Recipes For People with Additive and Preservative Allergies
Cooking With Allergies
Cooking for those with allergies can be challenging as well as dangerous depending upon the severity of the allergy. Some people have deadly allergies that can be fatal, others have allergies that may cause slight discomfort, still others yet have allergies that cause serve reactions even if they are not fatal they can be very intolerable.
I feel like there should be some kind of group you know like the group AA, it could be called FASU- Food Allergy Sufferers United. I guess mine would be more like FAPIA- Food Additive and Preservative Intolerance Allergy. I just get strange looks when I ask questions about food ingredients at a restaurant but the consequences of not doing so far out weigh do so. It would be so much better if we could see what is in the food just in case we are allergic to an ingredient I know great hidden secret recipes chefs are screaming at me from every direction of the globe but it is very difficult when you have an allergy.
My allergy pretty much causes me dread, dread because I know if I eat out at a restaurant and order anything that has any of the ingredients I am allergic to I will spend the next day wishing I have never taken one bite. My allergy causes me to have serve food poisoning type reactions that are so unbearable I can not even begin tell you how bad it is. Though not fatal I am left wishing at times it were (just kidding). One thing that helps as well is taking a Digestive Enzyme to help break down & digest your food more easily.
An allergy can not only effect your life it can rule it depending how severe it is. With the idea of cooking without worry I set out to add a few of my all time favorite recipes.One of the best ways to keep food safe for allergy sufferers is to cook with fresh ingredients. Fresh ingredients are safe for most people because you know there are no additives or preservatives. Food is a very big part of our lives. I love food and enjoy making new recipes all my own that I know I do not have to worry about my food allergy. Here are a few of my all time favorites. I like a lot of flavor in my food but I try to keep it simple that is the best way for me to make sure I am allergy free. Fresh fruits and vegetables are the best way to make sure I am allergy free.
Cherry Roll Ups
Cherry Deep fried roll ups
1 lb fresh cherries washed pitted
Sugar or Sweetener of your choice 1/3 Cup
(*Optional Cherry Pie Filling sweetened if you can eat them)
Water 1/2 cup
Egg Roll Wraps
Cook Oil of your choice
Cook your cherries and water until your cherries are cooked thoroughly add sugar and thicken.
Set your cherries aside and let cool completely.
Using two of your egg roll wraps place a TBSP of your cherries on one end roll as if you would an egg roll or add less filling taking care the filling will not reach the ends, and roll very thin leaving the ends open. Deep fry in oil of your choice. Drain on paper towel. Serve warm. Sprinkle with powdered sugar.
* Optionally you can make cherries pies by folding your wrapper as such.
Sweet Potato Fries
favorite seasoning I like garlic, coarse sea salt or seasoning salt
Preheat oven to 375
Peel potato and slice into thick strips for potato chips.
Non stick baking pan coated lightly with Olive Oil.
Place sweet potato chips on baking sheet, sprinkle lightly with Olive Oil.
Lightly Season with seasonings of your choice..
Bake for 15-20 minutes, turn, lightly season the other side, and bake for 10 more minutes.
Baked Sweet Potato Chips
2 small or 1 large sweet potato
1 1/2 tablespoons olive oil
Salt to taste
Peel potatoes and slice thinly into 3/8 inch thick slices.
Preheat oven to 425 degrees.
Place potato slices in a bowl coat in olive oil, salt to taste. Spread the slices out on a baking pan in a single layer. Bake about 12 minutes on each side. Serve with condiment you like best.
Sauteed Yellow Squash
Fresh Pan Sauteed Yellow Squash
Yellow Squash 4 small or 2 med
Garlic 1 TBSP crushed
Sea Salt Grinder
Slice squash & onion in thin diagonal slices. In frying pan add drizzle of Olive Oil, Squash, Onion, & Garlic. Cook until squash is tender and onions translucent. Using your salt grinder salt to your taste serve hot.
Mexican Green Chili Chicken
Corn 1/2 cup frozen
Green Chili Sauce 4 cups
Garlic Powder Season
1/2 Cup Cheese
Optional * top with Cheese, add black olives, onions, bell pepper and any vegetable you like. You can also use rice instead of corn tortillas.
Layer corn tortillas on the bottom of a baking dish.
Lay half chicken breast on top, sprinkle corn over top, Season with garlic powder, then pour 3 cups green chili sauce over the top.
Bake on 375 degree for 25-30 Minutes
Anaheim Green Chili Sauce
Using your fresh Anaheim Green Chilies from below dice chilies add to a small sauce pan and swimmer with 1 1/2 cup water per 1 chili will make mild sauce to make a milder sauce add more water. I also love to add left over pork roast yum. Cook until thickened or you can add starch if you can have it.
* Roast Fresh Green Chilies in the oven under the broiler, once the skins break take them out cover them with foil & let sweat 15 minutes. Peal skin off chillies, remove seeds put in freezer bags to freeze for later.
Cold Pickled Corn Salad
Caution this salad has bold unusual flavors for brave adventurous people only. I love pickled salads. If you do too I hope you enjoy this one.
1/2 Cup Sweet Corn frozen cooked -cold
1/2 Cup Bow Tie Pasta -Cold
1/4 Cup Pickled Beet Slices
3 TBSP Beet Juice
2 TBSP vinegar
2 TBSP Olive Oil
1/2 tsp Capers Optional*
3 Green Olives Optional*
1 Clove Pickled Garlic
3 Slices Pickled Jalapenos
Toss your pasta with 3 TBSP Beet juice set aside. Thinly slice your beets, garlic and green olives.Toss all ingredients together mix well. I like Italian seasonings like basil, Oregano, Garlic and dried Bell Pepper. Serve cold.
* Vinegar is a great all natural Preservative used for many items.
List of food additives
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