Category Archives: dairy free

Family Dinner: Asian Meatball Casserole

Last night was Family Dinner night and it was Pannonica’s turn to choose what to make and cook. She chose asian flavored meatballs and I had the idea to make an easy casserole out of it. We used fried rice, some stir fry veggies, and the meatballs she made. It came out great! The whole family enjoyed it and there was just enough left over for both girls to take for lunch today. That’s a win win in my book!

It tasted so good, I almost forgot to get a picture! Thank goodness I remembered while packing the leftovers into the girls’ lunch boxes. This recipe was super fun and easy. When cooking by myself I probably would have stir fried my own veggies and made my own fried rice. I was taking into consideration my 8 year old’s enthusiasm and energy level after a long day of school. This whole meal probably took us 45 minutes from start to finish. When choosing a recipe to make with kids, you definitely need to keep in mind that they move much slower and so a 20 prep time will be longer. Keep it easy, let them do most of the work, and have a great time!

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I’d love to hear what you and your kiddos enjoy making together. We can always use some new ideas!

Asian Meatball Casserole

Ingredients for the Meatballs

1/4 cup Panko crumbs

1 lb ground turkey white meat

1/4 lb ground turkey dark meat

1/2 tbsp ginger paste

1 clove garlic, minced

1/2 tsp sea salt

3 scallions, chopped

1/4 cup fresh cilantro, chopped

1 tbsp low sodium soy sauce

2 tsp toasted sesame oil

Casserole Ingredients

3 cups fried rice (I picked this up at my local Safeway deli counter, but feel free to make your own!)

1 bag of frozen stir fry veggies

Teriyaki sauce

How to Make the Asian Meatball Casserole

Makes 16

Preheat oven to 500F

Spray a non-stick cooking spray onto a cookie sheet and baking rack. Place baking rack onto cookie sheet.

Put all the meatball ingredients into a large mixing bowl. Mix it all together with clean hands. Roll mixture into small meatballs. Put into oven and cook for 15-18 minutes. Once done, remove from oven and let cool for 5 minutes.

Turn oven down to 350F

Next, cook the stir fry veggies according to the bag. Either stove top or microwave works fine. (If you want to use fresh veggies even better! Try red bell pepper, green beans, carrots, broccoli, and mushrooms).

Once the veggies are done, pour them into a 8×9 baking pan. Add the fried rice and the meatballs. Drizzle 3 or 4 tbsp of the Teriyaki sauce on top and put in oven for 15 minutes. Serve hot and enjoy!

 

 

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Nature Inspires Art

It has been a gorgeous September here in Portland, OR. Aside from being sick (for the second time this month!!), we’ve been trying to enjoy it to the fullest. Q and I have been going on nature walks every afternoon after her preschool lets out. I take the dog, she takes her little basket, and we walk and talk and collect whatever we spy as pretty or interesting. No picking from gardens allowed!

A friend in the neighborhood has a huge chestnut tree or conker tree across the street from her house. Q and I gathered as many as we could this early in the season. We especially like the ones still in the seed.

Before long, we started creating art with our findings. This brought an idea to my mind and I’ve decided to try it – Random Object Illustrations. For the whole month of October I’m going to try my hand at drawing on found objects. They don’t have to be from nature per say, just whatever item catches my fancy.

I’ve bought new pens for the project, talked my friend Anne into participating in it with me, and even had a trial run with this leaf. If any one else is interested in sharing their own Random Object Illustrations feel free to contact me and we can link up, or if there is enough interest I’ll make a Flickr group.

Flexing and improving my drawing abilities is something I’m always striving for. Having a project ensures that I’ll actually set aside some time everyday for practice. And as we all know, practice makes perfect. Anyone else a total failure at piano?

Speaking of practice, I’m trying to get the hang of dairy and egg free (vegan) pancakes. I made these pumpkin, apple cider, and chocolate chips ones last week and while they were okay I wouldn’t exactly recommend them. Any tips or recipes would be much appreciated! Happy Autumn! Happy drawing! And Happy eating!

Pinterest Strikes Again

I pinned these a week or so ago, but probably would have never made them if I hadn’t seen this post from local crafty mom blogger, Deb Miller.  (I’m totally going to take my family on that wonderful looking hike too, Deb. Now who is the stalker??! :))

The muffins came out fairly well. I substituted egg replacer for the eggs, fructivia for the stevia, and unsweetened organic soy milk for the 1%. Quinby and I topped a few of them with chocolate chips, a few with walnuts, and a few with raisins. We baked while Hubs and PZ worked in the garden. Overall a nice Sunday afternoon after a bit of a hectic morning spent buying new shoes for the girls at, of all place, THE MALL!

Xtra Xtra Merry Merry Please!

“Extra, extra, merry, merry please!” my kiddos begged after I gave them each a sip of my yummy breakfast smoothie. They wanted their own and they wanted it NOW! Totally understandable, because this new smoothie is so rich and sweet and yummy. And it’s dairy-free, vegan, and fairly healthy, too.

What you need to make one serving of this scrumptious smoothie is this –

1 ripe organic banana

1/4 cup of unsweetened almond milk

2 heaping spoonfuls of vanilla soy yogurt

1 1/2 heaping spoonfuls of organic creamy peanut butter

2 handfuls of organic granola (I used pecan maple)

3 ice cubes

Toss all the ingredients into your blender (I LOVE my VitaMix) and blend until smooth. Stick a fun straw in it and find a hiding spot to keep your kiddos from finding you and stealing the smoothie out of your hands. Enjoy!

P.S. I tried to get a cute picture of my kiddos who DID actually steal my smoothie, but I couldn’t get a good one because they were slurping and grunting like a bunch of little piggies over the glass. Not cute! But very yummy!

Vegan Mac and Cheeze

I made this tonight with turkey hot dogs and broccoli. I thought it tasted really good. Hubs missed the cheese and the girls liked it so-so. It was WAY too much for the four of us though. Good for our next southern food party.

I’m trying a new recipe tonight…

I’m trying a new recipe out tonight. It’s a healthy, vegan, potato starch, refined sugar, and fat-free banana blueberry bread. I know, it sounds awful. But look at it!

I used our handmade applesauce from last fall and yummy organic blueberries. My agave nectar measurement got pretty loosey-goosey because I finished off one bottle and started a new one. Speaking of which, does anyone know the difference between the color grades of agave nectar? All the sugar substitution is fairly new to me.

I’ll let you know tomorrow how it tastes. Till then…

 

Must Make Monday – Dairy Free Foods

These are the yummy looking foods I want to make tomorrow. I haven’t done a lot of cooking lately, so a couple of small projects is just what I need.

This Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette looks like a very good lunch. Can’t wait! I think I even have all the supplies!

We aren’t eating potato chips anymore and while I love the INKA plantain chips, these apple chips look like a good way to use those pink lady apples I bought yesterday. The girls will love having these in their lunch boxes for Wednesday.

This almond milk steamer looks amazingly yummy for the girls’ at tea time. No more sneaking sips from my afternoon Chai!

This spinach tomato orzo soup and roasted butternut squash salad with soy balsamic dressing look like a lovely dinner and a great way to end the day.