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Soy-free – Page 26 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Soy-free

Contains no soy.

Spicy Red Wine Cranberry Crusted Pork Loin
Spicy Red Wine Cranberry Crusted Pork Loin

So, if you’ve got leftover cranberries in the freezer from Turkey Day, this is a great way to use them up. And it doesn’t involve turkey, which you’re probably heartily sick of at this point. I couldn’t resist adding a bit of spice to this recipe, but it’s minimal in the finished product. If spice bothers you, leave the Red Fresno pepper out of the cranberry sauce. If you like it hotter, use a habanero.

Spicy Red Wine Cranberry Crusted Pork Loin

Serves about 4.
- 1 cup of red wine
- 1 cup of brown sugar
- 1 Red Fresno chile pepper, de-stemmed, seeded, and minced.
- 1 12 ounce bag of cranberries, either fresh or frozen
- 1 1-2 pound pork loin
Preheat your oven to 400°F. Using an oil mister, or a bit of oil and a paper towel, grease a sheet pan.

Wash the cranberries and pick out the soft, crushed and/or bad ones. In a small non-reactive sauce pan, add the wine, brown sugar, and minced Red Fresno chile pepper, and bring it to a boil. Once the wine, brown sugar, and chile pepper are boiling, add the cranberries and let it come back to a boil. Reduce to the heat to medium and boil gently for 10 minutes. Basically you’re making red wine cranberry sauce with some chile in it. It’s really good by itself, just saying.

Spicy Red Wine Cranberry “crust” for pork loin

Once you’ve finished the sauce, spread out a little bit of it on the pan, to match the general length and width of your pork loin, so that your pork loin will be resting in a bed of the cranberries.

Bed of cranberries for the pork loin.

Place the pork loin on top of the cranberries, so that if there is a fat layer on the pork loin that the layer rests on the bed of cranberries (or remove it), and then cover the pork loin with the remaining cranberries. You’ll note I have a probe thermometer in the pork loin. It’s one of the best kitchen tools I ever bought, no more overcooked meat.

Pork loin covered with cranberry “crust”

Put the pork loin in the oven. I set the probe thermometer for an internal temp of 161°F, which is what the FDA says is safe. The actual cooking time was about 45 minutes, but this may vary depending on the size of your pork loin and how well, or not, your oven works.

Spicy Red Wine Cranberry Crusted Pork Loin just out of the oven.

Let it rest a couple of minutes and then slice it up and serve with some of the cranberries and drippings. It’s really yummy!

Spicy Red Wine Cranberry Crusted Pork Loin
December 9, 2013
Simple Jambalaya Stew
Are you sick of turkey, maybe not ready for chicken, but it’s cold outside? Maybe something completely different is in order? And it’s still really cold out?

One of my favorite bad day “anywhere but here” fantasies involves the story my friend Jodi and I like to tell about our future retirement to New Orleans, where it is not cold (no matter what your definition of “cold” is, it’s usually warmer down there in the winter), where we’ll sit on the porch of the pink house and yell at squirrels and kids to get off the lawn. And we will eat. For all the croissants and beignets I can’t eat, there are plenty of shrimp that I can (aren’t we always pretty grateful for the food allergies we don’t have?). If you do have a shellfish allergy, consider substituting cooked chicken for the shrimp, adding it at the end and just heating it up.

This stew is warm enough to take off the chill of a long day spent outside in the raw New England winter (well, this stew and some indoor heat), so hopefully it’ll make your winter warmer, too. Short warning — This is NOT a true traditional New Orleanian jambalaya. This is my quick tossing together of the flavors that remind me of my visits to the city.

Simple Jambalaya (esque) Stew

Serves 5-6
- 1 Tablespoon oil
- 1 1/2 cup onion, diced
- 1/2 teaspoon salt
- 1 bell pepper, chopped
- 2-5 stalks celery, chopped
- 12 oz (2 links, one package) andouille sausage, links cut in half lengthwise and then sliced
- 1 1/2 cups brown jasmati rice**
- 5-7 cups chicken or vegetable stock**
- 1 Tablespoon adobo spice mix
- 2 teaspoons tomato paste
- 1 Tablespoon dry sherry
- 1 lb. shrimp, raw, peeled, deveined (see note)
Chop all the vegetables according to your likes — I like the flavor of onions and bell peppers, but in this dish, I don’t want to taste a chunk of either at any time, so I dice those small. However, I want the crunch and flavor of celery, so I chop that in rather large pieces. I want the very flavorful sausage to flavor the entire dish, so I want them slightly smaller than the shrimp will be when cooked, and I leave the shrimp whole (but take off the tails because I don’t like to fuss — do what works for you). Try this, and then adjust it to suit your tastes.

In a large stockpot, over medium heat, add oil and heat until shimmery hot. Add onions and salt, saute for a few minutes. Add bell pepper, stir, and again saute a few minutes. Add the celery and sausage, stir in well, then add the rice and mix to make sure it’s well-coated with the oil and vegetables. Add the chicken stock.

**You will need to adjust the amount of stock based on the rice you choose. I prefer a brown rice in this, but I’m pretty sure that white rice would be more traditional. I used a jasmati blend (a cross of jasmine and basmati rices) because I had it on hand. It was pretty good. You want enough broth to fully cook the rice, and then a few extra cups for a good soupy finish.

Bring the mixture to a boil and add the adobo, tomato paste, and sherry, turning down the heat to simmer over low for 30 minutes. Check to see if the rice is cooked. If it is, add the shrimp, turn off the heat, cover the pot, and let it sit covered for 15 minutes while the shrimp cooks. Taste, and adjust salt and pepper to taste. Serve warm.

NOTE: If you do have a shellfish allergy, consider substituting chicken or leaving the shrimp out all together. The flavors will still be great.

To reheat, go low and slow. In a large and flat saucepan, heat over low until its hot. In a microwave, short bursts and frequent stirring work best. You don’t want to overcook the shrimp, so low and slow.

Jambalaya Stew
December 2, 2013
Roasted Autumn Vegetables with a Balsamic Glaze
Roasted Autumn Vegetables with Balsamic Glaze

It’s fall (I’m not discussing the “winter” word yet, although it snowed here yesterday) with all those yummy, carbohydrate-filled veggies available. This dish is pretty easy but seems complicated to those who aren’t in the know. Also, although this may seem like a lot, it’s great as leftovers. I even love it cold over a tossed salad a day or two later. Try it as a new side dish for Thanksgiving, or for other potlucks this winter.

Roasted Autumn Vegetables with a Balsamic Glaze

Serves at least 4 in generous portions.

Balsamic Glaze:
- I cup of balsamic vinegar (be careful, get one without caramel color, which could be dairy, wheat or corn.)
- 1 1/2 Tablespoons of Italian Seasoning (or a bit of oregano, basil, marjoram, sage, rosemary, and thyme to add up to 1 1/2 Tablespoons)
- 2 Tablespoons of brown sugar
- 2 Tablespoons of olive oil
Vegetables:
- 2 carrots, peeled and chopped into 1 inch chunks
- 2 small onions, peeled, cut in half and then each half cut into quarters
- 1 sweet potato, peeled and chopped into 1 inch chunks
- 1 small turnip (about the size of a large tomato), peeled and chopped into 1 inch chunks
- 1/2 of a butternut squash (or 1 20 oz bag of fresh peeled butternut squash), peeled and chopped into 1 inch chunks
- 2-3 cups of brussel sprouts, outer leaves removed if necessary and stems trimmed, and cut in half
Preheat your oven to 400°F. Using an oil mister, or a bit of oil and a paper towel, grease a sheet pan.

Prepare all your vegetables as discussed above and put them in a large heat safe bowl. You’re going to be tossing them with the glaze, so make sure you have room to stir and work. Put the bowl aside.

Veggies in Bowl

Using a small non-reactive saucepan, add your balsamic vinegar, Italian seasoning or spices, and the brown sugar. Over medium high heat, simmer the glaze at a low boil until the vinegar has reduced down to a slightly thicker syrupy consistency, as shown:

Balsamic Glaze after reducing

Once the glaze has reduced down, remove it from the heat and add the olive oil. Stir thoroughly.

Pour the glaze over the vegetables, scraping down the sauce pan so that all the glaze ends up in the bowl. Mix the vegetables and glaze thoroughly so that all the vegetables are coated.

Mixing Veggies and Glaze to coat

Pour the coated vegetables on the sheet pan and distribute them evenly.

Veggies spread evenly on pan

Place them in the oven and cook until the vegetables are tender, about 45 minutes to an hour depending on how large your pieces are. You might want to test them with a fork.

Veggies after roasting

Enjoy!
November 25, 2013
Maple Dill Carrots
Maple Dill Carrots, close up. Photo by J. Andrews

I made this recipe one day when I needed comfort food and then made it about 10 more times in the next month. Carrots and dill are just a great combination, and carrots lend themselves to sweetness. The maple is well-balanced by the garlic, and I find the combination rather addictive. I’ve tweaked the fine details of this recipe, but it’s really very forgiving, overall. It would make a good, crowd-pleasing side dish for Thanksgiving, and I have to think it might appeal to picky kids (but it has not been field tested on children, because generally people don’t offer their kids up for experimentation).

Maple Dill Carrots

Recipe makes ~3 servings if this is the only vegetable side dish.
- 1 lb. carrots, peeled and sliced (go organic here if you can — they are noticeable sweeter and more carrot-y, which makes a difference in this recipe)
- 1 teaspoon dill
- 1/4 to 1/2 teaspoon garlic powder (adjust according to your audience)
- 1 Tablespoon Earth Balance (or butter or margarine of your choice)
- 1 Tablespoon real maple syrup
Place sliced carrots in a saucepan, with water enough to boil (should basically reach the bottom of the top layer of carrots, but not completely cover them). Add dill and garlic. Bring to a boil and then simmer until carrots are soft, 5-10 minutes.

Carrots and Spice

Drain the carrots — lots of the dill and garlic drain off, but the flavor is boiled in. Add the Earth Balance and maple syrup, and purée. I use a stick blender and do a bit of a half-assed job of it (Denise calls it “rustic”) so that there are some whole carrots and some chunks in the purée. That’s just how I like it. Feel free to purée more or less, as suits your tastes.

Serve hot. Serve often.

Maple Dill Carrots
November 18, 2013
Homemade Cranberry Sauce – 4 Variations
Homemade Cranberry Sauce – starting from upper left going clockwise, whole, jelled, orange, and apple

So, as some of you may remember from last year’s Turkey, Turkey Stock, and Turkey Rice Soup with Kale – Denise’s Annual Insanity, or if you know me in real life, I tend to be a lunatic about Thanksgiving. I make food in quantities and amounts that bear no rational relation to the number of people coming, and I go overboard about everything. One of those things is cranberry sauce. When I was growing up, my grandmother owned (still owns, actually) a farm which had a small lake and there were some cranberries growing in one end of it. She always made several kinds of cranberry sauce at Thanksgiving. Now the cranberry bog has been taken over by brush, but I still make multiple cranberry sauces every year. Also, it’s one of those things that looks really hard, but is a piece o’cake (if you’re not a crazed lunatic who is making 40 million other side dishes as well). I usually do the cranberry sauce a couple of days ahead, because you can, and because it needs to cool. If you want some cranberries on hand year round, buy a few bags and throw them in the freezer as is, and just use them frozen, i.e. don’t thaw them out first.

Whole Berry Cranberry Sauce

Whole Berry Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
Wash the cranberries and pick out the soft, crushed and/or bad ones. Put the water and sugar in an nonreactive sauce pan and bring it to a boil over high heat.

Cranberries in Sugar and Water

Once the water and sugar is boiling, add the cranberries and let it come back to a boil. Reduce to the heat to medium and boil gently for 10 minutes. Pour into a heat safe bowl and let cool in the fridge.

Jelled Cranberry Sauce

Jelled Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
Do everything for the Whole Berry Cranberry Sauce above, except when you’ve finished boiling it gently for the 10 minutes, place a wire mesh strainer over a bowl, pour the sauce into the strainer, and use a spatula to press the sauce through it into the bowl, leaving the seeds and skin behind in the strainer.

Using Strainer to remove seeds and skin

Make sure you get as much of the sauce as you can through the strainer until there’s nothing left but seeds and skin. Frankly, I almost never make this because I don’t care, and not eating the skins and seeds seems like a colossal waste, but to each their own.

Apple Cranberry Sauce

Apple Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
- 1 peeled, cored and chopped apple
Follow the directions for the Whole Berry Cranberry Sauce above, but just adding the apple at the same time as the cranberries.

Orange Cranberry Sauce

Orange Cranberry Sauce
- 1 cup of water
- 1 cup of sugar
- 1 – 12 ounce bag of cranberries
- 1 orange, zested, and then peeled and sectioned
Wash and scrub your orange. Zest your orange, either with a micro-planer or use a vegetable peeler to take off very, very thin strips. Make sure there is NO white pith at all, as it will cause the sauce to be bitter. Peel your orange and then remove the outer skin from each of the sections.

Zest and Sectioned Orange Pieces

Follow the directions for the Whole Berry Cranberry Sauce above, but just adding the orange at the same time as the cranberries.

Enjoy!
November 11, 2013
Best Potato Soup
Best Potato Soup

This soup is very much for the potato people, my people. If you merely “like” potatoes, you will probably like this soup, but if, in your world, the potato is the pinnacle of nature’s bounty, this soup is for you. It contains other ingredients, but these serve mainly to make the potato shine in all its earthy goodness.

If you really love the potato, make your chopped potatoes bigger — on the order of one-inch cubes, or mix larger and smaller cubes. The big chunks won’t break down as you reheat the soup. If you prefer your potatoes blend well with all the other ingredients, chop everything a little smaller. I opt for nice big chunks of all the vegetables, all of which then maintain their structural integrity and individual flavors and textures.

The original recipe on which this soup is based is lost to the many moves of my grad school years. One of my roommates picked it up at one of our local grocery stores, in the free recipes section up front, and it was cheap and hearty, which made it a winner in our house. It still is. It bears up to some messing with, mainly on quantities and sizes of ingredients, and is easily made vegetarian, but the way I’ve written it up for you is the way I like it best.

Best Potato Soup
- 6 slices bacon, cooked and chopped or crumbled *(optional — leave off or use a veg substitute to make this vegetarian)
- 2 teaspoons oil or fat, melted *(olive oil works great. I usually use bacon fat.)
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 4 stalks celery, chopped
- 4 cups broth *(I prefer half vegetable broth, and half chicken broth, both homemade, but all of one or the other works fine.)
- 4 cups cubed potatoes
- 1/8 teaspoon cayenne pepper
- salt, to taste *(probably not necessary if you are using commercial broths)
- shredded cheddar cheese or cheddar-style vegan cheese *(Daiya is my preference)
Heat oil in soup pot over medium heat until hot. Add onion. Cook until onion is translucent, 5 or so minutes. Add carrots, celery, broth, potatoes, and cayenne. Bring to a boil and then reduce heat to low and simmer 20 minutes or until potatoes are done. Taste, add salt if needed. Serve topped with bacon and shredded cheese, if desired.

Best Potato Soup

It really is that easy, and this soup ages very well over the next 5 days or so. The recipe easily doubles to feed a crowd (or yourself all week).
November 4, 2013
Killer Chocolate Fudge-y Brownies
Killer Chocolate Fudge-y Brownies

So Mary Kate put up a recipe for brownies a bit ago, but it had almond flour, coconut flour and coconut oil in it, which are a big no-no for me. So I wanted to see if I could do a brownie recipe I could eat, especially with some of my new restrictions. Keep in mind for those of you who have a corn issue, that I am not that sensitive, and that I am not dealing with packaging and cross contamination issues at this point, I’m just dealing with obvious corn and derivatives, and using safe for me ingredients.
- 2 Tablespoons of ground or milled chia seed
- 1/3 cup and 2 teaspoons of water
- 350 grams of Denise’s All Purpose Gluten Free Flour Mix (I used the Gluten Free Girl’s post on gluten-free holiday baking and modified it a bit – to make 500 grams of the mix, you’ll have a bit extra to use for other recipes, whisk together thoroughly 50 grams of oat flour, 50 grams of teff flour, 75 grams of sorghum flour, 25 grams of potato flour, 125 grams of sweet or glutinous rice flour, 75 grams of potato starch, 50 grams of arrowroot, and 50 grams of tapioca starch) or 2 ½ cups of All Purpose Flour if you can have wheat
- ½ teaspoon of sea salt
- ½ teaspoon baking powder (For corn free baking powder you can use this recipe)
- 1 ½ cups of sugar
- ½ cup of brown sugar
- ¼ cup of shortening, vegan margarine, etc., whatever is safe for you, and a little bit extra to grease the pan.
- ¼ cup of olive oil
- ¾ cup of water
- 1 cup of cocoa powder
- 1 ½ cups of safe (dairy free, nut free, soy free) chocolate chips or homemade chocolate if you’re corn free (I used this recipe, but modified it to use this sugar syrup recipe instead of honey, as honey can be problematic for people allergic to corn if you don’t know whether your beekeeper is feeding his bees corn syrup or not. Also, I used the whole batch in these brownies, so I didn’t let them cool into chocolate chips, I just put the chocolate into a heat safe bowl as described below.)
- 1 Tablespoon 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 Luksusowa Vodka because it’s made only from potatoes, where some vodkas may also use grain or corn.)
Preheat your oven 325°F and lightly grease a 9 by 11 inch pan with a little bit of the shortening or margarine.

Whisk together the ground or milled chia seed and 1/3 cup and 2 teaspoons of water in a small bowl and set aside.

In an electric mixer bowl, whisk together the flour, baking powder and salt.

Place the chocolate chips into a large metal or glass bowl (you want it to be heat-safe).

In a saucepan over medium heat, combine the sugar, brown sugar, shortening or margarine, oil, cocoa powder, and the water and bring it to a boil, stirring constantly.

Melted shortening, sugar, coffee and cocoa powder in saucepan

Once it is boiling, pour the mixture into the heat-safe bowl containing the chocolate chips, mixing it quickly so that the chocolate chips melt and combine with the mixture.

Pour the chocolate mixture into the mixer bowl containing the flour, scraping down the chocolate mixture bowl thoroughly. Add the chia and water mixture and the vanilla to the mixer bowl and mix on medium-high speed until the brownie batter is smooth. I used the batter beater on my KitchenAid mixer.

Spread the batter evenly in the greased baking pan.

Batter spread evenly in the pan

Bake it in the preheated oven for 65-75 minutes. Check them using a toothpick, the toothpick should come out clean, and then remove the brownies from the oven. Let the brownies cool completely before you cut or serve them.

Brownies after baking

Some fun variations would be to mix nuts or more chocolate chips into the batter before baking, or maybe, if you like some spice, maybe a 1/2 teaspoon of cayenne pepper, or if you like less spice, a 1/2 teaspoon of cinnamon.

Have fun with them!

Killer Chocolate Fudge-y Brownies
October 28, 2013
Creamy Broccoli Soup
Creamy Broccoli Soup

I love soup season. Not only is soup just really good food, but a pot of soup makes 4-12 servings, depending on the recipe, which usually gives me lunch for the week. In one recipe. I love that.

I’m not sure exactly what I was going for when I started working on this soup — cream of broccoli, broccoli potato, broccoli cheese, potato cheese? My notes are a little unclear. It sort of ended up being an intersection of all of them — a creamy, rich soup, with a tangy cheesiness, and lots of broccoli, which is by far one of my favorite vegetables ever. This soup is great for the cold nights we’re starting to have, and it makes about 6 servings.

Creamy Broccoli Soup
- 2 lbs. russet potatoes, peeled and roughly chopped
- 1 lb. broccoli crowns, split into florets
- 2 teaspoons salt, split
- 1 Tablespoon sherry (could substitute red wine vinegar, but sherry’s flavor is better here)
- 2 cups chicken or vegetable stock
- 1/3 cup + 1/4 cup chicken or vegetable stock
- 1 Tablespoon Earth Balance or other solid fat
- 3 Tablespoons tahini
- 3 Tablespoons ketchup
- 1 teaspoon mustard
- 6 Tablespoons nutritional yeast
- 1 Tablespoon + 2 teaspoons lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (IF NEEDED)
- pepper to taste
- shredded cheddar style cheese/cheese sub of your choice, to top, optional
Put roughly chopped potatoes in a saucepan, with water to cover, and about 1 teaspoon salt. Over high heat, boil until well done (test with a fork). Drain and mash roughly.

In a separate pot, put broccoli florets and about 1/2 to 1 inch of water. Cover and bring to a boil. Cook broccoli until bright green and JUST done — this takes just a few minutes. The broccoli should still be crisp, but tender. Even if you like your broccoli more well-done, take it out now — it will cook more in the soup. Immediately when done, drain into a colander and let cool. When cool enough to handle, chop it.

Mix the potatoes, broccoli, 2 cups of vegetable stock, and sherry and set aside while you make the sauce.

In a small sauce pan, mix the 1/3c + 1/4 cup stock, and the rest of the ingredients (minus the cheese for topping) over low heat until well combined. You may want to taste this before adding the salt, as your stock may be salty enough. I generally buy low-sodium broth or stock, though, and need this little bit of additional salt.

Add to the pot with the rest of the ingredients, and heat over low, covered, 20-30 minutes. Add more stock if needed, and adjust the seasonings before serving, sprinkled with cheese if you like.

Broccoli and Potatoes
October 21, 2013