April 2007 Newsletter

Welcome to the Food Allergy Gourmet April Newsletter.

Through this monthly newsletter we share recipes, tips and tricks, news, product reviews, conferences, restaurant reviews, special promotions and more!  If you have any suggestions for a future edition or comments on this one please email us at info@foodallergygourmet.com!

Happy Spring, Easter and Passover!

Spring has sprung, warm weather is on its way (or here) and the daffodils are blooming. 

This year for Easter Dinner we had our favorite Paprika Roast Chicken, Mashed Potatoes and Gravy, a Spinach Salad and a Carrot Cake.  The recipes for these dishes are at the end of the newsletter.

Egg-Free Easter Eggs

Each year we have the Easter Egg dilemma.  My daughters Emma and Mary Grace want to color Easter Eggs. However, they are both very allergic to eggs. So, what to do?  Emma, who is seven, suggested we decorate plastic eggs. We bunny-hopped into the car, drove to Michaels and bought mini-stickers, Tacky Glue, feathers, sequins and googly eyes. They decorated eggs for a week straight and gave them as gifts to everyone they know!  Here is an example we found on another website.

Jennifer, a member of our support group made colorful Paper Mache Easter Eggs using balloons. What a great idea!  She and two preschoolers had lot of fun. Here are a few web sites with directions for the eggs. I think I may make Dinosaur eggs for a neighbor’s upcoming birthday party.

http://jas.familyfun.go.com/arts-and-crafts?page=CraftDisplay&craftid=10732 

The Elmers Glue Website states their glue is gluten and dairy free http://www.elmers.com/faq/index.asp

New Companies and Products

Amanda’s Own

The Amanda's Own website sells chocolates and other candies that are free of dairy, peanuts, tree nuts and eggs.  They do contain soy lecithin.  A member of our support group recently ordered chocolates from Amanda's Own and was very pleased.  She said she would definitely order again.  www.amandasown.com 

New Restaurant Review – Disney World

Carolyn Kitzmann shared with us the details of a successful meal at Disney World. 

Read all about it here!

In the News

Hall schools keep life-saving allergy drug on campus
 Gainesville Times - Gainesville,GA,USA
"You don't see anaphylaxis in pollen-type allergies, and it usually doesn't happen with the milder food allergies such as milk, eggs and wheat." ... 
Dining Out Poses Hidden Dangers for Food-Allergic Patrons
Newswise (press release) - USA
“The food-allergic diner must clearly disclose their allergies, ensure there is a clear line of communication with the people making the food, ...
Support group for children with food allergies
Connecticut Post - Bridgeport,CT,USA
I think his only suggestion was a natural food store." When her search for a local support group proved fruitless, Ferreira established her own chapter of ...
 Moms set up birthday-party business
SunHerald.com - Biloxi,MS,USA
Lutkins said one of the reasons she began the home business was because she couldn't send her daughter, who has severe food allergies, to day care. ...
Baked Goods For Folks With Food Allergies
KUTV - Salt Lake City,UT,USA
She was overjoyed to discover Against The Grain, a specialty store made for people with food allergies and intolerances. She says this Easter she won’t feel ...
 6-year-old's allergies spark debate over peanut bans in school
Boston Globe - Boston,MA,USA
Six-year-old Matthew Searles of Seymour is one of an estimated 12 million Americans, including 2 million school-age children, who have food allergies that ...

Conferences

Coming In the May Newsletter –

New Recipes!

Paprika Roast Chicken

Chicken doesn’t get any better or easier! This recipe produces a juicy, flavorful chicken every time. Roasting a whole chicken is economical too. Save the carcass for stock!   Use a thermometer to make sure it is cooked completely.

1 whole chicken (giblets removed)
1 TB olive oil
1 TB paprika
1 tsp dried oregano
1 tsp kosher salt
freshly ground pepper
2 cups chicken stock (plus 1-2 more cups for gravy)

  1. Preheat oven to 400 degrees.
  2. Mix together the olive oil, paprika, oregano, salt and pepper. Loosen the skin on the breast and legs as much as possible without tearing the skin. Rub the olive oil mixture under the skin, massaging into the meat and on top of the skin.
  3. Place chicken in a roasting pan and roast about 25 minutes.  Baste with some chicken stock. Baste every 10 minutes until done using the stock and drippings until chicken temperature reaches 180 degrees in the thigh or 160 degrees in the breast.  Total cooking time is around one hour, depending on the size of the bird.
  4. Let chicken rest for 10 minutes before carving.

Gravy/Jus

Jus is the French word for "juice," which can refer to the natural juices exuded from meat.  A dish (usually meat) that is served au jus is presented with its own natural juices.  Gravy is a sauce made from meat juices, usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour, cornstarch or some other thickening agent.  

  1. Saute 1/4 cup minced onion, celery and a bit of salt and pepper in a bit of oil until soft.
  2. Add a pinch of poultry seasoning and the drippings from the chicken.
  3. Add extra stock to make 3-4 cups and bring to a simmer.
  4. Taste for seasoning and add salt or pepper as needed. Optional – add a squeeze of lemon juice. At this point you have a flavorful jus.

To make a thicker gravy...

  1. Prepare the above Gravy/Jus recipe. 
  2. Make a cornstarch slurry by whisking together 2 teaspoons of cornstarch and a couple of tablespoons of water.  Bring the liquid to a simmer and slowly whisk the slurry into the gravy. Simmer the gravy for a few minutes and serve.

Note – to reduce the fat in the gravy/jus, skim the fat off the drippings before using.

Mashed Potatoes

Mashed Potatoes are always a favorite! Substituting chicken stock and olive oil makes the extra delicious.


One large potato per person
Chicken stock
1 TB Olive oil
Salt, pepper to taste
Optional – chives and parsley

  1. Boil the potatoes until tender. Drain, peel and chop.
  2. Place potatoes in a pot and add chicken stock, olive oil and a bit of salt and pepper.
  3. Mash, adding additional stock until desired consistency is reached.
  4. Sprinkle with parsley and chives.

Carrot Cake

What a great way to get more carrots into your diet!  Rich in vitamin A and low in fat, this moist cake is sure to please. Pack a slice in your lunchbox for a treat! 

Recipe reprinted from "Let's Bake!"  The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!"

(Ingredient substitutions can be made according to your dietary allowances.  For example, All-purpose flour can replace the Basic Flour mix, and two eggs can replace the dry egg replacer and water mixture.)

2 1/2 cups Food Allergy Gourmet Basic Flour Mix
3 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves (optional)
1/2 teaspoon salt
1/2 cup oil
1/2 cup apple sauce
1 teaspoon vanilla
1 teaspoon lemon or orange zest or 1/8 teaspoon lemon or orange extract (optional)
2 1/2 cups grated carrots
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3 tablespoons dry egg replacer whisked with 6 tablespoons of water

Equipment 13”x9”x2” pan, parchment paper, (or cupcake pan and liners) cooling rack, heavy duty stand mixer.

  1. Preheat the oven to 350 degrees. Grease pan and line the bottom with parchment paper.  Use an oven thermometer to make sure the oven is the correct temperature. 
  2. Whisk together the Basic Flour Mix, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a bowl. 
  3. Add both sugars to the mixing bowl. 
  4. Turn the mixer on low, add the egg replacer and mix until combined.  Slowly add the oil, extracts and then the applesauce and mix until emulsified.  Mix in the grated carrots.
  5. Add the dry ingredients and mix until combined. 
  6. Pour the batter into the prepared pan, and bake 25-35 minutes, or until a toothpick inserted into the middle comes out clean.  Cool the pan completely on a wire rack before cutting.

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