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/
Slow Cooker Beef Shank
Slow Cooker Beef Shank
2015-01-05 13:47:56
Incredibly easy, and beef shank is my favorite cut. Prepare the night before in the crockpot, stick it in the fridge, and all you have to do is turn on the crockpot in the morning. Great for those long work and school days.
Ingredients
- About 2 to 3 pounds beef shank
- Daikon, peeled and sliced (I use two to three smaller or one larger daikon)
- Several cloves garlic, crushed
- A few slices fresh ginger
- About 1 cup red wine
- About 1 cup water
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice or five-space (optional)
Instructions
- Place beef on top of daikon in crockpot.
- Add remaining ingredients.
- Cook on high for 4 to 5 hours or low for 6 to 8 hours.
Allergy Kitchen https://allergy-kitchen.com/
Apple Cider Vinaigrette Dressing
Apple Cider Vinaigrette Dressing
2015-01-05 13:29:49
Ingredients
- Half cup apple cider vinegar
- Half cup brown sugar
- Half cup olive oil
- 1 to 2 teaspoons sea salt
Instructions
- Microwave about 60 seconds, stir to dissolve.
Notes
- I store this in the refrigerator for up to several weeks and use as needed for salads, spring rolls, and anything else that can use some dressing. When I store this, I omit the olive oil and only add olive oil to it as I use it (just to reduce the size of the storage container needed to go in the refrigerator).
Allergy Kitchen https://allergy-kitchen.com/
Coconut Curry Chicken
Coconut Curry Chicken
2015-01-05 13:16:27
Delicious. As good as or better than what you get at a Thai restaurant if I say so myself.
Ingredients
- A few tablespoons olive oil
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon manchur powder
- ½ teaspoon allspice
- 3 tablespoons fish sauce
- ½ cup white wine
- One 15 ounce can coconut milk
- About 1 pound boneless chicken breast, sliced or diced
- One tomato diced, or a small can of diced tomatoes
- Fresh basil (recommended if available, but optional)
Optional Additional Ingredients
- Carrots
- Diced sweet potatoes
- Bell peppers
- Mushrooms
Instructions
- Heat oil with onions for a few minutes. Add spices, garlic, and ginger. Stir until fragrant for a few minutes.
- Add hard vegetables such as carrots or sweet potatoes, if using. Also add wine, fish sauce, and coconut milk and simmer for 5 to 10 minutes.
- Add chicken and remaining soft vegetables and simmer for an additional 10 to 15 minutes until chicken is just done.
- Add fresh basil (if using) and simmer for about one more minute. Serve over rice.
Allergy Kitchen https://allergy-kitchen.com/
Pumpkin Soup
Pumpkin Soup
2015-01-04 14:09:04
Ingredients
- xxx
Instructions
- xxx
Allergy Kitchen https://allergy-kitchen.com/