Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, July 28, 2009

Blueberry Pie

Blueberry pie in the summertime is just divine. The girls, their grandmother and I went and picked blueberries the other day and then went home to bake pie. And it was very good.


Pastry for single or double crust pie
Crumb Topping for single crust pie, if desired
6 cups blueberries, rinsed
1/2 cup sugar
1 tbsp. lemon juice
1/4 cup Minute Tapioca
1/4 tsp. cloves or 1/2 tsp. apple pie spice

Preheat oven to 375 degrees. Line a pie plate with pie pastry and trim the edges. Set aside.

Gently pat the berries dry on paper towels. Toss the berries with the sugar, lemon juice, tapioca and cloves or apple pie spice. Pour into the pie plate, mounding slightly in the center.

For a double crust pie, top the berries with pie pastry. Trim the edges, then roll all around the edges and flute with fingers or the tines of a fork. Make slits in the top crust to allow steam to escape. If desired, brush with egg wash and sprinkle with sugar. Put tin foil around the edges to keep the crust from getting too brown. Bake 20 minutes. Remove the tin foil and continue baking another 20 minutes or until the crust is golden brown and the fruit is bubbly. Remove from oven and cool.


For a single crust pie, roll and flute the edges of the pie crust with your fingers or the tines of a fork. Top the berries with Crumb Topping, distributing evenly. Put tin foil around the edges the keep the crust from getting too brown. Bake 20 minutes. Remove the tin foil and continue baking another 20 minutes or until the topping is golden brown and the fruit is bubbly. Remove from oven and cool.

All Purpose Crumb Topping

This all purpose crumb topping is good on pies, fruit crisps, coffeecakes, muffins, you name it. I like using Sorghum and Chickpea or All Purpose Sorghum blends, but Bob's Red Mill All Purpose Gluten Free Flour Blend works well too.

Go here for Nut Free Crumb Topping.

1 cup GF flour blend

1/4 cup brown sugar

2 tbsp. white sugar

1/2 tsp. cinnamon

8 tbsp. dairy free, soy free margarine

1/2 cup finely chopped pecans or walnuts


Whisk together the flour, sugars and cinnamon. Cut in the margarine with a pastry cutter until the mixture resembles small crumbs. Stir in the nuts and toss well. Bake according to your recipe instructions.

GFCF Meatloaf

Today I tackled meatloaf. I was unsure of how this would fly with the girls. They've never had meatloaf before and they can be very picky about their meat. I am very happy to report that they both liked this dish! The recipe that served as my guide can be found here at Spectrum Hope.

1 package ground turkey (20 oz)
1 egg
1 cup chunky salsa
1/4 cup chopped fresh cilantro
1 tbsp. fresh lime juice
1/2 cup crushed gluten free rice cereal
1/2 tsp. garlic powder or 1 large clove minced garlic
1/4 tsp. salt
1/8 tsp. pepper

Combine all ingredients in a large bowl and mix well. Pour into a greased 8 inch loaf pan and shape to fit the pan. Top with extra salsa, if desired. Bake at 375 for 1 hour or until cooked through. Let sit 10 minutes before removing loaf to a cutting board and slicing into 1 inch thick pieces. Serve hot.

Monday, July 27, 2009

Sweet Potato Salad, Take Two

This is another Living Without recipe. I liked the first Sweet Potato Salad I tried so much that I decided to try another version. I nixed the cinnamon and nutmeg in the original recipe because I just don't like any hint of sweetness in my sweet potatoes. But if you think cinnamon and nutmeg sounds fabulous, you can find the original recipe here.

4 large sweet potatoes, peeled and cut into bite-sized chunks
2 tbsp. extra virgin olive oil, divided
salt and pepper
1 small onion, chopped
1 small green pepper, chopped
6 slices bacon, cooked and diced
1/4 cup fresh cilantro, minced

1/4 cup balsamic vinegar
1 tbsp. honey
1/3 cup extra virgin olive oil

Preheat oven to 425 degrees. Toss potatoes with 1 tbsp. olive oil and spread them in one layer on a baking sheet. Sprinkle with salt and pepper. Bake about 25 minutes or until tender. Remove and set aside to cool.

Cook onion and pepper in 1 tbsp. olive oil over medium heat until just softened, about 3 minutes. Remove from heat and set aside.

Whisk together the balsamic vinegar and honey. Add the olive oil in a thin stream, whisking constantly to emulsify. Set aside.

In a large bowl toss together the potatoes, onion, pepper, bacon and cilantro. Add the dressing and toss to coat. Refrigerate until ready to serve.

Wednesday, July 22, 2009

Julie's Egg Free Banana Bread


My BFF has a son who is allergic to everything. Really, it's the truth. His allergies manifest as asthma, hives, swelling, horrible eczema...he has an Epipen that goes with him everywhere. His allergy list is: wheat, gluten (including oats, barley and rye), soy, peanuts, tree nuts, seeds, all legumes (beans! peas! yes they make his hands turn blue!), eggs, pineapple and possibly corn and/or rice (elimination diet to commence soon!). He is also allergic to grasses, tree pollen, cats and dogs. But he is the happiest little guy. He never complains or whines about stuff he can't have, and he's always happy about the stuff he can have. So it's a pleasure (and a challenge!) to cook for him. My BFF swears by her egg free banana bread - she simply replaces the eggs with more bananas. I wanted to try this because I had a hard time imagining this bread as anything other than dense and gummy. I should not have doubted her - this bread is fabulous. It's so good that it's hard to keep away from it!

So this recipe is simply My Mom's Banana Bread, replacing each egg with a banana and adding 1/2 tsp. baking powder to the dry mix. I also replaced the shortening with canola oil. I baked it in four small bread pans but it's fine in one 9x5 bread pan too. It will take a little longer to bake and you must let it cool completely before slicing it. If you don't wait and slice it while it's warm, it will gum up on you. But if you wait you will be rewarded with the best tasting banana bread ever. I think I might use this recipe often, even though my own kids don't need to be egg free - they love it!

1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

1/2 cup canola oil
1 cup sugar
4 medium ripe bananas, mashed
1 tbsp. lemon juice in 1/2 cup rice milk

Preheat oven to 350 degrees. Grease 4 small or 1 large loaf pans, set aside.

Sift flour blend, xanthan gum, baking soda, baking powder and salt, set aside.

In a large bowl combine the canola oil and the sugar. Add the mashed bananas and stir well. Add the milk/lemon juice mixture and stir well. Add the flour mixture and beat until the large clumps disappear. Turn into prepared loaf pan(s). Depending on the size of your loaf pans, bake 45 - 60 minutes or until a toothpick inserted in the center comes out clean. Turn bread out onto a wire rack to cool completely before slicing.

Saturday, July 18, 2009

Bulk Pankcake and Waffle Mix

This is a Gluten Free Heaven recipe (you can find it here). I've modified it just slightly to make it corn-free.

3 cups brown rice flour
1 cup sorghum flour
1/2 cup millet, amaranth or teff flour
2 cups potato starch
2 cups tapioca starch
3/4 cup sugar (powdered sugar works well too)
6 tsp. baking soda
3 tbsp. baking powder
4 tsp. xanthan gum
3 tsp. salt

Sift together all ingredients. Store in an airtight container in the refrigerator or freezer.

Monday, July 13, 2009

Roasted Squash with Thyme

This is an Eating Well recipe (you can find the original here). I used onion instead of fennel because that's what I had on hand, and everyone really liked the result.

2 small zucchini
2 small yellow squash
2 medium onions
2 tbsp. olive oil
1 tsp. dried thyme or 1 tbsp. chopped fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup thinly sliced garlic

Preheat oven to 450 degrees. Quarter squash lengthwise, then chop into 1 inch pieces. Chop the onion into 1 inch pieces. Toss the squash and onion together with the olive oil, thyme, salt and pepper. Spread onto a large baking sheet. Roast for 10 minutes. Remove from the oven and stir in the garlic. Return to the oven and roast another 10 minutes or until the vegetables are crisp-tender and fragrant.

Friday, July 10, 2009

Marinated Grilled Flank Steak

This is a Rachel Ray recipe - I only changed a couple of things about it. It's one of the few recipes that popped up for a marinated flank steak that did not include soy sauce as an essential ingredient. It's easy to make and and tasty to boot! I served this over a green salad, but it'd also be good with tortillas and guacamole.

I have a friend who makes excellent flank steak. He grills it over high heat for just a few minutes on each side so it's medium-rare in the middle, and it practically melts in your mouth. The more well done it is, the tougher it will be. This is the first time I've grilled flank steak and thankfully it turned out just great - even Anna ate it, and she's not really fond of beef.

3 large cloves minced garlic
2 tsp. steak seasoning blend
1 tsp. ground cumin
1/4 tsp. salt, if desired
1/4 tsp. black pepper
1/8 tsp. cayenne pepper (or more to taste)
1 tbsp. Worcestershire sauce (Lee & Perrins is good)
1/4 cup red or white wine
1/3 cup extra virgin olive oil
2 pounds flank steak

Place flank steak in a shallow pan. Combine garlic through olive oil. Pour over flank steak. Turn to coat. Let sit 20 - 30 minutes.

Heat a grill to high heat. Grill flank steak 5 - 7 minutes on each side. Remove from grill and let sit a couple of minutes before slicing. Thinly slice meat against the grain and serve.

Tuesday, July 7, 2009

Sweet Potato Salad


I made this dish on a whim this past weekend, not knowing whether I'd like it. I prefer sweet potatoes roasted and plainly dressed with just a bit of salt and pepper and sometimes a drizzle of lime juice. I'm not fond of sweet potatoes gussied up too much, especially when they are prepared on the sweet side. Just the thought of sweet potatoes mashed with brown sugar and topped with marshmallows makes me cringe. But this dish (a doctored Living Without recipe) for a savory sweet potato salad caught my eye. I like it so much that I think it will become my go-to recipe for potato salad from now on - I like it much better than plain old white potato salad. And sweet potatoes are so good for you! The flavors improve and the cider vinegar bite mellows after sitting over night in the refrigerator, so make this the day before you want to serve it.

4 medium/large sweet potatoes, peeled and cubed
2 tbsp. olive oil
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
1/2 cup onion, diced
6 slices cooked bacon, fat trimmed and diced
scant 1 cup mayonnaise
1/3 cup cider vinegar
1/2 tsp. dried dill or 1 tsp. fresh dill
2 tsp. dried parsley or 1 tbsp. fresh parsley
1/2 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Toss sweet potatoes with olive oil and spread onto a greased baking sheet. Bake 30 - 40 minutes or until tender. Remove from oven, set aside and cool.

Combine the remaining ingredients in a large bowl. Add the sweet potatoes and toss to coat well. Adjust seasonings to taste. Refrigerate several hours or overnight before serving.

Monday, July 6, 2009

Fresh Tomato and Basil Chicken

This is a nice light dish for summer. Serve with crusty french bread or risotto to soak up the sauce and a green salad on the side.

4 small skinless, boneless chicken breasts
3 tbsp. rice flour
1 tbsp. corn flour or potato flour
1/4 tsp. salt
1/4 tsp. pepper
2tbsp. olive oil
2 small shallots, minced
2 cloves garlic, minced
2 tbsp. balsamic vinegar or white wine
3/4 cup chicken broth
1 pint grape tomatoes, halved
16 large basil leaves, halved and thinly sliced

Combine the rice flour through the pepper. Dredge chicken in the flour mixture, shaking off excess. Heat olive oil in a large skillet over medium heat. Add the chicken and cook, turning once, 5 minutes on each side or until cooked through. Remove to a serving dish and keep warm.

Add the shallot and garlic to the skillet, cook for one minute or until fragrant. Add the vinegar or white wine to the pan and deglaze. Add the chicken broth and tomatoes. Simmer one or two minutes or until the sauce is slightly reduced. Add the basil and cook one minute more. Pour sauce over the chicken and serve hot.

Sunday, July 5, 2009

Honey Glazed Snack Mix


This is Penzey's take on Chex Mix. The girls really like it!

4 cups gluten free Chex cereal (rice or corn)
2 cups Ener-G pretzels

1 cup walnut or pecan halves

1/3 cup casein free, soy free margarine

1/4 cup honey

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. cayenne pepper


Preheat oven to 350 degrees. Grease a large baking sheet, set aside.
In a large bowl toss together the cereal, pretzels and nuts. Place the margarine, honey, salt, garlic powder and peppers in a small saucepan. Stir over low heat until the margarine melts, then drizzle over the cereal mixture and toss well. Spread on the prepared baking sheet. Bake 15 minutes. Remove from oven and let rest 3 minutes. Spread the mix on a piece of wax paper to cool completely. Store in an airtight container.

Saturday, July 4, 2009

We've Arrived, and a Quick Chicken Dinner

We arrived at our destination 4 days ago. The trip was really not that bad - three days in the car and the girls were mostly happy. Although, they were happier to get out of the car and overrun Grandma's house. Dinner the day of our arrival was Pesto Marinated Chicken on top of salad. It's pretty simple and pretty tasty too. I really liked the berries on the salad.

1 batch Cilantro Pesto, thinned with olive oil
1 pound chicken tenders
field greens
strawberries, quartered
blueberries
balsamic vinaigrette or other dressing of your choice

Place pesto and chicken in a large gallon zip bag and toss to coat chicken with the pesto. Place in refrigerator and marinate several hours. Just before dinner, take chicken out of the bag, shake off any dripping pesto and grill the chicken a couple of minutes on each side or until cooked through. Slice chicken and place on top of field greens. Sprinkle berries on top and serve.