tag:blogger.com,1999:blog-61911116280878703532024-03-05T11:00:51.090-05:00Sheena CucinaMy personal allergy diet: Recipes that avoid many latex-foods and the most common allergens: dairy, fish, egg, gluten, peanuts, sesame, shellfish, soy, tree nuts, and wheat.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-6191111628087870353.post-87547337691043264952013-07-01T17:12:00.002-04:002013-07-01T17:18:20.391-04:00Strawberry Shortcake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl04JqQhnMeBGqYC5rcMHYlrkC0a6y7noxaW0-PTFf85hexUP8ECHAbmiuCqlxndFTsmabaPliCBK4IeLlwRP3FA1M1HD4xA6v7cw4exElT4O9dgY5FythI7Cajf3jDiO-_rx0IH-IHo6V/s1600/DSC_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl04JqQhnMeBGqYC5rcMHYlrkC0a6y7noxaW0-PTFf85hexUP8ECHAbmiuCqlxndFTsmabaPliCBK4IeLlwRP3FA1M1HD4xA6v7cw4exElT4O9dgY5FythI7Cajf3jDiO-_rx0IH-IHo6V/s640/DSC_1256.JPG" width="640" /></a><br />
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These past five years have been difficult, to say the least. I not only have had to learn to live with countless new food allergies, I have had debilitating migraines. When they first began I was getting multiple migraines a day. Since then I have changed many things in my life and gathered a team of professionals to help (a neurologist, a naturopath, a chiropractor, a holistic allergist) and in doing this, I've managed to reduce my migraines to 2-3/week.<br />
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I know this sounds silly...but recently I have been avoiding you on purpose. My health has drastically improved (HURRAH!) but I haven't wanted to jinx it.<br />
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At the end of March, I went to a new dentist because I had extreme jaw pain. She quickly told me that one of my wisdom teeth, which I had been told countless times would never come in, was pushing a molar out of my jaw. Gross. Painful. Yes. And yes.<br />
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She said she would have to remove my molar. It was a dumb tooth anyway. I didn't want it anymore. It had caused me so much grief already, with countless attempts to fill a cavity, and eventually a root canal (because my then-dentist didn't get my entire cavity from the get-go). So, my new dentist pulled my molar. Then something amazing happened. My. Migraines. Stopped.<br />
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They just stopped. I had a migraine the morning my tooth was pulled, and I haven't had one since. I've been <strike>resisting</strike> dreading writing about it because what if writing on this blog forever ruins my migraine-free streak? Well, that's just dumb. So, here I am. Finally, writing it for all the world to see. My. Migraines. Stopped.<br />
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There, I said it again.<br />
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I haven't just been avoiding you because I (foolishly) didn't want to jinx my good-fortune. I've been living my life! I've been gardening like mad and I can't wait to show you my masterpiece-of-food-growing. I've been getting healthier by exercising and making my body stronger. And, what I'm most excited about: I've been singing and getting my voice back into shape. And oh, how I've missed that part of my life. My life is suddenly full of possibilities that I thought had all but disappeared. So, Sheena. What shall we do now?<br />
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For today, I will celebrate Canada Day, and the summer bounty of strawberries, with this beautiful recipe for Strawberry Shortcake. This is a substantial shortcake, not sponge cake that is quite often seen posing as shortcake. They are actually my tea biscuit recipe and if you're not into strawberry shortcake they go splendidly with some butter/vegan butter and jam. Yum.<br />
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Happy Canada Day to my fellow Canadians around the world! Sorry I didn't post this sooner for you to make it this weekend. And happy (early) Independence Day to those of you in the US.<br />
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<span style="font-size: small; font-weight: normal;">Make this dough ahead of time and let it rest in the fridge for an hour, or over night. They can also be cut into biscuits and frozen, then baked, but you will need to increase the time a minute or two or defrost them before baking. </span></h2>
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<b><span style="font-size: large;">Strawberry Shortcake</span></b></h2>
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Shortcake/Tea Biscuits</h3>
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2 cups brown rice flour<br />
2 cups sorghum flour<br />
6 tbsps tapioca starch<br />
1 1/2 tsps xantham gum<br />
3 tsps baking powder*<br />
1 tsp salt<br />
1/2 cup vegan butter (I prefer Earth Balance Soy-Free Buttery Flavoured Spread) **<br />
1/2 cup coconut oil **<br />
1 1/4 cup milk***<br />
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Measure vegan butter and coconut oil. Freeze until firm. Mix dry ingredients. Add small chunks of firm vegan butter and coconut butter. Mix until crumbly, but you want some small chunks of butter and oil to still be visible. Slowly add milk and mix just until combined - if using a mixer wait just until dough starts to pull away from sides of bowl. Cover and refrigerate dough until chilled or overnight.<br />
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Preheat oven to<span style="font-family: Times, Times New Roman, serif;"> 375<span style="background-color: white; line-height: 18px;">°</span><span style="background-color: white; line-height: 18px;">/190</span><span style="background-color: white; line-height: 18px;">°</span>. </span>Remove dough from fridge and allow to warm up a bit so it's not too solid to work with - but you don't want it warm. Handle the dough as little as possible, to avoid a tough final result. Roll between two pieces of parchment or two silicone baking pads (If you do not have either of those items, you may want to use a bit of tapioca flour to prevent the dough from sticking. Try not to use too much.). Roll until about 2 1/2 - 3 cms / approximately 1 - 1.18" thick. Dust the top of the dough with icing sugar (if you desire a sweet biscuit). Cut with desired cookie cutters. Dust underside with icing sugar. Line a baking sheet with parchment or a silicone baking mat. Bake for 20-25 minutes, depending on the size of your cookie cutters, or until cooked through and golden brown on the bottom.<br />
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If you prefer to make drop-biscuits add a bit more milk to your dough so it is more of a batter. Drop by spoonful onto your prepared sheet. Dust with icing sugar, bake following above directions.<br />
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<b>To Make Shortcake</b><br />
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Slice or mash strawberries and arrange on top of a biscuit. Top strawberries with whipped cream, whipped coconut milk, ice cream, or non-dairy ice cream. Top with another biscuit. Or, instead of using two biscuits per dessert, you could slice the biscuits in half.<br />
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<b>Coconut Whipped Cream</b><br />
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I have made coconut whipped cream before and it turned out great. But when I went to do it for this photo shoot it was an epic fail. Here is a great post from Oh Lady Cakes on <a href="http://www.ohladycakes.com/2013/05/how-to-make-coconut-whipped-cream.html" target="_blank">Coconut Whipped Cream</a>. It seems like she has it all figured out! I now know my whipped cream results were so drastically different because initially I used Thai Kitchen coconut milk, but this time it was an inexpensive kind that I realize was made with coconut extract and water. Gross. Because of this, my photos are with coconut ice cream.<br />
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<b> Alterations:</b><br />
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;">* If you are allergic to corn and cannot find a corn-free baking powder you can make your own. Just follow this ratio: 1 part baking soda, 1 part starch (like rice, arrowroot, or tapioca starch/flour), and 2 parts cream of tartar.</span><br />
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** While I prefer the ratio of half vegan butter/half coconut butter, you can use:<br />
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- 1 cup vegan butter, or<br />
- 1 cup coconut oil, or<br />
- 1 cup butter<br />
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*** Use any dairy or non-dairy milk. These are particularly excellent with a high-fat milk, such as coconut milk, or 3.5% dairy.<br />
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<b>A Note on Strawberries And Allergies:</b></div>
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I have noticed in the past that I sometimes have a reaction from strawberries. I have pinpointed the problematic strawberries to ones that have been imported, either from the US or from Argentina. I seem to have no issue with local, Ontario strawberries. My holistic allergist told me that strawberries contain a high amount of histamine, the natural chemical produced in your body during an allergic reaction. When a fruit or vegetable ages, it produces more histamine. I thought this was perhaps the reason imported strawberries were not great for me - they have most-likely been picked long before I consume them. I recently learned something else about strawberries from a farmer at the local farmer's market. She said that many strawberry farms inject their berries with shrimp extract (GROSS!), which gives their berries a brighter colour. She told me that many kiwi farmers do this as well, and she has heard a lot of people who have shellfish and shrimp allergies (like me) have had issues with both of these fruits. </div>
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I am not sure what it is about imported strawberries that affect me, so I will stick with the strawberry farms that I know I have no issue with. If you are concerned about your strawberry allergies talk your local farmer about their farm practices. Always make sure you speak to your doctor before introducing a potential allergen. </div>
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<span style="background-color: white; color: #575757; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different. If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing. I am not a doctor, these stories are from my personal experiences.</span></div>
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<br />Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-86605667879586768942013-03-30T16:38:00.001-04:002013-03-31T17:19:33.037-04:00Carrot Cupcakes<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1OA7poWZAuWq8ij3CyKQmrgYwHTaVmXKFQIbi_v_kxQ8IBQSJZeNho4YTsnCa90M4iALbm9TjhYbfuQZYd6XuzI7BgR5MP-xGMSSDBl0hyphenhyphenko8Ku2i2MVnPaEFJpSndUF3Yp-ORJFz7xm/s1600/DSC_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1OA7poWZAuWq8ij3CyKQmrgYwHTaVmXKFQIbi_v_kxQ8IBQSJZeNho4YTsnCa90M4iALbm9TjhYbfuQZYd6XuzI7BgR5MP-xGMSSDBl0hyphenhyphenko8Ku2i2MVnPaEFJpSndUF3Yp-ORJFz7xm/s640/DSC_0608.JPG" width="640" /></a></div>
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I'm embarrassed that I've been away from this space for so long. Too long. Recently my friends have started to ask me if I am still blogging, because they have noticed my absence. I told them that I have indeed wanted to, but I have been lacking inspiration. I'm glad to say that I feel the spark of inspiration yet again, so here I am! </div>
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I've been spending my time wisely, mind you. During my hibernation, I've been developing and refining recipes that I will post shortly. I've also been seeing a chiropractor, doing exercises that he assigned, and eating healthier. My chiropractor has me walking every day, which drastically helps prevent my migraines. But because of the snow this winter, walking was a little difficult...until I discovered snowshoeing. I tried it for the first time this winter and fell in love. Even with the falling-down part, as you can see here:</div>
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But enough about winter. Let's welcome SPRING! And what better way to start this spring anew than with a delicious, healthy carrot cupcake recipe. I brought these cupcakes to my Mom's house for a big family dinner yesterday and everyone loved them. Personally, they are my favourite recipe I've created so far. As you can see, my nephew enjoyed them too :)
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I was browsing blogs for a delicious carrot cake recipe but had a difficult time finding one that met my allergy-restrictions. After a few attempts, I finally created my own recipe that fit my allergy-restrictions, and satisfied my healthy-side and my dessert-obsessed side. These cupcakes are free of all of the allergens I avoid: dairy, fish, egg, gluten, peanuts, sesame, shellfish, soy, tree nuts, and wheat. They also happen to be vegan, sugar free (accept the icing), and packed with goodness from carrots, and apple sauce. I hope you enjoy them as much as my nephew and I do :)</div>
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<span style="font-size: large;"><b>Carrot Cupcakes</b></span></div>
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1 cup sorghum flour</div>
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3/4 cup brown rice flour</div>
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1 tsp xanthan gum</div>
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1 tbsp ground flax seed</div>
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1 tsp baking powder *if allergic to corn please see alteration below*</div>
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1 tsp baking soda</div>
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2 tsps cinnamon</div>
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3/4 tsp ginger</div>
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1/4 tsp allspice</div>
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1/2 tsp fine sea salt</div>
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2/3 cup agave nectar (or maple syrup)</div>
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1 1/3 cup unsweetened apple sauce</div>
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1/4 cup water or non-dairy milk</div>
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1/4 cup oil of your choice</div>
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1 teaspoon vanilla</div>
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1 1/2 cup shredded carrots</div>
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Preheat oven to 375°/190°. Line a cupcake tin with liners.</div>
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In a large bowl combine dry ingredients, set aside. Combine liquid ingredients in a small bowl. Add liquid ingredients to dry and mix just until combined. Fold in grated carrot.</div>
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Spoon into cupcake tin. Bake for 15-20 minutes, or until a cake tester or toothpick comes out clean. Cool in tin on racks for a few minutes, then remove from tin and cool completely before icing with my <a href="http://sheenacucina.blogspot.ca/2011/08/vanilla-layer-cake.html" target="_blank">Vegan Buttercream</a> (tastes like cream cheese icing!).</div>
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Yield 12 cupcakes</div>
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*note* I have not yet made this into a cake, but I am sure it would work out fine. I would suggest a 9"/23 cm round cake pan, lined with parchment, and bake it for about 20-30 minutes. Make sure to keep a careful eye on the cake after about 15 minutes just in case my guess is off. If you want to make a layered cake, you will have to double the recipe.</div>
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<b>Alterations:</b></div>
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- If you are allergic to corn and cannot find a corn-free baking powder you can make your own. Just follow this ratio: 1 part baking soda, 1 part starch (like rice, arrowroot, or tapioca starch/flour), and 2 parts cream of tartar.</div>
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- If you are allergic to any of the flours listed try substituting your own gluten-free flour blend.</div>
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- If you are allergic to apples, try substituting another fruit puree.</div>
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-If you are allergic to any of the spices try experimenting with your own spice blend.</div>
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- If you are allergic to sugar, or you are sugar-free and cannot eat the icing recipe, these would be delicious as muffins with some dairy-free margarine like Earth Balance. Or try topping them with a cinnamon butter. Combine to taste: margarine, cinnamon, and maple or coconut sugar. </div>
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Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com2tag:blogger.com,1999:blog-6191111628087870353.post-78711666850286356472012-10-03T23:25:00.000-04:002013-03-11T19:35:09.026-04:00Apple Spice Cake<div class="separator" style="clear: both; text-align: center;">
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I have been meaning to post this recipe for quite some time now but the photos I took aren't great. At the time the camera was running out of batteries, and I couldn't get my lighting right, so all my shots were blurry and dark. The ones I have here are the best that I managed to get and, believe me, they do not do this cake justice. I keep making this cake to take places, but then by the time it is finished I have to leave, and if there are any leftovers they do not last long enough for me to photograph....and I take almost all of the blame for that. Why don't I just bake a cake for myself and take photos? Because I can't put that kind of temptation in front of me! This is the kind of cake that I will eat for every meal until it is gone. What is <i>wrong</i> with me? Or rather, what is so <i>right</i> about this cake?<br />
<br />
I recently took this cake to a summer BBQ where one of my friends said he could eat it all day. Even more recent, I took it to a party at another friend's house. My friend is Italian, and this party was full of her Italian family and other Italian friends. I figured it would be a tough crowd to convince that my gluten-free-vegan cake was actually good and they should try it out. But I didn't have to convince them at all. I have never, ever, received such wonderful and plentiful compliments for my cooking, and it made me blush.<br />
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The flavour of this cake is reminiscent of carrot cake, which I think is why it pairs so nicely with my <a href="http://sheenacucina.blogspot.ca/2011/08/vanilla-layer-cake.html" target="_blank">Vegan Buttercream</a>, which slightly resembles cream cheese icing. On the other hand, my husband is not a fan of carrot cake and yet loves this cake. It is an excellent cake for this time of year when you want to take advantage of apple season, but are looking for something different than a pie or a crisp. <br />
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It is Canadian Thanksgiving this weekend and I am going to make this cake for one, or more, of my celebrations. Perhaps then I can get a better photo. (That is, if there is time before it is all gobbled up!) I hope you can <i>wow</i> some of your family and friends with this cake. I promise you, not many people can tell that it is either gluten-free, or vegan. Maybe don't even tell them...<br />
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<b><br /></b>
<b><span style="font-size: large;">Apple Spice Cake</span></b><br />
<br />
2 1/2 cups sorghum flour<br />
1 1/2 cups brown rice flour<br />
4 tbsps tapioca flour/starch<br />
4 tsps baking soda<br />
2 tsps cinnamon<br />
1 tsp nutmeg<br />
1/2 tsp allspice<br />
1 tsp fine sea salt<br />
1 tsp xantham gum<br />
<br />
3 1/2 cups apple sauce<br />
1 3/4 cups dark brown sugar<br />
1/2 cup sunflower oil, or other light tasting oil<br />
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Preheat oven to 325° F / 167° C. Grease two 9" / 23 cm round cake pans, if your pans generally stick a little, you may want to line them with parchment paper as well.<br />
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In a medium bowl mix wet ingredients (including brown sugar), set aside. In a large bowl sift dry ingredients together. Add wet to dry and stir just until combined. Divide batter into pans, and bake on second-from-top rack for 38-45 minutes or until a cake tester or toothpick comes out clean. Let cool in in pans on a rack for about 15-20 minutes, then remove from pans and cool completely before icing. <br />
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Ice cake with my <a href="http://sheenacucina.blogspot.ca/2011/08/vanilla-layer-cake.html" target="_blank">Vegan Buttercream</a> icing and dust with ground cinnamon.<br />
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This can also be made into cupcakes, it will yield about 24. Bake at the same temperature for 20-25 minutes. I have not made these cupcakes in a while, so please keep an eye on them in case they end up cooking quicker than I have noted. <br />
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Please Note: This cake is gluten-free, free of all top allergens, and vegan. If you are baking for a vegan, check to see if they eat refined sugar because many do not, do to how it is processed. You can always look on packaging to see if something is certified vegan, or contact the company. I, personally, am not vegan, but am allergic to eggs (and until recently, dairy) which is why all of my baking is vegan, or close to it.<br />
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*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.
Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-20192411434572223912012-08-21T22:28:00.001-04:002012-08-21T22:28:55.777-04:00Rapini with Garlic Scapes<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Rapini with garlic scapes and cloves of garlic</td></tr>
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In keeping with my garden theme, I've decided to post a recipe using my fresh garden rapini. Rapini, also known as broccoli raab, is part of the brassicaceae, or mustard family. It has a delicate broccoli flavour, with small florettes, and leaves that are similar to kale. The entire plant is edible, including its flowers.<br />
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Rapini is a cool-weather crop. This means that when temperatures get very hot, it will bolt and produce tall, skinny stems and flower quickly - this is the plant getting ready to produce seeds. Once the rapini flowers bloom, the plant becomes bitter and tough. You can still eat it, but it will need to be cooked in salted water for a longer period of time than usual. This summer has been hot, and I was lucky enough to get my rapini planted in the spring, before the weather got too hot. Because of this, it grew into quite a substantial crop and I got a nice harvest out of it. However, because of the high heat over the past month or so, it has started to bolt. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72lWkG_JoY6J7qkkq1vZS6OqusjUSSb4gzGiogGu-rYRLRmeO0RPXqV5H-zAGNtOkWN2dDAvW40M_S4LQNJDPIHbNwixCIdMCcvKoXZ6tRFMIlXbGwKJnN_PyA-HU83by_Hw6zjM_TM6u/s1600/DSC_0808.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72lWkG_JoY6J7qkkq1vZS6OqusjUSSb4gzGiogGu-rYRLRmeO0RPXqV5H-zAGNtOkWN2dDAvW40M_S4LQNJDPIHbNwixCIdMCcvKoXZ6tRFMIlXbGwKJnN_PyA-HU83by_Hw6zjM_TM6u/s400/DSC_0808.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My garden rapini, in the early summer</td></tr>
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If you find your rapini bolting, trim the skinny, flowered stems. When
the temperatures become hot, check your rapini every day for flowering
buds, they produce very quickly. If you notice any buds that begin to
flower, pinch them off. Don't throw them away! You can add these raw buds, as well as the bolting stems, to salads, if tender enough.<br />
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Harvest rapini when it forms buds, but before they flower. You can cut the leaves at any time. I read on <a href="http://www.canadiangardening.com/gardens/fruit-and-vegetable-gardening/how-to-raise-rapini/a/1884/2" target="_blank">Canadian Gardening</a> that each leaf node (where the leaves grow out of the stem ) will produce another bud. To harvest your plants while still leaving enough of the plant to grow into a second crop, cut stems approximately10-15 centimeters (about 4-6 inches) above the bottom, coarse leaves.<br />
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I was lucky enough to harvest my rapini while it was still young and very tender. I was actually able to eat a raw leaf, and it was delicious - not bitter at all! If you ever have the chance to grow rapini, or purchase fresh rapini at a farmer's market, jump on it. Freshness makes all the difference when it comes to rapini.<br />
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Garlic scapes are the tips of the garlic plant. They grow into curly, green stems and have a mild garlic taste. You will probably be able to find these at your farmer's market when in season. I keep reading that they are usually in season in early spring, but I was able to find some well into the summer. If you do not have garlic scapes available, you may simply make this recipe with cloves of garlic and it will still taste delicious. <br />
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<tr><td class="tr-caption" style="text-align: center;">Rapini with garlic scapes and cloves of garlic</td></tr>
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<br />
<span style="font-size: large;"><b>Rapini with Garlic Scapes</b></span><br />
<br />
One bunch of rapini (about two or three good handfulls)<br />
3-4 garlic scapes<br />
3 cloves of garlic (omit if you only want the mild garlic flavour from the garlic scapes)<br />
Olive oil, or oil of your choice<br />
Salt and pepper<br />
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If your rapini is not fresh from the garden, or it is bitter, or tough, I suggest coking it in boiling, salted water for at about one minute, or until tender. Drain, and set aside. You can test to see if your rapini is fresh and tender enough by eating a piece of it raw. If you can do this successfully and you enjoy its raw flavour then you do not need to pre-cook it in water and you will simply saute it in the pan. (see directions below)<br />
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Roughly chop garlic. Add garlic and a generous amount of oil to a frying pan, preheated on medium/medium-high heat. Saute until lightly golden. Roughly chop garlic scapes - I prefer pieces about 2.5 cms, approximately 1 inch. <b><i> </i></b><br />
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<b><i>If the rapini has already been cooked in water</i>:</b> add garlic scapes and saute about one minute. Add rapini, salt, and pepper to your pan. Sautee about another minute. <i><b> </b></i><br />
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<i><b>If you are adding raw rapini to your pan:</b></i> add garlic scapes, rapini, salt, and pepper and saute until the thickest pieces of rapini are fork-tender. <br />
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Serves about four people as a side-dish<br />
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Note: If you have leftovers, they are delicious, even cold! One of my friends is Italian, and her mom makes her sandwiches of leftover rapini. So <i>very </i>delicious!Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-21306368361209353892012-07-21T19:18:00.000-04:002012-07-21T19:24:07.941-04:00My Garden, and Sheena Cucina Anniversary!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIaldrssJ6oF016rcNIzK_295XI1cmRIL0Y-0rbF5HwKDvey1S_z5eAPejXU_UvO-EOLpJrlZDmPoVLvG1_hm8Ea9JiaN77_TUM370ZYSg8l8MiUZ4_TDdg_fMYE2WkXtx7XMdd_pqfNK/s1600/148.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIaldrssJ6oF016rcNIzK_295XI1cmRIL0Y-0rbF5HwKDvey1S_z5eAPejXU_UvO-EOLpJrlZDmPoVLvG1_hm8Ea9JiaN77_TUM370ZYSg8l8MiUZ4_TDdg_fMYE2WkXtx7XMdd_pqfNK/s400/148.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here I am with my sunflowers in last year's garden. They grew to over twelve feet tall! </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Okay, I'm not even going to <i>talk </i>about how long it has been since I last posted a recipe. In my defence, I have not been cooking that much due to the heat. I have also been <i>socializing</i> when I feel well, actually going out in public to restaurants, bars, parties! (Oh my!) My life looks a lot different than it did a few months ago. I could get used to this!<br />
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Today is a special day for me, it is the anniversary of my first post for Sheena Cucina! To celebrate, I am going to try to get my butt in gear and start posting more recipes! Speaking of my life looking different...the difference between my life a year ago, and my life today is astonishing. If this is the kind of progress my health has made in a year, I can't even imagine what it will look like in the years to come. <br />
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Something that has changed for me a lot since developing allergies is my view of food and the food industry. I do not eat anything artificial; no preservatives, additives, or colouring. I try to eat as many vegetables as possible, and try to make as many of them local and organic as I can afford. I am a huge fan of the back-yard food movement, and over the past couple of years have developed quite a large vegetable garden. The idea of being self-sufficient and providing my own food is extremely appealing to me. I have learned that food is medicine, plain and
simply. So I try to grow as much of it myself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_s4ABCLSae3uwxD1nlnnqgt6GmoXeGhNB5TSg66-JpILY6h2zGJsUPeUr6r04YaJ6WumccQpo0D7wjiFbGM3NAKT9EYq2SqDL_gJeAI977CeT5C4ArFL0BX9NHsZJVaMCs7zo7kMbauKo/s1600/DSC_0937.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_s4ABCLSae3uwxD1nlnnqgt6GmoXeGhNB5TSg66-JpILY6h2zGJsUPeUr6r04YaJ6WumccQpo0D7wjiFbGM3NAKT9EYq2SqDL_gJeAI977CeT5C4ArFL0BX9NHsZJVaMCs7zo7kMbauKo/s320/DSC_0937.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Detroit Beets</td></tr>
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<br />
In keeping with a local mindset, I purchase most of my seeds from an Ontario seed company called <a href="http://cottagegardener.com/" target="_blank">The Cottage Gardener.</a> They have a wonderful variety of heirloom seeds to choose from, and I have had great success with these seeds. I can (and have) spent hours looking over their catalogue. Check them out, or try to find a local seed distributor in your area.<br />
<br />
I started out small, and over the past few years I have increased the size of my garden. This year I am going to preserve some food for the winter by canning and freezing. I am also going to try to put some of my produce like squash, beets, and radishes into cold-storage in our basement.<br />
<br />
Some of my veggies are a little late this year, I wasn't feeling great at the beginning of the summer so I couldn't get them in the ground as early as usual. However, this year for the first time I am planting a second crop of some quickly-growing and cold-hearty veggies! In this crop there will be things like beets, carrots, parsnips, radishes and Swiss chard. What do you have growing in your garden this year?<br />
<span style="font-size: small;"><br /></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhwfvrKo1OhctpejlfzySKNlUqDRm7arPoc_Wk8bCzT7sy-L3bYrdv5YbJnF8Rn5tDM2sC_JraPyc-OMZCsu1x3s26nZ0ajkqDniK5FR4MSwajGEawNq72OPhrqjEUad5aaGQVRNLHdvu/s1600/DSC_0938.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhwfvrKo1OhctpejlfzySKNlUqDRm7arPoc_Wk8bCzT7sy-L3bYrdv5YbJnF8Rn5tDM2sC_JraPyc-OMZCsu1x3s26nZ0ajkqDniK5FR4MSwajGEawNq72OPhrqjEUad5aaGQVRNLHdvu/s320/DSC_0938.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ronde de Nice Summer Squash</td></tr>
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<span style="font-size: small;"><b>In my garden this year:</b></span><br />
<br />
<b>Arugula</b><br />
<b>Beets</b>: Golden Detroit, Chioggia, Bull's Blood, Cylindra <br />
<b>Beans</b>: Contender Snap Bean<br />
<b>Carrots</b>: Yellow, Purple, Red, White<br />
<b>Cucumber</b>: Double Yield Cucumber<br />
<b>Fennel</b>: Florence Fennel "Zefa Fino"<br />
<b>Kale</b>: Black Tuscan Palm Tree, Russian Red, True Siberian <br />
<b>Lettuce</b>: Buttercrunch<br />
<b>Onions</b>: Green<br />
<b>Parsnips</b>: Harris Model Parsnip<br />
<b>Peas</b>: Mammoth Melting Sugar Pea<br />
<b>Pumpkin</b>: Small Sugar Pumpkin <br />
<b>Purslane</b>: Golden<br />
<b>Radishes</b>: Black Spanish Round Radish, Cherry Belle, French Breakfast, Plum Purple, Ruby Red, White Icicle<br />
<b>Rapini</b> <br />
<b>Summer Squash</b>: Black Beauty Summer Squash, Yellow Crookneck, Ronde De Nice Zucchini, Benning's Green Tint Bush Squash (a patty pan)<br />
<b>Sunflowers</b><br />
<b>Spinach</b>: Bloomsdale, New Zealand, Strawberry Spinach<br />
<b>Strawberries </b><br />
<b>Winged Pea/Asparagus Pea</b> (not actually related to peas or asparagus) <br />
<b>Winter Squash</b>: Buttercup, Waltham Butternut, Golden Hubbard <br />
<br />
<b>Herbs:</b><br />
Chives<br />
Coriander/Cilantro <br />
Dill<br />
Mint: Peppermint, Mojito <br />
Oregano<br />
Rosemary<br />
Sage<br />
Savoury<br />
Thyme<br />
<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhhFcfaEiw5fjdu8KLld8FlKKEBqNUPd-P6DJ52B1xhjIZXTrexOpWQzbml3vk8RfuK9A_3UyGoRCBVQ0kP70bfLeF7IN_aR5d1rEpEksBZbSZAcT566zbT5x09vETGDxNdjf6pxmTfZ4/s1600/DSC_0798.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhhFcfaEiw5fjdu8KLld8FlKKEBqNUPd-P6DJ52B1xhjIZXTrexOpWQzbml3vk8RfuK9A_3UyGoRCBVQ0kP70bfLeF7IN_aR5d1rEpEksBZbSZAcT566zbT5x09vETGDxNdjf6pxmTfZ4/s400/DSC_0798.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Purslane. Many consider it a weed, but it is delicious as a salad green!</td></tr>
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<br />Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-35077580906097898802012-05-28T22:55:00.000-04:002012-05-28T23:12:09.783-04:00My BIE StoryI have thought about this post more than any other. I have re-written passages in my head about fifty times, and have sat down to write it more times that I can remember. So, what's my problem? Well...I seem to all of a sudden not have allergies anymore. You'd think that I would be happy to share this news with you, but, as it turns out, this is very difficult to write about.<br />
<br />
My allergies have been cleared by <a href="http://www.inht.ca/" target="_blank">BIE</a>. This is so difficult to write about because I don't fully understand the process of BIE. I have been seeing a holistic allergist and undergoing BIE allergy elimination treatments since last August. Faithfully, every two weeks. I have been skeptical this whole time, because I had tried BIE with my naturopath before and it hadn't helped me. With my new allergist I was seeing some improvement, but it was slow. Since I started to see my allergist I have not taken an Epi-Pen (which I had been taking a LOT last year), I had seen an improvement in my migraines, and my mood, and I had been able to re-introduce some foods that had been giving me problems. Not bad, but that's sort of as far as I expected to go.<br />
<br />
I was still taking Benadryl frequently, making all of my food myself, staying at home a lot, unable to go to the grocery store or restaurants. But now, all of this has changed!<br />
<br />
In my last post I mentioned how my allergist cleared me for wheat and the smell of wheat, and since then I had begun to feel <i>different</i>. I had more energy, my sleeping habits were improving, and overall I felt more like myself again. I actually started to feel like I didn't have allergies any more. I couldn't explain what the feeling was, exactly...just that I was sure that simply being <i>around </i>food would not harm me.<br />
<br />
My husband and I went to visit a friend in Toronto who lives in Little Italy, and accidentally took the route that forced us to walk past countless restaurants. I was terrified. I expected to take Benadryl, but I never needed to. During that trip a few things happened that would normally give me a reaction - I was on the subway and people were carrying food close to me, I walked by a restaurant and got a mouth-full of their exhaust air....nothing happened. I felt so positive on the way home that I decided to go to the local grocery store. I smelled food cooking, and something baking, and still, <i>nothing happened</i>. Since then, I have gradually been testing the waters, and am happy to say that I can now go to grocery stores, I can now go to restaurants, and I have even eaten at a few restaurants (although I order very carefully). <br />
<br />
I am not crazy. I am not brainwashed. I assure you that this is not a "mind over matter" thing - you cannot simply think your way out of allergies. I don't know how BIE works, but I am telling you it <i>does</i>. <br />
<br />
I have read so many allergy message boards where people bash the idea of BIE. They say they will stick with what is recommended by their conventional allergists. Basically it sounds like they are afraid of BIE. The thing that people seem afraid of is that they don't want to re-introduce foods that are potentially life threatening. That is a legitimate fear! Here is what my allergist has told me about that; if I am concerned about a food then wait six months after she has cleared it, and have blood tests and scratch tests done again. If my doctor or I are still uncertain, then I can introduce the food in a safe setting, like an oral challenge. <br />
<br />
Something else that people seem concerned about is that if BIE <i>can</i> rid your body of allergies, then why hasn't
conventional medicine caught on to it? Why are people all over the place
suffering with, and dying from allergies? <i>I don't know.</i> The only reason
that know of is that it takes time for things like that to
happen. My allergist uses the comparison of acupuncture, or massage therapy - it was not too
long ago that conventional doctors sneered at the mention of them, and now
they are commonplace. <br />
<br />
I realized that I didn't have to be scared of BIE. The actual treatment couldn't hurt me - all I had to lose was money (which is a huge deal for us, but if I could get well enough that I could work again then the money we spent would be worth it). So I did it. But, it has taken a long time. When I first met my allergist, I asked her if she had ever treated anyone who was allergic to as many things as me. She had, but it took about a year before this person could eat everything. I have heard stories where people just go once and their anaphylactic
allergies are gone! This wasn't the case for me, perhaps because I
had so many allergies and health issues that were affecting each other. It was like peeling
back the layers of my health and fixing them
one-by-one.<br />
<br />
Aside from the money and time, this process hasn't been easy on me. For about the first four months I felt really crappy after my treatments, and went through "healing crises". This is essentially a detox that your body undergoes, as it is "reprogramming" your cells to not attack your allergens. If you've ever done a detox then you know the feeling that I'm talking about. As my body got used to the process, my healing crises got easier to handle. Now, I maybe feel a little sick for a day or two, but other than that I'm fine. If you are having issues with healing crises, then try to help your body detox faster by; drinking lemon in warm water first thing in the morning, drinking a lot of water throughout the day, having hot epsom salt baths or a sauna, and eating foods that aid your body in detoxification like turmeric, beets, onions, garlic, and anything from the cabbage family.<br />
<br />
<br />
I have been trying to explain BIE to my family and friends, and keep
getting strange looks. This is partially because it sounds ridiculous, and partially because I do not fully understand it and so I'm bad at explaining it. Because of this, I'm not going to try to explain BIE to you. All I can say is that it worked for me, and that is all the proof that I need. It sounds
like I'm part of an infomercial - that I'm trying to sell
you something. But, I'm just a person with allergies, trying to get better, and I have found that THIS WORKS! I thought I would be spending the rest of my life cooped up, unable to go places and socialize, changing my dreams and plans to revolve around my allergies. I'm telling you, just think about it. What if your allergies and sensitivities don't have to be forever?
That one day, you could be allergy-free? It sounds impossible, but what if allergies didn't have to be your life anymore?
WHAT IF?<br />
<br />
I still have many foods to re-introduce, and I haven't decided if I am
going to do some of them on my own, or with a doctor. I do know that I am no
longer allergic to many foods that I ingest, and I am no longer allergic
to airborne foods. For now, this will do, and I will start to live my life again!<br />
<br />
*Please Note* The information on this blog is from my personal experience and is not intended to diagnose or treat. If you have questions about information on this blog, and how it pertains to you, please contact your doctor. <br />
<br />Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com8tag:blogger.com,1999:blog-6191111628087870353.post-72019042527573678212012-04-12T19:19:00.001-04:002013-07-25T13:10:58.219-04:00Spring Veggie Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
I know, I've been away from here for far too long. I haven't forgotten about this space, or the people who stop by here, I've been thinking of it all very often. But I've been unable to make myself write anything recently, and I blame this on benadryl. I've been on benadryl every day for more than a month, but I'm delighted to say that I'm back and feeling much more like myself again. I owe this recovery to my holistic allergist. I know I said before that I was sceptical about the BIE allergy treatments I've been having...but I think I'm proof that they work!<br />
<br />
My allergist has been clearing me for a lot of different foods, but most importantly, she has been clearing me for different emotions. She has a theory that many allergies are caused by emotional issues; your body creates allergies as a response to things it cannot properly deal with. (I know, it sounds crazy...but it actually works!) She helps my emotional issues by clearing them with BIE, and using something called <a href="http://en.wikipedia.org/wiki/Neuro_Emotional_Technique" target="_blank">Neuro Emotional Technique</a> (NET). For me, the big emotions are stress and anxiety, and I can tell that it's working!<br />
<br />
She has also begun clearing me for bread crumbs and the smell of wheat baking, since I have allergic reactions to airborne wheat. Since this clearing I have smelled the bread baking for Subway sandwiches while standing in a store adjacent to it, <i>without</i> a reaction. I started sneezing and thought that I was going to have a reaction, but it stopped. It <i>stopped! </i>A-mazing.<br />
<br />
I will post more about BIE another time, but for now I have a recipe I have been excited to share. I created this soup when we had a fridge full of veggies and needed something for dinner. It was perfect the first time, and I have been able to re-create it a few times since. I call this my Spring Veggie Soup because it takes advantage of delicate asparagus, and deliciously sweet peas. It is too early in the year for those to be harvested here yet, but they are readily available in grocery stores. I tend to always have frozen peas in the house, I agree with Jamie Oliver and think that they are the best frozen veggie, mostly because they do not lose much of their integrity when frozen.<br />
<br />
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<br />
<br />
<span style="font-size: large;"><b>Spring Veggie Soup </b></span><br />
<br />
2 onions<br />
1 fennel bulb<br />
2 cups/500 mls of chopped celery, about 4-6 sticks, depending on size. You can include the leaves too, if you wish.<br />
1 tsp dried thyme leaves, not ground<br />
1 tsp dried lavender, not ground <br />
about 12 cups/ 3 litres of chicken or veggie stock<br />
2 cups/500 mls of chopped asparagus, about one bunch<br />
1 cup/250 mls of peas, fresh or frozen<br />
sea salt and pepper, to taste<br />
juice of one lemon <br />
a few pinches of lemon zest <br />
<br />
<br />
Slice onion and fennel thinly. In a large pot add the onions and fennel, some oil, and a teaspoon or two of sea salt. Cook on medium heat until caramelized, about 20-30 minutes. Add celery, thyme, lavender, and stock. Simmer until celery is nearly tender. Add asparagus, and simmer until nearly tender, about a minute or two. Add peas and bring them to temperature. Season to taste with salt, pepper, lemon juice, and zest. Serve hot and enjoy!<br />
<br />
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<br />
<b>Notes:</b><br />
<br />
- This makes a big pot of soup, if you want a smaller batch simply reduce the quantity of the veggies by half. <br />
<br />
- The asparagus and peas will be vibrant green if you eat this soup right away. While they sit in the soup they will lose that colour, so if that is important to you try serving this right away. While you do lose colour in those veggies as time goes by, you gain flavour so do not be discouraged. <br />
<br />
- If you only have ground spices then make sure to reduce the amount listed here, and season to taste.<br />
<br />
<b>Alterations:</b><br />
<br />
- If you are allergic to onions and/or fennel you may make this soup without them, but make sure you have a flavourful stock to compensate.<br />
<br />
- If you are allergic to any of the green vegetables, or the herbs listed simply omit them or replace them with your favourite.<br />
<br />
- If you are allergic to lemons you may simply omit the zest from the soup. You will want a bit of acidity in the soup, so try replacing with apple cider vinegar, but go slowly and keep tasting to ensure you do not overdo it. <br />
<br />
I have linked this recipe with <a href="http://www.cybelepascal.com/allergy-friendly-saturday-41411-better-late-than-never/" target="_blank">Allergy Friendly Friday</a> (Saturday this week). Check out the other amazing recipes there!<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.
<br />
<br />Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-20114422624972804592012-02-15T14:38:00.001-05:002012-04-12T18:30:07.958-04:00Candied Meyer Lemons<div class="separator" style="clear: both; text-align: center;">
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<br />
Because of my allergies I have not yet found a store-bought candy that I can eat. These Candied Meyer Lemons are a great alternative to store-bought candies, and have brought a little bit of joy into my life! If your allergies are anything like mine, I think you will appreciate these candies too. I was so pleased with how these turned out, even the first time that I made them. This is pretty much a fool-proof recipe. And although these candies take a bit of time to cook and set, they do not demand a lot of your attention or energy. I gave these Candied Meyer Lemons as Christmas gifts this year, and they were really well received. My grandparents told me they were just like English candied fruit, which they hadn't had in years! My mom loved them because they are just like the fruit gummies she is so fond of. And my sister has called them a "ray of sunshine on a cold winter day". Not bad, not bad at all!<br />
<br />
I tried to find a candied lemon recipe online but the results were different than what I was looking for, so this is a combination of recipes that I have read, as well as some of my own ideas. The resources I read online are:<br />
<br />
<a href="http://butteryum.blogspot.com/2010/05/how-to-make-candied-lemon-slices.html" target="_blank">How to Make Candied Lemon Slices</a> from ButterYum <br />
<a href="http://ryansbakingblog.com/2011/08/candied-lemon-slices/" target="_blank">Candied Lemon Slices</a> from Ryan's Baking Blog<br />
<a href="http://www.guardian.co.uk/lifeandstyle/2011/jun/04/candied-lemon-friand-recipe" target="_blank">Dan Lepard's Candied Lemon Friands Recipe</a> from The Guardian UK<br />
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<span style="font-size: large;"><b>Candied Meyer Lemons</b></span></div>
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Meyer Lemons (I generally use 6-8 lemons)</div>
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Water for boiling </div>
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Sugar syrup-1 part sugar, 2 parts water (for 6-8 lemons you will need about 4 cups of sugar, to 8 cups of water)</div>
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Slice the lemons into rounds, approximately 1 cm thick. Gently remove all seeds. In a large pot boil enough water that will cover the lemon slices. Once boiling, add lemons, boil for about 5 minutes and then drain (this removes any bitterness from the lemons). In the same pot make the sugar syrup. Make sure to combine enough sugar and water that will cover your lemons and allow them to float in the pot. Gently heat to dissolve the sugar. Add lemon slices and gently bring to a simmer. Turn down the heat to low, cook lemons in sugar syrup, <i>barely simmering</i>, for about 6 hours. <i>Gently</i> stir the lemons and syrup about every half-hour or hour. To check to see if they are done, pick the thickest slice and try to break through the peel with a wooden spoon (I do this against the side of the pot). </div>
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Once the lemons are soft enough to break through the peel, you have three choices:</div>
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1) Drain them and make candies. </div>
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2) Store them in a jar in their syrup to use as a spread on toast, or a topping on pancakes, ice cream, yogurt, or add it to mineral water or mixed drinks. (The syrup tastes similar to marmalade, which is great for me because I am allergic to orange, but can tolerate lemon.) </div>
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3) Drain them and make candies, but reserve the syrup for a spread etc. </div>
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If you are making candies, simply lay them onto a cooling rack over a cookie sheet (to catch any drips) and let set for a couple of days. You want them to be just slightly tacky to the touch, so be patient. Once set you can press them into sugar and then store them in a container, separating the layers with parchment paper. If you do not want them sugar-coated then they will still be OK, just a little sticky.</div>
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<b>Notes:</b></div>
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- If you notice that the sugar syrup is dwindling, just add more syrup. You want to make sure the lemons are always floating in the syrup and not touching the bottom of your pot, so as not to stick and burn.</div>
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- It is normal for the syrup to darken as the cooking progresses, however, do not let the syrup burn. </div>
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- If the lemons are not cooked enough but you cannot monitor them for a while simply turn off the heat and allow them to sit in the syrup until you are available to cook them again. I have even let them sit overnight with success.</div>
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- Most vegans to not eat refined, white sugar, so if you want this recipe to be vegan you would have to use raw sugar instead.</div>
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<b>Alterations:</b></div>
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- If you do not have access to Meyer lemons you can use regular lemons, however they will take much longer to cook because their rind is tougher and thicker, and they will not have as delicate a flavour as the Meyer lemons do. You may also want to experiment with other types of citrus, but the cooking time will differ depending on the thickness of the rind. </div>
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- I think that this recipe would work well with honey in place of sugar, although I have not tried it yet. Because honey is a humectant it will probably change the moisture of the candies, and they may need longer to set, or they may remain sticky indefinitely. </div>
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I shared this post with <a href="http://www.cybelepascal.com/allergy-friendly-friday-22412-and-3212/" target="_blank">Allergy Friendly Friday</a>. Check out the other great recipes there!<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing. Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com3tag:blogger.com,1999:blog-6191111628087870353.post-38518539115189248062012-01-30T16:50:00.000-05:002012-02-06T16:35:38.815-05:00Chocolate Peppermint Cake<div class="separator" style="clear: both; color: black; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3mAS0fRfTIAeowzKS2zXxGw2g14qWtyOQfu85sqrHGFFj5TNivfyo6s3mx6qcndL1Myx7VC_dTeF1qGbzRUmUAQwFrITDpQWyYG1ojsQlx2zQfkbwcghVubyv8sU47tJWq2t9rS53f2M/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3mAS0fRfTIAeowzKS2zXxGw2g14qWtyOQfu85sqrHGFFj5TNivfyo6s3mx6qcndL1Myx7VC_dTeF1qGbzRUmUAQwFrITDpQWyYG1ojsQlx2zQfkbwcghVubyv8sU47tJWq2t9rS53f2M/s400/DSC_0287.JPG" width="400" /></a></div>
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Since I've missed the boat with most of my holiday recipes in the past, I've made a commitment to post something for Valentine's Day celebration <i>before </i>Valentine's Day. Actually, I'm cheating a bit...This is a recipe that I made a lot at Christmas time, but really it is suitable for a dessert any time of year. And it contains a <i>lot</i> of chocolate, so I figure it is especially suitable for Valentine's Day. </div>
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This has been voted by my family and friends as the best "Sheena Cucina" cake yet. I agree. This cake is so rich, fudgey, and moist, and although it is filling, it still often leaves you wanting more. To make this cake even more decadent I have created a chocolate-peppermint ganache to top it off. The cake itself is low in fat; most of its moisture comes from applesauce. You can serve the cake on its own, without the icing, it will still be delicious. However, I suggest that you indulge and serve the cake with this ganache.</div>
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This much-altered recipe was originally titled <i>Peppermint Fudge Cake</i> and it comes from Heather Van Vorous' book <a href="http://www.helpforibs.com/books/efi/books_efi_home.asp" target="_blank"><i>Eating For IBS</i></a>. I have been making this cake for years directly from the recipe in this book. When I first realized that I had food allergies, I simply went without most of my old stand-by recipes. Because this cake is so delicious, I was determined to alter this recipe to suit my current diet, and yield a delicious cake. I have changed most of the ingredients and after many, many, many attempts I have finally perfected my version of this recipe. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJfIf1lk7vXY1O4telHUDmL4gImCqmFUD7P4wh0tM9aahFwQs6C-OHz0yjmIFD38QPlIhNIiip-P6htaO2mbdIc2WUN5HLSiviEr_4NFsWiN0-HFn0QKbRz2QSpve1cnVA7cU_IxOr6T2/s1600/DSC_0305.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJfIf1lk7vXY1O4telHUDmL4gImCqmFUD7P4wh0tM9aahFwQs6C-OHz0yjmIFD38QPlIhNIiip-P6htaO2mbdIc2WUN5HLSiviEr_4NFsWiN0-HFn0QKbRz2QSpve1cnVA7cU_IxOr6T2/s400/DSC_0305.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Chocolate Peppermint Cake </span></b><span style="font-size: large;"><br /></span></div>
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1 1/2 cup sorghum flour</div>
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1/2 cup white bean flour</div>
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2 teaspoons baking soda</div>
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6 tablespoons cocoa powder (I prefer <a href="http://www.navitasnaturals.com/products/cacao/cacao-powder.html" target="_blank">Navitas Naturals</a>)</div>
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2 tbsps tapioca starch</div>
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3/4 cup sugar</div>
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1/2 teaspoon salt</div>
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1 cup semi-sweet chocolate chips (optional, but delicious) (I prefer <a href="http://enjoylifefoods.com/chocolate-for-baking/mini-chips/" target="_blank">Enjoy Life</a>)</div>
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2 cups applesauce </div>
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1/4 cup sunflower oil, or oil of your choice</div>
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1 tbsp pure vanilla extract</div>
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1 tbsp natural peppermint flavouring (I prefer <a href="http://www.simplyorganic.com/products.php?ct=sobakingflavors&cn=Peppermint+Flavor" target="_blank">Simply Organics</a>)</div>
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Preheat oven to 325°/167°. In a large bowl, sift all dry ingredients together accept for chocolate chips. In a medium bowl combine wet ingredients. Add wet to dry and stir just until combined. Mix in chocolate chips. Pour into a greased non-stick bundt pan. Bake for approximately 55 minutes. Cool on wire rack for at least 15 minutes, then remove from pan. Alternatively you can bake this into cupcakes - bake for approximately 20-25 minutes. Serve cake/cupcakes warm or cold, topped with Chocolate Peppermint Ganache.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavOVIEfUKZCxna2xuv4d9Z1e2dqZITI7_KHlqzAaGohBO1gjkshP5zP4ZxbHdG4Z5PrrSndZRvywmnYulN1GfYYFGwwW8HBrVFxcmiJJPHJ8y8UKujWcu2FAj6IkneZoXOduwXIM80eS7/s1600/DSC_0296.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavOVIEfUKZCxna2xuv4d9Z1e2dqZITI7_KHlqzAaGohBO1gjkshP5zP4ZxbHdG4Z5PrrSndZRvywmnYulN1GfYYFGwwW8HBrVFxcmiJJPHJ8y8UKujWcu2FAj6IkneZoXOduwXIM80eS7/s400/DSC_0296.JPG" width="400" /></a></div>
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<b><span style="font-size: large;">Chocolate Peppermint Ganache</span></b></div>
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1 cup semi-sweet chocolate chips</div>
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3 tbsps vegan butter</div>
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3 tbsps rice milk, or milk of your choice</div>
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1-2 tsps peppermint extract</div>
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A few pinches of salt, to taste </div>
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Combine chocolate chips and vegan butter in a saucepan or double-boiler. Melt over low/medium-low heat. Once melted, add rice milk and stir to combine. Remove from heat and add peppermint extract and salt to taste. Pour over cake and serve. </div>
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<b> Alterations:</b></div>
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- If you are allergic to any of the flours mentioned above, you can use your favourite gluten-free flour blend. I have also made this cake with brown rice flour in place of the white bean. While this still made a delicious cake, it was very crumbly. If you chose to omit the bean flour, you may want to add in some xanthan gum (about 1 tsp) or a different gum to help bind the cake. If you do use a gum to bind, you would probably be able to omit the tapioca starch as well. </div>
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- If you are allergic to peppermint extract, simply omit it. You will still be left with a delicious chocolate cake. </div>
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- If you are allergic to apples, try substituting applesauce for another fruit puree like plum or pear. I do not suggest you use banana because the banana flavour will interfere with the chocolate and peppermint. </div>
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- If you are serving<b> </b>this cake for Christmas, you may want to decorate it with some crushed-up candy canes. It looks so festive!</div>
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<b>Oops, I forgot to mention this in my initial post: </b><br />
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- If you are sugar-free try substituting the sugar in the cake for coconut sugar, date sugar, stevia, agave, or another sweetener of your choice. I have only made this with sugar, but I'm sure you would have comparable results. If your sweetener is in liquid form you may have to adjust the baking time slightly. If you are using something like stevia (which is way sweeter than sugar, and cannot be replaced cup-for-cup) use proper measurements to ensure that you do not over-sweeten the cake.<br />
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- If you are sugar-free make sure you buy unsweetened chocolate chips for the ganache, and add sweetener as needed. <br />
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<b>Tips:</b></div>
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- If your bundt pan sticks a little, you may want to grease your pan and then dust it with cocoa powder to prevent your cake from sticking. </div>
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- I searched for months to find a cocoa powder that was guaranteed gluten and wheat-free. As mentioned above, I used <a href="http://www.navitasnaturals.com/products/cacao/cacao-powder.html" target="_blank">Navitas Naturals Cacao Powder</a> (certified organic, kosher, gluten-free, vegan, and raw). You may also want to try <a href="http://www.nowfoods.com/Foods/real-food/Products/M074399.htm" target="_blank">Now Foods Organic Cocoa Powder</a> (free of sugar, salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, or preservatives) although I have not been able to purchase this anywhere in Canada. </div>
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I have linked this post to: <a href="http://realfoodforager.com/fat-tuesday-january-31-2012/" target="_blank">Fat Tuesday</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-13112/" target="_blank">Slightly Indulgent Tuesday</a>, <a href="http://kellythekitchenkop.com/2012/02/real-food-wednesday-1252012.html" target="_blank">Real Food Wednesday</a>, <a href="http://www.day2dayjoys.com/2012/01/healthy-2day-wednesdays-week-38.html" target="_blank">Health 2day Wednesday</a>, <a href="http://www.cybelepascal.com/?p=4107" target="_blank">Allergy Friendly Friday</a>. Check out the other great posts there!<br />
<br /></div>
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*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.
</div>
<div style="color: black;">
<br /></div>Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com6tag:blogger.com,1999:blog-6191111628087870353.post-72778117584965187372012-01-23T16:10:00.000-05:002012-01-25T22:39:17.094-05:00Herbed Goat Cheese Ball<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XvayBMEezywevu_WgCwrJ-zC8OEcb0AX9DR2QNlxyl_gEZOdDcPZWzJdx_Xhwdnm_4UwSP6GI3KNPZwsFfJGwxxdO2Pzem5Tjd58uJqH4sSuoaeU3GyDa3DowCH18cjnycBTWMyzxWlx/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XvayBMEezywevu_WgCwrJ-zC8OEcb0AX9DR2QNlxyl_gEZOdDcPZWzJdx_Xhwdnm_4UwSP6GI3KNPZwsFfJGwxxdO2Pzem5Tjd58uJqH4sSuoaeU3GyDa3DowCH18cjnycBTWMyzxWlx/s400/DSC_0217.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herbed Goat Cheese Ball</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Over the Christmas holidays I got together with some of my girlfriends from high school. I brought a spread of finger foods food for everyone. I made some <a href="http://sheenacucina.blogspot.com/2011/11/rosemary-flatbread-with-caramelized.html" target="_blank">Rosemary Flatbread</a> and served it with <a href="http://sheenacucina.blogspot.com/2011/11/flatbread-with-roasted-squash.html" target="_blank">caramelized onions, garlic, and ginger,</a> and roasted sweet potato - this was inspired by my <a href="http://sheenacucina.blogspot.com/2011/11/flatbread-with-roasted-squash.html" target="_blank">Flatbread with Roasted Squash and Caramelized Onions, Garlic, and Ginger</a>. We also had some smoked salmon (store-bought, I admit), a green olive tapenade (recipe to follow soon), and the favourite of the night - Herbed Goat Cheese Ball. It was a serve-yourself affair, all of the dishes laid out before us. This way everyone was free to take a bit of this, and a bit of that to make their own combination of flavours. A great combination is <a href="http://sheenacucina.blogspot.com/2011/11/flatbread-with-roasted-squash.html" target="_blank">caramelized onions, garlic, and ginger</a> alongside the Herbed Goat Cheese Ball on some <a href="http://sheenacucina.blogspot.com/2011/11/rosemary-flatbread-with-caramelized.html" target="_blank">Rosemary Flatbread</a>. SO delicious!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHRCchVtH4CtcsTB5cZqwTUU7Um20dSQ9usM73beaOEupstbtTQLhkCTPUiAaDGy9jTmtiUkJwwpN-0uwlo_EJsclgstGkyoR_OlppBJ-0YmuoX5tZc1h8ZEUndtXRDm7Lr4_pTbq1qgA/s1600/DSC_0218.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHRCchVtH4CtcsTB5cZqwTUU7Um20dSQ9usM73beaOEupstbtTQLhkCTPUiAaDGy9jTmtiUkJwwpN-0uwlo_EJsclgstGkyoR_OlppBJ-0YmuoX5tZc1h8ZEUndtXRDm7Lr4_pTbq1qgA/s400/DSC_0218.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://sheenacucina.blogspot.com/2011/11/flatbread-with-roasted-squash.html" target="_blank">Caramelized Onions, Garlic, and Ginger</a></td></tr>
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I realize that my blog usually does not include recipes with casein, so I never use dairy, but I have just been able to re-introduce goat cheese and yogurt with some success. It is possible that goat milk is giving me migraines, but I am going to see if my holistic allergist can help with that. I have heard that some people with dairy sensitivity, or digestive problems, can tolerate some goat milk products, while they cannot tolerate cow's milk. I'm going to look into this further. As always, be sure to check with your doctor before introducing anything new into your diet. If you are casein or dairy-free, I'm sure this recipe would work well with any non-dairy cream cheese.<br />
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This recipe is dead simple, so I feel a little silly for posting it. BUT, my friends insisted that I include it on my blog, so that they could make it to impress company. I thought this was quite a compliment. I hope that you and your guests enjoy it too!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gzazvg41QBmo-BLmnimvLkpiqVSClWYRQYQltKaq-_5OSvjT0bQOm3OENnGzJhI03Vy75O_pCBTo5VX0J5xlnCypsBPVVvz6c7cMNA-lt_bPxewLB3g6wjlXIeX2zjrrU4WsGWDVEMq2/s1600/DSC_0237.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gzazvg41QBmo-BLmnimvLkpiqVSClWYRQYQltKaq-_5OSvjT0bQOm3OENnGzJhI03Vy75O_pCBTo5VX0J5xlnCypsBPVVvz6c7cMNA-lt_bPxewLB3g6wjlXIeX2zjrrU4WsGWDVEMq2/s400/DSC_0237.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Perfect Lunch: Apple Slices and Rice Crackers Topped with: Herbed Goat Cheese Ball, <a href="http://sheenacucina.blogspot.com/2011/11/flatbread-with-roasted-squash.html" target="_blank">Caramelized Onions, Garlic, and Ginger </a></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b><span style="font-size: large;">Herbed Goat Cheese Ball</span></b><br />
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This cheese ball takes only a minute to make. If you have time, try to make it the day before you wish to serve it, as this allows time for the flavours to meld nicely together. If you cannot make it in advance, it is also delicious served right away. <br />
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About 1/2 cup soft, unripened goat cheese<br />
1/4 tsp garlic powder<br />
1 tsp dried basil<br />
1 tsp dried rosemary<br />
Pinch of pepper<br />
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In a small or medium bowl mash goat cheese with a fork until it is a bit softer and broken up. Add the spices and pepper and mix thoroughly to combine. Once combined, take cheese in your hand and gently form into a ball.<br />
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You could serve this cheese ball as mentioned above, as an addition to a cheese plate, or with your favourite bread or crackers and some apple slices
for the perfect lunch. Alternatively, instead of making this into a ball, you could crumble the goat cheese and herb mixture over a salad, pizza, or pasta. Yum!<br />
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<b>Alterations: </b>(updated, I forgot to include this in the original post)<b><br /></b><br />
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<b>- </b>As mentioned above, if you are dairy or casein-free you can try making this recipe with dairy-free cream cheese. I haven't tried this, but I'm sure it would be equally as delicious.<br />
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- If you are allergic to any of the herbs in this recipe simply omit them, or create your own spice blend. <b> </b> <br />
<br />
I have linked this post to <a href="http://www.cybelepascal.com/?p=4017" target="_blank">Allergy Friendly Friday</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-12412/" target="_blank">Slightly Indulgent Tuesday</a>, <a href="http://realfoodforager.com/fat-tuesday-january-24-2012/" target="_blank">Fat Tuesday</a>, <a href="http://kellythekitchenkop.com/2012/01/real-food-wednesday-1182012.html#comment-107386" target="_blank">Real Food Wednesday</a>, <a href="http://www.day2dayjoys.com/2012/01/healthy-2day-wednesdays-week-37.html" target="_blank">Health 2day Wednesdays</a>. Check out the other great recipes there!<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com7tag:blogger.com,1999:blog-6191111628087870353.post-85568593336904948102012-01-11T00:36:00.000-05:002012-02-10T13:18:41.599-05:00Review: Sunsational Sunflower Seed Milk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxXxL-QxmvneEXcSdp7n7to8Lc-8yt1in5QMLfjfe7BHjWtOH-xlVDNnygopqF85VJ3Q18VsHYGQr94sSDwHEkx1v7Ch8GTtBnzQH9X_E7UN2xoYzgY1Pqn3ZU7HMH-DJh-bL2QmFjS6o/s1600/DSC_0243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimxXxL-QxmvneEXcSdp7n7to8Lc-8yt1in5QMLfjfe7BHjWtOH-xlVDNnygopqF85VJ3Q18VsHYGQr94sSDwHEkx1v7Ch8GTtBnzQH9X_E7UN2xoYzgY1Pqn3ZU7HMH-DJh-bL2QmFjS6o/s400/DSC_0243.JPG" width="265" /></a></div>
<br />
It was just this summer that I wondered to myself why no one had created
a sunflower seed milk. Lately I feel like the market of non-dairy milk
is overwhelmed with soy, almond, and coconut milks, none of which I can
have. Now I feel so lucky. I have had the opportunity to test out a new
product on the market - <a href="http://sunsationalnondairy.com/" target="_blank">Sunsational</a> sunflower seed milk! I wasn't chosen
to do this (I volunteered to post something on my blog) but I feel
especially lucky because this product isn't available on Canadian store
shelves yet, and has only recently launched in the US. I first read about this milk on <a href="http://vegansaurus.com/post/8346188073" target="_blank">Vegansaurus</a> and <a href="http://www.fromseedtostomach.com/2011/11/sunsational-sunflower-seed-nondairy.html" target="_blank">From Seed To Stomach</a>.<br />
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I have had this milk for a couple of weeks already, but have only just been able to try it now. Because of the nature of my allergies I always have to be careful when introducing something, so I wanted to make sure that I only tested it once my schedule was clear.<br />
<br />
Sunsational comes in two flavours, original and vanilla. My husband and I tried both of them. It has a delicious nutty flavour reminiscent of a mixture of soy, almond, and hemp seed milks (which I have not had in years, but this is how I remember them). The vanilla is not over-powering, but it has a delicious, subtle hint of this flavour. I like this because it does not overwhelm the sunflower nuttiness, which I think is a huge success. It has quite a pronounced flavour, which I enjoy, but it may not work for every recipe that requires milk. This milk would do well in a chocolate flavour, and I hope the company thinks about this for the future.<br />
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As I've said before, my diet is super limited right now which means that my options for non-dairy milk are slim-to-none. I generally drink President's Choice Organics Rice Milk and find it quite delicious. One of my pet-peeves of rice milk is the high sugar content. Although PC's rice milk does not have any added sugar, the natural sugars in the rice still make it sweeter than I would prefer. I was pleased that Sunsational has a much lower sugar content than rice milk - almost half as much! Sunsational is creamier than rice milk, having one gram more of fat per serving (than the PC Organics kind)
which gives it a bit of a velvety texture, especially compared to rice
milk. This milk is grey in colour, which is a little surprising. I got over it quickly, it's not a big deal, but it is a little shocking at first glance. The plus side of this strange colour is that they are not altering the natural colour. <br />
<br />
From our experimentation, this milk is delicious on its own, on cereal, in tea, or in smoothies. I'm going to try it out in my <a href="http://sheenacucina.blogspot.com/2011/12/sunbutter-chicken-fingers.html" target="_blank">Sunbutter Chicken Fingers</a>, I think it will add to the delicious nuttiness. I'm also going to try it in my <a href="http://sheenacucina.blogspot.com/2011/07/chocolate-chip-pancakes.html" target="_blank">Chocolate Chip Pancake</a> recipe, and think it will be delicious! <br />
<br />
If you live in the US, I understand that Sunsational is available at Whole Foods Markets. You can also order it directly from the Sunsational website <a href="http://sunsationalnondairy.com/?page_id=43" target="_blank">here</a>. I hope that if given the chance, you try out this new, delicious milk.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-59792967105147536262011-12-30T00:18:00.000-05:002011-12-30T00:22:13.130-05:00Stuffing<div class="separator" style="clear: both; text-align: center;">
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<br />
OK, I know. I've been bad. I've neglected my blog for a little while now but it's only because I've been on the go constantly for over a week. I've had a break today, so I'm back!<br />
<br />
I know I promised Christmas recipes, <b>before</b> Christmas, but I'd like to make it up to you now. I know that some of you are sick of turkey (what?!) but just wait a week or two and you'll want a roast chicken or turkey again. This recipe for stuffing doesn't have to be just for Christmas. I know that I'm going to use it often. I roast a chicken about once a week, and this stuffing will be the perfect accompaniment.<br />
<br />
My Granny swears by <a href="http://www.paxo.co.uk/" target="_blank">Paxo </a>stuffing, and that has always been my favourite. This is the closest I have come to re-creating that flavour. <br />
<br />
I have altered this recipe from Enjoy Life's website <a href="http://www.enjoylifefoods.com/recipes/?p=518" target="_blank">here</a>. I hope you enjoy! And merry be-lated Christmas for all you Christmas-celebrators. <br />
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<b><span style="font-size: large;">Stuffing</span></b><br />
<br />
2 ½ C Enjoy Life Crunchy Rice Cereal <br />
2 stalks celery<br />
½ large onion<br />
1 tbsp Herbes de Provence or a combination of rosemary, marjoram, savory, basil, and lavender<br />
1/2-1 tsp dried ground sage (depending on your taste)<br />
1t salt<br />
⅛ t black pepper, ground <br />
About 1 cup of vegetable stock, poultry stock, or water<br />
A few tablespoons of chicken/turkey drippings and roasted onions, or olive oil if you want a veggie version (see note)*<br />
<br />
Partially grind the crunchy rice cereal so that it resembles large bread crumbs - this is easiest to do if you pulse your blender/food processor. Put cereal crumbs into a medium bowl. Finely dice celery and onion and add to cereal crumbs. Add herbs, salt, and pepper. Stir to combine. Add stock/water and mix. If you have roasted a turkey or chicken, add a few tablespoons of the drippings and some roasted onions and garlic, if you have them (see note)*. Check seasoning and adjust salt, pepper, and spices to your taste. <br />
<br />
<b>To bake a dish of stuffing: </b><br />
<br />
Preheat oven to 350°F.-400°F/ 176°C-204°C. Pour mixture into a greased baking dish with a lid. Bake for about 20-25 minutes (depending on the temperature of your oven) with the lid on, just until the onions and celery are soft. Finish cooking for about 10-15 minutes with the lid off. This allows the excess moisture to evaporate from the stuffing and allow it to crisp up a bit. Serves 4-6.<br />
<br />
<b>If you want to stuff your bird:</b><br />
<br />
Add just enough liquid to moisten your stuffing slightly. For our Christmas turkey I stuffed under the skin on the breasts of the bird and it was delicious! I read this on Jamie Oliver's blog <a href="http://www.jamieoliver.com/recipes/turkey-recipes/best-roast-turkey-christmas-or-any-time" target="_blank">here</a> (he is always <b>full</b> of amazing ideas!). The reason for this is that the breasts cook faster than the legs on a turkey. If you stuff the breasts, it helps the turkey cook more evenly, which prevents the turkey breasts from drying out. He suggests <b>not </b>to<b> </b>stuff the inside of a turkey because it prevents it from cooking properly, and can be unsafe. <br />
<br />
<b>Alterations:</b><br />
<br />
- If you are allergic to rice but have a favourite bread or cereal, try experimenting with that instead of the Crunchy Rice cereal. <br />
<br />
- If you are allergic to celery or onions, simply omit, or replace with veggies of your choice.<br />
<br />
- If you are allergic to any of the herbs mentioned, try making your own combination. <br />
<br />
<b> Notes:</b><br />
<br />
- * Another note from Jamie Oliver that I have adopted to my cooking is to add onions (and sometimes garlic) to the roasting pan. This prevents spots on your pan from burning, and leaves you with a delicious accompaniment to your roast chicken or turkey. I simply slice onions, and add them to the pan.If using garlic, throw whole cloves in, no need to peel. When they are roasted, just squeeze out the garlic from its skin. I found that the stuffing is at its best with the addition of a few spoonfuls of roasted onions, garlic, and chicken/turkey drippings. Yum!<br />
<br />
- Do NOT try substituting puffed rice or crisp rice (like Rice Krispies) for the Crunchy Rice cereal here. It will end up as mush. Tasty, but mushy.<br />
<br />
- The Enjoy Life site suggests you can use Crunchy Flax cereal instead of the Crunchy Rice but I have found that the flavour is not as good in this recipe. <br />
<br />
- I have included a range for the cooking temperature so that you can cook this along with other parts of your meal, like roasted veggies, and not have to alter the oven temperature.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-80458460892797948302011-12-16T01:36:00.005-05:002011-12-17T01:44:12.877-05:00Sunbutter Chicken Fingers<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIN0wiHpxekvcKf_TcJyAB5Q-cBHrWkuDexgmpO6j106Qo97xQyBhejzlw-xMHTlk8etigteRoSXlrwIdvV6uFJKl8LQbr1g0DVIamzGeJqpqt9WxIAFreZuO4TQ4WxOqDOWso0tNlNQ2/s1600/DSC_0136.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfIN0wiHpxekvcKf_TcJyAB5Q-cBHrWkuDexgmpO6j106Qo97xQyBhejzlw-xMHTlk8etigteRoSXlrwIdvV6uFJKl8LQbr1g0DVIamzGeJqpqt9WxIAFreZuO4TQ4WxOqDOWso0tNlNQ2/s400/DSC_0136.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunbutter Chicken Fingers with Sweet Potato Fries</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
I have some more Christmas recipes coming, and soon. But, in the mean time, here is a delicious dinner recipe. My sister came up with this idea, so I give her <b>full </b>credit.<br />
<br />
My diet is completely lacking in convenience food. This recipe, of course, is much healthier....but who am I kidding? I want "fast food" sometimes too! I don't crave it anymore, having been off of it for a few years now, but it's the novelty that I miss. I often wish that I could just eat something out of a can, or the freezer, and not have to cook something from scratch! I'm sure that you, or you kids, with allergies feel the same way sometimes. I'm reminded of a blog I read a while ago. It was written by the mom of a child (I think a son) with allergies. He wanted to be able to take a lunchable-type lunch to school, like all of his friends. For those of you not familiar with this product, it's a pre-packaged lunch that includes crackers, and small pieces of cheese and meat to go on top. Not the most exciting of foods, but it's the novelty that counts! This wonderful mom made her son a home-made version and he was thrilled! I'm usually good at remembering where I read something, but this time
the name of the blog slips my mind and I haven't been able to figure it
out. If you happen to know the blog that I'm talking about, please let
me know so that I can mention her in this post.<br />
<br />
These chicken fingers are healthy, delicious, and they give you the novelty of eating convenience food. They have a rich, nuttiness from the sunbutter. I served them with sweet potato fries but I think they would also go really well with my <a href="http://sheenacucina.blogspot.com/2011/09/sweet-potato-fritters.html" target="_blank">Sweet Potato Fritters</a>. These chicken fingers can even be made in advance and frozen - either before or after cooking. This way you can eat something <b>straight from the freezer</b> :) I hope you enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBgP8iSS2M2ySXzEIqIz1AzRjMFnvdk1lA0KASU3E488cMshXe3hqTKfk5QC2CwvNAA9F_SaqSa6CGW8QSqQW4hu5PPs5DXeRLaLmmGKWLb3YWsNj4FGP4-TmGdTeQPhyphenhyphenspulYVZ1HLkz/s1600/DSC_0142.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBgP8iSS2M2ySXzEIqIz1AzRjMFnvdk1lA0KASU3E488cMshXe3hqTKfk5QC2CwvNAA9F_SaqSa6CGW8QSqQW4hu5PPs5DXeRLaLmmGKWLb3YWsNj4FGP4-TmGdTeQPhyphenhyphenspulYVZ1HLkz/s400/DSC_0142.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunbutter Chicken Fingers</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><b>Sunbutter Chicken Fingers</b></span><br />
<br />
- Three boneless, skinless chicken breasts<br />
- About 1/2 cup of sunflower seed butter <br />
- About 1/2 cup rice milk<br />
- About four cups of crisp rice cereal <br />
- Salt and pepper, to taste<br />
- Spices for seasoning (optional) I used a few pinches of garlic powder and dried basil<br />
<br />
Preheat oven to 400˚F/204˚C. Slice your chicken breasts into fingers (or nuggets, if you prefer) trying to make them all a comparable size. Place your sunbutter in a wide bowl and microwave to warm slightly - I did mine for about 30-40 seconds at 10 second intervals. You just want the sunbutter to become a little more pliable, not hot. Slowly mix rice milk into sunbutter until you have reached a similar consistency to an egg. In a blender or food processor combine rice cereal, salt, pepper, and spices, if using. Blend until mixture resembles bread crumbs. Taste coating and adjust seasoning, if necessary. Place crumbs into another wide bowl. Dip chicken pieces into sunbutter/rice milk mixture, and toss in rice cereal crumbs. Place on parchment-covered baking sheet, and bake for 20 minutes, flipping half-way through. The suggested temperature for chicken breasts is <span style="font-family: Times New Roman;">170° F/</span><span style="font-family: Times New Roman;">77°C. </span>Dip in your choice of sauce, or serve plain. Serves four.<br />
<br />
<b>Alterations:</b><br />
<br />
-If you are allergic to sunflower seeds, then use whatever seed or nut butter you can tolerate. You could also use an egg, if you prefer, but you will lose the nuttiness that the sunbutter gives.<br />
<br />
- If you are allergic to rice, use whatever cereal/bread/crackers that you prefer and blend into crumbs. You can also replace the rice milk with any milk of your choice.<br />
<br />
- If you do not have rice cereal on hand, you may be able to find rice bread crumbs. Make sure you read the ingredients, some contain potato starch and other surprise ingredients! <br />
<br />
- Feel free to experiment with other spice combinations, or omit if you prefer. <br />
<br />
- If you are making nuggets instead of strips they should take less time to cook so adjust the cooking time accordingly. <br />
<br />
<b>Notes:</b><br />
<br />
- These can be frozen either raw, or cooked. Place chicken fingers in a single layer on a cookie sheet or plate and freeze. Once frozen, keep them in a bag, or wrap in parchment or tin-foil. If you freeze them raw, you will have to cook them for a bit longer than 20 minutes - make sure they reach the proper internal temperature. If you freeze them pre-cooked, simply re-heat in the oven or microwave.<b> </b><br />
<br />
- Compared to other home-made chicken finger recipes this recipe is egg-free, wheat-free, and dairy-free. <br />
<br />
- Compared to store-bought chicken fingers these are
also preservative free. <br />
<br />
- Compared to other gluten-free chicken fingers I have seen in stores, these are corn-free, potato-free, soy-free, and nut-free.<br />
<br />
- Make sure to not over-crowd your cookie sheet. This will help your chicken fingers crisp-up.<br />
<br />
I have linked this recipe to <a href="http://www.cybelepascal.com/?p=3896&cpage=1#comment-12850" target="_blank">Allergy Friendly Friday</a>, <a href="http://www.realfoodfreaks.com/2011/12/15/freaky-friday-12162011/" target="_blank">Freaky Friday</a>, <a href="http://commonsensehomesteading.blogspot.com/2011/12/living-well-blog-hop-20.html" target="_blank">Living Well Blog Hop</a>.<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com4tag:blogger.com,1999:blog-6191111628087870353.post-18734817082852450502011-12-06T01:15:00.001-05:002011-12-30T00:23:19.403-05:00Ginger Mashed Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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<br />
The holidays are nearing and I hope to get as many recipes as possible
posted between now and then. Let's hope my health can cooperate this time :) <br />
<br />
If you have allergies, you already know that it's tough to visit with
people when food
is involved. For peace of mind and ease of organizing I generally bring
all, or most, of the food for the event. At the very least I will bring
food for myself. To those of you who do not have allergies this may seem
like overkill, but to me, it keeps my sanity.<br />
<br />
I'm sure that a lot of you follow similar rules, which means that holiday cooking can be extra busy for you. I hope that this
recipe for Ginger Mashed Sweet Potatoes cuts down on some of your
busy-work as you prepare for the holiday festivities. This recipe is
delicious - the citrussy zing of fresh ginger pairs so elegantly with the rich, buttery sweet potatoes. This is so simple, and easy to prepare. It can even be made in advance
and re-heated - it may even be better that way because the flavours
have time to meld together. I'm sure that you and your friends and
family will love this addition to your holiday meals.<br />
<br />
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<br />
<b><span style="font-size: large;">Ginger Mashed Sweet Potatoes</span></b><br />
<br />
4-5 medium-sized sweet potatoes (preferably organic, see notes)<br />
About 2-3 thumbs of ginger (3-4 <span class="J-JK9eJ-PJVNOc" style="background: none repeat scroll 0% 0% rgb(255, 255, 255);">tbsps</span> once grated), or to taste<br />
Salt and pepper <br />
2-4 <span class="J-JK9eJ-PJVNOc" style="background: none repeat scroll 0% 0% rgb(255, 255, 255);">tbsps</span> of light tasting oil of your choice, I used sunflower oil (optional)<br />
<br />
Preheat oven to 400˚F/204˚C. Cover a baking sheet with parchment paper. Prick your sweet potatoes in several places
with a knife or a fork and place on your baking sheet. Bake in the oven for about 45 minutes, or until soft. Cool
sweet potatoes until they are easy to handle. In a medium or large bowl,
scoop out the flesh of the sweet potatoes. Finely grate ginger and add
to sweet potatoes. Mash together with a fork or potato masher until
combined. Add oil, if using, and mash until desired consistency is
reached. Season with salt and pepper. Serves 4-6.<br />
<br />
<br />
<br />
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<br />
<b><span style="font-size: small;"> Alterations:</span></b><br />
<br />
- If you are allergic to sweet potatoes, you may want to try using
squash instead. I have not tried this, but imagine that it is equally as
delicious.<br />
<br />
- If you are allergic to ginger simply omit, or replace with a different
spice of your choice. I think some ground cinnamon would also be
delicious.<br />
<br />
<br />
<b>Notes:</b><br />
<br />
- I suggest that you try to find organic sweet potatoes. I try to buy
organic when I can, but I am on a tight budget so I have to pick and
choose which foods I purchase organic. I have found that some foods are
incredibly improved upon if they have been grown organically and sweet
potato is one of them. We even eat the skin of organic sweet potatoes,
it will give you some extra fibre too - although not in this recipe!<br />
<br />
- If you want to make these in advance simply refrigerate them and
re-heat once you are ready to serve. I find that they keep well for 5-7
days, if they are not eaten up already! Alternatively you could also
bake the sweet potatoes in advance and refrigerate them in their skins,
then mix everything together another day.<br />
<br />
- If you are cooking something else in your oven at a different
temperature you can probably bake your sweet potatoes at the same time. I
have baked them at anywhere from 375˚F/190˚C - 450˚F/232˚C, although
the baking time will differ so keep an eye on them. <br />
<br />
- If you love the combination of sweet potato and ginger, try my <a href="http://sheenacucina.blogspot.com/2011/09/sweet-potato-fritters.html" target="_blank">Sweet Potato Fritters</a>!<br />
<br />
I have linked this post to: <a href="http://realfoodforager.com/2011/12/fat-tuesday-december-6-2011/" target="_blank">Fat Tuesday</a>, <a href="http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-120611/" target="_blank">Slightly Indulgent Tuesday</a>, <a href="http://kellythekitchenkop.com/2011/12/real-food-wednesday-12072011.html#comment-102883" target="_blank">Real Food Wednesdays</a>, <a href="http://www.day2dayjoys.com/2011/12/healthy-2day-wednesdays.html" target="_blank">Health 2 Day Wednesdays</a>, <a href="http://www.cybelepascal.com/?p=3896" target="_blank">Allergy Friendly Friday</a>, <a href="http://www.realfoodfreaks.com/2011/12/08/freaky-friday-12-9-2011/" target="_blank">Freaky Friday</a>, <a href="http://commonsensehomesteading.blogspot.com/2011/12/living-well-blog-hop-19.html#comment-form" target="_blank">Living Well Blog Hop</a> . Check out the other great recipes posted there!<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com3tag:blogger.com,1999:blog-6191111628087870353.post-77772189375447095412011-11-24T20:47:00.001-05:002011-11-24T21:12:48.463-05:00Food For Thought - 7 Foods So Unsafe Farmers Won't Eat ThemHere is some food for thought. I read an article a few days ago and thought about posting it here. I didn't at first because it's not a recipe - which, so far, all of my posts have been. But I have found myself thinking about it a lot since so I have decided to start a new section of my blog for information that I think could be helpful for others.<br />
<br />
This article is titled <a href="http://foodfreedom.wordpress.com/2010/06/11/7-foods-so-unsafe-even-farmers-wont-eat-them/" target="_blank">"7 Foods So Unsafe Farmers Won't Eat Them"</a>. And although it is more than a year old, I believe the information is still pertinent. The foods it lists are:<br />
<br />
1. Canned Tomatoes<br />
2. Corn-Fed Beef<br />
3. Microwave Popcorn<br />
4. Conventionally Grown (Not Organic) Potatoes<br />
5. Farmed Salmon<br />
6. Milk Produced With Artificial Hormones<br />
7. Conventional Apples<br />
<br />
I already can't eat the majority of foods listed here, but this article has still made me think about my food. Please click on the link above to read the full article. I hope you find it helpful and incorporate some of the suggestions into your diet.<br />
<br />
<br />
-Sheena <br />
<br />Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com2tag:blogger.com,1999:blog-6191111628087870353.post-53412621939782058692011-11-23T08:04:00.001-05:002011-11-26T17:14:10.620-05:00Flatbread with Roasted Squash, Caramelized Onions, Garlic, and Ginger<div class="separator" style="clear: both; text-align: center;">
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<br />
This is a recipe I hope will be helpful for my readers from the US who are celebrating Thanksgiving. I missed posting something special for Canadian Thanksgiving, so hopefully this makes up for that :) My husband and I just came up with this recipe last night - I realize it's a little late, so I apologize for not being able to post sooner. This recipe is so quick and simple to make, and I'm sure you already have most, if not all, of the ingredients on hand. This is also a great recipe to serve the day after your big Thanksgiving feast because you can use up any leftover squash.<br />
<br />
Now, from my photos this recipe does not look glamorous. I could have made it look a bit better but I was in a benadryl fog, so this was the result. Do not be fooled by the different steps I have outlined below, this bread is so simple to make (and it is so, SO delicious). We ate this last night with a simple vegetarian curried soup and it was a perfect meal. This bread would be great as an appetizer, an entree (like pizza) served with a nice salad on the side, or an accompaniment to any soup. Try it with my <a href="http://sheenacucina.blogspot.com/2011/11/onion-soup.html" target="_blank">Onion Soup</a> or <a href="http://sheenacucina.blogspot.com/2011/10/golden-hubbard-squash-soup.html" target="_blank">Golden Hubbard Squash Soup</a>.<br />
<br />
This recipe is a variation of my <a href="http://sheenacucina.blogspot.com/2011/11/rosemary-flatbread-with-caramelized.html" target="_blank">Rosemary Flatbread with Caramelized Onions</a>. <br />
<br />
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<b><span style="font-size: large;"> </span></b><br />
<b><span style="font-size: large;"> Flatbread with Roasted Squash, Caramelized Onions, Garlic, and Ginger</span></b><br />
<br />
<b>Please note</b> - I would prepare the steps of this recipe in the order listed, so that you save a bit of time.<br />
<b> </b><br />
<b>Roasted Squash: </b><br />
<br />
Use leftover squash, (you only need about one cup) or follow these directions for roasted squash<br />
<br />
One small squash - I used butternut because that is what I had on hand, but feel free to use whatever is available. <br />
3-4 tbsps olive oil, or oil of your choice<br />
Salt and pepper<br />
<br />
Preheat oven to 400˚F/204˚C. Cut squash in half, scoop out the seeds (save for
roasting - they are delicious!). Massage some oil, salt, and pepper into the flesh of the squash and place cut-side down on a baking
sheet covered in parchment. Place on the bottom rack of your oven and roast until tender. It will take approximately 20-45 minutes, depending on the type and size of your squash. Serve on flatbread.<br />
<br />
- This method will give you some nice caramelization on the squash. If you do not want this, add a bit of water to your baking sheet so that the squash steams instead. <br />
<br />
<b>If you want a fancier-looking flatbread:</b><br />
<br />
Preheat oven to 400˚F/204˚C. Cut your squash into smallish cubes. Toss with oil, salt and pepper and place on a baking sheet, covered in parchment paper. Roast on the bottom rack for about 20-30 minutes, turning frequently to brown as many sides as possible. Serve on flatbread. <br />
<br />
<b>Caramelized Onions, Garlic, and Ginger:</b><br />
<br />
4-5 medium-sized onions<br />
4-5 cloves of garlic <br />
About 2 thumbs (works out to about 3-4 tbsps) of fresh ginger root<br />
About 4 tbsps of olive oil, or oil of your choice<br />
<br />
Try to slice onions no more than 5mm/0.19in thick - the thinner they are
sliced, the quicker they caramelize. Place onions and oil in wide-bottomed pot or pan. On medium heat, bring your onions to a simmer,
stirring occasionally. As the onions cook and begin to brown you will
have to stir them more often so make sure to keep an eye on them. If you
notice them starting to burn then turn down your heat. De-glaze your
pan every once-in-a-while with some water, making sure to scrape off the
caramelization from the bottom of your pan. To tell when your onions
are done, look for a deep caramel colour, like the photo above.<br />
<br />
Mince garlic and ginger and add to caramelized onions. Cook on medium-low heat until the garlic and ginger are tender (about 5-10 minutes). Season
with salt and pepper and serve on the flatbread. <b> </b><br />
<br />
<b>Note:</b> If you happen to be making my <a href="http://sheenacucina.blogspot.com/2011/11/onion-soup.html" target="_blank">Onion Soup</a>, reserve about 1/3 cup of your caramelized onions for the flatbread. <br />
<b> </b><br />
<b>Flatbread:</b><br />
<br />
2 cups/500 mls brown rice flour<br />
1 tsp salt<br />
Pinch of ground pepper<br />
1 cup/250 mls water<br />
1/4 cup/60 mls olive oil or oil of your choice<br />
<br />
Preheat oven to 400˚F/204˚C. Line a baking sheet with parchment paper
and grease with a generous amount of oil. In a medium-sized bowl mix
brown rice flour, salt, and pepper. Mix oil and water in a
small bowl and add to dry ingredients. Using a wooden spoon or your
fingers, stir until combined. The mixture will be like a wet dough or
very thick batter. Using your hands or a spoon, drop the dough onto the
baking sheet. With oiled fingers pat dough to about 1 cm/0.39 inches thick.
Bake on the bottom rack of your oven for 15-20 mins, or until the
bottom is golden brown and bread is firm to the touch. Top with Butternut Squash, Caramelized Onions, Garlic, and Ginger.<br />
<br />
Serves 4-6 as a side dish or appetizer. If you are serving this as an entree you may want to double the recipe. <br />
<br />
<b>Notes:</b><br />
<br />
- If you find your bread needs a little longer to cook, make sure to watch it carefully because it will burn very quickly. <br />
<br />
<b>Alterations:</b><br />
<br />
- If you are grain-free but can eat legumes: I have made this bread with
chickpea flour with decent success but the bread turns out a bit more
dry. You may have to adjust the amount of liquid or oil to ensure your
bread is moist enough. I have recently become allergic to chickpeas, or
else I would figure out the measurements for you!<br />
<br />
- If you are allergic to onion, garlic, or ginger simply omit them, or create your own spice blend.<br />
<br />
- If you are allergic to squash you may want to use sweet potato. It will give you different results but I'm sure it
will be equally as delicious.<br />
<br />
- You can use this bread for a pizza crust but I suggest that you
pre-bake the crust almost until cooked. If not, you may end up with a
soggy crust. <br />
<br />
I linked this post to <a href="http://realfoodforager.com/2011/11/fat-tuesday-novermber-22-2011/" target="_blank">Fat Tuesday</a>, <a href="http://simplysugarandglutenfree.com/" target="_blank">Slightly Indulgent Tuesday</a>, <a href="http://kellythekitchenkop.com/2011/11/real-food-wednesday-11232011.html#comment-102050" target="_blank">Real Food Wednesday</a>, <a href="http://glutenfreehomemaker.com/2011/11/gluten-free-wednesdays-11-22-11/" target="_blank">Gluten-Free Wednesdays</a>, <a href="http://day2dayjoys.blogspot.com/" target="_blank">Health 2 Day Wednesdays</a>, <a href="http://www.cybelepascal.com/?p=3830" target="_blank">Allergy Friendly Friday</a>, <a href="http://www.realfoodfreaks.com/2011/11/24/freaky-friday-11252011/#comment-1040" target="_blank">Freaky Friday</a>, <a href="http://commonsensehomesteading.blogspot.com/2011/11/living-well-blog-hop-17.html#comment-form" target="_blank">Living Well Blog Hop</a>. Check out the other great recipes linked there!<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com4tag:blogger.com,1999:blog-6191111628087870353.post-86270235271039907452011-11-16T14:32:00.001-05:002011-11-19T09:45:23.981-05:00Rosemary Flatbread with Caramelized Onions<br />
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<tr><td class="tr-caption" style="text-align: center;">Rosemary Flatbread with Caramelized Onions</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
It was about a year and a half ago when I first went gluten and wheat free. It was part of a Brown Rice Cleanse, a kind of elimination diet. The
original plan was for me to cleanse for two or three weeks, and then
begin to re-introduce foods. The hope was to find out what had caused my
chronic migraines. To date, I have successfully re-introduced just a
handful of items, and found many along the way that I am allergic to, a lot of which cause anaphylaxis.<br />
<br />
Surprisingly, one thing that I didn't miss at the beginning of
my elimination diet was bread. Now this has changed, let me tell you. I catch myself daydreaming about crusty baguettes or toast with butter and jam.<br />
<br />
Mmm...<br />
<br />
Because of my
elimination diet, I'm also not eating yeast or eggs, so this makes baking very difficult. I still can't make a successful loaf of bread, but I have created a delicious
flat-bread that can be topped, or dipped, any number of ways.
I suggest topping it with caramelized onions or serve it with my <a href="http://sheenacucina.blogspot.com/2011/11/baked-artichoke-dip.html" target="_blank">Baked Artichoke Dip</a> or <a href="http://sheenacucina.blogspot.com/2011/07/roasted-zucchini-and-garlic-dip.html" target="_blank">Roasted Zucchini and Garlic Dip</a>. <br />
<br />
<b><span style="font-size: large;">Rosemary Flatbread </span></b><br />
<br />
2 cups/500 mls brown rice flour<br />
1 tsp salt<br />
2 tbsps dried rosemary leaves<br />
Pinch of ground pepper<br />
1 cup/250 mls water<br />
1/4 cup/60 mls olive oil or oil of your choice<br />
<br />
Preheat oven to 400˚F/204˚C. Line a baking sheet with parchment paper and grease with a generous amount of oil. In a medium-sized bowl mix brown rice flour, rosemary, salt and pepper. Mix oil and water in a small bowl and add to dry ingredients. Using a wooden spoon or your fingers, stir until combined. The mixture will be like a wet dough or very thick batter. Using your hands or a spoon, drop the dough onto the baking sheet. With oiled fingers pat dough about 1 cm/0.39 inches thick. Bake on the bottom rack of your oven for 15-20 mins, or until the bottom is golden brown and bread is firm to the touch. Serve topped with caramelized onions (recipe below), your choice of toppings, or try it with my Baked Artichoke Dip or Roasted Zucchini and Garlic Dip. <br />
<br />
Note: If you happen to be making my <a href="http://sheenacucina.blogspot.com/2011/11/onion-soup.html" target="_blank">Onion Soup</a>, reserve about 1/3 cup of your caramelized onions for the flatbread. Or use the recipe below:<br />
<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ODn8UJg3zIu6e2ndZXEOTbGcvMyk59phzs9L50C_X18VCVfNFRmaEBx57QSThrp0Qn7yri69n67MppC01_ti16KPB0LPVrgZVnqqWQoaL958ZSJDjYNBha4WVB3-LUc58T5rjM2D0IY7/s1600/DSC_0987.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ODn8UJg3zIu6e2ndZXEOTbGcvMyk59phzs9L50C_X18VCVfNFRmaEBx57QSThrp0Qn7yri69n67MppC01_ti16KPB0LPVrgZVnqqWQoaL958ZSJDjYNBha4WVB3-LUc58T5rjM2D0IY7/s400/DSC_0987.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramelized Onions</td></tr>
</tbody></table>
<br />
<br />
<b><span style="font-size: large;">Caramelized Onions</span></b><br />
<br />
4-5 medium onions<br />
3-4 tbsps of olive oil, or oil of your choice<br />
Salt and pepper to taste<br />
<br />
Try to slice onions no more than 5mm/0.19in thick - the thinner they are sliced, the quicker they caramelize. Place onions and oil in a large, wide-bottomed pot. On medium heat, bring your onions to a simmer, stirring occasionally. As the onions cook and begin to brown you will have to stir them more often so make sure to keep an eye on them. If you notice them starting to burn then turn down your heat. De-glaze your pan every once-in-a-while with some water, making sure to scrape off the caramelization from the bottom of your pan. To tell when your onions are done, look for a deep caramel colour, like the photo above. Season with salt and pepper and serve with the flatbread. <br />
<br />
<b>Notes:</b><br />
<br />
- If you find your bread needs a little longer to cook, make sure to watch it carefully because it will burn very quickly. <br />
<br />
<b>Alterations:</b><br />
<br />
- If you are grain-free but can eat legumes: I have made this bread with chickpea flour with decent success but the bread turns out a bit more dry. You may have to adjust the amount of liquid or oil to ensure your bread is moist enough. I have recently become allergic to chickpeas, or else I would figure out the measurements for you!<br />
<br />
- You can use this bread for a pizza crust but I suggest that you pre-bake the crust almost until cooked. If not, you may end up with a soggy crust.<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing. <br />
<br />Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-8000356779146651092011-11-15T20:12:00.001-05:002011-11-19T09:44:48.763-05:00Baked Artichoke Dip<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgrd6SLa7GIaO1qYjIJ5Chdac4WbUMhZ1aXqI-aLUlqecZTtnBdasN__zC0GIpxcqyFSax-jeNFf3YeOX8WkFVECx5SB6_3S8V02yUmQ652Ry5lcD66_OY9NUfmpnNfnEbqp9M3YrTc51/s1600/DSC_1003.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgrd6SLa7GIaO1qYjIJ5Chdac4WbUMhZ1aXqI-aLUlqecZTtnBdasN__zC0GIpxcqyFSax-jeNFf3YeOX8WkFVECx5SB6_3S8V02yUmQ652Ry5lcD66_OY9NUfmpnNfnEbqp9M3YrTc51/s400/DSC_1003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Artichoke Dip with Rosemary Flatbread</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />
<span style="font-family: inherit;">I'm back from reaction-migraine land. I think... </span><br />
<br />
<span style="font-family: inherit;">I've had a few surprise reactions
lately and now have to add more foods to my list of danger foods - cauliflower and kale. </span><span style="font-family: inherit;"> I'm sad to see these foods go, but
(fingers crossed) it is possible that I may be able to eat them again if all goes well
with my <a href="http://www.inht.ca/" target="_blank">BIE</a> allergy treatment. </span><span style="font-family: inherit;">I eat cauliflower and kale ALL the time - I suppose this could be one of the reasons that I
developed allergies to them. I sometimes forget about eating a
food in moderation because my diet often seems so limited, so I take
what I can get. Losing these foods has made things a bit more difficult.
I find that
sometimes I finally learn how to cope with this allergy and then
something
like this turns my world upside down again. I'm getting better at
bouncing back though - I'm learning about my own resilience. It's strange how food has
such a hold on us, and even stranger how emotional it all can be. My
plan now is to write down my list of safe foods and I hope that when I
see that
list I will feel a bit better about my food options. </span><br />
<br />
<span style="font-family: inherit;">On a brighter note, this past weekend was a party for my nephew's second birthday. My
sister asked me to make my Baked Artichoke Dip, because it's one of his favourites. I didn't get a photo this weekend, but the one below of the two of us is from the summer...you get the idea!</span><span style="font-family: inherit;"><br /></span><br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmVUSzdeOzYi1_4lMSPo9mIgLoW-ILEFh8QwyX6cI2eCu9HtC75HXcC7ab2h9l02EOFvEpPgwu4HwLU8YpWoA07K-fcSpOjbzy0rS_XF6OIh73lxOrdY1orWVQh16zPjtGZVGRADlfDWR/s1600/DSC_0954.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmVUSzdeOzYi1_4lMSPo9mIgLoW-ILEFh8QwyX6cI2eCu9HtC75HXcC7ab2h9l02EOFvEpPgwu4HwLU8YpWoA07K-fcSpOjbzy0rS_XF6OIh73lxOrdY1orWVQh16zPjtGZVGRADlfDWR/s320/DSC_0954.JPG" width="308" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My nephew enjoying Baked Artichoke Dip and <a href="http://sheenacucina.blogspot.com/2011/07/roasted-zucchini-and-garlic-dip.html" target="_blank">Roasted Zucchini and Garlic Dip</a></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<span style="font-family: inherit;"></span>This dip is so quick and simple to prepare. It takes only a minute to throw together and then a little while to cook in the oven. Compared to conventional artichoke dip this dip has no dairy or eggs, but it is still full of flavour.<span style="font-family: inherit;"> I promise your guests will not even miss the dairy or eggs. </span><br />
<br />
<br />
<b><span style="font-size: large;">Baked Artichoke Dip</span></b><br />
<br />
1 can of artichoke hearts or 4-5 artichoke hearts<br />
1-2 cloves of garlic<br />
1/4 cup/62.5 mls olive oil or oil of your choice<br />
Salt and pepper to taste<br />
<br />
Preheat oven to 400˚F/204˚C. In a food processor or blender place artichoke hearts, garlic and olive oil. Blend until smooth, adding more oil if necessary. Add salt and pepper to taste. Place in an oven-safe bowl and bake for 15-20 minutes or until edges start to bubble and brown slightly.<br />
<br />
Serve hot, cold, or room temperature. This dip pairs perfectly with my Rosemary Flatbread, which cooks in about the same amount of time, at the same temperature. You could also serve it with crackers or veggies. This dip will keep in an air-tight container in the fridge for about a week.<br />
<br />
<b> Notes:</b><br />
<br />
-You can easily double this recipe but you may need to bake it for a few additional minutes. <br />
<br />
- If you are allergic to artichokes but can tolerate zucchini, try my <a href="http://sheenacucina.blogspot.com/2011/07/roasted-zucchini-and-garlic-dip.html" target="_blank">Roasted Zucchini and Garlic Dip</a>.<br />
<br />
I linked this post to Cybele Pascal's Allergy Friendly Friday <a href="http://www.cybelepascal.com/?p=3830" target="_blank">here</a> and Allergy-Free Vintage Cookery's Lunchbox Love <a href="http://allergyfreecookery.blogspot.com/2011/11/trail-mix-cornucopia-and-lunchbox-love.html" target="_blank">here</a>. Check out the other great recipes!<br />
<br />
*Please Note* These recipes are part of my personal allergy diet. Please
remember that everyone's allergies are different. If you are unsure
about any ingredients listed in these recipes please check with your
doctor before introducing.Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com1tag:blogger.com,1999:blog-6191111628087870353.post-27622922191973521682011-11-02T01:41:00.000-04:002011-11-05T10:16:23.596-04:00Onion Soup<div class="separator" style="clear: both; font-family: inherit; text-align: center;">
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<div style="font-family: inherit;">
This
post comes to you from the land of migraine fog. Sorry in advance if
there are any sections that make absolutely no sense what-so-ever. I
have a migraine because about 48 hours ago I tried a buttercup squash
for the first time and ended up having an allergic reaction. I thought this strange since I have regularly been eating Golden Hubbard, Butternut and Pumpkin. My generally
unpredictable health has a new sliver of predictability. If I have an
allergic reaction, I have a migraine 48 hours later. If it was a bad
reaction, I will also have a migraine 72 hours later. If I can find one
little piece of this allergy puzzle to appreciate it is that my
migraines are like clockwork. I suppose that's helpful in a sense, but excuse me if I don't jump for joy!<br />
<br />
You
may ask "why are you posting when you have a migraine?". Because I'm
stubborn and sick of my health dictating things. Not this time,
migraine. This time I win. </div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
Migraine, make way for my Onion Soup! </div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<span style="font-family: inherit;">I try to make my meals as affordable as I can, especially because many
allergy-friendly foods are quite expensive (like specialty flours and
pastas). Because of this I am trying to save where I can and one of my
idea is to have at least one soup night a week. We have declared onions a
food-group in our house. We cook with them every day. I suppose that's an uplifting part of my allergies - I can still eat onions! Let's hope that doesn't change! The caramelization of onions for this soup
is a bit time consuming but I promise you, it is well worth it. While
cooking, the onions will scent your house like you have never imagined.
It will make your stomach growl with hunger. </span> <span style="font-family: times new roman;"><br style="font-family: inherit;" /><span style="font-size: medium;"><span style="font-weight: bold;"><br /></span></span></span></div>
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<div style="font-family: inherit;">
<span style="font-family: inherit; font-size: small;"><span style="font-family: inherit;"><b>Onion Soup</b></span></span></div>
<div style="font-family: inherit;">
<span style="font-family: inherit; font-size: small;"><span style="font-family: inherit;"><b> </b><br />Serve this soup as a starter, or as a main meal with flat bread, crackers or try my <a href="http://sheenacucina.blogspot.com/2011/09/sweet-potato-fritters.html" target="_blank">Sweet Potato Fritters</a>.</span></span><br />
<span style="font-family: inherit; font-size: small;"><span style="font-family: inherit;"><br />5-6lbs / 2.3-2.7kgs of onions <br />4 tbsps olive oil<br />6-8 cups / 1500-2000 mls of stock (chicken, beef or veggie) <br />Salt and pepper to taste <br /><br />Try to slice onions no more than 5mm/0.19in thick - the thinner they are sliced, the quicker they caramelize. Place onions and oil in a large, wide-bottomed pot. On medium heat, bring your onions to a simmer, stirring occasionally. As the onions cook and begin to brown you will have to stir them more often so make sure to keep an eye on them. If you notice them starting to burn then turn down your heat. De-glaze your pan every once-in-a-while and make sure to scrape off the caramelization from the bottom of your pan. It will take about an hour to an hour and twenty minutes for your onions to caramelize. You want to look for a deep caramel colour. Once caramelized add your stock, salt, and pepper. Heat and serve!</span></span><br />
<span style="font-family: inherit; font-size: small;"><span style="font-family: inherit;"><br /></span></span><br />
<span style="font-family: inherit; font-size: small;"><span style="font-family: inherit;">I added this post to Cybele Pascal's Allergy-Friendly Friday <a href="http://www.cybelepascal.com/?p=3732" target="_blank">here</a>. Check out the other amazing recipes!</span></span><br />
<span style="font-family: inherit; font-size: small;"><span style="font-family: inherit;"><br /><b>Notes:</b><br /><br />- If you are in a hurry but still want onion soup then try separating your onions amongst multiple pots/pans. They will cook faster this way. - I often sneak a few spoonfuls of caramelized onions to put on my husband's sandwiches. They are also delicious on a burger!<br /><br />- You can always caramelize the onions in advance and store them in the fridge to use later. Or make a double-batch so that you have extra for a rainy day. I'm going to try canning some so that I will have them on hand.<br /><br /><b>Additions:</b><br /><br />- If you have bread that you can eat, toast some and add it to the top of your soup.<br /><br />- If you can have cheese (dairy or non-dairy) add this too! </span><span style="font-weight: bold;"><br /></span></span></div>Sheena Cucinahttp://www.blogger.com/profile/12288391432897050565noreply@blogger.com2tag:blogger.com,1999:blog-6191111628087870353.post-23960357473789692742011-10-20T18:00:00.001-04:002011-11-19T09:45:51.164-05:00Lemon Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWZcXAnY40TNGsSfPzCy6aiVY_z1m-M-BJjAYRaBI_rTODrRrs3RJcB2-9P103NbABrxqHExQQaN43UzYKegE5R_M2AzwCfbS0O7IBOtX8ibI0aitNm8Q8tPf3z2xl4GqvoBSb0AzrpQ/s1600/DSC_0801.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWZcXAnY40TNGsSfPzCy6aiVY_z1m-M-BJjAYRaBI_rTODrRrs3RJcB2-9P103NbABrxqHExQQaN43UzYKegE5R_M2AzwCfbS0O7IBOtX8ibI0aitNm8Q8tPf3z2xl4GqvoBSb0AzrpQ/s400/DSC_0801.JPG" width="400" /></a></div><br />
I seem to not be able to post as often as I'd like. Time gets away from me when I'm not feeling well. I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWZcXAnY40TNGsSfPzCy6aiVY_z1m-M-BJjAYRaBI_rTODrRrs3RJcB2-9P103NbABrxqHExQQaN43UzYKegE5R_M2AzwCfbS0O7IBOtX8ibI0aitNm8Q8tPf3z2xl4GqvoBSb0AzrpQ/s1600/DSC_0801.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>haven't had any serious reactions lately, but I have been going through a holistic allergy treatment called <a href="http://www.inht.ca/"><span class="J-JK9eJ-PJVNOc" style="background: none repeat scroll 0% 0% rgb(255, 255, 255);">BIE</span></a> since August and have had several "healing crises". In short, I keep feeling like I have a flu, I'm completely exhausted, or I have migraines. It is pretty miserable, but I have to keep reminding myself that this will lead to a healthier, happier existence. Eventually. I was sceptical at first, and am not sure how much this will change my anaphylactic reactions but so far I am seeing results - I went a whole month without a single headache, which is big for me! My doctor has also been working on my moods, so I'm feeling more like my old self again :) Needless to say, I wish I could blog non-stop but until my good health is more consistent I will have to take what I can get. <br />
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</a></div><br />
Now, to my actual recipe! This past weekend was a special birthday for my father-in-law. I won't tell you which milestone but I will say that he asked us to wear black - we were to mourn his youth. We didn't abide. Because I have airborne food allergies, certain foods are restricted for the whole household. I hate affecting other people's lives like this, especially because my in-laws have welcomed us into their home. I feel especially guilty on special occasions, but I try my best to provide delicious allergy-friendly food. For dinner my husband and I made beef short ribs (recipe coming eventually), <a href="http://sheenacucina.blogspot.com/2011/09/roasted-cauliflower.html">Roasted Cauliflower</a>, <a href="http://sheenacucina.blogspot.com/2011/09/cumin-spiced-lentils.html">Cumin-Spiced Lentils</a>, and my new adaptation of a blooming onion (recipe also to come). It was a <i>delicious </i>dinner. This special occasion called for something other than my go-to <a href="http://sheenacucina.blogspot.com/2011/08/vanilla-layer-cake.html">Vanilla Layer Cake</a>, and after requests from my husband, I decided to try my hand at a lemon cake. This cake is based upon my vanilla cake, but I added some special lemon flavours to it. To top it all off I made a lemon curd that I swirled into the icing. I was in lemon heaven. I probably could have sat there all night, cake in one hand, a fork in the other....you get the picture. I hope you enjoy this cake as much as we did!<br />
<br />
If you happen to have a pastry recipe, or can eat store-bought pastry, this lemon curd would make <b>excellent</b> lemon pies/tarts. My pastry recipe is pretty much non-existent, but I'll get there eventually.<br />
<br />
I posted this recipe <a href="http://www.cybelepascal.com/?p=3705">here </a>for Allergy Friendly Friday. Check out the other recipes! <br />
<br />
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<br />
<span style="font-size: large;"><b>Lemon Cake</b></span><br />
<br />
Compared to a conventional cake, this cake is free of gluten, wheat, eggs and dairy, and also does not have baking powder that generally includes corn or potato starch. This cake is also vegan.<br />
<br />
1 1/2 cups/375 mls sorghum flour<br />
1 cup/250 mls chickpea flour or white bean flour<br />
1 cup/250 mls tapioca starch or white rice starch<br />
2 tsps baking soda<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvks2f8esEM_JQ59CgBs6gVje_XElJkZVuMewPo31znBYDGMd5nyBDaMkoRTSPrM4XczNxtM4-dR1d7XZ8OM6lHm3eDLQWv2FoHpZ06T62SR9uRvgp6YHSVRbDPtmS_3DKhVrQXfch3q0/s1600/DSC_0806.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
1/2 tsp cream of tartar<br />
1/2 tsp salt<br />
1 cup/250 mls sugar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvks2f8esEM_JQ59CgBs6gVje_XElJkZVuMewPo31znBYDGMd5nyBDaMkoRTSPrM4XczNxtM4-dR1d7XZ8OM6lHm3eDLQWv2FoHpZ06T62SR9uRvgp6YHSVRbDPtmS_3DKhVrQXfch3q0/s1600/DSC_0806.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<br />
2 cups/500 mls rice milk<br />
2 tsps lemon juice<br />
2/3 cup/157 mls sunflower oil<br />
2 tsps vanilla extract<br />
Zest of two lemons<br />
<br />
Preheat oven to 350˚F/176˚C.<br />
<br />
If baking a cake, grease two 9''/23cm pans, line bottom and sides of pan with parchment, grease parchment.<br />
<br />
If baking cupcakes, line cupcake pans with liners.<br />
<br />
In a small bowl mix rice milk and lemon juice and set aside. In a large bowl sift together dry ingredients. Add oil and vanilla to rice milk/lemon juice mixture. Add wet ingredients to dry and whisk just until combined.<br />
If baking a cake, divide batter into cake pans and bake at 350˚F/176˚C for about 28-34 minutes, or until cake tester or toothpick comes out clean. Cool on racks in pans for about 10 minutes, then run a knife around the edge and invert onto a rack to cool completely.<br />
<br />
If baking cupcakes, divide cupcake batter evenly into cupcake pans, you should have 24 cupcakes. Bake at 350˚F/176˚C for 16-20 minutes, or until cake tester or toothpick comes out clean. Cool on racks for a few minutes in the pan, remove cupcakes and cool completely on rack.<br />
<br />
Ice with Vegan Lemon Buttercream icing, swirled with Lemon Curd (recipes below) or icing of your choice.<br />
<br />
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<br />
<span style="font-size: large;"><b>Vegan Lemon Buttercream Icing</b><span style="font-size: small;"> </span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Compared to conventional icing this is free of dairy and corn starch, generally found in icing sugar.</span></span><br />
<br />
1 1/2 cups/375 mls vegan butter (I prefer <a href="http://www.earthbalancenatural.com/#/products/soy-free/">Earth Balance Soy-Free Buttery Flavoured Spread</a>)<br />
5 cups/1250 mls organic icing sugar (I prefer <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Powdered_Sugar.html">Wholesome Sweeteners Organic Icing Sugar</a>)<br />
2 tsps lemon juice<br />
Zest of one lemon<br />
About 1/2 tsp salt, or to taste<br />
<br />
<br />
In a medium bowl, cream vegan butter. Gradually work in sifted icing sugar. Add lemon juice and salt. Swirl with Lemon Curd and ice cake/cupcakes once cooled.<br />
<br />
<span style="font-size: large;"><b>Lemon Curd</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgJKeQkF2uqw3ruDxZWgQMfeJFVKol-Z0Pq-6kCD2jLVPquq-c5XVRw3TUy0TOVxmnbgPcAR85hGbnOSYetMj1sp5pTqG31vrEI77XiKjUrraPKNjSoMF05ihxIubh6AcgGbyheAzo3I/s1600/DSC_0754.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgJKeQkF2uqw3ruDxZWgQMfeJFVKol-Z0Pq-6kCD2jLVPquq-c5XVRw3TUy0TOVxmnbgPcAR85hGbnOSYetMj1sp5pTqG31vrEI77XiKjUrraPKNjSoMF05ihxIubh6AcgGbyheAzo3I/s320/DSC_0754.JPG" width="320" /></a><br />
Compared to conventional lemon curd this is free of eggs and dairy. This recipe was altered from the Lemon Curd found <a href="http://www.savvyvegetarian.com/vegetarian-recipes/vegan-lemon-cake.php">here</a>.<br />
<br />
1/2 cup/125 mls lemon juice <br />
1/4 cup/57 mls water<br />
1/2 cup/125 mls sugar<br />
4 Tbsps white rice flour<br />
Zest of 2 lemons<br />
3 Tbsps rice milk<br />
1 Tbsp vegan butter<br />
<br />
In a small saucepan whisk together lemon juice, water, sugar, white rice flour, and lemon zest. Bring to a boil on medium heat, whisking constantly to avoid lumps. Remove from heat and whisk in rice milk and vegan butter. Cool to room temperature refrigerate for 8 hours, overnight, or until desired consistency is achieved. <br />
<br />
<b>Troubleshooting:</b><br />
<br />
- Even though I suggest using a sieve for the cake you may notice a few small lumps in your batter. These should dissipate during baking. Do not over-work your batter, as it will make your cake/cupcakes fall during baking.<br />
<br />
- FYI, leave enough time for the Lemon Curd to set. I did not make mine far enough in advance so my icing was a little runny. It was still delicious, but a little messy!<br />
<br />
-When purchasing icing sugar, be careful to read the label and double-check for potential allergens. Conventional icing sugar generally contains cornstarch. I noticed on Wholesome Sweeteners website that their icing sugar (sometimes labelled "powdered sugar" instead) can include cornstarch or tapioca starch. <br />
<br />
<b>Alterations:</b><br />
<br />
- If you are allergic to chickpeas, as I have just found out I am, try using white bean flour in its place. I find that white bean flour gives a finer crumb, and is a closer taste/texture to wheat flour. Some people who are allergic to peanuts also have a legume allergy. If you suspect this, talk to your doctor before introducing. If you know you are allergic to legumes, or the other flours listed, try substituting your own favourite flour blend or ask me to try one for you.<br />
<br />
- If you are allergic to sugar, or you are just avoiding it, substitute your sweetener of preference. For the cake I have used part sugar, part maple syrup before with decent results. Keep in mind that if your sweetener is in liquid form, you may want to reduce the rice milk in the recipes.<br />
<br />
- You may substitute any other milk for the rice milk. For the cake you could also try replacing the milk/lemon juice combination for plain yogourt, but you will loose the extra lemony taste.<br />
<br />
- I use sunflower oil in this recipe, but feel free to substitute your oil of preference.<br />
<br />
- For the icing, if you are allergic to corn and tapioca, you may try making your own powdered sugar in your blender or food processor. You could also try adding a touch of white rice flour or other starch if your icing requires more stability. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlr6zivnxlUXnuKE-L7Tblb5XGZ8bAvW5mvfSpyHBTkFVApRoi0zO7DVmXYSx4Ja9UNI3sSO4b7EW-uCCjmaPEg04iTlUe8LzOY6FnlFXPleTN0U0diVkx4UmIw1F1teXsQTv3h_oXIds/s1600/DSC_0763.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6191111628087870353.post-77985240245977741052011-10-10T20:20:00.003-04:002011-11-05T16:18:07.475-04:00Golden Hubbard Squash Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzxW_EV8VjYYFQnrJZBw19AcHY8EwMfTPUKtHobIvAHcbcU2KmwYgcAfhmLMYiaNLGKeYZIjDbZ71Q2ifTSMpuOd7SgzSvntRNaOD2Dczx9YSfoNjj8rOKNhfHXS_p0hlKcn6sZUblgo/s1600/DSC_0720.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzxW_EV8VjYYFQnrJZBw19AcHY8EwMfTPUKtHobIvAHcbcU2KmwYgcAfhmLMYiaNLGKeYZIjDbZ71Q2ifTSMpuOd7SgzSvntRNaOD2Dczx9YSfoNjj8rOKNhfHXS_p0hlKcn6sZUblgo/s400/DSC_0720.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Hubbard Squash Soup</td></tr>
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This past week was Latex Allergy Awareness week. I guess it shows how new to this allergy I am, because I had no idea! Next year I will try to post something special. <br />
<br />
Seems like I have to get my act together because I have also missed out on posting something for Canadian Thanksgiving, which was this weekend. Perhaps you could make stock from your turkey and use it for this soup?<br />
<br />
It was pretty cold here about a week ago, but this weekend has been incredibly warm. Last week we harvested sunflowers and squash from the garden. A few of the squash have a touch of frost so we'll have to eat them up sooner rather than later - I'm sure that won't be difficult!<br />
<br />
We have been eating our squash for about a month already and have nearly finished all of the Golden Hubbard squash that I planted. This is the first year that I've grown this variety and I look forward to growing it next year too! If you are lucky enough to have access to Golden Hubbard squash, jump on it. They can grow quite huge - I think our largest was nearing 18 lbs - but do not be intimidated by their size! They are so delicious. A word to the wise, you will need a strong, very sharp knife, and perhaps a hand at cutting into them. <br />
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Once they are cooked, their flesh is soft and delicate with a nice starchy feel to it. I am allergic to potatoes and I was so pleased to discover that the texture of Golden Hubbard squash is similar to potato, especially when mashed or when it is cooked into a soup. </div>
<br />
I have been looking for this soup for the majority of my life. When I was about 4 or 5 years old my family and I went for vacation to Union Island, in St. Vincent and the Grenadines. The hotel where we stayed made this amazing pumpkin soup. I can still imagine the taste and have been trying to re-create it for YEARS. This soup is the closest I have ever come. It has a buttery flavour and texture from the squash, with a hit of heat from the ginger. It will warm you up on the dampest of fall days. I hope you love it as much as we do!<br />
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I shared this recipe on cybelpascal.com for <a href="http://www.cybelepascal.com/?cat=265">Allergy Friendly Friday</a>. Check out the other recipes that were posted there!<br />
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<tr><td class="tr-caption" style="text-align: center;">Golden Hubbard Squash Soup with <a href="http://sheenacucina.blogspot.com/2011/09/sweet-potato-fritters.html">Sweet Potato Fritters</a></td></tr>
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<span style="font-size: large;"><b>Golden Hubbard Squash Soup</b></span><br />
<br />
One medium onion<br />
4 tbsps olive oil, or oil of your choice<br />
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2-4 thumbs/1.5-4 tbsps of ginger root, or to taste.</div>
1 tbsp ground cumin<br />
1 tbsp ground coriander<br />
2 tsps ground turmeric<br />
About 10 cups of stock - chicken or veggie<br />
5-8 cups of roasted squash <br />
Juice of one lemon<br />
3/4 cup rice, coconut or other milk of your choice<br />
1-3 tbsps honey, or to taste<br />
Salt and pepper to taste<br />
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<b>To Roast the Squash:</b> </div>
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Preheat oven to 425. Cut it in half, scoop out the seeds (save for roasting - they are delicious!) and place cut-side down on a baking sheet covered in parchment. Roast until tender, approx 30-40 mins for small squash and 60-70 mins for large. </div>
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<b>For the Soup:</b></div>
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Dice the onion and in a large pot, saute in oil until translucent, about 10 mins. Reduce the heat to medium-low. Mince or puree ginger root and add to onions, along with the ground spices. Stir for a few minutes so that spices cook a bit - watch carefully so that your spices do not burn. Add your stock and make sure to rub the bottom of the pot to remove any stuck-on spices. Slightly mash your roasted squash and add to the pot. Simmer for a few minutes. If you find you have some large pieces of squash in the soup simply squish them against the side of pot. Add the lemon, milk, honey and salt and pepper to taste. </div>
<b> </b><br />
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<b>Notes:</b></div>
<br />
- A medium to large Golden Hubbard should be sufficient for this soup, or you may want to use two small squash. <br />
<br />
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- This makes enough soup to serve about 6-8 people. Feel free to reduce the recipe, if you wish. I always make large amounts of soup and save the leftovers for the next few days or freeze for an easy meal. I find that this soup will keep in the fridge for about a week. A bonus to leftover soup is that it always tastes better than when it was freshly made!</div>
<br />
<b>Alterations:</b><br />
<br />
- I prefer this soup to have small pieces of squash but if you wish you can puree the soup if you want a smoother texture.<br />
<br />
- If you can tolerate it I suggest using coconut milk, I find that it gives the soup a creamier texture than rice milk.<br />
<br />
- If you are allergic to onion or any of the spices simply omit them, or create your own spice blend.<br />
<br />
- If you are allergic to squash you may want to try making this soup out of sweet potato. It will give you different results but I'm sure it will be equally as delicious. <br />
<br />
- If you cannot find Golden Hubbard squash I would suggest using another Hubbard squash variety like Red or Green Hubbard or pie pumpkins (fresh or canned). I have read that some canned pumpkin is actually Golden Hubbard, so it should have a similar taste and texture.<br />
<br />
- If you are allergic to lemon, omit it, but you may want to add just a touch of white wine or vinegar to give it a bit of acidity.<br />
<br />
- If you are allergic to honey, omit it, but try to add a bit of sweetener to help balance out the flavours.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6191111628087870353.post-24152603315185070912011-09-30T00:29:00.001-04:002011-10-10T20:28:03.788-04:00Roasted Balsamic Beets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGbBu8Ueq0jDY4BsSGXSR-rYZVrOKdMuEHxlxOXnWIF_v1NigRuk9_c9p_1haxAixg4dwTIgBbx3Lwt7dnD1Wh5PHHWC_vo1RgXSJABbLMcDm6RVN4bqIrxHz75t85JbX8qR8CWiAy3M/s1600/DSC_0671.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGbBu8Ueq0jDY4BsSGXSR-rYZVrOKdMuEHxlxOXnWIF_v1NigRuk9_c9p_1haxAixg4dwTIgBbx3Lwt7dnD1Wh5PHHWC_vo1RgXSJABbLMcDm6RVN4bqIrxHz75t85JbX8qR8CWiAy3M/s320/DSC_0671.JPG" width="320" /></a></div>In the spirit of fall, I am using the fresh produce that is available. The stores and markets here are full of it! The big sale that is happening at our closest grocery store is for huge 10 pound bags of onions, potatoes, and beets! My mom loves pickled beets, and that's about the only way we ate them when I was growing up. I was never a fan. (Sorry mom!) It wasn't until a year ago when my Naturopath told me how good they are for detoxing your liver that I tried to eat beets again. I usually roast them and just eat them plain with some salt and pepper. Not anymore! My recipe for Roasted Balsamic Beets has become a house favourite. Even my husband, who isn't fond of beets, enjoys them. Oh, and don't worry, my mom is a big fan of these too! Enjoy!<br />
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<span style="font-size: large;"><b>Roasted Balsamic Beets</b></span><br />
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These have a vinegar flavour to them, but because they are roasted, and the vinegar is balsamic, the flavour is more mellow and sweeter than pickled beets.<br />
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5 medium/medium-large beets, and their greens (optional, see note below) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR1Cwe7Gmr439_8ibzix4SR_9WN3KdKMZkAuWVl9XjlLCcX8fOc-4IQoyyjFAndUy7QAnb6EJxXIWmC1fZHoowxO2kLrf0fVVn-bl3kvw0gLk3Tb4rDqPeqiVzRs5hbcpXYgVaTJx_Qc/s1600/DSC_0619.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9-h7d9dcnK2WTXPZ1PflJmuPTpo9ZtERwkHRAA9c7FMIZ2BHuWPRN6ZK0mgRFS7LpjWxuC_smX7f43vWvzyRCfgAuJK_eNp58PAD-_Dj-cjWCSx1f_8xgXIYmccuTcsdq2QpFqvxBbY/s1600/DSC_0645.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
5 cloves of garlic<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR1Cwe7Gmr439_8ibzix4SR_9WN3KdKMZkAuWVl9XjlLCcX8fOc-4IQoyyjFAndUy7QAnb6EJxXIWmC1fZHoowxO2kLrf0fVVn-bl3kvw0gLk3Tb4rDqPeqiVzRs5hbcpXYgVaTJx_Qc/s1600/DSC_0619.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR1Cwe7Gmr439_8ibzix4SR_9WN3KdKMZkAuWVl9XjlLCcX8fOc-4IQoyyjFAndUy7QAnb6EJxXIWmC1fZHoowxO2kLrf0fVVn-bl3kvw0gLk3Tb4rDqPeqiVzRs5hbcpXYgVaTJx_Qc/s320/DSC_0619.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR1Cwe7Gmr439_8ibzix4SR_9WN3KdKMZkAuWVl9XjlLCcX8fOc-4IQoyyjFAndUy7QAnb6EJxXIWmC1fZHoowxO2kLrf0fVVn-bl3kvw0gLk3Tb4rDqPeqiVzRs5hbcpXYgVaTJx_Qc/s1600/DSC_0619.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
2 medium onions, in eight pieces<br />
1 tbsp of herbes de provence <br />
3 tbsps of olive oil, or oil of choice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYR1Cwe7Gmr439_8ibzix4SR_9WN3KdKMZkAuWVl9XjlLCcX8fOc-4IQoyyjFAndUy7QAnb6EJxXIWmC1fZHoowxO2kLrf0fVVn-bl3kvw0gLk3Tb4rDqPeqiVzRs5hbcpXYgVaTJx_Qc/s1600/DSC_0619.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
1/2 cup balsamic vinegar<br />
Salt and pepper<br />
<br />
Preheat oven to 425 F/218 C. Scrub your beets to remove any sand or dirt. Slice beets in rounds, preferably no more than 2-3cm/0.8-1.2" thick. Dice garlic and slice onion into about eight wedges. Place sliced beets, garlic and onion in a wide roasting pan or casserole dish that has a lid. Add herbs, oil, vinegar, pinch of salt, and pepper. Roast with lid for about 30-45 minutes, or until beets are tender and vinegar has caramelized a bit. Make sure you stir the beets every once-in-a-while during cooking so that all sides of the beets become covered by vinegar. Yields enough for 4-6 people.<br />
<br />
<b>Note:</b><br />
<br />
- If you have beets available to you that still have their greens attached, you can add them, along with the stems, to the roasting pan. Just wash and dry them, and slice into smallish pieces.<br />
<br />
<b>Alterations:</b><br />
<br />
- If you are allergic to onions or garlic, simply omit them from the recipe. <br />
<br />
- If you are allergic to any of the herbs mentioned, try making your own combination of rosemary, marjoram, savory, basil, lavender, and sage, or make your own blend.<br />
<br />
- If you are allergic to grapes or balsamic vinegar try substituting another vinegar. Balsamic vinegar is quite sweet and caramelizes - if you are using another vinegar, you may want to consider adding a small amount of sweetener like molasses or honey to achieve a similar result.<br />
<br />
<b>Troubleshooting:</b><br />
<br />
- If your beets are tender but the vinegar has not caramelized as much as you would like, just cook them for a little longer. The beets should not dissintegrate until they are <i>very</i> overcooked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9-h7d9dcnK2WTXPZ1PflJmuPTpo9ZtERwkHRAA9c7FMIZ2BHuWPRN6ZK0mgRFS7LpjWxuC_smX7f43vWvzyRCfgAuJK_eNp58PAD-_Dj-cjWCSx1f_8xgXIYmccuTcsdq2QpFqvxBbY/s1600/DSC_0645.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
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</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6191111628087870353.post-53031636126647384422011-09-18T17:03:00.002-04:002011-11-05T12:44:29.181-04:00Sweet Potato Fritters<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpyIFSBBz0Jhy6PhU3VHWx56sun9BCqWLURSOxQVjeNuanx2gCdkzulQV77E-W033bcZ5GwdL0IuTm_04IQUBk1ut6dRCCcA3eHtfuSPzS71GHse4Kx3hY24YE0QFTRMgOqRB8GVC2RQ/s1600/DSC_0487+%25282%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpyIFSBBz0Jhy6PhU3VHWx56sun9BCqWLURSOxQVjeNuanx2gCdkzulQV77E-W033bcZ5GwdL0IuTm_04IQUBk1ut6dRCCcA3eHtfuSPzS71GHse4Kx3hY24YE0QFTRMgOqRB8GVC2RQ/s320/DSC_0487+%25282%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Fritters with Golden Hubbard Squash Soup (Recipe coming soon!)</td></tr>
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Because I cook everything myself I try to find ways to cut down on kitchen time. I like to keep the preparation quick, and keep the ingredient list short. (This also helps to fit our food budget.) These Sweet Potato Fritters have seven ingredients in total - I know that sounds like a lot but that includes water, salt and pepper, and oil for frying. They take just minutes to put together and just a few more to cook. And they are delicious! They get my mind off the survival of food, and remind me of times past spent with great friends and delicious pub food.<br />
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These Sweet Potato Fritters were inspired by Ann Vanderhoof's recipe for Plantain Spiders in her book <a href="http://www.amazon.com/Embarrassment-Mangoes-Caribbean-Interlude/dp/0767914279" target="_blank">An Embarrassment of Mangoes</a>. (Here is a website for her new book <a href="http://www.spicenecklace.com/" target="_blank">The Spice Necklace</a>). I made Plantain Spiders once, and they are amazingly delicious. Since developing a banana allergy I cannot eat plantain anymore. I find that these Sweet Potato Fritters are a good substitute. We have eaten them as an appetizer, a snack, and also as a veggie side for dinner. They pair perfectly with a bowl of soup. I have to say that my father-in-law is a sweet potato hater and even he likes them. I hope you enjoy them too!<br />
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<span style="font-size: large;"><b>Sweet Potato Fritters</b></span> <br />
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One small sweet potato (preferably organic*)<br />
About 1-2 thumbs of ginger (1-3 tbsps) or to taste<br />
3/4 cup of brown rice flour<br />
3/4 cup water<br />
Pepper<br />
High-heat oil for frying (I use safflower oil)<br />
Fine or medium-grind sea salt<br />
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With a large-holed grater, grate the sweet potato into a medium-sized bowl. Grate the ginger with a fine grater, or finely mince or puree, then add to sweet potato. Add rice flour and water to the bowl and mix - I find that my fingers work best in order to get the batter evenly distributed amongst the potato. Add pepper and mix in, do <i>not </i>add salt at this point. Add a few tablespoons of oil in a non-stick pan and heat to medium/medium-high but do not allow your oil to smoke. Carefully place batter by tablespoon into pan, quickly spread out the batter (I do this with the back of the spoon) so that it lays flat - this will help it crisp up nicely. Shallow-fry fritters in batches, but be careful to not crowd your pan or they will not fry as evenly or be as crispy. Fry until crispy and golden brown - you will know when to flip them when the outside edges start to brown. Drain on paper towel and sprinkle with sea salt before they cool. Makes about 25 fritters.<br />
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* I suggest that you try to find organic sweet potatoes. I try to buy organic when I can, but I am on a tight budget so I have to pick and choose which foods I purchase organic. I have found that some foods are incredibly improved upon if they have been grown organically and sweet potato is one of them. We even eat the skin of organic sweet potatoes, it will give you some extra fibre too!<br />
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I linked this post on Allergy Free Vintage Cooking <a href="http://allergyfreecookery.blogspot.com/2011/11/brownies-again-and-lunchbox-love-8.html?showComment=1320511272890#c8070353552043857635" target="_blank">here </a>for Allergy Friendly Lunchbox Love. Check out the other recipes listed! <br />
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<b>Troubleshooting:</b><br />
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- I would suggest trying one of your fritters at the beginning of cooking and adjusting your ginger amount, if necessary.<br />
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- If your fritters stick to your pan, you may not be using enough oil.<br />
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<b>Alterations:</b><br />
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- If you are allergic to sweet potato try using regular potatoes or parsnips.<br />
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- If you are allergic to ginger, simply omit it from the recipe. They will still be delicious!<br />
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- If you are allergic to rice, try experimenting with a different flour. You may have to adjust the water amount accordingly. I have also made the batter with chickpea flour.<br />
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*Updated Note: Do <i>not </i>use wheat flour for the batter - my sister tried these with regular white wheat flour and they did not work.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6191111628087870353.post-39844923375484425632011-09-06T01:38:00.001-04:002012-02-17T22:21:38.111-05:00Barbecued Chicken with a Ginger Garlic Maple Sauce & My Perfect End-of-Summer MealI have the perfect meal for you for this time of year. It takes advantage of the warmish weather we still have by using a barbecue. It also takes advantage of the cauliflower that is now in season.<br />
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<tr><td class="tr-caption" style="text-align: center;">The drizzle of maple syrup was my husband's idea, I think he's been watching too much Master Chef!</td></tr>
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We have been eating this meal frequently, probably once a week for a few weeks, and we're not sick of it yet! This meal perfectly pairs sweet, sticky, barbecued chicken, roasted cauliflower and cumin-spiced lentils. We took this meal for a picnic a little while ago, and finished it all off with cupcakes made from my <a href="http://sheenacucina.blogspot.com/2011/08/vanilla-layer-cake.html">Vanilla Layer Cake</a> recipe. I told my friends that I was going to post these recipes as a "Perfect End-Of-Summer Meal". They didn't think it was that catchy and tried to figure out a different title that would serve this meal justice. I think the best they came up with was "Fabulous Feast with Friends". Whatever you call this meal, I hope you enjoy it as much as our friends and family do!<br />
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<b>Perfect End-of-Summer Meal:</b><br />
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<b>Barbecued Chicken with a Ginger Garlic Maple Sauce<br />
<a href="http://sheenacucina.blogspot.com/2011/09/roasted-cauliflower.html">Roasted Cauliflower</a><br />
<a href="http://sheenacucina.blogspot.com/2011/09/cumin-spiced-lentils.html">Cumin-Spiced Lentils</a></b><br />
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I have posted these as separate entries, so scroll down for the rest of the meal or click on the links above.<br />
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<span style="font-size: large;">Barbecued Chicken with a Ginger Garlic Maple Sauce </span><br />
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<span style="font-size: large;"> </span><b> </b><br />
<b>For the Barbecue Sauce:</b><br />
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Three thumbs of ginger (3-4 tbsps)<br />
6 cloves of garlic<br />
1 cup maple syrup<br />
1 tsp salt or to taste<br />
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Grate or finely mince the ginger and put in a small bowl. Put the garlic through a press or finely mince and add to ginger. Add maple syrup and salt. Mix well, to ensure the salt is dissolved.<br />
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<b>Alterations for the Sauce:</b><br />
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- If you are allergic to ginger or garlic simply omit them from the recipe<br />
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- If you are allergic to maple syrup you may want to use another liquid sweetener like honey (thinned out with some water) or brown rice syrup. You could also try fruit like applesauce, or blended pineapple or peaches.<br />
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<b>For the Chicken:</b><br />
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One small chicken, butterflied.<br />
Salt and pepper<br />
Safflower oil, or high-temperature oil of your choice<br />
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Preheat barbecue to 350°F/176.6°C . If you don't have a thermometer on your barbecue, heat the barbecue on medium for about 10 minutes then turn it down to low. <br />
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You can often purchase a chicken butterflied at your grocery store or ask your butcher to do it for you. I prefer to do it myself, it's easy and less expensive. Simply place the chicken breast-side up on a plate or cutting board. Feel for the breastbone, take a pair of strong scissors or kitchen shears and cut the chicken in half, along the breastbone, going as close to the bone as you can. Rinse the chicken under cold water to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK3u3NBZRx4TeeIHSod1AW0QOF7mn7WLRuzbuUxTKFqAbUhVArpshC0A3cP89hm0VyZKu8ANcn8hMlSGwxy2hAYNZ4c4k45sQirBSJetnGR1v2NIX7RFf7Qt2YBrN_qmVnKzJVfMmeM8/s1600/DSC_0393.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTK3u3NBZRx4TeeIHSod1AW0QOF7mn7WLRuzbuUxTKFqAbUhVArpshC0A3cP89hm0VyZKu8ANcn8hMlSGwxy2hAYNZ4c4k45sQirBSJetnGR1v2NIX7RFf7Qt2YBrN_qmVnKzJVfMmeM8/s400/DSC_0393.JPG" width="400" /></a>remove any bone shards. <br />
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* From what I see online most people butterfly their chicken by removing the backbone and breaking or removing the breastbone. I'm not sure why this is the preferred method, I wonder if it makes the cut easier/better to cook? We have never had any problems with the chicken after cutting beside the breastbone, and it is always tender and juicy. I think that this way is much easier.<br />
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Pat your chicken dry with some paper towel. Season well with salt and pepper and rub with oil. Oil your grill to prevent sticking. Open chicken and place the <i>inside </i>of the chicken down, onto the grill of the barbecue. <br />
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Cook over low flames with lid closed for 15 minutes. Flip the chicken over (inside of chicken should now be facing up) and cook for another 15 minutes. Keep an eye on the barbecue to watch for flames.<br />
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After the second flip (inside is now down) generously brush on the sauce, making sure to get lots of the ginger. Flip every 10 minutes, brushing on the sauce at each turn, including the underside.<br />
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The entire cooking time will be about 1 hour or 1 hour 10 minutes. Check with a meat thermometer to make sure the internal temperature reaches 180°F/82°C. Serves 4.<br />
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<b>Alterations for Chicken:</b> <br />
- If you are allergic to chicken try using this as a sauce on fish or other meats like beef or pork. If you eat soy I think it would be delicious as a marinade for firm tofu.<br />
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<b>Troubleshooting For Barbecuing:</b> (Written by my husband, in barbecue-language)<br />
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- If you are worried about the chicken drying out, you can occasionally squirt it with lemon juice, apple-cider vinegar. If you are allergic to both, use a vinegar of your choice, a juice with some acidity, or water.<br />
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- Watch for flames, especially in the first 30 minutes and when the breast side is down. Before you start this meal, you may want to take this opportunity to do a big clean of the barbecue, scraping out the bottom and cleaning the grill of residual stuck-on food and grease that the brush doesn't always get. A clean barbecue will keep the fat from pooling which causes big flames for a prolonged period. You may also try carefully moving the chicken to a different spot on the grill so that it does not sit over the same flames for too long. <br />
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- If you do not have a barbecue thermometer, be aware the flames will cause the temperature of the barbecue to spike. When you get a lot of flames, especially when flipping the chicken, you can leave the lid open for a few minutes to bring down the temperature. After about 45 minutes, when the fat has mostly dripped out, you can turn up the burners just a little bit as the temperature may have dropped slightly.<br />
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<b>Alterations If You Do Not Have A Barbecue:</b><br />
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- This sauce is delicious on oven-roasted chicken as well!<b> </b><br />
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<b> </b>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6191111628087870353.post-18089775185572602622011-09-06T01:37:00.001-04:002011-09-18T17:07:08.089-04:00Roasted Cauliflower<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p4ygcn2d7Wuu9p9RJFIOzr3qPJRty9jxbUd_leoOk959rrJkCAcIMYDWc3Wa01_RLfGJDUdwbMGUl4Eg5jB2ET9Tb5rOxDK6nkCVsyHkwJZQOVAD8AufJBYjYhb2S0eulbNG0ld0sEQ/s1600/DSC_0459.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1p4ygcn2d7Wuu9p9RJFIOzr3qPJRty9jxbUd_leoOk959rrJkCAcIMYDWc3Wa01_RLfGJDUdwbMGUl4Eg5jB2ET9Tb5rOxDK6nkCVsyHkwJZQOVAD8AufJBYjYhb2S0eulbNG0ld0sEQ/s400/DSC_0459.JPG" width="400" /></a> <br />
This Recipe is part of my <a href="http://sheenacucina.blogspot.com/2011/09/barbecued-chicken-with-ginger-garlic.html">Perfect End-of-Summer Meal</a> if you like, check out the other dishes that go with this meal: <a href="http://sheenacucina.blogspot.com/2011/09/barbecued-chicken-with-ginger-garlic.html">Barbecued Chicken with a Ginger Garlic Maple Sauce</a> and <a href="http://sheenacucina.blogspot.com/2011/09/cumin-spiced-lentils.html">Cumin-Spiced Lentils</a>.<br />
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I first got the idea of roasting cauliflower from Molly Weizenberg's book <a href="http://books.simonandschuster.com/Homemade-Life/Molly-Wizenberg/9781416551065" target="_blank">A Homemade Life</a>. And thanks be to Molly! It has now become a staple veggie dish in our house. This is my version. A word to the wise, I am generally not a cauliflower lover but when it's roasted it is dangerously good. I have single-handedly eaten almost an entire head of roasted cauliflower, so you may want to cook extra if you are cooking for cauliflower-lovers.<br />
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One head of cauliflower<br />
Olive oil or oil of your choice<br />
Salt and pepper <br />
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Preheat oven to 425.<br />
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Remove stem and leaves. Place cauliflower with the florets facing upward. Cut in half, through the florets and stem. Place one half with cut side facing up. Cut in wedges, through the root. Try to not have any pieces more than 3 or 4 cms thick or they will not brown as nicely in the oven. Wash cauliflower and dry as well as possible. Place a sheet of parchment paper on a baking sheet. Toss cauliflower with plenty of oil and salt and pepper, place wedges (and any loose florets or teensy pieces) in a single layer on your parchment. Do not overload your pan because your cauliflower will steam and not roast. Roast on bottom rack of oven for 20 minutes, flip the pieces and roast for about another 5-10 minutes. Serves 4.<br />
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<b>Alterations:</b><br />
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- If you are making this for the <a href="http://sheenacucina.blogspot.com/2011/09/barbecued-chicken-with-ginger-garlic.html">Perfect End of Summer Meal</a> and you are allergic to cauliflower, try roasting another veggie like squash, parsnips or carrots. Or pair the <a href="http://sheenacucina.blogspot.com/2011/09/barbecued-chicken-with-ginger-garlic.html">chicken</a> and <a href="http://sheenacucina.blogspot.com/2011/09/cumin-spiced-lentils.html">lentils</a> with a green salad.<br />
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<b>Troubleshooting:</b><br />
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- If you find that your cauliflower is steaming instead of browning it was either too wet when it went into the oven or your pan is overcrowded. I often make two pans-full of cauliflower, either at the same time, or in batches.<span style="font-size: large;"><span style="font-size: small;"> </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">- At the 20 minute mark you may want to remove any little pieces of cauliflower from the pan. If you leave them in for too long they may burn.</span><br />
</span>Unknownnoreply@blogger.com2