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@allergies-inside-me
hi I'm Light!
using this blog like my little pinterest board for good recipes that I can eat!
Gluten Free
No tomato
No onion
No lemon
No bannana
Always down for submissions and new recipes!
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Main blog @poison-note
GF Coconut Cookies
food favs from this week!! 😋🥣
green chili & black bean taquitos, red curry with tofu + veggies, chilaquiles, snacky lunch plate ft chickpea edamame salad
Started a new job in mid-december. And its so funny how everyone's memorized my allergies now
[Image Description: a doordash listing for Gluten Free Toast, the photo showing a single slice of toast on a plate. The Description says "*Please note our gluten free bread is toasted in a shared toaster and cross-contact is very likely." This piece of toast costs two dollars and eighty-nine cents. End I.D]
[Image Description: graphic of a gold star sticker that says in small, comic sans font "you didn't try at all". End I.D]
Vegan Molten Small Batch Brownie Basque Cheesecake
I'm working on making gluten free cardamom buns and lemme tell you, they may be ugly but they're really delicious. I could use a muffin tin to shape them but I'm not that stoked on doing that. More shaping and proofing trials are needed which means I'll need to eat even more of these (oh no)
mateo.zielonka
i am about to bestow upon you the secret butter technique. i am sorry, but it is french. i am sorry again, this only works with cow butter. i am certain plant based butters wouldn’t work, and alternative animal butters may or may not work
has this ever been you: you have a nicely steamed vegetable, or maybe you want to make the best butter noodles, but you know that if you put butter on those it’ll just melt and you end with kind of greasy noodles or vegetables? don’t you wish it was instead a luscious buttery glaze?
introducing: beurre monté
you will take a small sauce pan, and begin heating it with 1-2 tablespoons of water (use very little water) and bring it to a hard simmer or boil
turn the heat down slightly, and add Butter. how much? however much you dare. (start with 3-4 tablespoons and go from there)
you are going to either whisk Aggressively or you can pick up the saucepan, still holding it over the heat, and swirl aggressively so the butter is skating around the sides of the pan
done correctly, you will have liquid butter that is still emulsified. you have made Butter Sauce. season it with a little salt, and toss whatever you want in it.
if you’re butter splits, i’m sorry. you didn’t agitate it enough to maintain the emulsion, and now you have melted butter.
you can use this knowledge to make other sauces by swapping out the water for another liquid. white wine becomes beurre blanc. red wine is beurre rogue.
you want to CUM? sweat minced shallot in a tiny bit of butter, add white wine and cook it out until it’s reduced by about half. then whisk butter in hard. a few flecks of minced thyme or fennel frond stirred thru, and you eat that with a nice seared fish? or scallop? or even shrimp? wow. you will Nut
your boxed mac and cheese game can also be elevated by cooking your pasta and making a beurre monté first, tossing your pasta in that and adding the cheese packet. wow. hey; you’ll cum
go forth now with this butter secret
five notes?? this is why i don’t tell you all anything
Gluten Free Matzo Meal
Matzo ball soup is the only soup my family will all eat, so I tend to make it quite often. Unfortunately, the gluten free matzo from the store is 1. Not very good 2. Very expensive and 3. Made by an Israeli company I am boycotting. I experimented a bit to make a matzo meal that is tasty and holds up well in dumplings. You can also eat these as crackers
Ingredients
♡ 3/4 cup gluten free all-purpose flour
♡ 1/4 cup fine ground almond meal
♡ 1/4 tsp salt
♡ 2 Tblsp olive oil
♡ 1/2 cup water
Instructions
☆ Preheat oven to 340°F
☆ Mix together all dry ingredients in a large bowl.
☆ Pour wet ingredients into the bowl and mix until a dough forms. If it is too wet, add some more flour. If it is too dry, add more water
☆ Roll out the dough on some parchment paper until it is about 1/4 inch thick. Using a fork, poke holes in the dough to prevent it from rising
☆ Bake for 20 minutes or until dry. It will harden as it cools
☆ Let the matzo cool. When it has cooled, break it into smaller pieces and place in a blender or food processor. Blend until it is mostly powdered.
☆ Now enjoy using your matzo meal in whatever recipe calls for it!
Strawberry Crumble
My mom has tasked me with clearing up some freezer space before Thanksgiving. I have to come up with a way to use up a huge bag of strawberries within the week. So, I made this recipe for a very simple dessert.
Ingredients
Filling
♡ 5 cups thawed frozen strawberries (fresh ones work too), quartered
♡ 1/4 cup white sugar
♡ 2 tsp lemon juice
♡ 3 tsp cornstarch
Streusel Topping
♡ 1 cup flour
♡ 3/4 cup oats
♡ 2/3 cup white sugar
♡ 2/3 cup brown sugar
♡ 1/2 tsp salt
♡ 1 tsp cinnamon
♡ 1/4 tsp cardamon
♡ 1/2 cup (1 stick) butter, melted
Instructions
☆ Heat oven to 350. Oil a medium sized casserole dish and set aside.
☆ In large bowl, mix together the strawberries and sugar until sugar is mostly soaked up. Then add lemon juice and cornstarch and mix until the strawberries are coated evenly. Pour into the casserole dish.
☆ In another bowl, combine the flour, oats, sugar, and spices. Pour in the butter and mix until a crumbly topping forms.
☆ Pour the streusel evenly over the strawberries.
☆ Bake for 35-40 minutes
Taiyaki (glutenfree)
I recently purchased this electrical taiyaki iron. I have been looking for one with a reasonable price that will ship to Norway for many years! I am so happy right now. I made some with cheddar, and some with Nutella. Both were nice, but sadly the cheese was a bit bland and not very mature and could have been better. You really want cheese that packs some umami I think to balance the sweetness :) I adapted one of the recipes from the notelet included.
Mix together: 2 1/3 cups or 6.5 dl gluten free flour ( I used Schär pattisserie) 4 tsp sugar 1 tsp salt 8 tsp baking powder Add and mix well: 3 1/3 cups or 8 dl milk Add and mix: 4 eggs Add and mix well until fluffy: 1 cup or 2 sticks or 240gr butter, melted I have seen people using metal spoons to spread the mix in the pan, but I would suggest using a wooden spoon or a silicone spatula instead in order to not harm the non stick coating. As you can see the recipe calls for a lot of butter. You can find all kinds of variants of batter if this sounds like too much to you. I will however say that this made them satisfyingly crunchy on the outside and wickedly soft and moist on the inside, and then you can decide for yourself :)
Paneer and Vegetable Korma
Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!
Ingredients
♡ 1/4 cup olive or coconut oil
♡ 1 large onion, diced
♡ 4 cloves garlic, minced
♡ 1 tsp ginger paste
♡ 1 small tomato, diced (optional)
♡ 3/4 cup greek yogurt
♡ Bay leaf
♡ 1 tsp ground cumin
♡ 1/4 tsp ground coriander
♡ 1/4 tsp ground cardamon
♡ 1/8 tsp black pepper
♡ 1/8 tsp ground cloves
♡ 1/8 tsp ground cinnamon
♡ 1/2 tsp chili powder
♡ 1/2 tsp turmeric
♡ 1/2 tsp paprika
♡ 1 tsp garam masala
♡ salt, to taste
♡ 1/2 cup carrots, diced
♡ 1 cup potatoes, diced
♡ 1 large zucchini, sliced
♡ Paneer or tofu
♡ 1/2 cup to 3/4 cup water
♡ Cilantro to top
Inatructions
☆ Heat oil in large pan at medium heat. Add onions and stir
☆ Heat onions until almost translucent, then add garlic and ginger paste
☆ Once all items from pan are cooked, transfer them to a food processor or blender
☆ Add tomato and yogurt to the food processor and blend until smooth
☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer
☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes
☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.
☆ Serve topped with cilantro
So little thing that I learned recently; under the FDA, drug manufacturers are not required to disclose presence of major allergens in their products. While most medications do not contain gluten-containing ingredients, if you have any food allergy you need to make sure it's on file with your pharmacy, and speak with your pharmacist to find out how they flag for allergens in their system. Sometimes you may need to contact the manufacturer--if so, have the drug NDC (National Drug Code)# on hand, as they often need that to look it up. You can get this information (as well as manufactuer name) from your pharmacy.
Grilled salmon with creamy pesto sauce
Tiktok: @violet.cooks
Daigaku Imo (Japanese Candied Sweet Potatoes)
