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Holidays and special occasions are often greeted with a loud groan in homes where people suffer from food allergies. However, here are some tips and recipes that might make your next holiday one of your favorites! Please make substitutes when you can't have an ingredient listed.
All of the recipes in this section come from our family's cookbook. You can easily make your own cookbook, and it is a lot of fun! In your word-processing program, list all the recipes you have come up with under headers such as "main dishes," "salads," etc. Then come up with some more recipes that you feel are lacking in your diet. For example, I missed hot chocolate every winter since finding out about my allergies...so I came up with a replacement. In the future, on holidays, special occasions, and any day, you can just look in your handy cookbook for ideas. If you feel incapable of doing this, an encouraging note is that I made our cookbook at the age of only twenty. You can do it! Feel free to print out these tips and recipes for your use or someone else's, but don't forget to tell 'em you got them from FAST!
When concentrating on a holiday's food, remember to try the recipes days, weeks, or months in advance. When my mom first learned of my allergies she waited until the last minute to make a birthday cake, only to end up with a soupy, flat mess (quite a contrast to the allergy-filled, fluffy and beautiful angel food cake I had had only the year before).
Make the Wacky Cake, Nancy's Chocolate Pudding Pie, or Applesauce Cake (see recipe section) for a birthday cake.
They are an old camping stand-by. They are also good snacks straight from the microwave. But how do you make them allergen-free? For the chocolate, find dark or semi-sweet chocolate that does not contain milk. Rapunzel's dark is an example (soy-free, too!). If you cannot find a chocolate candy-bar, try chocolate chips. For the graham-cracker alternative, try Barbara's Snackimals (these contain soy) or another allergy-free cookie available at your local health-food market.
Chocolate
You might have to adjust this recipe to fit the ingredients you were able to find.
Halve the marshmallows. Put a cracker down on a microwave-safe plate and put a marshmallow on top. Halve the chocolate square and balance it on top of the marshmallow. Repeat as desired. Place in microwave until marshmallow puffs up (usually 10 seconds or so). Remove from microwave and quickly cap with another cracker.
If camping, put the marshmallow on a stick and stick over the fire until it's "how you like it;" then put on the cracker and top with a chocolate piece and another cracker.
Roast the nuts on medium high on a burner for about five minutes (oil should be boiling first). Be very careful since boiling oil is extremely dangerous.
Afterward, use a spoon with a "drain" to drain the nuts of the oil. Put them on a paper towel to remove excess canola oil.
Put the nuts in the mixture of corn syrup, honey, and xanthan gum and stir to coat. Remove and put on a baking rack, separating the nuts from each other. Try not to have any extra of the mixture on the rack. Put in the oven for an additional five minutes.
Mix the salt and sugar together in a bowl.
After removing the nuts from the oven, put nuts on a circle plate, separating them from one another again.
Sprinkle the salt and sugar mixture over the nuts.
Cool in the fridge.
Since they take a while to make and a lot of work, try these on special occasions like Christmas Eve.
Next time you see people munching away at boxes of chocolates, don't despair. You can make your own by melting non-dairy chocolate chips and making thick frosting in a variety of flavors. You can flavor the frosting any way you like (cherry, vanilla, chocolate, chocolate-mint), as well as flavor the outside shell (the chocolate chips). Make the frosting, roll it in balls and chill. Then dip into melted chocolate and chill again. You can even add nuts that are allowed in your diet. Put them in a box and mix them up so no one has any idea what they are eating. ;o)
At first glance, especially since the instructions are long, this recipe may look very difficult. It's actually pretty easy to do, and fun. It's versatile because part can be made with real cheese and part with fake cheese if only some family members are allergic. The recipe serves 3-6 people, depending on how hungry they are. This recipe is also versatile because the sauce can be flavored any way you like. You can use nothing (making a very bland bean and rice dish), just a bit of salt and spices, or you could add salsa, olives, nacho cheese...whatever you want! Experiment a bit and then write down in here what your favorite "innards" were.
6 corn tortillas (or alternative)
To make the "sauce:"
To make the rice:
To make the enchiladas:
Get out a large casserole dish.
Put some of the sauce in, about 2/3 cup, and spread around
the bottom evenly.
Heat the corn tortillas for about 20 seconds in your microwave. This make them more bendable and easier to work with.
Put all of the tortillas in a pile. Pick one up, and put it on an empty plate. Now take a spoon and spoon in sauce, rice, and sprinkle in some cheese. Pull up each side of the tortilla to close it (don't worry about closing the ends), and put it upside down on the far left side of the casserole dish. Continue until the entire casserole dish is full. This should take about six tortillas, but you can keep going and make about two more if needed. Afterward you will run out of sauce and rice, however.
After you have filled the entire casserole dish, cover the tortillas with the leftover sauce. You may also wish to put leftover rice (if any) in, or you can just put the rice as a "side dish" with your meal.
Now cover the sauce with cheese (or substitute) -- as much as desired. I like to heap it on, but if you can only tolerate a small bit of cheese, only put a bit on. Similarly, if you don1t like the taste of your cheese alternative you might prefer to only put a bit on.
Put the casserole dish into the oven for 20 minutes.
* For flavorings, try a pinch of cayenne, some salsa (you can have), cheese and salsa mix (already combined and prepackaged in a jar), or any other spices you can have in your diet. Write down the mix you end up liking the best and how much of it you used.
If you do not have an ice-crusher, you can still make an elegant center-piece using fruit. This centerpiece is good for Christmas Eve, the fourth of July, etc. Just use appropriately-colored fruit for any season! My favorite is citrus fruits sliced in circles.
Variety of fruit
This "recipe" makes a sort of ice-sculpture. As the ice-sculpture melts, it reveals cold fruit that anyone is invited to remove from it.
For the "carving," you don't need to take a course in ice-sculpturing. All you need is an empty paper milk carton. Of course, you probably don't drink milk, so try something else. For example, Vitamite comes in the appropriate paper carton. After emptying the contents, rinse out well.
Start slicing fruit (if using large fruit) -- smaller fruit like blueberries and grapes can remain whole.
Fill the carton about 1/3 to 1/2 full of water, and start adding the fruit. The fruit will generally want to either go to the bottom or to the top, depending on its weight, so you do need to use quite a bit of fruit. Sliced fruit should go on its side rather than on its top or bottom. In other words, don't stack it like a hamburger.
After desired amount of fruit is in the carton, fill the rest with water and place it in the freezer. It should take at least overnight to freeze.
In the morning, peel the paper carton off the structure and put the ice-sculpture in a large bowl to collect the water as it melts off. Throughout the time that it is melting you may have to empty the bowl.
Tell people it's not just for show -- it's also for eating!
Blueberries
In a parfait glass, layer the ingredients this way -- fruit, Cool Whip, fruit, Cool Whip, etc. Top with one strawberry.
These tips were supplied by Kathy L. of WNY Food Allergy Connection.
- Have a party, featuring "safe" foods that are also sure to please
others.
- volunteer for your child's school party, and bring them a "safe" treat
to share with others.
-de-emphasize the foods, focusing instead on costumes, games, crafts,
contests, and other fun activities.
- if you decide to go door to door, in addition to the usual precautions
(don't take unwrapped treats, always inspect foods for tampering), make
sure your child is well fed ahead of time, to reduce the temptation to
snack as-you-go.
- trade foods your child gets but cannot eat for something else they
value (safe treats, stickers, money,
etc.).
- more than one parent reports going to their relatives/neighbors (whose
homes their child would be visiting) a day or so before the holiday, to
give them "safe" treats to give their child. It1s a bit of work, but
it1s also more fun than tossing out so many unwanted treats.
My friend Rebecca introduced me to this recipe. It is delicious, especially for a hot day when company is over. I've left off the proportions since everyone seems to like their lemonade differently. Please make the lemonade from scratch though -- it tastes much better than store-bought. And brush your teeth afterward -- lemons are corrosive!
Lemon juice
Place all items in the blender. The ice-cubes should take up no more than 1/4 of the room in the blender.
Blend all ingredients until the ice is pretty much blended into very small swallowable pieces. It will form a delicious froth on top of the lemonade!
Chocolate Tofutti (an ice-cream alternative)
I didn't include proportions because you might be serving one to ten people. Also I didn't include them because some people like their milkshakes very firm, and others like them more watery. I prefer mine to be firmer.
In order to do this remember one rule of thumb: the more liquid, the more watery. The more solid, the firmer the milkshake. If you prefer not to use so much ice-cream, then use a frozen banana to thicken it if you like the taste of a banana. A popsicle (also optional) will also thicken the milkshake.
Put all of the ingredients in a blender and serve with a straw and long spoon.
This recipe example makes corn chowder (i.e. cream of corn soup). However, you can substitute the corn with something else, such as tomato, broccoli, broccoflower, etc. to make cream soup of that sort. It's amazing how versatile chicken and rice soup becomes when creamed. This corn chowder tastes just as good, and is just as creamy, as normal chowder! Now, remember to try other things in the soup! In addition, to make this a fast recipe, you might be able to find a chicken and rice soup in a can (other than home-made) that you can have. The rice is the culprit in thickening the soup. You'd almost guess that this had potato in it.
1 can (13.25) ounces
cream-style
sweet corn
In a blender or food processor, combine the corn (or other) and chicken and rice soup. Blend the two ingredients until they obtain a creamy texture. Please note that if there weren1t any spices in your soup, now is a good time to add them "to taste."
Put in a microwaveable container and microwave for about five minutes.
This soup serves two and is very yummy.
Remember to experiment with making tomato soup, cream of broccoli soup, etc.
Nothing tastes better on a cold winter day than soup or hot chocolate. Hot chocolate (recipe following) with marshmallows and a stir-spoon is even better. So just what is a stir-spoon? A stir-spoon is a flavored spoon that one uses to stir his or her hot chocolate. Since the hot chocolate is...er...hot...the spoon's flavor melts off into the drink. The following two recipes (stir spoons and hot chocolate) taste so real...even better than real, that they are very popular with ANYONE!
Orange, mint, lemon, or other
flavor (remember it will
be _________-chocolate,
so I don't, for example,
recommend using
vanilla)
Melt chocolate chips in a microwave-safe cup and add one capful per 3-4 spoons you are making of flavor, stir in well. Use generous amounts of flavor as it must be concentrated in order to flavor the hot chocolate itself.
If the chocolate chips are very hot and you are using plastic spoons, you may wish to let them cool slightly.
With a knife and the help of another spoon, fill each spoon's "bowl" with the mixture...level it off with the table-knife.
Cool the spoons in the freezer; store in the fridge.
For gift-giving: Make a few and tie with a ribbon; wrap the spoons in plastic wrap. Makes a good allergy-free Christmas gift (make sure the chocolate chips don1t contain milk, of course!). If you can dip the spoons it might be more "eye-pleasing," but don1t sweat it...they taste good no matter how you make them. Include the recipe for making allergy-free hot chocolate (hot cocoa), following.
* If you plan on using the stir-spoons yourself, right away, go ahead and use table-ware. For gift-giving and to store the spoons away for later, use plastic-ware.
This recipe for hot chocolate serves one cold person and fills one mug, so double or triple or quadruple or quintuple it or whatever to feed as many people as you need. This tastes so much like the "real thing" that you may want to double the recipe just for yourself. Grab two mugs and warm up!
3/4 cup chocolate milk alternative (Chocolate Rice Dream is great!)*
Combine Chocolate Rice Dream, water, and cocoa in a mug and heat in the microwave until warm (about 2 minutes).
Add one stir spoon and a few marshmallows on the side. Stir before drinking. For
those who only have lactose intolerance, Chocolate Vitamite works very well in this
recipe.
Birthday Cake
CAMPING
S'mores
Large marshmallows
"Graham" crackers
CHRISTMAS
Honey-Roasted Nuts
I used to be able to have honey-roasted cashews, but since I've developed
an allergy to most nuts other than walnuts and pecans, it's become necessary
to switch to home-made. Follow the instructions very carefully, or you will
end up with a glob of nuts! Any type should work, but adjust the boiling
time accordingly.
1/4 cup corn syrup
1/4 cup honey
1 teaspoon xanthan gum
1 cup canola oil
1 teaspoon sugar
1/2 teaspoon salt Mixed Chocolates
COMPANY'S COMING (and special occasions)!
Enchiladas
1 pound/can refried beans
1 can (10 3/4 ounce) tomato puree
3/4 cup instant rice (w/equal amount of water)
Flavorings (see further instructions)
Salt
Shredded sharp cheddar
cheese, mozzarella,
or cheese substitute
In a casserole dish combine beans and tomato puree as well as flavorings*. Microwave for four minutes and stir. Set this aside for now.
Combine 3/4 cup instant rice and 3/4 cup water on the
range and cover. Set this aside for now.
Set oven to 350 degrees.Fruit Center-Piece
Carton (see further instructions)
Water FOURTH OF JULY
Fruit Salad
This is a festive fruit dish that tastes like dessert. You can use it any day, but on the fourth it is a special treat.
Strawberries
Raspberries
Cool Whip
HALLOWEEN TIPS
SUMMER TREATS
Frothy Lemonade
Sugar
Water
Ice cubesMilkshake
One of my favorite desserts before I found out about my food allergies was MILKSHAKES! YUMMY! Nothing could top a chocolate milkshake. If you like milkshakes, you can still have them. Although I use Vitamite, you can use any milk alternative, including rice milk or nut milk. Even though I use Tofutti, you can use any ice-cream alternative. Experiment a bit and find the taste you prefer. For the popsicle, I use a chocolate bar called Sweet Nothings. It is dairy, wheat, egg, etc. free.
1 chocolate popsicle (optional)
Chocolate milk alternative (Chocolate Rice Milk, for example)
1 frozen banana (optional)
WINTER TREATS
Cream of ___________ Soup
1 can (or, homemade, 1 lb.) chicken and rice soup Hot Chocolate and Stir-Spoons
Chocolate chips (or chocolate) -- non-dairy
Plastic spoons*
1/3 cup water
1 teaspoon cocoa (optional, great for stirring around!)
Marshmallows (optional)
Stir spoon (see previous recipe, optional)
* If you can't find a pre-made chocolate drink you can have, there's one extra
step in this recipe (but it's not too hard). Look at the "Recipes: Beverages"
section and use the chocolate syrup recipe to make some chocolate milk, then
follow the above recipe as is.