Avg. rating 4 from 4 votes.

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Ingredients

Directions

Slice eggplant lengthwise, place on paper towels, and salt to remove moisture.

Saute garlic and onion in olive oil until onion just begins to soften.

Add ground lamb and brown until almost done.

Add tarragon, smoked paprika and cinnamon

Add crushed tomatoes and red wine, simmer, remove from heat.

While cooking lamb, quarter and boil red potatoes for 20 or until soft, remove from heat.

While lamb sauce is simmering, pan fry eggplant with olive oil and set aside.

Whisk in two eggs to meat sauce completely.

Ladle one layer meat sauce, then add eggplant slices and continue until last later is meat sauce.

Whip potatoes with boxed soup until even throughout. Add potatoes gently to the top of meat/eggplant layers. Bake at 375° for 40 min.

Notes

Substitutions

The post Moussaka appeared first on Kids with Food Allergies.

Avg. rating 3 from 28 votes.

Recipe Information

Ingredients

Directions

Add pasta to large pot of boiling, salted water. Cook pasta for 12 minutes, drain. Pasta will still be somewhat firm. Return pasta to pot, add unsweetened milk substitute and margarine. Heat until simmering and add cheese alternative(s), stirring until cheeses are melted and mixture is fairly uniform. Add salt and any other desired spices. Stir.

Transfer entire mixture to a 9 by 13 dish and cover with foil. Bake at 350 °F for 30 minutes or until bubbly.

Notes

Substitutions

The post Macaroni and ‘Cheese’ – Top 8 Free appeared first on Kids with Food Allergies.

Avg. rating 5 from 3 votes.

Recipe Information

Ingredients

Directions

Preheat oven to 350 °F.

Drain whole chiles and set aside.

If using ground beef/turkey, cook ground beef/turkey with taco seasoning according to seasoning packet instructions and set aside.

Grease an oblong glass casserole baking dish with oil of choice.

In a large mixing bowl, combine and mix flour, corn meal, salt, and baking powder.

In a glass measuring cup, measure 2 cups of corn and add enough rice milk to fill to the top of the corn. Add oil, and egg(s) or replacer. Stir well or for a smoother texture, blend with an immersion blender (corn should not be blended smooth).

Add liquid ingredients to dry ingredients and stir until just combined.

Spread 1/3 of cornmeal batter in casserole dish. Layer with chiles and cheese, and 1/2 taco meat and jalapenos, if using. Cover with 1/3 batter and add another layer of chilies and cheese (and taco meat and jalapenos, if using). Top with final layer of batter and sprinkle with cheese and olives.

Bake at 350 °F for 1 hour or until toothpick comes out clean.

Notes

Substitutions

The post Tamale Pie appeared first on Kids with Food Allergies.

Avg. rating 4 from 7 votes.

Recipe Information

Ingredients

Directions

Prepare biscuits:

Stir together dry biscuit ingredients. Cut in margarine or shortening. (I think margarine tastes better, but shortening will work if no margarine available.) Stir in milk alternative. Stir together. This will pull together into a sticky ball. Toss in one handful of gluten-free flour blend, pat into a ball, and roll out into a shape that will cover your 2.5 quart casserole dish.

Prepare white sauce:

Melt margarine. Stir in flour. This will quickly turn very thick (this is a roux, pronounced roo). Pour in the milk alternative, and spices, and stir. This will thicken. If it seems to need more thickener, toss in a bit more gluten-free flour mix until it’s thick.

Prepare casserole:

Cook frozen veggies according to package directions. Drain.

In 2.5 quart casserole dish, place chicken, cooked veggies, and mushrooms. Stir around.

Scoop white sauce over all.

Place biscuit crust gently on top, matching edges to edges of casserole. This can be as fancy – or as rough – as you are motivated to make it. Mine is decidedly un-fancy, but if you like shaping leaves and fluting edges, go for it.

Bake at 350 °F for about an hour, until topping is nicely browned and sounds *done* when tapped.

Notes

Substitutions

The post Annika’s Very Best Chicken Pot Pie appeared first on Kids with Food Allergies.

Avg. rating 4 from 35 votes.

Recipe Information

Ingredients

Directions

Boil potatoes in water until fork tender. Drain reserving some of the cooking liquid. Mash potatoes using the margarine and about 1/2 cup cooking liquid. Add salt and pepper to taste. Beat with wooden spoon until fluffy. They should not be too dry, but should be rather stiff.

Heat olive oil in large skillet. Add onion, celery, carrot and garlic if using. Saute, stirring occasionally, until softened. Add ground beef and cook until browned, breaking up larger pieces with wooden spoon. Spoon off any excess fat. Add seasonings and reduce heat. Add potato starch or flour and stir well to coat. Add cold stock and bring to a simmer over low heat. Let cool slightly.

Assembly: Transfer meat mixture to a 9″ pie plate (deep dish) or baking dish. Spread mashed potatoes over top making irregular peaks. Dot with about 2 Tbsp margarine cut into small pieces. Sprinkle with ground pepper if desired.

Dish can be completed to this point and frozen. If freezing, cover tightly with foil and freeze.

Otherwise, bake at 400 °F for 30 to 35 minutes or until potatoes are browned and gravy is bubbly.

If baking from frozen, put in oven when turning on. Bake for about 1 hr or until potatoes are browned and gravy is bubbly.

Notes

Substitutions

The post Cottage Pie appeared first on Kids with Food Allergies.

Avg. rating 5 from 5 votes.

Recipe Information

Ingredients

Directions

Combine oil and sugar in a medium pot. Stir over high heat until brown. DO NOT LET SUGAR BURN!

Add water. It will splatter, so first add 1 cup, clamp lid down quickly, then add rest.

Add salt and pepper and bring to boil. Add noodles, remove from fire, and stir until liquid is absorbed. This will take about ten minutes.

Transfer to 9×13″ baking pan or large pie pan and bake 40 minutes in a pre-heated 350 °F oven.

Notes

Substitutions

The post Eggless Yerushalmi Kugel appeared first on Kids with Food Allergies.

Avg. rating 4 from 16 votes.

Recipe Information

Ingredients

Directions

Cook and drain vegetables. Mix vegetables and chicken in large casserole dish.

In 2 quart saucepan, melt margarine. Stir in rice flour, starting with 2 Tbsp, until you have a thick roux. Stir in rice milk, whisking with wooden spoon, until you have a white sauce. Season to taste. Pour over chicken and vegetables.

Layer frozen tater tots over all.

Bake at 375 °F for 45 minutes or until tater tots are brown and all is heated through.

Notes

Substitutions

The post Annika’s Chicken Pot Pie appeared first on Kids with Food Allergies.

Avg. rating 4 from 18 votes.

Recipe Information

Ingredients

Directions

Heat oven to 350 °F.

Finely chop onion, garlic and celery. In large frying pan, heat olive oil and saute onion, garlic and celery until clear. Add 1 1/2 cans of broth and bring to a boil.

Bring a large pot of 8 cups of water to a boil. Add pasta and cook according to directions.

Defrost peas by soaking in warm water; strain.

Chop mushrooms and cube potatoes. Microwave cubed potatoes for 3 minutes. Add mushrooms, peas and potatoes to mixture. Add salt.

Mix cornstarch with remaining 1/2 can of broth, and add to mixture. Heat until bubbly. Cornstarch will thicken the mixture. Remove from heat. Stir in drained pasta and tuna or chicken and transfer to a casserole dish.

Bake for 20 minutes.

Notes

Substitutions

The post Tuna or Chicken Noodle Casserole appeared first on Kids with Food Allergies.

Avg. rating 4 from 4 votes.

Recipe Information

Ingredients

Directions

Combine rice and water in saucepan. Bring to boil, reduce heat, cover and cook 8 minutes. (Rice will not be completely done.) Allow to cool slightly.

Combine ground meat, onion, pepper, garlic, and 1/4 cup tomato sauce. Pat mixture into a large deep dish pie dish or other deep round baking dish. Meat mixture should cover the bottom and come up the sides 1 1/2 inches like a pie shell.

If using sliced cheese, reserve 4 slices and dice remainder. Cut reserved slices into strips. If using shredded cheese, reserve about 1/2 cup for the top.

Combine parboiled rice, cheese, and remaining tomato sauce. Season with salt and pepper. Put rice mixture into meat shell. Top with reserved cheese – if using slices/strips, arrange like a lattice crust.

Place baking dish on a cookie sheet (it has a tendency to boil over) and bake for 1 hour at 350 °F.

Notes

Substitutions

The post Country Pie appeared first on Kids with Food Allergies.

Avg. rating 4 from 3 votes.

Recipe Information

Ingredients

Directions

Place halibut fillets, skin side down in baking dish coated with cooking spray or oil. Squeeze a lemon over and sprinkle with a little course Kosher salt.

In a bowl, combine shredded potato which have been thawed a little in the microwave, olive oil, kosher salt, freshly ground black pepper, and minced shallots. Put mixture over the fish and dot with margarine. Bake at 425 °F for about 10 minutes.

Add grape tomatoes to the dish, and sprinkle again with Kosher salt and a little olive oil. Continue baking until fish is opaque at center. If the potatoes are browned before the fish is cooked, just cover the dish with foil. My fillets were pretty thick and took about a half hour. Absolutely delish.

Notes

Substitutions

The post Halibut in Potato Crust appeared first on Kids with Food Allergies.