The White Pages

Bandwagons February 22, 2013

Filed under: From My Home — perfectlywhite @ 4:29 am
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Caleb and I are people pleasers. So much so that we often don’t share our opinions, especially opinions on hot topic sorts of issues. But we do have opinions. Usually moderate, I can see both sides sort of opinions. Probably because we are people pleasers. This is getting redundant. Welcome to the world of people pleasing.

This post isn’t about any of those opinions. It’s actually about stuff we’ve been liking lately, and that sort of opinion doesn’t make me want to pee my pants when I think about sharing it with you.

Without further ado, here are the bandwagons we’re on:

Short hair. Lovin’ it.

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Duck Dynasty. I can’t lie. That stuff is funny.

Downton Abbey. Am I the only one that thought everyone was watching “downtown” abbey? Now I am less confused. P.S. Caleb likes it too.

Kale. We put it in everything. Spaghetti, fried rice, stir fry, soup, eggs, brownies…not really on that last one. But maybe…

Ikea. Coffee table, bookcase, shelves, and miscellaneous other delights have recently graced our home from this lovely store.

Tea Source. Evening in Missoula. I drink at least two cups a day.

House hunting. Should we, should we not? We’re still praying through it, but man, it’s fun to look at houses.

EOS. Best chapstick evah.

The Story. Our church is reading through this condensed, chronological version of the Bible and it’s making sense of so much biblical history for both of us.

And last but not least, green smoothies. I generally don’t make a lot of smoothies, because the ingredients are expensive, and they don’t go far in this house. I will make an exception, however, if it means I can get Corban myself to drink a glass of spinach. Here’s our cheap fruit, no dairy version :).

1 frozen banana
1 mango, pitted, cubed, and frozen
1 cup 100% pineapple juice
1/2 cup almond milk
2T honey
A couple handfuls of spinach (about 2 cups)
Blend up your smoogie. Yes, smoogie. Corban told me he loves smoogies. He also loves smoochies.

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Chicken Tortilla Salad February 1, 2013

Filed under: From My Hands — perfectlywhite @ 1:53 pm
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This salad is known in our house as “the salad that Corban eats” or “the salad that makes me forget I can’t eat dairy” or “what should we have for dinner, how about the salad? salad”.

I always forget about salad. Vegetables and I had a tumultuous relationship until I was 20. My experience up until that point included canned corn and green beans, both of which taste like water and salt. I’d really rather just have water and salt, thanks. The only “vegetable” I really liked was the tomato which, it turns out, is not a vegetable.

At some point in college, I made it a goal to like vegetables. It was probably because I was getting married and wanted to lose weight, but hey, whatever gets ya there. The summer that we got married I discovered fresh garden vegetables, and it was then that I decided, wait! These taste like…something! I have been cultivating (didn’t even do that on purpose) a love of fresh, delicious, and cute (trust me, seedlings are way cute) vegetables ever since. I’m pretty sure Caleb thought I was nuts when I kept worrying about my vegetable babies growing in the basement last spring. I probably was.

I suppose for clarity’s sake, I will call this chicken tortilla salad. It helps me remember that salad is a good idea.

Chicken Tortilla Salad

I love this salad because I don’t miss the cheese at all. If you can’t have dairy, emulsified salad dressing and avocados are your friend. Both are reminiscent of the creamy texture of dairy that that we miss so much. It serves two adults and a hungry 2 year old.

Salad

4 cups fresh salad greens, we’ve used them all
1/2 red pepper, thinly sliced
1 (or 12…we love avocados) avocado, pitted and cubed
1 cup corn (best cut fresh from the cob, frozen would work too…thawed, of course)
Cherry tomatoes, halved
1 cup black beans (cooked or canned), drained and rinse
3 green onions, white and green parts
1-2 grilled chicken breasts, cut into strips
Tortilla Chips, for “chomping on top” in Corbanspeak.

Dressing

(slightly adapted from this recipe)
1 jalapeño pepper, seed and roughly chopped
2 cloves garlic
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
1/4 cup packed cilantro leaves
1/2 cup extra virgin olive oil

Pulse jalapeño and garlic in a food processor until finely minced. Add lime juice, honey, balsamic, salt, and cilantro and pulse until combined. Turn on food processor and slowly stream in oil until emulsified, which is a happy word that describes the chemical process in which oil and vinegar mix together and get all thick and creamy.

Toss the dressing and salad ingredients together. You may not need all of the dressing – start with less and add more if you think it’s still dry. Top with sliced grilled chicken and make sure to let your two year old chomp the chips on top or you will hear about it at the table.

 

Lemon Blueberry Corn Muffins January 16, 2013

Filed under: From My Hands — perfectlywhite @ 2:34 am
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I had a craving for corndogs the other night. In general, we eat quite healthy. I prefer eating real food for lots of reasons, and no gluten and no dairy means we need to homemake just about everything if we don’t want to go broke. I, however, have a soft spot for buttery, sugary, creamy, meaty, not-great-for-you food that I indulge occasionally. And sometimes more. As a nursing momma with food restrictions, I get frustrated because I’m hungry all the flippin time, but quick and easy food that won’t make one of us sick is pretty rare. So i was craving corn dogs, the ultimate in convenient snack food. The problem is, we never buy hot dogs. All beef, no nitrates/nitrites hot dogs do exist, so I bought some of those and we made corn dog muffins. There’s something about watching the Golden Globes while eating corn dogs.

We had some leftover corn muffin batter and I thought, hey, lemon blueberry corn muffins. Please do not get these confused with the aforementioned corn dog muffins. That would taste something like Rachel’s English Trifle with beef from Friends (Friends reference anybody?).

Corban and I experimented this morning and Corban, my ever honest taste tester, deemed them, “Good, Mommy. You can have one of my blueberries, that would be ok.” Such a sharer, that one. Unless you try to take one of his trains.

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We often bake by weight. Gluten free baking can involve a host of different flours, and sometimes we don’t have the exact flour we need. Since different flours have different weights, baking by weight makes it easier to sub one flour for another and not have to cross your fingers and pray it still turns out. Plus it’s easy and saves dishes. In this recipe, you could sub 4 oz of all purpose flour for the sweet rice and potato starch if you can eat that kinda thing. Butter and dairy-full milk could also be subbed for the dairy free alternatives. The following recipe is based on the quick bread ratio from the aptly named book, Ratio by Michael Ruhlman. Highly recommend it.

Lemon Blueberry Corn Muffins

Preheat oven to 350. Prepare muffin tin with liners if you’re fancy or by spraying if you’re me.
Dry ingredients:
4 oz (3/4 cup) cornmeal
2.5 oz (1/2 cup) sweet rice flour
1.5 oz (1/4 cup) potato starch
4 oz (1/2 cup) sugar
2 teaspoons baking powder
1 teaspoon salt

I let Corban whisk the dry ingredients while I ran upstairs to calm the crying baby. To my surprise, it was all still in the bowl when I came back down.

Wet ingredients:
4 oz (1/2 cup + 1 Tablespoon) coconut oil, melted and cooled
2 eggs
8 oz (1 cup) almond milk

Add-ins:
Zest of one lemon + 1-2 T juice
Frozen blueberries

Corban always gets the first crack of the egg and I do the second :). Whisk wet ingredients together and add to the dry ingredients. Mix until combined. Add zest of one lemon and a tablespoon or two of the juice (depending on how lemony you prefer your muffins). Then fold in frozen blueberries. I let Corban put the blueberries in by the handful, and if you’re like him, you love you some blueberries. No clue exact amount – pretend you’re a blueberry crazed two year old :). Fill muffin cups 3/4 full. Top with a bit of lemon zest. Bake for 20-25 minutes or until they bounce back when you push on the top.

I think they’re great. Caleb liked them a lot, too, but he said they weren’t his favorite. I gave him the evil eye until he assured me another one my muffin recipes was his fav. As long is its one of mine ;).

 

Snyders! January 6, 2013

Filed under: From My Hands — perfectlywhite @ 5:45 am
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So, I have a gluten intolerance (like break out in rashes, intestinal cramping, digestive “issues” shortly after touching or consuming intolerant), and my babies are sensitive to milk protein (like blood in their diapers sensitive), so I can’t eat dairy when I’m nursing. This is medical necessity not hey i want to go on a diet. So we’re learning how to make food taste good in a different way then we used to.

Good friends of ours from Grand Marais love Snyders pretzels and would stock up every time they went to Duluth. I was at the store the other day and Snyders now has gluten free pretzels for $3.29 a bag! $3.29 people! That probably sounds like a lot if you can eat regular people pretzels, but prior to my discovery, the only gluten free pretzels I could find were $7 a bag. This is half price! So, in honor of Steve and Deb, I bought some and made these.

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Chocolate Peanut Butter Pretzel Sandwiches (the dairy and gluten free way)
Adapted from this recipe at Simply Scratch

1 bag gluten free pretzels
1 cup peanut butter, I like chunky
1 1/2 cups powdered sugar
1/2 cup brown sugar
3 T softened Earth Balance “buttery spread”
1 teaspoon vanilla
12 oz bag dairy free chocolate chips (Ghirardelli semisweet or Enjoy Life)

Mix peanut butter, powdered sugar, brown sugar, “butter” (it hurts me to have to put that in quotes. Goes against everything in my nature.), and vanilla on medium speed until just blended. Lay pretzels out on a large sheet of parchment. I got about 100 total pretzel sandwiches out of this amount of peanut butter filling. Form about 1 teaspoon of the filling into balls and place on the pretzels. Press another pretzel on top to form the sandwich (that was my favorite part). Melt the chocolate chips however you like to melt chocolate and dip half of the sandwich. Place on parchment and sprinkle with sea salt. Let dry, probably overnight if you make them at 11 pm like I did. Then you can eat one for a midnight snack ;). Seriously addictive.