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 Greetings!
Welcome to the fifth edition of our Miss Roben's, Your Allergy Grocer newsletter. This monthly to bi- monthly newsletter
will offer a variety of menu ideas, tips, recipes, and management strategies for individuals on restricted diets. Next month,
we will feature holiday tips & seasonal recipes. As always, we are available to assist you with any questions that you
encounter, either by email at bakingsupport@allergygrocer.com or phone 1-800- 891-0083. Our technical support person's, Diane
& Jay, are well versed in many of the special diets our clients are following including those with Celiac disease ; food
allergies and other food intolerances ; those on the Feingold Diet, GFCF Diet, diets for Candida, Colitis, Crohns, IRB, Specific
Carbohydrate Diet and more. We will spend whatever time it takes by phone or email to help you and hopefully ease the dietary
transition(s). If you would like to share your thoughts on this newsletter or offer suggestions for topics that you would
like to see covered in upcoming editions, you can do so by emailing BakingSupport@AllergyGrocer.com .
If you have received this email in error, please
do not report it as spam. Please scroll to the bottom and un-subscribe with one click. Thanks!
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 Menu Planning
One of the overwhelming aspects of dealing with food allergies or intolerances is the extra time and care required to find,
prepare and serve safe foods. The holidays, especially Thanksgiving, which is focused primarily on food, can pose a frustrating
and time consuming dilemma. Grocery shopping for food intolerant individuals always requires more time, since it is essential
to carefully read product labels. It may be necessary to search the store shelves, shop at multiple grocery stores, or even
mail order suitable safe foods and substitutes. Meal preparation is often a challenge that requires a lot of trial and error
before you find recipes that are appealing. Sometimes you have to make more than one dish so all of your family members can
be happy and safe with their meals. The only way you can juggle all of these extra responsibilities and not be overwhelmed
is to do some advance meal planning, shopping and preparation.
If you are responsible for holiday meal preparation,
compile a list of any foods that you will need for your Thanksgiving menu several weeks in advance of the holiday. This will
allot adequate time to locate and purchase the ingredients. If a family or friend is hosting your Thanksgiving meal, contact
them several weeks in advance and determine what products, if any, that you will need to purchase and/or prepare for the food
intolerant/allergic individual. Effective menu planning will be a time saver, since it will give you a chance to compile a
detailed shopping list, and hopefully will reduce the number of trips to the supermarket. It will also give you a chance to
figure out what, if any, products you need to mail order. During the holidays, planning even further in advance may be a necessity.
This is especially true for mail order products. Most products that will require mail order have a longer shelf life and can
be ordered weeks in advance. Don't wait until the last minute & discover that a product that you were depending on is
out of stock & will not be re- stocked in time to acquire it for your holiday meal preparation.
If you have the
storage and freezer space and can afford the expense, try purchasing enough products from the specialty stores to last for
two weeks or more. Many perishable items, such as breads, buns, and some dairy alternatives can be frozen to prolong shelf
life. Canned goods, bottled beverages, and flour can be purchased in large quantities and have a lengthy shelf life. Remember
to read labels at every shopping trip. Manufacturers may change ingredients, but the overall labeling may not appear different
at first glance.
Another helpful idea is to prepare large batches of foods and freeze individual portions in separate
containers. Soups, casseroles, breads (i.e. pancakes, sandwich breads, muffins, cookies, etc.) and side dishes can often be
prepared in advance and thawed on an as-needed basis. Clearly label and date freezer items for easy identification purposes.
You can also use large batches of a favorite recipe for lunch the next day, or dinner the next evening. This strategy works
especially well for kids who seem to prefer the same favorite foods over and over again.
Menu planning, bulk shopping,
and large batch preparation of foods can significantly cut down on the number and frequency of your grocery shopping trips,
and reduce the number of hours you spend in your kitchen preparing safe meals. Advance planning like this takes some self-
discipline, but in the long run, it can really can help save you lots of time and reduce your stress level in managing special
dietary needs. |
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| Thanksgiving Allergy Safety Tips
- Fresh and/or frozen turkeys can, and often do, contain hidden allergens. Verify ingredients with the manufacturer before
purchasing.
- Remember, order your holiday turkey early & confirm ingredients. If you are allergic to latex, inquire on whether
or not latex gloves are used in the butchering process.
- Make a check list of all ingredients that you will be using for meal preparation.
- If possible, adapt or adjust any recipes several weeks in advance of the holiday. This will allow adequate time to tweak
a recipe or find a new one, if needed.
- If you will be attending a Thanksgiving dinner hosted by someone else, contact them in advance and discuss the menu. This
will provide enough time for necessary adaptations to me made, if feasible. Or, provide you with enough time to purchase ingredients
& prepare an alternative meal for the allergic individual.
- To obtain information on safely storing holiday leftovers, visit: The United States Department of Agriculture
If the meal will be served buffet style, as always, there is a risk of cross contamination. Remove the allergic/intolerant
individual(s) food before anyone is served. Consider removing extra, just in case a second serving is desired or if something
is dropped or cross contaminated.
Most schools observe the Thanksgiving holiday with some type of food oriented festivity or craft. Contact your child's
school and inquire about any upcoming parties or events.
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 Dethawing Turkey
Refrigerator Defrosting:
To defrost a turkey in a refrigerator, allow approximately 24 hours per 5 pounds (i.e.
a 15 pound turkey would require three days to de-thaw).
Place the turkey, still wrapped, inside of a plastic storage
container to prevent defrosting liquids from raw poultry to contaminate other surfaces.
Microwave Defrosting:
Defrosting
a turkey in a microwave, if your unit is large enough to accommodate the turkey, is another option. However, this method of
de-thawing can present some challenges. First, microwaves tend to produce "hot spots". The hot spots can cause portions of
the turkey to become tough & can promote bacterial growth. Therefore, do not refrigerate a microwave de-thawed turkey
for later preparation. Microwave defrosted turkeys must be cooked promptly.
Cold Water Defrosting:
Submersion
in cold water is a safe method to de- thaw frozen poultry. Completely submerge the turkey in cold water, not warm or hot,
& change the water every 25-30 minutes. It is important to change the water every 25-30 minutes to maintain a safe environment
for the turkey & prevent food borne bacteria from forming.
Cold water defrosting will require approximately 30
minutes per pound to de-thaw.
***Do not de-thaw meat products at room temperature. This method of defrosting can result
in the development of bacteria & result in food borne illness. These toxins, which can be life threatening, are not destroyed
during the cooking process
To obtain additional information on safe food handling contact:
FSIS Food Safety Education
and Communications Staff Meat and Poultry Hotline:
1-800-535-4555 (Tollfree Nationwide)
1-800-256-7072 (TDD/TTY)
Or,
:
USDA Meat and Poultry Hotline: 1-888-MPHotline (1-888-674-6854)
1-800-256-7072 (TTY) |
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 Stuffing
Most research indicates that stuffing a turkey can be very risk and result in food borne illness. Therefore, it is recommended
that stuffing be prepared separately from the turkey. If you do elect to stuff the turkey, there are some precautions that
you can follow to help reduce the risks associated with stuffed birds. First, do not pack the stuffing tightly into the cavity.
A loose stuffed cavity will allow the internal temperature to rise more evenly & reach a higher temperature. The turkey
should be prepared & cooked immediately. Do not stuff the turkey & refrigerate or allow to stand at room temperature.
Also, a moist stuffing is recommended over a dry stuffing. Moist stuffing will help to destroy the harmful bacteria, since
it creates steam & raises the internal stuffing temperature more evenly than a dry product. The internal temperature of
the stuffing must reach a minimum temperature of 165 degrees F. Allow the cooked turkey to stand for 20-25 minutes. The standing
time allows the juices to set & the stuffing temperature will also continue to rise slightly. Promptly remove the stuffing
after the standing time, this will help to reduce the formation of harmful bacteria. |
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 Noah's Rolls
1/2 cup brown rice or white rice flour
2/3 cup tapioca flour
1/3 cup potato starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 large egg
1/3 cup oil
1/2 cup dairy substitute
1/3 cup sparkling water
Directions:
Mix dry ingredients and wet ingredients separately except for the sparkling
water. Combine dry and wet in a heavy duty mixer. When batter is well combined, add the sparkling water. The texture of the
batter should be rather thick. Place batter in bread rings. You can also form your own buns or rolls using a plastic spatula.
I also put the batter in a large ziplock bag, cut a corner opening and squeeze out the batter to form hot dog buns or bagels.
I usually use my shallow hamburger form pan. Make sure not to form the bread too high, because it will rise quite a bit on
its own. Bake for 20-25 minutes until the bread is a golden brown. When the bread comes out of the oven, the crust is fairly
hard, but once it cools, it softens up. I often double the recipe and freeze the breads. They keep well and are easy to defrost
in the microwave or at room temperature.
No time to bake?
Try our new Sterk' s Dinner Rolls |
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 Giblet Gravy
Giblets from turkey(liver, heart, gizzard, neck)
3 cups clear chicken broth
2 large hard boiled eggs
salt
rubbed
sage, optional
arrowroot, corn or other starch to thicken gravy
Directions:
Remove the giblets from the
turkey, and boil in water, until done. (30 minutes) Cool giblets, and cut into small pieces. Chop the hard cooked eggs. Bring
the chicken broth to a boil and add giblets, eggs, salt to taste, and 1/2 teaspoon sage. Mix 2 tablespoons arrowroot or cornstarch
with 2/3 cup cold water. While gravy is boiling, gradually add cornstarch mixture, and stir. Thicken to desired consistency.
Serve with cornbread dressing. NOTE: The juice from the cooked turkey may be substituted for the chicken broth. Or use a combination
of both. Reduce salt according to the saltiness of the juice. |
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 Pumpkin Pie
Frozen Pumpkin Mousse Tart or Pie Original Recipe From The Pampered Chef Catalog, Adapted by Miss Roben's
Crust:
1 Package Miss Roben's Mock Graham Cracker Crust
1/3 cup butter/margarine* (or substitute)
1/2 tsp gluten-free vanilla extract (optional)
1/8 cup honey (optional)
1/4
cup water
Filling: 1 -15 oz- can solid pack pumpkin
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp
ground cloves
7.5 oz Marshmallow Crème
1/4 cup brown sugar, packed
8 oz frozen whipped topping, thawed (or see our recipes to make vegan versions online)
Additional
whipped topping (optional)
1/2 cup Semi- Sweet Chocolate Chips (optional)
Directions:
Preheat oven to 350 degree F. Lightly oil a deep dish pie plate. In large bowl, prepare
mock graham cracker mix according to package instructions & press into bottom & sides of pie dish pan. Bake 12 min.
Remove from oven & cool completely. Cover & freeze crust until ready to fill.
In another bowl, combine pumpkin,
spices, marshmallow crème & brown sugar. Whisk until smooth. Fold in whipped topping with a rubber spatula. Spoon mixture
into pie crust, spreading mixture evenly. Garnish top of pie with additional whipped topping and chocolate chips, if desired.
Freeze a minimum of 4 hours or until firm. Serve immediately. Yields 12 servings.
Pumpkin Pie
Source: Diane Hartman
2
cups pumpkin puree
2/3 cup light brown sugar
2/3 cup granulated sugar
4 eggs
1 cup Dari Free Powder
1 1/2 cup water
2 Tbsp canola oil
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
Preheat
oven to 400 degrees F. In a blender, combine Dari Free powder, water & oil. In a medium mixing bowl, combine all ingredients
& blend until smooth. Transfer into prepared un-baked pie shell. Bake for 40 - 50 minutes or until knife inserted into
center comes out clean.
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| Mock Whipped Topping
Source:Diane Hartman
3/4 cup very cold, acceptable liquid milk substitute (e.g. rice, soy, almond or Dari- Free milk substitute, prepared) 1/2 cup granulated refined cane sugar
1 tsp unflavored gelatin
2 Tbsp water
Place
a medium sized stainless mixer bowl & electric beaters in freezer for at least 1 hour. In a separate bowl, combine gelatin
with water & microwave for 20 sec. Remove softened gelatin & allow to cool to room temp. Combine cold milk & sugar
in mixing bowl, & slowly add gelatin. Beat on high speed until forms stiff peaks. If desired consistency is not achieved,
place mixture covered in freezer for 1 hour. Remove & gently beat with a wire whisk. Use immediately.
Yields 2 cups. |
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 Marshmallow Topped Yams
1 - 40 ounce can sweet potatoes/yams, drained
1/2 cup brown sugar
1/4 cup orange juice
3 Tbsp margarine
1
tsp cinnamon
8-10 Tiny Trapeze vanilla marshmallow squares
In a medium sized casserole dish, combine brown sugar, orange juice, margarine & cinnamon; blend well. Add
sweet potatoes, stir to coat. Bake in preheated 350 degree oven for 15-20 minutes, remove from oven and carefully top with
marshmallows. Return to oven for 5-10 minutes or until lightly browned. |
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 Thanksgiving Stuffing
5-6 cups Andi Wunderbread (or any gluten free bread) torn in 2" pieces.
2 Tbsp oil
3 cups chopped celery (or 1 Tbsp celery seed)
2 cups
chopped onions
1 tsp salt
1 tsp cilantro
1 tsp thyme
1 tsp sage
black pepper
3 Tbsp Nutrimax Vegetarian
Chicken Soup dissolved in 1 1/2 cups water
Prepare Andi Wunderbread as directed on package & let cool. Tear into
pieces to make 5-6 cups. Sauté chopped celery & onions in 2 TBS oil in large frying pan over medium heat until soft. Add
spices & pepper as desired to taste. Pour in chicken stock & simmer over low heat for 15-20 min. Stir in bread until
fully saturated in sauce & seasonings. Place in 400 degree oven for 40-50 min, covering as needed with aluminum foil,
until done. If placed inside turkey, remove stuffing from bird to store in fridge.
Mock Stove Top Stuffing
Source:
Diane Hartman, The Food Allergy Kitchen
1 cup Ener-G croutons
3 Tbsp margarine, melted
1 Tbsp Gillian's bread crumbs
1/2 cup chic ken broth
1 1/2 tsp Nantucket Holiday Turkey Rub
1/2 tsp salt
1/4 tsp pepper
In a heavy skillet, melt margarine & add croutons. Toast croutons, turning frequently
to evenly brown until golden and crispy. In a medium saucepan, combine spices & chicken broth; bring to boil. Add toasted
croutons & bread crumbs to spice/broth mixture. Cover & allow to stand for 5 minutes, fluff before serving. |
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 Green Bean Casserole
Variation I
1 quart green beans, drained
1 1/2 cups Imagine Foods Mushroom Soup
1 large can mushroom pieces, drained
2 Tbsp tapioca or potato starch
1 cup safe French Fried onions
In a large casserole dish, combine green beans, mushrooms, 1 cup soup and approximately
1/3 cup fried onion mixture(save rest of onions to top casserole later). In a separate bowl, combine reserved 1/2 cup soup
and starch, mix until dissolved. Combine starch and green bean mixtures in large casserole dish and microwave on high power
for 7 minutes, stirring at half way point. Or bake in preheated 375 degrees F oven for 25-30 minutes until bubbly and sauce
has thickened. A few minutes before done cooking, place remaining fried onions on top of casserole. Recipe appears a bit browner,
but still tastes great.
Note: You can make your own French fried onions by dipping onion pieces in milk/substitute
or water and coating with safe flour, deep fry until crisp and golden.
Variation II
4 - 14.5 ounce cans green
beans, drained
1 -- 16 ounce package soft tofu
2 cups Imagine Mushroom Soup
1 - 6 ounce can sliced or small pieces of mushrooms, drained - optional
1 package Fantastic Foods onion/mushroom dry mix
1 tsp salt
1 tsp onion powder
1/4 tsp garlic powder
1 cup Amaranth French Onion Snackers, crush slightly
In a blender, combine tofu, dry Fantastic Foods onion mushroom dry mix, spices & Imagine Mushroom
Soup and process until smooth & creamy. Transfer into casserole dish & add drained green beans, gently fold into soup
mixture. Add 1/2 cup of French Onion Snackers, folding gently into green bean/soup mixture. Top with remaining French Onion
snackers. Bake in 350 degree preheated oven for 25-35 minutes or until bubbly. |
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 Sweetened Condensed Milk Substitute
3/4 cup refined white cane sugar
1/2 cup warm water
1 & 1/8 cups dry Dari- Free milk substitute powder any acceptable milk powder
In a saucepan, combine all the ingredients. Heat to boiling. Reduce
heat & cook until thick about 15 to 20 minutes.
Yield: 14 oz. | |
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