A blog about family, food and fun!

Tag: dairy-free

Easy Vegetarian Burritos

Easy Vegetarian Burritos

We have been trying to eat both healthier and cheaper in our house and besides beans one of the ways I have been trying to do that is to add more squash into our diet.  I love squash.  I am really excited about our zucchini […]

Hummus from Scratch

Hummus from Scratch

We have always been big fans of hummus. For a long time we bought organic canned garbanzo beans and made hummus from those but we have been trying to make as much of our food from scratch as we can so about a year ago […]

Marshmallows by David Lebovitz

Marshmallows by David Lebovitz

My husband and three year old made these marshmallows by David Lebovitz a few weeks ago. He has made them in the past and they are delicious!  Our three year old loves to cook and she is obsessed with marshmallows so it was a fun activity for them to do together. We got the recipe from David Lebovitz’s website and it can be found here.  It seems like a lot of steps but it really was easy to make, most of the time was spent waiting for things to heat up or cool down.

 

 

First step dissolve the gelatin. We used standard Knox gelatin which can be found at your local grocery store or online. We usually can find it pretty cheap at Fred Meyer.  It doesn’t really go bad so it is a good idea to stock up on it when it goes on sale during canning season or around the holidays.  You can also use this gelatin for making homemade jello or if you are into synchronized swimming for putting your hair up into an elaborate bun that will stay beautiful under water.  Just don’t ask me how long it will take to remove the gelatin from you hair…

 

 

Here is where you mix your sugar and corn syrup and cook it on the stove.

 

 

You add water and bring it to a boil while you are also completing the egg white step with the mixer.

 

 

While your sugar mixture is heating up, add your egg whites to the mixer and beat on low until they are frothy.

 

 

Yay! Frothy egg white goodness!

 

 

Once your sugar mixture has reached 245 degrees slowly add it to the egg whites.

 

 

Slowly now! Try to keep it from hitting the beater and splashing all over the sides.  Add your gelatin to your warm sugar pan to dissolve it and then slowly pour that into your egg whites as well.

 

 

Add your vanilla and whisk until the outside of the bowl is cool.

 

 

Sift your mixture of potato starch and powdered sugar evenly over a pan.

 

 

Make sure to cover all of the surfaces with no gaps or your marshmallows will stick.

 

 

Pour your marshmallow mixture over the pan.

 

 

Quickly spread it so that it is even.

 

 

Let cool completely.

 

 

You can also spread the potato starch/powdered sugar mixture over a plate to make blob type shapes if you don’t want to cut out sheets of marshmallows.

 

 

We did this for the kids so that they could “sample” them sooner.  Next up, cutting!

 

 

Before he cut the marshmallows my husband sprinkled more potato starch/powdered sugar over the marshmallows so the blade wouldn’t stick.

 

 

Then he peeled them back and repeated spreading the mixture on the other side.

 

 

My husband used our handy kitchen shears to cut the marshmallows into rectangles.

 

 

And a cookie cutter to cut out one Mickey Mouse one for our daughter.

 

 

We stored them in a Tupperware container in a cool, dry place but we had some friends coming over so they didn’t last long!

 

That’s it for our fun marshmallow project! They would be great to take to a summer party or you could dip them in chocolate when they are cool and make marshmallow pops as another fun activity with kids!

 

Happy cooking!

 

 

Marshmallows by David Lebovitz

May 28, 2017
: 25-50 Marshmallows
: 10 min
: 1 hr
: Medium

Delicious Marshmallows by David Lebovitz are an easy candy to make.

By:

Ingredients
  • 2 envelopes (17g) powdered gelatin or 17g sheet gelatin (8 to 10 sheets)
  • 1/2 cup (125ml) + 1/3 cup (80ml) cold water
  • 1 cup (200g) sugar
  • 1/3 cup (100g) light corn syrup
  • 4 large egg whites (1/2 cup, 110g), at room temperature
  • pinch of salt
  • 2 teaspoon teaspoons vanilla extract or 1 teaspoon vanilla paste
Directions
  • Step 1 One part corn starch (or potato starch), one part powdered sugar (about 1 cup, 140g, each)
  • Step 2 In a small bowl, sprinkle the gelatin over the 1/2 cup (125ml) of cold water to dissolve and soften. If using leaf gelatin, soak the leaves in about 2 cups (500ml) cold water.
  • Step 3 In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/3 cup (80ml) of water. Place over medium-to-high heat.
  • Step 4 (Note that you will use this saucepan twice, to make the syrup and melt the gelatin, eliminating the need to wash it between uses).
  • Step 5 In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add the pinch of salt.
  • Step 6 When the syrup reaches about 210ºF (99ºC), increase the speed of the mixer to high and beat the whites until they are thick and fluffy.
  • Step 7 When the syrup reaches 245ºF (118ºC), while the mixer is running on high speed, slowly pour the hot syrup into the whites, pouring so that the syrup does not fall on the whisk since some of the syrup will splatter and stick to the sides of the bowl.
  • Step 8 Scrape the gelatin and water into the pan that you used for the syrup, or put the gelatin sheets and 2 tablespoons of the water into the pan and swirl it to dissolve. (There should still be residual heat left in the pan from making the syrup in it to dissolve it).
  • Step 9 Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract or paste and continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl.
  • Step 10 Dust a baking sheet evenly and completely with a generous layer of the marshmallow mixture. (I use a sifter to do this.) Make sure there are absolutely no bare spots.
  • Step 11 Use a spatula to spread the marshmallows in a layer on the pan. Allow to dry for at least 4 hours, preferably overnight, uncovered.
  • Step 12 Put about 1 cup (140g) of the marshmallow mixture into a large bowl.
  • Step 13 Dust the top of the marshmallows with some of the marshmallow mixture. Use a pizza cutter or scissors (dusted as well with the marshmallow mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the marshmallow mixture. Shake the marshmallows vigorously in a wire strainer to remove the excess powder.
  • Step 14 Alternatively, you can dust a baking sheet and put scoops of the marshmallow on it, and let them cool, as shown in the post.
  • Step 15 Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container
First Fire Pit S’mores!

First Fire Pit S’mores!

My husband has wanted a fire pit ever since I can remember and once we moved into our house we knew we would get one.  Last year we never got around to it but a few days ago we decided to take the plunge.  We […]

Easy Baked Sweet Potato Fries

Easy Baked Sweet Potato Fries

My oldest daughter and I love these sweet potato fries.  I make them every couple of weeks and they are usually gone by the end of the night.  The younger two kids either really love sweet potatoes or they can’t stand them so I usually […]

Easy Dairy-Free Baked Peanut Butter Granola Bars

Easy Dairy-Free Baked Peanut Butter Granola Bars

We recently had to switch to a dairy-free lifestyle in an effort to see if our younger kids have a sensitivity that is causing them some serious sinus problems.  I was having a hard time finding granola bars for our kids that were dairy free, mostly nut free and not expensive. We love to cook as much as we can from scratch so I tried to look up recipes.  I could not find any that would work for our family’s particular needs so I decided to try and make them on my own.  Children were consulted and they love peanuts and rice krispies so I used those as our base.

 

 

We buy 90% of our groceries from Costco as you can see. I bought the “Crisp Rice” at Winco and if you need to be gluten free this is where you could substitute gluten-free Rice Krispies and make the granola bars gluten-free. We are not super gluten sensitive so I did not worry about it.

 

 

I had my three year old dump all of the ingredients into a bowl and stir. It was a little sticky so I helped her a bit.

 

 

Next I pressed the granola bars into the pan using a regular spoon and put them into the oven for 20 min at 350 degrees.  Your oven temperature may be different or you may want them chewier so check them after 15 minutes.

 

 

After baking I melted some chocolate chips and spread them on the top. Be careful if you use something with a handle since it could get very hot in the microwave.

 

Non-dairy Granola Bars

 

I let the whole thing set a bit and my kids ate them pretty much over night so I would say they are a hit!  Next time I might try adding some raisins and cinnamon or even dried apples and see how they turn out.

 

Happy cooking!

 

Easy Dairy-free Peanut Butter Granola Bars

April 29, 2017
: 12
: 10 min
: 20 min
: 30 min
: Easy

Dairy/Gluten-free granola bars for the kids

By:

Ingredients
  • 2 cups Rice Cereal
  • 3/4 cup Peanuts
  • 1/4 cup Honey
  • 1/2 cup Peanut Butter
  • 1 cup chocolate chips (dairy-free)
Directions
  • Step 1 Spray an 8×8 baking dish with cooking spray.
  • Step 2 Preheat oven to 350 degrees.
  • Step 3 Put Rice Krispies, peanuts, honey and peanut butter into a bowl and stir.
  • Step 4 Press your mixture into the baking dish and even out.
  • Step 5 Bake granola bars for 15-20 min until they are firm.
  • Step 6 Allow to cool for a couple of hours.
  • Step 7 Microwave 1 cup chocolate chips in a microwave safe dish for 60 seconds. Stir and microwave them for an additional 30 seconds if they are not melty.
  • Step 8 Spread your chocolate chips over the granola bars and enjoy!

 

Hilarious Japanese Toilet Candy

Hilarious Japanese Toilet Candy

For Christmas I bought this  Takoyaki candy from Japan for my teenager. Takoyaki is one of her favorite foods and she found it online and wanted to try it.  It was ok and I wish I had gotten pictures of it but she had fun […]

Easy Dairy-Free Grandma’s Fruit Salad

Easy Dairy-Free Grandma’s Fruit Salad

My grandma made fruit salad for us growing up and it was always my favorite because she put a few marshmallows in there.  My mom was always trying to eat healthy so marshmallows were a rare treat in our house.  I made this yummy salad […]

Easy Slow Cooker Cauliflower Coconut Curry (Dairy-Free/Vegan Option)

Easy Slow Cooker Cauliflower Coconut Curry (Dairy-Free/Vegan Option)

I love mild coconut curry with potatoes.  My mother-in-law makes a chicken coconut curry that is my absolute favorite but she doesn’t ever give up her real recipes so I created this cauliflower coconut curry recipe based on the many curry recipes I found.  Since the birth of our third child I have turned to my crock pot to get dinner started during nap time to avoid trying to wrangle the little kids while I cook. This recipe is very adaptable and you can choose a stronger curry or add some hot peppers if you want even more spice. We are currently dairy-free so I use coconut milk exclusively but you could also used whole milk if you are not able to eat coconut or even a mix of the two.  This is our go to recipe for meatless Monday and everyone, even the baby, loves it.

 

 

We do 90% of our shopping at Costco.  With three kids buying in bulk makes sense and we have gotten really good over the years at cooking the same protein many different ways throughout the week. We all love cauliflower and adding the potatoes, beans and rice to the recipe stretches your dollars even further.  There are many different kinds of coconut milk on the market but our favorite brand for cooking is Aroy-D.  I find it at specialty markets (Asian markets, Whole Foods) and sometimes order it in bulk from Amazon. The variety I used today is the Aroy-D 100% Pure Coconut Cream. It is a little rich but I bought it to try and make a whip cream substitute and it was not as successful as I had hoped so I am using it up as I can.  It is however excellent in coffee as a cream substitute. Usually I use 100% Coconut Milk – 8.5 Oz by Aroy-D and it is a little smoother.  I had a little extra of the cream so I poured it into a mason jar for my coffee this week.

 

 

This meal takes about 30 min to prep and you can adjust the cooking time to either 4 or 8 hours depending on how long you have until dinner.  You could possibly even start it over night and then heat it up for dinner the next day.  I use the Crock-Pot 6-Quart Programmable Cook and Carry Oval Slow Cooker that I found on Amazon.  It had the highest reviews when I was doing my research. It holds a lot of food and is super easy to use.  The only drawback is that the sides get hot and that is tricky with our kids since our counters are impossibly small but this is my first Crock Pot so I am not sure of others are the same way.

 

 

Basically the recipe is to throw everything into the pot after cooking the onions for a bit, then let it cook slowly so that the veggies absorb all of the yummy curry goodness.   Make sure to grease the inside of the Crock Pot with the tiniest bit of olive oil so that nothing sticks.

 

Cook your onions and garlic, add the curry and a little coconut milk to mix.

 

 

Cut up potatoes and cauliflower.  Add to Crock Pot with chicken broth (or vegetable), coconut milk and garbanzo beans.

 

 

Stir and put the lid on.

 

 

Wait for it to be cooked. Stir and enjoy over rice!

 

 

Happy cooking!

 

Easy Slow Cooker Cauliflower Coconut Curry (Dairy-Free/Vegan Option)

April 12, 2017
: 10-14
: 30 min
: 9 hr
: Easy

Throw this easy Cauliflower Curry recipe into the crock pot for an excellent meal.

By:

Ingredients
  • 1 tsp Olive Oil
  • 1/2 Onion
  • 4 Cloves Garlic
  • 2 Tbsp Curry (Yellow for mild)
  • 4-6 Med Potatoes
  • 1 Costco Package of Cauliflower
  • 1 Can Garbanzo beans drained and rinsed
  • 1 8.5oz Can Coconut Milk
  • 1 c Broth (Chicken or Vegetable for Vegan Option)
  • 1 tsp Salt
  • Pepper to Taste
  • 1 tsp Fresh Ginger if desired
  • 3 c Cooked Rice
Directions
  • Step 1 Put a tiny bit of olive oil on a paper towel and coat the inside of your Crock Pot to prevent sticking.
  • Step 2 Turn on Crock Pot to either low (8 hours) or high (4 hours) depending on how much time you have before dinner.
  • Step 3 Cut up your 1/2 onion and press your 4 cloves of garlic.
  • Step 4 Heat up the olive oil in a medium skillet on med/low and add the onions, salt, pepper and garlic once the oil is heated up.
  • Step 5 Cook until the onions are translucent then add curry and a little bit of the coconut milk. Stir to mix completely and set aside.
  • Step 6 While the onions are cooking cut your potatoes and cauliflower and add them to the pot along with your chicken (or vegetable) broth and garbanzo beans.
  • Step 7 Add the onion mixture and the remaining coconut milk. At this point you can add the ginger and another tsp of salt if desired.
  • Step 8 Stir well and cover. After about 20-30 min stir again if you are able to otherwise leave in the Crock Pot until either 4 or 8 hours are up.
  • Step 9 Stir before serving over cooked rice. This dish pairs nicely with bread, potato chips or crackers.

 

Quick and Easy Soup and Sandwiches for a Tight Timeline

Quick and Easy Soup and Sandwiches for a Tight Timeline

My family has been pretty sick this winter and we have been eating a lot of soup.  We prefer to make our own chicken broth and use that to create our own soup but sometimes I just don’t have the time.  The solution I found […]