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.


Curry Powder May 21, 2016

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.


Bernaise Sauce October 21, 2012

1 Tbs. red wine vinegar

3 Tbs. red wine

2 Tbs. finely minced Vidalia onion

1 tsp. crushed thyme  or tarragon

1/2 tsp. sea salt

1/4 tsp. ground pepper

2 egg yolks

1 tsp. lemon juice

scant 1/4 c. original rice milk (or unsweetened coconut milk)

1/2 c. melted palm shortening (or bacon grease)

Simmer onions, herbs and spices in wine and vinegar until reduced by half. Turn down heat to low and whisk in egg yolks. Then add, alternating, rice milk and shortening until sauce is the right consistency. Serve warm over poached eggs.


Carrot Ginger Asian Salad Dressing

1 carrot, peeled, cut into 1″ pieces

1″ piece of ginger, peeled

1 Tbs. chopped Vidalia onion

2 Tbs. rice vinegar

1 tsp. Coconut Aminos

1 1/2 tsp. sesame oil

1 Tbs. water

1/4 c. olive oil

In food processor or blender, place carrot, ginger, onion, vinegar, Coconut Aminos, sesame oil,  water. Puree. Add oil in a stream until it’s the consistency you want. It reminds me of the salad dressing I used to have at my favorite Japanese restaurant, Kabuki.


Chocolate Syrup April 27, 2012

1/2 c. unsweetened cocoa

1/2 c. hot water

1 1/4 c. maple syrup

pinch sea salt

1/2 tsp. safe vanilla extract

Combine ingredients. Bring to a boil over medium low heat, boil for 2-3 minutes. Chill.


Gravy March 14, 2012

4 Tbs. drippings (chicken, turkey or beef)

3 Tbs. sweet potato flour + 1 Tbs. sorghum flour

1/2 tsp. sea salt

1/4 tsp. pepper

2 c. broth

In saucepan, heat the drippings. Add flour and make roux (stirring until bubbly). Add salt and pepper. Add broth half cup at a time, bringing to a boil each time, until it’s the desired consistency (2 c. is right for us, but might not be right for you!).


Avocado Mayo January 12, 2011

Filed under: Condiment — Kathy Brown @ 5:16 pm
Tags: , , , , , , , , ,

I was using this recipe for deviled eggs, but then found out how easy it was to make real mayonnaise from Julia Child’s recipe. But for those of you who can’t have eggs, I’ll still include this here, in case you want to make tuna salad or potato salad and thought you couldn’t. I used it for a grilled tuna salad sandwich and it was delicious.  This made enough for one batch of deviled eggs, and since it was last Easter, I don’t remember how much it made. Sorry!

1 avocado

4 Tbs. olive oil

1 Tbs. lemon juice (2 lemon wedges, squeezed)

1/4 tsp. sea salt

1/8 tsp. pepper

Mix together in food processor.