Food Allergy Cooking

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Dairy Free Cream of Chicken Soup Recipe

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There are so many casserole recipes and other dishes that I would love to make for my kiddos, but unfortunately they call for canned cream of chicken soup.  Not only are the canned condensed cream of soups high in sodium but they also contain dairy.  In fact I have yet to find a canned one that does not contain dairy.  But..there is good news.  You can make it at home yourself without dairy PLUS it’s much healthier.

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Dairy Free Cream of Chicken Soup Recipe

Ingredients

  • 2 Cups Chicken Broth
  • 2 Cups Alternative Milk (I used Coconut Milk)
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 1 Cup Flour

Instructions

  1. Bring to a boil first 4 ingredients
  2. Turn heat down to medium
  3. Very Slowly Whisk in flour(Be sure to not let it clump up)
  4. Turn heat back up to med-high and bring back up to a boil. (continue whisking frequently).
  5. Continue to boil and whisk until it thickens.
  6. Let Cool and split into Freezer Bags.(2 Cups Per Bag)
http://www.foodallergycooking.net/dairy-free-cream-of-chicken-soup-recipe/

Dairy Free Egg Free Chicken & Dumplings

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One of my very favorite comfort foods is Chicken & Dumplings! My great grandmother used to make them, and I remember it being one of her specialties. It was always such a treat to enjoy a bowl of them.  I decided to try to make some for my kiddos so that they could enjoy them too.

I have not been able to come up with a good dairy free egg free homemade dumplings recipe so I do cheat a little with canned biscuits, but they make it SO easy and So Yummy!

This recipe makes a big ‘ol pot that will feed my family of 8 plus a little leftover so you might want to half it if your family is smaller or double it if larger:)

Here’s the recipe:

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Dairy Free Egg Free Chicken & Dumplings

Ingredients

  • 2 lbs Cooked Chicken
  • 4 Cups Chicken Broth (2 cans or 1 carton)
  • 2 Cups Milk Alternative(I used Soy Milk)
  • 2 Cups Water
  • 4 Cans Biscuits(10 count) - Read the label to make sure they are dairy/egg free.
  • Salt and Pepper to Taste

Instructions

  1. Shred Chicken into Pieces.
  2. Pour Chicken Broth, Milk Alternative, and Water into Pot.
  3. Add Chicken and Stir.
  4. Bring to Medium Heat (Do Not Boil).
  5. Cut Biscuits into Fourths and drop into pot one at a time. (This step needs to be done fairly quickly so that the dumplings are cooked evenly.)
  6. Let cook on medium heat until dumplings are done. (Stir frequently so they don't stick, but not so frequently that they turn to mush.)
  7. Salt and Pepper to Taste.
http://www.foodallergycooking.net/dairy-free-egg-free-chicken-dumplings/

10 Food Allergy Friendly After School Snacks

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Whether you homeschool or send your kiddos to school there’s always a need for a yummy afternoon treat to get them through until dinner, right?

We are always looking for new things to try, and so I thought I’d post a little roundup of some great recipes that I’d love to try.  All of the recipes are Dairy Free and Egg free.  I also added a couple of gluten free ones in the mix for those of you who can’t have gluten.

Don’t they look delicious?

#1 Perfect Cinnamon Buns

 

#2 Dairy Free, Egg Free Brownies

#3 Chocolate Granola Bar Treats

Note:  Use Enjoy Life Granola or another allergy-safe granola for a nut free version.

 

#4 Dairy Free, Egg Free Oatmeal Raisin Cookies

#5 Gluten Free Apple Crisp

Note:  Use a dairy free margarine and dairy free ice cream for those with milk allergies.

 

#6 Healthy Strawberry Oat Squares

#7 Dairy Free Smoothies

 

#8 Gluten Free Oatmeal Muffins

Note: Substitute regular flour and oats if you can have gluten.

 

#9 Gluten Free, Dairy Free, Nut Free Granola Bars

 

#10 Apple Pie Dip & Cinnamon Sugar Tortilla Chips

Note:  You could use corn tortillas to make these gluten free, I think:)

Crockpot Barbecue with Vinegar Slaw

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A couple of our stores have had Boston Butt on sale at a great price recently.  When they go on sale I always grab a couple for the freezer to use in one of our favorite recipes.  For years I was afraid to try slaw on my barbecue.  I thought it just didn’t really sound good.  That changed last year when I was at a blogging conference and tried a barbecue burrito.  It had delicious pulled pork with slaw and pickles – so good!  I left that day determined to recreate that taste.

Barbecue is something that we often enjoy as a food allergy family because most sauces are ok for my kiddos to have.  I tried once(unsuccessfully) to make my own, but the store bought kind do the job without the trouble.  The main thing is to read the labels to make sure they are allergy safe.

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Crockpot Barbecue with Vinegar Slaw

Ingredients

  • For Meat:
  • 1 TBSP Chili Powder
  • 1 TSP Cumin
  • 3/4 Cup Brown Sugar
  • 1/2 tsp. Garlic Salt
  • 1 Boston Butt Pork Roast
  • Bottle Barbecue Sauce
  • For Slaw:
  • Bagged Slaw
  • 1 Cup Vinegar
  • 1 Cup Sugar

Instructions

  1. Mix first 4 ingredients in separate bowl
  2. Place Roast into Crock Pot
  3. Pour Spice Mixture over Roast and Rub on
  4. Cook in Crockpot on high for 4-6 hours
  5. Once done cooking remove from crockpot and shred
  6. Pour BBQ sauce over and stir
  7. Serve on buns or potatoes topped with slaw
  8. Slaw Recipe:
  9. Mix Vinegar and Sugar in Separate Bowl
  10. Dump bagged slaw into bowl
  11. Pour Vinegar mixture over slaw
  12. Refrigerate for 2 hrs before serving
http://www.foodallergycooking.net/crockpot-barbecue-with-vinegar-slaw/

Food Allergy Freezer Waffles

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We all have those mornings when we are in a rush.  There are times when we just don’t have the time to fix a big breakfast.

Those are the days when many folks turn to freezer waffles – Unless you are dealing with food allergies.

All mainstream store brand and name brand freezer waffles contain products like eggs and/or milk so they are out for us.  There are some specialty waffles like Van’s that are very good and allergy safe.  BUT….They are so expensive at nearly $5 for 1 box!

One of the things I like to do is make up a big batch of freezer waffles using our favorite allergy friendly recipe.  We enjoy them for breakfast & then I put the rest into freezer bags to enjoy later.  My kiddos love this, and it’s so easy to grab one & go when you’re in a hurry.

What You Need for Allergy Friendly Freezer Waffles

  • Waffle Iron – This is very important to have a good one here.  One of the single kind that you flip over will work fine, but it will take a while since you can only make one at a time.  This Cuisinart  4-Slice Belgian Waffle Maker is very similar to mine & works great.
  • Freezer Baggies – Make sure you get the kind that has FREEZER on the label or else they will get freezer burn.

How to Make your Allergy Friendly Freezer Waffles

  • Mix up your batter
  • Cook Waffles in Waffle maker as directed
  • Once they’re done let them cool then put them spread out on a cookie sheet.  Place the sheet in the freezer for a few minutes.  They don’t have to be frozen solid at this point.
  • After about 15-20 minutes take them off the cookie sheet and put them in the freezer bag.
  • Store in the freezer until use.

How to thaw/cook your Allergy Friendly Freezer Waffles

  • Remove desired amount from baggie.
  • Cook in microwave for 1 minute or in toaster oven.
  • Enjoy!

Dairy Free Egg Free Biscuits

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dfafbiscuits

One of the things I often miss about cooking dairy free & egg free is fresh homemade biscuits! I have tried several recipes over the years and haven’t been able to find a good recipe that we love yet.

I’ve often thought that we’ll always be resigned to eating canned biscuits from Aldi’s forever.

I saw this recipe on I Heart The Mart for 7Up Biscuits and decided to tweak it a little to be Dairy & Egg Free.   Everyone was so excited about the results.  They were absolutely delicious!  They tasted kinda like Hardees Biscuits.

We had them for dinner with Chicken, but they would be awesome for breakfast too with some jelly inside!

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Dairy Free Egg Free Biscuits

Ingredients

  • 3 Cups Bisquick
  • 1/3 Cup Melted Dairy Free Margarine(I use Squeeze Parkay in the Blue Bottle)
  • 1 Container Plain Dairy Free Yogurt (like So Delicious or Whole Soy & Co)
  • 3/4 Cup Lemon Lime Soda(7Up, Sprite, or Sierra Mist)

Instructions

  1. Preheat Oven to 450 Degrees
  2. Melt Margarine onto 9x13 pan and set aside
  3. Stir Bisquick and 7up Together
  4. Add Soda to Mixture
  5. Spread dough out onto cutting board with Biscuit Mix sprinkled on it
  6. Add a little mix as needed and pat in until no longer sticky
  7. Roll out and cut out biscuits using a glass or biscuit cutter
  8. Place biscuits in pan
  9. Bake for 12 minutes in 450 degree oven or until Golden Brown
http://www.foodallergycooking.net/dairy-free-egg-free-biscuits/

Dairy Free, Egg Free Pumpkin Muffins

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Pumpkin is one of those flavors that I can’t get enough of during this time of year.  Pumpkin flavored coffee, lattes, bread, pies, and now muffins!  These are so delicious!  I made these a while back during a freezer cooking day and they are so good.  They’re perfect for a quick snack or breakfast with some fruit.  My guys and gal loved these as well.  Add a little dairy free margarine on top and…well, so yummy!!

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Dairy Free, Egg Free Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 Muffins

These muffins are perfect for a cool fall day. I always have to double this recipe to feed my family but this makes enough for 12 muffins.

Ingredients

  • 2 Cups Flour
  • 3/4 Cup Sugar
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1 can Pumpkin
  • 1/2 cup Milk Substitute(I used soy milk)
  • 1/2 cup Oil(I used Coconut Oil)
  • 1 tbsp Vanilla

Instructions

  1. Preheat oven to 350
  2. Place 1st 7 ingredients into a bowl
  3. Stir
  4. Place remaining 4 ingredients into a separate bowl
  5. Stir
  6. Add wet ingredients into dry ingredients
  7. Stir Well
  8. Spoon into greased muffin tins
  9. Bake at 350 for 30 minutes or until knife inserted in center comes out clean.
  10. Enjoy!
http://www.foodallergycooking.net/dairy-free-egg-free-pumpkin-muffins/

Donuts with Sugar Glaze – Dairy Free & Egg Free

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Dairy Free Egg Free Donuts

Every child should have a doughnut every now and then! Or is it donut?  According to the googles, both ways of spelling are ok so I will just mix it up a little. 🙂  I am always looking for new ways to make treats for all my kiddos, and I have been looking for a good donut recipe to try.  I remembered back in home-ec class during high school when we learned how to make biscuit dough.  Then they taught us how to make other things using that dough like cinnamon rolls and…Donuts!!  I decided to give it a try, but I really didn’t have time to roll and knead dough so I pulled out the canned biscuits.  It was quick, easy, and SOOOOO delicious!  I used can biscuits from Aldi which don’t have eggs or milk.  Make sure you read the entire package though because many of them do have milk.  Enjoy!

Dairy Free Egg Free Donuts with Sugar Glaze
Recipe Type: Dessert
Author: Holly
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6
These donuts are great for a special treat or even for breakfast. My kiddos love them and I love being able to treat my food allergic kiddos to something they can’t normally have, and these are SO Easy!
Ingredients
  • Canned Biscuits (Read the label to find some that do not contain dairy or egg). Most do contain wheat or so so you’d have to find an alternative if you avoid those allergens).
  • 2 Cups Oil , any will do – I use Coconut Oil
  • For Glaze:
  • 1 Cup water
  • 2 Cups Sugar
Instructions
  1. Put Oil in Large Skillet and turn to medium high
  2. Spread Biscuits out on Cutting Board
  3. Make holes in biscuits – I used an apple corer to make them, but you can use whatever you have around.
  4. Add Donuts to heated oil(make sure at least half the donut is submersed.
  5. Fry in oil until browned(less than a minute- Watch them closely or they will burn)
  6. Turn over and brown the other side
  7. Remove from skillet.
  8. To Make Glaze:
  9. Add water to Saucepan, bring to a boil
  10. Turn down heat and add sugar
  11. stir frequently until you have a syrupy texture.
  12. Dip donuts in Glaze with tongs(fully submerge).
  13. Set on Cookie sheet to cool
  14. Enjoy!

 

Asian Lettuce Wraps #FoodAllergy Friendly

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Asian Lettuce Wraps #FoodAllergy Friendly
Recipe Type: Entree
Author: Holly
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 6
One of our family’s favorite types of food is Asian, and with the food allergies we hardly get a chance to go out to an Asian restaurant. Here’s one of our favorite recipes that I came up with so we can enjoy it at home.
Ingredients
  • 1 lb Boneless Skinless Chicken
  • Lettuce Leaves
  • 1/4 Cup Oil (I used Coconut Oil)
  • 1/4 Cup Soy Sauce
  • 1/2 Cup Onion Finely Chopped
  • 1/2 tsp Red Pepper Flakes(optional)
  • 1 tsp. Garlic Powder or use 1 Clove Fresh Garlic Finely Chopped
  • 1/4 Cup Rice Vinegar
  • 1/4 Cup Brown Sugar
Instructions
  1. Cook the Chicken in the Oil until done
  2. Remove chicken and chop into small pieces
  3. In a Separate Bowl combine all other ingredients except onions & lettuce, stir
  4. Put Chicken in above Bowl and toss to coat
  5. Saute’ the onions for a minute in same skillet until soft
  6. Add Coated Chicken back into skillet and cook until warmed through
  7. Serve over lettuce

 

Dairy Free Egg Free Chicken Nuggets

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I posted this recipe on My Other Site a while back before I started Food Allergy Cooking, and I wanted to share it on here.  I love to make a ton of these when I find a good deal on boneless skinless Chicken Breasts.  My kiddos & hubby loves these.  They remind me alot of southern fried chicken like my grandmother makes.

You can get the full recipe for my Dairy Free, Egg Free Chicken Nuggets here.