I am on a quest to try out as many recipes as I can to see how they can be modified to be "Carmen Safe". I am doing this to show others that they can modify too - really there are some fun things out there that I have discovered, I just need to test out these things on other people's recipes.
I am no Julia Child but I am innovative and tenacious so by golly I will get-er done.
I need recipes - as many as you can send me and I will do my darn-dest...I will have to make allowances though because on top of Carmen's allergies, she is a PICKY eater - lucky me!
How do you want us to send these? In the comments?
ReplyDeleteSpaghetti Squash Casserole *from the Moosewood Cookbook with 'additions' by my mother (I made this once for all of us ladies...but I didn't get it quite right in my 'changes' I'm positive you'll be better able to do it!)
1 8 inch Spaghetti Squash
1 c. chopped onion
2 medium cloves of garlic
2 frsh tomatoes
1/2 lbs fresh sliced mushroom
1/2 tsp oregano
salt and pepper to taste
1 cup of cottage or riccotta cheese
1 c. grated mozerella
1/4 c. parsley
1 tsp basil
1 dash of thyme
1 cup of fine bread crumbs
my mother and I add mild or medium italian sausage that's been browned
slice squash in 1/2 lenghtwise scoop out seeds
bake face down on buttered tray for about 30 mins @375 or until tender. Cool and then scoop out the insides and place in a bowl
sautee onions and garlic with salt and pepper mushrooms and herbs
when onions are soft add the tomatoes
cook until the liquid evaporates
combine all incredients (bread crumbs go in here)
pour into buttered 2 qt casserole top with lots of grated parmesan cheese
bake uncovered for about 40 minutes.
I would be VERY interested to see how this turned out with moose sausage and 'gluten free' I hope that it's something Carmen might eat. It was a HUGE family favorite in our house.
Monster Cookies (these are already flourless, but I think that they could be improved to be a good favorite for everyone....I LOVE em!)
ReplyDelete2 eggs
1 1/4 cup brown sugar
1 c. white sugar
1 1/2 tsp Karo Syrup
2 tsp baking soda
4T margerine
12 oz ~ 1 3/4 c. Peanut Butter (can use creamy or chunky
4 1/2 c. oatmeal
1/2 lbs chocolate chips
1/2 lbs m&ms
**we also add raisins
Mix in order Given
Drop by tablespoon (or ice cream scoop for BIG cookies)
Bake 12 mins @325
Makes ~ 4 dozen
***this recipe has been cut down from a BULK recipe I don't think you want to know how to make 22 dozen of them.
I LOVE MONSTER COOKIES!
ReplyDeleteCarmen would love them too - 22 Dozen would not be that bad I think to freeze them :)
I have spaghetti squash growing in my front yard - I am really hoping it makes it before the frost. There are some really fun things you can do to replace bread crumbs too so that should be fun!
THANK YOU ;)
Hooray for Monster Cookies and Spaghetti Squash then.
ReplyDeleteMonster Cookies for 22 Doz.
12 eggs
2 lbs brown sugar
4 c. white sugar
1 T Karo Syrup
8 tsp baking soda
1 lbs margarine
3 lbs peanut butter
18 c. oatmeal
1 lbs choc chips
1 lbs M&Ms
(raisins to taste)
Okay Lime-Coconut Pie (I'm hopeful you can do something with this for everyone in your house.)
Crust:
35 vanilla wafer cookies
1/3c. dry roasted macadamia nuts
1/3c. sweetened flaked coconut
1/4c unsalted butter, melted
Pie Filling:
15oz can of Cream of Coconut (Coco Lopez, generally found in mixed drinks mixers aisle)
2/3 c. plain low fat yogurt
1/2 c. fresh lime juice
2 tsp grated lime peel
3 T cold water
2 tsp unflavored gelatin
3/4 c. chillled whipping cream
2 T powdered sugar
1 lime thinly sliced (in circles)
Crust: Oven @350F Finely grind cookies and nuts in processor. Mix in flaked coconut, add butter and blend. Press onto bottom and sides of 9 in. pie plate. Cover, freeze 30 min. Bake until golden ~20 min.
Filling: Whisk cream of coconut, yogurt, lime juice, lime peel. Soften gelatin in water in metal bowl. Let stand ~ 10 min. Set (gelatin) in simmering water and whisk until gelatin dissolves. Whisk into coconut mixture. Pour into crust. Chill until set ~ 4 hrs. Beat whipping cream and powdered sugar until stiff peaks form. Pipe around edges (or just smother the top of the pie) Dip lime rounds into additional powdered sugar and use to garnish pie. (We like to just make them half circle twists and place around the edge...we forget the dipping into sugar part)
Lex -
ReplyDeleteWe just harvested 2 spaghetti squash so I am gonna try that recipe with a few modifications of course (because I always do that) :)