Today our recipes come from Brianna Monson’s “Allergy-Free Cookbook for the Family.” Brianna’s has included in her cookbook many healthy and allergy conscious recipes that she regularly makes for her family (who have many of the top 8 food allergies) as well as variations so that you can tailor the recipes to fit your family’s needs and allergies. This recipe, “Porcupine Meatballs” caught my eye and made me wonder, “What are porcupine meatballs?” I was glad to find out that they aren’t made out of porcupine meat (hey, I lived in Alaska, it’s a possibility). This is what Brianna says about them:
When I was a young girl, this was the first main dish I made all by myself, but the recipe called for tomato soup as it’s base. It’s much easier with a can of soup, but I created this for the allergen-free version.
1 lb. Hamburger
Â½ cup rice, cooked
Â¼ cup onion, chopped
1 tsp. Salt
Â¼ tsp. Pepper
2 Tbsp. Oil
1 (14.5-oz.) can tomato sauce
1 Tbsp sugar
Â½ tsp. Chili powder (optional)
Â½ cup water
Mix hamburger, rice, onion, salt, and pepper together. Form into meatballs. Heat oil in skillet. Cook meatballs in skillet until done. Add tomato sauce, sugar, chili powder, and water to meatballs and bring to a boil. Simmer for 20 minutes.
This recipe is egg, dairy, soy, tree nut, nut, shellfish, fish, wheat, and gluten free.
That’s it! A super easy dinner and it only takes about 30 or 40 minutes. I prefer to have my meatballs over rice, but they would probably work just as well over pasta.
And if you are like my husband (who quite often tends to sway me to his way of thinking) most dinner’s aren’t complete without dessert (totally undoing all the planning I’d done to make it a healthy dinner). So here is a *semi*-healthy sugar cookie recipe, also from Brianna Monson. Perfect for those upcoming Valentine’s Day cookie decorating sessions, or dessert tonight.
As a child I would make cut out cookies with my great-grandmother. I love going to her house and making these cookies””it was such a fun tradition. This is my favorite recipe so far because it rolls out so wonderfully for and holiday cookie. Nobody can tell that they are allergen free!
1 cup sugar
Â½ cup shortening
Â½ cup dairy-free margarine
3 tsp. Egg replacer plus 4 Tbsp. warm water
Â½ Tbsp. Vanilla (gluten free)
1 cup rice flour
Â¾ cup cornstarch
Â¾ cup tapioca starch
2 tsp. Potato flour
Â½ tsp. Cream of tartar
Â¼ tsp. baking soda
1 tsp. Salt
Combine sugar, shortening, and margarine in mixer. In a small bowl, mix egg replacer and warm water thoroughly. Add egg replacer mixture and vanilla to sugar mixture, and mix 1 minute. Add remaining ingredients, and mix until well blended. Refrigerate dough for 1 hour. Roll dough to desired thickness onto hard surface dusted with rice flour. Cut into shapes and bake at 350 degrees for 10 minutes. Let sit on cookie sheet for 2 minutes, and cool completely before frosting (see recipe p. 24). Makes approximately 3 dozen cookies.
This recipe is egg, dairy, tree nut, nut, shellfish, fish, wheat, and gluten free.
To make this recipe soy free: Substitute dairy-free margarine and shortening with an equal amount of soy-free margarine and shortening.
*Don’t believe that it’s possible to make allergy free cookies that actually taste good? Check out Brianna’s appearance on KEPR TV where she makes, not only her sugar cookies, but some awesome pancakes as well.