By Heather Legg
Fall brings to mind comfort food. It’s getting chilly outside so we can eat the last of the popsicles and watermelon and gear up for foods that are warming and bring comfort. Of, course, those with food allergies are limited, but here a couple of recipes that I found that may work for you, while bringing warm aromas into your home and autumnal tastes to your palate.
Roast Chicken from About.com
The simplest way to cook a chicken that’s safe for virtually all food allergies (except, of course, to chicken) is to buy a bird that is all-natural and kosher. While most labels on poultry — such as “heritage” as “organic” — don’t mean much in terms of possibly unsafe additives, the term “natural” has a strict meaning when used on poultry in the United States: It means that nothing except for water (and, in kosher birds, salt) has been added. Buying a kosher bird means that you don’t need to do much to cook a flavorful chicken except make sure you don’t overcook it.
Prep Time: 0 hours, 0 minutes
Cook Time: 1 hours, 00 minutes
• 1 natural, kosher chicken
• 1 Tablespoon oil (olive, canola, etc.) of your choice
• pepper and paprika (optional)
• several sprigs rosemary, thyme, or herbs of your choice (optional)
1. Preheat oven to 375 F.
2. Coat chicken all over with oil, then sprinkle generously with pepper and paprika (if using). If using fresh herbs, tuck under the skin of the legs and thighs.
3. Place chicken in a roasting pan, wing side up. Roast for 15 minutes, then flip so the opposite wing is up. Roast for 15 more minutes. Reduce heat to 325 F, then flip so the breast is up. Bake for 25 minutes, or until an instant-read thermometer placed in the deepest part of the thigh reads 165 F.
4. Remove chicken to a serving platter and cover with foil for at least five minutes.
Dairy, Egg and Nut Free Pumpkin Cookies from The Food Allergy Mama
1 1/2 c. packed brown sugar
1/2 c. shortening
1/2 c. unsweetened applesauce
1 15 oz. can pumpkin puree (NOT pumpkin pie filling)
3 c. all purpose flour
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
Preheat oven to 400 degrees and line two baking sheets with parchment paper. Set aside.
In a mixer fitted with the paddle attachment, mix sugar, shortening, applesauce and pumpkin thoroughly. In a medium bowl, combine flour, baking powder, salt, cinnamon, salt, nutmeg and ginger and stir with a wire whisk. Add flour mixture to pumpkin mixture and mix on low until combined, scraping down sides as needed.
Using a cookie scooper, drop mounds of dough onto baking sheet. Bake 13-15 minutes or until it is just started to brown. Remove from oven and cool on a wire rack.