Sweetened only with apple juice concentrate, this apple pie recipe is perfect for celebrating Pi day, 3.14, and every other day of the year. The ultimate way to celebrate pi day would be a dairy-free Quiche for breakfast, Walla Walla Sweet Onion pie for lunch, chicken pot pie for dinner, and several fruit pies to … Continue reading Apple Pie
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Dairy-Free Mashed Potatoes
February is Potato Lover's Month. I am a potato lover. It quite possibly might be because I am a potato farmer's daughter, and growing up, no meal was complete without potatoes. Maybe years of DNA coding has left meat and potatoes running in my veins. Or maybe it is the never-ending different possibilities of potato … Continue reading Dairy-Free Mashed Potatoes
Pectin-Free Plum Jam
This pectin-free jam is much thicker than syrup, but still easily spreadable--just the way my family likes it. Avoiding pectin allows you to limit the sugar in your jam. This recipe has twice as much fruit as sugar. My mom gave me a box of plums from her plum tree. I'm not sure what variety … Continue reading Pectin-Free Plum Jam
Italian Meatballs
These dairy-free meatballs are delicious. This is a large recipe and perfect for stocking your freezer with healthy, great-tasting freezer meals. On busy days, I often wish we would eat take-out for dinner. I used to buy Chinese food because it seemed to have less dairy, but now since we have a little one with … Continue reading Italian Meatballs
Easy Moist Cake (Using a Cake Mix)
The secret ingredient of these moist cakes isn't pudding mixes or dairy. The secret ingredient is grated zucchini. The zucchini melts away into the cake so you can't even tell it is in there. My five-year-old has a summer birthday. I thought he wanted a chocolate cake and started grating zucchini for a chocolate zucchini … Continue reading Easy Moist Cake (Using a Cake Mix)
Roasted Yellow Summer Squash
I love the end of summer and all the fresh produce and vegetables. This is a great way to eat yellow summer squash. Wash and cut the squash into sticks. Place on parchment-lined baking pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 400º F for 30 minutes. Let cool and enjoy.
Zucchini Time
After being away from my garden for a week, I came back to find my zucchini plants loaded with overgrown zucchini. Zucchini is one of my favorite vegetables, if it is possible to narrow it down. It is so mellow, versatile, and plentiful. I'm loving the zucchini season.Growing up, my dad loved telling a joke … Continue reading Zucchini Time
Easy Pasta with Fresh Herbs
Whole wheat pasta tossed in olive oil and served with fresh herbs and tomatoes. When your life circumstances change, sometimes the best way to thrive is to adapt and change. When I realized that it wouldn't work to eat dairy, I decided I needed to change the way I cook and learn to like foods … Continue reading Easy Pasta with Fresh Herbs
Adventures with Cherries
Sweet cherries are in season. Here are some of my cherry dessert attempts and winner. The first summer my husband and I were married, we knew someone who knew someone who had sweet cherry trees. That someone had more cherries than they wanted, and since we loved cherries, we were invited to come and pick … Continue reading Adventures with Cherries
Chicken Dumplings with Vegetables
Shredded chicken, carrots, potatoes, zucchini, and cannelloni beans in chicken broth with small dumplings. Three weekends ago, the temperatures went from the high 90s to the high 60s. My husband and two oldest children had planned to hike the nearby mountain peak. One thing they didn't count on was the time of day that the … Continue reading Chicken Dumplings with Vegetables
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