Tuesday Tidings-Kid's Menu

One of the many blessings of being a homeschooling family,

is getting to each lunch at home together daily.

Not only does it allow us to enjoy each other's company,

it fosters a feeling of independence.

My son is learning how to make real food

and becoming more responsible for his own choices.

I found a way to make it easier for both of us

so that we can enjoy our family noontime meal.

 

A simple menu was printed up

with most of the dishes he enjoys on a regular basis.

Taking into consideration his multiple allergies,

the selections are all safe for him to eat.

He just has to pick one.  

It's posted right next to his seat at the table.

I had to add my own twist to the menu.
I'm like that...

What a blessing to be able to spend so much time
with my favorite person in the world.
 The menu gives me one less thing to have to decide
and gives him a feeling of control
about his own health and well-being.
It's a win-win! 



Organize It! link party

Crock Pot Rotisserie Chicken

This is one cookbook I plan to acquire.
I usually get it from the library,
but it's worth buying as it has so many tasty recipes.
The best part for me is that every one is already gluten-free,
so it's even less work for this family cook.
I did modify this recipe a bit,
but you can find the original recipe here.

 

The rotisserie chickens offered 

at the local grocery store are so convenient,

but are also mostly loaded with stuff we don't eat.

Fillers, preservatives or the worry about gluten or other allergens

keeps us from buying them.

Now the boys can have rotisserie chicken anytime

and it couldn't be easier!

 

What could be simpler than a few spices

and some chicken thrown into a pot?

Don't forget the garlic!
The crockpot is great to use anytime of year.
It does the work for you
and you get all the credit!


Rotisserie-Style Chicken
Two chicken breasts
(You can use a whole chicken, just adjust the amount of seasonings) 
 1 t sea salt 
1 t paprika 
1 t onion powder 
1 t Italian seasoning
2 whole garlic cloves
 
Skin the chicken.
Combine spices in small bowl. 
Rub the spice mixture all over the breasts.
Add two cloves garlic on top. 
***Do not add water.***
(Won't it burn?  Nope, the chicken juices seep out of the bird  and keep it moist.)

Cover and cook on high for 4-5 hours, 
or on low for 8. 

 Enjoy!

Raw Chocolate Pie

This recipe was found here.

As the head cook for someone with allergies,

I can appreciate a fellow blogger who takes the time

to share winning recipes.

This one's a keeper.

The crust is made from raw pecans and dates,

just like the pumpkin pie recently featured.

If you like chocolate, you'll enjoy this luscious pie.

A little goes a long way.

It's so rich and verrrrry chocolatey.

Raw Chocolate Pie

Crust:

1/2 C raw pecans

1/2 C dates (soaked for 2 hours)

Filling:

1 1/2 C raw cashews (soaked 2 hours)

juice from 1/2 lemon

1 t vanilla

1/3 C coconut oil, melted

1/3 C honey, warmed

1/4 C cocoa powder (I use dark)

1/4 C water

Process dates and pecans.

Fill pie plate with crust and press down.

Melt coconut oil, then add to processor or blender

with all remaining ingredients.

Blend until smooth and creamy.

Pour filling mixture into pie crust.

Freeze 2 hours, then thaw 15 minutes before eating.

Enjoy!

Gluten-Free Pumpkin Pie

With Lil' Guy's sensitivities to wheat, soy, dairy,

and a multitude of other ingredients,

it can be challenging to offer him traditional foods.

I found this recipe here

and it required no substitutions,

so I gave it a go.

I'm glad I did!

This is a great recipe for those following a raw diet,

as there is no baking involved!

This is the first time I've used dates,

but they really add a subtle sweetness to the crust.

The crust is pressed down into a glass pie shell.

The filling gets whizzed in the processor.

One bowl, less to clean up!

Gluten-Free Pumpkin Pie

Crust:

1/2 cup raw pecans (other nuts will work)

1/2 cup dates (soaked in water for 2 hours)

Filling:

1 1/2 cups pumpkin puree

1 cup raw cashews, soaked in water for at least 2 hours

juice of a lemon (I used 3 T)

1 t vanilla extract

1/3 cup coconut oil, melted

1/3 cup honey, warmed (agave for vegan)

1 1/2 t pumpkin pie spice

4 T sucanat

1/4 cup water if needed

Process nuts and dates until somewhat smooth.

(I liked the nutty texture, so I kept it rustic)

Fill pie plate with crust and press down.

Melt coconut oil.

Place remaining ingredients in processor

and combine until smooth.

If too thick, add water 1 T at a time to desired consistency.

(Ours turned out perfectly fine without added water.)

Pour filling into pie crust.

Freeze 2 hours, then defrost 15 minutes before serving.

Keep in fridge 3-4 days, or in freezer for up to 1 month.

Enjoy!

Midnight Pasta

Here's another recipe from the Barefoot Contessa.

It has been added to our family recipe book.

It's called Midnight Pasta because

it's what chefs make when

the restaurant has closed its doors for the night.

A few of the ingredients are olive oil, garlic, and red pepper flakes.

As Ina often says,

how bad can that be?

While cooking 1 lb. of pasta, the sauce gets started.

(Reserve 1 1/2 C pasta water when draining.)

In 1/3 C of olive oil, place 6-8 cloves garlic

and add red pepper flakes to your taste (1/4-3/4 t) .

Cook for about 2 minutes, until the garlic is brown, but not burned.

Then add the pasta water.

Add 1 t salt and let cook for about 5 minutes.

Add the cooked pasta, stir well and then add 1/2 C parsley.

To finish, 1 C of parmesan cheese can be stirred in,

but it isn't necessary if you want to keep this vegan.

White beans from the freezer were added to our version,

to add a bit of protein and fiber.

Fresh sweet peas, asparagus or sliced red peppers

would also make a wonderful rendition.

***For the gluten-free version, just use rice or corn pasta.

A few simple ingredients and less than 20 minutes in the kitchen?

This one's a keeper.

Enjoy!

Barbecued Lentils

Lentils are one of the most versatile legumes out there.

They can be made into burgers, added to salads,

or smothered  in a vegetarian array of flavors.

I found this recipe and adapted it to our taste.

Lentils need no presoaking like other beans.

Just 20-30 minutes and they're done!

A bay leaf is always added to the beanpot for extra flavor.

We ate this over baked potatoes,

but it would be delicious over rice, pasta, homemade bread or rolls.

A bit of cheddar was added to the top.

Barbecue Baked Lentils

(Fatfreevegan.com)

3 C water

2 C lentils

1/2 t salt, divided

1 C diced onion

2/3 C ketchup

1/2 t ginger

1/2 t vanilla

1/4 t allspice

1/4 t pepper

Combine water, lentils and 1/4 t salt in saucepan.

Cook 20 minutes, or until beans are tender.

Drain and reserve 1 C liquid.

Preheat oven to 350 degrees.

Combine lentils and onion in baking dish.

Combine 1/4 t salt, liquid and remaining ingredients

in a measuring cup.  Stir, then add to lentil mixture.

Bake 1 hour, covered.

Enjoy!

***We didn't have any ginger or allspice,

so they were omitted.

We wanted it a bit soupier,

so we added another 1/2 C of water at the end.

Supper in a Hurry

Some days are busier than others.

Although I have my menu-by-the-month plan,

there are days when I want something made lickity-split.

This is one of my go-to dishes

when I'm almost due at work and

Big K is just walking in the door.

It can be very versatile, depending on your likes.
We serve it over rice or pasta,
or even over homemade rolls.

Stew-on-the-Go

2 C frozen veggies (we used peas & carrots)

1/2 yellow onion, minced

1 t salt

1 t poultry seasoning

1 1/2 T flour

1/2 C veggie broth (or chicken broth)

2 cans albacore tuna (or chicken)

Sautee onion in a skillet 5 minutes with olive oil. 

Add veggies and seasonings, cook until tender.

Add flour and stir 1 minute.

Add veggie broth and stir until gravy

is the desired thickness.

Mix in tuna.

Enjoy!

*For a gluten-free version,

just add gf flour mix instead of all-purpose flour.

Love those one-pot wonders!

Brown gravy is made using homemade chicken

(or veggie) stock

and a bit of flour (or gf flour mix) cooked with the veggies.

Next time you're in a hurry to put supper on,

use this delicious and easy go-to stew.

made from scratch monday