Cauliflower Potato Soup

This soup is great on it's own or as a base for other dishes!  I serve it as a meal with some freshly baked bread, oyster crackers, or a salad. It's creamy and mild, which also makes it a great base for my "chicken-pot-pieless", casseroles, or any other "cream-based" soups that you might want to make dairy-free! 

*This soup recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, gluten-free fish-free, and shellfish-free. Top 8 Allergen Free! I've also included a vegan option! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Divvies Chocolate - Review

I recently attended the Food Allergy Bloggers Conference, in Las Vegas.  When I arrived to register at the conference, I was greeted with two bags of swag!  Coupons, pens, magnets, magazines, and oh so many samples of allergy friendly products!  Of course, I needed to do my duty to you, my dear readers, and try each sample...um, did I mention there were several varieties of chocolate?  Yum! So, I rolled up my sleeves and dug in. Today's review: Divvies Chocolate!

Included in our Swag, was a Divvies Crispy Rice Crunch Bar. I planned to just eat a little nibble, but...click here to see an Instagram of what was left of my Divvies wrapper as I was pulled into this divine treat!  (Don't forget to follow me on Instagram!) Here are my pros and cons:

Pros:  It's like a Nestle Crunch bar, but WAY better!  The Crispy Rice is delicate and just the right texture, and the chocolate has a creamy mouthfeel.  No waxiness in the chocolate, just rich and smooth! The chocolate is dairy-free, egg-free, and peanut-free. This unique little bar is divided up into parts: one for you, and one to share!  I love that concept in an allergy friendly food!  

Cons: I really don't have any cons for this one!  It's a winner all around! 

Bottom line:  This chocolate is top of the line and perfect for sharing!  I will most definitely be purchasing Divvies chocolate for my family! 

For more information on the whole line of Divvies products: click HERE to 

visit their website!  

Please read all labels when purchasing products for your food allergic family and friends, to ensure that the product meets your allergy needs.  

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Turkey Slop - I swear, it's better than it sounds.

When I was in high school, there was one meal that was legendary, and we called it "Turkey Slop." This might sound like a questionable moniker, but in reality there's just nothing wrong with a scoop of mashed potatoes, scooped out with an ice cream scoop, and hot gravy...with the Turkey. Right. In it. This is the warm comforting goodness of a Thanksgiving meal at its most efficient.

I have taken this humble meal and elevated it to a Fall family favorite in our home.  As soon as the leaves start to turn, and the air gets a little chillier, the kids start begging me to make Turkey Slop. And yes, I do use an ice cream scoop to dish out the mashed potatoes.

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free (using soy free Earth Balance), fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

If you already have tried and true recipes for roast turkey, mashed potatoes, and gravy, then simply chop up the turkey meat and add it to the gravy.  Serve over mashed potatoes!  If you don't know how to roast a turkey, or need some assistance in the gravy department, keep reading!  If you need a recipe for mashed potatoes, click HERE! 

Ingredients for Simple Roast Turkey:

Whole turkey (I like to stay under 12 pounds)
Kosher Salt
Ground Black Pepper
Olive Oil
1/2 onion
1/2 lemon

Directions for Simple Roast Turkey:
*I make the turkey the day before I want to serve the turkey slop. No need to try to do everything all in one day!  Relax, take your time, enjoy the process!

• Make note of how many pounds your turkey is before you throw away the packaging. 
• Remove neck and giblet pack from turkey
• Place the turkey, breast side up, in a roasting pan, pat the outside dry with paper towels.
• Let the turkey sit (out on the counter) for about an hour (this will dry the skin out a bit, and yield a crispier skin, and bringing the meat closer to room temperature will yield a juicier turkey!) 
• Preheat oven to 450 degrees F
• Season the cavity with kosher salt and pepper
• Stuff cavity with 1/2 an onion and 1/2 a lemon
• Rub outside of turkey with olive oil and season liberally with kosher salt and pepper
• Roast at 450 for 20 minutes, and then reduce heat to 350 degrees F
• Continue roasting 13-15 minutes per pound at 350. *If the outside seems be getting too brown near the end of cooking, cover the breast of the turkey with some foil. 
• Insert a meat thermometer into the outer thigh, inner thigh, and breast.  All places should have a temperature of 165 degrees F or above. 
• Let the turkey rest before carving!

Ingredients for Simple Turkey Gravy:

*I make the stock early in the day.

Turkey stock (Click HERE for a crock pot stock recipe - substitute                  the word "turkey" every time you see the word "chicken")

Flour

Fat (dairy-free margarine, canola oil, turkey fat skimmed from the top of the turkey stock, schmaltz, etc.)

Directions for Simple Turkey Gravy:

To make a delicious gravy in a large amount or small amount, you need only memorize a simple formula: 2T fat + 2T flour + 1 cup stock = gravy!  

• First, know how many cups of stock you have to work with, that will determine how much roux you will need to make.
• Heat your stock to a gentle boil and in the meantime....
• Make your roux.  The roux is the thickening agent, it is the combination of the fat and flour, cooked together. (Cooking the flour in the fat gets rid of that raw flour taste, and allows it to incorporate more smoothly into the stock.)
• To make the roux, melt/heat the fat in a saucepan, and whisk in the flour.  *Equal parts fat and flour!  Cook for a couple minutes. 
• Whisk the roux slowly into the stock and then bring the whole thing to a simmer.  It will start to thicken right away, and you can continue simmering away to continue thickening.  
• Check your seasoning - gravy requires a decent amount of salt and pepper! 
• Add in the chopped turkey and serve over a scoop of mashed potatoes! 

Trust me, this is heaven in a pot! 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Enjoy Life Plentils - Review

Hey everyone!  It's "Review Friday," so let's get down to the nitty gritty!  Today, I'm reviewing "Enjoy Life Plentils."

I recently attended the Food Allergy Bloggers Conference, in Las Vegas.  When I arrived to register at the conference, I was greeted with two bags of swag!  Coupons, pens, magnets, magazines, and oh so many samples of allergy friendly products, including Garlic & Parmesan Plentils! 

My children love Enjoy Life products and I really wanted them to try these, but I had a 4 hour wait at the airport on the way home from the conference...the Plentils were gone well before I got on the plane.  That should give you a hint as to their taste and quality....

Pros: Crunchy, flavorful, and satisfying!   Free of the top 8 allergens, Plentils are safe for every person in my household. And, these tasty chips are made from lentils, so they are packed with protein and deliver goodness that an ordinary potato chip can't.    

Cons: My local grocery store doesn't carry them. 

Bottom Line:  I'm a fan, and I'll be ordering some so my children can enjoy them too!

Click HERE to check out all the awesome products that Enjoy Life Foods has to offer!  All free of the Top 8 Allergens! 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Concord Grape Jam

Fall is in full swing in Upstate New York!  One of the amazing, fragrant offerings of this season is the dusty, gorgeous Concord Grape. A hefty amount of grapes arrived in our CSA crate, and I was inspired to try my hand at making and canning Grape Jam.  My kitchen has never smelled so sweetly delectable!  (Can you tell that I'm in love with the smell of Concord Grapes?)

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, gluten-free, soy-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! 

Ingredients: Concord grapes (at least 2 quarts), water, sugar

Directions:

First, separate the skins from the pulp.  If you've never peeled Concord Grapes before, you're probably thinking that peeling all these little jewels will take FOREVER.  And while it does take a little time, it's not as hard as one might think.  Concord Grapes are a "slip skin" variety of grape, which means a little squeeze at one end of the grape, sends the pulp right out of the skin!  

Place the skins in one large bowl, and the pulp in another.  The pulp will have seeds, but you'll be separating those out after you've cooked it down, trust me, it's easier that way.

Cook the skins over medium-low heat for about 20 minutes, with just enough water to keep them from sticking to the bottom of the pan.  Cook the pulp down, over medium heat, until it is very soft.

Once the skins have cooked down, I like to use my immersion blender to break them up even more. (You can chop them before cooking them, but I find it to be VERY messy.)

I also use a potato masher to break up the pulp while it's cooking.

Strain the pulp through a mesh sieve (or use a food mill, if you're fancy like that), into the pot with the skins.  I prefer to use a wooden spoon to mash the pulp through, so I'm truly left with only the seeds and really stringy pieces in the sieve.

At this point you may want to stop and wipe the drool off of your chin so it doesn't contaminate the jam.  Oh, and resist the urge to put your face in the pot to smell the goodness...this stuff is hot! (Although, a "Grape Steam Facial" does sound like something you'd pay a lot for at a spa...)

Stir the skins and pulp together and add up to 6 cups of sugar per 2 quarts (starting measurement) of grapes. We prefer our jam to be a little more tart, so I cut the sugar to approximately 4 cups per 2 quarts.

Gradually bring the mixture up to a boil, and continue stirring until the sugar is completely dissolved. Continue stirring while boiling rapidly until the jam reaches the gelling point.  

I test the gelling point by placing a little jam on a cold plate and bringing it to room temperature by cooling it rapidly in the freezer. Once cooled, drag your finger through the middle, and see if the jam holds the separation you've made. 

Ladle into glass jars that have been warmed in a hot water bath. (Hot jam in cold jars = broken glass!!) 

*If you are planning on canning/preserving the jam, leave 1/4 inch headspace and process 15 minutes in a boiling-water canner. 

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

*Photo credits: All photos taken by Aidan Van Horn

Suncups Review

I recently attended the Food Allergy Bloggers Conference, in Las Vegas.  When I arrived to register at the conference, I was greeted with two bags of swag!  Coupons, pens, magnets, magazines, and oh so many samples of allergy friendly products!  Of course, I needed to do my duty to you, my dear readers, and try each sample...um, did I mention there were several varieties of chocolate?  Yum! So, I rolled up my sleeves and dug in. First up? Suncups!

Suncups are a peanut free alternative to the Reese Cup. I tested the Dark Chocolate Variety, and let me tell you, it was heavenly!  Here are my pros and cons:

Pros:  Delicious, great texture, fantastic flavor, nostalgic (As a peanut allergy mom, with no peanut allergy myself, Reese cups were a favorite of mine growing up, but I haven't eaten one in almost 10 years.) Suncups are free of peanuts, tree nuts, corn, soy, eggs, and gluten. 

Cons: Just one: Contains dairy....BUT...after speaking to the Suncups representative at the conference, AND checking out the Suncups website, I am beyond excited to say that Suncups with be launching a DAIRY-FREE version later this year, or early in 2015. 

Bottom Line:  This product is great, as is, for me and my husband, who both sometimes long for a peanut butter cup. When the dairy free version launches, I'll be first in line to buy an obscene amount of these beauties for my children!  

For more information on Suncups: click HERE to 

visit their website!  

Please read all labels when purchasing products for your food allergic family and friends, to ensure that the product meets your allergy needs.  

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Dessert Hobo Pies

Ok, ok...wipe the drool off your face, and start gathering up the firewood for this camp classic!

At least once a summer, we break out the pie irons, and make pizza hobo pies.  We use homemade sauce, Earth Balance to grease the irons, safe bread, turkey pepperoni or sliced Al Fresco chicken sausage, and Follow your Heart Vegan Cheese Alternative.  Delish!

This year, we really wanted to make dessert pies too, and here's what we came up with:

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free,  fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

"Not S'mores"  (we couldn't come up with a better name, it was late...)

Ingredients: (makes 2 dessert pies)

4 slices white sandwich bread
Earth balance bars
graham crackers
enjoy life chocolate chips
Sunbutter - creamy
Dairy-free mini-marshmallows
Cinnamon Sugar
Cast iron pie iron (ours is a double, so that's how I'm writing this recipe)

Directions:

1. Make a campfire!  Let it burn down a little.  You won't need a big flame, but you will need hot coals. Also, make sure you have a safe place to put the iron down when it comes out of the fire, and also a potholder or "Ove' Glove". 
2. Heat the pie iron in the fire.
3. Pull the iron out and open it.  Grease the inside of both sides of the iron with Earth Balance.
4. Place two pieces of bread in the cavity of one side of the iron.  
5. Place a graham cracker on each piece of bread.  Top generously with mini-marshmallows chocolate morsels.  
6. Spread a layer of Sunbutter on the remaining two slices of bread and top off the sandwiches in the iron. 
7. Carefully close the pie iron and place among the hot coals of the campfire.  Do not put the iron in the direct flames, it will burn the bread. 
8. After a few minutes, flip the pie iron.  
9. Cooking time will vary depending on how hot your coals are! Check after 5 minutes.  The pie is done when both sides are golden brown.
10. Remove pie irons to your heat safe surface.  Open the irons and slather just the top side of the pie with Earth Balance.  Then, sprinkle on a generous amount of cinnamon sugar!
11. Serve and enjoy!!!

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Kale Chips

So simple.  So healthy.  So yummy!  The joy of kale chips!  We got a LOT of kale in our CSA box this week, so we made some kale chips instead of popcorn for our family movie night! Get your kids in the kitchen to help rip some kale!

This recipe is peanut-free, tree nut-free, dairy-free, egg-free, gluten-free, soy-free, fish-free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!  

Click HERE for more information! 

Ingredients:

Kale
Olive Oil
Kosher Salt

Directions:

1. Preheat the oven to 350 degrees F.
2. *Remove kale leaves from their tough stems, and roughly chop into large bite sized pieces. 
3. *Toss with olive oil, sprinkle moderately with kosher salt. 
4. *Spread onto baking sheets in a single layer.
5. Bake for 12-15 minutes. 

It really couldn't be easier to make this healthy snack!  My 10 year son is getting braces, and popcorn will no longer be on the movie night menu for him.  I felt so proud when he exclaimed (with genuine excitement): "At least I can still have kale chips on movie night!"

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Can I make you a meal?

Food is a language.  We speak it in our family, our community, our culture.  We speak a language of celebration through food at birthday parties, holidays, awards banquets, date nights, graduation dinners, and any number of accomplishments that deserve a "special meal".  We speak a language of community through food in church potluck suppers, fundraiser pancake breakfasts and spaghetti dinners, neighborhood barbeques.  Every culture is loaded with food that speaks a distinctive language of spices, textures, techniques, and flavor profiles.   The tradition of breaking bread together is universal.  It strengthens the bonds of a family, or of a community, of a culture. 

So what happens when food allergies change the way we participate in that food conversation?  Well, a lot happens.  People may feel left out, put out, worn out, and decide to just sit it out.  I'm sure we could share countless stories of family members and friends who just don't understand, church or school functions that become a stressful maze of dangers to be navigated, and traditions that seem impossible to carry on and pass down in a safe way.  The honest truth is that the weight of food allergies is sometimes heavy and burdensome. Sometimes the weight of life events are heavy and burdensome too, or in other cases, happily unwieldy. When that happens, my instinct is to cook.  To nourish and feed the soul through food. 

I don't know about you moms out there, but nearly every "moms group" I have ever belonged to has a well oiled automatic "food brigade" that rolls into action with every birth, death, and major life event in the families of the member moms. "Judy had her baby?  I'll make her a meal!", "Norma's father died?  I'll make a meal for her.", "Susie's husband will be out of town for a month?  I'll bring her a meal while he's gone!"... does any of this feel familiar?  

When we had our twins, so many people  asked if they could cook for us, and truthfully, most of the time I turned them down. It's too hard to know if someone REALLY understands that "just a little", or even just cross-contamination could send us to the ER. Nearly all the women whose offerings I accepted and fed to my family have food allergic children of their own.  Unfortunately, the people who offer and get turned down get their feelings a little hurt, and that's not good either. So what's the answer?  Well, there are a few ways to handle this without hurt feelings, and without isolating yourself and your family in times of "big life stuff". 

First, get prepared for the people who want to help, but don't understand how to safely cook for your family.  Make a list.  Make a list of things that would be helpful that don't include cooking. The list might include things like:
- taking your kids to the park, to give you a break,
- coming over in the evening and folding laundry with you and
  keeping you company,
- ask if they would be willing to go to the grocery store for you,
- in the case of a death in the family - ask a few close friends to
  make phone calls for you,
- in the case of a birth, ask someone to come and hold the baby so
  you can take a shower!
- anything that would ease your burden or make life a little easier.

Then, get prepared for the people who want to help, and that you trust to cook for your family.  Have a file saved on your computer that lists your family's food allergies.  When someone you trust to cook, calls and says "Can I make you a meal?" say YES!, and send them the file as a reminder of the foods that need to be avoided.

Last, but not least, cook for others!  We all build up that network of food allergy families in our lives, so be sure to cook for them when the going gets tough! They are probably saying "no" to countless, well-meaning friends, so be the friend they can say "yes" to!

Here are my tips for making a meal for a food allergy family:

- Ask for a list of foods to avoid.
- Use new containers of ingredients if possible, to avoid the risk of 
  cross-contact.
- Double check the labels on all ingredients you will use.
- Make something freezer-friendly.
- Freeze in a family sized portion, and also in a few individual sized
  portions so a family member can grab a quick hot lunch.  (This is
  especially helpful for new moms, and nursing moms!)
- Use disposable freezer containers so no one has to get a dish back
  to you!
- Write out the list of ingredients (including brands), or the recipe,      and attach it to themeal, so the family knows exactly what's in the    meal.  During times of stress, what you say on the phone or at the    door about the ingredients might not be remembered when it's          time to make dinner.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Epic Tomato Soup

I am generally not a fan of tomato soup.  I REALLY don't like tomato soup out of can, and I was hesitant to try this next recipe.  BUT!...I knew I needed a few new "go-to" meatless recipes for Lent, and I am always encouraging my children to give the new menu offerings at our house a fair try, so I jumped right in!  I'm thrilled to report that I love this soup and it was a cinch to make!

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Ingredients:

4-5 TBSP bacon fat
4 finely diced onions
6-8 cloves of garlic
8 cups chicken or vegetable stock
2  28oz. cans San Marzano tomatoes
Pinch crushed red pepper flakes
1 cup orzo or ditalini pasta
2 TBSP corn starch mixed with 2 TBSP cold flax milk
2 tsp Kosher salt

Directions:

1. In a large Dutch oven, heat the bacon fat.  Add onions and cook
    on medium-low until soft and just golden.  10-15 minutes,
    stirring occasionally.  Add garlic and crushed red pepper flakes,
    and cook for one more minute, just until garlic becomes fragrant.
2. Before adding in San Marzano tomatoes, break them up by hand
    in separate bowl. Then add to the Dutch oven along with the
    chicken stock and salt.
3. Bring the soup to a boil and lower the heat. Simmer for 15
    minutes.
4. While soup is simmering, bring a medium pot of water to a boil 
    and cook pasta for 7 minutes.
5. Drain pasta and add to soup.
6. Cook for 8 more minutes, stirring frequently.
7. Make the slurry of corn starch and flax milk in a small cup.  Stir
    into the soup and continue to cook for 2-3 more minutes.

Serve with toast for dipping, or oyster crackers.  Or, if you want to be classic, make a grilled "cheese" sandwich with Follow Your Heart Vegan Mozzarella Cheese!  (use olive oil in place of bacon fat for a vegan soup)

I'm telling you, the balance of the smokiness from the bacon fat, the richness of the San Marzano tomatoes, and the small bit of heat from the crushed red pepper flakes will have you going back for seconds!  Enjoy!
.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

My first cookbook!

I am SO very pleased to announce that my first cookbook is now available for purchase!  I know I've been away from the blog for a while, but for good reason.  I have been working on developing and perfecting dessert and baked good recipes that are free from all dairy, eggs, peanuts, and tree nuts.  These recipes are now all available to you in "Love Letters from My Kitchen" !!!

"Supermom Cinnamon Rolls", Sunday Mornings Will Never be the Same!

The welcoming smell of cinnamon, the feel of sweet orange icing oozing over fingertips, the decadent warmth of a cinnamon roll on a Sunday morning before the kids get up... Ok. Stop drooling, I'll share my secret to making this blissful scene a reality - without any dairy, eggs, or nuts!  My secret?

Serious Comfort Food Series - Potato Leek Soup

Potato Leek Soup This is a wonderful, hearty, healthy soup for a cold day.  My kids actually request leftovers the next day!  There isn't any dairy in this recipe, and yet blending the soup with an immersion blender yields a creamy potato texture.  Substitute vegetable stock for chicken stock for a vegan soup. This Potato Leek Soup recipe freezes and defrosts beautifully, so make a pot and save some for later!

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, fish-free, and shellfish-free. Top 8 Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Serious Comfort Food Series - Cream of Broccoli Soup

In honor of this flu and cold season, I'm going to post a series of comfort food recipes.  Often our favorite comfort foods are easy foods from a can, a box, or the freezer section; mac and cheese, any variety of soup, flavored noodle dishes, or frozen bag meals.  Just as often, these "pre-made" meals contain ingredients that are unfriendly or dangerous for those with food allergies. Make these flavor - packed, comfort food recipes and freeze in individual containers for an easy, safe meal when the "sickies" strike your family!

Let's kick off the "Comfort Food Series" with a personal favorite, Cream of Broccoli Soup.  I am going to give you my basic recipe AND the ingredient substitutions to make a dairy-free version that is just as yummy!

The version pictured here is non-dairy! Doesn't it look yummy and creamy?

*This recipe is peanut-free, tree nut-free, dairy-free (if following substitution list), egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Why "The Allergy Safe Kitchen"?

I love to see my kids invested in, and excited by their cooking! 
This is critical life-training for all food allergic children!

I've been meaning to write this particular post for a while now, but today I read an article that prompted me to sit down and devote some time to explaining why "The Allergy Safe Kitchen". The article was brought to my attention through Robyn O'Brien's "Allergy Kids foundation" FB page. In it, a 19 year old girl describes her life with a peanut allergy and how it has contributed to panic attacks, anxiety, and a battle with an eating disorder.  She equates food with possible death, and feeling empty/hungry with being safe.  She claims her parents didn't make her fresh food because it was too much trouble.  Which means that they also didn't teach her to cook safe food for herself.   She is being sent out into the world without the skills to keep herself safe and healthy. She is afraid of food. Is your heart breaking yet? Mine is. 

One of the reasons I started this blog, was to empower parents of food allergic children to cook - and to teach their children to cook.  Those with food allergies need the kitchen to be a safe place, a place of control, a place of empowerment - not a place of fear and confusion. 

My children walk out the door, and nearly every single place on earth offers a potentially deadly danger from substances that most consider highly nutritious foods.  Peanuts, eggs, dairy...we are told these are all fundamental parts of a balanced diet, thus, most families eat them.  That means every playground, every store, every public place and lots of private residences are places where my children could encounter an allergen.  The chance for accidental contact is high and often times overwhelming.  A good friend of mine is afraid to take her daughter to the grocery store anymore, because she has had such severe reactions from riding in the "kiddie carts" that are often available in supermarkets.  There is an underlying and constant, serious stress that lies in the hearts and minds of our food allergic children and loved ones.  Every social event is cause for them to go on high alert.  And that is why it is not enough for us to have just one safe counter space, one safe spatula, or one area of a pantry that contains safe food.  That is why we have chosen an "Allergy Safe" kitchen for our family.  A kitchen that doesn't contain foods they are highly allergic to;  a safe pantry, a safe fridge, a safe counter, and safe utensils.

"The Allergy Safe Kitchen" allows my children the chance to let go of that underlying stress that will accompany them everywhere they go in their lives.  It gives them a space to exhale, to feel safe, to feel confident in their health.  To borrow a phrase from Dr. Phil - it gives them a "soft place to fall." Our kitchen is a place of learning, of becoming "friends" with food, of feeling welcome, of time with family.  Our whole kitchen is a safe place for EVERY member of our family. An added bonus to having an allergy safe kitchen is that  my non-food allergic children are learning compassion when we explain that we don't have certain foods in the home in order to protect our loved ones.  Eliminating potentially unsafe foods from the home can be rewarding on many levels!

Parents - learn how to cook safe food for your food allergic children, and then teach them how to do it. Turn your kitchen into an allergy safe kitchen that is a safe and welcoming place for EVERY member of your family. If the grocery store is safe for your food allergic children, take them with you and teach them to read labels and become discerning consumers. Kids, teens, young adults, take charge of your health, learn to cook, become informed, and speak up for yourselves at social events and with your friends.

A final note to allergy parents: your children will have plenty of opportunities to navigate the scary world of possible cross contamination - don't let those opportunities be in your home.  Let your home and your kitchen be the places where they can exhale and feel the stress melt away.  A place for peace can be a highly impactful gift to your children.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Color me Converted to Chia!

When I first was learning how to bake without eggs, I learned the water+oil+baking powder substitute, and after the Ener-G company went nut free, I embraced their boxed egg substitute.  Because both worked fairly well, I never really experimented with any "new-fangled" substitutions...like flax or chia...boy was I a ninny!  Let me tell you, dear readers, I am impressed with my chia experiment!

I made delicious "Double Chocolate Cake Cookies" last week...

And then I made them again this week with chia gel instead of my standard water/oil/baking powder mixture.  The cookies were fluffier and more moist than my original batch! 

Fluffy, soft, cake-like...dairy-free, egg-free...chocolate nirvana!

Chia seeds are high in omega-3s, protein, and fiber. They can absorb up to 9x their size in liquid!  Once they are converted to a gel, they are tasteless and act as a binder in baked goods!

I found A LOT of different recommendations for the proper chia to water ratio for use as an egg replacer; these were the most common:

2 tbsp whole chia seeds to 1/4 cup water (equivalent to 1 large egg)
2 tbsp ground chia seeds to 1/4 cup water
1:9 ratio (standard chia gel recipe)
(Mix each of these combinations in a glass jar or cup and let stand for 15-20 minutes) 

For my cookies, I needed the equivalent of 2 eggs, so I started by adding 4 tbsp of whole chia seeds to 1/2 cup of water.  After letting it sit for 15 minutes, the gel was so thick, I didn't trust that it would add the needed fluidity to the batter, so I added 3 tbsp more water.  After about 10 more minutes, the consistency seemed right...it seemed, "eggy"! 

I was really pleased with the outcome! The cookies are dark chocolate, so I couldn't really see any "whole" dark seeds in the finished product.  I'm going to try the ground chia seed in my pancake recipe this weekend.  I'm hoping the yield will be fluffier pancakes than we've had since going egg-free! 

So...in the interest of full disclosure...I've been eating the chocolate cookies while writing this post! (Now that's dedication for you...)



As always, from "The Allergy Safe Kitchen", I wish you "Good Cooking, and Safe Eating"!

Chicken and Dumpling Soup

Chicken and dumplings...I'm salivating already, pardon me while I wipe the drool off of my keyboard.  I've always shied away from making dumplings because I thought they sounded complicated, or like something a grandma would make, but not a busy mom like myself.  To be honest, most of the recipes for dumplings that I've come across online and in my cookbooks, use either eggs or milk or both.  I found this recipe on an old magazine clipping in my pile of "desk junk", and I gave it a whirl, with a couple alterations! Warm, hearty, comforting, and surprisingly simple, this recipe will prove to be a "go to" dish on a chilly day! 

*This recipe is egg-free, nut-free, peanut-free, dairy-free, shellfish-free, fish-free, soy-free.  As always, read your labels and the recipe carefully to determine if it is safe for you and your allergic loved ones!

Ingredients:
4 pounds boneless, skinless chicken thighs,
   cut into large pieces

Skim the foam as the soup cooks.

2 onions, chopped4 celery ribs (including leaves), chopped
8 carrots, peeled and chopped in 1 inch chunks
4 quarts chicken stock
Kosher Salt
pepper
fresh parsley for garnish, chopped

Dumplings:
3 cups flour
Kosher salt
4 tbsp. canola oil
2 1/4 cup water

Directions:
- Place chicken pieces, carrots, celery, and onion in a large Dutch oven (or large soup pot)
- Add chicken stock, salt pepper and bring to a boil over high heat.  (Skim off any foam that rises to the top during the cooking process.)
- Reduce the heat to low and cover with snug fitting lid. Simmer for about 50 minutes or until chicken is tender.


You can see my "cuts" are not
uniform, but you'll be surprised
at how fluffy and light this
dough feels as you work with it!

- While the soup is cooking, make the dumplings. Place flour, salt and oil in a large bowl and slowly add the water, stirring, to make a dough. 
- Turn dough onto a floured surface and knead briefly - DO NOT overwork the dough!
- Roll dough to about 1/4 inch thick, and using a rolling pizza cutter, cut the dough into roughly 1 x 3 inch slices.
- After the soup has cooked for about 50 minutes, carefully slide the dough strips into the pot (still simmering), trying not to crowd them in one big clump. COVER TIGHTLY (you need the steam created for fluffy dumplings), keep heat on low and cook for about 10 minutes. 
- Sprinkle with parsley and serve!

This soup was a big hit in our house, and frankly, it was so easy to make the dumplings, I don't know why I would ever add boxed noodles to my soup again!  So there you have it, dear readers, dumplings aren't just for grandmas!

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

Tasty Lunch - Tuna Lettuce Cups

I made one of my favorite tasty lunches today!   Tuna lettuce cups!  This is a great, versatile, kid-friendly cold lunch.  I find it is an easy way to incorporate veggies into a "kid-meal" and every time I make it, it's a little bit different, depending on what is in the fridge!  Here's what I used today:

Ingredients:
approx. 20 oz of canned tuna in water (drained)
Veganaise
Juice and zest of 1 lemon
fresh chopped parsley
fresh chopped dill
1 stalk, plus leaves chopped celery
1 shredded carrot
chopped bell pepper (any color)
crumbled bacon
halved cherry tomatoes
Endive spears for serving
      *Please check the labels when you purchase prepared products, like tuna and Veganaise, to make  
        sure it is a safe choice for your food allergic loved one!

Directions:
Mix tuna, lemon, celery, carrot, chopped parsley and dill, and peppers.  Add as much Veganaise as you like (less for a drier mix, more for a creamier mix).  Spoon tuna salad into endive spears and place two tomato halves on each spear.  Sprinkle with crumbled bacon and serve! 

These lettuce cups have a fresh, light, spring feel, but they are surprisingly filling!  I usually add some red onion or scallions, but we didn't have any in the fridge!  Sometimes I use different herbs or none at all - which is the beauty of this dish - add what you like/have on hand, and leave out what you don't!  For an extra garnish, you can shred some cheese (dairy or soy) over the top as well! 

As always, from "The Allergy Safe Kitchen", I wish you "Good Cooking, and Safe Eating"!

5 Minute Cake in a Cup



My husband has been working on a big project, and has been bringing work home every night this week.  Some nights he has worked until the wee hours of the morning; it has been a long and tiring week for him.  Last night he went digging around the kitchen looking for something "dessert-ish".  (I've been trying to lose some weight and I have been depriving the poor man of my usual baking efforts.)

I had run across a recipe for a microwave mini-cake earlier in the day, so I grabbed it and went to work!  It took me a few minutes to figure out some substitutions and after that - my husband had warm, yummy chocolate cake in 5 minutes!  Really - 5 minutes to gooey, decadent cake!  Here's my revised recipe and strategy:

"5 Minute Cake in a Cup"

Before microwave...

1 large (mocha style) mug                                                               
1/4 cup of unbleached flour
1/4 cup plus 1 tbsp granulated sugar
2 tbsp dark cocoa powder
dash of kosher salt
3 tbsp vegetable oil (whatever kind is safe for you)
3 tbsp vanilla flavored coconut milk (or soy milk)
1/4 tsp vanilla extract
2 tbsp water mixed with 1 1/2 tsp powdered egg replacer

Whisk dry ingredients together in the mug.  Add wet ingredients and whisk everything together until smooth.  Microwave for 2 minutes and 20 seconds (or until slightly puffed and not wet on top).  Top with a sprinkle of cocoa powder or powdered sugar and serve warm! 

...After microwave! I don't know why the cocoa powder looks so orange!
 It may not be the prettiest cake, but it's DELICIOUS!

  I also doubled this recipe (mixing it in a large bowl) and was able to divide the batter into 7 "tasting cups" for a perfect kid-sized sweet snack!  I placed all the tasting cups in the microwave at once and it took about 4 minutes for them to cook. Check out the reviews from my children:

I hope you enjoy this quick and easy dessert!  As always, from "The Allergy Safe Kitchen", I wish you "Good cooking and Safe eating"!