There is very little take-away food that my husband can safely eat without having to worry about sulphites, in particular. A while ago we did have a Baja Steak bowl from a mexican take-away shop. We now make our own version of this at home.
Do you make recipes that are named after someone you know? Growing up we often had Chicken Dorothea & Sandra’s Best Lasagna; both named after women who had shared their recipes with my mother. My Mum also makes Merle’s Christmas Slice every Christmas.
I haven’t made Chicken Dorothea for years because of the ingredients, including some packet mix cream of chicken soup. My brother still makes this regularly for his family and his girls are growing up with Chicken Dorothea as well. My Creamy Tomato Chicken is probably about the closest we get to Chicken Dorothea now.
Sandra’s Best Lasagna was 1 of 2 meals that I would choose for a birthday dinner growing up. We don’t often have lasagna these days but my gluten, dairy & soy free Lasagna is based on Sandra’s Best Lasagna. (Just went to link to the recipe & realised that I haven’t posted the recipe, so will have to do this.)
Anyhow, one of our go to recipes now is Tric’s Mince, which is named after my friend Tricia. Continue reading
Last week I managed to make a couple of quiche like slices for my children to try as lunch options. I made No Green Stuff Veggie Slice which I took to my friends house for lunch with a small group of ladies. There were a couple of slices left but my children didn’t try it. I also made Bacon and Sweet Potato Slice which my son & I had as part of our lunch for most of the week. I made it gluten free but my husband didn’t try it.
I have been making frypan pizza for years, using a recipe from the book that came with my electric frypan. Ever since my husband has been gluten free I have been making a gluten & dairy free version of the pizza. I think after much trial and error, sometimes getting it right and not being able to replicate it; I think I finally have the recipe just about right. This recipe works well for my 26cm round frypan that I use on the stove.
Alternatively: Place all ingredients in a food processor and process until combined into a soft dough, then proceed from step 3.
I use Bio cheese (which is a coconut cheese that melts well and tastes like cheese).
Our preferred toppings are GF ham, GF salami sticks, tinned pineapple, pizza topper herbs and cheese. We also like adding cooked chicken if we have any. It is fairly basic but I then add things like mushroom, capsicum & avocado to mine after it is cooked or serve it with a salad.
What are your favourite pizza toppings?
Monday – Creamy Tomato Chicken
Tuesday – Baja Steak (steak cooked on the BBQ, served with lime rice mixed with capsicum and tomato)
Wednesday – Pizza including a homemade gluten and dairy free pizza. We were celebrating 2 birthdays.
Thursday & Friday- Burritos/Nachos
Saturday – Chicken Nuggets (just cut chicken breast into nugget size pieces and dip in egg and roll in a yellow maize flour with added herbs and sesame seeds), served with homemade potato chips, carrots and peas.
Sunday – BBQ which included steak, failsafe sausages, potato & sweet potato served with carrots and pea.
This week I’ve baked Brazil Nut Blondies, Choose Your Own Adventure Lunchbox bar and Peanut Butter Cookies. I also made 2 birthday cakes; one using this Apple Cinnamon Muffin recipe as a cake and the other using this Choose Your Own Adventure Cake recipe (I added some cocoa so reduced the flour slightly).
What has been on your menu?
As my son returned to school last week. I did some baking in preparation for that. For lunches I made Pizza Scrolls. He only went to school for 3 days so I had some left for today.
I also made some Choc Crunch Granola, Seed Toast, chilli roasted trail mix (I used some almonds as well as the cashews & pine nuts instead of the pepitas), a version of spiced pumpkin seed cranberry snack bars (unfortunately something leaked on it while it was cooling in the fridge so it went a bit soggy).
For my husband I made a batch of Chocolate Brownies, gluten free chocolate chip cookies
(I use dark Lindt chocolate instead of chocolate chips) and Paleo Oreo Cookies
(mine weren’t paleo as I did use icing sugar in the cream filling), Both of the new recipes were a hit and I will be making them again.
What have you been cooking this week?
Our dinners consisted of:
Monday: Spicy BBQ Chicken, used this recipe but we just marinated the chicken, cooked it on the BBQ and made the rice in a tupperware microwave rice cooker. I had marinated the chicken earlier in the day as I was out closer to dinner time and then my husband could start cooking it before we came home.
Tuesday: As the kids were out we enjoyed leftover spicy BBQ chicken. We had also enjoyed the leftover chicken with our lunches in various forms.
Wednesday: I made fried rice to use up the last of the chicken. I had also cooked plenty of rice the night before in preparation for the fried rice.
Thursday: Dinner at Mum & Dad’s – Quick Chilli Beef (well Dad’s version).
Friday: BBQ steak, sausages & potato chips, along with peas & carrots.
Saturday: Out again (yay another night off cooking!)
Sunday: DF Beef Stroganoff – another recipe from the Quirky Cooking cookbook.
This week I’ve baked Rich & Gooey Flourless Brownies which I made using some leftover frozen almond pulp from making almond milk and ground almonds. I also substituted almond milk for coconut cream as I couldn’t find any coconut cream in my cupboard (forgetting there was a tin in my fridge). I also baked some gluten, nut & dairy free apple cinnamon muffins.
My son who hasn’t been well for the last few days and requested cashew custard. I used up our cashews so used macadamia nuts to make up the rest of the amount. He had 2 helpings when I first made it so I think he liked it. I love the fact that this is healthy enough to eat for breakfast if he desires.
What have you been cooking lately?
Last Weeks Menu was really not planned. Since I worked Monday, my usual menu planning and shopping day, I just did a quick shop after work and bought what I thought we might need. This did mean a few extra trips to the shop.
So the dinners that we did end up having were:
Monday – Leftover savoury mince with corn chips, the corn chips helped the mince go further.
Tuesday – BBQ with steak, sausages, cubed potatoes; served with carrots & peas.
Wednesday & Thursday – Creamy Salsa Chicken – I made up some macadamia cream as my daughter doesn’t like coconut. Will be using this recipe again.
Friday – My husband & son had a GF/DF fry pan pizza and my daughter made herself a toasted sandwich as she was going out. I was out.
Saturday – KFC (Krispy Fried Chicken) – made the coating with white rice flour as I didn’t have any brown rice flour and dipped the chicken in the coating, the egg & then back in the coating. Always popular at our house.
Sunday – Ham steaks with pineapple, airfried potato & sweet potato chips with carrots & peas. Both children enjoyed leftover ham steaks sandwiches for lunch today.
This week I have baked melting moments, coconut cupcakes (My daughter who doesn’t like coconut thought the shredded coconut was apple. I used tapioca flour instead of buckwheat flour), chocolate slice, chocolate brownies & cracka-lackin crackle cookies. I also made a slice to use up some digestive biscuits my son had opened and not eaten. I simply broke the biscuits up and then melted about 125g butter along with a handful or 2 of marshmallows, added more marshmallows & some cocoa to the biscuits, mixed it all together and set it in the fridge. As our breakfast choices were getting a bit slim I also made some more choc crunch granola .
What have you been cooking/baking lately?
People often talk about having to hide vegetables in food so that their children will eat them. I am quite practised at this as I do this for my husband as well. In fact my children for years had no idea of how fussy an eater their Dad
was is. My children are also not that fussed on vegetables either but would eat a greater variety than their father. They know I put all sorts of vegetables into the following dish but as it is processed up, they love it.