Allergy Free Recipe Exchange!

ABColeslaw · August 2011

Its that time of the week again! Lets share those recipes that are free of Any or All of the top 8's.

ABColeslaw · August 2011

This week I made turkey nuggets. It was difficult to get the breading to stick sans the egg. So I had to improve a little.

I used Gluten Free/Allergen Free Breading (made by Oodies)

Garlic Salt

Coconut Oil/Creamer

1 Lbs of Turkey breasts

Safflower Oil

So I mixed the coconut creamer and oil and coated the cubed up turkey peices. Then I dipped them in the breading mixed with garlic, salt, and pepper. I fried them real quick in the safflower oil, just to make sure the breading would stick. I mean like 1-2 mins. And then I baked them in the oven at 425 for 25 minutes. They were yummy!

magdusia · August 2011

I made this cake last week and it was a hit. .

https://jazzyallergyrecipes.blogspot.com/2011/02/marble-cake.html

Marble Cake

1 1/3 cups sugar
1/2 cup dairy free margarine (I used earths best milk/soy free butter)
3 cups flour
2 cups milk (i used oats milk)
1 1/2 tbsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1/4 cup cocoa powder

Use an electric mixer to beat the sugar and 1/2 cup of margarine. Add the flour, soy milk, vanilla, baking powder and salt then beat until thoroughly combined. Transfer 2/3 of the batter to a sprayed 9x13 baking dish. Add the cocoa and 4 tbsp of melted margarine to the remaining batter. Beat until thoroughly combined. Spoon the chocolate batter over the vanilla batter. Swirl with a knife. Bake at 350 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Frost as desired.

ABColeslaw · August 2011

magdusia:
I made this cake last week and it was a hit. .

https://jazzyallergyrecipes.blogspot.com/2011/02/marble-cake.html

Marble Cake

1 1/3 cups sugar
1/2 cup dairy free margarine (I used earths best milk/soy free butter)
3 cups flour
2 cups milk (i used oats milk)
1 1/2 tbsp vanilla extract
1 tbsp baking powder
1/2 tsp salt
1/4 cup cocoa powder

Use an electric mixer to beat the sugar and 1/2 cup of margarine. Add the flour, soy milk, vanilla, baking powder and salt then beat until thoroughly combined. Transfer 2/3 of the batter to a sprayed 9x13 baking dish. Add the cocoa and 4 tbsp of melted margarine to the remaining batter. Beat until thoroughly combined. Spoon the chocolate batter over the vanilla batter. Swirl with a knife. Bake at 350 for 28-32 minutes or until a toothpick inserted in the center comes out clean. Frost as desired.

Thanks, now I want cake!

ohioroots · August 2011

I made these meatballs this week and I thought they were really good! DH said he thought they tasted funny, but I think thats only because he knew in advance that they were gluten-free

1 lb ground beef (I used turkey instead)

1/3 c. instant potato flakes

1/3 c. milk (I used rice milk)

1 tbsp. italian seasoning

1 tbsp. dry onion flakes

approx. 1/2 tsp. salt

a pinch of black pepper

a pinch of garlic powder

1 egg

MIx all ingredients together well and roll into balls. Place in a baking dish, bake at 400 degrees for about 15 minutes.

I didn't feel brave enough to try and substitute the egg (since DD wasn't eating them anyway, this was more for practice than anything else). Can I use the Ener-G egg replacer for meat meals? Or does someone have a really good suggestion of what I can do in the future when DD does eat them?

bosquez01 · August 2011

I made a turkey meatloaf this week and was in heaven. I had to do a lot of modifying as I'm still on TED so many foods are off limits, but we tried ketchup and it seems to have passed so far. I did however omit the carrots (caused reactions), onion, garlic and cornmeal and subsituted in some leftover quinoa for added nutrition. I pulled this recipe from Gluten Free Goddess

https://glutenfreegoddess.blogspot.com/2009/03/cooking-gluten-free-on-budget-brown.html

Brown Sugar Glazed Turkey Meatloaf Recipe

1 3/4 lbs. ground turkey 1 small sweet or red onion, peeled 1 medium to large carrot, peeled, trimmed 3 cloves fresh peeled garlic 1/2 cup good Muir Glen Oganic Tomato Ketchup 1 tablespoon molasses 1 organic free-range egg (or omit for egg-free and use 1 more tablespoon molasses) 3/4 cup gluten-free cornbread crumbs A pinch of nutmeg A pinch of cinnamon 1 teaspoon thyme Sea salt and pepper, to taste
Preheat the oven to 350 degrees F.
Put the ground turkey into a large bowl and using a fork or spoon, break it apart it a bit.
Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the turkey. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the ketchup, molasses, egg (if using), cornbread crumbs, spices and thyme. Mix it all up using a light touch; try not to over-mix it into mush (over-mixing makes for a dense loaf).
If the mixture is too dry at this point, add a little more ketchup. If it feels too wet, add more cornbread crumbs. You want a nice stick-together balance.
Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on).
Bake in a pre-heated oven for 40 minutes. Meanwhile, make your brown sugar glaze.

Brown Sugar Meatloaf Glaze

Stir to combine:
1/3 cup brown sugar 1/3 cup ketchup 2 teaspoons balsamic vinegar, to taste 1 teaspoon honey mustard A small pinch of nutmeg and cinnamon
At the 45 minute mark, remove the loaf from the oven.
Spoon the glaze mixture on top of the loaf.
Bake for an additional 30 minutes or until the internal temperature reaches 180 degrees F. Allow the cooked loaf to cool for ten minutes or so before slicing and serving. Serves 4 to 6.

magdusia · August 2011

one more.. i'm probably making this tonight with safe butter (hope it comes out!)

https://frugalfoodallergies.com/2011/08/04/garlic-butter-biscuits-dairy-free/

luvmagoldn · August 2011

I made a Fish Stew with Tilapia that was a hit with DH and the boys.

3 tbls olive oil

1 garlic clove (minced)

2 carrots (chopped)

3 celery ribs (chopped)

2-3 zucchini (chopped)

1 green pepper (chopped)

1 bay leaf

1/4 tsp thyme

1 16oz canned diced tomatoes

3 cups vegetable stock

dash of Tobasco

salt

pepper

juice of two lemons

1.25 lbs tilapia fillets (cut in to bite sized pieces)

1/2 cup fresh parsley (chopped)

2 lemons (cut in to wedges)

Saut? the onions and garlic until the onions are translucent.
Add carrots and celery; saut? for about 5 minutes.
Add zucchini and green pepper; saut? about 5 minutes.
Add bay leaf, thyme, tomatoes, tomato juice and stock or water. Simmer about 20 minutes or until the veggies are tender.
Add hot pepper sauce, salt and black pepper.
Stir in the lemon juice and fish. Simmer about 5 minutes until the fish is just cooked and flakes easily with a fork.
ladle into bowls and top with fresh parsley. Serve with lemon wedges and more hot sauce. Wonderful with fresh, hot corn bread (I made Food Allergy Mama's corn bread muffins).

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