Homemade Fruit Leather Roll Ups

 I've had several recipes for these floating around for quite some time, and I meant to make them for Mandie for school lunches last year, but had too many other things to make and managed to forget.  I unearthed my recipes last week, before we went to WI, and made up a batch for Mandie.  They turned out very well, with the same texture as the store bought organic variety I had gotten for the boys.  Now that I know how easy these are to make I will make sure she has some on hand for after school snacks and lunchbox treats!     I'm sure these could just as easily be made in a dehydrator, but since I do not own one or have the space for one, the low oven method worked out just fine!

My finished fruit rolls, ready to put in the container.

HOMEMADE FRUIT LEATHER ROLL UPS

2 lbs of fresh fruit, cleaned

1 cup unsweetened applesauce/pureed apple

Juice of 1 lemon

2 Tbsp. maple syrup, agave nectar, or honey

Preheat oven to 170*F.  Put ingredients in a blender and puree until smooth.  Line 2 large jelly roll pans with parchment paper.  Spread fruit mixture evenly on pans, making sure to get as thin and even a layer as possible.  Place trays in oven until dry – anywhere from 6 – 24ish hours depending on humidity, checking every couple of hours or so.   When done they will be a bit sticky, and have the same texture as the store bought kind.  Cut into strips and store into an airtight container on the counter. 

This is how it should look after it has dried.

I personally found it was easy to use my kitchen shears to cut the dried fruit into strips.

I stored mine in a plastic container so that they would travel easily and safely.

Linked to: Allergy Free Wednesdays

Mandie - safe "Fudge" Pops

MANDIE-SAFE FUDGE POPS

These are the reason I made the Carob Syrup recipe in the first place - so that I could make "fudge pops" for Mandie like I was going to make for the boys.
For the carob "fudge" pops - Put 1-2 Tbsp. of Carob syrup into a small glass jar.  Add safe milk (for Mandie it is Living Harvest Hemp Milk or Pacific Hazelnut Milk), and shake to combine.  I pour mine into silicone molds, like these from Amazon.com and freeze for 24 hours.   This is what they look like when they are done... a very happy little girl!

 

For the boys, I simply chill a carton of Chocolate Coconut Milk in the fridge, then pour it into their molds.  We use separate colors for each child, so we avoid mistakes and cross contamination. A very simple, safe way to help the kids enjoy summer!

Carob Syrup

I found a wonderful recipe for homemade chocolate syrup the other day, and decided to modify it for Mandie, so that she could enjoy "carob milk" when the boys are drinking chocolate milk.  When it was finished I poured it into a clean glass maple syrup container.  It has stored wonderfully in the fridge, and Mandie's loving having carob milk once or twice a day!

CAROB SYRUP

1 cup cane sugar

¼ cup carob powder

1 cup water

¼ tsp. homemade vanilla extract

1/8 tsp. sea salt

¼ tsp. baking soda

Pour water in to a small saucepan and whisk in carob until dissolved.  Heat over medium heat, adding sugar and continuing to whisk.  KEEP WHISKING and watching the pot as it heats, as it boils over very easily.   Once mixture is boiling, turn heat to medium-low and whisk for 10-12 minutes until mixture is reduced and thickened.  Remove from heat, add salt and vanilla.  After 3 minutes whisk in baking soda.  It will foam quite a bit, but whisk until mixed and let cool.  Whisk once again, and pour into a glass jar (old maple syrup jars work well) and store in the fridge.  Use 1 Tbsp. syrup per 8 oz of hemp or hazelnut milk.   It also works wonderfully poured into freeze pop molds and frozen.  Mandie LOVES it!!!




Linked to Healthy Vegan Fridays     

Pumpkin Spice Donuts

I decided to surprise my kids with donuts when they got home from school today - since they had school and I did not.  They've been looking at the recipes I've looked up and wanting pumpkin spice donuts - so I created them from several recipes to be Mandie safe.  

Pumpkin Spice Donuts

1 cup sugar
3/4 cup brown rice flour
1/3 cup sorghum flour
1/2 cup potato starch
1/4 cup arrowroot powder
1 1/2 tsp. Hain Featherweight Baking Powder
1/2 tsp. guar gum
1/2 tsp. sea salt
1/8 tsp. baking soda
1/2 tsp. vanilla powder
1/3 cup grapeseed oil
2/3 cup pumpkin puree
1/2 cup hot apple cider
Cinnamon sugar (optional)

Preheat oven to 325 degrees F.  Brush donut pans with oil (this recipe made 12 regular size and 12 mini donuts).   Whisk together dry ingredients.  Create a well in the center of dry mixture.  Add in oil, pumpkin, and hot cider.  Mix until just combined, but don't overmix or batter will be tough.   Add batter to cavity on pans so each is 3/4 full. Sprinkle tops with cinnamon sugar.   Bake for 6 minutes then rotate pans in oven and bake for another 6 minutes.  Test with toothpick inserted in center.  Cool in pans for 2 minutes, then remove to rack to cool.  May top with icing, cinnamon sugar, or powdered sugar.    I topped donuts for everyone but Mandie with Enjoy Life chocolate chips and cinnamon sugar. 

Top: boys donuts with chocolate chips
Bottom:  Mandie's with cinnamon sugar

Pumpernickel Bread

I first made this bread to go in our Thanksgiving stuffing (I use my Grandma's much loved recipe), and also because I was looking for a sub for my much craved rye bread.  I think I found it.  This is moist, fragrant, yummy, and very easy to make. I modified it from this recipe from Living Without Magazine, to be totally top 8 and corn free.  I think you'll agree, it is a hit!

PUMPERNICKEL BREAD
1  Tbsp. caraway seeds
2/3 cup sorghum flour
1 1/2 tsp. Hain Featherweight grain free baking powder
3/4 tsp. baking soda
1/2 tsp. guar gum
1/4 tsp. sea salt
1 tsp. dried dill weed
1 (15 oz) can black beans, rinsed and drained OR 2 cups cooked & drained black beans
3 Tbsp. grape seed oil
1 Tbsp. maple syrup
1 Tbsp. dark molasses
3 Tbsp. flax meal
1/2 cup hot water

Combine flax meal and hot water in a small bowl.  Let stand til set, about 5 minutes.  Preheat oven to 350 degrees. Lightly oil a loaf pan.  In a small skillet, toast caraway seeds over medium heat, stirring constantly, about 2-4 minutes until fragrant. Remove from heat.    In a large bowl, whisk together flour, baking soda and powder.  In a food processor, combine rained beans, oil, maple syrup, and molasses. Puree until very smooth. Add flax gel and pulse until combined.  Pour bean mixture into dry mixture and stir well.  Add in caraway seeds.   Transfer batter to prepared pan.  Bake for 35-40 minutes.  When it is done, the top will be firm and a toothpick will come out clean.  Remove immediately from pan and cool on a wire rack. Store in fridge once it is completely cool.

Linked to: Gluten-Free Fridays #16
and: 

Chicken Nuggets and French Fries

I came across the recipe for these nuggets and thought it would be fun to have a typical "kid" meal of chicken nuggets and fries for the kids on Saturday night.  Of course, being gluten, corn, dairy, soy etc. free - NOTHING is easy, not even chicken nuggets. lol     Still, they tasted good, but I was frustrated that the meal took about 2 hours to make from start to finish.  NOT what I call a "quick, easy, kid-friendly" meal!  I baked my nuggets instead of frying them, though I tried frying some also and was not pleased with how the chicken seemed overdone.    I found the recipe, Chicken Tortas  here on The Allergist Mom's website: http://theallergistmom.com/   

For my fries, I just peeled yellow potatoes, cut them in half lengthwise, then in half again, then quartered them - also lengthwise.  I put them in a bowl, sprinkled them with grapeseed oil and coarse sea salt, laid them flat on a jellyroll pan, and baked them at 450 for about 20-30 minutes. They turned out beautifully!    I do have to say that the kids absolutely loved the meal!  Mandie ate hers with her homemade ketchup, smiling the whole time.      The fries are a staple in our house, but I think I will stick to my simple chicken strips next time! 

Baked Beans

One of our all time favorite side dishes is baked beans.  We have tried almost every variety from the store, and due to allergy issues, used to use plain pork & beans and add our own things to make them baked beans.  However, I knew there was a healthier way to do them, and researched homemade baked bean recipes.  The first time I made them I was hooked!!!  What a difference in taste!!  My kids LOVE baked beans, and these are their favorites.  I do wish that they were quicker to make, as I often miss the convenience of opening a can.  I may make up a huge batch in my roaster oven and can them... when I have a few free minutes, which of course won't be til after our wedding in May! lol           In spite of the time these require, they are not difficult.  Most of the time is in soaking, boiling, or baking.   Give them a try and see if you go back to canned baked beans!

Old Fashioned Baked Beans

1 lb dry beans - I've used cranberry beans, pintos, great northerns, etc.
1/4 lb bacon, cut up (optional)
1 large sweet onion, diced
1/2 cup molasses or maple syrup
1/4 cup packed brown sugar
1/2 cup ketchup
1 tsp. dry mustard (optional - we omit due to Mandie's mustard allergy)
1/2 - 1 tsp. cumin
1 tsp. sea salt
1 tsp. freshly ground black pepper
3-4 cloves garlic, quartered
chicken broth (Kitchen Basics brand is gluten, dairy, soy, corn free)
tomato juice

Rinse beans.  In large pot, combine beans with 8 cups cold water.  Leave soak overnight.  (OR: boil, reduce heat, & simmer 2 minutes. Remove from heat & cover for 1 hour)  Drain & rinse beans  Cover with 4 cups chicken broth and 4 cups tomato juice (or 8 cups cold water), and add garlic cloves.  Bring to boiling; reduce heat, & simmer 1 1/2 hours.  Drain beans, reserving cooking liquid.  In an oven-safe covered baker or bean pot (I use the Pampered Chef covered baker) combine all ingredients plus 1 cup reserved cooking liquid.  Bake, covered, at 350 degrees for 2 1/2 - 3 hours or until beans are tender.  You can also put the bean mixture in a crockpot and cook on high for 4 hours. 



Linked to Weekend Whatever and Gluten Free Fridays 

 

Salsa Chicken

The salsa chicken was a recipe I came across on Pinterest, I believe, and modified to be safe for Mandie.  My baked bean recipe is a combination of many I have experimented with over the years, and have made completely Mandie safe.  The chicken is fantastic, as it cooks in the crock pot! This recipe could easily be modified to use your favorite brand of salsa.  I may even play with cooking the rice in the slow cooker with the chicken. 

Salsa Chicken Over Rice


5 chicken breasts
2 cups diced tomatoes
1 diced green pepper
1 diced Vidalia onion
1/2 fish pepper, diced
2 Tbsp. pure cane sugar
3 cups jasmine rice
chicken broth

Combine tomatoes, pepper, onion, fish pepper, and sugar in a bowl.  Mix well. Pour 1/2 of mixture on bottom of crock pot.  Lay chicken breasts on top of salsa. Add the rest of the salsa on top of the chicken.  Cook on high for 4 hours.  After 4 hours, make sure chicken is fully cooked, then using two forks, shred it finely, and mix with salsa.  Leave lid off while you cook the rice. 
In a rice cooker, combine rice and chicken broth.  Cook until done.    Serve chicken and salsa mixture on top of the rice.

Crispy Polenta with Bacon and Baby Bellas

This is a wonderful, yummy meal that we make on our kid free nights, as Mandie can't have polenta (corn), and none of the kids like mushrooms.  It is very easy to do, but requires just a tiny bit of advanced planning, as the polenta has to cool and set up in the fridge before it can be fried.  The taste and texture is incredible.  The polenta is crispy on the top and bottom, and creamy on the inside, making it the perfect pairing for the bacon mushroom gravy. 

Crispy Polenta with Bacon and Baby Bellas

Polenta:
4 cups water
1 cup corn meal
1 tsp salt
2-3 cloves garlic, diced

In a small pot, bring 3 cups of water and salt to a boil.  In a small bowl, whisk together corn meal and garlic.  When water boils, stir cornmeal mixture into boiling water.  Cook, stirring constantly, until thickened.  Cover and cook on low for 5 minutes.  Remove from heat.  Place plastic wrap in and over the edges of an 8x8 baking dish.  Pour hot cornmeal into dish, smoothing the top with wooden spoon.  Cover and refrigerate up to 12 hours.  

Bacon and Baby Bellas:
1 lb bacon, chopped
1 lb Baby Bella or other mushrooms, chopped
1 Vidalia onion, diced
chicken broth
balsamic vinegar 

In a skillet, cook the bacon until cooked, but not quite crispy.  Add onion and mushroom, cooking for about 5 minutes.  Add 1 cup of chicken broth and maybe 1 Tbsp. of vinegar.  Cook another 5-10 minutes, until some of the liquid reduces.   
 While you in the last cook time of the bacon, heat 1/2 inch of olive oil in a skillet.  Turn cooled polenta on to a cutting board, and cut into 4 pieces.  Fry polenta in oil until crispy, flip over and fry other side until crispy.   Serve with bacon mushroom gravy on top. 

Linked to: Weekend Whatever #47 

Linked to:  Gluten-Free Fridays #14

 

Allergy Free Wednesdays 

  

My version of Maid Rites

Unless you are from IA, you may not know what Maid Rites are.  My parents are both from IA, and my mom grew up near Muscatine, where Maid Rites are from.   Naturally, she figured out how to make our favorite food, which just happens to be totally allergy friendly for us!  

This is what ours look like.  Of course, if you get them at a Maid Rite Diner, they come on a bun, with fries, a pickle, and ketchup and mustard if you like.  I like ours on fresh homemade bread, and I usually top mine with a bit of mayonnaise, and a few dill pickle slices if I am in the mood for them.     

Maid Rites
1 lb ground pork
salt
pepper
minced garlic
1/2 finely minced onion
dash of celery salt

Combine everything in a skillet, breaking up meat as it cooks.  

See?  Simple!!!   Maybe it's just an IA thing, but I think they are totally yummy!!!!

Ketchup

Ah the life of a mom of a corn free kid... sigh....lol. My latest venture has been in ketchup making.  Since going corn free, we have found that there is not a commercial ketchup that is safe for Amanda.  What 5 year old can eat fresh french fries or hash browns or tenderloins without ketchup?  I decided to use some of the abundance of tomatoes from our garden to try this recipe.  I am happy to say it was a HUGE hit with Mandie!  It takes a bit of time, but with the last of the tomatoes I am going to quarter them and freeze in gallon freezer bags for our next batch.  As it was simmering, it really smelled like I'd spilled a jug of Hunt's on the floor!  It is a bit thin, but I will play with adding a bit of guar gum.

HOMEMADE KETCHUP – free of gluten, dairy, corn

Makes about 1 pint

1 Tbsp. grapeseed oil

2 cloves of garlic, minced

 ½ yellow onion, chopped

4 lbs ripe tomatoes, cored and chopped

½ cup cider vinegar

2 tsp. sea salt

1 ½ tsp. freshly ground black pepper

¼ tsp. ground allspice

¼ tsp. ground cayenne pepper

¼ tsp. ground ginger

½ cup packed brown sugar*

1 Tbsp. molasses

Heat oil in a wide heavy-bottomed non-reactive pan over medium heat.  Add the onion and cook, stirring, occasionally, until translucent, about 3 minutes.  Add the garlic and cook for about one minute, stirring constantly.  Add the tomatoes, vinegar, salt, pepper, allspice, cayenne, and ginger and cook until the tomato pieces fall apart, about 20 minutes.

 Working in batches, puree in a blender until smooth, and strain through a food mill.  Stir in the brown sugar and molasses, return the mixture to the stove and cook again over medium heat, stirring often, until it thickens a bit more, about 30 minutes.  Taste for seasoning.

Let ketchup cool to room temp, where it will thicken a bit more, then transfer it to jars with tight fitting lids.  Will keep refrigerated for up to 2 weeks.  Can also be canned for longer storage.  I found it not so thick, so I added 1 tsp. of guar gum to thicken it a bit more.

*Domino brand sugar is pure cane sugar and not from GMO beets.

 

Linked to: Weekend Whatever Link Up #44