Pizza Recipes and Sauce Recipes

 I've been busy cooking pizza recipes, sauce recipes and more!

I recently moved into a new home and I have been trying to adjust to my new oven and stove top while still creating delicious new recipes.

Well the stove and oven are new to me, I believe they might just be original with the house that was built sometime in the 60's.

The stove has buttons ranging from Hi, 2, 3, low, WM and off. To my surprise the 2 is actually a higher heat than 3.

I was really hoping to end up with a gas range in my new home but I am adjusting to this electric with buttons and oven that stays warm for quite a while, even after shutting it off.

For being so old these appliances still work great for the most part and I haven't burnt anything while adjusting.

In fact I have been quite delighted with my new creations, and I hope you will be as well.

Please stop by Food Allergies Recipe Box to see what's new and discover dairy free recipes (cheese sauce), a pizza crust and home made marinara sauce.

Happy Cooking!

Roasted Chicken Recipe with Potatoes and Vegetables

This was an experiment for me as I usually boil the whole chicken on the stove top or use and oven bag. I thought I would give roasting a try to enjoy the crispy skin. I read a little about how to brine a chicken and was excited to try this however didn't have sufficient time to do so. 


Due to lack of time and my rumbling tummy I decided to place the cleaned (Rinse entire bird, clean cavity) chicken in a pot of cold water and I added in approx 1 cup of water that I had boiled with 3 tbls sea salt. I let the chicken soak in this for approx 30 min and I started to prepare the potato-vegetable mixture.


Pre-heat oven to 350


Potatoes and Vegetables
3 Carrots 
1 Parsnip
1 Rutabaga
1 cup Broccoli Florets
1 cup Cauliflower Florets
1 large sweet potato
2 small red potatoes
1/2 package of fingerling potatoes of your choice (I cut these in half or quarter)
Olive oil (1 to 3 tbls)


Chop and cube the vegetables and potatoes. Place into lightly greased pan (I used olive oil for this). Drizzle 1 to 2 tbls oil over the mixture and sprinkle with the following spices; Rosemary, Thyme, Celery Salt, Oregano, Minced Onion, Allspice, Pepper. Toss mixture to coat evenly and set aside.


Chicken
Whole Chicken
Olive Oil
32 fl oz. Chicken Stock (I prefer Kitchen Basics Unsalted Chicken Stock - Very few ingredients and as of now does not contain garlic)
1 tbls Orange Juice
1 tbls Brown Sugar
1 tbls. Maple Syrup
herbs de Provence
All Spice
1/2 white or yellow onion
2 cuties (oranges)
Fresh Mint, Cilantro, Bay Leaf


Remove chicken from salt water mix and rinse chicken, pat dry with paper towel. Place chicken in greased pan. Rub the chicken with olive oil, orange juice, 2tlbs Stock, Brown Sugar, Maple Syrup. Sprinkle herbs de Provence and all spice over entire chicken (coat evenly). Place a few slices of the cuties under the chicken skin and the rest into the cavity. Place chopped onion, mint, cilantro and bay leaf into the cavity. Add two two cups of stock into pan.


Place Chicken into oven and bake for 1 1/2 to 2 hours (chicken should reach a temp of 190). Baste every 30 mins. 
Add vegetables into oven 45 mins into cooking. Vegetables should take 30-40 mins to cook, should stir halfway through to prevent sticking. 
** Note: My thermometer reads 190 for Poultry, some may say 180.


Use remaining stock and stock from chicken (once cooked) to make gravy. Bring liquid to a boil, mix together 1/2 cup cold water with 3 tbls Tapioca flour or Corn Starch to thicken stirring constantly, return to boil then simmer for a few minutes. Add more flour if you like your gravy thicker.


** Garlic is an allergen on my list so all ingredients included in this recipe are free of this ingredient. **


Want to See More Healthy Chicken Recipes? Click Here!

Healthy Zucchini Bread Recipe

Living with allergies can be challenging especially when trying to create delicious bread recipes including a zucchini bread recipe!

If you are only avoiding gluten and wheat there are a ton of gluten free flour blends available at the grocery store, check your baking isle or health food section, Bob's Red Mill is one brand I always see.

If you have additional food allergies  it can be more challenging to find alternative flours, however they are out there.

I have found that a lot of gluten and wheat free flour blends are manufactured in a facility that also processes tree nuts, soy or dairy so remember to read the food allergy label.

While some manufactures have a cleaning process to avoid cross contamination it can be risky to buy those products especially depending on your food allergy severity level.

Please click the below link if you are looking for a healthy Zucchini bread, or maybe a wheat free bread recipe that is also free from the most common food allergies.

        Click Here to View This Zucchini Bread Recipe!

The ingredients for this recipe call for Pacific Brand Rice Milk which I hear may be being discontinuing.

This is a disappointment as they are the only brand of Rice Milk I have found that does not list sunflower as one of the possible ingredients which my nephew is allergic to.

For this recipe you can use other brands of Rice Milk or your safe milk alternative (Almond, Soy, Hemp, etc.)

Healthy Breakfast Recipes

Breakfast Recipes

Looking for new breakfast recipes using chicken that are free of common food allergies?

I use to love using eggs to make a scramble for breakfast. Now that my nephew is allergic to eggs we omit them from our household.

Eggs are one ingredient that I miss less and less as I find new ways to create meals.

I have come to love Aidell's Chicken Sausage. Due to an allergy to garlic I am limited on the flavors I can choose (mango or apple).

This is a quick and easy breakfast that doesn't take long to make, includes lots of veggies and a batter to make this into a scramble. 

Healthy Breakfast Recipes that Avoid Food Allergies! Click to View this Recipe!

I hope you enjoy this delicious breakfast!

Acorn Squash Recipes!

I have been a bit absent this month from What's left to Eat?  I have been busy working and creating my new website Food Allergies Recipe Box.

This site will be home to all of my new recipes and information about living with Food Allergies.

I have been working on Acorn Squash Recipes! Did you know that acorn squash is actually a summer squash (belonging to the same family as zucchini and yellow crookneck squash)?

Acorn squash has become one of my favorite squashes, it has a savory flavor with a little bit of sweet.

One of the new recipes you will see  is Acorn Squash Seed Cookies. Have you ever thought about using the seeds before?

I have to admit I was throwing them into the trash but then discovered that they are edible.

If you can't eat nuts these are a great alternative, and relatively cheap if you use the seeds from the fresh squash.

Before I got started on the cookies (I had to mention dessert first : ) I made a delicious Acorn Squash Soup. 

If you substitute the chicken stock for vegetable stock this can make for a great vegetarian meal as no meat was used in this allergy friendly recipe.

This soup is also very colorful! Using purple potatoes and vegetables like broccolini, cauliflower, carrots and more! 

It's raining where I live today and I am about to make another soup recipe, I hope you enjoy these delicious new recipes, and I hope you visit me over at Food Allergies Recipe Box!