Friday, September 26, 2008

Gluten free Flour blend

I got this recipe of recipe zaar, and it worked really well for my brownie- I made a batch of the bread flour and I will try it and keep you guys updated
3 cups rice flour
3 cups brown rice flour

2 cups potato starch (not flour)
1 cup tapioca starch
xanthan gum (see bellow)
Sift flours together, and store in an airtight container in the refrigerator.
Use to replace gluten-containing flours in most recipes. If you're using it to make cakes or other recipes that call for all purpose flour, add 1 teaspoons xanthan gum per cup of flour mix. For breads or pizza and items that call for bread flour, add 2 teaspoons xanthan gum per cup of flour.

Untomato sauce- The sunshine in my life (Tomato free, nightshade free, citrus free, gluten free, dairy free, egg free)

Due to my allergies to tomatos, I found this recipe to make fake tomato sauce- I love it- my husband likes it, and says it tastes just like marinara sauce...This sauce truly brightened my day!
And here is the Un-tomato Sauce:
1 1-pound can beets, drained (or one pound fresh)
2 1-pound cans carrots, drained
2 Tbls. Ume Vinegar or Apple Cider Vinegar
1 C. Water
1 T. salt
2-3 T. Oregano
1.5 T. Garlic powder
2-3 T. Basil
2 t. sugar
Puree completely in food processor or blender, and place in the fridge and let flavors blend for several hours

Wednesday, September 24, 2008

Butternut Squash Soup (egg-free, vegetarian, gluten-free, dairy-free)

I love all sorts of squashes, but especially butternut squash. I've looked at a number of butternut squash soup recipes on Recipezaar and taken the best elements of the ones I saw to create this soup. Top with crunchy croutons, sweet potato chips, rum or any topping you feel like.

Butternut Squash Soup

1/2 - 1 onion, diced
4 cloves garlic, diced
1 red pepper, diced
2 small butternut squashes
6 cups water
cinnamon powder
cumin, ground
powdered ginger
rosemary, dried
chili powder
salt and black pepper

1. Slice the butternut squashes in half. Place face down in microwave safe dish containing about 1 inch of water. Microwave on high for about 8 minutes.
2. Let the squash cool. Scoop out the seeds and discard. Scoop the softened squash out of the peel and set aside.
3. Saute the diced onion, garlic and red pepper for 5-10 minutes in vegetable oil.
4. Add the butternut squash and the water.
5. Add the seasonings to taste.
6. Cook for 30 minutes or until flavors are blended.
7. Puree with immersion blender OR let cool and them puree with food processor or blender.
8. Reheat before serving.

Monday, September 22, 2008

Quick and Easy Jambalaya (egg-free, dairy-free, gluten-free)

I love meals that work when you're short on time. It's even easier if you happen to have some leftover rice at your disposal. Also, feel free to throw in more vegetable, leave out the hot dogs or any other ingredient, or change the seasonings. Jambalaya is a diish very good for experimentation.

1 1/2 - 2 cups rice, uncooked
1 onion, diced
1/2 -1 red pepper, diced
1 jalapeno pepper, diced
4 hot dogs, thinly sliced
1 15 oz can beans, drained (any type)
115 oz can diced tomatoes with liquid (I used petite diced tomatoes with hot peppers)
salt and pepper
chili powder
garlic powder


1. Cook the rice and set aside.
2. Saute the onion and peppers in olive or vegetable oil for about 5 minutes on low.
3. Add the hot dogs and saute for 5 more minutes.
4. Add the can of beans and mix well.
5. Add the can of tomatoes and mix well.
6. Season to taste.
7. Slowly mix in the rice until all the liquid is absorbed.
8. Cook on low until everything is warm.
9. Taste and season again if necessary.

super easy pie crust (gluten free, dairy free, nut free, egg free)

I took this recipe from allrecipes- it is called pie crust IV, and I edited to my liking...

"The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely."


1 tablespoon sugar
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

Mix shortening, flour, salt and sugar together with a fork or a pastry blender until very crumbly. ( I used my hands to crumble it lightly) Add as much water as needed to hold together, and mix lightly with a fork. I ended up using about 2/3's of the water recomended


Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork. I did not roll it out- instead I patted it in the pan, and smoothed it with a frosting smoother....

It did the trick- this is the first pie crust I have ever had come out well- it was flaky and light. Now I just need to decide what to fill it with.

Monday, September 15, 2008

Tomato free Ketchup (gluten free, vegan, nightshade free)

This is a super simple substitute for ketchup for the tomato allergic. This got two thumbs up from my nonallergic husband. He said it tastes just like ketchup with a slightly fruity aftertaste.
1 container Gerber plum with apples and pears baby food
1/4 t Salt
1 dash Onion powder
1/4 t Vinegar
1 T Sugar
2 drops Red food color
Mix all ingredients together, let set for about an hour so flavors can meld, stir again.
I found this recipe on the yummy allergen free blog. Be sure to check out the blog for other delish sounding recipes.

Monday, September 8, 2008

Beef Paprikash with nukedlach (nut-free, dairy-free, soy-free)

I love this traditional Hungarian dish! This is an old family favorite and can be made with chicken, beef, lamb, veal, whatever you have in the house. Feel free to play with amounts to your own taste, it's a very flexible recipe. Tomatoes are a nice addition to this stew since they have lycopene, a long-chain carotenoid well-known for its bright color and potential prevention of cancer, especially of the colon. Colored peppers brighten up this stew and add some more healthy carotenoids. Paprika is also made from peppers and is very typical to the Hungarian cuisine. Smoked or hot paprika is even better to make the taste of the paprikash complex. Peppers (Capsicum anuum) are well known for having high levels of Vitamin C, which was discovered in Hungary....Tomatoes also are high in Vitamin C. If you are allergic to tomatoes, it is no big deal to double the amount of peppers instead. Nukedlach are free-form noodles or dumplings made with egg, flour, water and salt. They're really a lot of fun. I made mine half with white rice flour and half with bread flour but this recipe could easily be made gluten-free with the use of gluten-free flour mix.


Vegetable oil
1.5 - 2.0 lbs beef, cut into bite size pieces or 1 whole chicken cut into eights
1 large onion, diced
1 small tomato, sliced or diced
1/2 red pepper, sliced into strips
1/4 - 1/2 cup red wine
Salt and pepper to taste

1. Coat the bottom of a large stockpot with vegetable oil.
2. Saute the onions, tomato and peppers for 5 minutes or until softened.
3. Add the meat, wine and as much water as needed to cover all the meat and vegetables.
4. Sprinkle paprika into the stew until the liquid turns a deep, dark red. Salt and pepper to taste.
5. Cook over low for 1 1/2 hours or until meat is softened.
6. Serve of noodles, rice, mashed cauliflower, mashed potatoes or nukedlach (recipe below).


1. Crack and beat two eggs in a large bowl or container.
2. Add 1 cup of water to make about 3 cups of nukedlach.
3. Slowly mix in flour until dough thickens to a mayonnaise-like consistency.
4. Salt to taste.
5. Scrape small bits of the dough into boiling salted water.
6. Scoop out using a slotted spoon or small colander.
7. Pour some of the Papriksah liquid over the nukedlach to flavor them and keep them wamr until eating.


Baked tofu on a spinach salad( gluten free, nut free, dairy free, vegetarian, citrus free)

I used a recipe for the baked tofu that I got from guilding calm - the recipe goes as follows with my changes
1) Use FIRM tofu (I used mori-nori, since it is shelf stable)
2) Cut into pieces/strips as thin or big as you like- smaller, thinner strips cook faster
3) Blot with paper towel to absorb some liquid- I covered it in paper towels, and put a pan weighted down with a container of sugar to drain it.
4) Quickly rub in a marinade of sesame oil, rice vinegar, ginger powder, honey, and fresh chopped garlic.
5) Bake at 425 for 45 minutes or so, flipping once. (Really I just go until when it is browned. Sometimes I bake it at 400, sometimes 450….and I just go as long as need be!)
I then placed it on a bed of spinach, and topped with a homemade asian salad dressing made with sesame oil, garlic, red pepper flakes, onion powder, tamari, and ginger powder.

Friday, September 5, 2008

Brocolli Quiche (vegetarian, dairy free, nut free, citrus free, gluten free)

Brocolli Quiche:

5 Eggs

1 Cup brocolli

1/4- 1/2 Cup vegan cheese, shredded

Salt, pepper, garlic powder to taste

1) Preheat oven to 350

2) Mix all ingredients together

3)Place in oven, and cook until golden brown on top - 45 minute to an hour

Thursday, September 4, 2008

Easy potato soup (Vegan, gluten free, nut free, citrus free)

Ingredients (for 10 servings):
16 oz mini latkes or even shredded fresh potatos
8 cups of water
1 recipe vegan gravy
1 onion chopped
1 clove garlic - minced
1 tablespoon each dried basil and oregano and other seasonings to taste
How to prepare the potato soup:
Spray nonstick pan w/Pam and saute onion and garlic. Add hashbrowns & cook till tender.
Transfer to large stock pan.
Add watger and gravy and mix
Bring to a boil and simmer for 30 minutes.

1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup gluten free flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups water
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.