Poppy Seed Chicken (Gluten/Dairy Free)

2 cups cooked chicken cut into bite size pieces

2 cups homemade cream soup

2 Tbsp. Earth Balance Butter

3 Tbsp. cornstarch

1 C soy milk or milk alternative

1 C gluten free milk free chicken broth

salt and pepper to taste

     1. Start melting butter in non-stick skillet over med heat.

     2. Slowly add the the chicken broth and milk alternative.

     3. In a separate bowl the add the cornstarch with 2-3 Tbsp. cold milk alternative

          Mix until the cornstarch is dissolved.

     4. Bring broth, butter, milk mix to a boil and add the cornstarch mixture.

     5. Stir constantly until thickened.

         If your mixture needs to be thicker, mix 1 tsp. cornstarch at a time with cold water.

6. Add salt and pepper to taste.

8 oz. Tofutti Sour Supreme or 8 oz thick canned coconut milk and 4 tbsp lemon juice.

1/2 C. chicken broth

Mix all above ingredients. Put into prepared 9 x 13 baking dish.

Topping:

1 stick of Earth Balance butter, melted

2 cups of Corn Flakes 

3 tsp. of poppy seeds

Crush Corn Flakes finely, mix with poppy seeds and sprinkle over the top of chicken mixture and then sprinkle with melted butter. 

Put into 350 degree oven and cook for 30-40 minutes or until bubbly.

Serve over pasta, rice, or mashed potatoes.

For a variety add peas.

Can be made in a crockpot too.

Spahetti Carbonara (Gluten, Dairy, and Egg Free)

1 tablespoon extra-virgin olive oil

2 large garlic cloves, lightly crushed

1 large onion diced

4 ounces diced pancetta

3/4 cup Cream Cheese Alternative

8oz Canned Coconut Milk

Salt

1 cup fresh or thawed frozen baby peas

1 package Corn Spaghetti Pasta

Freshly ground pepper

1.    Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the diced onion. Season the onion with salt and pepper to taste and sauté, stirring occasionally, for 6 minutes or until almost tender. Reduce the heat to medium-low and add the garlic.

2.    Continue to cook until the onion tender, about 5 minutes. Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

3.    Pour off all but 2 tablespoons of the fat from the skillet. Add the coconut milk and cream cheese alternative and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl.

4.    Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.

5.    Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately.

A New Spin On An Old Favorite - Taco Salad

To create this salad which received accolades from my daughter, I used:

1 lb Ground Turkey
1 can of Black Beans
1 can of Kidney Beans
1 can of Garbanzo Beans
1 can of Sweet Corn
1 Jar of Favorite Salsa
Salad or Lettuce Mix
Baby Spinach
Shredded Green Cabbage
Shredded Carrots
Ketchup
Vegenaise
Veggie Shreds Mozzarella
Fritos Corn Chips

I browned the Turkey, drained it, and added a 1/2 cup of salsa and 1/4 cup of ketchup.  I then added the beans and corn to the meat. (This makes several servings, I ended up freezing half to use again later.) I let everything simmer for about 20 minutes while I put together the lettuce, spinach, cabbage and carrots.

I put all the fresh veggies on a plate and toped them with the warm turkey mix.  I added some Veggie Shreds and crushed Fritos on top.

I mixed Vegenaise, ketchup, and salsa to taste for a creamy tangy salad dressing.

This salad has been added to our growing list of favorite meals.

What CAN you eat?

This is the question I am asked most often nowadays.  My daughter, mom, cousin and I all have allergies to eggs, dairy, most grains, and a couple dozen other things.  So.... I figured I'd just start blogging some recipes and suggestions.  I have read many blogs and they have given me inspiration for food ideas, however nothing quite fits our profile. It seems as though everything out there has to be tweaked to fit our needs. It's not easy to cook or bake without eggs, dairy, and standard flour.  And even when you end up with something resembling what you were attempting to make it doesn't always taste all that great. We're all going through a LOT of trial and error.

This is my attempt at documenting what works for us...maybe it will help someone else.  Plus I wanted to be able to recognize the companies/brands that are making foods we CAN eat.

Quinoa Pasta is a staple in our house.  I've tried several different types of alternative pastas, but Quinoa Ancient Harvest is our favorite. I can no longer use store bought sauce due to a garlic allergy.  I know...Italian food without garlic just isn't the same. However using fresh onion and basil does help considerably. Thank goodness I grew up with family members who made their own pasta sauces!  For a quick sauce I usually throw a can of stewed tomatoes in with a can of tomato paste. Then I add onion, basil, oregano, along with random other spices depending on my mood and sometimes some ground turkey or Italian sausage. (Gluten-Free of course.)  My daughter like to add a little "cheese" on hers, we use Veggie Shreds - Mozzarella Flavored, they actually have several flavor options but my daughter swears the Mozzarella is the best.

Quinoa Ancient Harvest - http://www.quinoa.net/
Veggie Shreds - http://www.galaxyfoods.com/Products/SoyCheese/Veggie/veggieShreds.html