Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Thank you readers! January 8, 2015

Hi everyone,
The other day, my sister and I were discussing how amazing all of you, our readers are. On separate occasions, we both happened to look at our stats and were absolutely astounded by what we saw.
When we began the blog, two and a half years ago, we had no idea so many of you would read and make our recipes (a lot of which are dear to our hearts, having been in our family for years.)
We would like to thank all of our faithful readers for following our blog. Even though we do not post every week, we appreciate those of you who continue to check back for our posts.
We do not know many of you by name, but we sincerely appreciate you, our amazing followers. We hope to provide you with suggestions to make meals easy and fun.
If you would like to be notified of our posts, sign up and you will receive notifications in your inbox.
Thank you for reading!
The Lewissisters

 

Blog Update December 4, 2014

Hi friends!
I hope you are having a great holiday season. I would like to let you know about some updates on the blog.
The recipes are now categorized! I apologize if it is confusing.
When we started writing the blog we combined a few of our meals to feature main dishes and desserts, or other combinations. Do to these combinations; some meals may be in the wrong categories.
We now have a “Gluten-free” category! I am very excited about this category; I will be placing gluten-free recipes there. Most of our previous meals were not gluten-free because I was not eating gluten-free a couple years ago. However, in the summer of 2014 I was diagnosed with gluten intolerance and began to eat gluten-free).
Now that I am eating gluten-free; I have gone back and added changes to make the previous recipes gluten-free.
Update 2018: there are lots of gluten-free products in the stores now because gluten intolerance and celiac are so prevalent. However, I have learned that Amazon has a lot of things that you might not find in the stores, so check there for gluten-free products if you can’t find them at the store.
The following are some changes to recipes I have made.
Gluten-Free Bisquick:
The “Chicken Dumpling Casserole” uses Bisquick. Recently, I discovered there is Gluten-free Bisquick, this excites me very much!
Gluten-free Bisquick is amazing; we use it for anything that requires Bisquick and it turns out perfect every time. I love to have homemade waffles and pancakes using the Bisquick. Here is another recipe, try our Streusel Coffee Cake; it is delicious!
All purpose gluten free baking flour:
We have cakes, cookies, and quick breads made from scratch. For everything minus yeast breads like the “Breadsticks for Kids” and “Meg’s Cinnamon Rolls” substitute the amount of flour (listed in the recipes) with all purpose gluten free baking flour.
I buy all purpose gluten free baking flour at my local grocery store. On the package it says the flour is perfect for baking; however, it will not work with yeast breads.
(Stay tuned for an amazing gluten-free cornbread coming next month. I use all purpose baking flour and unsweetened vanilla almond milk.)
Below are some tips I have learned to help us Gluten-Free eaters out. It is not much, but perhaps it will help you, if you are struggling to find gluten-free foods.
Breakfast, I love to eat the following:
Oatmeal, bacon and eggs, omelet’s, and cereal: KIX, Corn Flakes, Crispix, and any of the CHEX brand (I love the cinnamon flavor). I also love gluten-free pancakes and waffles with jam or jelly, nutella or even better, a gluten-free waffle peanut butter and jelly, honey, butter and jam, or Nutella and Raspberry sandwich (breakfast, lunch or dinner).
Snacks and dinner:
I love cookies and thanks to our friend Annette, I have found an amazing mock Oreo cookie that tastes exactly like the real thing! The cookies are called Glutino’s; they are fantastic!
I have also found premade cookies and crackers, and cookie, cake and brownie mixes in my grocer’s gluten-free section.
I like to eat popcorn and potato chips too.
I am lucky because I am able to eat corn (I know some people must be careful about that). I love Tortilla chips and corn tortillas for all my favorite Mexican dishes.
I love to eat rice, gluten-free pasta, baked and sweet potatoes and salads for dinner.
I love making lettuce wraps and using big leaves of ice burg lettuce for hamburger buns.
Breading chicken and topping things that use bread crumbs with crushed corn flakes works like a charm.
Papa Murphy’s Take ‘N’ Bake Pizza has a wonderful gluten-free pizza crust. I love this pizza crust because it tastes exactly like a regular pizza crust. I also love Papa Murphy’s because you can customize pizzas to your liking.
http://www.papamurphys.com/
Trader Joe’s is a grocery store that has some wonderful gluten-free foods. They also feature other items from around the world. One item in particular, I have heard people rave about is cookie butter. (I tried cookie butter once and it was really good) Go check out a store if you have never been in. We have found some awesome gluten-free cookies : Gingersnaps (brought to me by aunt Janet) and Joe Joe’s which is a gluten-free orreo cookie., the chocolate chip cookies are great too!
http://www.traderjoes.com/
Two and a half years ago, my parents and I switched to Almond Milk and we love it! I have almond milk with my cereal. I also use it when I am baking; however, when savory recipes call for milk, we use regular milk. That may be obvious, but I wanted to clarify.

Eating gluten-free requires reading ingredient labels to ensure you are eating food that is safe. Be sure to read carefully when shopping for gluten-free food.
This is all I can come up with so far. If I think of anything else, I will update this post.
Thanks for coming along on our food journey! We appreciate all our family, friends and the trusty internet for helping us obtain recipes to cook and share.
Enjoy!

 

Snickerdoodles August 5, 2013

Filed under: Cookies,Dessert,Grandma D. — lewissisters @ 1:06 am

imageDessert this week comes from Grandma D. It is her recipe for Snickerdoodles. When my dad and I were at the grocery store, the following question came up: “What will we have for dessert?” I didn’t have anything in mind, so I started listing things I could make. When I mentioned Snickerdoodles, my dad said: “That is it.” We haven’t made Grandma’s Snickerdoodles in awhile, but I knew they would turn out great. The cookies are light, the cinnamon sugar is fantastic and best of all, the house smells wonderful.
I kept thinking of Grandma when I was making these. I hope she is proud. These cookies will not disappoint.

Snickerdoodles

Mix together:
1 cup shortening
1 and 1/2 cups sugar
2 eggs
Sift together and stir in:
2 and 3/4 cups sifted flour (gluten free all purpose baking flour)
2 tsps cream of tartar
1 tsp baking soda
1/2 tsp salt
Chill dough for 1 hour. (I like to put the dough on wax paper, so it doesn’t stick and it’s easier to work with).
Roll dough into small balls about the size of a walnut. Roll in mixture of 2 Tbsps sugar and 2 Tbsps cinnamon.
Bake on ungreased cookie sheets until lightly brown. About 8-10 minutes in a 400 degree oven.

Enjoy!

 

Homemade Red Velvet Cake! July 21, 2012

Filed under: Cakes,Dessert,Grandma D. — lewissisters @ 8:54 pm

I love red velvet cake. I have always wanted to make it from scratch, because I thought it would be really fun to do. This recipe comes from our grandma D’s ward cookbook; although, it is not her recipe. A while back, my dad was reading some of the recipe titles and red velvet cake was in the list. I knew then, I had to make it.

The cake is really easy to make and it looks even better. Don’t you just love how red the batter is? (Don’t’ worry; I know it’s just me who likes the color). Here are a couple modifications I made. Rather than use the “Classic red velvet frosting” that was in the book, I made my own cream cheese frosting. I always love cream cheese frosting on red velvet cake. They seem to go together; kind of like peanut butter and chocolate.

I have a severe dislike of wasting food. I hate how the buttermilk comes in huge containers and after one cup; you throw it away because it’s gone bad in the refrigerator. So, I did some research and learned you can make your own buttermilk substitute. It is really easy and you don’t have to feel guilty about throwing away food. When I tried the cake, it was super moist and a nice way to end the day!

Red Velvet cake

Step 1. Make paste out of :

2 Tbsps Hershey’s cocoa

2 1 ounce bottles red food coloring

and 1/2 tsp salt

Step 2. Mix 1/2 cup melted butter, (1 stick)

1 and 1/2 cups sugar

2 eggs, and set aside.

Step 3. In another bowl add:

1 cup buttermilk (See below for buttermilk substitute)

2 and 1/2 cups sifted cake flour (I used all purpose flour. Try all purpose gluten free baking flour.)

1 tsp baking soda

1 tsp vanilla

1 tsp vinegar

Combine steps 1 and 2 and mix them. Then add step 3 and mix. The batter will be thin.

Then, grease an flour a 9-13 inch glass dish and bake for 30 minutes at 350. Frost with red velvet frosting.

Here is the red velvet frosting, if you want to try it.

Red Velvet Frosting:

mix in saucepan:

5 Tbsps flour

1 cup milk.

Stir over medium heat until thick and gooi. Cool completely. Then add:

1/2 cup butter and 1 cup sugar.

Beat on high speed for no less than 15 minutes.

Buttermilk Substitute

1 cup plain milk (any kind such as: 1% 2% or skim)

1 Tbsp vinegar or fresh lemon juice

Pour vinegar/lemon juice in a glass measuring cup. Add milk until it reaches the 1 cup line. Let mixture stand five to ten minutes. Mixture will begin to thicken. Then you are ready to add it to your recipe. This makes 1 cup of buttermilk.

The cream cheese frosting is the same frosting I used on the Pumpkin Bundt Cakes, a few posts ago.

Enjoy!

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Amazing Dinner, Lettice Wraps and Baked Beans May 29, 2012

Filed under: Chicken,Dinner,Grandma D.,Side Dishes — lewissisters @ 6:02 am

I hope everyone has had a great Memorial weekend. This post combines a couple different cultural foods. The first is Lettuce wraps and the second is baked beans. My sister suggested we do breadsticks with our lettuce wraps; however, I was feeling lazy, so I suggested we try baked beans.

Our family loves lettuce wraps, because they are so good and simple to make. The baked beans came from our grandma D. I don’t remember my grandma’s cooking; however, everyone else remembers and says she was an amazing cook and baker.

Last summer, my sister and I found a box of recipes my grandma made and we decided to type them out and send the book to our cousins. It was a great project for us to do because I felt a stronger connection to my grandma. I suddenly wished I had gone into her kitchen when I was little and watched her cook. Funny thing, when my sister and I were making the baked beans, she told me she wished she had watched our grandma cook. I don’t believe it’s ironic that my sister said that. We will try to do justice to her food as we make it now.

Nothing like combining Chinese and Southern cookin to make one amazing meal! Everyone loved this meal. The lettuce wraps were full of flavor, the right blend of sweet and sour. The baked beans were a hit! I’m sure grandma was smiling tonight.
Sorry about the overlapping categories. If you are gluten free be careful with the sauces for the lettuce wraps, some may not be gluten free.

 

Low Carb Chicken Lettice Wraps

62 calories in one serving

1 pound ground chicken or ground turkey

8 scallion’s white and green parts chopped

1 8 ounce can water chess nuts drained, rinsed, and finely chopped

1 red bell pepper finely chopped

1/4 cup reduced sodium soy sauce (gluten free)

2 and 1/2 Tbsps hoisin sauce

1 Tbsp ginger or fresh grated ginger

1 Tbsp water

2 tsps sesame oil

1 large head of lettuce washed, dried, and leaves separated

Dipping Sauce Ingredients:

1/4 cup reduced sodium soy sauce (gluten free)

2 Tbsps seasoned rice vinegar

1 Tbsp sugar

1/2 Tbsp ginger or fresh grated ginger

1 tsp sesame oil

1/2 tsp garlic or fresh minced garlic

In a large pan, brown the ground chicken onmed high heat. Breaking up the pieces. Pour into colander in the sink and drain fat. Return chicken to pan or rack.  When cool, break up the chicken pieces until minced.

Add scallions, water chess nuts, red pepper, and soy sauce, hoisin sauce, and ginger, water, and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.

In a small bowl, add all the dipping sauce ingredients and mix well.

To assemble each chicken wrap; spoon a third cup of chicken filling onto the lettuce leaf and roll it up. Serve the dipping sauce on the side because the sauce can be strong. Makes about 16 lettuce wraps.

 

Baked Beans

Before the OvenAfter the Oven

2 large cans pork and beans

1 and ½ Tbsps dry mustard

1 cup brown sugar

1 large chopped onion

½ cup ketchup

1 Tbsp Worcestershire sauce

2 stalks chopped celery

Several slices of bacon crumbled

Combine all ingredients and bake in covered dish at 300 degrees for 3-4 hours. We made the beans the night before nad let them hang out in the fridge. They are really good that way. Also, be sure to put the beans in a very deep covered dish and put the beans on a cookie sheet lined with foil, the beans may boil over and you don’t want a messy oven.

Enjoy!

 

Confessions May 19, 2012

First off, I would like to welcome you to our new blog. I hope everyone enjoys our adventures as much as we do. Second, I need to explain something. I always swore to myself I would never start a blog. “Why not,” you ask, the answer is plain and simple. I new it would be a distraction and something else to waste time with. A few weeks ago, my sister came to me and suggested we start a blog, recording our many fun adventures we have. I finally agreed to it and the idea kind of formed itself.
I would like to thank our family, friends, and the internet for helping us find the following recipes.
Some recipes are gluten free and some are not. (as of 2014) I have done my best to adapt things, but I urge everyone who eats gluten free to please read closely, in case I have missed something. I do not want anyone getting sick.
Also, check out the categories, they are new as of 2014 and pretty sweet, if I do say so myself.
🙂  So here it is folks! Welcome to our adventures, they will be funny and full of great food. Thanks for reading!