Cookbook Review: Allergy Free Cookbook for the Family

Allergy Free Cookbook for the Family by Brianna Monson is a charming little book that delivers what it advertises: family-friendly food that is free of allergens. The recipes in this book are simple, quick and budget-conscious. They are foods that are likely to appeal to children. The author is a mother of a child with life-threatening food allergies, and her personal experience with this challenge is apparent throughout the book. Each recipe has a little note about it being her childhood favourite to bake with her grandmother, a dish she serves to her inlaws, or a weekly meal at her house. I like this little personal touch that lets you know these are enjoyed so much by her family.

Some of the recipes that most interested me included:

• Breakfast burritos
• Country hash browns
• Sugar cookies
• Pie crust
• Apple crisp
• Graham crackers
• Raspberry pie
• Meatballs
• White sauce
• Honey ham
• Croutons
• Ham and bean soup
• Kale soup

The ingredients are not whole-foods conscious, which is the usual fare at our house. There is plenty of refined sugar, corn starch and corn syrup throughout the book. I simply made the recipes with replacements such as natural cane sugar or agave, tapioca or arrowroot flour, and rice syrup. For most people just venturing into the world of allergies, the ingredients in the book are likely familiar to them and easily obtainable. I also found that the baking recipes call for way more sugar than we usually use. For instance, the banana bread and muffins call for 3/4 cup of sugar, where my recipe (using the same amount of flour) calls for 1/8 cup. But in spite of this, I still like this book and have enjoyed several recipes from it, applying changes as needed for our lifestyle.

I had success with each recipe that I tried, but the one that was the biggest success was the sugar cookie recipe. They were delicious and tasted like a wheat and butter filled cookie. They flew off the cookie sheet as everyone wanted seconds (and thirds...). I followed the recipe faithfully, including all that sugar. They were wonderful for a special occasion treat, not something that we could eat every day.

This book uses rice flour, potato flour and tapioca starch for most recipes that include starch, with the occasional recipe requesting oat flour or cornstarch. Ener-G egg replacer is recommended as a substitute for eggs. Dairy-free margarine is used frequently, and sometimes shortening is used as well. A few of the recipes call for oats, oat flour, and soy-based cream cheese; we do not use these due to an allergy, so I avoided those recipes. The book advertises that "most" recipes are free of milk, eggs, peanuts, tree nuts, wheat, fish and shellfish. As far as I can tell, the recipes are all free of those ingredients, with the recipes containing oats specifically listed as not being gluten-free unless gluten-free oats are used. Some recipes do contain soy and corn.

I like this book and would recommend it to families that are dealing with food allergies. I appreciate that the recipes I tried all worked successfully and were easy to make.

Disclaimer: I received a review copy of this book from the publisher. As always, this review is my own opinion of the book and is not influenced by anyone except my family of taste-testers. :)

Vitamix Recipe: Orange Slush

Our whole family is sick right now. There are all sorts of viruses going around this year, so everywhere we go we see people coughing and sniffling. In an effort to boost our Vitamin C, I bought two bags of fresh oranges this week. Using my Vitamix, I've made everything from orange juice to orange sorbet. My favourite is something in between: an orange slush.  It packs in the vitamins from fresh oranges and is very soothing on a sore throat. You can make it in less than 2 minutes too.

• 2 fresh oranges
• dash of agave syrup
• ice cubes

1. Peel and quarter the oranges.  I find it fastest to remove the peel with a knife, but feel free to quarter the orange and then use your fingers to peel off the skin.  If a little white pith remains, that's ok.
2. Place the oranges in the Vitamix and add a dash of agave.
3. Add ice cubes until the total contents reach between 2 1/2 and 3 cups (use the measurements on the side of the Vitamix container).  I use large ice cubes that my fridge makes, and this is about 6 or 7 cubes.
4. Blend, starting on low and dialing up to high.  Flip the high-speed switch and blend for about 20-30 seconds until all ice is crushed and your drink is smooth.
5. Pour into a tall glass. If it is too thick, simply wait 10-20 seconds and it will become more liquidy.

Do you have any recipes that make you feel better when you are sick?

Seaweed Salt Replacer

Are you looking to reduce your salt intake without reducing taste? This sea vegetable blend imparts a special flavour to soups, stir-frys, and just about anything else. Although seaweed contains sodium, it is an organic form of sodium, not the sodium chloride that is found in table salt. Seaweed is a superfood, packed with nutrients, trace elements and vitamins.

This seaweed salt replacer is an easy way to add the benefits of seaweed to your diet. Add 1 teaspoon of the mix to season your next soup and reduce the salt. Try sprinkling this over steaming veggies or add to your rice or quinoa.

Warning! Some sea vegetables are surprisingly sharp. Blending this in your Vitamix will permanently etch the bottom of your container so it will be a little cloudy. But your health is more important than the look of your blender. :)

• 1/2 cup arame
• 1/2 cup wakame
• 1/4 cup macro kelp
• 1/4 cup kombu

1. Crumble large pieces of kelp and seaweed with your hands. Note that amounts are approximate as seaweed is difficult to measure -- just give it a good guess.
2. Add all ingredients to Vitamix. Blend on high speed until you get the texture you want -- I usually process until most of the seaweed is powdery but there are still some coarse little flakes in there. 
3. Wait a few moments before opening the Vitamix to let the powder settle. Store your seaweed salt replacer in a clean and dry recycled spice jar -- don't forget to label it!

Morning Millet in a Zojirushi Rice Cooker

I love waking up on winter mornings to a hot breakfast. Even better, a hot breakfast that is already made and waiting for me!  We recently purchased a Zojirushi rice cooker to replace our 12+ year old rice maker that was showing signs of distress.  My favourite thing about the Zojirushi (other than the perfect rice that it cooks) is the timer feature.  It saves 2 timer settings, so I have a pre-set breakfast timer and a pre-set dinner timer.  When I first got the machine, I went looking online for how to make millet in it but came up empty-handed.  After a bunch of trial and error, we've figured out how to make it perfectly every time.

1. For each portion needed, measure 1/4 cup of millet into the Zojirushi.  For the 3 of us I therefore use 3/4 cup millet.  (Note that some people first toast the millet -- I've tried both ways and I personally prefer it untoasted.)
2. Add 1 cup water for each portion.  So if you used 1 cup of millet, add 4 cups water.  For 3/4 cup millet add 3 cups water.  For 1/2 cup millet add 2 cups water.
3. Shake a small dash of salt into the water, then close the lid.  Plug in the rice cooker and select the "Porridge" cycle.  Set the timer for when you will want to eat in the morning.
4. When the millet is cooked, dish up into bowls.  Sprinkle each serving with cinnamon and cardamom, pour almond milk over the top, then add fresh (or frozen) berries or slices of fruit.  Top with a light drizzle of maple syrup.

Eagle Loft Italian Sausage

Sausages can be something tricky when you have allergies. Although there are sausages that are gluten-free, I feel safer preparing our sausages in my own kitchen. I have a sausage-stuffing attachment for my Kitchen-Aid stand mixer, but it isn't necessary to have special equipment -- you can shape the seasoned sausage meat into oblong patties and fry them in a pan.

I have included two versions of the recipe, one for making patties and one for making a larger batch to stuff in sausage casings.  The first recipe makes about 12 patties; the second makes about 30 sausages.

• 2 pounds ground pork
• 1 3/4 tsp sea salt
• 1 1/4 tsp paprika
• 2 1/2 tsp fennel seed
• 1 1/4 tsp anise seed
• 1/4 - 1/2 tsp ground pepper
• 1/4 - 1/2 tsp cayenne
• 2 garlic cloves, minced
• scant 1/4 cup water

1. Combine all ingredients in a stand mixer and mix thoroughly.  
2. Shape into oblong patties.  Excess patties can be frozen for future meals.
3. Fry patties in a pan until browned and cooked through.

Here is the same recipe scaled for if you are stuffing these in sausage casings:

• 5 pounds ground pork
• 1 1/2 Tbsp sea salt
• 1 Tbsp paprika
• 2 Tbsp fennel seed
• 1 Tbsp anise seed
• 1 tsp ground pepper
• 1 tsp cayenne
• 5 garlic cloves, minced
• 1/2 cup water

1. Put all ingredients into a very large bowl and use your hands to mix thoroughly.
2. Stuff into sausage casings.  Sausages can be frozen.
3. Barbeque sausages (or fry in a pan) until browned and cooked through.

Sloppy Joes

Back when I was in university, I used to make a lot of casseroles. Tuna noodle casserole (my Grandmother's recipe!), lasagne, beefy pasta bake. Comfort food. One of our favourites was sloppy joes. I looked up my old recipe yesterday and to my surprise it needed almost no modifications to fit our allergies. It was a great blast from the past, and something we will be having again for dinner once in a while as not only was it super easy and fast to make, it was also so tasty.

This recipe makes lots, so you could serve it to some hungry teenagers, eat it for lunch the next day, or freeze some for a future meal.

• 2 pounds ground bison
• 1 sweet onion, chopped
• 2 ribs of celery, chopped
• 1 sweet red pepper, chopped fine
• 1 tsp dried oregano
• 1 cup safe ketchup
• 1 14-oz can finely diced tomatoes
• 1/2 cup water
• 1/4 cup red wine vinegar
• 2 Tbsp natural cane sugar
• 1 tsp dijon mustard
• 1 1/2 tsp sea salt
• pepper to taste

1. Brown ground bison in a large frying pan. Drain if there is excess fat.
2. Add onion, celery, red pepper and oregano. Fry on medium-high heat, stirring frequently, for about 4 minutes.
3. Add remaining ingredients to pan. Heat to bubbling then reduce heat to low and simmer for 8-10 minutes.
4. Serve over toasted allergen-free bread. Add a salad to round out your meal.

Vitamix Recipes: Almond Milk, Cashew Milk and Rice Milk

Our new Vitamix is coming in very handy.  In fact, we use it more than once a day. It has made a big difference in how we prepare allergy-friendly food -- both in allowing us to make new things, and in making existing recipes faster and smoother. As I experiment and find new favourites, I will share my Vitamix recipe successes with you. To learn more about Vitamix high-powered blenders, click the Vitamix banner on my blog. Use the code 06-005769 for free shipping if you decide to order one of your own!

Some of my most-used Vitamix recipes are for non-dairy milk. Yes, you can purchase ready-made rice and almond milks in the store, but their flavour is not as good as what you can make at home. Plus, when you make it you know exactly what is in it -- no fillers or preservatives. And it is VERY easy and much less expensive to make it yourself.

Almond Milk

• 1 cup raw almonds
• 4 cups water + more for soaking
• 2 Medjool dates, pitted
• 1 tsp vanilla

1. Soak almonds in enough water to cover for 4 hours or overnight.  Then drain and rinse almonds well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the almonds, dates and vanilla.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. Strain the milk through a nut milk bag, or 2-3 layers of cheesecloth in a wire sieve (the nut milk bag is SO much easier), for 30 minutes.  Squeeze excess milk out of bag (or gently press residue in sieve) then pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.
5. Almond residue (what is left in your nut bag or sieve) can be discarded, but I store mine for a few days in the fridge to use in recipes such as Zucchini Bread.  It can also be used as a facial scrub!

Cashew Milk

• 1 cup raw cashews
• 4 cups water + more for soaking
• 1 Tbsp agave syrup
• pinch sea salt

1. Soak cashews in enough water to cover for 4 hours or overnight.  Then drain and rinse cashews well.
2. Measure 4 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the cashews, agave and salt.
3. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
4. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
5. Cashew milk does not need straining. Simply pour milk into a container with lid (I use a 1 litre/quart mason jar). Store milk in the fridge for up to 5 days. Shake well before serving.

Rice Milk

• 1/2 cup cooked brown rice
• 2 cups water
• 1/2 Tbsp maple syrup

1. Measure 2 cups fresh water into the Vitamix (using the handy measurements on the side of the pitcher). Add the rice and maple syrup.
2. Secure the lid and start the Vitamix on low, increasing the speed slowly up to 10 and then flip the high power switch.  Process until well blended, 1 minute or more.  
3. To decrease foam, turn off high power switch and slowly turn dial lower.  A funnel should form in the middle.  Decrease speed until funnel almost disappears, then hold at that speed for 15 seconds. Decrease again until funnel almost disappears and hold for another 15 seconds.  Slowly decrease speed to 1, then turn off.
4. Rice milk does not need straining. Simply pour milk into a container with lid (I use a 500mL/1 pint mason jar). Store milk in the fridge for up to 4 days. Shake well before serving.

New Gluten-Free Dairy-Free Egg-Free Waffle Recipe

Our old waffle maker packed it in several months ago, so we have been having a lot of pancakes recently.  But a shiny new waffle maker made its appearance at Christmas so we are enjoying a change to our breakfast routine.  A new waffle maker means a new recipe, right?  Yes!  I used to make waffles from a mix, but decided to come up with something from scratch.  I am so glad I did because these are much better in both taste and texture.  As usual, I like to make a big batch and freeze the extras so this is a large recipe.  I use a rounded 1/3 cup of batter in my waffle maker and the recipe makes 12 waffles.

• 2 1/2 cups almond milk (or rice milk)
• 2 Tbsp rice wine vinegar
• 2 tsp almond extract (optional, or substitute 1 1/2 tsp vanilla)
• 3 1/4 cups gluten-free flour mix, OR:
• 2 cups brown rice flour
• 3/4 cup potato starch
• 1/2 cup tapioca flour
• 2 Tbsp maple sugar
• 1 tsp xanthan gum
• 1 tsp sea salt
• 2 tsp baking soda
• 1/4 cup coconut oil, melted

1. Measure milk into 4-cup measuring cup or small bowl.  Add rice wine vinegar and almond (or vanilla) extract. Set aside.
2. In a large bowl, whisk together the flour, sugar, xanthan gum, salt, and baking soda.
3. Melt the coconut oil and whisk into the milk mixture.  Then whisk the wet ingredients into the dry ingredients.
4. Heat your waffle iron.  When ready, pour batter onto hot waffle iron and follow your iron's instructions for how long to cook (generally around 4 minutes).  Repeat until you have used all your batter.
5. Serve with real maple syrup and fresh berries for a tasty treat.

Turkey Risotto

Happy New Year!  I hope everyone had a great holiday season.  This has been a super busy month at Eagle Loft.  I've been cooking up a storm and have several new recipes to share.  I also have a few new cookbooks I'm excited to review.

One of my Christmas gifts this year was a set of two pressure cookers.  I love them!  I made a pressure cooked meal for lunch and another for dinner last night, so they are already getting lots of use.  After eating turkey with mashed potatoes, yams and gravy for the several days following Christmas, I wanted to come up with a recipe to use up more turkey in a different way.  I braved risotto for my first test of the pressure cooker and it was an overwhelming success!  I will definitely not be making risotto the old fashioned way again.  I've made it a couple more times since, including as a dinner side-dish to accompany a roast chicken.  It really is easy and quick enough to make as a side-dish or a lunch.

If you are scared of pressure cookers then I encourage you to try a good quality new model as they have safeguard features now.  Mine is the Fagor Duo, which comes with two size pots (both of which I've used already in the last week).  I found it easy to figure out and am not worried at all about its safety.  I've also heard good things about the Kuhn Rikon cookers.

• 2 Tbsp olive oil
• 1/2 small sweet onion, chopped
• 1 small leek, chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1 cup frozen peas
• 2 1/4 cups chicken stock (vegetable stock for a vegan dish)
• 2 cups chopped cooked turkey (optional -- omit for side dish)
• 2 Tbsp Daiya vegan cheese (optional but delicious)
• 1 tsp fresh thyme, chopped
• salt and pepper to taste

1. Heat oil in pressure cooker pot over medium heat and saute onion and leek for 2 minutes.  Add garlic and saute another 2 minutes, stirring frequently.  Add rice and saute another 2-3 minutes until rice starts to slightly brown.
2. Add peas and chicken stock and stir.  Seal lid and pressurize according to your cooker's instructions.  Cook at reduced heat (once under pressure) for 7 minutes at 15 psi (13 minutes at 8 psi).
3. Release pressure fully then open lid and stir in turkey, Daiya, thyme, salt and pepper.  Serve and enjoy!