Long time no post.

I haven't posted in a really, really, really long time!  I started this blog mainly to come up with gluten free and dairy free recipes because I have Celiac Disease and my oldest daughter was allergic to milk.  However, once my daughter turned 2 (last April) she outgrew her dairy and apple allergy!  It made GF/DF recipes not applicable anymore. She is still allergic to apricots and lactose intolerant, but it doesn't much affect my cooking. 

My second daughter, Grace, turned 1 on November 26, and she is also now allergic to milk.  We hope that she will magically outgrow it at the age of 2 like Faith did, but until then I should be creating more recipes.  She is teeny tiny, and needs all the good cooking she can get.  :)

Life has been really busy with three kids under the age of 3.  Faith is 2, Grace is 13 months, and Ladybug (our foster daughter) is 7 months.  I'm hoping to still be able to create and post despite the business.  I'm working on a Pear and Apple Crisp recipe which should be posted soon.

French Toast

While we love French toast, it's a splurge for us because it requires special ingredients.  We do however indulge on occasion.  Here's a recipe that's simple (like pretty much all of my recipes), but is oh so delicious!  Use whatever bread or milk you're not allergic to.  However, if the milk isn't vanilla flavored add in a little vanilla flavoring.

French Toast

6 slices of bread (gluten free, dairy free, etc.)

1 egg

½ cup vanilla soymilk

1 tsp cinnamon

Heat non-stick griddle over medium heat.  Beat egg until it is a creamy yellow and then add in vanilla soymilk and cinnamon.  Put bread in mixture, making sure each side gets wet.  Place on griddle and cook each side until golden brown.

Egg Salad

A good way to use some of those extra Easter eggs!

Egg Salad

2 boiled eggs, diced

2 Tb mayonnaise (or plain yogurt)

½ tsp mustard

dash of paprika

salt and pepper, to taste

Put all ingredients in a bowl and mash together with a fork.  Serves 2.

Parsley Potatoes

We had a very nice Easter dinner today.  Everything was gluten and dairy free except for the stuffing, which I made for my husband - the Glutinator.  (I call him the Glutinator because he LOVES bread, and he always leaves a trail of crumbs.)  

The potatoes were very tender.  Next time I may even use the same recipe and then whip them into mashed potatoes, maybe add a little garlic.

Parsley Potatoes

2.5 lbs red potatoes

½ of a 14.5 oz can of chicken broth

2 Tb oil

1-2 tsp dried parsley

1 tsp salt

pepper, to taste

Thoroughly scrub potatoes and cut into large chunks.  Combine all ingredients in crock pot.  Cook on low for about 6 hours.  Stir occasionally.

Tuna Salad

Tuna Salad is a really good lunch option.  I like to eat it on top of romaine lettuce.

If someone in your family has an egg allergy, omit the hard boiled eggs and substitute the mayo with plain yogurt.

Tuna Salad

12 oz tuna, approximately

½ cup mayonnaise

1-2 hard boiled eggs, diced

1-2 Tbs pickle relish

½ tsp ground mustard

½ tsp celery seed

Combine all ingredients.  Eat on sandwiches, crackers or even a salad.  Serves 6.

Chicken Chili

 We had this on Sunday when everyone was still feeling sick.  It was so delicious that I wish we were having it again tonight!

Chicken Chili

1 lb boneless, skinless chicken breast, cut into chunks

2 cans white beans (Great Northern or Navy)

2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

½ tsp paprika

Combine all ingredients in crock pot.  Cook on low for 5-6 hours or on high 2-3 hours.  Serves 4.  This recipe is easily doubled.