Welcome to ABC's and Allergies! I hope you will enjoy some of my thoughts and experiences with allergies and homeschooling, and try out some of my recipes. I have found a new passion for creating excellent meals that are free of Mandie's allergens, and are so yummy no one realizes they are "allergen free". I am also passionate about raising awareness of food allergies, and raising money for FAAN.

Saturday, December 25, 2010

Christmas Photos 2010

Mandie and Mommy.

Princess Mandie - dress by Grandma G.

The boys with their laser tag game.

Here's a link to our Christmas photos.


Thursday, December 16, 2010

Sage Turkey Sausage Patties

I found this recipe in the October/November 2010 issues of Healthy Cooking magazine, and tried it last night - with obvious adaptations to make it Mandie-safe.  I don't think I'll ever buy sausage again!   See what you think.

Sage Turkey Sausage Patties
1/4 cup grated rice vegan american cheese (or parmesan cheese if you do dairy)
3 Tbsp. minced fresh parsley OR
1 Tbsp. dried parsley flakes
2 Tbsp. fresh sage OR
2 tsp. dried sage leaves
3 cloves garlic, minced
1 tsp. fennel seed, crushed
3/4 tsp. salt
1/2 tsp. pepper
1 1/2 lbs. lean ground turkey
1 Tbsp. olive oil

In a large bowl, combine everything but the turkey.  Crumble turkey over mixture and mix well.  Shape into twelve 3inch patties.   In a large skillet coated with olive oil, cook patties in 1 Tbsp. oil in batches, over medium heat for 3-5 minutes on each side or until meat is no longer pink.  Drain on paper towels if necessary.

Monday, December 6, 2010

Family Photos 2010


Bud and I.

Our Christmas card.  I LOVE this photo!

My other absolute favorite.

I think this one turned out very well.

Mommy and Princess Mandie.

Daddy and his princess.

Surrounded by my beautiful boys.



My gorgeous boys!
Here is the link to all of the photos. 

Tuesday, November 16, 2010

Pumpkin Chocolate Chip Muffins

Adapted From: “Vegan Lunchbox” by Jennifer McCann (www.veganlunchbox.com)
1 cup plain canned pumpkin or fresh pumpkin puree
½ cup water
1/3 cup olive oil
2 Tbsp flax meal
1 tsp vanilla
½ cup gluten free oat flour
½ cup sorghum flour
2/3 cup gluten free all purpose flour (we use Bob’s Red Mill)
1 1/3 cups sugar
1 tsp baking powder
1 tsp xanthan gum
½ tsp baking soda
½ tsp salt
 ½ tsp cinnamon
¼ tsp nutmeg
1/3 cup vegan chocolate chips (Enjoy Life or Kroger Value Brand chocolate chips)
Cinnamon Sugar for topping
Preheat oven to 350*.  Spray muffin tin with non-stick spray or line with paper muffin cups and spray cups with nonstick spray.  Set aside.  Put the pumpkin, water, oil, flax meal, and vanilla in a blender or food processor and process on high for at least 1 minute, until light in color and well blended.  Set aside.  In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, xanthan gum, salt, nutmeg, and cinnamon.  Add the pumpkin mixture and mix w/a wooden spoon until well blended.  Fold in the chips.  Spoon the batter into the muffin tin to make 12 muffins.  Sprinkle the tops with cinnamon-sugar.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes in the pan, then use a spatula to gently lift each muffin from the muffin tin.  Finish cooling on a wire rack.

Thursday, November 11, 2010

Pumpkin Chocolate Chip Cookies

1 cup pumpkin
2 Tbsp. olive oil
½ cup granulated sugar
1 cup packed brown sugar
½ tsp. baking soda
1 tsp. xanthan gum
2 eggs or 2 Tbsp. flax meal dissolved in 6 Tbsp. hot water (let stand 5 mins.)
1 tsp. pure vanilla
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1 cup gluten free oat flour
1 cup sorghum flour
½ cup gluten free all purpose flour*****
1 12oz package chocolate chips

1.      Preheat oven to 350 degrees.  If using flax, combine with hot water and let stand.
2.     In a large mixing bowl, combine pumpkin, oil, sugars, baking soda, and xanthan gum until combined.  Add eggs or flax gel and vanilla, scraping sides of bowl as needed.   Beat in flour until well combined.  Add chocolate chips and beat until just mixed.
3.       Using a small cookie scoop or two teaspoons, drop dough onto an ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes, or until cookies are still soft on top but do not collapse when you touch them.  Immediately remove cookies from baking sheets onto a wire cooling rack.

***** You can substitute 2 ½ cups of any kind of flour for the flours I used and the cookies still turn out perfectly.

Sunday, November 7, 2010

Salmon Patties and Tartar Sauce; Crustless Pumpkin Pie

Tonight I made a meal that is an absolute favorite in our house - salmon patties, boiled potatoes, and green beans, served with a side of homemade tartar sauce.  The salmon turns out crisp on the outside, and melt in your mouth flaky and tender on the inside.  The combo of the hot salmon and cold tartar sauce is not to be missed. 

Salmon Patties
1 beaten egg
1/4 cup reserved juice from salmon
1/4 cup chopped onion
1 Tbsp. snipped fresh dill, or 1 tsp. dried dill
1 Tbsp. snipped fresh parsley, or 1 tsp. dried parsley
1/4 tsp. black pepper
1 14 3/4 oz can salmon, drained and flaked
1/4 cup fine dry breadcrumbs***
1 Tbsp. cooking oil of choice
1 recipe Tartar Sauce (recipe follows)

Drain the salmon, reserving the liquid.  In a medium bowl, combine the egg, milk, onion, dill, parsley, and pepper.  Add salmon and bread crumbs; mix well.  Form mixture into patties.  Preheat oil in a grill pan over medium high heat.  Cook patties for about 4-5 minutes per side, until golden brown and crispy on the outside.  Serve hot with cold tartar sauce.
  ***  For gluten free bread crumbs, put a few slices of your favorite bread in a blender or food processor and pulse until fine crumbs form.  You can dry the bread in the oven before making crumbs.

Tartar Sauce
1/2 cup miracle whip salad dressing
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 Tbsp. finely chopped onion
2 tsp. dried or fresh dill

Combine everything in a small bowl and chill before serving.

Crustless Pumpkin Pie
(modified from Living Without Magazine, Oct/Nov 2010)
Makes one 10 inch pie

1 (15 oz can) pumpkin
1 cup dairy-free vanilla flavored milk of choice
2 Tbsp. corn oil
3 Tbsp. brandy or bourbon or spiced apple cider
1 Tbsp. lemon juice
2 Tbsp. gluten free oat flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs or flax goo (2 Tbsp. flax meal dissolved in 6 Tbsp. hot water - let stand til gelled)
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice

Preheat oven to 450 degrees.  Grease a 10 inch pie pan.  Mix together all liquid ingredients in one bowl.  In a separate bowl, whisk together dry ingredients.  Slowly pour dry ingredients into liquid, stirring to combine.  Then beat until totally combined.  Pour batter into prepared pan.  Place pie in preheated oven and bake 15 minutes.  Reduce heat to 375 degrees and bake for 30-45 more minutes or until a knife inserted into pie center comes out clean.