Allergy-Friendly Mennonite Chicken Potpie (Soupy)
December 29, 2020
Mennonite Chicken Potpie (Soupy)
2 Large Chicken Breasts, chopped
1 (32 oz) container Chicken broth
1 cup of Water
1 teaspoon Salt
1 teaspoon Salt
4 Medium Potatoes, diced
2 Tablespoons minced Parsley
Celery, minced, amount to your liking
Carrots, diced, amount to your liking
Dough Noodles:
2 cups Flour (or flour alternative)
2-3 Tablespoons water
1 Tablespoon Shortening
Salt to taste
1/2 cup Unsweetened Applesauce
In a large pot, place chicken and cover with broth and water. Cook until tender. Season with Salt. When Chicken is cooked, place Potatoes, celery and carrots into pot and cook until tender.
To make the Potpie dough: Mix together Flour (or alternative), water, shortening, salt and applesauce together until a stiff dough forms. If too dry, add a smidge more water. Roll out dough on a floured (or alternative) surface. Roll out dough as thin as possible (1/2 inch thick or less). Cut into 1 inch squares.
Drop squares into the boiling broth, cook additional 10 minutes.
Add the chopped parsley, Salt/Pepper to taste and Serve!
Enjoy!
Legit Mennonite Apple Dumplings
November 23, 2020
Legit Mennonite Apple Dumplings
5 Medium Apples (I use Honey Crisp)
For the Dough:
2 cups Flour
2.5 teaspoons Baking Powder
0.5 teaspoons Salt
2/3 cup Shortening
1/2 cup Milk (can use Almond or "milk" of your choice)
Cinnamon Sugar
Sauce:
2 cups Brown Sugar
2 cups Water
1/4 cup Butter (can use dairy free substitute of your choice)
1/4 teaspoons Cinnamon
Peel and Core apples. Leave whole.
To make the dumplings:
Combine flour, baking powder and salt in a medium bowl.
Cut in shortening until mixture resembles crumbles. I use my hands (it's easier).
Add in milk and continue to mix until a dough forms. If it gets too sticky, add a sprinkle of flour.
Roll dough out on floured surface and cut out 5 squares.
Place apples in the center of squares and sprinkle each cavity with Cinnamon Sugar, as much as you want.
Pat dough around each apple, securing at the top.
Place dumplings 1 inch apart in greased baking dish.
Pour sauce over each apple (recipe below)
To make the sauce:
Combine Brown sugar, water and Cinnamon.
Cook for 5 minutes, remove from heat and add butter.
Bake at 375 degrees for 40-45 minutes.
Baste occasionally during the baking process.
Serve warm with milk or ice cream! These will NOT disappoint!
Remember to tag them on Instagram @the_alherrgy_mom I'd love to see them!
Now AVAILABLE!
August 19, 2020
Lucas takes his Food Allergies to Daycare is NOW available!
Join Lucas as he discovers that food allergies don't have to stop anybody from having fun! Even more, his story reminds us that our differences are what ultimately bring us all together!
About the Author
Megan Herr is a wife, mother, blogger, and food allergy advocate. Her son, Lucas, has both common and rare life-threatening food allergies. Megan had to navigate in this new world without many resources. She made it her mission to educate families and bring allergy awareness to communities. Megan's vision is to expand the book series and include other real-world settings they've experience that pose as a challenge for young children with food allergies.
Books are available through various In-Store and Online Retailers
Allergy Friendly Baked Oatmeal (PN, TN, EF, PPF)
April 18, 2020
Allergy Friendly Baked Oatmeal (PN, TN, EF, PPF)
Ingredients:
3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk (or substitute nut milk or oat milk)
1/2 cup applesauce
1/2 cup melted butter (or vegan butter- just be careful if you're avoiding pea protein)
2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Then mix in milk, applesauce, butter, and vanilla extract. Spread into a 9x13 inch pan
Bake for 30-40 minutes.
Serve warm. Add fresh fruit and/or milk for added yummyness! Enjoy! Don't forget to tag @the_alherrgy_mom
Allergy Friendly Sugar Cookies (PNF, TNF, EF, PPF)
March 28, 2020
Allergy Friendly Sugar Cookies (PNF, TNF, EF, PPF, DF)
Ingredients:- 3 cups of All-purpose flour
- 3/4 teaspoonful baking powder
- 1/4 teaspoon salt
- 1 cup softened butter ( or a vegan butter, just watch for pea protein)
- 1 cup sugar
- 1/4 cup applesauce ( or 1 egg)
- 1 tablespoon milk ( or nut milk, if you can have nuts)
- Extra flour to roll out dough on
Mix together flour, baking powder, and salt in medium bowl and set aside. Put butter and sugar in a large bowl and beat with electric mixer until light in color. Add egg, milk and beat to combine. Turn mixer on low speed, gradually add flour and beat until mixture is well mixed together and a nice dough forms. Scrape down sides of the bowl.
On a floured surface, roll out dough to about a 1/2" thick. Use cookie cutters to cut out shapes and put on a parchment paper lined cookie sheet. Roll and repeat until all dough is used. Place cookie sheets in the refrigerator for about an hour.
Preheat Oven to 375 degrees.
Place cookies in the oven and bake for 7-10 minutes or until lightly browned. Remove from oven and let cool. Once cooled, decorate and ENJOY!!
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To decorate, I use the Wilton brand products, sprinkles and icing.
Tag @the_alherrgy_mom on Instagram
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