Wednesday, April 29, 2009

Chicken "Stroganoff"

Were I to make this again for Emily I would leave out the onions, the mushrooms, and the fake sour cream, HOWEVER... in my opinion this recipe is better! I guess it's designed more for adult tastes. I can't blame her, when I was a kid I couldn't stand onions or mushrooms either. So last night, after I took this picture, we spent 5 minutes picking out all the onions and mushrooms before she would eat it. As for the fake sour cream, I didn't even put it in. I just know that it would have had more of a richness if I had. I guess what I'm saying is that here we have two recipes in one. For a basic chicken in cream sauce (which was still delicious, don't get me wrong) leave out the onions, mushrooms, and fake sour cream...For a dish that is more like a true stroganoff follow the recipe below.

3 or 4 Boneless skinless chicken breasts cut into 1/2" strips
8 oz Sliced crimini mushrooms
1 Yellow onion cut into strips
1/4 c Dairy free margarine
3 T Sweet rice flour
2 c Chicken broth, warmed
2 t Chicken bullion safe for your allergies (1 cube of Harvest Sun brand)
1/4 c Dairy free sour cream alternative (like Tofutti
Cooked gluten free noodles

Melt about 1 tablespoon of margarine in a large frying pan over medium-high heat . Sautee chicken strips for about 10 minutes or until chicken is cooked through. Add mushrooms and onions and cook while stirring for another 5 minutes. Set aside.

Dissolve bullion in warm chicken broth.

Melt 1/4 cup of margarine in a heavy saucepan over medium heat. Sprinkle in sweet rice flour and whisk until creamy. Slowly pour in about 1/4 of the broth while whisking until fully blended. Continue adding about 1/4 of the broth at a time, whisking until creamy after each addition. boil and whisk for about 1 minute. Mix in the sour cream substitute.

Add the chicken, mushroom, and onion mixture to the sauce. Stir well and simmer until heated through, about 5 to 10 minutes.

Serve over noodles (or rice) if desired. I was trying to go for an egg noodle effect, so I used broken up Tinyada lasagne noodles.

Thursday, April 23, 2009

Sloppy Turkey

I couldn't resist the title. One of the first allergen free cookbooks I ever owned had a section on eating extremely alternative foods, and one of the recipes in it was called "sloppy goat". Every time I think of it I truly laugh out loud. I get a mental picture of a very messy goat eating lunch! I have yet to find anyone who thinks it is as amusing as I do (sigh).

I have been too busy to cook lately, much less post recipes, so my next few "recipes" may be very simple, not to mention few and far between. There's nothing wrong with quick and simple dinner ideas either though, right?

I made this specifically for Emily, so it is a sweet and kid friendly version. If you prefer you can make it even easier and just use "Manwich". I read the label and the only allergen I saw was soy, but I didn't call the company so I can't make any guarantees. Emily won't eat "Manwich" because she doesn't like "things" in her sauce (bell peppers, onions, and such). This version is sweet and spicy, yummy and messy, as you can see in the picture...although she does seem to be licking her fingers rather daintily. :)

1/2 c Safe barbecue sauce
1/2 c Ketchup
1/4 c Water
1 1/4 lbs Ground Turkey
Allergen free hamburger buns

Crumble and brown the ground turkey in a large frying pan. Mix the barbecue sauce, ketchup and water together. Add the sauce to the turkey and simmer long enough to reduce and thicken to the desired consistency, about 15 to 20 minutes. Serve on fresh baked or reheated buns. If you have leftovers you can freeze the sloppy joe mix as well as the buns, then when you need a REALLY quick and simple meal...there it is!

Monday, April 6, 2009

Hamburger Buns

These are obviously not as soft and fluffy as the cheap white buns you get at the store, but they are comparable to whole wheat buns. These buns are best if used the same day they are made. If you have leftovers freeze them immediately, then when you are ready, microwave them for a bit and they soften right up. If you like your buns toasted, that will work great too.

1 Bag of Pamela's Wheat Free Bread mix
2 Eggs worth of prepared Ener-G egg replacer
1/4 c Oil
1 1/3 c Warm water

Pour the warm water, oil, and prepared egg replacer into a mixing bowl. My own special way of knowing if the water temperature is right...I stick my finger in it, the water should feel like my daughters head when she has a low grade fever (I know, I'm an odd duck). Add the baking mix, then the enclosed yeast packet on top of that. Mix on low speed for 30 seconds, then on medium-high for 2 minutes.
Cover a baking sheet with parchment paper. Put the dough out in half cup blobs. I used a large spring action ice cream scoop. You should have about 6 or 7 buns. Wet your hands with warm water (or you can coat your hands with oil) and pat down the blobs, shaping them if needed, until they are round and about 1" tall. Re-wet/oil your hands before doing each one.
Put the buns in a warm place to rise for about an hour or until doubled in height.
Preheat oven to 350 degrees. Bake for 30 minutes or until tops are golden and buns sound hollow when you thump them. Cool completely, then slice across the middle with a sharp serrated edge knife.
These are perfect for burgers, but they're awesome when used for deli style sandwiches too!
Enjoy :)
P.S. Don't forget that you can buy Pamela's bread mix by the case (6 bags) through my Amazon link which is to the right. I go through about 2 bags a week and I find that it is much cheaper to buy through Amazon. The trick is to order an inexpensive book, or something else you have been needing or wanting, along with it so that you get free shipping. ;)