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Lauren’s German Potato Salad

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German potato salad – wheat, dairy, egg, nut free

 

Right after Steve and I met, Union Pacific moved his parent’s to Nebraska for a few years. Steve’s mom gave me a cookbook from their Lutheran church.  Being from Mississippi, I grew up with traditional southern potato salad.  You know – russet potatoes, hard boiled eggs, sweet pickles, and Blue Plate mayonnaise, of course.  Add just a drop of mustard for a little kick.  Well, I have yet to figure out a way to make that for Lauren without eggs or mayonnaise, so I looked up several different German potato salad recipes in this book as well as others.  Most of the recipes are vinegar based, which I knew would be easier to make allergy friendly.  Some of them use butter, some green onions.  After a little trial and error, I came up with this one and it has become a family favorite and kept a bit of our German heritage alive, as well.  This is one of Lauren’s favorites!  Enjoy!

 

Ingredients:

4-5 medium russet potatoes cubed                              1 tsp salt

4 slices crispy bacon (nitrate free)                               1/4 tsp celery salt

1 cup chopped onion                                                       dash of pepper

2 tbsp sugar                                                                      1/2 cup water

1 tbsp gluten-free flour                                                  1/4 cup apple cider vinegar

 

 

Instructions:

Fry bacon until crispy.  Place fried bacon on a plate to drain.  Reserve 2 tablespoons of the drippings in the pan.  Saute’ onion in reserved bacon drippings until tender.  Add sugar, flour, salt, celery salt, and pepper.  Stir until smooth.  Then, stir in water and vinegar and heat until bubbly.  Boil potatoes in a pot for 4 to 5 minutes.  Don’t over cook.  Drain and gently incorporate into the onion mixture.  Crumble bacon on top and serve warm.

 

 

 

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Instant Pot Turkey Meatballs

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Any chance I get to try a new healthy recipe, I do.  Sometimes it is a hit and sometimes it is a dud.  Obviously, since I am sharing this one, it was a hit!  These are delicious! Yay!

We put these meatballs over allergen free pasta with allergen free sauce.  I did use an egg in the meatball recipe, so it wasn’t Lauren friendly, but I think it could be left out or maybe Egg Replacer used, instead.  I will try that when she is home.

This recipe is wheat, dairy, and nut free.

Ingredients:

1 lb ground turkey                                                      1 tsp Himalayan pink salt

1 egg                                                                               3/4 tsp garlic powder

1/8 c brown rice flour                                                 1 jar Muir Glen Pasta sauce

1/8 c coconut flour                                                       1 bag Tinkyada brown rice spaghetti

1 tsp dried parsley                                                       1/4 to 1/3 c water

Instructions: 

Combine ground turkey, egg, spices, and flours together in a bowl.  Using your hands, mix well.  Form into 1 inch balls and set aside.

Pour jar of sauce into your Instant Pot.  Drop meatballs into the sauce. Pour water over meatballs, just enough to cover.  Secure the lid and turn valve to seal.  Use the manual mode of Instant Pot and set to pressure cook for 10 minutes. While the meatballs are cooking, cook your pasta.  When the Instant Pot cycle is complete, allow pressure to release naturally.   Serve over meatballs and sauce over pasta.

Enjoy!

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Christmas Sugar Cookies (wheat, dairy, egg, nut free)

 

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Merry Christmas!

We tried a new recipe this year for our sugar cookies and Lauren and I feel that they are the best ones we have ever made.  They taste great!  To be honest, we haven’t made sugar cookies in several years.  Time always got away from us and we didn’t ever seem to get to the sugar cookies.   I am so glad we did this year.  The orange zest gives them just a hint of fresh citrus flavor and I don’t believe that anyone would be able to tell that they are allergy friendly.  This recipe is definitely a keeper.

Actually, this recipe isn’t new.  It has been sitting in a magazine that I have had for several years.  I pulled it out looking for desserts for Lauren.  It is in the December/January 2014 issue of Living Without.  Holiday Cookies by Cara Reed.  I will post the link down below.  We tweaked it a bit because I didn’t have enough sorghum flour, so we used some garfava flour instead.  Sorghum flour is a little dense, so I chose garfava because it seemed comparable and that is what I had on hand.  We used the white icing recipe she suggested, as well as the Wilton butter cream icing I have used for years.  The white icing is quicker and easier to whip up.  It is thinner, but sets very well.  We enjoyed making them.

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We used Bob’s Red Mill flours and Soy Free Vegan Earth Balance sticks for the non-dairy butter.  We only had 1 cup of sorghum flour, so I just added  1/4 cup of garfava flour for the remaining 1/4 cup of sorghum flour that was called for in the recipe.  They really did turn out nicely.

 

https://www.glutenfreeandmore.com/recipe/christmas-lights-cut-out-cookies/?fbclid=IwAR33Pq3C0qwrk8fdPmnSgF-vVNldBzCvVF0zOGRWCcmmS4r1bWLsOtNg5i8

 

Wishing you and yours a very Merry Christmas!

 

Cindy (baker of all the things)