Allergy Friendly Recipes


Asian Chicken Marinade Recipe

May 17th, 2011 Nancy

I served this chicken for Mother’s Day dinner.  Most of the men ate the chicken as is while the ladies enjoyed their chicken as the feature of their Asian Chicken Salad.  I reduced the leftover marinade to use as a salad dressing.  This makes enough marinade for about 6 chicken breasts.

Ingredients:

  • 1 Cup White Vinegar
  • 1/4 cup Tamari Sauce (Soy-free recipes here and here)
  • 3/4 cup Honey or 1 cup White Sugar (I bet sucanat or brown sugar would be really good!  You would need to heat it to dissolve the sugar.)

 

Directions:

1.  Blend ingredients.
2. Marinade chicken at least 30 minutes.
3.  Grill as usual.
4.  Reduce the marinade to use as salad dressing for your Asain Chicken Salad and/or seasoning for your Asian Stir Fry.

You might also enjoy Grilled Pantry Pork Chops, Ginger-Lime Marinade for Chicken and Honey Mustard Chicken.

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This post is part of Tackle it Tuesday, Domestically Divine, Tasty Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu, Gluten Free Wednesdays, Show and Tell, Works for Me Wednesday, Real Food Wednesdays, What’s on Your Plate, Made it on Monday, Hunk of Meat Monday, Mingle Monday, Penny Worthy Project, Melt in Your Mouth Mondays, Mangia Monday

Photo Credit: Candy TX’s

Posted in Allergy Friendly Recipes, Chicken, Main Dish, Sauces and Seasoning Mixes Tags: , , , , 7 Comments »

Honey Mustard Chicken/Pork Marinade

May 16th, 2011 Nancy

 

I love that this recipe uses ingredients I keep on hand. The meat doesn’t need to marinade very long, making it ideal for last minute company.  I haven’t tried this marinade on pork, but I’m sure it would be awesome!  Make sure you grill extra to top a salad for tomorrow’s lunch! This makes enough marinade for 1 pound of chicken breasts.

 

Ingredients:

  • 1/2 cup Honey
  • 1/2 cup Dijon Mustard
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Salt

 

Directions:
1. Blend ingredients.
2. Marinade meat for at least 30 minutes.
3. Grill or bake as usual.

 

I have mentioned before that I like to double or triple the recipe and freeze the marinade and chicken in gallon size baggies for later. When the chicken defrosts it marinades!

 

 

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Posted in Allergy Friendly Recipes, Chicken, Main Dish, Pork, Sauces and Seasoning Mixes Tags: , , , , , 8 Comments »

How to make 5 jars of spaghetti sauce in 5 minutes for around $3

May 12th, 2011 Nancy

I love a truly from scratch sauce with fresh tomatoes from my garden.  In fact, I’ll be posting my favorite garden fresh sauce recipe this summer. But this time of year, I am happy to compromise with this sauce.  It tastes way better than any store bought sauce I’ve tried.

Store bought spaghetti sauce contain ingredients like corn syrup and “natural flavors” which we all know can mean just about anything, including MSG.  It can also be difficult for those of us dealing with allergies to find a jar of sauce that does not contain cheese and soy.

I am thrilled to share with you my secret to making 5 jars of spaghetti sauce in 5 minutes for around $3! I buy the large can of tomato sauce at Sam’s (or Costco) for $2.33.  I also buy the spices in bulk at Sam’s or Costco.

The hardest part of this recipe is opening the large can!  A regular electric opener won’t work.  I use a manual can opener.  Once I have the can open, I add the spices directly to the can and mix with a cheap immersion blender (like this one).  That’s it! It’s ready to be added to cooked ground meat or frozen for later.

But, you ask, doesn’t spaghetti sauce need to simmer?  I used to simmer it before adding it to the jars but I find that cooking the sauce with ground meat is enough simmering time to combine the flavors.

Bella enjoys this sauce over Mrs. Leeper’s Rice Shapes For Kids.  I have enjoyed this sauce in spaghetti, ravioli and lasagna.  We are meat sauce people.  If you prefer to go vegetarian, you probably need to add olive oil. Becca wrote this in the comment section:

As a vegetarian, I have to say: Adding olive oil will not give you the good flavor of adding something cooked in the oil.  This is really easy to do with kale, even if it is frozen, because it cooks so fast–give it 3 minutes in olive oil in the bottom of the pot, maybe with a clove of crushed garlic or some bits of onion, and then add the sauce and heat it up.  Kale is crazily nutritious and cheap, too!

Thank you so much Becca!

As a side note, my family of six really needs two pounds of beef in their spaghetti sauce to fill them up.  I buy organic, grass-fed beef from a local farmer which is a little pricier than store bought beef.  I can’t stand to use two pounds of beef in one meal, so I add a can of rinsed black beans to stretch the beef.  At first my kids acted like I was torturing them with beans, but they have gotten used to it.  If you want to try adding beans, don’t blame me if your kids won’t eat their dinner!  🙂

Ingredients:

  • Contadina Tomato Sauce – 105 oz. can  (I buy this from Sam’s for $2.33.)
  • 3 cloves of Garlic, minced or 1/2 tsp Garlic Powder
  • 1 tsp Onion Powder or 1 Tbsp Dried Onion Flakes
  • 1 Tbsp Salt
  • 1 Tbsp Oregano
  • 2 tsp Basil
  • 1 tsp Pepper

Directions:

1.  Open the can of tomato sauce.

2.  Add the seasonings directly to the can.

3.  Blend with an immersion blender or long spoon.

4.  Divide sauce between 5 recycled spaghetti sauce jars or storage baggies.

5.  Store sauce in the freezer.

You may also enjoy:

 

 

 

 

 

 

This recipe was shared at Melt in Your Mouth Mondays, Mangia Monday, Monday Mania, Make a Food”e” Friend, Mingle Monday, Weekend Gourmet Blog Carnival, Mouthwatering Monday, Just Another Meatless Monday, Made By You Monday, My Meatless Mondays, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, $5 Dinner Challenge, It’s a Blog Party, Tip Me Tuesday, 2 Maids a Baking, Tuesdays at the Table, Hearth and Soul Hop, Tackle it Tuesday, Domestically Divine, Tasty Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, What’s on the Menu, Gluten Free Wednesdays, Show and Tell, Works for Me Wednesday, Real Food Wednesdays, What’s on Your Plate, Made it on Monday, Thrilling Thursday, Strut Your Stuff, Full Plate Thursday, Creative Juice Thursday, PennywisePlatter Thursday, Tip Day Thursday, It’s a Keeper Thursdays, Recipe Swap Thursday, Frugal Food Thursday, Simple Lives Thursday,Real Food Weekly, Foodie Friday, Show and Tell Friday, Foodie Friday, Friday Potluck, Friday Favorites, Fresh Bites Friday, Fight Back Friday, Fat Camp Friday, Fun with Food Friday, Allergy Friendly Friday, Friday Food Linky, Seasonal Saturday, Sugar Free Sunday, Seasonal Sunday, Nifty Thrifty Sunday, These Chicks Cooked, Real food, low cost challenge

 

Posted in Allergy Friendly Recipes, Beef, Main Dish, Sauces and Seasoning Mixes, Tips and Tricks Tags: , , , , , , 83 Comments »

Roasted Asparagus and Artichoke Salad

May 8th, 2011 Nancy

When I saw this salad on Simply Recipes, I knew I had to make it.  I can’t resist artichoke and I love that asparagus is currently in season.  This salad is fresh.  It’s beautiful.  It’s quick and it’s allergen-friendly.

Ingredients

  • 1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
  • 2-3 Tbsp lemon juice
  • 2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
  • 2 Tbsp olive oil, divided
  • Salt
  • 1 teaspoon garlic powder
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)

Method

1 Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
2a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
2b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
3 Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like.  Serve chilled or at room temperature.
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This post is part of Melt in Your Mouth Monday, My Meatless Mondays, Mouthwatering Monday, Monday Mania, Make a Food”e” Friend, Mingle Monday, Mangia Monday, Just Another Meatless Monday, Made By You Monday, $5 Dinner Challenge, Tuesdays at the Table, Tip Me Tuesday, Tuesday Night Supper Club, Hearth and Soul Hop, Tasty Tuesdays, Made From Scratch Tuesday,Slightly Indulgent Tuesday, Tasty Tuesdays, {TITUS 2}SDAYS, Works for Me Wednesday, Show and Tell, What’s Cooking Wednesday, Gluten Free Wednesdays, Whatcha Makin’ Wednesdays, What’s on the Menu, Real Food Wednesdays, Made it on Monday, What’s on Your Plate, Strut Your Stuff, Full Plate Thursday, It’s a Keeper Thursdays, Tip Day Thursday, Simple Lives Thursday, Frugal Food Thursday, Pennywise Platter Thursday, Thrilling Thursday, Food Trip Friday, Fight Back Friday, Friday Potluck, Foodie Friday, Show and Tell Friday, Fat Camp Friday, Foodie Friday, Fresh, Clean and Pure Friday, Friday Food, Nifty Thrifty Sunday, Sugar Free Sunday, Seasonal Sunday, Allergy Friendly Friday
Posted in Allergy Friendly Recipes, Side Dishes Tags: , , , , , , 66 Comments »

Watermelon Fruit Basket

May 4th, 2011 Nancy

 

I love this beautiful watermelon fruit basket from Finding Joy in My Kitchen!  She set her basket out with some skewers and let guests make their own fruit kabobs.  I’m thinking serving the fruit straight from the basket would be just fine.

Posted in Allergy Friendly Recipes, Breakfast, Side Dishes, Sweets and Treats Comments Off on Watermelon Fruit Basket

Chia Egg Replacement/Substitute

May 2nd, 2011 Nancy


Remember cha-cha-cha-chia pets?  Chia is back as a super-food!  It’s high in fiber, healthy oils and antioxidants.  The cool thing about chia is that it absorbs more than nine times its weight in water and turns into a gel, making it a great egg substitute.  Don’t have chia seed?  Try this flax seed egg substitute.

Ingredients for 1 egg:
3 Tbsp Water
1 Tbsp Chia Seed

Ingredients for 4 eggs:
3/4 Cup Water
1/4 Cup Chia Seed

Ingredients for 8 eggs:
1 1/2 Cup Water
1/2 Cup Chia Seed

1. Combine water and chia and let sit for 10-15 minutes or until it gels.

2. Use 4 Tablespoons for 1 egg.  Store in the refrigerator for up to two weeks.

You may also like Which is better: Flaxseed vs Chia Seed?

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This post is part of My Meatless Mondays, Just Another Meatless Monday, Meatless Mondays, Works for Me Wednesday

Posted in Allergy Friendly Recipes, Tips and Tricks Tags: , , , , , , 16 Comments »

Ginger-Lime Marinade for Chicken Recipe

April 27th, 2011 Nancy

This is one of my favorite chicken marinades.  The ginger and lime together gives the chicken a little zing.   This marinade makes enough for 6 chicken breasts/whole legs or 12 thighs/drumsticks.  The chicken is good alone, over a bed of rice or as a kabob.  I like to grill extra and use the leftovers for fajitas.

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Posted in Allergy Friendly Recipes, Chicken, Main Dish, Sauces and Seasoning Mixes Tags: , , , , 50 Comments »

Banana Chocolate Chip Oat Muffins (Wheat-free, Egg-free, Vegan)

April 25th, 2011 Nancy
These things never last at my house.  They are sweet, moist and filling.  I made these for breakfast today.  The kids ate 11 of the 12 muffins before the day was over.  I usually quadruple the recipe and freeze a couple dozen for later.  My kids love these so much they have been known to sneak one out of the freezer and eat it frozen!

 

Banana Chocolate Chip Oat Muffins

Ingredients:
  • 4 very ripe bananas
  • 1/3 cup olive oil
  • 1/2 cup honey
  • 1 3/4 cup oat flour (how to make oat flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (I use Enjoy Life brand)
Instructions:
  1. Preheat oven to 350.  Grease or line a 12 muffin pan.
  2. Blend bananas, oil and honey in a large bowl.  Leave the bananas chunky if you want little pieces in your muffin.
  3. Whisk dry ingredients in a separate bowl.
  4. Add dry mixture to wet mixture and mix just until blended.  It’s OK if it’s lumpy.
  5. Fill muffin tins about 2/3 full.  I use an ice cream scoop to do this.
  6. Bake 20-25 minutes until golden brown and firm to touch.

You may also enjoy:


 

This post is part of My Meatless Mondays, Melt in Your Mouth Mondays, Monday Mania, Mouthwatering Monday, Meatless Mondays, Mangia Monday, Weekend Gourmet Blog Carnival, Just Another Meatless Monday, Muffin Monday, Made From Scratch Tuesday, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delectable Tuesday, Tasty Tuesdays, Domestically Divine, {TITUS 2}SDAYS, Slightly Induglent Tuesday, Tasty Tuesday Parade of Foods, What’s on the Menu, Whatcha Makin’ Wednesdays, Real Food Wednesdays, What’s on Your Plate, Gluten Free Wednesdays, Full Plate Thursday, Simple Lives Thursday, Real Food Weekly, Tip Day Thursday, Pennywise Platter Thursday, Food Trip Friday, Foodie Friday, Fresh Bites Friday, Show and Tell Friday, Sweet Tooth Friday, Foodie Friday, Food on Friday, Friday Potluck, GCC Recipe Swap, Friday Favorites, Fun with Food Friday, Fight Back Friday, Fat Camp Friday, Allergy Friendly Friday, Sweets For A Saturday, Seasonal Saturday, Summer Wellness Weekends, Let’s Do Lunch and Star Recipe Collection!
Posted in Allergy Friendly Recipes, Breakfast, Sweets and Treats Tags: , , , , , , 71 Comments »

Flax Egg Substitute Recipe

April 22nd, 2011 Nancy

Need to do some baking without eggs?  This recipe works great as an egg substitute when the job of the egg is to bind.  The flax egg will not make your baked goods rise, but it will keep them from crumbling.  I have successfully used this recipe in muffin and granola bar recipes.  If you don’t have flax seed, you might try chia seed egg replacement.

Flax Eggs - Yum!

Ingredients for 1 Eggs:
1 Tbsp ground flax seeds
2-3 Tbsp water

Ingredients for 4 Eggs:
1/4 cup ground flax seeds
3/4 cup water

Ingredients for 8 Eggs:
1/2 cup ground flax seeds
1 1/2 cup water

1. In a small pan, simmer water and flax seeds until it starts to gel.  It takes about 5 minutes for 4 eggs.
2. Let cool.  Store in an air tight container in the refrigerator for up to 2 weeks.

Notes:
Ground flaxseed oxidizes very quickly.  It is best to purchase whole flaxseeds and grind them yourself.  I use an old coffee grinder to grind mine.  If you grind extra, store in the freezer.

I have found the best place to buy flaxseeds is Amazon.  It is a great item on which to use your swagbucks !

You might also like Which is better: Flaxseed vs Chia Seed?

Posted in Allergy Friendly Recipes, Tips and Tricks Tags: , , , , , , 1 Comment »

Grilled Pantry Pork Chops Recipe

April 22nd, 2011 Nancy

About a year ago, someone gave us a frozen pork loin that was as long as my 4 year old is tall!   I have seriously never seen anything like it.  I said “Thank you!”  and put it in the deep freeze.  And there it sat.  For a year.  With spring in the air, I decided that monster in my basement would make some delicious grilled boneless pork chops.   I defrosted and sliced the meat and divided it into gallon size baggies with marinades.

 

We grilled some that night but the others we put back in the freezer for later.  Don’t worry, it came straight from the butcher so it can be refrozen.  I love grilling out but I often forget to marinade the meat.  Having the meat already in the marinade and in the freezer is a wonderful solution.  When I defrost the meat it marinates!

 

Grilled Pantry Pork Chops Recipe

Ingredients:

  • 1/4 cup plus 1 Tbsp lemon juice
  • 3 Tbsp tamari sauce (Soy-free recipes here and here)
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp brown sugar, rapadura or Sucanat
  • 1/4 tsp dried rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 4 pork chops, about 1 1/4 inches thick each
Directions:
1. Whisk together the ingredients and pour into a gallon size baggie.
2. Add the pork, seal the bag and mush it around.
3. Marinade for 20 minutes to overnight in the fridge.
4. Bring to room temperature.
5.  Grill on high heat for 3 minutes on each side.
6. Turn the grill down to medium and cook until the juices run clear.

 


This post is part of Melt in Your Mouth Mondays, Monday Mania, Mangia Monday, Make a Food”e” Friend, Weekend Gourmet Blog Carnival, Mouthwatering Monday, Tuesday Night Supper Club, $5 Dinner Challenge, Tip Me Tuesday, Tuesdays at the Table, Delectable Tuesday, Hearth and Soul Hop, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tasty Tuesdays, {TITUS 2}SDAYS, Slightly Induglent Tuesday, Tasty Tuesdays, Domestically Divine, Delicious Dishes, Whatcha Makin’ Wednesdays, What’s Cooking Wednesday, What’s on the Menu, Gluten Free Wednesdays, Real Food Wednesdays, What We’re Eating Wednesday, Made it on Monday, Strut Your Stuff, Frugal Food Thursday, Full Plate Thursday, It’s a Keeper Thursdays, Real Food Weekly, Tip Day Thursday, Thrilling Thursday, Recipe Swap Thursday, Simple Lives Thursday, Food Trip Friday, Friday Potluck, Foodie Friday, Friday Favorites, Show and Tell Friday, Fight Back Friday, Food on Friday, Fat Camp Friday, So Sweet Sunday, Nifty Thrifty Sunday, Seasonal Sunday, Sugar Free Sunday

 

 

Posted in Allergy Friendly Recipes, Main Dish, Pork Tags: , , , , , 20 Comments »
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