I have to say that the take out food that I miss the most is Asian food. Amazingly I have found that it is also one of the easiest types of foods for me to recreate with this allergy. Last year I did a whole Asian themed birthday party and the food was a huge hit.
The recipes for my green onions cakes was the biggest success and resulted in many requests for the recipe so for all those that asked here it is. I am amazed at how much Rylan loves this cakes and how he will eat 2-3 in one sitting.
Green Onion Cakes
3 cups flour
1 1/2 tsp baking powder
1 tsp sea salt
1 tbsp olive oil
1 cup cold water
1/3 cup chopped green onion
1/3 cup coconut oil
Mix together the dry ingredients. Add in the olive oil and enough of the water until a none sticky dough forms. Divide the dough into equal chunks and roll into 6-7" rounds. Sprinkle the rounds with the green ontions. Fold the rounds in half and roll out again. Heat the coconut oil in the skillet and fry the rounds 1-3 minutes on each side. Place on a towel to remove excess oil. Cut the rounds into wedges and serve.
About a month ago the boys and I went to hang out with some friends. One of the moms showed up with some Tim Bits (which is something Ry could never have). He has never really noticed other foods before but he noticed these and really who can blame him - Tim Bits rock. When we got home he asked me very nicely if I could make him some that he could eat. My heart broke for him and I vowed that I would make a safe version that he could eat.
I used one of my doughnut recipes that I have made donuts with before and decided to roll them into little balls and deep fry them and see how it turned out. Well it is fair to say that it was a huge success and he devoured them. We decided to name them in his honor - the Boo Bit.
Vanilla Cinnamon Boo Bit
3 1/2 cups flour
1 cup sugar
1/4 cup milk
3 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
2 tbsps butter
2 eggs
coconut oil for frying
Mix together the wet ingredients and add in the dry ones until a dough forms. Roll into 1" balls. Heat up oil and once ready drop in the dough balls and deep fry for a few minutes. Lay out on a towel to suck up excess oil.
The great thing about this recipes is that you can change the flavors easy. Drizzle them with icing or coat them in sugar. Have fun and experiment.
Canning and pickling season is among us and it is one of the great ways to preserve your food. I can and pickle hundreds of jars of food every year to last us through winter and I am always looking for new foods and ways to do it. This year we were blessed by a wonderful Auntie who gave us two large bags of beans. We ate a lot steamed every night but I wanted to try some other things with them. I fermented several jars for Kevin but pickled several jars for the rest of us.
Garlic Dill Beans
2lbs fresh beans, washed and ends chopped
3 cups water
1 cup coconut vinegar
1/4 cup sea salt
1/4 cup dried garlic
1/4 cup dill
Pack the jars with the beans, garlic and dill. Heat the water, vinegar and salt until the salt dissolves. Ladle the hot mixture into the jars. Put on the lids and water bath can the jars for 10 minutes.
I like mine to sit for a few weeks before we crack a jar open.
My husband started the GAPS diet 9 months ago in an effort to increase the amount of foods he could eat. The premise of the diet is to heal the gut and restore healthy bacteria and the foods at the beginning are basic, cooked well and full of nourishing fat. This stew was by far one of the best that I had made and it filled our home with such an amazing aroma that the Purolator delivery guy had to ask what I was cooking.
The best part is that you can put it all in the slow cooker and enjoy it several hours later.
Turkey Stew
8 cups homemade turkey broth
1 lbs of turkey meat chopped in small pieces
4 cups broccoli
2 large leeks chopped
3 cups crimini mushrooms chopped
1 tsp sea salt
1/2 tsp pepper
2 cloves garlic minced
2 tbsp beef tallow
Place the broth, spices and meet in the slow cooker and place on low for 6-8 hours. Add the broccoli, leeks, mushrooms and tallow and cook on high for 30-45 minutes.
I never imagined with this allergy that something as basic as chips would be so hard to find safe. Since all the tortilla chips in the store are made with corn I knew that I would have to make my own. In all honesty what little boy does not love chips. I always spend so much time trying to make things for Ry that look like everyone else's food and learning how to make the most basic of treats.
I have made Ry tortillas many times before to do sandwich wraps and then it dawned on me that I could turn those tortillas into chips. Now that these turned out so very well I need to invest in a tortilla press and safe my hands and arms from all that rolling.
Flour Tortillas
2 cups flour
1 tsp baking powder
1/4 cup olive oil
2/3 cup water
1 tsp salt
Mix the first three ingredients together. Add the salt and the water until a dough forms. Roll into thin circles (this is were the press would be a lifesaver) and fry in an ungreased pan. About 60 seconds per side.
Tortilla Chips
Cut the tortillas into small triangles. Brush with olive oil and season with herbs of choice. I used some paprika, salt and pepper. Place in the dehydrator until crisp.
Crackers are such a great item to learn to make and always yield a large batch that they last you a while. One of Brayden's favorite crackers are graham crackers and Ry always wanted his own version. I had to make several batches and play around with the recipe so that I could get them tasting as close as a store bought graham cracker as I could.
Ry really loved them and felt just like his big brother for a moment. The best part is that now that I can make these and we have safe chocolate I can learn to make marshmallows and we can have smores!!!
Graham Crackers
2 cups whole wheat flour
1 cup white flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut oil
1/2 cup brown sugar
1/3 cup coconut nectar or molasses
1 tsp vanilla
1/2 cup milk
Mix together all the ingredients until a dough forms. Refrigerate the dough for 30 minutes. Remove from the fridge and roll out the dough on a floured surface. Cut into the desired size and poke with a fork. Bake at 350 F for 13 minutes.
We started trialing cheese with Rylan and were pretty happy when he passed the trial. Every time that we get to add a food to his diet is a great day but adding cheese just made it an amazing day. I wanted to make him cheesy crackers that would be easy to pack in his preschool snack bag. I amazed myself when these crackers came out of the oven and they tasted like Cheeze Its.
I will warn you that they are highly addictive and both Ry and I had to try really hard not to eat the entire batch in one sitting. This recipe is super easy to do and yields some amazing crackers.
Cheese Crackers
1/4 cup butter
1/2 tsp salt
2 cups shredded cheese ( I used mild cheddar)
1 cup flour
3 tbsp water
Mix together the butter, salt and cheese. Add in flour and combine slowly. Add the water until a dough forms. Roll out the dough and cut into cracker shapes. I find a pizza cutter works the best. Place on a parchment lined sheet and bake at 375 F for 15 minutes.
