Coconut Oatmeal Layer Cake

Layer 1
2 EnerG eggs with water
3/4 cup shortening (smart balance light)
1 cup brown sugar
1 cup flour
1 cup oatmeal
1 cup coconut
1 tsp. baking soda
1 tsp salt
1 tsp vanilla
2 Tbsp molasses

Layer 2
1 3/4 cup coconut
2 EnerG eggs
1 cup flour
1/2 cup white sugar
1/4 cup shortening
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk

Cream sugars and shortening for 1st layer. Add in remaining ingredients and pour into a greased casserole. Cream sugars and shortening for 2nd layer. Add in remaining ingredients and spoon on top of 1st layer.

Glaze
1 1/2 cup powdered sugar
1 tsp. coconut extract
3 Tbsp. dairy free milk

Blend together then pour over top of cake.

Bake at 350 for 45 minutes until a toothpick inserted in the middle comes out clean.

I had made these oatmeal brown sugar bars once that were awesome. Rich, moist, amazing. But I wrote the recipe down on a piece of paper, placed it on the desk and it promptly got lost. So I did the best I could to remember the recipe, which was layer 1. It just didn't fill out the pan right though!!! So I decided to make layer 2 to place on top. Neither layer turned out as I actually wanted, but both were good. I think for the original bars I was trying to make, there were 2 cups of brown sugar and more shortening. I'll have to try again for those sometime soon :-)

Potato Salad (Mayonnaise Free)

I haven't had potato salad in 8 1/2 months since I haven't been able to eat eggs! I have always really enjoyed potato salad, especially since I discovered adding carrots for some extra goodness. I stumbled across a recipe online for a dijon mustard based sauce that actually turned out quite well.

3 lbs. yukon gold potatoes, cooked in salted water then cubed
3 large stalks celery, diced
2 large carrots, ground in food processor
1 cup pickles, ground in food processor
1/2 cup pickle juice
1 Tbsp. salt
1 Tbsp. onion powder
2 Tbsp. dijon mustard
2 Tbps. yellow mustard
1 Tbsp. white wine vinegar

Combine the last 6 ingredients in the blender and process til creamy and emulsified. Add to the warm potatoes so the vinagrette will soak in. Add in the remaining ingredients and mix to combine. Adjust seasonings as needed. I've been gobbled this up, it turned out pretty tasty. Not as good as mayonnaise, as I am a MAYO girl! But will work until I can eat eggs again. :-)

Pasta Salad

Another dish I made to bring to my friends house for our get-together. I wanted another protein source, so added a can of chickpeas. You could also add diced chicken or turkey to get the same effect.

1 box geminili pasta or pasta of choice, cooked al dente
1/2 bottle TED safe vinagrette dressing. I used Drew's All Natural Roasted Garlic. Also delicious is Brianna's Rich Santa Fe blend
1 package thawed peas
1/2 red pepper, finely diced
1 can black olives, sliced into rounds
1 can chickpeas
1/2 tbsp. onion powder
salt to taste

Mix all ingredients together, preferably adding the sauce when the pasta is still hot so it will absorb. Chill before serving.

Adventures In Coconut Milk

I have been experimenting with coconut milk trying to make some yummy, dairy free desserts. I was buying several different brands of milk, and therefore was getting drastically different results each time. I'm just guessing which "recipe" is for each of the following pictures, but some of the results were good so I figured I would share.

This first turned out like a coconut curd/pudding type mixture. It was really tasty, thick and creamy. I believe it was 1/2 a can of coconut milk with a cup or so of granulated sugar. It just reached this point where it got thick and creamy instead of syrupy.


The next was a coconut caramel that I then beat with an electric mixer and some powdered sugar. This was a full can of coconut milk and several cups of sugar. It turned out sooooo sweet it wasn't very good.



Lastly my husband made me a coconut cake. Just a recipe we found online that we made MSPI/TED safe. I used the coconut curd in the middle and glazed with the caramel sauce. It was good but way too super sweet! It did lead me to make the coconut candy, so it wasn't a complete failure!

Coconut Candy

I went to the MSPI group at MilkWorks Sunday for the 1st time. This is a group of Moms that meet every 2 weeks that are all avoiding milk and soy in order to nurse their protein sensitive babies. Many Moms are also on the Total Elimination Diet (TED) as well. I wanted to take a treat, so decided to make this coconut candy which would hopefully be safe for most Moms. Unfortunately, I forgot it at home in the rush to get out the door! I'll have to bring next time.

1 can of coconut milk (preferably Thai Kitchen, less preservatives)
3 cups granulated sugar.

Combine in a large pan and allow to cook over medium heat until the mixture becomes a dark caramel color. Stir often, especially towards the end as it will burn quickly. Pour onto a sheet pan, allow to cool and then break into pieces.

It reminds me of maple sugar candy, if you have ever had that. Crispy, yet melts in your mouth.

Cheezy Pasta

Well, I'm honestly not really sure what to call this one. Ever since I learned that nutritional yeast has 8 grams of protein for 2 Tbsp, I have been trying to add it in every day. I don't have many good protein sources, so I really need to work at getting adequate amounts in.

1/2 box pasta of choice (about 8 oz.) cooked in salted water
4 Tbsp. smart balance light
5 Tbsp. nutritional yeast
1/2 tsp. onion powder
salt to taste
3 Tbsp. dairy free milk

Combine all together with hot pasta and stir well to combine. Very tasty with a slight "cheesy" taste. My 4 year old loved the 1st time I made but balked the 2nd. Who can keep up with their tastes!

Chickpea Sandwich Spread (C.L.T.)

Early TED

I call this my C.L.T. Chickpeas, Lettuce & Tomato sandwich spread! I used to make a sandwich spread with tofu back in the day when I could eat tofu that was super fabulous. I could eat sandwiches everyday I love them so much, but on this restrictive diet, I just don’t have enough protein options to eat many sandwiches. So I decided to get creative…. How many of my greatest finds have begun in just such a manner! This spread is fantastic; I am really thrilled with it. Hope you enjoy :-) Someday when it won’t make me sad I’ll post the tofu version as well.

1 can chickpeas, rinsed and drained
1 large carrot, peeled and cut into chunks
1 large stalk celery, washed and cut into chunks
1 cup pickles
¼ cup pickle juice or vinegar
2 Tbsp. tahini or sunbutter (If you can have mayonnaise, use 3-4 Tbsp. Instead of the seed butter and olive oil.)
1 Tbsp. Olive oil
1 tsp. Onion powder
1 Tbsp. mustard
Salt and pepper to taste

Using a food processor, coarsely chop ½ the can of chickpeas. Transfer to a large bowl. Continue with the carrot, celery and pickle, chopping each individually and then transferring to your bowl. Put the remaining ½ can of chickpeas into the processor, as well as the remaining ingredients and process until smooth and creamy. Add additional pickle juice, seed butter, oil or water (or mayonnaise!) to make a smooth mixture that will adequately coat the other ingredients for a creamy spread. Adjust seasonings as needed.

I enjoy this with toasted bread/buns and plenty of lettuce and tomato and extra mustard. Yummy!!! Packed with protein, tasty and healthy. My kind of sandwich :-)

Thai Coconut Pancakes

I stumbled upon this recipe online today and thought it looked really interesting and yummy. And best of all, it's gluten free! Always a plus to find a fantastic looking recipe that is gluten free and could really satisfy someone's craving on a GF diet. I well remember those FOUR long months I couldn't eat gluten. Jer and I resolved to try and eat less gluten on a daily basis and just aim for a wider variety of flours and grains in our diet. So....we'll be trying these! Also a good way to us up some of my speciality flours left over from the strictly GF days.

http://thaifood.about.com/od/thaidesserts/r/coconutpancakes.htm

These coconut pancakes are like those sold at the night markets in Thailand. They can be served for dessert warm and topped with a few scoops of ice cream, OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness, and they're gluten free. Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-4
2 cups good-quality coconut milk
2 eggs (use flax egg replacer from post or EnerG egg replacer)
1+1/2 cups rice flour
3 Tbsp. glutinous rice flour (available at Asian food stores)
3-4 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
oil for frying
optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
optional: food coloring
optional: 1/4 cup dry shredded (baking type) coconut for garnish
Preparation:
Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
If you'd like different colors of pancakes, divide the batter into a few separate bowls.
Add several drops pandan essence to make one bowl green (or make all of them green!). Make the others with colors of your choice. Leave one bowl plain.
Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter.
Pancakes/crepes are ready to be flipped when small holes break out over the surface and edges are crisp.
Flip the pancake and cook the other side briefly - 30 seconds to 1 minute. Add a little oil to the pan before making each new pancake.
If desired, sprinkle with toasted shredded coconut. These pancakes are delicious served with maple syrup. ENJOY!

These coconut pancakes are like those sold at the night markets in Thailand. They can be served for dessert warm and topped with a few scoops of ice cream, OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness, and they're gluten free. Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-4
2 cups good-quality coconut milk
2 eggs
1+1/2 cups rice flour
3 Tbsp. glutinous rice flour (available at Asian food stores)
3-4 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
oil for frying
optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
optional: food coloring
optional: 1/4 cup dry shredded (baking type) coconut for garnish
Preparation:
Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
If you'd like different colors of pancakes, divide the batter into a few separate bowls.
Add several drops pandan essence to make one bowl green (or make all of them green!). Make the others with colors of your choice. Leave one bowl plain.
Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter.
Pancakes/crepes are ready to be flipped when small holes break out over the surface and edges are crisp.
Flip the pancake and cook the other side briefly - 30 seconds to 1 minute. Add a little oil to the pan before making each new pancake.
If desired, sprinkle with toasted shredded coconut. These pancakes are delicious served with maple syrup. ENJOY!

Sunshine Burgers II

I seem to make these differently every time they are made! I just improvise and use what I have. I am bringing them to a friends tonight for supper, so wanted to actually record and accurately measure every ingredient. Here is version #2:

3 cups raw sunflower seeds, ground in food processor
2 cup cooked brown rice, ground in food processor
1 1/2 cups cooked brown rice
1 1/2 cups water + 2 cups
2/3 cups whole oats, cooked with 2 cups water
2 1/2 cups crispy rice cereal, one free of corn syrup
1 Tbsp salt
2 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp Maggi's sauce (soy-free soy sauce at Asian market) or soy sauce
3 medium carrots, cooked half way and then ground in food processor

Grind to medium consistency in food processor the sunflower seeds. Empty into large bowl. One cup at a time, grind 2 cups of rice in processor. On the second cup, I add all my seasonings and 1/2 a cup or so of water to make sure everything gets evenly mixed in and there are no clumps of garlic or onion powder! Transfer to large bowl. Meanwhile, add oats and 2 cups water to saucepan and cook on medium 5 minutes. Should be thick and very sticky. Add all remaining ingredients to bowl and dive in with your hands to combine. Taste a clump of mixture, or cook a small patty to taste for seasonings.

I form my patties 1/2 an inch thick and about 3-4 inches across. Fry in 1/4 inch of oil in a large hot, non-stick skillet. Cook til dark golden brown on both sides.

Makes 12 large patties and 5 little kid patties (2-3 inches across and a bit flatter.)

Applesauce Spice Cake

Yummy!!! The first dessert I've made TED/MSPI safe that was delicious! I took this to a friends house for lunch and it was very well received. If they hadn't known I was on a restrictive diet, no one ever would have known the cake was missing eggs, milk, etc. Yeah!

2 1/2 cups all-purpose flour
1 3/4 cups white sugar
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice (I didn't have allspice so used some ginger and nutmeg)
1/2 cup Smart Balance light or other whey free margarine
1/2 cup rice milk + 1/2 Tbsp. white vinegar or lemon juice (buttermilk substitute)
1 1/2 cups applesauce
2 EnerG egg substitutes

Frosting
1/4 cup Smart Balance light or other whey free margarine
3 cups confectioners sugar
1-2 Tbsp. rice milk
1/8 tsp. salt
1 tsp. vanilla extract
1 tsp. sugar free caramel flavored syrup

Combine flour, sugar soda, salt, baking powder and spices in a large mixing bowl. In a separate bowl, whip up the egg replacer, add to flour mixture. Cream the margarine and "buttermilk" and applesauce, add to flour mixture. Beat for 2 minutes with an electric mixer on medium speed. Pour batter into a greased and floured 9x13 inch pan.

Bake at 350 degrees for 50 minutes until a toothpick inserted comes out clean.

Whip frosting ingredients together until smooth and creamy. Frost cake when cooled.

Apologies on the bad picture....I started to eat a piece then realized I hadn't yet taken a picture!

Tomato Basil Lentil Soup

This is a delicious, filling amazing soup that is full of flavor and great for you too! My daughter and hubby each had a serving, and then I ate the remainder over the next several days. I actually can't wait to make more!

2 1/2 cups vegetable broth or water
1/2 c red lentils (if using brown, just cook longer til soft)
2-3 crushed and diced garlic cloves
3 shallots or 1/2 a large onion
1 can tomatoes
2 Tbsp. fresh or 1 1/2 tbs. dried basil
1 Tbsp. olive oil

Saute onion in olive oil over med. heat 5 min., then add in garlic. Cook til onions are softened, then add in remaining ingredients. Cook until lentils are done (20 for red, 35-40 for brown). Transfer to a blender and puree til smooth. Garnish with fresh chiffonade or dried sprinkles of basil and a dallop of cream cheese or sour cream if desired. Serve with toasted garlic bread. SOOOOOOO good! I enjoyed my soup with some olive oil roasted cauliflower and broccoli. The broccoli got a bit too done, but the cauliflower was delicious!

Creamy Asparagus Mushroom Linguine

Early TED

This was a pre-TED/MSPI favorite that I was really craving. It handled the transition to "safe" very well!

1 lb. wheat or rice linguine noodles
1 bunch asparagus, trimmed and blanched til al dente
1 package white mushrooms, halved and cut into thirds
1/2 a large onion, finely diced
2 cups rice milk
3 Tbsp. flour
1/2 Tbsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 Tbsp. olive oil

Start the pasta cooking in well salted water. In a large skillet, cook the onions in the oil until almost softened. Add in the mushrooms and cook until both are done. Steam the asparagus until crisp tender on the stove or in the microwave. Transfer all to a bowl. Combine the remaining ingredients in the blender and process until smooth. Pour into a pot and whisk on medium heat until thickened. Taste for seasonings and adjust as needed. Add the cooked vegetables and pasta to the pan and combine. Yummy!

Zucchini Pancakes

From the Moosewood Cookbook. If these are anything like the sweet potato pancakes....ooooooooooooooohhhhhhhhhhhhhhhh so good. I'll try and post a picture and the results on here!

4 EnerG eggs + water, whipped til frothy
4 cups packed grated, unpeeled zucchini (about 4 7-inchers)
½ cup finely minced scallion or onion
½ tsp. Salt
1 tsp. Garlic powder
1/3 cup flour
oil for frying

In a medium bowl, combine zucchini, “eggs”, scallions or onions, seasonings and flour. Mix well.

Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and press down to fry well on both sides. Serve immediately while crisp

White Bean & Black Olive Soup

Another from the Moosewood Cookbook. It sounds odd...yet delicious! I look forward to trying and will post a picture when I have.

Precook your white beans by cooking 1 cup white beans in plenty of simmering (not rapidly boiling) water until tender, about 1 ¼ hours.

1 Tbsp. olive oil
1 heaping cup chopped onion
1 stalk celery, diced
1 medium carrot, diced
1 ½ tsp. Salt
1 tsp. Oregano or marjoram
1 ½ tsp. Basil
1 small zucchini, diced
1 small bell pepper, chopped
3 – 4 medium gloves garlic, crushed
4 cups water
3 oz. Tomato paste
¼ dry red wine (optional)
2 cups cooked white beans
1 cup sliced black olives
1 Tbsp. fresh lemon juice

Heat the olive oil in a large skillet. Add onion, celery, carrot, salt and herbs. Saute over medium heat 8-10 minutes, or until the vegetables are just tender.

Add zucchini, bell pepper and garlic. Saute 5 minutes more. Combine water and tomato paste. Add to vegetables, along with remaining ingredients. Cover and simmer over low heat for about 15 minutes. Serve hot, topped with chopped parsley and diced tomato

Cream Of Celery Soup

Another Moosewood cookbook recipe. Soup sounds so good when it's snowy outside!

2 average person’s fist-sized potatoes, peeled and diced
4 cups chopped celery ( in 1-inch chunks)
1 heaping cup very finely minced celery, taken from the innermost stalks
3 cups water
1 ¼ tsp salt (plus another ½ tsp. later)
2 Tbsp. margarine
1 heaping cup finely minced onion
1 tsp. Celery seed
1 cup rice milk, warmed
white pepper, to taste
4 Tbsp. rice milk powder, or Dari-Free powder
Freshly minced chives and/or parsley for garnish

Place potatoes, 4 cups of celery, water and 1 ¼ tsp. salt in a large saucepan. Bring to a boil, turn the heat way down and simmer, covered for about 15 minutes ~ until everything is soft. Place in blender, along with powdered milk substitute. Puree, and transfer back to saucepan.

Melt margarine in a small skillet. Add finely chopped onion and celery, celery seed, plus ½ tsp. Salt. Saute 8-10 minutes ~until the vegetables are just tender. Add to puree in large saucepan.

Top with optional garnish and serve gently warmed.

Use above method to make cream of mushroom soup. Substitute mushrooms for the celery, and replace celery seed with 2 tsp. garlic powder.

Cream Of Asparagus Soup

From the Moosewood Cookbook

I haven't had a chance to make this one, but it sure sounds delicious! I bought some canned asparagus, which I would NOT, not, not recommend. As opposed to throwing it out, I'm thinking about adding it to some fresh and pureeing it into a soup. I'll give this one a try!

2 lbs. fresh asparagus
1 ½ Tbsp. Margarine
2 cups chopped onioin
1 ½ tsp. Salt
3 Tbsp. Flour
2 cups water
2 cups hot rice milk
2 tsp. Dill
½ tsp. Tarragon
white pepper, to taste

Break off and discard the tough asparagus bottoms. Slice off the tips and set them aside. Chop remaining stalks into 1-inch pieces.

Melt the margarine in a medium sized skillet. Add onion, asparagus talks, and salt. Saute for about 10 minutes over medium heat. When the onions are clear and soft, sprinkle in 2 Tbsp. of flour while constantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5-8 minutes.

Add water, stirring constantly. Heat to a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbsp. flour, mixing well. Cook another 8-10 minutes, stirring frequently.

Puree the soup with the milk, bit by bit, in a food processor or blender. Return the puree to a large saucepan, and season with dill, tarragon and white pepper.

Cut the reserved asparagus tips into small pieces, and add to soup. Cook for several more minutes over low heat to gently cook the tips. Serve immediately.

Potato & Broccoli "Cheese" Soup

Early TED

I ate SO horribly last week. Abigail had the flu so I exclusively took care of Noah while Hubby took care of her. We were concerned about a 4 month old vomiting and getting as sick as Abbie did. So that was a rough 5 days & nights as I usually split the nights with Hubby since Noah doesn't sleep good. Then on Saturday...Hubby gets sick! So needless to say...not much got done last week, no extra cooking like usual, and I'm still recuperating from the other two folks in my home being sick and hoping I don't get it myself.

Back to the food. I ate really bad last week because it was just a rough week and I had no time to make all my "special" food for me. I've learned that on the TED I need to eat a little bit of all of my foods to feel somewhat healthy. If I start to leave foods out or just eat whatever is easiest, my stamina and clarity of mind just disintegrate. I thought a soup would be a good way to combine a bunch of veggies and kick up my nutrients. This one sure did the trick, and it was delicious and almost "cheesy" to boot! Abigail ate all of hers, with much prompting as she's not a soup person, but she never said she didn't like it! Score one for Mom!

8 small to medium carrots, peeled and chopped into rounds
14 small red potatoes, large dice
1 large onion, chopped
2 heads of broccoli, cut into small florets
1 Tbsp. olive oil, + 1 Tbsp. for later
2 tsp. garlic powder
2 tsp. onion powder
1 1/2 tsp. salt
2 Tbsp. Dari-free potato milk
6 cups of water
1 cup rice milk

In a large stockpot, add in 1 Tbsp. of olive oil and your onions. Cook over low heat until the onions take on some color. Add in the carrots and then the potatoes. Add in the water and cook until the potatoes and carrots are almost done.

Place 2-3 ladles of veggies in a blender, 2 ladles of cooking liquid, add the rice milk and blend on very low speed. Contents will be VERY hot, so be careful! If putting a lid on your blender, be sure and vent it so steam can escape. Meanwhile, place broccoli in the pot to cook.

Gradually increase speed the speed of the blender until contents are well blended. Add in reserved 1 Tbsp. of olive oil and 2 Tbsp. of milk powder. The Dari-Free thickens the soup and gives it a velvety texture. The carrots turn the puree a pale golden color. Return contents of blender to soup pot, and cook until the broccoli is just done. Turn heat down to medium and stir frequently, as it will stick on the bottom of the pot. Remove from heat and adjust seasonings as needed. The milk powder adds a sweetens that might need to be further counteracted with additional salt and onion/garlic powder. I liked a bit of the sweetness in my soup.

It truly does have a cheesy look to the soup, and if your imagination is broad a creamy cheese taste as well!

Enjoy!
This photo got uploaded on accident...but it's so cute I'll leave it here! The reason I continue with this so very difficult diet...this little guy's happiness! Now if only he was like this all day and all night long....We still have so many very, very rough days.

Gingersnap Cookies

Early TED

Thanks for this yummy recipe Steph, I can't wait to try them!

3/4 cup Crisco or other MSPI safe margarine
1 cup sugar
1/4 cup molasses
1/4 teaspoon salt
1 teaspoon ground cloves
1 egg replacer equivalent
2 cups flour
2 teaspoons baking soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger

Cream Crisco and sugar, add egg and molasses and beat well. Add dry ingredients. Form into small balls (walnut sized) and roll in white sugar. Place on greased cookie sheets. Bake at 350 degrees for 4-12 minutes. Watch closely the first time you bake them, 8 minutes is about average.

Makes about 2 1/2 dozen

Potato Vegetable Meat Gratin

Early TED

Thanks for this one Jill!

3 cups rice milk
2 Tbsp. MSPI safe margarine
2 lbs. small red potatoes, thinly sliced
2 garlic cloves, thinly sliced or equivalent pre-minced garlic
2 bay leaves
4 - 6 oz. green beans, or other vegetable of choice, fresh or frozen
2 cooked chicken or turkey breasts, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp ground nutmeg

Preheat oven to 400 degrees. Combine milk, potatoes, garlic, and bay leaves in a large saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes stirring frequently. Remove from heat and let stand 10 minutes. Drain potatoes in a colander over a bowl reserving 1 cup milk mixture. Discard bay leaves. Cook green beans in boiling water for 2 minutes or until crisp-tender. Rinse in cold water, drain. Arrange half of potatoes in bottom of a 9 x 13 baking dish coated with cooking spray. Arrange green beans and chicken/turkey over potatoes. Dot with pieces of margarine, sprinkle with some of the salt and pepper. Top with remaining potatoes. Dot with remaining margarine, salt and pepper. Stir nutmeg into reserved milk mixture; pour over potatoes. Cover with aluminum foil; cut 3, (1") slits in foil. Bake at 400 for 20 minutes. Uncover and bake an additional 20 minutes or until top begins to brown. Let stand 10 minutes before serving.

Can make vegetarian by using lentils or beans in place of the meat.

GF Onion Rings

Early TED

This was a suggestion of my sister who has been helping me think up new foods to eat while on the total elimination diet. Having variety has helped me make it on this limited diet.

1/4 cup gluten free flours (I used equal parts millet, quinoa, potato and tapioca)
1/8 tsp baking powder
1/8 - 1/4 tsp salt
1/2 cup potato or rice milk (or any milk of your choice)
Enough oil to cover skillet by 1/2 an inch

Slice onion into 1/4 inch rounds, separate into rings and allow to soak briefly in milk. Combine flours, baking powder and salt in another bowl. Dredge onion rings in the flour mixture, and then drop into the hot oil. Allow to fry until golden brown, then drain on paper towels. I even doubled dipped a few towards the end and they were even thicker and puffier. Yum!

My rings turned out beautifully; crispy and nicely coated in the flours. They were delicious! I gobbled up 3/4 of the onion without even thinking twice. Next time I might slow down enough to dip in ketchup :-)