kathysrecipebox

Cooking with food intolerances

Anise Cookies November 26, 2016

Filed under: Dessert,Uncategorized — Kathy Brown @ 9:03 am
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1/2 c. Soy-free Earth Balance  dsc05780

3/4 c. sugar

1 egg

1 tsp. vanilla

1 3/4 c. gluten-free flour blend (I use Pamela’s)

1 Tbs. crushed anise seeds

1/2 tsp. baking powder

pinch of salt

Mix all ingredients together. Put down a sheet of wax paper about 12″ long (standard width). Plop the dough along one side, and roll up so that you have a tube of dough. Chill in refrigerator for about one hour. Take dough out of fridge and remove from wax paper. Cut into slices 1/8″ – 1/4″ thick (I made one sheet of thinner slices and one sheet of thicker slices). Place on insulated baking sheet, leaving about an inch between cookies. Bake in preheated 350F oven for 11-13 minutes.

I liked the thinner ones dipped in my tea, because they were crisp. The softer ones were good for just snacking on. I’m keeping in an air-tight container and so far they’ve lasted 2 days (because my kids don’t like anise!).

 

 

What’s in My Pantry? October 30, 2016

Filed under: Uncategorized — Kathy Brown @ 2:09 pm

dsc05724So last fall (2015) my daughter healed from all of her food intolerances and can eat anything. So now, it’s my son, 16, who can’t have gluten, dairy, soy, or eggs (if the chicken has been feed soy) and me. I have the longer list these days. I can’t have: gluten, dairy, soy, garlic, chocolate, turmeric, beef, black tea, tree nuts, grapefruit, mango (most fruits actually because I’m very low fructose), and probably others I’m forgetting.

I like whole foods, and I like cooking/baking from scratch, however, I also work 2 jobs, so I do like some convenience foods when I can get them. So if you’re new to this, and want to stock your pantry, these are brands that I’ve found to be safe, and are great to be able to make all sorts of things (remember that we are a mixed house – 3 of us can eat anything, two are restricted):

  • ketchup: Simply Heinz (made with sugar; no corn syrup)
  • Price Rite brand hot sauce (like Frank’s Red Hot, but it doesn’t have garlic in it) because I love hot wings and buffalo chicken dip
  • Whole Foods 365 Mayonnaise (the only one I’ve found with no soy and actually tastes good; not safe for son)
  • Pamela’s gluten free flour blend (I buy it on Subscribe & Save on Amazon and store it in an airtight bin, which sits in the kitchen, next to the cooktop)
  • Old El Paso corn taco shells (Ortega has soy in them)
  • Ancient Harvest Quinoa flakes (for chicken nuggets) and Quinoa
  • canola oil
  • olive oil
  • Nutiva coconut oil
  • Nature’s Promise organic balsamic vinegar
  • apple cider vinegar
  • brown sugar
  • confectioner’s sugar (if you can’t have corn, Trader Joe’s has one made with tapioca starch, but it’s seasonal for some odd reason – who only bakes seasonally?)
  • Bob’s Red Mill flax meal (egg replacement; I keep mine in the freezer, along with Red Star yeast)
  • chia seeds (egg replacement)
  • dried black beans
  • dried navy beans
  • from my mother’s organic garden: canned tomatoes, zucchini relish, sweet pickles, dill pickles, popcorn, Jacob’s cattle beans, applesauce, beets (pickled and plain), roasted pumpkin seeds. Since it’s October, I also have butternut squash, baking potatoes, and onions from her.
  • So Delicious culinary coconut milk
  • King Arthur gluten free yellow cake mix
  • King Arthur gluten free doughnut mix
  • Zico coconut water
  • Heartland and Barilla gluten free pasta (Tinkyada for lasagna noodles)
  • Spring roll skins
  • Cento manzanilla green olives (most brands have lactate in them, which can be dairy sourced)
  • Bob’s Red Mill grits
  • Quaker white corn meal
  • Spectrum palm shortening
  • Bragg’s nutritional yeast (for cheesy flavor in chicken divan)
  • Peter Pan peanut butter
  • Ener-G egg replacer (though I use chia seeds mostly)
  • Organic coconut flakes
  • Simply Balanced gluten free plain breadcrumbs
  • Luce’s gluten free bread mix (sourdough & rye are our favorites)
  • organic tomato paste (from Costco)
  • Goya canned black beans
  • Genova tuna packed in olive oil
  • Newman’s Own mild salsa (son only)
  • Black Pearl olives
  • Great Lakes pork gelatin (to make gummies, gelatin salads, and marshmallows)
  • Armour or Hormel corned beef hash (son only)
  • Old El Paso traditional refried beans (my son uses them as a dip for Tostitos)
  • For kids’ lunchboxes, we also have: Lay’s and Cape Cod potato chips (plain), Tostitos organic and regular plain corn chips, Capri Sun and Poland Spring Water, Organic mott’s no-sugar-added applesauce, Enjoy Life s’mores bars, Enjoy Life chocolate chocolate chip cookies

 

 

Butternut Squash & Pasta October 22, 2016

Filed under: Uncategorized — Kathy Brown @ 1:47 pm

Since I changed every ingredient in the recipe I looked at, I’m posting the recipe I came up with as my own. This is absolutely delicious (I’m eating it as I type) and great for a damp Autumn day.

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This made one (very large) serving:

1/2 c. cubed butternut squash

1/8 tsp. freshly grated nutmeg

1/8 tsp. ground cinnamon

1/8 tsp. ground ginger

cooked gluten free pasta (about 1 1/2 c.)

1/3 c. soy-free Earth Balance

1/2 tsp. dried rubbed sage

pinch of ginger

pinch of nutmeg

1/4 tsp. crushed rosemary

1/3 c. So Delicious culinary coconut milk

Preheat oven to 400F. I used a foil lined cookie sheet to save on clean up. I sprayed the foil with olive oil, then sprayed the diced squash with olive oil, then tossed the squash with ginger, nutmeg, and cinnamon. I baked for about 15-20 minutes (until it was tender when poked with a fork). Removed from oven.

While the squash was baking, I made the pasta.

In a saucepan, I melted the Earth Balance, added the sage, ginger, nutmeg, and rosemary, then added the culinary coconut milk and stirred to combine. Removed from heat. After the squash was done, I dumped that into the cream sauce, and added the pasta. I turned the heat back on for about 1 minute and stirred to combine. Creamy and delicious! Good thing the rest of the family was out so I didn’t have to share!

 

Spring Rolls October 17, 2016

Filed under: Uncategorized — Kathy Brown @ 8:28 pm

I used to love egg rolls, but haven’t found a suitable replacement for gluten free egg roll wrappers. But I can almost get there using spring roll wrappers which are typically made from tapioca flour and rice flour. The key is getting the oil hot enough to crisp up the wrappers (otherwise they get soggy too fast as they cool).

1 tsp. canola or other oil

1 c. shredded cabbage

1/4 c. shredded carrot

1 Tbs. minced onion

finely diced chicken breast (about 1/3 of a cup; I make mine about the size of the carrot cubes when you get frozen peas & carrots)

2 tsp. toasted sesame oil

2 tsp. untoasted sesame seeds

salt and pepper

Spring roll wrappers

In a wok or frypan over medium heat, heat oil. When oil and pan are hot, add onions, cabbage, and carrot. Season with salt & pepper. Saute for 2-3 minutes. Remove to a bowl. Add chicken pieces to hot frypan, and cook, turning often, until browned on all sides. Remove to same bowl as veggies. Add sesame oil and sesame seeds. Check seasoning (add more salt & pepper if necessary).

Soak spring roll wrappers in hot water, one at a time, until very pliable. Lay out wrapper, place about 2 Tbs. of filling in center near one end. Roll once, fold in one side, roll once, fold in other side, continuing rolling (tightly) until you’ve used the whole wrapper. Spring roll will be about 3″ long and about an inch in diameter. [Next time we make these, I’ll take pictures along the way. Sorry!]

Heat oil in deep fryer or deep saucepan. I had mine on medium high heat [about 375F]. Slide in one spring roll at a time (careful not to splash the hot oil!). You want to roll it so that all sides are evenly browned. Remove with slotted spoon onto paper towel lined plate. Cool before eating so that you don’t burn yourself!

I dipped mine into some homemade duck sauce (1/4 c. of my mother’s homemade peach jam, 1 tsp. water, about 5 tiny pieces of crushed red pepper – all stirred together and heated for about 15 seconds in the microwave to make it a little less jam-like).

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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.