Mix seasonings together in a bowl. Once the popcorn is cooked and hot, mix in some seasoning mix, stir the popcorn and add more seasoning. Stir again. If the seasoning mix isn’t sticking add a light drizzle of olive oil to the popcorn and that should help the seasonings stick. I make our popcorn with olive oil so the seasonings stick easily. I use about half of the seasoning mix per batch of popcorn. The seasoning usually lasts for two batches of popcorn. (I use 1/3 cup of popcorn kernels per batch.)
  3. Cover remaining seasoning mix and save for next time.

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Eat and enjoy your dragon’s breath. Mmmmm, it’s so worth it.

The Freezer is my Best Friend Part 4: Refried Beans & Freezer Burritos

I’ve been lazy in the blogging department lately. I have so many ideas bouncing around in my head but haven’t sat down and tapped them all out.

My little blog has even quietly passed the one year mark. Happy blogging birthday to me!

Anyway, yesterday and today I’ve been motivated to get back into freezer cooking. Yesterday I made a batch of my delicious homemade soup for dinner and froze the rest for future meals. Hooray! (Click here for the recipe.)

Today, I made these delicious and oh so EASY refried beans from Ally’s Sweet and Savory Eats. Click here for her recipe. The only adaptation I make is to omit the red pepper flakes. SG and I don’t do spicy anything!

Seriously, if you like refried beans, you NEED to make these. Even if you “don’t cook”, these are super easy and a great place to start.

In the end, the refried beans recipe yielded 12 cups of refried beans! Wow. Such little effort for so much yummy goodness. I pretty much pureed my beans because the Huzz has ulcerative colitis and needs the beans pureed. You can have chunkier beans. Whatevs!

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I froze the refried beans in one cup portions…8 bags of them!!! I also used 4 cups of these beans to make homemade bean, “cheese”, and rice burritos. I used a few pins from Pinterest to inspire me. In the end, I made my own recipe. Here’s how I made my safe burritos.

Bean, Vegan Cheese, and Rice Burritos:
(Inspired and adapted from these blogs: Pennies and Pancakes & Money Saving Mom)

Ingredients:

  • 4 cups of Homemade Refried Beans
  • 2 cups of dry rice cooked and seasoned (I truly don’t know how much this yields. I use my rice cooker and the measuring cup it came with. I make two cups of dried rice which yields much more.)
  • 2-3 cups of Daiya cheddar shreds
  • Mission Tortillas

Directions:

  1. Make the rice. I do a VERY generous sprinkling of Adobo seasoning and a less generous sprinkle of dried cilantro.
  2. In a large bowl, mix the homemade refried beans & seasoned rice together.
  3. Put 1-2 tablespoons of bean and rice mixture in the tortilla. Top with a generous sprinkle of Daiya cheddar shreds. Roll the tortilla and place it seam side down on a cookie sheet.
  4. Heat the burritos until browned in the skillet or flash freeze in the freezer for a few hours. When the burritos are mostly frozen, wrap in plastic wrap or foil and then put them in a freezer ziploc bag or just double bag the burritos. Label, date, and freeze. When it’s time to eat, unwrap burritos, and heat these in the oven, on a skillet, or in a microwave.
  5. Serve with salsa for dipping.

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I ran out of plastic wrap.  Oops.

I ran out of plastic wrap. Oops.

This recipe yielded 27 burritos! I do use the smaller fajita style tortillas because I just love that size. If you use the larger burrito size tortillas, you’ll need to add more filling to your tortilla and end up with less burritos.

I’m so happy that I now have a few more healthier options for our lunches and dinners. In two days, I’ve stocked our freezer with homemade soup, refried beans, and homemade grab and go burritos that are safe for our little family.

I hope you enjoy these recipes as much as we do.