Category Archives: potatoes

In My Pantry… what the bleep CAN your kid eat?!

The following is a list of Top-8 and Gluten Free foods that we keep at our house. Please be sure to always read the ingredients before feeding these foods to your child. Some of the foods listed below may have soy oil/lecithin in them.*

Bars:

  • glutino-gluten-free-breakfast-126176Glutino makes several “Nutragrain”- type beakfast bars that my boys love – a little too much. They will eat an entire box in one sitting if I let them, and they are kind of pricey; however, they are great if you are on the road and need an easy or quick breakfast.
  • Enjoy Life has several bars that are all Top-8 and Gluten Free. I love everything I have ever had from Enjoy Life – except for their bars. They are very heavy and dense. I hate saying that because I LOVE the products made by this company.
  • Peso BarsNature’s Path Enviro Kids has a few bars that are Top 8 and Gluten free. I think they are good, but Z hates them. When I bring home the ones with the penguin on the front, he screams, “Peso bars?! I hate Peso bars!” which is a reference to the Penguin in Octonauts). If it’s any consolation, Manimal thinks they rock. But, Manimal will eat anything. He ate a vintage Barbie shoe just this evening. No, in all seriousness, they taste like fruity rice crispy treats and aren’t that bad…

Bread:

  • All of Ener-G breads should be safe, but are like eating cardboard. If you can tolerate eggs, I would recommend Udi’s and Rudi’s Gluten-free breads.

Butter Replacement:

  • When baking, use spectrum shortening or coconut oil (you should be able to use it just as you would butter).
  • To flavor things like potatoes or popcorn, simply use canola oil and salt. It tastes VERY similar to butter. In fact, I am often so lazy, I don’t even waste time getting butter out of the fridge, I just use canola oil – I don’t have to wait for it to melt.

Candy

There are several Top-8 free candy’s on the market (the below list is not comprehensive. Feel free to add any that you may know of in the comments below). Unfortunately, most of them are chocked full of food colorings (namely red food dye).

  • Peeps (most of them are top-8 and GF)
  • Smarties products, including candy necklaces
  • Star burst Original Fruit chews
  • Starburst jelly beans, GummiBurst
  • Mike and Ikes
  • Hot Tomales
  • Swedish fish – Red, Assorted and Aqua life
  • Life Savers hard and soft candies
  • Sweet tarts
  • Heide Gummi Bears and several other Hiede products
  • Jolly Ranchers
  • Dum Dums Spangler Candy Co. said the following about Dum Dum Lolli pops: There is a trace amount of soy oil in the lubricant that we use in our cooking kettles. This soy oil has been refined, bleached, and deodorized and all of the proteins have been removed.

Cereal:

  • Chex (all the GF versions of Chex are safe for my kids). The Hy-Vee and ALDI knock-offs are also safe, but the Walmart brand “may contain gluten” so avoid it.
  • Kix Cereal. My kids go crazy when they eat the Berry ones because of the food coloring.
  • Trix Cereal: We use caution with this cereal. This is the most tantrum-triggering food I have found for my boys (other than gluten). On the rare occation we buy this ceareal, it is only as a small treat right before bed.
  • Cereal Gorilla munchNatures Path Enviro Kids Cereals – Many cereals of this brand are gluten and top-8 free, and my kids really like them. Unfortunately, they are sort of pricey, so we only buy them when they are on sale.

 

Chips/Crunchy Snacks:

  • Freetos (we also buy the ALDI brand for $.99 per bag, but they have soy lecithin. Soy lecithin doesn’t seem to bother my boys anymore). I believe the flavored Freetos are not Top-8 free, so read the ingredients!
  • Corn Tortilla Chips: Most corn chips are safe, but always read the ingredients. Sometimes they squeeze things like soy or oats in them. In fact, some of ALDI’s corn chips say “naturally gluten free” but have oats in them. I doubt these chips are made with specially-grown oats, so I have never given them to my boys.
  • Pretzels: Glutino and Snyders of Hanover (both contain soy oil/lecithin). Glutino’s pretzels glutinoare the best hard pretzels in my opinion, even over gluten ones, which makes sense since they are around $8 a bag!!! Energ-G makes some as well, but these are for highly allergic people and thus have very little flavor.
  • Popcorn: unfortunately, I don’t know of any microwave popcorn that is dairy-free. When my boys want popcorn I make it on the stove top (an air popper would work too) in canola or corn oil. Instead of using butter, drizzle canola over it before salting. I can barely taste a difference between that and buttered popcorn. Sooo good.
  • Kettle corn – several bagged kettle corns are safe. Orville Redenbacher makes a really good one that my kids plow through.Kettle corn
  • Potato Chips – Most potato chips should be safe; however, beware of Pringles, which has gluten. Original Stax are safe for my kids but contain soy oil.

Convenience Main dishes:

  • Hot Dogs – many hot dog brands are gluten and top-8 free. Oscar Meyer even makes ones that are nitrate free, so if you or little ones can’t have nitrates, these are a great solution.
  • Ian’s chicken nuggets – These are really tasty!ians chick nug
  • Mission corn tortillas and tostadas are also top-8 and Gluten Free. We also buy the ALDI tostadas, but they have soy oil/lecithin.

Cookies:

  • We trust anything by Enjoy Life. My favorite are the crispy cookies, but the hubs prefers the soft-baked cookies. They are all pretty good (except their bars – avoid their bars).
  • Hodgson Mills has a great mix, but other companies make them too. See my recipes for egg and butter replacers.

Egg Replacer:

  • Make your own egg replacer by mixing a tablespoon of ground/milled flax seed and 2 table spoons of water (stir them together and let them sit for several minutes until they are goopy like an egg-Do you like my scientific lingo?).
  • Ener-G makes an egg -replacer you can buy at any health food store.

Frozen Treats

  • Most popsicles are gluten and top-8 free – yay!
    Sorbet is a great replacement for ice cream. Don’t confuse it with Sherbet, which has dairy.
  • Coconut Ice Cream – I’ve never tried it, but I hear it really good.

Fruit Snacks:

  • Many fruit snacks and candies made by Betty Crocker (a General Mills company) are gluten and top-8 free, and are safe for my boys; however, they go nutso when they eat certain food colorings (i.e. they have trouble falling asleep and they throw lots-o-tantrums).
  • fruit snacksLunch Buddies All Natural Assorted Fruit Snacks (ALDI)– These are soooo good, and they are made with fruit juices and natural vegetable dyes (like red cabbage), so you are not dealing with crazy children when the food coloring hits their systems. I think they taste better because they don’t taste artificial like other fruit snacks. We buy these by the truckload!

 

Milk

  • Rice Dream – I have not found any other rice milk brands out there that are soy free. I am sure some exist, so if you know of any, please feel free to post comments! The people who run Rice Dream are great, and if you write them telling them how much you appreciate their product they will send you kick-butt coupons to use on their products.
  • Almond milk – I know almonds are a top-8 allergen, but if you can tolerate tree nuts, almond milk is better tasting in my opinion than rice milk, and it tastes more like cows milk. It also makes me feel more full than cows milk or rice milk. I often find it cheaper than Rice Dream if I use coupons or buy it at ALDI. Unlike rice milk, every almond milk I have found is free of soy and other top allergens. But please, always read the label!

Pancakes/Waffles:

  • Be sure to check out my egg replacer/butter replacers when making mixes!
  • Hodson Mills makes a really good pancake mix I buy at Walmart for about $3.50 a box
  • Bob’s Red Mill has a good pancake mix; although it’s good, I still perfer the flavor and texture of the Hodson Mills mix better.

Peanut Butter Replacement:

Sunflower Seed Butter is the BEST replacement for peanut butter around. It is very similar in flavor and texture to peanut butter. In fact, when it’s in a “PB&J,” I forget I am not eating peanut butter.

  • Trader Joe’s Sunflower Seed butter is soy-free and costs around $5.
  • Sunbutter makes some, but it has soy oil in it. You can find it at Target (and probably Walmart) for around $6.50).

*some of these foods may have soy lecithin/oil, so always read the ingredients! Usually, soy oil/lecithin is refined and the proteins are removed. Because of this, it is usually not an issue for those who are intolerant/allergic to soy. However, my boys could not handle any soy oil until they were about a year and a half or older.

Crash Hot Potatoes – the perfect top 8 free side dish

crash hot potatoes and roasted carrotsI’ve been in love with Crash Hot Potatoes for about five years now. They are amazing, and VERY easy to make. Everyone at our house LOVES to eat them, including Lil Z, who is the pickiest-of-picky eaters. Lil Z calls them, “Those tasty crunchy potatoes.”

The Pioneer Woman (a.k.a Ree Drummond, who now apparently has her own cookbook and show on HGTV) blogged on these several years ago and she has made these potatoes pretty famous. Anyway, they are sooooo good. If you have never made them, you really need to make them. Like today. Get on it. Now.

I made them with less oil than is called for, and they are good, but not nearly as delectable as the original recipe. So, if you are not trying to watch your waistline, make them the way the Pioneer Woman suggests because they are so crunchy and good, and they achieve one of her favorite cooking principles: creating “Flavorful, Crispy Surface Area.”

Ingredients

  • several potatoes (The Pioneer Woman calls for small red potatoes, but I just use regular old russet potatoes and they still taste good)
  • 3 tablespoons oil (I use canola, but the original calls for olive)
  • salt to taste (the original calls for kosher salt)
  • Black pepper to taste
  • Herbs of choice (I used parsley, but the original calls for rosemary)

Boil your potatoes in a pot of salted water until they are fork tender.

Drizzle oil on a cookie sheet and place fork-tender potatoes with lots of room between each potato.

With a potato masher, smash the potatoes flat and generously drizzle and brush oil over each potato again. Sprinkle with salt, pepper and herbs to taste.

Bake in a 450 degree preheated oven for 20 to 25 minutes until golden brown

Manimal gets his eat on as he enjoys crash hot potatoes, roasted carrots and pork steak.

Manimal gets his eat on as he enjoys crash hot potatoes, roasted carrots and pork steak.

Individual Scalloped Potatoes

This dish easy and fast to make, and I can’t even begin to tell you how delicious it is. You can make it in muffin tins, or even better, in individual ramekins (there is no dairy or cheese to bind the potatoes together, so keeping the potatoes in the ramekin makes you feel like you actually are eating the old-fashioned scalloped potatoes.

For those of you who make scalloped potatoes from scratch, this is MUCH easier, and tastes just as delicious.

3-4 russet potatoes, peeled and sliced
½ yellow onion, diced
canola oil
salt and pepper to taste
spices (like oregano, Italian seasoning, parsley, etc)

Mix potatoes, onion, salt and pepper in bowl and transfer to greased muffin tin/ramekins. Sprinkle spices on top, cover with aluminum foil and bake in a 375° oven for 20-30 minutes. Bake uncovered 10 more minutes, or until tops are golden and potatoes are soft.

Hamburger Potato Casserole – a hearty "man meal"

I made this for dinner tonight, and my husband LOVED it and called it a “hearty man meal.” He ate so much of it, he lay on the floor for a few minutes to recuperate!

Ingredients:
1 lb. ground beef
3 large potatoes, peeled and cut into ¼” slices
4 medium carrots, peeled and cut into ¼” rounds
1 medium yellow onion, diced
1/3 cup dry white rice
salt to taste
black pepper to taste
½ tsp crushed red pepper
1/4 tsp cayenne pepper
2 cloves garlic
2 pinches dried rosemary leaves
½ tsp thyme
1 cup allergy friendly spaghetti sauce
1 cup fresh peas (or thawed frozen)

Preparations:
Brown the hamburger and half of the onion with salt, pepper, crushed red pepper, cayenne, and garlic in a skillet and drain off the grease. Combine all ingredients (except peas) in crock pot and stir well. Cover and cook on high for 3-4 hours. Add peas in the last hour.

This recipe was adapted from M. Kaeter’s, “Dinner-a-Day Slow Cooker” cookbook (p.182).

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Easy Oven Fries

These are really easy and tasty.

Ingredients:
3-4 well scrubbed large potatoes cut into large wedges
salt
garlic powder and any other seasonings to taste
canola oil

Preparations:
Preheat oven to 425 degrees F and cover a cookie sheet with aluminum foil. In a gallon-sized zipper baggie mix canola oil and seasonings. Put potato wedges in bag and shake. Place well-coated potato wedges on the cookie sheet (skin side down) and lightly salt the tops. Bake uncovered 15-25 minutes until soft and golden.

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Tater Not Tot Casserol – A cheaper, healthier twist on the old version



This is a healthier, cheaper and allergy friendly twist on the much-loved tater-tot casserole. It is a recipe I adapted when I realized that tater tots and cream of mushroom soup are chocked full of soy and dairy. My husband loves this, and prefers it to the old version.

Ingredients:
3-4 large potatoes, well scrubbed chopped
1 lb hamburger or ground turkey
1 medium onion, diced
Canola oil
½ Tbsp powdered garlic
Italian seasoning
salt
pepper
1 bag allergy-safe frozen veggies of choice (mixed veggies works well, but any are fine).

Preparation:
Preheat oven to 375 F. and grease a casserole dish with Canola oil. Chop potatoes into large cubes (about the size of tater tots) and place in casserole dish. Drizzle Canola oil over the potatoes and add spices. Mix well. Cover and bake for 20-30 minutes while you chop onions and brown your hamburger.

Brown your hamburger and onion with salt and pepper. When fully cooked, or almost fully cooked, drain well and distribute over the top of the potatoes.

Layer frozen veggies over the top, recover and bake for 15 to 30 minutes (or until potatoes are tender and vegetables are cooked).

Please note that this is a recipe I have been making for awhile, so the measurements on the seasonings are estimates only. Use your own judgment and personal tastes to season as you see fit!

Variation: if you don’t have an allergy to dairy, during the last 15 minutes, you can uncover and top with shredded cheddar and bake 10 minutes, or until until golden.

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