My 5 year old son has never had lasagna. His dairy allergy has prevented it all these years. I am always on the mission to see if I can created an equally delicious dairy free alternative to “normal” foods. In the past fake cheese has not been enjoyable for me or for him. I may be able to choke it down if he liked it, but if he doesn’t even enjoy it what’s the point. We recently bought some Teese “cheese”. I started with the Nacho sauce (another food he had never eaten) and was shocked to find it actually tasted good to my cheese loving palate. The next time we were at Whole Foods we picked up the mozzerella and the cheddar. I am a fan. Finally a faux cheese that I can enjoy and don’t have to make to meals or have my little one feel left out. I made enchiladas with the cheddar and that will have to wait for another day, but he was excited for those too. So thank you Teese!
I love making dips, hummus’, condiments, anything that can have something dunked into it. And before you judge this combination let me tell you this is one of my best ideas ever. It is addictive. I am eating and typing and eating and typing….
This idea was inspired by the edamame beans in our USA (CSA) pick up from Farm to Family. Oooh! I feel a hummus coming on. Great for lunches for school with my kid. Great for me to snack on. Awesome. I usually use peas in this dip, but when seasonally eating you have to look around at what you have. Butter beans. I have butter beans. And an idea for a dip was born. I may never use peas again….at least not until spring anyways.
This is a taste as you go recipe. So taste! It is great from beginning to end. In fact I was half way thru and having to slap my boys wrists to stop dipping into it.
1 cup of shelled edamame beans (more or less is fine)
2 cups of butter beans (more or less to make up for what you have on edamames)
6 cloves garlic, chopped.
1/2 cup apple cider vinegar (or lemon juice or some acid in your kitchen, you may want more depending on the kick you want)
1/2 cup or more of olive oil (keep on adding as you mix in other ingredients to get your palate pleasing consistancy)
1 hand full of cilantro, chopped finely (your hands can start small and add more as you desire)
1 hand full of mint, chopped finely (again play with it, go small and add as you taste)
1 tsp of ground cumin
1 tsp of ground corriander
salt and pepper to taste
First boil a salted pot of water. Add both beans and cook for 5 minutes. Drain. And put in a food processor. Start to puree. Adding garlic, cumin, corriander, and liquids until you have a desired consistancy.
Move dip into a bowl. Stir in herbs. Salt and pepper to taste- you can also add more vinegar here if desired to punch it up.
Eat off spoon, on crackers, in pita, with fruit, on a sandwich as a spread, the options are endless. Just enjoy!
I love to make homemade pasta. It’s quick, easy, and you will never reach for a box again. I always make extra as it freezes well for up to 3 months with no need to defrost just throw it in the boiling water- make sure you label and date it when putting it in the freezer.
All you need is 2 cups all purpose flour and 3 large eggs. You can add a pureed vegetable such as 3/4 cup cooked spinach, 1 lg roasted beet, or pantry items as 2 T tomato paste, 3 T fresh herbs finely chopped, etc to add color and and nutrients also!
Measure out 2 cups of flour onto the counter and shape it into a volcano. Break the eggs into a dish and then beat the eggs with a fork. Pour eggs SLOWLY into the volcano. Using the fork, gently mix the flour with the eggs working from center out- if egg escapes just guide it back into the mix. When egg is incorporated push dough into a ball and cover with a damp cloth while you clean up.
Unwrap the doguh and begin to knead for 5 minutes. It will come together. Divide dough into 6 balls and let rest for 30 minutes.
Now if you have a pasta maker, kitchenaid, etc great go ahead and use it to whatever kind of pasta you want to make. And skip down to **. If you have a rolling pin (or an empty bottle) continue reading.
Using a rolling pin, roll out each ball of dough one at a time. You want to mimic the gradual thining of a pasta roller. You want dough to be 1/16 of an inch. Now just take a knife and cut to thickness you desire or cut circles or squares to make raviolis.
**Hang the pasta to dry until you are ready to cook, at least 5 minutes and up to 2 hours. Make sure they don’t tough as they dry or they will stick together. I just use the back of my kitchen chairs to hang it.
To store make serving size nests and place in covered container or freezer bag.
A little bit of fresh grated Parm, lemon zest, herbs, capers, olive oil, or your favorite pasta sauce and you have a fast, delicious dinner!
We have been fishing off our pier and got our crabbing license also! I am proud to say that this “Yankee”, as my mother in law likes to call me, has caught the only crabs so far this season.
We caught a lone crab as our first one and instead of facing a fight over one crab’s meat- a one of many reason why this “Yankee” prefers lobster- we made deviled eggs. He was steamed over Budweiser and Bangarang.
In the hot months I tend to eat less meat and crave fruits and vegetables and with the abundance of summer squash right now it was time for one of my son’s favorites “Squash Fritters”. They have been renamed over the years, first it was Squish Fritters, which led to tonight’s “Squitters”.
So easy to make, so easy to make a large batch and fridge or freeze, and pleases even the pickiest of eaters. This is a dish the kids can help with so be sure to include them!
You need squash. Any variety of summer squash in any combination is good. You want the equivalent of 6-8 medium to large zucchinnis. Shred them either using a box shredder or food processor. Using a clean dish towel squeeze all the excess liquid out. *I have tried this with paper towels, don’t risk it just use a dish towel.
Put the squash into a large bowl. Add 2 eggs. 3 T flour. Salt and Pepper. Mix with a fork. *note this can be done with sauted greens, other veggies mixed in…get creative!
Heat 2 T oil in a saute pan. Scoop with fork on hot oil and flatten with fork. Cook for 3-4 minutes until browned and flip for 1 minute more. Drain on a paper towel lined plate or rack.
Eat immediately or reheat in the toaster later. My son likes to dunk them into marinara sauce that I make with our garden tomatoes, but any pasta sauce works.