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Tree Nut-free – Page 27 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Tree Nut-free

Does not contain any tree nuts or coconut.

Gluten-Free and Dairy-Free Buttermilk Waffles
Gluten Free and Dairy Free Buttermilk Waffles

Welcome to another segment of our Hangover Breakfast series! Again, I used the method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, to choose flours with waffles and pancakes in mind, which I posted previously (see link below). Waffles were one of my favorite go to breakfasts after a night where I knocked a few too many back. So it seemed natural to try to recreate a waffle worthy of a morning after, or one of those lazy Sundays where you go to the diner and luxuriate in crispy waffles and way too much coffee.

Just word to the wise, the pictures show me doing a half recipe than the one written out here. There’s only two of us, and I was testing several other recipes at the same time, and we just couldn’t eat that much by ourselves. So if you’re concerned that your attempt doesn’t look like mine, that’s why. Also, you can let the waffles cool room temperature, put wax paper in between them and put them in a container in the freezer and toast them when you want some. They’re a lot cheaper than store bought instant waffles and taste better too!

Gluten Free and Dairy Free Buttermilk Waffles

Makes about 6 waffles.
- 280 grams of Gluten Free Flour Mix for Waffles & Pancakes (or you can try your normal gluten free flour mix)
- 1 teaspoon salt
- 3 teaspoons of baking powder
- 2 Tablespoons brown sugar
- 2 Tablespoons of ground chia seed meal
- 6 Tablespoons of water
- 2 teaspoons of vanilla
- 1 1/2 cups of rice milk (or other alternative milk of your choice)
- 2 Tablespoons apple cider vinegar
- some canola oil to grease the waffle maker (I use an oil spray bottle like these, but I use the Pampered Chef version. Any spray bottle would be much better for the environment and you don’t have to try to find a soy or dairy free version of Pam, etc.)
Plug in waffle maker and set to highest temperature setting. Measure out flour, salt, baking powder and brown sugar and place in a bowl. Whisk ingredients together until they are well incorporated into each other.

Dry ingredients in a bowl

Mix ground chia seed meal and water in a container to form a chia egg, setting it aside to let it gel.

Chia and Water to form chia egg

(Okay here’s where I forgot to take pictures of the next several steps. You’d be amazed how hard it is to remember to stop to take pictures.) Mix rice milk, vanilla, and vinegar together in a container large enough to add the chia egg. Once the rice milk, vanilla and vinegar are well mixed, add the chia egg and whisk it together so that chia is well incorporated into the rice milk and vinegar.

Pour chia and rice milk mixture into the flour mixture and whisk them together until most of the lumps are gone. If your waffle maker has reached the correct heat, spray some oil on the top and bottom waffle plates, and pour some of the batter on your waffle maker. You know your waffle maker and you’re the best judge of how much to use, but go ahead and start with half a cup and see how that goes. Even on the highest setting, I found that these waffles still needed a little extra time to cook. If the top and the bottom of the waffle started to separate as I very slowly tried to pull the waffle maker lid up, I closed it back up and let them cook a little more, and then I had no problem and no mess.

Enjoy with some maple syrup and Earth Balance Soy Free buttery spread!
March 25, 2013
Gluten Free Flour Mix for Waffles and Pancakes
Gluten Free Flour Mix for Waffles and Pancakes

Using method that the Gluten Free Girl and the Chef have provided on their blog to make an all-purpose flour mix, I made up the following flour mix to make the waffles and pancake recipes that will be posted for our Hangover Breakfast series. (These recipes will be posted on April 1st, keep your eyes out for them!) I used a kitchen scale and I used a glass measuring cup zeroed out on the scale thinking that I could give you the cup equivalents. The thing is, it worked out that all the amounts were not a full measurement of anything and were really weird amounts. If you’re going to do any serious gluten free baking, you probably need to get a kitchen scale. This can be used as an all purpose mix, but I chose these flours with waffles and pancakes in mind. To use a regular recipe with this mix, exchange 140 grams of this mix to every 1 cup of regular flour.

Gluten Free Flour Mix for Waffles and Pancakes

Makes about 3 1/2 cups of flour mix.
- 50 grams of Oat flour
- 50 grams of Sorghum flour
- 50 grams of Millet flour
- 50 grams of Masa Harina flour (a type of corn flour)
- 150 grams of Sweet Rice flour
- 150 grams of Potato Starch
Measure out each of the flours carefully, and place into a large mixing bowl. Using a whisk, mix the flours and starches together until they are very well mixed. Store in an airtight container until you are ready to use it. Enjoy!
March 20, 2013
Sriracha Oven Roasted Potatoes
Sriracha Oven Roasted Potatoes

For the second post in our Hangover Breakfast series, what breakfast is complete without home fries? But on the morning after (or pretty much all the time if I’m honest about it), I’m going to be pretty lazy about what I actually cook on the stove top that requires constant attention. Therefore, I like my home fries oven roasted.

Sriracha Oven Roasted Potatoes
- 1/8 c. of olive oil
- 1 Tablespoon of fresh minced garlic (3-4 cloves or go nuts)
- 1 teaspoon of Italian Seasoning (it’s a mix of the usual suspects, marjoram, thyme, rosemary, savory, sage, oregano and basil, if you don’t have it, just use a dash of each.)
- 1/2 teaspoon of Penzey’s Forward (if you don’t have this, use 1 teaspoon of Lawry’s Seasoning Salt or any other brand of season salt, and omit the salt below)
- 1/2 teaspoon of salt
- 1 teaspoon of Sriracha (if you don’t have Sriracha, BUY SOME, or substitute any hot sauce, or if you don’t like spicy, omit it altogether)
- 4-5 potatoes, washed and scrubbed and trimmed of any scars or bad spots, but otherwise unpeeled.
Preheat oven to 475º degrees. Place all the ingredients except the potatoes into a bowl.

Olive Oil and Spices in Bowl

Whisk oil and spices together so they are well incorporated.

Well mixed olive oil and spices

Wash, scrub and trim potatoes if you haven’t already.

Washed, Scrubbed and Trimmed Potatoes

Cut potatoes into 3/4 inch pieces and place into the bowl with the olive oil and spices.

Potatoes cut into 3/4 inch pieces

Once you have finished cutting up all the potatoes, mix the potatoes with the oil and spice mixture until they are well coated.

Potatoes coated with spice mixture

Place coated potatoes on a baking sheet in a single layer. Scrape the bowl and drizzle any of the remaining spice mixture on top of the potatoes.

Coated Potatoes on baking sheet in single layer

Put potatoes in preheated oven and roast for 20-30 minutes, turning occasionally to brown on all sides.

Sriracha Oven Roasted Potatoes just out of the oven!

Serve them with some sausage (see our Maple Glazed Homemade Breakfast Sausage Patties recipe), bacon, and some fresh fruit. Enjoy!
March 18, 2013
Maple-Glazed Homemade Breakfast Sausage Patties
Maple Glazed Homemade Breakfast Sausage Patties

St. Patrick’s Day makes some of us think about dealing with the results of the excessive consumption of alcohol. When I was in college, one of my morning after cures was to head to the local IHOP (International House of Pancakes for those of you not familiar with this restaurant chain) on Storrow Drive in Boston or to a local diner, either the Grecian Yearning in Allston or Johnny’s in Newton (neither exist anymore sadly) and eat a huge greasy breakfast to neutralize all the acid in my stomach. But going to an IHOP or any other diner for that matter, is damn near impossible when you can’t have eggs or milk. So we needed recipes for the morning after, or just when you want a really huge breakfast because you really, really love breakfast.

I was going to do one huge breakfast post, but it would be too long, too hard for you all to search for the recipes after, and posting five or so recipes in one day might be a bit much even for my Type A slightly manic personality. So I’m going to break it up into several posts for this Monday and on Monday the 25th. (You may have noticed that Mary Kate and I switch off weeks on the Monday recipe posts.)

So without further ado, I give you the first recipe of our Hangover Breakfast series:

Maple Glazed Homemade Breakfast Sausage Patties
- 1 pound of ground pork (do not get anything leaner than 80%/20% or they will be dry as dust)
- 1 teaspoon of rubbed sage
- 1 teaspoon of Lawry’s Seasoning Salt (or any other brand of seasoning salt)
- 1 teaspoon of Sriracha (if you don’t have Sriracha, substitute any hot sauce, or a 1/2 teaspoon of crushed red pepper flakes)
- 1/2 teaspoon of ground black pepper
- a pinch of ground cloves
- a pinch of nutmeg
- a dash of marjoram
- 4 Tablespoons of maple pancake syrup (You can use real maple syrup, but the fake stuff works too. Just make sure you check labels, as many brands contain milk.)
Place pork and all ingredients except maple pancake syrup in a bowl. Using your hands, mix all ingredients until the spices are evenly incorporated throughout the pork. (Think making a meatloaf or meatballs). Again using your hands, form ground pork into patties. I was able to make six patties with the amount of ground pork called for in this recipe.

Pork Mixture formed into patties

In a large skillet, fry the patties over medium heat so that they have a nice sear on them, about 3-5 minutes per side depending on the heat of your burner. (Pork should be cooked until the temperature reaches 160°F for food safety.)

Patties frying in skillet

Once the patties are cooked, add the maple pancake syrup to the skillet and heat it through, flipping patties to coat them in the syrup. Place the patties on a plate and serve. The following picture isn’t the greatest, but I think it shows the maple glaze better than the main picture above:

Completed Glazed Patties

Pair these with some waffles, pancakes or home fries (see our Sriracha Oven Roasted Potatoes recipe) , and enjoy!
March 18, 2013
Whatever Wednesday: Farmer’s Almanac Cough Syrup
Tea & Cat

So my mother discovered the Farmer’s Almanac a few years ago (or possibly re-discovered, I’ve never asked — I just assumed that city kids didn’t read the Farmer’s Almanac), and this year has a page-a-day calendar version. Despite living many states away from my mother, I always know what page-a-day she has because she mails me the ones she thinks I’ll find interesting. So I thought I’d share this one with you all, even though it won’t work for Denise (I am somewhat sure that flax seed allergies aren’t incredibly common, but if you have one, don’t make this).
To treat a nagging cough:
- Boil 3T whole flax seed in 1 pint water
- Strain
- Stir in 3T sugar [I’d use honey]
- Add juice of two lemons
- Cool the mixture
- Sip as needed
This sounds to me as though it would work well.

My own make at home cough syrup is a little different. A lot of the time, I just swig a spoonful of honey. If I’m feeling fancy or have a real cough, I will dissolve a few tablespoons of honey in a bit of boiling water, add a half shot of whiskey or brandy and a spare pinch of cayenne. There are no real measurements, as I’ve never made this while not sick. This works pretty well for me.

Here’s hoping you don’t need either recipe, but if you do, they’re here for you.
March 13, 2013
Stout Braised Corned Beef and Cabbage
Stout Braised Corned Beef and Cabbage

St. Patrick’s Day is coming, and what says St. Patrick’s day better than beer and corned beef and cabbage? Other than bedecking yourself with green leprechaun hats, buckled shoes, and carrying around fake pots of gold, not much. The recipe as I made it has gluten in it, because I used Guinness since I can have wheat, and I also used Beef Reduced Sodium Better than Bouillon to cheat and make my beef broth, which also has gluten in it. To make the recipe gluten free, try Pacific Natural Foods Organic Beef Broth which is gluten free, dairy free, wheat free and soy free, and Green’s Endeavor Double, which is a stout-like gluten free beer.

Stout Braised Corned Beef & Cabbage
- 1 large dutch oven
- 2 – 12 oz bottles of Guinness (or Green’s Endeavor Double, gluten free beer)
- 2 cups of beef broth (if you use commercially made, make sure it’s gluten free and dairy free)
- 1 Tablespoon of pickling spice (I used Penzey’s pickling spice blend) or use spice packet that came with corned beef if it’s safe for your allergies
  Garlic bulb cut so all cloves are open
- 1 bulb of garlic, cut as shown
- 1/2 a medium or large onion, or one small onion, peeled and sliced
- 3-4 lb corned beef (the one I used was Freirich Certified Angus Beef® Corned Beef Brisket, Mary Kate was awesome and called the company and the natural flavorings were only spices, and they verified that it was dairy, soy and gluten free)
- enough to water to cover corned beef in dutch oven
- 1-2 Tablespoons of bacon fat, shortening or cooking oil
- 4 red skinned potatoes, scrubbed and trimmed, but not peeled, cut into 1 inch pieces
- 3 carrots, peeled and trimmed, cut into 3/4 inch pieces
- 1 small turnip, peeled and cut into 1 inch pieces
- 3-4 stalks of celery, de-stringed, and cut into 3/4 inch pieces
- 1 large onion, skin removed and cut in half and then each half into quarters
- 1 small head of cabbage
Preheat oven to 300°F. Place dutch oven on large burner on top of stove. Add beer, beef broth, pickling spice, sliced onion, and garlic bulb to dutch oven. Stir to combine all ingredients. Carefully place corned beef into dutch oven, so as not to splash the beer mixture all over yourself like I did. If necessary add enough water that corned beef is covered with liquid.

Corned Beef with Braising Liquid

On the stove top, bring to a boil over medium high heat. When you have a big rolling boil, turn the burner off, place the lid on the dutch oven and put it in the oven.

Corned Beef in Braising Liquid at Rolling Boil

Bake in the oven for 1 and 1/2 hours, and then flip the corned beef over carefully in the dutch oven, add more water to cover if necessary, and bake for another 1 and 1/2 hours. You may need to add more time if your corned beef is larger than the one called for here.

Corned Beef after Braising in Oven for 3 hours

Once the corned beef is cooked, take it out of the braising liquid and put in an oven safe dish, cover it with a lid or foil, and place it back in the oven, turning it down to 200°F just to keep it warm until the veggies are cooked. Using a strainer, strain out 4 cups of braising liquid from the pan (removing the bits of onion and pickling spice) and set it aside.

Strained Braising Liquid

Vegetables

Chopped Veggies

If you have not already prepared the vegetables, now’s the time. Cut the potatoes into 1 inch pieces. Remove the ends and skin from the onion, then cut it in half, and then each half into quarters. If the carrots need to be peeled, peel them and then cut in to 3/4 inch pieces. String the celery and cut into 3/4 inch pieces. Peel the turnip and chop into 1 inch pieces. Cut the cabbage into halves and then each half into quarters.

Browned Vegetables in Fry Pan

Browned Vegetables in Fry Pan

Once the vegetables are chopped, take a frying pan and melt some of the bacon fat (or shortening or cooking oil) over medium low heat. In smaller batches, brown the vegetables, do not crowd them too much or they won’t get golden brown.

Deglazing frypan with braising liquid

Once you have browned all the vegetables, place all vegetables in a stock pot. Deglaze the fry pan with some of the reserved braising liquid, and then using the strainer, strain the deglazed liquid into the stock pot with the vegetables along with the remainder of the 4 cups of reserved braising liquid in the pot.

Bring to the vegetables to a simmer over medium heat and cook about 20 minutes or so until vegetables are tender. Once they are ready, turn the heat off, and slice the corned beef against the grain.

Cooked Corned Beef on Cutting Board
Sliced Corned Beef

Plate corned beef with cabbage and other vegetables, and some of the braising liquid used to cook the veggies. Enjoy!!

Stout Braised Corned Beef and Cabbage
March 4, 2013
Come Home to Chicken Stew
Chicken Stew

Who likes coming home to dinner already made? ME! But hey, I’m single and I work full-time. Wait. I have a crock pot. If you don’t have a house-spouse, your best friend would be the crock pot. Plug it in as you leave, come home to dinner. It’s happiness in an appliance.

Feel free to mess with the vegetables — this recipe is pretty forgiving, and you can have what you like. If you do not like parsnips, cannot find parsnips, or don’t want to go look, use potatoes instead of them. If you’ve never had them, give parsnips a go — they’re surprising in flavor, and add something good to this stew.

Come Home to Chicken Stew
- 1 pound of chicken breast, cut in 1 inch cubes (could use thighs, too, if you prefer)
- 2-3 Tablespoons all-purpose gluten-free flour mix (I used Bob’s, more or less depending on how wet your chicken is)
- 2 teaspoons dried minced onion
- 1/4 teaspoon thyme
- 1 teaspoon sweet or Hungarian paprika
- 1 teaspoon dry mustard
- 1/2 teaspoon salt*
- 1/2 teaspoon dill
- freshly ground pepper, to taste
Spray or oil your crock. Add all the above ingredients, and mix thoroughly so chicken is coated and there’s no clumps of flour at the bottom. If you think your stock is salty, hold off on the salt.

Add your veg and stock:
- 2-3 carrots, chopped
- 2-3 small parsnips, chopped (or potatoes, see above)
- 3 ribs celery, chopped
- 3 cups chicken broth or stock (check for allergens here, unless you make your own)
- 1 teaspoon balsamic vinegar
- 2 small or 1 large bay leaves
- Handful of celery leaves, optional
Cook on low 8-10 hours or high 4-5 hours.

Come home and add 1 cup of green beans or peas, if desired, about 1 hour before serving.

Serve with roasted potatoes, or some sort of roll or bread.

Hot dinner

What do you do with your crock pot?
February 25, 2013
Happy President's Day! All-American Chicken Ranch Burgers
Chicken Ranch Burger

So Denise and I decided to go theme-ways for this particular Monday holiday. What does the theme of “Presidents’ Day” conjure up for you? Let me tell you, I had IDEAS. Many of them were particularly complicated, some were elaborate, and my fridge is still full of ingredients I bought while over-thinking my options.

What I ended up with is in homage to our sitting leader, Barack Obama, 44th president. His love of burgers is well-documented, and our First Lady’s initiatives include promoting healthy eating partly through family time. This is a quick, easy, and healthy weeknight burger recipe that takes about 15 minutes to prepare. With sides, this will feed four. Or it will feed you for a few meals.

mmmmmm

All-American Chicken Ranch Burgers
Makes 4 quarter pound burgers

Preheat either indoor grill, grill pan, or cast iron skillet.
- 1 lb. ground chicken
- 1 teaspoon crushed garlic (2-3 cloves)
- 2 teaspoons minced dried onion
- 1 teaspoon dill
- ½ teaspoon basil
- ½ teaspoon dried red bell pepper
- ¼ teaspoon crushed red pepper flakes (OPTIONAL! For those who like a kick)
- 1 teaspoon kosher salt
- 2 Tablespoons potato starch
Grease your hands, and then mix the spice mix into the ground chicken well. Divide into 4 balls and compact it. This is a bit squishier than, say, beef burgers, so it doesn’t form into patties as well. It seems to work best to leave it in a larger ball and then flatten it once you’ve put it on the heat — or automatically in a two-sided grill. These take about 5 minutes on a George Foreman grill, and I’m guessing about 3-4 minutes per side in a skillet over medium heat.

The two flavors of ranch dressing that these ranch burgers are missing are a hit of acid and a creaminess. So make up for both with an avocado smash. While the burgers are cooking, make your sauce/topping:
- 1 ripe avocado
- 1 lime
- pinch of salt
Smash avocado. Drizzle in a bit of the lime juice to get a guacamole-type consistency. Sprinkle on just a bit of salt.

To make up your burger, toast whatever you’re using as a bun. I used Deland Bakery’s Millet Potato Bread. If you eat gluten, surely you have a favorite. If you want a bun, Schar makes some decent ones.

To this I added:
- Daiya cheddar block, sliced very thin
- raw baby spinach, about a handful
- topped with the burger
- and then the avocado sauce
To continue the theme, maybe serve with broccoli, least favorite vegetable of our 41st president, George H.W. Bush? And jelly beans for dessert, favorite candy of our 40th president, Ronald Reagan?

Do you enjoy celebrating “minor” holidays? How?

(And if anyone tries these on a regular outdoor grill, please let me know how it works out!)
February 18, 2013