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Soy-free – Page 8 – surviving the food allergy apocalypse (archive)

Tag: Soy-free

Contains no soy.

  • Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free

    Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free

    Spritz or Cookie Press Cookies - Gluten-Free, Dairy-Free, and Egg-Free
    Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free

    I’m not a baker in general. MaryKate is a much better baker than I am and she’s more into it. I’m more of a “get an appetizer instead of dessert” kind of woman. But around the holidays I kind of want some sort of cookie. A couple of weeks ago when I was developing my Homemade Pasta, Gluten-Free, Vegan & Gum-Free recipe, I was going through my assortment of kitchen toys looking for the pasta attachments for the KitchenAid, and I came across my Pampered Chef Cookie Press that I bought years ago out of nostalgia. My mom had one (which she probably doesn’t even remember having) that I used to use when I was a kid. And after I found it, I kept thinking about it, so I developed this recipe. It’s probably the closest I will ever get to having a shortbread buttery kind of cookie again. If you don’t have a cookie press, Pampered Chef has one that is a twist style now, but I like the gun ones better. Here’s an example of the gun style (no affiliation with Amazon), which is very similar to the one I have.

    Full disclosure: I’m using psyllium husk in this recipe instead of chia, because chia is currently on the suspect list as a potential new allergy. Sigh. If you can still use chia (or flax, I’m allergic to flax too), I’m pretty sure that would work too. Also, I’m using my Homemade Margarine, New and Improved in this recipe because it’s all I have (note: I use cashew milk in my margarine recipe, but you can use any non-dairy milk in it). If you don’t have a corn or coconut allergy or react to palm, and you can use either Earth Balance margarine or a vegetable shortening, give it a go. If you decide to use shortening, I’d add a tablespoon of water or non-dairy milk because shortening is dryer than margarine.

    I modified my normal all purpose gluten-free flour blend because the millet gave the cookies more of a whole grain taste than I was going for. The mix below makes 4 1/2 cups, but you only need 3 1/2 cups for the cookies.


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    Gluten-Free Flour Blend for Spritz or Cookie Press Cookies
    Print Recipe
    Servings Prep Time
    4 1/2 cups 5 minutes
    Servings Prep Time
    4 1/2 cups 5 minutes
    Gluten-Free Flour Blend for Spritz or Cookie Press Cookies
    Print Recipe
    Servings Prep Time
    4 1/2 cups 5 minutes
    Servings Prep Time
    4 1/2 cups 5 minutes
    Ingredients
    • 1 1/2 cups sorghum flour
    • 1 1/2 cups oat flour
    • 1 cup tapioca starch
    • 1/2 cup arrowroot starch
    Servings: cups
    Instructions
    1. Measure all ingredients into a large bowl and whisk together. Store in a tightly sealed container.
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    Gluten-Free Flour Blend for Spritz or Cookie Press Cookies
    Gluten-Free Flour Blend for Spritz or Cookie Press Cookies

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    Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free
    Print Recipe
    You can still have a holiday classic, even with allergies
    Servings Prep Time
    3-4 dozen 15 minutes
    Cook Time
    15-20 minutes
    Servings Prep Time
    3-4 dozen 15 minutes
    Cook Time
    15-20 minutes
    Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free
    Print Recipe
    You can still have a holiday classic, even with allergies
    Servings Prep Time
    3-4 dozen 15 minutes
    Cook Time
    15-20 minutes
    Servings Prep Time
    3-4 dozen 15 minutes
    Cook Time
    15-20 minutes
    Ingredients
    • 3 tbsp aquafaba (see http://aquafaba.com/)
    • 1 tsp psyllium husk (or ground chia seed or flax seed)
    • 2 tsp vanilla extract (I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
    • 1 tsp water (if using shortening, add a tablespoon)
    • 1 1/2 cups homemade margarine, Earth Balance margarine or vegetable shortening (Earth Balance margarine and vegetable shortening are generally not safe for corn, coconut, or palm allergies)
    • 1/4 cup brown sugar
    • 3/4 cup white sugar
    • 1/4 tsp sea salt
    • 3 1/2 cups Gluten-Free Flour Mix for Spritz or Cookie Press Cookies
    Servings: dozen
    Instructions
    1. Preheat oven to 375°F.
    2. Mix aquafaba, psyllium, vanilla extract, and water in a small bowl and set aside to let it gel. Add salt to flour mixture in a large bowl and set aside.
    3. Using a stand mixer and the beater blade, cream margarine or shortening with brown sugar and white sugar until well combined. Scrape down sides and add aquafaba/psyllium/vanilla extract/water mixture to the bowl. Beat together until well combined, scraping down the sides as necessary.
    4. Add the flour mixture a cup or so at a time, beating it in as you go, scraping down the sides as necessary. Once all the flour is well incorporated, put the dough in your cookie press and spritz/press your cookies onto cookie sheets.
    5. If you are baking on metal cookie sheets, bake for 15-17 minutes depending on your oven. If you are using baking stones, bake for 19-21 minutes, depending on your oven.
    6. Let cool on cookie sheet or baking stone for two minutes before removing to cool on a rack.
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    Aquafaba/Psyllium mixture
    Aquafaba/Psyllium mixture
    Homemade Margarine and Brown and White Sugar before mixing
    Homemade Margarine and Brown and White Sugar before mixing
    Homemade Margarine and Sugar Mixture after beating
    Homemade Margarine and Sugar Mixture after beating
    Homemade Margarine and Sugar Mixture, after adding Aquafaba/Psyllium Mixture
    Homemade Margarine and Sugar Mixture, after adding Aquafaba/Psyllium Mixture
    Spritz or Cookie Press Cookie dough after all flour mixture has been added
    Spritz or Cookie Press Cookie dough after all flour mixture has been added
    Spritz or Cookie Press Cookie dough after pressed onto cookie sheets before baking
    Spritz or Cookie Press Cookie dough after pressed onto cookie sheets before baking
    Spritz or Cookie Press Cookies after baking
    Spritz or Cookie Press Cookies after baking
    Spritz or Cookie Press Cookies after baking
    Spritz or Cookie Press Cookies after baking
    Spritz or Cookie Press Cookies cooling on rack
    Spritz or Cookie Press Cookies cooling on rack
    Spritz or Cookie Press Cookies - Gluten-Free, Dairy-Free, and Egg-Free
    Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free

    Enjoy!

  • Orange Spiced Stewed Chicken Thighs and Greens

    Orange Spiced Stewed Chicken Thighs and Greens

    orange spiced stewed chicken thighs
    orange spiced stewed chicken thighs

    Everything about winter here in Seattle screams “eat hot food with warming spices.” I thought I knew what I was getting into, weather-wise, as I lived in Oregon for three years. You know what Seattle has that Eugene, OR does not? WATER. Puget Sound and multiple lakes. From the hill we live on, we can see the mist rising off the water (and blowing up the hill at us). It is chilly in a very wet way.

    Chicken thighs are cheaper and easier to cook without drying out than chicken breasts. But they can be greasy. So to get around that, these are cooked, cooled, and warmed again to allow for straining off most of the fat. This is either a good make ahead recipe (the night before) or make it in the morning and reheat it for dinner.

    This chicken is based on wanting spice flavors and winter — and I totally understand why citrus is such a good winter flavor, as it’s great and sunny. I mixed these two up to stew chicken thighs, adding greens right at the end to absorb the flavor. I served this with a bit of dressing I’m working on, and I think mashed parsnips would also be a great side. It made for an easy Sunday dinner to start the week off warmly.


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    Orange Spiced Stewed Chicken Thighs
    Print Recipe
    This stewed chicken recipe does call for cooking, cooling, and then reheating the meat and sauce after straining or skimming off the fat. Plan accordingly.
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    45+25 minutes 2-3 hours
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    45+25 minutes 2-3 hours
    Orange Spiced Stewed Chicken Thighs
    Print Recipe
    This stewed chicken recipe does call for cooking, cooling, and then reheating the meat and sauce after straining or skimming off the fat. Plan accordingly.
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    45+25 minutes 2-3 hours
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    45+25 minutes 2-3 hours
    Ingredients
    • 2 cups water
    • 1 stick cinnamon
    • 1 whole star anise (or enough pieces to approximate 1)
    • 1 teaspoon whole peppercorns
    • 3 whole cloves
    • 3 whole cardamom pods
    • 2 bags black tea
    • 1 cup orange juice
    • 2 pounds chicken thighs bone in, skin off
    • freshly ground pepper to taste
    • 2 cups mixed cooking greens roughly chopped
    Servings: people
    Instructions
    1. Add water and whole spices to a large pot. Bring to a boil, then add tea bags, turn off heat, and cover. Steep 15 minutes.
    2. Remove tea bags and whole spices. Add orange juice, bring to a boil.
    3. Add chicken thighs, and bring again to a boil. Reduce heat to a simmer. If liquid covers the chicken only part way (likely), cook 15 minutes, covered, then flip chicken and cook for another 15 minutes, covered. Cook a final 15 minutes, uncovered.
    4. Now remove the chicken from the juice and cool all of it for at least a few hours or overnight. This will allow you to remove the excess fat from the cooking liquid. Skim or strain it out.
    5. Bring the cooking liquid back to a boil and then add the chicken thighs. Turning the heat down, simmer for about 15 minutes.
    6. Add the greens (I used spinach and kale here) and cook until the greens are wilted — this will depend on your greens, but 5-15 minutes is a good guess for anything short of collard greens (don’t use collards — they require a different cooking method). Spinach, kale, and chard are all good options.
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  • Cure Your Own Whole Ham

    Cure Your Own Whole Ham

    Cure Your Own Whole Ham
    Cure Your Own Whole Ham

    Okay, so remember when I made a bunch of ham on the outside, but roast pork on the inside, roasts in an attempt to make ham? And I gave up and made Cure Your Own Ham Steaks? I found this post on Pelletsmoking.com that has a Ham Brining 101 post that finally helped me wet cure a whole ham that’s ham all the way through. I can make a whole ham for the holidays again!

    Pelletsmoking.com uses commercial curing salt in its recipe, but all commercial curing salt is dyed pink for safety and contains dextrose which is generally derived from corn. As I discussed in my Cure Your Own Pastrami post, I ended up having to make my own. If you’re not allergic to corn, use the commercial stuff. If you are allergic to corn, make your own below, but be aware you’re messing with dangerous stuff and do it exactly as I describe below, so you don’t poison yourself.

    Making Curing Salt:

    To make Curing Salt #1, or Prague Mix #1, or Instacure #1, you need a scale, with a digital readout going out two places. You need to be absolutely precise. The mixture must be 6.25% sodium nitrite (I got mine on Amazon, make sure it’s food grade) and 93.75% salt. To make 4 ounces of Curing Salt #1, you need to weigh out 0.25 ounces of sodium nitrite making sure you tare out or zero out your container, and 3.68 ounces of salt (I used Diamond Crystal Fine All Natural Sea Salt, again no affiliation with Amazon). Mix these together well, and store in a container that’s very clearly marked so that there is no confusion as to what it is. Do not ask me for cups or teaspoon equivalents because I will not do it. This needs to be mixed as exactly as described, you cannot wing it or approximate. I cannot emphasize this enough, the proportions must be exactly as described here to be safe.

    Curing Salt #1
    Curing Salt #1

    Once you’ve made your Curing Salt #1, it’s time to make the ham!

    Cure Your Own Whole Ham

    Brining the Ham:

    • Fresh Picnic Pork Shoulder or Bston Butt, 8-10 pounds
    • 1 1/2 gallons of distilled or filtered water
    • 1 cup and 2 Tablespoons of kosher salt or sea salt
    • 2 cups of brown sugar, packed firmly
    • 3 tablespoons Curing Salt #1
    • marinade injector

    Rub Ingredients:

    • 4 tablespoons brown sugar, packed firmly
    • 1/4 teaspoon of ground nutmeg
    • 20 or so whole cloves

    To prepare the pork shoulder for brining, the skin and some of the fat should be removed.  Use a boning knife to trim the skin from the shoulder.

    Trimming the skin and fat from the pork shoulder
    Trimming the skin and fat from the pork shoulder
    Pork shoulder after skin and fat has been trimmed
    Pork shoulder after skin and fat has been trimmed

    Mix your water, salt, brown sugar and curing salt together in a container large enough to submerge your pork shoulder completely under the surface. I frequent restaurant supply stores and use 12 quart Cambro food storage containers (again, no affiliation with Amazon).  Mix all ingredients until they have dissolved completely to form your brine.

    Measure out 32 ounces of the brine into a separate container.  This is going to be injected into the pork. Place your pork into a container or roasting pan that will hold any brine run off. Use your marinade injector to inject the entire 32 ounces of brine into the pork, injecting evenly across and on both sides. Make sure that you inject thoroughly around the bones if you have them, to prevent bone souring. Also, if a some of the brine seeps out, that’s okay, but if it’s a lot, collect it and re-inject it.

    Brine being injected into the pork
    Brine being injected into the pork

    After injecting the pork with your brine, submerge the pork in your large container with the brine, using a heavy plate to weigh it down if necessary. Cover the container and place in a 37°- 40°F refrigerator to cure for 4-7 days. Turn the ham over halfway through the curing process.

    After you’ve completed brining the pork, take the ham out of the brine and place it in a roasting pan. Score the shoulder in a grid pattern with your knife.  This is decorative but it gives a good outline for where to place your cloves.

    Ham scored
    Ham scored

    Mix the brown sugar and nutmeg listed in your rub ingredients together in a small bowl.  Cover the surface of the ham with your rub.  Then insert a clove in each scored square in the ham.

    Ham after rub and cloves inserted before cooking
    Ham after rub and cloves inserted before cooking

    Bake at 325°F for 35-40 minutes a pound until the internal temperature is 165°F.

    Cure Your Own Whole Ham
    Cure Your Own Whole Ham
    Cure Your Own Whole Ham
    Cure Your Own Whole Ham

    Enjoy!


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    DIY Curing Salt #1
    Print Recipe
    Make Curing Salt #1, or Prague Mix #1, or Instacure #1, without dextrose which is corn derived, so that you can cure your own safe meat.
    Servings Prep Time
    4 ounces 5 minutes
    Servings Prep Time
    4 ounces 5 minutes
    DIY Curing Salt #1
    Print Recipe
    Make Curing Salt #1, or Prague Mix #1, or Instacure #1, without dextrose which is corn derived, so that you can cure your own safe meat.
    Servings Prep Time
    4 ounces 5 minutes
    Servings Prep Time
    4 ounces 5 minutes
    Ingredients
    • 1 kitchen scale
    • 0.25 ounces sodium nitrite
    • 3.68 ounces fine sea salt
    Servings: ounces
    Instructions
    1. To make Curing Salt #1, or Prague Mix #1, or Instacure #1, you need a scale, with a digital readout going out two places. You need to be absolutely precise. To make 4 ounces of Curing Salt #1, you need to weigh out 0.25 ounces of sodium nitrite making sure you tare out or zero out your container, and 3.68 ounces of fine sea salt. Mix these together well, and store in a container that’s very clearly marked so that there is no confusion as to what it is. Do not ask for cups or teaspoon equivalents because I will not do it. This needs to be mixed as exactly as described, you cannot wing it or approximate. I cannot emphasize this enough, the proportions must be exactly as described here to be safe.
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    Cure Your Own Whole Ham
    Print Recipe
    Have ham for the holidays!
    Servings Prep Time
    6-8 people 1 hour
    Cook Time Passive Time
    5-6 hours 7 days
    Servings Prep Time
    6-8 people 1 hour
    Cook Time Passive Time
    5-6 hours 7 days
    Cure Your Own Whole Ham
    Print Recipe
    Have ham for the holidays!
    Servings Prep Time
    6-8 people 1 hour
    Cook Time Passive Time
    5-6 hours 7 days
    Servings Prep Time
    6-8 people 1 hour
    Cook Time Passive Time
    5-6 hours 7 days
    Ingredients
    Brining the Ham
    • 8-10 pound picnic pork shoulder or Boston butt
    • 1 1/2 gallons distilled or filtered water
    • 1 1/8 cups kosher or sea salt (1/8 cup is 2 Tablespoons)
    • 2 cups brown sugar packed firmly
    • 3 tbsp Curing Salt #1
    • 1 Marinade Injector
    Rub Ingredients
    • 4 tbsp brown sugar
    • 1/4 tsp ground nutmeg
    • 20 whole cloves
    Servings: people
    Instructions
    1. Use a boning knife to trim the skin from the shoulder.
    2. Mix water, salt, brown sugar and curing salt together in a container large enough to submerge your pork shoulder completely under the surface. Measure out 32 ounces of the brine into a separate container. Use your marinade injector to inject the entire 32 ounces of brine into the pork, injecting evenly across and on both sides. Make sure that you inject thoroughly around the bones if you have them, to prevent bone souring.
    3. Submerge the pork in your large container with the brine, using a heavy plate to weigh it down if necessary. Cover the container and place in a 37°- 40°F refrigerator to cure for 4-7 days. Turn the ham over halfway through the curing process.
    4. To cook the ham after brining, score the shoulder in a grid pattern with your knife. Mix the brown sugar and nutmeg listed in your rub ingredients together in a small bowl. Cover the surface of the ham with your rub. Then insert a clove in each scored square in the ham.
    5. Bake at 325°F for 35-40 minutes a pound until the internal temperature is 165°F.
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  • Roasted Yam Soup

    Roasted Yam Soup

    Roasted Yam Soup
    Roasted Yam Soup

    IMPORTANT CONTENT NOTE: Those of you who hate cilantro, sorry. Please go Google one of the 100,000 other root vegetable soups out there. I know, your condition is genetic, and I’m sorry for you. This soup lives and breathes cilantro, and if you leave it out, there will be no point in making this particular soup recipe. Come again?

    For those of you still here, hi. Welcome to another edition of “MaryKate made soup, and it’s not very pretty, but I swear it tastes good anyway.” I’m your host, MaryKate, and, yes. I made soup. In my first months here in Seattle, I’m exploring new grocery stores and new ingredients, and as it is fall, there are so many root vegetables out. Most of them I know, but I’m seeing so many different things beyond just “sweet potatoes” and “yams.” To be honest, I don’t care which they are — I buy and bake any of them. But recently, I’ve found myself with 1 or 2 each of 4 different kinds of tubers all labeled “yam” with no other identifying information. In order to compare them, I’ve roasted them — and they are different! Starchier, sweeter, more mild. And all the colors! Yam love. Honestly, the most impressive flavor were the boring white ones — a bit sweeter and starchier than regular sweet potatoes, and really tasty.

    Blending these into soup was a great decision. The cilantro lightens the earthy flavor of the tubers and really makes it something different — hearty, but not heavy, and somehow, fresh.

    yams-collage
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    Roasted Yam Soup
    Print Recipe
    Servings Prep Time
    6 servings 60 minutes
    Cook Time Passive Time
    60 minutes 30 minutes
    Servings Prep Time
    6 servings 60 minutes
    Cook Time Passive Time
    60 minutes 30 minutes
    Roasted Yam Soup
    Print Recipe
    Servings Prep Time
    6 servings 60 minutes
    Cook Time Passive Time
    60 minutes 30 minutes
    Servings Prep Time
    6 servings 60 minutes
    Cook Time Passive Time
    60 minutes 30 minutes
    Ingredients
    • 3.5 lbs. yams and sweet potatoes Get everything you can find — why not?
    • 1/2 lb. rutabega
    • 1-2 Tablespoons olive oil
    • 1 teaspoon kosher salt
    • 3/4 cup onion
    • 6 cups vegetable stock
    • 1 cup cilantro chopped + more for garnish
    Servings: servings
    Instructions
    1. Preheat oven to 450ºF.
    2. Peel and chop yams, sweet potatoes, rutabega, and onion. Go for about 1/2 inch cubes, but really, just try to get them all about the same size.
    3. Put all chopped vegetables into a bowl. Add the olive oil and salt and stir to coat. Start with the smaller amount of olive oil, but add more if you need it. You don’t want greasy, but you do want everything fully coated.
    4. Bake for 30-45 minutes, until all the vegetables begin to brown. This is where so much flavor is born.
    5. When you have about 15 minutes left of cooking, heat your stock and cilantro in a large soup pot over medium-low heat.
    6. When the roasted vegetables are done and the soup stock is simmering, add the veg to the stock. Stir well, and then puree. A stick blender is the easiest way to do this, but use a blender if that’s what you’ve got. When you have a nice thick puree, heat thoroughly (takes only a few minutes) and stir well.
    7. Serve with an added sprinkle of cilantro for extra flavor.
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  • Homemade Pasta, Gluten-Free, Vegan & Gum-Free

    Homemade Pasta, Gluten-Free, Vegan & Gum-Free

    Homemade Pasta, Gluten-Free, Vegan & Gum-Free

    This was not an easy one, dear readers. It took nine (NINE!) attempts to get one I thought was blog worthy, and that could be done hand rolling or hand shaping the dough for those of you that aren’t crazy enough to buy every little kitchen gadget available.  We made spaghetti with the KitchenAid SNPA Pasta Maker Plates for Food Grinder Attachment kit (no affiliation with Amazon) that I bought literally 20+ years ago. I’m pretty sure it isn’t being made anymore, and those that are available second hand seem to be ridiculously exorbitantly priced. We made the fettuccine by rolling the dough out with a rolling pin and cutting it with a knife, and the little shell like things, vaguely reminiscent of Orecchiette, by forming them over my thumb. But if you’re looking for new kitchen toys, the new KitchenAid Pasta Press looks cool.

    I used a kitchen scale to weigh out the flours, as I found it easier to get a consistent result. I make my husband Shawn taste stuff because he still eats regular, non-allergy food so he has a more recent recollection of how stuff actually tastes, whereas I haven’t had wheat pasta in several years.  As we taste tested the attempts, we tasted it cooked plain, and then dressed it with a little olive, white pepper, and salt, as we didn’t want a sauce to interfere with the taste of the pasta. And lo, the version I am about to give you is good. I may want to try making a couple of batches and dehydrating it to see if I can get a shelf stable pasta to have in a pinch. If I do, and it works, I’ll let you all know.

    Dough when the right consistency to form into a ball
    Dough when it is the right consistency to form into a ball
    Spaghetti being extruded from the KitchenAid
    Spaghetti being extruded from the KitchenAid
    Spaghetti before cooking
    Spaghetti before cooking
    Spaghetti after cooking
    Spaghetti after cooking
    Hand rolling and cutting fettuccine noodles
    Hand rolling and cutting fettuccine noodles
    Homemade Pasta, Gluten-Free, Vegan & Gum-Free
    Fettuccine after cooking
    Orecchiette-esque pasta
    Orecchiette-esque pasta before cooking
    Homemade Pasta, Gluten-Free, Vegan & Gum-Free
    Orecchiette-esque pasta after cooking

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    Homemade Pasta, Gluten-Free, Vegan & Gum-Free
    Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time
    1-3 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time
    1-3 minutes
    Homemade Pasta, Gluten-Free, Vegan & Gum-Free
    Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time
    1-3 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time
    1-3 minutes
    Ingredients
    • 50 grams sorghum flour
    • 50 grams superfine brown rice flour
    • 25 grams Otto’s Cassava flour
    • 1 tbsp grape seed or olive oil (or other safe for you oil)
    • 3 tbsp water
    • 3 tbsp aquafaba (see http://aquafaba.com/)
    • 1 tsp oil (for cooking water)
    • 1 tsp salt (for cooking water)
    Servings: people
    Instructions
    1. Mix sorghum, brown rice flour, and cassava flour in a bowl until well combined. Make a well in the center of the flour and add the oil, water, and aquafaba. Using a stand mixer with a paddle or a fork, mix well until the dough will hold together when kneaded.
    2. Use the dough in your pasta machine or extruder. If you don’t have any pasta machine or extruder, just roll out the dough with a rolling pin on a floured surface and cut your own noodles, or hand shape pieces of dough into various shapes. Here’s a neat site for hand shaping pasta -http://www.recipetips.com/kitchen-tips/t–793/cutting-and-shaping-pasta-by-hand.asp (Not all of them will work without gluten, but there’s some neat things to try.)
    3. Bring a pot of water to a hard rolling boil. Add salt and oil to the pot, and add the noodles. Boil for 1-3 minutes, and drain quickly. Fresh pasta cooks very quickly. Spaghetti cooked in a minute, and the hand rolled fettucine and hand shaped shell pieces took 3 minutes.
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  • White Fish, Avocado, and Polenta Stacks

    White Fish, Avocado, and Polenta Stacks

    Fish. It's what's for dinner. And it's before I found my backdrops.
    Fish. It’s what’s for dinner. And it’s before I found my backdrops.

    This is the first official recipe from the West Coast Office of Surviving the Food Allergy Apocalypse, also known as “MaryKate’s kitchen in Seattle.” Also, Jack’s kitchen, and because we’re still unpacking and he gets home from work first, he’s actually done a lot more cooking in this kitchen than I have. But we’ve unpacked most things now, and I feel like I can finally make space to work. It’s a completely different layout with way less cabinet space (less than ideal), but with a large closet that helps some with storage. We still have more stuff than space.

    Seattle has been great so far. We’ve got all new grocery stores to explore, lots of seafood options, new produce (and a shocking lack of hash brown patties without wheat in them. I had no idea I was so spoiled in New Hampshire on that front). And new places to eat — more on that later.

    So we’re in a new city, in new jobs, with new commute patterns. My days are actually longer, as my commute has increased four-fold — and I still can’t complain. In NH, I drove about 7 minutes across town. Now I take a bus about 30 minutes, with about a mile of walking total to and from bus stops. The hill TO the bus stop is… challenging. And an hour is a lot more time commuting. So quick dinners are an absolute necessity, but I’m not eating boring food. For this dinner, I’ve paired spicy poached fish with crispy polenta and creamy avocado for an utterly satisfying meal.

    Okay, I’ve called this a “stack,” but as you can see, it was really more of a pile. I envisioned a stack, but my plating skills, despite years of Top Chef watching, leave much to be desired. This is a really quick but impressive dinner that can take advantage of whatever fish and hot sauce you might have on hand. Poaching fish allows me to add a lot of subtle flavor with less danger of overcooking the fish than when I bake it — it’s right there, and I can watch it.

    If you’re allergic to fish: I’m sorry! This is not your recipe. Neither Denise nor I are allergic to fish, so we do eat it. It’s one of the things I’m enjoying most about west coast living so far.

    If you’re allergic to corn: This we can work with! But, as you know, being corn-allergic, it won’t be as convenient. Make a millet polenta (which is the basis for my Millet and Blueberry Breakfast polenta) and then crispy up cakes of this just as you would the tube of corn polenta. Sorry for the extra steps, but I know you’re used to it. Alternatively, consider serving the fish over a salad.

    Also feel free to adjust the ratios of hot sauce to olive oil on the fish, and the wine to stock in the poaching liquid. Use all hot sauce if you’re Denise! Use no wine if you don’t like it or don’t want to buy it. It will be fine. I’ve used a harissa in this version, because I think harissa is flavorful along with being spicy.

    Cod brushed with harissa
    Cod brushed with harissa

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    White Fish, Avocado, and Polenta Stacks
    Print Recipe
    A quick and relatively easy but quite tasty weeknight dinner
    Servings Prep Time
    4 people 20 minutes
    Cook Time Passive Time
    15 minutes 10 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time Passive Time
    15 minutes 10 minutes
    White Fish, Avocado, and Polenta Stacks
    Print Recipe
    A quick and relatively easy but quite tasty weeknight dinner
    Servings Prep Time
    4 people 20 minutes
    Cook Time Passive Time
    15 minutes 10 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time Passive Time
    15 minutes 10 minutes
    Ingredients
    • 2 teaspoons olive oil
    • 1 roll prepared polenta
    • 2 pinches celery salt (about 1/8 teaspoon)
    • 1 handful cilantro stems and all
    • 1/2 cup stock or broth veggie or chicken, your choice
    • 3/4 cup white wine
    • 1 pound white fish I used cod
    • 2 teaspoons hot sauce or chili paste I used harissa
    • 1-2 teaspoons olive oil (no, this is a separate 2 t)
    • 2 whole avocados
    • 1 fresh lemon
    • 1 pinch salt, for each avocado half
    • 4 handsful salad greens of your choice but argula and spinach would be my top choices
    Servings: people
    Instructions
    1. In a heavy skillet, heat about 2 teaspoons of olive oil over medium to medium-high heat. You want to crisp the polenta, not burn it, and you know your stove (and attention span) better than I do. If you really don’t like using fat, you can just use the barest amount necessary to coat the pan, but polenta crisps up better with a little extra oil.
    2. Slice the polenta, and when the oil is hot, place the slices in a single layer in the skillet.
    3. Meanwhile, prepare the fish poaching liquid by adding the celery salt, cilantro, wine, and stock to another skillet, over medium heat.
    4. Cut the fish into serving-sized portions (so more or less match your polenta size).
    5. Mix your hot sauce and olive oil and brush on the fish. If you like it hot, use less olive oil. If you like it mild, I wouldn’t go less than a 1:1 ratio of oli to sauce or you lose the flavor entirely. I think you likely don’t want an actual thin hot sauce like Tabasco here, but anything as thick as ketchup should work.
    6. When the poaching liquid is boiling, add the fish. Watch it. When it starts to turn opaque, flip it. This is my favorite way to cook fish because it is easier to watch what I’m doing and see when the fish is done.
    7. Flip the polenta cakes and crisp on the other side.
    8. Halve and slice the avocados. Squeeze lemon over each set of slices, and give each a pinch of salt. Save some lemon wedges for serving.
    9. Plate up. I stacked the polenta on top of the greens, with the fish and then the avocado on top. And it was good.
    Recipe Notes

    Again, feel free to adjust your ratios:

    To make it spicier, use more chili paste/hot sauce and less olive oil. And vice versa. If you don’t want to use wine, use all broth.

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  • Cure Your Own Pastrami

    Cure Your Own Pastrami

    Cure Your Own Pastrami
    Cure Your Own Pastrami

    Pastrami is one of those things I have dearly missed. And it was hard to think about trying to do it without curing salt. All commercial curing salt is dyed pink for safety and contains dextrose which is generally derived from corn. But mixing up my own curing salt was scary, because let’s face it, if you screw it up and put too much sodium nitrite in your mixture, you can poison yourself. But I finally bit the bullet and made some. You’re going to say, Denise, why would you use something you could poison yourself with? I’m going to say, you can die of drinking too much water too, and if I’m not careful and don’t follow the rules, I can give myself botulism canning my food too. And those of you who know me in real life, know that I pretty much have a 50/50% chance of cutting, burning, or otherwise maiming myself every time I cook. Risk is inherent in existence. There’s already nitrites in many foods naturally already, like the celery that is used for “uncured” bacon. Since I only eat cured meats a few times a year since they take so much effort to make, I’m not that worried about it. And we’re all going to die of something, nobody’s getting out of here alive. So eat the pastrami once in a while, damn it, and savor it.

    I got this amazing recipe from Leite’s Culinaria. I had to change a few things, mostly leaving out the honey, adding a bit more brown sugar instead, and using my own mixture of curing salt #1. If you can have honey and commercial curing salt, just follow their recipe, I’m sure it’s genius as it is.

    Making Curing Salt:

    To make Curing Salt #1, or Prague Mix #1, or Instacure #1, you need a scale, with a digital readout going out two places. You need to be absolutely precise. The mixture must be 6.25% sodium nitrite (I got mine on Amazon, make sure it’s food grade, no affiliation with Amazon) and 93.75% salt. To make about 4 ounces of Curing Salt #1, you need to weigh out 0.25 ounces of sodium nitrite making sure you tare out or zero out your container, and 3.68 ounces of salt (I used Diamond Crystal Fine All Natural Sea Salt, again no affiliation with Amazon). Mix these together well, and store in a container that’s very clearly marked so that there is no confusion as to what it is. Do not ask me for cups or teaspoon equivalents because I will not do it. This needs to be mixed as exactly as described, you cannot wing it or approximate. I cannot emphasize this enough, the proportions must be exactly as described here to be safe.

    Curing Salt #1
    Curing Salt #1

    Once you’ve make your Curing Salt #1, it’s time to make the pastrami. Yay!

    Be aware that this is a several day process. Read the whole recipe through first.

    Cure Your Own Pastrami

    Main Ingredients:

    • 3-5 pound beef brisket
    • 4 cups of cold water for humidifying the oven

    Brine Ingredients:

    • 3 quarts of cold water
    • 2 cups of kosher salt
    • 1/4 cup of Curing Salt #1 (either the DIY version above or a commercial version if you aren’t allergic to corn)
    • 1 cup of white sugar
    • 3/4 cup of brown sugar
    • 2 Tablespoons of pickling spice (I used Penzey’s or you can make your own)
    • 1 Tablespoon of whole coriander seed
    • 1 Tablespoon of whole yellow mustard seed
    • 1 Tablespoon of dried minced garlic
    • 3 quarts ice cold water

    Spice Rub Ingredients:

    • 1/4 cup of freshly ground coriander seed (I ground my own)
    • 2 Tablespoons freshly ground black pepper
    • 2 Tablespoons of smoked paprika

    In a large stock pot, add the 3 quarts of cold water, the kosher salt, your homemade curing salt, white and brown sugar, pickling spice, coriander seed, mustard seed, and garlic. Bring to a boil over high heat, stirring until the salt and sugar have fully dissolved. Remove the pot from the heat.

    In a food safe container large enough to hold the brisket and 6 quarts of water and which will also fit in your refrigerator, place the 3 quarts ice-cold water, and the brine.  Place the container in the refrigerator until completely cool. I usually make the brine the day before and let it sit in the refrigerator overnight.

    Trim the excess fat from the brisket leaving layer about a 1/4 inch thick remaining on the brisket. Submerge the brisket in the cooled brine. Depending on your container, you may need to cut it into two pieces to submerge it.  You might also want to weigh it down with a plate.

    Brisket soaking in brine
    Brisket soaking in brine

    Refrigerate for 5 days, stirring the brine and turning the brisket over once a day. If any of the brisket pieces touch each other, make sure that you regularly turn them away from each other to expose all sides of the to the brine.

    Make the spice rub on the day you plan to cook the pastrami after it has finished brining. Mix the ground coriander, ground black pepper, and smoked paprika in a small bowl.

    Spice rub
    Spice rub

    Remove the brisket from the brine and pat it dry. Rub a 1/4 cup of the spice rub evenly on the less fatty side of the brisket, then flip the brisket and rub the remaining spice mixture onto the fatty side. Let the brisket come to room temperature, which should take about 2 hours.

    Preheat your oven to 300°F. Place a wire rack in a the bottom of a 12-by-15-inch roasting pan, and pour 4 cups cold water into the pan.

    Roasting pan with rack and 4 cups of water in the bottom
    Roasting pan with rack and 4 cups of water in the bottom

    Place the brisket on the wire rack, with the fatty side up.

    Brisket on rack in roasting pan
    Brisket on rack in roasting pan

    Cover the brisket and roasting pan with a double layer aluminum foil, and seal the foil around the edge of the roasting pan tightly.

    Brisket tightly wrapped with foil
    Brisket tightly wrapped with foil

    Bake until the brisket reaches an internal temperature of 200°F. This should take about 1 hour per pound. Let the meat rest for at least 30 minutes before slicing.

    We now have pastrami!!
    We now have pastrami!!
    Pastrami resting for 30 minutes before slicing
    Pastrami resting for 30 minutes before slicing

    Without trimming the fat, slice the pastrami against the grain into 1/4-inch-thick slices. I found it easiest to use a deli slicer. You can keep the pastrami in the refrigerator for a week or in the freezer for 6 months, as long as it is tightly wrapped in plastic or foil. I used freezer zip top bags.

    Cure Your Own Pastrami
    Cure Your Own Pastrami

    I like mine fried up to get some crispy bits after refrigerating or freezing. I haven’t got a safe bread yet, but it’s great in a homemade wrap with sauerkraut and thousand island dressing (Aquafaba Vegan Salad Dressing mixed with my homemade ketchup and relish).  Enjoy!


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    DIY Curing Salt #1
    Print Recipe
    Make Curing Salt #1, or Prague Mix #1, or Instacure #1, without dextrose which is corn derived, so that you can cure your own safe meat.
    Servings Prep Time
    4 ounces 5 minutes
    Servings Prep Time
    4 ounces 5 minutes
    DIY Curing Salt #1
    Print Recipe
    Make Curing Salt #1, or Prague Mix #1, or Instacure #1, without dextrose which is corn derived, so that you can cure your own safe meat.
    Servings Prep Time
    4 ounces 5 minutes
    Servings Prep Time
    4 ounces 5 minutes
    Ingredients
    • 1 kitchen scale
    • 0.25 ounces sodium nitrite
    • 3.68 ounces fine sea salt
    Servings: ounces
    Instructions
    1. To make Curing Salt #1, or Prague Mix #1, or Instacure #1, you need a scale, with a digital readout going out two places. You need to be absolutely precise. To make 4 ounces of Curing Salt #1, you need to weigh out 0.25 ounces of sodium nitrite making sure you tare out or zero out your container, and 3.68 ounces of fine sea salt. Mix these together well, and store in a container that’s very clearly marked so that there is no confusion as to what it is. Do not ask for cups or teaspoon equivalents because I will not do it. This needs to be mixed as exactly as described, you cannot wing it or approximate. I cannot emphasize this enough, the proportions must be exactly as described here to be safe.
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    Cure Your Own Pastrami
    Print Recipe
    Servings Prep Time
    4-5 people 30 minutes
    Cook Time Passive Time
    3-5 hours 5-6 days
    Servings Prep Time
    4-5 people 30 minutes
    Cook Time Passive Time
    3-5 hours 5-6 days
    Cure Your Own Pastrami
    Print Recipe
    Servings Prep Time
    4-5 people 30 minutes
    Cook Time Passive Time
    3-5 hours 5-6 days
    Servings Prep Time
    4-5 people 30 minutes
    Cook Time Passive Time
    3-5 hours 5-6 days
    Ingredients
    Main Ingredients
    • 3-5 pound beef brisket
    • 4 cups cold water
    Brine Ingredients
    • 3 quarts cold water
    • 2 cups kosher salt
    • 1/4 cup Curing Salt #1 (DIY version or commercial version if you don’t have a corn allergy)
    • 1 cup white sugar
    • 3/4 cup brown sugar
    • 2 TBS pickling spice
    • 1 TBS whole coriander seed
    • 1 TBS whole yellow mustard seed
    • 1 TBS dried minced garlic
    • 3 quarts ice cold water
    Spice Rub Ingredients
    • 1/4 cup freshly ground coriander seed
    • 2 TBS freshly-ground black pepper
    • 2 TBS smoked paprika
    Servings: people
    Instructions
    1. In a large stock pot, add the 3 quarts of cold water, the kosher salt, your homemade curing salt, white and brown sugar, pickling spice, coriander seed, mustard seed, and garlic. Bring to a boil over high heat, stirring until the salt and sugar have fully dissolved. Remove the pot from the heat.
    2. In a large food safe container that will hold the brisket and 6 quarts of water and which will also fit in your refrigerator, place the 3 quarts ice-cold water, and the brine. Place the container in the refrigerator until completely cool (usually overnight).
    3. Trim the excess fat from the brisket leaving layer about a 1/4 inch thick remaining on the brisket. Submerge the brisket in the cooled brine. Depending on your container, you may need to cut it into two pieces to submerge it and weigh the pieces down with a plate.
    4. Refrigerate for 5 days, stirring the brine and turning the brisket over once a day. If any of the brisket pieces touch each other, make sure that you regularly turn them away from each other to expose all sides of the to the brine.
    5. Make the spice rub on the day you plan to cook the pastrami after it has finished brining. Mix the ground coriander, ground black pepper, and smoked paprika in a small bowl.
    6. Remove the brisket from the brine and pat it dry. Rub a 1/4 cup of the spice rub evenly on the less fatty side of the brisket, then flip the brisket and rub the remaining spice mixture onto the fatty side. Let the brisket come to room temperature.
    7. Preheat your oven to 300°F. Place a wire rack in a the bottom of a 12-by-15-inch roasting pan, and pour 4 cups cold water into the pan. Place the brisket on the wire rack, with the fatty side up. Cover the brisket and roasting pan with a double layer aluminum foil, and seal the foil around the edge of the roasting pan tightly.
    8. Bake until the brisket reaches an internal temperature of 200°F. This should take about 1 hour per pound. Let the meat rest for at least 30 minutes before slicing.
    9. Without trimming the fat, slice the pastrami against the grain into 1/4-inch-thick slices. Keep the pastrami in the refrigerator for a week or in the freezer for 6 months, as long as it is tightly wrapped in plastic or foil.
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  • Unstuffed Cabbage Rolls

    Unstuffed Cabbage Rolls

    Unstuffed Cabbage Rolls over rice
    Unstuffed Cabbage Rolls over rice

    This summer I have also found myself with a good bit of cabbage on my hands. Since I already have a good supply of sauerkraut made up, I needed to find some other options. I canned some piccalilli. I sliced it into thick “steaks”, brushed it with minced garlic and olive oil, and roasted it. I made pot roast and added cabbage to the potatoes and onions.  And I improvised this recipe one day as a quick dinner. I know there are other similar recipes out there, but this one is safe for me.

    This is served over rice, but I don’t include making the rice in the instructions in the recipe card below. Make some rice, either brown or white works fine. If you have a corn allergy, do not use enriched rice, it’s not safe. If you have a corn allergy and can tolerate white rice, remember that they often use corn to polish off the husk, bran and germ, so rinse it really well, several times before cooking it. I make rice in my Instant Pot, and start it before I start making this recipe, so that it’s done when I’ve finished cooking.

    Cabbage cut into pinkie finger size pieces
    Cabbage cut into pinkie finger size pieces
    Tomatoes and onions chopped and ready to add to ground beef
    Tomatoes and onions chopped and ready to add to ground pork
    Ground pork, onions and tomato mixture after tomatoes have cooked to sauce
    Ground pork, onions and tomato mixture after tomatoes have cooked to sauce
    All ingredients added and cabbage cooked until tender
    All ingredients added and cabbage cooked until tender
    Unstuffed Cabbage Rolls over rice
    Unstuffed Cabbage Rolls over rice

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    Unstuffed Cabbage Rolls
    Print Recipe
    A quick dinner to serve over rice, and is great as leftovers.
    Servings Prep Time
    4-6 people 15 minutes
    Cook Time
    20-30 minutes
    Servings Prep Time
    4-6 people 15 minutes
    Cook Time
    20-30 minutes
    Unstuffed Cabbage Rolls
    Print Recipe
    A quick dinner to serve over rice, and is great as leftovers.
    Servings Prep Time
    4-6 people 15 minutes
    Cook Time
    20-30 minutes
    Servings Prep Time
    4-6 people 15 minutes
    Cook Time
    20-30 minutes
    Ingredients
    • 1 tbsp olive oil (or other safe for you oil)
    • 1 pound ground pork
    • 3 medium onions chopped
    • 5-6 medium tomatoes chopped
    • 8 cups cabbage sliced and chopped into pieces the size of your pinkie finger
    • 1/2 – 3/4 tsp smoked paprika (or to taste)
    • 1/2 tsp salt (or to taste)
    • 1/4 tsp ground black pepper (or to taste)
    • 1-2 tbsp hot sauce (I use my home fermented version of Sriracha)
    Servings: people
    Instructions
    1. In a large (8-10 quart) pot, add olive oil. Over medium high heat, brown ground pork.
    2. Once ground pork is completely browned, add tomatoes and onions. Cook covered with lid over medium heat, stirring frequently until tomatoes break down into a sauce and onions are tender.
    3. Add cabbage and continue to cook covered with lid over medium heat, stirring frequently. Cook until cabbage is tender. Add smoked paprika, salt, black pepper, and hot sauce, and stir well. Cook for a few more minutes to let flavors meld.
    4. Serve over rice.
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