Baking Q&A and Our Food Allergy Meal Plan

When I cook, I do my best to reduce the amount of clean-up I have to do afterwards.  I like to cook, I don’t like to clean.  I’ll change up recipes or cut corners in order to avoid the clean-up.

One way I cut corners is with baking.  You know when the directions say to mix together all the wet ingredients in one bowl and the dry ingredients in another bowl, then combine them.  Well, I usually break that rule and just through it altogether in the mixing bowl.  I haven’t really noticed a difference, I don’t think.

So, my question to you, my dear readers, do I really need to separate the mixing steps? If so, for what reason?  Second, do you cut any corners and revise any recipes for the purpose of ease in preparation or cleanup? I’m sure I’m not alone and we’d all like some extra tips.


Our Food Allergy Meal Plan for the Week of January 22, 2012

Sunday:  We planned a quick stop by my mother-in-laws when near her home.  Much to our surprise and delight, she had cooked dinner for us.  Baked Chicken, Fried Potatoes, Green Beans.  Plus, she sent home a pan of baked apples for our dinner the next night.  Ah, I love the occasional special treatment!!!

Monday:  Baked Fish, Baked Apples, Sauteed Summer Squash

Tuesday:  Mini Meatloaf (I’ve been dying to make this recipe again.), mashed potatoes

Wednesday:  Spicy Thai Noodles w/ Chicken

Thursday:  Zucchini, Black Bean and Rice Skillet

Friday:  Friday Night, Easy Night = whatever I can drum up!

Saturday:  Possible birthday gathering for a certain 7 year old.  We’ll see what ends up being on the menu based on the plans and the number of people.

Dessert:  No-Sugar Oat Drops (My daughter asked me to make these for her teacher’s birthday.  She eats sugar free.  They weren’t bad, but I would prefer the sugar variety 🙂 I used chocolate chips & dried cherries for the nuts and fruit. )

Freezer Cooking:  Diced Chicken, Mini Meatloaves, Ground Beef, and Pumpkin — I was given about 10-15 lbs of chicken and ground beef.  All of it had to be thawed at the same time, so I’m going to cook it up, stick it in the freezer, and have handy meat to add to many dishes.  I was also given a 7 lb can of pureed pumpkin.  I’m going to separate it into 1 cup size bags to freeze and give to friends.  Yippee for easy {free} freezer cooking!  (Update: I put the chicken in the crockpot last night.  This morning, I have falling apart chicken.  Easiest freezer cooking I’ve ever done.)

You can tell that my meal plan for this week is pretty loose, particularly toward the end of the week.  I find out come Friday, I’m ready to serve cold cereal for dinner.  If I don’t plan anything big, I can go with an easy hamburger and french fries or something of the like.

How about you? Do you have anything special planned for your meals this week? I’d love to hear about it!

One more thing.  Tomorrow is the launch of much collaboration toward an allergy-friendly link-up blog hop.  If you have a blog and ever post allergy-friendly meals, we’d love for you to link-up your recipe.  You can also link up topics related to allergies that may not be a recipe.  If you don’t have either, no problem.  You are sure to find many recipes to whet your appetite!  We hope to see you tomorrow for….

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6 Responses to Baking Q&A and Our Food Allergy Meal Plan

  1. Jennifer says:

    Those oat drops sound good! We’re always looking for no sugar options. And Nancy from Real Food Allergy Free invited me to the blog hop, so I’m looking forward to it tomorrow. It’s my first time participating in something like this.

    I keep a list of bloggers who write about allergies, eczema, and or asthma. I call it a blog hop, but there’s not much hopping being done 🙂 Take a look at let me know if you want me to add you.


    • Cook says:


      I’m glad you’ll be joining us for the blog hop. The oat drops weren’t bad, but I thought that they could definitely use some sweetener. My daughter’s teacher liked them though, so that’s what matters. Personally, I think I would a little honey.

      I’ll check out your site. Thanks!


  2. From what I understand, when baking with flour ground from wheat, you want to beat the batter as little as possible once you add the flour. This prevents the gluten from activating, causing dense muffins and such. So, to ensure that the other dry ingredients (baking soda, salt, whatever) are evenly distributed in the final product, you mix it with the flour first.

    I have no idea if this holds true in gluten-free baking, though.

  3. Kristen says:

    I’m linking up a Split Pea and Ham recipe. I am not as knowledgeable about how it classifies as far as allergy-sensitive food goes, but dairy and gluten free, I believe? Thanks for hosting Michelle, I’m learning a bunch through your site!

    • Cook says:

      I’m glad you linked up. Do you know that you commented on yesterday’s post. That is fine with me, but just want to make sure that that is what you meant to do.

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