Tuesday, March 29, 2011



Last year, we had a really wonderful experience meeting so many of the big-hearted members of the gluten-free community at the Gluten-free Cooking Expo.  This year, the Expo's dynamic leader, Jen Cafferty, has expanded the scope of the event to include food allergies.  We are thrilled to be included in this year's program.  We will be teaching a cooking class on Sunday, May 1 at 8:45.

Now, we just need to settle on what we're making!

If you are in the Chicago area (or can be)  April 29-May 1, come for a day or a weekend of exciting classes, interesting vendors and camaraderie.  For more info, check out the Expo's site.

Happy Cooking!
Kim and Megan

Tuesday, March 22, 2011



So ... you live with a food restriction and can't have some traditional treats.

Problem?  Not always!

Sometimes trying to approximate a treat that's off-the-table for us brings us something even better.  These Crispy Rice Treats are a yummy example.

They have the sweet crunchiness of those other treats made with crisp rice cereal, but they are vegan and soy-free and loaded with creamy sunflower seed butter and chocolate goodness.  An added bonus is that they take about 5 minutes to put together.



Crispy Rice Treats
makes 20 treats

Ingredients:

  • 1 cup sunflower seed butter
  • 2/3 cup brown rice syrup
  • 1 cup chocolate chips
  • 4 cups gluten-free crisp rice cereal
  • Canola oil for pan


Preparation:
Generously oil an 8x8 or 9x9 baking pan.  Set aside.
In a medium or large saucepan, combine sunflower seed butter and brown rice syrup over low heat.
Cook until smooth consistency and well blended, about 3 to 5 minutes.
Remove from heat and stir in rice and chocolate chips.  Completely combine.
Turn out into oiled pan.
With wet hands, press mixture down into pan.
Cover and refrigerate for 2 hours or longer.
Cut into squares.

This recipe was shared as part of Allergy Friendly Fridays and Slightly Indulgent Tuesdays. and Freedom Fridays! Please check out the other great recipes!
This recipe was shared as part of My Meatless Mondays , Allergy Free Wednesdays and Allergy-friendly Lunchbox Love.  Please check out the other great recipes!

Happy Cooking!
Kim and Megan

Monday, March 21, 2011

One of my great pleasures is surfing the web looking around for delicious allergy-friendly recipes.  Even better is when I can find a host of tasty recipes in one place.  Thanks to Cybele Pascal that just got a whole lot easier!  Check out her great event, Allergy Friendly Fridays!  I just submitted my Lovely Lemon Snack Cake and hope to add recipes regularly. 

Happy Cooking!
Kim and Megan

Wednesday, March 2, 2011




Coconut milk-based creamer makes it a breeze to whip up Welcoming Kitchen-friendly, dairy-free ice cream!

Every year, my sister, mom and I get together with some old friends to watch the Oscars and devour lots of yummy food.  My traditional offering is the Hot Fudge Cake that appears in the Welcoming Kitchen book.  It's so scrumptious that I can't waste even the sauce that's left over after everyone had, had their fill at the party.

 I thought, "What would pair beautifully with that rich hot fudge?"

Strawberry ice cream!

Now, to be honest, I was a little impatient in the ice-cream-making process.  I think it would have been even better if I had chilled the mixture for several hours or overnight, instead of just for an hour, but even so, the taste was amazing both when it was pretty soft yesterday and today, now that it's really firm.  Letting it sit out at room temperature for a few minutes will return it to a nice texture.

Photo by Juna Gih

We shared this recipe as part of Allergy Free Wednesdays, Allergy Free Friday and  Slightly Indulgent Tuesdays.  Please check out the other yummy entries this week.
Strawberry Ice Cream (dairy-free, vegan, gluten-free)

Ingredients:
15 ounces of frozen strawberries (I used 1 1/2 10-ounce packages of frozen organic strawberries)
1/4 cup of water 
2 tablespoons brown rice syrup (you could probably use agave nectar instead)
1 pint of French vanilla flavored coconut-milk creamer

Preparation:
In a small saucepan cook strawberries and water over medium heat, until strawberries soften up and are easy to break up with a spoon.
Stir in brown rice syrup.
Puree strawberries with creamer in a blender until smooth.
Refrigerate for several hours or overnight.
Follow ice cream maker instructions to make ice cream.

The book is just about to go to the printer, so I'll be able to get back to writing posts a little more frequently soon!

Happy Cooking!
Kim and Megan