What's for dinner tonight? Mexican Stromboli's

Hello hello dear readers! 
Tonight I am attempting to reproduce a favorite from our local pizza joint (they are a small store, they make their dough instead of buying it, so far no reactions with them, but to be on the safe side, I'd like to be able to reproduce their recipes that we adore) Harry's Favorite Beef Taco Stromboli. Since I am avoiding pork and beef, I've also adapted Taco Chicken for my Stromboli. So, it should be an exciting night, the beef and chicken are already done, the tomatoes are chopped, and I am currently waiting on the yeast to proof for our pizza dough. Here is my recipe:

Beef Taco Stromboli 
1-1 1/2 lb hamburg (extra for left overs)
taco seasoning,
1/4 c water
1 chopped onions,
1 chopped tomatoes
lettuce chopped,
fresh pizza dough
corn tortilla chips
shredded cheddar cheese
salsa and sour cream for dipping


Brown hamburg with onions, drain, add taco seasoning and water, let settle for 10 minutes. While meat is settling, roll out pizza dough to 1/4 inch, add hamburg mix, tomatoes, onions, lettuce, tortilla chips and shredded cheese, on half the dough, fold empty half of dough over and press dough together. Cook in 475 f oven for 25 minutes or until golden brown.




To do Chicken, follow the same order of operations with chicken instead :-)


Here is my dough recipe....



2 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Decorating for Christmas

We are doing our Christmas decorating this weekend!!! I hope everyone has had a great long weekend, and a great holiday! I'll be working on the Anual Family picture this week :-)

Jessie's Salad Dressing Recipe's

Thousand Island, 

add (per cup of mayo) 2Tbsp chili sauce,

 2 Tbsp chopped green peppers, 

2Tbsp chopped red pepper or pimento,

 2 Tbsp chopped pickles or olives...

Old-fashioned Russian dressing, 

use 1/2 of a hard boiled egg, chopped, 

1/4 C of chili sauce

 2Tbsp chopped green pepper per cup of mayo.

RANCH DRESSING
1C Mayo
1/2 C Buttermilk
1/2 tsp each: chives, parsley, and dill weed
1/4 tsp each: garlic powder and onion powder
pinch of salt and pepper to marry the flavors.

Whisk everything together and chill at least an hour to marry the flavors. Shake or whisk before serving to redistribute the flavors.

*To make it more creamy, if your butter milk is strong.. you can substitute any amount for sour cream or plain yogurt. You can also add 1/4 C parmesan cheese to it or bacon pieces.

Jessie's Mayo Recipe's (cooked and uncooked)

My friend Jess shared these with me, she says they are yummy. I like these recipes even before starting them because I can see they have more flavor than the one I already tried.  I am going to be baking more bread this week, so I will make one of these and post pictures then :-)

Pumpkin Pie Recipe

This was my first from scratch pumpkin pie, and it turned out great! I hope you like it too! (you can find a lard pie crust in a previous entry.)

15 ozs canned pumpkin
14 ozs sweetened condensed milk (eagle brand)
2 large eggs
1 tsp ground cinnamon
12 tsp ground ginger
12 tsp ground nutmeg
12 tsp salt
1 pie crust


1 Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2 Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Italian Bread Bowls

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• These seemed like they would be perfect to serve our chili in for Thanksgiving, however, I made them twice, the first time, they were too small, the second time, I made them big enough to get chili in, but, they were not as I expected (tough exterior, flaky interior), these came out rugged, but the inside was not flaky soft and yummy...  I am posting this anyway to see if anyone has suggestions? Thanks.
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• 2 (.25 ounce) 6 tsp packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tsp sugar
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour
•  
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

1. In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Blue Ribbon Chili

• When Harry suggested to me that we should shake up Thanksgiving this year, and do chili, we discussed doing Turkey Chili, but I thought we also needed to make a regular chili too. I found this recipe on All Recipe's and thought  we should give it a try. It turned out fantastic! It was a hit with everyone but H, who preferred the Turkey Chili. I apologize for not taking as many pictures with this recipe as I did the others, I ended up doing most of my cooking Wednesday as M was sick on Tuesday. The upside, is that this turned out so well, I intend on making a triple batch of this next weekend to store away in the freezer for those moments when chili would be handy to have in a can (since we cannot use the canned chili anymore this is great!)so I will take more pictures then!!!

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• 
  
• 2 pounds ground beef
• 1/2  1 onion, chopped

4 stalks Celery Chopped Fine.

• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 2 1/2 cups tomato sauce   1 15.5 oz can Italian Crushed Tomatoes
• 1 (8 ounce) jar salsa
• 4 tablespoons chili seasoning mix
• 1 (15 ounce) can light red kidney beans
• 1 (15 ounce) can dark red kidney beans

1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour

http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx

Pumpkin Roll

3/4 cup all-purpose flour (purpose)
1 cup white sugar
1 tsp baking soda
2 tsps pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 tsp lemon juice



Cream Cheese Filling

2 tbsps sugar
8 ozs cream cheese (softened)
14 cup butter
1 tsp vanilla extract
1 cup sugar


1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2 In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3 Bake at 375 degrees F (190 degrees C) for 15 minutes.
4 Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5 Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6 When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

So this was the FIRST time I have attempted a jelly roll type dish, and I used a cookie sheet, the cake came out a bit thick, and cracked :-(, When I do this again, I will be more careful to make this thin. I also would go with parchment paper rather than the  Tea towel, even with the towel being damp the cake tried to stick to it. I'll update when I do it again hopefully we get a better result. Taste wise though this was good!!!! Definitely will do this again!

Recipe from :http://www.yummly.com/recipe/Granny-Kat_s-Pumpkin-Roll-Allrecipes

Turkey Chili

Ingredients
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

This came out good just as the recipe dictates, however, if I was going to make it again, I would omit the coriander and the zucchini...  I doubled the recipe, and it went over with 4/5 stars.

Happy Thanksgiving!

I wanted to take a minute and wish you all a Happy Thanksgiving. I will be posting recipe's and photos (some from my new camera) from Thanksgiving over the next few days!  In the mean time, I hope your Holiday is Joyful!

~Christina

Thanksgiving Prep Day 1, Monday

As I am planning Thanksgiving day this year, I want to be resting, and enjoying my family on Thanksgiving, so I am intending on finishing cooking Wednesday Evening, All we will have to do Thursday, is heat and eat. With three kids its much easier for me to do it this way as well. 


Today, this morning I have prepared Turkey Chili, Deviled Eggs, and Home Made Mayo, This afternoon, I will be baking, Bread bowls,  Rolls, and bread sticks :-) Recipe's and pictures to follow this post.

Bread's

This week, along with Thanksgiving, I am going to be tackling some of our hardest to find items, Bread and Mayonnaise. As we are preparing C for school next year (2012 Preschool)  learning more about soy, where, and (even more daunting) how it is hidden in the foods we eat, we are quickly coming to the conclusion that it is just not possible to try to have them serve her ANY food at school. We have been lucky up until this point, C seemed to just not like bread at all, even the one brand (Beembo) that didn't have soy (until they changed the recipe recently), until (dun dun dun) H and I made bread sticks the other night. So now I am on a quest to master the basics of bread,  (sandwich loaf, sandwich bun, hot dog (ish) bun). Here are the recipe's I will be trying this week:

1. Brioche Burger Buns
2. Pan Brioche
3. Flour Tortillas
4. Burger or Hot Dog Buns
5. New England Style Hot Dog Buns (recipe below)
6. Alton Brown's Mayonnaise
7. Whole Egg Mayonnaise (with Canola oil instead of Veg Oil)

New England-Style Hot Dog Buns

 Makes 1 dozen sliced buns 

 Rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. It is easy to make by hand and even easier if you have an electric mixer with a dough hook.

 1 teaspoon active dry yeast

 1 teaspoon granulated sugar

 1/2 cup warm water 

 1 teaspoon salt

 4 cups all-purpose flour, sifted after measuring, plus additional for dusting 

 3 large eggs 

 1/2 cup warm milk

 4 tablespoons unsalted butter

 2 tablespoon salad oil 

 2 tablespoons water

 Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl or in the bowl of an electric mixer. Let stand for 5 to 10 minutes until the mixture becomes frothy. (This allows the yeast to "bloom.") 

 Add the salt and flour.

 Lightly beat 2 of the eggs with the milk and add this mixture to the bowl. Melt 3 tablespoons of the butter and add this as well. Have the remaining 1/4 cup warm water ready. If you are mixing by hand, add some of the water and begin to mix, adding the water as needed. If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl. Add the remaining warm water as needed; the dough usually takes the full amount. 

When a soft dough has formed, knead for 5 minutes by machine or about 8 minutes by hand. This is a soft bread and does not require as much kneading as chewier types The finished dough should be soft but dense and should not be sticky. 

Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl. Cover with plastic wrap or a slightly damp towel and let rise in a warm place for about 1 hour until doubled in bulk.

 Punch the dough down and move to a work surface. Lightly dust the work surface with flour. Shape the dough into a square. Using a knife, cut the dough into 13 equal pieces. This is best done by cutting 12 pieces and using scraps to make the thirteenth. If there is not enough dough for the thirteenth piece steal a little pinch off the others. With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15 inches long. 

Shape the dough into uniform 7-inch-long tubular pieces. It is important that all the pieces be the same length. Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2-inch gap between them. Put the pan in a warm place and let rise a second time. 

 Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water. After 15 to 20 minutes, the tubes of dough will have risen enough that they will be touching. 

Generously brush the tubes with egg wash, return the pan to the warm spot and let the dough rise until almost doubled in size, 10 to 15 minutes. 

 Preheat the oven to 350 degrees F. 

Place the buns in the oven and bake for about 30 minutes until deep golden brown. 

 Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan. Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you not let the buns break or tear apart. After an hour, when the baked dough is completely cooled, move it in one piece to a cutting board. Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun. They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens. Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras and defrost when needed.

Thanksgiving Meal Plan

So this year we are making a non traditional Thanksgiving feast, in part because one of the golden rules of holiday cooking is "don't make anything new" so, we will be having chili and all the trimmings.
 Shopping soy free has been quite the adventure, and I have yet to master bread making, although I have had some good luck, I am by no means a pro, which takes stuffing out of the picture. Honestly, the  down in the dumps of cooking allergy free got to me, and I didn't even want to set foot in the grocery store until I found renewed energy today, so I am unprepared for the traditional Turkey Day Feast. There are so many things that have to be scratch made in the traditional dinner, it is daunting. Next year, my aim, is to have tried and true traditional Turkey Day feast on the menu. Until then, this is what we will be serving.


Main Course, 


Turkey Chili
Blue Ribbon Chili
to be served on or with
Home Made Bread Bowls
Angel Hair Pasta 
Home Made Mashed Potatoes




Desert
Pumpkin Pie (with home made whipped cream)
Pumpkin Roll (similar to a yule log)


Recipe's will follow this week, with pictures!!!!

Bread Sticks

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons canola or EVOO
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
Italian Seasoning
egg wash (for browning)
parmisean or regiano cheese (topping)

Preheat oven to 375 F

Proof yeast for 10 minutes by placing the water in a ceramic or plastic cup along with the yeast, oil, and sugar.

While yeast is proofing, combine dry ingredients, flour, salt, Italian seasoning  by lightly mixing.

Once yeast has proofed, mix liquid with dry ingredients by hand until dough ball forms (for best results lightly oil your hands before mixing)

roll dough into a ball and set aside in a bowl loosely covered by plastic wrap for 10 minutes or until doubled in size then pound out, seperate into 8 equal sections of dough, like playdough, create long dough sticks out of each of the sections, place on counter, allow to rise 10 minutes, before brushing egg wash on top of breadsticks. Bake for 15-18 minutes, then sprinkle cheese over top.

Pie Crust

2 c. flour
1 tsp. salt
2/3 c. lard
1/4 c. water





Mix flour and salt in a bowl. Cut in lard with pastry blender until small pea size particles are obtained. Sprinkle with water a little at a time. Mix with fork until flour is moist. Press into a ball and turn out onto a floured board. If making a two crust pie divide in half.Roll out with rolling pin. Try not to use too much extra flour because it makes the crust tough. Roll out to desired size. Usually about 1 inch bigger around than the tin. Fold pastry in half and move up to pan. Unfold and put pastry into pan. Try not to stretch the pastry because this causes shrinking in baking. Sprinkle the top crust with a little sugar to evenly brown.




Makes 2 9 inch pie crusts.

Peanut Butter Frosting

1/2 cup butter

1 cup creamy peanut butter

4 cups confectioners' sugar

1/3 cup cream

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Salsa Verde Braised Pork

1 pork tenderloin, any size
1 bottle salsa verde (i.e. green)
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 teaspoons cumin seeds
1 teaspoon dried oregano
1/2 cup fresh cilantro
Salt

In dutch oven, combine pork, salsa, onion, broth and spices. Boil over high heat for a few minutes. Reduce heat, cover and simmer until meat is very tender (2-3 hours) (Alternately, you can put the pork in a slow cooker on low for a while, then transfer it to a dutch oven and add the salsa, onion, broth and spices. We did this when we were gone for the afternoon.).

Easy-Ass Galette

pie crust
1 Tablespoon butter or margarine
2 small onions, sliced
1 to 2 Tablespoons balsalmic vinegar
2 chicken breasts, cooked and shredded
1/2 cup bleu cheese or gorgonzola
1/4 cup parmesan (optional)

Caramelize onions by melting butter or margarine in skillet, adding onions and cooking on medium heat until transparent. Reduce heat to low and let onions cook for a good half hour, stirring occasionally. When onions have turned golden (but not charred), add balsalmic vinegar and let cook another ten minutes.

Preheat oven to 350 degrees.

While onions are caramelizing, lay a pie crust across a flat dish or cookie sheet and cover with shredded chicken, leaving a 1 to 2 inch border around edge of crust.

Scatter onions over shredded chicken. Top with bleu cheese or gorgonzola. Then sprinkle parmesan over the top.

Fold the edges up in pleats around the circumference of the galette.

Bake for about 20 minutes, or until pie crust and cheese start turning golden brown.

Spaghetti Carbonara

4 ounces uncooked pasta

(spaghetti, linguine, or whatever else your little heart desires)

1/2 cup milk, cream, or half-and-half

3 Tablespoons parmesan cheese


1 Tablespoon chopped, fresh Italian parsley


1/8 teaspoon salt, or to taste


Ground, black pepper, to taste (we like to use lots)


4 to 5 strips crumbled bacon


1/4 cup onion, chopped


1 clove garlic, minced


1-2 eggs, lightly beaten






Remember to quadruple the sauce recipe if your using an entire lb of pasta!


Cook pasta according to package directions until al dente (just done, but not too mushy). Drain pasta and reserve 1/4 cup cooking liquid.






While pasta is boiling, combine milk, parmesan, parsley, salt, and pepper in a small bowl and set it aside.






In a skillet, fry bacon and remove from pan. Drain out most of bacon fat. Add onion and garlic and sauté until softened. Reduce heat to medium-low and add milk mixture and pasta to pan.






In a small bowl, beat egg with a whisk and add the 1/4 cup of reserved hot water. This will temper the egg so it won't immediately scramble upon hitting the hot skillet. Stir egg into pasta. Crumble bacon and add to pasta. Cook for about five minutes, stirring constantly until sauce is creamy.






Serve with buttery garlic bread and salad.

Pasta Primavera With Chicken (Rachel Ray)

http://www.rachaelray.com/recipe.php?recipe_id=4096

This is really good, makes more like 6-8 servings. I could not find the egg pasta she was calling for, used extra wide egg noodles, and I also used 4 thin boneless skinless chx breast (meat)/ 1c chx stock(pasta) instead of bone in skin on chix breast as I could not find this cut. Would recommend using more than one lemon zest & juice for pasta garnish. This took 1 1/2 hr prep and apx 2 hours cooking.


For the chicken:
1 bone-in, skin-on chicken breast (a full breast with 2 breasts attached, about 2-2 1/2 pounds)
1 medium onion, cut into quarters
1 small lemon, sliced
1 carrot, cut into quarters
2 ribs celery, cut into quarters
2 large bay leaves
A small bundle of parsley, thyme and rosemary


For the pasta primavera:
1 tablespoon extra virgin olive oil (EVOO)
3 tablespoons butter
2 small or 1 large carrot, peeled and cut into 2-inch matchsticks
1 small zucchini, trimmed and cut into 2-inch matchsticks
1 large or 2 small leek, trimmed, halved lengthwise and thinly sliced on an angle or chopped into matchsticks, washed and dried
3-4 cloves garlic, chopped
Salt and white pepper or finely ground black pepper
3 tablespoons flour
1/2 cup dry white wine
2 1/2 cups chicken stock (poaching liquid)
1 box frozen peas, defrosted
1 pound egg tagliatelle
A handful of parsley, thyme leaves and rosemary, very finely chopped
1 lemon
Grated Parmigiano Reggiano cheese, for topping


Serves 4


PREPARATION


To poach the chicken, place the chicken, onion, lemon, carrot, celery, bay leaves and herb bundle in a pot. Cover the chicken with water and bring to boil. Once boiling, reduce the heat and simmer for 45 minutes. Strain and reserve the poaching liquids; cool the chicken to handle. Remove the skin and bones, then pull the meat into thin, bite-size pieces.

For the pasta, heat the EVOO, one turn of the pan, with the butter over medium heat. Add the carrots, zucchini, leeks and garlic; season with salt and white pepper and sauté to tender, 6-7 minutes. Sprinkle the veggies with flour and stir for a minute more. Deglaze the pan with wine, then stir in 2 cups of the reserved poaching liquid. Thicken to lightly coat a spoon; add in the chicken and peas and reduce the heat to low.


Bring a pot of water to a boil for the pasta. Add salt and cook the pasta to al dente. Drain and toss with the chicken and sauce, adding an additional 1/2 cup poaching liquid if the pasta gets too tight.


Zest the lemon and combine with the finely chopped herbs. Juice the lemon into the pasta and serve in shallow bowls topped with the gremolata and some cheese.

Soy Free Spanish Red Beans & Rice

2c White Rice

2 tsp butter

1 can medium black olives

1 medium onion

1 can diced tomatoes

1 pkg Sazon seasoning

2 can Red Beans

4c Chicken stock (CANNED SOY FREE)

2 pkg Smoked Sausage (SOY FREE)

Canola Oil (2 turns of the pan)






In Medium Sauce Pan heat 4 cups chicken stock, sazon seasoning packet, and butter to a boil, add 2 c rice, turn down to simmer, simmer for 12 minutes.

Use Food Processor to finely chop onions and black olives, put in heated pan with 2 turns of canola oil. Cook for 3 minutes until onions start to turn clear, add tomatoes (drained). Cook 3-5 minutes, add Red kidney beans, simmer mixture for 5-7 minutes.


Slice Sausage

Remove vegi mixture to serving bowl, using same pan cook up sliced sausage apx 5 minutes, then add vegi mixture back into pan to meld flavors, turn down to low, allow to cook for 7-10 minutes.


Mix vegi and beef to rice and serve hot.

The Problems we face being Soy Free

As I am on a contiunous journey trying to find Soy Free foods and recipes, I have come across this site a few times "Choosing Voluntary Simplicity" they are also on a soy avoidance diet, she has this wonderful eye opening article that I have copied for you here, of all the foods we avoid, and the reactions we deal with. Now Charlie has a Soy Intollerance, which is different than an allergy in that, she will react in proportion to the amount of soy she has (ie, a box brownie might give her a slight case of hives and a flushed face, but tofu may send her into anaphalaxis) and her reaction can be delayed (up to 48 hours after she injests soy).  

Anyway -- Read her article, it might be enlightening as to why I hate grocery shopping, and cooking has become my biggest job.

CREDIT http://www.choosingvoluntarysimplicity.com/living-with-a-soy-allergy/

Living With A Soy Allergy

More and more people are developing soy allergies. Could this have something to do with the fact that soy is used in over sixty percent of all processed food and accounts for over seventy-five percent of Americans’ consumption of vegetable fats and oils? It isn’t an exaggeration to say that soy is present in almost every aspect of our lives, and that it is extremely difficult to avoid it.

So what does a soy allergy look like? It depends on the severity of the allergy and how the person’s immune system reacts to the allergen. People who are allergic to soy can have minor symptoms like hives or a rash, or severe symptoms like anaphylactic shock, a drop in blood pressure, and even death.

Possible soy allergy symptoms:

• Hives
• Rash
• Flushed face
• Swollen eyes, lips, throat, tongue, or face
• Trouble breathing or swallowing
• A feeling of faintness and anxiety
• A sudden impending sense of doom and weakness
• Extreme paleness
• Drop in blood pressure
• Loss of consciousness
• Rapid heart beat
• Vomiting
• Severe cramps or diarrhea
• Extreme hyperactivity in children
• Delayed reaction (read Kristy’s comment below)
• Debilitating migraines (not usually acknowledged as a symptom but for many people, including myself, severe migraines are the MAIN symptom)

If you or someone in your family has a soy allergy, I can’t emphasize enough how important it is to check product labels every single time you purchase anything. Just because a product hasn’t contained soy in the past doesn’t mean it doesn’t contain soy now. Ingredients lists often change, and we’re finding soy in many places now where it wasn’t before.

Also, don’t trust the new allergen labeling completely. It can be helpful when soy is clearly stated on the label, but there are still a variety of ways that soy can be present in the product without it being stated on the label. Calling the manufacturer should result in accurate information, but we have found that many customer service representatives (even the “lab experts”) have no idea of the many ways that soy can be present in a product. We’ve also had customer service representatives insist that their product does not contain soy in any form, and then add that just to be on the safe side, they would advise not eating the product if the allergy is life threatening. Not very reassuring, is it?

First, obviously anything with the word “soy” in it is to be avoided:

• Soy, soybean
• Soya, soyabean
• Soy protein, soy isolate
• Textured soy flour or TSF
• Textured soy protein or TSP

There are many other names for soy:

• Textured vegetable protein or TVP
• Tofu (soybean curds)
• Edamame
• Miso
• Okara
• Tempeh
• Nimame
• Kinako
• Yuba
• Kouridofu
• Natto

Next to look for… the ingredients that are usually made from or contain soy:

• Lecithin
• Monosodium glutamate or MSG
• Mono-diglyceride
• Hydrolyzed plant protein or HPP
• Hydrolyzed vegetable protein or HVP
• Vegetable oil
• Vegetable shortening (like Crisco and the other solid white shortenings in a can)
• Vegetable broth
• Protein
• Protein concentrate
• Protein isolates
• Guar gum, vegetable gum
• Gum arabic
• Glycerol monostearate
• Natural flavorings
• Thickening agents
• Stabilizers
• Liquid smoke (some brands)
• Vitamin E
• Citric acid (can be derived from fruit, corn, or soy)
• Thiamine mononitrate

Note: Although guar gum and gum arabic are made from legumes that are closely related to soybeans, the real problem is the soy added during the manufacturing process. (Guar gum, for example, sometimes has up to ten percent of added soy protein.)

And then there are those products containing soy as an emulsifier, a flavoring agent, additional protein, etc., etc., etc.:

• Almost all commercial bakery items (breads, cakes, cookies, doughnuts)
• Cake mixes, cookie mixes, pancake mixes, any baking mixes
• Breakfast cereal (check label carefully… some cereals contain no soy but have a cross contamination notice)
• Anything breaded
• Self-basting turkeys (call the company for ingredient list)
• Canned tuna (even the tuna packed in water is flavored with vegetable broth)
• Canned meat products unless otherwise stated
• Processed and prepared sliced meats (deli meats)
• Ham or smoked anything (check ingredient list)
• Hot dogs, packaged cold meats, sausage
• Imitation crab meat, imitation bacon bits
• Canned soups, broths, or stocks
• Dried soup mixes (the flavor packet)
• Frozen vegetables with sauces
• Almost anything labeled as vegetarian
• Sauces: teriyaki, Worcestershire, soy, shoyu, tamari, sweet and sour
• Gravies and marinades
• Bouillon cubes
• “Dairy free” products
• Half and half (check ingredients)
• Fresh cream (a very few heavy creams are soy free)
• Dairy topping in can or packaged mix
• Some yogurts
• Ice cream (a few of the gourmet ice creams are OK, but most supermarket ice creams are not)
• Purchased pizza
• Peanut butter (look for 100% peanuts only, with or without added salt)
• Baby formula, baby foods
• Most seasoning blends (again, check label carefully)
• Spices (some manufacturers are adding smoothing agents and anti-caking agents that contain soy… I have had problems with garlic powder, ground cinnamon, and chili powder)
• Margarine
• Butter substitutes or anything with “butter flavor”
• Salad dressings
• Mayonnaise
• Ketchup
• Almost anything “diet”
• Crackers
• Potato chips, corn chips, and just about any kind of chips… if you’re lucky, you might find some potato chips without soy
• Popcorn
• Unpopped popcorn (not all, but check the label)
• Soft drinks (not all, but check the label)
• Energy drinks, energy bars
• Beverage mixes like hot chocolate, instant tea, or lemonade
• Most candy and most chocolate (exceptions: some baking chocolate and chocolate made with cocoa butter instead of lecithin)
• Chewing gum
• Cooking sprays (except one 100% olive oil spray that may or may not contain soy)
• Carob
• Microwaveable meals
• Restaurant food
• Fast food
• Herbal teas

Many non-food items usually contain soy:

• Craft products like glue
• Inks (newspapers, magazines, books)
• Cardboard
• Paints and stains
• Carpets
• Flooring
• Pet food
• Vitamins
• Many non-prescription drugs
• Cosmetics
• Lotions and other skin products
• Soap and soap products
• Shampoo
• Sunscreen
• Candles (soy wax and scents)
• Plastics
• Cleaning products
• Automotive waxes
• Air fresheners or other scented products
• Adhesives
• Fertilizers
• Pre-seasoned cast iron cookware (some are seasoned with soy oil)

Q & A

What is a Soy Intolerance:





As with other food intolerance issues, soy can manifest physical symptoms of intolerance with many of the same symptoms that indicate an allergic response such as pain in the gut, nausea, vomiting, diarrhea, constipation, headaches, fatigue and wheezing and other asthma symptoms. In other words, if there are symptoms manifesting in the body that cannot be directly attributed to another cause, then suspect a food intolerance or allergy.


The symptoms of a food intolerance can vary from person to person and from exposure to exposure. The symptoms will most likely vary depending on the quantity of the offending food that has been consumed, and the time of onset can be within minutes or at anytime that the offending food is traveling through the gut as it is processed by digestion. After excretion it is gone, thus allowing symptoms to begin to abate. If there is continual intake of the food, symptoms will most likely continue.


Soy Intolerance Definition


What is the difference between a Soy Intolerance and a Soy Allergy?


I have found conflicting ideas on this, from the varying types of responses the body can make. For us, they are one and the same, I in fact believe that even though C does not have an IgE response, she IS having an IgG reaction, and her "intolerance" is actually an allergy.


Some websites, such as WebMD say that the intolerance is most likely to cause gastrointestinal symptoms only, others say that the reactions are not limited to gastrointestinal, and could go as far as an anaphalaxis type response.


What do you do if you've been diagnosed with a Soy Intolerance or Allergy?


AVOID SOY!!!!!


I have not found any course of treatment available for soy intolerance/allergy, if I hear of one I will for sure update this!!!!


How do we Avoid Soy?


Avoiding soy is really difficult. Soy, is used in just about every commercial ready made, microwaveable, quick to eat food out there. For us, the worst things to find have been bread, mayonnaise, and salad dressings. So much so, that we just make fresh. Be diligent about reading labels Soy hides under many names.