Author: cookingwithoutallergens

I was born and raised in central New Hampshire but have also lived in Boston; Tempe, Arizona; Pittsfield, Massachusetts; and Derry, New Hampshire before moving to Edina, Minnesota in 2019 after my husband died. I'm a retired archivist, worked for the Arizona State Archives and the National Archives and Records Administration. Began cooking at age 4, learned to read reading a cookbook. As a teenager, I often cooked family meals as my mother was busy correcting papers or doing class preparations for the next day. Began developing food allergies at menopause and the number has grown over the last several decades.

Asian Pork and Cabbage

I took a small pork roast out of the freezer yesterday morning and noticed that I have two bags of carrots in the frig. What to do with them, I asked myself. So on Taste of Home, I found a recipe that I thought would work once I modified it to remove the allergens. It’s really quite quick and easy if you buy already chunked pork and pre-shredded cabbage and carrots. One of the bags of carrots was shredded so I went and picked up a large container of cole slaw mix this morning. It took me about a half hour to cut up the roast and then only about 10 minutes to make the dish! Very tasty over some rice. Makes 4 servings.

In a large nonstick skillet over medium, heat up:

2 teaspoons olive oil

When hot, add:

4-6 cups chopped cabbage

Cook for about 2 minutes until cabbage starts to get tender but is still crisp. Add:

2 cups shredded carrots

Stir to combine and cook for about another 2 minutes until carrots start to get tender. Remove to a bowl. Add to the now empty skillet:

2 teaspoons olive oil

When hot, add:

2 cups diced pork

Cook over medium high heat until the pork is browned on all sides, about 2 minutes depending on how large your chunks of pork are, try to cut them into approximately the same size (I know, easier said than done!). Add to the skillet:

2 tablespoons finely minced ginger root*

Stir to combine and cook for about 2 more minutes until the pork is about cooked and the juices run clear. Combine in a separate bowl before adding to the skillet:

1 cup chicken stock

1/4 cup soy sauce substitute

2 tablespoons arrowroot

1/2 teaspoon sesame oil

Whisk to combine and add to the skillet. Stir constantly until it thickens. Add the cabbage mixture back into the skillet and heat through, about 1 minutes. Add salt and pepper to taste. Serve over rice.

*The easiest way to mince ginger root is to cut off the peel producing a rectangle of ginger root. Slice into thin slices and then, using a French knife, cut back and forth until finely minced. (A French knife is a long-bladed knife that is angled so that you can rock the blade back and forth to finely chop things.)

Crispy Sticky Asian Chicken Wings

Like ribs, wings are high on my favorite foods list. I usually just bake them and barbecue sauce them (see recipe under Appetizers and Snacks) but I wanted to do something a little different today so I found three or four recipes for Asian wings and took what I liked from each to get you this divinely mouth-watering succulent wing recipe. In fact, I enjoyed them so much I went to the store and bought another package of wings just so that I could make them again! If you want to make them a meal, serve with cooked rice and some sauteed bok choy (see recipe under side dishes).

First, if your wings are whole, cut off the mini pointed section (the wing tips) and then cut the wing between the mini wing and the drumette. Throw the wing tips in the garbage and the other two parts into a gallon food storage bag. You should have about 2 pounds of wings.

Second, preheat the oven to 425 degrees. Prepare a medium size baking sheet by spraying it with non-stick spray. Next, add to the bag:

1 tablespoon all-purpose gluten-free flour

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika (more or less depending on your taste)

Seal the bag and shake to coat the wing sections. Place each piece on the prepared baking sheet. Best to make sure they don’t touch. Bake for 30-40 minutes. While the wings bake, prepare the sauce. Mix together in a small saucepan:

1 teaspoon avocado oil

1 teaspoon ginger juice (don’t have ginger juice? Peel and finely mince a thumb size piece of ginger)

1 teaspoon to 2 tablespoons chili sauce (depending on the heat level you want in your wings)*

2 tablespoons honey

2-4 tablespoons date sugar, depending on how sweet and sticky you want them

1/3 cup soy sauce substitute

1/2 tablespoon minced garlic

Whisk together and bring to a boil over medium heat. Cook for about 5 minutes until slightly reduced. Remove from heat and set aside.

When the wings are cooked, remove from the pan to a medium size bowl and pour over the sauce.** Mix together with a serving fork or large kitchen spoon. Add:

1 tablespoon toasted sesame seeds

Move to a plate and garnish with:

1/2 cup sliced scallion greens

Serve hot.

*I used 2 teaspoons and it was quite spicy but not overly hot, just the way I like it. And the addition of the sesame seeds and scallions help cool the wings a little.

**I used only half the sauce for my 1 1/2 pounds of wings.

Chicken Shepherd’s Pie

I know, you don’t have to say it! Another chicken recipe. This one can be fairly quick and easy. It’s a chicken stew with mashed potatoes (or in my case, mashed celery root and parsnips) on top with a few French-fried onions on top, baked for an hour (less if the stew is already hot). Again, like many of my recipes, feel free to use whatever vegetables you have on hand that your family prefers.

Grease or spray a casserole dish large enough to hold the stew and toppings. This will depend on the amount you need for your family, for me, I made a 4-serving size so used a 2-quart casserole dish. Preheat the oven to 375 degrees. In a skillet over medium heat, add:

2 tablespoons olive oil

When shimmering hot add:

12 ounces of chicken breast, cut into bite-size chunks

Salt and pepper to taste

Brown the chicken turning after about 2 minutes to brown on the other side(s). When chicken is fully browned, but not necessarily fully cooked, remove from the skillet and add to the skillet:

1/2 medium onion, diced

2 stalks celery, diced

1/2 cup carrot slices

1/2 cup green beans

1/2 cup peas

1 teaspoon dried thyme (or parsley, or herb of choice [I really like sage in my chicken dishes]).

Sauté, stirring frequently, until onions are transparent, reduce the heat and cover for 5 minutes or until the green beans and carrots are tender. Remove the vegetables from the pan. Whisk into the remaining fat:

2 tablespoons gluten-free all-purpose flour or enough to absorb all the fat in the pan

Cook the flour for several minutes and then add:

3/4 cup chicken stock

3/4 cup non-dairy milk (anything EXCEPT soy)

Whisk to combine with the flour and get out the lumps and then stir frequently until gravy comes to a bowl and thickens. If it’s too thick, add a little more stock or milk. If it’s too thin, make a slurry of another tablespoon of flour and a little milk and add to the gravy.

Mix in the chicken and vegetables. Top the casserole with:

2 cups mashed potato (or 2 cups celery root puree (see recipe under side dishes)

Sprinkle the top with French-fried onions or paprika. Bake in a pre-heated 375 degree oven for 30-60 minutes depending on if you bake it immediately or put it together to bake later as I did.

Chickpea Frozen Dessert

I love chickpea brownies and carob chip cookies but it never occurred to me to use them in a frozen “ice cream” until I saw a recipe on Pinterest. I’ve had to adapt it slightly to omit the nut butter and chocolate but it is very delicious, lusciously smooth and creamy. I added some carob powder but flavor it any way you like – some strong coffee in place of half the non-dairy milk, carob chips, or using various seed or nut butters will add various flavors. Also, using various extracts or oils could add different flavors, instead of vanilla extract, use some mint, orange, lemon, or even butterscotch flavored extracts.

In the bowl of a blender place:

1 15 ounce can chickpeas (garbanzo beans), drained

1/2 cup dates (I used chopped but if using whole dates, be sure to soak them if they’re dried so that they will break down in the blender)

1/4 cup seed butter – tahini, pumpkin seed, sunflower seed, etc.

1/3 cup protein powder (any kind or flavor)

1/4 cup carob powder

1 cup non-dairy milk

1 teaspoon vanilla extract

Blend until the dates are broken down and the mixture is smooth. If one is available, put mixture into an ice cream freezer for 30-40 minutes and then transfer to individual serving dishes to freeze or eat immediately. If an ice cream freezer isn’t available, transfer to individual serving dishes and freeze for 1-2 hours or until you want to eat it!

Spatchcocked Roasted Cornish Game Hen

This is a very simple recipe as long as you have a sharp pair of kitchen shears. Spatchcocking is cutting out the backbone of the chicken and laying it flat. It cooks faster and is easier to grill, just don’t try to stuff it or you’ll have to tie it back up!

Preheat the oven to 375 degree. Spray a large baking dish with non-stick spray. For each hen, prepare a mixture of:

2 teaspoons pureed garlic*

1/8 teaspoon herbamare (or plain sea salt)

1/8 teaspoon dry sage**

dash of black pepper

Spatchcock each hen by cutting along the backbone on each side using a sharp pair of kitchen shears, cutting the bones attached to the backbone. Wash the inside of the bird and then dry thoroughly using paper towels. Discard the backbone. Release the skin from the meat by inserting your finger between the skin and the meat and shifting it to loosen. (I personally prefer to just cut along one side of the backbone to open the chicken (or hen) since I’m a lover of the tail, a bad taste inherited from my grandmother.)

Next, take 1/2 of the garlic mixture and rub it in one side of the hen between the skin and the meat. Repeat on the other side with the other half of the garlic mixture. Place in the prepared pan and repeat for the other hens you want to cook. Generally, one hen per person depending on their size and what else you’re serving with them. I actually only ate half a hen. Larger birds will feed more people but they generally average about 1 1/2 pounds per bird.

Rub the skin of the birds with oil and bake 45-55 minutes depending on how your oven temperature runs or until the thigh meat measures 175 degrees.

*I bought pureed garlic but it’s fairly simple to puree whole garlic cloves by using the flat side of a knife. Place the peeled garlic clove(s) on a cutting board and sprinkle with salt. Smash with the flat side of a large knife and then pull the knife towards you to smear the garlic and voila, pureed garlic. Or use a small food processor to puree cloves.

** I happen to love sage with poultry but if you don’t, feel free to use thyme, rosemary or whatever other herb your family prefers.

Easy Creamy Chicken Pasta Casserole

I do love chicken and I especially like creamed chicken. I find it a very satisfying dish, probably because of the combination of cream sauce, vegetables, and tender chicken. This recipe can be made with any type of pasta you like – from lentil spirals to egg noodles, spaghetti or heart of palm linguini like I used.

Grease an 8 cup (10x8x5″minimum) casserole dish and set aside. Preheat oven to 400 degrees. In a high-sided pan, over medium heat:

2 tablespoons olive oil

When hot (shimmering) add:

3 medium shallots, sliced

4-6 ounces of mushrooms, sliced (any type will work, I used shitake)

Salt, garlic powder and pepper to taste (about 2 shakes of salt and garlic powder and one dash of pepper)

Cook until mushrooms begin to brown, about 5 minutes. Add:

8 ounces of boneless skinless chicken thighs, cut into 1″ pieces (approximately)

Salt, pepper, and garlic powder to taste (as above)

Cook, stirring frequently until chicken is well browned, about 3 minutes. Stir into the pan:

1 tablespoon all-purpose, gluten-free flour

If there is still oil showing, add a little more so that all the oil is absorbed. Cook stirring for about 1 minute to cook the flour taste out of the mixture. Add:

1 cup chicken stock

1 cup non-dairy milk (any EXCEPT soy)

Stir constantly until the sauce thickens and the chicken is cooked through, depending on how cold the liquids are, 3-6 minutes. Add:

1/2 cup frozen peas

2 cups cooked pasta

1/2 cup grated non-dairy parmesan cheese*

When peas are heated through, transfer mixture to the casserole dish. Sprinkle top with mixture of:

1/4 cup gluten-free bread crumbs

1 tablespoon olive oil

3 tablespoons grated non-dairy parmesan cheese

Be sure to mix the oil and bread crumbs together before adding to the top of the casserole. Bake uncovered 20 minutes or until topping is browned (broil for 2-3 minutes if preferred). Serves 4.

*Any non-dairy cheese that your family enjoys will work in the recipe such as provolone or cheddar.

Easy Farmhouse Chicken Casserole

I know, again with the chicken! But there are just so many delicious ways to cook chicken and here’s another one. Easy and quick to make with pre-cooked chicken, this casserole covers all the bases with protein, starch and vegetables all in one mouth-watering package. So if you have some chicken (thighs, drums, breasts whatever) or leftover rotisserie chicken, this is a great way to use it up that your family will enjoy.

Make sure your oven rack is in the upper half of the oven. Preheat oven to 425 degrees. Grease a 9×13 casserole (or spray with non-stick spray). Over medium high heat, heat a medium sized Dutch oven and add:

1 tablespoon olive oil

4 slices of bacon, diced

Cook bacon until it’s crisp. If you don’t want to eat the bacon fat, drain it before adding:

1 tablespoon olive oil (3 tablespoons if you drained the bacon fat off)

1 medium onion, diced

3-4 celery stalks, diced

1 cup thinly sliced carrots (or shredded)

1 cup frozen peas

Reduce heat to medium and cook until vegetables are softened. Stir into the vegetables:

1/4 cup gluten-free, all-purpose flour (I had to use 1/3 cup to absorb all the oil)

3 cups chicken stock

1 cup non-dairy milk (anything EXCEPT soy)*

1/4 teaspoon dried thyme

1 teaspoon dried sage

1/4 teaspoon ground black pepper

1/2 teaspoon sea salt

Stir, being sure to scrape the bottom of the pot to get all those wonderful drippings from the bacon. Cook, stirring frequently until sauce is thickened, about 3-5 minutes. Add:

3 cups diced or shredded chicken

3 cups diced and cooked potatoes (I used a mix of sweet and Russet potatoes)

Turn off heat. Pour (or ladle like I had to) the chicken mixture into the prepared casserole dish. In a medium bowl combine:

1 cup gluten-free bread crumbs

2 tablespoons avocado oil

Using a fork, mix thoroughly so that the bread crumbs are combined with the oil. Add:

1 cup gluten-free French-fried onions (or forget the bread crumbs and just use onions, oh so tasty!)

Spread the bread crumb mixture evenly over the casserole and bake for 15-20 minutes. Cool slightly before serving. Serves 6-8 generously.

*The original recipe called for cream. Silk now makes a non-dairy cream which you could use in place of the non-dairy milk for a richer sauce. The Silk cream is coconut based.

Roasted Brussel Sprouts with Bacon and Onions

My grandson loves Brussel sprouts so for Christmas this year instead of simply steaming them, I decided to try something different. Quite an easy dish to make, these roasted sprouts get quite crunchy which only adds to the delicious combination of sprouts and bacon! I’m sorry I didn’t get a photo before we ate them all.

Preheat oven to 375 degrees. In a medium size bowl combine:

1-1 1/2 pounds Brussel sprouts, trimmed and halved

2 small to medium red onions, peeled and cut into good sized pieces

1 teaspoons garlic powder

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

Toss to coat all the sprouts. TIP: I generally toss the sprouts before adding the olive oil. Spread mixture out onto large baking sheet in a single layer. TIP: I like to make sure all the sprouts are cut side down so they get extra crispy. Cut into thin strips:

1/2 pound bacon

Sprinkle the bacon strips over the Brussel sprouts and bake for 30-35 minutes until bacon is cooked and the sprouts are nicely browned. The onions will also be nicely caramelized. Serves 4-6. Serve warm.

White Pizza with Chicken and Asparagus

This recipe requires a few steps but is easy enough to make just not a quick. But the flavor of the white sauce (same one we made for the ratatouille lasagna) combined with the sauteed chicken breast and asparagus is so divine that the effort is worth the end result!

First, make the pizza dough by combining in a medium bowl:

1 1/2 cup gluten-free all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

Stir to combine. In a small bowl whisk:

1 1/2 teaspoons yeast

1 tablespoon honey (or agave, etc.)

1 cup warm water (about 105 degrees, should feel neutral on your wrist)

Let the yeast mixture sit for 5-15 minutes. It should become foamy and smell yeasty. If this doesn’t happen, begin again because your dough won’t rise. When it’s ready add:

1/4 cup olive oil

Whisk to combine and pour over the dry ingredients. Mix thoroughly. This dough will be quite loose like a thick cake mixture. Cover and set aside to rise for about 1 hour.

While the crust dough is resting, heat over medium heat in a 10″ skillet:

1 tablespoon olive oil

When shimmering add:

1 medium size chicken breast (4-5 ounces), thinly sliced

Salt, pepper, garlic powder to taste

Cook the chicken breast about a minute per side depending on how thinly it’s sliced. Remove from skillet to a plate and add to the skillet:

1 medium red onion sliced and halved

1 pound asparagus, washed, trimmed, and cut into 1″ pieces

Reduce heat to medium, stirring often, cook until onions and asparagus are softened but not thoroughly cooked.

Now make the sauce by combining in a medium (2 quart) saucepan:

1 1/2 cup non-dairy milk (any milk EXCEPT soy)

Slurry made with 3 tablespoons gluten-free all-purpose flour mixed with 1/2 non-dairy milk

Whisk to combine before adding:

1/4 teaspoon ground pepper

1/8 (a dash) nutmeg or allspice

1/2 teaspoon sea salt

Heat over medium heat, whisking often. When you see the milk is getting hot, whisk constantly as the sauce thickens. Let cook several minutes over low heat to be sure the flour is cooked. Stir in:

4 ounces shredded parmesan cheese, about 1 cup (or other cheese you prefer)

Stir to combine. Set aside.

Preheat oven to 425 degrees. When dough has risen, grease a large cookie sheet and pour the crust dough onto the sheet. Using wet hands or a scrapper/spatula, spread evenly over the cookie sheet getting it as thin as possible. Because this dough is more the consistency of a cake batter than a pizza dough, it cooks up like a cake batter and will get light and fluffy so get it as thin as possible. Let the dough rest for 15 minutes before baking the crust 8-10 minutes until set.

Spread the crust with the white sauce. Arrange the chicken, asparagus pieces and onion on top of the pizza crust on top of the sauce. If like me, you like more sauce, you can add more on top of the chicken and asparagus. Bake for another 12-15 minutes until the sauce is bubbly and the crust is browned along the edges.

Let rest for 5 minutes before slicing.

Lemon Chicken Soup with Vegetables

Chicken is one of my staple proteins. I had some chicken breasts in my fridge that needed to be used but I didn’t have time today to do a lot with it. Chicken soup I thought! Quick, easy, not too much work. Then I thought about the lemon beurre blanc sauce I made a few nights ago to go with some fish and thought I love chicken and lemon. It won’t be too hard to put them together. This soup is the outcome of that thought process. Hope you enjoy it as much as I did!

First, heat a small Dutch oven over medium high heat. When it gets hot, add:

1 tablespoon olive oil

When the oil is shimmering add:

1 small onion, diced

2 stalks celery, diced

1/2 cup shredded carrots

3-4 ounces sliced mushrooms (any kind you like)

Stir to combine and let cook reducing heat to medium until the vegetables begin to soften. Add:

6-8 ounces white meat chicken, cut into bite size pieces

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

Stir so the chicken goes to the bottom of the pot, or as much as possible. When chicken is browned, add:

2 teaspoons minced garlic

approximately 1 tablespoon lemon zest (zest of one large lemon)

3 cups chicken stock

8 ounces of small pasta like elbows (I used green lentil safari)

8 ounces whole chickpeas

Stir to combine, cover, reduce heat to medium low so that the stock is on a low boil to cook the chicken and pasta, about 12-15 minutes. While it’s cooking combine in a small bowl (2 cups):

1/4 cup lemon juice (juice from one large lemon)

1/2 cup oat milk

2-3 tablespoons gluten-free all-purpose flour

Whisk to combine the flour. When the pasta and chicken are cooked, add:

1/2 to 1 cup frozen peas

Cook for 3-5 minutes longer to cook the peas before adding the milk mixture. If necessary pour the milk mixture through a small sieve to keep any flour lumps out of the soup. Stir the soup to mix in the flour and continue stirring for 2-3 minutes while the stock thickens and the flour cooks. Stir in:

2 tablespoons honey

Salt and pepper to taste

Serves 4.

Of course you can add any vegetables your family likes. Asparagus would work very well in this soup as it goes great with lemon. And rice would work as well as pasta depending on taste.