Margherita Pizza (Onion and Garlic Free)

Dough: 

3/4 cup whole wheat flour
2 1/2 cups white flour
2 tsp olive oil
1 tsp salt
1 1/8 cup water
1 1/2 tsp yeast

Toppings:

1/4 cup olive oil
1 tsp Italian seasoning
1/4 tsp sea salt
6 oz mozzarella cheese
4 Tomatoes
10 basil leaves
1/2 cup Parmesan cheese (the real stuff, not from the green can)

Directions:

Prepare dough (first six ingredients) in bread maker according to instructions for your machine.

Remove and stretch to pizza pan. Place in warm place to rise for 20-40 minutes.

Preheat oven to 400 degrees. Slice tomatoes thinly and toss with salt, Italian seasoning, and olive oil. Let sit for 10 minutes.

Brush dough with marinade (from tomatoes). Layer mozzarella, tomatoes, basil, Parmesan cheese. Bake until done, about 20-30 minutes.

Serving Size: 1/8th pizza (182.0 g), Calories 345, Calories from Fat 128, Total Fat 14.2g, Saturated Fat 2.1g, Cholesterol 19mg, Sodium 455mg, Total Carbohydrates 42.5g, Dietary Fiber 2.3g, Sugars 1.8g, Protein 11.8g, Vitamin A 15%, Vitamin C 13%, Calcium 12%, Iron 15%

Black Bean Burgers

An onion/garlic-free veggie burger with a slightly Mexican flavor.

1 can (15.5 oz) black beans, drained and rinsed
1/2 green pepper
1 1/2 Tbsp pureed carrots (baby food)
1/4 tsp celery salt
1 egg
2 tsp chili powder
2 tsp cumin
1 tsp hot sauce
1/2 cup bread crumbs

Directions

In a food processor, dice green peppers. Add remaining ingredients and process until the texture of ground beef. If too liquid-y, add more bread crumbs. Form into patties and grill, about 10 minutes per side.

Nutrition Facts: Serving Size: 155.6 g, Calories 191, Calories from Fat 21, Total Fat 2.3g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 47mg, Sodium 274mg, Total Carbohydrates 32.2g, Dietary Fiber 6.6g, Sugars 5.8g, Protein 10.5g, Vitamin A 19%, Vitamin C 23%, Calcium 8%, Iron 18%

Rice-A-Roni (Onion and Garlic Free)

One of the things I missed after developing some kind of allergy/intolerance to onions and garlic, is the convenience of using boxed foods--and sometimes the flavors of boxed foods. Chicken-flavored Rice-A-Roni was one food I was able to eat for a while, as long as I didn't overdo it. But something changed; whether they started adding more alliums, or I grew more sensitive, I don't know. But the last time was...the last time. Sooooo.... Here is my first attempt to replicate it. Oh, and not only is it onion and garlic free, but also vegetarian.

Ingredients:

1 package Rice-A-Roni. (Discard flavoring package)
1 Tbsp margarine or butter (I use Smart Balance)

2 1/2 cup water
1 Tbsp pureed carrots (baby food--mimics the onion and garlic)
1 tsp soy sauce (make sure it doesn't contain onion or garlic)
1/2 tsp celery salt (I used one teaspoon, and it seemed like too much)
1/2 tsp parsley flakes (I used 1/4 tsp and it was too little)
1/2 tsp paprika
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/8 tsp turmeric

Brown rice-vermicelli mix in butter according to package directions. While it is browning, mix remaining ingredients with the water. Add in place of water and seasoning packets, and continue to follow package directions.

This recipe may change a bit, as I play with the quantities of ingredients. If anyone tries this and has suggestions, I'd love for you to leave them in the comments.

Onion Free Brunswick Stew

I love Brunswick stew, but when I developed an intolerance for onions and garlic, the savory and healthy dish became off limits. My original recipe contained one and a half cups of onions, as well as several other ingredients that contained more, so adapting was a challenge. But finally, after years, I've come up with one that passes my taste test. Enjoy!


Ingredients

4 chicken thighs
1 cup (1 large) green pepper, chopped
1/2 cup shredded carrots
1/2 cup diced celery
2 tbsp smart balance oil
3 (14.5 oz) cans diced tomatoes, undrained
1 cup tomato puree
1/4 cup sugar
3 tbsp white vinegar
1 tbsp soy sauce
2 tbsp white flour
1 cup water
1 pound red potatoes, peeled and cubed
1 can Grandma Brown's baked beans
1 tbsp hot sauce
1 1/2 tsp salt
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp celery salt
1 can (14 1/2 oz) corn, drained
1 can (14 1/2 oz) lima beans, drained


Directions

Boil chicken thighs in sufficient water, until done. (About 45 minutes.) Cool. Removed skin and bones, and cut or tear into smaller pieces. Discard broth or save for another use.

In a large dutch oven, heat oil. Add green pepper, carrots, and celery. Saute until tender.

Add chicken, tomatoes, tomato puree, sugar, vinegar, and soy sauce. Simmer over medium heat, stirring regularly.

Mix flour and water. Pour into bubbling stew to thicken. Simmer, stirring regularly.

Peel and cube potatoes. Add potatoes, baked beans, hot sauce, and seasonings. Simmer for 45 minutes to an hour, or until potatoes are tender. STIRRING REGULARLY.

Add corn and lima beans. Simmer for at least ten minutes, stirring regularly.

And yes, I know I repeated "stirring regularly." This stew tends to burn and scorch. I use a metal spatula to scrape the bottom to keep a crust from forming.

If you wanted a vegetarian version, omit chicken and use vegetarian baked beans.

Nutrition Facts: Serving Size 368.5 g, Calories 301, Calories from Fat 66, Total Fat 7.3g, Saturated Fat 1.3g, Trans Fat 0.0g, Cholesterol 43mg, Sodium 629mg, Total Carbohydrates 40.2g, Dietary Fiber 6.8g, Sugars 13.9g, Protein 21.6g, Vitamin A 41%, Vitamin C 61%, Calcium 6%, Iron 19%

Vegetarian Calico Beans (Onion and Garlic Free)

Made in a crockpot, beans don't get any easier. Those without an intolerance to onion and garlic can certainly save a step and substitute regular ketchup for the homemade variety. These are vegetarian and onion- and garlic-free.

Ingredients (Makes 12 servings)
1 can great Northern beans, drained and rinsed
1 can butter beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 cup onion and garlic free ketchup
1/2 cup brown sugar
1 tsp ground mustard
1 tbsp vinegar

Directions

Place all ingredients in a slow cooker. Cook on low for 5-6 hours. This is enough for my family. I double  (or triple!) the recipe for potlucks and picnics.

Nutrition Facts Serving Size 131.0 g, Calories 261, Calories from Fat 25, Total Fat 2.8g, Saturated Fat 0.9g, Trans Fat 0.0g, Cholesterol 2mg, Sodium 280mg, Total Carbohydrates 47.4g, Dietary Fiber 9.8g, Sugars 9.5g, Protein 13.5g, Vitamin A 3%,Vitamin C 21%, Calcium 8%, Iron 26%

Onion/Garlic-Free Ketchup

Admittedly, this does not taste like you squeezed it out of a bottle of Heinz, BUT, it looks like ketchup, smells like ketchup, and works great in recipes that call for ketchup.

On fries? It's not bad, especially after you get used to it. The carrots mimic some of the onion/garlic flavor, but it's not exact. And yes, I do wish it could be! If you try it and come up with improvements, feel free to put them in the comments.

1 small can tomato paste (6 oz)

5 Tbsp sugar

3 Tbsp + 1 tsp cider vinegar

1 Tbsp pureed carrots (baby food)

1 1/2 tsp salt

1 tsp paprika

1 tsp celery salt

pinch cinnamon

pinch ground cloves

pinch cayenne pepper

Mix. Store leftovers in refrigerator.

White Cheddar Rice Casserole

This started out as a chicken casserole. Now chickenless, it's a hearty vegetarian casserole.

Ingredients

1 cup brown rice
2 1/2 cups water
1/2 tsp celery salt
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
1 cup light sour cream
1/2 cup water
1/3 cup Smart Balance buttery spread, melted
100g (about two cups before crushing)Sunshine Cheez-It White Cheddar crackers

Directions

Place rice and water in a microwavable covered casserole dish with the spices and bay leaf. Microwave on high for five minutes, then on medium for 30 minutes. Remove bay leaf and stir.

Add water and sour cream to rice. Pour into 9x13 glass baking dish.

Melt Smart Balance and toss with crushed White Cheddar Cheez-Its. Sprinkle on top.

Bake at 350 degrees for 30 minutes.

Nutrition Facts: Makes 6 servings. Calories 321, Total Fat 17.8g, Saturated Fat 7.9g,Trans Fat 0.0g, Cholesterol 17mg, Sodium 455mg, Total Carbohydrates 36.0g, Dietary Fiber 1.8g, Sugars 0.1g, Protein 4.8g, Vitamin A 16%, Vitamin C 1%, Calcium 6%, Iron 8%