Corn Chowder

Ingredients:
1. 2 cans (16 oz) whole kernel corn, drained (low sodium preferred)
2. 3 to 4 medium potatoes, chopped
3. 1 onion, chopped
4. 1/2 teaspoon salt
5. pepper to taste
6. 2 cups gfdf chicken broth (organic, low sodium preferred)
7. 2 cups soy milk or non dairy milk alternative (plain)
8. 1/4 cup dairy free margarine
9. 6-8 slices of bacon cooked and drained (I cheated and used the precooked kind)

Directions:
Combine first 6 ingredients in slow cooker.
Cover and cook on low for 7 to 9 hours.
Puree in a blender or food processor, if desired, then return to pot.
Stir in soy milk and margarine; cover and cook on HIGH about 30 to 60 minutes longer.
Garnish with crumbled bacon before serving. (optional)
Makes 6-8 servings.

Sloppy Joes

Ingredients

1. 1 pound of ground beef, turkey, chicken or buffalo
2. 1/3 cup of chopped onion
3. 1/3 cup of chopped green pepper
4. 1/2 tsp. garlic powder
5. 1 tbs. prepared yellow mustard
6. 1-2 tbs. safe BBQ sauce
7. 3/4 cup ketchup
8. 3 tsp. brown sugar
Salt and pepper to taste

Directions
1. In a skillet over medium heat, brown meat along with green pepper and onion. Drain liquid.
2. Add garlic powder, mustard, BBQ sauce, ketchup, brown sugar and salt and pepper. Mix thoroughly. Reduce heat and simmer 20-30 minutes.
3. Serve on Gluten free rolls or over brown rice.

Mediterranean Brisket (slow cooker)

*adapted from All*You magazine

Ingredients
1. 1 can diced no salt added tomatoes
2. 1/2 cup vegan red wine
3. 5 garlic cloves chopped
4. 1/3 cup kalamata olives chopped
5. 1/2 tsp. dried rosemary
6. 1 (2.5 lb.) piece flat-cut brisket, fat trimmed off
7. salt and pepper
8. 1 tbsp. finely chopped fresh parsley

Directions

1. Place tomato, wine, garlic, olives and rosemary in slow cooker and stir to combine.
Sprinkle meat with 1 1/2 tsp. salt and pepper to taste.
2. Place it on top of tomato mixture; spoon half of tomato mixture over meat to cover. Cover and cook on high until fork tender, 5 to 6 hours.
3. Transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim fat from sauce; season with salt and pepper. Slice brisket across grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket wit remaining sauce on side.

Per serving: 424 cal.
15g fat
180 mg chol.
1g fiber
60g protein
5 g carb.

Mushroom Risotto

Mushroom Risotto (dairy free, gluten free, egg free, nut free):

3-5 cups chicken or vegetable stock (gluten free, dairy free organic), or water
2 Tbs. dairy free margarine and/or olive oil
2 shallots, minced
1 ½ cups fresh cremini mushrooms, chopped
1 cup fresh white button mushrooms, chopped
1 ½ cups Arborio rice
Salt & pepper
½ cup dry white wine (for vegan wine I've been using Girasole Vinyards)



1. Place the margarine/oil in a large saucepan and heat on medium heat. When melted, add the shallots, stirring occasionally, for 2-3 minute. Add the fresh mushrooms and cook, stirring frequently, for another 8-10 minutes. Do not let the mushrooms brown.

2. Add the rice and stir until it is coated with margarine/oil (add a little more margarine or oil if needed). Add a little salt & pepper to taste, then the wine. Stir and let the liquid bubble.

3. Start to add the stock, approximately a ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither too soupy nor too dry. Keep the heat medium to medium-high, and stir frequently.

It usually takes between 20-25 minutes until complete. The rice should be softened but with a little firmness left. Don't let the rice get overly softened. Add more salt and pepper if necessary.

Gingerbread Cookies

The boys wanted gingerbread cookies. I know I made them last year, but I think I used a mix from Gluten Free Pantry. I didn't have that today so I had to go fishing for a recipe that I could "allergenize". I found one that looked promising at Allrecipes. The original recipe is from Colonial Williamsburg. What attracted me to it is that it didn't have any eggs in it, so that was one less ingredient that I would have to replace. The cookies turned out beautifully! They held their shape perfectly and taste very yummy! They are a very old fashion cookie.

Recipe adapted from Allrecipes.com

Ingredients
1. 1 cup of white sugar
2. 2 tsp. of ground ginger
3. 1 tsp. ground nutmeg
4. 1 tsp. ground cinnamon
5. 1/2 tsp. salt
6. 1 1/2 tsp. baking soda
7. 1 tsp. xanthan gum
8. 1 cup dairy free margarine, melted
9. 1/2 cup coconut milk
10. 1 cup unsulfured black strap molasses
11. 3/4 tsp. gluten free vanilla
12. 4 cups gluten free flour blend (1 cup Bette Hagman's Gourmet Light Flour Blend, 1 cup Sorghum flour, 1 cup Tapioca flour, 1/2 white rice flour, 1/2 cup arrowroot starch)

extra white rice flour for mixing and potato starch for rolling

Directions:

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, baking soda and xanthan gum. Mix in the melted margarine, coconut milk, molasses, and vanilla. Stir in the flour, 1 cup at a time, mixing after each addition. The dough should be stiff enough to handle without sticking to the fingers. If necessary, add additional white rice flour to prevent sticking.
3. When dough is smooth, roll between 2 sheets of wax paper or pat (I found patting easier)to 1/4 inch thick. Sprinkle with potato starch to prevent sticking. Cut into shapes and transfer to cookie sheets.
4. Bake for 10-12 minutes in preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks. Decorate as desired.

Sunbutter Buckeyes

Buckeyes - safe for peanut, tree nut, gluten, egg, and dairy allergies

Ingredients
1 jar of Sunbutter
3 cups of safe powdered sugar
1/2 cup dairy free margarine
1 bag of Enjoy Life chocolate chips
2 Tbs. shortening

Directions:
In a medium bowl mix the entire jar of Sunbutter, the margarine, and the powdered sugar together. Line baking sheets with wax paper. Roll Sunbutter/sugar mixture into 1/2 - 1 inch balls and place on wax paper lined sheet. Place in refrigerator. Put Enjoy Life chocolate chips and shortening in a bowl and put in the microwave for 30 second intervals and mix in between each interval. Only go until chocolate chips are completely melted (approx. 4 - 30 second intervals).
Dip Sunbutter balls into melted chocolate and stick a toothpick in the middle of the ball to remove. Place back on cookie sheet. When finished place chocolate coated balls back in refrigerator until chocolate is set.
Enjoy!

Chocolate Chip Cookies (Just Like Mom's)

A big ol' pan of allergy friendly yum.

Allergy Friendly Chocolate chip cookies

1. 3/4 cup dairy free margarine, softened
2. 1 1/4 cups packed brown sugar
3. 1/3 cup white sugar
4. 1 tsp. gluten free vanilla
5. 1 eggs worth of Ener-G egg replacer
6. 2 1/4 cups gluten free flour blend (I used 1 cup Bette Hagman Gourmet light blend, 1/2 cup sorghum flour, 1/2 cup brown rice flour, and 1/4 cup arrowroot starch)
7. 1 tsp. baking soda
8. 1 tsp. xanthan gum
9. 1 tsp. baking powder
10. 1 tsp. salt
11. 1/2 bag of Enjoy Life chocolate chips and 1/2 bag safe white chocolate chips

Directions:

1. Preheat oven at 375 degrees F. Line baking sheets with parchment paper (and if you're like me and ran out, go to store and get some).
2. In a large bowl, cream margarine and sugar. Gradually add egg replacer and vanilla and continue to mix. Add flour mix, baking soda, xanthan gum, baking powder, and salt. Stir in chocolate chips.
3. Drop tablespoon size cookies 2 inches apart on lined sheet. Bake in oven 6-8 minutes until cookies are lightly browned and are starting to spread. Do not over bake or they will spread too much. Cool on pan for 2 minutes before transferring to wire rack. Enjoy.

These cookies taste like REAL chocolate chip cookies. We'll be adding these to the Christmas cookie list for sure!