Side Dishes Archives | Kids with Food Allergies

Creamy Mashed Potatoes – Milk and Soy Free

Melanie Carver — Wed, 24 Aug 2022 15:44:14 +0000

Avg. rating 4 from 4 votes.

Recipe Information

Recipe Created By: KFA Food Bloggers

Ingredients

2-3 lb potatoes – russet and/or Yukon gold

1 tsp salt

1/4 cup flavorful oil – olive, corn, grapeseed

to taste salt and pepper

1 Tbsp oil (optional)

2 Tbsp chopped chives (optional)

Directions

Peal and dice potatoes. Size doesn’t really matter as long as they are all about the same size. 1-2 inch chunks work well.

Rinse potatoes and cover with cold water. Add about a tsp of salt to the water. Bring to a boil over high heat. Reduce and simmer until potatoes are tender – they should easily break apart when pierced with a knife.

Drain potatoes reserving about 1 cup of the cooking water.

Return potatoes to pot. If you prefer to rice your potatoes, rice them into the warm pot. Add the oil and start mashing. Add the reserved cooking liquid in portions – add about half to begin with. Use the rest to adjust the consistency as needed.

Add salt and pepper to taste and whip that in with your masher.

Transfer to a serving dish and drizzle a little more oil and sprinkle with chopped chives if desired.

Notes

Russet and Yukon gold are the best choices for fluffy mashed potatoes. You can use a combination.

Corn oil has a yummy mouth feel and subtle buttery flavor.

These are best with a hand masher, but you can use a hand mixer. Do not overbeat mashed potatoes or they will become gluey.

Substitutions

You can substitute safe margarine for the oil.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

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Chinese Style Sauteed Spinach

Melanie Carver — Wed, 24 Aug 2022 15:40:32 +0000

Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 4

Recipe Created By: Lydia

Ingredients

1 bag prewashed baby spinach

3 Tbsp canola oil

2 cloves chopped garlic

1 pinch Kosher salt

to taste black pepper

Directions

Heat oil on medium high and add garlic. Lightly roast garlic, to flavor oil. Do not brown. Cook until fragrant (30 sec – 1 min).

Add spinach. Sprinkle with salt and pepper.

Stir spinach in oil until all leaves coated in oil. Keep stirring spinach in oil until all the leaves are wilted and coated in oil. Take care to separate clumps. (About 2-3 minutes)

Notes

Can be made ahead and re-heated in microwave.

One bag of spinach will reduce to small portion. I recommend buying a large box and doing several rounds.

Goes well with rice.

Substitutions

Can substitute oil for allergy safe variety.

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Crispy Firecracker Corn Fritters

Melanie Carver — Wed, 24 Aug 2022 15:39:51 +0000

Avg. rating 5 from 8 votes.

Recipe Information

# of Servings: 5 (2 fritters per serving)

Recipe Created By: So Delicious Dairy Free

Ingredients

1 1/4 cups So Delicious® Original Coconut Milk Beverage

2/3 cup sorghum flour

4 Tbsp corn flour

2 Tbsp potato starch

2 tsp baking powder

1/2 tsp salt

1/4 tsp coriander, ground

3/4 tsp cumin

2 Tbsp sugar

1 1/2 cups frozen corn

4 Tbsp red onion, diced

4 Tbsp cilantro, chopped

1/2 cup red bell pepper, diced or roasted peppers from a jar

1/4 cup canola oil

Directions

Combine dry ingredients (sorghum flour through sugar) in a bowl and mix well.

Combine wet ingredients (coconut milk through bell pepper) in a separate bowl and whisk until well incorporated.

Add dry ingredients to the wet batter and mix well.

Heat oil in a high-sided skillet, ensuring that it covers two inches up the sides or use a nonstick griddle. To test oil for rediness, drop a little batter into the pan. Batter should fall to the bottom and sizzle then float to the top within seconds.

Drop the batter into the hot oil by the spoonful and cook 2-4 minutes per side. Fritters will puff up when ready to flip.

Drain fritters on paper towels and serve with your favorite aioli, sweet chili sauce, or creamy chimichurri sauce.

Notes

For a thinner batter, add 4 tablespoons of coconut milk and prepare these on an oiled griddle. These light and fluffy fritters are a cinch to make and can be customized with your favorite additions like herbs, shredded zucchini and carrots, or finely diced spring vegetables.

If you are finding that the batter is coming apart in the oil, try adding a bit more potato starch (up to double the amount) to help it bind together.

This recipe is shared courtesy of So Delicious Dairy Free.

Substitutions

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Chickpea Fries with Chili Mayo Dip

Melanie Carver — Wed, 24 Aug 2022 15:39:42 +0000

Avg. rating 3 from 8 votes.

Recipe Information

Recipe Created By: Leah Lizarondo of Brazenkitchen.com

Ingredients

2 cups So Delicious® Unsweetened Coconut Milk Beverage

3 cups chickpea flour

1 cup water

2 tsp salt

3 tsp pepper

1/4 cup extra virgin olive oil

2 Tbsp curry powder

coconut oil for frying

1/2 cup vegan mayonnaise

2 Tbsp chili sauce

3 cloves garlic, grated

to taste salt and pepper

Directions

Simmer the coconut milk and 1 cup of water in a pot along with the salt, pepper, curry powder, and olive oil.

Slowly add the chickpea flour in a stream, whisking to remove lumps. Be careful not to let it boil. The batter thickens quickly; once it is thicker than pancake batter, remove it from heat. If it becomes too dry, add more of the water and then whisk to incorporate. Spread onto oiled 13×18 sheet pan. Cover with wax paper or plastic wrap.

Chill for at least 3 hours or overnight (recommended).

When firm, cut into desired shapes and fry.

Sprinkle with salt while warm.

Prepare chili mayo by mixing mayonnaise, chili cause, garlic, salt and pepper together. Serve together.

Notes

This recipe is shared courtesy of So Delicious Dairy Free.

Substitutions

If avoiding soy, use a soy free vegan mayo.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Spicy Vegetable Ranch Salad

Melanie Carver — Wed, 24 Aug 2022 15:39:40 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: So Delicious Dairy Free

Ingredients

11 oz So Delicious® Original Culinary Coconut Milk

2 cloves garlic, grated

1/4 cup chives, chopped

1/4 cup dill, chopped

1/4 parsley, chopped

1 Tbsp lemon juice

1 tsp onion powder

1/2 tsp salt

1 tsp black pepper

8 oz frozen squash or root vegetables

2 Tbsp hot sauce

1/2 cup chopped tomatoes

1/2 shredded carrot

2 cups greens

Directions

Mix together the culinary milk, garlic, chives, dill, parsley, lemon juice, onion powder, salt and pepper to create the dressing.

Preheat the oven to 400 degrees. Toss the frozen vegetables in the hot sauce and place on a parchment lined baking sheet. Bake for 30 minutes.

Build your salad. Add tomatoes, carrots, greens and spicy vegetables to a bowl or mason jar. Add two tablespoons of the ranch dressing, and store the remainder.

Notes

This recipe is shared courtesy of So Delicious Dairy Free.

Substitutions

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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New Potato Salad

Melanie Carver — Wed, 24 Aug 2022 15:39:13 +0000

Avg. rating 4 from 4 votes.

Recipe Information

# of Servings: 8

Recipe Created By: Linda Marienhoff Coss

Ingredients

2 lbs red-skinned new potatoes

4 green onions, trimmed and cut into thin slices

3 Tbsp apple cider vinegar

1/2 cup olive oil

1 tsp Dijon mustard

to taste garlic salt

to taste ground black pepper

Directions

Place potatoes in 4-quart pot and cover with water by about 1/2 inch; add a pinch of salt to water in pot. Bring to a boil, then cover and reduce heat to simmer. Simmer for about 25 minutes or until a knife easily pierces the center of the largest potato. Drain in colander.

When potatoes have cooled slightly, cut into approximately ¾-inch chunks (if you used tiny potatoes you may not need to cut them). Put cut potatoes in large serving bowl. Add green onions.

To prepare vinaigrette, stir together apple cider vinegar, olive oil,Dijon, garlic salt, and pepper until well blended. Pour vinaigrette over potato mixture and gently toss to coat. Serve either at room temperature or cold. Can be prepared one day ahead of serving.

Notes

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions

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Grilled Zucchini Ribbons

Melanie Carver — Wed, 24 Aug 2022 15:39:12 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4

Recipe Created By: Linda Marienhoff Coss

Ingredients

1 1/2 lbs zucchini (about 3 medium)

1/3 cup olive oil

1 tsp bottled minced garlic

Directions

Preheat barbecue.

Trim ends off zucchini and then slice zucchini lengthwise into 1/4-inch-thick slices; place on a cookie sheet. Place oil and garlic in a small bowl or measuring cup; mix well. Brush oil mixture onto both sides of zucchini slices.

Remove zucchini slices from cookie sheet and place on the heated grill. Cook 2 to 3 minutes per side or until done. Serve immediately.

Notes

Reprinted with permission from “What Else is to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions

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Sun-Dried Tomato Rice

Melanie Carver — Wed, 24 Aug 2022 15:39:09 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 4

Recipe Created By: Linda Marienhoff Coss

Ingredients

2 cups water

1 Tbsp butter or margarine

1 cup long grain white rice

1/3 cup julienne-sliced sun dried tomatoes in oil, drained

1 Tsp bottled minced garlic

1/2 tsp lemon pepper

1/8 tsp groung cloves

to taste salt (optional)

Directions

Place water and butter or margarine in 2-1/2 or 3-quart pot. Cover and bring to a boil over high heat. Reduce heat to low and stir in rice; cover and cook over low for 20 minutes or until all water has been absorbed. Stir in remaining ingredients. Serve hot.

Notes

If you love the taste of sun-dried tomatoes, but someone else in your household does not, you can easily set aside their rice serving before adding in the tomatoes and seasonings.

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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Chef Luca’s Lunch Box Carrot Salad

Melanie Carver — Wed, 24 Aug 2022 15:38:56 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Chef Luca Della Casa

Ingredients

2 large peeled carrots

2 lemons, juiced

1/4 cup olive oil

1 tsp salt

1/2 tsp black pepper

raisins (optional)

Directions

Grate the carrots on a grater. When grated, the carrots release natural sugars and it became a delicious side salad. Dress it with lemon juice, olive oil, salt and pepper. If your child can have raisins feel free to add raisins! Make sure to check the label as raisins are sometimes packed using oils your child may be allergic to.

Notes

Substitutions

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Millet Tabouleh

Melanie Carver — Wed, 24 Aug 2022 15:38:39 +0000

Avg. rating 4 from 7 votes.

Recipe Information

Recipe Created By: Kathy P

Ingredients

1 cup whole grain millet

1 3/4 cups water or stock (chicken or vegetable)

1 Tbsp olive oil, butter, or margarine

3 med tomatoes, finely diced

1 med cucumber, finely diced

1/2 bunch parsley, minced

2 lg lemons, juiced

1/4 cup olive oil

to taste salt and pepper

Directions

Cook millet according to above directions. When done steaming, drizzle on a little more olive oil and allow to cool. I stir it occasionally to help the process go faster.

Meanwhile, dice the veggies and mince the parsley. Toss all of that in a large mixing bowl along with the lemon juice, olive oil, and S&P. Go easy on the salt for now.

Once the millet is mostly cooled, add it to the marinating veggies. Toss to combine. If it’s too dry, add a little more oil. Taste and adjust for S&P.

That’s it! This makes a great side dish and will keep in the fridge for several days. I usually like to make this at least an hour before serving so the flavors can meld. Bring to room temperature for serving to bring out the flavors.

Notes

For a nuttier flavor to your millet, toast your grains in a dry pan over medium heat just til you can start to smell it. Pour that into a fine mesh sieve and rinse with cold water. Drain well and cook as directed.

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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