Lisa Cooks, Shops and Dines Allergen Free

The Holidays - How to stay Safe & Sound with food allergies

2010-11-14T09:54:00.009-06:00

The holiday season is here! Make sure you and your family stay safe with these helpful tips!

1. Set up an allergen free table - With so much excitement, it’s easy to mix up dishes and eat something that will make you sick, By making a special place for allergen free foods, you eliminate this risk. Ask guests dying to try your famous salad to get their allergen-free food first to avoid contamination.

2. When bringing your own food, make sure your utensils are clearly marked. It’s super easy to mix up the serving spoons and contaminate your whole dish.

3. Serve portions of the dish you prepared on individual plates for guests to take to avoid cross contamination with a serving spoon.

4. Eating at a family member’s home? - offer to help and educate them on how to avoid cross contamination in their kitchen. If they are resistant, you know you will need to bring alternatives.

Have fun with it, Have a competition with your family which dish is better, allergen free of not? Show them you are not missing a thing while explaining the importance of keeping it safe. I have made many dishes where no one even thought they were eating allergen free!Have fun - by taking these precautions you can have a Safe & Sound holiday!

Try these recipes for your 2010 Thanksgiving dinner!

Chelsea Had a Gluten Free Wedding Cake, but Gina Had a GF Reception!

2010-10-31T12:52:00.018-05:00

I had the great pleasure of catering a party for a wedding for two of my favorite allergenistas, Gina Klauba and her new husband Jeff Gawel. The entire wedding was gluten free and according to Gina, her guests never missed a thing.

See some items from the menu and make these recipes for your next party!

Bruschetta – We used Udi’s Bread for the base, brushed with olive oil and sprinkled with garlic powder, Udi’s was perfect!

1 pound fresh tomatoes, diced
3 ounces onions, diced
¼ cup fresh basil, chopped
1 tablespoon garlic, minced
½ cup extra-virgin olive oil
Kosher salt to taste
ground pepper to taste
4 slices rice bread, toasted
½ teaspoon granulated garlic

Preheat broiler to 350°F.
Brush bread with extra virgin olive oil, sprinkle with granulated garlic and bake for 5 minutes on each side. Set aside.
In a large bowl, mix all remaining ingredients.
Quarter bread slices and spread tomato mixture over bread slices.

Barbeque Pulled Pork topped with caramelized Onion Grenadine Jam

1 tablespoon canola oil
4 pounds pork shoulder
1 jalapeno, seeds removed, chopped fine
4 cloves garlic, minced
2 bay leaves
1 tablespoon cumin
1 onion, quartered
1 tablespoon Kosher salt
1 teaspoon ground black pepper
1 tablespoon paprika
2 cups chicken stock
Water as needed

Heat a large saute pan over medium high heat. Add canola oil and heat another minute.
Salt and pepper pork shoulder and put in pan to brown on all sides.
Add all other ingredients up to and including chicken stock to crock pot or large stock pot.
Add pork shoulder to liquid mixture and add water until pork shoulder is nearly covered.
Cook on medium low heat for 4 hours or until meat easily falls apart; use two forks holding them point side down and pull meat apart.

Remove pork from juices and cover with barbeque sauce.

Top on Udi’s bread and garnish with caramelized onion grenadine jam.

Onion and Grenadine Jam

1 ounce of butter or canola oil
1½ pounds onion, sliced thin
¾ cups sugar
1 teaspoon black pepper
½ teaspoon kosher salt
½ cup red wine vinegar
1 cup Merlot
1 ounce grenadine

Heat butter or canola oil over medium heat.
Add onions and sweat until soft and translucent.
Add sugar, kosher salt and pepper and cook until completely dissolved.
Add vinegar, merlot and grenadine.
Simmer until onions are glazed with liquid mixture.
Serve at room temperature.

Potato Dauphinois – CONTAINS DAIRY

1 clove garlic, crushed lightly
1 teaspoon butter
2 russet potatoes, sliced very thin
½ cup cream
pinch nutmeg
2 ounces gruyere cheese, grated
kosher salt to taste
ground black pepper to taste

Preheat oven to 375°F.
In a pie tin, rub crushed garlic and butter all around coating thoroughly.
Layer potatoes in bottom of pan in spiral formation until bottom is covered.
Sprinkle kosher salt, black pepper and gruyere cheese over layer of potatoes and repeat 3 times.
Bring cream to a boil in a sauce pan and pour over potato mixture.
Cook in oven until you can easily slide knife thru potatoes, if mixture browns on top before potatoes are cooked through, place foil over potatoes to finish.

I’d also like to mention the huge Cupcake tower provided by the folks at SWIRLZ Cupcakes was a hit with everyone at the party.

Next up: See how we used the crusts from the Udi’s bread we used for the bruschetta, a delicious way to use every part of the loaf!

Come See Me Cook and Meet Some Great Allergenistas!

2010-10-27T20:19:00.008-05:00

November is a busy month and with the holidays around the corner, it’s time to think of your allergen free menus. How do you accommodate everyone at your dinner table without compromising taste? It’s really easy, come see me at one of these events and I can help get you started…

Saturday, November 6th ~ Class noon – 1 p.m. ~ FREE!
Whole Foods Market – Hinsdale
Not only will you learn to make and try some tasty holiday dishes, you will also get to sample gluten free/allergen free products throughout the store from noon until 4 p.m.! Come early to join Dr. Anthony Surrusco from the Foundation of Wellness Professionals as he shares scientific facts about gluten and the possible effects it can have on the body. Enjoy gluten free products after the program and a question and answer with the Doctor. Click here for full holiday schedule at Whole Foods Market – Hinsdale.

Monday, November 8th ~ 7-8 p.m.
MOCHA Meeting
If you haven’t been to a MOCHA meeting, this is a great one to check out. This lovely group of allergenista moms is a wonderful resource for anyone whose family suffers with food allergies. Denise Bunning heads up this group with Anne Thompson and they are both a wealth of knowledge on food allergies from issues with schools, tasty products for us to try and the most current research being done on the food allergy front. I will be sharing tips on making your holiday Safe, Sound and delicious for all. The meeting is held at Highland Park Hospital.

Hope to see you there!

No Trick, these Treats are Smart – October Hot Pick

2010-10-23T09:57:00.004-05:00

I got a box of samples to try from the folks at Smart Treat and I am so glad they found me. They have some amazing bread products you must try!

Smart Treat is manufactured in a dedicated gluten free facility. Most of Smart Treat’s products are also dairy free with many also being free of peanuts and tree nuts, although their plant is not dedicated to be nut free. Their recipes are developed by Bonnie in her home kitchen before they are brought to Smart Treat’s master baker, Brian. There are no assembly lines; all products are created in small batches for the freshest quality.

I got a loaf of the seeded bread, the onion caraway bread and the cranberry walnut bread. This bread has an amazing taste and texture; I toasted this bread and ate it with a little Smart Balance with no other “doctoring” necessary. We especially enjoyed the onion caraway bread, truly outstanding!

Another thing I like about Smart Treat is that their loaves are reasonably priced and if you buy $40 worth of product, shipping is also free. I can’t wait to try their dinner rolls and brownies! When you order, tell them I sent you… Enjoy!

These Boots are Made for Walking…

2010-10-13T19:26:00.009-05:00

Hey allergenistas! It has been a crazy month, I apologize for the lack of posts, but I have so much to share: new restaurants, new products and some great recipes, so keep posted!

First up, this Sunday is the Food Allergy and Anaphylaxis Network’s Walk for Food Allergies. It’s so fun to see the teams supporting their loved ones with food allergies. Some teams to look out for are the Non-Dairies, Angie’s Peanut Busters and Fans of Finn. This year FAAN is hoping to raise $140,000 to continue their work toward curing food allergies.

This year’s walk has the pleasure of Cybele Pascal (author of The Allergen-Free Baker's Handbook) and Kelly Rudnicki, (author of The Food Allergy Mama’s Baking Book), available at the 2010 Walk for Food Allergy in Chicago to sign your books, not to mention the tables of vendors with safe food for your family to try. It’s really a fun event where you can make a difference in your family and millions of others that suffer with food allergies. You might even see Trace Adkins there!

I recently wrote an article for the FAAN newsletter to help newly diagnosed allergenistas navigate their way through the maze of substitutions and rethinking on their new lifestyle, to read it click here. I really try to think of my food allergies as a blessing of revitalized health and an opportunity to try new foods that I wouldn’t have pre-allergens. It has been an exciting and challenging road and I am happy to share all that I learned with you.

“Shopping” Allergen Free with Me!

2010-09-09T18:10:00.008-05:00

We still have a few spaces available for the FREE shopping trip at my home that is combined with the Gluten Free Faces Pot Luck on Saturday from 3-5 p.m. I have lots of great treats for you to take home and try, from companies like:

Risotto Chips
Bob’s Red Mill
Cherrybrook Kitchen
Pamela’s Products
NoOodle
Whole Foods Market
Smart Treat

Please RSVP to info@lisacooksallergenfree.com and I will send you the details on where to go (I live in the city, but parking is available).

If you want to stay for the GF Faces Potluck dinner, I am making dishes FREE of the Big Bad 8 and Gluten, so there will be something for everyone…

Hope to see you there!
Lisa

Check out Jules’ Baker’s Dozen E-Book for Free

2010-09-03T16:11:00.004-05:00

Jules gets tons of requests for recipes that people have either heard about or have sampled at a show or one of her cooking classes. Her e-book Jules Baker’s Dozen shares 13 of her most cherished recipes. Make your favorite baked goods GF (Jules also includes a guide for allergenistas with additional restrictions).

Jules’ was kind enough to share her book with us in honor of the Safe & Sound Dinner, so be sure to download it so you can start baking your favorite GF baked goods again. Just put coupon/promo code LCAF810 when checking out and the e-book is free! Thanks Jules!
Please share with us your experiences with the recipes.
Offer only good until September 23rd.

Enjoy!

Naan Recipe from Chef Patrick Justice - ZED 451

2010-09-01T14:00:00.008-05:00

One of the highlights of the Safe & Sound dinner was the amazing allergen free Naan Chef Patrick made for our group. He used Jules Gluten-Free Flour and it was so good, soft and flavorful with a touch of grilled taste.

Naan is best known in India and Afganistan with a long history dating back to 1300 AD. History indicates that Naan has been served at the imperial court in Delhi for many centuries. This yeast raised flat bread is similar to pita bread. Chef Patrick was kind enough to share the recipe with us, enjoy!

Gluten Free Naan Bread

This recipe makes about 30 pieces of flatbread. They can easily be made, portioned, and kept in the freezer. Just let them thaw for a few hours before rolling into circles.

5¼ teaspoons active dry yeast
4¼ cups warm water (140° F)
2 Tbsp sugar
5 pounds Jules Gluten-Free Flour
¾ cup sugar
1½ tablespoons granulated garlic
2¾ tablespoons salt
4 ounces extra virgin olive oil

Combine yeast, warm water, and 2 tablespoons sugar in a 2 quart pitcher.
Set mixture aside while preparing remaining ingredients. (approximately 10 minutes) or until yeast is foamy.
Combine dry ingredients (flour, sugar, garlic, salt) in stand mixer fitted with dough hook, and mix until well blended.
Add yeast/water mixture & olive oil to mixer and mix until dough comes together and pulls away from sides of the bowl. (About 8 minutes on MEDIUM speed).
Place dough in an oiled mixing bowl. Cover with plastic wrap and let it rest for 1 hour.
Divide dough into 4 oz. balls.
Roll dough into circles on parchment paper.

At this point there are a lot of things you can do with the flatbread. The two best ways to cook it are by grilling over a VERY hot fire for about 2-3 minutes per side, or placing it in a HOT skillet for 2-3 minutes per side.

Either way, brush both sides with olive oil before cooking. Sprinkle with a little salt as they come off the grill. They are also great brushed with your favorite infused olive oil.

SWIRLZ Takes the Cake (Cupcake that is!) and A Goody Bag Shopping Trip!

2010-08-27T20:56:00.015-05:00

At the Safe & Sound Dinner, 25 allergenistas gathered to enjoy a dinner from Zed 451’s Harvest Tables and Tableside Chefs. Everyone left full…
Well extra full if you count the amazing cupcakes Pam and Jeremy brought from SWIRLZ Cupcakes . The cupcake was a moist vanilla cake, filled with a fresh mango compote, layered with guava slices and topped with a delicate mango vegan buttercream. Jeremy calls it Tropicalia! I have a new favorite flavor. The guests without allergens couldn’t even tell the difference between the gluten filled cupcakes they normally enjoy. I am amazed at the flavors that pastry chef Jeremy puts together (they have done over 450 flavors to date!)

If you haven’t tried SWIRLZ, you can find them at Whole Foods Market and if you are in the Chicagoland area, stop by their store on 705 W. Belden. Until Tuesday, if you sign up to be a fan of SWIRLZ on their Facebook page, you will get an exclusive discount.

how to:
1) Click the Facebook link here
2) Click the "like" tab on our page.
3) Post "happy" on our wall (Most Important Part!).
4) We will message you with your promotion code. (Message will come from Jamie Finnan-Swirlz Ast. Mngr.)
5) Then simply mention your code when you place your order whether it is in store, phone or fax!

Discount may be redeemed for 1 week: Aug. 24th-31st, 2010.
Orders can be placed for future dates, as long as the order is placed between 8/24 & 8/31.
Any questions or concerns, feel free to call us at the store!
phone: 773.404.2253

And if dinner and dessert wasn’t enough, there were so many treats to take home in your recyclable Whole Foods Grocery Bag….

Pamela’s shared their most amazing cookies:
- Ginger Mini Snaps (gluten and dairy free)
- Chocolate Chip Mini Cookies (gluten and dairy free)
- And a variety of Chocolate Chunk Pecan Shortbread, Dark Chocolate Chunk Cookies and Espresso Chocolate Chunk Cookies (gluten free only)

I have lots of great product left to share with my favorite allergenistas that couldn’t make it to the event. I will be having an open house pot luck at my home on September 11th for the GF Faces Chicago group. I plan to open my goodie closet for people to “shop” for products to try. Please RSVP to info@lisacooksallergenfree.com, I have limited space and can only open my home to about 20 people.

Some products include:
- San-J Sauces and marinades
- Pamela’s cookies
- NoOodles
- Bob’s Red Mill Pizza Crust
- Cherrybrook Farms Cookies
- Risotto Chips
- Recipes from some of my favorite bloggers
and more!

The Treats Just Keep Coming and a Pie You Must Try!

2010-08-18T22:22:00.016-05:00

The Safe & Sound at ZED 451 is right around the corner and tickets are still available (click here to register).

Check out the great swag we have been getting for the gift bags, I might need a bigger bag…

Ener-G has just come out with a new line of biscotti. They have chocolate chip, raisin and cranberry, what a lovely gluten/dairy free way to start your day with a hot cup of coffee. Ener-G recommends heating them in the oven to get the best texture!

Cherrybrook Kitchen’s Gluten Free Dreams Vanilla Graham Mini Cookies are a perfect afternoon snack and I think they would be a lovely base to a pie if you grind them in a food processor, just the right amount of sweet.

A new allergenista favorite, risotto chips are taking Chicago by storm! I love these with hummus and even use them for some crunch in your next taco salad.

Last Sunday, I was sampling product for Mixes from the Heartland at the Caputo’s in Elmwood Park. Although, I couldn't taste this product (it has dairy), the reviews from the crowds were so positive, I just had to share them with you. Mixes from the Heartland Impossible Coconut Pie, how everyone was describing it to me, it is like a custard pie, the mix separates itself giving you a crust with a custard filling topped with toasted coconut sprinkles, people were just raving about it. I had a hard time keeping enough product to sell, it was going that fast. This product requires egg and dairy, I can’t wait to try a dairy free option with coconut milk (I will keep you posted).

More Goodies for the Safe & Sound Dinner and a Spicy Stir Fry

2010-08-16T21:16:00.013-05:00

Just over a week away from the Safe & Sound Dinner at ZED 451 and my house is filled with cases of product to share with my favorite allergenistas. Make your reservations now while space is still available for this incredible dinner.

- Over 30 dishes, each more flavorful and robust than the next
- SWIRLZ Cupcakes
- A killer gift bag packed with allergen free swag
- Dine with some of Chicagoland’s hippest allergenistas

Bob’s Red Mill sent their pizza crust mix. I just love this crust, I like to put lots of toppings on my pizza to make up for the lack of cheese, this crust holds together and delivers a wonderful taste to boot. If you want to give it a try, try my recipe for the perfect pizza sauce.

I tried San-J’s Gluten Free Szechuan Sauce with some vegetables I had in the fridge and strips of pork, it was a great meal! I can’t wait to try the rest of their sauces!

The great thing about stir fry is that you can substitute any fresh vegetables you have in the house, it is really a versatile dish. I did add an egg to this dish, but you can skip it if you have egg allergies. Pork Stir Fry

1 tablespoon olive oil
1 carrot, cut into strips
1 red pepper, cut into strips
1 zucchini, cut into strips
1 lb of pork, cut into strips
8 button mushrooms, sliced
2 tablespoons San-J Gluten Free Szechuan Hot and Spicy Marinade and Stir-Fry
2 scallions, cut on a bias

Preheat large saute pan on high heat.
Add olive oil and heat another minute.
Add carrot to pan, cook one minute, push to side.
Add each ingredient above in order as listed thru pork, cook for one minute each and push to side.
Add San-J Gluten Free Szechuan and mix all ingredients together.
Top with scallion and serve over rice.

Enjoy!

The Goodies Are Starting to Arrive…

2010-08-11T13:33:00.014-05:00

Don’t miss the Safe & Sound Dinner at ZED 451 on August 24th, check out some of the swag I have been receiving for the gift bags and we are just getting started! All of the products below are ones I have talked about before and use in my kitchen, I am so excited to share them with you.

Choice Batter - I just love it for chicken tenders, onion rings and tempura. The best part is that it absorbs up to 50% less cooking oil!
NoOodle – A wonderful pasta alternative with no calories, none of the Big Bad allergens and pre-cooked making lunch at work a snap! These noodles absorb the taste of what you top them with, so they can be eaten any number of ways.
Sandwich Petals – a perfect wrap to take to work or your favorite deli and is FREE of the Big Bad 8 allergens and gluten.
Hope to see you at ZED 451, see what people are saying about this hot downtown restaurant!

To register, click here.

"Best All You Can Eat Experience - Upscale"
Chicago Reader

"All-you-can-eat, with style."
Phil Vettel, Food Editor Chicago Tribune

Lisa Visits Lincolnshire Gourmet

2010-08-06T10:52:00.022-05:00

I have been dying to get up to Highland Park to visit with Terri Rogers, the chef at Lincolnshire Gourmet and developer of the NoOodle. I first had the NoOodle at ZED 451 in one of the salads on their harvest tables. This product is just amazing, it’s made of water, yam flour and lime and tastes like a cellophane noodle. It goes great with traditional pasta sauces and stir frys. It gets even better, there are no calories, no net carbs or preservatives.

Alivia and I drove North on I-94 to the charming and bustling Highland Park. Lincolnshire Gourmet is located on Central Avenue and from the moment you walk up to the door, you feel welcome and comfortable. The first thing you see as you enter the outdoor dining area are these huge fire pits with seating all around, I can imagine the interesting conversations and connections that were made over a cocktail or two.

We arrived right at lunch time and the restaurant was quite busy. We sat outside under the tented area that was bright and cheery with a pleasant breeze filtering through the dining room. The menu is so fun, Both Liv and I had the build your own NoOodle meal. You choose the toppings including sauces, veggies and garnishes. I had the NoOodle with Marina sauce, roasted tomatoes, yellow squash, red peppers, onions and chicken. The vegetables were so fresh and the sauce had just the right amount of kick, a lovely light meal. The NoOodle’s lighter texture doesn’t weigh you down like a traditional wheat based pasta would.
Liv had ginger soy, carrots, spinach, yellow squash, mushrooms, pine nuts and cilantro, we both were happy diners and new fans of both the NoOodle and Lincolnshire Gourmet! By the way, ALL the desserts at Lincolnshire Gourmet are gluten free!

Terri was kind enough to share the NoOodle with the allergenistas at the Safe & Sound dinner, a sample pack of this precooked product is perfect for taking to the office, or on trips where finding a safe meal is challenge.

This Soup Hits the Spot this Summer!

2010-08-03T12:22:00.006-05:00

I just started teaching at Le Cordon Bleu College of Culinary Arts in Chicago and am so happy with my new job, it’s a great way to continue to refine my cooking skills and provide food allergy resources at the school and to my favorite allergenistas. The recipe below is one that I enjoyed as a student and as a chef. The ingredients have been modified to make it allergen free…

Enjoy this satisfying soup made with the season’s freshest carrots. It’s easy to make and the sweetness from the carrots make this vegetable based soup a favorite for kids and adults alike…

Pureed Carrot Soup

2 tablespoons olive oil
6 carrots, small dice
½ small onion, small dice
½ russet potato, small dice
32 ounces chicken or vegetable stock
Kosher salt to taste
Black pepper to taste
Whisper of cayenne pepper

Preheat sauce pan on medium
Add olive oil and heat another minute.
Add carrot and onion, cook until soft, about 5 minutes.
Add potato and stock, bring to a boil and reduce to a simmer for 20 minutes.
Add Kosher salt, cayenne and black pepper while mixture is simmering.
Puree in blender until smooth, add additional Kosher salt and pepper as needed.

ZED 451 Announces Menu for Safe & Sound Dinner

2010-07-29T14:54:00.009-05:00

I have enjoyed planning the Safe & Sound Dinners and in an attempt to keep my favorite allergenistas happy and full, we are adjusting the format for this next dinner on Tuesday, August 24th. ZED 451 is a Brazilian Steakhouse with American Flair and with that style of restaurant, you get an amazing salad bar. Although, all of my recipes are FREE of the Big Bad 8 Allergens and Gluten, I understand that not everyone is allergic to all of them. I totally remember what it was like to enjoy cheeses and butter and feel you should get the full experience at ZED 451 if you can, some of their signature dishes just wouldn’t be the same without adding certain allergens.

With that in mind, ZED 451 has developed the most amazing menu, some items will contain various allergens, all items will be segregated to maintain the most Safe & Sound experience for all with no cross contamination.

17 different salads
- Baby “Bibb” Wedge Salad with Cabernet Vinaigrette
- Chick Pea Salad
- Cucumber Salad
- Fuji Apple Salad
- Glass Noodle Salad
- Grilled Asparagus Salad
- Jicama Salad
- Octopus Salad
- Poached Red Wine Pears with Orange Balsamic Dressing
- Quinoa Salad
- Red Bliss Potato Salad with Sherry and Whole Grain Mustard Vinaigrette
- Sautéed Wild Mushrooms without dressing
- Tender Spinach Salad
- Watermelon Salad
- Broccoli Salad‐ (contains egg)
- Country Club Chicken Salad (contains egg)
- Sliced Tomato, Mozzarella and Basil with Maple Balsamic Dressing – (contains dairy)

12 Different Proteins
With multiple non-red meat eaters coming to the dinner, there have been requests for more protein options, so we will be including a few fish dishes.
- Herb Marinated Bottom Sirloin
- Lightly Seasoned Leg of Lamb
- Moroccan Marinated Chicken Breast‐ homemade marinade
- Seasoned Ribeye
- Seasoned Rump Roast
- Venison Denver Leg
- Linguisa Sausage
- Amaretto Duck Breast (contains tree nuts)
- Asian Pork Belly‐ ‐ with homemade allergen‐free BBQ sauce (contains soy)
- Citrus Atlantic Salmon‐ (contains fish)
- Rubbed Tuna Filet‐ with ginger soy on the side - (contains egg, fish & soy)
- Blackened Catfish‐ (contains fish)

2 Sides (as if you can eat anymore!)
- Fingerling Potatoes with white truffle creme fraiche on the side. (crème fraiche contains dairy)
- Roast Corn and Brandy Bacon.

All of this, not to mention Swirlz Cupcakes for desert!

Tuesday, August 24th
6:30 – 8:30 p.m.
$50 per person
Hope to see you there!
Click here to register

The Divvies Bakery Cookbook: Desserts Free of Nuts, Eggs and Dairy

2010-07-24T17:52:00.015-05:00

Some of the products I have been featuring lately contain egg or nuts. So when I got a copy of The Divvies Bakery Cookbook, that is free of Nuts, Eggs and Dairy, I knew I just had to share this great book with you allergenistas that can't eat those foods…

Lori Sandler’s son, Benjamin is severely allergic to dairy and nuts. Based on her son’s dietary restrictions, she established the Divvies Bakery in 2005, changing her son’s rep from being the kid with allergies, to the one that brings amazing treats to share with the class…

From the 70 recipes for delectable sweets, I made the Fruity Frozen Pie. Since I cannot eat gluten, I had to substitute the graham cracker crust with a crust I made using Enjoy Life Snickerdoodle Cookies. (This recipe was easily modified to be FREE of the Big Bad 8 allergens and gluten, there are other recipes that are naturally gluten free as well.) I really liked this recipe, it was easy to put together and a lovely treat during the sweltering heat Chicago has faced this July. The non-dairy ice cream used was Luna and Larry’s Coconut Bliss Vanilla Island and the Sorbet is So Delicious Mango Sorbet.
You can buy The Divvies Bakery Cookbook by clicking here

Fruity Frozen Pie

Modified to be FREE of the Big Bad 8 allergens and gluten from the Divvies Bakery Cookbook

1 pint vanilla dairy-free ice cream
1 cup frozen raspberries
1 pint fruit-flavored sorbet, your choice
1 store bought graham cracker crumb pie crust (I ground up Enjoy Life’s Snickerdoodle Cookies)
1 pint fresh raspberries
1 tablespoon sugar
Thaw ice cream, raspberries and sorbet at room temperature for 20 minutes until softened.
Place Snickerdoodle Cookies in blender and mix until you have even sized crumbs, press evenly into bottom of pan.
Take frozen raspberries and mix with sugar, set aside.
Top with layer of dairy free ice cream and freeze for 20 minutes.
Top with frozen raspberries and apply sorbet on top in even layer.
Place fresh raspberries on top of sorbet (open side down) around the perimeter of the pie top.
Freeze pie for 2 hours.
Slice and serve immediately, Divvies recommends using a warm knife.

Betty Crocker – Gluten Free Yellow Cake Mix

2010-07-22T17:48:00.003-05:00

I don’t eat dairy, so I had to bow out on this tasting, but I found two great judges, that can eat gluten. If they like it, you know it has to be good. So Alivia and Mark were the tasters and as the cake baked in the oven, I kept hearing, “when is it going to be done?”

Just because I couldn’t enjoy the cake didn’t mean I wanted to skip on dessert, so I decided to make a strawberry topping I could enjoy sans cake. As I went to the grocery store to get some fresh strawberries I had to issue a warning not to touch the cake until I got back. A good sign!

Well, the results were positive; the cake was fluffy in texture and rose in the pan just like a gluten filled cake would. I cut the cake thru the center, added the strawberry mixture in the middle of the cake and also drizzled some on top. They really loved this cake, in fact when I got back from teaching today, I found only a small piece left, so I guess this cake would also be good for nibbling, I opened the bag to see how it retained its moisture and it still felt fresh and soft. Alivia described this cake as just sweet enough and that she never would have known it was gluten free. Thanks Betty, now please make a dairy free, egg free version so we can all enjoy, I can’t wait!

Make this strawberry topping at home, it’s great on your favorite cakes or just plain.

Strawberry topping

1-16 ounce container of fresh strawberries, cleaned with tops trimmed
¼ cup of sugar
juice and zest of ¼ lemon
juice and zest of ¼ orange

Mix strawberries and sugar together, let sit for 20 minutes.
Squeeze in lemon and orange juice and add zest, mix thoroughly.
Take ¼ of strawberry mixture and place in blender until liquid.
Add back to strawberries, mix and serve on your favorite cake.

A Special Request for Fish Eaters

2010-07-15T09:50:00.017-05:00

All of my recipes are FREE of the Big Bad 8 Allergens and Gluten, but I keep getting requests for fish dishes. So for my allergenistas that can eat fish, this one is for you. It’s healthy, delicious and easy to make. Enjoy!

Tilapia en Papillote

This recipe is for one serving, this technique also works well with sea bass and salmon.

Large sheet of parchment paper
1 tablespoon olive oil
1 tilapia fillet
Kosher salt to taste
black pepper to taste
1 shallot, small dice
¼ red pepper, cut into ¼” strips
¼ zucchini, cut into ¼” strips
1 teaspoon fresh thyme, minced
1 teaspoon flat leaf parsley, minced
3 lemon slices
2 tablespoons white wine

Pre-heat oven to 450°F.
Take a large piece of parchment paper and fold in ½.
Cut the shape of a heart from the paper and lay flat.

On right half of paper brush olive oil in center.

Season fillet on both sides with Kosher salt, set aside.
Take zucchini and red pepper and criss-cross over where you brushed olive oil.
Sprinkle shallots around zucchini and red pepper.

Place fish on top of zucchini and red pepper stack.

Sprinkle thyme and parsley over fish and top with lemon slices.

Splash white wine over lemon slices and fish.
Fold left side of paper over to meet other side of heart shape.
Starting at the point of the heart, fold the paper over to make a lip, continue folding all the way around until the tilapia is fully enclosed.

Place fish packet in roasting pan and heat in oven until paper puffs up and gets browned around edges.

In restaurants, they normally serve this dish in the parchment paper so the guest can open tableside.

This fish pairs well with rice or quinoa.

Oh, Sandwich, How Could I Ever Stay Mad At You?

2010-07-12T12:15:00.007-05:00

One thing I really missed about not being able to eat bread was the almighty sandwich. Picking up a sandwich piled high with your favorite toppings (especially in the summer when farmer’s markets are overflowing with the season’s best fruits and vegetables) is one of my favorite lunches.

I had some red peppers, avocado, onions and a package of Katz Gluten Free Challah Rolls, these amazing rolls are so soft and lovely. The wheels started spinning… about 10 years ago, I owned a Minuteman Press franchise; you know a little mom and pop printing shop. One of my customers was a sandwich shop called Pacifico-to-Go, they had the most amazing sandwich with similar ingredients. I couldn’t remember the sauce they used on the sandwich, I am guessing an aioli of some kind, so I decided to play a little and make an allergen free alternative, hope you enjoy the results….

One of the things I try to share with my allergenistas is the desire to explore and experiment with food. It is so much fun to discover new flavor combinations and techniques. I’ll bet sprouts or a slaw would be lovely on this sandwich to add a little crunch, maybe turkey lunch meat instead of chicken or maple syrup instead of agave, I’d love to hear your modifications for making this your favorite lunchtime meal…

Chicken Sandwich ala Pacifico

1 tablespoon olive oil
½ cup onion, diced
2 chicken breasts, cut in ½ and pounded to same thickness
Kosher salt to taste
ground black pepper to taste
1/8 cup white wine vinegar
¼ cup agave nectar
1 cup chicken stock
1 red pepper, roasted, skinned and deseeded
½ avocado cut into strips

Preheat medium saute pan on medium for one minute.
Add olive oil and heat another minute.
While pan is heating, season chicken breast with Kosher salt and ground black pepper on both sides.
Add onion to pan and cook until onions are translucent in color.
Add chicken and cook 4-5 minutes on first side. You want the chicken to be cooked 2/3rds thru on the bottom side before flipping, this helps retain the moisture.
Flip chicken and cook for another 4 minutes. Remove from pan and reserve.
Add white wine vinegar and reduce for 1 minute.
Add agave nectar and chicken stock, reduce until the sauce holds it shape when you run your finger thru it on a spoon. This is called nappe.
Place chicken breast on bun, top with roasted red pepper and avocado and drizzle sauce over sandwich.

Lisa Tries Udi’s Cinnamon Rolls

2010-07-06T19:16:00.009-05:00

I love what the folks at Udi’s have been making for us allergenistas. At the Bread Round-Up at the Free From Market I picked Udi’s as my favorite bread in this blind taste test. I also am a huge fan of the bagels from Udi’s. Well, I picked up a 4 pack of Udi’s cinnamon rolls at The Whole Foods Market on Kingsbury in Chicago (this store has a huge display of most of Udi’s gluten free products) and am really glad I did.

The consistency of these cinnamon rolls is great considering there is no wheat or dairy in this product. They flake as much as I can imagine possible without layering butter into the dough, like you would on an allergen filled option. It even comes with a package of frosting to top your breakfast treat. I am constantly amazed at the strides being made in allergen free baked goods. The one thing I would change about this lovely product is to increase the amount of cinnamon/sugar mixture used.

Overall, a great breakfast pastry for brunch when family is in … or a nice treat when you have a sweet tooth.

Udi’s Cinnamon Rolls contain: Water, Tapioca Starch, Brown Rice Flour, Potato Starch, Canola Oil, Egg Whites, Brown Sugar, Yeast, Xanthan Gum, Baking Powder (Sodium Bicarbonate, Corn Starch, Calcium Sulfate, Monocalcium Phosphate), Salt, Cultured Dextrose, Ascorbic Acid (Ascorbic Acid, Microcrystalline Cellulose, Cornstarch), Enzymes. Filling contains: Sugar, Palm Oil Shortening, Tapioca Starch, Water, Ground Cinnamon, Canola Oil, Sunflower Lecithin (Sunflower Lecithin, Rice Flour, Tricalcium Phosphate,) Salt. Icing contains: Sugar, Corn Syrup, Water, Ground Cinnamon, Agar, Citric Acid, Distilled Monoglycerides, Titanium Dioxide (Color), Locust Bean Gum

Contains: Eggs

Grilling for the Fourth of July

2010-07-01T09:39:00.006-05:00

My sister Alivia is a vegetarian and since she has been staying with me, I have been skipping meat instead of making two completely different meals. Lately I have had a craving for some beef. So, I invited my carnivorous brother over for some tasty flank steak topped with a Chimichurri sauce. Chimichurri sauce reigns from Argentina or Uruguay and is a wonderful complement to the richness of the steak. It’s always fun to have Jeff over, he loves food as much as I do, and when he eats three plates full; I just know it’s a winner. For fussy kids that won’t eat the sauce, cut the meat in thin strips for tasty tacos.

Enjoy!

Flank Steak with Chimichurri Sauce

Flank steak has become increasingly popular over the last 5 years or so. It’s such a great cut with lots of flavor and when cooked properly, it is so juicy and tender. This cut of meat needs to be cooked medium rare to medium, the longer you cook it, the more tough it becomes. Don’t worry, it’s easy…

Chimichurri Dressing
2 tablespoons cilantro leaves
2 tablespoons parsley leaves
1 garlic clove
1/4 jalapeno pepper, seeded (leave some seeds in if you like it hot)
2 tablespoons white vinegar
5-6 tablespoons extra virgin olive oil
to taste Kosher salt

Mix all solid ingredients with vinegar in a blender and blend until smooth. Slowly drizzle in oil while continuing to blend. Add salt to taste. If dressing is too thick, add a small ice cube to thin the sauce. Set aside.

Flank Steak
Kosher salt
Ground black pepper
Garlic powder

Lightly sprinkle steak with Kosher salt, ground black pepper and garlic powder, rub into meat.
Preheat grill to medium-high.
Take a paper towel coated in oil and brush along grate of grill and heat another minute to season the grill so your meat won’t stick.
Place steak on grill and cook on first side a total of 4 minutes, after the first 2 minutes, rotate the steak on the first side 45 degrees to make cross-hatched grill marks.
Flip the steak and cook on second side another 4 minutes.
Let steak rest 7 minutes before cutting. This keeps the steak juicy and moist, cutting any sooner will release the liquid in your steak onto the cutting board, leaving you with a tough cut of meat.
Make sure to cut the steak against the grain in thin strips on a bias. Cutting this way will also help in keeping the meat tender, if you cut with the grain, the meat will be chewy and tougher.

Top with Chimichurri Dressing and enjoy!

Taste of Chicago is Here Again, What is Safe This Year for Allergenistas?

2010-06-25T11:33:00.004-05:00

The Taste of Chicago can be very difficult to navigate with food allergies. So to make it a little easier for my favorite allergenistas, I have compiled a list of vendors that includes their menu and whether their food contains any of the Big Bad 8 allergens and gluten. I have included the menus for all vendors, even if I wasn’t able to make contact with the restaurant found on page 7. Please make sure when you go to the Taste, your investigation doesn’t stop with this list, ask questions about the ingredients when you get to the booth, ask to see the packaging on any sauces that may be in question and take a definitely watch how your food is being prepared to make sure that proper protocol is being used to avoid cross-contamination.

Bear in mind that the Taste is an incredibly busy event and the staff is hired especially for the Taste, so training in regards to food allergies is sometimes lacking. There are also cross contamination issues that are present in this open air event. Please use additional care when choosing where to eat and use your best judgment. If you have any reservations, it is probably best to pass on that item or vendor. This list is to be used as a starting point; the rest is up to you! Enjoy!

Click here to get the Taste of Chicago Allergenista guide.

Zed 451 – Our Next Safe & Sound Dinner!

2010-06-23T21:38:00.024-05:00

My sister Alivia just moved to Chicago, and we decided to go out for dinner and headed south on Clark Street to Zed 451.

It was a Monday evening around 7ish and Zed 451 was already hopping. The crowd varies from friends meeting for a casual drink to dinner parties for Chicago’s elite business moguls. The atmosphere is warm and inviting as wood is prevalent throughout the restaurant with fireplaces and large groups of candles strategically placed to be seen from almost any vantage point.

Alivia is a vegetarian (or pescatarian, she eats fish) with lactose intolerance, what is she going to eat at this American-style Brazilian Steakhouse? Our waiter promptly greeted us and our concerns soon diminished when he informed us, “You came to the right place, let me get the chef to walk you thru our dishes.” A few minutes later Chef Patrick Quackenbush, was at our table and took us on a tour of each dish. I just love when a chef is excited about his food and restaurant; Chef Patrick had such a passion for helping allergenistas. He explained how the entire restaurant is switching to gluten free soy sauce even though it costs multiples of what its gluten filled counterpart costs.

Ok, on to the food, the restaurant is set up very similar to a Brazilian steakhouse. They have table side chefs that bring the proteins and slice the meat fresh at the table. Their harvest tables are so much more than a typical salad bar. Both Alivia and I went up twice to make sure we tried everything. Chef Patrick is not afraid of experimenting with flavors, every dish was bold and robust.

Some of the dishes we tried include:
Quinoa Salad with Rosemary Grapes, Almonds, Oranges, Cucumber and Sherry Thyme Dressing – This dish was colorful mix of white and red quinoa with bites of sweetness, a lovely pairing

Jicama and Sun dried Cherry Salad – This dish had Bell peppers, ginger, cilantro, parsley, green onion and cabernet vinaigrette – The jicama added the crunch to this delicious salad, I really enjoyed the combination of the ginger and cilantro along with the sweet and sour taste from the sun dried cherries.

Fresh Asparagus with Fire Roasted Red Peppers and Shallots with a Dijon Citrus Dressing – This dish was grilled perfectly, with the perfect amount of smokiness, lovely, just lovely…

Everything at Zed 451 is fresh and vibrant; In addition to the salads, there is a large selection of roasted vegetables, cheeses and cured meats; there really is something for everyone.

Once you get back to your table with a plate of full amazing salads, it’s time for your protein. There are rocks placed in the center of your table, when you are ready to try protein dishes, you place your rock on the edge of the table. Then magically, table side chefs start to arrive with your choice of beef, venison, duck, sausages and fish including salmon and tuna. I really appreciated that all our table side chefs were aware of our dietary restrictions and knew every ingredient in their dish.

We had to make a conscious effort to talk during this dinner as I noticed the dialogue was mostly mmms and ahhs. In fact, Alivia said this was the best meal she has had since she was in Italy last year. I haven’t been to Italy, but would agree Zed 451 is a “must visit” restaurant.

I am proud to announce our next Safe & Sound Dinner will be at Zed 451 on Tuesday, August 24th from 6:30 – 8:30 p.m., we only have limited seating, so I encourage you to make reservations early, the price is $50 per person. The dinner includes:

- A meal free of the Big Bad 8 and gluten (please email me if you have additional restrictions)
- Great company from some of Chicago’s hippest allergenistas
- Words from Chef Patrick about food allergies and Zed 451
- A gift bag filled with allergen free swag (almost worth the cost of the event)
- An opportunity to give 10% of the ticket price to your favorite food allergy charity
- Dessert from SWIRLZ Cupcakes – Chef Jerry is working on a special flavor just for us!
- Tax and gratuity included

Hope to see you there!
Click here to register

Lisa Tries Katz Gluten Free Bakery

2010-06-20T17:33:00.018-05:00

I saw a free sample pack from Katz Gluten Free Bakery advertised on Facebook, you get to try many of their products before you purchase any. What a great idea, I have spent so much money on allergen free products only to find they were not very tasty. I ordered mine right away and I got my package last week.

All of Katz’s products are produced in a dedicated gluten, dairy and nut FREE facility and are certified Kosher. The folks at Katz were nice enough to upgrade my package so I could do a more thorough tasting for my review.

My package included:

Marble Cake - It was quite lovely and reminded me of a sponge cake. It was great right after defrosting, no heating or toasting required. It’s pretty too, no crumbling when you cut it, so it’s perfect for guests.

Ingredients:Gluten free flour (White Rice, Corn, Tapioca,) Sugar, Fresh eggs, Canola oil, Orange Juice, Cocoa, water, Baking powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum, Vanilla (Pure).

Sliced Challah Bread-Gluten Free - I really enjoyed this bread, I made grilled “cheese” sandwiches with Daiya cheese and toasted it for breakfast. The best news is it retained it’s great flavor even after being frozen and defrosted. This bread reopens the world of sandwiches!

Ingredients:Gluten free flour (white rice, tapioca, arrowroot, corn, soy, potato), Fresh eggs, Palm oil, Brown sugar, Honey, Xanthan gum, Yeast, Salt, Flaxseed, Apple cider vinegar.

Chocolate Chip Cookies Gluten Free and
Chocolate Dipped Cookies Gluten Free - These cookies are wonderful in texture and taste. I am continually amazed at the advances manufacturers are making with allergen free products, my chef’s hat off to Katz!

Ingredients Chocolate Chip Cookies:Gluten free flour (Brown Rice, Potato, Tapioca, Sorghum,) Brown Sugar, Palm oil, Fresh eggs, Chocolate Chips(Sugar, Chocolate Liquor, Cocoa Butter, soy lecithin, Vanillin), Baking Soda, Xanthan Gum.

Ingredients Chocolate Dipped Cookies:Gluten free flour (Corn, Tapioca, Brown Rice, Sorghum), Sugar, Palm oil, Canola oil, Fresh eggs, Vanilla (Pure), Xanthan Gum, Salt, Chocolate(Partially hydrogenated Vegetable oil, Cocoa powder, Choc. Liquor, Soy Lecithin, Artificial coloring).

Chocolate and Cinnamon Rugelech-Gluten Free - I have never eaten Rugelech before, so I can’t compare to their allergen full counterpart, but these cookies are good. They are kind of like a cinnamon roll, but slightly more dense with cake like qualities. I took the liberty to check other websites that review this product and the consensus was they were every bit as good as ones containing allergens.

Ingredients Chocolate Rugelech: Gluten free flour (Potato, Tapioca, White Rice, Brown Rice, Sorghum), Sugar, Canola oil, Fresh eggs, Orange Juice, Cocoa, Dry Yeast, Xanthan Gum, Salt, Cinnamon, Coffee, Vanilla (Pure).

Ingredients Cinnamon Rugelech:Gluten free flour (Potato, Tapioca, White Rice, Brown Rice, Sorghum,) Sugar, Canola oil, Fresh eggs, Orange Juice, Dry Yeast, Xanthan Gum, Cinnamon, Salt, Vanilla (Pure).

Back to the sample pack offer, Katz is offering a free sample pack to anyone, all you have to do is pay for the shipping. I am glad I found Katz, I will be looking for them on the shelf. In fact, Katz offers $50 if you get their products on the shelves at your favorite store, not too shabby to make your life more convenient! The Katz sample pack includes:

1 Slice of
- Whole Grain Bread
- Challah Bread
- White Bread
- Wholesome Bread
1 Dinner Roll
Cookie's and Rugelech Sample
Slice of Marble Cake

Chef Magazine tackles Food Allergies

2010-06-16T15:59:00.009-05:00

I just got copies of the article about food allergies and our Safe & Sound Dinners in Chef Magazine. It's great news that a restaurant trade magazine is helping chefs make their kitchens safer for us allergenistas and I am honored to help play a part.

Chef Ming Tsai, whose restaurant Blue Ginger has an elaborate protocol for handling allergies is the god father for food allergy sufferers as his child suffers from 7 of the Big Bad 8 Allergens! Chef Tsai is working with FAAN (Food Allergy and Anaphylaxis Network) to establish a nationwide protocol for handling food allergies in restaurants and this means more safe & delicious meals out for all of us!

My suggestions in this article are just the tip of the iceberg, as restaurants develop allergen free menus and become more friendly toward allergenistas; I encourage them to assign specified areas that would be used exclusively for allergen free orders and also investing in equipment (cutting boards, sauté pans, and serving dishes to name a few…) that would be dedicated for use in allergen free meals. PF Chang’s has a unique set of plates that are only used to serve gluten free items to avoid servers accidentally picking up the wrong meal.

This is a wonderful start and I look forward to what is on the way.

Next Up: Lisa Reviews Katz Bakery

Rice Treats Snap, Crackle and Pop Would Love

2010-06-12T11:30:00.026-05:00

This treat is almost a rite of passage when it comes to growing up, just because you have food allergies doesn’t mean you can’t enjoy this childhood treat. I looked high and low on the grocery store shelves to find marshmallows that were free of the Big Bad 8 and Gluten, but couldn’t omit all the allergens with one product, so please make sure you pick the options that are safe for you. I found some products that were free of all 8 on-line, please share if you have tried any of these other products.

Marshmallows to try:

Elyon Mini Marshmallows
Ingredients: Sugar, Corn or Tapioca Syrup, Water, Kosher Fish Gelatin (From
Nile Perch or Tilapia), Corn or Tapioca Starch, Vanilla Flavors. This is the marshmallow I used, please note: CONTAINS FISH

AllerEnergy Gluten-Free Marshmallows
Ingredients: Sugar, brown rice syrup, salt, water, gelatin, modified tapioca starch, corn-free confectioners sugar, corn free vanilla extract. This product got high ratings on glutenfreemall.com

Jake Bakes' Marshmallows This brand of marshmallows comes from a plant that is dedicated to be free of Gluten/Wheat, Dairy, Egg, Peanut and Tree Nut. These marshmallows can be used for an “adult version” of this tasty treat with these unique flavors: vanilla bean, strawberry, peppermint, cinnamon and pomegranate. This product got 5 stars from Gluten Free Food Reviews
Ingredients: cocoa powder, espresso powder, sugar, gelatin, corn syrup

Plush Puffs Marshmallows
These marshmallows also come in a variety of flavors and advertise they are gluten and corn syrup free. Ingredients listed below is for the vanilla bean flavor.
Ingredients:Sugar, water, brown rice syrup, gelatin, natural vanilla extract, natural vanilla flavor, natural marshmallow flavor, salt, ground vanilla beans, corn starch, powdered sugar.

For the GF rice cereal, you’d think Rice Krispies would be gluten free, but not, so (malt flavoring). I found Erewhon’s Crispy Brown Rice Cereal and am pleased with how close the taste and texture is to the Kellogg’s brand.
Ingredients: Organic Brown Rice, Organic Brown Rice Syrup and Sea Salt.

Here we go…

When making these treats, get creative, we are adding a chocolate topping today, but you can mix in an appropriate alternative that meets your dietary restrictions like dried sweetened cranberries, chocolate chips, you name it!

Enjoy!

Chocolate Covered Rice Treats

2 tablespoons Earth Balance Soy Free Butter Spread
8 oz marshmallows
1 teaspoon vanilla
3 cups rice cereal
½ cup Enjoy Life Semi-Sweet Chocolate Chips

Melt Earth Balance Soy Free Butter Spread in stock pot over low to medium heat.
Add marshmallows and continually mix until fully melted. Make sure not to overheat the marshmallows or your finished treats will become crunchy instead of gooey after cooling.
Add vanilla and stir thoroughly.
Slowly mix in rice cereal, until evenly coated.
Place rice treats in a non-stick pan and put in the fridge to cool.
While treats are cooling, heat chocolate chips in double boiler until fully melted.
Remove rice treats from fridge and top with chocolate.Treats are best served at room temperature.

A Perfect Pasta Salad and Tips for Making Your Summer Salads

2010-06-09T15:30:00.010-05:00

Make the most of this season of salads with your own freshly made dressings and salads. These tips will help your salad be the hit of the party.

- Refrigerate your plates before serving; it keeps the salad crisp and fresh.
- Don’t dress until service, the salad gets soggy.
- Use lighter dressings for delicate greens so the dressing doesn’t overpower the ingredients.
- When using pasta in salads, cook al dente as the pasta absorbs moisture from vegetables and if cooked too long, the pasta will become mushy, especially gluten free pastas.

Today we are making an Italian Dressing, but you can make your own using these guidelines

Dressings main ingredients include: Oil, Acid (like Lemon Juice or Vinegar*), Seasonings & Flavorings and Herbs**

*TIP: When choosing vinegar look for a strength of acidity around 5, if
higher; dilute slightly with water.

**TIP: when using dry herbs over fresh, prepare dressing hours in advance so herbs can permeate dressing – If you use dried herbs, cut the quantity in ½.

Most salads are made of oil & vinegar mixture.
The standard ratio is:
3 parts oil to
1 part vinegar.
If greater than a 3 to 1 ratio more bland
If less than a 3 to 1 ratio more tart
On to the eats!

Pasta Salad w/Zucchini, Squash & Cherry Tomatoes
Serves 6

1 pound GF Pasta, cooked & cooled
1 tablespoon olive oil
½ onion, small diced
1 clove garlic, creamed
1 medium zucchini, small dice
1 medium squash, small dice
1 pound cherry tomatoes, cut into quarters
Heat saute pan over medium heat for 1 minute, add olive oil and heat another minute.
Add onion, saute until clear and translucent, add garlic, saute another minute.
Add squash and zucchini, saute until tender.
Add tomatoes at end, saute for 1 minute, set aside.

Italian Dressing Serves 16-1 oz portions

½ cup wine vinegar
1½ teaspoons Kosher salt
½ teaspoon black pepper
1½ cups extra virgin olive oil
1 teaspoon minced garlic
1½ teaspoons dried oregano
¼ cup flat leaf parsley
Dissolve salt and black pepper in vinegar.
Add oil, garlic, oregano and parsley to blender to create an emulsion.
Re-mix dressing right before serving.
Mix all ingredients together once cooled, adding dressing to taste, save the remaining dressing for other salads!

Grilled Potato Salad with Corn & Peppers and Tips for Picnics and BBQs

2010-06-05T10:38:00.009-05:00

The summer season is here! Make sure your whole family stays Safe & Sound when you go to picnics with these handy tips:

1. Watch out for bbq sauces and marinades - these often have hidden allergens. Prepare a protein that can be heated on the grill in a pan.
2. When bringing your own food, make sure your utensils are clearly marked. It’s super easy to mix up the serving spoons and contaminate your whole dish.
3. Bring your own grill - with pizzas on the grill being all the rage and toasted buns a crowd favorite, why chance it? You can get a portable grill inexpensively and eliminate the worry.
4. Serve portions of the dish you prepared on individual plates for
guests to take to avoid cross contamination with a serving spoon.
5. Assign a table for allergen free foods, ask guests who are dying to
try your famous salad to get their allergen-free food first so they
don’t contaminate your dishes.
6. Check the packaging on all hot dogs & sausages, they some
times have added filler containing allergens.

Have fun - by taking these precautions you can have
a Safe & Sound outdoor experience!

Grilled Potato Salad with Corn & Peppers

2 pounds new potatoes, boiled until just tender, but not too soft
Canola oil
Kosher Salt to taste
ground black pepper to taste
1/8 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup olive oil
2 red bell peppers, roasted, peeled and seeded*
1 cup of corn, frozen
2 red onions, sliced ¼” thick and grilled
1/2 cup roughly chopped flat-leaf parsley

Heat saute pan over medium and add 1 T olive oil, let heat another minute.
Add corn and heat until toasty.
Preheat grill over high heat.
Take cooled potatoes and slice into ¼” strips
Brush potatoes and onions lightly with oil, season with salt and pepper and grill until slightly charred.
Whisk the vinegar and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste.
Add the potatoes to the vinaigrette, then add the peppers, onions, corn and the parsley, and toss to combine.

*To roast the red peppers, put them directly on the heated grill, you want the skin to get black all around, place the pepper in a plastic bag and rub off the skin. You can also get the pepper skin charred by putting the peppers in your broiler and turning as skin chars.

Indoor prep: You can roast the potatoes and onions in the oven at 400°F for 30 minutes or until soft before assembling.

Come See Me and the New Food Allergy Section at Caputo’s

2010-06-01T21:30:00.012-05:00

I am pleased to announce that Angelo Caputo’s Fresh Markets has been working very hard to stock up their Gluten/Allergen Free offerings and much of that effort is thanks to Linda and Karen at Sample More Green, a food brokerage that focuses on quality health products for grocery stores. Linda, a food allergy sufferer herself is working in the aisles with the store management to make sure all the products you want and need are readily available at Caputo’s six suburban locations.

To kick off these new product offerings, Angelo Caputo’s Bloomingdale store is hosting a big sampling event of the products they carry from 1-4 p.m. on Sunday, June 6th and I will also be on hand to do demos for great barbeque and picnic options from 1-2:30 p.m. During this summer season of parties and picnics, where allergens are everywhere, what is an allergenista to do? Join me as I prepare a buffet of dishes to bring to picnics to make sure you and your family stay safe & sound.This 90 minute session will cover the basics of allergen-free living and cooking. You learn to make:

- Fresh tomato Bruschetta topped with basil and grated parmesan cheese on toasted bread
- Quinoa Pasta with the season’s finest sautéed squash, zucchini and cherry tomatoes
- Traditional, old-fashion sloppy joes (avoid grill cross contamination with this kid favorite, they will never miss a thing off the grill)
- Vanilla cake served with fresh strawberry sauce

Yes, samples will be available for all!

Try products from these brands loved by allergenistas:
- Yoga Vibe
- Real Foods
- Hippie Chips
- Better Batter
- Lundberg
- Boar's Head
- Pirate Brands
- Green Mountain Flavors
- Schar
- Kay's Natural
- Ancient Harvest Quinoa Pasta
- Peggy's Pepper Jelly
- Bob's Red Mill and many more!

It’s going to be a great event hope to see you there! Sign up for this “under the tent” event by calling Caputo’s at 630-924-0900.

It makes me so happy to see grocers address our needs, our voice as a community is being heard!

Who Thought the Next Best thing to Sliced Bread would be Sliced Bread?

2010-05-28T19:40:00.012-05:00

The folks over at the Really Great Food Company did it again with their lovely white bread mix. The crust is golden brown and the texture is heavenly, so much like gluten filled bread, it’s hard to believe it is safe. The bread stayed soft for several days, after that, I buttered each side with Smart Balance, sautéed each side until golden and topped with maple syrup for a lazy man’s French toast; a perfect breakfast treat.

White Bread Mix Ingredients include: White rice flour, potato starch flour, sugar, cornstarch, xanthan gum, salt, gluten-free yeast packet. The mix does require using egg for best results. I would love to hear from allergenistas with egg allergies describing their experiences using Really Great Foods products using egg free alternatives.

This bread is so good, you can eat it with just some butter, if you can, or Smart Balance if dairy is out for you. But why stop there? This easy recipe for roasted garlic is the perfect topper for this great find.

Roasted Garlic

1 bulb garlic
1 tablespoon olive oil

Preheat oven to 350°F.
Cut top of garlic bulb off and place in oven safe Ramekin.
Drizzle with olive oil and cover with foil.
Place oven for 40 -50 minutes until garlic is soft.

Enjoy!

National Restaurant Association & Allergenistas – We are on our Way!

2010-05-25T11:39:00.019-05:00

On Sunday, I attended the annual Restaurant Show at McCormick Place. I have, along with support groups and other bloggers, advocated vocalizing your needs as allergenistas at restaurants, stores and on-line venues and...

It’s working, it’s working! Not only did the National Restaurant Association hold a session for restaurant owners to learn the ins and outs of adding a Gluten Free/Allergen Free Menu in their restaurants titled, “Gluten-Free: Easy as ABCDE”, but the National Foundation for Celiac Awareness sponsored a pavilion with manufacturers of some of our favorite allergen free foods along with some new things to try.

Ok, what does this mean for you? Well the NRA Restaurant Show is attended by thousands of restaurateurs from all around the country looking for equipment, ideas to increase revenues and products for their restaurants. The show also holds sessions about hot topics and trends in the restaurant industry and celiac and food allergies are emerging trends in the industry. This means in the very new future - more options for you when you dine out.

The session “Gluten-Free: Easy as ABCDE was a 1½ hour session that was packed with restaurant owners and chefs learning about developing an allergen/gluten free menu. The speakers included:
- Kay Conley, executive chef/owner, Savory Moment
- Jim McCurley, regional chef, P.F. Chang’s China Bistro
- Doug Radi, Vice president, marketing, Charter Baking Company
- Anne Roland Lee MS, RD, director, food and nutritional Services Schar USA
- Richard J. Coppedge, Jr., CMB, professor, baking and pastry arts, Culinary Institute of America - Tom Herndon, owner/chef, Hipp Kitchen and the Full Fridge

This group outlined the dedication, tenacity and diligence the task of developing an allergen/gluten free menu that will keep your guests Safe & Sound will be. They went over every step of preparation and service, from proper storage of product to special plating for allergen free dishes to make sure the diner stays safe but doesn’t feel different. I also got the thrill of being mentioned during the session, Chef Tom Herndon, addressed us all as allergenistas, he later told me that Lisa Cooks Allergen Free inspired him to start his business training restaurants to have successful allergen/gluten free menu programs! I feel so honored…

After the session, Gluten Free Betsy and I checked out the foods that are now available wholesale for restaurants - I love going with Betsy to these events, she can give you the low down on all the dairy filled products!
I was truly amazed at the new products to try, we have come so far in the last few years…. Can I hear a yippee for cream puffs or croissants?

First stop – Udi’s Bagels
The texture and taste of these bagels are outstanding, very close to their gluten filled counterpart. I encourage you to ask your favorite breakfast spot to carry these bagels…

Next up – Natural Cakes Éclairs and Puff Pastry Shells
These products are only offered thru a distributor, I am going to have to do some digging for more information on this product in terms of ingredients, but the fact that there is now a puff pastry gluten free is amazing! Keep posted for updates on this revolutionary GF product

On to Arepa De Choclo – A Sweet Corn Sandwich Bread, filled with low fat mozzarella cheese, and this is a great GF/soy free alternative to your standard grilled cheese, the flavor is a little sweet from the corn, but moist and tender in texture. I’d love to try a version, cheese free! We should introduce them to the folks at Daiya Cheese!

There were so many other great products, click here to go to my Facebook page to see them all.

We have all come so far allergenistas, looking forward to seeing what’s up next for us…keep asking for what you want or need and it will come!

Finally, a Delicious Cheese Alternative!

2010-05-20T15:17:00.008-05:00

Unless I am going to DaLuciano’s I usually skip the cheese alternatives, but I just picked up a bag of Daiya’s deliciously dairy free mozzarella style shreds to make a pizza and WOW!

One bag is the equivalent of 2 cups and is more than enough to make 2-12” pizzas. The bag retails for just over $6, but if you are dying for pizza, this will satisfy the need. The cheese like product melts and stretches and is dairy, lactose, casein, gluten and soy free. The taste is mild and blends well with the other flavors of the pizza, you should use a little less of this product than you would regular cheese.

Dairy Free Pizza

Pizza Sauce

Makes 2-12” pizzas
1 tablespoon olive oil
½ pound Italian sausage
½ onion, small dice
2 cloves garlic, creamed
2 tablespoons tomato paste
2 tomatoes, medium dice
3 tablespoons honey
1 teaspoon oregano
½ teaspoon basil
2 bay leaves
Kosher salt to taste
black pepper to taste

_________________________________________________________

1 package Bob’s Red Mill Pizza Crust Whole Grain Mix
5 sundried tomatoes, soaked in oil, sliced in thin strips
1 cup Daiya’s deliciously dairy free mozzarella style shreds

Take a small sauce pan and heat it over medium temperature for 1 minute.
Add 1 tablespoon olive oil and heat another minute.
Add Italian sausage and heat until browned, remove and set aside.
*If you want a vegetarian pizza, omit the meat and start with onions after olive oil is added.
Add onion and cook until translucent.
Add garlic, cook another minute, making sure not to burn.
Add tomato paste to bottom of pan and smear on bottom browning, but not burning.
Add tomatoes, honey, oregano, basil, bay leaves, kosher salt and pepper.
Reduce mixture until sauce thickens to nappe.
Taste and adjust sweetness and seasoning as necessary.

I used Bob’s Red Mill Pizza Crust Whole Grain Mix, it requires egg, but the packaging gives an egg free alternative using flax. Follow package instructions to bake.

To assemble pizza:
Take parbaked Pizza Crust, top with tomato sauce (you can strain the sauce, I kept it with chunks of tomato and onion)
Sprinkle with Daiya’s deliciously dairy free mozzarella style shreds and the topping of your choice. We used Italian sausage and sun-dried tomatoes. The sundried tomatoes burnt a little, so I would recommend adding them about ½ way thru the baking process which is between 15-17 minutes.

Restaurants to Visit and Products to Sample

2010-05-17T11:58:00.019-05:00

Many apologies allergenistas, there has been such a flurry of activities in the city and suburbs during food allergy week, I hardly had time to rest… The good news is, I have lots to share with you.

On Friday, The University of Chicago Celiac Disease Center held it’s annual benefit at the Swissotel in Chicago’s Loop. Over 30 different restaurants offered their signature dishes all GLUTEN FREE. My favorites were:

Pinstripe’s Jambalaya risotto – I am a big fan of Cajun cuisine and Pinstripe’s delivered!

Bistro 110’s Braised Short ribs in red wine sauce over parsnip puree with a sweet pea veloute – I skipped the veloute (made with butter), but the ribs were so succulent and tender, really a treat.

Chef John Chiakulas from Foodlife brought these amazing beef barbacoa tiny tacos, the meat was fall apart tender and the flavors perfectly balanced. A little allergenista whispered to me that Chef Chiakulas is down for the Safe & Sound Challenge…

Last but not least, Chef Mark Mendez of Carnivale created Ropa Vieja, braised beef served with sweet plaintains. We had this dish as an appetizer at a Safe & Sound dinner and it’s every bit as good as I remembered; make sure to ask for no cheese if you have a dairy allergy…

A lot of the dishes had dairy in them, so I had to skip them, but for more details on these succulent dishes with dairy, visit the sites of my lovely dates for the evening, Betsy of Gluten Free Betsy and Anne of Gluten Free Musings.

On Saturday, I did a sampling of products for the IFAEA (Illinois Food Allergy Education Association) at the Free From Market.

I love going to the Free From Market or other specialty stores like Lil’s Dietary, I always like to try something new when I am there and this post I am going to share with you Zensoy Vanilla Pudding. I have had the biggest craving for vanilla pudding and have always been afraid to try the soy options. Zensoy is great, it has a grayer color than regular pudding, but the flavor is creamy and sweet. If your kids are sensitive to color, try the chocolate variety, they will never know the difference. Zensoy products are Lactose Free, Casein Free and Certified Vegan.

Next up: Lisa Makes Pizza Using Daiya Cheese

Baking Allergen Free – What are the celebrity chefs up to?

2010-05-12T20:33:00.012-05:00

I don’t do a lot of baking. With cooking, you can adjust the recipe as you go, but with baking, once it is mixed and baked, you are stuck with the results, good or bad. Well, I wanted to see what recipes the food media have developed to address food allergies and I am quite pleased with the results, please enjoy these recipes from some of TV’s chefs! I tried to include a variety of allergens omitted so there should be something for everyone…

The following recipes are from the queen of entertaining, yes that’s right Martha Stewart. She has had multiple people on her show sharing the concerns of us allergenistas!

Chocolate Cupcakes (recipe courtesy of Divvies Bakery) This Recipe is free of milk, egg, tree nuts and peanuts.

Classic Crumb Cake (recipe courtesy of Cybele Pascal)
This recipe is free of wheat, dairy, soy, egg, peanut, tree nut, and I really hope fish and shellfish!

Erin McKenna, of New York City’s vegan bakery BabyCakes, shares her secret tips to bake your favorite allergen free goodies so that they are safe for your family. They include:

- You can use rice or soy milk equally as you would use cow’s milk
- Instead of eggs, you can use 3 tablespoons of applesauce per egg
- Substitute 2/3 cup of agave nectar per cup of sugar

Agave has a lower glycemic index, so it absorbs slower in your body and is a great alternative to sugar.

Who is your favorite “Cook”? Well some Americans might say Rachel Ray and she is just getting started with recipes that are allergen free… Come on Rach, we want some YUM too!

Sunny Pumpkin Choco Cookies
This recipe is free of wheat, soy, peanut and treenut.

I didn’t see a lot in the way of allergen free baked goods on the Food Network, but did notice that Alton Brown is a fellow allergenista and plan to reach out to him to see what he can share with us, I really like his scientific approach to cooking. In the mean time the Food Network has a handy guide for cooking for people with food allergies, it might help family or friends you plan to visit!

Celebrate Food Allergy Awareness Week with Me and IFAEA

2010-05-08T10:02:00.011-05:00

Next week is Food Allergy Awareness Week and Illinois Food Allergy Education Association (IFAEA) is hosting some FREE events to get us all in the spirit!

Wednesday, May 12th - 4:30-6:30pm
Join Kelly Rudnick, the “Food Allergy Mama”, who will be signing copies of her book, “The Food Allergy Mama’s Baking Book” at New York Slices, a dedicated nut free facility. The recipes in this book are all nut, dairy and egg free.

Saturday, May 15th – 11-2 pm
Join ME at Free From Market where I will be sampling multiple allergen free products along with my quinoa with chimmichurri dressing and orange radish salad, FREE of the Big Bad 8 Allergens and Gluten! It’s always a treat for me to meet you all, please stop by if you have a chance; I understand everything in the store will be 10% off!

Hope you can make it to these great events!

Next Up: New Recipes – Let’s Make Some Salads and Dressings!

Oh What A Night

2010-05-05T07:53:00.012-05:00

Allergenistas from New Jersey to California (yes, we have gone national!) gathered together at Lincoln Park hotspot Perennial to feast on a menu free of over 30 different allergens and included a vegetarian to boot.

The Perennial team handled everything with ease and confidence, and the food, oh my! Everything started with chicken lollipops in an orange glaze with cabbage and carrot slaw, the sweet glaze paired with the tartness of the slaw, just heavenly. Perennial used a dedicated fryer to make the texture of the chicken a nice crisp and also avoid cross contamination.

Next up was a perfect blend of sweet, tart and savory tastes with the frisee salad accompanied with sautéed mushrooms and fresh spring asparagus. The mushrooms in this dish added a savory taste to the light frisee and fresh asparagus with the dressing bringing all the flavors together.

On to the main event, braised and grilled pork belly served with roasted potatoes and cauliflower and grilled chicken with fresh carrots and spring peas. The pork belly was so succulent and had a little crisp to it as the kitchen finished it off on the grill to get the combination of textures, YUM!

How on earth do you top that? Easy, dessert from SWIRLZ cupcakes, the chocolate Armenia Cherry Cupcakes were all the rave.

One of my favorite things about the Safe & Sound dinner is that we always have a few people that don’t have allergies. I love to ask them what they thought, did they miss anything? Well, they didn’t miss a thing! Last night we also had the pleasure of having Maggie Shea of Chef Magazine at the dinner, she is doing a story on dining safely in restaurants. Chef Magazine is a trade publication for the culinary industry and dinners like the Safe & Sounds are helping bring more information to chefs to help them address our needs. I couldn’t be happier to help Maggie get information she needs for her story. This is a great step for us all!

What’s up next for the Safe & Sound Dinners? Lettuce wait and see! Details to come in the next few weeks…

EnerG Has Arrived and a Little Heat for Cinco de Mayo!

2010-05-02T16:46:00.017-05:00

Cases of products arrived on Friday from EnerG for the gift bags, just two days until the Safe & Sound Dinner at Perennial, I just can’t wait. If you haven’t reserved your spot yet, there are still a few seats left and we’d just love to have you. Chef Ryan Poli is accommodating over 30 different foods and I know we won’t miss a thing. Click here to reserve your spot.

Cinco De Mayo is my favorite holiday, being ½ Mexican, I just love the food of my culture and May 5th is my day. The good part is Mexican food is easily modified to be free of the Big Bad 8 and Gluten, in fact, many of the dishes are already allergen free! I never miss cheese on Mexican food, who needs it with a good guacamole? Enjoy!

Authentic Green Salsa
Chicken Fajitas
Fire Roasted Salsa
“Flour” Tortillas
Pork Rib Tips Served with Spicy Tomatillo Sauce
Pork Tostadas
Quinoa with Chimmichurri Dressing and Orange Radish Salad
Tamales

Gluten Free Faces Pot Luck Luncheon Cook Book

2010-04-27T21:37:00.007-05:00

Our first meet and greet was a huge success with great food, company and conversation. Please enjoy our cookbook featuring recipes served that day. All of my recipes are free of the Big Bad 8 Allergens and Gluten, please read the other recipes to make sure they are safe for your family.

Click here to download our cookbook.

The excitement for the May 4th Safe & Sound Dinner at Perennial is growing, we just have a few seats left, don’t miss out on Chef Poli’s wonderful menu. SWIRLZ cupcakes announced their special flavor for the dinner - Chocolate/Amarena Cherry, can I hear a big YUM?

Here is what savvy allergenistas are saying about Safe & Sound Dinners…

“Coming to a Safe & Sound Dinner is an incredible experience for anyone with food allergies. To have dinner in a restaurant without worry is a gift, and the food served is incredible. The dinner I enjoyed at BOKA was easily the best meal I've eaten in seven years since my diagnosis! What truly sets Safe & Sound Dinners apart is the company at the table. By the end of a shared meal filled with personal food stories, chatting about favorite products and moaning with pleasure while eating wonderful allergy-free food, you will have a full stomach and new friends.”

-Jenn Sutherland
thewholekitchen.wordpress.com

“Safe & Sound Dinners is an absolutely delightful and stress-free dining experience! For those of us with intolerances, allergies and Celiac disease, eating at our favorite restaurants can take a lot of work. Lisa has taken all of that work and preparation out of the dining experience for me, so I can sit back and enjoy an amazing meal. Bring your family and friends with or without allergies to the dinners and they will enjoy this as much as you do! It doesn't hurt that you get at some of Chicago's best restaurants on an affordable prix fixe menu. I can't wait to see what Lisa picks next. I'm so there.”

- Alexandra T.

Spring is Here, the Flowers are Blooming, but My Mind is on Sandwich Petals

2010-04-26T06:29:00.008-05:00

At the office complex where I work, there is a deli - their food is good, however there are no bread options for sandwiches that are free of gluten or dairy. I saw on The Whole Kitchen that Jenn had found a tortilla that she raved about. I got my order last week and couldn’t be happier. Sandwich Petals comes in 3 flavors, Agave Grain, Chimayo Red Chile and Spinach Garlic. I just take my wrap downstairs or to where ever I go to lunch and ask them to make my sandwich in my petal. What I really like about them is that they are the perfect portion size and don’t need to be refrigerated so they are perfect for the office (they are shelf stable for 60 days). I found working full time limits how much time I spend in the kitchen and convenience foods although allergen free are filled with more calories and fat than I should have. I have only used these lovely wraps in tacos, sandwiches and can’t wait to try them in a dessert or eggrolls, the website has recipes to get you started. Sandwich Petals are free of dairy, egg, peanut, tree nut, shellfish, soy and wheat so they are safe for everyone!

Sandwich Petals sent me an extra box for the Safe & Sound Dinner, there isn’t enough for everyone; I recommend you get your gift bag early!

I also got a large case of products from Pamela’s Products to share with everyone at the Safe & Sound Dinner, make sure you register now, there are only a few seats left.

I met Pamela at the Gluten Free Expo and what a delightful person. We have in common being raised in a family business; she worked in her grandparent’s health food store and took it to the next level when she opened Pamela’s Products, hoping to take health and safe foods to the next level from not only nutritious but also delicious. Pamela sent along Ginger mini snaps (gluten and dairy free) and Dark Chocolate Chocolate Chunk Cookies. The ginger mini snaps remind me of the Gingerbread cookies my great grandmother would make for me when I was young.

Next up: Gluten Free Faces Meet & Greet Wrap-up and a Cookbook you can download with all the recipes from the event.

Bar Food Allergen Free

2010-04-21T15:46:00.008-05:00

Bar food is always problematic for me – most of it is deep fried, so for those with wheat allergies, off limits. Well, that’s all a thing of the past. Wilde Bar and Restaurant’s chef Alan Katz brings an allergen free menu to Lakeview and that includes Kinnikinnick Hamburger Buns which are free of wheat, dairy, soy and nuts. (Ingredients: Water, White Rice Flour, Tapioca Starch, Whole Eggs, Sugar, Yeast, Sunflower and/or Canola Oil), Dextrose, Poly Dextrose, Pea Protein, Sodium Carboxy Methylcellulose, Salt, Vitamin Blend(Thiamine, Vitamin B2, Niacin, Folic Acid, Iron).

I went to Wilde last week with my husband Mark and just loved being able to enjoy the bar scene again. The gluten free menu covers it all; from appetizers including artichoke cheddar dip and buffalo hot wings to delectable burgers like the Wilde burger (that’s what I had minus the cheese). All I can say is YUM, carmelized onions, just a favorite of mine! I spoke with the manager Pat Rogers, and he is happy to accommodate special needs diets, “We strive to please all our guests, including those that can’t eat wheat, dairy or any other restriction, if you have additional restrictions, call us in advance so we can plan for your visit.”

Please note: in the picture of my burger you will see French fries; I had to skip the fries, as they do not use a dedicated fryer. Luckily, Mark was able to take them off my hands…. Enjoy!

Click here for Wilde’s Gluten Free menu.

Lisa’s Hot Picks for April and Cooking with Cippolini Onions

2010-04-19T20:46:00.017-05:00

Two weeks until the Safe & Sound dinner at Perennial and packages are starting to arrive of goodies for the gift bag; the cases of Risotto chips are taller than me! I can’t wait to see you all at this special event, and I am so pleased we can donate a portion of the full ticket price to your favorite food allergy charity/support group. Click here for more details.

I just went to the Gluten Free Expo Vendor Fair to find some new products to share with you and my favorites were:

Schar has a lovely shortbread biscuit that is gluten/wheat and dairy free. I was amazed at how close the taste was to an allergen laden shortbread cookie. The ingredients include: maize flour, sugar, non hydrogenated vegetable margarine (oils and fat of palm, coco and rape, salt, emulsifier: E-471 and E-475, acidity regulator: E-330, flavor), eggs 9%, potato starch, honey 2%, modified maize starch, raising agent: ammonium hydrogen carbonate and sodium hydrogen carbonate, maltodextrine, salt, rice starch, natural flavoring.

The next product to try is Gluten Free Mama’s Sugar Cookie mix, she made the most amazing raspberry thumbprint cookies for us to try at the Expo with this mix. This mix is wheat/gluten and dairy free, and Rachel (Mama herself) gives lots of great tips for dairy and egg substitutes. Sorry Gluten Free Mama also produces almond flour so watch out allergenistas with nut allergies. Check out her website for recipes and tips for the best way to use her flours.

Lets’ get to cooking….

I just loved these onions, they are sweet and more mild than pearl onions. Enjoy this simple recipe, a perfect accompanyment to many dishes.

Baby Red Potatoes and Cippolini Onions

2 tablespoons olive oil
1 pound baby red potatoes
½ pound of Cippolini onions
2 cloves garlic
Kosher salt to taste
Black pepper to taste

Heat a pot of water to boiling.
Add the potatoes to the pot and cook until they are tender, remove and set aside.
Place onions in water and cook for 3 minutes.
Squeeze onion out of skin, you may have to cut the end off and they will pop right out.
Heat a saute pan over medium high heat for one minute.
Add olive oil and heat another minute.
Add potatoes and onions to pan and season with kosher salt and black pepper.
Cook until browned and flip and repeat.
Add garlic after flipping, make sure not to burn the garlic.

What’s Going on Allergenistas?

2010-04-14T12:34:00.005-05:00

The city of Chicago is a flurry of activity for us allergenistas.
I am going to be at the following events and would love to meet you…

April 24th
Free From Market Bread Round Up
11:00 a.m. -5:00 p.m.
FREE

Peter has assembled over 20 different breads from dedicated gluten and allergen free bakeries from across the country to taste. Who will win top honors? Will Udi’s keep their top spot? This is the 2nd annual Bread Round Up, where else could you taste this many options of breads to match your taste? I am looking forward to this event and will keep you posted on what tops both my list and the winners of the taste test.

April 25th
Gluten Free Face Meet & Greet Pot Luck Dinner
Whole Foods Market – Halsted
1-3 p.m.
FREE

Join the Chicago Gluten Free Faces for this Pot Luck Meet and Greet. All my dishes will be FREE of the Big Bad 8 allergens and gluten. We will also be sampling products from Bob’s Red Mill, Whole Foods Market 365 Brand, Doodles Cookies and Kitchen Table Bakers Parmesan Crisps. Come join us at this event where there will be plenty of food, fun and fabulous company.
Please RSVP to me at info@lisacooksallergenfree, all are welcome.

Perennial Announces Safe & Sound Dinner Menu – All the Season’s Best…

2010-04-12T18:21:00.014-05:00

Chef Ryan Poli sent me the menu for the Safe & Sound dinner on May 4th and I am counting down the days until this scrumptious meal. A focus on all things fresh and in season…

Tuesday, May 4th, 2010
Time: 6:30pm - 8:30pm
1800 North Lincoln Avenue
Chicago, IL
$50 per person

Family-Style Menu

First Course:
Chicken lollipops, sherry vinaigrette, carrot and
cabbage slaw, orange glaze

Second Course:
Green asparagus salad, marinated wild mushrooms, frisse

Third Course:
Grilled pork belly, cauliflower, roasted potatoes
and
Grilled chicken, spring peas, roasted carrots

Dessert:
Swirlz cupcakes – Flavor to Be Announced

Not only do we have a great menu planned, get ready to carry home a gift bag packed with allergen swag from favorites like:
- Bob’s Red Mill
- Mixes from the Heartland
- Whole Foods Market
- Pamela’s Mixes
- Peanut Free Planet
- Ener-G
- Risotto Chips from New York Style

Freeling Friday –Get a Great FREE Sample Pack

2010-04-08T12:14:00.010-05:00

Our friends at Peanut Free Planet are donating 5% of all sales to Kids with Food Allergies on Friday, April 9th. With your purchase you get your favorite allergen free products, help a great support group for allergenistas and you will also get a FREE sample package full of allergen free products to try including:

Sunbutter Natural pouches
Sweet Alexis Chococolate Chip Cookies
AllerEnergy Energy Bar
Surf Sweets Candy
A special gift from Beyond a Peanut
Glee Gum
Home Free mini Oatmeal Cookies sample pack
Enjoy Life sample size Cinnamon Crunch Granola
Hiton School Safe Soybutter Mini Cups
Peabutter
Sunbutter Deluxe Trail Mix

Peanut Free Planet has expanded their offerings to accommodate other allergens on their site Allerific.com so there is something for everyone.

Why I do this and Giving Back

2010-04-05T17:20:00.021-05:00

Sometimes, when I get out of work late, traffic is creeping along, nothing is made for dinner and I know that I am overdue for a blog post; I want to blow it off - hey who will notice if I skip one? And then I got a little note and picture that changed everything…

Michael has allergies to egg and nuts (he has outgrown his allergies to wheat and milk), and was one of the recipients of the extra gift bags on Valentine’s day. His message and picture just melted my heart and helped me refocus on what Lisa Cooks Allergen Free is all about and that is helping families learn to deal with their food allergies. I have so enjoyed sharing products, restaurants, recipes and experiences with you and look forward to helping you find just the right cake mix or recipe for your favorite dish. Please share with me what you like, what you want to see more of, and of course I love a challenge when it comes modifying family favorites…

In the spirit of giving back I want to announce that for the rest of the 2010 Safe & Sound Dinners, you can donate $5 of the ticket price toward your favorite food allergy/celiac charity, so not only do you get a great allergen free meal, a killer gift bag filled with allergen free swag and new friends to share your favorite products and experiences with, you get to help toward education, research and outreach to the allergen community. Once your order is placed, you will be contacted via email to see if you want a portion of your full ticket price to go to the charity of your choice listed below.

- Food Allergy Initiative
- Food Allergy and Anaphlaxis Network
- University of Chicago Celiac Disease Center
- Illinois Food Allergy Education Association
- Mothers of Children Having Allergies
- Parents of Children Having Allergies

Thanks for joining me in my adventures cooking, shopping and dining allergen free.

Coloring Easter Eggs Using Natural Dyes and Egg Free Options

2010-04-02T11:40:00.006-05:00

Yesterday, I had a compliance test to take for my job downtown, I love the hustle and bustle of the Loop. As I was walking to the bus stop to get home again, I came across the Chicago Downtown Farmstand on 66 E. Randolph, where the focus is on local with hundreds of products made within 250 miles of Chicago. They have lunchtime programs on Wednesday and Fridays featuring cooking demonstrations using seasonal ingredients. Since being diagnosed with allergies, I have seen lots of talk about the way our food is processed and handled having a hand in the number of people afflicted, so I try to buy local and organic when I can and spread the word on great organizations like the Chicago Downtown Farmstand.

Even though it was a Thursday, they had a special demonstration in honor of Easter - natural dyes for easter eggs. I apologize to those of you with egg allergies, but don’t worry, I will give some egg free options as well.

Chef Melissa Graham ran the demonstration runs the blog Little Locavores and non-for-profit group Purple Asparagus. Little Locavores is a blog that focuses on eating fresh foods grown locally, with an emphasis on farmer’s markets. Purple Asparagus works to be a resource for the community for food-related activities, education and fun for families.

Melissa had some interesting natural dyes that had beautiful results, please share with us any natural options you have tried.

Yellow onion skins - lovely beige shade
Red onion skins - purplish
Blanched spinach - green (this needs to sit for a while to get a good green)
Boiled beets - red
Leftover coffee - brown
Tomato powder mixed w/vinegar - orange
Red wine - purplish color with a sparkly sheen – My favorite!

For those of you that can’t eat egg try these fun options:
- Get the plastic eggs and fill them with your favorite treats or money and use a glue gun to add gems and sparkles to the outside of the egg.
- Go to Michael’s and get the Styrofoam eggs and some fabric scraps, gems and sparkles, use glue guns to create your egg masterpiece.
- Pick another object besides an egg, like little toy bunnies or chicks and make a new family tradition, or make a game where you find a bunch of items in an Easter treasure hunt in your neighborhood.
- Have everyone start at the same place in the house, everyone has a color string assigned to them, they have to follow their string thru the house, at the end of the string is their basket full of safe goodies. It is so fun to see everyone unwinding their string.

Happy Easter and Passover!

Baking and Cooking with Jule’s Gluten Free Flour

2010-03-30T21:22:00.007-05:00

I am so thankful there are pioneers in the baking field that have experimented with combinations of flours to come up with a blend that is most similar to “wheat/gluten filled flour”. One of the mixes I just love is Jule’s Gluten Free Flour.

I first ran into Jules at the Thrive Food Allergy show at McCormick Place. Her flair and dedication to making delicious baked goods sans gluten is evident in the recipes she sends out when you sign up for her mailing list. Not only do you get recipes for foods you thought were off limits with your dietary restrictions, she also sends out notifications for great discounts on her products and FREE E-cookbooks you can download filled with additional allergen free recipes. Thought you had to give up pierogies or linzertorte, not true with Jules!

Jules is not one to compromise, a celiac patient herself, Jules Shepard was tired of bland-tasting, gritty alternatives to her favorite foods. So she set out to develop a truly all-purpose gluten-free flour she could use to replace the wheat/gluten filled flours found in her existing recipes. This mix has taken Jules over 2 years to develop!

Jule’s Flour is made of: Expandex® Modified Tapioca Starch, Potato Starch, Corn Starch, Corn Flour, White Rice Flour and Xanthan Gum. Jule’s all purpose flour and mixes are manufactured in an allergy- and gluten-free facility, and are also certified kosher. What’s extra nice is you don’t have to worry about adding Xantham Gum to recipes, it’s already included!

Today I will be sharing Jule’s Matzo for the upcoming Passover holiday. Also be sure to check out my list of recipes perfect for Easter. Enjoy!

Matzo
Serves 4

1 cup Jules Gluten Free All Purpose Flour
½ cup almond flour
4 tablespoons extra virgin olive oil
3 tablespoons water
½ teaspoon Kosher salt

Preheat oven to 450°F (425°F convection)
Whisk together Jules Gluten Free All Purpose flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter.
If the dough is too dry, add additional water by the ½ teaspoon in order to get dough wet enough to form a ball, but not be sticky.
Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free All Purpose flour.
Pat with your fingers to flatten the dough and roll to the thickness of a saltine cracker.
Prick cracker with a fork and sprinkle with additional Kosher salt if desired.
Bake for 10 minutes or until slightly browned on a parchment lined baking sheet.

Classic French Sauces – Chicken Veloute

2010-03-25T11:27:00.008-05:00

Sauces are liquids that add flavor, richness and appeal to foods, they are usually thickened using a starch or other thickening agent like a roux. There are 4 main French sauces: White, Brown, Red and Butter.

Today we are going to discuss the White sauces. Under each category of sauces there are leading sauces that are basic sauces used to make a final sauce. The leading sauces of the White sauce family include:

Veloute – This is a sauce made with a roux base and stock, Veloute is usually made with either chicken, veal or fish stock, but you can also make Veloute vegetarian by using vegetable stock.
Chicken Veloute
Veal Veloute
Fish Veloute

Bechamel – this leading sauce is used as a base for many cheese, cream and seafood sauces

Leading sauces are then used to make a secondary leading sauce or small or final sauces. It’s amazing to think of how much effort goes into a sauce that seems to be such a small component of your meal, but think about it, have you ever had a meal that the sauce just finished perfectly? Like many European dishes, many steps are taken to make a sauce with the utmost care and love. Each step more important than the last to develop the final flavor.

Today we are going to make Cream of Mushroom Soup using a chicken veloute (use vegetable stock to make vegetarian).

Cream of Mushroom Soup

3 tablespoons olive oil
3 tablespoons allergen free flour, I used Meister’s Gluten Free All Purpose Flour
4 cups chicken stock, heated to a simmer (use vegetable stock if you want vegetarian)

1 tablespoons olive oil
½ cup onion, diced
2 cups mushrooms, sliced
Kosher salt to taste
Ground black pepper to taste
¼ cup white wine

Make Veloute Sauce
Take sauce pan and heat over medium heat.
Add olive oil and allergen free flour, whisk for 2 minutes. You don’t want mixture to brown, you want it light in color, this is called a blond roux.
Slowly begin to add heated chicken stock and simmer until *nappe. Set aside.

Take a saute pan and heat over medium heat.

Add oil and and heat another minute.
Add onions to pan and cook slowly until soft and translucent, set aside.
Next, add mushrooms in small batches, season with kosher salt and pepper to taste and brown. If you put too many mushrooms in at once, you will steam them instead of sautéing.
As you finish one batch of mushrooms, remove and add another until all are complete.
Once all mushrooms are cooked, add mushrooms and onions back to the pan and add white wine to deglaze pan, cook until dry.
Add mushrooms and onions to veloute and simmer for 20 minutes.
Place mixture in blender and blend until smooth.

Nappe – when you dip the spoon into your sauce and put your finger thru it. If the trail your finger makes thru the sauce holds it’s shape, you are there.

Perennial - Casual Elegance in Lincoln Park – Our Next Safe & Sound Dinner…

2010-03-22T14:01:00.004-05:00

It was cold and the snow was blistering all around on the streets of Chicago, but one step into Perennial and you feel like you are in the middle of summer, only looking at winter’s last attempts at holding her grip on the city thru the large floor to ceiling windows that surround the entire restaurant. The décor is bright and minimalistic with vibrant colors, whimsically contrasting patterns and varying wood accents, making you feel like you are at a summer cottage, but with a flair and style that is all Lincoln Park.

Mark and I went early on Saturday night to beat the crowd, a great tip for allergenistas - if you go early in the evening before the big rush, the kitchen has more time to dedicate to your special needs and I have also found they go out of their way to make you something special, when they have the extra time.

The staff was very knowledgeable on what dishes I could safely have (just a reminder, dairy and wheat/gluten are off my list) and recommended several alternatives and also knew which dishes the kitchen could easily modify.

We started with glazed chicken lollipops with a soy reduction, orange, cashews and asian slaw. This dish was a nice balance of sweet and sour with the soy reduction and tart slaw. What I really enjoy about Perennial is it’s dishes are combinations of sophisticated flavors combined with playful presentation.

I ordered the Roasted Duck Breast with savory cabbage, duck confit and dried cherry sauce (we had to omit the foie gras pithivier as it contained some dairy). I really enjoyed this dish, the duck was cooked perfectly, juicy and succulent. The cabbage was braised and it’s simplicity in preparation paired nicely with the dried cherry sauce that had hints of both tart and sweet to offset the richness of the duck.

Mark had the Pork Lover’s Obsession – a grilled loin, braised belly, trotter ragout, cauliflower swiss chard, winter fruits with potato puree. I had to pass on the potato puree but the pork dishes were wonderful. The braised belly just melted in your mouth. We ordered the roasted Brussels sprouts as our side, these were a hit, smoky and rich in flavor and taste.

I can’t say enough about the amazing dinner we had at Perennial that is why I am proud to announce our next Safe & Sound Dinner at Perennial on Tuesday, May 4th. This dinner will be FREE of the Big Bad 8 Allergens and Gluten. I can’t wait to see the amazing menu Chef Ryan Poli develops for our special group of allergenistas.

A Taste of Ireland – Allergen Free

2010-03-16T21:02:00.010-05:00

Last week, I had the pleasure of attending a cooking class at the Whole Foods Market – Halsted store. I just love Whole Foods Market, not only do they have the widest selection of products for us allergenistas, every store has special classes to teach you to cook your favorite dishes minus the allergens. If you get the chance to stop into Whole Foods Market – Halsted, ask for Bridget, she can set up a store tour for you to see the variety of allergen free products they offer. If something looks good, ask to taste it, Whole Foods Market is the best!

Although Chef Renee wasn’t teaching an allergen free class, she was so resourceful in offering alternatives to foods I couldn’t eat. Chef Renee has been to Ireland many times to visit her friend Orla, who happens to have Celiac disease, so Chef Renee’s recipes are authentic and I am so pleased to be able to share them with you.

Irish Onion Soup

6 yellow onions, sliced thin

3 tablespoons of olive oil

3 sprigs of thyme

Salt and pepper to taste

1 quart beef stock

Heat oil in a sauce pan over medium low heat.
Add onions for sweating - be careful not to burn or caramelize onions, you want to cook onions slowly until they are translucent. (about 10 minutes).
Add thyme and stir onions.
Season with Salt and Pepper and cook for 2 minutes.
Add Beef Stock and simmer for 20 minutes.

Colcannon

8 new potatoes, cut in ¼s (skin on).
2 heads of Kale- one each of Dinosaur and Green
4 sprigs of Green Onions, sliced thin
8 garlic cloves, roasted then smashed
Salt and pepper to taste

Place potatoes in stock pot of cold water; bring to boil until tender enough to poke, about 10-12 minutes.
It is important to bring potatoes to boil instead of bringing water to boil and THEN adding the potatoes. This will help evenly cook the potatoes and keep the good starches intact.
Place full heads of kale in boiling water and let cook for 1 minute (this Kale will be wilted and soft). Remove from heat.
Separate whole leaves from stems in bite sized pieces, set aside.
Disregard stems. (keeping the kale stems on while cooking, transfers the nutrients from the stem to the leaves).
Slightly hand mash potatoes, you don’t want to fully mash, just smash a little.
Add prepped Kale, green onions and smashed garlic.
Add Salt and pepper to taste.
Serve Warm.

Shepherd's Pie

2 pounds of grass fed beef/lamb
3 onions, medium dice
2 carrots, peeled and sliced in half moons
4 tablespoons apple cider vinegar
3 cups beef stock
1 bag of frozen peas (or frozen mixed veggies)
2 cups mashed potatoes (for topping)

Preheat oven to 400F.
Heat large saute pan over medium heat, add 1 tablespoon olive oil and heat another minute.
Add beef/lamb and cook until nicely brown.
While beef is cooking, start making the mashed potatoes.
Remove beef with slotted spoon and place on plate with paper towel to drain excess fat.
Finish mashed potatoes and place to the side.
Add onions to the same pan, sweat until nicely cooked down, about 6 minutes.
Add carrots- cook for about 4 minutes.
Add apple cider vinegar to taste. Cook down about 5 minutes.
Add Beef Stock and cook for about 5-8 minutes.
Add frozen peas and let cook for 2 minutes.
Place meat and veg mixture in an ungreased casserole dish.
Top with pashed potatoes, sealing in the meat mixture.
Bake in oven until tops are brown about 12-15 minutes.

The Mexican Food Staple – Flour Tortillas

2010-03-13T11:01:00.010-06:00

Before being diagnosed, I loved nothing more than eating Mexican food with soft warm flour tortillas. Once I could no longer eat gluten, I turned to corn and rice tortillas, but they always seem to fall apart once you add all your fixins and lacked that soft texture found in wheat flour tortillas. Well, you are in luck my friends, this recipe makes a light, and tasty tortilla that will hold everything in, so get that extra dollop of guacamole after all. Enjoy!

P.S. I’ll bet these would work great as wraps also, if you get to try them this way before me, please let me know…

Flour Tortillas
Makes 10-12 Tortillas

1½ cups rice flour
1½ cups tapioca flour
2 tablespoons baking powder
2 teaspoons xantham gum
1 teaspoon salt
2 tablespoons shortening (or Earth Balance Soy Free Buttery Spread)
1 cup water

Combine all dry ingredients into a bowl and mix well.
Add shortening and water and mix well.
If the mix is a little dry, add just enough extra water so you can roll dough into a ball and knead thoroughly.
Cover tightly with plastic wrap and let rest for one hour.
Remove from plastic wrap and roll into balls.
Then roll balls with a rolling pin between parchment or wax paper or on a floured board until very thin.
To avoid cross-contamination, I cut two of the seams of a gallon size plastic bag and roll the dough in between the folded sheet.
Try to keep the tortillas round and smooth.
Carefully transfer the tortilla to a dry preheated nonstick pan on medium-high heat.
Cook 30-45 seconds on each side.

Next up: St. Patrick and Chef Renee share some classic Irish dishes – allergen free.

Coq Au Vin

2010-03-09T13:21:00.008-06:00

Coq au Vin, modified from Julia Child’s Mastering the Art of French Cooking
Meryl may not have won the Oscar, but your family may award you one after you make this dish!

The French have a different approach to cooking than we do, dishes are created with love and care for family and friends versus the “rush to get it on the table” philosophy so many of us subscribe to with soccer practice, homework, jobs and other obligations we all face. Each component brings different flavors to the dish and blended together these flavors just sing! There are also some differences due to the ingredients available to us today that were not available back in Julia’s day. For example, Julia simmers the bacon lardons before sautéing them to render the bacon fat in the beginning of the recipe to lower the salt content, I have found that bacon today is less salty and no longer requires this step.

If you are wondering what Coq au Vin is, well the best way I can describe it, is as Boeuf Bourgignon with chicken as the protein. What a wonderful hearty dish that goes well with boiled potatoes topped with Earth Balance Soy Free Buttery Spread and fresh parsley. Enjoy!

Coq au Vin

1 tablespoon olive oil
4 slices of bacon, cut in small strips
3 pounds of chicken thighs, skin on (you can use the whole chicken, I got thighs on sale)
½ teaspoon kosher salt
1/8 teaspoon black pepper
¼ cup cognac (optional, but fun)
1½ teaspoons tomato paste
3 cups full-bodied red wine
1-2 cups chicken stock (preferable beef or veal stock)
2 cloves garlic, creamed
¼ teaspoon thyme
1 bay leaf
3 tablespoons allergen free flour
2 tablespoons olive oil or Earth Balance Soy Free Buttery Spread

1 tablespoon olive oil
12-24 pearl onions
4 parsley stems
2 bay leaves
1 sprig thyme
1 clove garlic, whole

1 tablespoon olive oil
½ pound mushrooms, sliced

Heat oven to 350°F.
Bring a stock pot full of water to a boil.
Once water is at boil add pearl onions with skin on.
Cook onions for 3 minutes and remove from boiling water and place in ice water to stop cooking.
Remove onions once cool, cut stem side and squeeze onion from it’s skin
Blot onions dry and set-aside.

Take a deep sauté pan and heat for one minute over medium heat.
Add 1 tablespoon of olive oil and heat another minute.
Add bacon and cook until browned, remove and set aside.
Take chicken, blot dry and salt and pepper on both sides, add to pan and sear on both sides so skin has golden brown color.
Reduce heat to medium low and cook chicken, covered, slowly for 5 minutes on each side. Add bacon back to pan once chicken is flipped for second 5 minutes.
Once chicken has cooked a full 10 minutes, drain any excess fat from the pan and return to burner.

Add the cognac to the pan, it should light up easily with a gas burner, if you have an electric stove, you will need to light it with a match or lighter, make sure you are safe…
Remove pan immediately from heat and shake around, the flame will go out on it’s own.
Place pan back on burner and reduce cognac until almost dry.
Move chicken to side and smear tomato paste on bottom of pan to lightly brown.
Add wine and stock to pan, make sure to use the full 3 cups of red wine and finish off with stock to almost cover the chicken.
Add thyme, bay leaf and garlic to mixture, bring to a simmer and continue to simmer for 25-30 minutes.

While the chicken is cooking, we are going to work on the onions and mushrooms, these components are prepared separately to have their own flavor separate from the wine.
Let’s start with the onions…

Take a sauté pan and heat it over a medium heat for one minute.
Add 1 tablespoon of olive oil and heat another minute.
Add onions and sauté until browned on all sides.
Place parsley stems, garlic, thyme and bay leaf in cheese cloth (you can use a coffee filter in a pinch), put in bottom of baking dish and add onions on top.
Cover onions with chicken stock to cover 2/3rds of the way.
Place in oven and heat for 20-30 minutes or until onions are tender, set aside.

For the mushrooms…
Take a sauté pan and heat it over a medium heat for one minute.
Add 1 tablespoon of olive oil and heat another minute.
Add mushrooms and sauté until browned, remove from heat and set aside.

Back to the chicken…
You can use the same sauté pan you used for the mushrooms.
Add the flour and oil/Earth Balance and make a paste (in French cooking this is called a roux), heat over low heat for 2-3 minutes to take chalky flavor out of flour, set aside.
Once the chicken has simmered for 30 minutes, remove chicken from pan and increase heat to medium high.
Add roux to wine mixture and using a wire whisk, stir mixture briskly.
Reduce sauce until it is nappe, this means that when you dip your spoon in the sauce and run your finger thru the sauce, it will keep it’s shape instead of dripping down where you ran your finger thru.

Place chicken on a platter, add onions and mushrooms.
Finally, strain sauce and pour over chicken, make sure to save for the side, you will be asked for more sauce!

Who says you can’t enjoy French cuisine with food allergies????
Not us!

The Food Allergy and Anaphylaxis Network

2010-03-06T13:36:00.014-06:00

Helping families deal with the challenges of food allergies.

One of my favorite groups that provide vital information to allergenistas is the Food Allergy and Anaphylaxis Network (FAAN). I know lots of organizations feature gluten free diets and have gluten free cooking classes, and I love learning about resources for gluten free products, but there are 8 foods (I call them the Big Bad 8) that affect 90% of people with food allergies and those numbers are close to exceeding 12 million people, that’s one in 25 or 4% of the population! Many of the gluten free classes only focus on gluten free livingt, but not FAAN!

FAAN has information on alternatives for the Big Bad 8 allergens, hidden sources of allergens in foods that might surprise you and a database of local support groups in your area. FAAN helps both newly diagnosed allergenistas, to seasoned veterans stay abreast on new legislation, product recalls and research in the food allergy field.

FAAN has some upcoming events you don’t want to miss, so get out your calendar for these upcoming events. I am just listing the Chicagoland area, events, visit FAAN’s website for events in your area.

May 22, 2010
17th Annual Food Allergy Conference – download the brochure by clicking here.
A recognized and respected group of speakers including physicians, nurses, registered dieticians and parents of children suffering with food allergies will be present to address issues such as:

Emotional and psychosocial impact of living with food allergies
Latest news on advocacy
Food allergy basics for the newly diagnosed
Letting go and facing new challenges
Latest news in food allergy research
Camp TAG (The Allergy Gang), a summer camp for children who have food allergies and their siblings
A restaurant strategy panel of experts offering tipos for managing food allergies while dining out
How to keep children with food allergies safe at school and what school personnel need to know
Understanding the severity of food allergies and anaphylaxis

I missed the Food Allergy Conference last year, but can’t wait to attend, please let me know if you will be there, I would love to meet you.

September 26, 2010
Save the Date for FAAN’s 2010 Chicago Walk for Food Allergies. I had a table at this walk last year and I have to say this is a great event! Not only do we have those with allergies walking, but friends and families that support their allergenistas. Lots of groups even have team t-shirts, all in support of their loved ones with allergies, I just love it!!!!

I was recently asked to write an article for FAAN’s newsletter. I am so honored and excited to share some of my experience and recipes with their amazing group of allergenistas, I will keep you posted as the publishing date gets closer…

Next up: A classic French dish - Coq au Vin

Visiting with the Free From Market

2010-03-03T19:54:00.008-06:00

I was visiting my old stomping grounds in the Southwest suburbs of Chicago, and stopped in at the Free From Market, a great shopping destination that has loads of tasty and convenient allergen free products, including fresh Gluten Free baked goods. Peter and Shelly DeRousse, started Free From Market when their daughters were diagnosed with severe multiple food allergies and celiac disease. I really like the DeRousse’s philosophy: next to no products with “may contain” food labels and no genetically modified organisms, sweeteners or dyes. I saw Peter at the FAAN walk last September and his dedication to making sure all the families stayed safe was impressive, so if your children’s allergies are severe, Peter is someone you should really talk to…

The Free From Market is located in Orland Park, IL on South LaGrange Road, (708) 590-6205. Some of the products I picked up were Really Great Food Company Coffee Cake Mix (I have yet to try it, but am dying to…) and Kinnikinnick cinnamon sugar donuts.

Keep an eye out allergenistas, the Free From Market is hosting their annual GF bread tasting event at their store again, sampling of over 25 varieties of GF and allergen free breads. I got the inside scoop from Peter that this popular event will be held in April…

Click here for on-line coupons for some of the products they sell…

Sauce Class – Now Serving Blood Orange Gastrique Sauce

2010-02-25T15:42:00.011-06:00

Sunday is my day off, so I got the chance to make dinner. I bought some blood orange vinegar from Fox and Obel and have been dying to try it. I really encourage you to try different flavors of vinegars and olive oils, little nuances of flavor can really take your favorite dish to the next level.

A gastrique is defined as a sauce that starts with a caramel, deglazed with acid. This sauce goes wonderfully with duck but I made it with pork last night and loved the results.

Caramel, is easy to make, it’s a simple combination of sugar and water. Now I am not talking about gooey candy caramel, this is liquid mixture. Let’s get started.

Blood Orange Gastrique
Served with Pork Chops, Risotto and Sauteed Zucchini and Squash
Serves 4

½ cup sugar
as needed water
¼ cup white wine
¼ cup blood orange vinegar*
1 cup chicken stock
2 tablespoons Earth Balance Soy Free Buttery Spread

In a medium sauce pan, place sugar and enough water to make sugar like wet sand.
Heat sugar on medium heat until sugar mixture is the color of honey.
Remove pan from heat and add white wine and blood orange vinegar, stir continuously.
Place back on heat and reduce mixture by ½, while stirring.
Add chicken stock and reduce until nappe.
Nappe is when you can take a spoon and coat it with the sauce, run your finger thru it and if the sauce holds it’s shape, you are there.
Add Earth Balance Soy Free Butter Spread and swirl into sauce until incorporated.
The term for adding the “butter” or Earth balance is Mount au beurre in French cooking.

* Another way to get the same flavor is use 1 teaspoon of zest from your favorite citrus fruit and replace the blood orange vinegar with a cider vinegar.

I served the gastrique with sautéed pork chops seasoned with salt and pepper, risotto and sautéed zucchini and squash with onions and garlic.

The only bad part about this recipe is I don’t have any leftovers… Enjoy!

It’s Back to Class Time

2010-02-22T17:34:00.012-06:00

Before class gets started, I want to send congratulations to Chef Giuseppe Tentori of BOKA for being nominated for a James Beard Award . Let’s hear it from those of you that went to the BOKA Safe & Sound dinner, Chef Tentori really deserves this special honor, his dishes have a delicate balance of flavors that have you feeling you never missed a thing…. If you decide to visit BOKA, call a few days in advance so Chef Tentori can make you a meal you will not soon forget!
It’s Restaurant Week in Chicago, so restaurants all over the city are preparing culinary delights for diners with special deals, these meals are sometimes served with decadent and flavorful sauces. After these meals, I always wondered how on earth can you recreate these at home allergen free? Well, you are in luck, since I attended the Le Cordon Bleu College of Culinary Arts in Chicago, you get to go back to the kitchen with me to start learning French cuisines and sauces sans allergens.

We are going to start with the basics and learn to make stocks. Stock is a key ingredient for adding flavor to many dishes from soups to sauces. Of course you can buy stock in a pinch, but a homemade stock is full of wonderful flavor and is really quite easy to prepare. You might remember I made Julia Child’s Boeuf Bourgignon, this classic French dish explodes in flavor when you use homemade stock. So with that in mind we are going to make a brown stock that you can use for Julia’s classic dish, your friends and family will love it.

Let’s start with some general knowledge on stocks.

There are several types of stocks:
- Chicken stock
- Brown stocks – made of veal and beef bones that have been browned
- Fish stocks – email me if you want the technique for fish stock (link to email)

Stock is made of:
- Water
- Bones
- Mirepoix – a mixture of 50% onion, 25% carrot and 25% celery
- Spices

The bones of animals contain connective tissues called collagen, that break down while cooking to form gelatin. You can also find gelatin in cartilage found in knuckle bones or in joints. Gelatin adds thickness and body to the stock, in fact the more thick your stock is when it cools the better.

Brown Stock

Makes about 2 quarts of stock
4 pounds of beef or veal bones
1 onion, cut in 1/4s
1 carrot, cut in chunks
2 celery stalks, cut in chunks
sachet, made of
- 6 parsley stems
- 8 whole black pepper corns
- sprig fresh thyme
- 3 bay leaves
2 quarts of water

Preheat oven to 400'F
Place bones in a roasting pan and cook for 30 minutes.
Turn bones and roast until brown.
Scrape fond out of bottom of pan and deglaze with 1 cup water, set aside.
Brown vegetables in a separate pan and set aside.
In a large stock pot, add meat bones, fond and deglazed liquid along with browned vegetables and remaining water
Gather sachet ingredients, place in a coffee filter, fold over so filter won’t open and add to pot.
Simmer mixture for 6-8 hours and check periodically to skim the imperfections off the stock. In French cooking this is called depouillage.
Remove stock from heat and strain out bones and mirepoix.
Cool stock and store.

You may notice that no salt is added to the stock. The reason for this is, a stock is a foundation ingredient; the seasoning comes in while preparing the final dish. This principal will continue as we learn to make sauces together.

Chicken Stock

Makes about 2 quarts of stock
4 pounds of chicken bones
1 onion, cut in 1/4s
1 carrot, cut in chunks
2 celery stalks, cut in chunks
2 quarts of water

Rinse chicken bones to remove impurities.
Add bones to cold water and start to bring water to boil.
Add mirepoix.
Bring water to boil, depouillage.
Reduce mixture to a simmer and cook for 3-4 hours.

Lisa’s February Hot Picks

2010-02-18T19:35:00.018-06:00

I got an email at work yesterday that a gluten free dairy free vanilla cake was in the oven and would be waiting for me when I got home. All I can say, is I am in love… both with my husband Mark, that baked the cake and the cake itself.

Bob’s Red Mill has done it again, this moist cake has the consistency and flavor of a light pound cake and none of the baking soda-ey taste some of the GF products have. On the product page for this site there are recipes for modifying this mix or adding toppings, quite honestly we enjoyed this cake without any topping at all, I can imagine frosting taking it over the top! This mix requires eggs, for an egg free version, go to Bob's Red Mill. Mark used a silicone loaf pan to bake the cake; this worked out great since this cake isn’t crumbly and it made taking slices on the go a snap. I am happy to announce that Bob’s Red Mill Vanilla Cake Mix will be in the gift bags at the next Safe & Sound dinner!

The next pick is something I have been thinking about for a few months. I love the variety of flavors you can find in rice, potato and corn pastas, but I always thought the shapes were a little limited. Well, no more, I was strolling thru Fox and Obel (I had a gift card that was burning a whole in my pocket) and I found the most lovely rice pasta from il Macchiaiolo . This Italian pasta was not only delicious, but intricate and whimsical in shape. If you want to add a little moxy to your next Italian feast this pasta will do the trick!

My Favorite Valentine’s Day and A Family Favorite – Pot Roast

2010-02-15T16:23:00.014-06:00

I had so much fun yesterday giving out gift bags to people who couldn’t attend the Safe & Sound Dinner, I even got some lovely handmade Valentine’s, a total surprise I will cherish! These heartfelt gestures got me thinking why I do this blog and host the dinners.

It feels so good to get emails from the parents of little allergenistas, stating how excited they were to have treats that were safe for them to eat. It’s just like at a dinner when people who normally shy away from dining out, are so thankful to have found a new restaurant they can go to with friends without allergies and know they won’t get sick. I want to thank everyone who has supported my blog and website, because by helping you live a better life with food allergies, you added happiness to my life that is immeasurable.

On to the eats…

How nice it was to have a pot roast waiting for me on Friday after braving the cold and the hefty commute from Schaumburg back to the city. I hope you enjoy this meal as much as we did… Thanks Chef Mark (my husband)!

Pot Roast

1 2-3 pound boneless chuck roast
1 large onion, diced
1 stalk celery - small dice
4 tablespoons extra-virgin olive oil
2 teaspoons better than bouillon
2 cloves garlic, minced
½ teaspoon rosemary
½ teaspoon ground thyme
¼ teaspoon kosher salt
ground black pepper to taste
4 large carrots, sliced
4 large potatoes, quartered

Add 2 tablespoons extra-virgin olive oil to large skillet on medium-high heat.
Sprinkle salt and pepper on both sides of chuck roast.
Add to pan and brown on all sides, set aside.
Add 2 more tablespoons of olive to pan and add onions, garlic and celery.
Cook until soft - about 10 minutes.
Add better than buillion, rosemary, ground thyme, kosher salt and ground black pepper.
Return beef to skillet.
Add enough water to just cover beef.
Bring to boil, cover and reduce to simmer - about 2 hours
Add carrots and potatoes simmer another hour until meat is tender.

My Valentine’s Gift for Allergenistas

2010-02-12T17:28:00.010-06:00

Ok, I have been going on about all the wonderful product I received for the Safe & Sound Dinner, and it didn’t seem fair for those of you who couldn’t make it, so I had an idea for all my loved ones with food allergies…If you are in the Chicagoland area on Sunday and want to pick up a giftbag of your own filled with allergen free swag… I will be home on Sunday and will be giving bags away if you come and get them at my home. It is first come first serve, so email me at info@lisacooksallergenfree.com and I will send you my address. There are a total of about 25 bags and I will save 5 for out of towners that email me their address (sorry you won’t get it in time for the big day).

Now I don’t want to leave anyone out of the Valentine’s Day treats, so below I am posting some treats you can buy for your sweethearts…and also some recipes you can make for a night in. Enjoy!

Kind Bars – I found this gluten and dairy free treat by reading a post from Gluten Free Betsy, Starbucks was giving away samples last Friday, I got the Mango Macadamia and have been hooked ever since. It has a nice tangy taste and is high in folic acid and Vitamin D3 and is a good source of fiber. A perfect good morning for your active allergenistas.

This is more for the decadent Valentine’s Day Breakfast… I went to the Free From Market in Orland Park where I got the chance to pick up some tasty Kinnikinnick Cinnamon Sugar Cake Doughnuts, I swear to you, no one will ever know the difference between these and their Gluten Full counterparts. A big kudos to Kinnikinnick, the strides you have made, wow!

Ok, on to recipes that will say nothing but love, enjoy!

Boeuf Bourgignon
Chicken Vesuvio
Lamb Chops Served with a White Bean Puree
Pork with Sweet Cabbage
Risotto with Red Pepper Puree and Fresh Basil
Spring Rolls – Chinese New Year is on Valentine’s Day!
Sugar cookies – use your heart cutter!

Landmark Menu Warms Up Chicago Allergenistas During Blizzard

2010-02-10T11:59:00.016-06:00

Oh, the weather outside was frightful, but the Safe & Sound Dinner at Landmark was delightful! Last night, Chef Kurt and the team at Landmark Grill & Lounge wowed our group of allergenistas with the hearty, flavorful food that this Chicago hotspot is well known for. Some of the many items on the menu included roasted beet salad with a balsamic emulsion and frisee salad, topped with jalapeno oil, grilled flank steak with roasted cipollini onion and balsamic reduction and smoked brussel sprouts served with bacon. Chef even made homemade crackers to go along with our lamb rillette. What I really enjoy about Chef Kurt’s food is that I always leave enjoying a new food, the cipollini onions are something I haven’t used much, but sure plan to now; the sweetness of this onion complimented the flank steak perfectly. I also was one of those kids that refused to eat brussel sprouts. Please don’t tell my mom, but she was right, they are heavenly…ala Landmark! I went over the menu one more time before the dinner with Chef Kurt and he was explaining how he enjoyed preparing this meal and looked forward to meeting the needs of the allergen public. For the best meal, Chef recommends calling a few days in advance, so he can have all the ingredients on hand to accommodate your dietary needs.

After we thought we couldn’t eat another bite, out come the SWIRLZ CUPCAKES, and chocolate nirvana was achieved! Pam Rose brought Jerry Korab to the dinner, the creator and baker of the decadent vegan gluten free double chocolate cupcake, topped with a layer of german chocolate, coconut topping and chocolate vegan frosting. He loved meeting with everyone and really got to see how much his gluten free creations mean to us allergenistas, thanks so much SWIRLZ, you really do make us happy with your wonderful cupcakes!

What can I say about the gift bag, except that it was filled to the max with wonderful allergen free swag, a great way to work off the calories, lugging it to your car! Please don’t feel left out if you can’t make it to the dinners, I have some extra treats I want to share and am working out the details how… stay tuned!

Super Bowl Sunday Foods for Allergenistas

2010-02-06T16:45:00.012-06:00

Who will win in Miami, while I don’t have the answer for that, I can tell you that you and your guests will win with a killer allergen free menu.
Below I have listed recipes from my collection that are perfect for your guests, whether or not they have food allergies…

Barbecue Ribs – cut these into individual ribs for easy grabbing
Chicken Fajitas
Beef Brisket sandwiches – just pick your favorite allergen free bread and you are on your way, these are great because they cook in a crock pot all day.
Guacamole
Fire Roasted Salsa
Chicken and Sausage Gumbo –New Orleans is playing after all…
Gram’s Favorite Chili
Gyros
Honey Lime Chicken Wings
Sloppy Joes

I also have included a quick and simple recipe for hummus, and a wonderful new product I found to go with this tasty dip at the Cermak Market on North Avenue called Risotto chips. These all natural chips, made by New York Style Brands, are produced on a dedicated gluten free line and contain 11 grams of whole grains. You can find Risotto Chips in Spicy Marinara, Parmesan & Roasted Garlic and Sea Salt. I emailed the manufacturer right after I got this product to find out if they used a dedicated line, they do and they even sent me full size bags to give out at the Safe & Sound dinner.

Boy, I hope the bag is going to fit all this stuff! Whole Foods Market – Halsted just gave us GF Brownie Mix and Enjoy Life Soft Baked Happy Apple Cookies I have so much extra product, I am thinking a recipe contest is in order to give away these great samples, what do you think allergenistas?
I also received coupons from Betty Crocker for a free package of one of their GF baking mixes… I haven’t tried these mixes yet, but can’t wait, any allergenistas want to share their experience?

If you wanted to get a little creative; sorry, I ran out of time to assemble this recipe, but you can do it, remember cooking is easy! Assemble a nice 3 layer dip with some guacamole, a puree of some canned black beans and a clove of garlic, tomatoes cut small or chunky salsa and voila, a perfect dip safe for everyone.

Hummus

2 (15-ounce) cans garbanzo beans, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1 tablespoon lemon juice
2 tablespoons roughly chopped fresh parsley, plus more for garnish
2 cloves garlic, peeled and roasted
1 1/2 teaspoon Kosher salt
1/2 to 1 teaspoon ground cumin
½ teaspoon ground black pepper
1/4 cup water
Paprika, for garnish

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

It Feels Like Christmas in February!

2010-02-04T21:19:00.011-06:00

A flurry of packages have been arriving at my house everyday; filled with goodies for the gift bags for our Safe & Sound dinner on Tuesday at Landmark Grill and Lounge. Everyday something new comes, we just found out that Dr. Happy has created a new brownie product that is free of dairy, egg and gluten, the people ask and Jennifer delivers! She will be bringing fresh samples for the gift bags, I can’t wait to try them, she says they are even better than her GF only version!! We also got a huge box filled with Bob’s Red Mill GF Vanilla cake mix, not just a sample, a whole mix…

The biggest news - I got an email from Pam Rose at SWIRLZ CUPCAKES (swirlz and she has developed the most decadent cupcake special for our dinner, free of all the allergens except soy (don’t worry my soy allergenistas, there will be a wonderful substitute for you). Ok, get ready to drool, the cupcake is a vegan, gluten free double chocolate cake, a layer of vegan/gluten free german chocolate and coconut topping, topped with chocolate vegan frosting, I guess I am going to need my eating pants for this dinner! The best part is Pam always gives a coupon for a free cupcake in the gift bag, so you can go and sample her different flavors, go early, Pam only makes GF/Vegan cupcakes first thing to avoid any cross contamination, so once they are gone, they are gone for the day!

Just a few tickets are left, don’t miss out on this wonderful evening.
Click here to register…

Next up: Recipes for Super Bowl Sunday, time to snack!

Some Heat From Mexico to Get Us Through the Cold Chicago Winter…

2010-02-02T12:43:00.009-06:00

With the Safe & Sound Dinner just a week away, I am starting to get in the most delectable gift bag treats… Space is limited and requires advance reservations.
Click here to get your tickets today.

I really like spicy food during the winter months, so this recipe comes from Mexico with some heat. I adapted this recipe from fellow chef, Elizabeth Hernandez, we attended Cordon Bleu Chicago together. Each of us were required to bring in a dish to our menu planning class that we would include on our dream restaurant menu. I just loved this dish and Elizabeth was kind enough to share the recipe. The Tomatillo sauce has some kick, if you want to bring it down a notch, remove the seeds and membrane from the jalapenos.

Pork Rib Tips Served with Spicy Tomatillo Sauce

1 tablespoon olive oil
2 pounds pork rib tips
8 tomatillos (green tomatoes)
2 jalapenos
1 tablespoon Kosher salt

Heat sauce pan over medium high heat, add oil and heat another minute.
Add pork rib tips and brown evenly on all sides.
Add Kosher salt and enough cold water to just cover the rib tips and simmer for about 45 minutes until meat is soft, set aside and reserve cooking liquid.
Bring a pot of water to a boil and add tomatillos and jalapenos, cook for 30 minutes or until soft.
Add tomatillos, jalapenos and ½ cup of meat braising liquid in a blender and blend thoroughly.
Add sauce to pan and place meat in pan to reheat. Season with additional kosher salt to taste.Serve with your favorite tortilla and Mexican toppings.

Lisa Tries Mixes from the Heartland

2010-01-29T08:39:00.007-06:00

I am a very lucky allergenista, as you all know, I have a new full time job; well it’s in sales so it’s full time plus, and sometimes I get home after 8 or 8:30, but my wonderful husband, Mark, always has a hot meal ready for me when I get home. As I went through culinary school, Mark's skills as a cook have improved right along with mine… but this last week Mark has been really busy with his own computer consulting business (he did my website) and hasn’t had time to prepare homemade meals.

Well, were we in luck- Teri Whisenhunt, of Mixes from the Heartland sent me some samples of her product to try and dinner can be made in as little as a half hour, so we haven’t missed a beat! Mixes from the Heartland is based in Amarillo, Texas which is part of the panhandle, this facility is free of wheat, soy, barley, oats, rye, eggs, nuts and by products. Some of their mixes do contain dairy or shellfish, so be sure to read the labels. We tried the Tex Mex Spaghetti Meal and Texas Bean Bake Meal. The Texas Bean Bake is very similar to chili but has an interesting sweet and spicy taste, and the Tex Mex Spaghetti is tasty with a little kick, I love heat, so this will definitely be a staple in our home.

I have dairy allergies so some of the products are off limits to me, but never fear, I am making some for my sans allergy friends to test and will keep you posted for those of you that can enjoy dairy products.

Having tried these convenient, tasty and reasonably priced meals require only a few readily available ingredients to make a full meal. Teri shared with me, “it kills me to know how high the prices are for Gluten Free products.” We used a pound of ground beef with our mixes and the cost came in under $10 with leftovers for the next day. Teri is also starting a new Organization, called Gluten Free Families in Need, to help feed families that suffer with allergies eat safely and well, how cool is that?

I was so impressed with the company and quality of the products, I asked Teri to provide me with some samples for our Safe & Sound dinner on February 9th, I received a huge box of samples for our gift bags and can’t wait to share them with you.

A Must Have Cookbook for Allergenistas

2010-01-26T12:34:00.006-06:00

Did you ever wonder what spices go with quinoa or what would be the best sides to compliment pork? Well, you are in luck, there is a great book that shows you every ingredient, when it’s in season, and what other ingredients go well with it. It’s called, “The Flavor Bible”, by Karen Page and Andrew Dornenburg. I used it to create the pork, apple and red cabbage dish below, I was pleasantly surprised by the results. Please share any new recipes you concoct with this must-have book.

Pork, Apple and Red Cabbage

1 tablespoon olive oil
1 pound pork chops
2 teaspoons thyme
1 tablespoon parsley
Kosher salt to taste
black pepper to taste
1 cup red onion, small dice
1 apple, peeled, cored and diced
2 cups red cabbage, cut in strips
1/8 cup champagne vinegar
1/8 cup red wine
1/8 cup sugar, or less – to taste

Heat saute pan over medium heat for one minute.
Add olive oil and heat another minute.
Sprinkle salt and pepper over both sides of pork chops.
Mix together thyme, parsley, Kosher salt and black pepper, reserve.
Place pork chops in pan and cook until brown on both sides, reserve.
Add onion and sprinkle with half of spice mix and cook until onions are soft and translucent.
Add apple, cabbage and remaining seasoning, cook until soft.
Add champagne vinegar and red wine to deglaze pan, cook until liquid reduces by 1/2.
Half way thru reduction of vinegar and wine, sprinkle sugar over cabbage, apple and onion mixture to taste.
Place pork chops in pan to reheat.

Next Up: Lisa Tries Mixes From the Heartland

Landmark Grill & Lounge Unveils Safe & Sound Dinner Menu

2010-01-21T17:13:00.014-06:00

When I threw down the Safe & Sound challenge to Chef Kurt Guzowski of Landmark Grill & Lounge , I knew it was going to be good, and boy did he deliver! The menu for our February 9th dinner is creative, interesting and most important, free of the Big Bad 8 allergens and Gluten. There is limited seating available for this special dinner and we are almost ½ way full, so don’t wait to reserve your place.

Starters
Lamb rillette*, date puree, fennel confit served with an allergen-free cracker
Roasted beet salad with a balsamic emulsion and frisee salad, topped with jalapeno oil

Entrees
Wood-roasted chicken with mushrooms and natural jus
Grilled flank steak with roasted cipollini onion and balsamic reduction

Sides
Smoked brussel sprouts** served with bacon
Herb roasted fingerling potatoes and truffles

*Lamb Rillette is tender lamb that has been slow-cooked
**These are not the brussel spouts you refused to eat as a child… all I can say is YUM!

Ok, so now that I got your attention, it doesn’t stop there…
SWIRLZ CUPCAKES is bringing the dessert! Not just any dessert, Pam Rose, is working with her baking team to create a special flavor that will compliment this decadent menu.

After that meal, you are going to need a work-out, so to help- you will get a “weighted” gift bag to lug home filled with allergen treats and coupons from your favorite allergen free brands like:

Whole Foods Market

Bob’s Red Mill

Mixes From the Heartland

Ener-G

Free From Market

Peanut Free Planet

I will update my website with gift bag contributors as they come in, stay tuned!

A Great Hotel to Stay at When Traveling with Food Allergies

2010-01-19T19:45:00.004-06:00

My apologies to my favorite allergenistas, two weeks of training for my new job has kept me out of the kitchen from making new recipes. Notice the little burners in the kitchen in my room; I made fajitas last week and the room still smells of onion and garlic! I did want to share with you the wonderful experience I have had at Staybridge Suites in Columbia, Maryland. I filled out a comment card stating that they needed to have more options for people with food allergies and celiac disease. I got a call today, from their Director of Sales, Alicia Smith, she offered to drive me to the grocery store, so that I could pick out foods that were safe for me to eat and even paid the bill! It was really above and beyond. I showed Alicia some options to buy to have on hand in the future for other guests that have allergies, she was very happy to learn how to accommodate us allergenistas! I would encourage you to stay at these hotels, make sure you call in advance so they can prepare for your visit.

Chef Kurt is finalizing the menu for the Safe & Sound and should have the menu to me on Thursday (you can’t rush a masterpiece!), there are only 45 seats available at this restaurant, so don’t delay registering for this special event.

Join us at The Landmark Grill & Lounge on February 9th for our 1st Safe & Sound Dinner of 2010

Here is what other allergenistas are saying about Safe & Sound Dinners….

“Coming to a Safe & Sound Dinner is an incredible experience for anyone with food allergies. To have dinner in a restaurant without worry is a gift, and the food served is incredible. The dinner I enjoyed at BOKA was easily the best meal I've eaten in seven years since my diagnosis! What truly sets Safe & Sound Dinners apart is the company at the table. By the end of a shared meal filled with personal food stories, chatting about favorite products and moaning with pleasure while eating wonderful allergy-free food, you will have a full stomach and new friends.” -Jenn Sutherland
http://www.thewholekitchen.blogspot.com/

“The dinner at BOKA was wonderful in so many ways. The menu was excellent and well rounded. I loved each dish for different reasons and ending on my favorite Swirlz cupcakes was the best. Having the chef come out and speak was a real treat. His food was simple and full of flavor. I am so excited for the next Safe and Sound Dinner in the New Year.”

- Jenni F.

Traveling with Food Allergies and Italian Sausage and Peppers

2010-01-14T19:23:00.010-06:00

I just started a new job and am training in Maryland this week. The interview process took place in the matter of days and in a blink I was off to O’Hare. I didn’t give much thought to what I would eat while I was gone, and WOW, it’s not easy to travel with food allergies without a plan ….office lunches brought in, breakfast at the hotel, you know the kind, waffles, toast, bagels, although they had cereal I could eat, no rice milk, top it off with dinners at the guy’s favorite sports bar. Eating with allergies has been difficult to say the least.

With that in mind, I had to think of a way to work around this… So below are some ideas I put together to ease your travels.

Bring food from home – you have already done the homework on what is safe, just bring it with you.

When you get settled, find out where the closest grocery store is and stock up on snacks and dinners safe for you to eat. You might want to bring a can opener and silverware from home in case you can find some of Amy’s soups or allergen free frozen dinners.

Download our restaurant safety sheet to bring into restaurants. Ask the server to have it follow your order thru the kitchen. It explains your allergies and gives protocol to avoid any cross-contamination issues.

If you have time to prepare, a little internet research goes a long way, find out where the best allergen free stores and restaurants can be found.

See if your company can put you in a hotel that has a mini kitchen and cook your own meals, it saves money and you will know exactly what you are eating. I am staying at the Staybridge Suites and they have a cute little kitchen complete with dishes, pots and pans and even a dishwasher to save you time on the clean-up.

It takes a little effort, but you can eat just as well on the road.

On to the eats

Pre-allergens I used to love the Italian sausage at Portillos. Topped with sweet peppers and onions – oh so good. When I went shopping at Costco I came across Premio Italian Sausage which are naturally gluten free. Actually, most of their products are gluten free. So I took them home and started cooking, this is a very simple recipe. If you wanted a great roll to put it in, try Deerfield Bakeries . You can buy Deerfield Bakery products at select Whole Food Market stores (call in advance to make sure they carry) or on Deerfield’s website. Enjoy!
Italian Sausage with Sweet Peppers

1lb Italian Sausage links
2 green bell peppers (seeded and sliced)
1 medium onion (sliced)
3 cloves garlic (minced)
1 teaspoon oregano
2 cups beef stock

Brown sausage thoroughly on all sides.
Add onions and peppers and sauté 5-10 minutes.
Add remaining ingredients, cover and simmer about an hour.
Serve on your favorite Allergen free rolls.

E-books and recipes for an Allergen Free 2010

2010-01-12T18:37:00.010-06:00

As the new year begins we are all looking for recipes that are both delicious and safe for our family. The following bloggers/websites are offering free recipes and e-books for their recipe collections. Please share you favorite sources for recipes.

First up is one of my favorite bloggers, Jenn Sutherland of The Whole Kitchen just wrote, “Excerpts from the Whole Kitchen” and all I can say is what a flavorful, inspiring collection of recipes, I particularly like the corn chowder, which I have modified to be one of our favorites… You can buy the book for $28 or download the ebook for FREE!

The Ener-G website has a feature where you can input your allergens and Ener-G will supply you with recipes that are safe, all FREE.

The Food Allergy and Anaphlaxis Network also has a collection of free recipes where you can input your specific allergens. This site allows you to rate the recipe, which is really nice for those of us allergenistas as we all have had a recipe gone wrong substituting ingredients.

This should get you started, I can’t wait to hear where you go to get recipes…

Next up: Travelling for business with food allergies

More Favorites for 2009: My Favorite Flours and Sweets

2010-01-06T15:09:00.020-06:00

Before I get started, I wanted to share with you an allergy free recipe contest at Allergies and Me, you can win up to $150 in product from their on-line store, they will be showcasing some of my recipes on this site later this month. Please let me know if you submit a recipe, I will keep my fingers crossed for you!

The best part about blogging and being part of the internet world is that I get to hear back from you, please share with us your favorites. Food manufacturers have come such a long way in the quality of foods that are safe for us, it’s only going to get better.

First Up - My Favorite Flours

Ok, fellow allergenistas, as we all know, every allergen free flour has its own consistency, taste and practical application. With that in mind, I will share with you how I use each flour, along with links to recipes using that flour.

Bob Red Mill’ All Purpose Flour – I use this flour for cooking (to make roux and for the first step of the breading process) and my cinnamon sugar cookies and shortbreads. It is perfect for pie crusts that will hold savory filling, like my chicken pot pie . Bob uses Fava Bean flour in this mix, so the taste is a little stronger than other brands and is a little more coarse.
Meister’s Gluten Free All Purpose Flour – (contains soy) – I love this flour mix for all my cooking applications including roux, dredging and for breading. This flour also makes a seriously dangerous Angel Food Cake, (sorry for those of you that can’t eat egg). Try this recipe when you make my traditional gravy or Julia Child’s famous Boeuf Bourguignon
Jule’s All Purpose Flour – I use this flour for my sugar cookies and any other basic baking recipe. Jule’s is always adding new recipes to her website using her flour and offering discounts on her products, I encourage you to try this flour mix if you are baking sweets. I haven’t tried Jule’s in my cooking applications, but can’t wait to!

My Favorite Sweets

Although I can’t eat sweets very often due to my sensitivities to refined sugars, on occasion I find my self “sampling” desserts. I want to share with you my favorites…

SWIRLZ Cupcakes – What can I say about these decadent treats? Not only does SWIRLZ have a gluten free cupcake they also carry vegan (no egg or dairy) variety that is so good, you might need to invest in larger pants! Swirlz has been present at our Safe & Sound dinners, and is making a guest appearance at our dinner at LANDMARK Grill and Lounge on February 9th. Sorry allergenistas with soy allergies, SWIRLZ uses soy milk in their formula.
Dr. Lucy’s Cookies – I found out about these cookies thru Peanutfreeplanet.com, they are so addictive and come in different flavors like cinnamon sugar, chocolate chip and oatmeal. Check your favorite flavor to see if it is safe for you.
Ener-G Cinnamon Crackers – These crackers are crispy and sweet, you’d never know they are allergen free! The best part is they are multi-purpose, you can crumble them for pie crusts or just add milk for a sweet breakfast cereal. The ingredients include Filtered Water, Hi Maize Corn Starch, High Oleic Safflower Oil, Organic Tapioca Syrup, Yellow Corn Flour, Xanthan Gum, Methylcellulose, Evaporate Cane Juice Sugar, Cinnamon Powder, Salt.
Really Great Foods Aunt Tootsie’s Brownie Mix – I shared these brownies with the allergenistas at the THRIVE food allergy show, I was amazed at how close to the real thing these brownies were (sorry, for best results they require egg). The ingredients include: white rice flour, potato starch, Dutch cocoa, sugar, aluminum-free baking powder, vanilla powder, salt.
Brother’s Natural Food Snacks – for those of you watching your waist after the holiday feeding frenzy, these healthy low-calorie treats hit the spot. Brothers-All-Natural Fruit Crisps are peanut/tree nut free, gluten free, soy free, dairy free, vegan, and OU kosher certified. They are dehydrated fruits in flavors including: Fuji Apple, Pineapple and Strawberry. You can sometimes find them at Costco, but they are always at Lil’s Dietary Specialty Shop .

2009: A Look Back on My Favorite Restaurants and Retailers

2010-01-04T16:15:00.022-06:00

With the new decade beginning we can be excited as food allergies were listed as a “trend” in The Washington Post and Food Channel.com. Although I am grateful for the additional exposure for food allergies and Celiac disease, I would prefer it wasn’t a trend, because as the trend ends, we still have our allergies/Celiac.

I wanted to share with you my favorite restaurants and shopping locales. I am only one person and although I am constantly looking for new things for my favorite allergenistas to try, I want to hear back from you, let me know if there is something I missed or a new product/restaurant that we should try. The lists are in no particular ranking order.

Top 5 Allergen Friendly Restaurants

There are many restaurants out there that have gluten-free menus, I think it is great that they accommodate this group, but this list is based on a restaurants willingness and creativity to adapt to multiple food allergies. Please share any restaurants where you have had a good experience.

BOKA – BOKA was our last Safe & Sound dinner location, BOKA accommodated over 30 allergens in their menu and received raves from S&S allergenista, Alexandra Tsarpalas, “The Boka dinner was a total success! Chef Tentori prepared an amazing array of dishes, modified for the dinner, that were delectable. Each dish was a complex marriage of flavors that surprised and awed with every bite. Thank you Chef Tentori for putting together a wonderful evening!”

CARNIVALE – Carnivale also avoided 30 allergens the night of our June Safe & Sound dinner, the thing I really liked about CARNIVALE is when some of the guests had requests for vegetarian, they didn’t even come to me, they just took care of it, and it was a beautiful vegetable tureen, something well thought out and inventive.

Da Luciano’s – Da Luciano’s is run by a family that has 4 members that suffer from Celiac disease. They have a dedicated gluten free kitchen, but also accommodate other allergens including dairy and corn. I recommend their pizza and bruschetta.

Ina’s – Ina’s has a monthly GF fried chicken night. In 2009, they expanded the chicken to be dairy free and egg free (you need to call in advance). In addition to their fried chicken special night, Ina serves breakfasts to die for….

Bistro 110 - Bistro 110’s Chef Dominique Tougne has children with food allergies, so he understands the needs of us allergenistas and provides wonderful allergen free alternatives to allergen-laden French cuisine.

Top 5 Locations for Shopping

This category is for retail locations only in the Chicagoland area. I have placed an * next to the stores that will ship for you.

Lil’s Dietary Specialty Shop* – One of my favorites, Lil’s shares samples and the owner goes out of her way to find you products that are not only safe but delicious.

Whole Foods Market – Whole Foods has been a wonderful resource for people with food allergies and celiac disease, classes, samples and a large offering of allergen friendly/free foods. If you want Whole Foods Market to carry a certain brand, talk to the grocery team leader to see if they can carry it.

Gluten Free Store* – This store in Northbrook, IL has a large selection of allergen free products with a corn free section.

Soup to Nuts – This Geneva, IL store was one of the first stores to start carrying allergen friendly products, owner JR, prides herself on having a café to have lunch while you shop with lots of allergen free options.

Free From Market* - I have not been to the Free From Market yet, but hear great things and wanted to include it on the list. Free From Market has special product tastings so you can compare brands before you buy!

I encourage you to share any locations you frequent, even outside the Chicagoland area. I hope my experiences have been helpful to you this year and look forward to trying the restaurants and shopping locations you recommend.

Next up: My favorite Flours and Sweet Treats

Appetizers to Ring in the New Year

2009-12-28T12:02:00.024-06:00

Time to think about 2010 and nothing starts the year out right like a wonderful New Year’s Eve party! Invite all your friends, they will never know the food is allergen free! I have included a list of my recipes that will work great for NYE including boeuf bourguignon skewers and white bean dip (this dip is from the holiday lamb chop recipe but is also crazy good on leftover turkey sandwiches, the bean mixture adds moisture to the allergen free bread).
I encourage you to think of any main dish you enjoy and portioning it out in bite size portions - as an amuse bouche (French term for one bite) Click here to access these recipes. I have also included below a new recipe for Spring Rolls and one that looked extra good from the Food Network - thanks Ted Allen!

Spring Rolls

1 package spring roll wrappers

Soyless Sauce:
4 tablespoons beef broth
2 tablespoons red wine vinegar
2 teaspoons balsamic vinegar
4 teaspoons molasses
2 teaspoons canola oil
2 cloves garlic, minced
black pepper to taste
½ cup boiling water

Combine all the ingredients
Add to sauce pan and reduced by half.
Store in refrigerator, use within 4 days.

Filling:
1 pound fresh pork or chicken breast
1 medium onion, sliced
2 stalks celery, small dice
1/2 pound fresh mushrooms, sliced
1/2 pound Napa Cabbage, sliced thinly, 1 inch lengthwise
1 tablespoon sugar
2 green onions, diced

Pork Seasoning:
1 tablespoon soyless sauce (use soy sauce if you don’t have allergies to soy, much easier)
Kosher salt to taste
black ground pepper to taste
¾ teaspoon cornstarch

Gravy:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soyless sauce
Kosher salt to taste
ground black pepper to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying

Mix soyless sauce, Kosher salt, ground black pepper and cornstarch together, set aside.
Cut the pork into thin strips, add to marinade and let sit for 15 minutes.

Heat saute pan (preferably a wok) over medium-high to high heat.
Add the oil for stir-frying and let heat another minute.
When the oil is ready, add the onion and cook until soft and translucent.
Add celery and cook until soft.Remove from the wok.
Add pork to the wok and cook covered until well done and set aside.
Next saute mushrooms, set aside.
Add cabbage, and cook covered for approximately 1 minute, again adding salt and/or sugar to taste.
Combine all the ingredients in the wok. If necessary, drain some of the juice.

Mix gravy ingredients and add to wok/saute pan, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy.
Stir to thicken. Mix thoroughly.
Add green onion. Set the filling aside to allow to cool before wrapping.

To wrap, soak spring roll wrapper in water until soft. Lay the spring roll wrapper directly in front of you on a towel, add a second wrap directly on top of the first. Place the filling in the bottom middle closest to you. Tuck the wrapper closest to you around the filling and tuck sides in and roll. Very similar to making a burrito. You can eat the rolls as is or pan fry the rolls until crispy on all sides.

Ted Allen of the Food Network shares his recipe for Crostini with Thyme-Roasted Tomatoes, now for us allergenistas with wheat allergies/celiac, replace the bread with Deerfield Bakeries French Baguettes and you’ll have a hit. Other options for flavoring the tomatoes - rosemary, tarragon or cumin and cilantro.

Crostini with Thyme-Roasted Tomatoes

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt
fresh ground pepper
1 to 2 teaspoons dried thyme
8 ½-inch-thick slices baguette, cut on the bias
1 clove garlic

Preheat the oven to 275°F. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.

Increase the oven temperature to 400°F. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

Next up: My favorites for 2009!

Holiday Dinner: Wow your Friends with This Beautiful Lamb Dish

2009-12-21T09:30:00.017-06:00

Last week was the last week of my culinary program at the Cooking and Hospitality Institute of Chicago (Cordon Bleu Chicago). I am proud to say, like Julia Child, who also attended Cordon Bleu, I was top of my class. Funny how it took me 40 years to be a straight A student, I assure you my grades weren’t this high my first time around in college. My success at CHIC was a combination of being an older and more mature student, but mostly because I found a true love for cooking and helping people eat with food allergies. Nothing beats figuring out a recipe so that people can continue their family traditions - allergen free.

I wanted to thank CHIC for their unending support and patience as they figured out how to work around my unique needs as a student. I would also like to thank all the chefs at the school. Each and every one of them went out of their way to make recommendations for making dishes safe and options for ethnic cuisines that are naturally allergen free. In particular, I want to thank Chef Brian Karam. Chef Karam was my supervisor for my 12 week externship and also suffers from Celiac disease. Chef Karam always had recommendations to intensify or build the flavor profile on my recipes and was extra sweet, but blunt when recipes just didn’t work. I am so thankful for the opportunity to work with Chef Karam and believe my skills have multiplied under his wing.

In honor of Cordon Bleu, I thought I would modify their dish Cotelettes d’ Agneau Persillees with Haricots Blanc a la Bretonne. In English - Lamb Chops served with a White Bean Puree. In the traditional dish, you would use bread crumbs instead of potato chips, you can use an allergen free bread crumb if you prefer, but I liked the little bit of salt the chip added to the dish. Some terms you will need to know to make this dish:

Creamed Garlic – This is very similar to mincing garlic, but keeps your hands clean. Click here for a instructions on how to cream garlic.

Mirepoix – A mixture of 2 parts onion, 1 part celery and 1 part carrot, you can use a rough combination for this recipe.

Concasse – This is a tomato that has been blanched, shocked and chopped. All seeds have been removed from the tomato. You can use canned diced tomatoes as well.

Sachet – Normally wrapped in cheese cloth, you can use a coffee filter in a pinch to contain these ingredients to add extra flavor to your dish. Sachets include – 6 parsley stems, 8 whole black peppercorns, sprig fresh thyme, a couple bay leaves and 1 whole clove. Make sure you fold the coffee filter several times so the ingredients don’t get out.

Lamb Chops served with a White Bean Puree
Serves 4

3/8 cup parsley, minced
6 cloves garlic, creamed
3/8 cup potato chips, crushed
8 double lamb chops
Kosher salt to taste
black pepper to taste
1 tablespoon olive oil
2 tablespoons Dijon mustard
1½ cups mirepoix, roughly chopped

Preheat oven to 400°F.
Mix together the persillade (crust for meat) by combining parsley, garlic and potato chips, set aside.
Dry the lamb chops and season with Kosher salt and pepper.
In a small saute pan, heat olive oil and sear chops on all sides.
Remove chops from pan and spread mustard on the fat side of the chops.

Press persillade mixture into mustard to stick on the side of chops, set aside.
Add mirepoix to saute pan and place chops on top.
Finish in oven until desired doneness.
Rare 130°F
Medium Rare 135°F
Medium 145°F
Medium Well 150°F
Well Done 160°F

If you have time, you can add beef stock to the saute pan and reduce until you can run finger through the sauce on the back of a wooden spoon and it does not run thru line you just made (the French culinary term for this consistency is nappe).

Bean Puree
2 tablespoons olive oil
½ cup onion, diced
2 cloves garlic, creamed
2 cups white beans, soaked over night and drained
1 cup tomato concasse, finely chopped
2 cups chicken stock
additional water as needed
1 sachet
Kosher salt to taste
Black pepper to taste

In a small saucepan, heat oil and sweat onions until translucent.
Add garlic, and cook another minute, careful not to burn garlic.
Add beans, tomato concasse and stock. Add additional water if needed to cover beans.
Bring to a simmer and add sachet.
Maintain a simmer until beans are tender, about 30 minutes, adding more water if needed.
Remove beans from liquid and take out sachet, reserve liquid.
Place beans in a blender and add 2 tablespoons of reserved liquid.
Adjust consistency by adding additional liquid and seasoning with Kosher salt and black pepper.

Smear beans across plate and top with chops. Enjoy!

Cinnamon Sugar Cookies

2009-12-18T15:58:00.003-06:00

These cookies are so good, no one will ever know they are allergen free. This is a modified recipe, I used to call these graham cracker cookies, I tested them with some modifications at a cooking class at the Whole Foods Market in Willowbrook last week, and most people thought they tasted like snickerdoodles. Blending these could make a really nice crust… hmmm. Let me know what you think.

Cinnamon Sugar Cookies
These cookies taste best when you use Bob’s Red Mill All Purpose Flour.

2 cups of all purpose allergen free flour
¼ teaspoon salt
3 teaspoons cinnamon
1 cup Earth Balance Soy Free Buttery Spread
1 cup sugar
1½ teaspoons water
1½ tablespoons canola oil
1 teaspoon baking powder

Preheat oven to 375°F degrees.
Combine flour, salt, baking powder and cinnamon together by sifting and set aside.
Blend sugar and Earth Balance together and mix with water and canola oil.
Fully blend in the flour mixture, adding small amounts at a time.
Make 1” balls and place on an ungreased cookie sheet. Use a fork to push down cookies (cross-hatching them looks good).
Bake for 9 minutes and put on a rack to cool.
The cookies are very delicate until they are fully cooled, be careful!

FOODCHANNEL.COM ANNOUNCES TOP 10 TRENDS FOR 2010

2009-12-15T14:17:00.006-06:00

Good news allergenistas, Food Channel.com announced the top 10 trends for 2010 and “free from” is on the list, like Gluten-Free and Allergy-Free! Another trend that is great for our community is a focus on international flavors, there are some naturally allergen friendly or free products that exist in other cultures, as we learn more about other cuisines, we will find new ingredients and recipes for allergen free options. For the full details visit foodchannel.com .

Keeping it Real
In a back-to-basics economy it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. It is—dare we say—a shift from convenience foods to scratch cooking.

Experimentation Nation
Restaurant concepts are in flux as people redefine what going “out” to eat means. Gastropubs, fusion dining, shareables, and communal tables are all being tried. New concepts around “fresh” and DIY will do well. Experimentation is the trend, so we’ll see concepts come and go.
More in Store
We predict growth in grocery stores, particularly as private label assumes prominence. Those old generics have morphed into their own brands, so that there is blurring and less of a caste system. Grocery stores are also doing things such as upgrading delis and fresh take-out sections, all the way to returning butchers to a place of prominence.

American, The New EthnicSM
This is all about flavor delivery. Immigration has come to the plate, and we are now defining a new Global Flavor Curve. Part comfort, part creativity, the latest flavors are coming from the great American melting pot. So, it’s about grandma’s food, but the recipes may be written in Japanese.

Food Vetting
You are what you eat! That’s what’s leading this trend—our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful. Call it food vetting or sourcing—the issue is that people are asking where their food comes from.

Mainstreaming Sustainability
People have mainstreamed sustainability, unlike a year ago, when we were somewhat afraid to use the word. America is just now learning how to be sustainable, and Americans are holding themselves responsible. In 2010 we’ll see people and companies becoming sustainable for authentic reasons.

Food with BenefitsSM
Call it what you will—nutritional, healthful, good-for-you—but this trend toward beneficial foods is growing at a pretty big rate. Expect food to either have nutrients added, or have the word “free” (gluten-free, allergy-free).

I Want My Umami
The “foodie” has settled into a more universal designation of someone who loves food—not a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi. And they may put French fries on it! The point is experimentation and a willingness to try new things.

Will Trade for Food
In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables. So what do we do in a bad economy when we have more time than money and skills that we still want to put to use? We barter. We predict that we’ll all see more of the barter system come into play now that technology can assist with connections.

I, Me, Mine
It’s the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual, but it’s not just about portion size—it’s also about food that reflects personality.

Next Up: A perfect dinner for your holiday guests.

First Safe & Sound Dinner Slated for 2010 at LANDMARK GRILL & LOUNGE and Sugar Cookies to Satisfy the Allergenista Sweet tooth

2009-12-10T13:06:00.017-06:00

Looking for the perfect gift for your favorite allergenista? Look no further! Our first Safe & Sound Dinner of 2010 is at Landmark Grill & Lounge on Tuesday, February 9th. This chic restaurant is owned by the same restaurant group as BOKA, so you know it is going to be good. In fact, Zagat says, “Those BOKA boys did it again…at this Lincoln Park “see- and-be-seen” “hit in the making”. The décor is chic and warm, a perfect setting to chase away the cold of Chicago winters and if today is any indicator, we are going to need it!

I worked an evening at Landmark Grill & Lounge last week and was impressed with their allergen protocol. When you sit down at Landmark, the first thing you are asked is if you are headed to the theatre (Landmark is right across from the Steppenwolf Theatre) and if you have allergies or any other dietary concerns. After your order is taken, a computerized ticket is sent to the kitchen with an allergen alert on the order. The chef also announces the special allergen request in the kitchen and reconfirms as the dish goes thru the pass. Every step of the process was handled with the utmost care and concern for cross contamination and safety.

Now, onto the menu, how does braised boneless short ribs with mole, corn orzo and brussel sprout leaves sound? Or how about acorn squash risotto with arugula, pumpkin seed oil and sage? These are just a few of the dishes on Landmark’s menu, I can’t wait to see the special menu Chef Kurt Guzowski is going to prepare for us, all free of the Big Bad 8 and gluten. If you have any other special requests, please email them to me and I would be happy to see if the chef can accommodate.

Tickets will go on sale for the general public later this month, but a small block of tickets will be available for a holiday discount of 10% using code LCAF0209 only good until 12/24/09.

Now onto some sweets!
I posted this recipe last year, but have made some changes that have greatly improved the texture and taste of this cookie. Sugar cookies were my favorite cookies to make with my great grandmother when I was little; she made at least a dozen of different types of cookies and candies, but these cookies… I just had to figure this recipe out and with the help of Earth Balance Soy Free Buttery Spread we are really close. Enjoy!

Sugar Cookies
These cookies are best when you use Jule’s Gluten Free Flour.

¾ cup Earth Balance Soy Free Buttery Spread
1 cup sugar
1 tablespoon egg replacer
2 tablespoons warm water
2 teaspoons vanilla
1 tablespoon rice milk
2 cups allergen free all purpose flour mix
1 teaspoon xantham gum
2 teaspoons baking powder
¼ teaspoon Kosher salt

Preheat oven to 375°F degrees.
Combine Earth Balance Soy Free Buttery Spread and sugar until smooth.
In a separate bowl, combine egg replacer and water and stir until fluffy, add to sugar mixture with vanilla and rice milk.
In a separate bowl, combine flour, xantham gum, baking powder and Kosher salt.
Gradually add flour mix to sugar mixture until well combined.
Cover dough and refrigerate for 1 hour.
On a clean dry surface, sprinkle rice flour and roll ½ of dough out to 1/4” thickness.
Sprinkle flour on your rolling pin to keep dough from sticking.
Be very careful when cutting shapes as this dough is very fragile until it is cooked and cooled.
Put cut out cookies on an ungreased cookie sheet and bake for 6-7 minutes.
Cool completely before frosting.

Cookie Glaze
Place a cup of powdered sugar into a bowl and slowly add water, a few drips to start, you need very little. Mix together until you make a frosting consistency, slowly adding water as needed.
Take a spoon and rub over cookie, place on a flat surface to dry.

Options for Allergen Free Risotto, A Tasty Snack for Cuddling Up and 20% off all E-Books from Go Dairy Free for the Holidays

2009-12-08T16:28:00.014-06:00

When I first started culinary school, my husband didn't care for any specialty rice dishes. He only liked plain white rice with Smart Balance and salt. Every new dish I brought home would be followed with a polite response that he likes everything, “subtle”. Well, all that changed when I first made risotto! This dish takes a little time and attention, but it is well worth it, enjoy!

Risotto with Roasted Red Pepper Puree and Fresh Basil

3 tablespoons olive oil
2 slices bacon, cut in lardons
1/2 cup onion, diced
2 garlic cloves, creamed
1 1/2 cups Arborio rice
1/2 cup dry white wine
4-5 cups chicken broth
1 roasted red pepper, skin, seeds and membrane removed
Kosher salt to taste
Black pepper to taste
Fresh basil, chiffonade

Heat broth over low heat; keep warm.
In a sauce pan, heat 2 tablespoons oil over medium heat.
Add bacon, cook until crisp, remove and set aside.
Reduce heat to medium. Add onion; cook until soft, 5 minutes.
Season with kosher salt and black pepper.
Add garlic and cook for another minute.
Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes.
Add warmed wine; cook until pan is almost dry, about 2 minutes.
Add 1 cup hot chicken broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
While risotto is cooking take roasted red pepper and add to blender.
You may need to add a little water to help the blender puree the pepper.
Mix red pepper puree and bacon with finished risotto and top with basil.

Other ideas to try with risotto:
Pea puree with Morell Mushrooms
Tomato puree with asparagus and cilantro
If your allergens will allow it, risotto is lovely finished off with fresh parmesan

This is a perfect snack while the whole family huddles up to watch a movie. If your crew likes a little heat, add some chili powder with the powdered sugar for some sweet and heat!

Kettle Corn

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup confectioners' sugar
Kosher salt to taste

In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking.
Once hot stir in sugar and popcorn kernels and cover.
Continue cooking, shaking pot constantly, to keep sugar from burning.
Continue shaking pot until popping has almost stopped (be careful not to burn).
Sprinkle with salt and serve immediately.

Now for a little gift giving idea.

Alisa Fleming, was born with a severe milk allergy. As an adult with a food allergy, she started http://www.godairyfree.org/ to help others enjoy the many non-allergenic foods that this world has to offer. Whenever possible, Alisa caters recipes and information to the needs of other food allergic individuals, from egg- and soy-free to gluten-free. Her recipes are fun and inventive. Alisa is offering a special 20% off her entire E-Book collection (http://www.godairyfree.org/Product-List-Downloads.html) to allergenistas until December 24th, perfect for you last minute gift givers! Use Coupon Code: ALLERGENFREEHOLIDAY

More Presents for the Holiday Season for Your Little Allergenistas and a Great Place to Shop for Allergen Friendly Foods and Holiday Gift Baskets

2009-12-06T14:03:00.037-06:00

A great stocking stuffer for little ones, Aroma Dough is Gluten Free made with 100% organic, wheat-free rice flour, sodium, water, moisturizing oils, natural aromas (no perfumes). It DOES NOT contain nuts, nut oils, perfumes, soy, dairy products or wheat.

Next up is another clothing item, it is just so cute, I couldn’t resist. Who says you can’t share your allergen message and still be stylish? Theresa Marie Green, owner of Allergy Apparel and mother of two children, one with a severe nut allergy, wanted her line to be “hip, functional, and educational”. Why skulls and crossbones? “Other than the cool factor, they are a reminder that nuts, wheat, eggs, dairy, gluten, shellfish, and other foods can be poison to a child.” I know what you are thinking… yes, they have adult sizes too! Allergy Apparel is having a promo offering FREE shipping on orders over $75. A 10% discount is also available when you sign up for their email updates, private sales, and coupons.

Last but not least, I visited Lil’s Dietary Specialty Shop in Chicago’s Beverly neighborhood yesterday. Owner, Marcie Harvey, coins her shop “where everyone is special” and she is right. Marcie took me all over the store, offered me samples of products and helped me handpick products specific to my allergen needs. What’s even better, if you don’t live in the area, you can call and Marcie will help you put together your order and make recommendations based on your tastes and allergens. Lil’s ships all over the world including Europe, Brazil and Saudi Arabia. What impressed me the most was the large selection of dry and frozen goods.

Below is just a couple of the great allergen alternatives available at Lil’s Dietary Specialty Shop.

Visit Lil’s Dietary Specialty Shop at 2738 W. 111 Street, Chicago, IL 60655 or go online and shop, get a 10% discount using code: Lisacooks. Thanks Marcie!

Your Complete Allergen Resource for the Holidays

2009-12-04T12:00:00.024-06:00

That’s right allergenistas, this month, I will be focusing on everything you need for the holidays from gift giving, the perfect dishes for the big day, to appetizers and cocktails to ring in the new year.

With only 21 days until Christmas and one week until Hanukkah, let’s start with gift giving…

Mallergies has created a line of t-shirts and bibs that are so cute and share your allergen message in a cute and impactful way. Perfect if your child goes to a home or event where allergens are present.

Another clothing product I really like is Ragaboo, they are a new Florida based company that focuses on all organic products to make their t-shirts. No harsh dyes or chemicals which can be important for allergenistas with skin conditions. The t-shirts are made of 70% certified organic bamboo and 30% certified organic cotton and is printed with lead free inks. Ragda Deeb McAfee, the owner, has two children with dairy allergies and her business started from her concern for pesticides and chemicals in the foods we eat and clothes we wear. Ragaboo is offering a 20% discount for all purchases, use coupon code: lisa to get your discount (expires Jan. 01 2010).

Stay tuned allergenistas, this is just the beginning of recipes, gift ideas and tips to have a great holiday season.

Still have leftovers from Thanksgiving – try this recipe with your leftover Turkey

2009-11-29T12:30:00.006-06:00

Instead of using chicken, shred turkey and add with broth and rice milk. This creamy pot pie goes great with the crispy crust, make your own or get a ready made one that works with your allergies.

Chicken (Turkey) Pot Pie

1 pound skinless, boneless chicken breast halves - cubed
1 cup carrots, small dice
1 cup frozen green peas
1/2 cup celery, small dice
1/3 cup olive oil
1/3 cup onion, small dice
1/3 cup GF all-purpose flour
1½ teaspoons Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup rice milk

Preheat oven to 425°F.
Heat pan, add olive oil and heat another minute.
Sweat celery, then carrot.
Add chicken and peas. Add water to cover and boil for 15 minutes.
Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in GF flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Use spare dough pieces to decorate the top of your pie. I made leaves to match the season.

Pie Crust

1½ cups allergen free all purpose flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons Earth Balance Soy Free Buttery Spread
6 tablespoons cold water

Sift all the dry ingredients together.
Place in food processor and add butter, pulse until the mixture resembles clumps about the size of small peas.
Add cold water, a tablespoon at a time, distributing the water evenly throughout the whole of the mixture by pulsing after each tablespoon.
When the mixture sticks together, but is not doughy, place in a large ziplock bag and form into a ball.
Flatten ball to a disc and refrigerate for 30 minutes.
Cut bag on 3 sides and sprinkle allergen free flour on dough, recover.
Roll under plastic bag until the dough is of sufficient size to fit into a 9 inch pie pan.
Line the pie pan with dough, a glass pan works best, use spare pieces to fill in missing/cracked areas.
Bake at 425°F for 10 - 15 minutes.
Fill with a chicken filling.
Makes one 9” pie crust.
This can be frozen and used like a commercial pie crust if desired.

A Special Request and Pumpkin Pie Bites

2009-11-24T14:04:00.008-06:00

Two days until Thanksgiving, and we got a special allergenista request for Green Bean Casserole, which was the 3rd most popular question asked to the Food Network about Thanksgiving! It’s going to take some time, but the results are well worth it if you are a fan of this dish. I have never had Green Bean Casserole, but I got lots of tasters sans allergies to let me know if I got it right.

Green Bean Casserole

This dish will take several steps including, making the cream of mushroom soup, making the fried onions and finally assembling and finishing the final dish, let’s get started.

Cream of Mushroom Soup
2 tablespoons oil
½ cup onion, diced
1 lb mushrooms, sliced
Kosher salt to taste
Ground black pepper to taste
¼ cup white wine
3 tablespoons olive oil
3 tablespoons allergen free flour
4 cups chicken stock (use vegetable stock if you want vegetarian)

Take sauce pan and heat over medium heat.
Add oil and and heat another minute.
Add onions to pan and cook slowly until soft and translucent.
Next, you are going to add mushrooms, you may have to add in batches, if you put too many in at once you will steam the mushrooms instead of sautéing them.
As you finish one batch of mushrooms, remove and add another until complete, season with Kosher salt and black pepper to taste.
Once all mushrooms are cooked, add all back to the pan and add white wine to deglaze pan, cook until dry.
Add olive oil and allergen free flour, whisk for 2 minutes.
Slowly begin to add chicken stock and simmer for 20 minutes.
Place soup in blender and blend until smooth. Set aside.

Onion Strings
1 onion, cut in ½ and then into thin ½ moon strips
2 cups rice milk
1 cup allergen free flour
1 tablespoon thyme, minced
Kosher salt to taste
black pepper to taste
1 quart oil

Take onions and put in a bowl with rice milk and allow to soak for 1 hour.
Mix together allergen free flour, thyme, salt and pepper.
Take a large stock pot and fill with oil.
Bring oil to 365°F.
Take onions out of rice milk and coat with flour mixture.
Add to oil in small batches, large batches will lower the temperature of the oil too much and make the onion strings soggy.
Remove strings from oil once they are golden brown, place on paper towel to drain, add additional salt/pepper if necessary.
Set aside.

Finally, the end dish

2 pounds green beans, trimmed and cut in ½
2 tablespoons oil
1 red onion, diced
2½ cups cream of mushroom soup
Kosher salt to taste
black pepper to taste
French fried onions

Take a large sauce pan and fill with water 2/3rds, bring to boil.
Add green beans and cook for 2-3 minutes, until tender.
Immediately, immerse beans in ice water to stop cooking process, remove and set aside.
Preheat oven to 325°F.
Take a large saute pan and heat over medium heat.
Add oil and heat another minute and then add red onion.
Cook onion until soft and translucent.
Add green beans to pan and cook for two minutes.
Add cream of mushroom soup and thoroughly incorporate, heating thru.
Season with Kosher salt and black pepper to taste.
Top with French fried onions and bake in oven for 10 minutes.
Enjoy!

Now for dessert!

I had the most difficult time with a pie crust free of the Big Bad 8 and gluten, the crust is very delicate and falls apart easily. So I decided to rethink this recipe and came up with pumpkin pie bites – they are fun to make and the kids can help. Consider them pumpkin pie amuse bouche!

Pumpkin Pie Bites

Pie Crust
1½ cups allergen free flour
1 teaspoon Kosher salt
1 teaspoon baking powder
4 tablespoons Earth Balance Soy Free Buttery Spread
6 tablespoons cold water

Sift all the dry ingredients together and place in a food processor.
Add buttery spread in tablespoon amounts to food processor, pulse twice.
Add cold water, a tablespoon at a time, distributing the water evenly throughout by pulsing after each tablespoon.
When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with flour. Roll until the dough is about 1/8” thick.
Use a cookie cutter to cut round bite sized shapes, makes about 20 discs.
Bake at 425°F for 10 - 15 minutes.
Set disks aside to cool.

Pumpkin Filling
1 can pumpkin
1 cup sugar
2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon ginger
1 cup rice milk
1 tablespoon corn starch
1 tablespoon water.
1 tablespoon powdered sugar

Mix pumpkin, sugar, salt, cinnamon, ginger and milk together in a saucepan.
Heat mixture thru.
In a separate bowl, mix together corn starch and water until smooth.
Add cornstarch slurry to pumpkin mixture and bring to boil.
Reduce heat and simmer for 10 minutes, set aside to cool.

Take pie crust bites and assemble on a plate.
Use a pastry bag to put pumpkin on discs or use a spoon if necessary.
Sprinkle top with powdered sugar.
Enjoy!

It’s Turkey Time!

2009-11-22T20:59:00.004-06:00

The main attraction – the turkey! This year I brined the turkey; this makes the bird juicy and extra flavorful, definitely worth the extra effort. There are only a few days until Thanksgiving, so I will keep the recipes coming, next up: green bean casserole, a request from a fellow allergenista. I never had this dish pre-allergens, so you will really have to let me know if I get it right!

Turkey

1-12 to 14 pound turkey
¼ cup olive oil
2 tablespoons rosemary, minced
2 tablespoons thyme, minced
Kosher salt to taste
black pepper to taste

Brine:
8 quarts water
3/4 cup Kosher salt
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1/3 cup granulated sugar
1 large onion, diced
1 large carrots, diced
3 ribs celery, diced
1 head garlic, cut in ½ thru center of cloves

Mix together ingredients in brine and add turkey to mixture.
Refrigerate for 24 hours.
Remove turkey from brine and dry thoroughly.

Preheat oven to 325°F.
Mix together olive oil, rosemary, thyme, Kosher salt and black pepper.
Rub mixture all over bird and under skin.
Use butcher’s twine to tie the legs closely to the rest of the bird.
Place turkey in roasting pan on roasting rack breast side down and cook for one hour uncovered.
Flip bird after one hour, season with Kosher salt and black pepper and continue cooking until internal temperature reaches 185°F in the thigh of the bird or 165°F in the breast.
You will want to baste the bird with the juices in the bottom of the pan every hour or so. If skin is getting too dark, cover bird loosely with aluminum foil.
Let turkey rest 10 minutes before cutting to retain juices.

More Thanksgiving Sides and Pumpkin Bread with a Fruit Glaze

2009-11-20T09:46:00.006-06:00

Six days and counting until the big day! No compromising for us allergenistas this Thanksgiving, keep checking in, I plan to post holiday recipes every couple of days up until the big day! All FREE of the Big Bad 8 Allergens and gluten.

Butternut Squash Fries
These fries are great to nibble on while the turkey is roasting. The chili powder adds just the right amount of kick, kids and adults love these alike!

1 medium butternut squash, cut in ½” strips
2 teaspoons olive oil
1/2 teaspoon ground cumin
¼ teaspoon chili powder
Kosher salt
Black pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro

Preheat oven to 425°F.
On a baking sheet, combine squash with olive oil, cumin and chili powder; season with salt and pepper.
Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.
Sprinkle with lime juice and cilantro.

Roasted Mixed Vegetables
If mashed potatoes and gravy aren’t your thing, this alternate is a wonderful option and uses the best fall vegetables.

1 small butternut squash, cubed
2 red bell peppers, diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Kosher salt to taste
ground black pepper to taste

Preheat oven to 475°F (245°C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, extra-virgin olive oil, vinegar, Kosher salt, and ground black pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.

Now for some dessert!

Pumpkin Bread

3 cups allergen free flour
2 cups sugar
2 teaspoons baking soda
2 cups pumpkin
1 cup canola oil
½ cup apple sauce
½ cup water
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon allspice

For the glaze:
¼ cup apple or your favorite juice, or coconut rum
2 cups confectioners sugar

Preheat oven to 350°F.
Combine flour, sugar, baking soda, nutmeg, cinnamon and allspice in a large bowl.
In a separate bowl, mix liquid ingredients and spices, pumpkin, canola oil, applesauce and water.
Add liquid ingredients to dry ingredients and mix thoroughly.
Grease 2 loaf pans.
Pour dough in pan and cook for 50-60 minutes.
Test with a toothpick to make sure center is cooked.

In a separate bowl, mix apple juice and powdered sugar thoroughly, pour over slices as you serve.

Are you full yet? More Thanksgiving dishes for the big day…

2009-11-18T20:35:00.012-06:00

Traditional mashed potatoes and gravy, no Thanksgiving table would be complete with out them. I updated the mashed potato recipe from last year since finding the wonderful, Earth Balance natural buttery spread soy free. It makes the potatoes more creamy and fluffy, something I am particularly thankful for!

Next up, desserts… all free of the Big Bad 8 allergens and gluten.

Mashed Potatoes

3 pounds of potatoes, peeled and cut in cubes
¼ cup Earth Balance natural buttery spread soy free
¼ cup Rice Milk
Kosher Salt to taste
Black Pepper to taste

Add potatoes to a cool pot of water.
Bring water to boil and add a tablespoon of Kosher salt to water.
Cook potatoes until knife tender.
Strain potatoes and put thru rice mill if you have one, otherwise use a masher.
Add Earth Balance spread and Rice Milk, blend into potatoes, making sure not to over mix as potatoes will become gluey.
Season with Kosher salt and black pepper to taste.

Traditional Gravy

1 small carrot, diced small
1 small celery stalk, diced small
1 small onion, diced small
3 tablespoons canola oil or drippings from turkey pan
1/4 cup all purpose allergen free flour
4 cups chicken broth
1 bay leaf
1/4 cup fresh thyme, diced
4 whole black peppercorns
Kosher salt to taste

Heat 2 tablespoons canola oil or pan drippings in a medium saute pan over a medium high flame.
Add onion and cook until soft and translucent.
Add carrot and celery and saute until nicely browned.
Stir in flour and remaining oil/drippings and cook, stirring constantly for about 5 minutes.
Using a whisk to continue stirring, slowly add broth.
Bring mixture to a boil and then reduce heat and add seasonings.
Simmer gravy for 20 minutes, stirring occasionally.
Strain vegetables and seasonings out of gravy.

Thanksgiving Side Dishes – Garlic Asparagus and Sausage, Cranberry and Apple Stuffing

2009-11-16T17:45:00.011-06:00

Next up are two of my favorite sides for Thanksgiving, but don’t worry allergenistas, coming up later this week, we will be focusing on more traditional staples for the holiday including:

creamy mashed potatoes and gravy;
juicy flavorful turkey and;
tasty desserts that will surprise your family

Of course, all are free of the Big Bad 8 allergens and gluten! Who needs them, anyway?

Let me know if you have a special family recipe you would like to see modified, my kitchen is filled with Thanksgiving ingredients and I am up for the challenge!

Sausage, Cranberry & Apple Stuffing

1/4 cup dried parsley
½ tablespoons rubbed sage
½ tablespoon rosemary, minced
½ tablespoon dried celery seed
½ teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 pound mild bulk breakfast sausage
4 tablespoons olive oil
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 cup sweetened cranberries
6 cups GF bread cubes (croutons)
2 to 3 cups chicken stock

Preheat the oven to 375°F.
Mix together parsley, sage, rosemary, celery seed, Kosher salt, black pepper, onion powder and sage, set aside.
Saute the sausage in a large saute pan over medium-high heat until cooked through, crumbling coarsely, about 10 minutes.
Using a slotted spoon, transfer the sausage and drippings to a large bowl.
Add olive oil in the same skillet over medium-high heat. Add the leeks, apples, celery and seasoning mix to the pan and saute until the celery is soft.
Mix in the cranberries and saute another minute.
Add the mixture to the sausage, then mix in the GF croutons and parsley.
Next add the chicken stock a little at a time until the stuffing is very moist, but not mushy and season with salt and pepper.
Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
Bake in a 9x13-inch rectangular casserole dish and place, uncovered, in the oven for 20 - 30 minutes, until the top is crispy and the center piping hot. Use turkey drippings to top if available.

To make croutons: Defrost bread (if necessary) in oven, cut off crusts and cut into small squares. Be careful not to brown bread.

Garlic Asparagus
I saw asparagus on sale at Stanley's (North and Elston in Chicago) and I really love this dish, I know it's not in season, but if you can find good asparagus, it will be a hit!

2 pounds asparagus, trimmed
2 tablespoons olive oil
4 garlic cloves, minced
Coarse salt and ground pepper

Blanch and Shock Asparagus (immerse asparagus in boiling water until tender, remove and immediately place in ice water to stop cooking).
Preheat oven to 400°F.
Toss asparagus with oil and garlic; season with salt and pepper.
Roast on a large baking sheet until tender and browned in spots, 10-12 minutes. Serve warm.

Thanksgiving Recipes - Some Old Family Favorites & Dishes to Start New Traditions

2009-11-12T16:19:00.011-06:00

Need some new ideas for this holiday season or need an allergen free adaptation to a family favorite? Keep posted allergenistas, the next few posts will be dedicated to helping you have the best Thanksgiving holiday yet!

Can’t wait for the next post?
Saturday, November 14th come see me make butternut squash soup, mashed potatoes, gravy and stuffing, all free of the Big Bad 8 Allergens and Gluten at Whole Foods Market – Hinsdale, IL. (click here for more details).

Until then enjoy these great sides.

Fingerling Potatoes and Caramelized Leeks

1 pound fingerling potatoes
2 teaspoons olive oil
1 leek, thinly sliced (white and light green only)
Kosher Salt to taste
Black Pepper to taste
1 tablespoon parsley, minced

Add potatoes to a boiling pot of water and cook until soft, set aside.
Take a sauté pan and place leeks in pan, fill with water about 1/2” deep.
Cook on medium until water has evaporated.
Leeks will be cooked by the time the water is gone, but keep adding water (about 1/8th a cup) and continue to simmer, stirring occasionally until leeks are creamy and caramelized, you may need to add water several times.
Once leeks are caramelized, set aside.
Over medium heat, place a sauté pan and heat for one minute.
Add olive oil and heat another minute.
Add potatoes, salt and pepper and cook until heated thru.
Mix in caramelized leeks and cook another minute.
Sprinkle with minced parsley.
Enjoy!

I found some lovely heirloom cherry tomatoes on sale for this picture, regular cherry tomatoes work just as well.

Peapod and Cherry Tomato Salad

2 peppers, roasted, skinned and cut into strips
1 cup peapods, trimmed
½ pound cherry tomatoes, quartered
¼ red onion, cut in thin strips
¼ cup champagne vinegar
½ cup extra virgin olive oil
1 tablespoon honey
2 cloves garlic, creamed
Kosher salt to taste
Black pepper to taste

Bring sauce pan 2/3rds full with water to boil.
Add peapods and cook for 3 minutes.
Remove from pan and immediately immerse in ice water.
Lightly dry peapods with paper towel and place in bowl.
Add cherry tomatoes, onion and peppers, set aside.
In another bowl, whisk together champagne vinegar, olive oil, honey, garlic, Kosher salt and black pepper.
Add dressing to salad and toss lightly. Enjoy!

FAI's Campaign for a Cure

2009-11-08T17:04:00.018-06:00

Recently, I attended the Food Allergy Initiative’s 2nd annual Chicago benefit with Betsy Thompson of Gluten Free Betsy. The event raised more than $1 million that will help support research for a food allergy cure.

The Food Allergy Initiative (FAI) is a non-profit organization that is now the largest source of funding for food allergy research in the United States.

FAI's patronage is facilitating a number of groundbreaking, research projects. Northwestern University's Paul Bryce, for instance, is spearheading an experimental therapy study that will help determine the success of a vaccine in preventing food allergies as well as minimizing symptoms for those who have already been diagnosed.

At New York's Mount Sinai's School of Medicine, Drs. Xiu-Min Li and Hugh Sampson are developing a therapy that's been designed to prevent life-threatening reactions to half the "Big 8" food allergens: peanut, treenut, shellfish and fish.

These are just a handful of the extraordinary research projects that the FAI has sponsored since it was founded in 1998. To learn more details about the organization's research and partnerships that are helping forge a path to an allergen-free future, please click here .

One of the more heartwarming moments of the night was a sequence of videos that helped illuminate how parents are coping with their children's severe reactions to food allergens. FAI has uploaded several inspiring videos on its YouTube channel. I have included the video from the event, I encourage you to show it to people so they can understand what food allergies mean on an everyday basis.

Through the Safe & Sound dinners I am glad to support FAI's efforts with a silent auction item and a monetary donation.

I can't say enough good things about the extraordinary work FAI is doing on behalf of the estimated 12 million Americans with food allergies--and their friends and family members who are also affected by the condition.

FAI's headquarters are in New York and it has recently established outlets in Chicago and the Pacific Northwest. Please consider volunteering or making a donation. But most importantly, spread the word!

BOKA: A Commitment to Allergen-Free Excellence

2009-11-04T11:12:00.010-06:00

Chicago's allergenistas were treated to a remarkable feast last night at the season finale of the Safe & Sound Dinner series. BOKA's red-hot chef--Giuseppe Tentori--was on top of his game, offering an ambitious, allergen-free creation that left the group's members dazzled and inspired.

How does he do it? Over the summer, I had the good fortune to work with Chef Tentori at the Museum of Science and Industry and later spent an evening in his kitchen--listening, watching and learning.

Chef Tentori's protocol to reduce the risk of cross-contamination goes above and beyond those of other restaurant kitchens I've observed. Indeed, his staff's attention to detail is what makes BOKA so exceptional.

When an allergen-free meal is ordered, a booming announcement is made to the kitchen to prepare for a customized dish. Almost immediately, one chef assumes full responsibility for that particular plate and oversees its evolution from start to finish.

Unlike other chefs dedicated to the highest standards in allergen-free cuisine, Chef Tentori wasn't personally impacted by food allergies. Instead, his philosophy is to ensure that each and every customer is afforded the opportunity to experience the pleasure of fine dining.

“When you go out to eat, you shouldn’t feel embarrassed that you have a special diet request," Chef Tentori told me. "It's our job to make you happy.”

The food. The menu was free of the "big eight" allergens, gluten, and 23 additional allergens:
· Crispy White Polenta with grilled eggplant petals, ceci, pickled celery and dehydrated picholine olives
· Fennel-dusted chicken thigh served with a quinoa cream and watermelon radish fennel salad with tomatillo sauce
· Angus tenderloin with braised short ribs, napa cabbage and bacon roll with smoked white runner beans.

Then for dessert, Swirlz cupcakes--drizzled with Pam Rose's signature frosting.

Can it get any better?

This was our last Safe & Sound dinner series in 2009. It’s time to roll up my sleeves and prepare for 2010. If you have any suggestions, I'd love to hear from you. Together, we can make the city Safe & Sound one bite at a time!

Next up: Holiday dining, recipes to wow your friends and family!

Debunking Food Allergy Myths and Braised Short Ribs

2009-10-29T13:27:00.002-05:00

A few questions I keep getting asked and would love to share them with you.

Myth: You can’t eat nutmeg when you have a tree nut allergy.
False - According to the Food Allergy and Anaphylaxis Network (FAAN) website, “Nutmeg is obtained from the seeds of the tropical tree species Myristica fragrans. It is safe for an individual with a tree nut allergy.”

Myth: You can’t eat allspice when you have a tree nut allergy.
False – According to the Encyclopedia of Spice, allspice is a berry that smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. Allspice belongs to the Myrtle family which also includes Cloves, Eucalyptus, Guava, Paprika and Pimento.

Time to cook!

Braised Short Ribs

6 bone in short ribs
Kosher salt to taste
2 tablespoons olive oil
1 cup onion, medium dice
1 teaspoon thyme
1 teaspoon flat leaf parsley, minced
½ teaspoon black pepper
1 cup celery, medium dice (about 2 stalks)
1 cup carrot, medium dice
3 cloves garlic, creamed
1 small can tomato paste
3 cups red wine
2 cups water
1 bunch fresh thyme
3 bay leaves

Preheat oven to 375°F.
Heat a large stock pot over a medium high heat, add olive oil and heat another minute.
Season short ribs on all sides with Kosher salt.
Brown short ribs on all sides in stock pot, remove from pan and set aside.
Mix together thyme, parsley and pepper, set aside.
Add additional oil if necessary and add onion to pot and cook until soft and translucent. Add ½ of spice mix.
Add garlic, cook an additional minute.
Add carrot and celery with 2nd ½ of spice mix.
Once vegetables are soft, push to side and add tomato paste to pan. Make sure not to burn.
Add wine to deglaze pan and reduce by ½.

Place meat back in pan and cover with water. Place fresh thyme and bay leaves in a coffee filter (fold top to seal) and add to pot.
Place pot in oven covered for 3 hours or until meat falls off the bone. Add additional water if needed and flip ribs about ½ way thru process.

Make sure you store ribs in braising liquid to stay moist.