kathysrecipebox

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.

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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.

 

Meringue Cookies

My mother always made these when we were kids. I leave out the artificial coloring and sprinkles that she always put in them, but otherwise it’s almost the same. A batch lasts less than 24 hours in our house. Unfortunately it’s not safe for egg-free people.

3 egg whites

18 tsp. cream of tartar

dash salt

1 1/2 tsp. red wine or apple cider vinegar or 1/8 tsp. cream of tartar

2 tsp. safe vanilla

3/4 c. beet or cane sugar

Beat egg whites with electric mixer (using wire whip if stand mixer) with the vinegar or cream of tartar and the salt until double in volume. Beat in vanilla. Sprinkle in sugar one tablespoon at a time, beating constantly. Meringue should stand in firm peaks (usually takes about 10 minutes to get all sugar incorpoated). Drop by teaspoons onto parchment lined insulated baking sheet. Bake in preheated 275F oven for 30 minutes. This recipe does not work on a humid day!!

 

Candied Bacon

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.

Combine:

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.

 

 

Grandma Murphy’s Rice Pudding

I know, I know, I already have two recipes for rice pudding. What can I say? I love rice pudding. And no, Grandma Murphy is not even my grandma! This is a friend’s grandmother’s recipe, which I’ve modified to be safe for me (but not my son, since it’s got eggs in it).

4 c. So Delicious unsweetened or vanilla rice milk

2/3 c. jasmine or basmati rice

3/4 c. sugar + 2-3 Tbs. sugar

1 Tbs. soy-free Earth Balance

3 eggs (separated)

1 Tbs. gluten free vanilla extract

In a heavy saucepan, combine coconut milk, sugar, rice, and soy-free Earth Balance. Cook on low for about an hour, stirring occasionally. Test rice to make sure that it’s tender/cooked. Turn off.

Separate 3 eggs. Put egg whites into a stand mixer (or use a bowl and a hand mixer). Beat the whites until stiff, adding 2-3 Tbs. sugar, so that it looks like meringue.  Yolks should be in a bowl. Temper eggs by putting a little of the rice mixture in at a time and stirring. Then add yolks/rice mixture back into the pudding. Turn the pudding back on and cook for 2-3 minutes. Add vanilla. Turn off.

Preheat oven to 350F. Fold egg whites/meringue into pudding. Put in the oven to brown the meringue (keep a close eye on it; it will be less than 10 minutes).