Allergen Free Apple Crisp

Posted on March 26, 2012 by Erin

This is one of the recipes I tried from our tour through More with Less. Somehow I never got around to sharing it with you. I dearly love a good fruit crisp and so I was sure to make it allergen free when I made it, so that I could eat it, too.

Fruit crisps are one of the easiest allergen-friendly desserts. Once you figure out a few key ingredients, you can adapt just about any fruit crisp recipe. Most of them call for three allergenic ingredients–flour, oats, and butter. All of which are fairly simple to replace.

For flour, you can substitute any starchy thickener. I’ve used potato starch and tapioca starch and rice flour. All of them work well. You could even use corn starch if you can tolerate corn. I prefer to use the rice flour, since I think the starches impart a kind of “off” flavor to the fruit.

You’ll want to use gluten-free oats in place of regular oats. Oats by themselves don’t contain gluten, but they are usually processed on equipment that’s shared with wheat and other gluten-containing grains. Gluten free oats are processed on equipment dedicated to gluten free products. So if you’re serious about avoiding gluten, buy oats that are specifically labeled “gluten free”.

I adore coconut oil and use it in place of butter in practically every recipe. If you prefer, you can also use any other kind of oil (grapeseed works well) or palm oil shortening (I like this brand by Spectrum)

And voila! You have a delicious dessert worthy of company. But then you’d have to share your yummy apple crisp. And I just don’t know if friendship means sharing my dessert.

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Apple Crisp

Source: More With Less by Doris Janzen Longacre

Ingredients

3 cups apples sliced or chopped
1 Tbs rice flour or other GF flour or starch
2 T sugar or honey
1 tsp cinnamon
1/8 tsp salt
1 Tbs water
1/2 cup GF oats
1/4 tsp salt
1/4 tsp coconut oil or other dairy-free oil or shortening
3 Tbs brown sugar

Directions

Preheat oven to 375.
Grease a 9×9 casserole dish with oil or shortening.
Combine apples through water in a bowl, and pour into casserole dish.
Combine oats through brown sugar in a small bowl with fingers, until mixture resembles coarse meal. Sprinkle on top of fruit.
Bake 35 minutes, or until fruit is bubbly.

View recipe at plantoeat.com

Spanish Rice

Posted on March 21, 2012 by Erin

Remember that sauce we made last week? You know, the one that I insisted we start with as we cook through Fix, Freeze, Feast? Well, here’s where you get to be glad that you have all those bags of red sauce in the freezer.

My family (and the family we shared with) were delighted with this dish. We all thought it was simple, tasty, and comforting without being excessively fattening. I loved the crunch of the onions and bell peppers. My kiddos particularly enjoyed the black olives. They had treasure hunts in their dinner to find them, and complained that so-and-so got more black olives than they did. I may consider adding extra black olives next time.

Spanish Rice

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Grocery List:

6 pounds organic ground beef
24 cups Basic Red Sauce (p 178) thawed
12 cups cooked white cooled about 4 cups uncooked or brown rice
1 large onion chopped
2 organic green bell peppers chopped
7 oz canned sliced black olives
12 cupsshredded cheddar cheese (about 3 pounds) (or dairy-free alternative)
12 one-gallon freezer bags label 6
6 one-quart freezer bags

Directions:

1. Brown beef in a large stockpot over medium heat until no longer pink, about 20 minutes. Drain and discard fat. Let beef cool. Divide evenly among the unlabeled one-gallon freezer bags.

Obviously, you may choose for yourself where you buy your beef and what type you buy. We have a very tight budget, but I believe that good meat is worth investing in. So I do. Of course, you will get the biggest dollar savings buying your meat in large trays at the warehouse store. Occasionally you might catch a sale on organic ground beef at your grocery store, in which case you should definitely stock up. The cheapest place for me to buy organic meat, when I can’t find a sale (and when we’ve eaten all the ground beef from the half-cow we bought last fall) is a small, local butcher who sells locally-raised, organic (but uncertified) meat. So that’s where I went.

2. Into each bag of meat, measure 4 cups red sauce and 2 cups cooked rice. Divide the onion, bell peppers, and olives evenly among the bags of meat and rice.

Here’s where you get to learn from my mistakes (again). I was sharing one of these entrees with a large family, and I wanted to have leftovers for my family. So instead of bagging 6 entrees that would serve 6-8, I decided to make 4 entrees that would serve 8-10. The bags ended up so full that I thought they would burst in the freezer. I managed to do it, but only just. And I don’t recommend it. From now on, I’ll be sticking to the recommended serving size.

The original recipe called for 3 smaller cans of sliced olives, but I found a large can that was of equivalent size and used that instead.

3. Seal bags, removing as much air as possible, and massage gently to distribute the ingredients.

My bags were too full to do any “gentle massaging”. I mixed things together with a spoon before closing up the bags.

4. Divide the cheese (or dairy-free alternative) among the one-quart freezer bags and seal. Place one bag of meat and rice and one bag of cheese into each labeled one-gallon bag.

I don’t typically buy pre-shredded cheese because I don’t care for all the stabilizers and anti-caking agents that are usually added. In this case, though, I decided to give in. Because the alternative was to shred 12 cups of cheese with my food processor, which just sounded like more work than I wanted to do. I suppose that I could have frozen the main dishes without the cheese, and then shredded what I needed when I baked it. But I really like the idea of having everything that I need for the dish right there and ready to go.

I bought a 5-pound bag of shredded cheddar from our local warehouse store (which, by the way, was almost half the cost of a 5-pound bag at the grocery store). At home, I portioned it into 5 freezer bags, each with one pound of cheese. I bagged what I needed for this recipe, and then put the rest of it in the freezer.

I also put in a small bag of my favorite dairy-free brand of cheese, since I can’t have dairy. So half the dish gets cheddar, half the dish gets Daiya. And we all get dinner.

5. Seal and freeze.

Ta-da! I was so tired from wrestling with my over-stuffed bags that I didn’t attempt to put on the pre-made labels. These guys got labeled the old-fashioned way.

TO COOK:

1. Thaw completely in the fridge. Preheat oven to 350.

2. Put meat and rice mixture into an ungreased baking dish and sprinkle with the cheese. Bake, covered, for 30-40 minutes, or until sauce is bubbling and cheese is melted.

Freezer Tally:

3 bags of Basic Red Sauce
2 bags of Spanish Rice

View recipe at plantoeat.com

Slow Cooker Mediterranean Stew

Posted on March 19, 2012 by Erin

When I first made this, I wasn’t expecting to share it with all of you. It just looked like an easy, weeknight dinner that we could all eat together. I didn’t even photograph it, like I do most dishes that I’m hopeful of sharing. I only happened to snap a photo as I was putting everything into the crock, because it looked really pretty.

And then we were in such a hurry and ate so quickly that night, for whatever reason, that it didn’t even register with any of us that this dish was actually pretty delicious. But when we warmed up the leftovers the next day, we realized what we had. And I thought that I really must share it with you.

We aren’t dedicated vegetarians anymore, so I like to use homemade chicken stock in this recipe. You can use whichever one suits your diet.

I usually make this at the end of the month when we’re trying to eat cheaply. But if you want to add some meat, shredded chicken is a tasty addition, or some sliced chicken sausages (maybe the feta and spinach variety?)

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Mediterranean Vegetable Stew

Source: Fresh from the Vegetarian Slow Cooker

Ingredients

2 Tbs olive oil
3 shallots chopped
1 large carrot sliced
2 garlic cloves minced
1 pound organic small red potatoes quartered
1 organic red bell pepper seeded and chopped
9 oz. frozen artichoke hearts
14.5 oz can diced tomatoes
1 1/2 cups cooked chickpeas
1/3 cup dry white wine
1 1/2 cups vegetable stock
1 tsp fresh thyme leaves minced or 1/4 tsp dried
1 tsp fresh oregano leaves minced or 1/4 tsp dried
1 large bay leaf
salt and pepper

Directions

Heat the oil in the slow cooker and soften the shallots, carrots and garlic. (This can take a while. If you’re in a hurry, you can sautee the veggies on the stove top and transfer them to the slow cooker)
Add the remaining ingredients. Cover and cook on low for 6-8 hours.

View recipe at plantoeat.com

Basic Red Sauce

Posted on March 14, 2012 by Erin

Okay, I know this may not be the most exciting recipe I could have chosen to kick off our new cookbook tour. But this is an essential recipe–a building block, if you will–for several other recipes in the book. I found this out by getting partway through a different recipe that called for this sauce, then realizing that I had to make this recipe before I could make the one I was trying to make. I thought I’d save you from my own mistake, and start you out at the very beginning.

You’re welcome.

The sauce itself can be used in preparing other main courses in the book, or you can use it in any recipe that calls for a simple red sauce. You can also use the sauce itself on pasta, adding any meat or veggies you desire. It’s simple, and flexible, and tasty.

Basic Red Sauce (Large Batch).

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Grocery List:

48 oz tomato paste
8 cups hot water
1/2 cup dried parsley
1/2 cup onion, minced
1/4 cup garlic, minced
1/4 cup sugar or honey
2 Tbs salt
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme
106 oz tomato sauce
102 oz diced or crushed tomatoes
1 gallon freezer bags

1. Mix tomato paste and hot water in a very large stockpot until smooth.

I pulled down the largest stock pot on my pot rack and added the tomato paste and water, hoping it would be big enough (read on to see how that turned out).

2. Stir in parsley, onion, garlic, sugar (or honey), salt, basil, oregano, and thyme.

I was a little confused by the note in the cookbook beside the garlic–the one that says to use 36 cloves of garlic. I used about 5 cloves to arrive at 1/4 cup, and decided that it must be a typo. Maybe it’s supposed to say “3 to 6 cloves of garlic”. In any case, don’t go peeling 36 cloves of garlic unneccessarily.

** Friends, the author assures me that the garlic measurement isn’t a typo. Maybe my cloves were extra large Just measure your garlic before adding it, and if you’ve chopped to much you can pop it in the freezer for next time.

If you don’t already, it might be a good time to start buying your herbs and spices in bulk. You can find common spices in bulk at warehouse clubs, but I prefer to buy mine at our local natural grocer. It’s fresher, and often cheaper, than the warehouse spices. I get an entire bag of dried parsley (about one cup) for around a dollar fifty. And you can’t beat that with a stick.

I chose to replace the sugar called for with honey. I get so irritated reading labels of spaghetti sauce in the grocery store trying to find one without sugar. It’s nearly impossible! So I have this thing against putting sugar in my tomato sauces. You can certainly use the sugar if you don’t have the same “thing” that I do.

2. Add tomato sauce and diced (or crushed) tomatoes; mix well. Do not cook.

For some reason I was thinking crushed tomatoes while I was doing my shopping, so that’s what I bought. Then I got home and realized it called for diced tomatoes. Anyway, I like the results I got just fine, so feel free to use either one.

This was my first time buying those huge cans of tomatoes at the warehouse store. My children were so impressed. We felt Very Important with those big cans in our cart as we cruised through the aisles. I had a moment’s deliberation over the BPA in the can liners. But not coming up with any feasible alternative, short of processing my own tomatoes or paying six times as much for tomatoes canned in glass, I bought the BPA tomatoes. I hear that Muir Glen’s tomatoes are supposed to be going BPA-free, but this news has been circulating for a few years with no real assurance of the transition. Anyway, for the record, I added the BPA tomatoes into the stock pot….

And this was the point at which I realized my pot, which seemed so big, was actually too small.

I ended up bagging some of the sauce pre-maturely in order to make room to add the remaining tomatoes. Next time I plan to use my huge pressure-cooker pot. But the lesson here is to decide on a pot that you think is big enough, and then grab the bigger one.

3. Measure sauce into desired portions (I like six cups sauce per freezer bag). Seal, label, and freeze the bags.

I’ve used plastic bags in my kitchen for food storage ever since I had a kitchen. I’m not brand loyal, but the warehouse store carries Ziploc brand freezer bags, so that’s what I bought. Since BPA was on my mind from the canned tomatoes, I thought I should look into the freezer bags. I was happy to read this statement from Ziploc that they don’t use BPA in their plastic products.

I learned a trick to filling bags from my cake-decorating days (yes, I did once decorate cakes). Folding down the top edge of the bag not only creates a sturdy opening that will stay open, but also means any drips just end up inside the bag. I like to place my bag inside a bowl, which also helps to keep it upright.

But of course, for every problem there is a patent. I couldn’t help myself. I Googled “Ziploc bag holder” to see what would come up. It seems that there are a myriad of solutions for this problem of filling plastic bags. If you feel you need a little more assistance than what I’m able to offer, you might try this.

I label all of my bags with the date, the quantity, and what’s inside. Since we deal with food allergies in our house, I also note whether the food is allergen-friendly since I can’t always remember what ingredients I’ve put in.

Freezer Tally: 7 bags of Basic Red Sauce

View recipe at plantoeat.com

Chicken Thighs with Sweet and Sour Sauce

Posted on March 12, 2012 by Erin

My Sweetie Pie husband has this thing for Chinese sweet and sour dishes. He always gets excited when he orders them, and then is always disappointed when his plate arrives, glowing with sauce a shade of red not found in nature. So I had my eye out for a homemade, “natural” sweet and sour equivalent.

Then, a few years ago, I went on a cookbook binge at the library and cleared the shelves of any book with the words “quick”, “easy”, or “cheap”. This was when I had three babes and my oldest was four-years-old. I was feeling stretched a little thin.

Anyway, this great book from America’s Test Kitchen was one of the ones that I brought home. I was so thrilled to find this recipe. I copied it and am so glad I held onto it. It’s wonderfully delicious and everyone loved it (especially the Sweetie Pie).

I made just a few ingredient changes to make it allergen-friendly and refined-sugar-free. I used coconut oil instead of butter, and honey instead of brown sugar. I was pleased with these changes. My family couldn’t seem to get enough of the sauce, so I’d consider doubling the sauce next time.

I also simplified the cooking method just a bit. I know that America’s Test Kitchen is, in fact, a test kitchen and that surely they’ve tested every single way to make a recipe. But in my opinion, the best way to make a recipe is also the most efficient one. Some of the instructions felt a little fussy, so I just simplified it a little bit. Everything worked out just great.

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Chicken Thighs with Sweet-and-Sour Sauce

Source: The Best Make Ahead Recipe

Serves: 6

Ingredients

CHICKEN
6 Tbs coconut oil, melted
4 tsp fresh ginger, minced
1 1/2 tsp five-spice powder
12 organic chicken thighs, bone-in, skin-on
SAUCE
1 Tbs coconut oil
6 garlic cloves, minced
2 Tbs fresh ginger, minced
1/2 cup honey
1/2 cup rice vinegar
4 scallions, sliced thin

Directions

For the chicken: Preheat oven to 450 degrees and place a rack in the center of the oven.
Mix 4 Tbs of the coconut oil, ginger, five-spice powder, and 1/4 tsp salt together in a small bowl. Gently separate the skin of the chicken from the meat. Rub the spice mixture under the skin. Place the chicken, skin side up, on a broiler pan (with the drip pan underneath).
Melt the remaining 2 Tbs coconut oil and brush the chicken with it. Season with salt and pepper. Bake the chicken on the middle rack about 30-40 minutes, until done.
Remove chicken and preheat the broiler. Broil for about 5 minutes, until skin is crispy and browned.
For the sauce: While the chicken is baking, cook the remaining coconut oil, garlic and ginger in a small saucepan until fragrant, about 3 minutes Stir in the honey and vinegar and simmer until smooth. Let cool slightly and add the scallions to the sauce.
Serve chicken and sauce together.

View recipe at plantoeat.com