All posts filed under: Dairy Free

Gooey Gluten-Free / Dairy Free Pineapple Cake

It’s not often that I see a food posting on some social networking thing and immediately run off to make it. But, that’s kinda, sorta, exactly what happened here. Food.Com shared a photo of a “Do Nothing” Cake. And. if you know my baking skills, that sounded right up my alley. Here’s the thing – the recipe is stupid simple. So whether you do the original from them (click on the name to follow their link) or try my Gluten-Free version – you aren’t going to have a lot of time or effort invested in it… so, in that sense, it’s definitely a doer. And, if the STUFF-MY-FACE-TIL-I-HIT-A-SUGAR-OVERDOSE actions of earlier this evening are any indication, anyone you make this for will think you hung the moon, or name a street after you, or lay beds of roses at your feet. Seriously, it’s that good. Gluten Free  Pineapple Cake with  Seriously Gooey Topping Serves 1, go make your own. Actually, it will generously serve 8 Ingredients For the cake: 2 Cups Gluten Free Baking Mix …

Baleful Bounty – Chopping Broccoli

Typically, the garden year for me ends with the chili – picking festival as I strip even the most minuscule nub of a pepper off the plants just before fall. Don’t get excited… there are no invites – and the peppers just barely fill a mason jar. It’s a little ritual. The plants are uprooted and dug under, the garden is tidied up, the bales are raked apart so the harsh winter can continue to break down the straw mulch to build the growing humus under-layer in the beds. Except this year. this fall I decided to try a late season experiment with broccoli. The cooler weather is ideal for growing brassicas (cabbage family vegetables), and should keep down the bugs that usually torment my leafy things. I didn’t get very stellar heads. While the plants did produce copious amounts of greenery, I only harvested 8 golf ball sized florets. I’ll get around to doing something with them over the holiday, but that still left me with all those greens. Some time ago I caught an episode of French Food at …

It’s Apple Season! – Peanut Butter / Caramel Tarte Tatin

Burt’s Farm – Dawsonville (just past Amicolola Falls) You know it’s Fall when you feel even the slightest dip in the morning temperatures. The air has that crispness you just don’t get any other time of the year. The sourwood trees begin to redden, the forests begin their pre-leaf settling in preparation for the onslaught of the new covering, and you see the never-ending caravan of cars from the low-lands hitting the mountains. Yes, it’s a bit early for leaf lookers, but that’s not why they are here. It’s the pumpkins and apples. The seemingly never-ending supply of pumpkins from Burt’s Farm beckons them in and hooks them. And, it’s the apple barns that suck them deeper still into the rolling hills. They spend the weekend, loading up their carriages with that perfect globe to carve… and apples…. ohhh, the apples. I have to admit, I can’t resist apple season, either. For the families that work so very hard every year preparing the orchards, tending and caring for their trees to bring one of nature’s most perfect bounties – …

Pie Envy – building a better pie – Take That!

It all started with this recipe: Granny Butterworth’s Peanut Butter Pie 3 oz Cream Cheese (softened)3/4 c. Sifted XXX Sugar1/2 cup Peanut Butter2 Tbsp Milk1 Smaller Container of Cool Whip1 8 in Graham Cracker Crust Pie Shell Beat Cream Cheese & Sugar together til fluffy. Add PB & Milk til smooth. Fold Cool Whip into mixture. Pour into Crust. Chill 5-6 hours. Top with Chopped Peanuts. You can store in freezer to help it set more … and some relatively small minded bitchiness on my part. I wont go into it again… but you can follow it back >> here << and get the Chocolate Chess part of the recipe. The thing was to elevate that pie to something better, something Gluten and Dairy Free, and really… something to blow that old pie out of the pie plate. The crust is really the trickiest part of the recipe as most gluten free pie crusts are either scads long in the ingredients, a small fortune in materials, or actually just don’t work very well at all. Even when you have …

Baleful Bounty – Dairy-Free Cheesy Enchiladas Verdes

You know, it’s funny how something so seemingly insignificant can set things in motion… The other day I was just window shopping the canned food aisle at the market….  really..  okay,  I was after a can of Pork and Beans,  but it was for research, you know… o–kay,  I wanted beans on toast… but that’s neither here nor there. Anyway, there was a girl rifling around in the ethnic section, shoving cans around and digging to the back of the stack, when she knocked a can on the floor. I casually picked it up and looked at the label as I replaced it on the shelf. It was a can of Green Enchilada Sauce… “huh”, I thought. “Enchilada Sauce.” Then, in a split of a split second. as I passed the end cap, I remembered I had bought a package of this : the other day, thinking I could use it as a substitute for Pepper Jack on a sandwich.  (FYI) You can’t. It’s too sticky, and too much like garlicky , peppery paste – and …

Sea of Love – Turtles, and a little salt

It all started with a recent outing to Helen, Georgia. I had stopped in at Hansel & Gretel’s Fudge Shop (honestly, that’s the name…) because..well, really just because I smelled heavy, dark cocoa… and I needed a sugar fix. In the shop, back in the very last display case, were three trays of dark chocolate and milk chocolate Turtles with Sea Salt. I really get off on opposite parings – sweet / salty, bitter / tangy, sour / savory – and I had enjoyed a box of some salted caramels that I had been given as a thank-you gift. So the little salt sprinkled knobs of chocolate called to me from behind the glass. Sea Turtles drying on the rack They were…ok. I expected them to be saltier. I really wanted to have layers of sweet / salty flow over my tongue awakening my taste buds… I didn’t get that. I got a lot of chocolate with a little salt on top. all packaged up I came away from Helen thinking I can do that …

Like a Raisin in the Sun

I’m in the mood for some ice cream. I hear you  –  “Toby!, its Freakin’ cold outside! How can you be talking about cold, creamy deliciousness at a time like this?” The fact of the matter is – anytime is a good time for ice cream. Stop and reflect for a moment, when you saw the words Ice Cream just then didn’t you pause for just a split second and think “don’t I have some double fudge  chocolate chip cookie dough  caramel ripple ice cream tucked  away in the freezer?” No?  Of course you did. Now, while no one would dig into a huge mug of hot chocolate with marshmallows in the middle of the summer (now, that’s just plain crazy), ice cream transcends all seasons and all reason. It’s a guilty pleasure for some, a treat for others and a down right obsession for the rest of us. It is the only true non judging lover, the original NSA FWB, and it’s a hell of a lot cheaper than an hour with your therapist. It is the fiber that holds us …

Butternut Squash Mac & Cheese

As you may know, I’m a custard mac and cheese guy. My great grandmother and my mom made it that way – so, that’s the way it is. Problem being, as with so many older family recipes, a key ingredient is fat… KEY ingredient. Clara’s Mac & Cheese tips the scales at just under 950 calories per serving. That’s overkill (in anybody’s book) when it comes to a side dish…. or by my current calorie allotment, an entire meal… and a snack. The other day, my sis sent me an email with the Butternut Squash Mac & Cheese attached and only one word on the page… “Yum!” Okay, … interesting – maybe, … a novelty twist on a standard – sure, … but “yum”? I had to check it out. Granted, the linked recipe (I’ll give you the link at the end of the story) tipped the scale at 390 calories per serving (425 by my count), so it really wasn’t all that dietary. And other than being an artful way to “hide” vegetables from …

Gluten Free / Dairy Free “Sour Cream” Brownies

There is a couple I know that each time we talk, it seems there is yet another food ingredient that gets added to their ever-growing list of allergies. I know from allergies. You’ve read in the past that later in my dad’s life, he became sensitive, allergic and down right toxic to several common everyday foods. It became a constant and vigilant effort to read every ingredient for the assaulting foods in his list just to make sure that some innocuous corn by-product or nut wasn’t going to shut down his neuro transmitters and transport him into a near Alzheimer state. It became necessary to create work-arounds for a lot of the things he liked to eat, because I am a firm believer that just because you “can’t” have something you love, doesn’t mean that I “shouldn’t” find a way to make something else taste like it. When Tracy and Ken let me know that their food allergies were on the rise, I felt it was my duty to find ways to make their life …

Sometimes it isn’t Necessity – it’s a Disaster, that’s the Mother

Back last month, I was watching the tube and saw a commercial for these shrimp and lobster raviolis  (ready made) from some pre-packaged food stuff giant. Which usually means butter…milk…inedible. So, being the industrious kitchen-y type, I figured I could make them myself, using dairy safe products, and come up with a suitable, tasty, had-to-be-better-than-packaged alternative. A couple of key tidbits of information here…. 1. I make lousy pasta 2. I’ve always made lousy pasta 3. I always think this time I’ll have magically grown some Italian, pasta-making gene and be able to produce Italian grandmother style pasta 4. I never do… 5. My pasta still sucks..yet rest assured, I’ll try it again… be forewarned. This was no exception. My pasta roller thingy wouldn’t hold onto the counter, so it was slip-sliding all over the place – meaning that I had to man-handle the thing, which only succeeded my hands slipping off the crank, knocking over the flour container, and coating the kitchen in a fine dusting of flour – leaving me to roll out …