My cousin made these for a baseball themed wedding shower, and I talked her through the ingredients... and to her amazement, there were several easily-available name brand cake mixes and frostings that were dairy free.
Many of the Duncan Hines mixes are dairy free (these were the Classic Yellow Cake mix) but they also make:
Deluxe Dark Chocolate Fudge
Moist Devil's Food
Angel Food
Deluxe Fudge Marble
Deluxe German Chocolate
Red Velvet
Swiss Chocolate
In general, the Vanilla and White cakes tend to have milk in them. These cake balls also had dairy free frosting and vegan chocolate on them. (The white "regular" baseball cake balls were not dairy free, due to the fact that she couldn't easily find a white chocolate substitute that was dairy free.) So we made do with dark chocolate baseballs. Very tasty.
Again, many of Duncan Hines frostings are dairy free, including:
(avoid the cream cheeses and butter frostings)
Caramel
Classic Chocolate
Classic Vanilla
Coconut Pecan
Dark Chocolate Fudge
Lemon Supreme
Strawberry Creme
Yes, I know, these all probably have processed ingredients that aren't the best for anyone, but really, it's cake. and frosting. and sometimes you just need either something easy or something you can easily recommend to a friend who is cooking and wants to make sure you can enjoy something at the party.
I'm very tempted to try the Red Velvet.
Wednesday, September 29, 2010
Saturday, September 25, 2010
Hotels and feathers
Why is it that the new "luxury trend" at hotels is down bedding and pillows? I stayed at the Marriott the other night while traveling, and had to call them to remove the down comforter and feather pillows from my bed. I don't think they changed the sheets, either, since I spent half the night not sleeping, but coughing, hacking, and sniffling.
It seems like an unwise practice since I know there are many people who have a feather allergy. Hotels? shape up! I don't think I'll be staying at a Marriott any time soon.
It seems like an unwise practice since I know there are many people who have a feather allergy. Hotels? shape up! I don't think I'll be staying at a Marriott any time soon.
Tuesday, September 21, 2010
Pumpkins and Contact Dermatitis
I cooked 4 of my garden pie pumpkins last night (so I could puree and freeze the pumpkin flesh for later use) and discovered that I have yet one more allergic reaction- contact dermatitis to the skin and/or flesh of the pumpkin. :(
My hands started peeling right after I put the first two in the oven. I thought at first that there was something on the outside of the pumpkin that I just couldn't get off my hands, but after washing my hands a few times, I realized that the stuff I was trying to wash off? It was my peeling skin.
Charming, right? I have actually noticed this before with squash, but blamed it on waxing the squash skin. Now I'm not so sure... it may be one more symptom I can blame on my old friend Oral Allergy Syndrome, which makes up the more annoying part of my food allergies. If you're not familiar with Oral Allergy Syndrome, it's an allergy to the pollen of the fruits or vegetables- so a raw food allergy. When you cook the offending fruit/veggie, the pollen is killed and the food is edible. I am allergic to raw apples, some pears, citrus, celery, carrots, tomatoes, cilantro... and now maybe squash and pumpkins.
Last night my hands (especially my left hand- the one not holding the spoon but holding the pumpkin) were raw and peeling and cracked. They felt like they had a layer of stiff wax over them, but that was really my skin. I found a few sites that recommended putting cortisone cream on them, and that helped, but they're still raw this morning. But better, and less peeling.
So, I'll try handling the rest of the pumpkins (which also need to be cooked & pureed before they go bad) while wearing gloves and see if that helps.
My hands started peeling right after I put the first two in the oven. I thought at first that there was something on the outside of the pumpkin that I just couldn't get off my hands, but after washing my hands a few times, I realized that the stuff I was trying to wash off? It was my peeling skin.
Charming, right? I have actually noticed this before with squash, but blamed it on waxing the squash skin. Now I'm not so sure... it may be one more symptom I can blame on my old friend Oral Allergy Syndrome, which makes up the more annoying part of my food allergies. If you're not familiar with Oral Allergy Syndrome, it's an allergy to the pollen of the fruits or vegetables- so a raw food allergy. When you cook the offending fruit/veggie, the pollen is killed and the food is edible. I am allergic to raw apples, some pears, citrus, celery, carrots, tomatoes, cilantro... and now maybe squash and pumpkins.
Last night my hands (especially my left hand- the one not holding the spoon but holding the pumpkin) were raw and peeling and cracked. They felt like they had a layer of stiff wax over them, but that was really my skin. I found a few sites that recommended putting cortisone cream on them, and that helped, but they're still raw this morning. But better, and less peeling.
So, I'll try handling the rest of the pumpkins (which also need to be cooked & pureed before they go bad) while wearing gloves and see if that helps.
Wednesday, September 15, 2010
Garden tomatoes for dinner
This year I grew four heirloom tomato plants from seed (I don't know which varieties they are, since the seed package was assorted heirloom tomatoes), and even though I can't enjoy tomatoes fresh anymore due to my allergies, I like to cook with them.
Tonight's dinner was a variation on something I make frequently- seitan with vegetables on pasta or rice topped with a little goat cheese.
This version started with a small garden onion, minced, sauted in olive oil with two cloves garlic, pressed. Add salt and pepper to your liking. Cook until the onions are clear and starting to brown. Add the crumbled seitan (this one was a tasty new variety we were trying, Upton's Italian sausage variety, which crumbled nicely.)
Saute the seitan with the onions for a few minutes, then add 10-12 sliced white mushrooms (or brown, I had white.) Mix and cook on medium heat until the seitan starts to brown and stick to the pan. You may have to add more olive oil as you stir. Add some chopped fresh basil (5-6 leaves) and a handful of pine nuts.
At this point, you should add the pasta to that pot of water you started boiling a while ago... I used angel hair, but you could use any number of things. This had a nice Italian thing going, so I went with that. Add the chopped tomatoes, there were 4 here, chopped coarsely, and cook with the seitan mixture until the pasta is done, about 5-6 minutes. The tomatoes should have just started breaking down and releasing their juices, but not be too soft and mushy. I like to cook them just until they start to break down because this is the freshest I can eat them.
Serve the seitan over the pasta and top with grated sharp cheddar goat cheese. Enjoy!
Tonight's dinner was a variation on something I make frequently- seitan with vegetables on pasta or rice topped with a little goat cheese.
This version started with a small garden onion, minced, sauted in olive oil with two cloves garlic, pressed. Add salt and pepper to your liking. Cook until the onions are clear and starting to brown. Add the crumbled seitan (this one was a tasty new variety we were trying, Upton's Italian sausage variety, which crumbled nicely.)
Saute the seitan with the onions for a few minutes, then add 10-12 sliced white mushrooms (or brown, I had white.) Mix and cook on medium heat until the seitan starts to brown and stick to the pan. You may have to add more olive oil as you stir. Add some chopped fresh basil (5-6 leaves) and a handful of pine nuts.
At this point, you should add the pasta to that pot of water you started boiling a while ago... I used angel hair, but you could use any number of things. This had a nice Italian thing going, so I went with that. Add the chopped tomatoes, there were 4 here, chopped coarsely, and cook with the seitan mixture until the pasta is done, about 5-6 minutes. The tomatoes should have just started breaking down and releasing their juices, but not be too soft and mushy. I like to cook them just until they start to break down because this is the freshest I can eat them.
Serve the seitan over the pasta and top with grated sharp cheddar goat cheese. Enjoy!
Tuesday, September 14, 2010
Dairy-free Dutch Pancake
Or Dutch Babies, as the Joy of Cooking called the recipe.
I usually make breakfast on Sunday mornings, something a little more exciting than the regular frozen waffles or cereal... this past Sunday I was looking for something new, and stumbled upon the Joy of Cooking's recipe for Dutch Babies, or Dutch Pancakes. (I recall that the "Baby" reference was to the size of the pancake, but this was just right for two people, accompanied by juice, coffee, and our favorite, Gimme Lean.)
I have come to like the cooking abilities of almond milk, rather than soy, and I have it in the house all the time, unlike goat's milk. (Attention vegans- this recipe has eggs!) It worked great with almond milk- rose wonderfully, fell quickly, and tasted amazing. I'll be making this one again.
Whisk/beat together until smooth:
1/2 cup almond milk (we use Almond Breeze Original)
1/2 cup all-purpose flour (I did sift this, too, for extra smoothness)
1/4 cup sugar
2 large eggs, at room temperature
Melt in a 10-inch ovenproof skillet (the recipe says "cast iron is ideal" and yes it was) over medium heat:
4 tablespoons margarine (I prefer Earth Balance)
Tilt the pan so that the margarine coats the sides. Pour the mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes (though mine was more like 18/20 minutes.)
Sprinkle with powdered sugar.
Serve immediately, for the pancake loses its puff, and therefore its drama, almost immediately. Eat with jam of your choice!
I usually make breakfast on Sunday mornings, something a little more exciting than the regular frozen waffles or cereal... this past Sunday I was looking for something new, and stumbled upon the Joy of Cooking's recipe for Dutch Babies, or Dutch Pancakes. (I recall that the "Baby" reference was to the size of the pancake, but this was just right for two people, accompanied by juice, coffee, and our favorite, Gimme Lean.)
I have come to like the cooking abilities of almond milk, rather than soy, and I have it in the house all the time, unlike goat's milk. (Attention vegans- this recipe has eggs!) It worked great with almond milk- rose wonderfully, fell quickly, and tasted amazing. I'll be making this one again.
Whisk/beat together until smooth:
1/2 cup almond milk (we use Almond Breeze Original)
1/2 cup all-purpose flour (I did sift this, too, for extra smoothness)
1/4 cup sugar
2 large eggs, at room temperature
Melt in a 10-inch ovenproof skillet (the recipe says "cast iron is ideal" and yes it was) over medium heat:
4 tablespoons margarine (I prefer Earth Balance)
Tilt the pan so that the margarine coats the sides. Pour the mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes (though mine was more like 18/20 minutes.)
Sprinkle with powdered sugar.
Serve immediately, for the pancake loses its puff, and therefore its drama, almost immediately. Eat with jam of your choice!
Sunday, September 12, 2010
Stuffed Pumpkin, ala Julia Child
So, my previous attempt at a cheese/bread stuffed pumpkin was too rich for my tastes. I grew a ton of pie pumpkins this year, so I wanted to find a better recipe for a stuffed pumpkin.
This one was AMAZING.
The original recipe was from Julia Child, and I modified it slightly with my ingredients.
Preheat oven to 400F
You need:
1 medium/large sized pie pumpkin
margarine (I love Earth Balance)
1 small chopped onion
1 tsp each thyme & sage
1 tsp salt + to taste
1/2 tsp (or more) pepper
4-5 oz Sharp Cheddar goat cheese- grated
3 slices oatmeal bread- torn into medium sized crumbs
2 cups no-chicken broth
4-5 peeled cloves of garlic, sliced into quarters
Saute the onion in the margarine, and add the seasonings & salt/pepper. Add the bread, and mix until the seasonings and margarine are absorbed by the bread. Clean out the pumpkin, and spread margarine around the entire inside of the pumpkin.
Put the bread/onion mixture in the pumpkin, add the cheese and mix it up (I added the cheese a little at a time and mixed) and then pour the broth in. Add the garlic cloves. Once the broth was in, it was easier to mix the entire thing up- so everything is mixed evenly within the pumpkin.
I put mine on foil in oven, which was good, since it seeped broth. Bake for about 30 minutes with the top off, until the mixture bubbles. Put the top on, and then bake for 2 hours. Test pumpkin with a fork before you finish cooking to make sure the pumpkin meat is tender and soft.
Let cool before eating, since it's going to be really hot.
Serve with peas!
This one was AMAZING.
The original recipe was from Julia Child, and I modified it slightly with my ingredients.
Preheat oven to 400F
You need:
1 medium/large sized pie pumpkin
margarine (I love Earth Balance)
1 small chopped onion
1 tsp each thyme & sage
1 tsp salt + to taste
1/2 tsp (or more) pepper
4-5 oz Sharp Cheddar goat cheese- grated
3 slices oatmeal bread- torn into medium sized crumbs
2 cups no-chicken broth
4-5 peeled cloves of garlic, sliced into quarters
Saute the onion in the margarine, and add the seasonings & salt/pepper. Add the bread, and mix until the seasonings and margarine are absorbed by the bread. Clean out the pumpkin, and spread margarine around the entire inside of the pumpkin.
Put the bread/onion mixture in the pumpkin, add the cheese and mix it up (I added the cheese a little at a time and mixed) and then pour the broth in. Add the garlic cloves. Once the broth was in, it was easier to mix the entire thing up- so everything is mixed evenly within the pumpkin.
I put mine on foil in oven, which was good, since it seeped broth. Bake for about 30 minutes with the top off, until the mixture bubbles. Put the top on, and then bake for 2 hours. Test pumpkin with a fork before you finish cooking to make sure the pumpkin meat is tender and soft.
Let cool before eating, since it's going to be really hot.
Serve with peas!
Tuesday, September 7, 2010
Mushroom Spinach Quiche (with goat's milk & cheese)
Another old post from Vox:
I happened to have a frozen pie crust (since I do NOT make my own pie crusts) and I simply stuck it in the oven for a few minutes while the oven was preheating it- got the crust doughy and defrosted, since the original recipe wanted me to make a crust from scratch and such.
I happened to have a frozen pie crust (since I do NOT make my own pie crusts) and I simply stuck it in the oven for a few minutes while the oven was preheating it- got the crust doughy and defrosted, since the original recipe wanted me to make a crust from scratch and such.
So- here it is:
Mushroom Spinach Quiche (adapted from Moosewood)
9" pie crust (frozen and thawed works nicely)
1.5 cups low fat goat's milk
1.5 cups (ish) of goat cheddar and goat jack cheese, grated
4 eggs
3 T flour
small container (8 oz) of white mushrooms, sliced
1/4 of a large onion
handful or two of spinach, chopped
1-2 T olive oil
1 clove garlic, pressed or diced
salt, pepper, dill, paprika
Mince/chop onion and saute with garlic in olive oil until translucent. Add sliced mushrooms, saute more, then add chopped spinach. Cook until cooked.
Meanwhile, beat eggs, milk, flour and some salt and pepper and dill together until smooth. Grate cheese, sprinkle about half of the cheese in the bottom of the unbaked pie crust, then top with the mushroom mixture, then more cheese, then pour the egg mixture on top. Add the remaining cheese to the top and sprinkle with paprika.
Bake 40-45 minutes at 375F until center is solid when the quiche is jiggled.
This turned out quite tasty. And, cow's milk free!
If you care about such things, the entire quiche (made with my ingredients) is about 1620 calories, so if you're really hungry and want your servings to be a quarter of the quiche, that puts you at 405 calories per serving.
Mushroom Spinach Quiche (adapted from Moosewood)
9" pie crust (frozen and thawed works nicely)
1.5 cups low fat goat's milk
1.5 cups (ish) of goat cheddar and goat jack cheese, grated
4 eggs
3 T flour
small container (8 oz) of white mushrooms, sliced
1/4 of a large onion
handful or two of spinach, chopped
1-2 T olive oil
1 clove garlic, pressed or diced
salt, pepper, dill, paprika
Mince/chop onion and saute with garlic in olive oil until translucent. Add sliced mushrooms, saute more, then add chopped spinach. Cook until cooked.
Meanwhile, beat eggs, milk, flour and some salt and pepper and dill together until smooth. Grate cheese, sprinkle about half of the cheese in the bottom of the unbaked pie crust, then top with the mushroom mixture, then more cheese, then pour the egg mixture on top. Add the remaining cheese to the top and sprinkle with paprika.
Bake 40-45 minutes at 375F until center is solid when the quiche is jiggled.
This turned out quite tasty. And, cow's milk free!
If you care about such things, the entire quiche (made with my ingredients) is about 1620 calories, so if you're really hungry and want your servings to be a quarter of the quiche, that puts you at 405 calories per serving.
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