Allergen free cooking

Salmon - 4-6 servings, up to about 2 lbs 1/2 c dry or sweet cooking wine or sherry (Note: you may sub 2 tbsp any type of vinegar plus 1 tsp honey or sugar with water to a half cup if you do not cook with wine.) 1/2 c water 1 1/2 tsp dried parsley 1/2 tsp dried dill 1 clove garlic pressed 1 minced shallot salt and pepper 1. Heat the water and wine for 5 minutes in a nonstick ceramic skillet 2. Slide the salmon gently into the poaching liquid and sprinkle with the herbs and spices. 3. Bring to a slow boil, reduce heat to medium and poach until the salmon flesh firms up, about 10-15 minutes.  4. Serve with lemon and your choice of sides or salad. This is a delicious salad topper!

4-6 tilapia filets  1 c breadcrumbs of your choice 1/4 c parmesan cheese 1 tsp dried basil 1 tsp dried thyme 1/2 tsp oregano 1/2 tsp pepper 1/2 tsp marjoram 1 tsp lemon pepper or lemon zest 1. Prep a pan with cooking spray, preheat the oven to 400. 2. Mix all the ingredients for the breading. 3. Place the mixed breading in a flat dish and dredge the washed tilapia filets in the mix to coat, placing each filet on the prepared pan. 4. Salt and pepper the filets to taste once they are arranged on the pan before baking. 5. Bake 20-25 minutes or until the breading turns just a little golden.  6. Serve with lemon wedges, rice and peas for the best combination!

 4-6 salmon filets (can use for skinned or skin on) 1/4 c Dijon mustard of your choice 4 large cloves of garlic thinly slices I red onion thinly sliced 1 tsp dried tarragon (may sub other herbs like thyme or marjoram) Salt & Pepper to taste 1. Preheat oven to 400 degrees 2. Arrange skin free salmon on a prepped baking pan and lightly coat with the Dijon. Sprinkle with herbs, salt and pepper. Place the onion and garlic slices on top of the fish to bake. See note if using salmon with skin that you plan to eat.      (Note: If using salmon with skin, season the side without the skin first, placing onions and garlic on top and then flip skin side up, the onions and garlic become a bed instead. Season the skin lightly and bake with the skin side up so it crisps up. Turn up the oven to broil for a couple minutes at the end to make that more crispy. Be careful not to overcook the salmon or it will dry out. Wild caught salmon cooks faster too.) 3. Bake about 20 minutes de...

 2 1/4 c gluten free oats 1/3 c brown sugar 1 tbsp Ceylon cinnamon 2 tsp baking powder 1/2 tsp ginger 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp ground allspice 2 c water or plant milk 1/2 c applesauce (sub: mashed banana, or other fruit puree) 1/4 c maple syrup or honey 2 tsp vanilla 3 cups chopped apples and pears or fruit of your choice Add optional items like seeds, nuts, or raisins if you prefer and are not allergic. 1. Mix all dry ingredients in a bowl. Add wet ingredients to a well in the center and mix. 2. Fold in the fruit and optional additions. 3. Pour into a prepped (we use avocado oil spray) 13x9 pan and bake 40 minutes at 375 degrees.

 2 c flour of your choice (regular works best, and depending on the type, add more for consistency) 1/3 c sugar, plus a little extra for sprinkling 2 tsp baking powder 1/2 tsp salt 1/2 c cold butter or margarine 1 c blueberries (fresh, frozen will also work) zest from 1 lemon 1 large egg (can use an egg sub) 3/4 c cream + 2 tbsp for brushing, milk or any milk (fat is helpful in this)  1 tsp vanilla Zest a lemon and set the zest aside. Prepare blueberries by washing or removing excess ice. Prepare a baking sheet with parchment paper or a silicon mat or other favorite prep.  In a large bowl, mix the flour, sugar, baking powder and salt together. Add cold butter and using a pastry blender, blend until course. Stir in the blueberries and lemon zest.  In a small bowl, mix the 3/4 c cream and egg. Pour this into the larger bowl and mix with a large spoon or spatula until moistened. Turn onto a floured surface and knead this lightly adding flour if needed to get it gently t...

8 medium potatoes, peeled, cut and in a pot of water for cooking (can increase for extra potato goodness) salt and pepper to taste 0.5 tsp garlic powder 0.5 tsp onion powder 1 tsp dried parsley 0.5 tsp paprika 0.5 tsp ground fennel seed 0.5 tsp celery salt 2 tsp chopped sage 2 tsp dried thyme 1 c chopped celery or chopped cutting celery 1 c chopped onion 1 c chopped carrots 4 cloves garlic, minced 2 cups mushrooms, sliced or chopped for bite sized 1 tbsp tomato paste 3 tbsp brown rice flour (whole wheat flour is best if not gluten sensitive, or cornstarch and cold water ) 1/4 c balsamic vinegar 3/4 c frozen green sweet peas 3/4 c cut green beans 1. Cook the potatoes and mash, add 1/4 c water and the garlic powder, onion powder, parsley, and salt/pepper to taste. Set aside for topping. 2. Make the filling. In a large skillet, add some water to sauté the carrots, celery, onion, garlic for about 10 minutes, or until a little softened. Add a little water at a time to keep from sticking and...