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Fish/shellfish-free – Page 11 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Fish/shellfish-free

  • Cilantro Avocado Salad Dressing or Sauce

    Cilantro Avocado Salad Dressing or Sauce

    Cilantro Avocado Salad Dressing or Sauce

    Cilantro Avocado Salad Dressing or Sauce

    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
    Cilantro Avocado Salad Dressing or Sauce

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    Cilantro Avocado Salad Dressing or Sauce
    Print Recipe
    Servings Prep Time
    3 cups 15 minutes
    Servings Prep Time
    3 cups 15 minutes
    Cilantro Avocado Salad Dressing or Sauce
    Print Recipe
    Servings Prep Time
    3 cups 15 minutes
    Servings Prep Time
    3 cups 15 minutes
    Ingredients
    • 2 cups fresh cilantro chopped and tightly packed
    • 2 avocados peeled and pitted
    • 2 cloves garlic peeled and trimmed
    • 1/4 cup olive oil
    • 1/2 cup white wine vinegar or use other safe for you vinegar
    • 1/4 cup water
    • 1/2 cup lime juice fresh squeezed
    • 2 tbsp Adobo seasoning 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
    • 1 pinch salt to taste
    Servings: cups
    Instructions
    1. 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.
    2. 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.
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  • End of Winter Stew

    End of Winter Stew

    End of Winter Stew with Rice
    End of Winter Stew with Rice

    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.

    End of Winter Stew without Rice
    End of Winter Stew without Rice

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    End of Winter Stew
    Print Recipe
    A quick, warming, but light mostly vegetable stew
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time Passive Time
    40 minutes 20 minutes
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time Passive Time
    40 minutes 20 minutes
    End of Winter Stew
    Print Recipe
    A quick, warming, but light mostly vegetable stew
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time Passive Time
    40 minutes 20 minutes
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time Passive Time
    40 minutes 20 minutes
    Ingredients
    • 1.5-2 cups onion, chopped (2 smaller onions)
    • 1/2 teaspoon salt
    • 1+ teaspoon olive oil
    • 2 cups sweet potatoes, cubed (one large)
    • 2 teaspoons garlic, chopped
    • 2 cups celery, chopped
    • 8 ounces (1 pkg) mushrooms, broken into pieces
    • 3.5-4 cups soup stock vegetable or chicken, your preference
    • 1 1/4 teaspoons seafood seasoning I used Penzey’s Chesapeake Bay
    • 15 ounces navy beans, cooked (drained and rinsed if canned)
    • 1/2+ cup andouille sausage, chopped (make sure this is safe for you), also, optional if you want to make it vegan
    Servings: people
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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  • Deep Dish Cast Iron Skillet Pizza

    Deep Dish Cast Iron Skillet Pizza

    Deep Dish Cast Iron Skillet Pizza
    Deep Dish Cast Iron Skillet Pizza

    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.

    Pizza:

    • 1/2 of a batch of the Italian Sausage in our Hot Italian Sausage Burgers with Peppers and Onions recipe (remember, use safe oil)
    • 1 batch of our Gluten-free Pie Crust
    • 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
    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
    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
    Pizza with toppings before baking

    Place the pizza in the oven and bake for 45 minutes.

    Deep Dish Cast Iron Skillet Pizza
    Deep Dish Cast Iron Skillet Pizza

    Enjoy!


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    Basic Cashew Cheese (Adapted from Miyoko Schinner’s Artisan Vegan Cheese)
    Print Recipe
    A ricotta like cashew cheese.
    Servings Prep Time
    2-3 cups 8 hours
    Cook Time Passive Time
    5 minutes 8-36 hours
    Servings Prep Time
    2-3 cups 8 hours
    Cook Time Passive Time
    5 minutes 8-36 hours
    Basic Cashew Cheese (Adapted from Miyoko Schinner’s Artisan Vegan Cheese)
    Print Recipe
    A ricotta like cashew cheese.
    Servings Prep Time
    2-3 cups 8 hours
    Cook Time Passive Time
    5 minutes 8-36 hours
    Servings Prep Time
    2-3 cups 8 hours
    Cook Time Passive Time
    5 minutes 8-36 hours
    Ingredients
    • 2 cups raw cashews, soaked in water to cover overnight and drained
    • 1/2 to 3/4 cups kombucha
    • 1 pinch salt
    Servings: cups
    Instructions
    1. 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.
    2. 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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    Deep Dish Cast Iron Skillet Pizza
    Print Recipe
    Servings Prep Time
    6 pieces 30 minutes (not counting ingredient prep)
    Cook Time
    45 minutes
    Servings Prep Time
    6 pieces 30 minutes (not counting ingredient prep)
    Cook Time
    45 minutes
    Deep Dish Cast Iron Skillet Pizza
    Print Recipe
    Servings Prep Time
    6 pieces 30 minutes (not counting ingredient prep)
    Cook Time
    45 minutes
    Servings Prep Time
    6 pieces 30 minutes (not counting ingredient prep)
    Cook Time
    45 minutes
    Ingredients
    • 1/2 batch Italian 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/
    • 1 batch Gluten-free Pie Crust http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
    • 2 cups whole canned tomatoes or marinara sauce use what is safe for you
    • 1 tbsp Italian Seasoning Mix or a bit of oregano, basil, marjoram, sage, rosemary, and thyme to add up to 1 Tablespoon
    • 1/2 batch Basic Cashew Cheese (Adapted from Miyoko Schinner’s Artisan Vegan Cheese) http://adultfoodallergies.com/recipe/basic-cashew-cheese-adapted-from-miyoko-schinners-artisan-vegan-cheese/
    • 1 medium onion, peeled and diced
    • 1 can black olives, drained and sliced
    • 1 tsp olive or other safe-for-you oil
    Servings: pieces
    Instructions
    1. Preheat your oven to 450°F. Grease your 12 inch cast iron skillet with your oil.
    2. 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.
    3. 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.
    4. Place the pizza in the oven and bake for 45 minutes
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  • Spinach, Polenta, and Bacon

    Spinach, Polenta, and Bacon

     

    Spinach, polenta, bacon
    Spinach, polenta, bacon

    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.
    Spinach and bacon is a winning combo.

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    Spinach, Polenta, and Bacon
    Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    20 minutes
    Spinach, Polenta, and Bacon
    Print Recipe
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    20 minutes
    Ingredients
    • 6 strips bacon
    • 1 tube polenta, sliced into 1/4-inch to 1/2-inch slices
    • 10 cups spinach roughly chopped
    • 1-2 teaspoons garlic minced
    Servings: people
    Instructions
    1. Heat a cast iron skillet over medium heat. When hot, add the bacon.
    2. While the bacon is cooking, wash and drain the spinach. Open the polenta and slice it. Chop the spinach and garlic.
    3. 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.
    4. Lay polenta slices in a single layer in the hot skillet. Cook 2-3 minutes per side, then remove to the serving dish.
    5. Add the garlic to the hot pan, stirring, and when it becomes fragrant (1-2 minutes) add the spinach and stir until wilted.
    6. 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.

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  • Herbed Leg of Lamb

    Herbed Leg of Lamb

    Herbed Leg of Lamb
    Herbed Leg of Lamb

    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:
    • 4 pound boneless leg of lamb roast
    • 2 cloves garlic, thinly sliced
    • 1 tsp olive oil or other safe for you oil to grease baking dish
    Herb Wet Rub:
    • 3 cloves garlic, peeled and stem end trimmed off
    • 1/2 cup lemon juice, fresh squeezed
    • 2 tbsp dried parsley
    • 3 tbsp olive oil  or other safe for you oil
    • 1 1/2 tbsp Dijon mustard (I use my own homemade, home canned mustard, but use what’s safe for you.)
    • 1 tsp dried basil
    • 1 tsp dried rosemary
    • 1/2 tsp onion powder
    • 1/4 tsp ground black pepper
    • 1/4 tsp salt

    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
    Leg of lamb with 1/2 slits

    Peel and slice two cloves of garlic thinly, and set aside.

    Thinly sliced cloves of garlic
    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
    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 rub
    Bottom of lamb with a third of the wet rub
    Bottom of lamb coated with wet rub
    Bottom 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
    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
    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
    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 carved
    Herbed Leg of Lamb in process of being carved
    Carved Herbed Leg of Lamb slices
    Carved 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
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    90- 105 minutes
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    90- 105 minutes
    Herbed Leg of Lamb
    Print Recipe
    A boneless leg of lamb recipe for St. Patrick’s Day or Easter
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    90- 105 minutes
    Servings Prep Time
    6-8 people 20 minutes
    Cook Time
    90- 105 minutes
    Ingredients
    Lamb
    • 4 pound boneless leg of lamb roast
    • 2 cloves garlic, thinly sliced
    • 1 tsp olive oil to grease baking dish
    Herb Wet Rub
    • 3 cloves garlic
    • 1/2 cup lemon juice, fresh squeezed
    • 2 tbsp dried parsley
    • 3 tbsp olive oil
    • 1 1/2 tbsp Dijon mustard
    • 1 tsp dried basil
    • 1 tsp dried rosemary
    • 1/2 tsp onion powder
    • 1/4 tsp ground black pepper
    • 1/4 tsp salt
    Servings: people
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Let lamb rest for about 15 minutes or so and then carve. Enjoy!
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  • Spring Garlic Sauce with Roasted Potatoes

    Spring Garlic Sauce with Roasted Potatoes

    Roasted potatoes with spring garlic sauce
    Roasted potatoes with spring garlic sauce

    When we were working on our editorial calendar, Denise said she was working on ham steaks, which you saw last week. We thought that ham seemed like a traditional Easter dish, so maybe we should also consider a side dish for it. I LOVE side dishes. The first thing that came to mind was scalloped potatoes, as that goes with ham. Actually, it’s what my mother used to make with leftover ham.

    But I realized that I hated ham and scalloped potatoes! Until my 30s, I didn’t like ham at all. And I know it’s surprising, but scalloped potatoes are my least favorite preparation of potatoes. I tried to figure out why. I’m not opposed to creamy sauces, and potatoes are my favorite food by far, but I realized that the texture of the potatoes just isn’t to my liking. So I fixed it.

    I fixed it by cooking the potatoes separately from the sauce. This dish is made of perfectly roasted potatoes, crisp on the outside, fluffy inside, topped with a creamy sauce made from cashews and white beans flavored with rich roasted garlic and fresh, green scallion tops. It’s a light spring green sauce that goes well with the roasted potatoes but is also good on other vegetables, chicken, and maybe even pasta (I didn’t try that, but I think it would work as a basis for a spring vegetable pasta sauce).

    potatoes1Spring Garlic Sauce with Roasted Potatoes


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    Spring Garlic Sauce with Roasted Potatoes
    Print Recipe
    This is a substitute for scalloped potatoes — roasted potatoes are fluffy inside, and are covered with a creamy garlic sauce made of cashews and white beans.
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Spring Garlic Sauce with Roasted Potatoes
    Print Recipe
    This is a substitute for scalloped potatoes — roasted potatoes are fluffy inside, and are covered with a creamy garlic sauce made of cashews and white beans.
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Ingredients
    Roasted Potatoes
    • 3 cups raw potatoes, cubed (2-4 potatoes, depending on size)
    • 1-2 Tablespoons olive oil
    • 1/2-1 teaspoon kosher salt
    Spring Garlic Sauce
    • 1/2 cup white beans
    • 1/2 cup raw cashews, soaked 8 hours or overnight
    • 2 cloves roasted garlic (taste and add more if you want more. Garlic varies greatly in intensity.)
    • 1/4 cup olive oil
    • 1/3 cup water (you may need more — see the recipe itself)
    • 1/2 teaspoon salt
    • 1 teaspoon lemon juice or mild vinegar
    • 1 bunch scallions, green tops only (4-6 scallions in a bunch, depending on size)
    Servings: servings
    Instructions
    1. Preheat oven to 450F.
    2. Scrub potatoes. Peel if desired. Cut into approximately 1/2-inch cubes. Toss with olive oil and salt — start with 1 tablespoon, and add more if needed. You don’t want to waste oil, but you do want everything decently coated to help the potatoes brown. Throw them into the oven and set a timer for 20 minutes.
    3. While the potatoes are cooking, make the sauce. Throw all the ingredients except the scallions into a blender or food processor and pulse. Add more water, 1 tablespoon at a time, only if needed! You want this sauce to be thick. When the sauce is mostly smooth, add the scallion tops and blend until smooth.
    4. Toss the hot potatoes with sauce to coat. Yes, this is different than the photos — I was aiming for “artistic arrangement of food,” though it didn’t really work.
    Recipe Notes

    You do need to roast garlic for this recipe. You could do this at the same time as the potatoes, but you will have to wait for it to cool off to get out the cloves, so this will take longer than estimated. I always roast extra garlic and keep it on hand in the freezer.

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  • Cure Your Own Ham Steaks

    Cure Your Own Ham Steaks

    Cure Your Own Ham Steaks
    Cure Your Own Ham Steaks

    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 oven
    Ham Steaks rubbed with brown sugar and roasted in the oven
    Ham Steaks rubbed with brown sugar and roasted in the oven
    Ham 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 oven
    Ham Steaks seared in cast iron and finished in the oven
    Ham Steaks seared in cast iron and finished in the oven
    Ham 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!
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    30-45 minutes 3-4 days
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    30-45 minutes 3-4 days
    Cure Your Own Ham Steaks
    Print Recipe
    How to have allergy friendly ham for the holidays!
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    30-45 minutes 3-4 days
    Servings Prep Time
    6-8 servings 20 minutes
    Cook Time Passive Time
    30-45 minutes 3-4 days
    Ingredients
    • 5 pounds boneless Boston butt (pork butt roast)
    • 1 1/2 gallons cold water
    • 1 1/2 cups brown sugar
    • 1 1/2 cups kosher, pickling, or sea salt
    • 1/4 tsp ground cloves
    • 1/2 tsp whole black peppercorns
    • 1 3/4 tsp celery juice powder
    Servings: servings
    Instructions
    1. Slice the boneless Boston butt across the grain into 1 inch thick slices.
    2. 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.
    3. 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.
    4. After the brining is done, rinse the slices well, making sure there aren’t any peppercorns stuck to the slices.
    5. 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.
    6. 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.
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  • (Gluten-free, dairy-free) S’mores Pie

    (Gluten-free, dairy-free) S’mores Pie

    S'mores Pie -- campy goodness
    S’mores Pie — campy goodness

    This is the post for the chocolate lovers. I know. Today, you’re buying Valentine’s Day chocolate on sale, but here’s a classy way to do chocolate. PIE. Chocolate pie. Make this pie for a video games party (if that’s a thing you might do), for a Primary watching party, for Thanksgiving, for Pi Day (coming up!)

    Basically, I’m saying that it’s a pie for almost all occasions. Lovely graham cracker crust, rich, creamy chocolate filling, and toasted marshmallows on top. This pie should be served at least slightly chilled, so keep  that in mind (but in winter, that means it’s good in the car for a bit).

    I’ve used pre-made gluten-free graham crackers, which I keep around as a snack, and regular mini-marshmallows, which are safe for me. If you need to make graham crackers or marshmallows, we’ve got you covered (see the links in the recipe!), but plan ahead for the extra time.

    Enjoy the whole pie.

    S'mores Pie
    S’mores Pie

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    S’mores Pie
    Print Recipe
    Graham cracker crust, rich chocolate filling, and toasted marshmallows on top
    Servings Prep Time
    8-16 slices 5 minutes
    Cook Time Passive Time
    10 minutes 2 hours
    Servings Prep Time
    8-16 slices 5 minutes
    Cook Time Passive Time
    10 minutes 2 hours
    S’mores Pie
    Print Recipe
    Graham cracker crust, rich chocolate filling, and toasted marshmallows on top
    Servings Prep Time
    8-16 slices 5 minutes
    Cook Time Passive Time
    10 minutes 2 hours
    Servings Prep Time
    8-16 slices 5 minutes
    Cook Time Passive Time
    10 minutes 2 hours
    Ingredients
    Graham Cracker Crust
    • 1 1/2 cups graham cracker crumbs I like Kinnikinnick brand, but use regular if you don’t need gluten-free, and make your own if you need full control of ingredients
    • 1/3 cup brown sugar
    • 5 Tablespoons coconut oil can use other fat that works for you, but coconut oil sets nicely
    Chocolate Filling
    • 1 can (15 oz) full-fat coconut milk do not use “light”! It won’t set.
    • 1 bag (10 oz) safe-for-you chocolate chips (or chop 10 oz of your safe chocolate into small pieces)
    • 1 teaspoon vanilla extract
    Marshmallows
    • 1 1/2 cups mini marshmallows use what is safe for you — regular, vegan, or make our marshmallow recipe
    Servings: slices
    Instructions
    Crust
    1. Crush graham crackers. If you’ve had a bad day, put them in a bag and beat them with a rolling pin. That’s how I was taught to do it growing up, and it’s a good stress-reliever. But you can also use a food processor or blender for a quicker and smoother crumb.
    2. In a bowl, combine the graham cracker crumbs, sugar, and melted coconut oil. Do not try to do this in the pie plate! I always think this is going to be an excellent idea — why get two things dirty? But it NEVER works out well. With the higher sides of a bowl, you can quickly and completely mix all the crust ingredients using a fork, without scattering them all across the kitchen.
    3. Press crumb mixture into pie plate. This will not form up quite as well as a gluten-containing version does, so it really helps to start out with your greased hands to evenly spread the crust mix over the pie plate. If you need extra compacting, the bottom of a glass works well. Try to even out the top edges of the crust — this will help it hold together when it comes out of the pan.
    4. Chill the pie crust in the fridge for at least half an hour, but better 45 minutes. This is why coconut oil works better to keep the crust intact — it’s solidity when chilled is a benefit here.
    Filling
    1. Pour one can of coconut milk into a sauce pan. Heat over medium low until it begins to boil, stirring frequently. If the solids have somewhat separated, stir them back in to the coconut milk.
    2. When you have the coconut milk at a low boil, remove the pan from the heat. Add the chocolate and stir until it is completely combined with the coconut milk.
    3. Add the vanilla and stir well.
    4. Pour the prepared filling into the chilled pie crust, and put the pie in the freezer to set.
    5. Set your timer for 40 minutes. You want the pie to be mostly but not completely set when you top it with the marshmallows, as you want them to stick. Add the marshmallows and chill for another half an hour.
    6. Toast the marshmallows with your kitchen torch. Alternately, you can use your broiler for this — but set aside extra time to re-chill the entire pie before serving! The broiler will make the entire pie hot and it is easier to burn the marshmallows.
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