My Chaotic Kitchen

Each time I visit the grocery store, I buy a box of Fig Newtons® Minis.  Each box contains six snack packs, perfect for tossing into lunch boxes or for an on-the-go snack. 

Now, if you have a dairy allergy it is very important to note that the regular ‘cookie-sized’ version of Fig Newtons® do contain lactate.  The Raspberry Newtons® and Strawberry Newtons® contain whey.  The Minis are the only product in this line without any dairy.   I called Kraft Foods customer service to ask about the differing ingredients.  They explained that certain ingredients need to be added to the larger-sized product in order to bind the other ingredients together.  These ”binders” are sometimes not necessary in the smaller version of the product, simply because there is less product to “bind”.   So, there you have it. 

As I type this, I feel compelled to sing the “figgy pudding” verse of “We Wish You A Merry Christmas”. 

“Bring us some figgy Newtons, Oh bring us some figgy Newtons….” 

Alright.  I will just leave you with that.  Have a figtastic day!

-Michelle

So much for my New Year’s resolution to blog more frequently.  I started working this week… Full-time… 2nd shift.   Still, I am determined to become a Superblogger!   Please, bear with me.   Today’s post may be brief, but hopefully you will  find it helpful.  We’re talking about PUDDING! 

I pack my son’s lunch each day, and he loves to find a container of soy pudding tucked in with his sandwich and drink.  ZenSoy® soy pudding is delicious!  I’m telling you, if you like pudding (or even if you don’t) you really need to try this product.  We prefer the Chocolate Vanilla Swirl.  It also comes in Vanilla, Chocolate, and Banana flavors.  It is lactose free, gluten free, organic and does not use genetically modified soy beans.  ZenSoy®  also has an entire line of soy milks.  Check them out online: http://www.zensoy.com/products.html

-Michelle

When our family dog, Sadie, passed away last year, my kids had lots of interest and confusion about the ins and outs of death.  My son, who was six years old at the time, understood the situation pretty well.  However, my 3-year-old twin daughters didn’t quite grasp the concept. 

I blame myself for their confusion, as I find it difficult to explain such topics shortly and sweetly.   I explained to them that Sadie grew to be very old.  She had lived a very long, full and exciting life and there was nothing more the animal doctor could do for her.  So, Sadie passed away. 

“Why did she die?”  Good question.  I told them her body became very old and simply didn’t work the way it should anymore.  My daughter, Shelby, said, “We should get new batteries for her.”  (When you are three and things stop working, it’s almost always due to bad batteries.)  My son, visibly irritated, jumped into the conversation at this point, as if to save me from further confusing my daughters.  He told them, “you can’t put batteries in animals and people.”  He told them that Sadie was just like Great Grandma Corky and Great Grammie… “They just got really old and they died.”  

The next question was inevitable, “Where did Great Grandma go?” 

I decided to attempt the short and sweet at this point.   So, I told them, “She is in heaven.”  There.  That outta do it.

But, Taylor’s immediate response was, “Is she an angel?”  

“Well, not exactly”, I said.  “But I know she is still with us and watches over us.”   

Both of my daughters, wide-eyed,  looked all around the room.   ”Where is she?” 

I said, confidently, “When people die, we can’t see them with our eyes anymore, but that doesn’t mean they aren’t with us.  They stay in our hearts forever.”  Good answer, Michelle!  I gave myself an invisible pat on the back for that one. 

Taylor scowled and Shelby looked down her shirt, apparently searching for Grandma.  I began to develop a headache at this point.   My son, again quite irritated, said curtly, “Shelby, she isn’t really INSIDE you!  She is in heaven.  You can’t see her.  Heaven is far away.  It’s way, way, way, way, WAY, WAY up there!”  He pointed upward dramatically. 

It was at this time that my husband walked in and asked what was going on.  “Oh sure”, I thought.  “NOW he shows up.”  I told him we were discussing what happens when people die.  Taylor said confidently, “Yes, Daddy.  You can’t put batteries in people, so Grandma Corky died and she is WAY, WAY up in the ceiling.” 

Shelby nodded her head and added, “With Sadie.”

I am so glad I cleared things up for them. 

-Michelle 

I have several New Year’s resolutions this year.   They range from the cliche’, “start working out again and lose 10 lbs.”,  to the only slightly less self-absorbed, ”reduce stress in my daily life”. 

As it pertains to My Chaotic Kitchen, my resolution is to be a more avid blogger.  I want to make this blog a useful tool for people with allergies to eggs and dairy products.  In order to make this happen, I am currently researching for a post about additives in processed meats, and also coming soon, a post dedicated to the topic of soy cheese and cheese alternatives.   Oh yes, my friends!  Can you feel the excitement?  Of course, there will be more recipes shared, and I also hope to periodically post pictures. 

I am preparing myself  for an exciting new year and new adventures in blogging!  I hope you will check in with me throughout the year to see how things are progressing here in My Chaotic Kitchen. 

May 2010 be a year of greatness for us all.  Happy New Year!

-Michelle

You can never have enough garlic.  With enough garlic, you can eat the New York Times.” – Morley Safer

This meal is the reason my kids LOVE broccoli!

Each Spring, my aunt, uncle and cousin come out for a visit.  Last year, my aunt offered to make us dinner the night before they left.   She made my cousin’s favorite meal; garlic broccoli with pasta.  We all loved it so much that it has become a staple at our house.  I make this almost once each week.  It’s simple, delicious,  eggless, dairy-free and I feel good about serving it to my kids.  If you like broccoli, you will certainly love this dish.  If you avoid gluten, use gluten-free pasta.  Be sure to buy a good-sized bulb of garlic and some fresh broccoli at your grocer.  I also add onion to this dish, although Aunt Pam didn’t use onion, I think it adds a touch of sweetness.  With or without the onion, it is super yummy!  I hope you enjoy Aunt Pam’s Garlic Broccoli!

- Michelle

Garlic Broccoli with Pasta

Get yourself a large pot of water and bring to a boil.  Meanwhile, finely chop your garlic and onion; set aside.   Then, chop thick stems off broccoli and cut into small to medium-sized florets.   You will have a whole lot of chopped broccoli! 

Heat about 1/4 cup of olive oil in a large pan over medium heat and add garlic and onion.  Stir frequently until garlic is just lightly browned.  Add your broccoli and stir to coat with oil and garlic.  Add another 1/4 cup olive oil OR butter/butter substitute and stir. 

Once the water is boiling, go ahead and pour a splash of olive oil into the pot.  Then, throw in your pasta and give a quick stir.  The oil will keep the pasta from sticking together.  Cook pasta until al dente.  Strain pasta and then add to the broccoli. 

Add salt, pepper and Earth Balance® butter spread to taste.  Serve and enjoy!

This really is one of my all-time favorite recipes!  My mother-in-law passed on this recipe to me.  It was her mother’s recipe and, quite possibly, her mother’s mother’s recipe.  Thank you to my fabulous mom-in-law for sharing this one! 

The original version calls for eggs, milk, and butter.  I’ve made a few adjustments to accommodate our dietary needs.   I hope you enjoy it as much as we do.  A word of warning; the recipe yields one large loaf, which disappears quickly into the bellies of hungry kids.  I often double the recipe and keep a loaf in a gallon-sized plastic freezer bag.   Refrigerate or freeze until you are ready to serve. 

-Michelle

Grammie’s Banana Bread  (egg-free, dairy-free version)

1.) Mash bananas with soy milk and baking soda.

2.) Cream butter, sugar and applesauce.  Add to banana mixture.

3.) Add flour and baking powder.

4.) Grease loaf pan (makes1 large loaf OR 2 small loaves) Bake at 350° for about one hour for large loaf, or 35 minutes for small loaves.   Insert a toothpick to see if bread is done.

Wow!  This month has just blown right by.  It is hard to believe that tomorrow is Christmas Eve!   I love the holidays, but it feels like I’ve been running around in circles.  

Our PTA  hosted a holiday gathering at the school last week and we all made graham cracker gingerbread houses and got a visit from Santa.   My girls also had a holiday party at preschool last week, so my mom and I went with them and made MORE graham cracker gingerbread houses!  Then, my sister-in-law and I decided it would be great to get all the kids together (she has three boys) to frost and decorate cookies and then go see Christmas lights on Monday night.  SO, they all came over and we frosted so many cookies, I am about to upchuck just thinking about it. 

Aside from the chaos of several sugar-induced tantrums, we’ve had a whole lot of fun this season.  The decorating, the baking, the shopping, the eating.  And I discovered that some of the ready-made sugar cookie dough which you can buy in the grocery store, doesn’t contain dairy!  It does, however, contain eggs.   Since I’m the only one around here allergic to eggs, this works out just fine for me.  Bring on the Bourbon Balls!

Happy Holidays to you and yours.

-Michelle

My grandmother makes these addictive little treats each year, and they are very popular with the over-21 set.  That is, at least, in our family. 

This year, Grandma emailed me the recipe for Bourbon Balls and I was SO excited to make a batch right away.  I mixed all the ingredients and noticed that the batter was quite runny.  There was no way I could roll this stuff into little balls!  I must have added too much bourbon, or not enough dry ingredients.   I checked Grandma’s email again to be sure I’d followed directions.  The emailed recipe read this way; 

1 cup bourbon, I add a little more”

That is exactly what I had put into my batter.  One cup, plus an extra splash of bourbon.  To make a long story short, after some searching the bookshelves, I found a copy of her recipe in a compilation cookbook she was published in years ago.   It was the same recipe, but with one minor difference;

1/4 to 1/3 cup bourbon”

Well, well, well.   It seems Grandma may have enjoyed one too many Bourbon Balls before emailing that recipe.   Either way, these are yummy, easy to make and the more you eat, the more you want!  Thank you, Grandma Ruth!

-Michelle

Note: The original recipe uses vanilla wafer cookies, which often contain eggs or dairy.  I replaced with dairy-free graham crackers.   Works out great either way!

Ruth’s Bourbon Balls

Mix crumbs, sugar, cocoa and nuts.  Add remaining ingredients.  Shape into balls the size of walnuts and roll in powdered sugar.  Store in tightly covered container for up to two weeks.  You may also store in freezer for extra freshness.

I absolutely LOVE chocolate.  It has always been a weakness of mine, and milk chocolate has always been my favorite.  When I need a little mood booster, I can grab a chocolate bar at the supermarket checkout, and be on my way.  For my son, milk chocolate is not an option.   So, when it comes to baking, I started replacing milk chocolate morsels with 100% vegan dark chocolate.  The taste is not as sugary-sweet as that of milk chocolate, but I like it, and it is better for you than milk chocolate.  This works wonderfully in recipes for chocolate chip cookies and such.  Look around your grocery store or health-food store for dark chocolate bars, and read the labels carefully.  You’re bound to find a good, vegan dark chocolate.  

Another possible alternative is carob chips; usually found in your health food stores.  However, many brands contain a dried milk powder, so be very careful. 

All of the evil that people have thrust upon chocolate, is really more deserved by milk chocolate, which is essentially contaminated.  The closer you get to pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is.”   -Arnold Ismach, “The Darker Side of Chocolate”

If you are looking for an extra special treat, there is a company located here in the Phoenix area that specializes in the most delicious varieties of dark chocolate.   Their products are organic, vegan and use Fair Trade cocoa.  Check out their website: http://weiofchocolate.com/    My favorite flavor is their own ‘Inner Peace Dark Chocolate’, blended with lavender, lemongrass and coriander.  It really is more than just a piece of chocolate, it is a chocolate experience! 

-Michelle

Being allergic to eggs has prevented me from indulging in some of the more tasty pleasures in life.  One such indulgence being, mayonnaise.

I used to watch as my mom spread that creamy dressing on sandwiches and mixed it into pasta salads.  Everyone seemed to just love the stuff.  I, however, was relegated to mustard on my sandwiches, which has worked out fine, but I always wanted to know what all the fuss was about.

This is why I was so excited when I found a product called Vegenaise® several years ago.  Not only is it completely egg-free, but it is also dairy-free!   I make tuna salad and chicken salad sandwiches with it.   I’ve even made various dips using this product.   The best thing about this stuff, is that my husband, a self-proclaimed mayo freak, won’t even touch regular mayo now.  He says the Vegenaise® has a better texture and taste than mayo.  It also contains less fat, saturated fat and fewer calories than most regular mayonnaise brands.  We’ve even managed to convert a couple of our non-allergic, mayo-loving friends to Vegenaise®.   It is more expensive than regular mayo, but SO worth it.  Trust me.  You will use this product on everything.  Give it a try!  

-Michelle