Tuesday, January 29, 2013

Pancakes {Egg-free}

The first recipe I posted, over a year ago, was for egg-free Pancakes.  Of all my recipes, this is one that I make the most. My husband and kids LOVE pancakes.  We actually have these for dinner with turkey sausage and fruit about two or three times a month.  I make extra so we can have leftovers for breakfast.  When I posted this recipe, my blog activity was pretty low.  So, I feel like this recipe hasn't gotten enough attention.  If you are allergic to eggs and like pancakes, you must try these!

If you like these pancakes, you may also like this recipe for buttermilk waffles.

Pancakes - Please link to my original post here.

Friday, January 25, 2013

Crispy Apricot Pork Chops

My family didn't eat much pork growing up.  I don't really have anything against pork but I also don't make it much.  I think the main reason I don't cook much pork is simply because I don't have very many recipes for it.  My brother and his wife gave me the cookbook Everyday Food for Christmas.  I decided to try a new recipe and pork chops were on special at the store, so I made Crispy Apricot Pork Chops.  My husband very much prefers his pork chops grilled, but he did say these were the best baked pork chops he had ever had!  The kids ate them pretty well, too!

The same night, I also decided to try a vegetable we don't normally eat . . . Brussels Sprouts.  It was pretty risky to make two items we don't normally eat.  So, I made some delicious rolls that I knew everyone would love.  I selected this recipe for Crispy Roasted Brussels Sprouts found on Pinterest.  Mine were more like charred Brussels Sprouts.  My husband kind of liked them charred because he said they tasted less like a Brussels sprout.  So, I think my conclusion is that maybe we just aren't a Brussels Sprouts family.  But maybe yours is, so I am providing the link.  Let me know if you have better luck with yours.

Crispy Apricot Pork Chops - I made these pretty close to the recipe, except that I used boneless pork chops.  Click the link for the recipe.

Gluten-free notes:  I also think you could easily substitute gluten-free bread in this recipe.  If anyone tries it, let me know how it turns out.  Thanks.

Sunday, January 20, 2013

Beef Stroganoff

This recipe is an adaptation of a recipe my aunt gave me.  I like using cube steak because it cooks up a little more tender than regular steak.  Beef stroganoff is a pretty tasty recipe that pretty much everyone enjoys!

Beef Stroganoff

1½ pounds round steak, cut into cubes
1-2 T olive oil
1 8 oz package of fresh mushrooms, sliced
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
1 t fresh ground black pepper
1 t seasoned salt
1/3 c ketchup
1 c sour cream

Sauté onions and mushrooms in oil until tender.  Add steak, garlic, salt and pepper.  Sauté just until steak is browned on all sides.  Stir in Worcestershire, ketchup and sour cream.  Cover and simmer on low until meat is tender, about 30 minutes.  Serve over pasta, rice or even mashed potatoes!

*Lea & Perrins brand Worcestershire sauce is gluten-free.  I am not trying to promote any particular brand.  I just like to share brands that are allergen-free to make cooking easier for my readers.

Thursday, January 17, 2013

Spinach and Cheese Stuffed Chicken

I got this recipe from my sister-in-law.  When I asked her for the recipe, she said she didn't really have one.  It was something she just made.  I have tried to add an ingredient list with some measurements, but I can't take any credit for the creative genius behind this recipe.

This recipe is a pretty easy way to dress up chicken for dinner.  I served it with seasoned rice and green beans.  The kids ate it all surprisingly well!

If you like this recipe, you might also enjoy Baked Chicken Parmesan (EF).

Spinach and Cheese Stuffed Chicken 

6 boneless chicken breast halves
6 triangles of laughing cow cheese
Fresh spinach (about 3 oz)
8 oz can tomato sauce
1 T olive oil
½ t garlic powder
½ t onion powder
½ t seasoned salt
½ t freshly ground black pepper
½ t poultry seasoning
1 T dried parsley
½ t dried oregano

Preheat oven to 350o.  In a small bowl, mix garlic powder, onion powder, seasoned salt, pepper and poultry seasoning.  Set aside.  In a separate bowl, mix tomato sauce, parsley and oregano.  Heat olive oil in a large skillet.  Split chicken lengthwise and stuff with one laughing cow triangle and spinach.  Rub each chicken breast with seasoning mixture.  Lightly sear chicken on both sides in heated skillet.  Put chicken in a large baking pan and top with tomato sauce mixture.  Bake in preheated oven for 30-45 minutes or until juices run clear.
Serves 6

Monday, January 14, 2013

Easy Fresh Berry Dessert Topping

The promised easy fresh berry topping that I used on this cheesecake recipe.  This would be great on any dessert or just by itself!  Enjoy!!

Easy Fresh Berry Dessert Topping

2 pounds of fresh whole strawberries
1 pint of fresh whole blueberries
¼ c white granulated sugar

Wash strawberries, cut of stems and cut into ½ inch pieces.  Put in a large bowl or container.  Wash blueberries, drain and add to the bowl.  Stir in sugar.  Cover and refrigerate for at 1-2 hours.  This allows the sugar to dissolve into a light syrup.  Top over cake, ice cream or cheesecake.  
Serves 8-10

Friday, January 11, 2013

Cheesecake {Egg-free, Gluten-free}

If your holiday season was anything like ours, it was full of parties and gatherings with friends and family.  This can be a little stressful when food allergies are involved.  At one such gathering, my husband and his brother were present.  My husband is allergic to eggs and my brother-in-law is allergic to gluten.  Hmm, what to have for dessert?  How about egg-free, gluten-free cheesecake?!  It was a big hit with everyone!  Those without food allergies said they would have never known it was egg-free and gluten-free, if we hadn't told them.  I topped this delicious cheesecake with a simple fresh berry topping, which I will post soon!

If you like this recipe, you may also like my recipe for Chocolate Chip Cheesecake (EF).

Update (01/09/15):  I increased the cooking temperature up to 325(previously 300o).  It doesn't make a huge difference but the cheesecake turns slightly more golden and has a slightly improved texture at the higher temperature.


3 pkg 8 oz cream cheese
1 c sugar
1 pkg gelatin (1 oz)
3 T cold water
1 c evaporated milk (8 oz)
2 t vanilla
2 c graham cracker crumbs or gluten-free cookie*
1 stick butter or margarine, softened
1/3 c sugar

Set the cream cheese and butter out until they reach room temperature, prior to starting.

Preheat oven to 325o.  Mix graham cracker crumbs, butter and 1/3 c sugar and press into the bottom and slightly up the sides of a spring form pan.  Set aside while preparing the filling. 

Sprinkle gelatin over water to soften.  Set aside.  Using an electric mixer, beat the cream cheese until fluffy.  Gradually add sugar and vanilla.  Bring evaporated milk to a soft boil.  Remove from heat and add softened gelatin, stirring until dissolved.   Let cool slightly.  Very gradually while mixing constantly, add the milk and gelatin mixture to the cream cheese mixture.  Once fully incorporated, scrap the sides of bowl to make sure all of the cream cheese is mixed in.  Pour into pan over prepared crust.

Bake at 325o for 1 hour.  Turn oven off.  Leave cake in oven and set the door ajar for 1 additional hour.  Chill overnight or 4 hours before serving.  Serves 8-10

*I used gluten-free S’moreables Graham Style Crackers and they worked out great.  It was an 8 ounce package and when I crushed them up it came out almost perfectly to two cups.  Depending on how sensitive you are to eggs, they were noted as may contain eggs.  My husband is not as sensitive as some.  He cannot have anything with egg ingredients but he can have something that may be proceeded on equipment with items containing egg. 

Saturday, January 5, 2013

Philly Cheesesteak Sloppy Joes

I was looking for something new that the entire family would enjoy.  I decided to try Rachael Ray's recipe for Philly Cheesesteak Sloppy Joes.  The kids especially enjoyed these.  I was kind of in a hurry so I didn't make the cheese sauce or salad.  We just topped ours with shredded cheese.  The meat mixture is dairy-free so I am labeling this recipe as such since the cheese topping can easily be omitted.  Next time we have these, I will try the cheese sauce.

If you like this recipe, you may also like this traditional sloppy joe recipe.

Philly Cheesesteak Sloppy Joes - I pretty much just followed the recipe for the meat mixture.  Click to link to the recipe.

Tuesday, January 1, 2013

Hoppin' John

Well, it has been one year since I started this blog!  Thank you to all of you that follow it.  I hope it is helping some with food allergies cook and enjoy somewhat normal foods.  During 2012, this blog had 10,747 page views.  I think that is pretty good for the first year.  In the blogging world, to be considered a 'real' blog you need about 5,000 page views a month.  After a pretty slow start, this blog is up to about 2,000 views a month.  Maybe by the end of next year, we will make it to 5,000 page views a month . . .

Most people eat something special on New Year's day for luck or prosperity.  This year, I made Hoppin' John.  It is a southern dish of cooked black-eyed peas served over rice.  In my usual style, I spiced mine up a little but not too much to keep the kiddos happy.  My husband loved it and wants to make sure this recipe will be an annual tradition.  He also said we could have it through the year, just because.  We just might. Couldn't we all use a little extra helping of luck during the year?  What are you having to celebrate the coming year?

Hoppin’ John  
Inspired by Paula Deen’s Spicy Black-eyedPeas and Woman's Day Hoppin’ John by Bob Lyle

1 16 oz package dried black-eyed peas, rinsed, soaked overnight and drained
4 slices bacon
1 yellow onion, diced
6 cloves garlic, minced
1 jalapeno pepper, seeded and thinly sliced (optional)
1 13-14 oz package kielbasa, sliced ¼ inch thick
1 can diced tomatoes and green chilies
1 t seasoned salt
½ t freshly ground black pepper
½ t chili powder
3 c water
2 c dry long grain rice

The night before, rinse peas and discard any obviously shriveled and/or discolored beans.  Cover peas with water and soak overnight. 
Drain soaked peas and re-rinse.  In a large pot, cook bacon until crisp.  Remove bacon, crumble and set aside.  Sauté onion, garlic and jalapeno in bacon drippings until tender.  To lighten, drain off most of the bacon fat, leaving just enough to barely coat the bottom of the pan and add a little olive oil for sautéing the vegetables.  Add kielbasa and sauté until slightly browned.  Add peas, bacon, tomatoes with green chilies, salt, pepper, chili powder and water.  Bring to a boil.  Reduce heat and simmer, covered, stirring occasionally, until the peas are tender, 1 to 1½ hours.  Add ½ c water, while cooking if needed.  Serve peas over cooked rice. 
Serves 8