Sunday, September 12, 2010

WEMP Free Warm Delights Dessert!!!!!!

YEY! I'm so excited!

Today I found this at the store:

So, tonight I made Derek his own safe version of a Betty Crocker Warm Delight (you can make these with regular cake mix the same I've posted before)! :)
He LOVED it! And it made Mama so happy!

3 Tbsp cake mix
1 1/2 Tbsp water

1. Mix together 3 Tbsp cake mix with 1 1/2 Tbsp water in small bowl.
2. Microwave for 45 seconds.
3. Enjoy!

You can add toppings to this that are safe for you to eat...anything from fake peanut butter (or real if you can have it!), chocolate, sprinkles, marshmallows, etc. The sky is the limit!!!

WEMP Free Creamy Zucchini Pasta

I had a bunch of zucchini in the fridge and wanted to use it up in a pasta dish, but I wanted something a bit different than our regular XXXXXXXXXXXX.

So, with a few additions, I got this. And let me tell ya, it was so delicious that the kids wolfed it down in no time!

OOPS!!!! I meant to take a picture of Derek's WEMP-FREE version...this one clearly is one of the girls' plates b/c it's got parmesan cheese on top! :) A great addition, if you can have dairy!

1 lb wemp-free pasta of choice
1 tsp minced garlic
1/4 small onion, diced
1 red/orange/yellow bell pepper, diced
1/4 cup olive oil
1/2 cup white cooking wine
2 medium zucchini, diced
1 yellow squash, diced
1/4 cup pre-cooked bacon
1/4 cup Rich's dairy free creamer

1. Cook pasta according to directions on package.
2. In large saute pan, heat olive oil over medium high heat. Add garlic and onion and saute until tender. Add white cooking wine, squash, bell pepper, and zucchini. Cook until zucchini is fork-tender.
3. Add bacon and dairy free creamer. Cook until heated through.
4. Serve zucchini and sauce over pasta.

WEMP Free Pie Crust

Adding a bit more water may help it stick together better...or maybe it's missing something else that could help with that. If I ever figure it out, I'll post it here...but until then, this is a great substitute!

Just remember that it falls apart VERY easily, so I usually end up rolling it out but then cutting it up and piecing it back together in the pan.

WEMP Free Pie Crust

1 1/4 cups wheat-free flour mixture
1/2 tsp xanthum gum
3/4 tsp salt
1/2 cup shortening
4 Tbsp cold water

1. Combine flour and salt in a medium bowl; cut in shortening with a pastry blender until crumbly. For a flaky crust, the crumbly mixture needs to have irregular-size pieces of shortening as small as dried peas and as large as English peas.

2. Sprinkle cold water, 1 Tbsp at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Cold water is important; add ice to water before measuring. Add 3 Tbsp water, tossing mixture gently with a fork. To make sure you've added enough water, squeeze the dough between your fingers. If it falls apart, gradually add the remaining 1 Tbsp water (don't over stir because it will toughen dough)

As you stir with your fork, watch for it to look like this. You'll know it's ready to stop stirring and to squeeze dough together to form your disk:

3. Shape dough into a flattened disk; wrap in plastic wrap, and chill 2 hours or freeze 30 minutes. Chilling dough gives the flour time to absorb the water.

4. Roll dough out to 1/8 inch thickness on a floured surface.
Before rolling the dough let it stand at room temperature for 5 minutes to help soften the fat. Using a cloth-covered rolling pin minimizes the amount of flour needed during rolling. Roll dough from the center out to the edges into a 12-inch circle.

5. Place in a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and crimp.
to transfer pastry to a pie plate, fold dough in half; place in center of pie plate, and unfold. or loosely roll the dough around the rolling pin; then starting at one side of the pie plate, unroll the dough over it. press dough gently, without stretching into the bottom and sides of the pie plate using your fingertips (stretching the dough causes it to shrink during baking) if the pastry tears, dampen the dough, and press on a scrap of rolled-out dough to repair the break.
Trim pastry so that it overhangs the pie plate rim by about 1 inch. Fold edge under to form a ridge; pinch the inner rim of the dough with the thumb and forefinger of one hand while pushing against the outer rim of the dough with the forefinger of the other hand. (to keep from poking holes in the pastry, bend your fingers and press with the knuckles) to help prevent shrinking, use one of these methods: lightly press the outer points of the pastry under the rim of the pie plate; or freeze until rock hard and bake without thawing.

6. Prick bottom and sides of pastry shell generously with a fork for a baked pastry shell (do not prick if the pastry shell is to be filled before baking).
Pricking the bottom and sides keeps the pastry from puffing or bubbling during baking. If it does begin to puff, reprick the crust. (omit this step for pastry that bakes with a filling.)

7. If baking before filling, bake at 450 for 10 to 12 minutes or until golden brown. Cool on a wire rack.


WEMP Free Chicken Pot Pie!!!

This crust does taste a bit different than a regular wheat's not quite as light and airy, and it's a little crispy...but all in all, it's great! It's not too different tasting that I feel like I need to tweak the recipe to make it more similar to what we are used to.

Best of all, of course, is that we can ALL enjoy it together!!!

2 large split chicken breasts
1/4-1/2 lb carrots, diced
4 stalks celery
1 cup diced onion
3-4 large potatoes, diced
1 cans (12-16 oz) very young tender sweet peas, drained
salt and pepper
wheat-free flour mix
WEMP Free pie crust

1. Place chicken breasts into pot and cover with about 8 cups water. Sprinkle with about 1 tsp salt. Cook over high heat for about an hour, until chicken is fully cooked. After the first half hour, add carrots, celery, onion, and potatoes. Cook until chicken is fully cooked through and veggies are tender. Add peas and heat through.
***To save time, go down to step 5 and make pie crust while chicken is finishing cooking****
2. Remove all veggies and chicken from stock (SAVE broth!), and place into large bowl. Shred chicken and add back to veggie bowl.
3. In small bowl, combine 1 cup wheat-free flour mix with 1 cup water. Whisk well; pour into broth and cook over high heat for a few minutes until thickened, whisking often.
4. Add veggies and chicken back into broth.
5. Preheat oven to 425 degrees. Make pie crust.
6. Roll out pie crust so that it is large enough to cover bottom and sides of 9x13 pan.
7. Transfer pie crust to bottom of baker. Fill with chicken mixture (may have more than you need!). Top with 9-12 pats of butter. Top with second pie crust. Roll over ends.
8. Put 8-10 slits in top of pie crust to let air escape. Cover edges of pie crust with foil. Bake at 425 degrees for 45 minutes to 1 hour or until crust looks fully cooked and golden brown.

Wednesday, September 1, 2010

Grilled Chicken Salad

I whipped this together today too...and it was really yummy! It made for an amazingly simple yet satisfying and enjoyable lunch for us today! I will be making it again tomorrow for sure!!! :)

Julie and Derek both inhaled it, and Julie asked for it for dinner too! And neither of them are big salad eaters!!! :)

It would probably be really good with some honey roasted almonds or walnuts or pecans...but since Derek can't have nuts, we avoided them (and his didn't have the tomato either) :(

Grilled Chicken Salad

4 boneless, skinless chicken thighs (cooked this way)
1 bag Dole classic salad blend (romaine, carrots, cabbage)
1/2 bag baby spinach leaves
1 apple, diced
1 tomato, if desired
Ken's Lite Raspberry Pomegranate Vinaigrette Dressing
glazed walnuts

1. Grill chicken according to directions from Chili-Glazed Chicken recipe.
2. Meanwhile, in large bowl, combine salad mix, spinach, apple, and tomato. Dish out onto 2-3 large dinner plates.
3. When chicken is finished cooking, slice into thin slices, and place on top of salad plates. Top with Raspberry Pomegranate dressing.

WEMP Free Alfredo Pasta!!!!

OK, so I was totally disappointed tonight. I made an AWESOME alfredo-style pasta dish for Derek that is really...REALLY good! And he wouldn't eat it. He did finally break down and enjoy a little of it, so I was slightly relieved! I think it turns out that he really just wanted to play with his trains, and wasn't interested in eating anything.

However, both the girls tried it (I made them regular mac and cheese) and they BOTH loved it and asked me to make it for them next time! :) So, I know it was good! LOL!

So, it's definitely a keeper! I'll be making this one weekly, I'm sure! It was simple and quick...and so tasty! You can't even tell it's WEMP Free!!!!!!

WEMP Free Alfredo Pasta Ingredients:
12 oz rice pasta (elbow/tube shape)
2 Tbsp Earth Balance soy butter
1/4 cup Rich's Coffee Rich
1/4 cup white cooking wine
1 tsp minced garlic
1/2 - 1 tsp Italian seasoning
3 slices dairy-free mozzarella-style "cheese"
3 Tbsp pre-cooked bacon pieces (if desired)
dash salt, to taste
1. Cook pasta, according to directions on package.
2. When pasta is finished cooking, pour into collinder and rinse. Put back in pot.
3. Turn heat back to medium, and add soy butter, coffee rich, white cooking wine, garlic, and Italian seasoning. Stir together. Break cheese into small pieces and add to pot, stirring until cheese melts. Toss bacon pieces in and stir. Add salt to taste.