tag:blogger.com,1999:blog-51404368386255975752024-02-20T10:45:07.900-08:00Gluten Free, Dairy Free, Allergy Free RecipesBlog featuring allergy free recipes and cooking tips. Recipes are typically free of gluten, dairy, soy, eggs, potato and corn.Unknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-5140436838625597575.post-41543067060996958622012-02-04T11:13:00.000-08:002012-02-04T11:13:24.356-08:00Best Ever Carob FrostingOver the last few years I have been baking with carob more and more. While carob should not be expected to taste like chocolate, it does a good job replacing chocolate in things like cookies, cakes and drinks. The pictures at the end of this post show cookies the kids and I frosted with this recipe. The recipe for the cookies are <a href="http://www.nourishingmeals.com/2011/04/stevia-sweetened-sugar-cookies-gluten.html" target="_blank">stevia sweetened "sugar" cookies from nourishingmeals.com</a>.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/3/34/Ceratonia_siliqua_Taub87.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://upload.wikimedia.org/wikipedia/commons/3/34/Ceratonia_siliqua_Taub87.png" width="196" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carob powder is made only from<br />
the dried and roasted pod.</td></tr>
</tbody></table>
Carob, like any food, can be an acquired taste. It is naturally sweeter than cocoa but for many people the difference is offset by the radically different taste of carob. As with cocoa, carob is a different food entirely once it is sufficiently sweetened. While sugar is typically called upon for this job, I usually opt for pure stevia in my baking. I only add unrefined sugars when necessary for color, consistency, body, or distinct flavor.<br />
<br />
In the following carob frosting recipe, you will notice that I use three different sweeteners: coconut sugar, coconut nectar, and liquid vanilla stevia. They all sweeten but they each play other parts as well. The coconut sugar helps build body and gives consistency to the frosting. The coconut nectar adds a nice glossy look to the finished product. The liquid stevia is the powerhouse sweetener in the recipe.<br />
<br />
Feel free to add or subtract the sweeteners or their amounts. For me, the formula I arrived at here gives just the right flavor and sweetness. Let me know what you think!<br />
<br />
<span style="font-size: large;"><b>Best Ever Carob Frosting</b></span><br />
<span style="font-size: large;"><b><br /></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFcs9PDuR9vpyjTlXAGxaric8dpZ5EuBEEenC8wAVSQoZ12SyUl6tS4u4Kd-S7632ikDpKq4NIh-905kvRIx7OWowDx4qTsyvpr-E82UVHeukZT9DXGv11pWmTC6wK73o0zuvowQaHog/s1600/IMG_2596_copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFcs9PDuR9vpyjTlXAGxaric8dpZ5EuBEEenC8wAVSQoZ12SyUl6tS4u4Kd-S7632ikDpKq4NIh-905kvRIx7OWowDx4qTsyvpr-E82UVHeukZT9DXGv11pWmTC6wK73o0zuvowQaHog/s400/IMG_2596_copy.jpg" width="400" /></a></div>
<span style="font-size: large;"><b><br /></b></span><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1/4 C. Coconut Sugar</li>
<li>2 T. Carob Powder</li>
<li>2 T. Earth Balance Soy Free Margarine</li>
<li>1/4 C. Coconut or Almond Milk</li>
<li><span style="font-size: medium;"><span style="line-height: 20px;">1</span></span> T. Coconut Nectar</li>
<li>1/4 C. Arrowroot</li>
<li>1/2 tsp. Vanilla Extract</li>
<li>16 drops Vanilla Creme Liquid Stevia</li>
</ul>
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<b>Directions:</b></div>
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<br />
<ol>
<li>Mix first five ingredients in a saucepan and bring to a boil.</li>
<li>Keep the mixture at a low boil for 3 minutes, stirring occasionally. </li>
<li>Remove from heat and allow the mixture to cool completely.</li>
<li>Mix in arrowroot, vanilla and liquid stevia.</li>
<li>Use to frost cookies, cupcakes, or a cake.</li>
<li>Store leftovers (if there are any) in the fridge. It should keep for about a week.</li>
</ol>
<div>
Makes approximately 3/4 cup.<br />
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ9KthcG_Pu8tymXNViaTyNm7JeXSjYXlMH60LUipWBj9mQut-fpbjH11MAG0wUmcvYH-WWWmdhMXC3dVACBnul4HhJcpPmL8QZUexPdc9AStOsSLxlHjhcY1cpoD0Nfe4cN87yqkrVw/s1600/IMG_2592.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQ9KthcG_Pu8tymXNViaTyNm7JeXSjYXlMH60LUipWBj9mQut-fpbjH11MAG0wUmcvYH-WWWmdhMXC3dVACBnul4HhJcpPmL8QZUexPdc9AStOsSLxlHjhcY1cpoD0Nfe4cN87yqkrVw/s400/IMG_2592.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooled frosting before adding arrowroot, vanilla and stevia</td></tr>
</tbody></table>
<br /><br /><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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7F5kHGQy_bAQfRg3DTFuGyxY7Rsne54hQjctSQrPqHimG5jdhiDBbqQMlIfGKu-a7cN1Qa56XSAxWieHUUVoX51K7fDTgma8irGWwjBvW4bn2rfDfAXFSGZ-T_0qFb_gYTWa_Sd9-aI/s1600/IMG_2598.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis7F5kHGQy_bAQfRg3DTFuGyxY7Rsne54hQjctSQrPqHimG5jdhiDBbqQMlIfGKu-a7cN1Qa56XSAxWieHUUVoX51K7fDTgma8irGWwjBvW4bn2rfDfAXFSGZ-T_0qFb_gYTWa_Sd9-aI/s400/IMG_2598.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product</td></tr>
</tbody></table>
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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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lL-t9IU1PSNgDQIE-ukpvWjKGvu86N7WLjAgWIt4mdQZVk31Fq1QTB9UxvG_zkmVjqeb6n7cwP6k5LSOCMPQ1ahYR2Rxi4Pd3li83IiLti-dNmSyh83DGmy0Fovm0qr4YOW4d7ZMCNQ/s1600/IMG_2602.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lL-t9IU1PSNgDQIE-ukpvWjKGvu86N7WLjAgWIt4mdQZVk31Fq1QTB9UxvG_zkmVjqeb6n7cwP6k5LSOCMPQ1ahYR2Rxi4Pd3li83IiLti-dNmSyh83DGmy0Fovm0qr4YOW4d7ZMCNQ/s400/IMG_2602.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carob frosting on cookies (Cookie recipe from <a href="http://nourishingmeals.com/">nourishingmeals.com</a>)</td></tr>
</tbody></table>
<br /></div>
<div>
<b><br /></b><br />
<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://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI4nDUuYRvtFMrW3j1CvciCJZRsQg0qhAVhEkUTATbrkIRbYyzDf8iea3VOg3NYudj-TmjQcQt_qvpgD3t_q-TXTpdb8p67JJE7byoF2HL2BfSdOHVJseDZZX6KfPEUV2g7gjPNAWMfI/s1600/Hammerandtrain.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI4nDUuYRvtFMrW3j1CvciCJZRsQg0qhAVhEkUTATbrkIRbYyzDf8iea3VOg3NYudj-TmjQcQt_qvpgD3t_q-TXTpdb8p67JJE7byoF2HL2BfSdOHVJseDZZX6KfPEUV2g7gjPNAWMfI/s400/Hammerandtrain.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kids had a great time helping to frost hammers and trains</td></tr>
</tbody></table>
<div style="text-align: center;">
<b><br /></b></div>
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-39230932721274870342012-01-22T16:24:00.000-08:002012-01-22T20:42:06.197-08:00Dairy Free, Cheesy Notatoes<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">It
is a never ending challenge to incorporate enough vegetables into our daily
diet (and just to get kids to eat them). This recipe, however, is an easy and delicious way to incorporate cauliflower,
a healthy and highly nutritious vegetable. </span><br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br /></span><br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">Although using cauliflower to make Notatoes (or Fauxtatoes) is nothing
new, this recipe has garnered the most raves from my in-house test team. While this dish probably cannot be passed off for actual mashed potatoes, it has a rich flavor and creamy texture that goes great with anything regular mashed potatoes would.</span><br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81RWsqORr92zbunA9MFCP3l5CEQWDS292xUk7HJuemaVWcq9EggtoBzwvK56jD59FT-1FsE9W2NW6dDWVWmYmmBknGxvEX_mcCoGhTnolMYgaVmPhJSs9MvrIoDJEnQM1nG1fcBM2H88/s1600/Notatoes+with+Turkey+and+Green+Beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81RWsqORr92zbunA9MFCP3l5CEQWDS292xUk7HJuemaVWcq9EggtoBzwvK56jD59FT-1FsE9W2NW6dDWVWmYmmBknGxvEX_mcCoGhTnolMYgaVmPhJSs9MvrIoDJEnQM1nG1fcBM2H88/s320/Notatoes+with+Turkey+and+Green+Beans.JPG" width="320" /></a></div>
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br /></span><br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br /></span><br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><b>Ingredients:</b></span><br />
<br />
<ul>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">1 Large Head Cauliflower</span></li>
<li>Enough Water to steam cauliflower</li>
<li>1 tsp. Crushed Garlic (optional)</li>
<li>¼ C Soy Free Vegannaise</li>
<li>¼ tsp. Salt</li>
<li>½ C Shredded Daiya, Cheddar Cheese flavor</li>
<li><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">Pepper to taste</span></li>
</ul>
<br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><b>Directions:</b></span><br />
<br />
<div>
<ol>
<li><span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Steam cauliflower in a large pot until tender, then drain water and remove steamer basket.</span></span></li>
<li><span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Put cauliflower in a blender together with garlic, Vegannaise and salt. Blend until creamy. </span></span></li>
<li><span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Add blended mixture back to pot over a low to medium heat. </span></span></li>
<li><span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Add cheese to the mixture and stir occasionally until cheese is melted.</span></span></li>
<li><span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;">Serve by itself or with your favorite meal.</span></span></li>
</ol>
<div>
<span style="font-family: Calibri, sans-serif;"><span style="font-size: 15px; line-height: 17px;"><br /></span></span></div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-28306435116151791262012-01-16T17:16:00.000-08:002012-01-16T17:16:43.568-08:00Slow Cooker Teriyaki ChickenThis is a great slow cooker chicken recipe that I find myself making every couple of weeks. It is simple and very easy to make but it tastes great.
<b> </b><br />
<br />
<b>Ingredients:</b> <br />
<br />
6-8 Skinless Chicken Thighs<br />
1/2 Cup Gluten Free Soy Sauce or Braggs Liquid Aminos (For lower sodium use 1/3 cup soy sauce plus enough water to equal 1/2 cup)<br />
1 Tbsp Coconut Sugar<br />
2 Cloves of Garlic, Minced
<br />
2 Tbsp Fresh (or 1/2 tsp Ground) Ginger<br />
<br />
<b>Directions:</b><br />
<br />
-Wash and dry chicken thighs and place them in the slow cooker.<br />
-Mix together soy sauce, sugar, ginger and garlic and pour mixture over chicken<br />
-Cover and cook on high setting for one hour<br />
-Switch to low setting and cook for an additional 6-7 hours<br />
-Serve over rice and use sauce from slow cooker for additional seasoning<br />
<b> </b><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-16883438117613515372012-01-06T20:26:00.000-08:002012-01-06T20:27:16.068-08:00Homemade Carob Chips<br />
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These carob chips taste incredible. My husband is not the biggest fan of carob but I caught him eating them out of the container the other night. I have used these in cookies and other baked goods as well as over non-dairy ice cream. This is my favorite carob chip recipe. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCHsJ3A-Lk56d18NtOjjs_w136Ne7-S8jQZzs007xXU6f2Djnq_0sME53-Ibn4u-RAMaVxMFB21LhB0s82x1yJUBlsxnTMWGqK01Q42Q2JZa9xi8-qyJJNEH9IaZC5bFy_kx_O0cYk50/s1600/IMG_2553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCHsJ3A-Lk56d18NtOjjs_w136Ne7-S8jQZzs007xXU6f2Djnq_0sME53-Ibn4u-RAMaVxMFB21LhB0s82x1yJUBlsxnTMWGqK01Q42Q2JZa9xi8-qyJJNEH9IaZC5bFy_kx_O0cYk50/s400/IMG_2553.JPG" width="400" /></a></div>
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<b>Ingredients:</b><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
1 C. Shortening (I use Spectrum Organic Non-hydrogenated
Vegetable Shortening)<o:p></o:p></div>
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1 C. Carob, sifted<o:p></o:p></div>
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½ t. Stevia Powder<o:p></o:p></div>
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2 t. Vanilla<o:p></o:p></div>
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<br /></div>
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<b>Directions:</b><o:p></o:p></div>
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<br /></div>
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</div>
<ul>
<li>Line an 8 inch by 8 inch baking dish with parchment paper.</li>
<li>Using a double boiler or a glass bowl placed over simmering
water inside a small sauce pan, melt shortening, carob and stevia powder while
stirring constantly.</li>
<li>Once above ingredients are combined, remove from heat and
stir in vanilla.</li>
<li>Pour mixture into lined baking dish.</li>
<li>Freeze until solid.</li>
<li>Remove from freezer and cut or break into small pieces.</li>
<li>Store chips in freezer.</li>
</ul>
<o:p></o:p><br />
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<o:p></o:p></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5140436838625597575.post-45004340972093812232011-12-30T20:47:00.000-08:002012-01-01T21:04:51.313-08:00Hawaiian Style Chicken Meatballs<br />
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It is unknown to me just how many variations of meatballs there
are in the world but it has to be a large number. Most of us are familiar with
Swedish or Italian meatballs but they are also made in various countries from the
Middle East to Scandinavia. Here is a recipe for Hawaiian style meatballs that
is simple but flavorful. It is easily extended by adding vegetables like
carrots or peppers and sautéing them after the meatballs have been cooked. <o:p></o:p><br />
<br />
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<b>Meatball Ingredients:</b></div>
<div class="MsoNormal">
1 ½ lbs Ground Chicken<o:p></o:p></div>
<div class="MsoNormal">
½ C. Gluten Free Bread Crumbs<o:p></o:p></div>
<div class="MsoNormal">
½ C. Canned Coconut Milk<o:p></o:p></div>
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1 t. Sea Salt<o:p></o:p></div>
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½ t. Pepper<o:p></o:p></div>
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½ t. Ginger<o:p></o:p></div>
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½ t. Crushed Garlic<o:p></o:p></div>
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3 T. Safflower Oil (Or another high-heat oil like Grapeseed)<o:p></o:p></div>
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<br /></div>
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<b>Sauce Ingredients:</b></div>
<div class="MsoNormal">
1 20oz. Can Pineapple Chunks<o:p></o:p></div>
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¼ C. Arrowroot<o:p></o:p></div>
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2 T. Gluten Free Soy Sauce (For soy-free you could try
Coconut Aminos)<o:p></o:p></div>
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1 T. Coconut Sugar<o:p></o:p></div>
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<br /></div>
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<b>Directions:<o:p></o:p></b></div>
<div class="MsoNormal">
- Preheat oven to 350°<o:p></o:p></div>
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<br /></div>
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- Combine the ground chicken,
breadcrumbs, milk, salt, pepper, ginger and garlic. Mix well. <o:p></o:p></div>
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<br /></div>
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- Shape the above mixture into
balls approximately 1 ½ - 2 inches in diameter.<o:p></o:p></div>
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<br /></div>
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- In a large cast iron or other
oven safe skillet, heat the oil over a medium high heat and brown the meatballs
all around.<o:p></o:p></div>
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<br /></div>
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- After the meatballs have
browned, drain off the oil.<o:p></o:p></div>
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<br /></div>
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- Begin preparing the sauce by
draining the can of pineapple chunks. Reserve the juice in a liquid measuring
cup. Add water until you have one cup of liquid.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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- Add the Arrowroot, soy sauce
and sugar to the juice/water mixture and mix thoroughly with a fork or whisk.<o:p></o:p></div>
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<br /></div>
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- Pour the juice mixture into a
sauce pan and stir constantly over a medium high heat until the sauce thickens.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Pour the sauce over the
meatballs in the skillet.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Put the skillet in the
preheated oven and cook, uncovered for 25 minutes <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
-Serve over white or brown rice.<o:p></o:p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-89327615620565707752011-12-28T20:55:00.000-08:002011-12-29T20:24:40.641-08:00Homemade Chicken Apple Sausage<div class="MsoNormal" style="text-align: center;">
<br />
<div style="text-align: -webkit-auto;">
I love how easy making sausage is. It is really just a
matter of mixing together a few ingredients, forming the sausage and cooking.
However, you can get a variety of flavors and textures by altering the
ingredients even a little bit. In this recipe, for example, I started by using
Gala apples. These gave the finished product more sweetness. In the version
below, I have substituted Granny Smith apples which are often on the tart side.
The change in flavor is subtle but seems to bring out the sage a little more
than the Galas. I enjoyed the Granny Smiths so much I decided to make them a
permanent part of my recipe. If you make this recipe with a different apple variety,
leave a comment and let me know how it turns out.</div>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrM21PNDr3T7M2iIezOYiqGLgjy-_m65ENNuKES6v-6XQbKrZdseuu279cR1kPhPOLuvCeIVs0GmOxKgYG9E_fqQZrMYJPkiqaRPpcAw2KTJZ4ljgoY2oqldPJpq1kSc37aM5_Tnd9ko/s1600/IMG_2511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrM21PNDr3T7M2iIezOYiqGLgjy-_m65ENNuKES6v-6XQbKrZdseuu279cR1kPhPOLuvCeIVs0GmOxKgYG9E_fqQZrMYJPkiqaRPpcAw2KTJZ4ljgoY2oqldPJpq1kSc37aM5_Tnd9ko/s320/IMG_2511.JPG" width="320" /></a></div>
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 lb Ground Chicken<o:p></o:p></div>
<div class="MsoNormal">
1 Medium Granny Smith Apple (or other variety)<o:p></o:p></div>
<div class="MsoNormal">
1 T. Sage<o:p></o:p></div>
<div class="MsoNormal">
1 ½ t. Salt<o:p></o:p></div>
<div class="MsoNormal">
½ t. Black Pepper<o:p></o:p></div>
<div class="MsoNormal">
½ T. Coconut Nectar (substitute honey or molasses if you do not
have coconut nectar)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
-Peel and shred the apple<o:p></o:p></div>
<div class="MsoNormal">
-In a medium bowl, add all ingredients.<o:p></o:p></div>
<div class="MsoNormal">
-Mix well until all ingredients are dispersed and combined (hands
work best for this job).<o:p></o:p></div>
<div class="MsoNormal">
-Cover tightly and refrigerate for 5-8 hours.<o:p></o:p></div>
<div class="MsoNormal">
-Form into patties ½ - ¾ inches thick.<o:p></o:p></div>
<div class="MsoNormal">
-Cook in a large skillet over a medium heat about 5-8
minutes per side or until done.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Tip:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
-If you do not like the idea of plunging your bare hand into
a bowl full of raw meat, invest in a box of food handling gloves.<o:p></o:p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-74542063259171288382011-12-27T21:07:00.000-08:002011-12-27T21:07:14.471-08:00Gluten Free – Whole Grain Waffles<br />
<div class="MsoNormal">
Waffles are a happy food. Their texture is playful and it
can be fun to let your topping of choice settle into each little dimple. The
following recipe is a wholesome variation with a great flavor. It tends to make
a more crisp waffle right out of the iron. If you want a richer, moister waffle,
you can add 3-6 tablespoons of margarine or coconut oil. Let me know how this
works for you. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><b>Dry Ingredients:</b></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
1 C. Buckwheat Flour<o:p></o:p></div>
<div class="MsoNormal">
1 ½ C. Sorghum<o:p></o:p></div>
<div class="MsoNormal">
½ C. Millet<o:p></o:p></div>
<div class="MsoNormal">
¾ C. Tapioca<o:p></o:p></div>
<div class="MsoNormal">
1 T. <a href="http://sarahsrecipelist.blogspot.com/2011/12/corn-free-baking-powder.html" target="_blank">Baking Powder </a><o:p></o:p></div>
<div class="MsoNormal">
1 t. Baking Soda<o:p></o:p></div>
<div class="MsoNormal">
½ t. Salt<o:p></o:p></div>
<div class="MsoNormal">
2-4 t. Cinnamon<o:p></o:p></div>
<div class="MsoNormal">
3 T. Ground Flax<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Wet Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9 T. Water<o:p></o:p></div>
<div class="MsoNormal">
3 C. Coconut or Almond Milk (Any other non-dairy milk will
work as well)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
-Add the water to a microwave safe measuring cup or bowl and
warm. To this, add the flax and let sit for ten minutes to gel.</div>
<div class="MsoNormal">
<br />-In a large mixing bowl combine the buckwheat flour, sorghum,
millet, tapioca, baking powder, baking soda, salt and cinnamon.</div>
<div class="MsoNormal">
<br />-After the flax mixture has thickened, add the milk and mix
well.</div>
<div class="MsoNormal">
<br />-Pour the wet ingredients into the dry and mix until
combined.</div>
<div class="MsoNormal">
<br />-Use your favorite method to evenly distribute the batter
onto a preheated waffle iron and cook.</div>
<div class="MsoNormal">
<br />-Top with Earth Balance spread or other margarine, coconut
oil, berries, applesauce, honey, maple syrup or other favorite waffle topping.</div>
<div class="MsoNormal">
<br />-Enjoy! <o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-5963168309445426742011-12-19T21:38:00.000-08:002012-02-06T20:37:16.825-08:00Stevia Sweetened Blueberry Muffins<br />
<div class="MsoNormal">
This is a dependable favorite for my entire family. These
flavorful muffins are Stevia sweetened, sugar free, gluten free, corn free and
egg free. My husband enjoys eating one in the morning for breakfast and the
kids have them as a healthy snack after school. The blueberries add a lot of
moisture and make the muffins dense and filling.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yMtdjqq0d0ORmk8JigsgDxaa37hte_8pIkPJlVRXaFrQxoEshnwtDG9xPVjrC00n-UBy_46pwGY58wiDyNkhIgaYWuqAeYr1YXEtRTR-B4oTmOPGSvuImBu2WdaeLipvmtuX0JUoVp8/s1600/IMG_2697copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6yMtdjqq0d0ORmk8JigsgDxaa37hte_8pIkPJlVRXaFrQxoEshnwtDG9xPVjrC00n-UBy_46pwGY58wiDyNkhIgaYWuqAeYr1YXEtRTR-B4oTmOPGSvuImBu2WdaeLipvmtuX0JUoVp8/s400/IMG_2697copy.jpg" width="400" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients</b>:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
2 T Ground
Flax<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
6 T Water<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 ½ C <a href="http://sarahsrecipelist.blogspot.com/2011/12/gluten-free-flour-blend.html">Gluten Free Flour Blend</a><o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ t Baking
Soda<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
3 t <a href="http://sarahsrecipelist.blogspot.com/2011/12/corn-free-baking-powder.html">Corn Free Baking Powder</a><o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 t Salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
½ C Oil
(I use Safflower)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/3 - 1/2 t Stevia
Powder (to taste)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/3 C + 4 T Unsweetened
Apple Sauce<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 t Vanilla<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2/3 C Coconut
or Almond Milk<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
2 C Frozen
Blueberries<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjXalSwax75EwjFBrtY7BT17Jv0cv88hrTEkK9tCAJTMgvUfANwZBEvLMrzA8mZu3XqAgZQ5LOrLzPkxvs7F1shyUlhdmzgO75DMn8bNruVz8qsCcxn2rCEhIAyNg8Ann9qtbkGYgKYg/s1600/combo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjXalSwax75EwjFBrtY7BT17Jv0cv88hrTEkK9tCAJTMgvUfANwZBEvLMrzA8mZu3XqAgZQ5LOrLzPkxvs7F1shyUlhdmzgO75DMn8bNruVz8qsCcxn2rCEhIAyNg8Ann9qtbkGYgKYg/s640/combo.jpg" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions</b>:<br />
<br /></div>
• Preheat oven to 400° F<br />
• Lightly oil a muffin tin or use unbleached paper or silicone
liners.<br />
<div>
• Heat water in a glass measuring cup or small bowl until
warm. Add ground flax and stir. Allow to sit and thicken for approximately
10 minutes.</div>
<div>
• Whisk gluten free flour blend, baking soda, baking powder
and salt in a medium bowl.</div>
<div>
• In a large bowl, add the oil, stevia and apple sauce and mix.
To this, add the flax mixture, vanilla and milk.</div>
<div>
• Mix thoroughly.<br />
• Add dry ingredients to the wet and stir just until combined.<br />
<div>
• Fold in blueberries.</div>
<div>
• Fill muffin cups and bake 15 minutes.<br />
<div>
• Check with a
toothpick. If necessary, bake an additional 2-5 minutes<br />
<div>
• Makes approximately 18 muffins.<br />
<ul>
</ul>
<o:p></o:p><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
These muffins can be stored in a Ziploc bag and frozen if
you are not going to eat them right away. I find they are best eaten warmed. <o:p></o:p></div>
</div>
</div>
</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-69614889388083856822011-12-17T20:23:00.000-08:002011-12-17T20:23:42.425-08:00Corn Free Baking Powder<br />
<div class="MsoNormal">
All of my recipes are corn free. Unfortunately, where I live,
finding an ingredient like baking powder that does not have corn starch in it
is nearly impossible. So I took to the internet and my cookbooks to find the best
homemade alternative. Most sources agree that you can easily make your own using
the following formula:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 Part Baking Soda<o:p></o:p></div>
<div class="MsoNormal">
2 Parts Cream of Tartar<o:p></o:p></div>
<div class="MsoNormal">
2 Parts Starch (Tapioca or Arrowroot)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have been using this version for some time now and have
great results every time (OK, the recipes don’t always work but the leavening
does). Some do-it-yourselfers will use potato starch but my cooking is free of
nightshades like potato. Therefore, my starches are kept to Tapioca and
Arrowroot. I use both and find they work equally well, although the tapioca is
often cheaper. You might even omit the starch entirely if you will be using the
powder immediately and not storing it. Let me know if you have a different
formulation and how it works for you.<o:p></o:p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-35420229301381102602011-12-15T21:07:00.000-08:002011-12-15T21:08:07.235-08:00Gluten Free Flour BlendEveryone seems to have their own favorite flour blend. After experimenting with a lot of different combinations I settled on the following mix. This has turned into a staple for my baking and it works well in a variety of recipes.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1½ C Arrowroot<br />
1½ C Sorghum Flour<br />
1 C Tapioca Flour<br />
½ C Almond Flour<br />
<br />
<b>Directions</b>:<br />
<br />
Measure all ingredients into a medium bowl. Whisk until combined. Store unused flour in a tightly sealed container in the refrigerator. I prefer to use a large glass jar as it seals out air and other food smells best.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5140436838625597575.post-25599080152061103022011-12-14T21:23:00.001-08:002011-12-27T21:10:00.969-08:00Hi, I'm Sarah<br />
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 10pt;">I started Sarah's Recipe List as a place to share my favorite
recipes. Ever since I was very young I have had a lot of problems with food
sensitivities and allergies. Over the years I have learned what makes me feel
good and what makes me feel like I have rocks in my stomach. I have cut out a
lot of common "normal" foods from my diet but that does not stop me
from cooking great food that my family and I love to eat. In fact, I have been
opened up to some amazing foods and ingredients that I probably never would
have known about if I still ate like the majority of Americans. Here is a list
of the foods and ingredients you are not likely to find in my recipes:</span><br />
<span style="font-family: Georgia, serif; font-size: 10pt;"><br /></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
</div>
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Dairy</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Casein</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Chocolate</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Potato (or any nightshades like tomato, peppers
and eggplant)</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Corn</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Soy</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Eggs</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Refined sugar</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Artificial food coloring and dyes</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Yeast</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Shellfish</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Peanuts</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Gluten</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 13px; line-height: 14.25pt;">Oats</span></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<ul>
</ul>
<br /></div>
<div class="MsoNormal" style="line-height: 14.25pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Georgia, serif; font-size: 10pt;">Feel free to use these recipes and adjust them to fit your own
diet. If there is one thing I have learned over the years it is that everyone
is different in what they eat. Please feel free to leave comments on any
post.</span><br />
<span style="font-family: Georgia, serif; font-size: 10pt;"></span><br />
<a name='more'></a></div>Unknownnoreply@blogger.com0