On a Friday that seemed like weeks ago, I cooked dinner for a new friend who is allergic to dairy, gluten and meat. Or I guess she doesn't just doesn't eat meat. But she eats fish and eggs. I didn't ask about peanut allergies but I used them anyway. There was also oyster sauce in the fish. So many questions, so little time...
Dairy and Gluten-Free Menu:
Black Bean Quinoa Cilantro Salad, modded from allrecipes
Printable Recipe
Ingredients
Printable Recipe
Ingredients (Makes about 15 cookies)
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
1/2 tsp baking soda
1/2 tsp vanilla
Directions
Preheat oven to 350 F. Combine peanut butter, white sugar, brown sugar, eggs, baking soda and vanilla. Mix until smooth. Spoon onto greased cookie sheet. Bake for 9-11 minutes, or until lightly browned. Let cookies cool on sheet for 5-10 minutes before removing.
Unfortunately, I didn't take any pictures of the cookies as it slipped my mind and then gave them all away to our guests as we were going away and I had to get rid of our food. The cookies had a sticky texture that was interesting but enjoyable and perhaps they could have stood to bake for a couple more minutes.
look at this photograph
Dairy and Gluten-Free Menu:
- Updated Black Bean Quinoa and Cilantro Salad
- Potato salad with vinegar dressing from simply cooked.
- Di Thuy and Chu Thai's Hoisinful Salmon of Pho Gà
- Peanut Butter Cookies modified from allrecipes.
 |
| I should've moved that bean... Messy but yummy. |
Printable Recipe
Ingredients
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable (mushroom) broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1-2 stalks of green onion, chopped
1 tbsp roasted pine nuts
DirectionsHeat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Roast pine nuts in a hot pan.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, green onions and cilantro. Garnish with pine nuts.
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable (mushroom) broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1-2 stalks of green onion, chopped
1 tbsp roasted pine nuts
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Roast pine nuts in a hot pan.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, green onions and cilantro. Garnish with pine nuts.
The addition of the green onions and pine nuts makes it extra yum.
Gluten Free Peanut Butter Cookies, modded from allrecipesPrintable Recipe
Ingredients (Makes about 15 cookies)
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
1/2 tsp baking soda
1/2 tsp vanilla
Directions
Preheat oven to 350 F. Combine peanut butter, white sugar, brown sugar, eggs, baking soda and vanilla. Mix until smooth. Spoon onto greased cookie sheet. Bake for 9-11 minutes, or until lightly browned. Let cookies cool on sheet for 5-10 minutes before removing.
Unfortunately, I didn't take any pictures of the cookies as it slipped my mind and then gave them all away to our guests as we were going away and I had to get rid of our food. The cookies had a sticky texture that was interesting but enjoyable and perhaps they could have stood to bake for a couple more minutes.
look at this photograph