Cooking with food intolerances

Zucchini Souffle August 4, 2019

Filed under: Uncategorized — Kathy Brown @ 10:59 am

I will take a picture next time I make it. My son has decided he loves this now that I found gluten free Panko (Ian’s makes a version, as well as Kikkoman, which is more difficult to find, at least in our neck of the woods). Originally, my aunt made this, I think from a recipe in the newspaper. I have since made it gluten and dairy free. It’s great in the summertime with zucchini fresh from the garden.

2 c. shredded zucchini
1 tsp. sea salt
1 egg, beaten
1/8 tsp. black pepper
1 c. gluten free Panko (original recipe said Ritz crackers) – divided
1 c. So Delicious coconut milk
4 Tbs. soy-free Earth Balance

Mix together zucchini, milk, 1/2 c. Panko, beaten egg, 2 Tbs. Earth Balance (in small pieces), and salt & pepper. Place in greased baking dish and cover with remaining Panko. Dot with remaining Earth Balance. Bake at 350F for 45 minutes.


Chicken Potato Casserole January 3, 2019

I made this after coming home from a week long vacation and before going to the grocery store to replenish, so I was trying to use up what I had on hand. Almost everything came from the freezer. It would have been even faster if I didn’t have to defrost the chicken, or if I’d had leftover chicken to use up. I looked for a recipe, but they all had sour cream and/or canned condensed soups and/or cheese, so I made my own:

4  c. frozen shredded potatoes (I used Trader Joe’s brand)

vegetables (I used 1/2 small bag frozen peas, 1/2 small bag frozen corn, 1/2 small bag of frozen pearl onions, 2 carrots peeled and sliced thin [those I parboiled for 10 minutes because I was worried that they wouldn’t cook all the way through]

2 boneless, skinless chicken breasts, diced

2 1/2- 3 c. gravy

spices (I used 1/2 tsp. rosemary, 1/2 tsp. thyme, 1/2 tsp. basil, 1 tsp. nutritional yeast, 1 tsp. sea salt, and 1 tsp. ground pepper)

I layered everything in an 11″ x 17″ glass pan, then mixed it all together at the end. I did not precook the potatoes or the vegetables (except the carrots).

For the gravy, I put 3 Tbs. soy-free Earth Balance, and 3 1/2 Tbs. GF flour (I used Pamela’s bread flour blend) in a saucepan on medium. After “butter” is melted, stir together. Then add liquid a little at a time. I used 2 c. homemade chicken broth, and 1/2 to 3/4 c. of So Delicious coconut beverage for mine. I seasoned with salt & pepper.

Then I poured the gravy on top, and mixed everything up. I gave it the sniff test to see if it needed anything else. Bake in preheated 375F oven for 45 minutes. I was hoping for leftovers, but was disappointed.



Clam Chowder January 2, 2019

Filed under: Uncategorized — Kathy Brown @ 7:17 pm

2 6-1/2 oz. cans of minced or chopped clams

1/2 medium sweet onion, finely chopped

4 small red potatoes, cubed  

1 c. water or chicken broth

1 leek, thinly sliced                 

2 carrots, thinly sliced  

¼ tsp. thyme

¼ tsp. parsley

2 ½ Tbs. soy-free Earth Balance             

1 3/4 c. So Delicious unsweetened coconut milk

Drain the clams and reserve the clam juice in a large pot. Add 1 c. chicken broth or water. Cook the potatoes and carrots in the clam juice/water until tender (about 15 minutes).

In a skillet, sauté the onion and leek in soy-free Earth Balance on low until tender. Add clams, thyme and parsley, and ¼ tsp. salt & few dashes of pepper. Sauté for additional 3 to 4 minutes.

When potatoes are tender, add the remaining ingredients into pot, and heat but do not boil.

I only use 1 Tbs. minced onion now to reduce the fructose in this dish. I also replaced the thyme and parsley with a spice blend that I got from spiceandtea.com called “Mariner’s Chowder Spice Blend.”


Cranberry Orange Sugar Cookies December 17, 2018

Filed under: Uncategorized — Kathy Brown @ 6:43 am

cranberry orange sugar cookies

Still looking for ways to use the cranberry orange relish from Thanksgiving. A couple dollops here, a couple dollops there….

3/4 c. Soy-free Earth Balance
1 c. granulated sugar
1 egg
2 c. gluten-free flour (I use Pamela’s GF Bread flour)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. cranberry orange relish

1/2 c. sugar
zest of one clementine

Mix top group of ingredients together. Shape dough into 1″ ball and roll in sugar and orange zest. Place 2″ apart on ungreased insulated cookie sheet. Bake 8-10 minutes in preheated 350F oven.

Cranberry orange relish is a Thanksgiving tradition in our house. Ground whole oranges and cranberries, with a little sugar.


Orange Poppy Seed Bundt Cake October 16, 2018

Filed under: Dessert,Uncategorized — Kathy Brown @ 5:07 pm
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I wanted cake. Something moist. Something delicious. Something different. I googled and there weren’t many choices out there, certainly not with my restrictions. I saw many recipes that including grinding an entire orange, skin and all, but that seemed like a lot of work, which I wasn’t in the mood for. One recipe said 2 Tbs. poppy seeds, and another recipe said 1 1/2 cups of poppy seeds. That seemed like a big range. So I combined a few recipes, then de-glutened it, and un-dairy-ed it. Then changed the recipe as I went because I ran out of the So Delicious unsweetened coconut milk. But what I got was DELICIOUS.

3 c. 1:1 gluten free flour blend (like Pamela’s bread mix)
1 1/2 tsp. baking powder
1 tsp. sea salt
2 c. granulated sugar
1/2 c. soy free Earth Balance (or other safe margarine)
1/2 c. corn or canola oil
4 eggs
1 tsp. vanilla (I make my own)
zest from one naval orange
1/2 c. pulp free orange juice
3/4 c. So Delicious unsweetened coconut milk
1/2 c. poppy seeds

Mix all together in mixer until combined/uniform. Pour into greased Bundt pan. Bake in preheated 350F oven for 55-65 minutes.

Optional: glaze with icing made from confectioners sugar and orange juice.

It’s day 3 and it’s still moist and delicious.

I needed a picture to go with the post, so I had to slice another piece… and now I have to eat it. See what blogging forces me to do? That’s okay. I’ll take one for the team.


Pork & Black Bean Soup June 30, 2018

Filed under: Soup,Uncategorized — Kathy Brown @ 10:17 am
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This summer I am going to focus on some Mediterranean dishes, since my husband has decided he is going back on the Mediterranean diet, to lose a little weight and bring his cholesterol down. I didn’t get a picture of this one, because I wasn’t doing it for the blog. But after the fact, since everyone liked it so much, I decided to post it here, so I wouldn’t forget it.

6 c. homemade chicken broth
1 can black beans
1 1/2 c. cubed cooked pork (leftover from a roast pork loin the other night)
1 Tbs. chopped onion
2 carrots peeled, and sliced
1 can Sofrito (like salsa)
1 tsp. ground cumin
1/2-3/4 tsp. hickory smoked salt

Throw it all in a pot, and simmer on low for 2 hours. Delicious!


Stuffed Poblano Peppers July 28, 2017

I was having a craving for stuffed peppers. And ever since we’d visited my brother in law in Texas at the beginning of the summer, and I saw a recipe for stuffed poblano peppers in a magazine, I didn’t just want any old peppers. Of course, those were stuffed with chorizo (which I’ve never found a safe version of) and smothered in cheese, but I could have them stuffed with SOMETHING, couldn’t I? So I started looking at recipes, and blended the cooking method of one, with the ingredients of another, then skipped a bunch of ingredients, substituted a lot of others, and viola, something new, and delicious. Of course my family all stuck their noses up at it, so I got to eat them all! Even better.

4 poblano peppers

1 cup brown rice

2 1/2 cups homemade chicken broth

1/2 cup chopped kale

1 Tbs. olive oil

1 Tbs. minced Vidalia onion

1/2 of 6 oz. can of tomato paste

3 ears fresh corn (boiled for 5 minutes), then cut off cobs

1 15.5 oz. can of Goya black beans

1 tsp. cumin

  1. Cook brown rice in chicken stock according to directions (I figured the chicken stock would add more flavor to the filling).
  2. Preheat oven to 350F.
  3. In saute pan, heat olive oil. Add onion, corn, and kale. Cook until tender. Add cumin, tomato paste, black beans, and rice. Stir to combine.
  4. Cut tops and split poblano peppers in half lengthwise. Remove filaments/seeds out of poblano peppers.
  5. I lined a 11″ x 17″ brownie-type pan with foil (to make clean up easier), then laid out peppers. I dumped the filling on top. There was way too much filling for the peppers, so some was inside the peppers and some was between the peppers, which didn’t really matter since I’d lined the pan. Cover pan with foil.
  6. Bake in preheated oven for 1 hour.

I didn’t try freezing them (I’ve been eating the leftovers for 2 days, but I imagine that they’d freeze well).