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  Basil & garlic potatoes
These were really quick and tasted fantastic.

5-7 medium sized red potatoes chopped into chunky cubes
2 t dried basil
2 T olive oil
1 t minced garlic
1/2 t salt
pepper to taste

Put potato cubes in water and bring to a boil. Reduce heat and simmer, covered, for 12 minutes. Drain potatoes and put in a mixing bowl with other ingredients. Stir gently until seasonings cover the potatoes. Serve warm.
  Mediterranean chicken
This is a GREAT chicken recipe that got an A+ from my wife, and the kids liked it a little. This must be marinated and may be done so overnight.

3-4 chicken breasts
1/4 C sliced sun-dried tomatoes
1/4 C olive oil
1/4 C Balsamic vinegar
1 T grated lemon peel
1 t minced garlic
1/2 t ground cloves
1/4 t black pepper
1/2 t salt

Mix all marinade ingredients in a small bowl and spoon over chicken in a baking dish. Cover and marinate at least 7 hours in the refrigerator, turning chicken once. (Olive oil will harden in the refrigerator, that's OK)

Bake uncovered at 375 deg. F for 35 - 40 minutes (until chicken is done)
  Omlette in a bag
My son LOVES ham & eggs and omlettes, but my daughter is allergic, so I never want to cook eggs with her around (think: proteins flying through the air...). So I saw an idea for cooking omlettes in a ziplock bag (think: contained proteins!) and decided to give it a go. It came out really good, using 2 eggs, some deli ham and shredded cheese. My son ate half of mine, then his own, and then had another one for lunch! I recommend a large (2 qt) saucepan that keeps the entire bag inside, and being careful not to let the seam at the bottom of the bag open up when the bag gets hot. Be sure to get as much air out as possible, because it will expand (think: exploding bag of eggs!) Also, they take longer to cook all the way through than you would think.
We loved eating Jambalaya years ago, but the Zatarain's mix is now a no-go. This recipe is adapted for a stovetop skillet from a crockpot recipe (since I didn't have 6 hours before dinner) and it turned out great! I thought the kids would hate it because it's (mildly) spicy and full of flavor, but they devoured the shrimp and liked the chicken too. Next time I'll double the rice and use more shrimp instead of chicken. I would probably add sausage too. Even as-is, this recipe was great, because the spice proportions were just right. The only recommended change would be to add more heat (if you like spice). This one's a keeper!

2 t oil
1 package (1 lb +) chicken breasts
1 chopped onion
1/2 C chopped bell pepper
1 thinly sliced carrot
1 t minced garlic
1 t oregano
1 t basil
1/2 t salt
1/4 t black pepper
1/4 t paprika
1/4 t dried red pepper flakes
1 15 oz. can diced tomatoes
1 lb raw shrimp
1/2 C uncooked white rice
1 1/2 C water

(Recipe edited 9/26/05)

Saute the onion, bell pepper, and garlic with the oil in a large skillet. Add all remaining ingredients (leave chicken breasts whole) and simmer covered on medium-low (hot enough to cook the rice and meat) for 35-40 minutes, or until rice and meats are done. Pull apart chicken breasts into smaller pieces with two forks.

  California chicken with sun-dried tomato rice
This recipe is modified from one in an allergy cookbook. It's supposed to use chinese 5-spice seasoning, but I opted for a different flavor. The rice was a last minute addition to the meal, and taken directly from the same allergy cookbook. The chicken flavor was a bit strong for the kids, and the rice a bit bland (I left the tomatoes out for them), but the adults enjoyed everything.

California chicken:

1 package (1 lb +) chicken breasts, sliced into strips
1 cup toasted wheat germ (says "toasted" on the label)
8 t lemon-pepper seasoning
2/3 C undiluted orange juice concentrate

Line baking pan with aluminum foil and spray with non-dairy cooking spray

Mix half of the lemon-pepper seasoning in a bowl with the OJ concentrate. Mix the other half in a second bowl with the wheat germ.

Coat the chicken strips in the liquid, then the wheat germ mix and arrange on the cooking pan. Bake at 400 deg. F for about 20 minutes, until the chicken is cooked.

Sun-dried tomato rice:

2 C water
1 T dairy-free margarine
1 C long-grain rice
1/3 cup sliced sun-dried tomatoes (packed in oil, drained)
1 t minced garlic
1/2 t lemon-pepper
1/8 t ground cloves
salt to taste

Boil water and margarine. Put in remaining ingredients, except tomatoes. Cover and simmer for about 20 minutes (until rice is cooked). Add tomatoes and fluff.
  Baked Tomato Rice with Sausage
I took the Baked tomato rice with chicken recipe and added a chopped red bell pepper (put in with the onion) and used cooked italian sausage instead of chicken. This is the actual recipe from the book (my chicken version was modified); the sausage adds quite a bit of flavor. The pepper has a great consistency when cooked together with the onions, then boiled, then baked. This dish is still one of my favorites, and the concept could be modified in many ways to easily create other dishes. As always, this dish is great with cheddar melted on top if that's acceptable to your diet.
  Baked Mahi-Mahi with Tomato-Basil Sauce
I got this recipe from an allergy-friendly cookbook, and I thought it was great. The recipe calls for halibut, but the store didn't have it so I had to substitute. My kids never really like fish, but they both liked it enough to eat a few bites (before moving on to last night's leftovers). Granted, the sauce doesn't look very apetizing, but it tastes pretty good. It was easy to make, but needs at least 6 hours to marinate.

The rice is Uncle Ben's rice pilaf and the squash is just green and yellow sliced squash tossed with olive oil, a pinch of salt, and a bit of thyme.

1 lb mahi-mahi
1 medium tomato, seeded
1/4 cup tightly packed fresh basil
2 oil-packed sun dried tomatoes
4 T olive oil
1 t minced garlic
1/8 t salt

Blend everything except fish in a blender until well blended.

Line baking dish with aluminum foil, and place fish skin-down into the dish. Spoon sauce over fish, cover with plastic wrap, and refrigerate for at least 6 hours.

Bake in preheated oven at 450 deg. for 20-25 minutes or until done.
  Spicy gunsauce special
I took the Mexicali Skillet and revised it a bit, but it turned out different enough that it deserved a new name. After a few names involving Star Wars and various Disney princesses, we stumbled upon this name. My son said it was spicy enough to deserve the name gunsauce. We liked this much better than the mexicali skillet. This is an easy one-dish meal when you're in the mood for something hearty and tex-mex. I used a lot of seasoning, so be careful not to make it too bland. Other than the diced tomatoes, this dish relies on the seasoning to make it interesting and flavorful.

1 lb chicken breast, cut into small pieces
1 15 oz. can of corn
1 15 oz. can of tomato sauce
1 15 oz. can of diced tomatoes
1.5 cups white rice
2.5 C water
2 t minced garlic
1/2 chopped onion
3 T oil
1 small can of olives
chili powder
shredded cheese (optional)

Heat oil, then grill chopped onion & garlic seasoned with salt, pepper, & chili powder.

Add chicken, season with salt, pepper, and chili powder, and brown it.

Add remaining ingredients, seasoning to taste with salt, pepper, chili powder, and oregano. Bring to boil, them simmer covered on medium-low heat until most liquid is absorbed. Lower heat and simmer lightly until rice is fully done.

Garnish with shredded cheese (optional).

Our children are allergic to nuts, eggs, milk, soy, peas, lentils, strawberries, sesame, kiwis, cherries, and chick peas. After cooking the same few dinners over and over, we got fed up and needed a change. I’ve decided to really learn to cook, and to share what I learn here. As I find recipes and adapt them to our allergy situation, I’ll share what works (and what doesn’t). If you have food allergic children and need ideas for new things to feed them, or just want some simple new recipes to try, I think you’ll find some here.

Please remember to check all product ingredient listings carefully when avoiding allergens.

You can contact me at patrick.dylan [at] gmail [dot] com.