Recipe: Simply Healthy Fried Apples

Sometimes the simplest recipes pass right by me and it makes me wonder, “Did everyone else already know about this easy and delicious dish or did I stumble upon something entirely new?”  I suspect it is the former.  Regardless, I’m sharing a recipe with you today for Fried Apples that I created as a quick side to accompany Oven-Seared Salmon and Steamed Vegetable Medley.

I love Sunday lunch/dinner because everyone lends a hand in the kitchen more than on the weekdays.  We rarely fix anything that is incredibly involved, but it usually fits in nicely for an after-church family lunch.  However, this past Sunday my husband took off early to take advantage of the warmer weather and take part in one of his favorite past times…metal detecting!

I was on my own for cooking Sunday dinner, so I wanted something simple.  I had already thawed out the salmon and was planning just to add some steamed veggies, but my husband wanted another side dish.  What should that be? I wanted simple.  I only had about 20 minutes.  I quickly thought of applesauce, but decided that would take long.  Well…..why not fried apples!  Yes! Yes! Yes!

Fried Apples were a huge hit and we were all actually scrapping for the last bites.  It whipped up in about 10-15 minutes, including prepping the apples.  Fried Apples will be on our menu often from now on because of the healthy powerful punch it has and its deliciousness {I’ll just make more next time!}.  Try it out for yourself and I promise you’ll love it too!

Simply Healthy Fried Apples

I prefer to use Gala Apples and local honey. Adjust the ingredient amounts as desired.

Ingredients

  • 2-3 pounds Gala Apples
  • 2 tablespoons coconut oil
  • 1 teaspoons cinnamon, ground
  • 1/4 cups honey

Instructions

1. Remove the skin & core from your apples; slice thinly.

2. Melt coconut oil in large skillet.

3. Place all apples in the skillet and mix around in the oil.

4. Sprinkle the apples with the cinnamon and drizzle on honey.

5. Occasionally stir the apples and cook about 7 minutes, or until apples are tender but not mushy.

Yum! Enjoy as a side dish for dinner or brunch, or with a scoop of ice cream on top for dessert!

Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Gluten-Free Wednesday, Allergy-Free Wednesdays.

Posted in Allergy Cooking, Recipes | 11 Comments

Oven-Seared Salmon & Our Allergy Home Meal Plan

It seems to have become a tradition in our home over the last few years that we have fish of some sort on Sunday.  I’m not sure why or how this evolved, it just has.  We enjoy a number of fish dishes from Homemade Sushi to Fried Fish to Pan-Seared Salmon Filet, or in today’s case, oven-seared Salmon.

About a month ago, I shared the amazingly delicious recipe for Pan-Seared Salmon Filets.  That happens to be only one of two methods we use when preparing salmon.  I’m sharing the other, and perhaps less messy, method with you today.  That is, the oven-seared method.  It’s very easy and exceedingly tasty! In fact, we recently changed the mind of our “I don’t eat Salmon because it’s too slimy” sister-in-law 🙂 to now making it herself.

If salmon is allowed in your diet, grab yourself a good filet {I highly recommend buying choice fish as you may regret it otherwise…ask me how I know!}, and enjoy the health and flavor benefits of Oven-Seared Salmon.

Oven-Seared Salmon

2 lbs feeds 4 people.

Ingredients

  • 2 pounds salmon
  • 1 tablespoons grapeseed oil
  • 2 teaspoons garlic salt
  • 1 teaspoons black pepper
  • 1/2 teaspoons cayenne pepper
  • 1-2 tablespoons paprika

Instructions

Preheat oven to 350 degrees.

1. Rinse salmon and pat dry; place on large baking sheet or broiler pan.

2. Drizzle with grapeseed oil (or other high temp oil). Evenly sprinkle on spices (note the amount of paprika - really load it on, smoked paprika is best).

3. Bake in preheated oven for 10 minutes. Change oven to broil on high for 3-5 minutes, until crispy and darkening on top.

Enjoy!

Is there a dish that you find you have on a routine, like for Sunday lunch or maybe Friday Family Pizza night? It’s kind of fun to do!

~~~

February 10-16, 2013

Sunday: Oven-Seared Salmon, Steamed Vegetable Medley, Fried Apples {recipe coming tomorrow}

Monday: Pork, Cabbage, & Potato Bake {using leftover pork roast from last week}

Tuesday: Beans & Rice, Salad

Wednesday: Italian Tomato Soup, Naan Bread, GF & Allergy-Friendly

Thursday: Mini Meatloaf, Maple Syrup Brussels Sprouts w/ Pecans, Mashed Potatoes

Friday: Breakfast for Dinner…GF Blueberry PancakesWhole Wheat Chocolate Chip Oatmeal Pancakes, Bacon, Fried Apples

Saturday: On the road for the afternoon & evening. I suppose we’ll figure dinner out as we go.

What’s on your meal plan this week?

Shared at Make Your Own Monday, Menu Plan Monday, Gluten-Free Wednesdays, Allergy-Free Wednesdays.

Posted in Allergy Cooking, Meal Planning, Recipes | 1 Comment

Allergy-Free Wednesdays: February 6, 2013

Welcome to Allergy-Free Wednesdays!

It was nice to see the submissions up over 100 last week!  Of course, that makes narrowing down the features so much more difficult.  There are some fantastically yummy things surrounding us and not everything is chocolate 🙂 I often pin many more submissions than are featured here.  Follow The Willing Cook on Pinterest to see all the amazing recipes I’ve tried or hope to!

~Willing Cook Features~

Whole Wheat Applesauce Cupcakes with Maple Buttercream Frosting from This Chick Cooks {I simply could not resist the beautiful photography!}

Chocolate Covered Cookie Dough Bites (Grain-Free) from The Unrefined Kitchen {I’ve had something like this on my radar for quite some time. Thanks for taking care of it for me!}

Allergy Free “Peanut” Butter Chocolate Swirl Cookies from Hives in the Kitchen {Simple!}

~Reader Feature~

Grain-free “Cornbread” from The Unrefined Kitchen

~~~

Grab the AFW button off the sidebar to share on your site.  Thanks for being a part of the Allergy-Friendly Community and spreading the word!

~~~

Allergy-Free Wednesdays is a blog hop dedicated to allergy-free living and eating.  You can share your allergy-free recipes, knowledge about allergy-related topics/issues, and connect with others within the allergy community.  We hope you will glean much from your time spent here.

This blog hop is hosted by myself and four other allergy-friendly bloggers.  When you link up your post below, it will automatically appear on all 7 blogs! Each of us will choose a favorite recipe/post to feature each week, so be sure to check in every Wednesday.  Allergy-Free Wednesdays is hosted by…

Adrienne @ Whole New Mom

Amber @ The Tasty Alternative

Janelle @ Gluten Freely Frugal

Laura @ Laura’s Gluten Free Pantry

Michelle @ The Willing Cook (that’s me!)

Nancy @ Real Food, Allergy Free

Tessa @ Tessa the Domestic Diva

Allergy-Free Wednesday Guidelines

  • Any linked recipes should be allergy-friendly in some way.
  • Provide a link directly to your post, not your homepage.
  • Please link back to this site.  It’s good blogging etiquette.  Feel free to grab the bottom below to display on your post.  In order to be featured next week, you must link back.
  • Current and past recipes/posts are welcome.
  • It’s helpful if you provide a little description with your recipe (i.e., GF, DF, EF, Paleo, GAPS, etc.).
  • You can link-up as many as 2 posts weekly.
  • Leave a comment telling us about your submission, and visit other bloggers submissions too! It makes us all feel loved.
  • Entries that do not comply with these guidelines will be kindly removed.
Important Legal Information:

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

 

Posted in Allergy-Free Wednesdays | 5 Comments

Recipe: Whole Wheat Oreo Donuts

My son enjoyed his birthday a couple of weeks ago.  We don’t have birthday parties very often, but I thought he would enjoy one this year centered around video games and arcade machines.  My husband is somewhat of a collector of old arcade and pinball machines as well as a variety of video game systems.  Many of these are located at his office or can be set up there.  So, we set up the office for a couple hours of Mario Kart, Centipede, Pinball, and more.  I think the boys had a great time!

It's root beer, people!

Upon asking my son what kind of cake he would like for his birthday, he responded almost immediately with “Oreo Donuts”.  I don’t know where he even got the idea, but I tried my best to please the birthday boy.  I think I did! He loved them and asked to take another batch to school for his birthday treat.

The recipe that I decided to adapt contains pumpkin, but my son didn’t want pumpkin.  I subbed the pumpkin for bananas in order to maintain the right batter consistency.  I also used whole wheat flour and made them dairy-free.  They were already egg-free.  A word of caution about the Oreo cookies.  As far as I know, Oreos are most likely produced on the same equipment with products containing dairy, peanuts, eggs, etc.  That has never bothered my son, but it very well can bother other children.  Call the manufacturer to check their practices.  If in doubt, make a homemade version like I suggest for a gluten-free variety at the end of the recipe.

Free of dairy, eggs, peanuts/treenuts** {See gluten-free option below recipe and word of caution above!}

Whole Wheat Oreo Donuts

Notes: You can use 1/2 cup pumpkin instead of bananas. Use store-bought or homemade icing. See additional allergy notes below the recipe. Adapted from here: http://insidebrucrewlife.com/2012/08/pumpkin-oreo-donuts/

Ingredients

  • 1/4 cups non-diary butter substitute
  • 1/3 cups brown sugar
  • 2 tablespoons applesauce
  • 2 bananas
  • 1/3 cups allowed vanilla yogurt (dairy, coconut, almond, soy)
  • 1 teaspoons vanilla
  • 1 cups whole-wheat flour
  • 1 teaspoons cinnamon, ground
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1/4 + 1/2 cups Oreo Cookies
  • 1/2 cups prepared white icing

Instructions

Makes approx. 8 large or 26 mini donuts.

Preheat oven to 325 degrees.

1. Cream together the butter and sugar. Add applesauce, bananas (or pumpkin), vanilla, and yogurt; cream together.

2. Add dry ingredients to the batter, except cookies; gently stir into wet ingredients until incorporated.

3. Crumble cookies into small bits. Add 1/4 cup of crumbled cookies to the batter and stir to incorporate.

4. Spoon batter into a ziploc bag, close, & cut off the tip. Pipe the batter into the donut molds to about 3/4 full.

5. Bake for 10-13 minutes, or until donut sponges back up when gently touched. Remove donuts to a cooling rack and allow to cool.

6. Melt prepared icing in a bowl (use store-bought or homemade icing). Dip each donut into the icing and immediately sprinkle with the remaining 1/2 cup of crumbled Oreos. Set donuts aside for the icing to harden and cookie crumbs to stick.

Enjoy for breakfast, dessert, or a birthday treat!

Allergy Notes:
* For a gluten-free version: Use 2/3 cup brown rice flour + 1/3 cup tapioca flour in place of the whole wheat flour. For the cookie topping: Use any favorite gluten-free/allergy-friendly homemade cookie recipe, whether it is chocolate chip cookies, oatmeal cookies, or even an Oreo-type cookie or brownie bites.

Posted in Allergy Cooking, Recipes | Leave a comment

The Quiet Blog & Our Allergy Home Meal Plan

You may have noticed some quiet space around here lately and on The Willing Cook Facebook page.  Our family is in the middle of a major master bathroom renovation.  We gutted the bathroom when we moved into our home 4 years ago and it hasn’t been touched since {we’ve been busy with a new kitchen, flours, windows, doors, trim, and who knows what else!}.  As much of our life is purposefully budgeted, so are our home renovations.

We’ve been doing some of the work ourselves and have had a couple workers in and out of the house.  Along with the renovation comes the need for finding all of the supplies for the facelift.  I have been scouring craigslist, auctions, amazon, local stores, big box stores, and other online outlets to find the rock bottom prices on the supplies we need.  This takes a lot of time.  It does pay-off though, with some patience.  For example, I happened upon Lowes after they had just swapped out their bathroom displays (I call it providence, not happen-chance).  I was able to score a brand new bathtub for $50.  It isn’t the exact model that we wanted that ranges from $1,000-2,000, but I was willing to sacrifice the “ideal” for the “good enough”.  With a little detail work, no one will ever know that we only paid $50 for a nice soaking tub.

Now you see why I’ve been a little quiet around blogosphere lately.  {Not to mention the horrendous mess that comes with home renovation.}  I hope you’ll be a little forgiving of this time away.  Even though I’m having a slight break, please do not hesitate to continue to ask questions, make suggestions, or simply leave a comment.  While the computer has been off more lately than usual {I can’t really complain too much about that!}, I still check my email, facebook page, and comments.

It’s a long process, but completely worth it.  I can’t wait to share the end product with you.  Some out-takes…

before

double shower framed in with bench

concrete poured

ready for tile

Who says you need to change out of your work clothes to mud?

Are you a DIYer? What kinds of things have you done?

~~~

February 3-9, 2013

Sunday: OYO – We were gone for most of the day visiting family, so we just munched here and there.  It was fine with all of us.

Monday:  Salsa Chicken Taco Salad with Black Beans & Guacamole

Tuesday: Gumbo {1st of 2 new magazine recipes I’m trying this week.}

Wednesday: Kefta Meat Sauce {This is a new recipe to us too.}

Thursday: Roasted Asian Chicken Legs {2nd magazine recipe}, Rice Pilaf, Steamed Vegetables

Friday: Pan-Seared Salmon Filets, Sauteed Balsamic Spinach, Applesauce

Saturday: Refrigerator Round-up

Breakfast: GF Blueberry Bread

What is on your meal plan this week?

Posted in Meal Planning | Leave a comment

Allergy-Free Wednesdays: January 30, 2013

Happy 1-Year Anniversary to AFW!

It has been 1 year since all of us ladies came together to bring to you what we hope has been a community centered around food allergy awareness and support, as well as safe and superb recipes.  Thank you so very much for contributing your posts and for supporting all of us in the food allergy community.  Cheers to another year!

~Willing Cook Features~

{Warning: I’m back on a sweets kick this week!}

No Bake Rice Crispy Treat Granola Bars from Allergy Free Alaska

Peanut Carmelitas from MaiTreat

Double Chocolate Chip Cheesecake Cupcakes from Whole New Mom

~Reader Feature~

Overnight Cinnabuns with Chia Frosting from Oatmeal with a Fork

~~~

Grab the AFW button off the sidebar to share on your site.  Thanks for being a part of the Allergy-Friendly Community and spreading the word!

~~~

Allergy-Free Wednesdays is a blog hop dedicated to allergy-free living and eating.  You can share your allergy-free recipes, knowledge about allergy-related topics/issues, and connect with others within the allergy community.  We hope you will glean much from your time spent here.

This blog hop is hosted by myself and four other allergy-friendly bloggers.  When you link up your post below, it will automatically appear on all 7 blogs! Each of us will choose a favorite recipe/post to feature each week, so be sure to check in every Wednesday.  Allergy-Free Wednesdays is hosted by…

Adrienne @ Whole New Mom

Amber @ The Tasty Alternative

Janelle @ Gluten Freely Frugal

Laura @ Laura’s Gluten Free Pantry

Michelle @ The Willing Cook (that’s me!)

Nancy @ Real Food, Allergy Free

Tessa @ Tessa the Domestic Diva

Allergy-Free Wednesday Guidelines

  • Any linked recipes should be allergy-friendly in some way.
  • Provide a link directly to your post, not your homepage.
  • Please link back to this site.  It’s good blogging etiquette.  Feel free to grab the bottom below to display on your post.  In order to be featured next week, you must link back.
  • Current and past recipes/posts are welcome.
  • It’s helpful if you provide a little description with your recipe (i.e., GF, DF, EF, Paleo, GAPS, etc.).
  • You can link-up as many as 2 posts weekly.
  • Leave a comment telling us about your submission, and visit other bloggers submissions too! It makes us all feel loved.
  • Entries that do not comply with these guidelines will be kindly removed.
Important Legal Information:

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).

 

Posted in Allergy-Free Wednesdays | 4 Comments

My Favorite Lunch & Our Allergy Home Meal Plan

One of my favorite and easiest lunches is very healthy for you and delicious too!  It involves just about any ingredients you like.  I’ve shared it before when I did several posts on allergy-friendly lunches last year.  You cannot mess this lunch up.  And, if I’m out of tuna, I just leave that out.  I’ll just settle for hummus, cucumbers, & cheese on a rice cake.  I’m serious when I say that you cannot mess this lunch up.

Balsamic Tuna Salad on Rice Cakes are free of just about every top allergen possible (unless you have an allergy to tuna).  Just mix up the tuna with the amount of balsamic vinegar and craisins you desire (add a splash of olive oil, if you like) and add on your toppings.

Ingredients

  • tuna (in a can or pouch – I use Kirklands brand from Costco as it has no soy and appears to be a good quality tuna.)
  • balsamic vinegar
  • olive oil (optional)
  • craisins
  • slice of good cheese (swiss, sharp cheddar, anything strong), if allowed
  • cucumbers
  • salt & pepper
  • rice cakes
  • additional possiblities: avocado, tomato, lettuce, alfalfa sprouts, Dijon mustard, hummus

One caution: Rice Cakes do not hold up well to the moisture of the tuna and/or other toppings.  If you plan to pack this for your lunch, assemble the toppings on the rice cake at lunch time.  Otherwise, you’ll have a soggy, stale rice cake, and well, it’s no longer my favorite lunch.  If you want something a little more substantial than rice cakes, try my recipe for Balsamic Tuna on Gluten-Free Flatbread.

What is one of your favorite lunches?

~~~

January 27-February 2, 2013

Sunday: Pan-Seared Salmon Filets, Steamed Vegetables

Monday: Ham & Bean Soup (from the freezer for a crazy, busy night)

Tuesday: Mongolian Beef (we missed it last week)

Wednesday: Savory Pork Medallions with Peppers & Apples, Green Beans

Thursday: Baked Chicken, Maple Syrup Brussels Sprouts w/ Pecans, Mashed Potatoes

Friday: Refrigerator Round-up

Saturday: OYO (On Your Own)

Dessert: I really want to make this new recipe I found for Whole Food Powerbar. I just have to try to fit in a trip to Costco this week to pick up some almonds.

I’m really not sure how this week’s menu will pan out as we have a bit of a busy week, but I’ll do my best.

What’s on your meal plan this week?

Posted in Allergy Cooking, Meal Planning, Recipes | Leave a comment

Allergy-Free Wednesdays: January 23, 2013

Welcome to Allergy-Free Wednesdays!

I’m so glad you’re here and a part of the food allergy community, whether as a contributor or recipient! Food is being revolutionized right before our eyes, and mostly for the better.  We must continue to be vigilant with our creativity and the safety of our family! Thank you for your part in it.

~Willing Cook Features~

Coconut Rava Ladoo & Burfi from Vegan Richa {I am very intrigued by this recipe and I know my husband would love these little Indian treats!}

Kefta Meat Sauce & Egg from This Chick Cooks {The flavors in this dish sound amazing! Of course, we’ll have to eat it sans egg.}

Pork, Cabbage, & Potato Bake from Stealthy Mom {Another dish I think my family would like, and perfect for the winter months!}

Honorable Mention: Pumpkin Pie Baked Apple with Candied Pecans, Chocolate Chip Cranberry Bread (GF, DF, P/NF), Raw Chocolate Pie

~Reader Feature~

The Best Gluten Free, Vegan, Grain Free Chocolate Chip Cookies from Waldorf Moms

~~~

Grab the AFW button off the sidebar to share on your site.  Thanks for being a part of the Allergy-Friendly Community and spreading the word!

~~~

Allergy-Free Wednesdays is a blog hop dedicated to allergy-free living and eating.  You can share your allergy-free recipes, knowledge about allergy-related topics/issues, and connect with others within the allergy community.  We hope you will glean much from your time spent here.

This blog hop is hosted by myself and four other allergy-friendly bloggers.  When you link up your post below, it will automatically appear on all 7 blogs! Each of us will choose a favorite recipe/post to feature each week, so be sure to check in every Wednesday.  Allergy-Free Wednesdays is hosted by…

Adrienne @ Whole New Mom

Amber @ The Tasty Alternative

Janelle @ Gluten Freely Frugal

Laura @ Laura’s Gluten Free Pantry

Michelle @ The Willing Cook (that’s me!)

Nancy @ Real Food, Allergy Free

Tessa @ Tessa the Domestic Diva

Allergy-Free Wednesday Guidelines

  • Any linked recipes should be allergy-friendly in some way.
  • Provide a link directly to your post, not your homepage.
  • Please link back to this site.  It’s good blogging etiquette.  Feel free to grab the bottom below to display on your post.  In order to be featured next week, you must link back.
  • Current and past recipes/posts are welcome.
  • It’s helpful if you provide a little description with your recipe (i.e., GF, DF, EF, Paleo, GAPS, etc.).
  • You can link-up as many as 2 posts weekly.
  • Leave a comment telling us about your submission, and visit other bloggers submissions too! It makes us all feel loved.
  • Entries that do not comply with these guidelines will be kindly removed.
Important Legal Information:

By linking up, you agree that I may make use of any applicable pictures in my Allergy-Free Wednesday posts, and that, by your entering, you are giving permission to use them and/or re-pin them via Pinterest.  You also, by entering, guarantee that the picture is not someone else’s work, or else has a broad usage license (for example with stock photography put in public domain).


 

 

Posted in Allergy-Free Wednesdays | 2 Comments

Recipe: Naan Bread, gluten-free & allergy-friendly

When we enjoyed Beef Stew last week, I thought the perfect accompaniment would be Naan Bread.  Since I’d never made a gluten-free version before, I set out to do just that.  I used my gluten-free Crispy Pizza Crust recipe as the base recipe and only adjusted it slightly to make more of a Naan Bread flavor and size.

The Naan Bread was just the right amount of crispy on the outside and bread-y on the inside.  I will certainly make this recipe often now that I now that it can be done successfully.  As usual, our allergy-friendly version of Naan Bread is free of gluten, dairy, soy, egg, corn, peanuts/nuts.  I’m sure you can find it free of a few other ingredients as well 🙂  But one thing is for sure, it is not free of flavor!  It’s pretty easy to whip up, so give it a try when you make the award-winning Beef Stew!

Free of gluten, dairy, egg, corn, peanut/nut

Naan Bread, gluten & allergy-friendly

Makes about 8 pieces of Naan. Watch the amounts of shortening and water; add more or less to achieve the desired consistency.

Ingredients

  • 1 1/2 cups white or brown rice flour
  • 1/2 cups tapioca flour
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoons guar gum
  • 1/4 teaspoons cream of tartar
  • 1/8 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2-3 tablespoons Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
  • 1/4-1/2 cups cold water
  • olive oil, extra-virgin
  • garlic salt

Instructions

1. Mix together the dry ingredients in a bowl.

2. Add the softened shortening in, 1 tablespoon at a time. With a wood spoon, slowly break up the shortening until only small pieces remain. You can add an additional Tbsp of shortening if it doesn't seem like it will come together.

3. Slowly add in the cold water, while mixing it into the flour. Add more cold water (up to 2 Tbsp) until dough is no longer dry. Be careful with this step because you do not want the dough to become too wet. The dough should be holding together nicely. Keep "kneading" the dough with the wood spoon until it is coming together.

4. Once the dough is smooth, start rolling into balls a little larger than a golf ball (sprinkle with additional tapioca flour if it's sticking to your fingers). Make all the balls at this time and set them aside. (If the dough is sticking to your fingers, try rolling it into a ball anyway. It may just smooth out and roll right up for you without any more sticking.)

5. Place a dough ball between 2 sheets of parchment paper. With a rolling pin, roll out a circle until it’s about 1/2 inch thick and about 3 inches in diameter.

6. Preheat a large non-stick skillet with the olive oil.

7. Carefully peel away the top sheet of parchment paper and season with garlic salt or other spice of choice. Flip the crust on the heated griddle. Slowly pull away the top sheet of parchment paper, and season it with garlic salt. Allow the Naan to cook 1-2 minutes, or until browned. Flip over and cook the other side for 1 minute.

Remove the Naan to a plate and repeat steps 5-7 for the rest of the dough.

Enjoy with Beef Stew or your favorite Curry dish!

Shared at Slightly Indulgent Tuesdays, Hearth & Soul Blog Hop, Tasteful Tuesday, Gluten-Free Wednesdays, Encourage One Another, Full Plate Thursday, Thriving on Thursdays.

Posted in Allergy Cooking, Recipes | 15 Comments

Spotlight Recipe for Beef Stew & Our Allergy Meal Plan

I have another fantastic recipe to spotlight for you this week! Last week’s meals all ended up being award-winning in our book.  Just click on Our Allergy Meal Plan for Jan.13-19 to see what all we enjoyed.  The recipe I’m spotlighting this week was especially good because we all considered it the best versions of Beef Stew we have had.

The Easy Crockpot Beef Stew recipe comes from my dear bloggie friend, Kelly from The Nourishing Home.  The best thing about this recipe is that I didn’t change anything about it…almost! 🙂  (You know me, I can hardly leave a recipe alone.)  The only change I made was I moved from the crockpot to the stove top.  Besides the fact that I don’t cook with the crockpot very much (except dried beans), I didn’t have all the ingredients early enough in the day to slow cook it.

How to convert Easy Crockpot Beef Stew to Easy Stovetop Beef Stew:

  1. Brown the stew beef in a little oil; remove to a plate before it’s cooked through.
  2. Add the remaining ingredients into the pot, except the green beans.
  3. Once vegetables are al dente, add the beef back into the pot and add in the green beans.
  4. When everything has cooked up, you can break up in large chunks of beef.  I found that by doing this, I actually smashed up some of the potatoes.  This process thickened up the stew so that it was no longer necessary to add in extra starch to thicken it.

And that’s it!  The flavors of this stew were fresh and clean tasting, not to mention out of this world!  We served the stew with gluten & dairy (and other allergens) free naan bread.  I’ll share this recipe tomorrow.  So, hop on over to The Nourishing Home to put Easy Crockpot Beef Stew on your meal plan this comfort food eating season!

Have  you tired any award winning recipes lately? Please share!

~~~

January 20-26, 2013

Sunday: Beef Tikka Masala (totally random use of refrigerator/pantry stock that turned out well), Jasmine Rice

Monday:  It’s my baby boy’s birthday, so we’re having his favorite for dinner : “Bone Meat” aka BBQ Baby Back Ribs, Carrot Fries, Baked Beans

Tuesday:  Chicken Bacon Wraps, Steamed Vegetable Medley, Homemade Applesauce

Wednesday: Salsa Chicken with Refried Beans

Thursday:  Mongolian Beef

Friday: Grandparents in town to celebrate their grandson’s birthday.  We’ll be going out to one of his favorite restaurants that is allergy-friendly.

Saturday:  Refrigerator Round-up aka leftovers

Dessert: I made dairy, egg, & peanut-free Whole Wheat Oreo Donuts for my son’s birthday at his special request.  They were a huge hit! I’ll share the recipe soon.

What’s on your meal plan this week?

 

Posted in Allergy Cooking, Meal Planning, Recipes | 1 Comment