Becky’s Caramel Apple Sticky Buns

thelovinghouse

Image

(Note the missing sticky buns … this recipe didn’t last long enough for the photo — ha!)

Golden Delicious Apples are one of the only fruits in the entire world that I can still eat — and even then they have to be sweet, ripe, and peeled!  But Becky came up with a deliciously simple way for sulphite/salicylate intolerance sufferers to enjoy the flavors of fall with her amazing Caramel Apple Sticky Buns.  They are soooo yummy, and travel well as a snack when you don’t have time to heat up a meal.

The first step is to make an amazing bread dough — it takes a few hours of inactive cooking to get it going, but the result is WELL WORTH IT!  If done right, you will emerge with two preservative-free loaves of bread (that will last you for lunch all week … sandwich recipes to come in future…

View original post 352 more words

Advertisements

Raymond “Poppy” Gamble’s Steak-Tip Marinade

Image
Last Valentine’s Day, Becky and Sarah surprised me with a seven course meal of food that I could eat WITH my husband!!!  It was one of the most romantic and precious nights of my life (and deserving of its own story).  Of course I had to work hard not to openly sob with gratitude!
The highlight of the meal was the steak they had prepared, and the marinade was so delicious that my husband Chris (a steak aficionado and grill master) begged them for the recipe.
Turns out it was a modified version of a treasured family recipe of ANOTHER great gourmet chef/foodie, Becky’s close friend Mary.  Her grandfather, Raymond “Poppy” Gamble is still grilling at age 90, and his grill secret is one you will want to make your own!
You can use it as a steak marinade, but it is DELICIOUS on grilled chicken as well.  My entire family (5 children, 2 adults) fights over this meal.  Here is Sarah and Becky’s SSF-Modified Version:
SSF Raymond “Poppy” Gamble’s Marinade
(Works for up to 3lbs, can easily be doubled)
3/4 C Very Hot water
2 Tbs Safflower oil
2 Tbs malt vinegar
1/3 C white sugar
1/3 C soy sauce
1/2 cup whiskey (this is optional but you can eat it and it adds great flavor.
 Mix ingredients together and cover meat with marinade at least overnight prior to cooking.
———————————————————————————————————————
And now, for you regular folks, (drum roll, please!) here is the ORIGINAL Raymond “Poppy” Gamble’s Steak-Tip Marinade!  WARNING:  If you have sulphite/salicylate intolerance, this original recipe will CRUSH you.  Do NOT USE THIS RECIPE!  Everyone else, enjoy the magic!!!  🙂
(Works for up to 3lbs)
3/4 C Very Hot water
2 Tbs vegetable oil
2 Tbs apple cider vinegar
1/4-1/3 C honey
1/3 C soy sauce
1 tsp garlic powder
Mix ingredients together and cover steak/chicken with marinade for At Least 24 hrs prior to cooking.
“I’ve tried adjusting this recipe (using real garlic, etc.) and for some reason changing the original does not make it better.  Could be that this is what I’ve grown up with so it’s the only way I’ll ever like it…but it’s kind of nice to follow such a simple recipe and know it’s the best!  Enjoy!!”
— Mary ><>

Becky’s SSF Brownie in a Mug!

 

Before I found out I was sulphite-salicylate intolerant, I used to back brownies every single week for my Very Small Group Bible Study (with the help of able chefs Katie and Colt). Every single week for eight years — or more!

When I found out I couldn’t eat brownies anymore, it was one of my saddest moments. I was so upset about it that I didn’t bake brownies for my family for over a year. It was just too hard. Since then, I can now bake brownies for my family without getting too depressed.

And now, thanks to Becky’s sleuthing, I don’t ever have to miss brownies ever again!!!!!

She found this awesome Brownie in a Mug recipe that you “regular” people can enjoy here: http://themicrowavekitchen.blogspot.com/2012/09/ultimate-eggless-brownie-in-mug.html

We’ve adapted it for those who need an SSF recipe. Here it is — and it is amazingly delicious!!! (And easy and quick andandand!)

Becky’s SSF Brownie in a Mug

Ingredients:
4 Tablespoons Flour
4 1/2 Tablespoons White Sugar
2 Tablespoons Cocoa powder (Note: don’t use cocoa mix or Quik, it shouldn’t have any sugar)
2 Tablepsoons Safflower Oil
4 Tablespoons milk
Dash of sea salt
Mug

Mix all the ingredients together in a mug and Microwave on high for right around a minute. (At one minute mine was too gooey). You may have to microwave it longer or shorter, depending on your microwave, but the brownie should still be wet in the center when done.
Remove from microwave and eat immediately.

Ahh. The perfect comfort food for a cloudy fall day. Thank you, Becky!

Seconds, Please! Becky’s SSF Hamburger Hot Rice Dish

20130916_184847
Looking for something warm, filling, delicious and nutritious?  Look no further!  Not only did I scoop the bowl clean, but I couldn’t wait for seconds.  And, as an added bonus, this meal makes enough to last for several meals … a great help when you have to make everything from scratch!
Becky’s latest dish is a genius recombination of tried and true sulphite/salicylate-free ingredients that will leave your tummy full, your allergic reactions quiet, and your heart happy.  THANK YOU, BECKY!!!!!!!  And, as an added bonus, she’s thrown in two amazing staple recipes — homemade cream of chicken soup and homemade alfredo sauce!  Sigh of contentment.  Enjoy!
Hamburger Hot Rice Dish
2 lbs ground beef
2 ½ cups Homemade Cream of Chicken soup (Recipe Below)
2 cups water
¼ cup soy sauce
1 cup diced celery
1 cup white rice
Directions:
Brown meat in skillet.  Add remaining ingredients.  Stir well and pour into a 9×13 pan.  Cover and bake at 350 degrees for one hour or until rice is tender.
Homemade Cream of Chicken Soup
6 tablespoons butter
¾ cup all-purpose flour
1 ½  cup chicken broth
1 ½ cup  milk
salt to taste
Preparation:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt as needed to taste.
Use in casseroles in place of condensed cream soups.
 
Alfredo Sauce
1 Cup Homemade Cream of Chicken Soup
1 Cup Whipping Cream
1 Cup Milk
3-4 ounces Lake County Cheese*, grated
 Heat first three ingredients until almost boiling, slowly stir in grated cheese until melted.  Add salt to taste. Serve over pasta and sautéed chicken breast .
*Lake Country Cheese is made with sheep’s milk and sea salt, and can be found at your local Costco.  While every cheese has its risks, this cheese is the closest I can find (other than Brie or fresh Mozerella) that produces a low or no reaction.  It is also the only cheese I have found that I can shred, so I use it on pretty much everything!  It has a bit of a sharpness and works well on almost everything.

Becky’s Chocolate Mousse (and Sarah’s Chocolate Icing!)

A small cross-stitch wall hanging has resided in my grandparents’ kitchen for as long as I can remember.  The artwork, carefully sewn by my grandmother for her love of over 67 years could also be my family’s motto:  “Chocolate Makes the World Go Round.”

I’m not a hard candy kind of gal.  But I do LOOOOVVVEE my chocolate.  And I was DEVASTATED to discover that for me and my new sulphite/salicylate-free diet, that meant (so I thought) no chocolate.  Forever.  And ever.

Let that sink in for a moment.  No.  More.  Chocolate.

Ever.

I must admit, I resigned myself to my depressing fate.  But not Sarah and Becky!  They were determined to find a solution for me, and find one they did!  It seems that while most Chocolates are processed with waaay too much “bad” stuff for me, raw cocoa powder (in moderation) is just fine.

And that is when they developed an amazingly delicious chocolate icing (Sarah) good for cookies and cakes (more on that in future posts) AND a decadent, delicious Chocolate Mousse (Becky).

This Chocolate Mousse is so good and so easy and so richly presentable that Becky served it this summer to ALL of her guests at her huge annual 4th of July bash as the main dessert.  I smiled to myself and cheered inside.  At long last, everyone was eating something that I could eat, too!!!!  And every single bowlful was licked clean.

Ready for this simple, old fashioned goodness?  Here are the recipes.  Enjoy!

20130712_212111

Sarah’s Chocolate Icing

1/4 cup white sugar
3/8 cup whipping cream, divided
1/2 cup cocoa powder (Hershey’s, Nestles, etc.)

In a microwave safe bowl, add sugar and 1/4 cup of cream. Microwave 30 seconds. Stir until the sugar is dissolved. Cool in refrigerator. Once cooled, add the cocoa powder and stir until fully incorporated. Add remaining cream and stir vigorously until it’s a little bit fluffy and lighter in color.

20130713_102503

Becky’s Chocolate Mousse

Make Sarah’s Chocolate Icing as above. In a separate bowl whip 1 cup of cream with 2 tablespoon of sugar until stiff. Then add the chocolate icing and stir until mixed. Voila! Bon apetit!

You can change all of the ratio’s depending on how chocolatey/sweet you want it!  It also tastes better if you let it chill for a while in the refrigerator … if you can wait that long!

Becky’s Rainy Day Beef and Barley Stew

It was rainy. It was gloomy.  It was four o’clock in the afternoon and after chasing the kids all day I still hadn’t eaten lunch — or prepared a week’s worth of sulphite/salicylate-free food for an upcoming trip.  A pot of black beans burbled on the stove top, but other than that, some Rice Krispies, and a whole heck of a lot of potato chips, my healthy nutrition for the coming week was questionable at best.

But wait!  What was that?  A knock on the door?

Through the window pane I could make out the form of a woman clutching the hand of a little girl.  I opened the door, and there they were: the amazing chef Becky and her little mini chef clinging to her dress.

“I was bored today,” she said, a twinkle in her eye, “so I decided to make you some beef and barley stew.”  She held forth a bowl of warm, delicious stew.

20130711_161748

“Oh,” she added as an aside, “and I made extra, too.”  There, nestled in a silver tray, lay bag upon bag of stew, all prepped and ready for me to take on my trip.  Isn’t God good?

As soon as she left, I sat down for a sample and immediately sighed with delight.  That stew was a comfort food I didn’t even know I was missing!  Wow, did it hit the spot.  Even my allergy-free husband wanted a second bite (or two!  or three!).  I can’t wait to eat it on my upcoming trip — and I just know it will be the perfect food for those gloomy, rainy (healthy!) comfort food days.

Food intolerant or not, there is NO WAY you should be without this soup in your cooking recipe repertoire.  So, so, so, so good.  Try it for yourself!

Becky’s Rainy Day Beef and Barley Stew
Ingredients:
3 lbs Beef (stew meat or roast) in 1 inch cubes
1 cup diced celery
1 tablespoon safflower oil
1/2 cup white flour
1/2 cup soy sauce (Make sure it’s preservative free)
1/4 cup whiskey (optional)
2 cups barley pearls
12 cups water
2 teaspoon sea salt
In a large soup pot place the cubed beef, oil, flour and celery. Brown on on high to sear the beef. Add soy sauce and whiskey and reduce heat to low and cover. Adjust heat to maintain a very slight simmer and simmer until beef is tender. Depending on the cut of beef it could take anywhere from 45 minutes to 2+ hours. Meanwhile in another pot add 2 cups barley, 12 cups water and 2 teaspoons salt. Bring to a boil, then reduce heat and cover. Cook until barley is tender, about 40 minutes. The water will not be gone. When the beef is tender add barley and water to beef mixture and stir. Taste and season with more soy sauce or if it’s too salty add more water.
REGULAR VERSION: If there are no sensitivities/allergies to accommodate, add about 1 cup of carrots and 2 teaspoons of pepper to the barley. Reduce the soy sauce to 1/4 cup, use the oil of your choice, and add one packet of french onion soup mix to the beef mixture after browning the beef.

Homemade Granola!!!

Image

As a life-long breakfast cereal eater, imagine my shock when I discovered that for the sulfite/salicylate intolerant, there is only ONE cereal in the universe … ONE! … that can be eaten without causing a reaction.  One cereal.  IN THE UNIVERSE.  (It’s Rice Krispies, by the way.  And ONLY the actual bonafide Rice Krispies, which, fortunately for me, I like just fine).

I am also a life-long non-yogurt eater.  The texture makes me gag.  UNLESS, of course, I can add granola and fruit.  Unfortunately, most granola (even the crunchiest of crunchy healthfood granolas) is made with brown sugar or honey or cinnamon — sure to send me straight into anaphylaxis.  Soooo …

Becky saves the day yet again!  Her healthy breakfast option?  Home made GRANOLA!  (I’ve tried chocolate and regular, and I gotta say I lean towards the chocolate).  You can have it with milk or mix it in with some PLAIN GREEK YOGURT or eat it just straight as a snack.  (I’m intrigued about trying it with Greek Yogurt and some chopped up PEELED GOLDEN DELICIOUS APPLES).

Image

Enough of my chatter — here is the delicious recipe for you to try yourself (and modify for your own particular dietary needs).

Granola
8 cups old fashioned oats
1/2 cup golden syrup
1/2 cup white sugar
2 tablespoons safflower oil

Preheat oven to 300. Pour oats into a large baking pan. In a small bowl mix to together remaining ingredients and then drizzle over the oats. Mix until oats are thoroughly coated. Bake until golden brown stirring every 15 minutes. Depending on the size of your pan it can take anywhere from 30-60 minutes to brown.

Variations:
For chocolate granola add 1/2 cup cocoa powder to the sugar oil mixture before mixing with oats.

For more nutritious breakfast, sprinkle a spoons of ground flaxseed or wheat germ on your bowlful.

 

If you are not Salicylate/Sulphite free here is the original recipe:

One large container of (2lbs 10oz I think) old fashioned oats
1 bag sweetened flaked coconut (it was the standard size I think it’s 14ozs)
2 cups honey (Or to taste/caloric desires!)
1/4 cup oil of choice (canola, coconut, etc. )
1 Tablespoon vanilla
2 tsp cinnamon
Pour oats, coconut, and cinnamon in a huge bowl. Mix together honey, oil and vanilla. Then stir into oats mixture until thoroughly mixed. Bake at 350 in large pans about 1″ to 1 1/2″ layers until golden brown stirring about every 15 minutes. Depending on the size of your pans it could take 30 minutes to an hour. I also think it is super yummy just raw also. Once it cools you can add nuts and fruit as desired.

Real, Fresh Sulphite/Salicylate-Free Bread!

Ever since I discovered my sulphite/salicylate intolerance, I haven’t had real sandwich bread in over a year and a half. A YEAR AND A HALF! It effects me more than I realize. Every day I make my children sandwiches for school, and every day I drool inside wishing I could take just one tiny bite. But store-bought bread is loaded with no-nos, and so every day I sigh and smile and pack those delicious sandwiches into their little ziploc baggies. Who ever though I’d be missing good ole PB&J?

Imagine my surprise when Becky showed up at my door with not one, but TWO beautiful hand made loaves of bread. Sheer deliciousness! Even her little daughter had to sneak a bite.

sulphitesalicylatefreebread

Here is the recipe (yummy and healthy enough for all!):

Becky’s Whole Wheat Bread

4 1/2 cups hot water
1/2 cup white sugar
3 Tablespoons yeast
1/2 cup Safflower oil
1/2 cup greek yogurt
1 tablespoon salt
2 lbs whole wheat flour
2 cups quick oats
1 cup ground flax

In a large bowl gently mix hot water, sugar and yeast. Let set 10 minutes until yeast foams. Add all remaining ingredients and mix until combined. turn dough onto floured counter and knead for 10-15 minutes. Oil the bowl you mixed in and add the dough back into it. Cover with plastic wrap and let rise 45 minutes. Punch down and let rise again for 45 minutes. Divide into three oiled loaf pans and let rise 20-30 mintues. Bake at 375 for 35 minutes.

Now if only we can invent a great spread to go with it (for now a little butter will more than do!). What possible sulphite/salicylate-free sandwich ideas can YOU come up with? (I’m thinking I might be able to figure out how to put grilled cheese back on the menu!) Please SHARE your ideas in the COMMENTS below.