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?

 

My Go-To Quick Dinner: Orgran Falafel

As my baby grows, my time for meal prep each day seems to be shorter and shorter. I must admit some days it is hard to get dinner on the table while chasing a toddler. This falafel is a quick and delicious menu addition on a busy day. Best of all, this brand is free of the most common allergens. You can serve these tasty patties with rice, in lettuce wraps, or even with your favorite dipping sauce. I use Orgran Falafel mix and simply follow the instructions on the box. You can find Orgran products at Whole Foods Market or online.

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.

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!

Homemade Donuts: Apple Cinnamon Donuts

I love donuts. There is just something about sugary fried dough. I even wanted to have donuts served at my wedding reception, but there was a family intervention two weeks before our big day.

Although I have a love affair with donuts and love to bake, I had never attempted to make my own. It always seemed like it was too much effort. Since Catherine's diagnosis, I have craved donuts. Unable to go into a shop and buy a gluten-free,soy-free,dairy-free,and peanut-free donuts, I was forced to make my own.

After searching the Internet and my personal library of recipes, I decided to try Kelly Rudnicki, the Food Allergy Mama's recipe. What I liked about Kelly's recipe was it was simple. I could have hot donuts in about one hour. I didn't have to wait for the dough to rise.

The results were amazing. My family enjoyed the hot donuts. Listed below is the recipe I used. I did adapt the recipe a bit. Instead of regular all purpose flour, I used Bob's Red Mill's All Purpose Gluten-Free Flour.

What are some of your families sweet treats?


Apple House Cinnamon Doughnuts

Doughnuts
Canola Oil, for frying
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract
3/4 cup granulated sugar
3 tablespoons dairy-free, soy-free butter, melted
4 1/2 - 4 3/4 cups unbleached all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup of rice milk

Cinnamon Sugar for rolling
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Method

In a large heavy pot, heat 2 to 3 inches of canola oil until a candy thermometer is inserted in the oil reaches 375

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the applesauce, vanilla, and 3/4 cup sugar.  Add the butter, and mix well.  In a separate medium bowl, combine the 4 1/2 cups flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt with a wire whisk.  Add the flour mixture and the rice milk alternately to the applesauce-butter mixture.  Add more flour, if needed, to make a smooth and not-too-sticky dough.

Transfer the dough to a lightly floured board. Knead for about 1 minute, and roll out to 1/2 inch-thick circle.  Dip a doughnut cutter into flour, and cut it into the dough.  Remove the trimmings and reroll, repeating the process.

Slide a few doughnuts into the hot oil, being careful not to crowd the pot. Fry until the doughnuts rise to the surface, about 2 minutes, and turn over with metal tongs to fry the other side.  Doughnuts should be golden brown on both sides.  Lift out the doughnuts with the metal tongs and drain on paper towels.

Mix together the 1/2 cup sugar and the 2 teaspoons cinnamon.  Place the cinnamon-sugar mixture in a brown lunch paper bag.  Place the warm doughnuts, one at a time, in the brown bag, and shake to coat.  Shake off excess sugar, and place on a serving platter. Repeat with remaining doughnuts.

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.

Edible Finger Paint: Soy-Free,Gluten-Free,Peanut-Free,and Dairy-Free

Catherine is almost fourteen months and I have tried several times to let her scribble with crayons. She loves it when we do this, however, she also loves to eat crayons. Searching for a safe alternative, I discovered edible finger paint. Listed below is the recipe I use. I hope you and your little one enjoys it as much as we do.

Edible Finger Paint (For each color)
2 Tablespoons of Corn Starch
4 Tablespoons of Water
Food coloring as desired

Combine and mix well.

Transitioning to a Dairy-Free,Gluten-Free,Peanut-free,Egg-Free and Soy-Free Lifestyle

I started my family's transition to a gluten-free,dairy-free,egg-free, peanut-free and soy-free lifestyle immediately after Catherine was diagnosed with multiple food allergies. It has been a month since I had a slice of whole wheat bread or enjoyed traditional macaroni and cheese, but I can honestly say, the transition has not been bad.

The day Catherine was diagnosed, my family and I went on a gluten and dairy free shopping spree at Whole Foods and Trader Joe's.  We bought everything from gluten-free pasta and bread to butter substitutes. Family and friends were also nice enough to help us transition by donating products. We live in the Midwest, and it was fairly easy to find a wide range of products available.

Listed below is my guide to living a gluten-free,dairy-free, egg-free,peanut-free and soy-free lifestyle. Included are the products my family and I use. When making a dietary lifestyle change, it's important to be encouraged and open minded. I consider myself to be a foodie with great taste, and I have found that I can still enjoy cooking,eating and baking without loosing flavor.  Over the holiday season, I was unable to bake my family's favorites,however, I was able to start new traditions. I baked a great apple cake and Mexican wedding cookies!

Products

1. Rice Milk- My family loves rice milk. We were actually drinking it daily before Catherine was diagnosed. We use the Rice Dream brand.
2. Earth Balance Soy Free Butter Spread-  I'm no Paula Deen, but as a women from the south, having butter in my refrigerator was important to me. This spread is great for every day cooking and baking. This is the only butter substitute Catherine can have.
3. Coconut Oil- Coconut oil is great for cooking and more (I also use it on my hair). It gives all of your food a great coconut flavor. We use the 365 brand.
4. Corn Pasta- Cooks just like regular pasta. I like this more than the other pasta alternatives.
5. Brown Rice Bread- This is the only bread that I can buy off the shelf. It is expensive and the loaf is tiny. It has gotten us by, but I am researching recipes so that I can make my own in the future. 
6. Bob's Red Mill All Purpose Flour- This is the only flour I use at the time. It makes gluten free baking simplified. I'm looking forward to trying other flour blends and perhaps making my own.
7. Xanthum Gum-You use this when baking. It's expensive, but you only need a little for each recipe.
8. Spectrum All Natural Vegetable Shortening- This is the only vegetable shortening that I have found that doesn't include soy! 

Tips

1. Fruits and Vegetables are naturally free of gluten,soy,egg, and dairy. We have tried to increase our daily servings.
2. Corn,potatoes,rice,and quinoa are also gluten,soy, and dairy free. 
3. We try to buy grass fed beef and organic chicken when we eat meat. Apparently, conventional beef can be feed soy, which can cause a reaction if you are really sensitive.
4. Read labels. Read Labels, Read Labels. I can't say this enough. Traces of soy, wheat, and milk can be found in everything. Even in spice mixes.

I hope my tips and list of useful products has been helpful. I have only been at this a month, so I have a lot more to learn. Do you live a gluten-free,soy-free,egg-free, peanut-free or dairy-free lifestyle? If so, what products do you use? What are your tips?

On The Shelf -What I'm Reading, January 2013

The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-Free, and Egg-Free Recipes By: Tammy Credicott

I received this cookbook for Christmas from my mother. My mother and I are avid cookbook collectors and read cookbooks like novels. Cover to cover. With a busy toddler, I am only halfway through this book, but so far it is a winner. I have tried a few of the recipes and each one has come out perfect! Tammy has done years of research and once owned a thriving wholesale bakery. I recommend this book for anyone looking for tasty proven recipes.

A Year of Biblical Womanhood By: Rachel Held Evans

I also received this book for Christmas. I had been looking forward to reading it since it's release in November. Like The Healthy Gluten-Free Life, I am only half way through this book, but it has been a blessing. Rachel's writing style is easy to read and comical at times. I recommend this book to all Christian women.

Being a member of a conservative protestant church, I have often struggled with  "Biblical womanhood". Was I to remain silent in church like 1 Corinthians 14"34-35 suggested?  Should I be involved in teaching and speaking which1 Timothy 2:11-14 discouraged? These are just a few questions that have plagued me as a young woman who has been involved in ministry.

I applaud Rachel for taking on this project and speaking for many women in the church who often feel like they don't measure up.

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?