Cooking with food intolerances

Apple Fritters March 26, 2011

Filed under: Breakfast,Recipe — Kathy Brown @ 10:29 am
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I’m so glad we got apples back for my son and youngest daughter. And on the rotation, today is apple day, so I converted my old flour/butter/egg fritter recipe into one they could have. Of course my husband ate half of them before I even called the kids for breakfast!

1 c. sorghum flour

1/2 c. tapioca flour

1 1/2 tsp. karaya gum

2 tsp. baking powder

1/2 c. cane or beet sugar

1/2 tsp. sea salt

1 flax egg

1/2 c. coconut, almond or rice milk

2 apples, peeled and diced (I use Granny Smith)

1 Tbs. olive oil

1/4 tsp. freshly ground nutmeg

Stir dry ingredients in bowl (you can also use any cup-for-cup gluten free flour blend to replace the first 3 ingredients; for instance I now use 1 1/2 c. Pamela’s bread flour to replace the sorghum flour + tapioca flour + karaya gum). Add milk, oil, and flax egg into dry mixture. Then stir in apples. Drop into preheated 350F oil in deep fryer. Cook about 6-10 minutes, flipping once to make sure it’s cooked all the way around. Drain on paper towels, then shake in cinnamon sugar.

To make low fructose, I use 1 Tbs. applesauce to replace the 2 apples. That way less apple is divided over all of the fritters. I’ve also replaced the 2 apples with half a banana.

In 2018, I no longer have a deep fryer. I just put an inch of oil (I use canola or corn oil) in my heavy saucepan, and heat it on my gas stove at medium heat. Super easy donut holes when I’m in the mood for donuts but don’t really have the time (or inclination) for “real” donuts.

This recipe makes about 40 1″ donut holes/fritters.


Bacon Veggie Risotto March 25, 2011

Filed under: Main Dish,Recipe,Side Dish — Kathy Brown @ 10:10 am
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A couple of weeks ago I made risotto (for the 3rd or 4th time) and the whole family actually liked it. It was also a sheep’s milk cheese trial, which everyone liked in the risotto (except me) and everyone tolerated. This time, I wanted to add more flavor so it wouldn’t need the cheese, so I added bacon, because everything is better with bacon! I didn’t keep the broth simmering this time because I didn’t have room on the cook top, and this one actually came out very creamy. My son is already asking me to make this one again and we only had it last night.

5 slices bacon

2 green onions, diced (white part only)

3/4 c. broccoli florets

1/4 c. green peas

2 cloves garlic, minced

2 tsp. sea salt

1/4 tsp. black pepper

1 1/2 c. arborio or sushi rice

3/4 c. white wine

2 c. turkey or chicken broth

1 1/2 c. water (or more broth)

2 Tbs. parsley, chopped

1 Tbs. palm shortening

Fry the bacon until crisp. Remove to paper towel to drain.

Add green onions, broccoli, peas, garlic, rice and salt and pepper to bacon grease. Fry for 304 minutes, until vegetables are crisp-tender.

Add wine to the saute pan. When it’s absorbed, add broth and water, half a cup at a time (stirring; don’t add more until the half cup is absorbed by the rice). It takes about 25 minutes to cook all the way through. The rice should not be mushy.

When rice is cooked, add crumbled bacon, parsley, and shortening to the rice, and stir until shortening is melted.


Chicken Curry March 24, 2011

Filed under: Main Dish,Recipe — Kathy Brown @ 11:29 am
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I was bored with my other chicken recipes and had a hankering for curry. I loved it, though my youngest daughter thought it was too spicy. I’m having the leftovers while I type this. YUM!!

1 whole chicken breast, cut into bite-sized pieces

1 tsp. garam masala

1/2 tsp. garlic powder

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1 tsp. sea salt

1/4 tsp. black pepper

2 tsp. fresh lime juice

2 Tbs. olive oil

2 Tbs. sweet onion, minced

3 cloves garlic, minced

1 small head of broccoli, separated into florets

1/2 c. thinly sliced carrots

3 Tbs. curry powder

1 14-oz. can coconut milk

In large zippered plastic bag, place chicken, garam masala, garlic powder, ginger, cinnamon, sea salt, pepper, and lime juice. Massage bag to distribute spices on chicken. Chill for 2 hours.

Heat olive oil in saute pan. Saute the chicken, minced garlic, and onion. When chicken is brown and onion and garlic are soft, add broccoli and carrots, coconut milk, and curry powder. Simmer for 20-30 minutes. Serve over jasmine rice.


Chicken Piccata March 16, 2011

Filed under: Information,Main Dish,Recipe — Kathy Brown @ 9:52 am
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I was tired of all my same old chicken recipes, so when I was having company over for dinner, I decided to try something new… Giada de Lauretiis’ Chicken Piccata. I made the following changes to make it gluten and dairy free:

Instead of dredging the chicken in flour, dredge it in a combination of 1/4 c. sorghum flour and 3 Tbs. tapioca starch. I also left out the butter. It wasn’t really necessary. I was going to do a trial of goat butter but I was talked out of it by my sister-in-law. And I only needed about 2 Tbs. of parsley for the garnish. It was delicious, fast, and really easy!!

And be careful when purchasing your capers. For us, that means it needs to have wine vinegar not just “vinegar” on the ingredients label, because who knows what that vinegar is made out of.

Next time, I would double the “sauce” though, so I could spread it all over my rice.


Chicken Kathy

Filed under: Main Dish,Recipe — Kathy Brown @ 9:25 am
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My father once changed Veal Oscar into Chicken Bob, so I’m going to stick with tradition. This is a combination of Chicken Cordon Bleu and Chicken Kiev, but of course making the necessary changes to remain dairy-free and gluten-free. And it turned out quite tasty!!

1 whole chicken breast

1/2 c. Spectrum palm shortening
1/2 tsp. garlic powder
1 Tbs. minced fresh parsley
1/4 tsp. black pepper
1/4 tsp. sea salt

4 slices safe Deli ham
1/4 c. fresh baby spinach

First, blend the palm shortening with the seasonings. Then divide in half. And roll up each half in some plastic wrap, and stick it in the freezer to harden while you do everything else.

Cut the chicken breast in half to make two breasts, then cut it in half to make two very thin slices (this is to avoid pounding which never works well for me, or my kitchen walls). Lay out the thin half breast, and put a ham slice on it and 5-6 spinach leaves. Take out one of your frozen shortening logs and cut it in half. Put it on one end of the chicken filet, and roll up the whole thing, securing with toothpick. Lay in 7″x11″ bakind dish. Repeat with the other three pieces of chicken. Drizzle chicken rolls with olive oil. And sprinkle with sea salt and pepper.

Bake in preheated 350F oven for 30 minutes.