My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Thursday, January 27, 2011

Egg Free, Dairy Free Creamed Spinach

Before allergies, I went to a restaurant that served creamed spinach. I had a bag of spinach in the fridge that was about to expire so I decided to experiment and see if I could come up with something that would taste close to what I remembered. This Creamed Spinach turned out really good. Jazlyn ate more of it than I did. This time I used the Golden Mushroom Soup, however, next time I think I am going to try the gravy instead for a more mellow flavor.

Creamed Spinach

1/2 can Campbell's Golden Mushroom Soup or gravy
1/4 cup dairy free margarine
1 tbsp flour
1/2 tsp garlic salt
Dash of salt and pepper
10 oz fresh spinach, stems removed OR frozen spinach that is cooked and well drained

Place the soup, margarine, flour, garlic salt, salt and pepper in a medium saucepan. Whisk and heat until smooth, hot and thickened. Add the spinach then cook and stir until heated through.

Sunday, January 23, 2011

Egg Free, Dairy Free Beef and Peas with Potato Biscuits

My middle daughter, Tayana, loves dumplings and this time I wanted to try something a little different. The result is a simple to put together meal with really yummy biscuits. The potato biscuits were the highlight of the meal for the girls. The top picture shows the biscuits rolled into a ball and flattened slightly and the bottom picture shows the biscuits just dropped by spoonfuls. Either way they are great, but the rolled biscuits make a nicer presentation.

Beef and Peas with Potato Biscuits

2 lbs ground beef
1 can peas or any vegetables desired
1 can beef gravy
2 1/2 cups soy milk, divided use
2 cup Bisquick baking mix
2 cup instant mashed potato flakes (I use Betty Crocker Potato Buds)

Cook the ground beef in a skillet until browned. Drain the grease then add the peas, gravy and 1/2 cup of the soy milk. Bring the mixture to a boil then pour it in a 9x13 baking dish. Warm the remaining 2 cups of soy milk in the microwave. Add the Bisquick and potato flakes then mix thoroughly. Allow the dough to rest for 2 minutes before rolling into balls, flattening slightly then placing on the ground beef mixture. If desired, you can drop the dough by spoonfuls on to the hot beef mixture instead of rolling it. Bake at 400 for 25-30 minutes or until the biscuits are cooked through and lightly browned.
*  To prepare this meal faster, microwave precooked ground beef (I always keep some in the freezer), peas, gravy and 1/2 cup soy milk for 3 minutes or until hot. Then follow the rest of the instructions as listed.

Thursday, January 20, 2011

Egg Free, Dairy Free Creamy Potatoes and Ham

The sauce is very creamy and this casserole is a great use for leftover ham. My whole family loved this meal and is already asking for it again.

Creamy Potatoes and Ham

2 cans creamed corn
2 cans potatoes, sliced or diced
2-4 cups cubed cooked ham
6 tbsp dairy free margarine
6 tbsp flour
Salt and pepper to taste
3 cups soy milk

Combine the creamed corn, potatoes and ham in sprayed 9x13 baking dish. Melt the margarine in a saucepan. Whisk in the flour, salt and pepper. Add the soy milk and cook, whisking constantly, until the mixture thickens. Pour the sauce over the ham mixture then mix thoroughly. Bake at 350 for 20-30 minutes or until heated through.

Friday, January 14, 2011

Egg Free, Dairy Free Creamy Rice Pudding

This rice pudding is so creamy and perfect. Since Jazlyn's food allergies, I've tried a few times in the past to make rice pudding, but the results were never exactly what I wanted them to be. This recipe is very simple and fast and the results are so yummy, creamy, thick and exactly how rice pudding should taste. I am so happy to have a safe rice pudding again. Jazlyn loves anything with rice, so this is sure to become one of her most requested recipes.

Creamy Rice Pudding

2 cups raw instant rice, cooked
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 tbsp dairy free margarine (I used Fleishmann’s Unsalted Sticks)
1 tbsp vanilla extract, or to taste
1 tsp cinnamon, or to taste

Combine all of the ingredients in a large pot. Cook over medium low heat, stirring occasionally, for 25 minutes or until almost all of the liquid is absorbed and the mixture is thick. During the last 10 minutes, stir constantly to prevent the pudding from sticking to the pan. Serve warm or chilled.
*  Doubles perfectly.

Thursday, January 13, 2011

Egg Free, Dairy Free, Nut Free Pumpkin Pie Cupcakes

If you love pumpkin, this recipe is a must try. These Pumpkin Pie Cupcakes are so unique and wonderful. The outside has the same texture as a cupcake or muffin but the insides are extremely moist and the texture and taste remind me of a pumpkin pie filling. I love pumpkin pie, but my family doesn't like pie crusts. These are perfect because they taste like a crustless pumpkin pie. They are so flavorful that there is no need to add frosting of any kind. Be warned, these cupcakes are highly addictive.

Pumpkin Pie Cupcakes

1 cup sugar
1/2 cup oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cups flour
1 tsp baking soda
1-2 tsp cinnamon
1/2 tsp baking powder
1/4-1/2 tsp pumpkin pie spice
1/4 tsp salt
1 3/4 - 2 cups pure pumpkin puree

Combine the sugar, oil, applesauce and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, baking powder, pumpkin pie spice and salt. Add the flour mixture to the sugar mixture then mix until combined. Add the pumpkin puree then mix until thoroughly combined. Fill lined muffin cups 3/4 full with the batter. Bake at 350 for 34-36 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Cool completely before serving.
* Note that the batter will be thin and the insides of the cupcakes will not appear to be done.
* If desired, you can dust the tops with confectioner’s sugar or top with safe whipped cream.

Shared with Talking Dollars and Cents.

Sunday, January 9, 2011

Egg Free, Dairy Free Fried Potatoes and Sausage

This has always been one of my favorite meals growing up. My mom made this for our family meal this weekend, so the amounts listed are to feed 7 people.

Fried Potatoes and Sausage

1 stick dairy free margarine
4 lb bag potatoes, peeled and sliced thin OR 5 cans diced potatoes
Salt and pepper to taste
2 lb smoked sausage, sliced into bite sized pieces

Melt the margarine in a large deep frying pan. You can use 2 pans if you don't have one large enough to fit all of the ingredients. Once the margarine is melted, add the potatoes, salt and pepper. Cook over medium heat, stirring occasionally, for 45 minutes or until the potatoes are tender. Add the sliced sausage then cook, stirring occasionally and flipping the sausages, for 15 minutes or until heated through.

Wednesday, January 5, 2011

Egg Free, Dairy Free, Nut Free Coconut Chocolate Chip Bread Pudding

Ever since I made the Pumpkin Bread Pudding, I've been craving bread pudding again. This time, I wanted it faster than in the crock pot and I was craving chocolate and coconut. I decided to try and figure out how to make all of that happen and this yummy bread pudding is the result. Of course, in my family's opinion, chocolate makes everything better. Feel free to substitute the chocolate chips and coconut to suit your family's tastes. I think cinnamon and raisin would be very good.

Coconut Chocolate Chip Bread Pudding

4 cups safe bread, torn into cubes
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 1/2 tbsp vanilla extract
1 cup safe chocolate chips
1 cup flaked coconut

Place the bread evenly in the bottom of a sprayed 8x11 baking dish. In a separate bowl, thoroughly combine the soy milk, sugar, brown sugar and vanilla. Stir in the chocolate chips and coconut. Evenly pour the soy milk mixture over the bread. Toss the ingredients to thoroughly coat the bread with the mixture. Bake at 350 for 30 minutes. Allow the bread pudding to rest for 20 minutes before eating.
*  Wonderful served warm or cold.
*  If desired, you can substitute the chocolate chips and/or coconut for other ingredients such as cinnamon and raisins. You can also omit them completely for a plain bread pudding.