recipes from an allergic kitchen

Two of my indulgences...

2007-11-18T11:43:00.000-08:00

Because I have so many allergies I find a lot of my special food comforts in rather . . . alternative . . . places.

High Quality Olive Oil

This tastes like liquid olives.

and

Trader Joe's Cherry Preserves

They whole cherries in them, and their taste cannot be described they are so good. Can't find a picture, though. Just trust me on this.

Cashewbutter and Chocolate Chip Cookies

2007-11-13T07:52:00.000-08:00

These things are amazing. Seriously, the best thing I've eaten in ages.

1 c. cashew butter (or any other nut/seed butter)
1 c. brown sugar
1 large egg
6 oz chocolate chips (we used mini soy-free ones from Enjoy Life)
1 tsp. vanilla (opt.)
1 tsp. baking soda

Beat the eggs, mix in the nut butter, sugar, vanilla, and baking soda. Once combined add in chocolate chips. Put rounded tablespoon onto greased baking sheet (they spread like crazy, so actually use a tablespoon measure, and only put 6 on a sheet) and bake in a 350 degree oven for 10 minutes.

They're best straight from the oven . . . or after a few hours . . . or days, but don't count on them lasting that long.

(GF/CF/SF)

Stoup

2007-10-16T10:01:00.000-07:00

A few days ago I was in the mood for soup, and since we had just picked some broccoli rabe up from the CSA (Community Supported Agriculture), I decided to try my hand at adapting Rachel Ray's Veal Meatball and Broccoli Rabe Stoup. Obviously at least some substitutions were in order.

*~*~*~*
1) I didn't have that much broccoli rabe, but it was sufficient.
2) I love garlic, so at least one extra clove made it in.
3) We didn't have any veggie or beef stock in the house, so I used 2.25 Q chicken stock and 3 c. of water.
4) Tinykiada pasta shells replaced the orecchiette
5) Chicken and beef replaced the veal, since I refuse to buy that stuff if it's not grass-fed.
6) No egg (Abby's sensitive).
7) Ener-G breadcrumbs (has sunflower seed oil, but I'm ok with only that amount).
8) No cheese (I had some on top in my bowl, though).
9) No bread.

Wow... I didn't realize I changed that much! It most likely wasn't as good as the original, but it tasted quite dandy.

*~*~*~*
1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces
Salt
Extra-virgin olive oil
4 cloves garlic, 1 minced, 3 chopped
1 carrot, peeled and chopped
1 medium onion, chopped
1 can white beans, cannellini
Black pepper
1 quart chicken stock
2 cups beef or vegetable stock
1/3 pound orecchiette, little ear shaped pasta, or ditalini
1 pound ground veal
1 egg
1/2 cup bread crumbs, a couple of handfuls
1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table
2 to 3 fresh sage leaves, finely chopped
Crusty bread, for mopping

Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.

While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.

Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.

The First Dinner

2007-10-10T19:33:00.000-07:00

Grass fed beef. Plain, unseasoned in any way save some salt. I made the accompaniments.

Quinoa (pronounced KEEN-WA)

Substituting TJ's gluten-free chicken stock for the water in the recipe on the box, I decided to throw in some fresh thyme and tarragon from outside before the frost made that a non-option. Success.

Salad

I must admit, I'm very proud of this salad. It contains three types of lettuce (romaine, arugula, and the other one's name escapes me), TJ's stuffed olives, dried cherries and raisins soaked in unsweetened cranberry juice and maple syrup, and cashews.

Homemade warm honey-mustard dressing crowned it. Red wine vinegar, honey, French's dijon mustard, and olive oil, heated to melt the honey. I think I'm going to try this for breakfast. Maybe.

~ Sara