tag:blogger.com,1999:blog-32148203321063880602024-03-08T08:43:50.095-08:00Deliciously Dairy-FreeAnonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3214820332106388060.post-65521490633399013882014-03-07T12:00:00.000-08:002014-03-07T12:00:00.137-08:00Fried PicklesI love pickles in general, and I have recently discovered a new favorite way to serve them: Battered and deep fried with a side of ranch dressing. This should be my downfall, but fortunately I know how to make it dairy free. Here's what you need:<br />
<div>
<br /></div>
<div>
1 cup flour (use gluten free if you like)</div>
<div>
1/2 tsp salt</div>
<div>
1/2 tsp sugar</div>
<div>
1 tsp baking powder<br />
1 cup water<br />
3 Tbsp vegetable oil<br />
oil for frying<br />
1 jar of pickles, drained, dried and cut into spears or rounds<br />
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Start by draining the juice from the pickle. If they're whole, cut them into spears or rounds and then spread them on paper towels to dry. The dryer the pickles before battering, the better it will hold. It's a good idea to fry 1 pickle before battering the rest. If they end up goopy, you can dry tossing the pickles with a bit of flour before dipping them in the batter.<br />
<br />
While the pickles are drying, sift the flour, salt, sugar, and baking powder into a bowl. Mix in the water and vegetable oil, and whisk until smooth.<br />
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Heat the frying oil in a deep fryer or a medium pot. You want it about 365 degrees. And here comes the common sense warning: Hot oil is hot. You do not want to touch it because it is hot. If you do touch the hot oil, it will make your skin hot. This will make you sad. Do not test the oil temperature with your finger. This, too, will make you sad. A good way to check the oil temperature if you do not have a thermometer is to GENTLY pop a cube of white bread into the pot. If it browns up in about a minute, you're good to go. Remember, hot oil is HOT!<br />
<br />
Dip the pickles into the batter and gently shake off any excess. Fry them in small batches until the batter is golden brown. Place on paper towels to drain any excess oil. Another bit of common sense: The pickles coming right out of the oil will be hot. Do not bite them right away as this will make your tongue burn and you will be sad.<br />
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These pickles taste great dipped in ranch dressing.</div>
Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-17202528278548956532014-03-01T09:25:00.000-08:002014-03-01T09:25:17.785-08:00Mayonnaise: To go vegan or not?Let's face it people. We're Americans, we eat mayonnaise. There are so many recipes out there that call for mayonnaise, that it's hard to find a household out there without a jar in the fridge. Of course, that also begs the debate of which is better: Hellman's or Miracle Whip? Before you get too caught up in defending your brand to the death, let me ask this: How do you feel about vegan mayonnaise?<br />
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I have to admit, I've hated most of the ones that I've tried. They tend to be bland, oily and a little slimy. Not what you want in a food. While there are good brands out there, they aren't always easy to find, and I don't necessarily want to invest the money it would take to try a little of each kind just to find one I like.<br />
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My solution is to just make my own. It's easier than you'd think. You can be all hard core and whisk everything together by hand if you want, but I use a blender. My blender is my friend. Here's what you'll need:<br />
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3/4 cup soy milk (or almond, cashew, oat... Use what you love)<br />
1.5 Tbsp lemon juice<br />
1 tsp prepared mustard or ground mustard seed<br />
3/4 cup olive oil (you can use any neutrally flavored oil. Again, use what you love)<br />
Salt and Pepper to taste<br />
<br />
Put the soy milk, lemon juice and mustard in a blender and turn the blender on at the lowest constant speed. Let it run for a few seconds to blend and then slowly drizzle the oil in. The mixture will thicken as it emulsifies. Add salt and pepper to taste. You can keep this for a week covered in the refrigerator.<br />
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Give this a try and then come back and let me know what changes you make to the recipe (try it with cayenne or a little dill!) and what else you use it for (ranch dressing anyone?)<br />
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Enjoy!<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-76166403574470081722014-02-17T17:25:00.000-08:002014-02-17T17:25:15.285-08:00It's My Party...KindaI'm a medical assistant in a single-doctor dermatology clinic. There are 6 of us (the doctor, the office manager, a receptionist, and 3 medical assistants.) We like jump at the opportunity to celebrate things, and tomorrow is the last day we'll all be in the office before my birthday.<br />
<br />
Instead of the usual cookies or cake that get ordered for other birthdays- you know, those delicious bakery items chock full of butter and love- I decided to take matters into my own hands and make something that I love, I can eat, and is easy enough that I didn't punk out half way through the recipe because today was a crazy busy and long day at the office. I made coconut meringues and macerated mixed berries for Pavlovas.<br />
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What is a Pavlova? I'm so glad you asked! This is where I get my nerd on!! This dessert originates in New Zealand, and was created to honor the Russian ballerina, Anna Pavlova. It's pretty simple: a meringue base and fruit topping. You can make it with or without whipped cream. Obviously, I go without :)<br />
<br />
You'll need:<br />
6 egg whites<br />
1.5 cups sugar<br />
1.5 Tbsp corn starch<br />
2 Tbsp coconut infused white balsamic vinegar*<br />
<br />
2 pints fresh or frozen berries**<br />
2 Tbsp dark chocolate infused balsamic vinegar**<br />
2 Tbsp sugar**<br />
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<br />
Start by preheating your oven to 275 degrees, and line a baking sheet with parchment paper. Trust me, use the parchment paper.<br />
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Beat the egg whites until they form stiff peaks and then slowly add the sugar, incorporating well with each addition. Mix the corn starch and white balsamic vinegar together and pour slowly into the eggs. Your finished egg mixture should be fluffy, stiff and glossy. It reminds me a lot of marshmallow fluff.<br />
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Spoon the egg mixture onto the parchment lined baking sheet. You should get 8-10 large meringues out of this recipe.<br />
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Place the baking sheet in the oven, set a timer for 55 minutes and reduce the heat to 250 degrees.<br />
<br />*If you don't have coconut infused balsamic vinegar, do not fear! Any white vinegar will do. You can even use plain white vinegar and a splash of vanilla. That's the traditional way to do things.<br />
<br />
Now make your berry topping. This is where all those **s come in. I chose to use mixed berries and toss them with the chocolate balsamic and sugar. At the last minute I'm going to spoon those onto my meringues and then serve them to the office.<br />
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You can use any kind of fruit you want. For a friend's wedding shower I made one giant meringue and topped it with whipped cream, pomegranate seeds and dark chocolate shavings. I've had it with kiwi, pineapple, mango and cherries. Pick what you like, just make sure you have around 2 pints all together.<br />
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When the meringues come out they should be crisp and slightly golden on the outside and soft and spongy inside. Place them on a wire rack to cool completely before serving. They're not big, it shouldn't take more than 10-15 minutes for them to cool.<br />
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Top them with your fruit right before serving and watch everyone ooh and aah over your fancy dessert!Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-56425046806781551232014-02-14T08:45:00.001-08:002014-02-14T08:45:47.881-08:00Curried Lentil Soup<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-LZRakkjuUzU/Uv5IOnc6nII/AAAAAAAAAQs/f_Om-WIFmuM/s640/blogger-image-1344248577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-LZRakkjuUzU/Uv5IOnc6nII/AAAAAAAAAQs/f_Om-WIFmuM/s640/blogger-image-1344248577.jpg"></a>It's gray and cold outside, so I wanted to make something for lunch that was both hearty and inspired without taking too much effort. I saw the jar of red lentils on the counter and knew I'd be making this soup. Forgive me, but this is one of those infuriatingly imprecise recipes that less than enthusiastic cooks hate. All I can say is you make it your own by adding what you have and what you want. It's so simple to begin with, that I'm confident anyone can make this good. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Start by slicing some bacon strips into small pieces. I generally use 1 slice per serving. Start that rendering and dice 1 medium onion. That can get tossed in as soon as you're ready. Now cube some potatoes, again I generally use 1 small red skin potato per serving. Toss them in and give everything a good stir. Let them brown and add your lentils. I use red for this dish, but yellow would work, too. About 1/4 cup per serving. Stir them in along with about 1.5 cups veggie stock per serving. Add a good dash of sweet yellow curry and pop the lid on. Let everything simmer for about 30 minutes, stirring occasionally. Now, squeeze fresh lemon juice over the pot and give everything a good stir. Add salt and pepper to taste and finish with a handful of chopped fresh cilantro. Ladle some onto a sunny, happy bowl and enjoy hot or cold. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">YOU'LL NEED:</div><div class="separator" style="clear: both;">1 strip bacon per serving</div><div class="separator" style="clear: both;">1 medium onion</div><div class="separator" style="clear: both;">1 small potato per serving</div><div class="separator" style="clear: both;">1/4 cup lentils per serving, red or yellow</div><div class="separator" style="clear: both;">1.5 cups vegetable stock/broth per serving</div><div class="separator" style="clear: both;">Sweet yellow curry powder</div><div class="separator" style="clear: both;">Fresh cilantro</div><div class="separator" style="clear: both;">A fresh lemon</div><div class="separator" style="clear: both;">Salt and pepper to taste</div><div class="separator" style="clear: both;"><br></div>Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-35241811071848887742014-01-27T14:02:00.000-08:002014-01-27T14:02:59.827-08:00Call Me Julia...Well ok, you probably shouldn't. But I did teach a friend how to roast a chicken yesterday. It's an easy meal, in terms of ingredients to gather, but it was fun to make and share.<br />
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We started by preheating the oven to 400 and washing some red skin potatoes. Those were tossed with a good splash of olive oil, some sea salt, and a few sprigs of fresh savory.<br />
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I think cleaning the chicken was the hardest part for my friend. I showed her how to trim the fat and remove the giblets. Unfortunately the organs weren't in a bag, so I may or may not have dropped the liver and made a squish noise...<br />
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We rubbed the chicken with olive oil and salt, and stuffed it with onions and fresh savory, thyme and sage. Then both chicken and potatoes went into the oven for 90 minutes.<br />
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We served dinner with green beans lightly sauteed in olive oil and lemon infused white balsamic. There was a salad with a homemade dressing of olive oil, lemon infused white balsamic and fresh herbs. All in all it was a great dinner. The chicken was juicy, the potatoes soft on the inside with crispy skins, and the beans were just tart enough to add an extra bit of depth to the meal. Paired with a crisp sauvignon blanc, it was a great first effort.<br />
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I think this dinner together and cooking lesson will become a weekly thing. Stay tuned for updates!Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-61250035583865133962013-12-31T12:41:00.001-08:002013-12-31T12:41:59.711-08:00Chicken Spring Roll AppetizersI was invited to a New Year's Eve party with some good friends. When I asked if I could bring anything, their response was, "Something you can eat." I have a new bottle of coconut white balsamic vinegar from <a href="http://www.primaoliva.com/">Prima Oliva</a>, which is a great little shop just down the street from <a href="http://www.salutwines.com/">the wine shop where I work.</a> I wanted to try it out, so I decided to make some chicken spring roll-inspired appetizers. Here's what I used:<br />
<br />
For the dressing:<br />
<br />
2 T brown sugar<br />
1 clove garlic, minced<br />
1 cup chicken broth<br />
3 T coconut balsamic vinegar<br />
2 T sesame oil<br />
1 T chili oil<br />
a dash or two of soy sauce<br />
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<span id="goog_1010272461"></span><span id="goog_1010272462"></span><br />
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<a href="http://2.bp.blogspot.com/-Y5UCqKs9_1U/UsMq9z-8xpI/AAAAAAAAAP4/heHHPjJLDMY/s1600/IMG_2103%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Y5UCqKs9_1U/UsMq9z-8xpI/AAAAAAAAAP4/heHHPjJLDMY/s320/IMG_2103%255B1%255D.JPG" width="320" /></a></div>
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Combine all of the ingredients in a small sauce pan and bring to a boil, stirring occasionally. Reduce the heat and simmer until the liquid reduces by about half. Allow to cool.<br />
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<br />
For the filling:<br />
<br />
2 cups diced, cooked chicken (or tofu, pork, shrimp, mushrooms, etc)<br />
2 cups prepared coleslaw. You can make your own, but I used a bag from the store. It seemed like the right thing to do.<br />
3 T toasted sesame seeds<br />
Salt and pepper to taste.<br />
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<a href="http://1.bp.blogspot.com/-uoODFhWB1mQ/UsMrVxFF9nI/AAAAAAAAAQI/79yHfrQBW34/s1600/IMG_2104%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uoODFhWB1mQ/UsMrVxFF9nI/AAAAAAAAAQI/79yHfrQBW34/s320/IMG_2104%5B1%5D.JPG" width="240" /></a></div>
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Toss everything well. When the dressing is cool, toss dressing and filling together until you've got a well coated and damp, but not soggy mixture. Set this someplace cool until you're ready to fill your holders.<br />
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For the holders:<br />
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Here you have 2 options. You can either make wonton cups (spray a mini muffin pan with cooking spray. Press in wonton wrappers and bake at 350 for about 10 minutes until golden brown. Remove cups and place upside down on a cookie sheet. Bake an additional 5 minutes to toast the bottoms.) Or you can go the easy route and use premade fillo cups from the freezer section of the grocery store. Again, this seemed like the right thing to do. It had been a long day and I was exhausted.<br />
<a href="http://2.bp.blogspot.com/-flRHncdqorM/UsMrOiHp3NI/AAAAAAAAAP8/5h9UwrfM8d0/s1600/IMG_2106%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://2.bp.blogspot.com/-flRHncdqorM/UsMrOiHp3NI/AAAAAAAAAP8/5h9UwrfM8d0/s320/IMG_2106%5B1%5D.JPG" width="240" /></a><br />
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<span id="goog_1010272459"></span>Either way, fill the holders with as much mixture as you can stuff in there. Sprinkle them with some more sesame seeds if the spirit moves you (or cilantro, coconut flakes, red cabbage, crushed pineapple, crushed peanuts, etc.)<br />
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Serve these cool-room temperature. I'm taking along a bottle of Segura Viudas Prosecco to serve with these little munchkins. This recipe makes enough filling for 60 little fillo cups, or about 50 slightly larger wonton cups. I have no idea what happened to my finished picture, so unfortunately I can't show you what they look like done. They sure taste good, though!!Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-39072930207626561752013-12-25T05:12:00.001-08:002013-12-25T05:12:27.487-08:00Happy Holidays!Wishing everyone a very Merry Christmas and a safe and happy New Year! May your days be merry and bright, and may all your Christmases be white. Love, CaitAnonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-84868239247891011362013-12-23T19:21:00.001-08:002013-12-23T19:21:32.087-08:00Creamy Potato Leek SoupIt's cold, it's wet, and my kitchen is jam-packed with people. It's soup weather in Western New York. We have a couple of vegetarians in the family, so when I make the soup I err on the side of vegan. Family and friends are in town and dropping by throughout the day pretty much every day as we head towards Christmas, so it's always necessary to have something on hand that can either be heated up quickly or simmer for a long while in order to accommodate visitors. Potato Leek Soup is a great way to start. It's easy to make, and it's one of those soups you can make vegan without many people noticing. For the meat-eaters at your table, you can offer crumbled bacon as a topping. I usually put some out as well as a bowl of chopped green onions, one of grated cheese (for those who can have it), and some homemade croutons.<br />
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Here's what you'll need to make enough soup for 4-6 people:<br />
<br />
2 lbs of potatoes - peel them,cut them into chunks, and put them in a bowl of cold water.<br />
3 large leeks - remove the dark green tops, wash well, and chop<br />
2 Tbsp <a href="http://www.earthbalancenatural.com/product/original-buttery-spread/">"butter"</a><br />
2 cups <a href="http://sodeliciousdairyfree.com/products/culinary-coconut-milk/original-culinary-coconut-milk">coconut culinary milk</a><br />
3 cups gluten free vegetable broth (<a href="http://www.superiortouch.com/retail/products/better-than-bouillon/organic-bases/40/organic-vegetable-base">I love this base</a>)<br />
2 tsp chopped fresh marjoram<br />
1/4 cup chopped fresh parsley<br />
2 tsp chopped fresh thyme<br />
Tennessee Sunshine (or any other hot sauce you have on hand)<br />
salt and pepper to taste<br />
<br />
1) In a soup pot, melt your butter alternative and stir in the leeks. Cook them for about 10 minutes until they are soft, but not brown.<br />
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2) Add the broth and potatoes. Bring to a low simmer and cook, stirring occasionally, for 30 minutes.<br />
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3) Scoop roughly half of the soup into a blender and puree until smooth. Return it to the pot and stir in the coconut milk, herbs, and salt and pepper. Add a dash or 5 of hot sauce to give it a happy little kick.Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-78947559872056501292013-12-12T17:59:00.002-08:002013-12-20T19:03:06.104-08:00Oh the Weather Outside is Frightful...WINNER ANNOUNCED It's been too cold and snowy to do much of anything the past couple of days. Yesterday shops all up and down Main Street closed around 3 so that employees could make it home safely. The normal 20 minute trip into work took me 45 minutes this morning and double that this evening.<br />
<br />
Needless to say, I haven't made it out to the grocery store in a while and so I've been eating a whole bunch of spaghetti. Not too much fun recipe-wise.<br />
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To supplement my carb-fest and make me feel ever-so-slightly healthier, I've been eating clementines like they're going out of style. They're the perfect snack, because they come in their own packaging and don't squish as easily as bananas. (Although trust me when I say you don't want to forget there's one in your jacket pocket until after you've sat upon said jacket...)<br />
<br />
Of course everyone knows that clementines are as healthy as they are tasty, but I was surprised to find out just how good they are. Did you know that 2 whole clementines have fewer calories than 1 cup of pineapple, and less sugar and more than twice as much potassium. They're also fat free, which means you can snack with a clear conscience. Of course dipping them in melted chocolate makes absolutely no difference.*<br />
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How would you like to win a box of clementines? Just leave a comment below telling me what your favorite snack is, and I'll pick a random winner on Friday, December 20.<br />
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<br />
*I'm lying.<br />
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<h2 style="background-color: white; color: #6f6fc4; font-family: Georgia, serif; font-size: 1.8em; font-weight: normal;">
Random Integer Generator</h2>
<div style="background-color: white; font-family: Tahoma, sans-serif; font-size: 13.63636302947998px; line-height: 1.7em;">
Here are your random numbers:</div>
<pre class="data" style="background-color: white; font-size: 13.63636302947998px; margin-left: 2em;">4 </pre>
<pre class="data" style="background-color: white; font-size: 13.63636302947998px; margin-left: 2em;"></pre>
<pre class="data" style="background-color: white; font-size: 13.63636302947998px; margin-left: 2em;"><div class="comment-header" id="bc_0_3M" kind="m" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 16.363636016845703px; margin: 0px 0px 8px; white-space: normal;">
<cite class="user" style="font-style: normal; font-weight: bold;"><a href="http://www.blogger.com/profile/04227409299845392216" rel="nofollow" style="color: #66cc66; text-decoration: none;">Katherine</a></cite><span class="icon user" style="font-weight: bold;"></span><span class="datetime secondary-text" style="margin-left: 6px;"><a href="http://deliciouslydairy-free.blogspot.com/2013/12/oh-weather-outside-is-frightful.html?showComment=1387248897504#c8095998778718431048" rel="nofollow" style="color: #66cc66; text-decoration: none;">December 16, 2013 at 6:54 PM</a></span></div>
<div class="comment-content" id="bc_0_3MC" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 16.363636016845703px; margin-bottom: 8px; text-align: justify; white-space: normal;">
I like pretty much any fruits, although we don't have clementines very often.</div>
<div class="comment-content" id="bc_0_3MC" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 16.363636016845703px; margin-bottom: 8px; text-align: justify; white-space: normal;">
</div>
<div class="comment-content" id="bc_0_3MC" style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 16.363636016845703px; margin-bottom: 8px; text-align: justify; white-space: normal;">
Congratulations, Katherine! Send me an <a href="mailto:deliciouslydf@gmail.com">EMAIL</a>with your contact info and I'll get your prize out to you!</div>
</pre>
Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com5tag:blogger.com,1999:blog-3214820332106388060.post-89690766277375555092013-12-04T16:58:00.001-08:002013-12-06T20:09:59.959-08:00Hot Cocoa and a TreatToday has been freakishly warm. 55 degrees in Western New York. In December. I love it! So of course, on this beautiful sunny day, I've been craving hot cocoa like it's going out of style. I ran over to the local grocery store and was shocked to see that they now carry <a href="http://sodeliciousdairyfree.com/products/almond-plus-almond-milk-beverages/original-almond-plus-almond-milk-beverage">Almond+Plus</a> milk. This stuff is so tasty. It doesn't taste too much like almonds, so I use it in sweet and savory dishes alike. It's one of the few milks out there that I'll pour a straight glass of and drink. Good stuff!<br>
<br>
I had some Archer Farms Dark Hot Cocoa mix from Target on hand, and mixed the two together. Exactly what I was looking for! A creamy, rich, chocolaty cup of happiness on a not-so-chilly day. Mmmm!<br><br><script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-71576575444144937722013-11-30T17:30:00.000-08:002013-11-30T17:30:12.294-08:00It's Just a Haircut...On a completely unrelated note, I'm cutting my hair in a month. It's really not that big a deal to get a haircut, I know, but I'm doing this as a fundraiser for the Roswell Park Cancer Institute.<br />
<br />
On January 1, 2014 I'll head over to a friend's house and she's going to give me a pixie cut. While I'm hoping to look something like this:<br />
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<a href="http://3.bp.blogspot.com/-f1yCevkgNxU/UpqPHIHaXQI/AAAAAAAAAPI/NRvDIdy3YuQ/s1600/pixie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-f1yCevkgNxU/UpqPHIHaXQI/AAAAAAAAAPI/NRvDIdy3YuQ/s1600/pixie.jpg" /></a> </div>
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there's a pretty good chance that I'll come out looking more like this:</div>
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<a href="http://1.bp.blogspot.com/-ZtnpPQfteno/UpqPI1tVBrI/AAAAAAAAAPQ/IJgH5EbvHJE/s1600/clown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZtnpPQfteno/UpqPI1tVBrI/AAAAAAAAAPQ/IJgH5EbvHJE/s1600/clown.jpg" /></a></div>
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The fundraiser is <a href="http://baldforbucks2014buf.kintera.org/faf/donorReg/donorPledge.asp?ievent=1089422&lis=1&kntae1089422=AC6FB6B64E9D4059AE22A5DE84CE86FA&supId=393881305">Goin' Bald For Bucks</a>, and the idea is that participants cut their hair to show support for those who go through chemotherapy, radiation treatment, or just deal with cancer on a daily basis. I'll admit that I'm not quite brave enough to shave my head like some of the participants. The pixie cut is going to be my shortest haircut ever. As an added bonus, I'm donating the cut hair to Locks of Love, an organization that makes wigs for people undergoing cancer treatments. A friend of mine made some adorable headbands to send along with the hair so that whoever gets mine also has something to put in it right away.</div>
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My goal is to raise $500 for Roswell Park Cancer Institute, and I'm not quite at the half-way point yet. If anyone would like to contribute, I'd be very grateful. I know this is a busy time of year with holidays, travel, family visits, and everything else, but every little bit helps. The link to my site is right underneath the 2nd photo, and there you can see my before picture. It was taken a few months ago, and my hair's a bit longer now... </div>
Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-11444256906949122032013-11-23T09:14:00.001-08:002013-11-23T09:15:06.555-08:00Dairy-Free and EasyI got called on to babysit today at the last minute. It's a cold day, and so I wanted something warm and cozy we could do together indoors. What's more fun than baking and decorating cookies? Because I wasn't sure what my friend had on hand and I didn't want to haul all of my ingredients over, I went for the no-fuss option of pre-made dough. <div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-ejpRlzyYHOk/UpDiYbibmrI/AAAAAAAAAOY/BTHHg-ZNznY/s640/blogger-image-986841008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-ejpRlzyYHOk/UpDiYbibmrI/AAAAAAAAAOY/BTHHg-ZNznY/s640/blogger-image-986841008.jpg"></a></div><div class="separator" style="clear: both;">Pillsbury makes dairy-free sugar cookie dough! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I'm a sucker for canned icing, and there are a surprising number of dairy-free options. My favorite is the Betty Crocker Cream Cheese flavored icing. Yes, it's dairy-free. Please don't ask me to think too much about what ingredients go into dairy-free cream cheese icing... <div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-WWnwI7jo2-g/UpDibM1TutI/AAAAAAAAAOo/XK5nFf-RETw/s640/blogger-image-1765266854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-WWnwI7jo2-g/UpDibM1TutI/AAAAAAAAAOo/XK5nFf-RETw/s640/blogger-image-1765266854.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The cookies are a breeze to make. Preheat the oven to 375, then all it takes is 10-15 minutes. Adds and I decorated a gingerbread house while we waited for the cookies to cool enough to frost. The gingerbread house is admittedly far from dairy-free, but it's not really for me anyhow. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-itdhYfGoEv8/UpDicn6Qj3I/AAAAAAAAAOw/cN0E3nhhesw/s640/blogger-image-934456402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-itdhYfGoEv8/UpDicn6Qj3I/AAAAAAAAAOw/cN0E3nhhesw/s640/blogger-image-934456402.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">When the cookies were cool, we spread a bit of frosting on top and then sprinkled them with some snowflakes in honor of the weather. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/--pNBLjBlEco/UpDiZ_0HktI/AAAAAAAAAOg/_usMdFuYyHY/s640/blogger-image-1400792084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/--pNBLjBlEco/UpDiZ_0HktI/AAAAAAAAAOg/_usMdFuYyHY/s640/blogger-image-1400792084.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Easy-peasy, dairy-free. </div></div></div>Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-63598947442912236882013-11-20T19:42:00.000-08:002013-11-20T19:42:07.742-08:00Tomato Soup and Grilled CheeseThis is my perfect, go-to comfort food. I love how simple it is, and the fact that you can dress up either the soup, sandwich or both. The possibilities are endless! Making dairy-free grilled cheese does take attention to detail, though. You can buy bread, but <a href="http://thealisokitchen.com/2013/02/simple-sourdough-starter-recipe/">homemade is better</a>. Here's what you need:<div>
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2 slices of bread per sandwich (rocket science, right?)</div>
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Dairy-free spread - I like <a href="http://www.earthbalancenatural.com/product/original-buttery-spread/">Earth Balance</a>, but use what you like best.</div>
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"Cheese" - again, use what you like best. I've had great results with <a href="http://followyourheart.com/products/cheddar-3/">Vegan Gourmet Cheddar</a></div>
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Spread your bread, make a sandwich using the "cheese" and toast it on a hot pan or in a panini press. Mmmm!</div>
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Serve it with the easiest creamy tomato soup ever:</div>
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1 large can of crushed tomatoes. Any kind, just be sure to read the label!</div>
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1 tbsp tomato paste</div>
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1 c <a href="http://sodeliciousdairyfree.com/products/culinary-coconut-milk">culinary coconut milk</a></div>
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some fresh basil leaves chopped up</div>
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a dash of salt and pepper.</div>
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Put everything in a pot. Mix it up and heat all the way though. You'll have enough for 2, if you're feeling generous.</div>
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Enjoy just like this, or you can dress up the sandwich with mustard, tomato slices, bacon, basil, etc.</div>
Anonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com0tag:blogger.com,1999:blog-3214820332106388060.post-80358748755822034012013-11-20T19:25:00.001-08:002013-11-20T19:25:59.257-08:00Opening the BoxHi and welcome!<br />
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This is my new blog all about what it's like to be dairy-free and how to prepare yummy things without milk. If you're new to the dairy-free lifestyle, hang in there. It gets easier once you get the hang of the basics and start building up an arsenal of "safe" products. If you're looking for recipes because you want to cook something for a friend or family member who is dairy-free, yay!<br />
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Cooking dairy-free is harder than it might seem. It's not enough it simply omit milk, cream, butter, yoghurt, etc from a recipe. You also need to look at each individual component of the meal. For example, a friend of mine once invited me over for dinner. She planned for a couple of days in advance, searching for ingredients at several different shops before gathering everything she needed to make my favorite: grilled cheese and tomato soup. (I know, I know. I've always loved grilled cheese, even when eating the mainstream version makes me cry.)<br />
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My friend bought margarine instead of butter, rye sandwich bread, soy cheese, <a href="http://sodeliciousdairyfree.com/products/culinary-coconut-milk/original-culinary-coconut-milk">dairy-free culinary milk</a>, and fresh tomatoes. She spent her afternoon creating a delicious meal for the two of us, and in the end it made me sick anyhow. The bread and margarine contained casein and whey. Even the soy cheese had milk proteins in it. What started out as an enormously generous effort ended in tears. Fortunately, my friend was not easily discouraged and asks me for tips and hints every time we eat together now.<br />
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Today the two of us went out for lunch as part of her "education." She watched in awe as I attempted to order a simple hamburger. First I checked that the burger was made with fresh ground beef instead of a pre-made frozen patty. Then I asked if anything other than salt and pepper was added to the ground beef. If bread crumbs had been added, I would have had to ask for an ingredient list to make sure they didn't contain any dairy. Once I was set on the burger being safe, I assured the waitress that I really didn't want cheese. When she started to tell me that there was no extra charge, I explained that I can't eat cheese because it contains milk which, hence the whole song and dance surrounding the beef, I am allergic to. I asked for mustard on the side, but only if she could bring me the bottle. The ketchup was on the table already. I went with the french fries as a side as macaroni and cheese was out of the question and she didn't know whether or not there was dairy in the coleslaw. I've learned the hard way, when in doubt, don't eat it.<br />
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Unfortunately, I couldn't eat my burger. When I lifted the bun to add the condiments (after checking the ingredients,) I saw what looked like butter. I asked the waitress and she told me yes, the rolls are buttered before being toasted on the grill. I told her I couldn't eat it because butter has milk which, unfortunately, I'm allergic to. I told my friend to go ahead and eat so that her food didn't get cold while I waited for my new meal. When it came out, I checked the bun, both top and bottom, to be sure that they were, in fact, new. I went ahead and ate my meal only to discover that milk was used somewhere. My guess is that the cook buttered the grill before putting down the patty. I should have checked. I excused myself before making it half way to...take care of the symptoms. When I returned, my plate was mercifully cleared (my friend explained that I was having a reaction when the waitress asked if she should wrap it up) and my friend was seething. She was gripping the little black thingy the bill came in so tightly that her hands were white and shaking. When I asked what was wrong, she informed me, "They're charging you for a meal that they made wrong." I let her know that this isn't unusual. My symptoms aren't life-threatening like someone with a nut allergy might experience. For the time being, until people are more aware of the fact that people with allergies actually have a legitimate reason for avoiding particular foods, this is going to happen again and again.<br />
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Well that's enough from me for now. My very first recipe posted comes from the amazing blog, The Aliso Kitchen. In order to make a good sandwich, you need some really good bread. Here's a great <a href="http://thealisokitchen.com/2013/02/simple-sourdough-starter-recipe/">sourdough starter</a> that should help you on your way. I'm going to get ahead of myself and tell you what to do with it in a 2nd post coming right now. After that one, you're going to have to wait until next week for another. Hope to see you again!<br />
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Happy cooking!<br />
CaitAnonymoushttp://www.blogger.com/profile/02983103837045165921noreply@blogger.com2