Allergy Shmallergy

Simplifying life for families with food allergies.

O’My Goodness! Peanut-free and Tree Nut-free Chanukah Cookies December 9, 2012

We can almost NEVER buy baked goods off-the-shelf.  They always seem to conflict with my son’s food allergies and, thus, he’s relegated enjoying the creations that result from my sometimes limited baking and decorating skills.

 

However, while grabbing some items at our local Balducci’s, we read through the ingredients label of fabulously decorated dreidel, star and present butter cookies.  Amazingly, they are produced in a peanut and tree nut-free facility!  And, if you have a dairy allergy but can eat baked dairy (as our allergist advised we could), the frosting did not contain dairy (the cookie, however, did).

Here’s a link to their Chanukah cookies which you can order online.  But they also sell cookies for other occasions.  *One warning*, their cookies are likely for special occasions only (baby arrival, holidays, etc) as they are not priced to buy in bulk.  But, it was a special treat for us to even find one like it that my son could eat – and he loved every bite!

 

Egg-Free Latke Series #3: Jalapeno-Cilantro Latkes December 8, 2012

Filed under: Holiday,Recipes & Cooking — malawer @ 10:07 am
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The folks at Cooking Light are geniuses!  This is an amazing adaptation of your run-of-the-mill latke.  It’s definitely my favorite so far in the series.  And, you can make a dairy-free dipping sauce included below which is also delicious with tortilla chips.   
 
photo courtesy of Cooking Light

 Ingredients:

Dipping sauce:

  • 6 tablespoons dairy-free sour cream (Tofutti makes one that is often sold in regular supermarkets as well as Whole Foods)
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 3/4 teaspoon grated lime rind
  • 1 teaspoon fresh lime juice

Latkes:

  • 6 cups shredded peeled baking potato (about 1 1/2 pounds)
  • 1 cup grated fresh onion
  • 6 tablespoons all-purpose flour
  • 1/2 cup chopped fresh cilantro (optional – I omitted since I don’t love cilantro)
  • 2 tablespoons finely chopped seeded jalapeño pepper (handle carefully, jalapeno oil can burn!  I have a funny story about this – totally at my expense.  Another time….)
  • 1 tsp baking soda
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
 
  1. To make dip: Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.
  2.  Place grated potatoes in ice water.  After 10 minutes, remove potatoes to colander and reserve water.  Let water sit for 10 more minutes while potato starch settles at bottom.
  3. Carefully pour out water, retaining potato starch.  This will help create a crispy latke when fried.
  4. Combine potato and onion in a colander. Drain 15 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, potato starch, flour, and next 5 ingredients (through salt) in a large bowl; toss well.
  5. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pack together and pour mixture into pan; flatten slightly with back of spoon or spatula. Repeat the procedure to form remaining latkes. Sauté 3 – 4 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total.
 

Serve with sour cream mixture.

 

Latke Series #2: Sweet Potato Latkes December 6, 2012

Filed under: Holiday,Recipes & Cooking — malawer @ 10:04 am
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This one makes my mouth water.  I’m a sucker for a sweet potato!  Wonder how this would taste with some melted marshmallow?

 

I can’t resist a sweet potato with brown sugar, so it’s no wonder this recipe appeals to me!

 

Ingredients:

2 sweet potatoes, peeled and well shredded

4 Tablespoons brown sugar

2 teaspoons ground cinnamon

1/2 cup flour

olive oil

 

Place shredded sweet potatoes in a bowl.  Add brown sugar, cinnamon, and flour to sweet potatoes and combine well.

 
I would grate the sweet potato even a teeny bit more than this…

Cover bottom of saucepan with thin layer of olive oil and heat to medium.

 

Form mixture into ping pong size golf balls, gently squeezing to get rid of excess liquid.  Place in saucepan and flatten with spatula into 1/4″ thick pancakes.  Flip cakes after 2 to 3 minutes (when bottom is browned) and brown on the other side (about 2 minutes). Drain on paper towels and serve hot.

 
 

Serve with maple syrup or the more traditional applesauce.

 

Chanukah Latke Series – Eight Nights and No Eggs! December 4, 2012

Let’s talk latkes!  Here’s a repost of an easy and delicious egg-free latke recipe.  Enjoy!

Chanukah is nearly here!  In fantastic Jewish tradition, we’re whetting our palettes for all things fried.   Mmmmm…  Most notably, we serve jelly doughnuts and potato pancakes called latkes.

 

And,  who doesn’t love a latke?!

 

With that in mind, I’ve decided to chronicle a list of latkes and its many, many variations.  Although usually made with egg as a binder, these recipes are all egg-free.  And, as always, they are peanut, tree nut, and dairy-free as well.

 

Let’s begin with a traditional latke.   This one comes from Linda Coss’ milk, egg and nut-free cookbook What’s To Eat?

 

Prep time:  about 15 minutes

Cooking time:  20 minutes

 

2 medium Russet potatoes, peeled

1/2 small onion

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

approximately 1 1/4 cups vegetable oil

 

Using the grating disk on a food processor, grate the potatoes and the onion.  Remove contents from processor’s bowl and exchange grater for metal blade.  Place potato/onion mixture back into the food processor; add flour, baking powder, and salt.  Process with metal blade until the batter is a well-blended “mush.”

 

Pour enough vegetable oil into a large non-stick frying pan or non-stick skillet to make 1/4 inch layer of oil.  Heat oil over medium high heat for 3 minutes.  Drop batter by spoonfuls into hot oil , forming pancakes approximately 2 1/2-3 inches in diameter; flatten dough with back of a spoon.  Cook for 2 -3 minutes, until edges of latkes turn light brown.  Flip latkes and cook an additional 2-3 minutes until browned.  Drain cooked latkes on a few layers of paper towels before serving.  Repeat with remaining batter.  Serve hot.

 

Makes about 24 latkes.

 

How many more days until Chanukah?!  Maybe we don’t need to wait until the end of the month to enjoy these….