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#Post#: 23055--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
DIR By: Dazi
Date: January 2, 2019, 7:51 pm
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--- Quote from: Chez Miriam link ---
>
> [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? ;)].
>
--- End 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.
[/quote]
It's a WEIRD one for sure! I had no idea. It was maybe a year or
two later when I found out.
#Post#: 23057--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
DIR By: Hanna
Date: January 2, 2019, 8:08 pm
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The quinoa reminds me of another salad:
Quinoa, cooked and cooled
Mix in:
Lemon juice and sesame oil (or olive oil)
Cumin and salt
Raw Kale chopped and hard stems removed
Chickpeas
Walnuts pieces
#Post#: 23058--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
DIR By: Hanna
Date: January 2, 2019, 8:44 pm
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Found some interesting info for two pepper alternatives, papaya
seeds and also something called grains of paradise from the
ginger family. (These are at the bottom, the top of the page is
about other types of peppercorns which will not work)
HTML https://www.spiceography.com/black-pepper-substitute/
#Post#: 23059--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
DIR By: Hanna
Date: January 2, 2019, 8:53 pm
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And another quinoa idea I have on hand: this had pepper but I
took it out and am sure it will be great without it:
Zesty Quinoa Salad served over Spinach with Lemon Sauce
1 Tbsp Extra Virgin Olive Oil
1⁄2 Medium Red Onion, fined chopped 2 Tbsp garlic, minced
1⁄2 cup Sun Dried Tomatoes, chopped 1 cup Vegetable broth
2 Tbsp Lemon Juice
1 cup dry organic Quinoa Grain
1⁄2 tsp sea salt
1 cup broccoli florets in bite size pieces 1⁄2 cup sliced
almonds
2 scallions thinly sliced
Directions:
Heat the olive oil over medium heat in a saucepan and sauté the
onion and garlic for 3 minutes. Add the sun dried tomatoes,
vegetable broth and lemon juice and bring to a boil. Stir in
quinoa and salt. Reduce heat and simmer covered about 15 to 20
minutes. Add the broccoli on top and simmer an additional 5
minutes.
Remove from heat, toss gently until combined. Add ground pepper
and additional salt, if desired, to taste. Garnish with almonds
and scallions before serving over spinach. Dress with Lemon
Sauce.
Lemon Sauce
2 lemons, squeezed (about 1⁄2 cup) 1 1⁄2 t dried
basil
3⁄4 c grape seed oil
3⁄4 c evoo (extra virgin olive oil) 1 t sea salt
1 garlic clove, minced
Combine all ingredients and whisk vigorously. Sauce will
slightly thicken. Store in an air-tight container.
#Post#: 24224--------------------------------------------------
Re: Multiple allergen recipes? and a dip recipe from me.
DIR By: frog24
Date: January 17, 2019, 4:06 pm
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If corn and dairy are still on the menu, take a look for recipes
for polenta (corn meal mash). Some include cheese into the mix
while it's hot, others are strictly corn meal, water and salt.
We had it all the time when I was a kid; either as a side dish
to something meaty, or as a meal on its own covered in melted
butter and grated feta cheese.
Bonus points: if there's any left over, put it in the fridge
overnight, and the next day you can fry it up like corn chips.
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