Cooking with food intolerances

Lemon Sugar Cookies September 25, 2016

Filed under: Uncategorized — Kathy Brown @ 4:56 pm

dsc05439I crave lemon a lot. Not sure what that means. Maybe it just means that I like lemon. My son, who can’t have eggs, isn’t really a fan of lemon or sugar cookies (he likes chocolate chocolate chip cookies) so I didn’t bother with an egg substitute.





2 3/4 c. gluten free flour blend (I use Pamela’s blend)

1/8 tsp. sea salt

1 egg

1 c. soy-free Earth Balance

1 1/4 c. granulated sugar

1/2 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

juice and zest of one lemon

Preheat oven to 375 degrees. Mix all ingredients in stand mixer until combined. Using small scoop, scoop onto insulated baking sheets, about 2″ apart, then flatten with palm of your hand or the bottom of a glass (greased). Bake for 9-10 minutes. Remove from cookie sheet and cool completely. Not sure how long they last before going stale. 24 hours is as long as they last in this house because I eat them all.


Rosemary Chicken & Rice (one-dish meal) September 18, 2016

Filed under: Uncategorized — Kathy Brown @ 12:23 pm

2 boneless chicken breasts

2 carrots, finely sliced into coins

5 or 6 chives

1 4-5″ sprig of fresh rosemary

1 1/2 c. jasmine or basmati rice

2 Tbs. white wine

3 c. chicken broth (homemade preferred)

1-2 Tbs. olive oil

1 Tbs. cornstarch

salt & pepper to taste

Cut chicken breasts into bite sized pieces. Heat olive oil over medium in large skillet and saute chicken until browned on all sides. While chicken is sauteing, snip chives and rosemary so that you get little pieces and sprinkle all over the chicken, with salt & pepper. Add carrot pieces and stir for a few minutes. Add rice and stir for a couple of minutes (this way the rice soaks up all the chicken juices. Mix the cornstarch into the chicken broth. Add chicken broth & wine to pan. Stir to combine all. Cover and simmer about 20 minutes, until all chicken broth is absorbed by the rice.

I think this would have also been good with a little lemon juice added to it but I didn’t have any lemons… next time… Since I was just experimenting with what I had on hand, I didn’t take a picture, but my son raved about it, so I decided to post here to try again.


Olive Spread (Muffalatta) June 11, 2016

1 cup green olives with pimentos

1/2 can black olives (we like Black Pearl brand)

1 Tbs. capers

1 stalk celery, thinly sliced

1 Tbs. Vidalia onion, minced

1/4 c. roasted red pepper

1 Tbs. dried parsley

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 Tbs. balsamic vinegar

salt & pepper to taste

3 Tbs. olive oil

Put everything but the olive oil in a food processor, and pulse until it is all minced. Place in bowl, pour olive oil over it, and mix to combine. Chill for at least 4 hours before using, to blend flavors.

We like to put it on sandwiches. My favorite is just putting about a teaspoon in some Boar’s Head pastrami turkey thinly sliced deli meat, and rolling it up.


Pancakes May 21, 2016

This recipe comes from our friend Keith, but as usual I’ve had to make some modifications to de-gluten and de-dairy it (sure, those are real words, at least they are in my world).

1 1/2 c. Pamela’s gluten-free flour blend

2 1/2 tsp. safe baking powder

1/2 tsp. sea salt

1 Tbs. granulated sugar

1 flax or chia egg

1 1/2 c. So Delicious unsweetened coconut milk (may need a little more if it’s too thick)

3 Tbs. soy-free Earth Balance, melted

Mix ingredients together until combined. Fry on griddle on both sides. We serve with bacon or Jones sausage, and real maple syrup.



Curry Powder

Are you allergic to turmeric? Me too. Unfortunately it caused inflammation in my esophagus, not something I was really fond of since it made swallowing kind of difficult. But I missed curry. So I asked a couple of people for their own blends, and experimented. This is what I came up with:

2 Tbs. ground cumin

1 tsp. garam masala

1 Tbs. coriander

1/2 tsp. crushed red pepper

1/2 tsp. ground mustard powder

1/2 tsp. ginger

1/2 tsp. ground cardamon

1 curry leaf, ground

Put in a coffee grinder to blend flavors. Keep in airtight container.


Spinach Salad Dressing

My mother-in-law makes this dressing, which I modified a little due to my intolerance of garlic. Her spinach salad has spinach, diced orange and sliced strawberries on it. Yum!

1/4 c. sugar

1/4 tsp. paprika

2 Tbs. minced Vidalia onion

1/2 c. olive oil

1/4 c. balsamic vinegar

pinch of salt

pinch of cloves

Combine all ingredients. Shake well.



German Potato Salad

My son loves potatoes . . . and bacon . . . and he’s a teenager, so he’s a bottomless pit. He loves German potato salad.

9 potatoes

6 slices bacon

3/4 c. minced Vidalia onion

2 Tbs. Pamela’s gluten-free flour blend

2 Tbs. sugar

2 tsp. sea salt

1/2 tsp. celery seed

1/8 tsp. black pepper

3/4 c. water

3/4 c. apple cider vinegar

Cook potatoes. Drain.

Fry bacon. Remove from pan. Fry onions in bacon grease until tender. Combine flour, sugar, salt, pepper, celery seed, water and vinegar, and put in pan with the bacon grease and onion. Bring to a boil. Add potatoes and bacon. Stir to coat. Serve warm.