Sunday, June 27, 2010



Tired of serving the same old potato salad or coleslaw at every outdoor meal?  How about changing things up with a tropical-flavored fruit salad? Meg created this crunchy, beautiful salad for our book, The Everything Guide to Cooking for Children with Autism (Adams Media, 2009).  Bring this colorful dish along to your next potluck barbecue!

Please check out our post on our coconut policy  if you have concerns about serving coconut to folks with food allergies.

We shared this recipe with Slightly Indulgent Tuesdays , Wellness Weekend and Allergy Friendly Fridays; please check out the other great posts.

Citrus Fruit Salad

Serves 4

Ingredients:
2 oranges, peeled and sliced
1 cup pineapple, sliced
1/2 cup jicama, cut into matchsticks
1 cup blueberries
1/2 cup shredded coconut

Preparation:
1. Peel and slice oranges, pineapple, and jicama.
2. Combine slices with the blueberries.
3. Top with shredded coconut to taste.

Happy Cooking!
Megan and Kim  

Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

Tuesday, June 15, 2010

Phew!  I just sent my book back to the publisher today.  That's why I haven't written a post for a long time.  I've been very busy trying to get it right!

But now, I need a treat.  An easy, cool treat.  How about an easy granita?  This two-ingredient concoction really satisfies.

We shared this recipe as part of Allergy-Friendly Fridays; please check out the other great recipes.

Creamy Granita
Serves 6

Ingredients:
1 cup coconut milk (can be light coconut milk)
 1 1/2 cups all-natural sparkling fruit drink (like Izze); blueberry, mandarin or dark cherry are all great flavors to try.

Preparation:
Combine both ingredients in a covered, freezer-safe dish.
Freeze mixture for about 1/2 hour, then stir with a fork.
Repeat every 1/2 hour until frozen.
Scrape mixture with fork tines, and serve fluffed granita immediately. 

Happy Cooking!
Kim and Megan

Tuesday, June 1, 2010

I love it when so many things come together, as they did with these carrot ribbon noodles.  First, a completely Welcoming Kitchen-friendly pasta alternative (gluten-free, allergen-free and vegan), and also a whole food. Getting to use seasonal produce in a new way?  That's just the cherry on top!


I have thought about using vegetable ribbons in place of traditional pasta ever since I had a fantastic dinner in Paris made up of a variety of vegetables shaved into thin ribbons.  Today, I got out my carrot peeler and a couple of carrots and tried it myself.

It worked great!  I peeled the carrots into long ribbons.  Two carrots made about a cup and a half of ribbons.

Then, I heated a tablespoon of olive oil in a medium skillet, added 2 thinly sliced cloves of garlic, and then added the carrot ribbons.

I cooked it over medium heat for about four minutes, continually tossing.  The ribbons were al dente, so if you like yours softer, you could cook them a little longer.

This time, I topped the "pasta" with fresh ground pepper and a sprinkling of mozzarella-flavored Daiya cheese, and it was delicious (not to mention really pretty!).



The texture of the pasta would have held up just as well to sauce.

My friend Julie's mom uses zucchini to make her noodles, and she swears by it.  I can't wait to try a variety of vegetables next time!

I'm grateful that there are so many great gluten-free and allergen-free pastas to serve to my guests, whether they're made from rice or corn or quinoa, but I love the idea of having a vegetable-based option in my kitchen arsenal.  What could be fresher?

We shared this post as part of Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays.  Please check out all of the other great recipes and ideas!

Happy Cooking!
Kim and Megan