Eggplant Parmesan
2 medium sized eggplants, peeled, sliced into rounds ¼-1/2
inch thick.
2 cups of Gluten free bread crumbs
¼ cup milk (or rice milk)
2 TBSP butter or butter alternative
1 jar of spaghetti sauce, divided
8 -12 ounces of mozzarella cheese, divided
Vegetables-your choice.
Place eggplant slices in a colander in single layers, generously
salting the eggplant on each layer.
Allow the eggplant to rest for at least 45 minutes. Salting the eggplant will allow some of the
bitterness to be leached out. You should
see a big puddle of brown juice underneath the colander. Rinse the eggplant well. Dry each slice of eggplant with a tea towel
or paper towels.
Melt the butter in the milk and place in a shallow
dish. In another dish, place the
breadcrumbs and add 1/3 cup of parmesan or alternative cheese. The cheese can also be omitted.
In a large, non-stick pan, add 2 TBSP of canola oil and
heat.
Place the eggplant in the milk and butter mixture and dredge
in the breadcrumb, then add to pan once the oil is hot. It’s ready when water
sizzles when dripped into the pan.
Fry each slice of eggplant and set aside. Once all of the eggplant in cooked, the dish
can be assembled.
First, place a thin layer of spaghetti sauce on the bottom
of the pan. Add a layer of eggplant so
that the bottom of the pan is covered.
Next add a layer of additional vegetables, sauce, then top with
cheese. Repeat with a layer of eggplant,
vegetables, sauce, and cheese.
Bake for 45 minutes in a 350 degree oven. Allow the dish to rest for 10-15 minutes
before serving.
Allergy Friendly Gluten Free Pizza Dough
Makes 4 personal pizzas
Sponge:
¼ cup of luke warm water
1 package of active dry yeast
¼ cup gluten free flour
In a small bowl, make the sponge by combining the above
ingredients. Allow it to sit for 20-30
minutes.
Dough:
½ cup luke warm water
3 tablespoons olive oil
½ teaspoon salt
1 ¾ cup gluten free flour mix (includes potato starch and/or
tapioca starch and xanthum gum)
Additional flour for kneading and corn meal
Add the dough ingredients to the sponge and mix until a ball
forms. Knead the dough for 10-15
minutes, adding flour as needed. Place
in an oiled bowl and allow it to rest for 2 hours. GF dough does not rise well, but it should
rise a little. Divide the dough into 4
parts and form into a round ball. Freeze
unused dough for another pizza night.
Shape the dough, follow the directions below for grilling
this GF pizza dough, and get ready to enjoy!
Grilling directions: The pizza dough will need to have time to rise like any yeast bread. Place your dough in an oiled bowl and set in a warm spot for a few hours. I slice and dice all of the ingredients that I want to put on the pizza, and set it aside. Pre-heat your grill to 400-450 degrees. Take the risen dough out of the bowl and either roll out with a rolling pin on a floured surface or connect with your inner pizza tosser. Place some coarse corn meal down when you are nearly finished to help prevent the dough from sticking to everything.
Place the dough directly onto the grill and cook at a high temperature for about 3 minutes or until it has a firm underside on the dough. Remove the dough from the grill and flip over onto a pizza stone or large cookie sheet. It is now time to assemble your pizza. Start with sauce, layer on the ingredients, and top with cheese. Place pizza back onto the grill and cook directly on the grill for 8-12 minutes. The heat can be turned down to around 350 degrees. You may need to spin your pizza if you have hot spots on your grill. The process of putting dough on and off and back onto the grill can cause moments of stress and humor. I suggest having a glass of wine handy. Top with your favorite ingredients and dairy free cheese.
Pasta Fagioli
1 large yellow
onion, chopped
2 cloves of garlic,
minced
2 stalks of celery,
finely chopped
1 TBSP olive oil
2 cups of tomatoes,
diced (or a 14 oz. can of fire roasted tomatoes)
1 cup cooked ground
sausage
1 large carton
chicken or vegetable broth (or water)
2 cups of gluten
free pasta (penne, shells) I like Barilla!
1 can of white
cannellini beans
4 cups of torn
greens (kale, escarole, turnip)
3 TBSP of fresh
basil, chopped (or 1 TBSP dried)
3 TBSP of fresh
parsley, chopped (or 1 TBSP dried)
1/8 teaspoon red pepper flakes, optional
Shrimp and Grits
- One Butternut squash, cooked and cubed into bite size pieces
*Cut in half lengthwise, remove seeds and bake at 350
degrees for 45-60 minutes. Peel and cube
after baked.- Enough shrimp for your crew (assume 5-7 per person). Peel and devein shrimp, set aside.
- One bunch of kale or collards, washed, dried, and torn into small pieces. Discard the vein and stem.
- ½ to 1 cup shredded sharp cheddar cheese
Grits: Assume 1 cup
of dried grits for serving 4 people.
Cook according to the directions on the container of the grits you
purchase. I really like coarsely ground
grits, but in places west of the Mississippi, you may only find instant grits
or quick cooking grits. Cook them slow
and low.
1 onion, diced
2-3 cloves of garlic, minced
½ -1 teaspoon of smoked paprika or Old Bay Seasoning
Salt and pepper to taste
¼ cup of water
Sauté onion and garlic until soft, add shrimp and
seasoning. Just when the shrimp is
nearly done cooking, add the greens, water, and cover pan to steam the greens.
Set aside.
Combine cheese and grits with one tablespoon of butter or
butter substitute.
Serve shrimp and kale spooned over grits with butternut
squash on the side.
Brazilian Black Beans and Kale
1 tablespoon canola oil
1 onion, diced
1 cloves of garlic, minced
1 teaspoons minced fresh ginger
2 cups of diced tomatoes or 1 can
of diced tomatoes
2 tablespoons tomato paste (half
of a small can)
1 can of light coconut milk
2 cans of black beans, rinsed and
drained
¼ teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon of salt
1 bunch of kale (7-9 large
leaves) torn into bite size pieces
2 cups cooked brown rice
½ cup chopped fresh cilantro
Heat the oil in a large skillet or dutch oven. Sauté onions, garlic, and ginger until onions
are soft. Add the tomatoes and
stir. Combine coconut milk and tomato
paste until blended and add to pan. Stir
in black beans, crushed red pepper, paprika, and salt. Add kale and cook until kale wilts. Add cilantro.
Spoon black beans and kale over brown rice and serve.
*These can be made with chicken, just add shredded, cooked chicken.
2 cloves of garlic, chopped
1 sweet onion, coarsely sliced
2 TBSP olive oil
1 can of vegetarian refried beans
12 blue corn tortillas, hard shell
1 jar of tomatillo salsa
1 cup of shredded Cheddar or Monterey Jack cheese
½ cup chopped cilantro
 |
| The green stuff is shredded 'Seahawk' |
Divide the heated beans and butternut squash into shells. Add chicken and cheese if that works for you. Place tacos into a large oven safe dish or cookie sheet and heat in the oven for about 10 minutes at 220 degrees. Garnish with cilantro and a generous spoonful of tomatillo salsa.
Macaroni and CheeseEasy mac does not exist for those who cannot have gluten, dairy, and soy. I decided to try making my own for my son. He really enjoys this dish. The recipe will make extra, so it can be reheated and served during the week for lunches and traveling.
2 cups uncooked Tinkyada rice pasta (elbows, penne, shells)
1/2 cup rice milk
1/4 cup of dairy free butter spread
1 cup Daiya shredded cheese (dairy, soy, nut free, GF cheese)
*If unable to find Daiya cheese, use 2-3 slices of Go Veggie! cheese
1/2 teas salt
Cook the pasta according to package directions. Rinse and drain, set aside.
In a sauce pan on medium heat, add the remaining ingredients and stir until melted and blended. Add the pasta, mix well, and serve.
Great Grilled Chicken
1 whole chicken, rinsed and dried
- If you can, purchase a 'butterflied whole chicken', but you may also purchase a 'whole cut up' chicken.
2 tsp of salt
1/2 tsp of black pepper
- Place chicken in a large bowl and coat the chicken with oil, salt and pepper.
- Pre-heat your grill on medium high for about 10 minutes or until the temperature reads 350 deg.
- Turn heat to medium and place chicken on the grill, skin side down. Grill for 10-15 minutes or until skin starts to thoroughly brown. Turn off one side of your grill and keep the other side set to medium to medium high. Turn chicken over and place chicken on the unlit side of the grill. Continue to monitor temperature of the grill to ensure that it stays around 350 deg F and cook chicken for another 30-35 minutes or until chicken is no longer pink and juices run clear.
Flake Fake Fried Chicken (egg free)
This is a great recipe for kids and for the whole family. Please choose the type of cereal that fits your diet needs. Kellogg's Corn Flakes are not considered Gluten-Free because they are sweetened with barley malt, but check natural food stores for a substitute unsweetened 'flake' cereal. Dairy and wheat substitutes work great with this recipe, please follow your diet needs. I prefer rice milk for a cow milk substitute. This recipe can be halved with good results.
7 cups of flake cereal (crushed to 1 3/4 cup)
1 cup flour (can be gluten free)
1/2 tsp salt
1/4 tsp pepper
1 cup of milk or preferred milk substitute
3 lbs of chicken pieces (without or with the skin) rinsed and dried. Pieces include breasts, thighs, legs, breast strips)
- Crush cereal in a food processor or place in a Ziplock bag and crush by hand. Place crushed cereal in a Ziploc bag when done.
- In a bowl, mix together milk, flour, salt and pepper.
- Prepare a shallow baking dish with canola oil or cooking spray.
- Dip chicken in the batter and then coat with cereal. Place chicken in the shallow dish, skin side up if leaving skin on chicken.
- Bake at 350 deg F for about 1 hour or until chicken is no longer pink and juices run clear. Do not cover chicken while baking.
Indian Chicken Curry
This recipe is dairy free, gluten free and can be made vegetarian but substituting chickpeas, carrots, and other vegetables of choice for the chicken. This is a modified version of a Cooking Light recipe that originally used dairy products.
2 tsp curry powder
1-2 tsp chili powder
1 tsp red pepper flakes
1 tsp salt
1 tsp coriander
1 tsp ground ginger
1 tsp cumin
1 tsp cinnamon
3 TBSP canola oil
1 cup of chopped yellow onion
2 cloves of garlic, minced
3-4 skinless chicken breasts, cut into 1 inch cubes
1 can of light coconut milk
1 small can of tomato paste
5 cups of peeled baking potato (about 7 medium sized potatoes)
4 cups of water
- Combine the first 8 ingredients.
- Heat oil in a 5 quart Dutch oven, saute onion and garlic for 5 minutes, stir in spice mixture and saute for 1-2 minutes, stirring frequently. Add chicken and saute for 10 minutes, stirring frequently and adding 2 TBSP of water after a few minutes.
- Add coconut milk, tomato paste, potato and remaining water.
- Bring to a boil, cover and reduce heat and simmer for about 1 hour or until potatoes are cooked. Stir occasionally.
- Serve over hot basmati rice
- Top with fresh cut tomato or "Quick Tomato Chutney" that follows.
A good friend of mine introduced me to this easy sauce to serve with Indian food.
2 TBSP of finely chopped yellow onion (reserve some from when you cut the onion for the curry)
3 TBSP apple cider vinegar
1 TBSP water
2 TBSP olive oil
1/4 cup fresh chopped tomato
1 tsp of chili powder
1 tsp to 1 TBSP of red pepper flakes (choose amount for level of heat)
1/2 tsp sea salt
Combine all ingredients and serve with curry. Serving size is about 1 TBSP.
Pulled Pork
When looking at recipes for pulled pork, I found that many of them called for Worcestershire sauce, liquid smoke, and other bottled sauces that did not comply with food allergy restrictions. This is a base recipe for pulled pork and can be used for BBQ, tacos, or any other application.
1 2-3 pound pork loin roast or pork tenderloin
3 TBSP cider vinegar
1/2 cup of water
1 tsp of salt
1/4 tsp black pepper
1 tsp of ground cumin
1 tsp of ground chili powder
Trim the fat from the roast, if desired. Pork lion and tenderloin are generally lean. Cut the lion if needed to fit into a slow cooker. Season the meat with salt, pepper, cumin, and chili powder. Add vinegar and water to slow cooker. Cover and cook on low heat for 8-10 hours, or on high for 4-5 hours.
Reserve liquid in slow cooker and remove meat. With two forks, shred the meat and return it to the slow cooker. Cook for another 30-45 minutes or until heated through.
