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: Chick-Pea Salad and Lunch Spread

I love chick-peas and so does my family. I am always thinking of new ways to incorporate this healthy ingredient in my recipes. This recipe is a marriage of two things I love. Chick-peas and egg salad. Since I can no longer eat egg salad due to Catherine's egg allergy, I took everything great about creamy egg salad and transferred it to a light and versatile chick-pea salad. This salad can be served over greens or in a pita pocket. I have even used it as dip with wide corn tortillas. I hope you and your family enjoy it as much as we do.

Chick-Pea Salad

2 cans of chick-peas, drained and rinsed
2 stalks of celery, diced
3 green onions, diced
2 tablespoons of Soy-Free Vegenaise
2 teaspoons of dill weed
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper

In a mixing bowl combine vegenaise,dill weed, salt and ground pepper. Stir and combine well. Add chick-peas, celery, and green onions until the salad is combined. Chill before serving.

* You can make many variations of this dish. Sometimes I like to add a little lemon juice or curry powder.

Snow Day Fun : Allergy-Free Oatmeal Creme Pies

The Brownies are snowed in again! Kansas City was is under a winter storm warning until Wednesday morning. With family home, I decided to test recipes to share with you.  

Most of the recipes I've posted on the blog are from The Food Allergy Mama's Baking Book by Kelly Rudnicki. I love her book and was happy to receive her latest book, Easy Fast Meals.  After reviewing some of the recipes, I knew I wanted to try her Oatmeal Cream Pies. I grew up with Little Debbie snacks and the oatmeal cream pies were my favorite. Mastering this recipe would allow me to share those joys with Catherine, who otherwise wouldn't be able to eat them. I hope your family enjoys this recipe as much as mine.

Makes 24

Cookies

3/4 cup dairy-free and soy-free margarine, softened

13/4 packed cups light brown sugar

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

2 tablespoons water

21/4 cup of gluten-free all purpose flour( I used Bob's Red Mill)

1/2 teaspoon xanthum gum

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 cups gluten-free steel cut oats (I used Bob's Red Mill)

Creme Filling

4 cups confectioners' sugar

2 teaspoons cream of tartar

21/2 teaspoons vanilla extract

5 tablespoons of rice milk

1/2 cup dairy-free shortening

Preheat the oven to 425 and line 3 baking sheets with parchment paper.

Make The Cookies:

• In a bowl of an electric mixer fitted with the paddle attachment, combine the margarine, brown sugar, applesauce, vanilla, and water and mix until combined well.
• In a medium bowl, combine the flour, xanthum gum, cinnamon, nutmeg, baking powder, baking soda, and salt using a wire whisk. Add to the margarine mixture and mix well.  Stir in the oats using a rubber spatula.

• Use a mini cookie scooper to scoop the dough 1 inch apart onto the prepared baking sheets.  Bake for 7 to 10 minutes, until golden brown.  Let cool completely on the baking sheets.

While The Cookies Are Baking, Make The Filling:

• Combine all the filling ingredients in the bowl of an electric mixer fitted with the paddle attachment and mix until creamy.
• When the cookies are cooled, spread a generous amount on the flat side of one cookie, then top with another cookie, flat side down.  Wrap each "pie" in plastic wrap; they will keep for two days.

 

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.

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