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#Post#: 22990--------------------------------------------------
Multiple allergen recipes? and a dip recipe from me.
By: ebrochu Date: January 2, 2019, 2:40 pm
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I have a thread up in off topic - hugs please about my
allergens, and I'm looking for recipes!
Allergens include: Wheat flour, oats, salmon (and all fresh
water fish, incl. catfish, carp, trout, bass, perch, etc)
peppers (incl. bell peppers, all spicy peppers, capsicum,
paprika, and black pepper as well) eggplant, tomatoes,
chocolate, cola, cocoa.
I'm currently eating plain foods (eg. chicken thigh in butter
with salt) plain rice noodles (with butter, or a light cheese
sauce) It's cheese melted down, not a roux. I love garlic and
onions, and cook with them as well, to season whatever meats i'm
eating.
I love all veggies not on the list, and I eat those as well,
whether raw or cooked. I LOVE salad, and have gotten used to
vinagrette dressing. I have my own standby recipe for a cobbled
together salad ( coleslaw mix, sauteed mushrooms, corn and
dressing of choice)
It's not that I can't find the foods to eat, it's HOW to cook
them. I went looking for sauces to marinate foods in, and
virtually all have either eggs, or tomato in them. I've found
one honey garlic sauce I can have, but it's not compatible with
everything. I can definitely add herbs to foods, and I will be,
but sometimes you just want something different, you know?
And eggs. I loved eggs. I don't need a recipe for egg substitute
for baking, cause I'm allergic to wheat flours as well, so I
haven't had anything baked since May 2018. But they seem to be
the basis for every healthy food dish out there. That, and
tomatoes. I mean, I love avocado, but I can't have the egg on
top, nor the toast. And eating a half avocado on it's own is
yummy, but...weird looking. :)
I agree that gluten free is an option for bread substitute, and
I'll be checking out the options near me. I've tried the staple
breads we sell in our department, and they're not great, so I'll
be checking out other options further afield. Right now, i'm
getting what little carbs I eat from either plain white rice, or
rice pasta.
If anyone has any recipes for ANYTHING that doesn't have the
allergens on the list, I'd appreciate it so much. Or any tips of
any kind, really. It's been overwhelming being on this side of
the allergen issue. My family has been awesome in helping and
supporting me, and I love them for it, but it's been a struggle
finding what to eat.
For the chip dip, I mix together 2 tubs of cream cheese, and 1
tub of sour cream. A layer of cooked ground beef (or turkey, or
chicken, or pulled pork, it's all good! (about 1/2 pound)
seasoned to your own tastes (I just put in dried onion powder
and garlic powder) I sautee some portabella mushrooms ( i use
the large ones, and chop them down...about 4 to 5 of them.) in
butter, drain, and layer onto the mix. Then I put on half to a
full avocado, mashed and spread on as the next layer in the dip.
I then add the layer of cheese to finish it off. I will nuke it
to help melt the cheese, but beyond that, it's done. It serves
about 8 people, and I've kept it in the fridge for about a week
before it starts seperating.
If you can use it, you can mix in some taco seasoning into the
cream cheese mix, as well as the ground beef. I have to leave
the cream cheese layer plain, and cook some onion and garlic
into the beef. (I've just used dried of these, haven't tried the
real thing yet) And if you want to use the pulled pork, there
are some premade that don't have any sauce, but are seasoned. If
you make your own, then if you use it, I'd suggest not having
too much sauce in it, otherwise it'll get really goopy. And you
can layer in some peppers as well, which ones are dependent on
your spice tolerance. I leave that layer out, of course.
Hope you enjoy!
Serve with any dippable you like. I use veggies (celery,
carrots) and corn chips.
#Post#: 23018--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: STiG Date: January 2, 2019, 5:11 pm
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No advice on the recipes but for carbs/dippers, I'd look into
gluten free crackers. There are many of them that are really
tasty and not noticeably gluten free, unlike many of the breads.
I get a couple of different varieties at Costco.
Consider getting a bread machine, maybe even from the thrift
store. A coworker makes gluten free bread in the machine -
small loaves frequently because the bread isn't bad right fresh
but after a while, it's not great and it's better to toast it at
that point.
#Post#: 23023--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: QueenFaninCA Date: January 2, 2019, 5:24 pm
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Some ideas in random order:
Sauce for your chicken breast: Pan-fry your chicken in butter or
your preferred oil. When done, remove chicken and add some
liquid (broth, wine, fruit juice, anything that goes flavor-wise
with the chicken). Dissolve any brown bits from the pan in
there. Make a slurry from corn starch and water. Add slurry to
pan, boil until thickened.
Roast or grill your chicken after rubbing it with
herbs/spices/mustard/...
Half beer, half soy sauce makes an awesome marinade for grilled
tri-tip (and would likely work for chicken, too).
Fingerling potatoes: Season with salt and whatever other spices
or herbs work with the other dishes. Drizzle with olive oil.
Bake at 350F dor 35 minutes.
A lot of Asian dishes should work for you as the starch is
usually rice. Just stir-fry some mix of meat and veggies, add
some liquid, perhaps a bit of cornstarch and serve over rice.
Smash up several cloves of garlic with some salt. Stir in plenty
of olive oil. Drizzle over steamed brokoli or sliced-lengthwise,
grilled zucchinis (while veggies are still hot). Marinate
overnight in the fridge. Serve cold.
Season mashed potatoes with nutmeg instead of pepper. And of
course make them from scratch with whole milk and a bit of
butter.
Lots of fun things you can do with a pork tenderloin.
If you don't own a lot of cookbooks or cooking magazines, I'd
get a bunch from the library for inspiration. There is really a
lot you can make with those restrictions. It doesn't have to be
bland and boring.
And there are a lot of non-boring recipes that are still pretty
easy and fast to fix, so you can stay away from prepared foods
that contain offending allergies. It just requires some planning
like looking up recipes in advance and adding the required
ingredients to your grocery shopping list.
#Post#: 23026--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: VorFemme Date: January 2, 2019, 5:31 pm
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Somewhere in my old Betty Crocker (? or was it Better Home &
Gardens?) cook book is a tarragon chicken breast recipe - there
are other spices, but have you thought about sorting through
your herbs & spices shelves to remove the allergens and then
running a search online for recipes that include the remaining
herbs & spices? There was another that was an Island-style
Chicken that was baked in orange juice with a bit of something
else...I guess I need to go look at the cook book in the
morning.
Can you have cinnamon? I seem to remember a baked cinnamon
chicken recipe being a plot point on Little House On The Prairie
- but have no idea what it might have tasted like...other than
don't keep adding more cinnamon as it bakes, cinnamon can get
quite spicy on the tongue!
#Post#: 23028--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: Chez Miriam Date: January 2, 2019, 5:50 pm
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Do you like houmous? I keep threatening to make some from
scratch, but haven't yet got around to it. It's a yummy
addition to a salad, and works on rice crackers, with avocado
slices, too.
In the UK, we're not unused to having a half avocado served with
a salad and vinaigrette dressing in the hollow of the avocado -
would something like that appeal?
A restaurant favourite is pumpkin/butternut squash risotto -
basically pre-cooked squash added to a risotto last minute to
warm through.
Please don't underestimate the power of fresh herbs to change
the character of a dish/add flavour.
A small amount of sherry/vermouth/port/red wine, etc, can really
enhance any kind of stew; we do "rice and bean" which is
basically wholegrain rice and a tin of kidney bean with whatever
we fancy added [for us: tinned tomatoes, tomato puree, but a
bouillon would be equally as nice] - leftover veg always add to
the dish.
{{Hugs}}, and nudges for other inspiration! ;)
#Post#: 23030--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: Hanna Date: January 2, 2019, 5:52 pm
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Farro salad:
Cook Farro using package instructions and let cool, then mix in
olive oil and lemon. Add arugula or spinach, pine nuts, sliced
black olives and feta cheese. Salt to taste. (You can use all
kinds of alternative ingredients with this)
We use cucumbers as an alternative to crackers when serving
cheese and crackers.
Try spaghetti squash with homemade pesto or just butter and
cheese if you need a “pasta” fix. (Storebought pesto is probably
loaded with pepper)
Brine your chicken a few hours and it will be so yummy even
without marinating. Olive oil, lemon and wine makes a nice
simple marinade, too. I recently read to cook chicken at a high
temp for less time and it comes up very tender this way. 450 for
20 minutes depending on thickness.
Green beans blanched then sautéed with ginger are excellent! No
pepper needed.
Try Horseradish or wasabi in mashed potatoes instead of pepper.
This is a good alternative to butter, too. I also use the water
the potatoes are cooked in instead of milk and they come out
very tasty that way.
My aunt is also allergic to most of the things you mentioned:
all nightshades, flour, etc. She won’t go out to eat many
places, particularly because of the pepper. But she has been
happy with Macaroni grill and their attention to details with
allergy requests.
#Post#: 23032--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: Dazi Date: January 2, 2019, 5:52 pm
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****Reminder soy sauce is not wheat free unless it's
specifically stated it's gluten free****
I like to do a baked chicken that is covered in olive oil,
rosemary, thyme, garlic, and lemon zest (sage is optional). I
stuff the bird cavity with an onion and the lemon.
Then in the same pan or a separate one, with the same
seasonings, I chop up rather chunky, red potatoes, carrots, and
parsnips. This works for turkey, and I'm told also for pork.
Rice and beans
Soups... Get creative with the spices. You can toss in any
vegetables you want, with any meat you want, add rice or gf
pasta. * If you add GF pasta, do NOT ADD it to the pot. Cook it
separately and add it to each serving as you eat it.
#Post#: 23033--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: Chez Miriam Date: January 2, 2019, 5:58 pm
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If you can find halloumi [Cypriot cheese], this is fantastic
fried and added to hot or cold dishes; really chewy, textured
and flavoursome.
In the past, I've made my favourite sandwiches using Romaine
lettuce leaves instead of a wrap/bread: not ideal maybe, but
perfectly nice.
I think someone mentioned quinoa? If that's OK, it's worth
persevering with [my husband hated it, but has come around; I
loved it, which is probably why our household gave it multiple
second chances? ;)].
#Post#: 23036--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: Dazi Date: January 2, 2019, 6:04 pm
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[quote author=Chez Miriam link=topic=918.msg23033#msg23033
date=1546473516]
If you can find halloumi [Cypriot cheese], this is fantastic
fried and added to hot or cold dishes; really chewy, textured
and flavoursome.
In the past, I've made my favourite sandwiches using Romaine
lettuce leaves instead of a wrap/bread: not ideal maybe, but
perfectly nice.
I think someone mentioned quinoa? If that's OK, it's worth
persevering with [my husband hated it, but has come around; I
loved it, which is probably why our household gave it multiple
second chances? ;)].
[/quote]
OT, but just a very weird fun factoid regarding quinoa....
So, as I'm sure most of y'all know I have Celiac disease and a
ton of food allergies. Quinoa is often used as a GF substitute.
I thought I was revolting. Tried it again and it was even worse.
Third time broke out all over.
I happen to have a terrible allergy to beets and Swiss chard. As
it turns out, quinoa is in the same family as beets. Who knew?
#Post#: 23045--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
By: Chez Miriam Date: January 2, 2019, 6:27 pm
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[quote author=Dazi link=topic=918.msg23036#msg23036
date=1546473865]
[quote author=Chez Miriam link=topic=918.msg23033#msg23033
date=1546473516]
If you can find halloumi [Cypriot cheese], this is fantastic
fried and added to hot or cold dishes; really chewy, textured
and flavoursome.
In the past, I've made my favourite sandwiches using Romaine
lettuce leaves instead of a wrap/bread: not ideal maybe, but
perfectly nice.
I think someone mentioned quinoa? If that's OK, it's worth
persevering with [my husband hated it, but has come around; I
loved it, which is probably why our household gave it multiple
second chances? ;)].
[/quote]
OT, but just a very weird fun factoid regarding quinoa....
So, as I'm sure most of y'all know I have Celiac disease and a
ton of food allergies. Quinoa is often used as a GF substitute.
I thought I was revolting. Tried it again and it was even worse.
Third time broke out all over.
I happen to have a terrible allergy to beets and Swiss chard. As
it turns out, quinoa is in the same family as beets. Who knew?
[/quote]
I had no idea! Thanks for posting that, Dazi; we have various
friends/family members with intolerances/allergies, and I hadn't
a clue about that.
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