Dairy Free Cream of Mushroom Soup

Ok I have to hurry and post this before I forget what I did:)

Ingredients:
1 lb chopped mushrooms
3 TBSP Olive Oil
1 tsp Kosher Salt
1 tsp Fresh Ground Pepper
1/2 tsp Chopped Parsley
2 TBSP Cornstarch
2 tsp Beef Boullion powdered or paste variety
1 Cup soy milk
1 Cup water

In a medium sauce pan over medium high heat, combine your mushrooms, salt, pepper, parsley, and olive oil and sauté until mushrooms are tender. Meanwhile combine your milk, water, bouillon, and cornstarch and mix well. No lumps allowed!
Once your mushrooms are tender add your liquid mixture, turn the heat up a little, and stir consistantly until the mixture comes to a boil. Lower the heat and continue to simmer for a few minutes.
At this point I added a teaspoon of minced garlic for more flavor..
As the mixture cools it will thicken:) Now u have cream of mushroom soup!

To create a more concentrated version to use in casserole recipes decrease the liquid by a cup (1/2 C soy milk, 1/2 water) and really watch you don’t burn it while over the heat:)..

Enjoy..your on your way to making casseroles again.

TIP: make a large batch and freeze:)

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Lime Mojito Chicken Skewers w/Sour Cream Dip

 

Another very easy recipe and OH SO GOOOOD! i like to make the marinade and let the chicken marinate over night. You can even spice up this recipe by adding some crushed red pepper. Serve with your favorite rice, mine is spanish, and a fresh veggie and WaaaLaw, dinner is DONE!

Ingredients:

2 Lbs Chicken Tenders or boneless skinless Chicken Breasts cut into 1 inch slivers

Marinade:

1 small Red onion chopped well

1/4 Cup chopped Mint

1/4 tsp Cumin

1/4 tsp Paprika

1/2 tsp Onion powder

1/4 tsp Garlic powder

1/4 Rum or White Vinegar

2 TBSP freshly grated lime zest

1/2 C Lime Juice

1 TBSP Kosher Salt

2 TBSP Canola Oil

 

Other:

Wooden Skewers

Extra Canola Oil for the Pan

 

First thing is first SOAK YOUR SKEWERS!!! Otherwise they will BURN!! Just simply submerge them in water for a few hours. I usually do this in the morning and I have no doubts later.

Make your marinade by mixing all the ingredients together well then place it in a Tupperware container or large plastic bag that seals shut.  Pace your chicken inside with the marinade and mix it all together well. I call this massaging the chicken. Put in ridge and let marinate for at least 20 minutes. For bet results marinade over night.

Once the chicken is done marinating place them on the skewer by kinda weaving in and out of the flesh.

 Heat up about 4 TBSP of oil over medium heat in a LARGE frying pan and cook the skewers on each side until cooked thoroughly. Serve with your favorite rice and veggie:)

Sour Cream Dip:

2 Cups Dairy Free Sour Cream

1/4 Cup chopped green onion

1 TBSP Lime Juice

Mix and DIP!!

 

Pumpkin Maple Bites

Holy Yumminess! These are by far the best dairy free, egg free, oat free, peanut free, tree nut free, and “could be” gluten-free treat I have ever had. They mimic the texture and style of a whoopie pie but I believe they pack way more of a punch in the flavor area than any regular old whoopie pie. Just saying.

Just follow the recipe..

3 Cups Whole Wheat Flour

1 TBSP Salt

1 tsp Baking Powder

 1 tsp Baking Soda

 1 TBSP Cinnamon

1 TBSP Pumpkin Pie Spice

1-29oz can of Pure Pumpkin, not Pumpkin Pie Mix

2Cups Brown Sugar

1Cup Granulated Sugar

2TBSP Molasses

2tsp Maple extract

For Filling:

4 Cups Powdered Sugar

1 Cup Butter flavored vegetable shortening

2 TBSP Water (u may possibly need a little more than this)

1 TBSP Maple Extract

2 tsp Cinnamon

For the cookies: Mix all the dry ingredients in one bowl then mix all the wet ingredients in another bowl, and then combine the two together and mix well. Using a tablespoon scooper drop a tablespoon of cookie dough on an ungreased cookie sheet about an inch apart. Back on the middle rack at 350 degrees for about 15 minutes or until the tops start to crack. Let them cool to room temperature before filling. the cookie will seem sticky. This is normal and completely AMAZING!

For the filling: mix all the ingredients until thoroughly combined. If the frosting is still a little thick add 1TBSP of water at a time until you have reached your desired consistency:) After the cookies have cooled, fill those little suckers until your heart is content. Then enjoy:)

Sun Dried Tomato Basil Chicken and Pasta

Go Ahead say “YUMMY”!!! This is definitely a favorite dish in my family. My son, Cooper, calls it pizza pasta. Its easy, fun, and always a crowd pleaser. All you need is a few simple fresh ingredients and your on your way.

First thing is first, make your marinade! I use a mini electric chopper to do this but I imagine you could use a blender as well. I have seen my mom try to use a coffee grinder even..crazy lady. I bought some fresh sun-dried tomatoes; If you can’t find these in your grocery store you can also use the jarred kind that are usually in oil and located next to all the canned vegetables. Combined the sun-dried tomatoes, some fresh basil, olive oil, kosher salt, and pepper.; then ground it up till  it is a paste like texture.

Use about 1/4 to a 1/2 of the mixture to rub on the chicken and let it marinate for about 20 minutes. Then grill in a frying pan until each side is golden brown. Preheat oven to 350 degrees and let the chicken finish cooking in the oven for about 20 minutes or until done. Meanwhile, pick out your favorite pasta that suits your allergy needs and boil it until done. In the same pan used to fry up the chicken dump the remainder of the sun-dried tomato marinade, the dairy free cream cheese, chicken broth, and a little pepper. Stir until it is simmering and slightly bubbly. Then remove from heat until ready to use. I prefer my sauces to be more runny than thick. If you like yours a little thicker add a little cornstarch until it reaches your desired consistency.

Now since my son calls this pizza pasta I got a lil creative this time and added some chopped pepperoni to the sauce.

Ahhh now to put it all together just simply pour the sauce over the pasta and slice or dice your chicken and place it on top. Garnish it all with a little freshly chopped basil and enjoy:)

Ingredients:

Sun Dried Tomato Basil Marinade

3oz Sun Dried Tomatoes

6-8 Fresh Basil Leaves

1 TBSP Kosher Salt

1 tsp fresh ground pepper

1/4 Cup olive oil

Sun Dried Tomato Basil Cream Sauce

Sun Dried Tomato Bail Marinade (recipe above)

3/4 Cup Dairy Free Cream Cheese

2 Cups Low Sodium Chicken Broth

1/2 Cup chopped Pepperoni (optional)

1/4 tsp all-purpose seasoning (optional)

Dish

3/4 lb favorite pasta (allergy free)

1- 1 1/2 lb boneless skinless chicken breast

Raegans Toaster Strudels

So getting sweets is a huge challenge when one is allergic to dairy and egg; throw in the rest of Raegan’s allergies and its nearly impossible. But I am determined to find more than an oreo or an apple to cure my sweet cravings. I figured why not start with breakfast!!

I was grocery shopping last week and as usual the sweet old ladies were all stationed and ready in the middle of the grocery aisles with their food samples and coupons. Although toaster strudels are not something I normally buy, when that sweet old lady handed my son a little cup filled with a giant piece of hot gooey toaster strudel and shoved 2 for 1 coupons in my cart I couldn’t shut her down. Sitting across the table watching Cooper eat his toaster strudels the next morning was pure agony, they looked and smelled soooo good; I couldn’t help but think about how one day Raegan was going to feel the same way. Then suddenly out of the sky fell a box of frozen puff pastry and I knew exactly how to make my own toaster strudel….Ok so the puff pastry didn’t fall out of the sky, but that would have been awesome. I honestly don’t know what made me think of using puff pastry to make some homemade toaster strudels but I thought it was pretty genius and of course Allergy FREE!!

First I started by dusting a little flour on my work surface so the thawed puff pastry wouldn’t stick. Then my son and I rolled it out with a rolling-pin until it was about 2 inches larger on each side.  Then I cut the pastry dough to match the size of a toaster strudel. You can use anything to do this, I used a Tupperware container.

Next I filled every other puff pastry square with a tablespoon of my favorite blackberry preserves. I also had a dab of dairy free cream cheese to one for something a little more fun.  Then, with a little water, I sealed the filled puff pastry with the unfilled puff pastry creating a kind of pillow or pocket. 

 

  Then for the really easy part. I stuck it in the oven on 350 for about 20-30 minutes until golden brown. While it was baking I made a simple powdered sugar glaze using soy milk. (1 Cup powdered sugar, 1 1/2 Tablespoons soymilk, and 1/4 teaspoon vanilla). You can’t eat a toaster strudel without the yummy icing that goes on top.

Once the puff pastry was golden brown I took them out of the oven and let them cool off. I drizzled a little icing on top and then inhaled them! Dont worry I didn’t eat them all, I shared some with my kids too!

Grilled Avocado and Bacon Sandwiches

So I run into an issue every time I make avocado for Raegan. I cut it in half, pit it, mash-up half for Raegan to eat, and then I have another half that I must do something with or it turns brown and goes bad. Although I have figured out that it does freeze well, I have also found that it is an awesome cheese substitute when it comes to sandwiches. At first I would just add it to any cold sandwich I was making, then I started adding it to my Bacon, Lettuce, and Tomato sandwiches (please do try this, its amazing), and then I ran across an idea to make a grilled avocado and bacon sandwich!! It sounded to good not to try.

 Just grab your favorite allergy free bread and butter it, using a vegan or dairy free butter, just as you would a grilled cheese. Spread your mashed up avocado on one side and place your fried up bacon on top. Then fry it up in a pan until each side is crisp and golden brown.Mmmmm mmmm goodness! Even typing about frying up buttered bread in a pan makes my mouth water. I wish they would make a candle with the scent of it. Sorry, back to business! Once it is done the creamy avocado is warm and dripping just like cheese and the salty crispy bacon is the perfect complement.

To make it even tastier you can spice up your mashed avocado with a dash of salt and pinch of cayenne. Hello scrumptious!

Of course I had my own little helper…gotta love her..

Raegan enjoying her warm avocado on buttered toast, unfortunately baby girl is just not ready for bacon yet:(

And of course she loves good ol plain mashed up avocado. What a little healthy green girl!

GOD BLESS and Goodnight:)!!

Juicy Buffalo Turkey Burgers with Dairy/Egg Free Ranch..mmmm

Pretty easy recipe. I am a lover of spicy food and miss eating all things buffalo. Most buffalo sauces out there contain milk do to the butter in it.  Little did I know the ready-made Buffalo seasoning packets, located by all the other seasonings, is dairy, egg, and gluten-free! SCORE! Then I am left with he question “what can I dip my buffalo creation in?”. That is when  had to get a little more creative. I stated with Dairy free sour cream and cream cheese, both were soybean based. Add a few spices, stirred it up, and WHALLA!, it tasted better than some store bought ranch I have tried.

 

 

 

 

 

As for a “Buffalo Creation” I thought what could be better than a lean ground turkey burger?  It tastes good and is good for you. I bought the Buffalo seasoning mix, ground turkey, and added a lil butter to be sure the burgers stayed moist.

 

 

 

 

 

Then I simply mixed it all up and pan-fried them. Theses burgers would be especially awesome on the grill, but I was not willing to conquer the grill with two tired kids at my side. But you can try!

 

 

 

 

 

Next up was my favorite part, dressing the burger!!!!! First I put a dollop of my Ranch on top, then I garnished it with some chopped green onion and celery, followed by 2 tomato slices, and lettuce. I chose a Dairy free, egg free, oat free, peanut free bun. You could get some gluten free bread if you needed to. I also think stuffing this burger and all its fixins into a pita pocket would be fabulous.

There you have it!! Raegans Dairy, Egg, Oat, Mustard, Melon, and Peanut Free burger. Of course she will enjoy it via Me, but that doesn’t mean it will be any less tasty:)

Recipe:

Ranch Dressing:

1Cup Dairy Free Sour Cream

1/4Cup Dairy Free Cream Cheese

1/2TBSP dried parsley

1/2tsp dried dill

1/4tsp onion powder

1/8tsp garlic powder

1/4 tsp salt

1/8 tsp ground pepper

Pinch of granulated sugar

Mix all ingredients and serve

Burgers:

1lb Ground Turkey

1 packet of Buffalo Wing seasoning mix

1TBSP dairy free butter

Mix, grill or fry in pan, about 7-9 minutes per side.

Garnish with chopped green onion and celery. And top with your favorites:)

How we got here.

Hello Out there.. (Echo..Echo..)

Welcome to Reagan’s Full and Allergy Free.. I started this blog in honor of my beautiful daughter Raegan. Raegan is 10 months old and has already had quite a journey in life. When she was only 2 weeks old we noticed she had more “baby acne” than normal; by the time she was 2 months old she had developed severe eczema. I’m talking the type of eczema that bleeds and oozes. Nasty stuff!!!

Reagan’s Eczema at 21/2 months

I was unaware at the time what could be causing her skin issues, so I did what any normal parent would do and took her to see her pediatrician. Although her doctor was helpful and concerned his answers were vague and I was sent home with several different creams, lotions, and ointments to try. Over they next few weeks I was hopeful but it only seemed to get  worse.

Sorry for the blurry picture:) Anyhoo…so I took her back to the Doctor again was told “Oooooh..its just typical infant eczema, she will grow out of it!”. Easy for the doctor to say.. At this point Raegan was not only suffering from painful itchy skin, but she also had tummy pain, loose stools, reflux, and was just pain miserable. It was at this point I turned to my family, friends, and…yep, you guessed it, the INTERNET!! I thank God everyday I did.  It was through these avenues that I learned that what I was eating may be affecting her simply because she is a breastfed baby. I researched the most common food allergies and took the information back to the doctor once again and asked for her to be allergy tested. Sadly I was turned down…on TWO occasions!!  All the while her skin and other symptoms were getting worse and worse!

Reagans Eczema on a GOOD day!!

I tried to do testing on my own by eliminating anything that she could possibly be allergic to out of my diet. I was basically eating vegetables and unseasoned chicken. It was terrible! I was hungry, light-headed, and the worst part was my milk supply was getting low and I was too scared to try and give Raegan formula. But!!!!….BUT!!!! low and behold Raegan was doing much better!! Her skin was clearing up and her temperament was improving. Seeing the changes inspired my husband to put on his big girl panties and have a man to man chat with the doctor. Our doctor finally gave in and sent us to get allergy testing! We were so excited to find out that Raegan was indeed a special little girl. She tested positive to being allergic to Dairy (not to be confused with lactose, but the protein in cow’s milk), Egg, Peanuts, and Tree Nuts. Although I was excited to have answers I had no clue what I was in for! Going grocery shopping became a whole new ball game and when I would search for recipes online every recipe had very foreign ingredients such as coconut flour, xanthum gum, etc. I was lost and had no idea what I was doing! Grocery shopping/cooking became frustrating and, quite frankly, GROSS! Recipes made no sense and they took too much time! To make matters worse a few more months down the road Raegan developed more allergies to include Oat, mustard, and all things Melon. Which brings me to where I am today, this beautiful new blog!!

I AM A BUSY BUSY MOM! I raise two very active kids, my husband is a SERE IDMT in the USAF and has a very busy schedule which has him gone a lot, I go to school full-time online, and I am currently trying to get my licence to do in home daycare. I have NO time to make everything from scratch or even cook 3 meals a day EVERYDAY! So this is my journey in the kitchen and grocery store. This is my journey to find fun, EASY, and delicious meals my whole family can enjoy and most importantly my daughter will love.

My goals are to find and create recipes that TASTE AMAZING, are EASY TO PREPARE, and are FUN! For any and all of you who decide to stop by or even follow me on my journey thank you for your support and your suggestions and comments are always welcome!!

Raegan Today!!