Chicken flavored Ramen (Onion and Garlic Free)

Seasoning pack replacement:

1/8 tsp salt (or more to taste)
1/2 tsp sugar
1/2 tsp celery salt
1/4 tsp turmeric
1/4 tsp carrot powder (found it on Amazon)
1/2 tsp dried parsley flakes

Discard original flavoring pack and use this instead, otherwise follow package directions.

Rice-A-Roni II (Onion and Garlic Free--Updated Version)

I've been playing with the previous recipe a little. I like this one a little bit better--and it's also a tad easier.

Seasoning pack replacement:

1 tsp salt
1 tsp sugar
3/4 tsp celery salt
1/2 tsp turmeric
1/2 tsp carrot powder (found it on Amazon)
1 tsp dried parsley flakes

Discard seasoning packet that comes with the rice-a-roni and use this instead, otherwise follow packet directions.

Kiffal (or Kiffles as I've since seen them called)

I was told this recipe was handed down from the Hungarian side of the family, although I've seen them claimed from Croatia and Yugoslavia as well. The sugar in the filling is hotly debated. I'm pro-sugar.

Dough:

1 cup butter, softened
2 cups flour
1 egg
9 ounces cream cheese, softened (awkward amount today, but this recipe goes back to the day when cream cheese was sold in 3 ounce packages)

Using an electric mixer, cream the butter, cream cheese, and egg. Add flour. Do not over-mix.

Form dough into a ball and refrigerate overnight.

Filling: (makes enough for multiple batches)

2 cups finely ground walnuts (Grandma used a meat grinder. I use a grinder attachment to my mixer. I’d imagine a food processor would work too.)
2 cups sugar
1/4 cup butter, melted
2 egg whites
juice of one lemon, about 1/4 cup
2 tsp cinnamon

Mix all ingredients. If made ahead, refrigerate. Extra can also be frozen and kept for other purposes. It makes a great filling for nut rolls (instead of cinnamon rolls) or in quick breads and coffee cakes.

On baking day:

Refrigerated dough
filling
2 egg whites, beaten
Powdered sugar

Roll out dough onto a well floured surface, to a thickness of less than an eighth of an inch. (The dough will incorporate more flour as you roll.) Cut into circles with a round glass or large cookie cutter. (You want a diameter of around 3 3/4 to 4 inches.)

Put a little less than a teaspoon of the filling on the edge of the cookie. (You’ll be tempted to use more, but the cookie will burst while cooking if you do.) Starting at that side, roll loosely, then curve into a crescent. Use egg whites to seal edges shut. Brush tops with egg whites, then place on an ungreased cookie sheet.

Bake in a preheated 350 degree oven for 30-35 minutes. Remove carefully from cookie sheet and sprinkle with powdered sugar while still warm. (I put my sugar into a wire mesh strainer and shake it over the top.) Allow to cool completely, then sprinkle with sugar again.

This is a time-consuming, artisan cookie, and it can take a bit of practice to get them to look nice. But absolutely scrumptious, and well worth the effort. I recommend making extra and eating the mistakes.

Parmesan Focaccia (Bread Machine recipe)

Ingredients:

3 1/2 cups bread flour
2 tsp salt
2 Tbsp dry milk
2 Tbsp olive oil
3 Tbsp sugar
4 tsp dried oregano
1 7/16 cup water
1 1/2 tsp dry yeast

Topping:
olive oil
Parmesan cheese (about 1/4 cup or more, according to preference)

Add ingredients to your bread machine according to the manufacturer's directions and run, using dough cycle.

Preheat oven to 400 degrees.

Wipe the inside of a twelve-inch cast iron skillet with olive oil (be a bit generous). Put the dough in the skillet and spread to cover bottom of the pan. Let rise in a warm place for about 30 minutes. Using a very clean finger, poke holes into the bread. Drizzle olive oil into the holes (again, don't be stingy). Sprinkle with Parmesan cheese.

Bake for 20 minutes, or until top is golden brown. Puddles of oil may remain, but will be absorbed by the bread as it cools.

Picnic-sized BBQ Beans

A combination of beans in a sweet and spicy BBQ-type sauce, prepared in a large slow-cooker. Vegetarian. Onion and garlic free!

Sauce:

2 cups brown sugar
1 (12 oz) can tomato paste
2/3 cup sugar
1/2 cup cider vinegar
3 Tbsp white vinegar
2 Tbsp pureed carrots (yes, baby food)
1 Tbsp plus 1 tsp ground mustard
1 Tbsp salt
2 tsp paprika
2 tsp celery salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp cayenne pepper

4 cans (15.5 oz) great northern beans
4 cans (15.5 oz) butter beans (or lima beans)
2 cans (15.5 oz) dark red kidney beans
2 cans (15.5 oz) light red kidney beans

Mix sauce ingredients in a large crock pot. Drain and rinse beans and add. Cook on low for 5-6 hours or until beans are tender. Stir occasionally, adding water if the sauce evaporates.

Zucchini Meatballs/Meatloaf (Onion and Garlic Free)

Ingredients

2 pounds ground beef
2 cups shredded zucchini
1 cup bread crumbs
1 cup milk
1/2 cup grated Parmesan cheese
1 egg
1 tsp salt
1 tsp Italian seasoning
1 tsp parsley
1/2 tsp pepper

tomato puree(optional)

Directions

Mix all ingredients.

To make meatloaf, place in bread pan and form into loaf. Cook at 350 degrees for 60 minutes. Drizzle top with tomato puree. Bake for an additional fifteen minutes, until safe internal temperature is reached. (Ovens vary.)

To make meatballs, measure by tablespoon and form into balls. Cook on greased cookie sheet at 350 degrees for 25-30 minutes, or until no longer pink in the center.

Freezes well for use with spaghetti or in meatball subs year round.

Nutrition Facts: Serving Size 1 small meatball (24.5 g), Calories 40, Total Fat 1.4g, Saturated Fat 0.6g, Cholesterol 16mg, Sodium 71mg, Total Carbohydrates 1.6g, Dietary Fiber 0.1g, Sugars 0.4g, Protein 5.0g, Vitamin A 0%, Vitamin C 1%, Calcium 2%, Iron 3%

Chili (onion and garlic free)

I realized I never posted my chili recipe. Good weather for it!

Ingredients

1 lb ground beef
1 (28 oz) can crushed tomatoes
1 (12 oz) can tomato paste
1 (15 oz) can corn, drained
2 1/2 oz carrots, pureed (baby food) Or finely grated carrots, but baby food is easy and mimics some of the onion flavor
2 green peppers
1 tbsp chili pepper
1 tbsp cocoa powder
2 (15.5 oz) cans kidney beans, drained and rinsed
1 tsp salt
1 tsp cumin
1 tsp oregano
1 cup water
1 tbsp hot sauce (my store brand is onion and garlic free. If unavailable, consider red pepper flakes to taste)

Directions

Brown beef. Drain grease. (Recipe can be made vegetarian by substituting crumbles.)

Finely process green peppers. Puree one can of beans. Combine all ingredients in a large crock pot. Cook on low for 6-8 hours.

I serve with shredded cheddar cheese and tortilla chips.

Nutrition Facts Serving Size (216.8 g), Calories 305, Total Fat 2.9g, Saturated Fat 0.9g,
Trans Fat 0.0g, Cholesterol 25mg, Sodium 321mg, Total Carbohydrates 48.3g, Dietary Fiber
12.1g, Sugars 8.0g, Protein 24.2g, Vitamin A 34% • Vitamin C 42%, Calcium 9% • Iron 36%

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%

Salsa (Onion and Garlic Free)

Ingredients (Makes 34 servings)

1 (28 oz) can petite diced tomatoes
4 stalks celery
1 green pepper
1 (4 oz) can chilies
1 (7 3/4 oz) can jalapeno wheels
1 (12 oz) can tomato paste
4 tbsp cider vinegar
2 tbsp brown sugar
3 tbsp lemon juice (or the juice of one lemon or lime)
1 tsp chili pepper
1 tsp paprika
1 tsp oregano
1/2 tsp pepper
1/2 tsp cilantro
1/2 tsp basil

Directions

Place celery and peppers into a food processor. Pulse.

Add remaining ingredients. Process until of desired consistency.

To preserve, ladle into glass jars, leaving significant headroom. Do NOT cover. Freeze. Add cover. Keep frozen. Remove several hours before needed to thaw.

Nutrition Facts: Serving Size-1/4 cup, Calories 29, Calories from Fat 4, Total Fat 0.4g, Saturated Fat 0.1g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrates 6.5g, Dietary Fiber 2.0g, Sugars 4.1g, Protein 1.1g, Vitamin A 27%, Vitamin C 21%, Calcium 1%, Iron 4%

Taco Sauce (Onion and Garlic Free)

A quick substitute for store-bottled taco sauce.

Ingredients

1 cup tomato puree
1 tbsp water
1 tbsp white vinegar
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp chili pepper
1/4 tsp cayenne pepper
1/4 tsp sugar

Directions

Mix. Simple as that.

Nutrition Facts: Makes about (16) 1 Tbsp servings. Calories 7, Calories from Fat 1,Total Fat 0.1g, Saturated Fat 0.0g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 1.6g, Dietary Fiber 0.4g, Sugars 0.8g, Protein 0.3g, Vitamin A 3%,Vitamin C 3%, Calcium 0%, Iron 2%

Turkey Pot Pie II

A hearty, delicious use of leftover holiday turkey. Also can easily be made vegetarian if you so desire (or if you're out of turkey!)

Ingredients
2 potatoes
1 tbsp vegetable oil
1 tbsp all purpose flour
3 1/2 oz carrots, pureed (babyfood)
1 cup water
1 tsp paprika
1 tsp celery salt
1/4 tsp gravy master
1/2 tsp pepper
1/4 tsp salt
1/4 cup frozen lima beans (if not included in mixed vegetable blend)
16 oz frozen mixed vegetables
1 cup cooked turkey or chicken
2 prepared pie crusts (one bottom and one top)

Directions

Cook potatoes (bake or boil). Remove peel and dice. Set aside.

In a large pot, heat oil over medium heat. Whisk in flour. Stir until bubbly. Add baby food carrots, water and seasonings. Bring to a boil, whisking frequently until thickened.

Add frozen vegetables. Simmer on medium heat until veggies are warm and tender. Add potato and turkey.

Place into unbaked pie shell. Cover with with an additional pie crust. Crimp and trim edges. Make several slices in top crust to vent.

Bake at 400 degrees for 30-35 minutes, or until top crust is golden brown. Allow to stand for ten minutes before serving.

For vegetarian pie, omit turkey.

Nutrition Facts: Serving Size 200.7g (1/8th of pie)Calories 292, Calories from Fat 118, Total Fat 13.1g, Saturated Fat 4.0g, Trans Fat 0.0g, Cholesterol 13mg, Sodium 318mg, Total Carbohydrates 33.7g, Dietary Fiber 4.6g, Sugars 4.0g, Protein 9.5g, Vitamin A 63%, Vitamin C 23%, Calcium 4%, Iron 12%

Corn Chowder

Ingredients
2 1/2 pounds potatoes, peeled and cubed (weight after peeling)
3 tbsp smart balance buttery spread
1 pound carrots, grated
1 cup water
3 cups fat free milk
3 cups plain soy milk
3 cans creamed corn
1 can whole kernel corn, drained
1 tsp salt
1 1/2 tsp pepper

Directions

Boil potatoes until tender. Set aside.

Melt 3 Tbps Smart Balance buttery spread in large pot. Saute grated carrots for several minutes. Add water. Simmer until carrots are tender.

Add milk, soy milk, creamed corn, canned corn, salt and pepper. Simmer over medium heat, stirring frequently.

Add about two-thirds of the cooked potatoes. Puree or whip the rest, and add to thicken soup.

Simmer until soup is warm and creamy.

Nutrition Facts: (about 14, 2 cup servings) Serving Size 377.7g, Calories 244,
Total Fat 3.0g, Saturated Fat 0.6g, Trans Fat 0.0g, Cholesterol 1mg, Sodium
573mg, Total Carbohydrates 50.8g, Dietary Fiber 4.9g, Sugars 11.5g, Protein
8.1g, Vitamin A 115%, Vitamin C 25%, Calcium 10%, Iron 8%

Apple Pie Pizza

Much of the flavor of apple pie, but lower in fat.

Ingredients

Crust
3/4 cup whole wheat flour
2 1/2 cups bread flour
1 1/2 tsp yeast
1 1/4 tsp salt
2 tsp Smart Balance oil
1 tsp ground cinnamon
1 1/8 cup water

4 apples, peeled and sliced

Topping
1/3 cup whole wheat flour
1/3 cup brown sugar
1/3 cup quick oats
1 tsp ground flax seed (optional)
2 tbsp Smart Balance buttery spread
1/2 tsp cinnamon

Glaze
1/2 cup powdered sugar
1/2 tsp cinnamon
2 tsp fat free milk

Directions

Combine first seven ingredients together in a bread machine following manufacturer's instructions. Run on dough cycle. Allow dough to rest for 30 minutes.

Preheat oven to 400 degrees.

Spread dough onto pizza pan sprayed with non-stick cooking spray. Allow to rise for 30-60 minutes.

Peel and cut apples. (I use McIntosh) Spread evenly onto dough. Bake for 10 minutes. While crust and apples are baking, mix wheat flour, brown sugar, oats, Smart Balance, flax seed, and cinnamon to form a crumbly topping. Sprinkle over apples. Bake for another 15-20 minutes, or until apples are soft and crust is golden brown and cooked through. Allow to cool.

Combine powdered sugar, cinnamon, and just enough milk to form a glaze. Drizzle over top.

Nutrition Facts: (16 servings)Serving Size 91.9g, Calories 166, Calories from Fat 15, Total Fat 1.7g, Saturated Fat 0.3g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 196mg, Total Carbohydrates 34.4g, Dietary Fiber 2.0g, Sugars 10.3g, Protein 3.4g, Vitamin A 2%, Vitamin C 3%, Calcium 1%, Iron 8%

Apple Spice Cake

A moist, delicious cake made with--you guessed it--beans. My adaptation of the pinto bean cake

Ingredients

1 (15 1/2 oz) can pinto beans, rinsed and drained
1 Omega-3 egg
1/4 cup smart balance buttery spread
1 cup sugar
1/2 cup ground walnuts
1 tbsp ground flax seed
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cloves
2 cups apple, peeled and sliced

Directions

Puree pinto beans in a blender or food processor with the egg.

In a large mixing bowl, beat smart balance and sugar. Add bean mixture and vanilla. Add remaining ingredients except apples.

Stir in apples by hand.

Bake in tube pan at 375 degrees for 40 minutes, or until toothpick inserted in center comes out clean.

Cool completely before attempting to remove from pan

Nutrition Facts: Makes 12 servings. Serving Size 87.5g, Calories 259, Calories from Fat 53, Total Fat 5.9g, Saturated Fat 0.9g, Trans Fat 0.0g, Cholesterol 18mg, Sodium 240mg, Total Carbohydrates 43.2g, Dietary Fiber 6.8g, Sugars 19.4g, Protein 9.8g, Vitamin A 4%, Vitamin C 6%, Calcium 5%, Iron 12%