kathysrecipebox

Cooking with food intolerances

Orange Poppy Seed Bundt Cake October 16, 2018

Filed under: Dessert,Uncategorized — Kathy Brown @ 5:07 pm
Tags: , , , , , , , ,

 

 

 

recipe-orange-poppy-bundt-cake-2018

I wanted cake. Something moist. Something delicious. Something different. I googled and there weren’t many choices out there, certainly not with my restrictions. I saw many recipes that including grinding an entire orange, skin and all, but that seemed like a lot of work, which I wasn’t in the mood for. One recipe said 2 Tbs. poppy seeds, and another recipe said 1 1/2 cups of poppy seeds. That seemed like a big range. So I combined a few recipes, then de-glutened it, and un-dairy-ed it. Then changed the recipe as I went because I ran out of the So Delicious unsweetened coconut milk. But what I got was DELICIOUS.

3 c. 1:1 gluten free flour blend (like Pamela’s bread mix)
1 1/2 tsp. baking powder
1 tsp. sea salt
2 c. granulated sugar
1/2 c. soy free Earth Balance (or other safe margarine)
1/2 c. corn or canola oil
4 eggs
1 tsp. vanilla (I make my own)
zest from one naval orange
1/2 c. pulp free orange juice
3/4 c. So Delicious unsweetened coconut milk
1/2 c. poppy seeds

Mix all together in mixer until combined/uniform. Pour into greased Bundt pan. Bake in preheated 350F oven for 55-65 minutes.

Optional: glaze with icing made from confectioners sugar and orange juice.

It’s day 3 and it’s still moist and delicious.

I needed a picture to go with the post, so I had to slice another piece… and now I have to eat it. See what blogging forces me to do? That’s okay. I’ll take one for the team.

Advertisements
 

Stuffed Poblano Peppers July 28, 2017

I was having a craving for stuffed peppers. And ever since we’d visited my brother in law in Texas at the beginning of the summer, and I saw a recipe for stuffed poblano peppers in a magazine, I didn’t just want any old peppers. Of course, those were stuffed with chorizo (which I’ve never found a safe version of) and smothered in cheese, but I could have them stuffed with SOMETHING, couldn’t I? So I started looking at recipes, and blended the cooking method of one, with the ingredients of another, then skipped a bunch of ingredients, substituted a lot of others, and viola, something new, and delicious. Of course my family all stuck their noses up at it, so I got to eat them all! Even better.

4 poblano peppers

1 cup brown rice

2 1/2 cups homemade chicken broth

1/2 cup chopped kale

1 Tbs. olive oil

1 Tbs. minced Vidalia onion

1/2 of 6 oz. can of tomato paste

3 ears fresh corn (boiled for 5 minutes), then cut off cobs

1 15.5 oz. can of Goya black beans

1 tsp. cumin

  1. Cook brown rice in chicken stock according to directions (I figured the chicken stock would add more flavor to the filling).
  2. Preheat oven to 350F.
  3. In saute pan, heat olive oil. Add onion, corn, and kale. Cook until tender. Add cumin, tomato paste, black beans, and rice. Stir to combine.
  4. Cut tops and split poblano peppers in half lengthwise. Remove filaments/seeds out of poblano peppers.
  5. I lined a 11″ x 17″ brownie-type pan with foil (to make clean up easier), then laid out peppers. I dumped the filling on top. There was way too much filling for the peppers, so some was inside the peppers and some was between the peppers, which didn’t really matter since I’d lined the pan. Cover pan with foil.
  6. Bake in preheated oven for 1 hour.

I didn’t try freezing them (I’ve been eating the leftovers for 2 days, but I imagine that they’d freeze well).

 

 

Anise Cookies November 26, 2016

Filed under: Dessert,Uncategorized — Kathy Brown @ 9:03 am
Tags: , , , , , , , ,

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!).

 

 

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.

 

Spinach Salad Dressing

My mother-in-law makes this dressing, which I modified a little due to my intolerance of garlic. Her spinach salad has spinach, diced orange and sliced strawberries on it. Yum!

1/4 c. sugar

1/4 tsp. paprika

2 Tbs. minced Vidalia onion

1/2 c. olive oil

1/4 c. balsamic vinegar

pinch of salt

pinch of cloves

Combine all ingredients. Shake well.

 

 

German Potato Salad

My son loves potatoes . . . and bacon . . . and he’s a teenager, so he’s a bottomless pit. He loves German potato salad.

9 potatoes

6 slices bacon

3/4 c. minced Vidalia onion

2 Tbs. Pamela’s gluten-free flour blend

2 Tbs. sugar

2 tsp. sea salt

1/2 tsp. celery seed

1/8 tsp. black pepper

3/4 c. water

3/4 c. apple cider vinegar

Cook potatoes. Drain.

Fry bacon. Remove from pan. Fry onions in bacon grease until tender. Combine flour, sugar, salt, pepper, celery seed, water and vinegar, and put in pan with the bacon grease and onion. Bring to a boil. Add potatoes and bacon. Stir to coat. Serve warm.