Summer Herb Series: Roasted Garlic and Tomato Pasta (Allergy-Free)

 

In this weeks installation of the summer herb series is a recipe inspired by summer picnics. I love summer foods. With the grill fired up and a bounty of fresh produce there seems to be no end to the summer picnics and barbecues. This pasta salad is infused with fresh basil, parsley, tomatoes and roasted garlic. I hope you enjoy!

Roasted Garlic and Tomato Pasta

1 package of gluten-free pasta, cooked, drained and cooled. (I prefer Trader Joe's Corn Pasta)

5 Roma tomatoes

1 head of garlic, roasted, peeled, and chopped

2 sprigs of fresh parsley

8 basil leaves, chopped,

Dressing

1/4 cup vegenaise (soy-free)

1/2 teaspoon of salt

1/4 teaspoon black pepper

1/4 teaspoon of dry mustard

Method

Mix dressing ingredients together and set aside. Once pasta is cooled, add tomatoes, basil, parsley,and roasted garlic. Toss with dressing. Chill 30 minutes before serving. 

Additions: This pasta dish would be great with olives, artichoke, roasted red peppers, and even capers.

How do you like your pasta salad?

 

Savory Sunday: Allergy-Free Chocolate Chip Cookies

This recipe is an adaption from the Food Allergy Mama's chocolate chip cookies. I made this recipe for my family while we were snowed in. I hope you enjoy.

Yield: 2 Dozen Cookies

2/3 cup dairy-free shortening (I used Spectrum brand)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon best-quality vanilla extract
1 3/4 cups of gluten free flour mix ( I used Bob's Red Mill)
1/4 teaspoon of xanthum gum (Bob's Red Mill)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of Enjoy Life mini-chocolate chips

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth.  In a medium bowl, combine the flour, xanthum gum, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the mini chocolate chips.

Snow Day and Allergy-Free Pancakes!

The Brownies are having a snow day party! My husband is home from work today with Kansas City expecting 8-12 inches of snow. Aunt Bonnie has also decided to ride out the blizzard with us. We plan to spend the day watching old movies and eating great food.

We started the day with these wonderful allergy-free pancakes. This recipe like most recipes I've shared lately is from the Food Allergy Mama's Baking Book.It is quick and simple. I adapted the recipe by using gluten-free flour.

Born and raised a Texas girl, I have never seen so much snow. We are even experiencing thunder snow, but are happy to spend time together as a family. If you are experiencing a snow day, what fun activities or traditions do you and your family have?

Allergy-Free Pancakes

Yield: About 20 Pancakes

2 cups gluten-free flour Mix ( I used Bob's Red Mill)
4 tablespoons granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon xanthum gum
2 tablespoons water
4 tablespoons canola oil
2 cups of rice milk
dairy-free cooking spray

Preheat a cast-iron griddle on medium heat until hot, and preheat oven to 200 degrees.

While the griddle is heating, combine the flour, sugar, baking powder,salt, and xanthum gum with a wire whisk.  In a large liquid measuring cup, combine water, oil, and milk.  Pour the water mixture into the dry ingredients, and mix with a wire whisk until just combined.  Do not over-mix; a few lumps are fine. 

Spray the griddle liberally with dairy-free cooking spray( repeat this process each time you put down a new pool of batter).  Pour about 1/4 cup of batter onto the heated griddle, and cook until small bubbles start to form on top.  Flip and cook the other side until light brown.  Transfer the pancakes to the warmed oven, and repeat.

Savory Sunday: Easy Cranberry-Pecan Cookies

This recipe is an adaption from the Food Allergy Mama's chocolate chip cookies. I think this recipe is a good base for multiple variations.  Simply leave out the pecans if you or your little one has a tree-nut allergy. Luckily, Catherine does not. I hope you enjoy.

Yield: 2 Dozen Cookies

2/3 cup dairy-free shortening (I used Spectrum brand)
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 teaspoon best-quality vanilla extract
1 3/4 cups of gluten free flour mix ( I used Trader Joe's brand
1/4 teaspoon of xanthum gum (Bob's Red Mill)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of dried cranberries
1/2 cup of chopped pecans

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugars, applesauce, and vanilla until smooth.  In a medium bowl, combine the flour, xanthum gum, baking soda, and salt with a wire whisk. Add the flour mixture to the shortening mixture, and stir until just combined. Stir in the cranberries and chopped pecans. 

Use a cookie scooper to place the batter onto the prepared baking sheet.  Bake for 12-15 minutes, or until lightly browned.  Cool completely on the baking sheet.

Savory Sunday:Warm Strawberry Bread

I hope you all had a blessed weekend. Today I want to share a recipe I tried this week. This strawberry bread is from The Food Allergy Mama's Baking Book. My family enjoyed this recipe and I hope it warms your hearts and tummies as well. It is a Valentine's-Day treat everyone can enjoy!

I did make a couple of adaptions. Instead of using all purpose flour, I used Bob's Red Mill Gluten Free All Purpose Flour. I also ended up baking my bread 10 minutes longer than recommended. I'm not sure if it was my oven, or the addition of the gluten free flour. I also added 1 teaspoon of vanilla flavoring. I just think all baked goods need a little vanilla.

Yield: 1 Loaf

11/2 Cups frozen strawberries
1/2 cup canola oil
3 tablespoons water
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest
2 teaspoons freshly squeezed orange juice
21/2 cups of Bob's Red Mill gluten-free all purpose flour mix
2 teaspoons of xanthum gum
1/12  teaspoons ground cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon of vanilla

Method

Preheat oven to 350 degrees and spray a 9x5x3- inch loaf pan with dairy-free baking spray.

In a blender, puree the strawberries, oil, water, applesauce, orange juice, orange zest, and vanilla until smooth.

In a medium bowl, combine the flour, sugar, cinnamon, baking soda, xanthum gum, and salt with a wire whisk.  Make a well in the middle of the flour mixture, and pour the strawberry puree into the well.  Stir with a rubber spatula until combined.

Pour into prepared pan, and bake 50 to 60 minutes, or until an inserted tooth pick comes out clean.

Cool completely before slicing.

Yummy strawberry bread

Easy Chick Pea and Potato Lettuce Wraps

This recipe is really was invented by necessity. Originally I planned to make chick pea and potato tacos, but discovered my blue corn tortillas were moldy. Mom fail! I forgot to put them in the refrigerator. So instead of tacos tonight, we are having lettuce wraps.

Homemade Taco Seasoning
2 tablespoons of chili powder
1 tablespoon of paprika
1 teaspoon of ground cumin
2 teaspoons of onion powder
2 teaspoons of garlic powder
1/4 teaspoon of cayenne powder
1/4 teaspoon of salt
 
 Mix all of the seasoning ingredients in a small bowl and set aside.

Chick Pea and Potato Lettuce Wraps
2 large russet potatoes, cleaned and diced
1 can of chick pears, rinsed and drained
1 head of lettuce, washed and dried
2 tablespoons of homemade taco seasoning
2 tablespoons of canola oil
1/4 cup of veggie broth
1 green onion chopped,  for garnish

Method

In a medium skillet, heat oil to medium high. Add diced potatoes. Stir making sure each potato is covered in the oil. Once potatoes begin to brown, add the drained chick peas. Again, stirring to make sure everything is browning evenly. Then add two table spoons of the homemade taco seasoning.  Stir again to coat. Add the vegetable broth and cover. Let potatoes and chick peas cook for ten minutes. Remove the lid and serve the warm filling in the lettuce cups. I garnish my lettuce wrap with green onion and daiya cheese. Enjoy!

Curry Quinoa Patties

I'm always looking for something new for dinner. I often make oatmeal patties for my family, so today I decided do something different. We started eating quinoa as a family after Catherine was diagnosed,but have only enjoyed it in sweet breakfast recipes. This is my first attempt at making a savory quinoa dish. My family loved it. They were delicious. I wish I had a better camera. The pictures don't do them justice. 

I served my patties with rice. For a round two recipe, I plan to break my left over patties up tomorrow and serve in corn tortillas. 

Curry Quinoa Patties

1Cup of quinoa
1 Cup of Water
1 8oz can of tomato sauce
1/2 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 large carrots, minced
3 large cloves of garlic, minced
5 green onions, chopped
1 tablespoon of olive oil
1 can of Garbanzo Beans,drained
1 tablespoon of vegenaise soy-free
1/2 teaspoon of salt
1 teaspoon of chili powder
1 teaspoon of curry powder
1/2 teaspoon of cumin powder
1 teaspoon black pepper
1 teaspoon of paprika
 cooking spray of choice

Method

1. Rinse quinoa in cold water. This is really important. If the quinoa is not rinsed well, it will have a bitter taste.
2. Place rinsed quinoa, water, tomato sauce, salt, and garlic powder in a pot.
3. Stir and let ingredients come to a boil. 
4. Then cover and simmer for 10-15 minutes. Quinoa will be translucent when it is done.
5. Place cooked quinoa in the refrigerator to cool while you prepare other ingredients.
6. Heat a sauce pan on medium heat and add olive oil.
7. Once oil is hot, add carrots,green onions, and garlic. Saute for 3 minuted or until veggies are soft.
8. In a food processor, pulse garbanzo beans. You don't want to over pulse. Look for a ruff chop. Almost a thick paste consistency.
9. Remove cooled quinoa from the refrigerator. 
10. Add sauteed veggies, garbanzo beans and the remaining spices to the cooled quinoa. 
11. Stir well.
12. Heat an electric grill to 375 degrees/
13. Spray with cooking spray.
14. Form and cook patties. I make my patties about 1/4 cup. They cooked 2 minutes on each side or until browned.

Allergy Alert: How I became a food allergy mom.

Catherine (Little Brownie) has food allergies. Multiple food allergies. I often feel sad, overwhelmed and confused. How did this happen? Did I do something wrong?

Being a first time mother, I did all of the research and followed my pediatrician's recommendations when it was time to introduce my girl to solid foods. I knew there was a risk for allergies due to a family history (my husbands sister has food allergies) and the fact that Catherine has eczema. During my pregnancy I ate a varied diet and vowed to breastfeed exclusively. I am proud to say that Catherine and I have been breastfeeding exclusively now for fourteen months, however this was not enough to keep the allergies at bay.

On Monday, December 3,2012,  I gave Catherine peanut butter for the first time. Within minutes, Catherine had red hives around her mouth and her lips began to swell.  I gave her 1/4 teaspoon of Children's Benadryl, called the pediatrician, and closely monitored her all day.

Two days later Catherine was tested for allergies. Not only did she test positive for peanuts, but Catherine also tested positive for eggs,milk,soy, and wheat.

I left the doctor's office in tears. Filled with fear. While I worked at the preschool, I remember seeing kids who had food allergies. I saw the struggle their families faced trying to keep them safe. I often felt sorry for them and was thankful no one in my family had to deal with food allergies. Now I had to deal with it. Following the doctors recommendation, I threw out most of the things in our house that contained egg,peanuts,wheat,milk,and soy and gave away the rest to friends. I quickly realized we were going to have to drastically change the way we eat. Traces of wheat, milk, and soy were in everything! Not to mention I could no longer indulge in one of my favorite passions,baking.

In the weeks since Catherin's diagnosis, I have become an expert in reading labels and what to look for if I think Catherine is having a reaction. Slowly but surely, I have began the transition to a gluten-free,dairy-free,egg-free, peanut-free and soy-free lifestyle.

I keep wondering if I did something wrong. Why is it that food allergies are so prevalent these days? Do you have food allergies or a child that does? If so, how do you cope?