Category Archives: Recipes

September 25, 2011 · 4:42 pm

Chocolate Chip Pumpkin Bread: Take 1

As sad as I am to see summer drift away, the pumpkins in the grocery store are enticing me to make some fall recipes.  So I made my very first attempt at Chocolate Chip Pumpkin Bread.  My first try was pretty good, but I think I need to make a few improvements.  It needs a little more sugar (as much as I hate to say that), and I think I would use vegan butter instead of oil next time.  Also, more spices would really kick up the flavor.

Here is the first attempt recipe:

Pieces:

  1. 1 can pumpkin
  2. half cup oil
  3. 2 cups sugar
  4. 2 eggs (or egg replacer)
  5. 2 cups soy flour
  6. three quarters tsp. baking powder
  7. three quarters tsp. baking soda
  8. 1 tsp. nutmeg
  9. 2 tsp. cinnamon
  10. one half cup Enjoy Life mini chocolate chips
  11. 1 tbs. honey
  12. 1 tsp. vanilla

Process:

  1. Mix all ingredients together in a large bowl.
  2. In a greased bread pan, pour the ingredients.
  3. Bake at 350 degrees for 60 minutes.
  4. Let cool and serve.

What is so great about pumpkin bread are the varieties it can take… you can add craisins, walnuts, pecans, cinnamon chips… the list goes on.  Stay tuned for take #2 soon.

Happy Allergy Free Eating!

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September 22, 2011 · 4:58 pm

Sweet and Salty STP stir fry

In an effort to eat less meat but still get in some protein, I made a tofu based stir fry.  Tofu has a bad rap, but this recipe is a good introduction to tofu because it takes on the taste of the sauce.  If you are still scared of the white stuff, you can substitute baked chicken breast.  Either way, the sauce is a great sweet and salty balance and the butternut squash is perfect for this time of year.

Pieces:

  1. One block of firm tofu
  2. One half butternut squash, cut into bite sized pieces
  3. 2 red bell peppers, cut into bite sized pieces
  4. 3 tbs. rice vinegar
  5. 3 tbs. gluten free soy sauce
  6. 2 tsp. brown sugar
  7. 1 tbs. agave nectar
  8. 2 tsp. each cumin, paprika, cinnamon, crushed red pepper (reduce if you don’t like heat)

Process:

 

  1. Drain one block of tofu and cut in half lengthwise.  Place both halves on a towel, cover with another dishtowel, and let the extra water absorb for at least an hour.
  2. Cut the tofu into bit size cubes.
  3. Coat a shallow stir fry pan with oil and turn on medium-high heat.
  4. When the oil is hot, place the tofu cubes into the pan, leaving a little space in between each cube.
  5. Let the cubes sit for about 3-4 minutes, then flip each one over.  You may need to add more oil.  The cubes will start to crust around the edges.
  6. When the tofu is crusted, take the cubes off the heat and set aside.
  8. Cut one half of a butternut squash into bit sized cubes, or use a pre-cut package.
  9. At 375 degrees, roast the squash cubes on a cookie sheet with a light drizzle of olive oil, salt, and pepper.  They will be done when easily pierced with a fork, about 20 minutes.
  10. In the shallow stir fry pan, put bite sized pieces of red bell pepper with a spray of oil.  Cover for about 5 minutes and let cook, stirring once or twice.
  11. When the red pepper is soft, add the cooked squash and crusted tofu to the stir fry pan.
  12. Next add the sauce ingredients- rice vinegar, gluten free soy sauce, brown sugar, agave nectar, cumin, paprika, crushed red pepper, and cinnamon.  Stir.
  13. Take off the heat and serve when the sauce has thickened and the squash, peppers, and tofu are heated through.

 

Happy Allergy Free Eating!

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September 13, 2011 · 5:17 pm

Squeezing out the last bit of summer…

We all know that fruit and veggies have become a major staple in my diet.  The end of summer marks the dwindling of fresh fruits and veggies and their peak seasons, so I have been trying to make summer last as long as possible.  That means as many fruit and veggie recipes that I can make before the days shorten into fall…

A recent conversation with a friend, about food of course, left us comparing cucumber salad recipe ideas.  She uses balsamic vinegar and I use rice vinegar.  My mouth watering, I of course had to come home and make some cucumber salad to go with my summer tomato basil burgers on the grill pan.

Crunchy Cucumber Salad

Pieces

  1. 1 half of a cucumber
  2. One quarter of a red onion
  3. 2 tablespoons lemon juice
  4. 2 tablespoons rice vinegar
  5. One half teaspoon sugar
  6. Salt and Pepper for seasoning
  7. 2 basil leaves for garnish

 

Process

  1. Slice the washed cucumber on a mandolin so the slices are thin.  Leave the skin on, that is where all the nutrients are!
  2. Finely chop the red onion into your favorite bite size pieces.
  3. Over the cucumber and red onion, add the lemon juice, rice vinegar, sugar, salt, pepper.  Toss to combine.
  4. Garnish with chopped basil leaves.

Happy Allergy Free Eating!  Enjoy the final days of summer.

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September 11, 2011 · 6:46 pm

Summer Cocktails

I had a great food and drink weekend… it started with a birthday celebration with friends at a hibachi grill which included tropical cocktails, and ended with salads and summer cocktails along the waterfront.  The hibachi grill was such a fun atmosphere with friends, and our personal chef around the table was careful to cook my food without soy sauce and butter.  The weekend continued with a wonderful beet salad including candied walnuts and craisins, while sitting along the waterfront.  A perfect end to summer and beginning to a new school year.

As summer winds down, I wanted to share some of my favorite summer cocktails.  I will probably try to recreate these in the dead of winter, encouraging summer to return again!

Pimm’s Cup

  1. Fill a cocktail glass half way with Pimm’s Liquer.
  2. Add two tablespoons of sweet and sour mix.
  3. Fill the rest with Sprite.
  4. Garnish with a cucumber slice and some ice cubes.

Green Apple Mojito

  1. In a cocktail glass, add 2 shots of green apple vodka or  green apple rum.
  2. Add a few sprigs of mint and the juice of half of a lime.   Muddle to release the herb flavors.
  3. Add one teaspoon agave nectar.
  4. Fill the rest of the glass with sparkling white wine and ice cubes.

Sparkling Peach Cosmo

  1. In a martini glass, pour 1 shot peach vodka.
  2. Add 1 shot of cranberry juice.
  3. Fill the rest of the glass with sparkling white wine.
  4. Garnish with a lime slice.

Cheers to the end of summer!

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September 8, 2011 · 6:44 pm

Crispy Eggplant

Potatoes are a great side dish, but sometimes they can get boring.  When looking for a veggie with substance, eggplant is such an underrated vegetable!  It is meaty and delicious when roasted… or when made into crispy chips like I cooked this week.  Crispy eggplant has a fried feeling, but without the calories because it is baked.  Delicious and waist line friendly!

Pieces:

  • 1 whole eggplant
  • 1 cup of rice flour
  • 1 cup of egg substitute (like Egg Beaters)
  • 1 cup of cornmeal
  • olive oil for misting
  • salt and pepper for seasoning

 

Process:

  1. Cut the eggplant into one quarter inch thick slices.
  2. On a paper towel, spread out the eggplant slices and sprinkle salt over each slice.  Let them sit for an hour as the moisture inside the eggplant comes to the surface.  When the eggplant has sweat, wipe off the moisture and salt with a paper towel.  Now the eggplant is dry and won’t be soggy when you bake it.
  4. Put the rice flour, egg substitute, and cornmeal into separate shallow bowls.
  5. Dip each eggplant slice first into the rice flour to coat, then the egg, and finally in the cornmeal.  Each slice should be coated on both sides with the cornmeal mixture.
  6. Lay each coated eggplant slice on a cookie sheet that has been sprayed with non- stick spray.
  8. Mist each eggplant slice with olive oil and season with salt and pepper (just a pinch on each slice).
  9. Bake at 375 degrees for about 30 minutes, until the eggplant slices are tender when pierced with a fork.
  10. Serve your crispy eggplant with your favorite tomato and basil sauce!

Happy Allergy Free Eating!

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September 4, 2011 · 5:42 pm

Gimme some Gumbo!

Still in a New Orleans haze, Mom made Gumbo this week.  In every restaurant we went to in New Orleans, gumbo and jumbalaya were staples.  Both use a meat (and/or shrimp), rice, and veggie combination… but Gumbo is more soup/stew like and Jumbalaya is primarily a rice dish.  Both use a unique Cajun or Creole spice combination.

Gumbo begins with a roux, a butter and flour combination.  Not very Lauren friendly.  However, using a butter substitute and rice flour did the trick (thank you, Earth Balance and Bob’s Red Mill).  The roux didn’t come out as dark as it should in true Gumbo fare, but the taste was still there.  We made a roux with one cup of rice flour and one cup of butter substitute, mixing constantly for about 45 minutes over medium heat.

When the roux is ready, add one orange pepper and two green peppers that are sliced.  Stir a few times.  Then add one diced onion and two diced celery stalks.  Continue to stir while also incorporating one 28 ounce can of drained diced tomatoes and one carton of chicken broth (gluten free of course).  Next, add the meat… one package (4 small links) of Andouille sausage and one pound of diced chicken breast.  To season, add a few shakes each of paprika, cumin, garlic powder, chile powder, oregano, thyme, basil, salt, and pepper.  We don’t know the secret Creole or Cajun spice combination or proportion, but can season to taste.  Cover and let the gumbo simmer for another 45 minutes to cook through.  Meanwhile, cook one box of your favorite rice.  When ready to serve, incorporate the cooked rice into the gumbo and enjoy!

Happy Allergy Free Eating!

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August 23, 2011 · 5:15 pm

Let your fruits and veggies mingle!

Seriously, the fresh fruit this time of year is unbelievable.  For someone who eats fruits and veggies with every meal, the different varieties available now are bliss.  In fact, I have gotten so excited about fresh fruit and veggies, that I have been letting them mingle together in salads.  Here are my top three summer fruity salads:

Number Three: Nectarine, Cranberry, Pine Nut Salad

Over salad lettuce, I tossed some craisins (although, if I had more time, I would have used fresh cranberries), sliced nectarines, and pine nuts.  For a more savory salad, use arugula instead of salad lettuce.

Number Two: Pear and Walnut Salad

Over salad lettuce, I sprinkled sliced pear and chopped walnuts.  A great crunch combination.

Number One: Tomato, Basil, Watermelon Salad

My personal favorite.  I chopped very ripe yellow tomatoes, freshly cut watermelon, and fresh basil and layered the ingredients.  No lettuce needed.  An unexpectedly delicious combination!

All salads were topped with just simple olive oil and balsamic vinegar, but you could certainly get more creative with the dressing.  That is what’s great about salads… you can’t really mess them up.  Just find your favorite combination!

Happy Allergy Free Eating!

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August 16, 2011 · 5:30 pm

Boyfriend Chicken

When I was in high school, my mom knew how important it was to impress my then current boyfriend when he came over.  She also knew the easiest way to impress was with a homecooked meal.  (Without saying it, she showed me that a way to a man’s heart is through his stomach!)  So, she made this simple-yet-delicious chicken recipe that became fondly known in my house as “Boyfriend Chicken.”  Well, now she makes it gluten free!

Boyfriend Chicken

Marinate 4 chicken breasts in dijon mustard and white wine.  There are no measurements for this, just use enough to cover the chicken breasts.  Let them sit for at least an hour, long enough for the chicken to get tipsy. 🙂

Cover each marinated chicken breast in corn flake crumbs, so each has a substantial coating on it.

In a skillet, pour enough olive oil to coat the bottom of the pan.

Heat the oil for a few minutes to get it hot.

Carefully place each coated chicken breast in the hot, oiled pan.

Cover and let simmer for about 10-12 minutes per side, until chicken is cooked through.

Serve with a shake of your favorite herbs on top (oregano, parsley, or dill) and a squeeze of lemon juice.

Happy Allergy Free Eating, boys!

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August 9, 2011 · 10:27 am

Colette’s Corn Salad

This past weekend, I was able to catch up with a few of my cousins and share a home cooked meal.  My cousin, Colette, lovingly made an entirely “Lauren friendly” meal.  It always touches me when friends and family tell me about gluten and dairy free products, articles, and restaurants they find… but my cousins went above and beyond.  They covered every angle of my restrictive diet without even blinking an eye, with the attitude of “it’s an adventure, and we are going to do it with you!”  That’s love.

There was perfectly cooked steak (thanks, Jim!), oven roasted potatoes, corn salad, tomato and avocado salad, and fruit sorbet with a gluten and dairy free treat for dessert (thanks, Diana!).  And they even got soy milk for my coffee the next morning, with my favorite Van’s waffles and turkey sausage!

The most interesting part of the meal was the corn salad… now known as “Colette’s Corn Salad.”  Colette had tried it in a restaurant and recreated the recipe from her own tastebuds.  So I, of course, had to have the recipe and recreate it!

Colette’s Corn Salad

In a large pan, saute chopped onion (I actually used a shallot that was on hand) and chopped bacon.  (I took about 5 bacon strips and cut them into small pieces.)  Add a little bit of olive oil, and stir frequently.

When the bacon is just about done cooking, add corn.  (Colette used sweet corn right off the cob, I used a bag of frozen that was on hand… the fresh was so much sweeter!)

Also add a few tablespoons of chopped rosemary (this is the secret, must have ingredient).  Stir in another tablespoon of olive oil and a few shakes of sea salt.

Stir and cover until cooked and heated through.

My new favorite side dish… seriously delicious!  Happy Allergy Free Eating.

 

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August 8, 2011 · 4:39 pm

Kitchen Sink Pesto

A little of this, a little of that… one last bite of this, one last bite of that… that is what my fridge looked like by the end of the week.  I had some herbs that needed to be used, so I made Kitchen Sink Pesto.

Pesto can be made with any combination of herbs and nuts.  Usually, it is made with basil and pine nuts.  I looked in the fridge and found basil, cilantro, mint, walnuts, and almonds.  So why not make pesto and use them all?

In my mini cuisinart, I put the leftovers… a few large bunches of basil, a few tablespoons of cilantro, a couple tablespoons of mint, about a half cup of walnuts, a half cup of almonds, and even a half of an avocado (definitely added to the creaminess!).

 

I then added a couple tablespoons of olive oil as well as some chicken broth (so it wasn’t so oily and unhealthy).  Add some lemon juice, salt, pepper, and chop on high until smooth.  At the very end, I added a few tablespoons of pasta water to thicken it.  Ta da!  Perfect Kitchen Sink Pesto!

Love that Cuisinart.

Yum!

Happy Allergy Free Eating!

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