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.

 

Pancakes May 21, 2016

This recipe comes from our friend Keith, but as usual I’ve had to make some modifications to de-gluten and de-dairy it (sure, those are real words, at least they are in my world).

1 1/2 c. Pamela’s gluten-free flour blend

2 1/2 tsp. safe baking powder

1/2 tsp. sea salt

1 Tbs. granulated sugar

1 flax or chia egg

1 1/2 c. So Delicious unsweetened coconut milk (may need a little more if it’s too thick)

3 Tbs. soy-free Earth Balance, melted

Mix ingredients together until combined. Fry on griddle on both sides. We serve with bacon or Jones sausage, and real maple syrup.

 

 

Sloppy Joes March 19, 2015

Filed under: Main Dish — Kathy Brown @ 10:44 am
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Now that I’ve had to go low-fructose, a lot of things are again off limits to me. Thus, homemade sloppy joes, which I must say, seem to taste better than the canned version.

1 lb. ground pork (or beef, but I can’t have beef!)

4 Tbs. minced onion

3 Tbs. minced sweet pepper

1/4 tsp. garlic powder (optional)

1 tsp. prepared mustard

2/3 c. ketchup (I use Simply Heinz, made with sugar)

2 tsp. brown sugar

salt & pepper to taste

Brown meat and veggies. Add everything else. Simmer on low for 30 minutes to blend the flavors. Serve on rice (or a piece of gluten free bread or toast).

 

Homemade “Ricearoni” or Rice Pilaf

This is one of my kids’ favorite side dishes. And my husband isn’t a huge fan of rice, but even he agrees this one is tasty. I will put in the amounts for a serving size equal to the serving sizes in a regular box of Ricearoni. Be forewarned, I double, triple, or quadruple this recipe ever since the first time I made it.

1 Tbs. finely minced onion

1 tsp. finely minced garlic (optional, now that I can no longer tolerate garlic)

1/2 c. rice vermicelli noodles, broken into small pieces (I stick it in a plastic bag and use a mallet on it)

3/4 c. white jasmine or basmati rice

2 Tbs. soy-free Earth Balance

15 oz. chicken broth (I use homemade, which is salt-free)

1/2 tsp. sea salt (or more to taste)

Melt soy-free Earth Balance in a saucepan. Saute onion until tender (not browned). Add broken rice noodles and rice. Stir to coat. Add salt, and chicken broth. Turn to low, and cook until all the liquid is absorbed, stirring occasionally. It takes about 20 minutes. I haven’t timed it for the double, triple, quadruple batches.

 

Traditional Biscotti

4 Tbs. Soy-free Earth Balance
1/4 c. Spectrum shortening
3/4 c.  granulated sugar
3 large eggs
1 teaspoon vanilla (homemade)
1 tsp crushed star anise
juice of a quarter of a lemon and the lemon zest from it
1 tsp. baking powder
1/2 tsp. salt
3 c. gluten-free flour blend (I used Pamela’s blend)

Preheat oven to 375°F.

In a large mixing bowl, cream together the Earth Balance, shortening and sugar, then add the eggs one at a time, beating well after each egg. Beat in the vanilla, crushed star anise, lemon juice and zest, baking powder and salt. Mix in the flour, 1 cup at a time, until it is well blended.

Place parchment on insulated baking sheet. Divide the dough into two equal pieces, and shape each piece into a rough 12-inch log, leaving about 3 inches between each log. Wet your fingers, and pat the logs into smooth-topped rectangles 12 inches long x 2 1/2 inches wide x 3/4 inch thick.

Bake the logs in the preheated oven for 20 to 25 minutes, or until they’re beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300°F.

Use a serrated knife to cut the logs into 1/2-inch wide slices. Carefully place the cut sides up (and down) still on the parchment-lined baking sheet.

Return the biscotti to the 300°F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they’re very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. 

 

Fish Fry Batter March 25, 2013

I have no idea if this will work the same thing with darker buckwheat flour. I love the light buckwheat flour from Bouchard Family Farms.

1/2 c. light buckwheat flour

1/2 c. tapioca starch

1/2 tsp. baking soda

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. pepper

6 oz. seltzer

Mix all ingredients together. Let stand for 5 minutes. Mix again. Coat fish and fry. Drain on paper towels. I also use this coating for onion rings, and add a little paprika to the mix. My kids love it.

 

Orange Curried Chicken and Rice

1 lb. boneless skinless chicken breast, cut up

2 tsp. curry powder

2 Tbs. olive oil

2 Tbs. chopped Vidalia onion

2 c. chicken broth

2 cloves garlic, minced

1 1/2 c. orange juice

1/2 c. long grain rice

salt and pepper to taste

Saute chicken, garlic, and onion until chicken is browned and onion and garlic are soft. Add broth, orange juice, and seasonings. Cover and simmer for 45 minutes. Add rice, turn down to low, and cover. Cook abot 25 minutes, until rice is soft and most liquid is absorbed.