Polenta With Creamy Tomato Sauce

Recipe adapted for my sons allergies. Original recipe can be found on the back of the package of San Gennaro Sun Dried Tomato Garlic Polenta

Ingredients
1. 1/2 cup minced onion
2. 4 Tbs. dairy free margarine
3. 1 clove of minced garlic
4. 3 Tbs. tomato paste
5. 3/4 cup gluten free, dairy free low salt chicken broth
6. 3 Tbs. soy milk mixed with a few drops of olive oil
7. salt and pepper to taste
8. 1 tube of pre-cooked polenta (gluten free)

Directions:
1. Saute onion in margarine over medium heat, add garlic. Stir in chicken broth and tomato paste. Simmer 5 minutes.
2. Remove from heat and stir in cream, salt and pepper to taste.
3. Arrange 1/2" think slices of polenta in lightly oiled baking dish, spoon sauce over polenta.
4. Bake at 350 degrees for 15 minutes.
Serves 4

New Siggy!

Just checking out my new siggy from Annie. Thanks Annie it looks awesome!

Peach Cobbler

Peach Cobbler (free of wheat, rye, barley, egg, milk, peanut, and tree nut)
Filling:
4-6 cups sliced peeled ripe peaches (about 2-3 lbs)-I did 2 pounds and felt it could have used a bit more
2 Tbs. granulated sugar
1 Tsp. fresh lemon juice
1/4 Tsp. gluten free vanilla extract

Batter:

6 Tbs. dairy free margarine
1 1/4 cups Bette Hagman Gourmet Featherlight rice flour blend (from Authentic Foods )
3/4 cup granulated sugar
2 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. xanthan gum
1/8 Tsp. salt
dash of cinnamon
1 Cup soy or rice milk
1/2 Tsp. gluten free vanilla extract
1 Tbs. turbinado sugar (sub brown sugar if need be)

Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.
Combine flour and next six ingredients (through dash of cinnamon)in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8.
(original recipe by Weight Watchers).

Fresh peaches from the farm market:


Before going in the oven:


Fresh out of the oven:

Just Like Nilla Wafer Cookies

Just Like Nilla Wafer cookies (The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger):

1. 1/2 C margarine, room temp.
2. 1/2 C shortening
3. 1 C sugar
4. 1 eggs worth of Ener-G Egg Replacer
5. 2 tsp gluten free vanilla
6. 1 C white rice flour
7. 1 C potato starch

1. In a mixer cream together the margarine, shortening, and sugar. Beat in Egg Replacer and vanilla. Add the flour and starch and cream for 1 minute. Chill dough in the refrigerator over night (don't skip this step it is very important to helpt he cookies keep shape).
2. Roll dough into 1/2-inch balls. Place on a baking sheet and flatten slightly. Bake in a 375 degree F oven for about 8 minutes. Let sit on baking sheet for 5 minutes. Transfer to a cooling rack. Repeat with remaining dough. Store in a covered container.

Baked Beans

Big Jim's Baked Beans-BH&G: Jim Beeler
Ingredients:
1. 6 Slices of Bacon
2. 1/3 cup chopped green sweet pepper
3. 1 21 oz can of pork and beans in tomato sauce, drained (I use Bush's Original because they are safe)
4. 15-16 oz can of butter beans, rinsed and drained (make sure they are GF, not all are)
5. 1/2 cup ketchup
6. 1/4 cup honey
7. 1 tsp. packed brown sugar


Directions:
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 1 tbs. drippings in skillet. Crumble bacon; set aside.
2. Cook green pepper and onion in reserved hot bacon drippings about 5 minutes or until tender.
3. In a 1 1/2 quart casserole combine pork and beans, butter beans, half the crumbled bacon, and the green pepper mixture. In a small bowl combine ketchup, honey, and and brown sugar. Pour over the bean mixture; stir gently to coat.
4. Bake, uncovered, for 50-60 minutes or until heated through. Stir gently and sprinkle with remaining crumbled bacon before serving. Makes 8 servings.

Jalapeno-Lime Marinated Chicken

Jalapeno-Lime Marinated Chicken- http://www.allrecipes.com

Original recipe yield:
10 servings

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min

INGREDIENTS
1. 1 cup orange juice concentrate
2. 2/3 cup chopped onion
3. 1/2 cup lime juice
4. 1/2 cup honey
5. 1 jalapeno pepper, seeded and diced
6. 2 teaspoons ground cumin
7. 2 teaspoons grated lime peel
8. 1/2 teaspoon garlic salt
9. 2 garlic cloves, minced
10.10 skinless, boneless chicken breast halves

DIRECTIONS
1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with the reserved marinade.
Hint: When cutting or seeding hot peppers, use rubber or plastic gloves to

Tea Cookies

From The Kid-Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger.
Tea Cookies-makes 40
1 C pecans (since we can't do nuts, I subbed 1 C grated chocolate and I used Enjoy Life chocolate chips chopped in a food processor)
1/2 C margarine
1/2 C shortening
2 tsp Ener-G Egg Replacer plus 1 tbs water
1 C gluten free powdered sugar, divided
2 tsp gluten free vanilla
1/4 tsp salt
2 C rice flour
1. In a mixer cream together the butter, shortening, egg replacer, and water. Add 1/2 C powdered sugar, vanilla, and salt. Cream together until smooth. Mix in the rice four and chocolate. Chill dough until firm.
2. With the cold, firm dough make 1- to 3-inch balls. Place them 2 inches apart on a baking sheet lined with parchment or tin-foil. Bake in 350 degree F oven until lightly browned on the sides. Remove the parchment with cookies on it to a flat surface. Let cookies cool completely.
3. Place remaining powdered sugar in a large, deep bowl. Roll each cookie in the sugar. Store, covered, up to 1 week.