Allergy Free Lifestyle

Meatballs

 

 

Meatballs
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Ingredients
  1. 1 pound ground turkey (or beef, venison, or any mixture)
  2. 1 slice of naan or two slices sandwich bread, puréed into breadcrumbs
  3. 2 garlic cloves, minced
  4. 1 teaspoon ginger, minced (optional)
  5. 1 medium onion, chopped finely
  6. 1 teaspoon sea salt
Instructions
  1. Place naan or bread in food processor. Pulse to fine crumbs. Remove to large bowl.
  2. Place garlic and ginger in food processor and pulse until minced.
  3. Add onions and pulse until finely chopped.
  4. Combine all ingredients in large bowl or stand mixer and mix until well combined.
  5. Form meatballs to use immediately for freeze.
Notes
  1. 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 Free Lifestyle http://livingallergyfree.net/

Lemon Cake

 

Lemon Cake
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Ingredients
  1. 1 1/2 cups flour
  2. 1/4 cup brown sugar
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. Flax gel (mix 1 tablespoon flax seed meal with 2 tablespoons warm water and let sit for a few minutes)
  6. Lemon zest and juice from 1 1/2 lemons - puréed, slice remaining as garnish
  7. 1 teaspoon apple cider vinegar
  8. 1 teaspoon pure vanilla extract
  9. 5 tablespoon vegetable oil
  10. 1 cup water
Instructions
  1. Combined dry ingredients.
  2. Add wet ingredients and mix well.
  3. Pour into 9 x 9 Square or circular pan.
  4. Bake at 350° for 35 minutes.
Allergy Free Lifestyle http://livingallergyfree.net/

Breakfast Sausage

breakfast, recipes, sides | August 15, 2015 | By

 

Breakfast Sausage
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Ingredients
  1. 1 pound ground pork (or ground venison mixed with pork)
  2. 1 teaspoon salt
  3. 1/2 teaspoon dried parsley
  4. 1 teaspoon rubbed sage
  5. 1 teaspoon paprika
  6. 1/2 teaspoon dried thyme
  7. 1/2 teaspoon celery seed
  8. 1/4 teaspoon coriander
  9. 1/8 teaspoon red pepper
  10. 1/2 teaspoon dried garlic
Instructions
  1. Mix well. A stand mixer helps!
  2. Form patties and pan fry or oven bake.
Allergy Free Lifestyle http://livingallergyfree.net/

Sausage Biscuits

breakfast, recipes, sides | August 15, 2015 | By

Sausage Biscuits
Great for breakfast and as an appetizer. Make these ahead and freeze for convenience later.
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Ingredients
  1. 2 cups flour
  2. 4 teaspoons baking powder
  3. Half teaspoon salt
  4. 1 cup rice milk
  5. 4 tablespoons olive oil
  6. 1 pound sausage (Jimmy Dean natural or see homemade Breakfast Sausage recipe)
Instructions
  1. Combined dry ingredients.
  2. Add rice milk and olive oil to make a soft though.
  3. Roll out quarter inch thick.
  4. Spread sausage thinly on dough.
  5. Rollup like a jellyroll and slice about 1/2 inch thick.
Adapted from Frances Sawyer
Adapted from Frances Sawyer
Allergy Free Lifestyle http://livingallergyfree.net/

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
Purchasing the flours in bulk is a small upfront investment, but is a savings in the long run.
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For the bulk flour mixture
  1. 4 cups white rice flour - Bob's Red Mill Rice Flour White, 24-Ounce (Pack of 4)
  2. 1 cup brown rice flour - Bob's Red Mill, Whole Grain Brown Rice Flour, 24 oz Packages (680 g) (Pack of 4)
  3. 1 cup teff flour - Bob's Red Mill Whole Grain Teff Flour, 24-Ounce Packages (Pack of 4)
  4. 3 cups tapioca flour - Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4)
  5. 6 tablespoons arrowroot flour - Bob's Red Mill Arrowroot Starch Flour, 16 oz
  6. 6 teaspoons baking powder
  7. 6 teaspoons baking soda
  8. 6 scant teaspoons xanthum gum - Bob's Red Mill Gum Xanthan, 8-Ounce
  9. 6 pinches salt
  10. 6 teaspoons egg replacer - Ener-G Egg Replacer
  11. 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
  1. Rice milk
  2. Olive oil
Instructions
  1. Combine flour mixture ingredients in an airtight container and shake/mix until well combined. Store in pantry until ready to use.
  2. 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
  1. 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 Free Lifestyle http://livingallergyfree.net/

Easy Peasy Vinaigrette Dressing

recipes, sides | February 8, 2015 | By

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
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Ingredients
  1. 1/2 cup brown sugar, packed
  2. 1/2 cup apple cider vinegar (I like Bragg's)
  3. 1 teaspoon salt
  4. 1/2 cup extra virgin olive oil
Instructions
  1. 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
  1. 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.
  2. 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 Free Lifestyle http://livingallergyfree.net/

Beef and Vegetable Dumplings

main course, recipes | January 6, 2015 | By

Beef and Vegetable Dumplings
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.
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For the Wrappers
  1. 8 cups high gluten flour
  2. About 4 cups boiling water
  3. 1/2 teaspoon salt
For the Filling
  1. 3 tablespoons olive oil
  2. Several tablespoons garlic, minced
  3. Fresh ginger, minced
  4. 8 ounces mushrooms (regular and/or shiitake) chopped finely
  5. About 6-8 cups Napa cabbage, chopped finely (works out to about one small or half large cabbage)
  6. A bunch (About 2-4 cups) Mustard greens, chopped finely
  7. Small bundle (about six) green onions, chopped finely
  8. 1 1/4 pound organic ground beef
  9. Salt to taste ( I use about 3 to 4 teaspoons)
  10. 1-2 teaspoons powdered ginger (optional)
Instructions
  1. 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.
  2. 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.
  3. Use about 1 tablespoon filling per dumpling.
  4. 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
  1. 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 Free Lifestyle http://livingallergyfree.net/

Sauteed Broccoli Tastes So Good

recipes, sides | January 1, 2015 | By

Yes, broccoli can be delicious! This simple recipe is a hit with my 5-year old daughter and other children, too. A place in my heart glows when I hear my daughter say “I love broccoli” – thanks to this easy recipe. 

Sauteed Broccoli
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Ingredients
  1. One to two heads broccoli (depending on the size of your crowd), chopped
  2. About a tablespoon olive oil
  3. A couple of cloves fresh garlic, chopped
  4. Salt to taste (about half to one teaspoon)
Instructions
  1. Heat olive oil and garlic over medium heat for a few minutes until garlic becomes fragrant and flavors the oil. Add broccoli and salt. Toss until the oil coats broccoli. Cover and continue cooking for about 2 to 4 minutes.
Notes
  1. The key is to cook until broccoli is just done. Overcooking or undercooking could yield less than desirable results. If it didn't turn out perfectly the first time, give it another shot. Once you've made this a couple of times, you'll be able to judge when it's just right, and you'll be happy that you have this skill under your belt.
Allergy Free Lifestyle http://livingallergyfree.net/

Beef Brisket Braised in Red Wine

main course, recipes | December 31, 2014 | By

 Talk about yum! This Beef Brisket Braised in Red Wine recipe is one of my all-time favorites. 

Beef Brisket Braised in Red Wine
For the most tender and flavorful results, make the brisket a day ahead of time, and reheat the next day. This recipe also freezes well.
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Ingredients
  1. Approximately 3-pound beef brisket
  2. 1 tablespoon paprika
  3. 2 cloves garlic, minced
  4. 2 to 3 teaspoons salt
  5. 1/2 teaspoon black pepper
  6. Several tablespoons oil, such as olive or grapeseed oil
  7. 1 large onion, peeled and thinly sliced
  8. Several carrots, peeled and cut into 3-inch pieces
  9. 1 cup red wine
  10. 1/2 cup store-bought or homemade chicken or beef stock (optional, or just use more red wine)
For the beef brisket
  1. Whisk together the paprika, garlic, 2 teaspoons salt, pepper, and 1 tablespoon oil. Slather the spice paste all over the brisket, and set aside for at least 20 minutes at room temperature (or overnight in the refrigerator).
  2. Heat 2 tablespoons oil in a large sauté pan set over medium-high heat, until shimmering. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent and lightly browned in spots, about 10 minutes. Transfer the onions to a 9"x13" casserole dish.
  3. Add 2 more tablespoons oil to the pan, allow to heat till shimmering, then add the carrots and cook until browned in spots, about 5 minutes; add the carrots to the onions in casserole dish.
  4. Return the sauté pan to the stove, add 2 more tablespoons oil, and increase the heat to high. When the oil just starts to smoke, add the brisket and allow to brown undisturbed for about 5 minutes on each side. Place the brisket on top of the bed of vegetables.
  5. Deglaze the pan by adding the wine and chicken stock, and using a flat-sided wooden spoon to scrape up the brown bits from the pan. Bring the liquid to a boil, allow to simmer for 3 minutes, then pour it over the brisket and vegetables.
  6. Cover the casserole dish tightly with heavy-duty tinfoil and braise for 3 hours in the oven at 300 degrees (or about 5 hours in a crockpot).
  7. Remove the brisket to a carving board to rest.
For the gravy
  1. Strain the liquid.
  2. Simmer liquid for 15-20 minutes to reduce, then add a corn starch slurry (mix 1-2 tablespoons corn starch to 1-2 tablespoons cold water) until it thickens.
  3. Slice the brisket as thin or thick as you prefer, and either serve immediately with the sauce and braised vegetables, or add the slices back into the casserole dish and refrigerate (tightly covered) for a day. If serving a day later, reheat it in a 300ºF oven until warm.
Allergy Free Lifestyle http://livingallergyfree.net/