Wednesday, October 30, 2013

Updates through 10-29-13

Dill (may not work for low histamine)
Ginger Ice Cream variation to Coconut Milk Ice Cream
Grass fed and finished beef, water processed only (may not work for low histamine)

Sweet Potato Bread

I love the flavors of fall - pumpkin, cinnamon, ginger ..... with a pumpkin allergy and cinnamon histamine problems, however, I have to get creative!  Sweet potatoes mimic the taste and feel of pumpkin nicely and I've found that using molasses and ginger gives an flavor that satisfies my fall cravings.  This recipe is adapted from one Diane Neuman has on her blog - a wonderful resource for allergy cooking.

We like to eat this warm with a scoop of ginger ice cream on top!

Sweet Potato Bread - makes one loaf

1 1/2 cups rice flour
1 cup organic sugar
1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp powdered ginger
1/2 cup olive oil
1 cup sweet potatoes (boiled, peeled, and mashed - peeling after 
      boiling helps keep the potassium)
1/4 cup blackstrap molasses
2 T homemade vanilla
2 eggs or 2T flax + 6 T water microwaved for 1 minute

Mix together dry ingredients.  Add with the rest of the ingredients to a food processor (if you don't have one, mash the sweet potatoes well and use a mixer).  Process until smooth and pour into a well oiled loaf pan - I also added a piece of parchment paper to the bottom of the pan.  Bake at 350 degrees for a metal pan or 325 degrees for a glass pan for about 1 hour, or until a toothpick in the center comes out clean.  Cool for 15 minutes and then turn out onto a rack to cool further.

Wednesday, October 16, 2013

Barbecued Lamb Liver Kebabs

Okay - no eww's until you've tried this!  Next to pate and dirty rice, this is the most delicious way to eat liver ever!

Barbecued Lamb Liver Kebabs
serves 4

1 pound lamb liver, from grass fed and finished, pastured animals
flour tortillas, naan, chapatis, or a similar type bread

1/4 cup olive oil
1/4 cup lemon juice
1/4 cup white wine
1T dried thyme
1T dried oregano
1T dried basil
1 clove garlic, peeled and grated
salt and pepper

2 cups sliced red peppers
2 large shallots, peeled and sliced thinly
2 cloves garlic, peeled and grated
olive oil
salt and pepper

Rinse and dry liver and slice into thin strips.  Mix marinade and pour over liver.  Let marinate in the refrigerator for at least an hour.  Thread liver strips onto skewers and barbecue over hot coals for a few minutes on each side.  Lamb liver cooks very quickly and will be tough and bitter if overcooked - you want it pink inside.

For toppings, heat olive oil and saute shallots and garlic until lightly browned.  Add pepper strips and continue cooking until softened.  Salt and pepper to taste.