Food | Recipes | Indy Week
Food
INDY Week's food blog

Archives | RSS

Recipes

Sunday, December 11, 2011

Holiday Ham Bone Soup

Posted By on Sun, Dec 11, 2011 at 6:37 PM

1 ham bone12 cups cold water1 package HoneyBaked Ham Bone Soup Mix2 bay leaves (optional)1 28-ounce can whole tomatoes (I like to dice mine)1 cup diced celery1 cup diced onions1 tsp. chopped garlic1 tsp. black pepper (optional)1/2 tsp. salt (optional) Place ham bone in large pot. Add 12 cups cold water and bring to a boil. Add soup mix with contents of seasoning packet. Return to a boil and reduce heat to simmer. Simmer for 2 hours. Remove ham bone and allow to cool. Add remaining ingredients and continue to cook over moderate heat for approximately 60 minutes or until...

Continue reading…

  • Pin It

Saturday, December 10, 2011

Allergen-friendly Vegetable Beef Soup

Posted By on Sat, Dec 10, 2011 at 12:54 PM

1 to 1-1/2 lb. lean ground beef, browned and drained1 can Campbell's beef bouillon soup (or 2 gluten-free bouillon, dairy-free cubes or 1 can beef broth)2 cans Campbell's tomato soup2 cans of water (or more as needed)1/2 tsp. celery seedDash of pepper3 carrots, peeled and sliced3 potatoes peeled and cubed1 small onion, peeled and diced1 package of frozen corn1 package of frozen lima beans1 can of green beans, drainedSalt to taste Put all in crock pot and cook on low all day or put in a Dutch oven and cook on low until the potatoes and carrots are tender. Recipe...

Continue reading…

  • Pin It

Friday, December 9, 2011

Allergen-free Vegetable Soup

Posted By on Fri, Dec 9, 2011 at 9:23 AM

1 medium to large onion, peeled and chopped2 or 3 garlic cloves, finely mincedDrizzle of olive oilHandful or two of baby carrots, cut into 1/2-inch chunks3-4 stalks of celery, cut in half lengthwise and then into 1/2-inch chunksTwo zucchini, ends cut off, sliced into spears and then into 1/2-inch chunksCouple of handfuls of fresh green beans, ends cut off beans snapped into 1-inch piecesTwo 16-ounce cans of chopped tomatoes (plain or flavored, such as green chile or roasted garlic)Couple of of big handfuls of shredded cabbage (can use packaged kind for cole slaw) In a big soup pot, drizzle a...

Continue reading…

  • Pin It

Wednesday, November 9, 2011

Allergy-free Old Fashioned Chocolate Pie

Posted By on Wed, Nov 9, 2011 at 1:23 PM

1 cup sugar 1/3 cup cocoa 2 cups water 1/4 cup flour or cornstarch 1 tsp. vanilla flavoring 1 tbsp. (dairy-free) margarine Baked piecrust or graham cracker crust Mix first four ingredients and cook over medium or high heat until thick, about six to eight minutes. Stir all the time the mixture is cooking. Add the vanilla and margarine; stir until dissolved. Pour into crust. Chill 3 hours before serving. Recipe courtesy of Patsy Ray in Heavenly Helpings Seasoned with Love....

Continue reading…

  • Pin It

Allergen-friendly Pie Crust

Posted By on Wed, Nov 9, 2011 at 1:23 PM

2 cups all-purpose flour 1 tsp. salt 2/3 cup dairy-free vegetable shortening 6–8 tbsp. ice water Mix together flour and salt in a large mixing bowl. Using a pasty blender or fork, cut in vegetable shortening until the mixture resembles coarse crumbs. Mix in ice water one tablespoon at a time, until the dough begins to form a ball. Dough should be moist enough to stick together without crumbling, but not overly wet. Divide dough into two balls. Roll dough to quarter-inch consistency. Place one rolled crust into pie pan. Chill for a few minutes and bake at 350 degrees...

Continue reading…

  • Pin It

Allergen-free Maple Pumpkin Pie Filling

Posted By on Wed, Nov 9, 2011 at 1:22 PM

1 can (15 oz.) pure pumpkin 1/2 cup pure maple syrup 1 can (14 fl. oz.) full-fat Thai Kitchen® coconut milk 2 Tbs. tapioca flour 3 tsp. pumpkin pie spice (see notes) 1/2 tsp. salt 1 Tbs. pure vanilla extract 3/4 cup water 2 tsp. agar-agar powder (not bar or flake, see notes) In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside. Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to...

Continue reading…

  • Pin It

Allergen-friendly Chocolate Banana Mousse

Posted By on Wed, Nov 9, 2011 at 1:22 PM

Makes 4 to 6 servings 1 cup semisweet chocolate chips 1 (10-ounce) box silken tofu 2 large, very ripe bananas, peeled and broken into chunks 1 teaspoon pure vanilla extract 2 to 3 tablespoons light brown sugar 1/4 teaspoon salt Place the chocolate chips in a glass bowl and melt in the microwave set on low power just until the chips begin to lose their shape. Remove the bowl and stir until completely melted and smooth. Place the tofu and half of the banana chunks in a blender and purée. Add the remaining banana along with the vanilla, brown sugar...

Continue reading…

  • Pin It

Tofu Special Occasion Chocolate Pie

Posted By on Wed, Nov 9, 2011 at 1:21 PM

Makes two pies 1 package Marjon Soft Tofu 1/2 stick safe margarine/butter, melted 1 Tablespoon vanilla 1/2 cup cocoa powder 1-1/2 cups sugar Mix all ingredients in a blender or food processor until smooth. Pour into two graham cracker pie shells (I have also used a baked Pillsbury/allergy safe pie crust) and chill. Cover with safe whipped topping if desired. Recipe courtesy of Theresa Nguyen...

Continue reading…

  • Pin It

Friday, October 21, 2011

Meet-and-Three: St. Paul's State Fair Restaurant

Posted By on Fri, Oct 21, 2011 at 1:12 PM

Judy Caves arrives at 6:30 a.m. each day of the North Carolina State Fair to make biscuits for St. Paul's.Judy Caves has worked through 100 pounds of flour in two hours. “It’s been really busy,” she says. It looks like things will continue that way. The tables are packed at a restaurant operated by St. Paul’s Christian Church at the North Carolina State Fair, and a line continues to grow. Across from the Raleigh church's spot in a permanent building that’s in an area known as restaurant row, vendors sell deep-fried candy bars and cotton candy. But it’s no frills...

Continue reading…

  • Pin It

Wednesday, October 12, 2011

Gluten-free Funnel Cakes

Posted By on Wed, Oct 12, 2011 at 10:30 AM

Makes about one dozen funnel cakes; active time about 45 minutes, total time about 45 minutes 4 ounces (1 cup) white rice flour2.5 ounces (1/4 cup) sweet rice flour2 ounces (1/2 cup) cornstarch or tapioca starch2 tablespoons granulated sugar1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon xanthan gum1 cup milk2 large eggs, whisked1 teaspoon vanilla extractVegetable oil for frying, about one quartPowdered sugar for dusting 1. In medium mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, granulated sugar, baking powder, salt, and xanthan gum. Add milk, eggs, and vanilla extract. Allow to stand for ten minutes. (Begin preheating...

Continue reading…

  • Pin It

Dairy-free Caramel Sauce for Caramel Apples

Posted By on Wed, Oct 12, 2011 at 10:30 AM

Vegan Caramel Apple 10 medium organic apples, red or green; preferably a more tart variety like Granny Smith1 recipe vegan caramel sauce (follows)10 wooden sticks (Popsicle sticks)Cookie crumbs, chopped nuts, or melted vegan chocolate (optional)Waxed paper or a cookie sheet, greased with a touch of vegan margarine Vegan Caramel Sauce 2 Tbsp. vegan stick margarine1 cup lightly packed brown sugar1/3 cup corn syrup1 cup vegan sweetened condensed milk (purchased or homemade; for recipe, see below) Directions: 1. In a small saucepan over low heat, melt margarine.2. Stir in sugar and corn syrup.3. Bring to a boil and stir in condensed...

Continue reading…

  • Pin It

Wednesday, August 10, 2011

Rice flour Playdough recipe

Posted By on Wed, Aug 10, 2011 at 6:07 PM

Ingredients 1 1/4 cups rice flour1/2 cup salt2 tsp. cream of tartar1 cup water1 tbsp. oil1/4 tsp. vanilla extractFood coloring or sparkles (optional) Mix flour, salt, and cream of tartar in a large pot. Add water and oil. Cook over medium heat until the mixture pulls away from the sides of the pan (about 5 minutes), stirring constantly. Add vanilla extract (this is purely to add aroma). Mix thoroughly. Put playdough on a clean surface. When cool enough to handle, knead lightly. Store in airtight container. Add food coloring to the water to make colored play dough. Add sparkles during...

Continue reading…

  • Pin It

Wheat-free, gluten-free Playdough recipe

Posted By on Wed, Aug 10, 2011 at 6:05 PM

2 c. cornstarch1 c. salt1 tbsp. shortening1 1/2 c. water1/2 tbsp of vegetable oil Mix all of the ingredients in a large stockpot and cook over low heat until mixture leaves edge of pan. It will thicken and be a little hard to stir initially. You can add a little water to it. Take it out and knead it while still warm, adding food color, if you like. You may want to wear gloves to keep the dye from staining your hands. Knead until smooth. Store it in a plastic bag or container at room temperature. Source: modernallergymom.blogspot.com...

Continue reading…

  • Pin It

Wednesday, June 1, 2011

Kale Chips

Posted By on Wed, Jun 1, 2011 at 12:52 PM

6-8 cups chopped fresh kale, hard stems removed1 tsp apple cider vinegar2 tbsp. olive oil½ tsp. kosher salt or sea saltPlace rack on the lowest shelf of your oven. Preheat oven to 350 or 400 degrees F. Spread kale on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat. (I like to do this in a bowl). Place on the lowest rack of the oven and bake for 10 minutes.Remove from oven and stir sot hat kale can get crispy all over.Bake another 8-12 minutes or until kale is crispy. It should be just...

Continue reading…

  • Pin It

Candied Yams

Posted By on Wed, Jun 1, 2011 at 12:47 PM

5-6 sweet potatoes1 tspn vanilla1 tspn salt1 cup sugar½ cup brown sugar1 stick butter (substitute dairy-free unsalted Fleischmann's margarine)cinnamon to taste Directions:Prepare syrup on stove top by combining all vanilla, salt, sugar, brown sugar, butter, and cinnamon in a small saucepan. Stir and melt on medium heat.Prepare potatoes by dicing, clicing, cutring the potatoes how you like them. Place potatoes in 9x13" pan.Pour melted mixture over potatoes and stir to coat. Sprinkle with cinnamon. Cover pan with foil.Bake at 350 for 1 hour. Recipe courtesy of Tiffany McLeod Bargeman...

Continue reading…

  • Pin It

Thursday, February 3, 2011

Allergen-free Super Bowl buffet and Valentine's Day goodies

Posted By on Thu, Feb 3, 2011 at 12:51 PM

I spent the holidays salivating over the Facebook posts of friends who were making snack foods with their kids. Chex Party Mix, homemade guacamole, desserts, appetizers: an array of homemade goodies to share with family and friends. It seemed a cruel tease to a mom with two food-allergic kids. With Super Bowl parties being planned for Sunday, I was preparing to beat back the green-eyed monster of envy again. Then, as I passed boxes of Chex cereal in the store the other day, I wondered if I could make Bowl-worthy treats that are safe and taste good, too. My 4-year-old...

Continue reading…

  • Pin It

Wednesday, February 2, 2011

Allergen-free Chex Party Mix

Posted By on Wed, Feb 2, 2011 at 3:04 PM

3 cups Corn Chex cereal3 cups Rice Chex cereal1 cup gluten-free pretzels (Glutino)6 tablespoons diary-free margarine such as Fleishmann's2 tablespoons Lea & Perrins gluten-free Worcestershire sauce1 1/2 teaspoons seasoned salt3/4 teaspoon garlic powder1/2 teaspoon onion powder 1. Heat oven to 250 degrees.2. In a large ungreased roasting pan, melt margarine in oven.3. Stir in seasonings.4. Gradually stir in cereal and pretzels until coated evenly.5. Bake 1 hour, stirring every 15 minutes.6. Spread on paper towels to cool, about 15 minutes.7. Store in an airtight container. Recipe courtesy of Chex cereal...

Continue reading…

  • Pin It

Mitzi's Guacamole

Posted By on Wed, Feb 2, 2011 at 3:04 PM

6 plum tomatoes finely diced and seeded (very important)1/4 cup finely chopped onion1/4 cup finely snipped cilantroAt least 1 1/2 tablespoon lime juice (she always uses more and squeezes it fresh)1/2 teaspoon salt1/4 tsp ground red pepper2-4 firm, ripe avocados Basically, all of these ingredients (except the avocados) make salsa. Mix the salsa an hour before using the avocados.Peel and mash or dice the avocados and add more seasonings to taste. Add 1/4 cup of salsa for every 2 avocados. Note from Mitzi: "I really have loosely followed this recipe, but you can't mess it up. It's always very good...

Continue reading…

  • Pin It

Eastern Lights' dumplings for Chinese New Year

Posted By on Wed, Feb 2, 2011 at 9:49 AM

Eastern Lights, a venerable Chinese and Korean restaurant in Durham (4215 University Drive, 403-3650, www.easternlightsrestaurant.com), serves a 10-course New Year's banquet featuring particularly juicy and tender dumplings. The recipe descends from Chef Frank Chao's father, who fled from China to Korea to escape conscription during the 1940s. Makes about 25 dumplings For the filling 1/2 cup water or chicken stock, at room temperature 1 tablespoon soy sauce 1/4 teaspoon kosher salt1/4 teaspoon Totole-brand Granulated Chicken-Flavor Soup Base Mix (optional)1/8 teaspoon white pepper1 tablespoon ginger root, finely mincedScant 1/2 pound of ground or finely minced pork belly, texture should resemble...

Continue reading…

  • Pin It

Thursday, January 13, 2011

Allergen-friendly Buttermilk Pancakes

Posted By on Thu, Jan 13, 2011 at 1:50 PM

2 cups rice flour (or gluten-free all-purpose flour mix)2 tablespoons sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt2 cups buttermilk (or 1 cup plain or flavored soy yogurt blended with 1 cup rice or vanilla soy milk and 2 tablespoons lemon juice)1/4 cup softened butter (or replace with dairy-free margarine)2 teaspoons vanilla 1. Blend ingredients in mixer until batter is smooth, about 1 minute. (You may need to add another few tablespoons of rice/soy milk if the batter seems too thick.) 2. Pour desired amount of batter onto a hot greased skillet. When pancake bubbles and is lightly golden...

Continue reading…

  • Pin It

Sunday, November 28, 2010

Super Soft Quaker Oatmeal Cookies

Posted By on Sun, Nov 28, 2010 at 10:14 AM

Makes four dozen cookies(Adjusted from the recipe on the Quaker Oats boxtop: free of wheat, eggs, milk, peanuts and tree nuts) 1/2 lb (2 sticks) of Earth Balance spread, softened *1 cup firmly packed brown sugar1/2 cup granulated sugar2 eggs worth of egg replacer1 tsp vanilla 1 1/2 cups gluten-free flour blend2 tsp xantham gum2 tsp baking soda1 tsp cinnamon1/2 tsp salt3 cups Quaker Oats (Quick 1 Minute) Heat oven to 350 degrees. Beat together Earth Balance spread and sugars until creamy. Add egg replacer and vanilla; beat well.Add combined flour, baking soda, cinnamon and salt; mix well. Stir in...

Continue reading…

  • Pin It

Rolled Gingerbread Cookies

Posted By on Sun, Nov 28, 2010 at 10:12 AM

2 1/2 tsp ground ginger1 1/4 tsp ground cinnamon1/2 tsp nutmeg1/4 tsp cloves1/2 tsp baking soda1/4 tsp salt Mix all this and set aside. 1/2 cup unsalted butter or soy butter3/4 cup molasses (get good flavored molasses for this as it really makes a difference)1/2 cup sugar2 Tbs waterEner-G egg replacer equivalent to 1 egg3 cups flour Melt butter in small saucepan. Remove from heat and stir in molasses and sugar. Next beat in spice mixture, water, and egg replacer. Place flour in large bowl and make a well in the center. Pour liquid mixture into flour. Mix together, then...

Continue reading…

  • Pin It

Ty and Talia's Hallelujah Sugar Cookies

Posted By on Sun, Nov 28, 2010 at 10:10 AM

Makes about two dozen cookies 1 cup butter (or non-dairy Fleischmann’s unsalted margarine) ¾ cup sugar2 tsp vanilla extract (or 1½ tsp vanilla and ¼ tsp lemon extract)2 cups all-purpose flour (or gluten-free substitute)½ tsp baking powder¼ tsp salt Glaze:1 cup powdered sugar1 tsp vanilla extract4 tsp water Preheat oven to 400 degrees. Combine butter, sugar and extract(s). Beat at medium speed until creamy. Reduce speed to low. Add remaining ingredients. Beat until well mixed.Refrigerate dough a couple of hours/overnight.Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten balls to ¼ inch thickness with the...

Continue reading…

  • Pin It

Monday, November 8, 2010

Cranberry Sauce

Posted By on Mon, Nov 8, 2010 at 11:12 AM

This allergy-free, low-glycemic version of the traditional side dish is irresistible! 1 package cranberries2 cups water1 can crushed pineapple½ cup erythritol1 tablespoon agave nectar Rinse cranberries. In a medium saucepan, combine cranberries, water, pineapple, erythritol and agave nectar. Bring to a boil, stirring constantly. Cranberries will pop open and begin to soften. Reduce heat and simmer for 15 minutes, or until mixture forms a smooth, viscous consistency. Remove from heat, allow sauce to thicken as it cools. May be refrigerated to thicken further. Serve chilled or at room temperature. Variations: - Pineapple substitutions: mandarin oranges, raisins, mango, raspberries, blueberries -...

Continue reading…

  • Pin It

Tuesday, October 26, 2010

The Perfect (Allergen-friendly) Pie Crust

Posted By on Tue, Oct 26, 2010 at 7:53 PM

3/4 cup rice flour1 1/2 cups oat meal or rice bran1/4 teaspoon salt1/4 cup oil1 egg3 tablespoons corn syrup, honey or maple syrup2 teaspoons water 1. In a food processor, add the flour and oatmeal. Pulse until you have a blended flour.2. Add the remaining ingredients. Pulse until you have a firm dough that forms a ball. If mixture does not form into a ball, add water one teaspoon at a time.3. Roll between two pieces of plastic wrap. Lift up one piece of wrap and place dough-side down on a pie plate. Pat dough firmly into pie plate. Lift...

Continue reading…

  • Pin It

Calendar



Twitter Activity

Comments

Sorry I missed this. I worked 13 years part-time in pastry production at NSB and knew Jacqueline then (1985-1998). I …

by Sam Marion on On Tuesday, a Longtime Durhamite Celebrates Twenty Years at Ninth Street Bakery (Food)

Any time a business owner (who decides to close up shop that quickly) first blames the former business and customers …

by Kristopia on Morgan Street Meltdown: Hadley's Is for Sale After Less Than Four Months in Business (Food)

Most Read

© 2016 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation