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!

Marinated Herb Chex Crusted Chicken

I use to love Shake and bake which I can no longer eat due to the ingredients, which may be a good thing. It is easy to make your own seasoning and probably a little healthier since you can control the ingredients. I served this chicken alongside zucchini squash pasta and white sauce.

Ingredients:
2 hours to Marinate
4 chicken breast
1/2 fresh Lemon
1 cup chicken stock
1 bay leaf
1 min leaf
1/2 cup Gluten Free Rice Chex
1/2 cup Rice flour
1/4 tsp Celery Salt, Italian Seasoning, ginger


Place chicken on cutting board and cover with parchment paper, flatten chicken with a meat mallet if you have one (I used a small frying pan).
Next place chicken in a zip lock bag. Add the juice from 1/2 lemon, 1 cup chicken stock and the whole bay and mint leaf to the bag along with the chicken and place into the fridge. Allow to marinate for at least 2 hours.

Preheat oven to 400 - grease baking pan with olive oil

With your hand crush the Chex in a bag until there are no whole pieces left, add Chex to flour along with celery salt, Italian seasoning and ginger and mix together.

Pour a little bit of the mixture onto a plate (enough to coat one piece of chicken), add more of the mix as needed to coat each chicken (you can take the chicken from the marinade mixture and set onto Chex/flour mixture to coat). Place the chicken into a pan lightly greased with olive oil and bake for 20-30 mins until chicken is lightly browned and cooked.

Mango Sausage Corn Dog _ no stick no corn

No more corn dogs from the freezer! These dogs, actually sausages, are quick and easy and a great way to hide some spinach in your food.

Ingredients:

1 package (contains 4) Aidell's Mango Sausage (or sausage of your choice)
1/3 cup frozen spinach

For Bread Mix:
2/3 cup brown rice flour
1 tsp Flax Meal
1/4 tsp Paprika, Ground Mustard, Celery Salt, Ginger
Pinch of Nutmeg
3/4 water

Chopped the sausage and place into a skillet with a tsp of olive oil, crisp the sausage on medium heat then and add in spinach and cook on low (stirring occasionally).

Mix together all ingredients for bread mix and pour over sausages, bring back to medium heat until bread is fully cooked (approx 5-10 mins), the bread doesn't take long to cook, flip around the sausages to evenly coat and prevent sticking (stir occasionally).

Allergy Friendly Burger Buns

It is very challenging to make light fluffy buns when you are trying to avoid wheat, gluten and eggs. This bun is still a little soft on the inside and crispy on the outside, no need to turn on your oven as you cook right on the stove. They are a little dense so you may want to make the ball of dough small and pat out thin to your liking.

Ingredients:
1 2/3 cup Rice flour
1/3 cup Flax Meal
2 tsp Baking Powder
1 1/4 cup water
1/8 tsp of Paprika, Ground Mustard, Celery Salt, Cumin
Olive Oil

Mix the rice flour, flax meal and baking powder together, add seasonings and mix, then add the water. Should feel a little like dough consistency. Roll into balls of desired amount. This recipe should make 4 to 8 buns.

Heat 1 tbls of olive oil in a fry pan, once heated place flattened dough into pan and allow to cook for 5-8 mins on each side. Serve immediately, if keeping over night I usually place into ziplock and leave out on the counter.

Note: You can bake these in the oven as well (350 for approx 10-15 mins) however I think the flavor is better when cooked on the stove.

Zucchini Bread

I really miss my Grandma's zucchini bread, I would eat a warm slice with butter. Butter and bread, oh how I miss that. Luckily through some taste test, some better than others, I have found a few breads that I really enjoy and I hope you will too!

Ingredients:
2 cups Rice Flour (white or brown)
1/2 tsp. Baking Powder
1  tsp Baking Soda
1/3 cup oil
2 small shredded Zucchini's, approx 1 1/2 cups (use cheese grater or blender)
1/2 cup Brown Sugar (unpacked)
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Vanilla

Preheat oven to 400 degrees
Mix flour, baking powder and soda together, mix well. Next add Brown Sugar, Cinnamon and Nutmeg and mix. Add liquids (Oil, Water and Vanilla) mix together and pour into greased loaf pan. Place in oven for approx 15-20 minutes.

Delicious Maple Chocolate Bar!

Ingredients:

1 Cup Rice Flour

1/2 Cup Tapioca Flour (or Corn Starch)

1 Tsp. Baking Powder (Aluminum Free)

1/4 Tsp. (Pinch) of Sea Salt

1/3 Cup Canola Oil (or Vegetable Oil)

1 Tbls. Vanilla (Organic if possible)

2 Tbls. 100% Pure Organic Maple Syrup

1/2 Cup Water (Add additional water by Tbls. if needed)

1/4 Cup Chocolate Chips (I use Enjoy Life Mini Chips they are dairy, nut and soy free)

Preheat oven to 350.

In a bowl mix flours, baking powder and salt. 

Next add oil, vanilla, maple syrup. Mix all ingredients together.

Add Water. Batter should be more like cake batter rather than dough, add additional water (more than 1/2 cup) if needed. If you prefer to make individual cookies instead of a bar you will want to add less water.

Add chocolate chips and mix batter. 

Pour into greased loaf or 8x8 pan. 

(I bought a spray oil dispenser so that I can add my own oil, cooking spray cans from the store may contain allergens like soy or sunflower oil)

Place in the oven an bake for 10-15 minutes until lightly golden, depending on the size of your pan. Let cool and serve.

Hope you enjoy this delicious treat!