kathysrecipebox

Cooking with food intolerances

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).

 

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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.

 

Apple Crisp October 21, 2012

My grandmother’s recipe, with a few modifications…

4 c. peeled, sliced apples

1 c. gluten-free flour blend (I use Pamela’s gluten-free baking blend, but it has corn)

3/4 c. sugar

pinch of sea salt

1 tsp. baking powder (homemade corn-free if you can’t tolerate corn)

1 flax egg, chia egg, or regular chicken egg (I’ve done it all 3 ways)

1/2 c. canola or light olive oil

cinnamon sugar

Spread sliced apples in 8×11″ pan. Mix together flour, sugar, salt, and baking powder. Add 1 egg (or flax or chia egg). Mix thoroughly. Add oil. Mix. Spoon mixture over apples. Sprinkle with cinnamon sugar. Bake in preheated 350F oven for 35-45 minutes.

 

Snickerdoodle Cookies

1 1/2 c. sugar

1/2 c. soy free Earth Balance

1/2 c. palm shortening

2 chia or flax eggs (2 Tbs. seeds + 6 Tbs. water; let chia goo set 1 minute, flax goo needs to sit 10 minutes)

2 3/4 c. gluten-free flour blend (I use Pamela’s gluten-free baking mix)

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 Tbs. water

1 Tbs. canola or mild olive oil

Cinnamon sugar for rolling: 1/4 c. sugar + 2 tsp. cinnamon

Mix all ingredients except cinnamon sugar. I use my big scoop and roll into balls, then roll in cinnamon sugar. Place on insulated baking sheet and flatten slightly. Bake in preheated 400F oven for 10-12 minutes.

 

 

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.

 

Peach Bar Cookie April 27, 2012

I wanted a bar cookie. I seem to always want some kind of cookie! I used to make a raspberry bar cookie, but I had peach jam in the fridge and that’s what I wanted to use. It might work with almond flour (my son can only tolerate a little almond, and my husband can’t have it at all, so I was leaving this one nut free). Feel free to experiment with the flour blend.
2 c. GF flour blend (I used Pamela’s GF bread mix)
1 c. sugar
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/2 c. quinoa flakes‎
1 1/2 tsp. corn-free baking powder
1 c. palm shortening or soy-free Earth Balance (has corn)
2 flax-eggs or chia eggs
1 tsp. corn-free vanilla
1 c. jam (peach, raspberry, I’ve used grape)
Preheat oven to 350F. Grease 9″x13″ pan.
Mix all ingredients except jam. Press half of dough into 9×13″ pan. Spread jam over all (within 1/2″ of edge, so it doesn’t stick). Top with remaining dough (I just sort of sprinkled it on with my hands). Bake at 350F for 25-30 minutes. Let cool a little before eating – that jam gets hot!
 

Chocolate Syrup

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.