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Recipes


Corn Syrup Substitute
This can be used in Looks Good in Polka Dot's marshmallow recipe or any recipe that calls for corn syrup.

2 c. organic cane sugar
3/4 c. filtered water
1/4 tsp. cream of tarter
Dash of kosher salt
- Combine ingredients in heavy saucepan, bring to a low boil over medium heat, stirring constantly. Reduce heat, cover and allow to simmer for about 3 minutes, scrape down sides of pan to incorporate all sugar.
- Remove lid and allow to simmer until reaches soft ball stage (about 235 degrees F).
- Cool.
Store in airtight container at room temp. Makes 2 C.



Marshmallows 
(using Lyle's Golden Syrup)
 A corn-free marshmallow recipe for kids with food allergies.
Kids With Food Allergies 





  • Ingredients  







  • 3  pkg  unflavored gelatin
    1  cup  water, divided
    1 1/2  cups  granulated sugar
    1  cup  Lyle's Golden Syrup
    1/4  tsp  salt
    1  tsp  vanilla or peppermint extract
    1/4  cup  confectioners' sugar (corn free)
    1/4  cup  potato starch, tapioca starch, or arrowroot starch
        oil
        Food coloring – liquid, paste, or powdered (optional)




  • Instructions







  • Prepare pan. Combine confectioner's sugar and starch in a small bowl. Lightly oil a 9 x 13” pan. Dust liberally with the sugar/starch mixture. Make sure that the bottom and sides are completely coated. Return any excess sugar/starch to the bowl. You will need this later.

    Place the gelatin into the bowl of a stand mixer with 1/2 cup of water.

    In a small saucepan combine the remaining 1/2 cup water, granulated sugar, golden syrup and salt. Bring just to a boil. Cover and cook 3 to 4 minutes. This will help to wash down any sugar granules from the sides of the pan. Uncover and clip on a candy thermometer. Continue to cook until the mixture reaches 240° F. Immediately remove from the heat, being careful not to jostle the syrup too much – that could form crystals and you don't want that.

    Using the whisk attachment, turn the mixer on low speed. Very slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Try not to pour onto the whisk attachment. Do not scrape the last of the syrup out of the pan. Just pour out as much as will come out without scraping. After all of the sugar syrup has been added, increase the speed to high.

    Continue to whip the mixture until it is very thick and the bowl feels lukewarm. This will take about 12 to 15 minutes. Add the flavoring during the last minute of whipping.

    To add color: for even coloring, add a small amount of liquid, paste or powdered food coloring during the last minute of whipping. For a marbled effect, swirl in a small amount of color as you are scraping the mixture from the bowl to the prepared pan.

    Pour the mixture into the prepared pan using an oiled spatula to scrape everything from the bowl. Spread as evenly in the pan as possible. Dust the top with enough of the remaining sugar/starch mixture to lightly cover. Save the rest for later. Let the marshmallows sit uncovered for at least 4 hours and up to overnight.

    Turn the marshmallows out onto a cutting board or parchment paper and cut into 1-inch squares using a pizza wheel dusted with the sugar/starch mixture. Lightly dust all sides of each marshmallow with the remaining sugar/starch mixture, using additional if necessary. These will stay fresh in an airtight container for up to 3 weeks.






    Halloween Smoothies
    Dena Page
     I saw on the Living Gluten Freely e-mail a recipe for smoothies for Halloween that are so cute!  They used chocolate syrup to decorate the inside of a clear plastic cup, with jack-o-lantern faces, then poured the smoothie into it.  So cute!  But yogurt based.  But I was thinking... Freeze a banana.
    Melt a few gf/cf/sf chocolate chips, and decorate the cup with the melted chips to makes eyes, nose, and a crazy mouth.  Stick them in your freezer for a few minutes, until the chocolate hardens.  
    Blend the frozen banana with a bit of milk substitute.
    Pour into the cups and enjoy a gf/cf/sf spooky, tasty smoothie!

    For those with adventurous tastes... add some carrot to make it orange.





    Gluten-Free, Dairy-Free 

    White Bean and Pasta Soup

    Living Without Recipes 

    serves 4-6

    Different versions of this delicious soup are found throughout Italy. This traditional recipe, refashioned without gluten or dairy, is loaded with light, crisp flavors. Garnish with green onion and crumbled bacon, if desired.
    2 tablespoons olive oil
    1 tablespoon butter, ghee or dairy-free
        butter replacement
    1 small yellow onion, chopped
    2 cloves garlic, minced
    2 large carrots, peeled and chopped
    2 stalks celery, chopped
    4 cups gluten-free chicken or vegetable broth
    1 can garbanzo or white cannelloni beans, drained and rinsed
    1 zucchini or yellow squash, chopped
    Salt and pepper, to taste
    1 tablespoon fresh thyme, minced
    1 tablespoon fresh sage, minced
    2 bay leaves
    1 cup gluten-free small dried pasta, such as fusilli or elbow
    Parmesan cheese or dairy-free cheese replacement, grated, optional
    1. In a Dutch oven or soup pot, cover bottom with a combination of olive oil and butter and heat over medium heat. When oil is hot, add onion and sauté until translucent. Add garlic and simmer, about 3 minutes. Add carrots and celery. Sauté for 5 minutes or until vegetables are light brown.
    2. Add broth, beans, squash, salt, pepper, thyme, sage and bay leaves.
    3. Let simmer for 30 minutes, stirring and tasting to adjust flavors. Salt and pepper according to taste. When vegetables are tender but still firm, remove from heat. Remove bay leaves before serving.
    4. Cook pasta, rinse and drain. Place a small amount in each bowl and ladle soup on top. Garnish with grated Parmesan cheese or dairy-free cheese replacement, if desired.
    Each serving contains 252 calories, 8g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 713mg sodium, 37g carbohydrate, 6g fiber, 7g protein


    Recipe by Mary Capone, author of  The Gluten-Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat-Free Gourmet Press).

     

     

    Chicken Cacciatore One-Pot

    Mr. Food 

    Serves: 4
    Cooking Time: 50 min
    Ingredients
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt, divided
    • 1/4 teaspoon black pepper
    • 2 1/2 pounds boneless, skinless chicken breast, cut into cubes
    • 4 tablespoons vegetable oil, divided
    • 1 pound fresh mushrooms, quartered
    • 1 large green bell pepper, chopped
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 1 (14-ounce) can ready-to-serve beef broth
    • 1 (28-ounce) jar spaghetti sauce
    • 1 (28-ounce) can diced tomatoes, undrained
    Instructions
    1. In a shallow dish, combine the flour, 1/2 teaspoon salt, and the black pepper. Roll the chicken in the flour mixture, coating completely.
       
    2. In a soup pot, heat 3 tablespoons oil over high heat until hot; brown the chicken on all sides for 5 minutes. Remove the chicken from the pot and set aside. Add the mushrooms, green pepper, onion, garlic, and the remaining 1 tablespoon oil to the pot and cook for 5 minutes, or until the onions are tender, stirring occasionally.
       
    3. Add the remaining ingredients, including the remaining 1/2 teaspoon salt; return the chicken to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the chicken is fork-tender, stirring occasionally.

     

    Gluten-Free Cranberry Mayo Bread

    Living Without Recipes 

    MAKES 1 LOAF


    Gluten-Free Cranberry Mayo Bread
    Delicious with Leftover Turkey
    Bursting with flavor, this sandwich bread is slightly tangy.
    1 cup white rice flour
    ¾ cup brown rice flour
    ½ cup tapioca starch
    ½ cup potato starch
    ¼ cup cornstarch
    1 teaspoon salt
    2 tablespoons sugar
    ½ cup dry milk powder or dry potato flakes, optional
    1 tablespoon xanthan gum or guar gum
    1 tablespoon yeast
    3 large eggs, room temperature
    ½ cup water or cranberry liquid, warm to touch
    ½ cup mayonnaise, yogurt or dairy- free yogurt
    ½ cup canned whole berry cran- berry sauce, drained with ½ cup liquid reserved
    ¼ cup shredded Swiss cheese or dairy-free Swiss cheese, optional
    1. Grease an 8½x4½-inch loaf pan.
    2. In the bowl of a stand mixer, blend together flours, tapioca starch, cornstarch, salt, sugar, milk powder (if desired), xanthan gum and yeast.
    3. In a separate bowl, mix together eggs, water or cranberry liquid, mayonnaise, cranberries and cheese (if desired).
    4. With mixer on low speed, add the wet mixture to the dry ingredients. When ingredients are moistened, increase mixer speed to medium-high, scraping down the sides of the bowl. Mix until all ingredients are combined and mixture has the consistency of cake batter.
    5. Pour batter into prepared pan. Place loaf in a warm, draft-free place to rise for 1 to 2 hours or until doubled in size.
    6. Preheat oven to 350 degrees. Bake loaf in preheated oven for 75 minutes or until the bottom sounds hollow when tapped.
    Each slice contains 166 calories, 4g total fat, 1g saturated fat, 0g trans fat, 42mg cholesterol, 215mg sodium, 30g carbohydrate, 1g fiber, 3g protein.

     

    Gluten-Free Croissants

    MAKES 24 CROISSANTS

    Living Without Recipes 

    You’ll love these light, luscious gluten-free pastries. They can be made without dairy. Enjoy them au naturel, as the French do, or fill them with your favorite fruit spread.
    1 cup sorghum flour
    ½ cup chickpea flour
    ½ cup almond meal or additional flour
    1 cup rice flour
    1 cup cornstarch or tapioca starch/flour
    4 teaspoons xanthan gum
    1½ teaspoons salt
    4 teaspoons yeast
    ¼ cup sugar
    1 cup warm milk of choice or water
    2 eggs
    8 tablespoons butter, margarine or Earth’s Best spread, melted
    12 tablespoons cold butter, margarine, vegetable shortening or Earth’s Best spread, cut into small pieces
    ½ cup fruit spread, warmed, optional
    1. Combine first seven ingredients and blend well.
    2. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve.
    3. In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.
    4. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.
    5. Separate wedges and roll out each wedge through the length of the piece so that it is about ⅛th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges.
    6. Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.)
    7. Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.
    *TIP The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.


    Meaty potato kugel 
      (Serves 8-10)
    1/4 c oil
    8-9 lg potatoes, peeled
    2 lg onions
    4 lg garlic cloves, minced
    2 tsp salt
    1/2 tsp pepper
    2-1/4 lbs flank cut into chunks
    paprika
    Preheat oven to 375.  Pour the oil into 9x13" pan and place pan in oven to preheat.
    Puree potatoes, onions, and garlic together until smooth.  Add salt & pepper.
    Remove pan carefully from oven and pour in half the kugel batter slowly to avoid splattering
    Add chunks of meat.
    Spread rest of batter over it.
    Sprinkle paprika on top (generously)
    Bake for 1-1/2 hrs, covering kugel loosely with foil if it starts to get too brown on top.
    Can also be done overnight in a crockpot, instead!




    Sweet Potato Puffs 
    (serves 4-6 -- about 5-6 puffs per person)  
    2 cups hot mashed sweet potatoes (about 4 medium sw.pots)
    3 T oil
    1/2 tsp salt
    1/4 tsp pepper
    1 T potato starch (optional)
    1 can pineapple chunks, drained
    2/3 cup ground walnuts (I'm sure you can trade for almonds)

    Preheat oven to 350
    Line baking tray with baking paper
    Mash sweet potatoes in bowl with oil, salt, pepper.  If it appears too soft to handle, sift in 1 T of potato starch and mix it in .  If still too soft, refrigerate for 1 hour.
    Form this into small balls, pressing one pineapple chunk into the center of each ball.  Roll each ball into the ground walnuts and line them up on baking tray.
    Spray puffs lightly with oil baking spray.  Bake for about 20 minutes or until browned.
    Serve immediately.


    Almond Brittle
    1 c. almonds coarsely chopped
    1 1/2 c. sugar
    small pinch of slat

    Prepare a large piece of alum. foil on countertop.  Put sugar in a small, heavy-bottomed pot oveor a med.-low flame.  Heat it, stirring constnatly with wooden spoon until completely melted.  quickly stir in the nuts and salt and remove from teh flame.  spread the misture evenly on the alum foil as quickly as possible before it begins to harden, using teh wooden spoon to flatten it.  Allow to cool.  Break into chunks and store it in a tightly sealed container or plastic bag.

     

    Gluten-Free, Dairy-Free Black Bean Brownies 

    http://www.livingwithout.com/recipes/gluten_free_dairy_free_black_bean_brownies-2228-1.html?ET=livingwithout:e767:99774a:&st=email

    This recipe just might be the highest-fiber brownies around. So chocolate-y, even kids won’t have any idea what the secret ingredient is.
    1 (15-ounce) can black beans, drained and rinsed, or
         ¾ cup dried black beans
    3 eggs
    5 tablespoons neutral-tasting oil, like canola oil
         or grape seed oil
    1 cup sugar
    ½ cup unsweetened cocoa powder
    ½ cup bean flour or other gluten-free flour
    1 teaspoon xanthan gum or guar gum
    1 teaspoon vanilla
    ½ teaspoon baking powder
    ½ teaspoon cayenne or chili powder, optional
    ½ cup chopped walnuts, optional
    ¼ cup dark chocolate chips*, optional
    1. If using dried black beans, soak them for several hours and cook them until very tender, about 60 minutes.
    2. Preheat oven to 350 degrees. Grease an 8-inch square baking pan and set aside.
    3. Add black beans to a bowl of a food processor and process until a paste forms.
    4. Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and chili powder, if using. Process until smooth and well combined. Add walnuts, if using, and process until walnuts are mixed in.
    5. Spread batter evenly into prepared pan. Top with chocolate chips, if using.
    6. Bake in preheated oven for about 30 minutes or until an inserted tester comes out clean.
    Each brownie contains 191 calories, 8g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 180mg sodium, 27g carbohydrate 4g fiber, 5g protein.
    *TIP Allergy-friendly chocolate chips are available from enjoylifefoods.com.
    Recipe by Canadian-based dietitian and food-writer Matthew Kadey, RD. Read “Full of Beans: Seven Healthy Reasons to Love Your Legumes,” by Matthew Kadey, RD, in Living Without’s December/January 2011 issue.



    Chocolate and Stuff
    Melt CF chocolate.
    Add stuff.
    Pour onto baking paper or wax paper.
    Refrigerate until hard.
    Break into bite-size pieces.

    So what kind of stuff?  Rice krispies, the broken ends of GF pretzels, raisins, corn flakes, popcorn... whatever you want!
    And for a sophisticated version:  GF/CF white chocolate (check at the kosher shop, bubbeleh) and pomegranate seeds!  Dry the seeds off before mixing them with chocolate, and eat pretty quickly (like the same day) or else the seeds will weep their gorgeous red juice and it'll make the chocolate fall off!   This is a fast, easy, beautiful treat for a special occasion.  And the seeds pop with a burst of juice with every bite!



    Raisin Treats
    4 oz/100 g raisins
    1/3 cup semisweet or sweet red wine
    8 oz/200 g dairy-free (parve) chocolate
    1 T oil

    Place the raisins and wine in a flat, plastic container and let them soak overnight.  The next day, drain the raisins and dry them on paper towels.  Then melt the chocolate and oil in a double boiler, over a low flame.  Turn off the flame and mix the raisins into the melted chocolate.  Spoon them out into small cupcake holders  Refrigerate or freeze them until the chocolate hardens.

    Now, I know, you're thinking WINE?  Well, for you and your GF/CF adult friends, sure!  But if you want to make these for the little bubbelehs, try this trick from Irish cooking.  Make a nice big cup of hot tea and add sugar as you would if you were going to drink it.  But instead of drinking it, soak your raisins in it!  You can pick a flavored tea if you'd like, or just a black but caffeine-free tea.  Whatever suits ye (as they say in Ireland).

    As for the double boiler, I'll share a naughty secret.  If you have a microwave, you can just microwave small amounts of chocolate at a time!  I've done it often.  But if  you don't like microwaves, you don't need a fancy double boiler.  A pot in a pot is fine, as long as you don't let the water touch the chocolate!




    Bubbe's Onion Kugel 
    (or Onion "Pie")
    3 medium to large onions
    3 eggs
    1/2 cup oil
    1/4 cup water
    1/2 cup GF flour of your choice -- corn or potato starch work great
    1 teaspoon GF baking powder
    1 tsp soup mix (or, just sprinkle in oregano, salt pepper, garlic, whatever other spices you have to hand).

    Okay, now here's where it gets tricky…
    Chop the onions into chunks. For those who like precision, I slice my onions into slices approximately 1/2 to 1 inch wide, then quarter them. Nice big crunchable pieces!
    Let the onions sit* while you mix all the rest of the ingredients in a bowl.
    Add your onions and mix it all together.
    Pour into your favorite casserole dish and bake at 350 until the house smells wonderful, and the kugel passes the toothpick test.

    When you mix everything up, you'll probably think, "No way is this right. There are way too many onions!" Trust me. It's right. The batter puffs up around it and it's sensational!

    Eat it fresh, though. The onions are wet, so it gets soggy in your fridge. Don't worry about the leftovers… there won't be any!






    Monkey Vomits 
    (the gfcfsfcf way!)

    2 cups granulated sugar
    1/2c.  almond, potato, or soy milk
    3 T. Hershey's cocoa powder (generic OK)
    1/2c. Earth balance spread (soy free), melted
    pinch of organic sea salt
    -----
    Stir all ingredients together in a large heavy pot. Heat until boiling, then boil for one full minute. Then add:
    3c gluten free quick oats
    1 t. real vanilla
    Stir together thoroughly, then drop by tablespoonfuls on waxed paper, a silpat mat, or parchment. Allow to cool completely and set until the cookies are no longer gooey in any way.

    frazzledmomma note: you MUST use quick oatmeal, the regular oatmeal will not set up. Also, if it is humid outside, the cookies will not set properly. They will stay soft and gooey. We've been known to eat them that way, too! Oatmeal will state on the package what kind it is. Usually either "quick" or "old fashioned" will be on the label.  If in doubt, read the instructions. If the recommended cook time is more than 1-2 minutes on the stove top, they are not the quick variety.




    Chik n' Noodle
    One whole chicken, cut up~ or whatever bone-in chicken is on sale. Tonight we are using a package of drumsticks.
    1/2c. Butter or margarine ( we use Earth Balance soy free spread)
    salt
    pepper
    garlic powder
    onion powder
    2-8oz boxes Gluten free rice noodles. (we use De Boles gluten free rice penne)
    --------
    Fill a 1 gallon pot 3/4 full of water. Add 2T. each garlic and onion powder, 2t salt, and 1t pepper.  Add raw chicken to seasoned water, then bring to a rolling boil. Then turn down heat and let chicken simmer until falling off the bones. Remove from heat, pull meat off the bones and set aside. Strain the chicken broth through a cloth or fine seive and return clear broth and chicken meat to the pot. Set heat at medium high and add pasta and butter or margarine. Cook until pasta is al dente, stirring frequently. Do not drain. The liquid will thicken as it cools because of the starch from the pasta, making a kind of gravy. It's the gfcfsfcf way of making southern chicken and noodles without all the bad stuff! Excellent on a cold winter night. you can also add veggies if you wish, for a very thick chicken stew.

    Chicken  Nuggets
    Boneless skinless chicken breasts

    Rice Chex or Rice Crispies ( the name brand rice crispies are not legal for us as they have corn products in them, but we have found the generic brand to be legal) 

    Knox unflavored gelatin packets ( mix one packet with one cup HOT water)

     seasoning of choice

     oil or lard to fry in
    -----------

    Cut chicken into nuggets or tenders. Using food processor or blender, process cereal until crumbs, but NOT flour! Add preferred seasonings to crumbs and mix well. Dredge chicken pieces in gelatin water, then immediately pound the chicken in seasoned cereal crumbs to completely coat. Fry nuggets/tenders in hot oil or lard 2-3 minutes each side. drain and serve.

    4 comments:

    Chris said...

    Hi There
    Love the look of your blog. While I don't personally have a child with food allergies I have a friend who does and she has done some great work making an allergy free recipe book based on her experiences with her daughter. Its called Edans Kitchen - you can find out more here http://www.facebook.com/pages/Edans-Kitchen-Egg-Dairy-and-Nut-Free-Baking/127291923087

    frazzledmomma said...

    I'll have to take a look at it! I'm always looking for sources that are gluten, dairy, egg, soy, corn, and nut free.

    Jennifer is Always Sick said...

    We have so many food allergies here. Dairy, egg, nut and peanut. Annoying, right? But I've found it allows me to get creative with meals. We also used to be gluten free, and we may return to that. For now, I'm weaning us off of wheat, at least.

    I saw you post on twitter under the #foodallergies discussion, so I thought I'd hit up your blog. Nice to "meet" you.

    looksgoodinpolkadots said...

    Caryn- have you tried unrefined coconut oil in place of butter? We are only using coconut oil, real butter or EVOO in our house for health reasons and coconut oil rocks in baked goods!

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