Pan Fried Turnips and Potatoes (WEMP Free)

Here's the other turnip recipe that Chris actually made for us last week...he modified it for Derek, but the original recipe came from recipezaar (Pan Fried Turnips and Potatoes).

They were very good, but you couldn't really taste the turnip much at all. You could tell there was something different about the potatoes, but you didn't really know what. They were very tasty though!

We didn't take a picture...so imagine fried potatoes :) That's all it looked like LOL!

Pan Fried Turnips and Potatoes
Ingredients:
1 1/2 lb potatoes, peeled and cubed
1 1/2 lbs turnips, peeled and cubed
5 tbsp olive oil
1 medium vidalia onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
2 Tbsp fresh parsley, chopped

Directions:
1. Cook cubed potatoes and turnips in boiling, salted water until fork tender; drain well.
2. In a large skillet over medium heat, heat olive oil. Add chopped onion and garlic and saute for about 3-4 minutes.
3. To the skillet, add cooked drained potato and turnip cubes.
4. Add salt and pepper.
5. Continue to cook and stir until potatoes and turnips are lightly browned, adjusting heat as necessary.
6. When browned, sprinkle with parsley and serve.

Scalloped Turnips

Not only did we have Dijon Beets for dinner tonight (even Julie loved these! Belle probably would have too, but she wasn't home)...we also ate turnips! LOL! Another annoyance from the CSA...or so I thought! :) I was once again pleasantly surprised!

We actually had the turnips in another recipe last week that I haven't posted yet, but they were good then too...but tonight they were AWESOME!

I only had a few small ones left, but decided to go ahead and try this Scalloped Turnips recipe (again, found at recipezaar) anyway to see if it's worth keeping til next year, and let me tell you, all the turnips next year will be turned into these wonderful scalloped babies! :)

Only downside, of course, is that Derek can't eat them...but he didn't seem to mind at all. Julie on the other hand was NOT happy that there was only enough for 2 tiny servings (which I went ahead and gave to Chris and myself simply b/c I didn't think she'd eat them)...she kept stealing bites of mine and loved every bit!

*Note, since I only had a very small amount of turnips left I about halved the sauce, but still, it ended up being a lot of sauce...so I'm not certain how the turnip to sauce ratio should actually be...but this was very saucy, and very tasty!

Scalloped Turnips
Ingredients:
3 turnips, medium sized
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
1 tsp salt
1/8 tsp pepper
1/2 cup cheddar cheese, grated

Directions:
1. Wash the turnips well. Slice them and boil in salted water for about 15 minutes.
2. In a sauce pan, melt butter over medium heat. Add flour and whisk until well blended. Let cook for about a minute. Add milk, salt, and pepper and whisk again.
3. Place the turnips in a baking dish, pour the sauce over and srinkle with grated cheese.
4. Bake at 450 degrees for about 10 minutes and serve hot.

Dijon Beets - WEMP Free

OK, I know, I know...BEETS? What the heck are you thinking?!

I've only ever really EATEN beets from a can, and that was probably 20 years ago as a kid! :) I remember liking them back then, but when I tried pickled beets as an adult I couldn't stand them!

But, alas, we joined a CSA (Community Supported Agriculture) farm this year, and darned if we didn't get beets. Two weeks in a row. What's a girl to do?

So, I jumped online and searched recipezaar for the most highly rated beet recipes (because why would I try one that hasn't gotten rave reviews?!), and I found this one. Dijon Beets. It sounded interesting, and people loved them (after all, they must be good...29 people not only thought they were good, but good enough to post a review and give it 5 stars!), so I went ahead and bit the bullet tonight (after they've been taking up room in my fridge for a week and a half now!) and oddly enough, I liked them! I mean, I REALLY liked them! I probably still wouldn't say that I'd intentionally go to the store and pick out beets for dinner on any given day, but if I'm given beets from my CSA or anywhere else for that matter, I wouldn't mind making these again! :)

So, if you ever get beets and you don't know what to do with them, please try these out! They were quite tasty!

Dijon Beets

Ingredients:
4 medium beets
1 Tbsp Dijon mustard
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 tsp sugar

Directions:
1. Wash beets. Scrub if necessary! (Ours were SO dirty!)
2. Cut off greens if necessary.
3. Put beets in a pot with water to cover them.
4. Bring beets to a boil and cook until tender when pierced with a fork.
5. Drain and cool.
6. Slice beets into 1/4-inch slices.
7. Combine remaining ingredients.
8. Pour over beets and stir to combine.
9. Serve warm or let marinate in the dridge for a couple of hours. (I served them warm from the stove)

Revised WEMP Free Chocolate Chip Cookies

So I decided to try my new wemp-free chocolate chip cookies using Ener-G egg replacer instead of the applesauce to see if I could get a cookie that tastes even closer to the regular chocolate chip cookies we're all used to!

The other ones were good, but they weren't amazing! :) SO, let's see if this one reaches that goal!

UPDATE: These just came out of the oven, and let me say this...if I were to do a taste test right now, I bet NO ONE would know they are WEMP free!!! They are totally awesome!!! Yey!!!

Revised WEMP Free Chocolate Chip Cookies

Ingredients:
2/3 cup dairy free shortening
1/2 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla extract
1 3/4 cup wheat-free all-purpose flour mix
3/4 tsp xanthum gum
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Ener-G Egg replacer
2 Tbsp water
1/3 cup vanilla soy milk
1 cup dairy-free mini chocolate chips (Enjoy Life Brand!)

Directions:
1. Preheat oven to 375 degrees. Using a large mixer, combine shortening, brown sugar, sugar, and vanilla, until well blended. In small bowl, combine flour, xanthum gum, baking soda, baking powder, and salt. Add flour mixture to sugar mixture and mix until well combined. In a small bowl, whisk together water and egg replacer powder. Add to cookie batter and mix on low speed until combined. Add soy milk, mixing until well blended. Stir in chocolate chips.
2. Use a cookie scoop to place batter onto stone baking sheet. Bake for 12 to 15 minutes or until lightly browned.

WEMP Free Chocolate Chip cookies

So, I'm using another recipe from The Food Allergy Mama's Baking Book...but again, tweaking it b/c of the wheat allergy.

WEMP Free Chocolate Chip Cookies

Ingredients:
2/3 cup dairy free shortening
1/2 cup brown sugar
1/2 cup sugar
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1 3/4 cup wheat-free all-purpose flour mix
3/4 tsp xanthum gum
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 cup dairy-free mini chocolate chips (Enjoy Life Brand!)

Directions:
1. Preheat oven to 375 degrees. Using a large mixer, combine shortening, brown sugar, sugar, applesauce, and vanilla, until well blended. In small bowl, combine flour, xanthum gum, baking soda, baking powder, and salt. Add flour mixture to sugar mixture and mix until well combined. Stir in chocolate chips.
2. Use a cookie scoop to place batter onto stone baking sheet. Bake for 12 to 15 minutes or until lightly browned.

WEMP Free Corn Dogs

Here's my version of one of our favorites! Now Derek can enjoy them too! :)

Ingredients:
2 cups Cybele Pascal's wheat free all-purpose flour mixture
3/4 cup cornmeal
1/2 cup sugar
1 3/4 tsp salt
1 tsp baking soda
1 3/4 cup rice milk
1 1/2 tsp Ener-G Egg replacer mixed with 2 Tbsp water
8-10 hot dogs
vegetable oil (for frying)

Directions:
1. Preheat fryer to 375 degrees (we just heat up oil in a skillet on the stove)
2. Dry hot dogs with paper towels, set aside.
3. Combine wheat-free all-purpose flour mixture, cornmeal, sugar, salt, and baking soda in mixing bowl.
4. Combine 1 1/2 tsp egg replacer with 2 Tbsp water (in separate bowl)
4. Combine rice milk and egg replacer/water with dry ingredients; mix until smooth.
5. Dip hot dogs into patter and drop into hot oil, spinning it frequently so that it cooks evenly.
6. Cook for about 3-5 minutes or until brown.

Corn Dogs

This is one of Chris' favorites that I make! Super easy and yummy! SO much better than any you can buy and heat up, and they take no time at all!
I'm gonna make these for lunch today, but will try to make them WEMP free...if they are awesome I'll post the recipe later!

Ingredients:
2 cups flour
3/4 cup cornmeal
1/2 cup sugar
1 3/4 tsp salt
1 tsp baking soda
1 3/4 cup milk
2 egg yolks (slightly beaten)
8-10 hot dogs
vegetable oil (for frying)

Directions:
1. Preheat fryer to 375 degrees (we just heat up oil in a skillet on the stove)
2. Dry hot dogs with paper towels, set aside.
3. Combine flour, cornmeal, sugar, salt, and baking soda in mixing bowl.
4. Combine milk and egg youlk with dry ingredients; mix until smooth.
5. Dip hot dogs into patter and drop into hot oil, spinning it frequently so that it cooks evenly.
6. Cook for about 3-5 minutes or until brown.