Allergy Friendly Pumpkin Pie

Pumpkin Pie:

1 pie crust (not cooked.) See Here for buckwheat crust recipe

Filling:
1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 eggs (Ener-G Egg Replacer)
7. 1 15 ounce can of pumpkin puree
8. 1 1/4 cup of vanilla flavored soy or rice milk

Directions:
1. Prepare pie crust and set aside.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. In a large bowl, add egg replacer. Stir in pumpkin and sugar-spice mixture. Gradually stir in dairy free milk.
4. Pour into pie shell.
5. Bake in preheated 425 F oven for 15 minutes. Reduce temp to 350 F. Bake 50-60 minutes more or until pie is set.
Serve with Soy spray cream

Allergy Friendly Apple Pie

Crust:

1/2 cup buckwheat flour
1/2 cup sorghum flour
1 cup white rice flour
1 tsp. of xanthan gum
2/3 cup canola oil
1/4 tsp. cinnamon
1 tbs. sugar
7 tbs. cold water (add another tbs. one at a time if necessary)
1 deep dish pie plate, greased

Mixed together the flours, cinnamon, xanthan gum and sugar in a bowl. Add the canola oil and water and stir together until it combines. It did not form a dough ball (like traditional dough would) so I used my hands to kneed it for a few minutes and pat it together into a ball. Place dough on a rolling board lined with wax paper. Place another sheet of wax paper on top and roll dough until it's smooth and fits into a deep dish pie plate. Remove the top layer of wax paper and carefully lift the bottom sheet. Turn it upside down and transfer dough into the prepared pie plate. It's gluten free so it will crack and some pieces will fall off. Just mold the pieces back on and carefully seal the cracks. It will be a "Franken crust" pieced back together, but it still works.

Filling and crumble:
6-7 Macintosh apples, peeled, cored, and sliced thin
1/4 cup of lemon juice
3 tbs. corn starch
1/3 cup white rice flour
1 tbs. cinnamon
1/2 cup of sugar (or to taste if you like it more or less sweet)
4 tbs. dairy free margarine, softened.

Peel, core and slice apples and put them in a large bowl.
Drizzle apples with lemon juice, making sure to get all apples covered and to still have a little at the bottom of the bowl.
In a small bowl, mix rice flour, corn starch, sugar and cinnamon together. Spoon the sugar mixture over apples and toss until the apples are completely covered (you will not use the entire sugar mixture - only about 1/2). Set unused sugar mixture aside.
Arrange apples and liquid in the pie crust.
Add the margarine to the remaining sugar mixture and use a fork to cut the margarine into the sugar, making a crumble.
Spoon the crumble over the pie.
Bake for 30-40 minutes at 400 degrees F.

All of the measurements on the ingredients are approximate. Add what you like and subtract what you don't. It's your pie, so enjoy!

Flour mixture for crust:


Franken crust(the buckwheat flour made it dark brown):




Sliced apples:


Apples covered in sugar arranged in pie crust:


Covered with crumble and ready for the oven:


Out of the oven:

Thanksgiving Fare

Has it really been over a month since I've posted on here? Bad Blogger! I've been cooking, just not posting. Here are some Thanksgiving side dishes to add to your dinner:

Sweet potatoes: Adapted from a Kraft Foods recipe -
Ingredients:
1. 3 Cans (15 oz. each) sweet potatoes, drained
2. 1/4 cup margarine or butter, melted
3. 1 tsp. ground cinnamon
4. 1/2 tsp. salt
5. 1/4 tsp. ground nutmeg
6. 24 Jet-Puffed Marshmallows (about 3 cups)
Directions:
1. Beat sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended.
2. Spoon into lightly greased 1-1/2 quart baking dish. Top with marshmallows.
3. Bake at 350 degrees F. for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.

Corn Bread:
Ener-G egg replacer equivalent to 2 medium eggs (3 tsp. egg replacer mixed with 4 tbs. of water)
1 1/4 cups of soy milk
1/4 cup oil or melted safe margarine
1 1/2 cups cornmeal
3/4 brown rice flour
1 tbs. baking powder
1 tsp. salt
2 tbs. sugar
1 tsp. xanthan gum
1 tsp. dough enhancer
With a hand mixer, mix together the egg replacer, milk and oil or margarine. Mix until completely blended. Add cornmeal, rice flour, baking powder, salt, sugar, xanthan gum and dough enhancer. Mix with a whisk or spoon until combined and smooth. Turn batter into oiled or greased 8 inch square pan. Bake at 400 degrees for about 30minutes.

Cornbread Stuffing (from Living Without magazine - Winter 2006):
8x8 pan of gluten free cornbread, cut into 1/2 inch cubes (about 6 to 7 cups) - see recipe above
4 links gluten free sausage (pork, turkey or chicken), pierced with a fork and simmered in hot water for 10 minutes.
4 tbs. olive oil
1 large onion, diced
2-3 carrots, diced
3 stalks celery, diced
4 cloves of garlic, minced
1 apple peeled and diced
2 (14-ounce) cans of gluten free chicken broth
salt and pepper to taste

1. Preheat oven to 325 degrees
2. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
3. Rinse sausage in cold water. Remove skin and crumble sausage. Reserve.
4. Heat olive oil and saute onion, carrots and celery for 2 to 3 minutes or until apples are soft. Add cornbread cubes and toss to coat with mixture. Pour broth over mixture. Add seasonings as desired.
5. Pack loosely into a lightly oiled, 2 quart casserole or 9x13 inch pan. (Stuffing can be refrigerated overnight at this point.) Bake at 350 degrees for 30 to 40 minutes. If top gets too brown, cover lightly with foil.

Gravy (from www.glutenfreegirl.blogspot.com ) - I made this last year and it was wonderful:
GLUTEN-FREE GRAVY

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.


All of these are tried and true and yummy! Enjoy :)

Mushroom Soup

Since I've been sick, I've desperately wanted soup. I really needed something hot and warm to make me feel better. I was hoping that if I went to the trouble to make home made soup the whole family would eat it. My husband loved it and ate it two days in a row. The kids said " We don't like mushrooms". Too bad for them they don't know what they're missing. Well more for me :)

Mushroom Soup:

Ingredients:

2 tablespoons dairy free margarine
1 cup peeled and sliced carrots
1-2 large shallots chopped
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh crimini and white button mushrooms
6 cups homemade or store bought gluten free chicken stock
1 table spoon of fresh basil chopped
2 cloves of garlic chopped fine
salt and pepper to taste

DIRECTIONS
1. Melt the margarine in a stock pot over medium heat. Add carrots, shallots, garlic, and celery. Cook and stir until tender, about 10 minutes.
2. Stir in thyme, basil and mushrooms, and continue cooking until mushrooms are soft, about 6 minutes.
3. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.

Cut Out Cookies

Cut Out Cookies:



Ingredients:
1. 1 cup tapioca flour
2. 1 cup sweet white sorghum flour
3. 1/2 cup white rice flour
4. 2 tsp. xanthan gum
5. 1 1/2 cup of sugar
6. 3 oz. extra firm tofu
7. 1 stick of dairy free margarine
8. 1 1/2 tsp. gluten free vanilla
9. 1 eggs worth of Ener-G egg replacer, prepared
Directions:
1. Mix flours and xanthan gum together in a bowl and set aside
2. Cream together margarine, tofu and sugar
3. Add egg replacer and vanilla and mix thoroughly
4. Add dry flours to sugar mixture and mix on low speed until thoroughly mixed
5. Dough is VERY sticky. Flour hands and all surfaces with arrowroot starch. Either roll dough between 2 sheets of wax paper sprinkled with arrowroot starch or use hands dusted with arrowroot starch to press dough into flat circle. Cut with cookie cutter. Place cut dough on pan lined with parchment paper.
6. Bake in oven on 400 degrees until cookies are lightly browned. Ice and decorate when cooled.
7. Decorate as you like.
Store in airtight container or freeze.
The cookies were a little bland, but the kids loved them. They really held their shaped beautifully. They weren't gourmet, but they did what I needed them to do and they held their shape better than anything I've done so far. My cookie cutter was quite large and I got about 14 cookies out of this batch.

Pasta A La Chupieandjsmama

Ingredients:
1. Pasta (we use Tinkyada Gluten Free Penne)
2. Olive Oil
3. Fresh Basil (2 large leaves - chopped)
4. 2 plum tomatoes (diced)
5. 1 package of mushrooms (cleaned and sliced)
6. garlic (2 cloves diced)
5. Salt and pepper to taste


Directions:
1. Put pasta in boiling water.
2. Heat olive oil (about 3 - 4 tbs.) in a pan and add garlic, mushrooms and tomatoes and simmer until mushrooms are tender. Add Basil and simmer a few more minutes.
3. Drain pasta
4. Combine pasta and tomato/mushroom mixture in a bowl and toss.
5. Add salt and pepper.

ENJOY...This is very easy and very good!

Bacon and Potato Chowder

Bacon and Potato Chowder (Gluten Free, Dairy Free)

3 cups safe milk (I used Silk Light Soy Milk)
1 Prepared recipe of *Basic Cream Soup (see below)
2 Cups Ore-Ida Southern Style Hash Browns
2 Slices safe bacon, crisply cooked, drained and crumbled
1/4 Cup thinly sliced green onions

Mix milk and prepared soup recipe in a large sauce pan. Stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently.

Ladle into 6 soup bowls.

Top with bacon and green onion.

Makes 6 servings, 1 cup each.


*Basic Cream Soup Recipe:

Melt 3 Tbsp safe margarine in a sauce pan. Blend in 3 Tbsp. safe flour and 1/4 tsp. salt. Cook and stir until bubbly. Using a wire whisk, stir in one cup of safe milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as 10 oz. can of undiluted condensed soup(soup recipe from www.foodallergyfaq.blogspot.com )