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, July 24, 2014

Egg Free, Dairy Free Crock Pot Green Bean Casserole

I love green bean casserole. My sister-in-law made it in the crock pot for Thanksgiving and inspired me to make a safe version for Jazlyn. Everyone loved it, even my husband who isn't a big veggie eater.  I froze the leftovers and they reheated great.

Crock Pot Green Bean Casserole

32 oz bag frozen green beans
1 can golden mushroom soup
1 can mushroom gravy
2/3 cup soy milk
1/2 tsp salt
1/2 tsp pepper
2.8 oz package fried onions, divided use

Combine all of the ingredients except for 1/2 of the onions. Cover then cook on low for 5-6 hours. Pour the remaining onions over the top then serve.
*  You can use 2 cans of golden mushroom soup or 2 cans of mushroom gravy.
*  If you want the sauce thicker, you can use only 1/3 cup soy milk.

Sunday, July 13, 2014

Egg Free, Dairy Free, Nut Free Jazzy Duds (mock Milk Duds)

This candy came about in a bit of a strange way. I was making Baked Caramel Corn and inadvertently left some of the delicious caramel behind in the pot. I scooped it out of the pan then dropped it onto a plate. I noticed that I could roll and shape the caramel. I rolled it into small balls then coated them with safe melted chocolate. Jazlyn was so happy to have her very own Milk Duds. Her two sisters couldn't believe how much they tasted like the real thing. Now they want me to make a batch of the caramel just to turn them into this candy since I could only make 5 of them last time.

Jazzy Duds (mock Milk Duds)

1 cup dairy-free margarine
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract
1-2 cups safe chocolate chips, melted

In a medium saucepan, melt the margarine, brown sugar, corn syrup and salt. Heat the mixture to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in the baking soda and vanilla extract. Allow the caramel to cool enough for you to handle it and so it will hold together. Roll the caramel into small balls then place them on a wax paper lined baking sheet until set. Coat the caramel in the chocolate then place them back on the baking sheet. Refrigerate until the chocolate is set. Store tightly covered in the fridge.
*  This makes a lot of candy. Feel free to cut the recipe in half.

Thursday, July 3, 2014

Egg Free, Dairy Free Simple Meat and Noodle Bake

This recipe is very simple because the noodles are not cooked before baking them. They will bake in the sauce and have a wonderful flavor. Mix and match different meats, vegetable, and pasta shapes for a variety of meals.

Simple Meat and Noodle Bake

1 lb cooked ground beef, cooked diced chicken, turkey, ham, or Polska Kielbasa
1 box noodles, any shape desired, uncooked
1 can creamed corn
1 can vegetables desired such as peas, corn, green beans, mixed vegetables
1 can gravy
1 1/2 cans soy milk, divided use

Combine all of the ingredients except for the 1/2 cup of soy milk. Pour into a sprayed 9x13 baking dish. Pour the remaining 1/2 can of soy milk over top but do not stir. Press down the mixture if needed to be covered with the milk. Use a little additional soy milk if needed. Cover tightly with foil
then bake at 450 for 45 minutes or until the noodles are tender.