"Wonder" Bread

from Mitten Strings for God by Katrina Kenison

Combine in a very large bowl:
4 Tbsp canola oil
4 Tbsp honey
3 Tbsp salt

Add:
8 C warm water
2 Tbsp yeast

Stir and wait 5 minutes, until yeast is dissolved

Stir in:
7 C white flour
7 C whole wheat flour
2 C rolled oats (or any combination of soy four, rice flour, wheat germ, oats, or bran)

When dough is well mixed (use wooden spoon or hands), scoop half into another large, well oiled bowl. Cover both bowls with a cloth and let rise until doubled (about 1 1/2 hours. You can punch it down and let it rise again at this point, or punch it down, divide it into 7 loaves, and let rise again in pans. (Allow a 3rd rise in pans if you gave it the second rise in the bowls still). Bake at 400* F for about 40 minutes or until the bread sounds hollow when tapped. Rotate the pans midway through baking for even browning.

Ground Turkey Stir Fry

This one was a hit:

3/4 pound of ground turkey, browned (could sub. any other kind of cooked, chopped poultry)

1 can chicken broth (or 1 3/4 cup stock - this may vary if using instant rice, cook according to pkg directions for amts)

2 cups instant brown rice

3 cups sliced carrots

1 cup sliced celery

2 scallions, chopped up

2 Tbsp coconut oil

1/2 tsp garlic powder (or to taste)

1/2 tsp ground ginger (or to taste)

large pinch of salt



Brown the ground turkey and or chop up other cooked meat. Set aside to keep warm unless you can multitask and then brown this while some of the other things are cooking. ;-) Cook instant brown rice in the chicken broth, according to package directions, and set aside (alternately, cook *real* brown rice in broth!). Melt 2 Tbsp coconut oil in wok or large frying pan, and toss in all the veggies - cooking on med/high heat. Stir constantly. Sprinkle garlic powder, ground ginger, and salt on veggies as you are stirring/cooking. Cook until crisp-tender (or tender-tender if you have picky kids like I do, LOL). Mix cooked rice, cooked meat, and cooked veggies together and serve (or keep them apart for those picky toddlers).

Mixed Vegetable Soup

Mixed Vegetable Soup


2 T olive oil
1 leek chopped
2 medium sized potato, diced
2 carrots, diced
1 large parsnip, diced
2 tbs split red lentils
1 pint of vegetable stock (or chicken broth)
Additional water
Salt & Pepper to taste

Over a medium heat sauté the leek with the oil for approximately 5 minutes.
Add the potato, carrot and parsnip.
Cook for a further 5 minutes.
Add the stock and lentils.
Bring to the boil, turn down heat, cover and then simmer for 30 minutes.
Liquidize, return to saucepan, and add water until required consistency.
Heat, season and serve immediately.

Pumpkin pie

1 envelope unflavored gelatin
1/3 cup water
2/3 cup rice milk (or other dairy substitute)
2 cups (1 can) pumpkin
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
prepared pie crust (we prefer an egg/dairy free graham cracker crust)


Let gelatin sit in water for a few minutes before dissolving over low heat. Throw the rest of the ingredients (except pie crust) into the pot, mix together, and pour into prebaked or graham crust. Refridgerate several hours before serving.

Current list of avoids

Just parking this list here for reference -

Things I'm avoiding on my current elimination diet for LB (9 wks):

*dairy
*eggs (not in house due to other children, don't know if LB reacts or not)
*peanuts (ditto)
*tree nuts (ditto)
*chocolate (chocolate!!)
*sunflower seeds and sunbutter
*tomato
*citrus
*carrots (and possibly sweet potato)
*white potato
*cinnamon
*vinegar (mild/moderate reaction)
*ascorbic acid

Simple chicken and rice

Surprising amount of flavor for few ingredients:

Leftover chicken broth from roast/crockpot
Instant brown rice
Leftover cooked chicken, cubed
Frozen broccoli and cauliflower, cooked
salt and pepper

Make brown rice according to package directions using the chicken broth instead of water. Combine hot finished rice with cubed chicken and cooked frozen veggies, salt and pepper to taste.

Surprisingly tasty (tasted like soy sauce was added), healthy, filling, easy, and allergen free!

Spring Turkey Toss

This is an adaptation of one of my favorite spring dishes, called "Spring Butterflies" from 365 Easy Italian Recipes by Rick O'Connell. We had turkey for Easter this year, so this is one way we are using up the leftovers!

2 cups rice
3 Tbsp extra virgin olive oil
2 Tbsp finely chopped onion
2 medium carrots, peeled and cut into 1/4" diagonal slices
3 cups broccoli florettes, chopped bite sized
2 tsp fresh thyme or 1/2 tsp dried
2 cups chicken stock or safe canned broth
1 10 oz package frozen peas
1/4 cup chopped fresh basil or 1 tsp dried
2 cups cooked turkey, cubed
salt and pepper
(Parmesean cheese if you are not worried about dairy)

Cook the rice as directed on package and put aside (the recipe is also good with 1 lb farfalle pasta instead if wheat is not an issue).

In large frying pan or wok, heat oil over medium heat (3 Tbsp butter, if not avoiding dairy, is yummy instead). Add onion and cook for 3-4 minutes. Stir in broccoli, carrots, and thyme. Cook, stirring constantly, for 1 minute. Add stock and turn heat to medium-high. Cook about 5 mintues - until vegetables are crisp-tender. Stir in peas, turkey, and basil and heat through. Season to taste with salt and pepper.

Serve over cooked rice (or toss with pasta).

Serves 6.