Food Allergy Friendly Snack: Chow Chow Recipe

       Have you ever been in this scenario?  Your children have begged you for days or weeks to buy  a certain brand of cereal.  Then when you finally gave in and bought a box or two, each would excitedly eat about a cup.  After that initial tasting, the coveted product will find its way in the cupboard where it will join the rest of  the half finished containers of cereals.   

      I confess,  no matter how I try to be strict about this issue,  I always end up with a collection of cereal containers.  Though many would tell me, if nobody wants to eat it, just get rid of it.  The frugal in me often prevails.  How can I possible throw away food especially if I know that it is still good? Don't forget too that we are buying food allergy friendly and organic as possible.  So, those are prime commodities baby! 

       Before the food allergies, whenever I have the urge to clean the pantry,  I often crush those unwanted cereal into tiny pieces.  Depending on the kind, I add some to cookie batters, use it as muffin toppings and even crust chicken tenders with it. Since I started buying the more expensive types of cereal, I realized that I don't even have the courage to break those crunchy stuff into smaller pieces.  

       One day, while trying to bribe my Child #1 to eat some of these "forgotten" cereals, she asked me why I'm not making Chow Chow anymore.   It was one of her favorite snacks when she was younger. Also, the primary reason that kept her eczema from popping all over her body though.  

    Since I'm more confident now in making traditional recipes, allergy friendly, I immediately looked for my treasured recipe binder.  I know for a fact that the recipe isn't complicated.  Plus, I'm sure I have my reliable and tested product substitutes on hand.  Then the experiment began.

      To my surprise, the first try was a huge success.  Everybody not only gave the new Chow Chow recipe two but four thumbs up each.  Can you guess where they got the other two thumbs?  Anyway, this treat has become a staple in our monthly menu.  The new challenge for me is to make a batch last for at least 3 days.  

      How about you?  What do you usually do with those half eaten open bags of cereal?  Do you have any interesting recipes you would like to share?  I love to hear from you.  

- Roz

Ingredients:

     9 cups cereal (gluten free of course!)
     1 cup semi sweet chocolate morsels (I used Enjoy Life Foods Mini Chocolate Chips)
     1/2 cup Peanut free butter (I use No Nuts Golden Peabutter )
     1/4 cup non dairy butter substitute
     2 1/2 cups powdered sugar
     1 tsp. vanilla extract


1. Put the powdered sugar in a gallon size ziploc bag.  Set aside.
2. In the big microwavable bowl, combine chocolate, peanut butter substitute, non dairy butter and vanilla.
3. Heat the bowl in the microwave just until the chocolate chips are melted.  It usually takes about 40 seconds on high.
4.  Mix until well combined.
5.  Add the cereal and mix until the everything is coated with the chocolate mixture.
6. Immediately put the cereal mix in the bag with the powdered sugar.  Close and shake until the cereal is coated.
7. Pour the mixture on a flat tray and let it cool.
8. Transfer into containers with lid and store in the refrigerator.
9. Serve cold or at room temperature.

( I am a member of Amazon's affiliate program and the links I've included in this post will direct you to that site.)

Slow cooked Balsamic Chicken aka Soy free Chicken Adobo

       We just had our first teaser of snow here in New Jersey.  Though I'm praying for at least 12 inches, my luck ran out.  Oh wait, let's see how much is in store tomorrow.  Winter is just starting after all. 

      With the arrival of the colder temperatures, the season also brings along cravings for hearty comfort food.  For a Filipino household in particular, what else can be more homey than a warm Chicken Adobo over streamed white rice?  Considered as the national dish of the Philippines, Adobo, is a pork or chicken stew slow cooked in a concoction of soy sauce, vinegar, garlic and black pepper. Simple yet the flavor is definitely complex and not to mention delectable. 

      The sauce alone mixed with rice is enough to make my children ask for seconds and even more. Can you just imagine the sad faces I got when I told them that we can't have the dish anymore because of the Child #2 and Child #3's soy allergy?  Since then, I it became my mission to recreate their beloved Adobo.  After countless attempts, finally, this recipe was born.  By using balsamic vinegar instead of the traditional white cane vinegar, the dish was able to get that familiar sweet and savory notes that soy sauce brings. Not to mention, the deep dark caramelized color.  

         Best part of it is that all the cooking is done in the crock pot.  Just mix, set and walk away. Kain na! (Let's eat!)

- Roz

       

Ingredients:

4 pcs. boneless, skinless chicken breasts  (cut in half )
6 pcs. boneless, skinless chicken thighs
2 Tbs. minced fresh garlic
2 tsp. extra virgin olive oil
1/2 cup chopped white onions
1 tsp. dried oregano
2 pcs. bay leaf
2 tsp. sea salt
1 tsp. ground black pepper
1 1/2 cup balsamic vinegar
1 cup chicken stock
1/2 tsp. chili flakes

1. Turn on the slow cooker to low.
2. Except for the chicken, combine all the ingredients in the slow cooker.
3. Add the chicken and mix well. Make sure all the pieces are coated with the sauce.
4. Cover and cook for 8 hours.
5. Serve over steamed rice and mixed veggies on the side.

Kid Approved Slow Cooker Goulash

       Ah! The ever famous crock pot.  A very common wedding or house warming gift that often remains hidden the attic or garage until the next yard sale.  Guilty? Don't worry, you are not alone.  I confess I kept my pretty white one inside the kitchen cabinet for years too.

 

        Recently though, the slow cooking craze has resurrected with a bang.  If you haven't joined the group yet, I suggest it's time to bring out that dusty, almost brand new gift and start using it.  I'm pretty sure in no time,  you will fall in love with it too.  Who wouldn't want to arrive home with a warm delicious meal waiting for them?

 

          Are you inspired now? The stews here can easily be made using the slow cooker method.  Even the soups. Sometimes  I might prefer to brown the meats first.  This is for extra flavor.  If you are short time, you can just put together the ingredients and let the crockpot do it's magic. 

 

        Speaking of recipes, this slow cooker goulash is a nice example that you can make something really good with just the things you have on hand.  Traditionally, most goulash recipes call for beef or lamb, I used pork shoulder in this one.  Why? Well, during the time my kids requested me to make a goulash, it is only type of meat I have left in the freezer.  Since they liked the end product so much, we kept it as it is.  If you want to stick to red meat, feel free to use whatever you prefer.  It will turn out great too.

 

          Do you have some favorite slow cooker recipes? Love to hear them too.

 

 

- Roz

 

 

     

   

Ingredients:

4 lbs. pork shoulder cut into 2 inch cubes
2 cups chopped white onions
2 Tbs. garlic powder
3 Tbs. paprika
1 tsp. ground black pepper
1 Tbs. salt (you can add more depending on the type of stock you used)
1 tsp. sugar
3 pcs. bay leaf
1 cup chopped plum tomatoes
1/2 cup chopped bell peppers
2 Tbs. tomato paste
1 1/2 cups stock (you can use beef, chicken or vegetable)
1/2 tsp. chili flakes (more if you like it a little spicy)
1 cup chopped fresh parsley

1. Combine the stock, paprika, garlic powder, sugar, ground black pepper, bay leaf, tomato paste and 1 Tbs. salt in the slow cooker.
2. Add the meat, tomatoes and onions.
3. Mix well. Make sure that all the meat is coated with the sauce. 
4. Cover and cook on high for 6 hours. 
5. Once done, stir in the parsley and chili flakes. 
6. Serve over rice, pasta or potato pancakes.  Great with Greek yogurt or sour cream too (if you aren't dairy free that is).

Vodka Braised Beef with Baby Bella Mushrooms

        With the air slowly starts to cool down and the leaves changing their colors, it is time to bring out my arsenal of stews and crockpot recipes.  Who wouldn't want to come home with a hot dinner waiting right?  Not to mention, the crazy chaos brought by hungry kids from school.      

 

        During my catering days so many years ago, one of the most requested dishes in the menu is this Vodka Braised Beef with Baby Bella Mushrooms.  Sounds complicated? Not really.  In fact, this complex flavored stew can also be prepared ahead of time and cooked with the help of that friendly slow cooker. 

 

         For those of you who are also gluten free and are worried about using vodka, there are now some brands that make vodka from potatoes, corn and even grapes.  Check out this list for suggested brands.   If you have concerns about serving food with alcoholic ingredients (even cooked) to your kids, feel free to substitute beef stock for both water and vodka.  The end product will be slightly different in flavor but still a crowd pleaser. 

 

         Okay my foodie friends, my secret recipe is out.  Feel free to share the love and the food. Just don't forget to let them know that you got it from me.  :)

 

          Happy Cooking.

 

- Roz

 

 

Ingredients:

3 lbs. beef chunks (cut in 2 inch cubes)
2 Tbs. olive oil
1 Tbs. sea salt
1 tsp. garlic powder
1 tsp. ground black pepper
1 Tbs. minced fresh garlic
1/3 cup chopped celery
2 Tbs. tomato paste
1/2 cup Vodka (check for the Gluten Free varieties)
3 1/2 cup water
3 pcs. bay leaf
2 pcs. star anise pods
1 cup sliced baby Bella mushrooms
1 Tbs. chopped fresh parsley

1. In a small bowl, combine the salt, garlic and black pepper to make a seasoning mix.  Set aside 1 1/2 tsp.
2. Rub the beef chunks with the remaining seasoning mix.
3. In a heavy pot with olive oil, brown the beef in batches. You don't have to cook it all the way thru.  Just make sure you have a nice sear.
4. Using the same oil, sauté the garlic and celery until fragrant. About 2 - 3 minutes.
5. Add the tomato paste and cook for another 3 minutes.  Make sure to keep on stirring to avoid burning.
6. Pour the vodka and let the alcohol evaporate for about 6 minutes. 
7. Return the seared beef in the pot and add the remaining seasoning mix, star anise, bay leaf and water.  Bring to boil.
8. Once it starts boiling, lower the heat and simmer for 2 hours or until meat is tender.  Stir every 30 minutes to prevent the sauce from sticking into the pan.
9. When the meat is tender, add the mushrooms and parsley.  Mix.
10. Turn off heat and let it stand for 7- 10 minutes before serving. 

      For the slow cooker version, after the alcohol has evaporated, transfer the sautéed garlic and celery in the crock pot.  Then add the meat, water, star anise, bay. mushrooms and water.  Cook on high for 6 hours.  Stir in the parsley just before serving.

 

 

Asian Style Slow Cooked Braised Beef - Lo Soi

       When I first learned that I have to remove soy from our diet, my heart sunk.  Almost all of my trusted recipes require soy sauce. Plus my children just love Chicken Adobo. We usually have it every two weeks, alternating chicken and pork. Then it's a big No-no. Ouch! 

        For those of you who don't know what that is, Adobo is considered the national dish of the Philippines.  Each region has it's own variations but the concept is simple --- it's simmered meat or even vegetables in a balanced concoction of vinegar, soy sauce, garlic and black pepper.  It is served with steamed white rice or fried rice if you'll eat it for breakfast.  As a child, I remember pouring the dark brown (almost black) yummy sauce over the rice and I am a happy camper. 

         After more than a month in a food allergy friendly diet, my children started requesting for some Adobo.  Not to feel defeated, I started browsing Asian cookbooks for inspiration or soy sauce substitutes.  Then I came across a recipe that's called Lo Soi (Lo Shui in some books)  or simply translated as Master Sauce.  Actually, it is more of a braising liquid than a sauce which most traditional cooks or even Asian chefs use to flavor their meats. 

        Since I have all the ingredients in my pantry, I decided to give this braising liquid a try.   Though the original recipe calls for a tablespoon of soy sauce and fish sauce each, I  omitted both and increased the salt.  After a few hours of simmering the meat, I was so surprised how delicious this simple recipe turned out.  It was so flavorful that my children ended up using it as a sauce for the rice.

         The best thing about the Lo Soi or Master Sauce is that the cooking liquid was meant to be used over and over again just like a sour dough starter.  I even read somewhere that some Chinese cooks had theirs for more than 10 years!  Interesting right?  I'm not sure though if my own Lo Soi will last that long. Mine is already 6 months old.

      One thing is for sure though, I did save the leftover cooking liquid. I stained it, transferred it in an air tight container and froze.  Whenever I want to make this dish, I'll just reheat the Lo Soi, add more water and spices and boil the meat.  The taste is always perfectly delish!

      This dish is very crock pot friendly too.  I've added the slow cooker version all the way at the end of the post.

    Whether you like to try something easy to cook or would like to impress a crowd, give this recipe a try. I am certain that you will love it too.  Though it didn't have the same taste as my children's beloved Chicken Adobo, this Lo Soi Beef is just as delicious and comforting.  I'm getting hungry now. 

       Love to hear from you.

- Roz
           

Ingredients:

3 pcs Star anise pods

2 in Cinnamon stick

1 tsp. Ginger powder

3 tsp. Chinese 5 spice powder

2 tsp. palm sugar (you can also use brown sugar or raw cane sugar)

1 tsp. cloves

4 cups water

2 tsp. sea salt

1/2 tsp. ground black pepper

4 cloves garlic (smashed and skin removed)

2 pcs. bay leaf (dried)

3 lbs. chuck steak or london broil

1. In a Dutch oven or heavy stock pot, combine all the ingredients except meat and bring to a slow boil.

2. Add the beef.

3. Once it starts to boil again, turn the heat to low and simmer for at least 2 hours or until the meat is very tender.  Check and stir every 30 minutes to make sure that the meat does not stick on the pot and there is enough sauce.  If the sauce starts to really thicken, add a cup of water and stir. 

4. When the meat is tender, remove from the pot and transfer to a platter. If using a whole steak, you can either cut into bite size pieces or shred the meat.

5. Serve the beef on top of rice with some sauce.

Crock pot version:

       

       Oh, this recipe works well with a slow cooker too.  Make sure to boil the master sauce on the stove top ahead of time. Let the sauce cool down and store in the fridge. When you are ready to make this, just put the sauce and whole chuck steak or london broil in the crock pot, cover and cook on high for 7 hours.  

       There will be more than enough sauce left in your slow cooker.  Save and freeze it for future use.  The sauce is good for about 6-8 months frozen.    

Waist Friendly Crispy Oven Fried Chicken Wings

      Wow!  It's already the 11th of February and I am just here on my first post for the month.  Did I get tired of cooking and finally gave up sharing gluten, dairy, egg and soy free dishes?  Of course not!  Actually, I was quite busy in the kitchen, experimenting on new recipes to recreate my family's well loved comfort foods. 

      Fried chicken wings is one of our all time favorites.  Though it is easy to drench the wings in sauce and let it bake in the oven, there is something so special about that simple wing with crispy coating.  Since I am also trying to lessen our consumption of fried foods too, (okay I confess losing 20 lbs is on my to do list this year),  I decided to play with my gluten free flour collection and my new non-aerosol oil sprayer. 

      After much thought and some trial runs,  I finally came up with this recipe.  The simple technique of misting the coated wings with oil before baking has brought successful results --- crispy coating, juicy meat and yes, way less calories than its deep fried counterpart.  Warning! This is highly addictive so make sure you have company when you make this. 

Ingredients:

24 pcs chicken wings (thawed)
1 cup cornstarch
1 tsp fine ground sea salt
1/2 tsp garlic powder
1/2 tsp paprika
olive oil or canola oil in a container with spray

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil and lightly spray with oil. Set aside.
3. In a shallow bowl, combine cornstarch, sea salt, garlic powder and paprika.  Mix well.
4. Coat the chicken wings with the flour mixture and arrange on the prepared baking sheet.  Make sure each piece is not touching each other and has enough space around. 
5. Lightly mist the coated chicken with oil.
6. Bake for 45 - 55 minutes of until the chicken has a golden brown color and the juices are clear with when pierced.
7. Take out of the oven and let it rest for 5 minutes before serving. 
8. Serve with your favorite sauce.

Enjoy!

- Roz