Citrus Marinated Salmon
Citrus Marinated Salmon
2015-08-21 13:21:34
Ingredients
- 3 tablespoons orange juice or grapefruit juice
- Juice from one lemon
- Juice from one lime
- 2 cloves garlic, minced
- 2 teaspoons ginger, minced
- 2 tablespoons onion, minced
- 1 teaspoon thyme
- 1/8 teaspoon fennel seed
- 2 teaspoons sea salt
- 4-6 salmon fillets (approximately 6 ounces each)
Instructions
- Combine garlic and ginger in food processor and purée until minced. Add onion and purée.
- In large resealable bag, combine all ingredients except salmon and mix.
- Add salmon, seal bag, and turn to coat.
- Allow to marinade in refrigerator one hour or up to 2 days.
- In a nonstick skillet, heat one tablespoon olive oil on medium high heat until hot.
- Pan fry fish side down approximately 3 minutes until lightly browned.
- Flip gently and pan fry 3-5 minutes until just done.
Allergy Kitchen https://allergy-kitchen.com/
Meatballs
Meatballs
2015-08-21 13:19:05
Ingredients
- 1 pound ground turkey (or beef, venison, or any mixture)
- 1 slice of naan or two slices sandwich bread, puréed into breadcrumbs
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced (optional)
- 1 medium onion, chopped finely
- 1 teaspoon sea salt
Instructions
- Place naan or bread in food processor. Pulse to fine crumbs. Remove to large bowl.
- Place garlic and ginger in food processor and pulse until minced.
- Add onions and pulse until finely chopped.
- Combine all ingredients in large bowl or stand mixer and mix until well combined.
- Form meatballs to use immediately for freeze.
Notes
- Double, triple, quadruple, or increase as many times as you like. Freezes well. For an easy and quick meal, add meatballs in one layer to the bottom of a crockpot and pour your favorite jar of spaghetti sauce over it. Cook on low for 6 to 8 hours for a delicious meal.
Allergy Kitchen https://allergy-kitchen.com/
Lemon Cake
Lemon Cake
2015-08-15 11:06:05
Ingredients
- 1 1/2 cups flour
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Flax gel (mix 1 tablespoon flax seed meal with 2 tablespoons warm water and let sit for a few minutes)
- Lemon zest and juice from 1 1/2 lemons - puréed, slice remaining as garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoon vegetable oil
- 1 cup water
Instructions
- Combined dry ingredients.
- Add wet ingredients and mix well.
- Pour into 9 x 9 Square or circular pan.
- Bake at 350° for 35 minutes.
Allergy Kitchen https://allergy-kitchen.com/
Breakfast Sausage
Breakfast Sausage
2015-08-15 09:15:46
Ingredients
- 1 pound ground pork (or ground venison mixed with pork)
- 1 teaspoon salt
- 1/2 teaspoon dried parsley
- 1 teaspoon rubbed sage
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon celery seed
- 1/4 teaspoon coriander
- 1/8 teaspoon red pepper
- 1/2 teaspoon dried garlic
Instructions
- Mix well. A stand mixer helps!
- Form patties and pan fry or oven bake.
Allergy Kitchen https://allergy-kitchen.com/
Sausage Biscuits
Sausage Biscuits
2015-08-15 07:13:12
Great for breakfast and as an appetizer. Make these ahead and freeze for convenience later.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- Half teaspoon salt
- 1 cup rice milk
- 4 tablespoons olive oil
- 1 pound sausage (Jimmy Dean natural or see homemade Breakfast Sausage recipe)
Instructions
- Combined dry ingredients.
- Add rice milk and olive oil to make a soft though.
- Roll out quarter inch thick.
- Spread sausage thinly on dough.
- Rollup like a jellyroll and slice about 1/2 inch thick.
Adapted from Frances Sawyer
Adapted from Frances Sawyer
Allergy Kitchen https://allergy-kitchen.com/
I Can’t Believe How Good These Waffles Are
I cannot tell you how many gluten/wheat free flour mixes I have concocted over the years to try to get the taste and texture right. Many times, my husband has walked in on me amidst one of these undertakings and commented that it looked like a science experiment was going on in our kitchen. Recently, I perfected (yes, I believe so) the gluten-free wheat free waffle/pancake flour mixture. I hope you enjoy this as much as we have!
Waffles For Real
2015-02-13 23:31:19
Purchasing the flours in bulk is a small upfront investment, but is a savings in the long run.
For the bulk flour mixture
- 4 cups white rice flour - Bob's Red Mill Rice Flour White, 24-Ounce (Pack of 4)
- 1 cup brown rice flour - Bob's Red Mill, Whole Grain Brown Rice Flour, 24 oz Packages (680 g) (Pack of 4)
- 1 cup teff flour - Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)
- 3 cups tapioca flour - Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4)
- 6 tablespoons arrowroot flour - Bob's Red Mill Arrowroot Starch Flour, 16 oz
- 6 teaspoons baking powder
- 6 teaspoons baking soda
- 6 scant teaspoons xanthum gum - Bob's Red Mill Gum Xanthan, 8-Ounce
- 6 pinches salt
- 6 teaspoons egg replacer - Ener-G Egg Replacer
- 6 tablespoons ground flax seed - Bob's Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4)
or Spectrum Organic Ground Flaxseed, 14 Oz
When ready to make waffles
- Rice milk
- Olive oil
Instructions
- Combine flour mixture ingredients in an airtight container and shake/mix until well combined. Store in pantry until ready to use.
- Mix about 1 to 1 1/2 cups rice milk and 1 tablespoon of oil per cup of flour mixture until well blended. I prefer my mixture a a little thinner. Pour into heated waffle iron (recommended), or pour into a heated and greased nonstick pan, 1-2 minutes per side.
Notes
- Serve with maple syrup (although my 5- yr old loves the waffles so much that she doesn't even ask for the syrup! My husband still goes for the syrup, though.)
Allergy Kitchen https://allergy-kitchen.com/
Easy Peasy Vinaigrette Dressing
This is an incredibly simple, yet tasty vinaigrette staple at our house. When I serve this on salad to friends and family (non-allergy ones), I can expect to get many compliments and someone will undoubtedly ask for the recipe, as was the case this past weekend from my mother-in-law. I’m almost afraid to admit to how easy this is to make (well, not really – I like sharing the easy things in life).
Toss with spring mix, lettuces, chopped kale (kale salad recipe forthcoming), a variety of greens, etc. I use it on an allergy-free ham spring roll that I often make for my 5-year old to take to lunch on school days (recipe also forthcoming).
Easy Peasy Vinaigrette Dressing
2015-02-08 08:50:52
Ingredients
- 1/2 cup brown sugar, packed
- 1/2 cup apple cider vinegar (I like Bragg's)
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
- Combine brown sugar, vinegar, and salt in a glass container (I like to use a glass measuring cup) and microwave for about 60 seconds. Stir until dissolved. Then add olive oil.
Notes
- Halve ingredients if you need less dressing. A little goes a long way. I usually make the full recipe and keep in the refrigerator for up to a couple of weeks, and add olive oil as I use the dressing.
- Toss with spring mix, lettuces, chopped kale (kale salad recipe forthcoming), a variety of greens, etc. I use it in an allergy-free ham spring roll that I often make for my 5-year old to take to lunch on school days.
Allergy Kitchen https://allergy-kitchen.com/
Chocolate Cake
Chocolate Cake
2015-01-26 10:13:57
Cake ingredients
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Hershey's cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 ENER G egg replacers (2-3 teaspoons egg replacer mixed with 2 tablespoons warm water)
- 1 cup Rice Dream rice drink
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting ingredients
- 1/2 cup coconut oil, melted
- 2/3 cup Hershey's cocoa powder
- 2-3 cups powdered sugar
- 1/3 cup Rice Dream rice milk
- 1 teaspoon vanilla extract
For the cake
- Grease and flour 2, 9-inch round cake pans or line about 30, 2-1/2 inch muffin cups with paper bake cups.
- Combine dry ingredients in large bowl.
- Add ENER G egg replacer, rice milk, coconut oil, and vanilla and beat on medium speed for about 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into pans or fill muffin cups 2/3 full with batter.
- Bake at 350 degrees, cake pans 30-35 minutes and cupcakes about 25 minutes. Cool and frost.
For the frosting
- Melt coconut oil, if needed. Stir in cocoa and vanilla.
- Alternately add powdered sugar and rice milk, beating on medium speed to spreading consistency. Add more rice milk, if needed.
Notes
- If coconut oil has hardened in cold weather, microwave about 30 seconds
Allergy Kitchen https://allergy-kitchen.com/
Seared Chilean Sea Bass with Capers in White Wine Sauce
Seared Chilean Sea Bass with Capers in White Wine Sauce
2015-01-17 13:03:37
Serves 3 to 4
Ingredients
- 1 cup flour (rice, millet, or other gluten free will work) for dredging, seasoned with salt and pepper
- 1 1/2 to 2 pounds Chilean Sea Bass fillets
- About 4 tablespoons olive oil
- 1 cup white wine
- 2 tablespoons capers
Instructions
- Place flour for dredging in a shallow bowl. Coat each fillet with seasoned flour and shake off excess. Heat olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes. Add the fillets. Increase heat to high and sear until the bottom of the fish is nicely browned, about 3-5 minutes. Turn and brown the other side. Remove fish to a plate.
- Deglaze the pan with white wine. Cook, stirring over high heat until reduced by about one-third. Stir in capers.
- Plate fish and drizzle sauce around each fillet.
Allergy Kitchen https://allergy-kitchen.com/
Beef and Vegetable Dumplings
Beef and Vegetable Dumplings
2015-01-05 13:57:19
In the past year or so, our daughter (now 5 years old) outgrew her wheat allergy, which we think is a small miracle. Based on her allergy test results, she has about a 30% to 60% chance of outgrowing some of her other less severe allergies, such as soy, but that has not happened yet. Fingers crossed.
These Asian-style dumplings were one of my favorite meals growing up, but the wrappers are made of wheat and we were not able to have them up until recently. I am super-excited and feel very fortunate to be able to add these dumplings to our life. This recipe is a lot of work, so it's reserved as a weekend activity in our family, and we make enough to freeze for a few more future meals.
For the Wrappers
- 8 cups high gluten flour
- About 4 cups boiling water
- 1/2 teaspoon salt
For the Filling
- 3 tablespoons olive oil
- Several tablespoons garlic, minced
- Fresh ginger, minced
- 8 ounces mushrooms (regular and/or shiitake) chopped finely
- About 6-8 cups Napa cabbage, chopped finely (works out to about one small or half large cabbage)
- A bunch (About 2-4 cups) Mustard greens, chopped finely
- Small bundle (about six) green onions, chopped finely
- 1 1/4 pound organic ground beef
- Salt to taste ( I use about 3 to 4 teaspoons)
- 1-2 teaspoons powdered ginger (optional)
Instructions
- To make wrappers, place flour and salt in stand mixer, or mix by hand. Slowly add boiling water until dough forms. (I like to do this in small batches, usually about 2 cups of flour per batch.) Place in large bowl or pot and cover so dough does not dry out. When ready, roll out dough to a 1-inch tube, and cut into about 1/2 inch slices. Roll into 3-inch circular wrappers.
- To make the filling, sauté garlic and ginger and olive oil for a few minutes until fragrant. Add mushrooms and sauté for a few more minutes. Combine in a large bowl with remaining ingredients and stir until well combined.
- Use about 1 tablespoon filling per dumpling.
- For potstickers, arrange dumplings in a nonstick pan and add one cup of water. cover and cook 20-30 minutes until all of the water is absorbed and bottoms are browned.
Notes
- Uncooked dumplings freeze well. Arrange in a single layer on a pan and place in freezer. When frozen, combine in a large ziploc bag.
Allergy Kitchen https://allergy-kitchen.com/