Posts Tagged ‘Soy Free’

Nancy’s Green Beans and Sausage

April 20th, 2011 Nancy

 

This is the dish I get asked to bring to dinners the most.  Any type of sausage and green beans will work but my favorites are Polish Sausage and Italian Green Beans.  This makes a big pot full!

Nancy’s Green Beans and Sausage

Ingredients:

  • 1 pound Polish Sausage
  • 4 bags of frozen Italian Green Beans
  • 3 Tbsp dried Minced Onion
  • Garlic Powder
  • Salt and Pepper

Directions:

1. Slice the sausage into bite sized pieces

2. In a large pot, brown sausage over medium high heat.  This is the most important step.  You want to have lots of brown stuff stuck to the bottom of the pan.  The sausage should be almost burnt.

3.  While the pan is very hot add 1/2 – 1 cup of cold water.  Scrape all the stuff off the bottom of the pan.  It will lift off easily in the water.

4.  Stir in the green beans.  Sprinkle in the seasonings and mix well.

5.  Cover and cook on medium low until beans are tender.

You may also enjoy Italian Sausage and Summer Squash Skillet and Skillet Meal: Pizza Rice.

This post it part of Real Food Wednesdays, Whatcha Makin’ Wednesdays, Gluten Free Wednesdays, Pennywise Platter Thursday, Full Plate Thursday and Real Food Weekly.

Posted in Allergy Friendly Recipes, Pork, Side Dishes Tags: , , , , , 7 Comments »

Chocolate Fudge Cake Recipe (egg-free, wheat-free, dairy-free)

April 13th, 2011 Nancy

I made this cake for Bella’s birthday.  It was a hit with all the chocolate lovers.  It is dense and moist.  Bella enjoyed her cake with a side of coconut milk ice cream.

Chocolate Fudge Cake

Ingredients:

Directions:

  1. Preheat oven to 350° F.  Grease an 8X8 inch baking pan.
  2. In a large bowl combine dry ingredients.
  3. Add wet ingredients and mix well.
  4. Stir in chocolate chips and pour batter into pan.
  5. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  6. Let cool and ice with your favorite chocolate icing.

You may also enjoy Hot Fudge Cake swimming in chocolate sauce and Two Ingredient Pumpkin Bread with Apple Cider Glaze.

This post is part fo So Sweet Sundays and Allergy Friendly Friday

Posted in Allergy Friendly Recipes, Sweets and Treats Tags: , , , , , , 12 Comments »

Mayonnaise Recipe (Egg-Free, Soy-Free)

April 10th, 2011 Nancy

This is one of those recipes that has changed my life.  I cannot believe how easy it is to make!  Even my Hellman’s loving hubby gives this mayo a thumbs up.

Ingredients:
¼ cup grapeseed oil
¼ cup water
½ tsp lemon juice
½ tsp apple cider vinegar
2 tsp rice flour
1 tsp arrowroot
½ tsp xanthan gum
½ tsp honey
¼ tsp dry mustard
½ tsp sea salt

Directions:
Blend all of the ingredients until it magically thickens up.  It takes my Bosch blender less than 30 seconds on medium high.  Store in the refrigerator for up to one week.  This recipe makes about ½ cup of mayo.

This recipe is based on a recipe found in Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities.  Thanks to adventures of a gluten free mom for sharing.

Posted in Allergy Friendly Recipes, Sauces and Seasoning Mixes Tags: , , , , , , 9 Comments »

Dairy-Free Caramel Dip/Sauce

April 6th, 2011 Nancy

The kids and I met my nephew at the McDonald’s playplace today.  As my dairy eating kids devoured their apples and caramel dip, I decided I was going to make a version Bella can enjoy.  It turned out awesome!  The dairy eating kids said it was as good as McDonald’s.  I think the hint of maple syrup makes it even better than McDonald’s.  Don’t worry about the coconut milk.  You can’t taste it.  This caramel is good hot and cold.  It is delicious with apples and pears and it would be awesome on dairyfree ice cream.

Ingredients:
3/4 cup canned coconut milk
3/4 cup sucanat/rapaduraor brown sugar
1/3 cup maple syrup
1Tbsp water
1 Tbsp arrowroot powder
2 Tbsp soy free earth balance
1 tsp vanilla

 

1. Whisk coconut milk, sucanat, and maple syrup in a small saucepan.

2. Heat over medium heat, stirring occasionally,  for 3 minutes.

3. Whisk water and arrowroot together in a small bowl.

4. Stir the arrowroot and water into the coconut milk mixture.

5. Cook and wisk another 3 minutes or so until the mixture thickens.

6.  Transfer caramel to an airtight jar and store in the refrigerator.

You may also enjoy egg-free, dairy-free Mayonnaise or dairy-free Chocolate Frosted Rice Krispie Treats.

Special thanks to Vegan Chef for this recipe!

This post is part of Slightly Induglent Tuesday, Just Another Meatless Monday, Meatless Mondays, My Meatless Mondays, Ultimate Recipe Swap.

Posted in Allergy Friendly Recipes, Sweets and Treats Tags: , , , , , 20 Comments »

Gluten-Free Taco Seasoning Recipe

April 6th, 2011 Nancy

Did you know most taco seasoning mixes contain wheat and MSG?  Making your own taco seasoning is not only easy but cheap!  In fact, in order to save money, I started making this mix long before we had allergy issues to deal with.  I purchase large bottles of spices from Costco or Sam’s for $3 to $5 each.

The Ingredients:
1/4 Cup plus 1 Tbsp chili powder
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 1/4 tsp crushed red pepper flakes
1 1/4 tsp Oregano
2 1/2 tsp Paprika
2 Tbsp plus 1 1/2 tsp ground cumin
1 Tbsp plus 2 tsp sea salt
1 Tbsp plus 2 tsp Black Pepper (optional)

Directions:
Measure all of the ingredients into an air tight container and shake it up.  Add 2 Tbsp of taco seasoning to 1 pound of cooked ground beef.  This works well in all things Mexican including taco soup and taco potatoes.

Photo credit: Elin B

Posted in Allergy Friendly Recipes, Sauces and Seasoning Mixes Tags: , , , , , , 9 Comments »

Taco Soup Recipe

April 6th, 2011 Nancy

This soup is a great way to stretch a pound of meat.  It is delicious served with cheddar or Daiya cheese, salsa, corn chips and sour cream if you can tolerate dairy.  This makes a huge pot full.  This recipe is easy to adapt to what you have on hand.  Adjust the corn and rice amounts to how thick you want your soup.

Ingredients:

1 pound ground beef
1 chopped onion or a couple Tbsp dried onion
8 cups chicken or beef broth
2 (16 oz) cans of beans (black, pinto, chili, kidney) with liquid
1/2 (10 oz) bag of frozen corn
1 (14.5 oz) can petite diced tomatoes
1 cup cooked rice (optional)
1 (4 oz) can green chile peppers (optional)
4 Tbsp (2 packet) gluten free taco seasoning mix
salt and pepper to taste

 

1. In a large saucepan, cook ground beef and onions.

2. Stir in the rest of the ingredients.

3. Bring to a boil.

4. Reduce heat and simmer 20-30 minutes.

This post is part of Penny Wise Platter Thursday.

Posted in Allergy Friendly Recipes, Beef, Main Dish, Soup Tags: , , , , , Comments Off on Taco Soup Recipe

Taco Potato

April 5th, 2011 Nancy

We love Mexican food around here.  In fact, we usually eat taco meat in one form or another at least once a week.  One of my favorite allergen free mexican meal is filling a potato with taco fixings.  Not only is this delicious but potatoes are cheap!  Taco potatoes really need no recipe but I’ll list the ingredients we use to make ours.

Ingredients:
Baked potato (Yellow potatoes have a buttery taste without the butter!)
Taco meat
Beans
Salsa
Daiya or cheddar cheese
Ketchup (We use this as a cooling agent since sour cream is out.)

Enjoy!

You may also enjoy Barbecue Chicken Potato.

Posted in Allergy Friendly Recipes, Beef, Main Dish Tags: , , , , Comments Off on Taco Potato

Overnight Granola Recipe (Gluten-Free, Nut-Free)

April 3rd, 2011 Nancy
The first thing that resonated with me while reading Nourishing Traditions by Sally Fallon is that Americans eat junk for breakfast if they eat breakfast at all.  Even “healthy cereal” is highly processed and full of additives.  It is also very expensive.  This recipe is frugal and easy.  If you can make Rice Krispie treats, you can make this granola.  We eat it just as it is but it would be delicious with coconut, dried fruit and/or nuts if you can tolerate them.  It’s also good as a topping on yogurt or ice cream.  While we still enjoy an occasional bowl of store bought cereal, this recipe is a staple at our house.  I make a double batch of this several times a month.

Ingredients:
½ cup palm shortening
½ cup honey
½ cup sucanat/rapadura or brown sugar
1 tsp cinnamon
7 cups rolled oats (gluten free if necessary)

 

Directions:

1.  Preheat oven to 350 for slightly chewy granola or 375 for crunchy granola.  I prefer slightly chewy.

2.  In a small saucepan add shortening, honey and rapadura.  Cook on medium heat until shortening is melted and stir until ingredients are combined.  The rapadura will not melt and become one with the oil.  When you stop stirring the rapadura will settle to the bottom.  That’s ok.  Just give it a quick stir right before you add it to the oats.

3.  In a large bowl combine oats and melted goodness.

4.  Spread evenly on 2 parchment lined or very well greased 9 X 13 pans.

5.  Put the pans in the oven and turn the oven OFF.

6.  Go to bed.

7.  Wake up and enjoy some delicious additive-free granola cereal.  Granola will keep in an air tight container for weeks.

This recipe is included in Midnight Maniac Meatless Mondays , My Meatless Mondays, Just Another Meatless Monday and Weekend Gourmet Blog Carnival.

Posted in Allergy Friendly Recipes, Breakfast, Sweets and Treats Tags: , , , , , 2 Comments »
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