These are so easy and the only way that I will eat sweet potatoes. I believe I got this recipe from the Whole Food Allergy Cookbook, but I can't remember for sure.
Peel and slice 2 large sweet potatoes
Toss the SP in 2 Tbsp. olive oil
Salt and Pepper to taste
Place on a metal baking sheet and bake at 475 degrees for 30 minutes. they are done when they start to turn brown.
Friday, January 21, 2011
Chicken Wings
This is a family favorite. I got it from Food Allergy Network. It is free of lots of those pesky food that cause food allergies. Right off top of my head, it is free of wheat, milk, peanut, tree nut, egg, soy, fish, and shell fish. So, go ahead and eat up! They are really good served with baked sweet potato fries.
5 Lbs chicken wings
1 large onion, minced
3 T. oil
2 cloves of garlic, minced
2 cups tomato sauce
1 cup molasses
1/4 cup lemon juice
1 tps salt
Preheat over 350 degrees. Place wings in single layer on lined baking
sheet. Bake 25-35 minutes, until juices run clear. Set aside. In frying
pan, saute onion in oil until translucent, but not brown. Add garlic and
saute 2-3 minutes. Stir in remaining ingredients and bring to boil.
Reduce heat and simmer 10 minutes. Place sauce in medium bowl toss
chicken in sauce to coat. Set oven to broil. Place chicken wither on
broiler rack or back on baking sheet and broil for 10 minutes. Flip
chicken over, pour remaining sauce over chicken, and broil for 10 more
minutes.
Note: Leftovers may be frozen. Like there are ever any leftovers!
5 Lbs chicken wings
1 large onion, minced
3 T. oil
2 cloves of garlic, minced
2 cups tomato sauce
1 cup molasses
1/4 cup lemon juice
1 tps salt
Preheat over 350 degrees. Place wings in single layer on lined baking
sheet. Bake 25-35 minutes, until juices run clear. Set aside. In frying
pan, saute onion in oil until translucent, but not brown. Add garlic and
saute 2-3 minutes. Stir in remaining ingredients and bring to boil.
Reduce heat and simmer 10 minutes. Place sauce in medium bowl toss
chicken in sauce to coat. Set oven to broil. Place chicken wither on
broiler rack or back on baking sheet and broil for 10 minutes. Flip
chicken over, pour remaining sauce over chicken, and broil for 10 more
minutes.
Note: Leftovers may be frozen. Like there are ever any leftovers!
Chicken Tortilla Soup-Super easy!!!
I got this recipe from a friend of mine. It is super spicy, so if you don't like A LOT of heat, then play around with using less of the green chilies (I use 1/2 of a small can) and less of Cayenne Pepper (I use 2 tsp). This has quickly become my family's favorite cold weather soup. Our son refers to it as "That Spicy Soup". It is so yummy! Enjoy!
Olive Oil
2 whole Medium Onion, Diced
4 T Minced Garlic
1 can Chopped Green Chilies (8 Ounce Can)
1 can (12oz) Ro-Tel tomatoes
6 cups Chicken Broth
1 can (28 Oz) Tomato Sauce
1 small can (7 oz)Tomato Paste
2 T Ground Cumin
1 T Cayenne Pepper
6 Chicken Thighs, Shredded Or Diced
Salt to taste
1 cup UNCOOKED white rice
1 bag frozen corn
In a 10 qt stock pot, pour 3 T olive oil. Add onions. Saute until they are tender and transparent. Add Garlic, green chilies, Ro-tel, Chicken broth and tomato paste. MIX well and bring to a boil. Add all spices and chicken. Now still in uncooked rice and lower heat to medium heat for 30 minutes. Add frozen corn and cook another 5 minutes.
Serve with:
Avocados
Sour Cream
Monterrey Jack Cheese
Corn Chips
Olive Oil
2 whole Medium Onion, Diced
4 T Minced Garlic
1 can Chopped Green Chilies (8 Ounce Can)
1 can (12oz) Ro-Tel tomatoes
6 cups Chicken Broth
1 can (28 Oz) Tomato Sauce
1 small can (7 oz)Tomato Paste
2 T Ground Cumin
1 T Cayenne Pepper
6 Chicken Thighs, Shredded Or Diced
Salt to taste
1 cup UNCOOKED white rice
1 bag frozen corn
In a 10 qt stock pot, pour 3 T olive oil. Add onions. Saute until they are tender and transparent. Add Garlic, green chilies, Ro-tel, Chicken broth and tomato paste. MIX well and bring to a boil. Add all spices and chicken. Now still in uncooked rice and lower heat to medium heat for 30 minutes. Add frozen corn and cook another 5 minutes.
Serve with:
Avocados
Sour Cream
Monterrey Jack Cheese
Corn Chips
Pumpkin Apple Muffins
When they were forecasting all that snow for last week, I went into major prep mode. Most people when they start hearing ice and snow is on the wait they have that list of standby foods for in case the power goes out. The problem for us is that most of those contain milk and/or peanuts and so I have to do a little bit of cooking ahead of time so that we are ready in case of a power outage. My favorite thing for breakfast, power out or not, is different types of muffins. One of my favorites this time of year is Pumpkin Apple Muffins. I got the original recipe from Food Allergy Network and it was milk, tree nut, peanut, and egg free. I modified it to re-incorporate eggs back into the recipe. It increases the cooking time, but so worth it.
Pumpkin Apple Muffins
1 2/3 cup flour
1 cup+3 Tbsp Sugar, divided
1 Tbsp + 1 tsp Pumpkin pie spice, divided
1 tsp baking soda
¼ tsp salt
¼ tsp baking powder
1 cup (or 16 oz) pumpkin puree
½ cup margarine (I use Earth Balance)
3 Tbsp water, 3 Tbsp oil, 2 tsp baking powder mixed together (or 2 eggs)
1 apple, peeled and finely chopped
Preheat over to 350 and prepare muffin tin.
Combine flour, 1 cup sugar, 1 Tbsp pumpkin pie spice, baking soda, salt, and baking powder. Mix well and make a well in the center.
Pour in pumpkin, margarine, and water/oil/baking powder mixture (or eggs if using them). Stir until well moistened.
Fold in apple.
Spoon into muffin tins filling 2/3 of the way.
Combine remaining sugar and pumpkin pie spice. Sprinkle on top of muffins.
Bake for 20 minutes or until toothpick comes out clean. If using eggs, it will need extra cook time.
Cool and enjoy!
Pumpkin Apple Muffins
1 2/3 cup flour
1 cup+3 Tbsp Sugar, divided
1 Tbsp + 1 tsp Pumpkin pie spice, divided
1 tsp baking soda
¼ tsp salt
¼ tsp baking powder
1 cup (or 16 oz) pumpkin puree
½ cup margarine (I use Earth Balance)
3 Tbsp water, 3 Tbsp oil, 2 tsp baking powder mixed together (or 2 eggs)
1 apple, peeled and finely chopped
Preheat over to 350 and prepare muffin tin.
Combine flour, 1 cup sugar, 1 Tbsp pumpkin pie spice, baking soda, salt, and baking powder. Mix well and make a well in the center.
Pour in pumpkin, margarine, and water/oil/baking powder mixture (or eggs if using them). Stir until well moistened.
Fold in apple.
Spoon into muffin tins filling 2/3 of the way.
Combine remaining sugar and pumpkin pie spice. Sprinkle on top of muffins.
Bake for 20 minutes or until toothpick comes out clean. If using eggs, it will need extra cook time.
Cool and enjoy!
Dairy Free Snow Cream
My son had never had snow cream due to his milk allergy. Well, last week that all changed. We had a record snow fall here and it just seemed like such a waste to not make snow cream. A friend of mine made some snow cream using almond milk, so we did the same in this house and it was delicious! Here is how I did it.Dairy Free Snow Cream
1 big bowl of clean snow
1 cup sugar (I use Florida Crystals brand)
1 cup Almond Milk
Vanilla Extract
Combine all ingredients in a bowl and stir until well blended. Spoon into a bowl and enjoy!
Monday, December 20, 2010
Boiled Custard
Most people when they think holiday drink, they think egg nog. Well, I am an old fashioned southern girl and my mind goes to my Aunt Vera's house and boiled custard. My son's milk allergy put the kibosh on me having the real thing, made with whole cow's milk. So, this Christmas I have been doing a lot of experimenting with coconut milk and finding ways to make my Christmas favorites dairy free so my son can enjoy them. Tonight I pulled out my mad scientist hat and made the following recipe.Boiled Custard
3 cans coconut milk
6 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
In a double boiler, warm the coconut milk. In a separate bowl, beat eggs well. Add sugar to eggs and mix well. Temper the eggs by stirring in some of the warm coconut milk to the egg mixture. Then combine everything in the double boiler. Stir constantly until mixture coats the back of the spoon. Pour into a pitcher and place in the fridge till it is chilled. Then enjoy!
Thursday, December 16, 2010
"re-inventing" this blog
In the past I used this blog as a place to share my weight loss, food allergy, struggles to be more "real" food with our diet choices, etc. A while back I thought about deleting it because I don't think to update this one very often. I have since decided to un-delete it and just making it a place for my recipes. If anyone else looks at it and likes what I post, then great. If not, then oh well, at least I have all my recipes in one place. I have gone back through past entries and unless it contained a recipe, I have deleted them. There may have been a couple of exceptions, but I want this to be a place for recipes for the most part.
If I have significant weight loss information to share I will, but mostly this blog is for the purpose of sharing my family's food allergy story. My son, has milk and peanut allergies, so most of my recipes are free of both of those foods. For butter, I use either Earth Balance margarine or coconut oil, depending on the dish. For cheese I used Daiya shredded cheese. For milk, I use coconut milk or almond milk, once again it depends on the dish which I use. Coconut milk makes an excellent substitute for evaporated milk. For sweetened condensed milk, you can make a substitute using coconut milk or use cream of coconut. For yogurt, I use coconut milk yogurt. Plain coconut yogurt makes a great replacement for sour cream too. Coconut milk ice cream is the best! I could see us continuing to eat it even if our son outgrows his milk allergy. Coconut milk kefir is pretty good too. In place of peanut butter, we eat Sunbutter. I think that pretty much covers the major substitutions that I make.
If you have stuck around for this so far, I will give you a little something for your time. It is Christmas time and when I was growing up, my mom made the most amazing Christmas candies. She is known for her fudge, divinity, and dream creams among others. I had been so disappointed that my son was not going to get to experience these yummy treats. This year I got brave and experimented with my mom's tried and true recipes and came up with some safe Christmas treats for my little guy. I made spiced pecans, dream creams, chocolate haystacks, buckeyes, chocolate covered cherries, and fudge.
So, here you go, my dairy and peanut free versions of fudge and dream creams, enjoy!
Fudge
3 cups sugar
2/3 cup cocoa powder
1 ½ cup coconut milk
dash of salt
4 Tbsp margarine
1 tsp vanilla
-------------------------------
Mix sugar, cocoa, milk, and salt.
Bring to a boil over medium-low heat.
Cook slow stir frequently, about 30-45 minutes.
Test for doneness by dropping small amount into cold water (soft ball stage).
When done add margarine and vanilla.
Let margarine melt.
Beat on medium or high speed until it thickens.
Quickly pour into “buttered” dish to set.
Cut into 1 inch squares and cool.
Dream Creams
½ Lb Margarine
32 oz confectioners sugar
1 can cream of coconut
2 cups flaked coconut
1 cup chopped pecans
½ cup chopped cherries
16 oz semi sweet chocolate (I use Divvies chocolate chips)
--------------------------------------
Mix all ingredients, except chocolate, and place in fridge overnight.
Make into balls and place on wax paper lined baking sheet.
Put in fridge over night.
Melt chocolate in double boiler.
Dip each ball in the chocolate and return to wax paper.
Let sit on wax paper until the chocolate sets.
If I have significant weight loss information to share I will, but mostly this blog is for the purpose of sharing my family's food allergy story. My son, has milk and peanut allergies, so most of my recipes are free of both of those foods. For butter, I use either Earth Balance margarine or coconut oil, depending on the dish. For cheese I used Daiya shredded cheese. For milk, I use coconut milk or almond milk, once again it depends on the dish which I use. Coconut milk makes an excellent substitute for evaporated milk. For sweetened condensed milk, you can make a substitute using coconut milk or use cream of coconut. For yogurt, I use coconut milk yogurt. Plain coconut yogurt makes a great replacement for sour cream too. Coconut milk ice cream is the best! I could see us continuing to eat it even if our son outgrows his milk allergy. Coconut milk kefir is pretty good too. In place of peanut butter, we eat Sunbutter. I think that pretty much covers the major substitutions that I make.
If you have stuck around for this so far, I will give you a little something for your time. It is Christmas time and when I was growing up, my mom made the most amazing Christmas candies. She is known for her fudge, divinity, and dream creams among others. I had been so disappointed that my son was not going to get to experience these yummy treats. This year I got brave and experimented with my mom's tried and true recipes and came up with some safe Christmas treats for my little guy. I made spiced pecans, dream creams, chocolate haystacks, buckeyes, chocolate covered cherries, and fudge.
So, here you go, my dairy and peanut free versions of fudge and dream creams, enjoy!Fudge
3 cups sugar
2/3 cup cocoa powder
1 ½ cup coconut milk
dash of salt
4 Tbsp margarine
1 tsp vanilla
-------------------------------
Mix sugar, cocoa, milk, and salt.
Bring to a boil over medium-low heat.
Cook slow stir frequently, about 30-45 minutes.
Test for doneness by dropping small amount into cold water (soft ball stage).
When done add margarine and vanilla.
Let margarine melt.
Beat on medium or high speed until it thickens.
Quickly pour into “buttered” dish to set.
Cut into 1 inch squares and cool.
Dream Creams
½ Lb Margarine
32 oz confectioners sugar
1 can cream of coconut
2 cups flaked coconut
1 cup chopped pecans
½ cup chopped cherries
16 oz semi sweet chocolate (I use Divvies chocolate chips)
--------------------------------------
Mix all ingredients, except chocolate, and place in fridge overnight.
Make into balls and place on wax paper lined baking sheet.
Put in fridge over night.
Melt chocolate in double boiler.
Dip each ball in the chocolate and return to wax paper.
Let sit on wax paper until the chocolate sets.
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