surviving the food allergy apocalypse

Tag: WARNING – SOY

  • Kinpira Gobo

    Kinpira Gobo

    So given that we’re trying new cooking techniques this month, one of the ones that jumped out at me was kinpira, a Japanese technique involving a quick stir-fry followed by a braise, most commonly used on root vegetables. Now, I’ve likely done something like this at some point, but not on purpose as a technique.…

  • Stir-fried Potatoes with pork and cabbage

    Stir-fried Potatoes with pork and cabbage

    This recipe is very loosely inspired by northern Chinese Hunan province recipes for spicy potatoes. I think it was end of winter, but I just wanted hot potatoes and cabbage with pork, and this dish definitely fit the bill. Finding the right meat was harder than I thought it would be — pork was the…

  • Seared Tuna Steak Salad

    This is one of those areas where Denise and I diverge — neither of us is allergic to fish, but I love tuna, and she hates it. Conversely, she loves haddock, and I, eh, can’t get excited about it. If you’re pro-tuna, this might be your recipe. The first time I had tuna — and…

  • Rice Vermicelli Salad Bowls with Beef

    I love Vietnamese food. Seriously, I love it. Before the corn allergy, our local Vietnamese joint could recognize my voice before I even finished stating that I wanted to order takeout. The owner knew my name and my husband’s name, and what we generally ordered. If Shawn forgot what I wanted when stopping in to…

  • Pork Peking Ravioli (aka Potsticker, Wonton, Gyoza, etc.)

    Before the food allergy apocalypse hit, one of the things I really liked to do was to make my own Peking Ravioli (aka Potsticker, Wonton, Gyoza, etc.)  or whatever you want to call your basic Asian style dumpling.  Apparently you only call them Peking Ravioli if you live in the Northeast because that was what Joyce…

  • Hot & Crazy Noodles Apocalypse Style

    Before the food allergy apocalypse hit, one of the things I really liked was Thai food, and one of the dishes I really enjoyed at Siam Orchid, our local Thai place, was Hot & Crazy Noodles, which is a spicy version of Pad Sei Ew (or whatever spelling variant of Thai anglicized you might find).…

  • Year of the Snake Stir Fry

    For the many years where the only allergen I needed to avoid was dairy,  Asian restaurants of most types were a saving grace.  With the exception of Indian cuisine, which uses cream and butter, most cuisines of the Asian continent use little to no dairy. Now that there are more allergens in my arsenal, it’s…

  • Sheer Magic Spinach Dip

    I found this recipe, which I’ve now modified to fit my tastes, on the back of a silken tofu package. I had bought a couple of packages of silken tofu to try as an egg replacement in brownies. Silken tofu might work for others in brownies but not for me, and since I had to…