Cooking with food intolerances

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.


Candied Bacon May 21, 2016

Sure, we love bacon over here. Who doesn’t? So I thought I’d jump on the candied bacon craze. I looked over 5-6 recipes and combined and changed them.


1/4 c. brown sugar

1/4 tsp. freshly grated nutmeg

1/8 tsp. cayenne pepper

1/4 tsp. black pepper

Line a cookie sheet with aluminum foil. Cover bacon with sugar-spice mix on both sides. Lay out on file. Bake in preheated 350F oven for 20-30 minutes.



Bacon-Potato Pancakes December 27, 2015

Filed under: Appetizer,Breakfast — Kathy Brown @ 6:48 pm
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My son received a bacon calendar for Christmas, and the January recipe was potato-bacon pancakes. Too many ingredients which included eggs, which my son can’t have. So I simplified, and they’re oh so delicious.

potato bacon pancake

4 slices bacon, fried, and crumbled (save the grease!)

2 scallons, finely minced, including the green part

salt & pepper to taste

4 medium red potatoes, shredded (I put in a tea towel and squeezed as much of the juice out as possible)

Combine all the ingredients. In the same frypan that you fried the bacon and saved the grease, place about 2 Tbs of the potato mixture and spread out so it’s maybe 1/3″ thick. Fry for 5 minutes on the first side, then flip and fry for 3 minutes more. You may need more bacon grease for the second and third batch. My batch made 8 4″ diameter potato pancakes.


Gelatin Gummies April 27, 2012

My kids love gummies. I love gummies. But the Yummy Earth ones left something to be desired, and they were expensive. So I got some plastic chocolate molds, and started mixing. The ratios I came up with are:

2 2/3 Tbs. gelatin (that’s 2 Tbs. + 2 tsp. gelatin)

1/3 c. sugar

1/8 tsp. ascorbic acid (I get mine from Pure Encapsulations, it’s for tartness)

1/3 c. juice (I’ve tried grape juice and cherry juice so far, cranberry might be next)

In a small saucepan, combine juice and gelatin. Once it gels, add the sugar and ascorbic acid. Heat on low until everything is combined/melted. Then remove from heat and pour into molds. I just have small hearts and stars. Someday I’ll get the little bears. The molds I have don’t need to be greased. I just loosen one corner of the gummy after it’s set a couple of hours, and pull it out.


Chex Party Mix January 12, 2011

Filed under: Appetizer — Kathy Brown @ 4:08 pm
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Use what you can for your food allergies/intolerances. We can only use the Rice Chex, and I use peanuts, and sometimes rice crackers. For those who are just gluten-free, you can probably also find gluten-free pretzels. My grandmother always made this during the holidays, and I was craving the taste. It was close enough for me!

6 c. Rice Chex cereal

1 c. salted peanuts

4 Tbs. coconut oil

1 Tbs. balsamic vinegar

1/2 Tbs. molasses

1 tsp. celery salt

1 tsp. garlic powder

2 pinches ground cloves

few shakes of hot sauce

Combine the cereal and peanuts in a bowl. Combine all other ingredients in a covered container and shake to combine. Pour over cereal and peanuts and stir or shake to combine. Pour out onto cookie sheet. Bake in preheated 250F oven for 1 hour, stirring 3 times.


Fried Chicken Tenders

Filed under: Appetizer,Main Dish — Kathy Brown @ 4:02 pm
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Since my son can’t have chicken anyway, I decided to use potato flakes in this recipe for extra crunch. I use the Whole Foods potato flakes/instant potatoes because the only ingredient is potatoes. We like these with honey mustard. And for those of you who like fried chicken cold the next day, these are fantastic (at least in my mind). I don’t even eat that many hot so that I can save more for the next day.

In a resealable plastic bag, combine:

3/4 c. potato flakes or quinoa flakes

3/4 c. sorghum flour

2 tsp. sea salt

1 tsp. ground pepper

1/4 tsp. nutmeg

1 tsp. paprika

1/4 tsp. cayenne pepper

1 tsp. oregano

1 tsp. garlic powder

In a shallow container, combine 1 c. original rice milk or almond milk or coconut milk and 1 tsp. of safe vinegar.

Cut 1 whole chicken breast and cut it into 1″x3″ strips or 1 1/2″ x 1 1/2″ squares. Dip the chicken in the milk mixture, then shake in the bag, then repeat.¬†

Place 1″ of oil into a skillet (I use canola oil). Heat to medium. Place some of the coated chicken into the skillet (leave enough room to flip them). Cover, let cook for 3 minutes, then uncover for 1 minute. Flip chicken, cover and cook for 3 minutes, then uncover for 1 minute. Drain on paper towels, and repeat with remaining chicken.


Tortillas January 11, 2011

I was making my own tortillas for a while. Then rice was okay for my son again, on rotation, and we decided to trial corn, so I got some pre-made rice tortillas at the health food store. Uh… yeah… I’m going to make my own again. I especially like them deep-fried and made into tortilla chips!

3/4 c. sorghum flour

3/4 c. light buckwheat flour

1/2 c. tapioca starch

1 1/2 tsp. karaya gum

1 Tbs. palm shortening

1 tsp. sea salt

1 c. warm water

Mix all ingredients and form into a ball. Separate into 8 pieces. Roll as thin as possible with a rolling pin, using more tapioca starch to prevent sticking. Dry fry on a hot griddle for 2 minutes on each side. Keep warm under a towel.

After it’s rolled out, you can also cut into triangles, and then deep fry for tortilla chips.