Category Archives: sesame free

Creamy-Without-the-Cream Chicken & Mushrooms Wild Rice

This was pure delight to eat. It reminded me of wild rice soup, and although it had no dairy in it, tasted so smooth and creamy. It was delicious.

Ingredients:
1 cup wild rice
10 oz cooked and shredded boneless, skinless chicken breast
1 large onion
2 cups chicken stock (if you don’t have an allergy friendly broth, use mine)
3 celery ribs, chopped
4 carrots, peeled and chopped into rounds and half rounds (depending on diameter)
8 oz sliced mushrooms
1 bay leaf
¼ tsp crushed red pepper
2 cloves garlic, minced
salt and pepper to taste
olive oil
green onions, if desired

Preparations:
Saute onion, celery, carrots, mushrooms, salt, pepper and red pepper in olive oil. Add garlic and chicken and saute for another minute or two. Add chicken stock and bay leaf and bring it to a boil. Add wild rice, stir, reduce heat to low, cover and let simmer for 45 minutes. Top with green onions if desired.

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Lemon-Lime Cilantro Chicken


This was a really nice dinner to enjoy on a summer night. I paired it with Cilantro and Lime Rice, and it was a really refreshing meal.

Ingredients:
2-3 lbs boneless, skinless chicken breasts
garlic powder
crushed red pepper
black pepper
salt
the juice from a whole lemon
the juice from a whole lime
A handful of chopped fresh cilantro
oil

Preparations:
Place chicken in an oiled baking pan and drizzle oil over it. Squeeze the lemon and lime juice over it. Sprinkle salt, garlic powder, red pepper and black pepper over the chicken. Rub spices in gently, and spread freshly chopped cilantro over the top of chicken. Cover and bake at 350° for 30 minutes. Uncover, and bake another 20-30 minutes until golden and cooked through.

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Just Peachy Chicken

Peaches have been on sale lately, and I just had to figure out a way to use them before they go bad. This is also a great way to use up peaches that have gone too ripe, or have a lot of bruises. The brown sugar, raisins and peaches impart a nice flavor without making the meat sweet.

Ingredients:
3 lbs chicken breast or leg quarters with the skin removed and the visible fat cut off
4 ripe peaches, cut up (peeling is optional)
1/3 cup packed sulfite-free raisins
1 tsp ground ginger
1 T packed brown sugar
3 T oil
salt
salt
black pepper

Preparations:
Place chicken in the bottom of a greased casserole dish and sprinkle with salt and pepper. Mix peaches, raisins, ginger and oil in medium mixing bowl and pour over chicken. Cover chicken and bake at 400° for 45 minutes. Uncover and bake another 30 minutes or until no longer pink in the center.

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Spaghetti Sauce – gluten, corn, and Top 8 free





We’ve been trying to rule out a corn intolerance, so I had to rethink and revamp how I made spaghetti sauce for little Z. I used to use store bought canned chili-style or Italian-style tomatoes along with grated veggies and lots of spices, but I still can’t find corn free canned tomatoes (if anyone knows of any, please, let me know!).

I freeze any leftovers in 1 cup portions so that I have an easy and quick meal on hand for Little Z on busy days – all I need to do is boil little Z some noodles. I have been making this for a while, so the measurements are my best guesstimate!

Ingredients:
1 12 oz can tomato paste
3-4 tomatoes, or a pint cherry tomatoes, chopped
½ to 1 cup water (depending on how thick you like your sauce)
2 T oregano
2 T Italian seasoning
3 large leaves of fresh basil, minced
1 tsp onion powder
2 cloves garlic, minced
1bay leaf
½ tsp black pepper
1 tsp cayenne pepper (optional – have you figured out that we like spice at our house?)
2 large carrots, peeled and grated (this adds a nice sweetness, and helps increase little Z’s veggie intake!)
1 large yellow onion, peeled and chopped
2 T chopped green onion (optional)
4 oz chopped mushrooms
1-2 T brown sugar (to remove tartness)
salt to taste
olive oil

Preparation:
In a large saucepan, saute ½ of onion in oil. Add tomatoes, tomato paste, water, spices, grated carrot, mushrooms, sugar and the other half of the onion and cook on medium heat stirring every few minutes until it begins to bubble. You can add browned ground beef or turkey at this time, if desired. Turn on low heat and let it simmer for at least 45 minutes stirring every few minutes. Salt to taste.

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Magnificent Meatballs – gluten and top 8 allergen free!


This is a wonderful addition to any pot luck, and no one will be able to tell that these delicious treats are gluten free and allergy friendly!!! Both methods taste delicious, but I prefer the texture of conventional-oven-made meatballs.

These are soooooo good, and they will make your house smell like you are making supreme pizza!

Ingredients:
1 lb ground beef
1 lb ground turkey
1 large yellow onion, peeled and diced
1 medium diced green bell pepper, stems and seeds removed
1 medium diced red bell pepper, stems and seeds removed
2 T green onions, chopped
1 tsp dried garlic
½ cup crushed original Chex*
1 tsp oregano
1 tsp Italian seasoning
1 tsp black pepper
½ tsp crushed red pepper
2 tsp salt
4 oz tomato paste
1 T flax meal**
1 T water**

*if you don’t have gluten, wheat or soy sensitivities, you can use saltines
**if you don’t have an egg allergy, you can use an egg and omit the water and flax meal

Preparations:

Crock Pot Method:Place all ingredients in a large bowl and mix well. Form into golf-ball sized balls and place on a cookie sheet. Bake at 350° for 10 minutes in a conventional. Remove from cookie sheet and place in a crock pot cook on the high setting for 3-4 hours. Serve over rice or noodles for a delicious meal, or add them to your favorite red sauce.

Conventional Oven Method:
Place all ingredients in a large bowl and mix well. Form into golf-ball sized balls and place on a cookie sheet. Bake at 350° for 30-45 minutes until done. Serve over hot rice or noodles for a delicious meal, or add them to your favorite red sauce.

"But…they taste like WHEAT pancakes!" Gluten-Free, Egg Free, Dairy Free Pancakes

I make pancakes – a lot. I love them. They are cheap and easy, and, way too delicious to live a life without them. when I discovered my son couldn’t have wheat… or dairy or eggs, I was really sad for him. Poor little guy will never be able to have a pancake for Saturday morning breakfast, I thought sadly. Sure, I know that there are several gluten-free foods out there, but I have tried many gluten-free foods, and to be frank, they often taste like swill. But no more. I discovered a recipe that is so similarly tasting to the wheat recipe I make from a Betty Crocker cook book, I am not sure anyone who ate them would be able to figure out they are gluten, egg and dairy free. Really. You have to try these. They are amazing.

I got the recipe from “Cookies for Everyone” by Leslie Hammond and Betsey Laakso (Mini-ficent Pancakes, p. 173). I made these a couple times, and changed the recipe slightly by adding more baking powder. The original recipe calls for 2 teaspoons of baking powder, but they end up being kind of chewy and not airy, like I enjoy my pancakes.

There are several ways you can make these pancakes (i.e. use white rice flour and cornstarch in place of brown rice flour and tapioca flour) but I only included the ingredients I used.

Ingredients:
1 cup brown rice flour
1 tbl sp honey
1 tbl sp baking powder (use featherweight if you have a corn allergy, or make your own)
1/3 cup tapioca flour
¾ cup rice milk
3 tbl spoons Canola oil
dash of salt

Preparations:
Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate.

NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.

When they look like this, they are ready to be flipped.

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I Can’t Believe it’s Soy Free – Orange Chicken!!!


This is a recipe I created after scouring the Internet and cookbooks for meal ideas. I have been trying to find a way to make Chinese food that tastes like it has soy sauce in it, when it really doesn’t. I read somewhere you can make your own soy-free soy sauce with balsamic vinegar and molasses, which is why this has vinegar. I also have been trying to avoid using any corn ingredients (I think they bother Little Z), which is why I used freshly-squeezed orange juice (I didn’t want to deal with all the additives many juices have).

This tasted really good, and I could not believe that it didn’t have any soy sauce in it. I will definitely be making this again.

Ingredients:
3 large boneless chicken breasts, chopped (approximately 1 to 1½ lbs)
½ cup freshly-squeezed orange juice (a juicy, large navel orange should work)
2 tsp salt
2 tsp white balsamic vinegar (has sulfites)
2 tsp powdered garlic
¼ tsp powdered cayenne pepper
1 tsp crushed red pepper
1 Tbl sp unsulfured blackstrap molasses
1 tsp dry mustard
½ cup diced green bell pepper
1½ fresh oranges, peeled and chopped (I used navel oranges in this recipe)
rice or Thai-style rice pasta

Preparation:
Mix orange juice, vinegar and spices until well blended. Place chicken in a saute pan with a little oil and pour orange-juice mixture over it. Add diced bell pepper and chopped oranges and cook on low to medium heat until the liquid reduces down and the chicken is golden brown. Stir every few minutes to ensure it doesn’t burn. When chicken is thoroughly cooked and golden, stir in the prepared Thai-style rice pasta, or serve over warm rice.

The orange chicken here is shown with Thai-style Pasta.

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