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HUNNYTHISTLE's Photo HUNNYTHISTLE Posts: 284
4/17/10 4:42 P

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Here's a recipe for Pesto: simplyrecipes.com/recipes/fresh_basi
l_
pesto/


I also found one for Ajvar -- altho I've never made it myself. Something to try this fall! recipes.wikia.com/wiki/Ajvar

Note that you can use red bell peppers, and any kind of pepper, really, tweaking it to your tastes. Speaking of red bell peppers, we use them all of the time. They work well as a substitute for tomatoes in most dishes. Assuming your friend can eat peppers, this is totally worth trying. Here's a guide to roasting & marinating peppers. simplyrecipes.com/recipes/marinated_
ro
asted_red_bell_peppers/


As far as buying premade Ajvar, I'm not entirely sure. I'm lucky enough that I live in a foodie oasis, and have many options. I mostly buy this stuff from an import food warehouse that mostly sells wholesale, but also sells retail to the general public -- if you can find out where they are and walk in (they're in the warehouse district, and don't advertise). I also get some from an Eastern European deli/bakery. This bakery makes delicious tortes, and sells it by the pound!! I haven't been there since I've started SparkPeople -- too tempting!

If you live in an area that has a population of Eastern European immigrants, there will be some stores that sell it. Sometimes even a mainstream store will carry this type of thing if the immigrant community is/was large enough. If you live in a large enough metropolitan area, there will specialty import stores. Also, Trader Joe's might carry it, or Whole Foods. If you have multiple options, the stores catering to the immigrant population will usually have better prices (not to mention all kinds of other foods that you might discover).

Tea solves everything. You're a bit cold? Tea. Your boyfriend has just left you? Tea. You've just been told you've got cancer? Tea. Coordinated terrorist attack on the transport network bringing the city to a grinding halt? Tea dammit! . ~Jslayeruk, as posted on Metaquotes Livejournal, in response to the July 2005 London subway bombings.


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HUNNYTHISTLE's Photo HUNNYTHISTLE Posts: 284
4/17/10 3:37 P

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It turns out that our recipe is based on one from a 1994 issue of "Simple Cooking." The issue featured pizza, of course! This is a great resource for foodies, and cooking from scratch, but it is not vegetarian. www.outlawcook.com/

This recipe makes enough dough for one 12 thin crust. We usually make batches of 3-4.

PIZZA CRUST RECIPE
scant teaspoon sea salt
4 oz whole wheat pastry flour (we use Bob's Red Mill)
3 oz hard unbleached bread flour (we use King Arthur)
1 oz very fine durum flour (we use Bob's Red Mill semolina)
.5 teaspoon instant dried yeast
~ 4.5 oz tepid water

Measure salt, then flours, then yeast into a large mixing bowl. Add water, working it into and forming the dough, kneading it about 10 minutes, until it feels elasticy. It'll be slightly sticky. Dust it lightly with flour, & put it in a container. We have a large container with a lid that we use, and put the lid on loosely. You can also cover a bowl with a damp towel.

Let the dough rise for 4-5 hours, at a cool room temperature. Punch the dough down, then let it rise again, for another hour. Punch it down, then form it into a ball, dust with flour. If you made multiple batches, form multiple balls. Sprinkle rolling surface & pin with flour to prevent the dough from sticking. Using a rolling pin, you can beat it down into a flat disk, and roll it out. We do a bit of hand stretching, but it's tricky to get it right. Feel free to experiment with this. You want to have the dough partially rolled out first, then you want to evenly push the dough with your palms & fingers, starting at the center, not the edges.

Preheat your oven to 550 F. They recommend preheating for 45 minutes to get the oven good and hot. Sprinkle coarse semolina or cornmeal on the pizza board (cutting board), place the crust on the board, then apply toppings. Do not overload. This style of Neapolitan crust takes a scant amount of toppings, particularly compared to the standard American Pizza Hut style quantities. Then slide pizza onto pizza stone/tiles in hot oven. Bake 5-6 minutes, until golden.

Fun Fact: A traditional brick pizza oven gets up to 750 F, and cooks the pizzas in under 2 minutes!

Next time we make this recipe, I want to try using all organic flours from Bob's Red Mill. I will also try using all whole grain flours as well. I know that I do not like whole wheat pasta -- it's a texture thing -- so we will continue to make our pasta with refined flours. I'm also trying to reduce our overall pasta consumption, and generally only eat pasta when we make it from scratch.

Bon Apetit!

Tea solves everything. You're a bit cold? Tea. Your boyfriend has just left you? Tea. You've just been told you've got cancer? Tea. Coordinated terrorist attack on the transport network bringing the city to a grinding halt? Tea dammit! . ~Jslayeruk, as posted on Metaquotes Livejournal, in response to the July 2005 London subway bombings.


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4/15/10 8:36 P

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Wow thanks for all the info

The pizza dough makes alot of sence. Caz that is the main problem is its too doughy.

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HUNNYTHISTLE's Photo HUNNYTHISTLE Posts: 284
4/15/10 5:44 P

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I'll also see if I have a good pesto recipe. Basically, we crush a green herb -- basil is the traditional, but we have used cilantro, rosemary, sage, & thyme to good effect. We used to use a mortar & pestle, but the wonders of technology brought along the food processor, so we use that now. You'll burn more calories with the mortar & pestle route, tho!

As you crush the herbs, you add oil -- olive oil is the traditional one. Crushed pine nuts are also added into the mixture. You can add any type of nuts for flavour variety that you like, tho. While many people who can't eat peanuts can eat pine nuts, you should check with your friend first. The nuts thicken your pesto and add flavour, but you can skip them if they are problematic.

Finally, you add grated parmesan cheese. It's much better to buy the real stuff -- the stuff from a can is vile, and ends up costing as much, anyways. Romano, asiago, and grana cheeses are all acceptable substitutes. The difference is mainly the region that the cheese is produced in. There are flavour differences, but any hard cheese that you can grate will function similarly in the pesto.

That's the basic pesto procedure, but we almost always add in a fair amount of garlic, and we're always trying different varieties. We tend not to measure things, and just add stuff till it looks right, but if you haven't made it before, that's kind of difficult to do!

Also, we make giant batches in the fall, when we harvest piles of basil. If we leave out the cheese, the rest of the mixture freezes rather well. We just add the cheese back in to the final dish.

Tea solves everything. You're a bit cold? Tea. Your boyfriend has just left you? Tea. You've just been told you've got cancer? Tea. Coordinated terrorist attack on the transport network bringing the city to a grinding halt? Tea dammit! . ~Jslayeruk, as posted on Metaquotes Livejournal, in response to the July 2005 London subway bombings.


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HUNNYTHISTLE's Photo HUNNYTHISTLE Posts: 284
4/15/10 5:41 P

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Good pizza crust isn't hard, per se, but it requires preparation, and several steps. The hot oven (500+ F) is essential, or the crust will be doughy. We like the thin crust Neapolitan style pizza. Since it has less crust, it's also lower calorie, and is probably healthier, but really, I like the way it tastes.

Some procedural tips: you need to roll out the dough on a pizza board (a cutting board works fine, and a wooden one is better) sprinkled with coarse ground corn meal. This prevents the dough from sticking, and allows you to slide the pizza into the oven (that's why traditional boards have a long handle).

Then, you need to place the pizza in the oven, onto a hot pizza stone. (We use fired, smooth clay tiles from the local lumber store for a fraction of the cost of a pizza stone from the kitchen store.) The stone helps keep the oven at an even temperature, and provides a hot surface for the crust to cook on. If you put the dough on a cold pizza pan, it often doesn't cook right, and it sticks.

Another tip about toppings -- if you put on too much stuff, and/or too much cheese, the crust won't cook right. I'm often guilty of this!

Our recipe is not a whole grain version, and it uses several different flours. I'll dig it out and post it later (my partner usually makes the crust, and the exact recipe is on his computer). Regardless of the actual recipe used, most crusts flop due to failing to follow the procedures I outlined above, with not having a hot enough oven being the number one problem. Too much topping is probably second, tho.



Tea solves everything. You're a bit cold? Tea. Your boyfriend has just left you? Tea. You've just been told you've got cancer? Tea. Coordinated terrorist attack on the transport network bringing the city to a grinding halt? Tea dammit! . ~Jslayeruk, as posted on Metaquotes Livejournal, in response to the July 2005 London subway bombings.


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4/15/10 9:47 A

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thanks for the ideas. I didn't think about adding yogurt to stuff. I have though about cornstarch but havin't tried it out yet.

I have tried a pizza crust and it didn't work out well but the very hot over might work.

do you have a good pizza crust and pesto sauce recipe?

Ajvar sound very interresting where do you get some and can you make it?

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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush


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HUNNYTHISTLE's Photo HUNNYTHISTLE Posts: 284
4/15/10 3:00 A

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If he can eat yogurt, you can use that in place of all kinds of creams & dairy in sauces. Greek yogurt is the best -- thick & creamy. I use it all of the time.

Also, for thickening gravies, you may want to check out arrowroot. We use that in place of flour or cornstarch. I don't know how it will work with rice milk, but it might be worth a shot.

Since you didn't mention gluten intolerance, I assume he can eat flour, in which case you may want to just make your own pizza crust, altho it's best if you have an oven that can get hot -- over 500 F.

For pizza sauce, you may want to try a pesto base in place of the tomato sauce. Make your own, as pre-made store bought is very likely to contain nuts. You can include a little smear of tomato sauce when you make the pizza, if he still wants & can tolerate a little bit of tomato. Top it with peppers, onions, artichokes & olives, or any other veggies that he likes. Sprinkle it with a bit of Parmesan when it comes out of the oven, and it should be delicious.

We also eat a fair amount of pasta, and only sometimes use a tomato based sauce. Carmelized onions & roasted red peppers make an excellent topping. I also eat a lot of Ajvar, which I think is traditional in Eastern European countries. The stuff I buy usually comes from Hungary or Bulgaria. It's a thick condiment, like tomato sauce, but is made primarily from red peppers, eggplant, & paprika peppers. While some brands have a bit of sugar, they usually don't have any soy additives and never have HFCS. Zergut is the most widely distributed brand. Oh, and I sometimes use this in place of tomato sauce on pizza.

Tea solves everything. You're a bit cold? Tea. Your boyfriend has just left you? Tea. You've just been told you've got cancer? Tea. Coordinated terrorist attack on the transport network bringing the city to a grinding halt? Tea dammit! . ~Jslayeruk, as posted on Metaquotes Livejournal, in response to the July 2005 London subway bombings.


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4/9/10 1:15 A

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I was using plain rice milk it was tooo thin and just made the gravy flat tasting or something. That is good to know about the almonds. Oh I made my own almond milk and it tasted good.

I'm not sure about the acidity in tomatoes, he eats alot of oranges and I think that is acidity? I didn't think of that.

Thanks for your help.

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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush


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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (162,658)
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4/9/10 12:45 A

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When using the alternative milks in gravies and other non-sweet type recipes, you need to use the unsweetened version of that type of milk. I am not sure if the rice milk comes in unsweetened, but I know the almond does. Also, a lot of people with nut allergies can eat almonds. I will keep my fingers crossed that he can.

I will send you some recipes in the next day or two.

Also, does he have difficulty with the acidity in tomatoes or something else?

Cindy, Missouri

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4/9/10 12:30 A

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ALACIA_220011 I got the book from the library but I wont be able to try it until next week. Will let you know.

CINDYKC2000 Your ideas are great. I have used rice milk and it works in biscuit's and the frosting but not in gravy. I'm not sure about using nut milk because he might be allergic to nuts and he won't have anything to do with goat or sheep (LOL). But I have tried coconut milk in ice cream and it turned out good. I will be trying out coconut milk in the gravy.

It seems that chedder cheese is ok, but milk, velveta cheese is not so good. Peanuts are not so good, but not sure about the other nuts. Tomatoes are also troublesome. He can have a little but not alot. Soy is the worst and its in everything.

Oh boy do I know about reading labels I spend hours in the store reading the labels. Have you noticed how small they are. And the bread labels good greif, they have clear bag with brown words on brown bread.

I have read every bread label and I have found only 2 loafs of bread with no soy in them.

I found Quorn brand of veggie meat that is soy free that he likes. (that is very haelpful)

Sure any recipes will help.

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Eating got me into this mess and eating is going to get me out of this mess
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CINDYKC2000's Photo CINDYKC2000 SparkPoints: (162,658)
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4/8/10 9:55 P

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Here are some ideas:

in place of cow's milk cheese, use goat cheese or sheep cheese, you can also buy vegan cheese at the health food store

you can substitute sweetened or unsweetened almond milk in place of cow's milk in most recipes (you can also try rice milk, but almond seems to work best)

many spaghetti and pizza sauces do not have milk in them, just read the ingredients list - Newman's Own and Prego (traditional recipes) are two options

I have a son and a good friend both of whom are allergic to milk proteins. My friend is also allergic or sensitive to several other foods, so I am very familiar with this issue. It takes some planning and playing around with ingredients, but you should be able to come up with some foods that he will like.

My friend makes a goat cheese mixture that her whole family loves with pasta and as a macaroni and cheese dish. I can get the recipe if you are interested.

I also have numerous other recipes as well.

Good luck!

Cindy, Missouri

Leader - Fearless Fuchsia

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3/28/10 11:40 A

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oh sorry I just checked it out from the library internet and they will tell me when it comes.

But I will tell when I get it.

I'm very interested in brownies with spinach in them.

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Eating got me into this mess and eating is going to get me out of this mess
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ALACIA_220011 Posts: 33
3/28/10 11:04 A

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Anything work so far?

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3/27/10 11:42 P

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thanks

I checked it out from the library

Leader of Eat to live www.sparkpeople.com/myspark/groups_i
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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
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ALACIA_220011 Posts: 33
3/27/10 11:12 P

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The Cookbook Deceptively Delicious does wonders for my Day Care Children (and my Fiance) hehe Spinich in Brownies.... who knew!

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2/16/10 11:33 P

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Leader of Eat to live www.sparkpeople.com/myspark/groups_i
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Co-leader of Torture Chambers!! www.sparkpeople.com/myspark/groups_i
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Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush


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USE2BAGODDESS's Photo USE2BAGODDESS Posts: 2,703
2/16/10 11:06 P

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www.livingwithout.com/

Here is a link for Living Without Magazine.

You can Sign up for their free Recipe of the Week.

It is a good place to start looking for recipes your friend can eat.

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1/9/10 11:14 P

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HELP

I have a friend who is very allergic to soy. Intolerant to dairy: Cheddar cheese, parmesan cheese and yogurt doesn't seem to bother bother him. I use lactose free milk but I'm still not sure about the milk. Velveta cheese is a no way (he loves), other questionable foods are lentils, tomatoes, peanuts, nuts and he's a laco- ovo vegetarian.

Well that is hard enough but he is soooooo picky. He is one of those who would eat pizza every day. He is more worried about taste than health. He will smell something and wont eat it.

I need ideas to make the stuff he likes "safe" for him so he's not getting sick, then I'll work on the healthy side on eating.

So I need help with:

Pizza sauce and crust
Some type of creamy sauce for casseroles
You know the macaroni and cheese, rice and cheese type stuff
And anything else you have ideas on.

Leader of Eat to live www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=1024

Co-leader of Torture Chambers!! www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=44365

Eating got me into this mess and eating is going to get me out of this mess
THE SALAD IS THE MAIN DISH
The greatest act can be one little victory ...Celebrate the moment as it turns into one more Just one little victory, a spirit breakin' free.One little victory-Rush


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