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So you’re probably saying, ‘Denise, shouldn’t this be Gluten-Free Vegan Tortillas and Tortilla Chips, not Pita Chips’? And yes, that would seem to make sense, except that the dough when baked tastes more like pita chips than tortilla chips. If you baked or fried the tortillas after making them, maybe it’d be closer to tortilla chips, but I haven’t tried that yet. If you do, let us know.
This dough was originally designed to be baked to be chips, so there’s oil in it. However, I decided to just roll some out and cook it like a tortilla to see what happened. I got a pliable tortilla, which I hadn’t been able to do with other gluten-free tortilla experiments. So it’s not the most traditional tortilla, but hey, for a wheat-free, dairy-free, corn-free tortilla, that doesn’t break in half when you bend it and I might actually be able to make soft tacos, fajitas, and enchiladas again, whatever, I’m sold. Just as a note, whether you decide to make the chips or the tortillas, you’re going to need parchment paper. These need to be rolled out really, really thin.
You all know that my style is normally to give you every step with a picture and then give you the recipe card at the end. But, I was in a hurry and didn’t take as many pictures as I should have, and it’s much harder to do with two recipes in one post. So I’ll give you what I have for in-process photos, and then the recipe cards.
So first, the in-process photos of the tortillas:
Tortilla after being flipped on skillet from parchment paperTortilla cooking on cast iron skilletPliable tortilla! Yay! Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
115 ounce candrained and rinsed garbanzo beans(I used home canned. Save the aquafaba and freeze it for when you need it.)
1teaspoonsalt
1/4cupolive or other safe-for-you oil
1cup glutinous rice flour(you’ll also need a bit extra for rolling out the dough)
cast iron skillet
blender
mixer
parchment paper
Servings: Tortillas
Instructions
Place drained and rinsed garbanzo beans, the salt, and the olive oil into a blender, and blend until smooth. Place the mixture into a mixer and using the flat beater on medium low speed, slowly add the glutinous rice flour, beating until dough comes together.
Using a piece of parchment paper dusted with some of the glutinous rice flour, roll out a portion of the dough about the size of an apple or to fit the size of your cast iron skillet, to a thickness of about an 1/8th of an inch.
Place a cast iron skillet over medium low heat. When it is hot, use the parchment paper to transfer the tortilla to the skillet. Flip it onto the skillet and peel the parchment paper off. Cook the tortilla for 3-4 minutes each side or until it is golden brown.
Pita Chips just out of the ovenPita Chip thickness after baking Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
115 ounce candrained and rinsed garbanzo beans(I used home canned. Save the aquafaba and freeze it for when you need it.)
1teaspoonsalt
1/4 cupolive or other safe-for-you oil
1cup glutinous rice flour(you’ll also need a bit extra for rolling out the dough)
baking sheet
blender
mixer
parchment paper
Servings: chips
Instructions
Preheat your oven to 375°F.
Place drained and rinsed garbanzo beans, the salt, and the olive oil into a blender, and blend until smooth. Place the mixture into a mixer and using the flat beater on medium low speed, slowly add the glutinous rice flour, beating until dough comes together.
You will need to do a couple of batches to bake all of the chips. Cover your baking sheet with a sheet of parchment paper. Dust the parchment paper with some of the glutinous rice flour. Roll out about a third of the dough to a thickness of about an 1/8th of an inch, the thinner the better. Use a sharp knife to score lines through the dough the size you’d like your chips, being careful not to cut through the parchment paper.
Place the baking sheet in your preheated oven and bake for 25 minutes or until the chips are golden brown.
Okay we’re back from break. Not sure I’ve gotten all the garden stuff done that I need to get done, but so be it.
Without wheat, dairy, egg, and corn, breakfast foods are pretty hard to manage around here. I eat a lot of oatmeal. A lot. More than I ever wanted to. And I miss quiche. So when I made the Burmese Tofu, and realized I could try to modify it to make it more “egg-y”, I decided to try to use it to make a quiche-like thing. You’re going to need to make our recipe for “Eggy” Burmese Tofu about 24 to 48 hours ahead of time, so be prepared. It doesn’t have quite the same texture as quiche, but it’s a good breakfast dish, if somewhat filling.
4 cups of cubed “Eggy” Burmese Tofu (which is about half of the recipe, make half if you don’t want leftovers)
1 medium onion, peeled and diced
1 teaspoon of olive oil or other safe-for-you oil
Preheat your oven to 400°F. Grease a pie pan or round baking pan with your oil.
Roll out the dough and place in your pan. I had trouble rolling out my dough and was impatient, so I added it to the pan in patchwork bits, pressing the pieces together.
Crust, piecemeal style
Once your crust is together, sprinkle your onions over the bottom of the crust. Pour the 4 cups of cubed “Eggy” Burmese Tofu over the top of the onions and spread evenly over the crust. Break off pieces of your sausage about the size of a grape and arrange them over the top of the casserole.
Breakfast Casserole before baking
Place your pan in the oven and bake for 1 hour.
Breakfast Casserole
Enjoy!
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Preheat your oven to 400°F. Grease a pie pan or round baking pan with your oil.
Roll out the dough and place in your skillet. If you can’t roll it out smoothly, you can do it in patchwork bits, pressing the pieces together.
Once your crust is together, sprinkle your onions over the bottom of the crust. Pour the 4 cups of cubed “Eggy” Burmese Tofu over the top of the onions and spread evenly over the crust. Break off pieces of your sausage about the size of a grape and arrange them over the top of the casserole.
I made this recipe from Girl Cooks World as part of a weekend of making random tofu experiments. I used besan flour (very finely ground chickpeas) and got a very smooth tofu, but it was more like a silken tofu. When I fried it in sticks, trying to emulate panisee, the interior got soft and gooey, and the outside was crispy but sort of flaked off. When I ate it, it reminded me of vaguely of egg. So I decided to try to capitalize on that and try to improve upon it, to try to get an egg substitute to use in dishes that were pretty egg-y, quiche for example. I thought the original texture was a little soft for what I wanted to use it for, so I kicked up the amount of flour a bit, added some Kala Namak Salt/Indian Black Salt to make it more “egg-y”, and added a bit more turmeric for color.
I’ve pan fried it with onions for a “scrambled” egg breakfast, and made a breakfast casserole/quiche-like dish with it, which will appear on the blog soon. In the meantime, if anyone else experiments with it, and finds some good stuff to do with, please let us know!
“Eggy” Burmese Tofu
Makes a 8 inch by 8 inch baking pan of tofu.
2 1/2 cups of chickpea/garbanzo bean/besan flour
2 teaspoons of Kala Namak Salt/Indian Black Salt
1/2 teaspoon of turmeric
6 cups of water, divided
grape seed oil (or other safe-for-you-oil) for greasing the pan
Place the chickpea/garbanzo bean/besan flour, Kala Namak Salt/Indian Black Salt, turmeric, in a large bowl. Using a whisk, mix the ingredients until they are thoroughly combined. Then add 2 cups of the water and whisk until the mixture is smooth, making sure there are no lumps.
Grease your 8 inch by 8 inch baking dish with the grape seed oil.
In a wide, heavy bottomed, shallow pot, bring the remaining 4 cups of water to a boil. Once your water is boiling reduce the heat to medium. After stirring your flour mixture to be sure it hasn’t settled, slowly pour the mixture into the boiling water, while you stir it with a wooden spoon. Lower the heat to medium-low, and continue stirring until the mixture has thickened and is glossy. This will take about 3-5 minutes.
Once the mixture has thickened and is glossy, pour it into your greased baking pan, scraping down the pot to get all of it into the baking pan. Smooth the top down a bit, and let it cool to room temperature. Once at room temperature, put it in the fridge for at least an hour before using. However, the longer it sits in the fridge, the more water will drain out and the tofu will become firmer. Although my modifications to the original recipe make it a bit firmer to start, I generally let my version sit at least 24-48 hours before using it.
“Eggy” Burmese Tofu
Enjoy!
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Place the chickpea/garbanzo bean/besan flour, Kala Namak Salt/Indian Black Salt, turmeric, in a large bowl. Using a whisk, mix the ingredients until they are thoroughly combined. Then add 2 cups of the water and whisk until the mixture is smooth, making sure there are no lumps.
In a wide, heavy bottomed, shallow pot, bring the remaining 4 cups of water to a boil. Once your water is boiling reduce the heat to medium. After stirring your flour mixture to be sure it hasn’t settled, slowly pour the mixture into the boiling water, while you stir it with a wooden spoon. Lower the heat to medium-low, and continue stirring until the mixture has thickened and is glossy. This will take about 3-5 minutes.
Once the mixture has thickened and is glossy, pour it into your greased baking pan, scraping down the pot to get all of it into the baking pan. Smooth the top down a bit, and let it cool to room temperature. Once at room temperature, put it in the fridge for at least an hour before using, but is best at 24-48 hours.
I love cilantro and avocado, and I was looking for a new salad dressing because I have a tendency to fall into a rut. I either make my standard vinaigrette out of habit or use my Thai Hot and Sweet Dipping Sauce because I’ve got a bunch of it canned up and it’s easy, and really good on salad. So I decided I’d try something different. If you like cilantro and avocado, it’s yummy and will be pretty much great on everything you can think of.
Cilantro Avocado Salad Dressing or Sauce
Makes 3 cups
2 cups of tightly packed chopped cilantro
2 garlic cloves, peeled and trimmed
1/4 cup of olive oil
1/2 cup of white wine vinegar
1/4 cup of water
1/2 cup fresh squeezed lime juice (I used two limes)
2 Tablespoons of Adobo seasoning – optional (If you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning)
salt to taste
2 avocados
Put all the ingredients in the blender and puree it. I went overboard with my Vitamix so you can’t see the cilantro. If you want larger pieces of cilantro, put all the ingredients except for 1 cup of cilantro in the blender first, blend, and then add the reserved cilantro and blend judiciously to leave more visible bits.
Use it on tossed salads, as a dipping sauce for fries or chips, or a garnishing sauce for fajitas, tacos, or burritos if you have safe tortillas, or on baked potatoes or sweet potatoes. Use it as condiment sauce for steak, pork, or chicken. If you are worried you can’t use it all up, it freezes well.
Cilantro Avocado Salad Dressing or Sauce Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
1/2cupwhite wine vinegaror use other safe for you vinegar
1/4 cupwater
1/2 cuplime juicefresh squeezed
2tbspAdobo seasoningIf you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning
1pinchsaltto taste
Servings: cups
Instructions
Put all the ingredients in the blender and puree it. If you want larger pieces of cilantro, put all the ingredients except for 1 cup of cilantro in the blender first, blend, and then add the reserved cilantro and blend judiciously to leave more visible bits.
Use it on tossed salads, as a dipping sauce for fries or chips, or a garnishing sauce for fajitas, tacos, or burritos if you have safe tortillas, or on baked potatoes or sweet potatoes. Use it as condiment sauce for steak, pork, or chicken. If you are worried you can’t use it all up, it freezes well.
I’ve been working on pizza crust, but I haven’t been able to get a nice yeasty dough that I can roll out that I like. The first attempt was as hard as a bathroom tile, although it tasted pretty good. Then I had the brainstorm that although I didn’t have a fresh dough recipe yet, I could make a deep dish pizza using the my Gluten-free Pie Crust recipe. So I did. And it was pretty good. For this recipe you’ll also need to make cashew cheese and Italian sausage a few days ahead. You’ll note that we do have an Italian sausage recipe already. However, I came up with it before the corn allergy, so if you have a corn allergy, substitute the canola for another safe-for-you oil. I used the basic cashew cheese from Miyoko Schinner’s Artisan Vegan Cheese but I used my home brewed kombucha instead of rejuvelac to culture it.
Deep Dish Cast Iron Skillet Pizza
Cashew Cheese:
You’ll use about half of the batch for the pizza. If you don’t want leftovers, divide the recipe in half.
2 cups of raw cashews, soaked in water to cover overnight and drained
1/2 cup to 3/4 cups of kombucha
pinch of salt
Put the cashews and salt in the blender. Turn on the blender and add enough kombucha through the opening in the blender lid to process the cashews. Blend until smooth and creamy, scraping down the sides as needed.
Empty the mixture into a glass bowl or container, cover it, and let it rest at room temperature for 8 to 36 hours, depending on your desired level of sharpness. It’ll thicken up as it cultures. I did 36 hours the first time and it was too sharp. Eight hours was too sweet, so taste it as it cultures to gauge your preference. Once it’s ready, cover it, and store it in the refrigerator for up to two weeks.
2 cups of safe-for-you whole tomatoes, drained (I use my home canned tomatoes), or a safe-for-you marinara sauce
1 Tablespoon of Italian Seasoning mix (or a bit of oregano, basil, marjoram, sage, rosemary, and thyme to add up to 1 Tablespoon)
1/2 of a batch of the cashew cheese as made above
a medium onion, peeled and diced
a can of black olives, drained and sliced (I do okay with Pearls Olives, but your mileage may vary, use what’s safe for you. I use the whole olives for less chance of cross contamination.)
a bit of safe-for-you oil for greasing the cast iron skillet
Preheat your oven to 450°F. Grease your 12 inch cast iron skillet with your oil.
Roll out the dough and place in your skillet. I had trouble rolling out my dough and was impatient, so I added it to the skillet in patchwork bits, pressing the pieces together.
Crust in skillet, piecemeal style
Once you’ve got your crust in, add the tomatoes or sauce and spread them over the surface of the crust.
Whole tomatoes over crust
Sprinkle the Italian seasoning over the tomatoes or sauce. Add tablespoons of the cashew cheese over the surface at regular intervals. You’re aiming for something that looks like this. Sprinkle your onions and olives over the top of the pizza. Break off pieces of your sausage about the size of a grape and arrange them on the pizza.
Pizza with toppings before baking
Place the pizza in the oven and bake for 45 minutes.
Deep Dish Cast Iron Skillet Pizza
Enjoy!
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Basic Cashew Cheese (Adapted from Miyoko Schinner’s Artisan Vegan Cheese)
2cupsraw cashews,soaked in water to cover overnight and drained
1/2 to 3/4cups kombucha
1pinchsalt
Servings: cups
Instructions
Put the cashews and salt in the blender. Turn on the blender and add enough kombucha through the opening in the blender lid to process the cashews. Blend until smooth and creamy, scrapping down the sides as needed.
Empty the mixture into a glass bowl or container, cover it, and let rest at room temperature for 8 to 36 hours, depending on your desired level of sharpness. It’ll thicken as it cultures. Once it’s done, cover and store in the refrigerator for up to two weeks.
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1/2batchItalian Sausage in our Hot Italian Sausage Burgers with Peppers and Onions recipe (remember, use safe oil)http://adultfoodallergies.com/hot-italian-sausage-burgers-with-peppers-and-onions/
1batchGluten-free Pie Crusthttp://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
2 cupswhole canned tomatoes or marinara sauceuse what is safe for you
1tbspItalian Seasoning Mixor a bit of oregano, basil, marjoram, sage, rosemary, and thyme to add up to 1 Tablespoon
1/2batchBasic Cashew Cheese (Adapted from Miyoko Schinner’s Artisan Vegan Cheese)http://adultfoodallergies.com/recipe/basic-cashew-cheese-adapted-from-miyoko-schinners-artisan-vegan-cheese/
1medium onion, peeled and diced
1can black olives, drained and sliced
1tspolive or other safe-for-you oil
Servings: pieces
Instructions
Preheat your oven to 450°F. Grease your 12 inch cast iron skillet with your oil.
Roll out the dough and place in your skillet. If you can’t roll it out smoothly, you can do it in patchwork bits, pressing the pieces together.
Once you’ve got your crust in, add the tomatoes or sauce and spread them over the surface of the crust. Sprinkle the Italian seasoning over the tomatoes or sauce. Add tablespoons of the cashew cheese over the surface at regular intervals. Sprinkle your onions and olives over the top of the pizza. Break off pieces of your sausage about the size of a grape and arrange them on the pizza.
Place the pizza in the oven and bake for 45 minutes
When Mary Kate and I sit down to plan posts ahead, we look at the calendar and try to pick things to develop that go with upcoming holidays. When we were looking at St. Patrick’s Day, we were sort of stumped, because we’ve already got a corned beef recipe, and we really weren’t that familiar with Irish dishes that we could do. So we decided that something with lamb would be good because we thought lamb dishes were vaguely Irish in our very limited experience. I was tasked with developing the lamb dish. I reviewed an Irish cookbook, looked around on the internet, checked The Joy of Cooking and The Better Home and Gardens New Cook Book, and talked to a friend, Nancy B, who makes lamb. This is a combination of a couple of approaches and might not quite be authentic Irish cuisine, but let’s just call it Irish cuisine inspired. Also, you could make it for Easter if you wanted.
Herbed Leg of Lamb
Serves 6-8 people.
Lamb:
4poundboneless leg of lamb roast
2clovesgarlic, thinly sliced
1tspolive oil or other safe for you oil to grease baking dish
Herb Wet Rub:
3clovesgarlic, peeled and stem end trimmed off
1/2cuplemon juice, fresh squeezed
2tbspdried parsley
3tbspolive oil or other safe for you oil
1 1/2tbspDijon mustard (I use my own homemade, home canned mustard, but use what’s safe for you.)
1tspdried basil
1tspdried rosemary
1/2tsponion powder
1/4tspground black pepper
1/4tspsalt
Preheat oven to 450°F. Remove boneless leg of lamb from packaging and remove netting. Cut 1/2 inch wide slits into the lamb at 1 inch intervals on the top (fat side) of the lamb.
Leg of lamb with 1/2 slits
Peel and slice two cloves of garlic thinly, and set aside.
Thinly sliced cloves of garlic
Peel remaining garlic cloves and place in blender with the remaining wet rub ingredients: lemon juice, parsley, olive oil, mustard, basil, rosemary, onion powder, black pepper and salt. Process until mixture is fairly finely blended, but not completely smooth.
Herb Wet Rub after processing
Grease a shallow baking dish with a teaspoon of olive oil. Place lamb in shallow roasting dish upside down and pour approximately a third of the wet rub on the lamb. Use your hands or a basting brush to spread the wet rub over the entire surface of the bottom of the lamb.
Bottom of lamb with a third of the wet rubBottom of lamb coated with wet rub
Flip the lamb over, and pour a third of the wet rub on the lamb, rubbing it into the surface, the slits and any pockets. Take the two cloves of sliced garlic and push a slice of garlic clove into each slit you cut into the lamb.
Top of lamb coated with first layer of wet rub and garlic slices inserted in slits
Then pour the remaining wet rub onto the lamb and spread it over the surface.
Lamb with remaining wet rub coating added
Roast the lamb at 450°F for 30 minutes, then reduce the oven temperature to 350°F. Continue roasting the lamb for about 15 minutes for each pound, until the internal temperature reaches 140°F for medium rare, or 155°F for medium, using a meat thermometer or a probe thermometer. To reach 155°F, I ended up cooking my lamb for an additional 75 minutes after the initial 30 minutes, for a total of an hour and 45 minutes of cooking time.
Lamb removed from roasting pan to rest
Let lamb rest for about 15 minutes or so and then carve.
Herbed Leg of Lamb in process of being carvedCarved Herbed Leg of Lamb slices
Enjoy!
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Herbed Leg of Lamb
Print Recipe
A boneless leg of lamb recipe for St. Patrick’s Day or Easter
Preheat oven to 450°F. Remove boneless leg of lamb from packaging and remove netting. Cut 1/2 inch wide slits into the lamb at 1 inch intervals on the top (fat side) of the lamb. Peel and slice two cloves of garlic thinly, and set aside.
Peel remaining garlic cloves and place in blender with the remaining wet rub ingredients: lemon juice, parsley, olive oil, mustard, basil, rosemary, onion powder, black pepper and salt. Process until mixture is fairly finely blended, but not completely smooth.
Grease a shallow baking dish with a teaspoon of olive oil. Place lamb in shallow roasting dish upside down and pour approximately a third of the wet rub on the lamb. Use your hands or a basting brush to spread the wet rub over the entire surface of the bottom of the lamb. Flip the lamb over, and pour a third of the wet rub on the lamb, rubbing it into the surface, the slits and any pockets. Take the two cloves of sliced garlic and push a slice of garlic clove into each slit you cut into the lamb. Then pour the remaining wet rub onto the lamb and spread it over the surface.
Roast the lamb at 450°F for 30 minutes, then reduce the oven temperature to 350°F. Continue roasting the lamb for about 15 minutes for each pound, until the internal temperature reaches 140°F for medium rare, or 155°F for medium, using a meat thermometer or a probe thermometer. To reach 155°F, I ended up cooking my lamb for an additional 75 minutes after the initial 30 minutes, for a total of an hour and 45 minutes of cooking time.
Let lamb rest for about 15 minutes or so and then carve. Enjoy!
So, like bacon, commercial ham is a problem if you are avoiding corn and all corn derivatives. I’ve tried on multiple occasions to cure a 4-5 pound pork shoulder or a boneless Boston butt (pork butt roast), but the cure only goes in about an inch from the surface and then it’s like a version of a turducken, ham on the outside, pork roast on the inside. That’s really not what I was aiming for, and no matter how many holes I poked into the larger cuts of pork (imagine me maniacally stabbing pork shoulders with a barbecue fork), the same thing kept happening. So I decided to try ham steaks so that the density of the cut would be less thick and the whole thing might cure. Well, it did, and I have ham I can eat again.
Cure Your Own Ham Steaks
5 pound boneless Boston butt, a.k.a. pork butt roast (here’s a link to show you what you’re looking for)
1 1/2 gallons of cold water
1 1/2 cups of brown sugar
1 1/2 cups of kosher, pickling or sea salt (make sure there’s no anti-caking agents and that it’s not iodized salt, or it’ll have corn in it)
1/4 tsp ground cloves
1/2 tsp whole black peppercorns
1 3/4 teaspoons of celery juice powder(if you don’t have celery juice powder, you can try taking about 7-8 stalks of celery, roughly chop them and liquefy them in the blender)
Slice the boneless Boston butt across the grain (go look here if you don’t know what that means) into 1 inch thick slices.
Place all the ingredients listed, except for the boneless Boston butt slices, in a large plastic container. When choosing your container, please note that the boneless Boston butt slices will also need to fit into this container, along with a heavy plate or bowl to weigh the slices down into the brine, and it will all need to be able to fit into your refrigerator. Stir until all the salt, sugar, and celery juice powder is dissolved into the water.
Add the boneless Boston butt slices to the brine and make sure they are submerged (you can use a plate or a bowl to weigh them down).
Cover the plastic container with a lid, if it has one, or use plastic wrap or aluminum foil. Place the container in the refrigerator and brine the boneless Boston butt slices for 3 to 4 days. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly.
After the brining is done, rinse the slices well, making sure there aren’t any peppercorns stuck to the slices.
I’ve cooked the resulting ham steaks two ways, in the oven sort of like a whole ham, and seared on the stove top in cast iron and finished in the oven, more like a ham steak.
To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees.
Ham Steaks rubbed with brown sugar and roasted in the ovenHam Steaks rubbed with brown sugar and roasted in the oven
To cook them like ham steaks, preheat your oven to 375°F degrees. Place a bit of safe for you oil in a cast iron skillet, and turn the burner to medium heat. When the oil and skillet is hot, place the steaks in the skillet, and sear until there is nice golden, caramel crust. Turn the steaks over, and sear the other side. Once both sides of the ham steaks are seared, place the skillet in the oven and roast them for about 30 minutes or until the internal temperature is 160°F degrees.
Ham Steaks seared in cast iron and finished in the ovenHam Steaks seared in cast iron and finished in the oven
Enjoy your ham!
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Cure Your Own Ham Steaks
Print Recipe
How to have allergy friendly ham for the holidays!
Slice the boneless Boston butt across the grain into 1 inch thick slices.
Place all the ingredients listed, except for the boneless Boston butt slices, in a large plastic container (large enough for brine, boneless Boston butt slices, and a heavy plate or bowl to weigh down the slices, but able to fit into your refrigerator). Stir until all the salt, sugar, and celery juice powder is dissolved into the water.
Add the boneless Boston butt slices to the brine and make sure they are submerged using a plate or a bowl to to weigh them down. Cover the plastic container with a lid or use plastic wrap or aluminum foil. Place the container in the refrigerator and brine the boneless Boston butt slices for 3 to 4 days. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly.
After the brining is done, rinse the slices well, making sure there aren’t any peppercorns stuck to the slices.
To roast the ham steaks like a whole ham, place the steaks in a roasting pan or baking sheet, and coat them with a bit of brown sugar as a rub. Bake them in a roasting pan at 375°F degrees for about 45 minutes to an hour or until the internal temperature is 160°F degrees.
To cook them like ham steaks, preheat your oven to 375°F degrees. Place a bit of safe for you oil in a cast iron skillet, and turn the burner to medium heat. When the oil and skillet is hot, place the steaks in the skillet, and sear until there is nice golden, caramel crust. Turn the steaks over, and sear the other side. Once both sides of the ham steaks are seared, place the skillet in the oven and roast them for about 30 minutes or until the internal temperature is 160°F degrees.
Mary Kate and I try occasionally to think up recipes with holiday themes. Valentine’s Day is a somewhat of struggle for me, as I’m generally a bit cynical of the whole thing and not a very sentimental person. But I’ve been craving cookies for a while, and I’d gotten myself some cookie cutters (these and these) with an Amazon gift card I’d gotten for Christmas (thanks Mom!) and I was itching to give them a test drive. Now granted, the Gingerdead Men cookie cutters aren’t much in the theme of Valentine’s Day, but they were too funny for me not to try out. I took them to work and they were a huge hit with people who have no allergies and can eat gluten, so I think they’re pretty awesome.
Valentine’s Day Gingerbread Frosted Cookies
I started with a recipe from Cara Reed’s Decadent Gluten-Free Vegan Baking book, which is an excellent resource. However, due to my cocktail of allergies, I generally use her book as a starting point to experiment as I generally have to change quite a bit. This time, I had to change the flour mix as I seem to be having issues with potatoes and rice and I suspect I may be allergic (sigh, shaking fist at the sky). I can’t use vegan shortening or vegan butter due to my corn and coconut allergies. I also can’t use flax as I’m allergic to it. I also wanted to kick up the spices a bit.
To start, you’ll need to make the Gluten-free, Rice-free, Potato-free Flour Mix:
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Measure all ingredients and place in a large mixing bowl. Using a whisk, mix the ingredients until well combined. Place in an air tight storage container and use in baking recipes.
Once your flour mix is done, we can move onto the cookies.
Cookie Dough:
1/2cup of cold lard, cold vegetable shortening, or vegan butter(vegan butter and vegetable shortening are not generally safe for those allergic to corn)
2 1/2cups of Gluten-free, Rice-free, Potato-free flour mixand a bit extra for rolling the dough
1teaspoon of baking soda
1 1/4 teaspoon ofground ginger
3/4 teaspoon ofground cinnamon
1/4 teaspoon ofground cloves
1/4 teaspoon ofground nutmeg
1/2cup of sugar
1/2cup of molasses (Plantation Molasses is the brand most tolerated by those allergic to corn)
1/4 teaspoon of vanilla extract (Here’s a bunch of recipes for vanilla extract, make sure to use safe alcohol if corn or wheat are an issue for you. I used a vodka made only from potatoes, be careful as some vodkas may also use grain or corn.)
1 teaspoon of beet puree(To make puree, either use canned or fresh cooked beets and puree them in a blender with a bit of cooking liquid)
In a large bowl, whisk together the Gluten-free, Rice-free, Potato-free flour mix, baking soda, ginger, cinnamon, cloves, and nutmeg, until completely combined and set aside. In a small bowl, mix chia and aquafaba together until combined, and set aside.
Using a stand mixer, beat the cold lard, cold vegetable shortening, or vegan butter on medium to high speed until softened. Add molasses, sugar, chia and aquafaba mixture, and half of the flour mixture and beat until combined, scraping down the sides as necessary. Then add the remaining flour mixture and beat it in slowly until combined.
Using a stand mixer, beat the cold lard, cold vegetable shortening, or vegan butter on medium to high speed until softened. Add molasses, sugar, chia and aquafaba mixture, and half of the flour mixture and beat until combined, scraping down the sides as necessary. Then add the remaining flour mixture and beat it in slowly until combined.
When dough is chilled, preheat oven to 375ºF, and line a baking sheet with parchment paper.
Place piece of parchment paper large enough to cover your rolling surface. Lightly flour the parchment paper with some Gluten-free, Rice-free, Potato-free flour mix, flatten the dough ball and flip it to be covered with some of the flour.
Flattened, floured doughball
Add another piece of parchment paper on top. Roll the dough between the pieces of parchment paper to 1/8 of an inch thickness.
Dough being rolled between two pieces of parchment
If you don’t roll the cookies thin enough, they will spread.
Dough rolled out
Cut shapes with a cookie cutter and place them 1 inch apart on the parchment covered baking sheet.
Cookies on cookie sheet (placed much too closely, beware!)
Bake 7-13 minutes (range is for a metal sheet pan to Pampered Chef stoneware, you need more time for stoneware) until the edges are lightly browned.
Cookies placed too closely and rolled too thick – A friend noted it looked like a cave made of hearts collapsing on the men, haha!
Cool on the baking sheet for 1 minute before transferring them to a wire rack.
Cookies cooling on rack
When they are cool, it’s time to frost them. To make the Pink Royal Icing, place the powdered sugar, vanilla extract, aquafaba, and beet puree in a bowl and using a stand or electric mixer, beat ingredients until completely combined. If frosting is not firm enough, add additional powdered sugar by the teaspoon until it is.
Pink Royal Icing
Place the frosting in a cake decorator and frost as you wish. Enjoy!
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1/2cupcold lard, cold vegetable shortening, or vegan butter(vegan butter and vegetable shortening are not generally safe for corn allergics)
2 1/2cupsGluten-free, Rice-free, Potato-free flour mix(and a bit extra for rolling the dough)
1tspbaking soda
1 1/4tspground ginger
3/4tsp ground cinnamon
1/4tspground cloves
1/4 tsp ground nutmeg
1/2 cup sugar
1/2cup molasses
1tbspground chia seed
3tbspaquafaba
Pink Royal Icing
1 1/4cuppowdered sugar
1/4tspvanilla extract
1tbspaquafaba
1tspbeet puree(To make puree, either use canned or fresh cooked beets and puree them in a blender)
Servings: dozen
Instructions
Making Cookies
In a large bowl, whisk together the Gluten-free, Rice-free, Potato-free flour mix, baking soda, ginger, cinnamon, cloves, and nutmeg, until completely combined and set aside. In a small bowl, mix chia and aquafaba together until combined, and set aside.
Using a stand mixer, beat the cold lard, cold vegetable shortening, or vegan butter on medium to high speed until softened. Add molasses, sugar, chia and aquafaba mixture, and half of the flour mixture and beat until combined, scraping down the sides as necessary. Then add the remaining flour mixture and beat it in slowly until combined.
Divide the dough in half and create two balls. Either wrap in saran wrap or place in a bowl and cover, and then place in the fridge and chill the dough for at least three hours, I prefer overnight.
When dough is chilled, preheat oven to 375ºF, and line a baking sheet with parchment paper.
Place piece of parchment paper large enough to cover your rolling surface. Lightly flour the parchment paper with some Gluten-free, Rice-free, Potato-free flour mix, flatten the dough ball and flip it to be covered with some of the flour, and add another piece of parchment paper on top. Roll the dough between the pieces of parchment paper to 1/8 of an inch thickness. If you don’t roll the cookies thin enough, they will spread. Cut shapes with a cookie cutter and place them 1 inch apart on the parchment covered baking sheet.
Bake 7-13 minutes (range is for a metal sheet pan to Pampered Chef stoneware, you need more time for stoneware) until the edges are lightly browned. Cool on the baking sheet for 1 minute before transferring them to a wire rack.
Making Frosting
Place powdered sugar, vanilla extract, aquafaba, and beet puree in a bowl and using a stand or electric mixer, beat ingredients until completely combined. If frosting is not firm enough, add additional powdered sugar by the teaspoon until it is.
