Allergy Proof Recipes for Kids: More Than 150 Recipes That by Leslie Hammond, Lynne Marie Rominger

By Leslie Hammond, Lynne Marie Rominger

All of the one hundred fifty recipes incorporated during this family-friendly cookbook are freed from gluten and the 8 most typical allergens hence taking the guesswork out of settling on which recipes are secure and that are a probability. Culinary specialist, Leslie Hammond teaches readers tips on how to use certainly allergy-free materials and substitutes so as to add richness, texture, pizzazz and dietary content material to foodstuff with out wasting the “yummy” issue.

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Additional info for Allergy Proof Recipes for Kids: More Than 150 Recipes That are All Wheat-Free, Gluten-Free, Nut-Free, Egg-Free and Low in Sugar

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Servings: 6 35 Cauliflower Tagine 3/4 cup extra-virgin olive oil 1 10 1 1/4 cup thinly sliced oil- large onion, thinly packed sun-dried sliced tomatoes, drained garlic cloves, finely 1/2 cup water chopped One 2 1/2 -pound green bell pepper, cauliflower, cored and thinly sliced cut into 2-inch florets 2 Tbs sweet paprika 1 cup fine dry bread crumbs 2 Tbs Tabil 3 oz 1 Tbs tomato paste Salt and freshly Gruyère cheese, shredded (1 cup) 5 large eggs, beaten ground pepper Procedure Preheat the oven to 400°.

Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving.

Toss all veggies, except mustard greens, with minced garlic and oil. Spread vegetables on baking sheet, sprinkle with garam masala and bake 15 minutes. Remove from oven, add mustard greens and toss. Return to oven and bake 5 minutes more. Divide couscous and vegetables among 4 bowls, and pour 1/2 cup broth in each. Servings: 4 45 Slow Cooker Root Vegetable Tagine This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous. 4 g ground cayenne pepper 220 g onions, chopped 1 g dried parsley 455 g carrots, peeled and 2 g dried cilantro diced 6 dried apricots, chopped 4 pitted prunes, chopped 2 1 (14 ounce) can vegetable broth g ground turmeric Procedure In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes.

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