Wednesday, June 24, 2020

Spinach Filling

This spinach is just right: cooked down and dry enough not to sog anything up,
but still green and lively

     Spinach is delicious with feta cheese, and if you can eat cheese (See Cheese in the Glossary), you might want to add a handful of crumbled feta after cooking this filling. Fortunately, spinach is also delicious with just parsley and onion. 

     Use this filling in hypoallergenic small savory pastries or eat it as is.

     1/4 c. oil (See Oil in the Glossary)
     salt (See Salt in the Glossary)
     1 large onion, chopped
     2 lb. of fresh spinach leaves, washed, dried and chopped 
          roughly (See Produce in the Glossary)
     1 bunch of Italian parsley leaves, washed and dried (See Produce in the 
     sprinkle of black pepper (See Spices in the Glossary)

     In a large pot, heat the oil to medium low; add a good sprinkle of salt and the onion. Saute the onion, stirring frequently, until it is soft and translucent. Turn the heat up to medium high and start adding the spinach and parsley a third or so at a time, stirring constantly. The spinach will cook down quickly, allowing you to add the rest in manageable batches. Add the pepper and continue cooking on medium heat until all the spinach has cooked down and the mixture is fairly dry: there should not be loose moisture at the bottom of the pot. Salt to taste.

Tuesday, June 23, 2020

Carrot Hummus

     Conventional hummus contains two major allergens, garbanzo beans and sesame tahini. Carrot hummus has only one, the tahini, and is a colorful, tasty dip. I think it would also be good with sunflower seed butter in place of the tahini.

     For the record, yes, I do know that "hummus" is Arabic for "garbanzo." I also know that words often change their meaning as they migrate.

     6 oz. roasted carrots 
     1/2 c. water
     2 cloves of garlic
     juice of 1 lemon (See Juice in the Glossary)
     1/2 c. olive oil (See Oil in the Glossary)
     1/2 c. tahini
     salt (See Salt in the Glossary)

     Put the carrots, water, garlic, lemon juice and olive oil in a good blender and blend until thoroughly smooth and creamy. Add a small amount of extra water if necessary to get the mixture to blend properly. Add the tahini and blend until thoroughly mixed. Add salt to taste. Refrigerate.

Wednesday, June 3, 2020

Roasted Carrots

     Roasted carrots deliver surprisingly much flavor for only having 3 ingredients. Brown and caramelized on the outside, sweet and tender on the inside, they put boiled carrots to shame and they do it with no dairy, gluten or other allergens.

     olive or other oil (See Oil in the Glossary
     salt (See Salt in the Glossary)
     Preheat oven to 425 F. Peel some carrots and split them lengthwise into long sticks. Put them on a cooky sheet, drizzle with oil, sprinkle with salt and toss. The carrots should be thoroughly coated with oil. Bake for 20 minutes or so and start checking on them once in a while. They are done when they are soft all the way through and somewhat browned on the outside. Turn the oven up or down by 25 degrees if necessary and cook until done.

Friday, May 22, 2020

Rhubarb Ice Cream With No Common Allergens

      Rhubarb quickly cooks down to a soft, slightly gooey texture, one that thickens as it cools. This allows us to use it to make a surprisingly smooth, luscious ice cream without cream, added starches, or other common allergens. 


     4 c. of rhubarb  stalks--trimmed, washed and sliced reasonably thin (to 
          prevent long rhubarb strings in the ice cream) Throw away the 
          leaves; they're poisonous!
     2-1/2 c. water
     3 c. sugar (See Sugar in the Glossary)
     1/4 tsp. salt  (See Salt in the Glossary)
     (optional but really good) 1 stick of cinnamon

     Put all ingredients in a saucepan, bring to a boil, and simmer until the rhubarb is thoroughly soft and melting into the water. (This should only take a few minutes.) Remove the cinnamon stick and blend thoroughly. Refrigerate for a few hours or overnight. Put the container for the ice cream into the freezer (so it won't melt any of the ice cream when you scoop it into the container). Freeze according to the instructions for your ice cream maker. Immediately transfer the ice cream to its prechilled container and either serve it immediately or get it directly into the freezer to harden.

Friday, April 17, 2020

Corn-Free, Yeast-Free Marinated Onions

   Most of the relishes and other condiments at the grocery store contain a lot of white vinegar. This can be a problem if you are allergic to the corn that most white vinegar is made from. It's also a problem if you are seriously allergic to yeast, as traces of yeast are likely to remain in vinegar. These marinated onions, besides being vinegar-free, have a citrusy tang and a tamed onion flavor that make them an excellent all-purpose relish.

     1 mild red onion 
     salt (See Salt in the Glossary)
     1/3 c. fresh squeezed grapefruit juice (See Juice in the Glossary)
     1/3 c. fresh squeezed lime juice (See Juice in the Glossary)

     Slice the onion into very thin strips (see the illustration below). Stir 2 tsp. of salt into the onion and set it aside for 20-30 minutes.This will draw some of the juice out of the onion. Place the onion in a sieve and rinse thoroughly. Allow to drain for a minute or two. Move the onion to a bowl. Put the grapefruit juice and lime juice in a small pot and bring it to a boil. Pour the boiling juice over the onion. Allow to steep at room temperature for 20-30 minutes, stirring occasionally. Adjust salt to taste. Refrigerate.

Sunday, April 5, 2020

Hypoallergenic Caramelized Cabbage

     Caramelizing gives cabbage a surprisingly intense, savory flavor without added allergens such as butter or sour cream. Caramelizing does take some time, so do this when you are going to be busy in the kitchen anyway.

This is about the amount of browning I like. Taste your cabbage
as it cooks and find out what level of caramelizing you like
 the best.

     1/4 c. olive or other oil (See Oil in the Glossary
     1 head of cabbage
     salt (See Salt in the Glossary)

This is half a cabbage being caramelized. You don't want to scale the recipe down more than this. For one thing, cabbage cooks down surprisingly much. For another, the cabbage is likely to scorch if the pan isn't full enough.

     Cut the cabbage into uniform strips. maybe 2 inches by 1/2 inch. Heat up the oil in a heavy-bottomed stainless pot, add the cabbage and a good sprinkle of salt, and set the burner to medium high. Stir frequently. The goal is to brown, but not burn, the cabbage.  Stirred constantly, it may not brown; left alone for too long, it will scorch. As time passes, you will need to stir more frequently and to turn the heat down.  You may need to add a little water occasionally to prevent scorching and to stir up browned bits stuck to the pan. Thoroughly cooking down and browning the cabbage should take 30 minutes or so. Add salt to taste.

Tuesday, March 24, 2020

Hypoallergenic Small Savory Pastries

Filled with hypoallergenic leek filling. One recipes fills 3-4 pastries.

     Oh, those flaky, savory little pastries stuffed with spinach (spanakopita), feta/parsley or other good things! The fillo dough with which they are usually made is, of course, wheat; in addition it is likely to contain soy or corn additives, and the individual sheets are dusted with cornstarch to keep them from sticking to each other. You can, however, get quite good results using spring roll wrappers made of rice.

The ingredients of this product are:
"rice flour, tapioca flour, water, salt."
Also, there are no waxed sheets (corn? 
soy? dairy?) or sprinkles of cornstarch
between the sheets of pastry.

     rice spring roll wrappers
     any filling you like (beef, leeks, summer squash, mushroom, spinach
          feta/parsley...) that isn't too damp: you don't want to sog up the wrappers.
     oil for frying  (See Oil in the Glossary)

     Carefully take one wrapper from the package. They are very thin and crack easily. Wet every part of the wrapper under the faucet. Lay down on a flat surface and wait a few seconds. After a few seconds it will be soft, pliable and sticky. Place a bit of filling near the bottom edge and turn the bottom edge up over it, as shown in (A). Fold the left and right sides of the wrapper over the filling, as shown in (B). Roll the pastry up, making sure to leave as little air inside the pastry as possible (C). Otherwise the air will expand while you're cooking it, forming annoying big bubbles. The wrappers become very sticky when wet, so you don't need an egg wash or flaxseed meal to hold the pastries together.
     Once the pastries are rolled up, put 1/4 inch or so of oil in a skillet and heat to medium. Put the pastries in the oil and cook until the bottom of each one is golden brown and crisp. Turn each one over and cook the other side. Remove from oil and allow to cool for a couple of minutes; otherwise they're too hot to eat. Serve warm.

       (A)                                                                    (B)                                                      (C)

Sizzling nicely