Garden Burgers

The Kid simply adores Curious George.  The books, the TV series, the thinly disguised learning games on the PBS website, he loves them all.  So when he found this recipe for Chef Pisghetti's Giardino Burgers (featured in Episode 19) while obsessively clicking on coloring pages and doing his level best to burn his way through my overpriced ink cartridges, he printed it out, raced to me and asked, "Mommy, Mommy, can you make this?"

(Child of mine, because of your food allergies I've made you pastries without butter, pizzas without cheese, meatballs without beef and custards without eggs.  I think I can manage your little cartoon inspired veggie burgers.)

"Of course, Sweetie, no problem."

If you've never seen hubris before, take a good look.  Pride, meet Fall.

By my last count I've made six different versions of the things.  The good news is that no matter how unappealing the result, The Kid has happily gobbled them up.  My first attempt was very similar to the original recipe and was the only one baked in the oven.  The patties more closely resembled unleavened gray zucchini bread than any burger ever manufactured.  Since then I've moved to the frying pan, added veggies (and taken some out again), fiddled with the type of binders and fillings, adjusted the amount of moisture repeatedly and finally found a seasoning mixture I like.

My latest effort finally looked and tasted good enough to be eaten enthusiastically by my meat loving husband, too.  The patties' only downfall is that they are still not as firm as I would like.  (Whatever you do, do not, repeat, do not try to cook these on a grill!)  On the upside they are now gluten free, at least until they meet a bun, and they feature my new favorite egg substitute for recipes with a "nutty" texture:  coarsely ground flax seed mixed into hemp milk.  You could substitute any other type of nondairy milk or even use water if you don't have any hemp milk hanging out in your kitchen.

Garden Burgers
1/2 C hemp milk plus 1/4 C ground flax seed
1 15 oz can chickpeas, rinsed and drained
1 C cooked rice
1/2 C grated zucchini (about 1 baby or 1/2 large)
1 carrot, grated
1 tsp ground paprika
1/2 tsp garlic powder
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/2 tsp kosher salt
oil or nondairy margarine for the pan

Stir flax into hemp milk and set aside.  The combination will turn into a mass that could easily win a starring role in a remake of The Blob, but trust me, it will give your patties a lovely, nutty taste and texture.  Mash the chickpeas in a large bowl to a chunky peanut butter consistency.  Stir in the rice, vegetables, seasonings and flax mixture.

Add just enough oil or margarine to a nonstick frying pan to cover the bottom of it and heat over medium.  Shape chickpea mixture either by hand or with a patty press.  (I have one that I found at the grocery store for less than $2.)  The patty releases better if you rinse the press in water first.

Saute the patties until golden brown on both sides, then serve like any other burger.  (Don't be surprised if the consistency is more like a Sloppy Joe, though!)  Makes about six, depending on the size of the patty.

Update:  I've corrected the quantity of grated zucchini from 1 C to 1/2 C.

I'm sharing my Gardenburgers with My Legume Love Affair #26, the long running food event begun by Susan of The Well Seasoned Cook, which is being hosted this month by Simona of briciole as well as this week's Vegetarian Foodie Friday link up hosted by Melodie at Breastfeeding Moms Unite and Just Another Meatless Monday link up hosted by Laura of Hey, What's For Dinner Mom?

Fudgie Chocolate Cupcakes with Sunbutter Frosting

One of my coworkers celebrated her birthday last week, and I offered to bring in some cupcakes.  She is seriously addicted to Reese's Cups and peanut butter with chocolate is her favorite flavor.  Now, peanut butter doesn't make it through my front door, let alone contaminate my kitchen, but sunflower seeds make an amazing substitute spread.  One hurdle down.

To complicate matters further, I have another coworker with celiac disease, who is perpetually excluded from the cakes, cookies and pizzas that parade through our break room.  I decided to make a gluten free version of the cupcake, in addition to the original batch.  (I had a serious discussion with my celiac coworker, first, since my kitchen isn't exactly a gluten free facility.)

Unfortunately, chocolate cupcakes and I have a history.  I try to squeeze as much chocolaty goodness as I can into that batter, pour it into cupcake liners, shove them in the oven and watch them go flat.  That's if I'm lucky.  The good news is that there are many things that taste really good nestled into the top of a concave cupcake.

Since then I've found some really excellent vegan cupcake recipes that rise to unparalleled heights, creating the perfect cupcake dome.  The textures are nice and flavors good, but they lack the chocolate intensity that should be encapsulated by a cupcake wrapper.  Clearly, I have strong opinions about chocolate cake!

The lesson I did learn from these recipes, was that they were all simple oil cakes rather than the thick creamed margarine and sugar batters I had been churning out.  Finally it occurred to me to try substituting chocolate soy milk for some of the liquids in an oil cake.  Success!  I lost some of the beautiful rise, but managed to achieve the dense chocolate crumb I had been seeking.

To make the cupcakes gluten free:

SUBSTITUTE 1 Cup + 2 Tbs brown rice flour for the all-purpose flour 

ADD 1 tsp xantham gum to the dry ingredients

OMIT vanilla extract (or use gluten free if you have available)

Please double check all ingredients for gluten, since that's not one of the usual 8 allergens that I search for on ingredient labels.  (And please let me know in the comments if I missed a possible source of gluten!)

Dry Ingredients:
1 1/4 C all-purpose flour
1/3 C cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients:
1 C chocolate soy milk
1/2 C granulated sugar
1/2 C brown sugar
1/3 C vegetable oil
1 Tbs apple cider vinegar
1 tsp vanilla extract

Preheat oven to 350F.  Line standard muffin tin with cupcake liners.  (To make sure I didn't mix them up, I baked the regular cupcakes in silver liners and the gluten free ones in gold liners.)  Sift dry ingredients together  into medium bowl and set aside.  Combine wet ingredients in a bowl and whisk together.  Pour wet ingredients into dry and continue to whisk until batter is smooth.  Fill cupcake liners 3/4 full of batter.  (Do not overfill.  You may have some left over.)

Bake for 20 minutes or until a toothpick come out clean.  Allow to cool 10 minutes in pan before removing to a cooling rack.  Cool completely before frosting the cupcakes

Original cupcake on left, gluten free version on right.

Sunbutter Frosting (adapted from Fluffy Peanut Butter Frosting):
1/4 C dairy free margarine, softened
1/2 C sunflower seed spread
1 C powdered sugar, sifted
2 Tbs vanilla soy milk

Cream margarine and Sunbutter together until fluffy.  Gradually mix in powdered sugar.  Add vanilla soy milk and mix until smooth.  Frosts one dozen cupcakes.

During my gluten free research, I discovered that May is Celiac Awareness Month.  May 22-23 is also the Gluten Free Challenge, which urges everyone to eat gluten free for the weekend.  I'm contemplating it, but haven't decided yet if I'll take the plunge!

I also ran across Gluten Free Wednesdays hosted by the Gluten Free Homemaker, so I'm sharing my chocolaty cupcakes with Linda's inspiring round up of gluten free recipes.

Lavash Crackers and Avocado Dip

To my surprise and delight, this month's Daring Bakers Challenge was dedicated to the dietary restricted bakers, those of us who muddle through the challenges vegan, gluten free, or with food allergies. To make the challenge even better, it was hosted by two of my very favorite bloggers, Natalie of Gluten A Go Go and Shelly of Musings from the Fishbowl. They chose a recipe for Lavash Crackers from Peter Reinhart's The Bread Bakers Apprentice, asked us to make a dip, gave us gluten free options, required that everything be vegan, and otherwise set us completely free to choose flavors and toppings.

I may have gotten a little carried away, so I'll refer you to the original recipe for instructions on how to make the crackers, and just list the ingredients I used for each of the four versions I made. The crackers did not take the full 15-20 minutes to bake, and all of these were done in 12-16 minutes. These are all half batches, which is what I generally make when I'm experimenting, so I'll definitely double the quantity when I'm making them again, except for the water/baking soda mixture for the first cracker. The Kid will also probably request that I use dinosaur cookie cutters, instead of these shapes!

There's a commercial pretzel cracker on the market that I really enjoy, but my son is unable to eat due to his food allergies. So the first cracker I made was a Pretzel Cracker.

• 3/4 C bread flour
• 1/8 tsp salt
• 1/4 tsp instant yeast
• 1 1/2 tsp brown sugar
• 1 1/2 tsp canola oil
• 1/4 C water at room temperature
• 1/4 C water + 1/2 tsp baking soda
• kosher salt for sprinkling
  

The only variation in technique for this cracker (the rectangular one), was that I used a pastry brush to spread the water and baking soda mixture onto the crackers instead of misting them with water. This was the flakiest cracker with the closest to a commercial taste and texture.

The next cracker I attempted was a Corn Cracker (the round one). It would made an excellent healthy substitute for a deep fried corn chip.

• 1/2 C bread flour
• 1/4 C corn meal
• 1/4 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/4 tsp instant yeast
• 1 1/2 tsp granulated sugar
• 1 1/2 tsp canola oil
• 1/4 C water at room temperature
• kosher salt and additional paprika for sprinkling

I'm always amazed by what the gluten free Daring Bakers are able to accomplish without wheat. Rice crackers are some of my favorite, so I decided to be daring and try making Sesame Rice Crackers (the flower shaped ones). I had a little trouble with the rise, and they are somewhat hard, but the taste makes them worth trying again.

• 3/4 C white rice flour
• 1/2 tsp xanthan gum
• 1/4 tsp ginger powder
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/4 tsp instant yeast
• 1 1/2 tsp granulated sugar
• 1 1/2 tsp sesame oil
• 1/4 C + 1 Tbs water at room temperature
• toasted sesame seeds for sprinkling

Next, I decided to make a sweet version, a Maple Wheat Cracker. This was probably the least attractive, but best tasting of all four variations.

• 1/2 C whole wheat flour
• 1/4 C bread flour
• 1/4 tsp cinnamon
• 1/8 tsp salt
• 1/4 tsp instant yeast
• 2 Tbs maple syrup
• 1 1/2 tsp canola oil
• 1/4 C water at room temperature
• turbinado sugar for sprinkling

Finally, I made an avocado dip to accompany the savory crackers. It wasn't a hard choice. Just so you understand how I feel about avocado, if forced to, I'm not sure I could choose between it and chocolate. This dip is simple, but unlike a spicy guacamole, the taste of the creamy fruit shines through.

• 2 ripe Haas avocados
• 2 tsp lime juice
• pinch of garlic powder
• kosher salt to taste

Peel and quarter the avocados and place in a medium bowl. Add the other ingredients and mash together with a potato masher. Serve immediately.

I loved how thrifty and practical these crackers were, while still giving me so much room to experiment and be creative. Many, many thanks to both Shelly and Natalie for such a wonderful challenge!

Zesty Tomato Salsa

Before I had a child, I was completely clueless about the market for food specifically designed for children and the huge industry behind it. It's as if I was oblivious to an entire culture or ethnic group living among the adults with a completely different cuisine. Sure, I know that kids seem to universally adore pizza, and I can be enough of a food snob to mock anyone who serves or eats pasta out of a can. Still, while I was breastfeeding and blissfully unaware of all the food allergies waiting just around the corner, I started reading the labels on those adorable little jars with the chubby cheeked baby on them. I was in for a shock.

Next time you are in a grocery store, go check the sodium and fat in one of those cute jars of Vienna sausages. I'll be waiting for your reaction in the comments.

So I was one of those obsessive compulsive mommies who made all their own baby food. It really wasn't that hard. All I had to do was steam some fruits and veggies, run the more fibrous ones through a food mill, and bake the occasional sweet potato. It was better for my child, much more frugal, and I felt amazingly virtuous. Then, as we continued to introduce foods, projectile vomiting and full body hives became regular occurrences, and I permanently retired my pedestal.

There are some silver linings to food allergies. Not being able to feed my child most of the hydrogenized, over processed, excessively salted, corn syrup laden and fat filled food marketed specifically to children is not a bad thing. Not only does that crap contribute the increase of childhood obesity, I truly believe it dumbs down our kids' palates. By upping the quotient of salt, fat, and sweet, other flavors simply don't stand a chance as they develop taste preferences.

There are necessary adjustments when cooking for kids. My son's still developing brain needs more healthy fats than my sluggish metabolism can tolerate. (Though I still haven't managed to change my habits. Sigh.) Mostly, the biggest differences in my cooking involve reducing the spiciness while doing my best not to sacrifice flavor. I have replaced yellow onions with sweet ones as a staple in my kitchen. Instead of fresh ground black pepper, I use white. I'll spice up some dishes after my son's portion has been removed. If I make turkey chili, I'll simply hand my husband a bottle of hot sauce, and let him doctor his own bowl. All of which finally leads to the salsa!

To be honest, this isn't my son's favorite dip, but he is able to eat it without singeing his tongue, and he doesn't freak out when it makes an appearance. I served it at his birthday party more for the adults, but it was not out of place on a table full of children's food. The fresh cilantro and lime juice are simply addictive, and the salsa also makes a nice topping for chicken or fish.

Ingredients:
3 beautiful ripe tomatoes
1/2 small sweet onion, finely chopped
1/4 C fresh cilantro leaves, chopped
1 Tbs lime juice
kosher salt to taste

Wash, core, and quarter tomatoes. Remove seeds, and chop into small pieces, along with the cilantro and sweet onion. Combine all ingredients and adjust salt to taste. Serve immediately or refrigerate. The longer the salsa sits, the more the flavors will meld, but also the more the tomato will macerate and the juicier the salsa will become, so don't make this too far ahead of time.

Finally, I'd like to wish Susan of Sticky, Chewy, Creamy, Gooey a very happy blogiversary. I'm sending her this recipe along with my congratulations, and hope to see you all at her party!

Marinated Cucumbers

During the summer when I was growing up, there was usually a covered Pyrex bowl of "pickled cukes" in the refrigerator. They were perfect in hot weather, and I would greedily dig out the cucumbers while doing my best to avoid the onions. Nowadays when making a cucumber salad, I have difficulty resisting dill weed, garlic, and other flavors. Still, I decided I wanted the taste I grew up with and mercilessly quizzed my mother on their preparation. The result was as good as I remembered, but I still don't eat the onions!

3-4 cucumbers, peeled and thinly sliced
salt to sprinkle on cucumbers
1 small sweet onion, thinly sliced
1/4 C distilled white vinegar
3/4 C water
1-2 Tbs granulated sugar

Peel the cucumbers. As you are slicing the cukes, place them in a colander in the sink, and sprinkle each layer liberally with salt. Allow the cucumbers to drain for at least half an hour. (I'll even share my secret for paper thin cucumber slices. Run the cucumber across the back of a perfectly clean cheese slicer.)

Combine the rest of the ingredients in a nonporous bowl. After the cucumbers have drained at least thirty minutes, squeeze the remaining moisture out of them with clean, bare hands and add to the bowl.

The conversation about this portion of the recipe went something like this:
"Mom, why do you squeeze them if you just add water back in with the vinegar?"
"To get the bitterness out."
"But cucumbers aren't bitter!"
"You were the one who wanted to know how I make them."

Bitter or not, there was a whole lot of moisture to be squeezed out. The squeezing also removed the majority of the seeds, even though my family isn't too good eat them! Once all the cucumber is squeezed out and then mixed with the other ingredients, the salad is ready to eat. The longer these last in the refrigerator, the better they taste. Generally, they don't last very long at all.

This recipe is my entry into the seasonal veggies "Go Ahead, Honey - It's Gluten-Free" blog event being hosted by Rachel of The Crispy Cook.

Sweet Potato Fries

Turkey burger served with sweet potato fries and corn on the cob.

2 large sweet potatoes
1/4 C olive oil
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
kosher salt to taste

Preheat oven to 400°F. Peel sweet potatoes and slice lengthwise into french fry shapes, about 12 per potato. They are extremely firm, so you'll need a heavy duty chopping knife and some well controlled muscle. Toss the sweet potatoes with olive oil, cumin, and paprika, making sure to distribute the spices as evenly as possible.

Arrange the sweet potato slices either on a nonstick or foil covered baking tray. (I like to use my broiler pan.) Bake for 30 minutes, pulling them out to turn over and return to the oven half way through. Toss with kosher salt and serve with ketchup.

In case you were wondering, that's a chalkboard placemat.

Curried Cauliflower in Coconut Sauce

Lately I've been craving Indian food, so I thought I'd try to make a meal for us that would introduce The Kid to some Indian flavors without being too spicy. The coconut milk and raisins in this dish combined with modest amounts of cumin and curry powder put the emphasis on sweet rather than heat. My son was interested in everything on his plate but the cauliflower, which he did try somewhat reluctantly, while my red meat eating husband snarfed up this creamy veggie dish and went back for seconds.

Curried Cauliflower in Coconut Sauce

(Click here for printable recipe.)

2 Tbs dairy free margarine or vegetable oil
1 sweet onion, chopped
1-2 cloves garlic, pressed
1 head of cauliflower, washed, cored, and cut into small florets
2 carrots, sliced
1 13.5oz/400ml can coconut milk
1 Tbs cornstarch
1 1/2 tsp cumin
1 tsp curry powder
pinch of ground mace or nutmeg
pinch of turmeric (for color)
1/2 C raisins
salt to taste
sweetened coconut flakes, toasted (optional)

Heat margarine or oil to medium high in a Dutch oven or heavy bottomed pot with lid. Add onion and sauté until translucent. Add garlic, cauliflower, and carrots, and cook until slightly softened, stirring regularly. Combine coconut milk, cornstarch, cumin, and turmeric, then whisk together until all lumps of corn starch are gone. Pour into pot with vegetables, add raisins, then cover and reduce heat to medium low. Allow to cook for 15-20 minutes until vegetables are tender.  Add salt to taste and serve over rice.

I don't usually bother with a garnish, but I wanted to add some crunch. Since nuts were out of the question, I toasted some coconut flakes. Their texture and flavor contrasted beautifully with the rest of this dish and really took the meal up another notch.

Recipe updated 7/26/12.

Roast Chicken with Vegetables

Today was really too warm to crank up the oven, but chicken leg quarters were on sale at my grocery store for $1.09/lb. It was an offer I couldn't refuse, so I broke out my version of the No-Hassle Roast Chicken in "How to Cook Without a Book" by Pam Anderson. This recipe is one of my most reliable standbys in the kitchen; it's easy, healthy, and economical, with lots of leftover cooked chicken for pasta, stir-fries, sandwiches, etc. It's hard to find a meal that everyone at our house likes, and this one fits the bill.

Ingredients:
3-5 lbs chicken, either 1-2 whole fryers (butterflied) or parts
1-2 lbs red potatoes, halved
4-6 carrots, peeled and cut into large chunks
2-3 sweet onions, peeled and cut into eighths

Seasoning Mixture:
1 Tbs dried thyme leaves
2 tsp kosher salt
1 tsp dried rosemary
1 tsp garlic powder
1/2 tsp ground white pepper

Preheat oven to 450°F. Combine spices in a mortar and grind. (I always move the mixture to a small plastic bowl that will go in the dishwasher after I've handled it with "chicken hands," so I don't have to worry about contaminating the mortar and pestle.) Set seasonings aside.

Arrange prepped vegetables in a large roasting pan, with cut the cut sides of the potatoes facing down. (You don't see any potatoes in the picture, because the ones I'd planned to use had already sneaked past their prime.)

Turn your attention to the chicken. Ignore the following if you're using parts: If you've never butterflied a whole chicken before, it's easier than it sounds, but be very careful not to cut yourself with the shears. Remove the extra parts tucked away in the cavity and rinse the chicken. Take a good pair of kitchen shears and locate the back of the bird. If you are right handed, cut along the right side of the spine. When you reach the other side of the bird, give it a 180° turn and cut back across on the other side of the spine. (Reverse the instructions if you are a lefty.) I also cut off the wing tips and save the neck, back, and tips in the freezer for making stock.

Place your butterflied chicken or chicken parts in the pan with the veggies. I like to roast chicken with the skin on, so that it doesn't dry out, but remove the skin before eating it. Pam Anderson's instructions for placing the seasoning underneath the skin gives me the best of both worlds. Gently pull back the skin from the meat, and rub the seasonings onto it. Replace the skin and sprinkle any remaining spices onto the surrounding veggies. Be sure to wash your hands and disinfect surfaces after handling raw poultry.

Place pan in the oven and roast for 40-45 minutes. If you wish, you can rearrange the veggies halfway through the cook time so that they are more evenly browned. (We never have any of these caramelized veggies leftover!)

Avocado Sandwich Spread

Food allergies make packing a lunch, rather than eating from the school cafeteria, almost mandatory. I've wanted to do some lunchbox posts, but confess to being intimidated by the Martha Stewarts of lunchtime, the bento fans. Margo at Coffee and Vanilla has been hosting a monthly Wholesome Lunchbox event that has finally gotten me to overcome my awe of the bento making mamas and share some of The Kid's favorite lunches.

In the photo above is an avocado pinwheel sandwich separated by carrot slices along with Keebler graham cracker "Bug Bites," a mini banana (with a slice at the top to make opening it easier for little hands), and a handful of red, seedless grapes. The bottle to the left is filled with a mixture of half apple juice, half water.

Ingredients:
2 Tbs avocado
1 Tbs Tofutti plain Better Than Cream Cheese
1/2 tsp lemon juice
pinch of salt (optional)

The Kid and I love avocados, and on days when I use one in a sandwich or salad for myself, I'll slice off the side and use it for his sandwich. Just mash the ingredients together with a fork. The lemon juice and nondairy cream cheese will keep it from browning, but it should be made in the morning, not the night before.

I found the directions for making pinwheel sandwiches in First Meals by Annabel Carmel. (I purchased the book before we knew the extent of The Kid's food allergies. It hasn't been used much, but it has some really lovely ideas and recipes.)

Stack two slices of bread on top of each other and cut off crusts with a bread knife so that you have two identical rectangles. (That's Arnold Potato Bread in the photo.) Lay them out on a cutting board with the two shorter sides slightly overlapping. With a rolling pin, roll out the bread to about half its original thickness.

Place whatever filling you desire, such as PB&J, sliced turkey, or avocado, on the flattened bread. Roll it up like a sushi roll, then slice it into five or six pinwheels.

Lemon Dill Salmon

A few months ago while shopping with The Kid, I went to the fish counter at my grocery store and asked for a couple of tilapia fillets. The Kid had other ideas. "No! I want salmon!" I tried not to laugh, because I really didn't want to encourage his bratty behavior, but the priceless look on the fishmonger's face did me in. I wish the "poor thing" people who think that a restricted diet means a life of deprivation could have seen my demanding four year old gourmet!

Yesterday the salmon was on sale, so I picked up some of our pink indulgence. The Scandinavian side of my family is probably to blame for my urge to reach for the dill and sour cream every time I get near a salmon, or a cucumber for that matter. The sour cream may have been banished, but my favorite baked fish is still pillowed in little green feathers.

This recipe is quick and easy, but the result is impressive and company worthy. The quantities here are for about a pound of salmon, but can easily be increased. Allow about a third of a pound per big person, about half that for the little guys.

Ingredients:
1 lb salmon fillet
1-2 cloves garlic, crushed
3-4 stalks fresh dill
1 lemon, very thinly sliced
1/4 C white wine
(Substitute 1/4 C white grape juice plus 1 Tbs lemon juice, if you prefer.)

Preheat oven to 350°F. Place salmon skin side down in a baking dish, preferably one without too much additional room. Evenly distribute crushed garlic over fish. Tear dill fronds from the stalk and sprinkle them over the fish as well. Cover the salmon with overlapping slices of lemon.

Pour the wine or substitute in along the sides of the baking dish. (The alcohol will evaporate during baking.) A friend, who is something of a gourmet guru, once explained to me that cooking wine is an abomination, since it is poor quality wine with salt added, originally done to keep the cooks from nipping at it. I've followed my friend's advice never to cook with a wine I wouldn't want to drink ever since. Of course, we drink very little alcohol, so I've taken to keeping little airplane bottles of wine in the cupboard for cooking.

Cover the baking dish with aluminum foil, and bake for 25-30 minutes until the salmon flakes apart easily with a fork. Watch out for steam when removing the foil, and don't tell anyone how easy it was!

Chick-A-Pea Salad

This year I decided to challenge myself and get out of my cooking rut by entering some of the wonderful food blog events that I eye a little nervously at Is My Blog Burning? Susan at The Well Seasoned Cook has offered up an appealing challenge titled My Legume Love Affair, a nourishing and non-threatening place to start.

The Kid only eats two legumes regularly, green peas enthusiastically and chickpeas, which he refers to as "chick-a-peas", reluctantly. (Other legumes have all been rejected out of hand.) I combined the two contenders in a salad that would introduce him to some new flavors, hopefully without going too far out of his comfort zone.

Salad:
1 can chickpeas, drained and rinsed
3/4 C frozen green peas, thawed and drained
1/2 red bell pepper, finely chopped
2 green onions, sliced

Dressing:
1 large or 2 small cloves of garlic, crushed
juice from 1 lemon (approx 1/4 C)
1/3 C olive oil
1 tsp sugar
1/4 tsp dijon mustard
kosher salt and fresh ground white pepper to taste
handful of flat-leaf parsley chopped or 1 Tbs dried parsley flakes

Prep salad ingredients, combine in a serving bowl and set aside. (You may wish to keep the green onions separate and use them as a garnish for the adults only.) Combine all dressing ingredients except parsley and whisk together until emulsified. Stir in parsley, then add as much as desired to salad ingredients and toss. (The extra keeps well in the fridge.)

The Kid wasn't as enthusiastic as I'd hoped he'd be, but he was tired and cranky at dinner. He did like the dressing, which is his first exposure to an exceedingly mild vinaigrette. We'll definitely give this another shot, especially since my husband, who is not a salad eater, really enjoyed it. Thanks again to Susan for inspiring a new dish!

Latkes I: Basic Latkes

2-3 lbs russet potatoes (about half of a 5 lb bag)
1 large onion
1 Tbs dried parsley
salt and pepper to taste
vegetable oil for cooking

Begin heating 1/4" to 1/2" vegetable oil (I like canola) in an electric skillet or large frying pan to medium high. Peel potatoes and onion, then shred in a food processor. Mix potatoes and onion with seasonings, then place in a colander either over a large bowl or in the sink. With clean, wet hands, place a handful of the potato mixture between palms and squeeze out any additional moisture while making a nice palm-sized patty. Gently place the patty in the heated oil, and continue squeezing and shaping latkes until out of room in the skillet. Fry until bottom side is golden brown , then flip over and cook until second side is also a lovely shade. Place on paper towel to drain, then step back as it is snatched up and eaten. Continue the latke assembly line until all the potato mixture is gone. Serve with Tofutti "Better than Sour Cream" or applesauce.

Chicken Soup

This is the chicken soup you have been looking for.

2 Tbs olive oil
1 sweet onion, chopped (approx. 1 C)
1/2 tsp salt
ground white pepper to taste
1 1/2 tsp dried thyme leaves
1/2 tsp dried rosemary
4 oz fresh mushrooms, sliced (approx. 1 C)
2 cloves garlic, finely chopped
1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2" wide strips
1 quart chicken stock
1/2 C white rice
2 carrots, sliced
2 stalks celery, sliced
handful of Italian parsley or celery leaves, chopped, for garnish (optional)

Heat olive oil in a large heavy bottomed pot on medium high. Saute onion, salt, pepper, thyme, and rosemary until onion is transparent. (Omit salt if using commercial chicken stock in recipe.) Add mushroom and garlic, cooking until heated through, then add chicken. Cook chicken until all pink is gone, then add chicken stock. Bring to a boil, add rice and stir, cover with lid, and reduce heat to a low simmer. After ten minutes, add carrots and replace lid. After another five minutes, add celery, and close lid again. Allow to simmer for five more minutes, adjust salt, garnish, and serve. (This timing method creates perfectly cooked vegetables, instead of the slimy pieces of mush that are usually lurking in soup bowls.)

Chicken Stock

5 lbs chicken necks and/or backs
water
2 onions, quartered
2-3 carrots, split lengthwise
3-4 stalks of celery, broken in half
2-3 parsnips, split lengthwise
handful of black peppercorns
1-2 bay leaves
2-3 dried mushrooms

Place chicken in a large stockpot, and cover with water to within a couple inches of the top. (It's OK to start with frozen chicken.) Bring the water to a boil, then drop temperature to a very low simmer. Skim foam from the top until no more appears, then add the rest of the ingredients. Allow to simmer on the lowest heat setting that will still cause bubbles for at least eight hours. (If you're not planning on spending eight hours at home, a crock pot will also make delicious stock, but the color will be an odd dark brown.)

Remove from heat and allow to cool slightly. Line a colander with paper towel and gently pour stock through colander into a large pot or bowl, preferably placed in the sink. Discard the remnants left in the pot. In I'm Just Here for the Food, Alton Brown recommends filling a ziploc bag with ice, then floating it in the stock to cool it quickly. (He also describes a daredevil scheme using cheesecloth and aquarium tubing for siphoning the stockpot empty, but I've never been brave enough to try it. Although it is not oriented toward food allergy avoidance, I highly recommend the book. It explains how different cooking processes work, which helped me greatly when I began to experiment in the kitchen.)

Refrigerate the stock overnight, then skim off the fat from the top of the liquid. Freeze, or use immediately. I use a combination of one, two, and four Cup sized plastic freezer containers, so that I don't have to thaw more than I need.

BBQ Chicken Drummies

These drummies are sweet, tangy, and messy. Just don't let your kid wear a white shirt while eating them!

1/2 C orange juice
6 oz can tomato paste
1/2 sweet onion, finely chopped
3 Tbs dark brown sugar
3 Tbs apple cider vinegar
1 tsp salt
1 tsp onion powder
1 tsp paprika
3-4 lbs skinless chicken drummies

Mix together all ingredients except chicken in a medium bowl. Combine with chicken either in a gallon ziploc bag or a covered nonporous dish. Allow to marinate anywhere between 2 and 24 hours.

Place drummies in a broiler pan, covering with any leftover marinade. Cook under broiler for 20 minutes, turning them over halfway through. Don't expect leftovers!

Turkey Chili Junior

This is a mild, but flavorful, version of chili, that can be on the table in under half an hour. Allergy Dad likes to add some cayenne and chili powder to his.

2 Tbs olive oil
1 sweet onion, coarsely chopped
1/4 tsp salt
fresh ground white pepper, to taste
1/4 tsp paprika
1/2 tsp ground cumin
1 clove garlic, pressed
1 lb ground turkey
29 oz can tomato puree
15.5 oz can kidney beans, rinsed
1 small can corn

Saute onion in the olive oil in a heavy bottomed pot over medium high heat until translucent. Mix in spices and garlic. Add ground turkey and cook until pink is completely gone. Mix in tomato puree, kidney beans, and corn. Continue to cook until the chili just starts to bubble. Serve with cornbread or over rice. The leftovers freeze well.

Classic Carrot Salad

4 large carrots, cleaned and grated
1/4 C golden raisins
1/4 C Tofutti "Better Than Sour Cream"
2 Tbs brown sugar
2 tsp lemon juice
1 tsp kosher salt

Stir the "Better Than Sour Cream", brown sugar, lemon juice, and salt together until smooth. Toss with carrots and raisins. (If your raisins have dried out, plump them up by briefly microwaving in a small bowl of water.) Refrigerate or serve immediately.

This recipe easily halves or doubles. Allow half a carrot per serving.

Applesauce

One day while making baby food for The Kid, I cut up an apple, tossed it in the steamer basket for a few minutes, then hit it with the stick blender. I tried it. It tasted nothing like commercial applesauce. It tasted like apple.

This recipe evolved from that steamed apple. I prefer Macintosh, but really haven't found a bad apple yet. The cinnamon and brown sugar are completely at your discretion.

1 C water
1 tsp. lemon juice
3 lbs. apples
1-2 Tbs brown sugar
1/4 tsp. cinnamon

Pour water and lemon juice into a medium saucepan with a tight fitting lid. Core, peel, and cut the apples into eighths. Add to the water and lemon juice. (If you stir the apples into the water as you go, it will minimize browning.) Sprinkle apples with the brown sugar and cinnamon.

Cover the saucepan and bring to a boil. If you have plenty of time, leave the lid on the pot, turn off the burner, walk away, and let the steam do its magic for at least half an hour. If you're on a schedule, lower to a simmer, and let it cook for about ten to fifteen minutes.

Remove from heat, and allow apple mixture to cool thoroughly before pulverizing with a blender or food processor. Hot applesauce can splatter and burn.

Yields approximately 1 quart.

Swedish Turkey Balls

Traditional Swedish meatballs are made from a mixture of ground beef and pork using bread soaked in milk as a binder. In this version, I use ground turkey with flax seed meal, which improves both the structure and the brownness of the meatball. The flax seed meal does have a distinctive nutty flavor, so I've also increased the spices to compensate. The result is a truly authentic tasting Swedish meatball! My Ama would be proud.

2 Tbs dairy free margarine
1/2 onion, very finely chopped
1-1/2 lbs. ground turkey
3 Tbs finely chopped flat-leaf parsley OR 1 Tbs dried parsley
1 Tbs flax seed meal
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 tsp. lemon juice
1 C hot chicken stock

Saute onion in 1 Tbs margarine until soft, then remove from heat. Combine all ingredients except remaining margarine and chicken stock in bowl and stir until mixed well. (Remember to wash hands and sanitize surfaces after handling raw poultry.)

Shape turkey mixture into balls 1-1/2 to 2 inches in diameter. Saute in remaining margarine over medium high heat until brown on all sides. Add chicken stock, then cover with lid and simmer over low heat for 10 to 15 minutes until cooked through.

Serve with potatoes or over egg-free noodles. The chicken stock makes a fantastic pan sauce.

Update: You may also enjoy Italian Meatballs with Angelhair Pasta.