Saturday, December 31, 2011

Cliche Onion Dip for New Year's

Once in a while you want to go back to your food roots--what you ate when you were a kid.  Onion Dip made with Lipton Onion's Soup Mix is out (I check the ingredients every time I see it).  Try this instead:

2 cups sour cream or light sour cream
2 tsp soy-free beef bouillon powder, or 2 soy-free bouillon cubes
1 Tbsp dried onion flakes
1/2 tsp grain-based coffee substitute, for color (optional)

Crumble the bouillon cubes, if using.  Stir all ingredients together.  Let sit 5 minutes and stir again.

Soy-free beef bouillon: I used Knorr, but their "cubes" are the same as 2 normal cubes.  Also, check the ingredients because sometimes they are soy-free, and sometimes not.

NOTE:  For grain-based coffee substitute, I use Postum, but they don't make it anymore.  There are other brands, like Pero, but I haven't tried them.

ANOTHER NOTE: as of this posting, Lay's Ruffles and Lay's Light Ruffles potato chips are soy-free.

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Coming back to blogging after a hiatus.  Also, follow us on Twitter:!/SoyfreeKitchen

Sunday, August 14, 2011

Eggplant Parmagiana from Cooking Light

I heartily recommend this recipe from Cooking Light magazine. We had it tonight, with a few changes:
- I didn't have any fontina cheese, so we went with all mozzarella
- I used 8 oz of mozzarella instead of the 6 oz of mozzarella/fontina a half recipe should have used.
- I didn't have any whole-wheat panko (which often has soy, anyway) so we used homemade dried mixed (whole wheat, rye, oatmeal bread, whatever was on hand) bread crumbs.
- We used a whole 24-oz jar of sauce for a half a recipe
- It said a whole recipe served 10, but we got 6 servings out of a half recipe

My (dear) husband liked it and asked that it be made again. Since the kids never liked eggplant, and I am officially an empty-nester as of 24 August, I suspect he may get his wish.

Homemade breadcrumbs instead of whole-wheat panko
Misto sprayer with canola oil, instead of commercial cooking spray
Jar of commercial sauce carefully checked to make sure there is no soy or soy oil in it

Saturday, August 13, 2011

Devilled Eggs for Summer

Back from hiatus--had a new job and it was a tough adjustment.

Every time I have ever made devilled eggs, it has been a crapshoot--too much mayo or not enough. Well, I happened upon the right proportions, so here you go:

Devilled Eggs

9 hard-boiled eggs
1/4 cup soy-free mayonnaise
2 Tbsp grainy mustard
1/2 tsp Old Bay Seafood Seasoning (or celery salt)

1. Shell the eggs and cut in half. Put the yolks through a sieve or potato rices. Stir in the mayonnaise, mustard, and Old Bay.

2. Spoon the yolk mixture back into the egg halves. Garnish with paprika, chopped chives, small parsley sprigs, or the like.

Soy-free mayonnaise--canola, safflower or olive oil (without lecithin!)