tag:blogger.com,1999:blog-13704643562615982912024-03-20T08:11:46.647-07:00Allergen-Free CuisineCooking well while avoiding wheat, dairy, eggs, tree nuts, peanuts, sesame, soy and and all other beans, peas, lentils, corn and yeast*Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-1370464356261598291.post-26583499166032381982023-10-15T12:28:00.003-07:002023-10-15T13:46:44.290-07:00Celery Root in Olive Oil (Zeytinyağlı Kereviz)<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggG96ZP8dLvAClKItXInZIbuM5tMLtdKSMgxvvBIW_buUDAU_VBgMuzdFbFUSoD1mkB_frnd3RBuDu1y4qOFCayW-TuBRLK99PYPwRcQKKDSTSJzjLLC_09to9panFOcy8tdzjRwBFubDDwrz2bSbF3VtRAWywPwCZH0cVphw60FkYAtg0PqWUmi8XB96F/s1759/celeriac4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1759" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggG96ZP8dLvAClKItXInZIbuM5tMLtdKSMgxvvBIW_buUDAU_VBgMuzdFbFUSoD1mkB_frnd3RBuDu1y4qOFCayW-TuBRLK99PYPwRcQKKDSTSJzjLLC_09to9panFOcy8tdzjRwBFubDDwrz2bSbF3VtRAWywPwCZH0cVphw60FkYAtg0PqWUmi8XB96F/w640-h550/celeriac4.jpg" width="640" /></a></span></div><span style="font-family: arial;"><br /> <span style="font-size: medium;"> Celery root, or celeriac, is a surprisingly tasty, savory vegetable you should definitely check out while learning how to cook without any of the common allergens.</span></span><p></p><p><span style="font-family: arial;"><span style="font-size: medium;"> This Turkish cold dish contains no common allergens, no corn, and no yeast. It also has the advantage that it can be prepared ahead of time. Most importantly, it is delicious.</span></span></p><p></p><p><span style="font-family: arial; font-size: medium;"><span style="color: black;"> <span> <b>1/4 c.</b> <b>olive oil </b></span></span><span>(See </span><b>Oil</b><span> in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span>)</span><b><span><span><br /></span><span> 1 medium onion, </span><span>peeled, washed and chopped<br /></span><span> 2 </span></span></b><b><span><span>medium </span></span></b><b><span><span>carrots</span><span style="line-height: 19.26px;">, </span><span>peeled, w</span></span></b><b><span><span>ashed and chopped<br /></span></span></b></span><b><span style="font-family: arial;"><span style="font-size: medium;"> salt </span></span></b><span style="font-size: medium;"><span style="font-family: arial;">(See </span><b style="font-family: arial;">Salt</b><span style="font-family: arial;"> in the </span><b style="font-family: arial;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial;">)</span></span><b><span style="font-family: arial;"><span style="font-size: medium;"><br /></span></span></b><b><span style="font-family: arial; font-size: medium;"><span> 1 large celery root, </span><span>peeled, washed and cut into 1-inch cubes<br /></span></span></b><b><span style="font-family: arial; font-size: medium;"><span> juice of 2 lemons </span></span></b><span style="font-size: medium;"><span style="font-family: arial;">(See </span><b style="font-family: arial;">Juice</b><span style="font-family: arial;"> </span><span style="font-family: arial;">in the</span><span style="font-family: arial;"> </span><b style="font-family: arial;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial;">)</span></span><b><span style="font-family: arial; font-size: medium;"><span><br /></span></span></b><b><span style="font-family: arial; font-size: medium;"><span> juice of 1/2 orange </span></span></b><span style="font-size: medium;"><span style="font-family: arial;">(See </span><b style="font-family: arial;">Juice</b><span style="font-family: arial;"> </span><span style="font-family: arial;">in the</span><span style="font-family: arial;"> </span><b style="font-family: arial;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial;">)</span></span></p><p><span><span style="font-family: arial; font-size: medium;">Gently heat the olive oil in a pot. Add the onion and carrots. Sprinkle with salt and saute gently until the onion is translucent. Do not brown. Add the celery root and continue sauteing for a minute or so. Do not brown. Add the remaining ingredients and cook until the celery root is tender, 20-30 minutes. Adjust salt to taste. Refrigerate and serve chilled.</span></span></p><p><span><span style="font-family: arial; font-size: medium;"> </span></span></p>
<p class="MsoNormal"><o:p><span style="font-family: arial; font-size: medium;"> </span></o:p></p><br /><p></p>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-5104405876838203312023-02-21T23:08:00.009-08:002023-10-15T12:46:33.173-07:00Marinated Artichokes<p> </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlM3im7PlvW_y7VlEI5PCSE7qgqo9Wh4OAomWwoVll6AFTV077IRvXQSAk8k7mrnX1sfPuBjnqo3Xv-jKQ1LvH0MVm7OwthmpeZolKgbYg_tm-pe6kSaTPnhrVCGW0B7wIdamSnxk0RxMxY9Kc8cqrdqa8j0oW1n35IJw3y0BY1-XFOuwbzPNEvXQR0w/s949/mararti2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="668" data-original-width="949" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlM3im7PlvW_y7VlEI5PCSE7qgqo9Wh4OAomWwoVll6AFTV077IRvXQSAk8k7mrnX1sfPuBjnqo3Xv-jKQ1LvH0MVm7OwthmpeZolKgbYg_tm-pe6kSaTPnhrVCGW0B7wIdamSnxk0RxMxY9Kc8cqrdqa8j0oW1n35IJw3y0BY1-XFOuwbzPNEvXQR0w/w400-h281/mararti2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"> Marinated artichokes are delicious. If you're avoiding vinegar (whether because it's made from corn or because it's fermented and could contain traces of yeast), or if you're worried what might be lurking in the "spices," you may want to make your own. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span><b><span style="font-size: medium;"> juice of 1/2 lemon </span></b></span><span style="font-size: medium;"><span>(See </span><b>Juice</b><span> </span><span>in the</span><span> </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span>)</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><span><b> 1/4 c. olive oil </b></span><span>(See </span><b>Oil</b><span> in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span>)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><span><b> 1/2 tsp. salt </b></span><span>(See </span><b>Salt</b><span> in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span>)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><span><b> pinch of mint</b></span><span> (See </span><b>Spices</b><span> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span>)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><span><b> pinch of oregano </b></span><span>(See </span><b>Spices</b><span> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span>)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"><b> pinch of black pepper </b></span><span style="font-family: arial;"><span>(S</span><span>ee </span></span><b style="font-family: arial;">Spices</b><span style="font-family: arial;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial;"><span style="color: blue;"><b>Glossary</b></span></a><span style="font-family: arial;">)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: medium;"><b> 4-6 large artichokes</b></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: arial; font-size: medium;"> A. Prep the artichokes. For this you have a few choices: </span><p></p><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Trim raw artichokes as desired. At a minimum, peel off all the outer, hard, spiky leaves. I prefer peeling off all the leaves and all the fuzz. Keep the stems, but peel them. This method is time-consuming.</span></li><li><span style="font-family: arial; font-size: medium;">Precook the artichokes (boil for 45 minutes or so, until the inside is tender: poke with a skewer to check). Let them cool down; then trim them. (BTW, the tender parts of the leaves are good to eat.)</span></li><li><span style="font-family: arial; font-size: medium;">Start with a can or two of artichoke hearts; drain. Canned artichokes come packed with water containing citric acid, which is likely to be a corn product. Most of this should be removed by the next step, but be aware that this method may not be 100% corn-free.</span></li></ol><div><span style="font-family: arial; font-size: medium;"> B. Whisk all ingredients other than the artichokes together in medium bowl. </span></div></div><div><span style="font-family: arial; font-size: medium;"> </span></div><div><span style="font-family: arial; font-size: medium;"> C. Put the artichokes into a pot of boiling water; bring it back to a boil; cook: </span></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Raw, thoroughly trimmed artichokes: 20 minutes or so, until tender.</span></li><li><span style="font-family: arial; font-size: medium;">Precooked artichokes: 3-5 minutes, until hot throughout.</span></li><li><span style="font-family: arial; font-size: medium;">Canned artichokes: 3 minutes.</span></li></ul><div><span style="font-family: arial; font-size: medium;"> D. Drain.</span></div></div><div><span style="font-family: arial; font-size: medium;"> </span></div><div><span style="font-family: arial; font-size: medium;"> E. Stir the artichokes into the marinade. Stir a few times over the next half </span></div><div><span style="font-family: arial; font-size: medium;"> hour. </span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"> F. Refrigerate.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-76746242614051676502022-11-27T19:54:00.000-08:002022-11-27T19:54:15.110-08:00Asparagus Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz98CHp51ixvU1w5xcDKbBxoXagrH5qVX27ql5z3tzNj4FY6vzJE3o_2YDLCHydBtizy7yn4ww6159SVP4l_3hQojBOXM6JehVpoveleaiP1oABM8lb-tsOjf9WGdsKQNW8O1UtgdM9x64MkvxAFx2rkvb8JZLWloOWscWJ4boeqvbfPkzcUJrzDbVg/s1850/asparagus-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1412" data-original-width="1850" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwz98CHp51ixvU1w5xcDKbBxoXagrH5qVX27ql5z3tzNj4FY6vzJE3o_2YDLCHydBtizy7yn4ww6159SVP4l_3hQojBOXM6JehVpoveleaiP1oABM8lb-tsOjf9WGdsKQNW8O1UtgdM9x64MkvxAFx2rkvb8JZLWloOWscWJ4boeqvbfPkzcUJrzDbVg/s320/asparagus-salad.jpg" width="320" /></a></div><br /><p></p><p><span style="font-family: arial; font-size: medium;"> Raw asparagus is delicious, but it can be a bit tough or stringy. We can improve the texture by 1) discarding any tough, woody bit at the base of the stalk, 2) slicing the asparagus pretty small, and 3) slightly tenderizing the asparagus by soaking it in an acidic dressing. </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b> 3 Tb. lemon juice<br /></b><b> 1/4 c. olive oil<br /></b><b> 1/2 tsp. salt<br /></b><b> 1/4 tsp. dried tarragon leaves<br /></b><b> 1/2 tsp. black pepper<br /></b> <b> 1-2 garlic cloves, crushed</b></span></div><div style="text-align: left;"><b><span style="font-family: arial; font-size: medium;"> 2 c. thin sliced asparagus stalks<br /> 1 cucumber, peeled and chopped<br /><span> 1 avocado, peeled and cut into chunks<br /></span><span> 3 green onions, trimmed and sliced</span></span></b></div><div style="text-align: left;"><b><span><span style="font-family: arial; font-size: medium;"> 2 Tb. chopped fresh dill leaves</span></span></b></div><div style="text-align: left;"><b><span><span style="font-family: arial; font-size: medium;"><br /></span></span></b></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> Stir together the lemon juice, olive oil, salt, tarragon, pepper and garlic. Stir in the asparagus and set aside to steep for 15 minutes. Mix in the remaining ingredients and serve.</span></div><p><span><span style="font-family: arial; font-size: medium;"><br /></span></span></p><p><span><br /></span></p>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-81529243722262513132022-11-23T18:54:00.091-08:002022-11-23T19:48:16.480-08:00Teff Porridge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvihXTo9GgJOtHIWafU37fIEv5_2NndpCBrem1_iH6gu7asTvWuV_gGDXnyKK2wW0A0x8vjEnycy2JbdhWQOOhsy5AbWuWEmWZOWB1EhGlYapSuZZgBuy8vpryhv5p9zOaEGWm5M3Hl2aCVXOAirRXGhiIgus3COvkCayatxCgt2chuMHPNz9_t2m-Q/s1724/teffporridge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="1724" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvihXTo9GgJOtHIWafU37fIEv5_2NndpCBrem1_iH6gu7asTvWuV_gGDXnyKK2wW0A0x8vjEnycy2JbdhWQOOhsy5AbWuWEmWZOWB1EhGlYapSuZZgBuy8vpryhv5p9zOaEGWm5M3Hl2aCVXOAirRXGhiIgus3COvkCayatxCgt2chuMHPNz9_t2m-Q/s320/teffporridge.jpg" width="320" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p><br /></p><p> <span style="font-family: arial; font-size: medium;"> Allergic to wheat, dairy, soy and eggs? So, what's for breakfast? Gluten-free oatmeal is one possibility; teff porridge is another. Teff takes longer to cook but has a pleasant, mild flavor and an interesting, non-mushy texture. </span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> <b>1 c. whole grain teff<br /> water</b></span></div><p><span style="font-family: arial; font-size: medium;"> Bring two cups of water to a boil. Stir in the teff, and bring the water back to a boil. Simmer for 20 minutes, stirring occasionally. Stir in a little extra boiling water if you prefer your porridge to be more liquid. Garnish with fruit, <a href="http://allergen-free-cuisine.blogspot.com/2022/11/hemp-milk.html"><span style="color: #2b00fe;">hemp milk</span></a>, brown sugar, cinnamon--whatever you like and aren't allergic to. Alternatively, butter and salt make a great garnish if you can tolerate the amount of dairy proteins in a bit of butter.</span></p>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-80181110254977103262022-11-04T17:19:00.003-07:002022-11-21T13:10:17.336-08:00Hemp milk<p><span style="font-family: arial; font-size: medium;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsWguS8eogsB1Kr_xnuiMKqw3g4OAuu0vvHr_Z9DSeiuVr52hudw438_ECdiAfbRHMN7wY2SPObfHm513r7ndeU_ZdhLtwtjXVd3tQkuBV4XPhfgrpkT70LaUvgVlIdHd-dnlKwwMtplCv_JQeN0dkNKTQz6dn7gmRWDOPt5_iiQqOc3Iogw4KMbAUw/s283/hempmilk3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="283" data-original-width="265" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsWguS8eogsB1Kr_xnuiMKqw3g4OAuu0vvHr_Z9DSeiuVr52hudw438_ECdiAfbRHMN7wY2SPObfHm513r7ndeU_ZdhLtwtjXVd3tQkuBV4XPhfgrpkT70LaUvgVlIdHd-dnlKwwMtplCv_JQeN0dkNKTQz6dn7gmRWDOPt5_iiQqOc3Iogw4KMbAUw/w188-h200/hempmilk3.jpg" width="188" /></a></span></div><span style="font-family: arial; font-size: medium;"> So, what milk can you drink if you're allergic to dairy, soy, wheat and every kind of nut? Rice milk comes to mind, but you have to be careful. The manufacturing process often involves barley malt which is not listed as an ingredient. If the package doesn't claim it's gluten-free, it probably contains traces of barley. My wheat-allergic grandkid used to cough and wheeze when he drank Rice Dream rice milk (until we wised up). Similarly, oat milk may contain some wheat (oats and wheat are sometimes rotated in the field), so make sure the label specifies it is gluten-free. Another option is hemp milk. </span><p></p><p><span style="font-family: arial; font-size: medium;"> Unfortunately, all the commercial hemp milk I have found comes in paperboard packaging and I worry what the waxy coating on it was made from (corn? soy?). Well, I finally got around to making hemp milk myself...and felt really silly when I realized how easy it is to make the stuff at home. Like most foods, it's cheaper and tastes fresher if you make it yourself.</span></p><p><span style="font-family: arial; font-size: medium;"> I have tried presoaking the hemp seeds and can't see that it makes any difference at all. Don't bother with that.</span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> <b>1 c. hulled hemp seeds (hemp hearts)<br /></b></span><span style="font-size: medium;"><b><span style="font-family: arial;"> </span><span style="font-family: arial;"> 1/4 tsp. salt</span></b></span><span style="font-family: arial; font-size: medium;"><b> </b></span><span style="font-family: arial; font-size: medium;">(See </span><b style="font-family: arial; font-size: large;">Salt</b><span style="font-family: arial; font-size: medium;"> in the</span><span style="font-family: arial; font-size: large;"> </span><b style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial; font-size: medium;">)</span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"><b> </b></span></span><span style="font-family: arial;"><span style="font-size: medium;">(optional)</span></span><span style="font-family: arial; font-size: large;"> </span><span style="font-size: medium;"><span style="font-family: arial;"><b>1 Tb. sugar</b>, or to taste<b> </b></span></span><span style="font-family: arial; font-size: medium;">(See </span><b style="font-family: arial; font-size: large;">Sugar</b><span style="font-family: arial; font-size: large;"> </span><span style="font-family: arial; font-size: medium;">in the</span><span style="font-family: arial; font-size: large;"> </span><b style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial; font-size: medium;">)</span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"> (optional) <b>1 tsp.</b></span></span><b style="font-family: arial; font-size: large;"> </b><b style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/2015/08/corn-free-vanilla-extract.html"><span style="color: blue;">corn-free</span> <span style="color: blue;"><span style="color: blue;">vanilla</span> extract</span></a></b></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"> water</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: arial;"> Put the hemp seeds, salt, sugar, vanilla and 1 c. of the water in a good blender and blend <b>thoroughly</b>, for at least two full minutes. Blend in the rest of the water. Strain through a fine mesh if you're worried about any tiny hemp bits. Store in refrigerator. Shake before using.</span></span></div><p><span style="font-family: arial; font-size: medium;"><br /></span></p><p><span style="font-family: arial; font-size: medium;"><br /></span></p>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-23092849439374386662022-11-02T21:10:00.008-07:002023-02-22T16:40:55.305-08:00Marinated Cabbage<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: arial; font-size: medium;">Nothing else tastes exactly like sauerkraut, but marinated cabbage is similar and is surprisingly tasty. Try it, especially if you need to avoid fermented foods because of a yeast allergy!</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUsfcg4HVGrv0AbbJQjiHao2WTh1FUVPhsNpGvsb5VPZWfhvrgLIQJZ8sAJPxCQqowh49g3tDF0VNf7z8Fqp_89gnq9BJdP4EGpzkPmoP0LU3K4g48xiW8R7dR2tXsEeOU0TRV0h8S8YKGYsJxr5pkuWNhp22iffbFcqopp5SY7v4-CGol8gYkVfztg/s513/mar%20cabbage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="447" data-original-width="513" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUsfcg4HVGrv0AbbJQjiHao2WTh1FUVPhsNpGvsb5VPZWfhvrgLIQJZ8sAJPxCQqowh49g3tDF0VNf7z8Fqp_89gnq9BJdP4EGpzkPmoP0LU3K4g48xiW8R7dR2tXsEeOU0TRV0h8S8YKGYsJxr5pkuWNhp22iffbFcqopp5SY7v4-CGol8gYkVfztg/s320/mar%20cabbage.jpg" width="320" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><span style="font-family: arial; font-size: medium;"> 2 cloves of garlic, minced<br /></span><span style="font-family: arial; font-size: medium;"> 1/3 c. lemon juice </span></b><span style="font-family: arial; font-size: medium;"><span>(See </span><b>Juice</b><span> </span><span>in the</span><span> </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span>)</span><b><span><br /></span><span> 1/3 c. olive oil </span></b><span>(See </span><b>Oil</b><span> in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span>)</span><b><span><br /></span><span> 1 tsp. black pepper</span></b><b> </b><span>(See </span><b>Spices</b><span> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span>)</span><b><span><br /></span><span> 1 tsp. dried dill weed (or 2 Tb. chopped fresh dill weed)</span></b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span> (See </span><b>Spices</b><span> or <b>Produce</b> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span>)</span><b><span><br /></span><span> salt </span></b></span><span style="font-family: arial; font-size: medium;">(See </span><b style="font-family: arial; font-size: large;">Salt</b><span style="font-family: arial; font-size: large;"> in the </span><b style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial; font-size: medium;">)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b><span> 1 lb. of cabbage, shredded<br /></span><span> 2 sliced green onions<br /></span><span> 1 grated carrot<br /></span><span> </span></b><b><span><br /></span></b><span><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">In a medium bowl, stir together the garlic, lemon juice, olive oil, black pepper, dill weed and 1 tsp. of salt. Bring a large potful of water to a boil, add the cabbage to the pot, and bring it back to a boil. Simmer until tender but still crisp; this should only take a couple of minutes or so. Drain thoroughly; stir into the marinade and add the green onions and grated carrot. Add salt to taste. Allow to steep a few minutes before serving.</span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-79400754585306241072021-05-03T10:11:00.016-07:002022-05-23T05:16:05.803-07:00Beet Hummus and Beet Dip<p><span style="font-family: arial; font-size: medium;"> Replace garbanzos with <i>beets </i>to make hummus? This sounds like the desperate ploy of a hummus fan with a newly diagnosed allergy to garbanzos but is actually a surprisingly tasty dip. Beets work well with lemon juice and garlic, after all, and the tahini and olive oil help turn them into a rich, creamy dip that you don't need food allergies to appreciate. </span></p><p><span style="font-family: arial; font-size: medium;"> If you're allergic to (sesame) tahini, you can substitute sunflower seed butter; you may need to add a little extra water to get the hummus to blend properly, as sunflower seed butter is a bit thicker than tahini. As always, read the ingredient label: Some sunflower seed butter has added guar gum or other ingredients; some is sweetened, which you may find disagreeable in a savory dip.</span></p><p><span style="font-family: arial; font-size: medium;"> Even if you're not allergic to both sesame and sunflower seeds, try the beet dip; it too is surprisingly smooth and delicious.</span></p><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: large;">Beet Hummus</span><br /><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ROoimScU9dI/YJAsTPsTcLI/AAAAAAAADvQ/doXSjaLaI9weTPj-bou2LcecD5Y1K-QXgCLcBGAsYHQ/s660/beethummus.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="521" data-original-width="660" height="316" src="https://1.bp.blogspot.com/-ROoimScU9dI/YJAsTPsTcLI/AAAAAAAADvQ/doXSjaLaI9weTPj-bou2LcecD5Y1K-QXgCLcBGAsYHQ/w400-h316/beethummus.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beet hummus made with sunflower seed butter</td></tr></tbody></table><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> <b> 6 oz. <a href="http://allergen-free-cuisine.blogspot.com/2021/03/roasted-beets.html"><span style="color: #2b00fe;">roasted beets</span></a> </b><br /> <b>1/2 c. water<br /> 2 cloves of garlic<br /> juice of 1 freshly squeezed lemon </b>(See <b>Juice</b> in the <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b>)<br /> <b> 1/2 c. olive oil</b> (See <b>Oil</b> in the <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b>)<br /> <b>1/2 c. tahini </b>(See <b>Tahini</b> in the <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b>)<br /><b> salt</b> (See <b>Salt</b> in the <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b>)</span></div><p><span style="font-family: arial; font-size: medium;"> Put the beets, 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.</span></p><p><span style="font-family: arial; font-size: large;">Beet Dip</span></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-RqT5FqlbDVY/YJAspMgVgDI/AAAAAAAADvY/aUoS02lFmZcdewfqPO2p0MwCpQ63oFk5gCLcBGAsYHQ/s700/beetdip.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="603" data-original-width="700" height="345" src="https://1.bp.blogspot.com/-RqT5FqlbDVY/YJAspMgVgDI/AAAAAAAADvY/aUoS02lFmZcdewfqPO2p0MwCpQ63oFk5gCLcBGAsYHQ/w400-h345/beetdip.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beet dip</td></tr></tbody></table><span style="font-family: arial; font-size: large;"><br /></span><p></p><p><span style="font-family: arial; font-size: large;"> </span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><p><span style="font-family: arial; font-size: large;"><br /></span></p><span style="font-family: arial; font-size: large;"><div><span style="font-family: arial; font-size: large;"><br /></span></div><div><span style="font-family: arial; font-size: large;"><br /></span></div> </span><span style="font-family: arial; font-size: large;"> </span><b style="font-family: arial; font-size: large;"> 6 oz. <a href="http://allergen-free-cuisine.blogspot.com/2021/03/roasted-beets.html"><span style="color: #2b00fe;">roasted beets</span></a> </b><br style="font-family: arial; font-size: large;" /><span style="font-family: arial; font-size: large;"> </span><b style="font-family: arial; font-size: large;">1/2 c. water</b><div><b style="font-family: arial; font-size: large;"> 1 clove of garlic</b><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b> juice of 1/2 freshly squeezed lemon </b><span>(See </span><b>Juice</b><span> in the </span></span><b style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial; font-size: large;">)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><span> </span><b> 1/2 c. olive oil</b><span> (See </span><b>Oil</b><span> in the </span></span><b style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b><span style="font-family: arial; font-size: large;">)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> <b>salt </b>(See <b>Salt</b> in the </span><span style="font-family: arial; font-size: large;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-weight: bold;"><span style="color: #2b00fe;">Glossary</span></a>)</span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> Put all ingredients except salt into a good blender and blend until thoroughly smooth and creamy. Add salt to taste.</span></div></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-38959545360218433772021-03-28T12:12:00.014-07:002021-03-28T23:04:04.264-07:00Roasted Beets<p><span style="font-family: arial; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CpdF4fZh2CY/YGDUPRvEWLI/AAAAAAAADuE/ZlpGidVPu3sV0DUi5Q80yKo8SWzhYm_gACLcBGAsYHQ/s655/roastedbeetsafter.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="655" data-original-width="651" height="400" src="https://1.bp.blogspot.com/-CpdF4fZh2CY/YGDUPRvEWLI/AAAAAAAADuE/ZlpGidVPu3sV0DUi5Q80yKo8SWzhYm_gACLcBGAsYHQ/w398-h400/roastedbeetsafter.png" width="398" /></a><span style="font-family: arial; font-size: medium;"></span></div><span style="font-family: arial; font-size: medium;"><br /><br /></span><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><br /></div><div><span style="font-family: arial; font-size: medium;"><span><br /></span></span></div><span style="font-family: arial; font-size: medium;"> Roasting turns beets surprisingly sweet and intense without any need for dairy, gluten or other allergens. </span><div><span style="font-family: arial; font-size: medium;"><br /> <b> beets<br /> olive or other oil</b> (See <b>Oil</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><b><span style="color: #2b00fe;">Glossary</span></b></a>) <br /> <b>salt </b>(See <b>Salt</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><b><span style="color: #2b00fe;">Glossary</span></b></a>)<br /> <br /> Preheat oven to 425 F. Peel some beets and slice them into rounds an inch thick or so. Put them on a cooky sheet, drizzle with oil, sprinkle with salt and toss. The beets should be thoroughly coated with oil so that they don't dry out. Bake for 30 minutes or so and start checking on them once in a while. They are done when they are soft all the way through. Turn the oven up or down by 25 degrees if necessary and cook until done.</span></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fyboNko260c/YGDUZp2HQ8I/AAAAAAAADuI/GZbulCPPDwEyQjhFV4DUc-NkhiajCg3RwCLcBGAsYHQ/s597/roastedbeetsbefore.png" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="493" data-original-width="597" src="https://1.bp.blogspot.com/-fyboNko260c/YGDUZp2HQ8I/AAAAAAAADuI/GZbulCPPDwEyQjhFV4DUc-NkhiajCg3RwCLcBGAsYHQ/s320/roastedbeetsbefore.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr></tbody></table><br /><font face="arial" size="4"><br /></font></div></div></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><font face="arial" size="4"><br /></font></div><div><br /></div><div><br /></div><span style="font-family: arial; font-size: medium;"> *Some cooks prefer to peel beets after they're cooked because the peels slide off so easily then. I prefer for them to be ready to serve when they come out of the oven.</span>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-82521783655371733252021-03-04T10:27:00.003-08:002021-06-01T00:24:25.366-07:00Hypoallergenic Oat Cookies<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-RnTaSrX-mes/YEEk640uB0I/AAAAAAAADs8/ASaCv8A0PWwVCdH1xoiOEBQvhXBrMaywACLcBGAsYHQ/s643/oat%2Bcookies.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="351" data-original-width="643" height="219" src="https://1.bp.blogspot.com/-RnTaSrX-mes/YEEk640uB0I/AAAAAAAADs8/ASaCv8A0PWwVCdH1xoiOEBQvhXBrMaywACLcBGAsYHQ/w400-h219/oat%2Bcookies.png" width="400" /></a></div><br /><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;">These delicately flavored, tender little cookies melt in your mouth. </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b> 1 c. palm oil shortening<br /></b><b> 1 c. powdered sugar </b>(See <b>Powdered Sugar</b> in the <b><a href="http://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b>) </span></div><div><span style="font-family: arial; font-size: medium;"><b> 1 Tb. <a href="http://allergen-free-cuisine.blogspot.com/2015/08/corn-free-vanilla-extract.html"><span style="color: #2b00fe;">vanilla extract</span></a> </b><br /><b> 3 c. gluten-free oat flour</b><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b> pinch of salt </b>(See <b>Salt</b> in the <b><a href="http://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></b>) </span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b> powdered sugar to roll the cookies in</b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> Melt the shortening. Stir in the one cup of powdered sugar and the vanilla extract. Stir the salt into the oat flour, and mix the flour into the shortening. Shape into one-inch balls and place 2 inches apart on an ungreased cooky sheet. Refrigerate for at least 1/2 hour. Preheat oven to 350 degrees F. Bake 15 minutes or so, until cookies just start to brown. Move cookies to a rack to cool. Roll in powdered sugar while still a bit warm.</span></div><p style="text-align: left;"><br /></p>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-59136754697875313732021-02-25T14:34:00.007-08:002021-06-01T00:35:10.471-07:00Hypoallergenic Lemon Ice<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4eTlGWhRAMI/YDgfNoQk_LI/AAAAAAAADsc/gAJzpCt-ivUTLioXjaJwOQgBux9BBebfQCLcBGAsYHQ/s600/lemonice.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="600" height="299" src="https://1.bp.blogspot.com/-4eTlGWhRAMI/YDgfNoQk_LI/AAAAAAAADsc/gAJzpCt-ivUTLioXjaJwOQgBux9BBebfQCLcBGAsYHQ/w400-h299/lemonice.png" width="400" /></a></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span><p><span style="font-size: medium;"><span style="font-family: arial;"> C</span><span style="font-family: arial;">ommercial sherbet generally contains dairy as well as ingredients made from allergens such as corn and soy. </span><span style="font-family: arial;">This lemon ice has only 3 ingredients including sugar and water. If you're o.k. with citrus, this lemon ice is safe. </span></span></p><p><span style="font-family: arial; font-size: medium;"> It is also intensely lemony and not overly sweet.</span></p><span style="font-family: arial; font-size: medium;"><b> 4 cups sugar </b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">(See </span><b style="background-color: white; color: #222222;">Sugar</b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"> in the </span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: blue; font-weight: bold; text-decoration-line: none;">Glossary</a>)</span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222; font-size: medium;"> </span><b><br /> 2 cups water<br /> 4 cups fresh squeezed lemon juice </b></span><span style="font-size: medium;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222; font-family: arial;">(See </span><b style="background-color: white; color: #222222; font-family: arial;">Juice</b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222; font-family: arial;"> in the </span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222; font-family: arial;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: blue; font-weight: bold; text-decoration-line: none;">Glossary</a>)</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> Combine the sugar and water in a saucepan. Cook on medium high heat, stirring constantly, until the mixture boils and all the sugar is dissolved. Stir in the lemon juice. Refrigerate until chilled. </span><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #222222;">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).</span>Freeze according to the directions for your ice cream maker. <span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;">Immediately transfer the ice cream to its prechilled container and either serve it immediately or get it directly into the freezer to harden.</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"> Garnish with fresh mint leaves if you like. </span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-77680077739432276452020-06-24T00:43:00.004-07:002020-12-11T10:38:04.999-08:00Spinach Filling<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-uFqY6hioJmI/XvL2AjNHK3I/AAAAAAAACtg/j2xgtDsYX8YUDz27Yrg6kHecMFsrchSaACLcBGAsYHQ/s1600/spinach-filling2.png" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="678" data-original-width="832" height="325" src="https://1.bp.blogspot.com/-uFqY6hioJmI/XvL2AjNHK3I/AAAAAAAACtg/j2xgtDsYX8YUDz27Yrg6kHecMFsrchSaACLcBGAsYHQ/s400/spinach-filling2.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This spinach is just right: cooked down and dry enough not to sog anything up,<br />
but still green and lively</td></tr>
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<span face=""arial" , "helvetica" , sans-serif">Spinach is delicious with feta cheese, and if you can eat cheese (See <b>Cheese</b> in the <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b>), you might want to add a handful of crumbled feta after cooking this filling. Fortunately, spinach is also delicious with just parsley and onion. </span><br />
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<span face=""arial" , "helvetica" , sans-serif"><br /></span></div>
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<span face=""arial" , "helvetica" , sans-serif"> Use this filling in</span><span face=""arial" , "helvetica" , sans-serif"> </span><a href="https://allergen-free-cuisine.blogspot.com/2020/03/hypoallergenic-small-savory-pastries.html" style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: blue;">hypoallergenic small savory pastries</span></b></a><span face=""arial" , "helvetica" , sans-serif"> or eat it as is.</span></div>
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<span face=""arial" , "helvetica" , sans-serif"> .</span></div></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"><br /></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> <b>1/4 c. oil</b> (See <b>Oil</b> </span><span face=""arial" , "helvetica" , sans-serif">in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif">)</span></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> <b> salt </b></span><span face=""arial" , "helvetica" , sans-serif">(See Salt </span><span face=""arial" , "helvetica" , sans-serif">in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif">)</span></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"><b> 1 large onion, chopped</b></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b> 2 lb. of fresh spinach leaves, washed, dried and chopped </b></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b> roughly</b> </span><span face=""arial" , "helvetica" , sans-serif">(See <b>Produce</b> </span><span face=""arial" , "helvetica" , sans-serif">in</span><span face=""arial" , "helvetica" , sans-serif"> the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif">)</span></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> <b>1 bunch of Italian parsley leaves, washed and dried</b> (See <b>Produce</b> </span><span face=""arial" , "helvetica" , sans-serif">in the </span></span></div><div><span style="font-family: arial; font-size: medium;"><b><span><span style="color: blue;"> </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: #2b00fe;">Glossary</span></a></span></b><span face=""arial" , "helvetica" , sans-serif">)</span></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> <b>sprinkle of black pepper</b> </span><span face=""arial" , "helvetica" , sans-serif">(See <b>Spices</b> </span><span face=""arial" , "helvetica" , sans-serif">in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif">)</span></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"><br /></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"> 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.</span></div>
Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-36377641132131267452020-06-23T20:13:00.012-07:002021-05-03T10:28:03.723-07:00Carrot Hummus and Carrot Dip<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-2-D0P4m-tl4/XvJo_kWTDvI/AAAAAAAACtQ/qOpNlaIiEFYMalR00l3gHfDw7ZWA-mnkQCLcBGAsYHQ/s1600/carrot-hummus2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="579" height="385" src="https://1.bp.blogspot.com/-2-D0P4m-tl4/XvJo_kWTDvI/AAAAAAAACtQ/qOpNlaIiEFYMalR00l3gHfDw7ZWA-mnkQCLcBGAsYHQ/s400/carrot-hummus2.png" width="400" /></a></div>
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<span style="font-family: arial; font-size: large;"><b>Carrot Hummus</b></span><div><span style="font-family: arial; font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><span style="font-family: arial;"> <span> Conventional hummus contains two major allergens, garbanzo beans and sesame tahini. <i>Carrot</i> hummus has only one, the</span></span><span style="font-family: arial;"> </span><span style="font-family: arial;">(sesame)</span><span style="font-family: arial;"><span> tahini, and is a colorful, tasty dip. Sunflower butter is an excellent, tasty substitute for tahini; if you use it you may need to add a little extra water to get the hummus to </span></span><span style="font-family: arial;">blend properly as sunflower butter is a bit thicker than tahini. As always, read the ingredient label. Some sunflower seed butter has added guar gum or other ingredients; some is sweetened, which may be disagreeable in a savory dip.</span></span></div><div><div><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial; font-size: medium;"><br /></span></span></div><div><span style="font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><span style="font-family: arial;"> For the record, yes, I do know that "hummus" is Arabic for "garbanzos," not "dip containing tahini." I don't care, since I also know that words often change their meaning as they migrate into other languages.</span></span><span style="font-family: arial;"><br />
<span face=""arial" , "helvetica" , sans-serif"><br /></span>
<span face=""arial" , "helvetica" , sans-serif"> <b> 6 oz. <a href="https://allergen-free-cuisine.blogspot.com/2020/06/roasted-carrots.html"><span style="color: blue;">roasted carrots</span></a> </b></span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 1/2 c. water</b></span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 2 cloves of garlic</b></span><br />
<b> juice of 1 freshly squeezed lemon </b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">(See <b>Juice</b> </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> </b></span><b>1/2 c. olive oil </b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">(See <b>Oil</b> </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">)</span><br />
<b> 1/2 c. tahini</b><br />
<b> salt </b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">(See <b>Salt</b> </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"> 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.</span></span></span></div></div><div><span style="font-size: medium;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span></div><div><span><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif" style="font-size: large;"><b>Carrot Dip</b></span></span></span></div><div><span style="font-size: medium;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span></div><div><span style="font-size: medium;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"> If you need to avoid both sesame and sunflower seeds, you can still make a smooth, delicious dip out of roasted carrots. </span></span></span></div><div><span style="font-size: medium;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span></div><div><span style="font-family: arial; font-size: medium;"><span><span><span face=""arial" , "helvetica" , sans-serif"> </span></span></span><b> 6 oz. <a href="https://allergen-free-cuisine.blogspot.com/2020/06/roasted-carrots.html"><span style="color: blue;">roasted carrots</span></a> </b></span></div><span style="font-family: arial; font-size: medium;"><span><b> 1/2 c. water</b></span><br /><span><b> 1 clove of garlic</b></span><br /><b> juice of 1/2 freshly squeezed lemon </b><span style="background-color: white; color: #222222;">(See <b>Juice</b> </span><span style="background-color: white; color: #222222;">in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span style="background-color: white; color: #222222;">)</span><br /><span><b> </b></span><b>1/2 c. olive oil </b><span style="background-color: white; color: #222222;">(See <b>Oil</b> </span><span style="background-color: white; color: #222222;">in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span style="background-color: white; color: #222222;">)</span><br /><b> salt </b><span style="background-color: white; color: #222222;">(See <b>Salt</b> </span><span style="background-color: white; color: #222222;">in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span style="background-color: white; color: #222222;">)</span><br /></span><div><span style="font-size: medium;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span></span></div><div><span style="font-size: medium;"><span style="font-family: arial;"><span face=""arial" , "helvetica" , sans-serif"> 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 salt to taste. Refrigerate.</span></span></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-19395091217815949602020-06-03T21:29:00.006-07:002021-03-29T08:24:02.787-07:00Roasted Carrots<div><br /></div><div style="text-align: left;"><a href="https://1.bp.blogspot.com/-k30iwo1xeas/Xth0acPO4SI/AAAAAAAACp8/rm6iy2idl-0ztk8yOtl76Hy-EJJAfZsQwCK4BGAsYHg/s754/roasted-carrots.png" style="clear: left; margin-bottom: 1em;"><img border="0" data-original-height="485" data-original-width="754" height="258" src="https://1.bp.blogspot.com/-k30iwo1xeas/Xth0acPO4SI/AAAAAAAACp8/rm6iy2idl-0ztk8yOtl76Hy-EJJAfZsQwCK4BGAsYHg/w400-h258/roasted-carrots.png" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><br /></span></div><div style="text-align: left;"><font face="arial" size="4"> 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.</font></div><div style="text-align: left;"><font face="arial" size="4"><br /></font></div><div style="text-align: left;"><font face="arial" size="4"> <b>carrots</b></font></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><font><b> olive or other oil </b></font><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">(See </span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;"><b>Oil</b></span><span face="arial, tahoma, helvetica, freesans, sans-serif" style="background-color: white; color: #222222;"><b> </b><span face="arial, helvetica, sans-serif">in </span></span><span face="arial, tahoma, helvetica, freesans, sans-serif" style="background-color: white; color: #222222;"><span face="arial, helvetica, sans-serif">the </span></span><b style="background-color: white; color: #222222;"><span style="color: blue;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></span></b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">) </span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: medium;"><font><b> salt </b></font><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">(See <b>Salt</b></span><span face="arial, tahoma, helvetica, freesans, sans-serif" style="background-color: white; color: #222222;"><b> </b><span face="arial, helvetica, sans-serif">in the </span></span><b style="background-color: white; color: #222222;"><span style="color: blue;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></span></b><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">)</span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: large;"> </span></div><div style="text-align: left;"><font face="arial" size="4"> 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 to prevent them from drying out. 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.</font></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-28330993379254826062020-05-22T19:45:00.003-07:002020-12-11T09:33:18.660-08:00Rhubarb Ice Cream With No Common Allergens<span style="font-family: arial; font-size: medium;"> <span face=""arial" , "helvetica" , sans-serif"> 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. </span><br /></span>
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<span face=""arial" , "helvetica" , sans-serif"><b> 4 c. of rhubarb stalks--</b></span><b>trimmed, washed and</b><b> sliced reasonably thin</b><span face=""arial" , "helvetica" , sans-serif"> (to </span></span><div><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> prevent </span><span face=""arial" , "helvetica" , sans-serif">long rhubarb</span><span face=""arial" , "helvetica" , sans-serif"> strings in the ice cream) </span><b>Throw away the </b></span></div><div><span style="font-family: arial; font-size: medium;"><b> leaves;</b><b> they're poisonous!</b><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 2-1/2 c</span></b><b><span face=""arial" , "helvetica" , sans-serif">. water</span></b><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 3 c. sugar </span></b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">(See </span><b style="background-color: white; color: #222222;">Sugar</b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"> in the </span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: blue; font-weight: bold; text-decoration-line: none;">Glossary</a>)</span><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 1/4 tsp. salt </span></b><b style="background-color: white; color: #222222;"> </b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">(See </span><b style="background-color: white; color: #222222;">Salt</b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"> in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"> (optional but really good) <b>1 stick of</b></span><b> cinnamon</b><br />
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<span face=""arial" , "helvetica" , sans-serif"> 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.</span></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-48922543242942853262020-04-17T23:40:00.006-07:002022-11-14T11:22:18.450-08:00Corn-Free, Yeast-Free Marinated Onions<br />
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<span face=""arial" , "helvetica" , sans-serif"><a href="https://1.bp.blogspot.com/-ksI5_GdVCEE/Xpqi_SZ-fiI/AAAAAAAACiY/RqPdanqzjrodwIbUdhQEcFHq7nqI5djZACLcBGAsYHQ/s1600/marinatedonions.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="603" data-original-width="645" height="299" src="https://1.bp.blogspot.com/-ksI5_GdVCEE/Xpqi_SZ-fiI/AAAAAAAACiY/RqPdanqzjrodwIbUdhQEcFHq7nqI5djZACLcBGAsYHQ/s320/marinatedonions.png" width="320" /></a></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> 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.</span><br />
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<b> 1/4 c. fresh squeezed grapefruit juice</b><span face=""arial" , "helvetica" , sans-serif"> (See <b>Juice</b> in the <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b>)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 1/4 c. fresh squeezed lime juice </b></span><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Juice</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"> </span><span face=""arial" , "helvetica" , sans-serif"><b>1 large mild red onion </b></span><br /><span face=""arial" , "helvetica" , sans-serif"> </span><b>salt </b><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Salt</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b><span face=""arial" , "helvetica" , sans-serif">)</span><br />
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<span face=""arial" , "helvetica" , sans-serif"> Stir the grapefruit juice, lime juice and 1 tsp. of salt together in a bowl. Slice the onion into very thin strips (see the illustration below). Move the onion to the bowl; stir. Allow to steep at room temperature for 20-30 minutes, stirring occasionally. Adjust salt to taste. Refrigerate.</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><br /></span>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-58912813413099186632020-04-05T21:06:00.003-07:002022-11-27T20:02:30.759-08:00Hypoallergenic Caramelized Cabbage<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> Caramelizing gives cabbage a surprisingly intense, savory </span><span face=""arial" , "helvetica" , sans-serif">flavor without added allergens such as butter or sour crea</span><span face=""arial" , "helvetica" , sans-serif">m. <span style="background-color: white; color: #222222;">Caramelizing does take some time, so do this when you are going to be busy in the kitchen anyway.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is about the amount of browning I like. Taste your cabbage<br />as it cooks and find out what level of caramelizing you like<br /> the best.</span></td></tr>
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<b><span face=""arial" , "helvetica" , sans-serif">1/4 c. olive or other oil </span></b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">(See </span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"><b>Oil</b></span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white;"><b> </b><span face=""arial" , "helvetica" , sans-serif">in </span></span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white;"><span face=""arial" , "helvetica" , sans-serif">the </span></span><b style="background-color: white; color: #222222;"><span style="color: blue;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></span></b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">) </span><br />
<b> 1<span face=""arial" , "helvetica" , sans-serif"> head of cabbage</span></b><br />
<b><span face=""arial" , "helvetica" , sans-serif"> salt </span></b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">(See <b>Salt</b></span><span face=""arial" , "tahoma" , "helvetica" , "freesans" , sans-serif" style="background-color: white;"><b> </b><span face=""arial" , "helvetica" , sans-serif">in the </span></span><b style="background-color: white; color: #222222;"><span style="color: blue;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></span></b><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">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.</span></td></tr>
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<span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222; font-size: 13.2px;"> </span><div><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"> </span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">Cut the cabbage into uniform strips. maybe 2 inches by 1/2 inch. </span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">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. Mix with pasta for a classic side dish if you like.</span><br /></span>
<br /></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-31353929586532900582020-03-24T23:10:00.003-07:002020-12-11T07:24:06.127-08:00Hypoallergenic Small Savory Pastries<br />
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<tr><td class="tr-caption" style="text-align: center;">Filled with <span style="color: blue; font-weight: bold;"><a href="https://allergen-free-cuisine.blogspot.com/2020/03/hypoallergenic-leek-filling.html"><span style="color: blue;">hypoallergenic leek filling</span></a>. </span>One recipes fills 3-4 pastries.</td></tr>
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<span face=""arial" , "helvetica" , sans-serif"> 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.</span><br /></span>
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<tr><td class="tr-caption" style="text-align: center;">The ingredients of this product are: <br />
"rice flour, tapioca flour, water, salt."<br />
Also, there are no waxed sheets (corn? <br />
soy? dairy?) or sprinkles of cornstarch <br />
between the sheets of pastry.</td></tr>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> <b>rice spring roll wrappers</b></span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> any filling you like </b>(<a href="http://allergen-free-cuisine.blogspot.com/2017/10/corn-free-beef-filling-for-tacos-and.html"><span style="color: blue;"><b>beef</b></span></a>,<b> <a href="https://allergen-free-cuisine.blogspot.com/2020/03/hypoallergenic-leek-filling.html"><span style="color: blue;">leeks</span></a></b>, <a href="https://allergen-free-cuisine.blogspot.com/2016/02/summer-squash-filling.html"><span style="color: blue;"><b>summer squash</b></span></a>, <a href="http://allergen-free-cuisine.blogspot.com/2018/06/mushroom-spread-duxelles.html"><span style="color: blue;"><b>mushroom</b></span></a>, <a href="https://allergen-free-cuisine.blogspot.com/2020/06/spinach-filling.html"><b><span style="color: blue;">spinach</span></b></a>, </span></span><div><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> feta/parsley...) that </span><span face=""arial" , "helvetica" , sans-serif">isn't </span><span face=""arial" , "helvetica" , sans-serif">too damp: you don't want to sog up the wrappers.</span><br />
<span face=""arial" , "helvetica" , sans-serif"> <b> oil for frying </b></span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"> </span><span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white; color: #222222;">(See </span><b style="background-color: white; color: #222222;">Oil</b><span style="background-color: white; color: #222222;"> in the </span><b style="background-color: white; color: #222222;"><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888; text-decoration-line: none;"><span style="color: blue;">Glossary</span></a></b><span style="background-color: white; color: #222222;">)</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"> 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.</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> </b>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.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"> (A) (B) (C)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sizzling nicely</td></tr>
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<br /></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-67280811909255859112020-03-24T09:09:00.010-07:002020-12-10T14:38:50.617-08:00Hypoallergenic Leek Filling<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Ready to stuff into something</td></tr>
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<span face=""arial" , "helvetica" , sans-serif"> Leeks have a rich, mellow flavor that deserves to show up in more dishes than just potato-leek soup. This filling is delicious in omelettes, inside baked potatoes, on rice crackers, and in fried pastries. It also contains no common allergens.</span><br />
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<span face=""arial" , "helvetica" , sans-serif"> <b>2 Tb. olive or other oil </b></span><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Oil</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 2 c. washed, chopped leeks</span></b><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 1/2 tsp. salt </span></b><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Salt</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> </b> (totally optional)<b> handful of washed, chopped parsley </b></span></span><div><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b> leaves </b></span></span><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Produce</b><span face=""arial" , "helvetica" , sans-serif"> in the</span></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: large;"> </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: large;">)</span><span style="font-family: arial; font-size: medium;"><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 1 clove garlic, crushed </span></b><br />
<b><span face=""arial" , "helvetica" , sans-serif"> 1/2 tsp. dried dill weed or a few sprigs of fresh dill weed, </span></b></span></div><div><span style="font-family: arial; font-size: medium;"><b><span face=""arial" , "helvetica" , sans-serif"> chopped </span></b><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Spices</b><span face=""arial" , "helvetica" , sans-serif"> or <b>Produce</b> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<b><span face=""arial" , "helvetica" , sans-serif"> sprinkle of black pepper </span></b><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Spices</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br /></span>
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<tr><td class="tr-caption" style="text-align: center;">Chopped leeks</td></tr>
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<span style="font-family: arial; font-size: medium;"><b> </b>Heat the oil to medium in a skillet, and add the chopped leeks and salt. Sauté gently, stirring frequently, until the leeks are translucent and wilted. Do not brown. Add the parsley and garlic and cook another minute or so, until the garlic is translucent. Stir in the dill weed and black pepper. Add 1/4 c. water, cover and simmer about 15 minutes, until the leek is quite tender and the water has evaporated (you may need to uncover the skillet near the end). </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Almost done sauteing</td></tr>
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</b></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-375623465475524642020-02-20T19:46:00.018-08:002022-08-01T09:46:46.707-07:00Corn-Free, Yeast-Free Marinated Daikon <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"> Pickles, being fermented, are likely to contain traces of yeast. What's more, they are generally packed in vinegar, which is also a fermentation product likely to contain traces of yeast. White vinegar, of course, is made from corn. This quick vinegar-free recipe produces a daikon "pickle" that has a good crunch and actually tastes a lot like conventional pickled daikon. The turmeric, besides complementing the taste of the daikon, turns it a conventional, pretty yellow. (Commercial pickled daikon is dyed yellow.) This marinated daikon is also ready to be put in the middle of a sushi roll.</span><br />
<span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif"><b> 1/4 c. freshly squeezed lime juice </b></span><span face="arial, helvetica, sans-serif">(See </span><b>Juice</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span><br />
<span face="arial, helvetica, sans-serif"><b> 1-1/4 tsp. salt </b>(See <b>Salt</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)</span><br />
<span face="arial, helvetica, sans-serif"><b> 1/4 tsp. turmeric </b>(</span><span face="arial, helvetica, sans-serif">See </span><b>Spices</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span><br />
<span face="arial, helvetica, sans-serif"><b> 1 lb. of daikon, peeled and sliced into long thin strips (1/8" or so </b></span></span><div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"><b> across)</b></span>
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<span face="arial, helvetica, sans-serif"><br /></span><span face="arial, helvetica, sans-serif"> Stir the lime juice, salt and turmeric together in a mixing bowl. Stir in the daikon. Give it another stir every few minutes for half an hour or so. Refrigerate.</span></span></div><div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span></span></div><div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"><br /></span></span></div><div><span style="font-family: arial;"><span face="arial, helvetica, sans-serif" style="font-size: x-large;"><b>Corn-Free, Yeast-Free, Marinated Turnip</b></span></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hWNDsOWNUkdJNFijX-1NKIc1rMjmKmsXyFGxzwq413Dy0nZCkpoPhhFGN8gnfYvtWEODFKgtWkmNXWMFb1k8jA2kHVPksm-CC3DGB5IIcTimKY8wboM2Ji9J-sbzNIkq-4rFoNN6LHySmH5rjN0fU_bulvdH3l6b9tZ1Y6fkvRKodhVwuIwNCp5gew/s334/marinatedturnip.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="311" data-original-width="334" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hWNDsOWNUkdJNFijX-1NKIc1rMjmKmsXyFGxzwq413Dy0nZCkpoPhhFGN8gnfYvtWEODFKgtWkmNXWMFb1k8jA2kHVPksm-CC3DGB5IIcTimKY8wboM2Ji9J-sbzNIkq-4rFoNN6LHySmH5rjN0fU_bulvdH3l6b9tZ1Y6fkvRKodhVwuIwNCp5gew/s320/marinatedturnip.png" width="320" /></a></div><br /><div><br /></div><div> </div><div><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"><b> 1/4 c. freshly squeezed lime juice </b></span><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">(See </span><b style="font-family: arial; font-size: large;">Juice</b><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">)</span><br style="font-family: arial; font-size: large;" /><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"><b> 1-1/4 tsp. salt </b>(See <b>Salt</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)</span><br style="font-family: arial; font-size: large;" /><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"><b> (</b>optional) <b>1/4 tsp. turmeric </b>(</span><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">See </span><b style="font-family: arial; font-size: large;">Spices</b><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">)</span></div><div><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"> </span><b style="font-family: arial; font-size: large;">1 lb. of daikon, peeled and sliced thin (1/8" or so </b><b style="font-family: arial; font-size: large;">across)</b></div><div><br /></div><div><div><span style="font-family: arial; font-size: medium;"> Stir the lime juice, salt and turmeric together in a mixing bowl. Bring a pot of water to a boil. Briefly boil the turnip. It needs to become tender, but it should still have some crunch. Drain, and stir the turnip into the marinating mixture. Give it a stir every few minutes for half an hour or so. Refrigerate</span><span style="font-family: arial; font-size: large;">.</span></div></div><div><span style="font-family: arial; font-size: medium;"><br /></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-87690970887578947972020-02-20T09:43:00.005-08:002020-12-10T20:58:47.942-08:00Teff Gravy<div class="MsoNormal">
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<tr><td class="tr-caption" style="text-align: center;">Teff gravy made with chicken stock</td></tr>
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<span face=""arial" , "helvetica" , sans-serif"><br /></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"> Any starch will thicken a liquid, but different ones give different textures. I have tried a lot of different starches, and in my opinion teff flour is
the best gluten-free choice for making gravy. Besides having a very mild, pleasant flavor of its own, teff produces a gravy that has very much the
texture of a conventional wheat gravy. An added bonus is that teff is just the
color to make gravy look even darker and richer. Sorghum flour is a good choice too: simply substitute 1/2 c. sorghum flour for the teff flour in this recipe.</span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b> ¼ c. oil (or fat from pan drippings,
if available) </b></span><span face=""arial" , "helvetica" , sans-serif">See </span><b>Oil</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"><b> ½ c. teff flour<o:p></o:p></b></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b> 3 c. beef or chicken stock</b></span><span style="line-height: 115%;">—</span><b>or watery part of pan drippings, if available </b><br />
<span face=""arial" , "helvetica" , sans-serif"> (See </span><b>Broth, beef or chicken </b><span face=""arial" , "helvetica" , sans-serif">in the<span style="color: blue;"> <b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;">Glossary</span></a></b></span></span><span face=""arial" , "helvetica" , sans-serif">)</span><b><o:p></o:p></b></span></div>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"><b> salt </b></span><b> </b><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Salt</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> black pepper </b><o:p></o:p></span><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Spices</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"> Heat the oil in a pan; then
add the teff flour and fry it, stirring constantly, until it smells toasty and loses its raw-flour
character. Whisk in the stock and bring it up to boiling, stirring
constantly. Add salt and pepper to
taste. If needed, gradually stir in more
liquid to adjust the thickness to your taste, bringing the gravy back up to a
boil after each addition. Remember that
gravy thickens a bit as it cools on the table. </span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"> If you are planning to use the gravy in a
meat pie, remember that gluten-free pie crusts can get soggy more easily than
wheat pie crusts do and keep the gravy on the thick side.<o:p></o:p></span></div>
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<span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: medium;"> Gravy can turn surprisingly thick and gelatinous in the fridge. This is normal. To serve it again, just reheat, whisk and add a bit more liquid if necessary. </span><br />
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Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-43913105324946741582020-01-15T15:46:00.006-08:002020-12-10T20:26:49.939-08:00Egg-Free, Soy-Free "Mayo"<div class="separator" style="clear: both; text-align: center;">
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<span face="arial, helvetica, sans-serif"><a href="https://3.bp.blogspot.com/-F5H0tzzGDas/WK_6fRSv90I/AAAAAAAABbA/iyOP7ATIEscrdnVt1KrLBs1WiNImro5uwCLcB/s1600/mayo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-F5H0tzzGDas/WK_6fRSv90I/AAAAAAAABbA/iyOP7ATIEscrdnVt1KrLBs1WiNImro5uwCLcB/s1600/mayo.png" /></a></span></div>
<div class="separator" style="clear: both;"><br /></div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"> There is egg-free mayonnaise on the market, but it is generally full of soy and other allergens. If you're allergic to eggs <i>and </i>soy, you may have difficulty finding any mayo you can use. My usual response to this is to say rude things about mayonnaise. I usually dress salads with just lemon juice and olive oil, but I did come across a Depression era method for making "mayo" that was based on (cheap) potatoes rather than (pricier) eggs. Potatoes are capable of absorbing oil and emulsifying it, so this does produce a thick, creamy, slightly tart sauce that can be used in a sandwich (assuming you can find bread you're not allergic to) or as the base for a salad dressing. Stir in a small amount of extra liquid if you would like it a bit thinner. </span><br />
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<b><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: medium;"> 1 medium potato</span></b></div>
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<span style="font-family: arial; font-size: medium;"><b><span face="arial, helvetica, sans-serif"> 2 Tb. freshly squeezed lemon juice </span></b><span face="arial, helvetica, sans-serif">(See <b>Juice </b></span><span face="arial, helvetica, sans-serif">in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span></span></div>
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<b><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: medium;"> 2 Tb. water</span></b></div>
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<span style="font-family: arial; font-size: medium;"><b><span face="arial, helvetica, sans-serif"> 1/4 c. oil </span></b><span face="arial, helvetica, sans-serif">(See </span><b>Oil</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span></span></div>
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<span style="font-family: arial; font-size: medium;"><b><span face="arial, helvetica, sans-serif"> salt to taste (probably 1/4-1/2 tsp.) </span></b><span face="arial, helvetica, sans-serif">See </span><b>Salt</b><span face="arial, helvetica, sans-serif"> in the<b> </b></span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a></span></div>
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<span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"> </span><b> </b><span>(optional)</span><b> </b><span face="arial, helvetica, sans-serif">dab of</span><b> </b><a href="http://allergen-free-cuisine.blogspot.com/2014/11/corn-free-yeast-free-mustard.html"><span face="arial, helvetica, sans-serif" style="color: blue;"><b>mustard</b></span></a></span></div>
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<span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: medium;"> Boil the potato until it is thoroughly soft. Smash it with a fork, and measure out half a cup of smashed potato. Put into a food-processor with all the other ingredients and process until smooth.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o7Cx5GRlAz8/VMO5hDPn9vI/AAAAAAAAALI/u7fXBCTDefU/s1600/pn6.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-o7Cx5GRlAz8/VMO5hDPn9vI/AAAAAAAAALI/u7fXBCTDefU/s1600/pn6.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad dressing made by mixing "mayo" 50:50 <br />
with yogurt and adding herbs.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wx4StcU_lz8/VMO_h6UlyTI/AAAAAAAAALg/hYHJBoWZSE4/s1600/cabbagesalad1.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-wx4StcU_lz8/VMO_h6UlyTI/AAAAAAAAALg/hYHJBoWZSE4/s1600/cabbagesalad1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage salad with the salad dressing shown above.</td></tr>
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<br />Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-49646060843512339162020-01-06T15:04:00.006-08:002020-12-10T19:39:51.907-08:00Corn-Free Marshmallow Fluff<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-14myEv0IMt4/XhO8qE_xFaI/AAAAAAAACZI/_cDKVX2tGssW40UsNCeoXCt1kDgJKbJwwCLcBGAsYHQ/s1600/fluff.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="692" data-original-width="714" height="387" src="https://1.bp.blogspot.com/-14myEv0IMt4/XhO8qE_xFaI/AAAAAAAACZI/_cDKVX2tGssW40UsNCeoXCt1kDgJKbJwwCLcBGAsYHQ/s400/fluff.png" width="400" /></a></div>
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<span style="background-color: white;"><span face=""arial" , "helvetica" , sans-serif"> </span><span face=""arial" , "helvetica" , sans-serif"> Commercially made marshmallow fluff, or marsh-mallow creme, consists largely of corn syrup. It is, however, entirely possible to make perfectly smooth, creamy marsh-</span></span></span><span style="background-color: white;"><span style="font-family: arial; font-size: medium;">mallow fluff without corn.</span></span><div><span style="font-family: arial; font-size: medium;">
<span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white;"><span face=""arial" , "helvetica" , sans-serif"><br /></span></span>
<span style="background-color: white;"><span face=""arial" , "helvetica" , sans-serif"> The recipe below is corn-free. It does contain egg, so it doesn't meet my usual specs. However, it's difficult to make decent sweets without wheat, dairy, corn or soy, which makes</span></span><span style="background-color: white;"> </span><span style="background-color: white;">this recipe noteworthy for some of us.</span><span style="background-color: white;"> </span></span><br />
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<span style="background-color: white;"> What's more, an unwary cook trying to make corn-free marshmallow fluff by just leaving out the corn syrup is likely to produce a recrystallized, grainy mess. </span><span style="background-color: white;">Here's how we're going to prevent that. First, we're going to use cane sugar. Cane sugar and beet sugar are both nearly pure sucrose. It's possible, though, that the slight difference in impurities is important for such a delicate procedure as candy making: many candy makers report getting better results with cane sugar. Since we're already pushing the envelope by leaving out the corn syrup, it may be wise to at least optimize our choice of sugar. </span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white;"> </span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white;"> Second, the combination of adding a little lemon juice and cooking the mixture slowly on low heat allows some of the sucrose to break down into glucose and fructose, which makes it less likely that the syrup will recrystallize while you're cooking it.</span></span><br />
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<span style="background-color: white;"> <b>3 c. cane sugar </b></span></span><span face="arial, helvetica, sans-serif">(See </span><b>Sugar</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span><br />
<span face=""work sans" , "arial" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"><b> 5/6 (i.e. 1/2+1/3) c. water </b></span></span><br />
<span face=""work sans" , "arial" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"><b> 3/4 tsp. lemon juice </b></span></span></span><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: large;">(See </span><b style="font-family: arial; font-size: large;">Juice</b><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: large;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif" style="font-family: arial; font-size: large;">)</span><span style="font-family: arial; font-size: medium;"><br />
<span face=""work sans" , "arial" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"><b> 1/4 tsp. salt </b></span></span><span face=""arial" , "helvetica" , sans-serif">(See </span><b>Salt</b><span face=""arial" , "helvetica" , sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""work sans" , "arial" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"><b> 2 egg whites</b></span></span><br />
<span face=""work sans" , "arial" , sans-serif"><span face=""arial" , "helvetica" , sans-serif" style="background-color: white;"><b> </b>(optional) <b>1/2 tsp. <a href="https://allergen-free-cuisine.blogspot.com/2015/08/corn-free-vanilla-extract.html"><span style="color: blue;">vanilla extract</span></a> </b></span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span face=""work sans" , "arial" , sans-serif"><span style="background-color: white;"> Stir the first 4 ingredients together in a saucepan over low heat until the sugar is dissolved. Continue boiling, but <b>do not stir</b>. </span></span><span style="background-color: white;">Wipe down the ring of sugar crystals just above the syrup with a wet pastry brush. </span></span><br />
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<span face=""work sans" , "arial" , sans-serif"><span style="background-color: white;"> Meanwhile, beat the egg whites in a large bowl until they form stiff peaks. </span></span></span><br />
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<span face=""work sans" , "arial" , sans-serif"><span style="background-color: white;"> </span></span><span style="background-color: white;">Remove the syrup from the heat when it reaches</span><span style="background-color: white;"> 255 degrees Fahrenheit; use a candy thermometer.* </span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white;"> Gradually pour the syrup into the egg whites, while continuing to beat on high. Beat for a few minutes, until thoroughly mixed.</span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white;"><br /></span><span style="background-color: white;"> Store (in glass jars if you have some) and refrigerate. The fluff will stiffen somewhat in the fridge; allowing it to warm at room temperature will soften it back up.</span></span><br />
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<span face=""arial" , "helvetica" , sans-serif"><span style="background-color: white;"> Enjoy Life Choco Boom makes a variety of soy-free, dairy-free, nut-free, gluten-free chocolate bars. Now if I could just come up with some wheat-free and otherwise nonallergenic graham crackers, we could make smores...</span></span><br />
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<span style="background-color: white;"> *This is the correct temperature around sea level. You need to adjust for altitude by subtracting 2 degrees for every 1000 feet above that. </span></span></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-80360144842867524732019-12-22T13:29:00.007-08:002020-12-10T18:21:54.406-08:00Mushroom Broth<br /><span style="font-family: arial; font-size: medium;">
<span face="arial, helvetica, sans-serif"> Mushroom broth is delicious as a simple soup, a soup base, a gravy base or the liquid for cooking rice. The commercially available mushroom broth is actually pretty good, although not as good as homemade. It comes in packages made of paperboard covered with wax, though, and the wax may contain corn, soy or dairy products. If you're very allergic to any of those, you might want to make your own mushroom broth. It's actually pretty easy: you don't need to meticulously cut the vegetables into tiny pieces, for one thing: no one will see them in the end anyway. You can use up vegetables that were previously set aside in other recipes: mushroom stems, the top parts of leeks, parsley stems. Also, the broth is pretty forgiving: you can add celery, add more thyme, skip the carrot, or what have you, and still get good results.</span></span><br />
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<span face="arial, helvetica, sans-serif"> <b> 1 Tb. oil </b></span><span face="arial, helvetica, sans-serif">(See </span><b>Oil</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span><br />
<span face="arial, helvetica, sans-serif"><b> 1 carrot, peeled and sliced</b></span><br />
<span face="arial, helvetica, sans-serif"><b> the green parts of one leek, chopped</b></span><br />
<span face="arial, helvetica, sans-serif"><b> 1 onion, chopped</b></span><br />
<span face="arial, helvetica, sans-serif"><b> 6 cloves of garlic, cut into a few slices</b></span><br />
<span face="arial, helvetica, sans-serif"><b> 2 lb. of mushrooms, sliced</b></span><br />
<span face="arial, helvetica, sans-serif"><b> good handful of parsley </b></span></span><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">(See </span><b style="font-family: arial; font-size: large;">Produce</b><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">)</span><span style="font-family: arial; font-size: medium;"><br />
<span face="arial, helvetica, sans-serif"><b> 6-8 sprigs of thyme </b></span></span><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">(See </span><b style="font-family: arial; font-size: large;">Produce</b><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif" style="font-family: arial; font-size: large;">)</span><span style="font-family: arial; font-size: medium;"><br />
<span face="arial, helvetica, sans-serif"><b> 2 bay leaves </b></span><br />
<span face="arial, helvetica, sans-serif"><b> 1/2 tsp. black peppercorns</b></span><br />
<span face="arial, helvetica, sans-serif"><b> 3 quarts of water (12 cups)</b></span><br />
<span face="arial, helvetica, sans-serif"><b> salt (</b></span><span face="arial, helvetica, sans-serif">See </span><b>Salt</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span><br />
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<span face="arial, helvetica, sans-serif"> Heat the oil in a large soup pot over medium heat. Add the carrot, leek, onion and a good sprinkle of salt, Saute gently, stirring frequently, until the veggies are softening up and the onion is translucent. Add the garlic and continue to cook until the garlic is also translucent, another minute or so. Then add the mushrooms, parsley, and thyme. Continue cooking on medium heat, stirring now and then,until the mushrooms are cooking down and releasing juice. Pour in the water, add the bay leaves and peppercorns, bring back to a boil, and simmer for an hour or a bit more. Next line a colander with a cloth and strain the broth into another large pot. Let the strained veggies cool off for a few minutes, then pick up the cloth and wring the juice out of the veggies and into the broth.</span></span><div><span style="font-family: arial; font-size: medium;"><br />
<span face="arial, helvetica, sans-serif"> If you are using the broth immediately as soup, add salt to taste. If </span><span face="arial, helvetica, sans-serif">not, leave it alone: this allows you to reduce it inside sauces and things without making them too salty. </span></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-76524214647653586132019-11-25T06:36:00.013-08:002020-12-10T18:08:50.070-08:00Boeuf au Jus de Grenade (beef stewed in pomegranate juice)<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;"> Boeuf bourguignon, a classic French beef stew, is rich, aromatic and wonderful. The conventional recipe includes a good dose of wine, which of course contains traces of yeast. The alcohol boils off, but the yeast remains and is still an allergen. </span></span></div>
<span style="font-size: medium;"><span style="font-family: arial;"><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;"><br /></span><span face="arial, tahoma, helvetica, freesans, sans-serif" style="background-color: white; color: #222222;"></span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;"> This recipe relies on pomegranate juice for the rich, slightly tart, fruity flavors that would usually be provided by wine. It turns out that pomegranate juice, like wine, transforms simple broth into an intense, delicious sauce. </span></span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222; font-family: arial;">Note that juice freshly squeezed from a pomegranate is likely to contain less yeast than bottled juice. (See <i>Juice</i> in the</span><span face="arial, helvetica, sans-serif" style="background-color: white; font-family: arial;"><span><span style="color: blue;"> </span><b><span style="color: #2b00fe;">Glossary</span></b></span><span style="color: #222222;">) Fresh and bottled juice both contain a lot less yeast than wine.</span></span><span style="font-family: arial;"><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6VQHEDdcNtk/XdvfJZGXpMI/AAAAAAAACSI/Ro2CqhFJEeYWYZm-aGGiWNp5ur1ZTkFBACLcBGAsYHQ/s1600/beef2.png" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="359" data-original-width="676" height="211" src="https://1.bp.blogspot.com/-6VQHEDdcNtk/XdvfJZGXpMI/AAAAAAAACSI/Ro2CqhFJEeYWYZm-aGGiWNp5ur1ZTkFBACLcBGAsYHQ/s400/beef2.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chuck roast stewed in pomegranate juice.<br />
Hmm, I didn't actually chop the parsley leaves.</td></tr>
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<span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #222222;"><b><span face="arial, helvetica, sans-serif"><br /></span></b></span></span><div><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #222222;"><b><span face="arial, helvetica, sans-serif"><br /></span></b></span></span></div><div><span style="font-family: arial; font-size: medium;"><span style="background-color: white; color: #222222;"><b><span face="arial, helvetica, sans-serif"> </span><span face="arial, helvetica, sans-serif">1 lb. pearl onions</span></b></span><span face="arial, helvetica, sans-serif"><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> 1 lb. mushrooms</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b> 6-8 oz. bacon </b>(<b>See Bacon in the</b><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="color: #888888;"><span style="color: blue;"> <b>Glossary</b></span></a><b>)</b></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> oil </span><span style="background-color: white; color: #222222;">(</span>See <b>Oil</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)<br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> 3 lb. stewing beef, cut into large chunks</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> salt </span><span style="background-color: white; color: #222222;">(</span>See <b>Salt</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)<br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> black pepper </span><span style="background-color: white; color: #222222;">(</span></span><span face="arial, helvetica, sans-serif">See </span><b>Spices</b><span face="arial, helvetica, sans-serif"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face="arial, helvetica, sans-serif">)</span><br />
<span face="arial, helvetica, sans-serif"><b><span style="background-color: white; color: #222222;"> 1 carrot, sliced</span></b></span><br />
<span face="arial, helvetica, sans-serif"><b><span style="background-color: white; color: #222222;"> 1 onion, sliced</span></b></span><br />
<span face="arial, helvetica, sans-serif"><span style="background-color: white; color: #222222; font-weight: bold;"> 1-1/2 c. pomegranate juice </span><span style="background-color: white; color: #222222;">(</span>See <b>Juice</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)<br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> 2-3 cloves of garlic, mashed </span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222; font-weight: bold;"> a few sprigs of thyme or a good sprinkle of dry thyme </span></span></span><span style="background-color: white; color: #222222; font-family: arial; font-size: large;">(</span><span style="font-family: arial; font-size: large;">See <b>Produce </b></span></div><div><span style="font-family: arial; font-size: large;"> or </span><span style="font-family: arial; font-size: large;"><b>Spices</b></span><span style="font-family: arial; font-size: large;"> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span style="font-family: arial; font-size: large;">)</span></div><div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"><span style="background-color: white; color: #222222; font-weight: bold;"> 1 bay leaf</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><b> chicken or beef broth </b>(</span>See <b>Broth</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)<b><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"> </span><span style="background-color: white; color: #222222;"> 2 Tb. rice flour</span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"> (optional) handful of parsley leaves, washed and chopped </span></b></span></span><span style="background-color: white; color: #222222; font-family: arial; font-size: large;">(</span><span style="font-family: arial; font-size: large;">See </span></div><div><span style="font-family: arial; font-size: large;"> <b>Produce </b></span><span style="font-family: arial; font-size: large;">in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html" style="font-family: arial; font-size: large;"><span style="color: blue;"><b>Glossary</b></span></a><span style="font-family: arial; font-size: large;">)</span></div><div><span style="font-family: arial; font-size: medium;"><span face="arial, helvetica, sans-serif"><span style="background-color: white; color: #222222;"><br /></span><span style="background-color: white;"><a href="https://allergen-free-cuisine.blogspot.com/2016/02/perfect-fried-mushrooms-without-butter.html" style="color: #888888;"><span style="color: blue;"><b>Saute the mushrooms</b></span></a><span style="color: #222222;">, doubling the recipe given in the link but skipping the green onions, and </span><a href="https://allergen-free-cuisine.blogspot.com/2019/05/braised-onions.html"><span style="color: blue;"><b>braise the onions</b></span></a><span style="color: #222222;">.</span><span style="color: blue;"> </span><span style="color: #222222;">Stash these veggies together in the fridge. Fry the bacon in a large skillet; do not discard the grease. Cut the bacon into chunks not more than an inch long or half an inch wide; stash in fridge. Sprinkle salt and black pepper onto the chunks of beef. Heat the bacon grease to medium, add oil if needed, and brown the beef. Put the beef into a pot large enough to hold the stew. Brown the carrot and onion in the hot bacon grease and add them to the pot with the beef. Discard the grease. Add the bacon, pomegranate juice, garlic, thyme, and bay leaf to the stew. Pour in enough broth to just cover the beef. Bring to a boil and simmer until the beef is thoroughly tender (2-3 hours).</span></span><br style="background-color: white; color: #222222;" /><span style="background-color: white; color: #222222;"><br /></span><span style="background-color: white; color: #222222;"></span><span style="background-color: white; color: #222222;">When the beef is tender, r</span></span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">emove the bay leaf and thyme sprigs.</span><span face="arial, helvetica, sans-serif" style="background-color: white; color: #222222;">Use a sieve to strain the stew, collecting the broth in another pot. Skim the fat off the surface. Turn the heat up to high and reduce the broth rapidly to 2 cups. Stir the rice flour into a half cup of water. Gradually add to the broth in the pot, whisking it thoroughly and bringing it back up to a boil after each addition, until the sauce thickens up a bit--you may not need all the rice flour. Add salt and pepper to taste. Put the stew back in the pot, and add the broth, braised onions and sauteed mushrooms. Heat for a couple of minutes, just until everything is hot again. Garnish with the parsley just before serving.</span></span></div>Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0tag:blogger.com,1999:blog-1370464356261598291.post-83837140120827241932019-11-21T15:20:00.006-08:002020-12-10T14:31:03.124-08:00Corn-Free, Yeast-Free Catsup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> Commercially bottled catsup generally contains corn in multiple forms. Often it contains quite a lot of corn syrup; it also generally contains white vinegar (made from corn) and citric acid (usually derived from corn or soy). Vinegar, of course, is a fermentation product and thus may contain traces of yeast, and, like other commercial tomato products, catsup can contain traces of mold or yeast </span><span face=""arial" , "helvetica" , sans-serif">(See Tomato Products, Canned in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
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</span><a href="https://1.bp.blogspot.com/-GI3V6YmOTuE/Xdca_G-P-yI/AAAAAAAACRA/ljjpQxSL7bUMY-kW2m56a-0Hm1UnAe5SQCLcBGAsYHQ/s1600/catsup-1.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: arial; font-size: medium;"><img border="0" data-original-height="646" data-original-width="911" height="282" src="https://1.bp.blogspot.com/-GI3V6YmOTuE/Xdca_G-P-yI/AAAAAAAACRA/ljjpQxSL7bUMY-kW2m56a-0Hm1UnAe5SQCLcBGAsYHQ/s400/catsup-1.png" width="400" /></span></a><span face=""arial" , "helvetica" , sans-serif"><span style="color: blue;"></span></span><br />
<span face=""arial" , "helvetica" , sans-serif"><span style="color: blue;"><br /></span></span><span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> For some corn-allergic people, searching out the brands that list sugar in their list of ingredients instead of corn syrup may be sufficient. If you make your own catsup you can use sugar instead of corn syrup and replace the vinegar with citrus juices. I don't like my catsup to taste lemony so I use a mixture of grapefruit juice and lime juice. Any juice with a good acidic kick should work fine.</span><br /><span face=""arial" , "helvetica" , sans-serif"><br /></span>
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<span style="font-family: arial; font-size: medium;"><span face=""arial" , "helvetica" , sans-serif"> <b> 3 lb. vine-ripened Roma tomatoes </b>(See <b>Produce</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 1/2 tsp. paprika </b>(See <b>Spices</b> in the <a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 2 Tb. fresh squeezed lime juice </b></span><span face=""arial" , "helvetica" , sans-serif">(See <b>Juice</b> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 1 Tb. </b></span><b>fresh squeezed </b><span face=""arial" , "helvetica" , sans-serif"><b>grapefruit juice</b></span><span face=""arial" , "helvetica" , sans-serif"><b> </b></span><span face=""arial" , "helvetica" , sans-serif">(See <b>Juice</b> in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> 1 tsp. salt </b></span><span face=""arial" , "helvetica" , sans-serif">(See <b>Salt </b>in the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
<span face=""arial" , "helvetica" , sans-serif"><b> sugar </b></span><span face=""arial" , "helvetica" , sans-serif">(See <b>Sugar</b> in the<b> </b></span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a><span face=""arial" , "helvetica" , sans-serif">)</span><br />
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<span face=""arial" , "helvetica" , sans-serif">Peel the tomatoes (see <b>Produce</b> </span><span face=""arial" , "helvetica" , sans-serif"><span face=""arial" , "helvetica" , sans-serif">in<b> </b>the </span><a href="https://allergen-free-cuisine.blogspot.com/p/ingredient.html"><span style="color: blue;"><b>Glossary</b></span></a>)</span><span face=""arial" , "helvetica" , sans-serif" id="goog_1160072975"></span><a href="https://www.blogger.com/"></a><span face=""arial" , "helvetica" , sans-serif" id="goog_1160072976"></span><span face=""arial" , "helvetica" , sans-serif">. You can seed them at this stage too if you like. </span><span style="background-color: white; color: #222222;"><span face=""arial" , "helvetica" , sans-serif">Cut each tomato into a few pieces. Put them in a saucepan with a small splash of water. Bring to a boil, reduce heat and simmer, covered, for half an hour. At this point the tomato pieces should be coming apart and the seeds should be softened up so that a blender can break them up. Process the tomatoes, in batches, in a blender. If there are still too many visible seeds to suit you, you can strain them out using a food mill or a sieve with a fine enough mesh. (Remember that the seeds will become more apparent as you reduce the tomatoes.) Put the processed tomatoes back in the saucepan and a</span></span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;">dd the paprika, lime juice, grapefruit juice, salt and 2 Tb. of sugar.</span><span face=""arial" , "helvetica" , sans-serif" style="background-color: white; color: #222222;"> Stirring occasionally, simmer uncovered until the mixture is reduced to about 2 cups and reaches a.catsup consistency. Add sugar and salt to taste, remembering that the catsup will taste slightly sweeter once it is cold. Refrigerate.</span></span></div>
Allergen-Free Chefhttp://www.blogger.com/profile/15838446581055688318noreply@blogger.com0