Cooking with food intolerances

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.


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).






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.