Random MomBlog

The last time I made this, my father-in-law (I didn’t even know if he liked spinach!) said he loved it, but it needed more spinach. He’s from meat-and-potatoes Wisconsin, but he’s always had his meat and potatoes with a salad too. So this time I doubled again* the amount of spinach, and I hope this ratio works for us. This recipe as written serves my family: Daddy and Mommy eat all of our spinach, and there’s enough chicken to share with our two hungry sons who like chicken but are small enough that they don’t need their own serving from this recipe. Plus the boys just think food tastes better when it comes off our plates. No, neither of them eat spinach yet. I loved spinach, even as a small girl, and even more the other dark leafy greens, so I’m not worried yet.

*Almost all meat-and-veggie recipes taste better to me if I double the amount of veggies or halve the amount of meat. I’m pretty sure this recipe has already had at least one doubling, which is why it goes in a baking pan with high sides!

Baked garbanzo flour (mixed with olive oil or chicken stock) is a surprisingly good cheese sauce substitute! It even has protein, and a lot less fat than cheese.

I almost called this recipe “Vegan Chicken Florentine” because it is dairy-free and egg-free, but then I remembered the chicken … hehe … oops! But it is GFCF (not that the original had gluten either, but this version is gluten-free and casein-free) so it works around Cale’s allergies.

This is an easy make-ahead recipe: I do all of the steps except baking the chicken (sometimes I butterfly it and try to have the chicken breasts “hug” the spinach, but as I said, we like more spinach than you can even pretend to stuff inside the chicken, so the chicken is a topping on a bed of delicious spinach). I take it over to the in-laws, leave the boys to play (Karston said today that he doesn’t get to visit Opa and Grammy often enough), go to work, and return to a yummy meal that I know is allergy-safe for me and Cale to eat. Making three dinners tonight (chicken soup for Daddy who has the cold that the boys have, chicken stir-fry for me, and chicken florentine for tomorrow) was a challenge, but at least mine was just combining and heating leftovers.

Come to think of it, I guess that chicken soup was da bomb! Daddy went back for seconds, if not thirds, and this cold has removed his appetite (not that he ever had much). Chicken soup with tiny pastina stars made by a food lover is pretty tasty … homemade stock + chicken breast + grated carrot + sliced celery + a handful of frozen peas + a few diced onions from the florentine + a sprinkle of adobo seasoning + pastina added at the end so it doesn’t get over-cooked, boiled until done. Simple, and good enough for someone who’s sick and not hungry to go back for more.

I looked at The Post-Punk Kitchen for a butter or margarine to oil conversion (1/2 cup/1 stick of those to 1/3 cup oil). Also, when I use Ener-G Egg Replacer, I use the whisk attachment on my mixer to whip it into a meringue-like froth before using it, and I’ve never noticed the chalk-y taste. Another tip is that chocolate chips don’t “stick” to oil batters, so use fewer than in the chips-laden original. I also replace brown sugar with slightly less white sugar and a dollop of molasses. So here’s what I did:

I either left the cookies in too long (the kids were wild), or I need to drop the temperature to 300 °F for the oil substitution. Or perhaps I should use a combination of apple sauce (to hold moisture) and oil (to transport yummy flavor)? OK, this is still a work in progress, but completely edible as is too. The cookies also wanted to stick to the pan, so I either should have removed them sooner or I should have greased the cookie sheet. But still mighty tasty! These are my favorite cookies …

So I had some Bob’s Red Mill garbanzo flour that includes a recipe for hummus on the back. Starting with finely ground garbanzo flour seems a lot easier than grinding my own chickpeas to the properly smooth texture! I was also tempted by this hummus cracker recipe so something had to happen eventually.

The first time, I scaled down the hummus recipe to make only the 1/2 cup needed for the crackers, and I left out the tahini because I didn’t have (or want!) any. What I learned from this batch of hummus answers one of those little mysteries: why is some hummus so amazingly good, and why does the rest taste horrible like dirt? The answer is that cooked garbanzos are tasty, and raw garbanzos are ick ptooey. Cook the mixture again after adding the garbanzo flour, and it improves greatly!

On to the crackers, first time! I used olive oil instead of canola oil. Even adding extra flour, the crackers still were too wet to roll out, but after baking, the clumps tasted pretty good! Worth making again.

The second time I made 1/2 cup hummus from the Bob’s recipe much as before, except I put all the liquids (lemon juice and texas pete) in the 1/2 cup measuring cup, and topped it off to 1/2 cup total. I also skipped the olive oil in the hummus this time around (it still tasted mostly ok, suggesting I can skip the tahini and cut back on the olive oil, and still get enjoyable lower-fat hummus), and just added the olive oil for the crackers part of the recipe. This time I had crackers that I could roll out to a uniform thinness before baking on a silicon baking sheet.

The report is still yummy crackers, and more cracker-like with the much drier hummus. I’m inspired to try this with refried beans! I had never considered making my own crackers until Cale had allergies to most commercial crackers, but it’s not hard to make these crackers and they taste great! The one drawback (ahem) is that I get some remarkable gas from just two small crackers, so I probably need to cook the garbanzo beans even longer to tone down that effect. Or perhaps this is inherent in the garbanzo flour, although I suspect not since I don’t remember gas from the vegan calzones made with it.

We wanted pancakes this morning, and I’m still searching for the right vegan recipe to avoid Cale’s allergies. I started with the Simple but Perfect Pancake at Recipezaar. To eliminate the eggs, I followed the Post-Punk Kitchen’s advice and used 1/2 cup of banana that had been through the food processor (I was trying to make banana ice cream, but discovered that if the banana has been frozen so long that it has lots of ice crystals, the water prevents the desirable ice creamy texture: so I had leftover, defrosted, maple-extract-spiced banana purée to use up). Instead of milk, I used fruit juice (mango, passionfruit, peach, and pear; cleaning out the frig again). I followed the technique, even to beating the “eggs and milk” with a mixer. The banana and fruit juice, despite not having the protein (and allergen!) content of eggs in milk, did froth up a lot! I used the whisk attachment for my mixer, and that may have helped aerate it. Whatever the reason, frothy fruit or Bakewell Cream, the pancakes turned out great! They were thick, fluffy, light, and only very vaguely possibly fruity. No gooey center (and no crispy edges), either. Yum! I didn’t add fruit chunks this time since I figured I had already pushed my luck enough by replacing all of the protein and most of the liquid with Cale-safe alternatives.