Chocolate Chip Soda Bread (dairy free, chocolate free options)

I bet you thought I forgot about the soda bread, didn’t you? Well, I most certainly did not.

I wanted something that was more dessert-like but still a bread. Since yeast is right out for me, I turned to a traditional Irish Soda Bread recipe and went from there. I used some whole wheat flour for flavor and texture and almond milk for flavor as well. I added chocolate chips but dried fruits will work, too.

Let’s break it down. Start by preheating your oven to 375 degrees.

You’ll need:

· 2 C all purpose flour
· 2 C whole wheat flour
· 1 T baking soda
· 2 T sugar (I haven’t had a lot of luck using sucralose for this but you might do better with saccharine)
· 2 tsp salt
· 1 T butter or margarine
· 1 ½ - 2 C milk or dairy alternative such as soy, rice or almond milk (you’ll start with 1 ½ C and if you need more you’ll go as high as 2 C)
· 6 oz semi-sweet chocolate chips (You may use carob or dried fruits such as cherries, cranberries or raisins if you prefer)

Combine the dry ingredients in a large bowl. Make a sort of well in the center and add 1 1/2 cups of the milk and the butter. I like to have the butter softened for this. Not melted, but soft. Mix lightly and quickly with a fork. You are looking for a dough that is soft but not too sticky. If you need to add more milk, you can add up to half cup additional milk until the texture of the dough is right. Fold in the chocolate chips.

Turn the dough out onto a floured board (Don’t have a board? Use your counter or table.) and knead for about one minute.
Place the dough onto a cookie sheet (I like to line mine with parchment paper or a silpat) and shape into a circle about 1 ½ “ thick and score a cross into the top.

Bake for 40 – 45 minutes. Cool on a wire rack. Be sure to brush the top and sides with butter or margarine while it is still warm to keep the crust from getting hard.

That’s it! It’s simple and not nearly as time consuming as it sounds. It makes a very nice snack bread or even a breakfast bread. While I don’t recommend putting slices in your toaster, putting a couple slices under the broiler would be nice. Then, served with just a bit of butter or margarine and possibly some honey, you’d have one really great snack.

So, let’s go eat that!

Mint Chocolate Pesto (non-dairy and no sugar options)

There is nothing secret about my sincere affection for chocolate. I am a confirmed chocophile. Unfortunately, much of the chocolate that is prepared and ready to eat as is contains milk or milk products. Not cool if you have a dairy allergy or a sensitivity to dairy. So, what is an allergic chocophile to do? Try this nifty little desert pesto.

Here’s how it goes. You’ll need:

· 1 square unsweetened baking chocolate (or equivalent amount of carob)
· Scant ¼ C blanched, unsalted almond pieces
· 1 T sugar (or substitute)
· 2 C whole mint leaves
· 1/8 C canola oil (or other light oil, NOT olive)

As you may have noticed, this is a variation of a standard pesto recipe. Of course, we’re substituting mint for basil and chocolate for garlic but the basic concept is the same. So, here we go.

Put all ingredients into your food processor. You can use a blender for this but I find it is easier to work with the processor. Either way, it will work just fine. Mix until the chocolate and mint is fairly smooth. The almonds will still be chunky but that’s alright. If you want a really smooth spread, go ahead and puree until the almonds are completely broken. Personally, I like the texture.

This is best served chilled though it can be eaten right away. I like to serve this with plain croissants or, as in the picture, whole wheat tortillas I’ve cut into pieces and fried crisp. To make the tortilla chips, heat canola or other light oil in your skillet (about ¼” deep) , cut the tortillas into eight pie wedges and lightly fry them golden brown. They are really good served warm with the chilled chocolate mint pesto.

As you could see in the ingredients list, there are a couple substitutions possible. You can substitute carob or artificial chocolate for the baking chocolate. However, if your alternative is sweetened, omit the tablespoon of sugar. If almonds are a problem, try walnuts, pecans, peanuts or hazelnuts. You could omit the nuts entirely and have a much smoother spread. If wheat is a problem for you, try this spread on rice crackers or cakes.

This can be made the day before which is a nice option when you’re planning a party. The recipe above makes about ½ cup but it is easily doubled.

Next time you’re in the mood for a little something chocolate, let’s go eat that!

Fried Tofu Sticks

Having established that soy protein is a good option to replace some of the higher fat proteins we tend to eat, it seemed only right that I offer you a tofu recipe right away, yeah? How about some fried tofu?

In the past, when someone said ‘tofu’ we’d automatically think of pale, gelatinous cubes scattered among our otherwise innocent salad greens. It wasn’t all that appetizing to many. The texture was squishy and the flavor was largely non-existent. Fortunately, tofu has become more mainstream and we are more accustomed to seeing it in stir fry and casseroles. Still, for lots of people, tofu’s rubbery texture is off-putting and doesn’t really inspire us to try it in new and different ways.

Alton Brown of the Food Network did a great show on tofu and I wish I could remember all his clever tricks and recipes. However, I can recommend his cookbooks as being entertaining and informative. I do remember that he talked about marinating the tofu to give it flavor before frying it or using it in other recipes. It’s a smart idea and one I’ve used here. Here’s how it goes:

You’ll need:
· Extra firm tofu – The grocery store near me carries Mori-Nu tofu in shelf-stable packages of 12.3 oz each but whichever brand and package size you find will be fine.
· 1 C orange juice
· ¼ - ½ cup rice wine – seasoned or not, your choice
· 1 tsp each – garlic powder, onion powder, celery seed, celery salt
· 12” skillet – non-stick is not necessary
· Oil – you can choose whatever type you like best – enough to be about ¼” deep in your skillet
· All-purpose flour – about 1 C for dredging
· Salt and pepper to taste

To make the marinade, mix together the orange juice, vinegar, garlic, onion, celery seed and celery salt in a container with a tight-fitting lid. It is best if this is wider than it is tall since it makes it easier to get the tofu in and out and maximizes its contact with your marinade.

Drain the tofu and slice it into strips that are about ½ inch thick. Carefully place the strips into your container of marinade. Cover it tightly and place it in the refrigerator for at least two hours. Longer is better and I try to leave it in at least six hours. You could prepare this in the morning before going to work and it would be just right for cooking when you get home in the evening.

When you are ready to cook, heat your oil (I used canola for this since I wanted to really taste the orange) in the skillet on medium to medium-high heat. While the oil is heating, lightly dredge the tofu strips in the flour that you’ve seasoned with the salt and pepper. A regular dinner plate works very well for this. Since the tofu is soft and rather fragile, I suggest you get right in there with your fingers to do the dredging.

Carefully place the strips into the hot oil, a few at a time. Cook until the strips are golden brown, flipping them with a fork. Again, the tofu is a bit fragile so tongs are sort of overkill here. When they are browned on all sides, remove to a plate covered with paper towels to drain and cool. I like these served with honey for dipping.

These strips are best eaten warm since the crisp coating won’t really stay crisp once it is cooled. However, if you don’t mind that, refrigerate the leftovers and have them on a salad for lunch the next day.

Ready for some variations? The marinade is VERY adaptable. Change out the juice, the vinegar and spices for any other flavors you like. You can even use a ready-made vinaigrette dressing. If fruit juice is too sweet for your taste, use more vinegar, a bit of water and some soy or teriyaki sauce. If you do that, consider a sweet and sour sauce for dipping. Try lemon juice, vinegar, garlic and oregano in your marinade and serve Italian dressing for dipping. How about lime juice, vinegar and cilantro and then serve with salsa? Let your imagination go! If you’d like a crisper coating, you can make a batter and deep fry your strips.

The tofu will take on a lovely flavor and though it remains soft, the crisp exterior is a nice contrast. It makes a fun finger food for kids and a funky new appetizer before dinner. Try combinations of flavors that will compliment your dinner courses.

So, now that you know how to serve up a protein-rich soy snack, let’s go eat that!

Allergies Versus Sensitivities and Reading Labels

I hope all of you had a great weekend. For those of you in the U.S., I hope your holiday was a good one. We're all relaxed, refreshed and ready for our weekly routines, right? Um, sure. Well, ready or not, let's go.

So far, I’ve approached food as if we’ve all already identified our allergies, sensitivities and we’ve been advised as to particular dietary needs. However, I have had a few friends ask me about the differences between allergies and sensitivities and what a person should do if they suspect an allergy but don’t know for certain. I’ll address the second part of this question first. Those of you with other types of dietary needs, please bear with me for today while we talk about allergies a bit.

TALK TO YOUR DOCTOR.

It’s important. If you suspect a food allergy, it is important to get your advice from a qualified health professional. Allergies can be mild and easily managed or they can be severe and deadly. Dangerous anaphylaxis can result from ingesting a food to which you are severely allergic. Thankfully, this is not a common reaction but that doesn’t mean you need to take that risk. Get proper medical evaluation of your situation and follow the advice and instructions your doctor gives you.

Having said that, let’s look at the first part of a question. What is the difference between an allergy and a sensitivity? Briefly, an allergy results in an immune response in which your body produces an excess of immunoglobulin E as a reaction to the presence of something (in this case, a particular food) that would otherwise be benign. In other words, your immune system identifies the food as a dangerous foreign substance instead of nourishment and launches a major and, for you, uncomfortable defense. The excessive reaction is what gives you the hives, swelling, itching and swelling. The swelling can sometimes become quite dangerous, especially if it occurs around the the mouth and nose or in the throat.

A sensitivity may have similar symptoms to a mild allergic reaction but isn’t really an immune response. When you eat something that ‘doesn’t seem to agree with you’, you’ve experienced a sensitivity. This can be quite uncomfortable but not on the same level as an allergy. Have a look at this article (http://www.webmd.com/allergies/guide/food-allergy-intolerances) I found at WebMd online. Again, this DOES NOT replace a visit to your doctor! It does, however, give you a pretty good idea of the difference between allergies and sensitivities and some of the ways in which your doctor may evaluate your situation.

As you probably noticed in the title of this entry, I also wanted to talk a bit about reading labels. I realize this seems like a forehead-slapping subject. I can hear some of you now. “Well, duh. Of course we read labels. What do you take us for? Sheesh.” Well, as simplistic as it seems, I do think it is worth addressing given the number of allergens that can hide in the most unlikely foods. I’ll use one of my allergies as an example.

As I have mentioned before, I am allergic to yeast, both brewer’s and baker’s. The obvious things to avoid, then, are baked goods that rely on yeast to rise. Simple, yeah? Well, not so simple, really. Yes, I do avoid bread and many other baked goods (I admit I sometimes mourn my donut-less existence but since I’ve found a solution that I will mention before I close this entry, I’ll muddle through, somehow). The thing that really surprised me was the myriad of foods that use yeast as a flavoring. Would you expect to find yeast or yeast extract in a can of beef broth? I didn’t but there it was. I was beyond surprised to find the package of bologna which listed yeast as an ingredient. Light, fluffy bologna? Nope, but it’s still in there. So, it is really terribly important that you read the labels on ALL the foods you buy.

Most ingredients lists include a line at the bottom which highlights the presence of known, common allergens. This can be very helpful but, don’t rely on that. If you have any allergies or sensitivities that are less common, your particular Waterloo may still be there, even though it isn’t listed in that special allergen warning.

Of course, there's more to it. Even after you’ve ascertained which foods and brands work with your dietary needs, you can’t just forget about it. Recipes used to prepare these foods can and do change. Remember to check those labels. Most of the time, you’ll be okay but checking only takes a moment and can save you a lot of trouble later.

As often as possible, I'll offer alterantive ingredients for all of the recipes I post so as to accommodate a variety of dietary needs. Unfortunately, there will be some recipes that simply won't work for certain needs. However, I'll do my best to keep a variety of recipes so no one is entirely left out.

Now, to close this entry on a positive note, let me tell you about my alternative donuts. Here’s what you’ll need:

1 tube of refrigerated, ready-to-bake biscuits (check that label! These often contain diary and nearly always contain soy)
Powdered sugar
Skillet (at least 12”)
Canola or other vegetable oil (I DON’T recommend olive oil this time), enough to fill skillet about ¾ “ deep
Thimble or small melon-baller

Get your skillet and oil ready on medium heat (you’ll probably have to adjust this as you go but this is a good place to start).

Separate the biscuits and make a hole in the center with the thimble or melon-baller. Save your ‘donut holes’ to cook with the donuts.

CAREFULLY place the donuts and holes, a few at a time, into the hot oil. Don’t overload your skillet as this will drop the temperature of the oil and cause the donuts to be oily. Also, you want plenty of room to flip your donuts without risking splashing that hot oil around.

When the donuts are golden, flip with a fork and allow the other side to cook. This can happen very quickly so DON’T leave these.

When fully cooked, remove the donuts to a rack or plate lined with paper towel and sprinkle with powdered sugar. Let them cool a bit and eat warm. These are still quite nice at room temperature but I think they have a nicer flavor while warm. You can mix up a glaze or frosting with powdered sugar and milk (or diary substitute), as well.

These donuts are a great to make with kids because they are quick and the kids can handle the thimble to make the holes and the powdered sugar or glaze. Children SHOULD NOT handle the skillet full of hot oil, however. Please take over the cooking process, yourself.

I think that’s all for today so, until next time, let’s go eat that!