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Wednesday, November 08, 2006

Safe Corn Bread

I've mentioned before that because my son is allergic to wheat, eggs and milk, baking is one of the more difficult areas to find just the right combinations. If you're used to having breads with your meals, imagine how hard it would be without them.

My son calls it "special bread" and always loves it when I make something he can have. Recently I tried making these Basic Biscuits again. He was so excited...and then so disappointed. They just weren't any good. He was so polite and just simply said "I don't like these, Mommy." I felt so bad that I couldn't make something tasty for him.

A few days later, he came in to the office. "I'm sorry, I still don't like them, Mommy." I had some leftover biscuits in a plastic bag on the counter and he tasted them again. He later told Daddy at the table "I really wanted to like them!"

I was so happy that the next batch of "special bread" I made for him had better success. I have already posted this recipe as a side dish with Red Beans and Rice. The original recipe was from my Aunt Cathey, and a family favorite when I was growing up. I've tweaked the flour combinations again and liked this result in the muffins much better. And so did my son!

Cathey's Corn Bread

1 cup corn meal (white or yellow)
1/4 cup corn flour
1/4 cup corn starch
1/4 cup white rice flour
1/4 cup oat flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup melted margarine
1 cup soy milk or rice milk
1 Tbsp Egg Replacer with warm water
1 tsp. xanthum gum
1/2 tsp. soy lecithin
Safe margarine

Preheat oven to 425 degrees (for glass pan, 450 for others). Grease a 9x9x2 pan or 12 muffin tins. Mix all ingredients except unmelted margarine until all lumps are removed. Do not overmix. Pour into greased pan or muffin tins. Bake at 425 degrees about 20-25 minutes. Melt margarine on top after removing from oven.

Makes 12 muffins.

(When doubling only use 6 teaspoons baking powder.)

06:00 Posted in Breads and Biscuits , Food Allergies , Wheat, Egg and Dairy Free | Permalink | Comments (3) | Email this | Tags: corn bread, food allergies

Tuesday, November 07, 2006

Chicken Piccata

One cooking area that I'm still trying to find the right substitute flour is breading, especially chicken breasts. A few of our regular recipes before the allergy diagnosis included this step, and pounded, breaded cutlets do make for moister chicken breasts. Some of my other attempts have just made the coating soggy, or didn't even stick to the chicken. But for this recipe, I found a good combination. It coated the breasts well, it browned, and kept the chicken moist. It's not a crispy outside, but much better than my other attempts. My husband declared it delicious and a keeper...so into the files it goes for rotation.

A random fact about me -- I'm mad for artichokes. I love artichokes, and anything cooked with artichokes. Some evenings I just get a taste to serve them and scrounge to find a recipe. So last week I found this original recipe from Robin Miller and adapted it for our allergy needs. With the artichokes, capers (dh loves) and the lemon, it's a tangy, tasty meal. I made regular brown rice cooked in chicken stock. Next time I make this meal, I will serve brown rice pasta, such as spaghetti.

Chicken Piccata with Lemon, Capers and Artichoke Hearts

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/4 cup corn starch
1/4 cup sweet rice flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine sweet rice flour, corn starch lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. (I had to keep on the stove a bit longer until dh came home, but that just made the sauce thicker. It didn't overcook the breasts.)

16:25 Posted in Food Allergies , Main Meal , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this | Tags: chicken, poultry, wine, artichokes, lemon, piccata