Tag: Egg Free

Granola

Jeff has talked about his mom making granola as a special treat for Christmas morning when he was little. They would eat it with milk as a cereal, but this can also be a topping for yogurt. This is one of the two granola recipes from his family recipe book, and this one is credited as coming from Make a Mix Cookery 1978. FYI, wheat germ can be hard to find, but recipe substitution sites say you can use ground flax seed. Also, the recipe says to spread in 9×13 pans and bake for 20-25 minutes, but I spread it on a large cookie sheet, and even with more surface area, it took SO much longer than 20 minutes to get any sort of crispness. Like maybe even 38 minutes.

If you’re making this gluten free, make sure to use flax seed instead of wheat germ, use gluten free oats, and check all your bags to make sure they don’t say “May contain wheat.” I was going to make this gluten free so I could try it, but both the Kroger sunflower seeds and flax seeds said they may contain wheat.

Granola

  • Servings: 2 large cookie sheets full
  • Difficulty: easy-medium
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May take considerably more time to get crisp.

Ingredients

  • 5 c. Rolled Oats (or gluten free oats)

  • 3/4 c. Wheat Germ (or ground flax seed)

  • 1 c. Coconut Flakes

  • 3/4 c. Raw or Toasted Sunflower Seeds

  • 1 1/2 c. Chopped Mixed Nuts

  • 1/2 c. Brown Sugar

  • 3/4 c. Water

  • 3/4 c. Vegetable Oil
  • 1/4 c. Honey
  • 1/4 c. Molasses
  • 3/4 tsp. Salt
  • 1 tsp. Cinnamon
  • 1 1/2 tsp. Vanilla
  • 2 c. Raisins, Chopped Dates, or Other Dried Fruit

Directions

In a large bowl, combine the first 5 ingredients. In a medium saucepan over medium heat, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla, stirring until dissolved. Pour over oat mixture and mix well. Spread evenly into ungreased 9×13 baking pans (we used large cookie sheets instead). Bake at 350° for 20-25 minutes, stirring occasionally. (Check for desired crispness–you may need to add a lot more time). Cool completely, then stir in dried fruits. Store in an airtight container.

 


 

Quick Potatoes and Kielbasa

This comes from Grandma Marilyn Mitchell, and Jeff says they had this quite a bit growing up. They mostly just had potatoes with kielbasa, but the recipe says you can add vegetables as desired, so I added green beans for more fiber. FYI, the recipe calls for 1 lb. of kielbasa, but the package I bought was only 12 oz., and it definitely could’ve used more. So next time, I’ll just buy two packages and use it all so it’s extra meaty.

And this one is naturally gluten free as long as your kielbasa is gluten free, which most are. 

Quick Potatoes and Kielbasa

  • Servings: 4
  • Difficulty: easy
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Easy and great with ketchup.

Ingredients

  • A few tablespoons Olive Oil

  • 1 (32 oz.) bag Frozen Diced Potatoes

  • 1/2 tsp. Salt

  • 1/2 tsp. Pepper

  • 1 lb. fully cooked Kielbasa, sliced

  • (Optional: Bag of frozen vegetables)

Directions

Heat olive oil in a skillet, add potatoes, and brown slightly. Season with salt and pepper, and add kielbasa (and vegetables as desired), stirring well. Top with sour cream, salsa, or ketchup.

 


 

Dairy and Egg Free

Sometimes when I’m recovering from being glutened, I’m extra sensitive to dairy and/or eggs, even if I take lactose pills. Like it may take several weeks or months to heal. I can usually handle butter just fine, though, since there’s so little lactose. So for my own reference, I’m making a list of dairy and egg free foods that are also gluten free–excluding butter because I can still handle it. Some of the recipes are naturally dairy free, and some can easily be made dairy free by leaving off cheese or whatever. You can also click the tags “Naturally Dairy Free (excluding butter)” or “Egg Free” at the bottom of any recipe to see all recipes with that tag.

Naturally Dairy and Egg Free Main Courses (butter is fine, though, for me)

Naturally Dairy and Egg Free Side Dishes

Naturally Dairy and Egg Free Desserts (and still gluten free)–still may include butter

Naturally Dairy and Egg Free Appetizers and Drinks

Of course some foods aren’t dairy or egg free, but it’s easy enough to leave off the cheese or replace the milk with almond milk. Some things just can’t have those replacements, though.

Easy Enough to Make Dairy and Egg Free, with some modifications

Dairy Free but not Egg Free (sometimes I can handle some eggs but not dairy)

Strawberry Daiquiris (virgin)

We loved the virgin piña coladas so much that we wanted to find another slushy drink. Haha, I’ve never had strawberry daiquiris before, but these are basically a slushy strawberry limeade. Delicious and maybe a little more complex-tasting than piña coladas, these would also be fun for a tropical-themed night.

Luckily this one is naturally gluten free.

Make it a meal with:

Strawberry Daiquiris (virgin)

  • Servings: 2
  • Difficulty: easy
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Like a tropical slushy strawberry limeade.

Ingredients

  • 12 oz. (about 2 cups) Frozen Strawberries
  • 5 Tbsp. Sugar (or to taste)
  • 1/4-1/2 c. Water
  • 1 c. Lemon Lime Soda
  • 3 Tbsp. Freshly Squeezed Lime Juice

Directions

Combine all ingredients in a blender and blend until smooth. Add more water if you prefer it thinner. Garnish with fresh strawberries and lime wheels if desired.

 


Hawaiian Chicken Skewers

This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.

If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.

Make it a meal with:

Hawaiian Chicken Skewers

  • Servings: about 15 large skewers
  • Difficulty: medium
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A bit time-consuming, but great as a main course or appetizer, warm or room temperature.

Ingredients

Sauce:

  • 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
  • 1/2 c. Water
  • 1/2 c. Orange Juice
  • 4 tsp. Minced Garlic
  • 1/2 tsp. Ginger
  • 1/4 c. Brown Sugar
  • 1/4 tsp. Red Pepper Flakes
  • Juice of Half a Lime
  • 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water

Skewers:

  • Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
  • 1 20 oz. can Pineapple Chunks
  • 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
  • About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
  • Olive Oil for pan
  • Sliced Green Onions (optional)

Directions

For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.

For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.


Piña Coladas (virgin)

These are very fun slushy drinks, perfect with tropical or Hawaiian meals like Kalua pork. Coco Lopez is the wonderful secret ingredient, but it’s not available at Smith’s anymore. You can find it at Walmart, though.

Luckily this one is naturally gluten free.

Make it a meal with:

Piña Coladas (virgin)

  • Servings: 4
  • Difficulty: easy
  • Print


Slushy and tropical.

Ingredients

  • 1 can (15 oz.) Coco Lopez Cream of Coconut
  • 2 c. Pineapple Juice
  • 8 c. Ice
  • Pineapple Slices (optional)
  • Whipped Cream (optional)
  • Maraschino Cherries (optional)

Directions

In a blender, blend Coco Lopez, pineapple juice, and ice. Pour into glasses, then garnish with whipped cream, cherries, and pineapple slices.

 

 


 

Restaurant Fried Chicken

When I was diagnosed with celiac disease, fried chicken basically went out the window. You could get chicken fingers, but restaurant fried chicken with bones was pretty out of the question. Then I found this recipe on Food Network–a fried chicken recipe from an actual restaurant. I’ve made it twice with gluten free flour, and it’s VERY good–I just cut the dredge recipe in half because there was so much left over the first time, and gluten free flour is expensive. The only thing is that they call for using a giant pot of oil and cooking the chicken until it reaches 180°. I’ve just used my little deep fryer (you can only fit 4 pieces of chicken at a time, tops) and cooked until it reached 165° so it stays juicy. It does take a long time since you have to break down your own chicken and fry it in batches, so maybe I’ll consider the giant pot method at some point. Some people also just fry legs or thighs, so that would take much less time than breaking down a chicken.

I love that you don’t have to marinate in buttermilk like many fried chicken recipes, it’s nice and salty, and it has a tiny amount of heat that you expect in fried chicken. When it’s fresh, it’s crunchy, but the breading on leftovers gets soft like KFC. Both are great.

If you’re making it gluten free, just use a gluten free flour blend with xanthan gum.

Make it a meal with:

  • Mashed potatoes or coleslaw
  • Corn
  • Fresh fruit or salad
  • Corn bread or French bread

Restaurant Fried Chicken

  • Servings: 16-18 pieces
  • Difficulty: medium
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Makes tons and is VERY delicious, but takes a lot of time if you break down your chicken and fry in batches.

Ingredients

  • 2 Whole Chickens, broken down into pieces (may need to cut breast piece in half if it’s huge)
  • Vegetable Oil for frying
  • 3 c. Flour (or gluten free flour with xanthan gum)
  • 2 1/2 Tbsp. Salt
  • 2 Tbsp. Pepper
  • 1 Tbsp. Garlic Powder
  • 1/2 Tbsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 2 c. Buttermilk (or 2 c. Milk with 2 Tbsp. Lemon Juice)

Directions

The chickens should be cut into 4 breasts (possibly cut the breasts in half if needed), 4 wings, 4 legs, and 4 thighs. Preheat oil in a heavy pan on the stove or in a deep fryer to 325°-340°. In a large bowl, combine the flour, salt, pepper, garlic powder, onion powder, and cayenne. In a separate bowl large enough to submerge pieces of chicken, place the buttermilk. Take the breast pieces and dredge them in the dry mixture, then dip in buttermilk, then dredge again in the dry mixture, aggressively pushing the dredge mixture into the wet chicken to make sure you get a good crust and crunch. If you’re frying in a big pot, place the breasts in first, then thighs, then legs, then wings. You may not have quite enough dredge for the last wing or two. The original recipe does say to cook for 15 minutes and check the temperature. If frying in a countertop deep fryer, only 4 pieces tops can fit. Check the temperature after 5 minutes, aiming for 165°. Once the chicken reaches the target temperature, place on a paper towel lined cookie sheet and keep warm in the oven.

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Guacamole

Whenever I’m looking for a recipe, I always start with Food Network because they tend to be tested pretty well. So this recipe comes from Alton Brown himself, only slightly modified. I love the flavor that the tomatoes bring. Just remember to let this one sit, and it’s best served room temperature.

And this one is naturally gluten free.

Make it a meal with:

Guacamole

  • Servings: 6
  • Difficulty: easy
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Let this one sit and serve preferably at room temperature.

Ingredients

  • 3 Large Avocados, cut in chunks
  • Juice of 1 Lime
  • 1/2 tsp. Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne Pepper
  • 1/2 Medium Onion, diced
  • 1/2 Jalapeno, diced (or 1 whole for more heat)
  • 2 Roma Tomatoes, diced
  • 1 Tbsp. Cilantro, chopped
  • 1 tsp. Minced Garlic

Directions

In a large bowl, toss avocado with lime juice. Add salt, cumin, cayenne, then mash with a potato masher until smooth and well mixed. Fold in remaining ingredients. Let sit at room temperature 1 hour before serving.


 

Fondue

We’ve done fondue as a date and as a family activity a few times, and they’ve all been very fun. Of course traditionally it’s made with wine and Kirsch, but we leave out the alcohol and replace it with chicken broth. It’s best if you melt the cheese or chocolate before placing it in the fondue pot or slow cooker–and it’s also best if you slice everything before making the melted cheese. The cheese does tend to eventually turn into a lump after a long time of sitting, so the less sitting the better.

You can keep it simple and just dip a few things in cheese and chocolate. Or we’ve gone all out and done a cheddar fondue, Swiss fondue, hot caramel, and melted chocolate, all in the same sitting.

If you’re making it gluten free, just make sure that your items for dipping are gluten free–leave out the bread, pretzels, certain dessert items, and Rice Krispie treats if they’re made with Kellogg’s Rice Krispies (because those are made with malt flavoring).

Fondue

  • Servings: 6?
  • Difficulty: easy
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Prepare and chop all the items to dip first, then prepare the fondue.

Ingredients

Classic Fondue

  • 16 oz. Alpine Blend Shredded Cheese (or 8 oz. hand grated Swiss and 8 oz. hand grated Gruyere)
  • 2 Tbsp. Cornstarch
  • 1 c. Chicken Broth (plus more if it starts thickening while sitting)
  • 1/2 tsp. Minced Garlic (optional–I don’t usually add it)
  • Pepper to taste

Cheddar Fondue

I’ve made the cheese sauce from the macaroni and cheese recipe with a lot of extra cheese added, but I’ve also made the above classic version with sharp cheddar cheese instead of Swiss, and it turned out great.

Chocolate Fondue

  • 8 oz. Milk or Semisweet Chocolate Chips (You can use fancier chocolate bars, but chocolate chips work fine.)

Caramel Fondue

  • (You could try melting wrapped caramels, or I’ve just made a smaller batch of homemade caramel and served it hot. Recipe below:)
  • 1 c. or equal of all ingredients:
    • Sweetened Condensed Milk
    • White Corn Syrup
    • Butter
    • Brown Sugar
    • White Sugar

Possible Foods to Dip

  • French Bread or Baguettes, cut into cubes
  • Sliced Salami
  • Ham Cubes
  • Steak Cubes (can cook stew beef with a little salt and pepper)
  • Cooked Fingerling Potatoes (a little bland, though)
  • Bell Pepper slices
  • Cooked Broccoli
  • Pretzels
  • Apple Slices
  • Pear Slices
  • Fresh Pineapple Chunks
  • Strawberries
  • Bananas
  • Marshmallows
  • Brownie Bites
  • Cheesecake Bites
  • Rice Krispie Treats
  • Graham Crackers

Directions

For classic fondue: In a bowl or gallon bag, place the cheese and cornstarch, then stir or shake to coat the cheese. Then in a pot over medium heat, warm the broth and garlic but do not allow to boil. Slowly add cheese mixture one handful at a time, stirring and allowing to melt completely before adding the next handful so it remains smooth. Lastly, add pepper to taste. Place in preheated fondue pot right when you’re ready to eat.

For chocolate fondue: Microwave chocolate chips for 30 seconds, then stir. Microwave up to 30 seconds more at a time, stirring between microwaving, until smooth. Place in preheated fondue pot right when you’re ready to eat.

For caramel fondue: Place all ingredients in a heavy pan, then turn the heat to medium-low and stir constantly or it may leave chunks or specks. Heat until it reaches desired consistency. Don’t heat too long or it will start to get harder. Place in preheated fondue pot right when you’re ready to eat.


Orange Cottage Cheese Salad

Jeff’s family often makes this for family get togethers, and this recipe was in Jeff’s family cookbook from his mom, so I wanted to preserve it. In the picture, I didn’t make it with the pineapple, but I think it would’ve been a nice texture–so I think I’ll try it in the future. This salad is versatile enough to be a side for a BBQ or a nice Sunday dinner. I’ve even thought about making both the pistachio salad and this salad for Halloween to have green and orange.

And this one is naturally gluten free.

Make it a meal with:

Orange Cottage Cheese Salad

  • Servings: 8?
  • Difficulty: easy
  • Print


Add pineapple for some good texture.

Ingredients

  • 2 c. Cottage Cheese (small curd)
  • 2 c. Cool Whip
  • 3/4 c. Orange Yogurt
  • 3 oz. pkg. Orange Jell-O
  • 2 c. Crushed Pineapple (optional)

Directions

Lightly mix all ingredients until all dry Jell-O powder is dissolved. Refrigerate until set.