Allergy-free recipes
Here are three allergy-free recipes adapted from Terry Traub’s Food to Some, Poison to Others, a cookbook featuring 175 allergen-free recipes. And regardless of the allergy-free recipes you choose to cook, always check the labels of all products to make sure they are truly allergen-free.
Turkey Sausage Stuffed Mushrooms
Makes 24
Egg-free, corn-free and gluten-free
Ingredients:
24 crimini or button mushrooms, stems removed
2 links mild Italian turkey sausage (organic preferred), skin removed, meat broken up
2 tablespoons olive oil
1/2 cup finely chopped onions
1 garlic clove, minced
1/4 cup crushed rice thins
2 tablespoons finely chopped fresh parsley
2/3 cup shredded Gouda cheese
Directions:
1. Preheat oven to 425 degrees F. Place mushrooms in greased 9×13-inch baking dish.
2. In a medium-sized skillet over high heat, brown sausage. Remove sausage from skillet and set aside.
3. Place oil in skillet over medium heat. Saute onions and garlic in skillet for 2 minutes. Transfer to a mixing bowl and add rice thins, parsley, and 1/3 cup cheese. Mix in sausage until all
ingredients are well-combined.
4. Stuff mushrooms with mixture and top with remaining cheese. Cover with foil and bake for 8 to 10 minutes. Turn off oven and remove foil, leaving mushrooms in oven for 5 more minutes or until
cheese melts.
Apple Nut Slaw
Serves 4 to 6
Dairy-free, egg-free, corn-free, gluten-free
Ingredients:
3 cups chopped unpeeled red apples
1 cup chopped roasted almonds
1 cup egg-free mayonnaise
2 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon salt
Large leaves from head of butter lettuce
Directions:
In a large bowl, combine all ingredients. Refrigerate for at least 1 hour. Serve scoops of apple nut slaw in lettuce leaves.
Hearty Turkey Chili
Serves 6
Dairy-free, egg-free, corn-free, gluten-free
Ingredients:
3/4 pound lean ground turkey
2 tablespoons canola
1/2 cup chopped onion
1/4 cup chopped celery
1 carrot, peeled, grated
2 tablespoons rice flour
1 cup beef broth
3 cups water
1 (15-ounce) tomato puree
1 (15-ounce) can red kidney beans, drained, rinsed
1 (16-ounce) container fresh tomato salsa
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste
Black pepper to taste
Directions:
1. In a medium-sized skillet over high heat, brown turkey and set aside. In a large saucepan over medium heat, heat oil and saute onion, celery and carrot until tender. Sprinkle in rice flour and
stir.
2. Slowly add broth, stirring. Add water, turkey, tomato puree, beans, salsa, chili powder, ground cumin, salt and pepper. Bring soup to a boil, reduce heat to low and simmer for 45 minutes.
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