Dairy Fee Egg Free Apple Muffins

I love these muffins! The original recipe came from Mama of Boys, but I have changed it quite a bit to fit our needs and make it a little healthier. I'm also going to experiment with more chopped apple because it's just so good when I get a bite with apple chunks! :)

1 1/2 c AP flour
1/2 c Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c dairy free margarine or coconut oil, softened
1 c white sugar
3/4 c unsweetened applesauce
1 tsp vanilla
1 c apple, peeled and chopped
1 tsp cinnamon
1/8 tsp nutmeg


Preheat oven to 350.

In a large bowl, beat margarine (or coconut oil), sugar, applesauce and vanilla. (If using coconut oil, the mixture will be "grainy" looking from the oil solidifying again.)


Mix flours, baking powder and soda, salt, cinnamon and nutmeg. Add to applesauce mixture. Stir until just moistened.

Fold in apple chunks. Mixture will be thick.

Spoon into muffin cups, filling 3/4 full.

Bake 30 - 35 minutes.


Makes about 18 muffins.




ICING

3/4 c confectioner's sugar
1 Tbsp dairy free margarine
3/4 tsp vanilla
2 tsp warm water

Mix together and pour over warm muffins. If the icing hardens before you have finished pouring, can be reheated in the microwave to return to glaze consistency.

Chap Chee Noodles

This recipe was taken directly from allrecipes.com. I didn't have to make any substitutions as it was already DFEFPF. Jeff and I loved the dish, but the boys were not really interested... granted it does look a little strange with the clear brown noodles! I will be making this again - probably more along the lines of a lunch for Jeff and I to enjoy together.

Marinade:

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Remaining Ingredients:

• 1/3 pound beef top sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 cup thinly sliced carrots
• 1/2 cup sliced bamboo shoots, drained
• 1/4 pound napa cabbage, sliced
• 2 cups chopped fresh spinach
• 3 ounces cellophane noodles, soaked in warm water for about 10 - 15 minutes
  
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

I'll take a picture next time... :)

Allergy Friends BLOGROLL

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GO DAIRY FREE for FREE!

I was a little leery of purchasing another dairy-free cookbook. I've got several, but find that I just like to convert standard recipes to dairy free instead of finding strange ingredients.

NoWhey,Mama wrote a positive review about this book and I began to think about it. Then I emailed her and asked her is she really liked it or "was she just sayin' she did". Isn't that just awful of me!?! I can't believe I did that!

Anyway, she reconfirmed that she liked it, so I ordered it for myself for Christmas (that another whole post in itself).

Let me just say, "I AM IMPRESSED WITH THIS BOOK!" I love it. I really, really do. The first part of the book is about making the transition to DF, the health benefits, etc. Then she goes into different substitutions and how to make your own at home - sometimes for pennies!

It's not all about DF, though. She takes into consideration some other allergies and of vegans. It is truly a comprehensive book that anyone could use. She discusses different oils, how they should be used... which "milks" taste best in different recipes... being frugal... and she does it with a sense of humor as a real person who's been there... done that.

We've been DF for a little over a year now and I have learned SO MUCH from this book in the last month. I truly wish I had the book when we first made the switch.

Let me just say that I haven't even made it to the recipe section yet and I'm recommending this book! I've perused a few recipes and look forward to trying them out, but the information in this book has been so useful and opened my eyes to other options.

If you are thinking about getting this book, I HIGHLY recommend it!

And right now you might be able to get it for FREE!! NoWhey,Mama is hosting a giveaway at her place this week for a free copy! If you don't win, however, you can always get it from the GoDairyFree site (among other places).


P.S. I wrote this review by my own free-will... I get nothing in return for it except knowing that I'm suggesting a really useful book to those on the path of Dairy-free living. Enjoy!

Venison Poppers

My husband, Jeff, is a deer hunter and we have a freezer full right now! :) This was such a treat! It could easily be an appetizer or a main dish... you decide!


1 lb venison backstrap, cut into 1/2" medallions
Dale's Seasoning sauce
Worcestershire sauce
Lawry's Seasoning Salt

1 can pickled jalapenos
1 sweet onion
Dairy Free cream cheese
1 package thick sliced bacon, cut in half
toothpicks


First let me apologize for not taking exact measurements while preparing. This was something that was just thrown together and worked out spectacularly!


Place the backstrap medallions in a large zippered bag. Add Dale's just to coat and then about 1/8 - 1/4 cup Worcestershire (to taste). Add in a few good dashes of Lawry's and mix well with your hands to make sure the salt is evenly distributed. Allow to marinate for about 15 - 20 minutes while you get the grill started.

While the meat is marinating, chop up the jalapenos and onion. (I stuck them together in a food processor.)

After marinating, add a large dollop of dairy free cream cheese on top of the medallion,

then a pinch of jalapenos and onion, to taste.

Wrap two halves of bacon around the stuffed medallion and secure with a few toothpicks so that the stuffing is held in the center.

Grill until the bacon is nice and done, turning as needed.

I know this wasn't a very specific recipe, so if you have questions.... PLEASE feel free to ask! :)

Frizzled Cabbage

Taken directly from here with only adjusting to dairy free margarine. Very simple and tasty!


1/4 medium green cabbage
2 tablespoons dairy free margarine (or more if you are feeling decadent)
salt and pepper

Core and very thinly slice the cabbage. Melt the margarine in a large skillet over medium heat. When it is bubbling, add the cabbage. Salt and pepper the cabbage. Stir occasionally and cook until mostly wilted, about 10 minutes. Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes. Do not let burn. Taste, adjust seasoning, and serve immediately.

Chewy Non-Peanut Butter Brownies

Have you tried SunButter? Oh my word, it's good. At first it tastes like peanut butter, but then you get the sunflower seed in the aftertaste. Yum.

The original recipe is here, but I've altered it to fit our needs. Also, if you don't want to use whole wheat flour, just use a full cup of all-purpose. (I just like to try and sneak some better flour in where I can! {grin})

I could not tell that these were not peanut butter. So moist and tasty. This will easily become a family favorite!


1/2 cup Sunbutter
1/2 cup dairy free margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
1/2 cup applesauce
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt

1. Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
2. In a medium bowl, cream together sun butter and margarine. Gradually blend in the brown sugar, white sugar, applesauce, and vanilla; mix until fluffy. Combine flours, baking powder, and salt; stir into the sun butter mixture until well blended.
3. Bake for 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into squares.

(This recipe is featured on Allergy Sense.)