Annie G Posted June 20, 2009 Share Posted June 20, 2009 Dd lives 850 miles from us and just had her second baby. I'm going down, and my mom, sister, and I plan to fill her freezer with meals she can just defrost and cook. Well, now the baby has had horrible intestinal bleeding due to inability to digest and dd is off dairy and soy for a year so she can bf. She had this with her first child but not nearly as severe...this kid has a really severe problem with it. Dd really wants to bf this child and after 2 weeks of no dairy or soy, she can try again (in the meantime, the formula is $140 for four cans, enough for about 15 days). So...I need ideas for meals we can make to go in her freezer. Our standbys or spaghetti sauce will be fine, meatloaf can be made with modifications, but most of the other things are out. It looks like she just has to eliminate all processed foods because I even found soy protein in Campbell's chicken noodle soup! Also, our favorite bread recipes call for butter and milk powder. Who has a bread recipe that doesn't use these? Our foccacia recipe is fine, but I mean a sandwich bread. She has a dd who will be two in a week and she eats anything except mushrooms, so other than that, fire away with ideas. I want to fill her freezer with things she can make easily but that also taste good...her dh is a youth and music pastor so they are frequently out with activities and arrive home hungry...crock pot meals welcome. Quote Link to comment Share on other sites More sharing options...
Tap Posted June 20, 2009 Share Posted June 20, 2009 DD2 is dairy allergic. I freeze Spaghetti with fatter noodles for her/lasagna for us Chicken and rice BBQ pulled chicken/pork Roasted meat and veggies (pre-cook meat to rare and veggies 1/2 way) Lots of soups using different combinations of vegetables, chicken, beef, rice, potatoes, pasta chili chicken pot pies sloppy joes Gravy with chunks of beef (can be served over a starch or used as an ingredient in a casserole with veggies etc. I like to keep cooked chicken and ground beef in the freezer. It is amazing how much easier it is to cook if you don't have to thaw raw meat and cook it. You can quickly thaw cooked meat in the microwave and just add it to whatever you are making ie tacos, enchiladas....etc. Just about anything homemade can be made dairy/soy free unless the dairy is a key ingredient like lasagna. You may want to see if you can find a "Fix it and Forget it" cookbook, I believe it has recipes that freeze well. Quote Link to comment Share on other sites More sharing options...
abbeyej Posted June 20, 2009 Share Posted June 20, 2009 Bread for sandwiches: (Actually, I'm sort of surprised they aren't having her limit gluten too...? But assuming that's okay...) Here's my abridged version (but look below for the official one): tonight, mix * 3C flour (I used whole wheat and that seemed to turn out fine), * 1/4 teaspoon yeast (mine was ordinary yeast, not the instant stuff listed below), * 1 heaping teaspoon salt, * 1 5/8 C (that's 1.5C plus 2 tablespoons) water in a large bowl till it's well-mixed, then cover with a piece of plastic wrap till tomorrow afternoon. I've sort of combined steps 2 and 3 below, and didn't notice any major difference from when I tried to follow the original recipe pretty exactly. So tomorrow, about two hours before you want to bake, flour your hands (and use a little extra if necessary to get the dough out of the bowl without getting all sticky -- it's a pretty damp dough) and pull all of the dough out of the bowl and fold it over on itself a couple of times, then pull it around into a ball (using a little more flour to keep it from sticking, as necessary). Put it down on a cotton kitchen towel (not terry-cloth) with more flour to keep it from sticking. Dust the top with flour, and leave it for two hours. Pre-heat the oven to 450 with a large, heavy, lidded container inside. I used my larger Le Creuset dutch oven. When the oven has heated for about half an hour, take the pot out, remove the lid, and dump the dough in, upside down (so the ugly part on the bottom from when you made the ball of dough is now on top -- don't worry, it'll be fine). Put the lid on and slide it back into the oven for 30 minutes. At the end of 30 minutes, remove the lid and continue baking for 15 more minutes. Okay, it still sounds pretty complex, but it really isn't. Recipe: No-Knead Bread Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours' rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. I make mine in a large Le Creuset dutch oven (okay, I guess technically it's a "french oven"?)... It makes a round loaf that's a little flat (maybe taller if I weren't using only whole wheat flour), but once it cools completely, I slice the loaf in half, stand the half up on the cut edge, and cut into sliced. It cuts great (once cool), and we use it for sandwiches. Small sandwiches, but yummy ones. :) BTW, Congrats on the new grand-baby!!! (I was thinking of you today as we drilled spelling words...) :) Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 20, 2009 Author Share Posted June 20, 2009 chicken pot pies Gravy with chunks of beef (can be served over a starch or used as an ingredient in a casserole with veggies etc. All good ideas. In the above, what do you use for the crust for the chicken pot pies? The recipe we've always used has milk/butter in both the broth and crust. Does your gravy just have meat juices and a thickener...no milk or cream? I'm sure once it all settles in she'll do fine with it but we both had a horrible day yesterday and we're tired and a little scattered. She spent the day at the children's hospital and I spent the day dodging tornados, flash floods, and topped the evening with seeing a train derailment...and the resulting explosions. Thanks for the ideas. We all have our favorite recipes and filling her freezer with family favorites was going to be such a fun thing...so we need to adjust a little. Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 20, 2009 Author Share Posted June 20, 2009 Abbeyej, thanks so much for the bread recipe. No oil at all? I'm thankful to have a recipe that someone has tried...you can't always believe a recipe and she has no time to fiddle with several recipes before she finds one that works. And she has a LeCreuset - so she's all set! I'll mention the gluten to her, and I'm going with her to the rounds of doc visits when I'm there. Thanks for the heads up! I hadn't even thought about gluten being an issue. Have fun with the spelling practice! It might be the end of a season for us here. For the past 6 years either we've been at the national bee or we've had close friends there. Next year our area probably won't have a sponsor so we won't be involved with local bees or helping someone get to the nationals. It was so much fun while it lasted, though! Quote Link to comment Share on other sites More sharing options...
Mom22ns Posted June 20, 2009 Share Posted June 20, 2009 chicken pot pies All good ideas. In the above, what do you use for the crust for the chicken pot pies? The recipe we've always used has milk/butter in both the broth and crust. Good old fashioned lard makes great crust instead of butter or shortening both for biscuit type and pie crust recipes. You avoid both the dairy and the soy that way. Get some Pacific rice milk or almond milk or another dairy and soy free milk sub for cooking. She may not want to drink them, but they will be fine in recipes (although not a milk gravy). I've never been much for freezing meals so I can't help a lot, but other things that we do like to freeze are breads and muffins like banana bread, easy to make and handy to pull out and popular with kids. Quote Link to comment Share on other sites More sharing options...
abbeyej Posted June 20, 2009 Share Posted June 20, 2009 No oil at all. It ends up as a nice crusty, rather rustic bread -- but once cooled, it really does slice nicely for sandwiches. We missed the bee in our area completely last year (ds' first year old enough), but went this year and ds did pretty well at district (but didn't make it to state). But the *only* time he studied was in the car on the way to the district bee. But what he saw there was that it really would be possible to study and do well at that level -- and the winner of our district usually ends up being the state winner as well (I think it was 9 of the last 13 years?) so the competition at the state level shouldn't be a whole lot harder... It meant he came away believing that getting to the national bee really wasn't impossible -- that with work, maybe he could do it. :) I have some decent wordlists here to start with, and I told him that if he works for a few minutes each day making review cards, and gets through the lists we have, then that would show me he was committed and I would go ahead and order stuff from Hexco for him... We'll see -- neither of us really knows what we're doing, but I do think it would be *possible* for him to make it to the national bee, with some work. And even if just *getting* there is all he does, it seems like it would be a fabulous experience... Quote Link to comment Share on other sites More sharing options...
ElizabethB Posted June 20, 2009 Share Posted June 20, 2009 (edited) You have to be careful about spaghetti sauces...most have soy oil in them. I'm allergic to soy, and also to soy oil. Supposedly, some people can tolerate the oil, I can't. The spaghetti sauce I used to buy (although I now make my own from scratch) without soy oil is Bertolli w/ 100% olive oil (some of their other non-olive oil ones may contain soy, I don't remember.) Substitute milk with water or rice milk for dessert type or lighter asian foods, and oat milk for gravies and heavier type foods. Edited June 20, 2009 by ElizabethB Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 20, 2009 Author Share Posted June 20, 2009 Evidently soy oil is ok because it's the protein that's the issue. I don't quite get it but dd and the doc talked about it at length once he found out she's a chemist. She makes all of her pasta sauces so she'll be ok with that. But dd is going to miss her butter! I think she's just kind of nervous because her 1st dd grew out of the problem in a year but the doc said this baby's problem is so severe that she needs to be prepared to deal with this for 3-5 years. But I think it's too early to worry about that... Quote Link to comment Share on other sites More sharing options...
Jean in Wisc Posted June 20, 2009 Share Posted June 20, 2009 Make your bread recipe with lard and rice milk (or water). I'd love to write more, but I'm off and running tonight :) Jean Quote Link to comment Share on other sites More sharing options...
Mom22ns Posted June 20, 2009 Share Posted June 20, 2009 But dd is going to miss her butter! I'm pretty sure you can get soy & dairy free margarine at passover - Mother's brand maybe? I know that is a long time away, but if she is dealing with this for years, it is worth knowing that she can stock up in the spring, freeze it and have it available. Quote Link to comment Share on other sites More sharing options...
Aunty Social Posted June 20, 2009 Share Posted June 20, 2009 I haven't read the rest of the posts, so hope I'm not repeating.. While I am no help on meals, for the bread just substitute coconut oil for the butter. It'll be liquid above 76 and solid below. I use it instead of butter because it helps my ww bread come out softer/less crumbly. You can also use it for cooking wherever butter is called for. Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 21, 2009 Author Share Posted June 21, 2009 Thanks...all good ideas! She's really stressing about this. She just went to make some lemonade from Country Time and discovered it has soy. Who knew? A few months from now, she'll be fine...but this adjustment time is tough, especially since she's worried Sophie won't want to bf in two weeks when she can try again...once the dairy and soy are out of her system and they've seen the specialist again. Thanks!! Quote Link to comment Share on other sites More sharing options...
kah Posted June 21, 2009 Share Posted June 21, 2009 Congratulations on your new granddaughter! :) I had to avoid dairy while bf'ing DS- his reaction wasn't as extreme, but he did react badly whenever I ate anything dairy. (Breaded chicken tenders were the worst- I didn't think to check the ingredients in the breading but powdered milk was near the top of the list!) This won't help for frozen meals, and it won't help with soy, but it was a big help to me, so I'll pass it along, fwiw. When I was venting a bit one day about how hard it is to find dairy-free foods, a friend told me that foods marked as Kosher-parve should be non-dairy. (You can Google for a very detailed explanation- I won't even try, since we aren't Jewish and don't keep Kosher. :) ) It was a big shopping help for me, especially when shopping with a 3 yr. old and a 6 month old- not a lot of extra attention left to give to label-reading! Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 21, 2009 Author Share Posted June 21, 2009 That might really help because there is quite a large kosher section at her favorite store. I'm not giving up on filling her freezer - she's having a tough time living so far from me and taking out a meal I made will really brighten her days. She's quite an accomplished cook but mom's food just makes her feel loved ya know. I'm getting lots of good ideas and we'll pull together some plans. You have all helped so much- and we're thankful this is something that can be managed. Quote Link to comment Share on other sites More sharing options...
*LC Posted June 21, 2009 Share Posted June 21, 2009 I might have a margarine that will work for your DD. I had to go dairy and soy-free, plus some others, while BFing two of my kids. Yes, she will need to eliminate most processed foods, but there are some. Way back when, Flesihman's Unsalted Margarine was dairy free and soy-protein free. It did have soy oil, but as the doctor told your DD, most allergic folks can handle oil and not protein. This is something many regular grocery stores carry. Also, my oldest son was on NeoCate formula, which could be the $140 formula. We were lucky that he didn't start on it until he was 1. If your DD/SIL don't have insurance that will cover the formula, they may try e-bay. Our insurance didn't cover it, and we found e-bay cheaper than the pharmacy. Good luck to your daughter. P.S. Could you make a cheese-less lasanga to freeze? My son enjoyed lasagna without cheese. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted June 21, 2009 Share Posted June 21, 2009 Bread for sandwiches: I make mine in a large Le Creuset dutch oven (okay, I guess technically it's a "french oven"?)... It makes a round loaf that's a little flat (maybe taller if I weren't using only whole wheat flour) I make this multiple times a week: AP or bread flour makes a beautifully tall loaf :), just FYI. My variation comes from Cook's Illustrated and adds a little bit of beer and white vinegar for tang -- tastes just like sourdough. Mmmmmm making me hungry right now! Quote Link to comment Share on other sites More sharing options...
ElizabethB Posted June 21, 2009 Share Posted June 21, 2009 Evidently soy oil is ok because it's the protein that's the issue. I'm allergic to the protein, too. Supposedly, it isn't in the oil, but most products with soy oil, I get a reaction. The processing is supposed to get all the protein out, but sometimes it doesn't, depending on how they process it. Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 21, 2009 Author Share Posted June 21, 2009 I might have a margarine that will work for your DD. I had to go dairy and soy-free, plus some others, while BFing two of my kids. Yes, she will need to eliminate most processed foods, but there are some. Way back when, Flesihman's Unsalted Margarine was dairy free and soy-protein free. It did have soy oil, but as the doctor told your DD, most allergic folks can handle oil and not protein. This is something many regular grocery stores carry. Also, my oldest son was on NeoCate formula, which could be the $140 formula. We were lucky that he didn't start on it until he was 1. If your DD/SIL don't have insurance that will cover the formula, they may try e-bay. Our insurance didn't cover it, and we found e-bay cheaper than the pharmacy. Good luck to your daughter. P.S. Could you make a cheese-less lasanga to freeze? My son enjoyed lasagna without cheese. I remember her looking for the Fleischman's margarine the last time. She lives in Atlanta so I'm sure we can track some down...thanks! She hasn't called the insurance company about the NeoCate yet but it's not required in Georgia that insurance companies reimburse for it. Here in Illinois, it's required...I suggested they move here!g They did find someone through Craig's List with a whole unopened case of the needed NeoCate - only asking $80. They're wary but it might work out. The no cheese lasagna will work and even though it's the same ingredients as spaghetti, it looks different so it won't seem like they're eating the same thing. Yay! something we can freeze!! Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 21, 2009 Author Share Posted June 21, 2009 I'm allergic to the protein, too. Supposedly, it isn't in the oil, but most products with soy oil, I get a reaction. The processing is supposed to get all the protein out, but sometimes it doesn't, depending on how they process it. I think she's just going to have to be really careful here. We talked yesterday about not letting tiny bits here or there fool you...if she has a 'bit' at every meal, they might simply be too much. But she might be able to have a little at one meal per day or every few days. So she's going to watch the oil anyway but not eliminate it altogether. Probably the biggest issue is that SIL is a youth/music pastor and they frequently expected at church functions where there is food served. She doesn't want to appear to be 'that person' who is a picky eater. In the past, she's seen families dealing with kids' allergies and other people just thinking they're being overprotective and that it's not a real issue. Thanks for the heads up about protein being left behind in the oil. I can't wait to get down there and help her with this. And of course I want to hold the new grand! Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 21, 2009 Author Share Posted June 21, 2009 I make this multiple times a week: AP or bread flour makes a beautifully tall loaf :), just FYI. My variation comes from Cook's Illustrated and adds a little bit of beer and white vinegar for tang -- tastes just like sourdough. Mmmmmm making me hungry right now! She already makes their bread so hopefully it's just a matter of adjusting the recipe to eliminate forbidden foods. At least she has a head start and already knows how to make bread - I have some friends who simply cannot bake and it's evidently not as easy to learn as I thought it was. We usually use recipes from King Arthur but I'll look up the Cook's Illustrated ones. I love that magazine! And I might have to try that sourdough like recipe! I bet it's awesome. Quote Link to comment Share on other sites More sharing options...
kah Posted June 22, 2009 Share Posted June 22, 2009 A few months from now, she'll be fine...but this adjustment time is tough, especially since she's worried Sophie won't want to bf in two weeks when she can try again...once the dairy and soy are out of her system and they've seen the specialist again. A bit OT, but I thought of it later after I'd shut down the computer for the night... A lactation consultant can be a big help if they do have trouble restablishing nursing in a few weeks. I had a hard time with my DD and a friend recommended the LC she'd visited- she called it "the best $50 I ever spent," and now I do too! And for missing butter on her bread (boy did I miss it!)... try a little olive oil for dipping, like they give you with the foccacia at Macaroni Grill- it's not butter, but it's pretty good! Quote Link to comment Share on other sites More sharing options...
Lisa in Jax Posted June 22, 2009 Share Posted June 22, 2009 Have her try olive oil or "Earth Balance" soy-free non-dairy spread for the butter. For the milk powder she could use "Dari-free" powder (potato based). HIH, Lisa She already makes their bread so hopefully it's just a matter of adjusting the recipe to eliminate forbidden foods. At least she has a head start and already knows how to make bread - I have some friends who simply cannot bake and it's evidently not as easy to learn as I thought it was. We usually use recipes from King Arthur but I'll look up the Cook's Illustrated ones. I love that magazine! And I might have to try that sourdough like recipe! I bet it's awesome. Quote Link to comment Share on other sites More sharing options...
Mom22ns Posted June 22, 2009 Share Posted June 22, 2009 I thought all of the Earth Balance margarines had soy. Do they really have a soy free version now? Dairy Free is a great powdered soy and dairy free milk. Here is a link to their website http://vancefoods.com/ Quote Link to comment Share on other sites More sharing options...
KatieJ Posted June 22, 2009 Share Posted June 22, 2009 My oldest grandson was dairy and soy intolerant for quite a few years. My DD never really found a good butter type product, so he ate apple butter sandwiches when he wasn't having dry turkey ones. Yuck. He was fine with it tho. Rice milk is a good subsitute for milk. THe vanilla version tastes better for drinking, but I would use the plain for drinking. There are many brands of it, with Rice Dream being the most expensive. Health food stores carry it cheaper if you buy a case. There is also Rice Cheese and Rice dream Ice Cream available. If she can find some fresh goats milk somewhere.....it can be delicious. My grandson ate a lot of just meals that were not casseroles.. Meaning just a meat and a veggie and rice on the side. He also likes plain pasta as a side. I am trying to remember what I filled their ffreezer with when his little sister was born 3 years ago...just got home from vacation brain fog going on here. Finding soy free products is almost harder than dairy free, because soy is used in so many dairy free products. Here's a homemade Shake N Bake recipe I got from my friend. I used it a lot when my boys were smaller. You mix it up and store in the freezer. 4 cups flour. 4 cups cracker meal () 4 Tbls salt 2Tbls sugar 2 tsp garlic powder 2 tsp onion powder 3 tbls paprika 1/4 cup oil Coat chicken and bake at 400 degrees for 45 minutes. I usually made chicken chunks and fried them quickly in a tad bit of oil in a dark frying pan. Hubby and I would eat them on top of a salad and the kiddos ate them with their side of veggie and probably mac N Cheese. Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 22, 2009 Author Share Posted June 22, 2009 A bit OT, but I thought of it later after I'd shut down the computer for the night... A lactation consultant can be a big help if they do have trouble restablishing nursing in a few weeks. I had a hard time with my DD and a friend recommended the LC she'd visited- she called it "the best $50 I ever spent," and now I do too! And for missing butter on her bread (boy did I miss it!)... try a little olive oil for dipping, like they give you with the foccacia at Macaroni Grill- it's not butter, but it's pretty good! Thanks so much for the reminder to try a lactation consultant if she has difficulty nursing again! Sometimes it's the totally obvious things I forget to think about. Yes, the olive oil might be just what she needs. When dd is nursing, she eats like a horse and has to fight to maintain a healthy weight because she is such a skinny girl. They made it through the weekend and other than the formula making baby Sophie constipated, things went well. Today they're back at the doc to allow for some additional testing to confirm the diagnosis. But she's feeling much better and the baby isn't barfing up every feeding and she's not actively bleeding like she was all week. Quote Link to comment Share on other sites More sharing options...
Annie G Posted June 22, 2009 Author Share Posted June 22, 2009 Lisa, Debbie, and Katie, you were all helpful. I'll look into the suggestions. I didn't even think about goat's milk, assuming that it might cause an issue. And we're going on a dairy and soy free spread search when I get there but I suspect she's just going to do without. The breading recipe will be a help- the 2 year old will eat anything but of course chicken nuggets are one of her favorite things. And they'd be great on salads! Quote Link to comment Share on other sites More sharing options...
Margaret in GA Posted June 22, 2009 Share Posted June 22, 2009 DS (9) is allergic to dairy. Here's some of our favorites that would freeze well: Spag. and Meatballs (just eliminate the parmesan from your favorite recipe-- you won't miss it) Minestrone-- Molly Katzen has a great recipe (again, eliminate the parm and you won't miss a thing) Pizza (homemade crust, extra sauce, your favorite toppings, and no cheese) Chicken Fried Steak with Gravy (we have a recipe from Alton Brown that uses whole milk -- we just use rice milk instead). They could serve this with Minute Rice. Chicken Fried Rice Egg Rolls Good luck to everyone!! Quote Link to comment Share on other sites More sharing options...
Lisa in Jax Posted June 22, 2009 Share Posted June 22, 2009 Here's what the container looks like: http://www.earthbalancenatural.com/#/products/soy-free/ Lisa I thought all of the Earth Balance margarines had soy. Do they really have a soy free version now? Dairy Free is a great powdered soy and dairy free milk. Here is a link to their website http://vancefoods.com/ Quote Link to comment Share on other sites More sharing options...
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