Roated Potatoes and Carrots in the Crock Pot

This recipe is a hit at every party I bring them to!  They are easy and very flavorful.  The crock pot does all the work for you.  I hope you enjoy this delicious side dish.

13-15 small russet potatoes, washed, cubed
4 lg carrots, washed, peeled, sliced
1 medium onion, minced
4-5 garlic cloves, minced

1/4 C olive oil
Juice from one lemon
1 1/2 tsp basil
2 1/2 tsp salt
1 tsp pepper
few dashes of paprika

Place chopped potatoes in the crock pot.

Next, add sliced carrots, minced onion, and minced garlic.

Mix together olive oil, lemon juice, basil, salt, pepper, and paprika.

Pour over veggies and mix well.

Place lid on crock pot and cook on low for 5-6 hours.

I forgot to take a final picture...we must have been starving that night at dinner!  I will add one the next time I make this.

Enjoy!

Egg Free Pancakes

1 C flour (I use unbleached)
1 TBSP sugar
2 tsp baking powder
1/4 tsp salt
1 C milk (you can use rice milk)
2 TBSP canola or olive oil (I prefer Olive oil)

Mix dry ingredients in a large bowl.  Then add the milk and oil.  Stir well with a wire whisk.  Then pour in small amounts over a hot griddle(follow griddle instructions for temperature for pancakes).  Make sure that you cook it thoroughly, flipping it back and forth to cook both sides.

**I like to double this batch, cool the extras completely on a wire rack, and wrap in plastic wrap in 2's and then put them all in a freezer bag.  They are good in the fridge for at least a week, or in the freezer for a few months.  My son loves these for breakfast.

**I find that without egg, you might need to turn down the temperature by about 25 degrees.  For example, if it says to cook it at 375 degrees, then do 350.

**If you are using rice milk, it does sweeten up the pancake, so you might need to adjust your sugar amount if you feel like it is too sweet.

Bagels –Recipe from “The Food Allergy Mama’s Baking Book”

This is a great recipe, but it does take time to make this.  Making sure you have all your supplies ready before you start is a key.  Enjoy!  We love bagels.  She also has a whole wheat recipe.  Check out her book for more great recipes.  I just checked it out at the library.

4 1/2 C unbleached flour, divided

2 TBSP active dry yeast

1 1/2 C warm water

3 1/2 Tbsp sugar

1 Tbsp salt

For boiling:

water

1 Tbsp sugar

In a large mixer with a dough hook, such as a Bosch, put 1  ½ C flour and yeast.  Mix slightly.  In a separate bowl, fill with warm water, sugar, and salt.  When dissolved pour into mixer.  Mix for 1 minute.  Then turn up the speed and mix for 3-4 minutes.  Stop and add the rest of the flour. Mix for another 3-4 minutes.  Remove dough to a lightly floured surface; cover and let rest for 10 minutes.  Preheat oven to 375 degrees, and line two cookie sheets with parchment paper. 

While the dough is resting, fill a large pot with water and sugar.  Bring slowly to a boil. Then turn down to simmer before adding the bagels.

After the resting period, then cut dough into 12 equal pieces.  Roll into balls, then push your finger through the middle and pull just a little to make the bagel shape.  Let bagles rise 10-15 minutes.  Cook 3-4 bagels in the sugar water for 5-7 minutes, flipping halfway through(don't over boil, you will get the hang of this after a few batches--too much makes them too chewy). Place on paper towels for the excess water to drain off.  Then place on prepared pans. 

When all bagels have been boiled, bake in oven at 375 degrees for 30 minutes or until lightly browned.