Chocolate Dairy-free Pudding!

Very recently, we discovered our precious little Lucy Lu has joined her brother’s ranks in  being anti-cow’s-milk. He has been allergic to cow’s milk in every way, shape and form since he was born, and so I became quite resourceful in covering my recipes into dairy-free treats. So with new development in my daughter’s digestive journey, going dairy free is easy as pie…or pudding, in this case.

Here’s what I did…

Ingredients...almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

Ingredients…almond milk, egg yolks, sugar, cornstarch, vanilla, salt, cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

in the stove pot, combine sugar, cornstarch, salt and cocoa

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

to the milk add vanilla. add milk to stove pot of ingredients to make a chocolate milk mixture.

add egg yolks, 1 at a time, combining thoroughly

add egg yolks, 1 at a time, combining thoroughly

keep stirring over low heat until pudding becomes thick

keep stirring over low heat until pudding becomes thick

thick and smooth

thick and smooth

set in the fridge for 4 hours or longer

set in the fridge for 4 hours or longer

the face of approval

the face of approval

Here’s what you’ll need…

Chocolate Dairy-Free Pudding

1/4 cup cornstarch

1/3 cup cocoa

1/3 – 1/2 cup sugar

2 cups Almond Milk

7 egg yolks

1/4 tsp salt

1 tsp vanilla

1) combine dry ingredients

2) add milk and stir until smooth

3) turn heat on Med. Low

4) add yolks, 1 at a time, stirring constantly to avoid lumps

once thickened, remove from heat and transfer to ramekins to chill, covering the surface of the pudding with plastic wrap so a skin doesn’t form.

5) chill in fridge for at least 4 hours

6) serve with whipped cream, berries or a sprinkle of cinnamon.

Enjoy!

Homemade Whole Wheat Pasta Dough for Raviolis

As I was cleaning my kitchen today, and taking stock of the gazillion bags of flour on the shelf, I discovered a small bag of Whole Wheat flour that expires….AHHHH…04.30.2015….That’s next week!!!! Gotta use that puppers up so I figured this week I’d make lots of bread and doughs.

First on the list, pasta dough. “Homemade pastaaaa”…(said in my best Homer Simpson drooly voice) is such a treat to have. My kids are also a big fan of it to. Win. Win.

Here’s what I did…

take all the ingredients and combine in the stand mixer

take all the ingredients and combine in the stand mixer

add some water to bring  it together

add some water to bring it together

mix until its one big lump

mix until its one big lump

knead until smooth and divide into smaller portions to wrap up and let rest

knead until smooth and divide into smaller portions to wrap up and let rest

added the  pasta attachment to the mixer... I'm so spoiled

added the pasta attachment to the mixer… I’m so spoiled

Sorry about not having pictures of rolling out the pasta into sheets, but I hand both hands on deck for that and I could guarantee some epic fails if I tried to get an action shot of that process.

after running the dough through the pasta machine until it reached number 7 (very thin) I lay it on the ravioli form

after running the dough through the pasta machine until it reached number 7 (very thin) I lay it on the ravioli form

brushed the edges with egg wash

brushed the edges with egg wash

fill each section with a 1/2 to 1 tsp. filling...or go for the gold... try tablespoon!

fill each section with a 1/2 to 1 tsp. filling…or go for the gold… try tablespoon!

place another layer of pasta on top

place another layer of pasta on top

use a rolling pin to seal the two layers together and form the individual raviolis

use a rolling pin to seal the two layers together and form the individual raviolis

all pressed together

all pressed together

remove the excess pasta from edges

remove the excess pasta from edges

turn out the raviolis and put in the fridge until ready to cook

turn out the raviolis and put in the fridge until ready to cook

if you run out of filling, like I did, you can use the rest of the pasta dough to make spaghetti. These are dry and bunched in little nests for easy storage until I can cook them.

if you run out of filling, like I did, you can use the rest of the pasta dough to make spaghetti. These are dry and bunched in little nests for easy storage until I can cook them.

At this point you’re free to boil them, or even deep fry them for a different approach. I had so many, I ended up freezing had of them for another time. However you utilize this process, your with whatever you fill them, I hope you enjoy the wonderful texture of homemade pasta, and revel in the fact that you just made that! From scratch!

Here’s what you’ll need…

Homemade Wheat Pasta

2 C. whole wheat flour + some for dusting work surface

2 tsp olive oil

1 tsp salt

3 eggs + 1 egg for egg wash

1/4 cup (approximately) water….start with less and add slowly

Combine flour, oil, salt and eggs. slowly add in water until it just pulls it all together. Knead by hand about 10 mins until smooth. Wrap in plastic and let rest at least 1 hr. before rolling out. Keep covered to avoid drying out

Gluten-Free Turkey Meatloaf

I’m a big fan of classic home cooked meals. And, somewhere in the middle of my comfort food heart, sits a little plate (or big one) set aside for meatloaf and mashed potatoes. Mr. Meatloaf was tugging at my heartstrings yesterday morning, (because crazy person that I am, as soon as breakfast is finished, I’m thinking up dinner) so guess what was for dinner….meatloaf and potatoes. Well, turkey meatloaf because we were out of beef, and pierogis because we were out of potatoes. So, turkey meatloaf and pierogis….well, wheat/gluten free meatloaf because I’m following my “limited bread” diet…kinda, and dairy-free because my oldest son has a milk allergy. Whatever kind of dinner I ended up with, it was home cooked, comfort-licious!

Here’s what I did….

meat, eggs, almond milk, oats, onions, savory, parsley, salt and pepper  (pay no attention to the oil and garlic salt...they snuck in without asking)

meat, eggs, almond milk, oats, onions, savory, parsley, salt and pepper
(pay no attention to the oil and garlic salt…they snuck in without asking)

stir the eggs

stir the eggs

add 3/4 cup milk

add 3/4 cup milk

add 3/4 cups oats

add 3/4 cups oats

add some salt

add some salt

add 1/2 teaspoon savory

add 1/2 teaspoon savory

a good bit of parsley, fresh is SO good in this recipe but if all you have is dried, thats ok

a good bit of parsley, fresh is SO good in this recipe but if all you have is dried, thats ok

I had some leftover onions from our cheeseburger dinner...

I had some leftover onions from our cheeseburger dinner…

chopped em up and tossed them in

chopped em up and tossed them in

once all the other ingredients were mixed in, I added the ground turkey

once all the other ingredients were mixed in, I added the ground turkey

plop

plop

so that's what it looks like...kinda...eeew

so that’s what it looks like…kinda…eeew

didn't want to wash another dish so this one's getting some foil

didn’t want to wash another dish so this one’s getting some foil

small loaf pan covered in foil and trimmed up nice

small loaf pan covered in foil and trimmed up nice

sprayed with oil to prevent sticking

sprayed with oil to prevent sticking

rub that baby down

rub that baby down

preheat the oven to 350ºF and let it cook for 50 mins.

preheat the oven to 350ºF and let it cook for 50 mins.

add a spoonful of the meatloaf mixture to pan with 4 tablespoons of butter....the gravy is not dairy free

add a spoonful of the meatloaf mixture to pan with 4 tablespoons of butter….the gravy is not dairy free

add 4 Tablespoons of flour......and it's not gluten free either

add 4 Tablespoons of flour……and it’s not gluten free either

Cook, while stirring, until bubbling

Cook, while stirring, until bubbling

add some Heavy Cream...definitely not dairy free

add some Heavy Cream…definitely not dairy free

add beef stock or beef bullion and water

add beef stock or beef bullion and water

slice the meatloaf when cool enough to handle

slice the meatloaf when cool enough to handle

quickly grill the slices on a hot griddle, coated in Olive Oil, to bring out flavor and color

quickly grill the slices on a hot griddle, coated in Olive Oil, to bring out flavor and color

the grand finale.....Delicious Gluten-free, Dairy-free meatloaf with gravy.

the grand finale…..Delicious Gluten-free, Dairy-free meatloaf with gravy, which is loaded with dairy and gluten. Options people, Options.

Here’s what you’ll need…

Grain-free, Dairy-freeTurkey Meatloaf Recipe

(Adapted from my good friend Kathleen’s recipe)

1 lb ground turkey

2 eggs

3/4 cup almond milk

3/4 cup oats

1/2 teaspoon savory

1 teaspoon dried parsley (use double if using fresh parsley)

1/2 cup onions chopped

1/2 Tablespoon salt

 a few cracks of Black pepper

Gravy Recipe

1 Tablespoon meatloaf mix

4 Tablespoons butter

4 Tablespoons flour

1/4 cup heavy cream

1 cup of beef stock OR 1 cup water and bullion