At last! The first **Allergy Free Recipe** Check in!

ABColeslaw

I've taken the plunge and I'm branching out!  Lets share ladies.  I want to learn from you.  Share your recipes of the week that are sans ANY or ALL of the top 8 Allergens!  I have my recipes cards ready.....AND GO! 

( Allergy Free Recipe Exchange will normally take place on Monday mornings!)  

 

 

ABColeslaw

Corn Chowder (Top 8 Allergen Free, Pork Free) 

Ingredients:  

8 Ears of Corn

3 Table Spoons of Coconut Butter

1 Onion, Finely Chopped

4 Slices of Organic, perservative free, soy free Turkey Bacon (Cut into 1/4 inch pieces)  

2 Teaspoons of minced fresh Thyme, salt, and pepper

1/4 cup of rice flour or Gluten Free Oat Flour

5 Cups of Water

3/4 Pound of organic baby red potatos cut into 1/2 pieces

1 cup of coconut cream

Sugar to taste

3 Table Spoons of chopped Fresh Basil

 

Cut Corn Kernels off the cobb

Then use back of knife to scrap the remaining pulp from the cobb into a different bowl

Put pulp in a clean towel and squeeze the juice into the bowl...discard pulp

Melt coconut Butter over medium heat, add in minced onion, turkey bacon, and thyme, 2 tps of salt and 1 tsp of pepper.  

Stir frequently until onion is soft and is beginning to brown.  

Stir in Flour and cook stirring constantly for two minutes

Gradually wisk in water and bring to a boil

Add corn kernels and potatos

Return to simmer, reduce heat to medium low and cook 15-18 minutes until potatos have softened.  

Put 2 cups of the chowder in blender and process until smooth.  Return the pruree to the chowder

Add the Coconut cream and return to simmer

Remove pot from heat and stir in the juice from the discarded pulp

Season to taste with salt, pepper, and 1 tsp of sugar.  

Just before serving sprinkle with basil!  

 

** It was delish!**

luvmagoldn

Last week I made lasagna.  I found the recipe on the Food Allergy Mama website.  It's got a lot of steps but was easy and I have to say it - GOOD!

 

 I've included the notes from her post as well which had some helpful info.

You could use my tomato sauce recipe from a few posts ago for the sauce, (the one with the turkey meatballs), and add browned, cooked ground turkey. To save time, you could also just use a jarred sauce (I use Bertolli Red Wine Marinara)  and add browned turkey or browned ground beef. I also like to add some fresh herbs to the final sauce to freshen the flavor. A few other tips to save time: use oven ready pasta sheets or you could use whatever egg free pasta brand you like. The ?ricotta? mixture is actually crumbled tofu with a little sweetener and vinegar. I love to add thawed frozen spinach to the tofu mixture, and sometimes I?ll even add finely chopped leftover cooked broccoli, zucchini, etc. too. But make sure to finely mince it. I also like to make a dairy free Bechamel sauce while I?m browning the ground turkey. The bechamel is mixed with the tomato meat sauce mixture to make a creamier, ?cheesy? sauce. I use the dairy free mozzarella cheese sparingly in between layers because it isn?t real cheese and gets too gooey if you over do it. The bechamel makes up for the lack of ?cheesy? layers. One more note about the dairy free cheese: you?ll want to broil the top of the lasagna at the very end for a couple of minutes to get that beautiful browned cheese look. Finally, I like to make this recipe in two 8 inch glass baking dish, one for smaller lasagna for today, freeze the other for another night. If you use the old-fashioned kind of noodles that need to be boiled, just cut the noodles in half to fit the 8 inch square dish.  Alternatively make the dish in a 13 x 9 glass baking dish.  Enjoy!DAIRY AND EGG FREE LASAGNATomato Sauce:1 large jar marinara sauce or 2 c. homemade sauce1 tsp. olive oil1 lb. ground turkey or beef1/4 c. chopped fresh basil1/4 c. chopped Italian parsleySalt and pepper to tasteDairy Free Bechamel Sauce:4 T. dairy free margarine3 T. flour2 c. dairy free soy or rice milksalt and pepper to tastepinch nutmegDairy Free Ricotta Mixture:2 packages Firm Tofu, undrained3/4 tsp. agave nectar1 1/2 tsp. apple cider vinegar1 1/2 tsp. kosher salt1/4 tsp. freshly ground pepper1 10 oz. package frozen chopped spinach, thoroughly squeezed and drainedFor Layering1 package dairy free mozzarella cheese, shredded (I use Follow Your Heart, but many people love Daiya?s shredded cheese. We cannot use it because it contains pea protein)1/2 package no boil lasagna noodles or other egg free noodles, (if using regular noodles, cook and drain according to manufacturers? directions).Preheat oven to 400 degrees and rub the bottom of two 8 inch glass baking dishes with dairy free margarine. Set aside.To make tomato sauce, heat large skillet on medium high and add 1 tsp. olive oil. When hot add ground turkey, add a few grinds of pepper and a pinch of salt and cook until no longer pink and cooked through. Add tomato sauce to skillet, and add fresh basil and herbs. Simmer on low and start making Bechamel sauce.To make Bechamel Sauce, melt dairy free margarine on low in a saucepan. Add the flour to saucepan and whisk mixture until flour is incorporated and not lumpy, about 1 minute or so. Slowly add the soy or rice milk, and a little kosher salt and pepper to taste. Whisk constantly for about 10-15 minutes or until mixture resembles heavy cream and coats the back of a wooden spoon. Once sauce is thick, add to the tomato sauce mixture and simmer on low to heat through.To make ?Ricotta?, mix all Ricotta ingredients in a medium bowl. Set aside.To make layers:Ladle 1/4 c. tomato/bechamel sauce on each 8 inch glass pan. Add pasta sheets, layer ?dairy free? tofu ricotta mixture on top of sheets, then the tomato meat sauce, then a 1/4 c. or so dairy free cheese. Repeat mixture 2 times, ending with tomato sauce mixture on top. (Feel free to cover the other lasagna pan tightly with foil and freeze. ) Cover tightly with foil and bake for 45 minutes. Remove foil and sprinkle a 1/4 ? 1/2 c. dairy free mozzarella cheese on top. Switch oven to broil and broil for 2 minutes or less to get a slightly browned look on top.Let dish settle for 10-15 minutes and serve. 

 

g_belle

not my recipe- but I made these over the weekend and they while J could have cared less (he'd rather have a bag of chips rather than a cupcake any day) but my family all thought they were really good

https://glutenfreegoddess.blogspot.com/2009/08/vanilla-cupcakes-with-mocha-icing.html

magdusia

We recently went to a pub with my DH and i ordered potato skins.. I looked at them and said -i can totally make this for aiden.

I did and yuuuumy! Ok, it's not the real thing but when you go dairy/soy free you have to compromise. 

INGREDIENTS FOR POTATO SKINS

2 potatoes
Dayia cheddar cheese
tomato (diced small)
Onion (diced small)
Plain "So Delicious" yogurt (for dipping, instead of sour cream)
Salt & Pepper

*Microwave the potatoes (this will make it quicker. Otherwise you can just bake it like you would bake a baked potato)
*Cool and cut in half
*Scoop out a little to create a boat shape
*Mix dayia cheese, tomato, Onion, scooped out potato
*Place in the potato
*Bake until cheese melted
*Sprinkle salt and pepper

you can add bacon or what ever else you like. I actually added broccoli and it was delish.  I also added some olive oil to the potato so it's more moist.

 

**Obviously i don't know how to write directions -i know they suck but you get the point

 

Miller238

These all sound great.  I am going to have a pity party for myself.  My daughter is allergic to coconut and tomatoes and ana to garlic.  It's so hard to have recipes for her.  Ok, pity party over.

thatsmary

I feel like I should post a recipe, but most of my food seems thrown together or is a recipe I've found somewhere else.

Here's my mom's "SLOPPY JO's":

3c cooked brown rice (I use white usually or whatever I have on hand)

some chopped onion (optional, but I think needed)

some chopped green peppers (optional)

Brown all in olive oil.

Add 1 can tomato sauce

a little bit of ketchup (optional - I do not add)

a pinch of crushed red peppers (optional)

a dash of soy sauce (optional & a big allergen - I do not add / the original recipe calls for Worcester, but I've never used that as I'm a vegetarian)

some sliced green olives (optional, but I think needed)

Simmer for 20 minutes. Serve on rolls with mustard.

 

Another...

SANGRIA

wine, sugar, and oj ;-)

 

magdusia

Miller238:

These all sound great.  I am going to have a pity party for myself.  My daughter is allergic to coconut and tomatoes and ana to garlic.  It's so hard to have recipes for her.  Ok, pity party over.

you are totally allowed to have pity party.. especially here.  garlic must be really hard b/c that is probably in everything.. and it's hardly ever marked.  It's probably marked as "SPICES".. and i see the ingredient "spices" all the time.  really sucks

 

sometimesalwayschaotic

Miller238:

These all sound great.  I am going to have a pity party for myself.  My daughter is allergic to coconut and tomatoes and ana to garlic.  It's so hard to have recipes for her.  Ok, pity party over.

here's a recipe for you!!  I love Mexican food and almost died when I found out about her allergies.  This should be free of all top 8 if you get the right stuff.

Sausage fajitas

sausage or kielbasa (applegate I hear is good for allergies) I use about 4 sausages

peppers (green and red or some variance)

onion

tortillas

"taco fixings"

 

Brown the sausage with olive oil on medium high heat.  Add strips of onion and pepper and cook until they are soft but still have color.  Heat up tortillas and make your fajitas.  I always love them with a bit a guacamole.  It is super easy and has quite a bit of flavor.

kimi_brighteyes

This is an amazing recipe that happens to be top 8 free.  I used aluminum foil instead of the dough to seal the pot.  Don't leave out the prunes - they are delish and get nice and soft.  My babies ate some chicken and the prunes. DD gobbled up the chicken and DH asked me to make this again this week.  The sauce is great soaked up with bread

 

CHICKEN-IN-THE-POT
Makes 4 servings (but you can multiply the recipe easily)

Approximately 2/3 cup extra-virgin olive oil
4 heads of garlic, broken into cloves, but not peeled
16 shallots, peeled and trimmed, or 4 onions, peeled, trimmed and quartered, or 4 leeks, white part only, halved lengthwise
8 carrots, peeled, trimmed and quartered
4 celery stalks, trimmed and quartered
Salt and freshly ground pepper
4 sprigs fresh thyme
4 sprigs flat-leaf parsley
3 sprigs fresh rosemary
Grated zest of 1 lemon
16 prunes, optional (apricots or dried apples are also good in this dish)
1 chicken, whole or cut-up
1/2 small (2 lbs or less) cabbage, green or red, cut into 4 wedges (try Savoy cabbage)
1 cup chicken broth
1/2 cup white wine, or another 1/2 cup chicken broth
About 1 1/2 cups all-purpose flour, for the seal
About 3/4 cup hot water, for the seal

Preheat the oven to 450 degrees F.

Set a large skillet over high heat and add about 2 tablespoons of the olive oil. Toss in the garlic cloves and all the vegetables, EXCEPT the cabbage - you might have to do this in two batches, you don't want to crowd the skillet - season generously with salt and pepper and cook, stirring, until the vegetables are lightly browned on all sides. Spoon the vegetables into a large Dutch oven with a tight-fitting lid - you'll need a pot that holds at least 5 quarts. Stir in the herbs, lemon zest and prunes, if you're using them.

Return the skillet to the heat and add another tablespoon or so of oil. Season the chicken with salt and pepper and brown the chicken on all sides. Put the chicken in the casserole, nestling it among the vegetables. Fit the cabbage wedges around the chicken.

Stir together the chicken broth, wine and 1/2 cup olive oil and pour the mixture over the chicken and vegetables.

Now you have a choice: you can cover the pot with a sheet of aluminum foil and the lid, or you can make a paste to seal the lid. To make the paste, stir the flour and water together, mixing until you have a soft, workable dough. Working on a floured surface, shape the dough into a long sausage, then press the sausage onto the rim of the casserole. Press the lid into the dough to seal the pot.

Slide the pot into the oven and bake for 70 minutes. If you need to keep it in the oven a little longer because you're not ready for it, don't worry - turn the heat down to 325 degrees F and you'll be good for another 30 minutes or so.

The easiest way to break the seal, is to wiggle the point of a screwdriver between the dough and the pot - being careful not to stand in the line of the escaping (and wildly aromatic) steam. If the chicken was whole, quarter it and return it to the pot, so that you can serve directly from the pot, or arrange the chicken and vegetables on a serving platter.

heyitsme

OK on Saturday night we made Chinese stir-fry that was Top-8 free. It was SO amazing! For the "soy sauce substitute" you mix 3 parts balsamic vinegar with 8 parts molasses (so we did 3 tbsp balsamic vinegar and 8 tbsp molasses) and sugar to taste (I did 1/2 tbsp sugar). Mix it all up and then we put it in the wok with onions, peppers, beef (can be used with chicken, too, though), broccoli, baby corn, and some other veggies and cooked it. You have to cook at a medium heat (not too high) because otherwise the molasses burns, but OMG it was SO delicious! The first Chinese food I've had in so long... and it tasted authentic!

thatsmary

heyitsme:

OK on Saturday night we made Chinese stir-fry that was Top-8 free. It was SO amazing! For the "soy sauce substitute" you mix 3 parts balsamic vinegar with 8 parts molasses (so we did 3 tbsp balsamic vinegar and 8 tbsp molasses) and sugar to taste (I did 1/2 tbsp sugar). Mix it all up and then we put it in the wok with onions, peppers, beef (can be used with chicken, too, though), broccoli, baby corn, and some other veggies and cooked it. You have to cook at a medium heat (not too high) because otherwise the molasses burns, but OMG it was SO delicious! The first Chinese food I've had in so long... and it tasted authentic!

I made stir fry using a tamarind chutney/sauce and chili from our local Indian market. I am totally going to have to try the molasses&vinegar. Sounds great!

It reminds me, though, I have a good friend who is allergic to vinegar!

thatsmary

Miller238:

These all sound great.  I am going to have a pity party for myself.  My daughter is allergic to coconut and tomatoes and ana to garlic.  It's so hard to have recipes for her.  Ok, pity party over.

You can make the Sloppy Jo's using taco seasoning or cajan spices (homemade to avoid garlic) and add some stock to make it more liquidy. It won't taste the same, but my MIL adapts her jambalaya with rice for us (vegetarians) and it tastes pretty similar to the "Jo's".