Thursday, September 29, 2011
Party Pancakes...
Sometimes, being an adult is no when your husband is in LA for the week shooting a commercial getting treated like a king and you are stuck at home with the kids and work. Not that I don't love my kids and work, but I think the fantasy trip to LA is the better end of the stick!

Sorry for the crappy photos, but all I have is my phone to take hopes that the illustrator is coming home with photographic documentation of his trip!

I am not an emotional eater, but with Heather posting her darn luxurious pancakes and me not having to cook bacon in order to eat pancakes (that's the deal in the house, pancakes are only ok if bacon is involved) pancakes were on the menu! So, to make myself feel a little more special, I made these heavenly pumpkin pancakes!

I totally had ice cream for dinner, don't judge...

the best part is when it gets all melty...

Did you know that melted ice cream makes the best sauce for topping pancakes? That and fresh roasted pumpkin and coconut cream with hemp seeds!

Technically, it was So Delicious Coconut Ice Cream and technically, it was AMAZING! You HAVE to try this! It is actually a great trick for when you need a quick sauce for topping bread puddings or cakes. Melt some ice cream and you instantly have a sweet luscious cream!

Pumpkin Pancakes
based on my easy pancakes
(makes 7 small, which was enough for me)

3/4 cup white wheat flour
1 tsp baking powder
pinch of salt
1/2 cup coconut milk (I used So Delicious)
1/4 to 1/2 cup water
1/2 cup fresh roasted pumpkin
1 TBSP Stevia Blend For Baking (or sugar)
10 drops vanilla stevia

The Toppings
(this tastes like a sweetened ricotta and was so good!)

1 TBSP hemp seeds
1 TBSP coconut flour
vanilla stevia

Mix together add water as needed for a creamy consistency

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posted by Sarena Shasteen - The Non-Dairy Queen @ 10:43 PM   21 comments
Tuesday, September 27, 2011
Turmeric Roasted Vegetables
Sunday dinner was big here this week. After working our butts off cleaning and reorganizing, we all wanted a huge meal on a relaxing day. I love doing big dinners on Sunday because it always sets me up for some great leftovers throughout the week.

The main event for the boys was the oven roasted pork loin. I wanted to do something different for the sides this time.

Well, I ended up revitalizing some white rice with Better Than Bouillon's "no chicken" vegetarian base. Some of this with a little extra water did wonders for dried out rice.

This is a new to me vegetable base that Tony picked up on sale the other day. It was a great find! We all loved it and the rice was a perfect side for the pork loin.

Now for the highlight of the meal for me...roasted turmeric vegetables. Oh my gosh, this was amazing! The thought came to me when I was looking in the fridge to use up some vegetables that have been hanging around a little too long. Oh, and I have way over bought vegetables lately! I confess...they are all over the fridge. I'm not proud of this, but I'm enjoying playing with different methods and flavors to eat them! Ok, back to the dish...

When I was growing up, we made a dish that my grandmother (love you Granny) published in a book that her company put out with tons of employees' recipes. Hers was called Winter Harvest Casserole. It has cabbage, carrots, potatoes and kielbasa all covered in a roux based sauce and baked. I have so many memories of this dish mostly good, but it was also the dish I was making as a kid that I almost severed my finger off while making. I'm not being dramatic either. The doctor said I was lucky I had a bone there, because I cut all the way to it. To this day, I have horrible nerve damage. I'm definitely not a hand model now. Back to the dish again...

I decided to use the method of Granny's Winter Harvest Casserole with my seasonings. This was a perfect marriage between my flavors and Granny's technique! The vegetables have a nice savory sauce to them without being wet or too wilted. The yellow color is super vibrant! The kids and Tony were a little nervous, but they loved them and said they would like to eat them again. I can't ask for more really.

I served mine with an over easy egg and wow, I wish I had more now!

Turmeric Roasted Vegetables

1 small head of cabbage (1 1/2 - 2 lbs.), chopped into large rustic pieces
5 large carrots, thinly sliced on a diagonal
1 red bell pepper, chopped into large pieces
1 cup water
3 TBSP gluten free all purpose flour ( I used Bob's Red Mill)
2 tsp vegetable base
1 tsp turmeric

Preheat the oven to 350 degrees. I recommend using a glass dish. The color will stain other dishes. 

Put the chopped vegetables in a 13x9 baking dish. Put the water, flour, vegetable base and turmeric in a measuring cup and stir well until there are no lumps. Pour the mixture over the vegetables and bake for 30 minutes. Stir the vegetables, bake for another 30 minutes, stir and bake for another 20-30 minutes or until the carrots are done. 

Oh, if your looking for an older recipe and can't find it, let me know, it's probably in that book. 

You probably aren't, but if you're asking why turmeric, well with celiac, the illustrator is suffering from some joint issues and really has well before he was diagnosed. We hate pill popping so I'm looking at some natural alternatives. Turmeric is known to have anti inflammatory effects and many other great benefits! Tasty and can't go wrong!

Do you have a recipe that reminds you of your grandmother? Biscuits are my other truly fond memory of hers. She has celiac and hasn't been able to enjoy them in so long. I need to get my butt to North Carolina to see her. I feel the need to cook with her again!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM   18 comments
Monday, September 26, 2011
Gluten Free Individual Lemon Pound Cakes
So, Max gave his speech on Friday, but unfortunately is not the President of the student body this year. He's a champ though and never let them see him sweat! I don't know where he gets his nerve from? I was so proud of him for doing all of this though. It was definitely a great life lesson!

As for this weekend...we had more life lessons to learn. Like the lesson that you don't get to go out and play until you clean up your room. Yeah, I hated that one too this weekend! We finally got everything put away this weekend from all the moving around we did this summer. I did not think it would EVER end! It did! I seriously thought that mountain of laundry would beat me. Not to say there isn't more  in the laundry room that needs to be dealt with, but at least the mess in the rooms is cleaned up! Oh, and if you're counting, I got the bathrooms cleaned too! That was a bonus cleaning!

So, with Saturday spent in the house cleaning, I decided Sunday was going to be a cooking day! I was in heaven. I didn't rush or stress over anything. It felt amazing to be back in my kitchen creating again!

This is a revised version of the "almost there" vanilla cupcakes I used for the smore's cupcakes. I decided to make jumbo muffin sized lemon pound cakes. This is a winner!

I used soy free Earth Balance and Silk Coconut Milk to give the cakes a firm, yet moist buttery crumb.

The glaze was a simple mixture of fresh lemon juice, zest, powder sugar and little bit of water. 

It was thick, creamy, sweet and tart. 

Now that I've found my base pound cake recipe, I'm going to LOVE playing around with this!

Gluten Free Lemon Pound Cakes
(makes 5 jumbo muffins, *10 regular muffins or a **regular loaf pan)

3/4 cup sugar
1 dropper NuNaturals vanilla stevia or 2 TBSP sugar
1/2 cup soy free earth balance

3/4 cup gluten free AP flour (I used Bob's Red Mill)
3/4 cup brown rice flour (I used Bob's Red Mill)
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs (or your choice of egg substitute)
3/4 cup coconut milk (I used Silk)
1/4 cup fresh squeezed lemon juice
1 TBSP fresh lemon zest

Preheat the oven to 350 degrees. Spray oil into muffin cups.

In a mixing bowl, blend the sugar, stevia and earth balance until mixed well and fluffy. Combine the flours through salt together in a bowl. Add the eggs to the butter mixture and mix well. Next add the dry ingredients and mix well. Now, slowly pour the milk and lemon juice into the sugar mixture. Mix in the lemon zest until blended. Evenly distribute the batter into 5 jumbo cupcake cups and bake for 25-30 minutes. Allow to cool 5 minutes in pan and then remove. Glaze while still warm.

*20-25 minutes for regular muffins
**30-45 minutes for loaf pan

Lemon Glaze

1 1/2 cup powder sugar
juice from half a lemon
1 tsp lemon zest
drops of water as needed

Combine the sugar, lemon juice and zest. Mix well and add drops of water as needed. Pour over warm cake.

I'm sharing these on Slightly Indulgent Tuesday

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM   19 comments
Thursday, September 22, 2011
This week has definitely been on the crazy side! Tony is prepping for a couple of trips he is leaving on soon and with the kids' extra curricular activities are going in full swing, there is not a whole lot of free time.

So, what's my favorite food to cook a bunch of to make easy dinners throughout the week...BEANS!

Yep, pintos are a favorite here, so I pressure cooked a huge batch of them for tasty eats. My favorite way to eat them is over a bed of lettuce loaded with tomatoes and CILANTRO! Oh and smothered in hot sauce, of course.

I also baked up a catch of gluten free mini cornbread muffins. I love these! They have a hint of vanilla thanks to NuNaturals Vanilla Stevia.

Speaking of extra activities...Max is running for student council president and this is the poster that he and Tony worked on together. His speech is tomorrow!!!

Did you ever run for anything like that? Not me. I was definitely way too shy for that!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:52 PM   94 comments
Tuesday, September 20, 2011
Millet Salad...Surprise!

Good surprise or bad surprise? This was the question I got when I told the boys dinner was going to be a surprise. I get the feeling they don't trust me because they could not just let me make dinner without telling them what I was cooking. You should have seen the snooping going on in the kitchen!

Turns out, it was a good surprise! I have gotten into a side dish rut lately. We do A LOT of potatoes and rice around here. I do love them, but dang, I wanted something different!

While browsing around the other day for some ideas for fun food, I came across this salad on Cooking Light. We are a salsa loving family and we really love cilantro, so this was a perfect fit!

I grilled up some chicken for the boys to go on top, while I enjoyed this with a healthy dose of nutritional yeast on top. It was soooo good! I made a few changes since I don't like avocado and I did not make it too hot for the boys. It wasn't hot at all the way I made it, but my hands were on fire after cutting up a jalapeno with no gloves...don't do that! Learn from my mistakes, always wear gloves when cutting up hot peppers. 

This was the perfect mix of light, refreshing and full of flavor!

Millet Salad
(adapted from Cooking Light)
makes 12 cups

1 cup uncooked millet, rinsed and drained
4 cups water
1 teaspoon sea salt
4 cups frozen corn, defrosted
1/3 cup chopped fresh cilantro
1 fresh lime, juiced
2 teaspoons ground cumin
1 jalapeño peppers, seeded and finely chopped
4 cups chopped tomato
1 1/2 cups diced cucumber

Heat millet in a large skillet over medium heat toasted, stirring frequently. Add water and bring to a boil. Cover, reduce heat, and simmer 20 minutes; pour off excess water. Remove millet mixture from pan, and cool to room temperature. Next add the salt through cucumber and stir to combine. Serve room temperature or chilled.

Cilantro lover or hater? I think most people are one way or the other. We are true lovers here!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 11:06 PM   23 comments
Monday, September 19, 2011
Spicy Sauces...
I can honestly say, Monday is here way too early for me this week. I had a good, but short weekend. Our Friday night dinner with the boys was so much fun. We watched Arrested Development (we are rewatching the season again with the boys). I love that they get most of it and quote it. It's so funny when they do that.

The boys ate a variety of sausages and cheeses with socca. I decided to go a completely different, but super easy route...sauteed eggplant with a spicy Arrabbiata sauce from Barilla and nutritional yeast over a bed of lettuce served with chunks of socca. The sauce was so good!

Thick, chunky, hearty with a nice kick to it to balance out the smooth eggplant.

I love using pasta sauces for dressing.

This one was especially good since there was a little heat that was cooled down with the crisp lettuce.

Did I give you enough shots of it? Can you tell I LOVED it? I love making my sauces from scratch, but it really is nice to have some easy fixes for a quick  meal. I sauteed the eggplant with a little bit of olive oil, salt and pepper. Easy and delicious!

Now, it's time to get on with this crazy Monday!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 9:16 AM   17 comments
Wednesday, September 14, 2011
Gluten Free Pumpkin Muffins Save The Day!
To say my internet being in and out (mostly out) for for the past week has been a pain, would be a HUGE understatement. Seriously, it's one thing to decide to take time off from the internet, but when you need it...UGH, it is frustrating. Hopefully it will get fixed today. They are supposed to send a knowledgeable individual to come and fix the problem. We will see...

In the mean time, I made gluten free pumpkin muffins! Oh my gosh, these totally hit the spot and made my day! I took my dairy free pumpkin muffin recipe and my gluten free zucchini muffin recipe as guides and WOW...

these were moist, chewy, spicy, slightly sweetened with a huge pumpkin flavor!

Max chose mini muffins this round. I love these little bite sized treats! This will be my new go to recipe for this season and I can't wait to make more! 

I sprinkled them with a little extra turbinado sugar for an added sweetness on top since I did not go overboard with sugar in them. I love the sparkly festive and delicious!

Gluten Free Pumpkin Muffins
(22 to 24 mini muffins)

3/4 cup almond milk
1/2 tsp cider vinegar
1 cup brown rice flour (I used Bob's Red Mill)
1/2 cup gluten free all purpose flour (I used Bob's Red Mill)
2/3 cup turbinado sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp xanthan gum
1/2 cup egg whites
1 1/2 cup pumpkin puree
1 dropper vanilla stevia (or an extra 1/4 cup sugar)
1 TBSP + 1/2 tsp turbinado sugar for topping

Combine the almond milk and cider vinegar in a measuring cup; set aside.

Preheat the oven to 350 degrees. Spray 24 cup mini muffin pan with nonstick spray.

In a bowl, combine the rice flour through xanthan gum. Mix well. Next add the egg whites, pumpkin, stevia and milk mixture to the flour mixture. Stir with a whisk to make sure everything is fully combined. Divide the batter evenly between the muffin cups (I made 22 fat ones). Sprinkle each muffin with the remaining turbinado sugar. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

Kroger has become our new best friend for internet. It stinks that we are paying for internet and then have to drive to get it! Hopefully this will get fixed today! Happy Wednesday!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:00 AM   22 comments
Monday, September 12, 2011
More Socca Love...
This weekend was kind of a blur. It went way too fast for my liking...

Friday night is our easy dinner and a movie night. It's become a tradition to do finger foods while watching a movie every Friday. I love doing fun stuff like that with the boys, it creates such great memories and gives us all something to look forward to at the end of the week. We had left over roasted pork loin with onions and peppers in the fridge so we pulled out some cheeses for the boys and I baked off some socca for crackers.

This was perfect to cut in pieces for our easy eats. I tripled my recipe, sprinkled a little kosher salt on top and baked it in a 13x9 pan for 15 minutes. I had a huge grilled salad with peppers, corn, squash and fresh salsa to serve on top of my socca.

I'm looking forward to fall, but summer is not over yet! I love my movie night and easy eats with my boys on Friday nights!

Saturday, we went for an adventure...Waffle House. The boys had never been. How horrible are we as parents...wait, don't answer that. Although in my defense, the prime time for Waffle House is after having a few too many drinks and who knew it was open during the middle of the day? As for the meal, I did not take pictures, but I was impressed with how accommodating they were with food restrictions. They cleaned the griddle (I actually saw them do it) to cook my hash browns. I had two poached eggs with steamed hash browns and sliced tomatoes. It was really good, I did not walk away feeling gross from a ton of grease and it was clean food (by clean, I mean not contaminated). Same for Tony, no wheat contamination. I was actually really impressed! Make sure you tell them your food restrictions. They were happy to help us out.

Now Sunday was really perfect. We had a lunch date with our friends at Mellow Mushroom. They now serve Daiya there and have gluten free crust for Tony. Strangely, I was not in the mood for pizza. I really wanted a salad with hummus. So, that's what I had. Again, no pictures, but it was a great meal with great friends. The weather was so nice that we ended up heading to the Starbucks around the corner for coffee with them. We ended up sitting outside until almost 5:00pm. It was so nice catching up after being away for so long! With the weather and the conversation, I could have stayed there for a few more hours! Sadly, all good things must come to an end. With work, laundry and homework waiting for us when we got home, we had to end the beautiful day. Oddly, guess what I was craving by the time I got I ended up making another pan of socca! Help, I have an addition! I was too impatient and hungry to wait for pizza, so I had it with an over easy egg and salsa. It was perfectly crispy and delicious!

This was made with 3/4 cup chickpea flour and baked in a 9 in cake pan. I don't know if I love the flavor or the ease in making this so much. Either way, I'm head over heals in love with socca!

The only downer to the weekend is that the internet has been in and out. I would say that would make it easy to disconnect, but I really needed to spend more time watching some webinars. I got a few in, but they kept going in and out. I just hate the frustration of when you need to be doing something and you can't. Oh well, I guess I will have to deal with that problem later today. I hope everyone has a great week!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:00 AM   12 comments
Friday, September 9, 2011
Pumpkin Spiced Pancakes with Pumpkin Chia Pudding and Fresh Figs...YUM!
Funny, most of you seem to not like okra or even attempt to cook it. That kind of surprised me, but I also like that I'm not alone in the "I don't care for okra" club!

Let's continue on the subject of weird foods shall we...

How about chia seeds. I won't lie to you, I wanted to try them forever, but once I got them...I was afraid of doing anything with these little suckers. Tony told me flat out that he's grown his share of chia pets and has no intention of ever eating the stuff. No worries, now that I've tried them...I'm hooked! I've seen chia pudding all over the place. Some version or another of this crazy concoction. The stuff looks like something from the dinosaur age. I know, you start eating with your eyes, seriously, it looks disgusting, but hear me's good! And nutritious! How can you not love it?

My first experience, I went in blindly. I soaked the seeds in some almond milk for about an hour. I kept coming back to stir it and look at it. It was definitely a science experiment. I figured since I was such a scaredy cat, I would at least put it with something I love...pancakes!

These were pumpkin pie spiced pancakes with pumpkin chia pudding and fresh figs. Oh my...this was heaven on a plate! The warm spiced pancakes with the cool pudding and the sweet figs...hello fall!

To be honest, the pudding was creamy. I thought it would be more gelatinous, but I really liked the consistency. It made the pancakes decadent.

Pumpkin Pie Spiced Pancakes
(makes 5 pancakes)

3/4 cup white wheat flour
1 tsp baking powder
pinch of salt
a few shakes of pumpkin pie spice
3/4 to 1 cup water or almond milk (used water this time-for thicker pancakes, use less) 
20 drops vanilla NuNaturals stevia

Combine the flour, baking powder, salt and spices in a bowl. Add the water (or milk) and stevia. Stir to mix well. Cook in a preheated nonstick skillet flipping halfway through. 

Pumpkin Chia Pudding

1 TBSP chia seeds (I used Bob's Red Mill)
1/2 cup almond milk
1/4 cup pumpkin puree
a few shakes of pumpkin pie spice
20 drops vanilla NuNatural stevia

Combine the chia sees and the milk. Set aside to soak for an hour or over night. Stir occasionally. After thickened, add the remaining ingredients and stir to combine. 

I can't wait to play with chia seeds more. Did you know that they have 5 times more calcium than milk? That right there is a great reason for someone like me, that can't have dairy, to get these little crazy seeds in my diet more often! 

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:30 AM   32 comments
Wednesday, September 7, 2011
Open Face Fried Okra Omelet
Do you ever just cook things for others? I love doing just that. Even if the smell is repulsive to me. There are few vegetables that I don't like, but okra is one of them. I have childhood memories of being forced to eat it and I am forever scarred or I just don't like it...either way, the only way I can eat it is hidden in gumbo, but other than that...forget about it. However, my boys (all three of them) love fried okra.

We made the mistake of going over board with buying okra at the farmer's market recently. By over board, I mean 6 pounds! That was way too much for normal consumption. So, I fried up some for the boys.  I keep it simple when I fry up okra. I just cut up the okra, sprinkle a little masa harina (corn flour) on it - just enough to coat it-, some salt and pepper. Then I heat a little oil in a skillet and fry the okra until golden brown.

Now, the bad part about having too much is that leftovers aren't as crispy. So, what to omelet! Really that's the answer to all leftovers if you ask me.

This beast was for 2 super hungry boys, so I used 5 eggs mixed with a little water, as much okra as it would hold and some fresh corn cut off the cob.

I cooked the omelet until set on one side and then finished it off under the broiler to crisp things off on the top. The boys loved it!

Do you have a vegetable you just don't like? Is it based on a childhood memory or do you just not like it? I don't like avocados (texture and taste...just gross), okra (it's too slimy!) and fennel (tastes too much like licorice). I can't think of any more that I just can't stand. Oh, canned peas...heck no! They are just gross. So, do you cook things for others knowing you won't eat it? You know I do!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM   19 comments
Tuesday, September 6, 2011
Gluten Free Cinnamon Bread Revisited...
I was blown away by all the love I got yesterday! Thank you all for your kind words and thoughts. We are good. Thank you all for your concern. The housing market is just bad and well, we had to make a tough choice, but we are determined to make things better! Onward and upward!

Even though I'm not completely unpacked, you all know I had to bake!

I decided our family favorite of Gluten Free Cinnamon Bread was in order. I changed it up a little bit and well, they were improvements. A little xanthan gum and a little extra milk, along with baking it in my new Better Homes and Gardens cake pans made our family favorite even better! I love these pans!

Here's what I did this time...

Gluten Free Cinnamon Bread

1/4 cup oil
1 1/3 cup sugar (white or turbinado)
1 flax egg (1 TBSP flax meal + 3 TBSP hot water allowed to sit while you mix everything else)
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1 /2 cup buckwheat flour
1 cup white rice flour
1/2 cup brown rice flour
1/2 tsp salt
2 tsp cinnamon
1/2 tsp xanthan gum
1 1/4 cup dairy free milk alternative (soy, almond or hemp - soy nog is great too)
additional cinnamon and demerara sugar for sprinkling on top

Preheat oven to 350 degrees. Spray a 9 inch cake pan with cooking spray or coat with oil.

Combine oil, sugar, flax egg, vanilla and dairy free milk in a bowl. In a separate bowl, combine baking powder, baking soda, flour, salt, cinnamon and xanthan gum. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared cake pan. Sprinkle with a little extra cinnamon and sugar. Swirl the top with a knife. Cook for 45 to 50 minutes or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes.

This bread is soft, chewy, sweet and has the perfect amount of spice! Perfect with a cup of coffee or a spiced tea. Anyone else ready for fall? I know I am!

I'm sharing this at Slightly Indulgent Tuesday.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM   26 comments
Monday, September 5, 2011
Back To Basics and Scrambled Eggs!
So, it appears as though I've been missing from blogging for one week. It just seems weird for me. To say I've been all over the place would be an understatement. Our family is now back in Atlanta. We decided that this is where we have to be right now. I will leave it at that. If you have any questions, you are welcome to email me. So, I have been packing and now unpacking again...

It's weird unpacking this time. I don't want everything from before. I feel the need to reorganize and regroup. I want to completely redo my pantry too. I have so many gluten free flours and nut butters! I feel like there's a better way to do things, but I'm not sure what that is anymore. I did a major donation of clothes, but I still feel like there are more things that need to go. Life is full of clutter and it's time to get rid of the clutter!

Well, there's nothing like getting back to basics, with life and food. Most of my stuff is everywhere, so we went with good ol' fashioned scrambled eggs and toast for our first meal back home.

There was no bread in the house, but there were hoagie rolls, so we made do. Not too bad with a nice schmear of Smart Balance Light!

I do have a secret when it comes to fluffy creamy scrambled eggs. Add a little water to your whipped eggs (I do 2 to 3 per serving), milk makes them heavier. Heat a little butter or dairy free butter of your choice in a skillet and then cook the eggs on a lower temperature, carefully folding them into the center of the pan. When the eggs are just about cooked through, add a splash of dairy free milk (unsweetented) to the top of the eggs and turn them off. Perfect every time! Light, creamy and delicious...don't forget a little Kosher salt and freshly ground black pepper.

Ok, so pantry any suggestions? I need some help.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 5:00 AM   22 comments

Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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