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Tuesday, October 26, 2010

Green Bean Bake

Posted By on Tue, Oct 26, 2010 at 7:44 PM

1/2 cup rice flour1/2 teaspoon each garlic salt and pepper2 tablespoons oil1/2 white onion, sliced1 cup sour cream1/2 cup milk2 tablespoons tamari4 cups fresh or frozen green beans, cut1 cup sliced mushrooms 1. In a bowl combine flour, garlic salt and pepper. Heat a skillet with oil until hot. Toss the onion slices in the flour and place in the hot skillet. Fry until golden, 2 minutes.2. In a large bowl mix the sour cream, milk and tamari. Stir in the beans and mushrooms. 3. Pour into a 9-inch baking pan. Top with onions. Bake for 30 minutes in a...

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Corn Bread with Everything

Posted By on Tue, Oct 26, 2010 at 7:37 PM

This complements any home-style meal 1/4 cup butter, room temperature1/4 cup sugar3 eggs1 cup masa corn flour2/3 cup cornmeal2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 1/4 cups sour cream1/2 cup sliced green onions 1 cup frozen corn1 1/2 cups shredded cheese 1. In a mixer, cream together the butter and the sugar. Add the eggs and blend. Add the masa flour, cornmeal, baking powder, soda, salt and sour cream. Blend until smooth. By hand, stir in the green onions, corn and shredded cheese. 2. Pour into a greased 9-inch bakign pan or quiche pan. Bake in a 350...

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Whipped Sweet Potatoes

Posted By on Tue, Oct 26, 2010 at 7:29 PM

5 medium sweet potatoes 2/3 cup milk1/4 stick butter1 bouillon cubeSalt and pepper to taste Scrub the potatoes and wrap in tinfoil. Bake in a 400 degree oven for about an hour until soft. Cool and peel. Cut off ends and place in a mixer.Heat the milk, butter and bouillon cube in a microwave. Add to potatoes and whip on medium speed until smooth. You may add more milk to achieve desired consistency. Add salt and pepper to taste. Dairy-free variation: Replace milk with water, and butter with margarine. Recipe from "The Kid-Friendly Food Allergy Cookbook," by Leslie Hammond and...

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Allergen-friendly Stuffing Jubilee

Posted By on Tue, Oct 26, 2010 at 7:21 PM

Stuffing Jubilee 1 loaf of bread 6 oz ground sausage or ground turkey sausage1/4 cup chopped onion1 teaspoon dried sage1/2 teaspoon dried rosemary1/4 teaspoon dried thyme1 small Golden Delicious apple (cored and chopped)1/2 cup raisins1 1/2 cup turkey broth 1 cup chicken broth 1 tablespoon melted dairy-free butter (such as Fleischmann's dairy-free margarine) 1. Toast bread and cut into bite size pieces. Place in large bowl. 2. Cook sausage and onions on stove top. Remove grease. Add sage, rosemary, and thyme and stir for 2 minutes.3. Pour sausage mixture over toasted bread in bowl.4. Add apples and raisins to bowl.5....

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Mama Capone's Sausage and Parmesan Cheese Stuffing

Posted By on Tue, Oct 26, 2010 at 7:17 PM

2 tablespoons of olive oil1 large yellow onion, diced1 cup of diced celery1 lb. of Italian sausage pork, turkey, or chicken (casings removed)1 tablespoon fresh or 2 tsp dried sage2 tsp. fresh thyme1/4 cup Italian parsley chopped1/4 cup pine nuts2 loaves of gluten-free sun-dried tomato bread or any gluten-free bread1 cup of Parmesan cheese (or dairy free parmesan cheese alternative)1 cup cooked, diced ham2 eggssalt and Pepper to taste 1. Over medium heat, in 5 qt. sauce pan, add olive oil and onions and saute until translucent. Add celery and simmer for another 5 minutes. 2. Remove casing from the...

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Truelove Girls' Scalloped Tomatoes

Posted By on Tue, Oct 26, 2010 at 7:14 PM

1 small onion finely chopped4 tbs Earth Balance butter substitute1½ cups bread cubes (white, lightly toasted and cubed)½ cup light brown sugar5 cups (2 ½ lbs) canned diced tomatoes1 tsp saltdash of pepper Heat oven to 350.Grease casserole dish.Using butter, sauté onion until tender.Add bread cubes and sugar.Stir over low heat for 3-5 minutes.Add tomatoes, season.Place in a casserole dish.Bake 30-40 minutes. Substitute any allergen-free bread for the white bread Recipe courtesy of Sarah Truelove...

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Marshmallow-topped Sweet Potatoes

Posted By on Tue, Oct 26, 2010 at 7:11 PM

2 cups hot mashed sweet potatoes (buy peeled and diced)¼ cup Earth Balance butter substitute1 tsp salt½ cup orange juice½ tsp ground cinnamon12 regular marshmallows Heat oven to 350.Place peeled and diced sweet potatoes in cold water. Bring to a boil, remove fromheat and cover for 15-20 minutes. Gently mash with hand blender (careful to notover mash).Mix all ingredients except marshmallows.Place in a casserole dish.Bake 15 minutes.Top with marshmallows.Bake 10 minutes or until marshmallows are lightly browned. Recipe courtesy of Sara Truelove, as printed on the Elyon brand Marshmallow bag...

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Cliona's Cranapple Sauce

Posted By on Tue, Oct 26, 2010 at 7:06 PM

3 granny smith apples (peeled and diced)6 oz cranberries¼ cup orange juice¼ water½ sugar1½ tbs honey Mix all ingredients together.Bring to a boil and boil for 5 minutes at medium heat.Reduce heat and simmer for 15 minutes.Stir continuously. Recipe courtesy of Sara Truelove...

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Allergen-friendly Pumpkin Bars

Posted By on Tue, Oct 26, 2010 at 7:04 PM

Ingredients:2 c. wheat-free flour mix2 c. granulated sugar1/2 tsp. xanthan gum1 tsp. baking soda2 tsp. baking powder1/2 tsp. salt2 tsp. cinnamon1 c. vegetable or canola oil2 T. flaxseed meal+ 6 T. warm water; mix well and let sit for 10 min.1-15 oz. can of pumpkin1 container of "safe" cream cheese frosting or vanilla frosting Directions:1) Preheat oven to 350 degrees F., Grease bottom of a 9x13 cake pan.2) Combine all ingredients in mixing bowl. Beat with mixer until well blended.3) Pour batter into pan. Bake at 350 degrees F for 25 minutes.4) When cooled, frost with your favorite "safe" frosting....

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Mashed Sweet or White Potatoes

Posted By on Tue, Oct 26, 2010 at 6:58 PM

Ingredients:4-6 white or sweet potatoes½ cup rice milk (optional)¼ teaspoon sea salt (to taste)dash of pepper¼ cup olive oil1/8 teaspoon dill (with white potatoes)Maple syrup to taste (with sweet potatoes) Directions:Cut (peeled or unpeeled) potatoes into quarters. Steam or boilpotatoes 15-20 minutes, or until soft when pierced with a fork.Drain and return to pot. Add rice milk, salt, pepper, olive oil anddill. Mash by hand or whip using a hand mixer until desiredsmoothness is attained. Serve warm. Makes 4 servings. Variations:- Milk substitutions: soy, almond, goat, chicken stock- Oil substitutions: grapeseed, canola, safflower, sunflower,vegetable (corn/soy), flaxseed, ghee (clarified butter)- Maple...

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Mary Hogan's Allergen-friendly Stuffing

Posted By on Tue, Oct 26, 2010 at 6:52 PM

This is a delicious, healthy alternative to traditional stuffing. Ingredients:2 tablespoons olive oil1 cup water1 package chicken or turkey sausage (optional)½ cup dried cranberries½ loaf Ezekiel 4:9™ bread3 stalks celery, chopped1 medium sized onion, diced1 cup baby carrots½ teaspoon salt¼ teaspoon pepper¼ teaspoon oregano¼ teaspoon dill Directions:Coat covered baking dish with olive oil. Combine water, sausage,dried cranberries, bread (torn into small chunks), celery, onion,baby carrots, salt, pepper, oregano and dill in baking dish. Stirbriefly to distribute ingredients evenly. Cover and bake at 350° Ffor 20 minutes. Uncover and continue baking 5-7 minutes until topis golden brown. Serve with main dish,...

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Tuesday, October 12, 2010

Southern Foodways Alliance Community Cookbook Release Events

Posted By on Tue, Oct 12, 2010 at 10:10 AM

Two of our own community cooks—April McGreger and Sheri Castle, both of Chapel Hill—are shedding light on some of the larger southern community’s best recipes and stories. McGreger and Castle are among five writers who helped cull and test entries for the recently released Southern Foodways Alliance Community Cookbook. The Southern Foodways Alliance is a member organization of cooks, academics, documentarians, and eaters that studies and celebrates the South’s many foods and traditions. Join McGreger and Castle at two local events to taste samplings from their book and to pick up a copy. At 7 p.m. on Friday, Foster’s Market...

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Thursday, September 2, 2010

Cockeyed Cake (also known as Wacky Cake)

Posted By on Thu, Sep 2, 2010 at 6:32 PM

1 1/2 cups sifted flour3 tbsp cocoa1 tsp baking soda1 cup sugar1/2 tsp salt5 tbsp oil1 tbsp vinegar (apple cider vinegar is fine)1 tsp vanilla1 cup cold water Stir dry ingredients. Gradually add wet ingredients and stir until smooth. Pour into a 9 x 9 x 2-inch pan or 8 x 8 inch pan. Bake at 350 degrees for 30 minutes. ** Pair with Yummy Chocolate Icing from other Indy blog post for a decadent, allergen-friendly treat ** Recipe provided courtesy of Anne Woodman...

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Yummy chocolate icing

Posted By on Thu, Sep 2, 2010 at 6:31 PM

3/4 stick butter or margarine2 cups confectioner's sugar1 tbsp cocoa1 tbsp prepared coffee (cold is great)1 tsp vanilla Add milk as needed (tiny bits at a time if the mixture is dry)Just mix together in mixer. Recipe courtesy of Anne Woodman...

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Rice Krispies Cake

Posted By on Thu, Sep 2, 2010 at 6:31 PM

3 tbsp margarine (we use Fleischmann's Unsalted)1 Package of regular, miniature or flavored marshmallows (10 oz. package or 4 cups) 6 Cups of Rice Krispies cereal (we use Kellogg's Rice Krispies, but you could easily use any flavored cereal) Melt margarine in saucepan over low heat, add marshmallows and melt. Mix in Rice Krispies, stir until well coated. Press into greased cake pans, cupcake tins or mold of choice. Allow mixture to cool and frost with safe frosting of choice.Alternatively, press the mixture into cupcake tins and have Rice Krispies cupcakes. * Kraft's Jet-Puffed makes strawberry and chocolate marshmallows...

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Marshmallow fondant decoration

Posted By on Thu, Sep 2, 2010 at 6:31 PM

1/4 cup or less of Crisco16 oz mini marshmallows (Kraft)1 tsp clear vanilla extract (gluten free)1 tsp butter flavor (extract)2 tbsp water2lb bag of powdered sugar (sifted) 1.Grease inside of microwaveable safe bowl with Crisco. 2. Put marshmallows, flavorings, and water into bowl. 3. Microwave on high for 60 seconds. If not completely melted, stir and microwave at 30 sec intervals.4. Put powdered sugar into large mixer bowl. (Fit stand mixer with dough hook) I use a wooden spoon. I don’t like how my Kitchen Aide mixer does this. 5. Mix until well incorporated. 6. Prepare work surface with...

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Allergen-friendly Chocolate frosting

Posted By on Thu, Sep 2, 2010 at 6:31 PM

1/2 cup (1 stick) dairy-free margarine, room temp2-1/2 tbsp honey1 tsp vanilla extract1/2 cup dairy-free 100% cocoa powder2-1/2 tablespoons water2-1/2 cups powdered sugar Place margarine, honey and vanilla in mixing bowl. Sift cocoa into same bowl. Using electric beaters on low, cream together. Add water and sift powdered sugar into mixture. Beat on medium until well-mixed. Courtesy of Caper Lauver...

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Allergen-friendly Chocolate Layer Cake

Posted By on Thu, Sep 2, 2010 at 6:30 PM

3 cups flour2 cups sugar1/2 cup cocoa powder (for yellow batter cake, exclude cocoa powder)2 tsp baking soda1 tsp salt2 cups water2/3 cup vegetable oil2 tbsp distilled white vinegar2 tsp vanilla extract Preheat oven to 350 degrees. Using 100% vegetable shortening, grease and then flour two 9-inch round cake pans.In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended.Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes, or until...

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Chocolate Cake

Posted By on Thu, Sep 2, 2010 at 6:30 PM

2 cups sugar1 3/4 cup all-purpose flour3/4 cup cocoa1 1/2 teaspoon baking powder1 1/2 teaspoon baking soda1 teaspoon salt1/2 cup applesauce1 cup vanilla soy milk1/2 cup vegetable oil2 tsp vanilla1 cup boiling water Heat oven to 350 degrees. Stir sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add applesauce, soy milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water. Pour into greased pan. Bake 30-35 minutes. Recipe shared by Gloria Liles...

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Gluten-free Lemon Layer Cake with Lemon Curd

Posted By on Thu, Sep 2, 2010 at 6:30 PM

*My friend, Aimee Beauchaine Lomax, made this gluten-free cake for her family and raved about how delicious it was to gluten and non-gluten eaters alike. It's more involved than the other allergen-friendly recipes we've posted, but Aimee assures me it's worth the effort for those on a gluten-free diet. I've read comments where people substituted conventional cake flour or sifted all-purpose flour with similar results. She found it on the epicurious.com Web site.* For cake layers:1 cup canola oil, plus additional for greasing cake pans2 1/2 cups brown-rice flour mix1/2 teaspoon salt1 tablespoon baking powder1 teaspoon xanthan gum1 cup milk1...

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Gallery of allergen-friendly cake decorating ideas

Posted By on Thu, Sep 2, 2010 at 6:29 PM

Mechelle McClendon Mechelle McClendon Mechelle McClendon Cathleen Lemoine Cathleen Lemoine Cathleen Lemoine Cathleen Lemoine Tricia Gavankar Tricia Gavankar Joyce Clark Hicks...

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Baby's 1st Birthday Cake

Posted By on Thu, Sep 2, 2010 at 6:29 PM

This is the perfect allergen-friendly go-to cake for babies, especially if you have yet to introduce your child to dairy and eggs. 1 cup apple juice concentrate1 cup raisins, divided1/2 cup dates1/2 stick butter or margarine1 1/2 tsp ground cinnamon3/4 cup whole-wheat flour1/2 cup wheat germ1 tbsp baking powder Preheat the oven to 325 degrees.Coat an 8-inch square baking pan with cooking spray. Set aside.Place the apple juice concentrate, 1/2 cup of the raisins, and the dates in a food processor or blender container and process or blend until smooth, stopping to scrape down the sides.In a small saucepan over...

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Monday, May 31, 2010

Mechelle McClendon's Sweet Potato Muffins and Bars

Posted By on Mon, May 31, 2010 at 9:53 AM

Here's a recipe for gluten-free sweet potato muffins. 3 cups Pamela's Products Baking and Pancake Mix (contains dairy and almond meal)4 tablespoons softened butter2/3 cup honey or sugar2/3 cup milk (rice or plain soy milk are comparable substitutes) or 1/3 cup water1 egg or egg substitute (McClendon uses 4 oz of applesauce instead)1 teaspoon Gluten-free vanilla extract (optional)1 teaspoon cinnamon1 1/2 cups of peeled and finely shredded sweet potatoes2/3 cup of golden raisins or chocolate chips (Enjoy Life brand is dairy free) In a large mixing bowl, beat the butter, honey, applesauce (egg), sweet potatoes, milk and vanilla on...

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Yummy, No-cheese Christopher Mac

Posted By on Mon, May 31, 2010 at 9:53 AM

(This pasta looks orange and creamy, much like the real thing) 1 package Orecchiette pasta1 box of Birds Eye Butternut Squash puree1 stick Fleischmann's unsalted, dairy-free margarine1/2 cup plain Silk soy milk Salt to tasteLight coating of olive oil Boil, salt and drain the pasta. Coat lightly in olive oil. Defrost squash. Combine margarine, soy milk and salt in a sauce pan. Mix in defrosted squash. Fold in drained orechette pasta and salt to taste. To keep warm, boil one to two cups of water and pour into a thermos or food jar. Let it sit for five minutes. Pour...

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Macrissa Mac (allergen-friendly)

Posted By on Mon, May 31, 2010 at 9:52 AM

1 package of pasta or rice of choiceOne package of Birds Eye Butternut Squash puree3/4 stick margarine1/2 cup Toffuti soy sour cream1 cup shredded Follow Your Heart Vegan soy mozzarella Olive oil to lightly coat pasta Boil, salt and drain pasta or rice. Lightly coat in olive oil. Defrost squash. Combine margarine, sour cream and cheese in a sauce pan. Melt the ingredients over low heat. The soy cheese will melt - it just takes a few minutes. Mix in squash. Fold in drained pasta or rice and salt to taste. To keep warm, boil one to two cups of...

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I noticed a couple of stores in Raleigh still sell the Golden Ale. Can you tell me all the stores …

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Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

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Sounds great....but the picture here by Allie Mullin, WTH?!?!!?
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311 Holland St, Durham, NC 27701

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Is this restaurant open now? What is the address? Can't find it on google maps.

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I noticed a couple of stores in Raleigh still sell the Golden Ale. Can you tell me all the stores …

by Jimesha on Bye Bye, Triangle Brewing Company, Which Is Closing Its Doors After Nearly a Decade (Food)

Hey ZZ, stop trolling. Allie wasn't commissioned for this pic -- she was eating lunch at this restaurant & took …

by Charlie Reece on Korean Fried Chicken and More at Durham's M Kokko by Chef Michael Lee (Food)

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