Here is a bit of good news for parents of children with food allergies in Texas schools.
Senate Bill 27 has passed the House and is headed for the Governor’s Desk. Texas will now join 15 other states to have statewide, best practice guidelines that will help Public Schools know how to handle students with life-threatening food allergies.
Thank you to all of you that worked on awareness and getting this bill through the committees.
To see just how easy allergy free cooking can be, try this simple recipe. This is a family favorite and perfect meal for this time of year. We like this dish served over rice or quinoa. If you are gluten intolerant be sure to use gluten free oat flour. You may of course use your own favorite flour, but results may very. Also look closely at your canned tomatoes. Some contain corn ingredients.
3 pounds boneless, skinless chicken thighs
1/2 cup oat flour
1/4 cup grapeseed oil, or other vegetable oil
1 med green bell pepper, sliced in thin strips
1 large onion, cut crosswise then sliced thin
1 can diced tomatoes, 14.5 oz cans
1 cup mushrooms, sliced
1 tsp. sea salt
2 clove garlic minced
Heat oil in large skillet over medium high heat. Sprinkle chicken with a little salt and coat with flour. Cook chicken in oil about 10 to 15 minutes or until golden brown on all sides and cooked through. Drain.
Place chicken in large pot on stove top. Stir in tomatoes, garlic, salt and italian seasoning. Heat to boiling. Top with onion, bell pepper and mushrooms. Reduce heat. Cover and simmer, 30 to 40 minutes, stirring occasionally, until chicken is tender. Serve as desired.
This recipe can also be made in a slow cooker. Brown chicken in skillet and drain. Use canned mushrooms in place of fresh. Mix vegetables, tomatoes and seasonings together in separate bowl. Place half of the chicken in cooker. Top with half of the vegetable mixture. Add remaining chicken. Top with remaining vegetable mixture. Cover and cook on low heat for 4 to 6 hours.
Originally posted Fall 2010
This recipe is a take on my White Bean, Vegetable & Pasta Soup. The pasta is replaced with precooked barley for a hearty, tasty, winter soup. But of course this soup can be enjoyed year round. If you don’t like barley, by all means go ahead and use the pasta. Also try making a batch of meatballs with this soup and dropping them in just before serving for a wedding soup type dish. Extra yummy.
1 med onion, chopped
2 med carrots, diced
2 cloves garlic, minced
1 stalk celery, thinly sliced
1 sm zucchini, chopped
1 cup baby spinach
1/2 cup precooked barley, or uncooked brown rice macaroni
4 cups chicken or vegetable broth
1 cup frozen green beans, thawed and drained
1 can cannellini beans, drained
1 tsp italian seasoning
Saute onion, carrots, garlic and celery in dutch oven or large pot, stirring occasionally. Cook until onion is translucent and carrots are crisp-tender. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes until vegetables and macaroni (if using) are tender, stirring occasionally.
This recipe may also be made in a crockpot. Just sauté onion, garlic, carrots and celery in a little olive oil until beginning to soften. Add to crockpot along will all other ingredients except barley or pasta. Cook on low for 6 to 8 hours. In the last 20 to 30 minutes, increase heat to high and add barley or pasta. Cook until barley or pasta is soft.
Originally posted Winter 2011
This is actually a tip I posted on the mailing list a couple of weeks ago, but thought I’d share it here too. I hope you find this useful.
A spring handle ice cream scoop can come in very handy with allergy free cooking. Batters made from gluten free flours handle a lot differently than those made with wheat flour. They tend to be more delicate and somewhat sticky. I have found that using a regular sized ice cream scoop with a spring handle comes in real handy for filling muffin cups. It is just the right size to fill a medium sized cup to the right level for baking. It also works great for making pancakes and waffles. Just scoop and release onto hot griddle or waffle iron for uniform pancakes and waffles. Smaller scoops are also great for making cookies. Give it a try sometime.
Originally posted February 4, 2011