Category Archives: Baking

Beef Stew (Dairy and Egg Free!)

This is the beef stew I grew up with. It makes me feel warm and happy and well loved. It gives me flashbacks of working in the kitchen with my mom. Very sweet memories. In short, I LOVE this dish, and I hope you will too 🙂 Oh, and by the way, it’s dairy and egg free!

Beef Stew

You will need:

  • 1 Package Stew Meat (about 1.5 pounds) Or 1 round steak, cubed
  • 1 onion, diced
  • about 4 medium potatoes, cubed
  • 2 or 3 carrots, peeled and sliced
  • 2 cans mushrooms or 1 lb fresh mushrooms, sliced
  • 1 can beef consumme
  • worcestishire sauce to taste
  • salt to taste
  • pepper to taste
  • 1/2 cup flour
  • mason jar of water

Directions:

  1. In dutch oven, brown onion and stew meat/cubed beef over medium heat in about 1 tablespoon of oil of your choice, or soy margarine.
  2. Put flour, a bit of worchestishire sauce and water in pint sized mason jar or equivalent, and shake vigorously.
  3. Add consumme to the browned beef and onion mixture and pour the flour/water concoction through a sieve into the pot to eliminate lumps.
  4. Add veggies and salt and pepper to taste.
  5. Bake in 350F oven for 2 1/2 to 3 hours.

Bread Bowls

I used {this} bread recipe to make the bread bowls. Instead of completing the cycle in the bread machine I set it on the dough setting and when it was completed, divided the dough into four balls. I put the dough balls onto a greased cookie sheet, covered, and let rise for about 45 minutes. Then I poked them in the oven with the stew for about 30 minutes (but check them, don’t want them to burn!) After they’ve cooled, slice about 1/2 an inch off the top of the round, and remove the innards of the bread. I left about 1/2 an inch of bread lining to make the bowl, worked perfectly. You can save the innards to make bread crumbs if you’d like. Fill the bowls with the yummy stew and you have yourself a lovely and totally edible presentation.

Growing up, we ate this dish on hot biscuits. Either choice is quite yummy 🙂

And there you have it. Amazingly simple, hearty, and absolutely delicious!

Have a very happy day!

~Lindsey

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I Present: The Cupcakes

We had a lovely birthday celebration yesterday! We enjoyed family, laughed  harder than I remember laughing in my life and ate some really good food!

I used the Divvies Famous Chocolate Cupcake recipe that I found on Allergic Kid a while back when she reviewed the Divvies Cookbook (sigh, I so want that cookbook), along with a fantastic chocolate buttercream frosting from Epicurious. We then covered them in sprinkles and topped each with a Maraschino Cherry. Divine!!!!!! Oh, and by the way, this is all VEGAN! Totally safe, and nobody even knew they were egg and dairy free!  Woo!

We made the cupcakes up on Tuesday afternoon so they would have a day to sit. Trust me, let them sit a day, the flavors will meld and become even more delicious and it’s then that you can’t tell they’re vegan.  It’s pure awesomeness.

I took a lot of pictures of these things, but my point and shoot simply couldn’t portray the simple beauty. I hope you can see from the picture at least somewhat how gorgeous these cupcakes are.

My suggestion: Go make these! The recipe is super easy, you will love it, and so will all your family and friends. (as long as they like chocolate and/or cake of course ) 😉

Happy Baking!

~Lindsey

 

Green Cookies?

EE Update

Well, it would seem that food in general is what is making Maya’s EE flare up. Oh joy, right? I’ve been documenting the time she eats, every.single.food she puts in her mouth followed by the time the reflux starts and how many refluxes she has.

Yesterday we hit 67 after a supposedly safe food. 67! In under an hour! She also hit 32, and 47. I have to say that this is rather aggravating. I mean, what on earth am I supposed to feed my child? We go back to see GI next month, February 15th actually, and we’ll schedule a rescope then.

In other news

I made an experimental cookie. They turned out tasty, but the cookies are distinctly green. Green!!!! I was a little taken aback but the kiddos wolfed them down and enjoyed them. I refrained from taking pictures as they were quite um, unattractive, and I didn’t want to share. You’re welcome 🙂

I used brown rice flour. Does anyone know why it turned green in baking? My all-buckwheat pancakes turned a funky color as well. That’s a really strange question, but I really want to know. I tried to google it, but it just turned up shroom growing advice and other random information. Totally not what I was looking for…. It seems to be an oxidation issue simply because the bottom of the cookie turned beautifully brown and the rest of the cookie that was exposed to air turned colors.

{photo credit}

Dairy Free, Egg Free, Breakfast Bars

Breakfast Bars:

Ingredients:

2 cups rolled oats

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup applesauce

1 teaspoon vanilla

3/4 cup milk of your choice or water (we used sweet almond milk in our last batch)

1/4 cup raisins

Directions:

Preheat oven to 350F

Prepare square 8×8 pan with oil. Mix dry ingredients in bowl then add in the wet ingredients and raisins. Spread evenly in your oiled 8×8 pan and bake for about 30 minutes.

Vanilla Chocolate Chip Cake (Vegan)

Instead of going the candy route for our Halloween celebration we made cake. It’s delicious and all of my children want it for their birthdays. I would recommend baking this a day ahead of time as it tastes much better if it sits for a day. It’s harder to tell it’s vegan. 🙂 I ended up just icing the top and middle because my attempt at making powdered sugar from scratch and using it in frosting turned into a grainy mixture that refused to stick to the sides of the cake. I’ll be working on finding a suitable corn free powdered sugar recipe that I hope to share soon 🙂 Oh, one more thing! I used palm oil shortening to grease my pans for flouring, but my cake still stuck to the sides. I’m having trouble finding a dairy free, soy free, corn free version of shortening or oil that works well. If you have any ideas, please share! Thanks! Okay, now for the recipe.

Vanilla Chocolate Chip Cake

Ingredients:

3 cups flour

2 cups sugar

1 10 oz package enjoy life chocolate chips

2 tsp baking soda

1 tsp salt

2 tbsp vinegar (I used rice vinegar to make it corn free, worked great)

10 tbsp oil, or 1/2 cup + 1/8 cup (4 tbsp = 1/4 cup)

1 tbsp vanilla

2 cups water

Directions:

Preheat your oven to 350 F.Combine dry ingredients except for the chocolate chips thoroughly in large bowl. Mix wet ingredients in a separate bowl. Add wet ingredients to dry ingredients and mix until smooth. DO NOT BEAT!!! Pour evenly into 2 floured cake pans. (I used 8 inch rounds) Sprinkle with chocolate chips, half a bag for each pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.  Most cake recipes call for letting it cool for 10 minutes before removing from the pan onto a wire rack to finish cooling. Make sure it’s completely cool before you ice it! Enjoy!