Category Archives: Dinner

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

Menu Plan Monday!

It’s time again for Menu Plan Monday over at Organizing Junkie!

Here’s what I have planned through Wednesday. Wednesday we meet with an allergist at the leading children’s hospital in our region and Maya’s diet will likely change significantly. Again. Thursday is also my regular grocery shopping day, so that works out nicely 🙂

Breakfasts:

Lunches:

  • Leftovers
  • Beans and Quinoa

Dinners:

  • Chili con Carne
  • Something creative and yummy with boneless skinless chicken breasts….with potatoes and some other sort of side….
  • Breakfast for Dinner

Maya Suppers

  • Beans, lots of beans, as it’s her only great source of protein right now
  • “Egg” Drop Soup from VegWeb
  • She’ll have plenty of leftovers.

Maya Update:

I’m trying to feed her very mild, non acidic foods right now as her reflux has worsened considerably. After speaking with the allergy dietitian I was told to take Maya to the allergist they have on site so all the doctors needed for her care could be on the same page and have easy access to each other so we can get some help in feeding/treating Maya. Right now her food is severely limited and I’m very worried about protein, B vitamins, iron, and calcium deficiencies. Just about anything substantial and filling gives her projectile reflux, thus the very mild menu this week. Your prayers would be much appreciated as we meet with yet another set of doctors to try and help Maya.

Happy planning and be sure to check out Organizing Junkie for more menu ideas!

Loaded Potato Soup (Dairy Free!)

 

 

 

 

 

*This is kind of a non recipe recipe. I don’t measure my spices, I just throw them in, taste, and adjust accordingly.*

Loaded Potato Soup

Ingredients:

6-7 cups peeled, cubed potatoes

1 large onion, diced

Salt to taste

Pepper to Taste

Onion Powder to taste

Garlic Powder to taste

Mrs. Dash Extra Spicy Blend to taste

Earth’s Balance Buttery Spread

6-8 Slices Bacon, crisped and crumbled

Directions:

Boil potatoes and onions until potatoes are fork tender. (approximately 16 minutes) Don’t drain! Add in the Earth’s Balance, I used about 1/2 a cup, and your spices and mash until soupy. Taste and adjust until you have the flavor you want, serve, and garnish with bacon crumbles.

So this recipe isn’t really a recipe so much as a springboard for ideas. Next time I think I might add browned sausage and forgo the bacon to make it a more filling meal. If you have broth on hand, like vegetable or chicken broth, drain those potatoes and replace the liquid with that! I can’t do chicken and I was out of veggie broth, so I just used the starchy cooking water.

Another way to make this is to use leftover mashed potatoes. That’s essentially what we made here, just soupified. Yes, new word, haha. I would  add water or broth, spices to taste, and sauteed onions to the mashed potatoes and just make soup from that. Super easy, right?

I hope this ‘recipe’ is helpful to you! Take the idea and run with it! It’s another totally adaptable, customizable dish that you can tailor to fit your needs without much effort! Enjoy and please let me know how it goes!

As always, if you have any questions or need anything, you’re welcome to contact me! Look in the About page and you’ll see my contact information 🙂

Have a happy day!

~Lindsey

Time For Birthday Plans!

Clipart picture of a yellow birthday cake with eight purple candles on top with a pretty red and green decoration on the frosting, Click here to get more Free Clipart at ClipartPal.com

How do you celebrate the birthday of a completely non allergic sibling of your very allergic kiddos? Well, it can be as complicated or as easy as you make it. Over the years I’ve learned how to make it enjoyable, non stressful and safe. Here is what we do!

I ask the kiddos what they want to eat on their birthday and let them choose the baked good and the dinner.  Jesse was very sweet about what he chose. He requested something for dinner that everybody could have, even Maya. Unfortunately we can’t really do that completely, but this is what we can do.

Jesse’s Choices

  • Chocolate cupcakes with cherries
  • Grilled Burgers (Daddy makes the best burgers, truly, they are amazing)
  • Fries

My Plan

  • Divvies Famous Chocolate Cupcakes with Chocolate Buttercream Icing and a cherry on top with sprinkles. (Butter will be Earth’s Balance buttery spread, it’s amazing)
  • Burgers for us and Maya will have a grilled portobello mushroom rather than a beef patty.
  • Fries are easy since potatoes and oil are on the safe list again 🙂

Last year Daddy took him out to IHOP for breakfast. That breakfast was talked about for months! We discussed maybe repeating the performance this year with some alteration.  We might take him out for lunch to get some pizza or similarly cheesy food.  (We being a relative term) He kind of gets the short end of the stick being right in the middle of two very dairy allergic kiddos, so we like to treat him when we can.

This is what works for us as far as Jesse birthday food goes; simple, sweet, and totally yummy!

What do you do to celebrate birthdays around food allergies in your home?

Basic Tostada Recipe (Dairy Free!)

One of the simplest meals in my arsenal is a Basic Tostada. It’s super easy, really tasty, cheap and totally adaptable.  Before I realized I could make my own tostada shells for a fraction of the price of store-bought, I could pull this meal together in 20 minutes max.  Now it takes maybe 30 minutes, which is still awesome for an allergy friendly crowd pleaser.

Basic Tostada Recipe

Ingredients:

1lb ground beef

½ cup chopped onion

2 cloves garlic, minced

¾ cup water

1 tablespoon chili powder

1tsp cumin

1tsp garlic powder

1tsp salt

¼ tsp pepper

1 can refried beans

2 tbsp salsa

Corn tortillas

Fixings (lettuce, tomato, salsa, cilantro, etc, whatever suits your fancy)

Directions:

Preheat your oven to 400F. Brown beef, onion and garlic together in a large skillet on medium high heat until beef is cooked through and onions are soft. Drain off the fat and return pan to stove. Add water and spices and bring to a boil. Reduce heat and simmer, uncovered, for 8 minutes. Meanwhile, put as many corn tortillas as you can fit and/or want on a cookie sheet and stick in the preheated oven for 8-10 minutes. (pay close attention to these, don’t want them to burn!)

Now you get to make a choice. You may choose to warm and serve the refried beans separately or mix them directly into the meat mixture. It’s up to you, I’ve done it both ways and both work just fine. Warming the beans up separately makes for a prettier presentation while mixing them right into the meat is a bit more convenient. Add the salsa to/with the beans and heat over medium heat until beans are bubbly.

Serve with the crisped tortillas and enjoy!

Remember how I said this recipe was totally adaptable? Just last night I modified it to suit Maya’s food needs. She can’t have garlic, beef, or tomato, so I mashed up some previously cooked black beans and added my onion/garlic free chili powder recipe along with the rest of the spices and cooked that up. Then I just smeared the bean mixture on a crispy tortilla. It was super simple, but she loved it. (It was really tasty if I don’t say so myself)