So I had a great visit with both my sisters this weekend and we did our trip to Jungle Jims. I got a few things but ended up a little disappointed. I got the flours I needed, but they are processed in a plant that manufactures other things (wheat, nuts). I didn't have any other options, so I'm going to try it. I didn't find regular shortening, but I'm going to try what we consider Eli's butter for that. I also couldn't find any other kinds of snacks like cookies, crackers or chips which is kind of disappointing.
One really good thing, was I found some Tempt Hemp Ice Cream for Eli to try and he loved it! Ice cream made of hemp milk and has nothing he's allergic to. Of course with him not getting a lot of sugar on a regular basis he was geared up to go after getting that sugar in his system!
Soon I'll be making regular trips to Fort Wayne for school and will make a trip to the Coop that I still haven't made to try to find more things for him.
As I get to baking this week (Maybe Monday, definately Tuesday) I'll be posting how things work out for us!
Have a great week!
Sunday, February 27, 2011
Tuesday, February 22, 2011
Pasta E Fagioli
Another recipe from the vegan cookbook this week, Fasta E Fagioli (From Veganomicon, the Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero by Da Capo Press).
Ingredients:
2 Tbsp olive oil, 6 cloves garlic, 2 lbs plum tomatos diced medium, 1/4 cup dry white wine, 1/2 tsp dried thyme, 1/2 tsp dried oregano, few dashed of black pepper, 1 tsp salt, 16 oz can of white beans washed and drained (I used Greath Northern), and 1/2 lb small tube pasta.
Bring pot of water to boil for pasta and preheat a large skillet over medium heat. Add oil and garlic to large pan and saute for about 1 minute. Add the tomatoes, wine, thyme, oregano, black pepper and salt.
Bring to boil then lower to medium heat until the tomatoes are broken down and sauce is thickened (about 20 minutes).
Cook pasta to package directions, and drain.
Once everything is done add pasta and beans to sauce, serve when everything is heated through.
Since the last recipe I made from this cookbook was so bland, I doubled all of the spices except the garlic I did one and a half what the recipe calls for.......and it was STILL BLAND! We don't eat paper around here and it might as well as tasted like it. We were quite disappointed because once again it smelled good. Eli was having one of his nights not eating anything anyways so I'm not sure if he would have liked it or not. The rest of us had a frozen pizza for dinner. Bummer.
On a bright side this weekend we're going to see my sisters and family in Cinci and will be stopping at Jungle Jim's Grocery to get many ingredients that we can't find here for Eli. I'm hoping to find some flours, shortening, butter, cheese, and some premade ideas for him (cookies, crackers). So hopefully these next few weeks will have better reading on the blog!
Ingredients:
2 Tbsp olive oil, 6 cloves garlic, 2 lbs plum tomatos diced medium, 1/4 cup dry white wine, 1/2 tsp dried thyme, 1/2 tsp dried oregano, few dashed of black pepper, 1 tsp salt, 16 oz can of white beans washed and drained (I used Greath Northern), and 1/2 lb small tube pasta.
Bring pot of water to boil for pasta and preheat a large skillet over medium heat. Add oil and garlic to large pan and saute for about 1 minute. Add the tomatoes, wine, thyme, oregano, black pepper and salt.
Once everything is done add pasta and beans to sauce, serve when everything is heated through.
On a bright side this weekend we're going to see my sisters and family in Cinci and will be stopping at Jungle Jim's Grocery to get many ingredients that we can't find here for Eli. I'm hoping to find some flours, shortening, butter, cheese, and some premade ideas for him (cookies, crackers). So hopefully these next few weeks will have better reading on the blog!
Pasta Della California
This week I've made two recipes out of my Veganomicon cookbook, by Isa Chandra Moskowitz and Terry Hope Romero published by Da Capo Press. When we went to the bookstore for cookbooks the person helping us look for cookbooks happened to be a vegetarian so she thought we could try Vegan since half of Eli's allergies are animal products (Milk, Eggs, Beef). This week was a long one so I'm making two postings, one for each recipe we tried.
First was Pasta Della California.
Recipe calls for 1/2 lb linguine (we used our fav Gluten free pasta), 3 cups sliced broccoli, 2 Tbsp olive oil, 8 cloves garlic, 1/4 tsp line zest, 1/2 tsp red pepper flakes, 1/4 cup white wine, 1 cup veggie broth, 2 Tbsp line juice, 1/2 tsp salt, several pinches of black pepper, 4 cups loosely packed arugula leaves (I couldn't find this and ommitted), and 2 avocados peeled, pitted, and sliced into 1 inch chunks.
You put the water for pasta to boil and take the minced garlic cloves, lime zest, red pepper flakes and olive oil in a large skillet over medium heat for about 2 minutes being careful not to burn garlic. Then pour in wine and raise heat to boil about 2 minutes. Add veggie broth, lime juice, salt, and pepper and bring to boil again. Lower temp to simmer and add arugula.(Which I didn't add).
You should have tossed pasta in water by now and add broccoli to boiling pasta and water when about one minute left to cook. Drain the broccoli and pasta and add to skillet once arugula is wilted.
Toss well to make sure all is mixed and let cook for about 3 minutes. Turn off heat and add avocado, tossing it to not smush it up.
Serve with generous amounts of black pepper.
Look good, smelled good, had absolutely no flavor despite 8 cloves of garlic. I thought at the least it'd taste like garlic. No one ate more than a few bites except Lyle who tried hot sauce and a ton of salt and still didn't like it. I don't know how much of a flavor taste the arugula would have made....but we ended up making eggs for dinner.
First was Pasta Della California.
Recipe calls for 1/2 lb linguine (we used our fav Gluten free pasta), 3 cups sliced broccoli, 2 Tbsp olive oil, 8 cloves garlic, 1/4 tsp line zest, 1/2 tsp red pepper flakes, 1/4 cup white wine, 1 cup veggie broth, 2 Tbsp line juice, 1/2 tsp salt, several pinches of black pepper, 4 cups loosely packed arugula leaves (I couldn't find this and ommitted), and 2 avocados peeled, pitted, and sliced into 1 inch chunks.
You put the water for pasta to boil and take the minced garlic cloves, lime zest, red pepper flakes and olive oil in a large skillet over medium heat for about 2 minutes being careful not to burn garlic. Then pour in wine and raise heat to boil about 2 minutes. Add veggie broth, lime juice, salt, and pepper and bring to boil again. Lower temp to simmer and add arugula.(Which I didn't add).
You should have tossed pasta in water by now and add broccoli to boiling pasta and water when about one minute left to cook. Drain the broccoli and pasta and add to skillet once arugula is wilted.
Toss well to make sure all is mixed and let cook for about 3 minutes. Turn off heat and add avocado, tossing it to not smush it up.
Serve with generous amounts of black pepper.
Wednesday, February 9, 2011
Butternut Squash with Maple Syrup
Yesterday we tried Butternut Squash with Maple Syrup. Very easy to make. You peel and cut up a butternut squash into one inch pieces and boil until tender. Then drain and put 2 Tbsp olive oil and 2 Tbsp maple syrup over in a dish and sprinkle cinnamon over it.
Eli didn’t eat any, Lyle and I both ate it but didn’t find it overly special. Ella like it. Go figure.
Next week I’m going to try two recipes out of a vegan cookbook that are pasta dishes. One is Pasta E Fagioli, and the other is Pasta Della California. My internet won’t last long so I’ll have to do the ingredients with the recipe, that might be handier for people wanting to repeat recipes.
Tuesday, February 8, 2011
Slacker
Okay, I know I've been a slacker and I appologize. Tonight I am finally making the butternut squash dish to go with some porkchops so I will put that on here and will decide some new recipes to try for next week and get back on my two a week schedule I've been neglecting.
I am also going to make a list of ingredients I can't find here in town and when we go the week after next to meet my new nephew after he decides to come, we will stop at Jungle Jims to get things to really do some good cooking, such as shortening, barley and oat flour, and some other things that have been hindering progress!
Also hope to find a few new brands of snack foods for Eli to try. As much as we love the Enjoy Life brand he seems to be a little burnt out on the cookies so I'd like to find some crackers, other chips than plain rice chips, and some more cookie (maybe animal cracker type).
So I'll post tomorrow with the butternut squash side dish and let you know how it goes!
I am also going to make a list of ingredients I can't find here in town and when we go the week after next to meet my new nephew after he decides to come, we will stop at Jungle Jims to get things to really do some good cooking, such as shortening, barley and oat flour, and some other things that have been hindering progress!
Also hope to find a few new brands of snack foods for Eli to try. As much as we love the Enjoy Life brand he seems to be a little burnt out on the cookies so I'd like to find some crackers, other chips than plain rice chips, and some more cookie (maybe animal cracker type).
So I'll post tomorrow with the butternut squash side dish and let you know how it goes!
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