Smoking A Chicken in a Watermelon - Gluten/Dairy Allergen Friendly

Life is always crazy around our house.  Even during the pandemic, life for me did not slow down.  I just became busy in other ways, new ways that others needed help so I changed my direction and went where I could help.  We are still a homeschooling family, but with a sophomore and an 8th grader...well they are not into the cutesy hands-on projects anymore.  It's sad...I am still grieving as I see all the pictures of projects we have done through the years.  So I have come to the mind set that we will embrace and head in a new direction.  

Cooking like for many others during this time, took a few different directions.  I have severe allergies/sensitivities.  So eating can be a challenge for me.  Lydia has opted to go gluten free because she was having some intestinal issues.  Joey got very sick in April, and it appears he developed a gluten/dairy allergy.  Just to add to the mix, Caty is following a gluten/dairy free diet due to her PCOS.  I am very used to making adjustments to recipes that I do not mind, but for the kids...a whole other story.  So my brain is in overdrive every time they want something, how can I make this differently.

So I'm going to be adding our adventures in re-creating the more typical recipes into allergen friendly for our house.  Today was an adventure in smoking.

I first hollowed out two watermelons.  We use seedless.  Obviously enjoying a few days worth of watermelon in the process.  

Then I rinsed two whole chickens.  I created my own rub for the chicken:

My Chicken Rub:

2 tsp garlic powder

2 tsp onion powder

2 tsp salt (we always use pink salt)

2 tsp sage

2 tsp thyme

2 tsp rosemary

In the meantime, we started the smoker and set it for 250 degrees.  The recipes we found on the web poured beer inside the chicken.  But that brings up a gluten allergy.  So I chose Angry Orchard since it's considered gluten free.

So pour the alcohol of your choice into the watermelon shell.  Be careful.  You do not want it overflowing.

Then I covered the chicken and alcohol up with the other half of the watermelon.  Put on the smoker for 5 hours, or until it reaches the internal temp of 165 F.  In the last hour I pull the top half off of the watermelon.  This last hour will then allow the chicken skin to brown/crisp up.

This recipe is so moist. The chicken will literally fall off the bone.

Be very careful about rind.  Make sure that you use a spatula to remove the watermelon.  You will also need to pour out the alcohol.  I found that setting the watermelon on the counter inside of a casserole dish is helpful.  Lift the chicken out onto a separate large plate

Everyone loved the flavor!!

Another note.....using a metal pan to hold the watermelon does make it much easier to remove from the smoker when it is done.

Enjoy....happy smoking!  I'll be back next week with more cooking fun.

Renita

Allergen Friendly Quinoa Pancakes

2 cups organic quinoa flour
2 cups water
3/4 cup organic cane sugar
2 TBS baking powder
1 tsp sea salt (adjust this to your taste)
2 tsp coconut oil (for cooking)

Mix all the ingredients above.  Dry ingredients first, then add water.

The batter will be runny.

Cook on a medium heat.  I put about 1/4 cup of batter in at a time.  It will bubble like this and start to look a bit dry on top.

When you flip, they will be golden brown on one side.  These cook very quickly!!

I attempted to add frozen blueberries to these and they did not do so well.  So I suggest making a fruit compote syrup for the top if you like fruit in your pancakes.  We served ours with maple syrup.  This is the first batch of pancakes that Brayden has eaten in several attempts of gluten-free vegan pancakes.  Everyone really liked them!!!  It's hard to get his seal of approval on "egg-free" recipes.  The hubby even said they were fluffy and tasty too!!!

GF/DF Mexican Lasagna (allergen friendly)

So I was experimenting and searching recipes and combined a few to make this super yummy dinner last night.

This is super easy, and I called it Mexican Lasagna, but I have also seen something called Enchilada Casserole that looks similar.

You will need:

Approximately 20 Quinoa flour tortillas
1 pound ground beef (or meat of choice) prepared and season with your choice of taco seasonings
5 oz goat cheese
8 oz goat cheese curds (or cheese topping of your choice)
3 cups of enchilada sauce of your choice (I make mine homemade with tomato sauce, cumin, coriander, salt, dash of sugar and cayenne pepper)

Suggested items:
1 can black beans
1 can corn
1 diced green pepper (or poblano would be good)

First I made the link for the above Quinoa flour tortillas.  They are super easy to make!  I did add some salt to "flavor" our tortillas.

 Notice how "dry" the top looks.  That is when they are ready to flip.

I did double the above recipe link to make this.

I then used my 13 X 9 casserole dish, which I also lined with baking paper.  And I started layering.

Layer of tortillas, add beef, break up goat cheese and spread sauce on each layer.

 on the top sprinkle the goat cheese curds (or cheese of your choice).

Bake for 30 minutes at 400 degrees.  Or until cheese is melted and browned a little.

Now I didn't put the suggested items in our lasagna because of Joey's fear of beans....yes I said fear of beans.  So I served the black beans mashed (refried beans style) along with a side of rice and carrots and guacamole.

This meal really is an empty canvas.  You can add/subtract whatever ingredients you would like.  Really make it your own family's style.  This was turned out very yummy.  Joey begged for seconds, and lately him trying anything new is really shocking.  Those quinoa tortillas will be a regular on our menu!!!

Making Homemade Coconut Milk

What are natural flavors?  Why do so many convenience products require extra ingredients?  You know...those things we can't pronounce.  I love coconut milk and Joey and I drink a lot of it.  We use it on our cereal and in all cooking.  So needless to say, the tetra packs and even canned was getting expensive.  (And I wasn't sure what was always in it.....hmmmm).  So I figured out after doing research, how to make my own.

Ingredients:

4 cups warm water (not boiling)
2 cups coconut flakes (I use Bob Red Mills Unsweetened Coconut Flakes)

Materials:

A thin strainer or even cheesecloth could be used.
Container to store your coconut milk in

Yep, that's it!!  Nothing fancy...so why does it cost so much in the store.

You can use any old blender.  We used an older model until my hubby earned enough points to order this Ninja model from his Employee Incentive Store.  You'll notice my pics that day, I doubled my batch.

Add ingredients to blender and allow to sit for about 5 minutes.  Then I run on medium speed for about 4-5 minutes.  Really want to pulverize those flakes and get all the goodness out...lol.

Then I slowly pour it through my strainer.   (I have used this coconut "buttery" type substance in cookies the same day and they are super yummy and super moist.)

I use this on cereal and in my drinks (smoothies, tea and coffee).  I also cook with it.  I use it to make my mac and cheese, soups, dumplings, cookies, etc.  Very tasty.

For instant inspiration, add some cardamom and a little honey.  Warm it up and have a caffeine free chai latte.  Joey really likes it when I add cane sugar and cocoa powder to make chocolate milk.  We usually use up this with in a few days.  I wouldn't leave it sit for too long.  But you definitely need to store in the refrigerator!!!

Enjoy!!!

G is for Good Peach Pie

I am having trouble with Miss Caty doing her schoolwork.  Thinking outside the box is the order of everyday.  We use a combination of online stuff, story books and arts/crafts.  Depending on her mood, well....depends on how much we accomplish.  Today happened to be a great day to get a couple things done.

We were reading a story about the Letter P and Caty LOVES doing cooking projects.  In the pig story, they made peanut butter and potato chip sandwiches.  She asked if we could make those.  I thought...why not.  And then we read about pie....and I knew I had the stuff to make peach pie.  So after we read the story of The Pigs Picnic again, off to the kitchen we went.

Of course Lydia had to get in on the action too.

First we mixed a crust....(these are approximates, because of Caty "helping" me.)

2 1/2 cups brown rice flour
1/4 cup ground flax seed
1/2 cup potato starch
1/2 cup sugar
3/4 cup coconut oil
1 tsp sea salt
water to make dough

Mix all dry ingredients.  Add coconut oil next.  When crumbly, add cool water until a thick lumpy dough.  Press in a pie dish.  We use a rubber scraper (and our clean fingers) to do this also.   Bake in the oven at 400 degrees for about 15 minutes.

 While preparing and baking the crust, Lydia started our filling.

2 cups frozen peaches
1/2 cup cane sugar
1/2 tsp sea salt
1 tsp cardamom (can use cinnamon/nutmeg mixture also).
3 TBS. coconut oil
(Possible potato starch to thicken)

Add peaches to pan and start heating.  Add sugar, salt and seasoning.  Cook down on low allowing the peaches to thaw.  If mixture is not thickening, use a thickener agent of your choice to make it a little thicker.  We use potato starch and 1/4 cup water mixed together and then added to the mixture.  Worked well.

Add mixture to pie crust, use remaining crust to drop "biscuits" on top.  I actually flattened the dough with my hands to form several cookies on top.  Return to oven for another 15 minutes.

Serve warm or let it cool.  This turned out super yummy!!!

We had to get pics of Caty's other "P" snack.....peanut butter and potato chip sandwich

She actually ate this and liked it...lol.

I hope you enjoy the Good Peach Pie :)

Linking up with other homeschool Moms at Blogging through the Alphabet.

GF/DF/SF/Vegan Mac and Cheese

It's Recipe Friday....

Joey did not like mac and cheese for the longest time.  Then it didn't matter, since he had a dairy allergy.  Then one day I bought some Annie's frozen mac and cheese for myself and he wanted to try it.  I was tired and let him have some of my precious mac and cheese.  He fell in love with it.

Trouble is, this tasty allergen friendly treat cost me $4.00 per box.  Eaten daily....and that adds up.  So I attempted to conquer an allergy-friendly mac and cheese treat to enjoy as a family.  I do admit that the girls are not fans of the vegan cheese.  So I am working on a goat cheese friendly recipe also.  But this is currently a favorite, even with my hubby.  Joe and I add ground pepper to ours (the black specs) when we plate it.  The kids do not like pepper though, so we leave it out of the whole batch.

Kuehner Vegan Mac and Cheese

6 cups coconut milk (we use homemade...but any milk substitute should work)
2 packages DAIYA Cheddar Cheese.
1/2 cup Bragg's Nutritional Yeast
2 tsp ground mustard
1 tsp ground turmeric
2 tsp sea salt
4 TBS coconut oil
1 - 16 oz package gluten free pasta

Preheat oven to 400 degrees.

In a kettle add the 6 cups coconut milk.  Start warming and then add the coconut oil, nutritional yeast, and spices.  When the mixture has warmed thoroughly, add both packages of the DAIYA cheese and watch closely.  Stir to allow the cheese to start melting.  When you see very little unmelted cheese (you will have some), add your dried pasta.  I use a dutch oven for this process.  Once I stir, I put on the lid and put in the oven for 40 minutes.  If you do not have a dutch oven, pour into a baking dish and bake covered for the same amount of time.

You can add gluten free bread crumbs to the top and uncover the last 15 minutes.  Or even potato chips for a good old-fashioned mac and cheese.  I left them off this time.

My hubby does like this recipe and Joey has to be rationed or he will eat his weight in this recipe.  It's super yummy!!!  I usually serve with chicken breast or just a veggie like green beans.

FYI....I add a little extra coconut oil at the bottom of the dish, depending on the dish I am baking in.  Helps to avoid sticking.

Also, this is our favorite pasta.

And this is the Daiya cheese that we use.  You can purchase several flavors, including a jalapeño flavored for a mexi feel.

Enjoy!!!

Homemade Butterfinger Bars (GF/DF/EG/SF..Allergen Friendly)

So I was surfing around and saw a recipe for "Better"finger bars.  Sounded so good after seeing all the clearance candy at Walmart the other day, I was craving Butterfinger bars already :)

So I tweaked this a bit to handle our families various food allergies.

Butterfinger Bars:

Peanut butter Layer:
1 cup peanut butter (but can sub any other type of nut butters)
1/4 cup coconut oil, softened
1/2 tsp sea salt
2/3 cup coconut flour
1/2 cup flax meal
1/4 cup raw honey
5 TBS organic cane sugar (can use succant, but don't have any)

Chocolate Topping:
1/4 cup cocoa, 1/4 cup coconut oil, 1/4 cup raw honey, 1/8 tsp sea salt
(Can use Enjoy Life Choco Chips melted with a bit of coconut oil also)

Mix all the bottom layer ingredients and put in a pan.

Melt the Topping ingredients together and spread on top of the peanut butter layer.

Refrigerate for a couple hours to allow chocolate to set.

Serve cold.....YUMMY!!!