Allergy Recipes

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Carrot Puree (Mashed Carrots) Recipe

Carrot Puree (Mashed Carrots)

02.03.10 by Jackie

As promised, here is the recipe for carrot purée that I served with my tapenade chicken the other day. I flavored the dish with rosemary, mustard, cumin and almond butter. The almond butter both thickens the purée and provides a nutty flavor.

It's a lighter, healthier version of the creamy mashed potatoes we served for Thanksgiving. Sweet potatoes and carrots are a great source of vitamin A and potassium. But don't get me wrong, healthier doesn't mean less flavorful. If you've read my many of my past recipes, you know that I'm not shy about using full fat ingredients. In this particular dish, I just don't think it's necessary to get that unctuous, creamy mouth-feel. Using the cooking techniques in the recipe, you'll be able to convince even the most anti-health food person in your life that the dish is loaded with heavy cream and butter.


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Mediterranean Chorizo Pasta Recipe

Mediterranean Chorizo Pasta

01.22.10 by Jackie

Mediterranean food usually reminds me of a warm summer evening but it's great during the winter season as well. All the ingredients for this pasta dish are available year 'round. I used whole wheat elbow pasta, chanterelles (girolles in French), crimini mushrooms, marinated artichokes, black olives, vine mini sweet peppers (orange, yellow and red), capers, plum tomatoes, soy chorizo (or the non-veggie version, depending on your preference) and caramelized onions.

I wanted to make comfort food for my husband that is flavorful while still being healthy for him to eat when he comes back from the gym. Comfort food doesn't always have to be cheese pasta. Of course, if you're not watching your weight, a little cheese sauce would go great!


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Gluten-Free Chocolate Cupcakes with Cherry Cream Cheese Frosting Recipe

The idea of a gluten-free chocolate cupcake came up during a dinner with friends. Laura's husband has a gluten allergy and was telling me the challenges she faces. I found out that she often uses chickpea flour as a replacement for all-purpose flour.

Chickpea flour is common in savory dishes in Indian cuisine and is the main ingredient in paratha, a flat Indian bread. I was concerned that its heavy, grainy flavor would be too prominent and overwhelming for a dessert. I added a wide variety of flavorings like fresh ginger, cinnamon, rum, Medjool dates and of course chocolate to cover this up. The result was a dense chocolaty cake that has the internal consistency of fudge. The addition of cherry cream frosting is a nice complement to the fudgy cupcake and adds a bit of moisture to cover up any remaining grainy texture of the chickpea flour in the cupcake.


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Mocha Milk Chocolate Pot de Creme Recipe

A pot de crème is an egg custard that is very often flavored with chocolate. It's sort of a French version of chocolate pudding.

Preparing it is very easy. You basically follow the recipe for crème brûlée, but you bake the custard a little longer to get a thicker result.


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Egg Free, No Bake, Berry Good Cheesecake Recipe

Ah, cheesecake! It's an amazingly rich (read unhealthy) dessert that is a favorite in our family. One of the girls is allergic to eggs, so she's never had one. She's the reason I learned how to use xanthan gum and lecithin as a substitute for eggs. This seemed like a perfect application.

I'm pretty sure you won't miss the eggs, and I'm positive you won't miss having to bake the cheesecake. If you've ever had one curdle, this is the recipe for you.


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