Apple Muffins! (Eggless and Sulphite/Salicylate Free)

Ok.  This is my ultimate go-to travel snack.  It freezes well (if you put them in a ziplock freezer bag) and if you store them in an air-tight container, these muffins can last for several days without refrigeration or the need to reheat.  I use these all the time for soccer games, weekend getaways, camping trips or vacations when I can’t cook everything from scratch!  They also can be tucked inconspicuously on a plate for brunches or church breakfasts or bridal/baby showers so that you can “match” what everyone else is eating and avoid long conversations about your food issues.  🙂
Best of all, they are so delicious that everyone else will want to eat them, too.  And you get protein, grains, and fruit all in one small meal!  In fact, as soon as I finish this post I am going to go whip up a double batch to take with me on a weekend getaway/plane trip.
Becky’s SSF Apple Muffins
All purpose flour, 1 1/2 cup
Baking soda, 1/2 tsp
Splash of Malt Vinegar (to react with Baking Soda)
Sea Salt, 1/4 tsp
White Sugar, 3/4 cup
Plain Greek Yogurt, 1/2 cup
Safflower Oil, 1/2 cup
Peeled, Grated Golden Delicious Apple, 1 cup
  1. Sift together Flour, Baking soda, and salt. Set it aside.
  2. Mix yogurt and white sugar till it is dissolved. To this add safflower oil,and splash of malt vinegar.  Mix well.
  3. Add this mixture to the flour mixture and mix till its blended well. Then add the grated apple and mix to form a homogeneous mixture .
  4. Pre-heat the oven to 350 F. Grease and flour the muffin pan and evenly divide the batter into 12 cups.  (Or use paper liners, which makes them easier to freeze).
  5. Bake for 15 minutes or until a fork inserted into to the center of a muffin has come out clean.
  6. Cool down.
Yield: 12 muffins. 
*  If you don’t have SSF food intolerance issues, you can add 1 tsp. cinnamon, 1 1/2 tsp. vanilla, 1 1/2 tsp. baking powder, use regular vegetable oil and salt plus the apple variety of your choice, and eliminate the malt vinegar.  Walnuts are an optional topping as well.

Becky’s Chicken and Rice Soup

On a cold and wintery day, nothing could be more stomach-warming than Becky’s delicious Chicken and Rice Soup!  It’s soft, warm, packed with healthy goodness … AND no sulphites and low/no salicylates!  It freezes really well, too, if you want to portion it out into single-sized servings for later (but I’ll bet it will be gone long before then!).

Enjoy — I know I did!Image

Becky’s SSF Chicken and Rice Soup

1/4 cup butter
1/4 cup white flour
2 cups milk
4 cups chicken broth
3 stalks celery, chopped
2-3 cups boiled chicken thighs, diced
3 cups cooked rice
sea salt to taste
 
In a 3 quart or larger pot melt butter and flour together. Cook on medium heat stirring constantly until the flour is slightly browned and smells nutty. Remove from heat. Add milk. Return to heat and stirring constantly bring to a boil. Boil for one minute. Add remaining ingredients and heat though.

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

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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.