Tag: Gluten-free
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Apple Cinnamon Muffins
It’s breakfast month on the blog. And let’s face it, when you have multiple allergies (17 so far), and they include, dairy, eggs, wheat, and corn, breakfast can be a major problem. Many allergy peeps argue that it’s just better to get past the idea of breakfast food, and just eat safe food in the morning…
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Eliza’s Breakfast Chili
Welcome to BREAKFAST MONTH here at Surviving the Food Allergy Apocalypse. While Denise is generally up way before I am (and not just because she’s in a time zone that is three hours earlier), neither of us is big on cooking first thing in the morning. How do you cook before coffee? But we’re both…
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Stuffed Potatoes (Papas Rellenas inspired)
It’s the last recipe day of our potato themed month. And once again, I’m ignoring Irish cuisine despite my intent. I’ve taken inspiration from a Puerto Rican version of Papas Rellenas, but modified it to be safe for me, and cheated a bit by using salsa and taco seasoning for the ground beef mixture. But…
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Stir-fried Potatoes with pork and cabbage
This recipe is very loosely inspired by northern Chinese Hunan province recipes for spicy potatoes. I think it was end of winter, but I just wanted hot potatoes and cabbage with pork, and this dish definitely fit the bill. Finding the right meat was harder than I thought it would be — pork was the…
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Samosa Spiced Potato Puffs
When I suggested to MaryKate when we were planning our theme months for the year (yes, we know we’re crazy) that we should do potatoes for March, I was kinda thinking potatoes fit with March because of St. Patrick’s Day. Somehow, instead of an Irish themed dish, I’ve managed to come up with an Indian…
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Potato Corn Chowder
We are definitely experiencing soup weather here in Seattle. I keep making the mistake of looking at the high temperature for the day and dressing as though it wouldn’t be cold and damp somehow. Seattle is more prone to wild swings of weather than I expected (thundersnow, anyone?), and I think soup weather might be…
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Garlic Double Header: Toum Sauce and Garlic Sorghum Flatbread
It’s our last garlic post of Keeping the Vampires Away month, so I decided to do a double header. And they actually go great together, although you’re going to have to make heroic efforts to get rid of the aroma once you’re finished eating. The great thing about these two recipes is that they use…
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Kale-Bison Cups
In this dish, I’ve taken a technique we got out of a Thai cookbook, where this was one of many ingredients and didn’t really shine, and made it the main flavor star of a completely different dish. What you do is chop garlic and cilantro together until it makes almost a paste, or alternately, you…