Roasted Cauliflower

Roasted Cauliflower is a kid favorite in our house. It's soft, with crunchy browned bits, great texture.  It's both mild and flavorful. It can be elegant or a finger food for children. And, I serve it often because it's SO easy! This versatile side dish is perfect both for weeknight cooking and for entertaining. 

*By ingredients, this roasted cauliflower 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! 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!

Tangy Black-eyed Pea Salad

This side dish is tangy, bright, and cheerful. And...it's so simple! I got the original recipe from Food Network Magazine, and made just a couple changes based on personal preference! (I'm definitely adding this one to my list of Spring/Summer potluck offerings.) It is delicious alone, and also great as a topping for burgers. We paired this side dish with turkey burgers and a green salad! 

For the Love of Cranberries - Cranberry Sauce

I've already made my Cranberry Sauce for Thanksgiving.  Yep, I'm that far ahead of the game, and you can be too!  I make my Whole Berry Cranberry Sauce at the beginning of the month, and I preserve it.  You certainly don't have to go through the process of preserving, this recipe is fantastic made the day of, or up to a week before, simply keep it in the fridge.  I make 4x this recipe and I use it for Cranberry Muffins, and for Cranberry Spread. (4x the recipe yields approximately 5 quarts of Cranberry Sauce.) 

This cranberry sauce recipe is peanut-free, tree nut-free, dairy-free, egg-free, wheat-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 for children who understand stove top safety!  

Click HERE for more information! 

Whole Berry Cranberry Sauce

 Ingredients:

1 1/3 cup of granulated sugar

1 cup of freshly squeezed orange juice

1 cup water

Zest of 2 oranges

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

24 ounces fresh cranberries

I wish you could smell this! 

Directions:
1. *Combine all ingredients in a saucepan.
2. *Bring to a simmer and continue cooking for 15 minutes until           thickened.
3. Ladle into warm glass jars and process for 10 minutes in a               boiling water canner. OR Store in airtight containers in the               fridge for up to 1 week.

Everything in the pot and ready to simmer! 

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

Photo Credits: Aidan Van Horn

Biscuits - Dairy free, Egg free, and Delicious!

I know you can't tell in this picture, but they're still warm here.  Are you drooling yet?

I love a good biscuit.  I just do.  There's something really satisfying and nostalgic about watching butter melt between the layers of a biscuit still warm from the oven.  *Sigh*  It took me a while to settle into a biscuit recipe that could meet that nostalgia and become a staple at our dinner table.  I'm pleased to share this one with you, and I hope that you find it as comforting as we do on a chilly day! Pair it with my "Chicken Pot Pie-less" or with your favorite stew, or chili....or soup...really with anything! (In our kitchen, the butter has been replaced with Soy-Free Earth Balance Spread!)

This biscuit 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!

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

Click HERE for more information! 

Ingredients:

2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
4 Tablespoons cold butter flavor vegetable shortening (I rarely                        recommend the butter flavor shortening, but, in my opinion,  it makes difference in this recipe.)
1/2 teaspoon salt
1 Tablespoon granulated sugar (organic if possible)
1/2 cup flax milk*
1/4 cup Seltzer water

Directions:

1. Preheat oven to 400 degrees F.
2. *In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. 
3. *Cut shortening into the flour mixture using a pastry cutter, or your fingertips.  Be careful not to make the mixture too warm with your hands. 
4. *Slowly add the flax milk and seltzer water, stirring just until a soft dough is formed.  
5. *Turn dough mixture out onto a lightly floured surface, and knead together BRIEFLY, just until the dough comes together enough to roll out.  Too much kneading will make the biscuit tough, you don't want to develop the gluten. 
6. *Roll the dough gently to 1/2 inch thick, and cut with a 2 inch biscuit cutter. 
7. Bake on a baking sheet for 12 - 15 minutes. 
8. Serve while still warm!

You may substitute any other non-dairy milk of your choice here, although, I have not had great results with rice milk in this particular recipe. 

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