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This recipe came out of what I had in the house when I wanted to bring some hummus over to Denise’s for a gathering. Denise is allergic to sesame, an allergy I understand is becoming more common, but not allergic to cashews. I’m not sure how common this combo is, but if your diet allows you to have cashews, give this spin on hummus a try. It’s enough like “typical” hummus to please purists, and different enough to be exciting. I think the cashews are a creamier, more neutral flavor than tahini, and it makes the perfect backdrop for ginger to pop. This is a really great hummus for making sandwiches or veggie wraps out of — somehow, the ginger just stands up well in a salad-like situation. I also stop my homemade hummus before it becomes too smooth — I like a little more texture than commercial hummus generally has.
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Cashew-Ginger Hummus
Print Recipe
This twist on hummus replaces tahini with ground cashews for more texture and a creamier texture, with ginger replacing garlic as the primary flavor. This hummus is most excellent as a sandwich spread.
Prep Time
10minutes
Prep Time
10minutes
Cashew-Ginger Hummus
Print Recipe
This twist on hummus replaces tahini with ground cashews for more texture and a creamier texture, with ginger replacing garlic as the primary flavor. This hummus is most excellent as a sandwich spread.
Prep Time
10minutes
Prep Time
10minutes
Ingredients
1/2cupraw cashews,
1Tablespoonfresh gingersee recipe for technique
16ouncesgarbanzo beans
1/4cupaquafaba(juice from can or cooking water from beans)
1/4cupolive oil
1teaspoongarlicchopped
1Tablespoonlemon juice
1/2teaspoonkosher salt
Servings:
Instructions
Using a food processor, add the ingredients in order of the recipe — with one big exception! If your ginger is already ground, chopped, or microplaned, start with the cashews. If not, begin with the ginger.
If beginning with the ginger, just pulse until it is all shredded.
If beginning with the cashews, pulse until you have a fine powder if you like texture. If you want your hummus to be really smooth, go ahead and make cashew butter.
Add the chickpeas and liquid and process. Then add everything else and process to your desired smoothness.
Enjoy as a spread or as a dip. If you’re using good quality pure olive oil, this will get somewhat stiff in the fridge. A few minutes resting at room temperature will fix that.
Sitting in a random deli in Providence, RI, on an April Friday afternoon, I was drinking some odd flavor of coffee (that was actually really tasty, and I’m not usually a fan of flavored coffee). Jack left me alone for about 3 minutes while the deli woman made a hot chocolate for him. When he came back, I was talking about “potato nachos” and describing flavors and asking the poor man whether kale was the right choice to go with onion dip. He’s used to this.
I knew I wanted potatoes and Kiss Me if You Dare onion dip (but maybe with the scallions on top instead of mixed in). Baked/roasted kale seemed likely, as it’s my favorite nacho ingredient lately. But it needed another flavor, and I thought that it was likely a meat. I ended up texting Denise to discuss what was missing from this weird recipe plan I was devising in my head. We decided it was pastrami, and man, were we right!
Have I scared you off describing the process of recipe development in my head? It’s really random. Turns out, potato “nachos” wasn’t quite right. Nachos implies chips, and while I made baked homemade potato chips, they really weren’t the right vehicle for this mess of flavors. Roasted cubed potatoes were exactly right.
The onion dip is based on caramelized onions, with a mix of pureed white beans and Earth Balance vegan mayo — if you can’t do the mayo, consider trying it with Denise’s Aquafaba Mayo recipe. It’s one more step, but worth it! The potatoes are fluffy and slightly salty, with creamy onion-y dip, a bit of crunch from kale, the brightness of green onions, and the … what exactly is the right way to describe pastrami? I don’t know what it is, but it was the flavor I was looking for to bring it all together.
I think this is a pretty great meal for a night you’re craving junk food or bar food. Not that it’s either, but it’s got a good mix of salty and crunchy and oily and creamy. I don’t run nutritional profiles on my recipes, and you won’t feel like running a marathon after this, but you also won’t be completely weighed down. You could also make a big batch as a snack to share. It’s relatively scalable, but the printable recipe below is for two servings.
For a meal, per person, you will need:
about 1 cup of roasted potato cubes (olive oil, salt)
2-3 slices of deli pastrami, rolled and sliced thin
2 green onions, tops only, sliced thin
Enjoy! And let us know if you try any additions or substitutions — especially if you try this without the meat. We’d love to hear some variations.
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1recipeKiss Me If You Dare Onion Dipsee link, above
2 cupskaleroll leaves and cut into 1/3″ strips
6slicesdeli pastramirolled and sliced into ribbons
4-6scallionsgreen parts only, sliced
freshly-ground black pepperto taste
Servings: meals
Instructions
Preheat oven to 425°F. Wash and cube your potatoes. Peel or don’t peel — whatever you prefer. I love potato skin.
Toss potato cubes with olive oil and salt and spread out in a single layer on a baking sheet.
Roast potatoes for 25 minutes, then stir. Set the timer for 10 more minutes. Chop up your kale.
Add the kale to the baking sheet and watch it for the last 10 or so minutes. Kale can brown a bit, but don’t let it burn. Total cooking time for the potatoes should be approximately 45 minutes.
In the meantime, slice the pastrami and green onions/scallions. Set aside to top your finished Potato Piles.
Toss the potatoes with the onion dip. I know this isn’t what’s shown in the photos, but that’s because it looked better this way. It *tastes* better if you toss the potatoes in the dip.
Top your piles with scattered kale, a bit more onion dip, pastrami, and scallion tops. A bit of freshly-ground pepper on top is perfection.
Honey mustard reminds me of childhood, specifically this restaurant, Ray’s on the River, outside of Atlanta. Apparently, it opened in 1984. We moved there in 1985, and my dad bought a piano “for the family.” What that meant was that my brother and I were signed up for piano lessons, with mandatory yearly recitals that involved being dressed up, playing horrible dreck in front of a crowd of the parents and other kids, and then going out to dinner as a family. While piano recitals were decidedly not my thing (I was a competent student, but I’m not a performer), this was the kind of dinner out that I actually really liked. We always went to Ray’s for “nice” dinners out — celebrations of some sort. Ray’s had a jazz band in the bar (and this was well before children were banished from bars — we got Shirley Temples and got to listen), a view of the muddy Chattahoochee River, and the best chicken fingers I’ve ever eaten. They had a crispy, light, almost tempura-esque coating which I never could replicated, not even with all the allergens in the world. They were served with a “fancy” honey mustard sauce, which was not like the gluey opaque salad bar version of honey mustard (which is mayonnaise-based). I’m sure this sauce had real honey and real mustard in it, and not a lot more — and this recipe is my attempt to recreate this flavor of my childhood.
This honey mustard is intended primarily as a salad dressing, but I’ve also cooked salmon, chicken, and potatoes in it with great results. Pick your herbs based on your destination, and you’ll do fine — I prefer the herbes de provence on chicken and salad, and the dill for fish, but the extra dressing never goes to waste no matter which version I make.
Honey Mustard. It’s better than piano recitals.
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Honey Mustard Vinaigrette
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This sweet and savory classic gets an adult update with great herbs.
2Tablespoonsvinegar(I’ve used red wine and cider vinegar. Both are good. Use your favorite.)
1/4 – 1/2teaspoonkosher salt
1teaspoonherbes de provenceOR
1teaspoondill
Servings:
Instructions
Measure ingredients into a bowl (I use a glass measuring cup, as the spout is good for pouring the dressing/sauce on a salad or dish). Mix well with a whisk.
Recipe Notes
The order of the ingredients is purposeful — if you measure the olive oil first, the honey and mustard will slide right out and you can use the same measuring spoon for the whole thing.
If you want to use this as a dipping sauce, I’d suggest making it the day before. A night in the fridge thickens it up quite nicely.
I’m a die-hard nerd, but I tend to flit about in the nerdiverse a lot. I would not have called myself a die-hard Star Trek fan (although I did in my senior high school yearbook!), but I’ve been surrounded by them most of my life. Since Netflix added them all, I’ve been binge-watching 4 of the 5 series (I have not started Enterprise yet, and I never saw any of those when they aired). I decided that watching the series finale of Star Trek: The Next Generation needed a themed dinner. Yes, I’m that kind of nerd.
This dish came out of an attempt to make a human-palatable version of Klingon gagh. This version is MUCH prettier than the original version. In the original, to simulate “serpent worms,” I cut up thin-cut pork chops, marinated them, and them sauteed them on the stovetop. This version uses boneless country-style pork ribs primarily because they were on sale, but they take to the sauce very well.
Sadly this is not a super-quick recipe, and it’s really not a “set-it-and-forget-it” meal, but the active work part is still pretty minimal. DO NOT FORGET TO LINE YOUR PAN WITH FOIL. This sauce bakes on pretty well, and I don’t want you to be scrubbing all week!
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1poundboneless country-style pork ribstrim fat, if needed
1/4teaspoongarlic powder
1/4teaspoonkosher salt
1/4teaspoonpepper, freshly ground
1teaspoonolive oil(approximately)
1Tablespoonbrown sugar
2Tablespoonshoney
1Tablespoonsriracha
1/4cupred wine or apple cider vinegar
1/4cupoilI used safflower, but use what is safe for you
Servings: people
Instructions
Preheat oven to 450˚F. Line baking dish with foil.
Rub or spritz pork with oil and sprinkle with salt, pepper, and garlic powder. Bake for 30 minutes.
Make the sauce by mixing the rest of the ingredients together until the sugar and honey are fully mixed in. Taste it. If you like it hot (Denise!), add more sriracha to taste.
Reduce heat to 350˚F. Pour sauce over the pork.
Bake for an additional hour, basting every ten minutes. I don’t own a baster, but I think that the stickiness of this sauce might make a mess. A spoon works just fine. This will burn at the edges of pan (hence the foil!), but just caramelize on the pork.
Consider baking potatoes alongside the pork — it’s about the right timing, and the pork goes well with a good baked potato.
I know we don’t normally feature shellfish at all, given that it’s one of the top 8 allergens, but neither Denise nor I are allergic. If you are, I’m sorry. Come back next week.
This is a quick and easy appetizer that’s pretty impressive. The key here is finding good spicy andouille sausage. I like Leidy’s, which is safe for me. The spicy sausage just slightly infuses the shrimp with flavor, but it’s also a great contrast texture-wise. Basically, your time is spent putting together the skewers (and peeling the shrimp, if you buy it with the shell on). Otherwise, this is super simple. Try it out for your next party.
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Blood Orange Flounder with baked asparagus and jasmine rice
Fish! I’m sorry for any of you who have fish allergies. I promise that we have plenty of non-fish recipes for you — hit the search bar up in the right-hand corner.
I’ve recently discovered the Yankee Fisherman’s Co-operative in Seabrook — I’m pretty sure that the fish comes in the dock off the back and you take it right out the front door. It is FRESH. So when I was there and the flounder looked amazing, I figured I should learn how to cook flounder. Even if he was Ariel’s best friend.
Flounder’s a very light-flavored fish, but it’s denser than tilapia, but not as “stiff” as cod. I liked it a lot. Because it’s a thin fillet, I decided to do parchment paper packets and citrus to add some flavor and keep the fish moist. I’ve layered the fish fillets over slices of blood orange, used the zest and some fresh thyme over top. Wrapped in parchment, the fish takes only about 15 minutes to cook to tender perfection.
(I wrote directions for folding the parchment in the recipe, but if you want it to be really pretty, check out this tutorial.)
Blood Orange Flounder, pre-baking. Zest and fresh thyme on top, and I swear there are whole orange slices beneath. 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
Blood Orange Flounder
Print Recipe
This light, tender fish is cooked in parchment paper packets with citrus to infuse flavor and prevent drying out.
My flounder was two fillets, so I made two separate parchment paper packets. You need sheets that will fit your fillet, longways, with at least 4 inches at either end.
Layer 2-3 slices of orange (enough to support most of the fillet), with the fish fillet on top. Then sprinkle zest and fresh thyme over the top of each fillet.
Fold the parchment packets. This is what I did — pull the width-wise edges together and fold over twice. At each end, fold the corners in (like wrapping a present) and fold under at least two times, more if your length allows.
Place the packets on a baking sheet. Bake 15 minutes, and then test the fish with a fork to see if it is flaky. I served this with jasmine rice and asparagus baked at the same time as the fish.
I made this for our first day of spring blizzard. Because in New England, we have a first day of spring blizzard, right? Basically, it’s a bunch of what I’d consider staple ingredients that I nearly always have in the house, spiced up with a small amount of spicy sausage I had leftover and froze.
So it’s a veg-forward, but not vegetarian, dish. If you wanted to make it vegan, leave out the sausage, make sure you use vegetable broth, and up the spices by a good bit (add some hot sauce, if that’s your thing).
This was a great soup/stew for that week where it was a little cold in the mornings and merely chilly at noon. It’s warm and warming, but it is also rather light. Serve with or without rice.
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3.5-4cupssoup stockvegetable or chicken, your preference
1 1/4teaspoonsseafood seasoningI used Penzey’s Chesapeake Bay
15ouncesnavy beans, cooked(drained and rinsed if canned)
1/2+cupandouille sausage, chopped(make sure this is safe for you), also, optional if you want to make it vegan
Servings: people
Instructions
In a large stock pot over medium heat, add the onion, olive oil, and salt, stirring well. You may need more olive oil if you are using a larger pot than I did, or one with a “stickier” surface.
When the onion begins to brown, add the rest of the ingredients in the order listed. Between each addition, pause to stir well. When adding the garlic, give it an extra minute — add more when you can smell the garlic cooking.
When all of your ingredients have been added, cover the pot and let it come to a boil. Texture-wise, letting it come to a boil from medium heat seems to turn out a less mushy stew than turning the heat up to high.
Once you’ve reached boiling, turn the heat down to low (but still simmering) and remove the lid. Cook 10-15 minutes, stirring occasionally, until the sweet potato is soft.
This is really good served over rice, which will stretch the number of servings, but is also great alone.
Recipe Notes
If you plan to leave out the sausage for a vegan version, add more of the seafood seasoning and a pinch of cayenne or a few dashes of hot sauce to get the warming heat of the spicy sausage. It’s there for flavor, not protein.
Sometimes I struggle with what is blog-worthy food and what isn’t. As anyone with food sensitivities knows, we cook a lot. Most of my dinners aren’t really recipes, as most weeknights, I make recipes up based on “what’s in the house” and “what can I make before I starve?”
This is really one of those dinners, but I was able to plate it up nicely. It took less than 20 minutes to make, used only one pan, a cutting board, and a few utensils, and is made up of food that I generally have in the house.
I always forget about polenta — a naturally gluten-free food (obviously not safe for the corn sensitive!), that some of us can buy prepared in shelf-stable tubes. Polenta is an excellent way to fill a biscuit-type craving. It isn’t a biscuit, no. But it’s great texture for a bread craving. I cooked a pan of bacon, first, crisped and warmed the polenta in a bit of the fat, and then quickly wilted some garlic and spinach over the top. This is the type of quick and satisfying meal I want after a busy work day. I hope you enjoy it, too.
(If you cannot eat regular polenta, made of corn, consider making a savory version of millet polenta. Our sweet breakfast version of millet polenta can be modified by leaving out the sugar and fruit.)
Spinach and bacon is a winning combo. 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
Spinach, Polenta, and Bacon
Print Recipe
Servings
Prep Time
2people
20 minutes
Cook Time
20 minutes
Servings
Prep Time
2people
20 minutes
Cook Time
20 minutes
Spinach, Polenta, and Bacon
Print Recipe
Servings
Prep Time
2people
20 minutes
Cook Time
20 minutes
Servings
Prep Time
2people
20 minutes
Cook Time
20 minutes
Ingredients
6stripsbacon
1tubepolenta,sliced into 1/4-inch to 1/2-inch slices
10cupsspinachroughly chopped
1-2teaspoonsgarlicminced
Servings: people
Instructions
Heat a cast iron skillet over medium heat. When hot, add the bacon.
While the bacon is cooking, wash and drain the spinach. Open the polenta and slice it. Chop the spinach and garlic.
When the bacon is done, remove it to drain on a paper towel-covered plate. Drain most of the rendered fat, leaving a thin skim of bacon grease to cook the rest of dinner.
Lay polenta slices in a single layer in the hot skillet. Cook 2-3 minutes per side, then remove to the serving dish.
Add the garlic to the hot pan, stirring, and when it becomes fragrant (1-2 minutes) add the spinach and stir until wilted.
Top each polenta slice with a slice of bacon (I broke mine in half, but also consider crumbling the slices if you’ve made them crispy). Top with a good solid mound of spinach, and enjoy your dinner.
Recipe Notes
I’m pretty sure this would work with most greens, but I have spinach on hand more often than any other green, plus it cooks quickly.
