Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/maryzahc/public_html/adultfoodallergies.com/wp-includes/functions.php on line 6121
Tree Nut-free – Page 11 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Tree Nut-free

Does not contain any tree nuts or coconut.

  • Bacon-Wrapped Potato Bites

    Bacon-Wrapped Potato Bites

     

    Bacon-Wrapped Potato Bites
    Bacon-Wrapped Potato Bites

    I’d write something eloquent about this, but doesn’t the recipe title tell you everything? My friend Corinne of spare cake made these for me a few years ago, and my guess is that she didn’t make the recipe up. It’s not even much of a recipe — just an amazing technique that you need to know for your next gathering (or blizzard day in).

    If your allergies prevent you from eating commercial bacon or frozen tater tots, fear not. We have you covered with DIY bacon and a few versions of potato bites. (If you are making your own, I’d suggest cooking the tots about half way through before wrapping them in bacon).

    Enjoy.


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Bacon-Wrapped Potato Bites
    Print Recipe
    This is a great appetizer for the next sporting event or movie night or other gathering where clean fingers aren’t a priority (so do not make this for a gaming night!). Plan on maybe a half-dozen potato bites per person, fewer if you have other hearty appetizers. I always cook some extra potatoes just because you can never have extra potatoes.
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    30 minutes 30 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    30 minutes 30 minutes
    Bacon-Wrapped Potato Bites
    Print Recipe
    This is a great appetizer for the next sporting event or movie night or other gathering where clean fingers aren’t a priority (so do not make this for a gaming night!). Plan on maybe a half-dozen potato bites per person, fewer if you have other hearty appetizers. I always cook some extra potatoes just because you can never have extra potatoes.
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    30 minutes 30 minutes
    Servings Prep Time
    4 people 15 minutes
    Cook Time Passive Time
    30 minutes 30 minutes
    Ingredients
    • 12 strips bacon
    • 24 tater tots or potato bites check ingredients!
    Servings: people
    Instructions
    1. Pre-heat oven to 420ºF.
    2. Take frozen tots out of oven OR make and pre-bake DIY tater tots (bake for half the time in the recipe linked above).
    3. Line a sheet pan with slightly crumpled foil (this will act as a bit of a “rack” for the bacon). Lay strips of bacon out, close, but not touching or overlapping. Bake for about 10 minutes — bacon should start getting some color, but will not yet be crispy. Remove from oven and cool slightly.
    4. If using frozen tots that aren’t thawed yet (and most won’t in 10 minutes), bake for 10 minutes.
    5. When tots are cool enough to touch, wrap each tot in half a strip of bacon, overlapping on one side and stick a toothpick through the overlapped part and out the other side.
    6. Place back on baking sheet (not the greasy foil one!) and bake for another 10-15 minutes, until bacon is crisp and potatoes are cooked through (usually brown on the ends).
    7. Eat with dipping sauce of your choice. Ketchup is good, but cashew ranch would also be a good choice.
      Bacon-Wrapped Potato Bites
    Recipe Notes

    420ºF

    Share this Recipe
    		 
    Powered byWP Ultimate Recipe
  • Cider Pot Roast

    Cider Pot Roast

    Cider Pot Roast plated with carrots, onions, and mashed potatoes
    Cider Pot Roast

    While I know there are people out there who dream of steak dinners, prime rib, or some other fancy cut of cow, my all-time favorite beef dinner is a good pot roast. I’ve been wanting to post a pot roast dinner to the blog for years now, but I hadn’t figured out how to get the right flavor and texture.

    Pot roast should be falling apart, fork-tender meat. The onions and carrots should be flavorful, and the braising liquid should be able to be a gravy with no added flavor, only thickening (and I almost never bother).  I have made countless pot roasts that have not met this bar. I’ve tried gluten-free beer, wines, beef and chicken broth, and seasoned water. Eh.  Everything was edible, but nothing was great.

    This time, I tried hard apple cider, Farnum Hill Dooryard Cider, in fact, which is local to New Hampshire. I’m not sure how easy it might be to find elsewhere, but it is gluten-free and safe for me. This cider tends towards dryness, rather than sweetness, which is ideal for this application. See what you can find, and make sure you taste it before cooking with it.

    When I tasted this, I ended up going in a slightly different direction with herbs. I did try this with the more traditional thyme, and it was good, but oregano and apple cider was the winning combination for me. Another good reason to taste your ingredients!

    Cider pot roast prep
    Preparing pot roast for baking. Keen eyes may pick up that this is the thyme-covered roast, not the oregano in the recipe. You’d be correct — this photo just turned out much better.

    The beef is browned before baking, and it’s cooked with browned onions and carrots, and served over simple smashed potatoes. The recipe lists 3 carrots, but honestly, add as many as your casserole or Dutch oven will hold, as they are amazing. If you prefer to enrich your potatoes with safe margarine and non-dairy milk, feel free — I think they soak up more pan juices without those, though. Anyway, I hope you enjoy this recipe as much as I do.


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Cider Pot Roast
    Print Recipe
    This is the pot roast of my childhood — tender meat that you don’t need a knife to eat, slathered in onions, best served over mashed potatoes. In this recipe, I found that hard cider made a good gluten-free substitution for beer.
    Servings Prep Time
    4 people 3 hours
    Cook Time Passive Time
    2.5 hours 2.5 hours
    Servings Prep Time
    4 people 3 hours
    Cook Time Passive Time
    2.5 hours 2.5 hours
    Cider Pot Roast
    Print Recipe
    This is the pot roast of my childhood — tender meat that you don’t need a knife to eat, slathered in onions, best served over mashed potatoes. In this recipe, I found that hard cider made a good gluten-free substitution for beer.
    Servings Prep Time
    4 people 3 hours
    Cook Time Passive Time
    2.5 hours 2.5 hours
    Servings Prep Time
    4 people 3 hours
    Cook Time Passive Time
    2.5 hours 2.5 hours
    Ingredients
    • 1 medium (baseball) onion
    • 1 Tablespoon fat olive oil, bacon fat, whatever you want to use is good here
    • 1.5 lbs. boneless chuck roast
    • salt and pepper to taste, but be generous
    • 3 carrots (actually,I’d add as many as your pot will hold, cut into large chunks)
    • 1 teaspoon oregano
    • 1 cup hard apple cider make sure your brand is safe for you
    • 1/4 cup water
    • 1 lb. potatoes, mashed make them however you like them
    Servings: people
    Instructions
    1. Turn your oven on at 325 degrees Fahrenheit.
    2. If you have a stove-top to oven-safe dutch oven or other casserole, this is a good recipe to use it. I do not, so I start out in a skillet, and then transfer to a lidded casserole dish. Either way, heat your pan over medium heat, and add the oil or fat.
    3. When the oil is hot, add the onions, frying until they start to brown. When they are all translucent and/or browning (15-20 minutes, stir regularly), remove from the pan. If you’re using a casserole for the baking, transfer them directly there (I advise you lightly grease the dish AND lid).
    4. Turn up the heat just a bit (medium-high). Salt and pepper all sides of your roast liberally, and use freshly ground pepper if you can. Then brown each side. You don’t have to brown the short sides, but it tastes better if you do. Plan on 3-5 minutes per side.
    5. Now either add the browned beef to your greased casserole dish that has onions at the bottom, or add the onions back to the pot (but not on top of the beef). Add your carrots around the sides of the beef.
    6. Sprinkle the oregano over the top of the dish. Then add the cider and water along the side. I like to have the herbs bake to the top of the meat, so don’t wash them off with the cider.
    7. Cover and bake the pot roast for 2-3 hours. Two and a half is a good estimate, as it gives the meat time to braise and for all the fibers in the meat to break apart. Check on it at 2 hours for two things — using a meat thermometer, see if it’s done (170F/77C for well done, and this is pot roast), and then see if the meat is tender. Cook longer if needed. You can definitely turn off the oven and let the casserole continue in the pre-heated oven for the last 30 minutes, provided that the meat has reached its internal temperature.
    8. For the potatoes, I prefer the simplest preparation — cook whole potatoes in salted water until a knife stuck through the center shows they are done. Then drain and smash, adding nothing. These are the perfect potatoes for absorbing other flavors, as the texture is a bit fluffier than traditional mashed potatoes. But make the potatoes you love.
    9. Serve meat and onions and carrots over potatoes, with plenty of the juice from the pan.
    Share this Recipe
    		 
    Powered byWP Ultimate Recipe

  • Atomic Fireball Liqueur

     

    Atomic Fireball Liqueur

    Atomic Fireball Liqueur

    Remember when we were little kids and you could get Atomic Fireball individual candies for a penny or five cents depending on the era and rate of inflation? I wonder how much they are these days. In any case, I was trying to make a spiced cranberry liqueur when I came up with this recipe, but when we sipped it after steeping it, the cinnamon had really taken over, and my husband said it tasted like an Atomic Fireball candy. You know, that’s really not such a bad thing.  I think this is pretty good served over ice and sipped carefully. I’ve mixed it with some kombucha (yes, not good for the probiotics, but it tasted good). It’d be great with some hard cider, in a spice chai tea, and I bet it would perk up your coffee.  It’s pretty easy to make, and it’s a nice thing to round out your bar for cocktails. If you make some interesting drinks, let us know. Also, I tried to take a pretty picture with the ice shot glasses again, but you can see why ice shot glasses can be fraught with peril, as the bottom melted out before I could take the shot.

    Atomic Fireball Liqueur in a melting ice shot glass
    Atomic Fireball Liqueur in a melting ice shot glass

    Atomic Fireball Liqueur

    • 1 cinnamon stick, broken into pieces
    • 3 whole cloves
    • 3 whole allspice berries
    • 1 cup of sugar
    • 3/4 cup of water
    • zest of a lemon
    • 1 cup of cranberries, fresh or frozen
    • 1 3/4 cups of vodka (I used a vodka made only from potatoes,  be careful as some vodkas may also use wheat or corn)

    Add the sugar, water, lemon zest, and cranberries to a sauce pot and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to simmer until the cranberries begin to burst, for about 10 minutes. Remove from heat and let cool.

    Cranberries, sugar, lemon zest and water in a sauce pot
    Cranberries, sugar, lemon zest and water in a sauce pot

    Use an immersion (stick) blender to break up the cranberries enough so the juice is released, but the mixture stays chunky.

    Cranberry mixture after blending
    Cranberry mixture after blending

    Pour the mixture into a mason jar. Add the vodka, cinnamon stick pieces, cloves, and allspice to the jar. Seal the jar with an air tight lid and shake vigorously.

    Cranberry mixture, spices, and vodka steeping
    Cranberry mixture, spices, and vodka steeping

    Let steep at room temperature for 2 to 7 days, shaking occasionally and sampling to check to see whether you’re happy with the flavor.  I decided mine was done in about two and half days.  Using a strainer lined with cheesecloth, strain the mixture, pressing down to extract as much of the liquid as possible. Once strained, keep in an air tight container either at room temperature or in the refrigerator for up to six months.


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Atomic Fireball Liqueur
    Print Recipe
    A fun DIY liqueur
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Atomic Fireball Liqueur
    Print Recipe
    A fun DIY liqueur
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Ingredients
    • 1 cinnamon stick broken into pieces
    • 3 whole cloves
    • 3 whole allspice berries
    • 1 cup sugar
    • 3/4 cup water
    • 1 zest from a whole lemon
    • 1 cup cranberries fresh or frozen
    • 1 3/4 cups Vodka I used a vodka made only from potatoes, be careful as some vodkas may also use grain or corn
    Servings: cups
    Instructions
    1. Add the sugar, water, lemon zest, and cranberries to a sauce pot and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to simmer until the cranberries begin to burst, for about 10 minutes. Remove from heat and let cool.
    2. Use an immersion (stick) blender to break up the cranberries enough so the juice is released, but the mixture stays chunky.
    3. Pour the mixture into a mason jar. Add the vodka, cinnamon stick pieces, cloves, and allspice to the jar. Seal the jar with an air tight lid and shake vigorously.
    4. Let steep at room temperature for 2 to 7 days, sampling to check to see whether you’re happy with the flavor. Using a strainer lined with cheesecloth, strain the mixture, pressing down to extract as much of the liquid as possible. Once strained, keep in an air tight container either at room temperature or in the refrigerator for up to six months.
    Share this Recipe
    		 
    Powered byWP Ultimate Recipe
  • Fancy Little Birds (Oven-Roasted Herbed Cornish Game Hens)

    Fancy Little Birds (Oven-Roasted Herbed Cornish Game Hens)

    Oven-Roasted Herbed Cornish Game Hens
    Oven-Roasted Herbed Cornish Game Hens

    I’m not a big holiday celebration person, but I do like cooking special food for special occasions.  Christmas, growing up, was always a special meal, but it wasn’t one specific thing. For years, Christmas Eve was Welsh Rarebit (something like this recipe — completely not allergy-friendly beer cheese sauce over toast), and then it was stir fry.

    This year, I wanted something special but not large, and when Cornish game hens were on sale at the grocery store, I decided that this would be perfect for Christmas Eve. There were two birds in my package, but it turns out that about half a bird is a single serving. I knew I wanted to spatchcock the birds (although it doesn’t cut the cooking time down much here) so that they might stay juicy, and also so that I didn’t have to worry about stuffing them. I cooked them over thick slices of orange, coated in herbes d’provence, and served them with dressing, mashed potatoes, green beans, and a mushroom gravy. The dressing and gravy can be found as part of an previous post, my Thanksgiving casserole.

    This is what the bird looked like "carved" and plated with lovely green beans on my china (of which I own four whole pieces).
    This is what the bird looked like “carved” and plated with lovely green beans on my china (of which I own four whole pieces).

    This bird did look elegant for dinner, but eating the parts is a little fussy. Maybe don’t make this for when you need your table manners to be most impressive? Unless you’re really good eating a tiny drumstick with a knife and fork? Cornish game hens are a nice change from chicken, but they are also a little fussy to eat.


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Baked Herbed Spatchcocked Cornish Game Hens
    Print Recipe
    That is a LOT of qualifiers! But this recipe is really straightforward and requires only one sort of specialized piece of equipment — kitchen shears. Otherwise, use your oven just go. I am NOT going to talk you through spatchcocking. Try our turkey post here, or this post, which has tons of photos.
    Servings Prep Time
    4 people (with sides) 10 minutes
    Cook Time Passive Time
    45 minutes, approximately 45 minutes
    Servings Prep Time
    4 people (with sides) 10 minutes
    Cook Time Passive Time
    45 minutes, approximately 45 minutes
    Baked Herbed Spatchcocked Cornish Game Hens
    Print Recipe
    That is a LOT of qualifiers! But this recipe is really straightforward and requires only one sort of specialized piece of equipment — kitchen shears. Otherwise, use your oven just go. I am NOT going to talk you through spatchcocking. Try our turkey post here, or this post, which has tons of photos.
    Servings Prep Time
    4 people (with sides) 10 minutes
    Cook Time Passive Time
    45 minutes, approximately 45 minutes
    Servings Prep Time
    4 people (with sides) 10 minutes
    Cook Time Passive Time
    45 minutes, approximately 45 minutes
    Ingredients
    • 2 whole Cornish game hens
    • 1 whole orange, cut into 1/2 inch slices
    • 2 teaspoons herbes d’provence blend
    • 1 teaspoon olive oil
    Servings: people (with sides)
    Instructions
    1. Spatchcock and wash your hens.
    2. Place hens over a thick slice of orange on a rimmed baking tray with a rack.
    3. Pat the skin dry, then rub with olive oil and sprinkle on herb blend.
    4. Bake at 325ºF for 30-45 minutes, or until a meat thermometer reaches 160ºF. You are aiming for a final temperature of 165ºF, but when you rest the birds for a few minutes outside the oven, it will keep climbing. Rest meat, and then carve.
    Recipe Notes

    º

    Share this Recipe
    		 
    Powered byWP Ultimate Recipe

  • Roast Goose

    Roast Goose
    Roast Goose

    Roast Goose

    Why Roast Goose? I’m sure some of you are asking that question.  Well, I’m allergic to chicken and I reacted to turkey when I challenged it. However, I don’t appear to react to duck and I like it. After further research it turns out that chicken and turkey are both in the Phasianidae family, and duck is in the Anatidae family. Goose is also in the Anatidae family, and when I saw a relatively clean one (no solutions, added water, etc.), I decided to buy it to see if I reacted and see if I liked it, because having two poultry options would not be a bad thing. The Verdict: I did not react in a significant manner (weird ear pressure?), but. . . I did not like it either.  So goose and I will part ways at this point as duck is easier to find and I like it.  Although I am not picky, I like venison, and I much prefer dark meat if I could still eat chicken or turkey, goose was too gamy for me. But I liked the poultry rub I used, and hey, you might like goose if you tried it, so I present this recipe. If you can eat chicken or turkey, try the poultry rub.

    Goose Ingredients:

    • 1 fresh or frozen goose (10-12 pounds)
    • 2-3 stalks of celery cut in 1 inch pieces
    • 1 head of garlic, cloves peeled and cut in half
    • 1 head garlic cloves peeled and cut in half
    • 1 medium onion, peeled and diced
    • 1 Tablespoon of dried thyme
    • 1 Tablespoon of rubbed sage
    Poultry Rub Ingredients:
    • 1 Tablespoon of rubbed sage
    • 1 Tablespoon of dried thyme
    • 1/2 teaspoon of paprika
    • 1/2 teaspoon of turmeric
    • 1/2 teaspoon of celery salt (I use a home made version from home ground celery seed and salt)
    • 1/2 teaspoon of ground black pepper

    If your goose is frozen, thaw it in the the refrigerator before cooking. This may take a least a day or two. Preheat your oven to 400°F. Remove the goose from the packaging and make sure you remove the giblets from the cavity of the bird.

    Place the goose in roasting pan with a rack, and trim off the excess fat around the cavities. (For those of you with low access to safe cooking fats, I rendered the excess fat in a crock pot as you would for lard or tallow, and got about a pint of goose fat.) Prick the surface of the goose skin, with a sharp knife, but be careful not to go past the skin into the goose.

    Goose in Roasting Pan with Rack
    Goose in Roasting Pan with Rack

    Sprinkle the goose cavity with 1 Tablespoon of the dried sage and 1 Tablespoon of the dried thyme. Place the celery, garlic, and onion into the cavity of the goose.

    Celery, Onion, Garlic, Sage and Thyme in Goose Cavity
    Celery, Onion, Garlic, Sage and Thyme in Goose Cavity

    Place the ingredients for the poultry rub in a bowl and mix them well. Coat the outside of the goose with the rub.

    Goose coated with Poultry Rub
    Goose coated with Poultry Rub

    Roast the goose at 400°F in the oven for about an hour until it turns golden brown, while at the same time removing the goose fat from the roasting pan using a turkey baster every 30 minutes. (I saved the fat obtained and got almost a quart of goose fat from the pan that I’ll use as a cooking fat later.) Reduce the temperature to 325°F and roast until well browned, and the internal temperature reaches 180°F (about an hour to an hour and half after reducing the temperature depending on the size of your goose.)

    I like to let my poultry rest a bit before carving, 15 or so minutes.  Carve and serve.

    P1040834
    Roast Goose, carved

    If you decide to try goose, let me know what you think. I really thought I would like it and was surprised when I didn’t.


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Roast Goose
    Print Recipe
    A basic roast goose recipe for the holiday season.
    Servings Prep Time
    6 people or so 30 minutes
    Cook Time Passive Time
    2-3 hours 2-3 hours
    Servings Prep Time
    6 people or so 30 minutes
    Cook Time Passive Time
    2-3 hours 2-3 hours
    Roast Goose
    Print Recipe
    A basic roast goose recipe for the holiday season.
    Servings Prep Time
    6 people or so 30 minutes
    Cook Time Passive Time
    2-3 hours 2-3 hours
    Servings Prep Time
    6 people or so 30 minutes
    Cook Time Passive Time
    2-3 hours 2-3 hours
    Ingredients
    Goose Ingredients
    • 1 fresh or frozen goose (10-12 pounds)
    • 2-3 stalks celery cut in 1″ pieces
    • 1 head garlic cloves peeled and cut in half
    • 1 medium onion diced
    • 1 tbsp dried thyme
    • 1 tbsp rubbed sage
    Poultry Rub Ingredients
    • 1 tbsp rubbed sage
    • 1 tbsp dried thyme
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 1/2 tsp celery salt I use a home made version
    • 1/2 tsp ground black pepper
    Servings: people or so
    Instructions
    1. If your goose is frozen, thaw it in the the refrigerator before cooking. This may take a least a day or two. Preheat your oven to 400°F. Remove the goose from the packaging and make sure you remove the giblets from the cavity of the goose.
    2. Place the goose in roasting pan with a rack, and trim off the excess fat around the cavities. Prick the surface of the goose skin, with a sharp knife, but be careful not to go past the skin into the goose.
    3. Sprinkle the goose cavity with 1 Tablespoon of the dried sage and 1 Tablespoon of the dried thyme. Place the celery, garlic, and onion into the cavity of the goose. Place the ingredients for the poultry rub in a bowl and mix them well. Coat the outside of the goose with the rub.
    4. Roast the goose at 400°F in the oven for about an hour until it turns golden brown, while at the same time removing the goose fat from the roasting pan using a turkey baster every 30 minutes. Reduce the temperature to 325°F and roast until well browned, and the internal temperature reaches 180°F (about an hour to an hour and half after reducing the temperature depending on the size of your goose.)
    Share this Recipe
    		 
    Powered byWP Ultimate Recipe

  • Apple Sausage Pasta

    Apple Sausage Pasta
    Apple Sausage Pasta

    This dish is kind of an accident. I like to keep chicken sausages around as they are quick and easy for nights where I don’t really want to cook but want hot food. I started buying the apple sausages recently just for something different, and they seemed to beg for a different treatment than my normal sausages and caramelized onions. Because I had apple butter from Denise’s huge apple tree stash, I figured if I could balance the sweetness, I might have a winner. Caramelized onions, a hit of garlic and a bit of vinegar, and we have a winner. This is a really different dish — it’s not overly sweet, but it’s a different tenor from anything else I make regularly, and I like the break.

    Apple Sausage Pasta
    Apple Sausage Pasta

    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Apple Sausage Pasta
    Print Recipe
    This sweet and savory apple-based pasta sauce is good over whatever pasta you may enjoy. Make it gluten-free by using the gluten-free pasta of your choice. This works best with a chicken and apple sausage, but would likely work great with a straightforward pork sausage as well.
    Servings Prep Time
    2 large servings 10 minutes
    Cook Time Passive Time
    50 minutes 40 minutes
    Servings Prep Time
    2 large servings 10 minutes
    Cook Time Passive Time
    50 minutes 40 minutes
    Apple Sausage Pasta
    Print Recipe
    This sweet and savory apple-based pasta sauce is good over whatever pasta you may enjoy. Make it gluten-free by using the gluten-free pasta of your choice. This works best with a chicken and apple sausage, but would likely work great with a straightforward pork sausage as well.
    Servings Prep Time
    2 large servings 10 minutes
    Cook Time Passive Time
    50 minutes 40 minutes
    Servings Prep Time
    2 large servings 10 minutes
    Cook Time Passive Time
    50 minutes 40 minutes
    Ingredients
    • 1 1/2 Tablespoons olive oil
    • 2 cups onion quartered and thinly sliced
    • 1/4 teaspoon salt
    • 4 links chicken apple sausage sliced
    • 1/4 teaspoon garlic powder
    • 1 Tablespoon apple cider vinegar
    • 2 Tablesoons apple butter
    • 2 Tablespoons applesauce
    • 2 servings pasta of your choice cooked according to package directions
    Servings: large servings
    Instructions
    1. Heat olive oil in a heavy skillet over medium heat.
    2. Add onions and stir well to coat with oil. Sprinkle with salt. Cook until caramelized, about 40 minutes, stirring about every 10 minutes. You’re looking for golden brown.
    3. Add sliced sausages and cook for about 5 minutes until browned on one side, stir to flip around. If you need to cook your pasta and it takes about 10 minutes, start it now while the sausage browns.
    4. Add garlic powder, apple cider vinegar, apple butter, and applesauce. Stir well until all incorporated, and turn heat down to low.
    5. When the pasta is done, decide if you need to thin down your sauce a bit and reserve a bit of pasta water to do so. Drain your pasta and scoop the sauce over top. Mix well and enjoy.
    Recipe Notes

    This dish reheats pretty well, so if there’s just one of you, you now have lunch.

    Share this Recipe
    		 
    Powered byWP Ultimate Recipe

  • Gluten-free Apple Pie (vegan option)

    Gluten-free Apple Pie (vegan option)
    Gluten-free Apple Pie (vegan option)

    Now that we have have a pie crust that works, of course I had to make apple pie. Because most of you won’t have the copious amount of home canned apple pie filling that is currently sitting in my garage, I made one up using fresh apples.

    Gluten-free Apple Pie (vegan option)
    Gluten-free Apple Pie (vegan option)

    Gluten-free Apple Pie (vegan option)

    • 2 batches of our Gluten-free Pie Crust (vegan option) recipe
    • 7-8 cups thinly sliced, peeled apples (I used Cortland apples)
    • 1/2 cup sugar
    • 1/4 cup of brown sugar tightly packed
    • 2 tablespoons tapioca starch or arrowroot starch
    • 3/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 1/8 teaspoon ground nutmeg

    Make two batches of our Gluten-free Pie Crust (vegan option) recipe  and chill the resulting dough balls as described until you’re ready for them.

    Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.

    Peeled, cored and sliced apples
    Peeled, cored and sliced apples

    Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl.

    Dry ingredients
    Dry ingredients

    Mix dry ingredients until well combined.

    Dry ingredients well combined
    Dry ingredients well combined

    Mix apples into dry ingredients until combined and set aside.

    Dry ingredients mixed with apples
    Dry ingredients mixed with apples

    Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan.

    Bottom crust placed in pie pan
    Bottom crust placed in pie pan

    Place apples in pie pan.

    Apples placed in pie pan
    Apples placed in pie pan

    Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.

    Top crust placed in pan and edges sealed
    Top crust placed in pan and edges sealed

    Bake for 60 to 75 minutes until the crust is browned to your liking.

    Gluten-free Apple Pie (vegan option)
    Gluten-free Apple Pie (vegan option)

    This cooks longer than a “regular” pie, because of the increased amount of apples (a standard recipe calls for 6 cups but I like mine with more) and the gluten-free crust.

    Enjoy!


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Gluten-free Apple Pie (vegan option)
    Print Recipe
    Classic apple pie with gluten-free crust
    Servings Prep Time
    6-8 slices depending on size 60 minutes
    Cook Time Passive Time
    60-75 minutes 60-75 minutes
    Servings Prep Time
    6-8 slices depending on size 60 minutes
    Cook Time Passive Time
    60-75 minutes 60-75 minutes
    Gluten-free Apple Pie (vegan option)
    Print Recipe
    Classic apple pie with gluten-free crust
    Servings Prep Time
    6-8 slices depending on size 60 minutes
    Cook Time Passive Time
    60-75 minutes 60-75 minutes
    Servings Prep Time
    6-8 slices depending on size 60 minutes
    Cook Time Passive Time
    60-75 minutes 60-75 minutes
    Ingredients
    • 2 batches Gluten-free Pie Crust (vegan option) recipe http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
    • 6 cups thinly sliced, peeled apples I used Cortland apples
    • 1/2 cup sugar
    • 1/4 cup brown sugar
    • 2 tbsp tapioca starch
    • 3/4 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/8 tsp allspice
    Servings: slices depending on size
    Instructions
    1. Make two batches of our Gluten-free Pie Crust (vegan option) recipe at http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/ and chill the resulting dough balls as described until you’re ready for them.
    2. Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.
    3. Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl. Mix dry ingredients until well combined. Mix apples into dry ingredients until combined and set aside.
    4. Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan. Place apples in pie pan.
    5. Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.
    6. Bake for 60 to 75 minutes until the crust is browned to your liking. This cooks longer than a “regular” pie, because of the increased amount of apples and the gluten-free crust.
    Share this Recipe
    		 
    Powered byWP Ultimate Recipe

  • Blue Squash Ginger Soup

    blue squash ginger soup
    blue squash ginger soup

    This soup was inspired by the huge fragment of a Blue Hubbard Squash I bought because I wanted to try one. But then I had to figure out what to do with 3.5 lbs of squash. That’s too much roasted squash to be reasonable, so I figured why not soup.

    Blue hubbard is weirdly blue-ish on the outside, and lighter and yellower than butternut squash on the inside. It’s a subtler flavor than butternut, in the best way possible. For lack of a better description, it’s a “cleaner” squash taste. It’s really good. I really liked the blue hubbard, and despite the fact that hacking it up is a bit of a chore, I will definitely buy more of it.

    Because it’s chock full of ginger, I think this would also be a soothing soup if you weren’t feeling well. It’s a pretty straightforward recipe, but plan a little time for hacking at the squash with your biggest, sharpest knife. It’s light enough that it might make a good opener for Thanksgiving if soup or squash are on the menu, but a big bowl with a salad would also make a decent lunch.


    Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
    Ginger Squash Soup
    Print Recipe
    A nice soup for a first course (if you are inclined to serve first courses) or any cold winter day. The coconut milk is nice, but completely optional, so feel free to omit it.
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Ginger Squash Soup
    Print Recipe
    A nice soup for a first course (if you are inclined to serve first courses) or any cold winter day. The coconut milk is nice, but completely optional, so feel free to omit it.
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Ingredients
    • 6 cups vegetable stock check for allergens if using commercial stock
    • 3.5 pounds blue hubbard squash (weight prior to removing rind)
    • 2 Tablespoons olive oil
    • 2 medium onions sliced thin for quicker cooking, about 2 cups
    • 2 inches fresh ginger peeled and grated
    • 1 Tablespoon garlic minced
    • 2 Tablespoons coconut milk OR other non-dairy milk, optional
    Servings: quarts
    Recipe Notes

    Cut large squash chunk into smaller chunks. Then cut rind off and cut remaining squash into large — 2 inch cube — chunks.

    Bring 6 cups of vegetable stock (or water and bouillon) to a boil in a large soup or stock pot. Add squash and cook until tender, about 20-30 minutes, but could vary based on the size of your chunks.

    Drain the squash, but reserve the liquid. Either scoop out the squash with a slotted spoon, or put a colander into a large heat-safe bowl and dump. You will use most, but not all, of the stock to make the soup.

    Saute the onions in the olive oil. When the onions are translucent and beginning to brown, add the ginger, stirring well, and the garlic, also stirring well. When these are fragrant, add the squash; stir well.

    Add about 4 cups of the reserved stock, more if needed to cover all the squash, and bring the entire pot to a boil. Simmer for about 20 minutes.

    Puree the soup, preferably using an immersion blender, but carefully in a blender or food processor if you need to. Add the soup back to the pot if you removed it, and add the coconut milk or other non-dairy milk if using. Taste, and add salt or pepper if needed. Allow to simmer a few more minutes to blend in the milks, and serve hot.

     

    Share this Recipe
    		 
    Powered byWP Ultimate Recipe