appetizer,

Potato Wedges

November 27, 2018 S Malik 11 Comments

Baked Homemade Allergy Friendly Potato Wedges

These homemade Potato Wedges are very easy to make. They are naturally gluten free so make for a great side. A favorite in our family. You can use any spices and herbs you like. I use herb d`Provence or Italian seasoning. However, for this recipe I used single herbs as I ran out of the other two mixes. They will go well as a side with burgers or Chicken Lettuce Wraps.

How to cook the wedges

If you have a "Roast" setting you can use that to get more browned wedges. If not, you can simply bake them as would normally bake potatoes. Either way you need to bake them for one hour.

You can use any kind of potatoes you like even sweet potatoes. The skin can be peeled off, if you like your wedges like that. I like to leave it on for its nutritional benifits. Just wash it thoroughly

image for plate it safe icon

Learn what steps should be taken to prepare food safely, through my collaboration with Plate it Safe. This recipe has been updated to include points where safety precautions should be taken. You will see an icon next to the step in recipe to indicate a safety step.

  • 1 hr. 15 mins.
  • Serves 4
  • Easy

Ingredients

Adjust Servings:
6 medium potatoes
salt & pepper, to taste
1/2 teaspoon herbs (Herbs de Provence/Italian seasoning or any individual - Oregano, Basil, Thyme, Rosemary, Parsley)
splash olive oil

Nutritional information

14g
Protein
69g
Carbs
4g
Fat
0g
Sugars
1g
Sat Fat
351k
Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1
Done
20 sec
washing hands icon for food safety
Heat oven to 375 o F. Wash hands with soap and water for 20 seconds.
2
Done
5 min
Preparing Produce tap Icon for washing the produce
Scrub potatoes with a clean vegetable brush or gently rub by hand under running water. (see cook's notes)
3
Done
10 min
  • potato cut in half
  • cutting potatoes
  • potatoes cut into wedges
Cut the potato in half. Now take one half and cut it into another half. You should end up with 8 long wedges from each potato.
4
Done
5 min
  • sprinkle spices and herbs on potato
  • mix spices to coat the potatoes
Spread parchment paper on a baking tray. Place the potatoes on the tray. Pour oil and sprinkle the salt, pepper and herbs. Mix with hand so that all the wedges are covered. Spread in a single layer (see cook's notes)
5
Done
60 min
baked gluten free potato wedges
Place in the oven and bake (see cook's notes), for one hour or until golden and the potatoes are done.
6
Done
20 sec
washing hands at the end for food safety
After you are done cooking, wash hands with soap and water for 20 seconds.
7
Done
5 min
SANITIZING KITCHEN SURFACES icon for cleaning the surface after cooking
While the wedges are being baked, clean the surface of where you cut the potatoes first, using soapy water, then rinse with clear water. Then apply the diluted bleach solution and let air dry. One way to sanitize food-contact surfaces is to combine 1 tbsp. of regular, unscented chlorine bleach in 1 gallon of water OR ¾ tsp. of bleach in 1 quart of water.

Cook Notes

  • I used individual herbs such as Oregano, Basil, Thyme, Rosemary, Parsley,
    1/2 teaspoon each or eyeball it.
  • Make sure you sprinkle oil before the herbs, salt & pepper. The spices and herbs will stick to the potatoes better and will not settle at the bottom of the tray.



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11 Comments:

appetizer,

Mince Meat and Potato Cutlets

November 16, 2018 S Malik 12 Comments

Egg Free and Dairy Free Mince Meat and Potato Cutlets

These mince meat and potato cutlets, as they are called in our family or you can call them patties, are super easy to make. The mince can be substituted for any other kind of meat you like. They can be made in batches and frozen. The original recipe I am sure is very different from the version I make, as I have adapted it to suit our taste buds and dietary requirements.

They can be packed for school lunch or eaten as a side. I think these will go well as a side with my Chicken & Veggie Rice or Cauliflower Fried Rice or even an accompaniment to Chicken Corn Soup, in this cold weather.


  • 1 hr 45 mins
  • Serves 6
  • Easy

Ingredients

Adjust Servings:
Outer Covering

 1/2 cup dairy free milk

2 tablespoon gluten free flour or corn flour

6 potatoes(any kind), medium

salt and pepper, to taste

Filling

 1/2 lb beef mince

1 green chilli

1 teaspoon salt

1 teaspoon crushed pepper

1 teaspoon cumin

1 teaspoon crushed red pepper

Garnish

 2 tablespoon cilantro

3 cloves garlic, minced

2 tablespoon cilantro leaves

1/2 cup water (prevent potato from sticking to hands)

Oil, for frying

Nutritional information

8g
Protein
31g
Carbs
2g
Fat
2g
Sugars
0g
Sat Fat
166k
Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1
Done
40 min
Boil or bake potatoes, until done.
2
Done
30 min
While the potatoes are cooking, you can either boil the mince or cook it until done. Add the salt, pepper, cumin and red pepper while cooking.
3
Done
5 min
cooked mince filling
Once the meat is done, adjust seasoning. take off from the heat. Add garlic, green chili and cilantro. Mix and cover with lid.
4
Done
15 min
mashed potatoes
When the potatoes are cooked, let them cool down. Now peel off the skin, put all the potatoes in a bowl. Add the milk, flour and seasoning. Mash the potatoes, just like mashed potatoes, adjust the seasoning, to taste.
5
Done
5 min
  • shaping the gluten free potato patty
  • putting the meat filling into potato
First wet your hands with a little water so that the potatoes dont stick to your hands. Now take a handful of the potatoes and flatten it on your hand. Add the filling.
6
Done
5 min
giving the patty shape
Cover the filling by pressing the ends together with the hand. Add more potato to cover the filling, if required. Give it a patty shape.
7
Done
5 min
fried egg free gluten free and dairy free cutlets in s stack
Now fry on high heat, until golden. Enjoy with your favorite dip.

Cook Notes

  • When frying make sure the oil is hot enough that the patty doesn't soak up the oil and disintegrates.
  • Can be frozen. Take a flat freezer safe platter, lay down the patties on the plate and freeze. Once frozen, take out of the freezer , let it sit for a few minutes, then put them in a freezer bag and refreeze.



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12 Comments:

asian,

Allergy Friendly Khara Masala Qeema

November 07, 2018 S Malik 3 Comments


Allergy Friendly Dairy Free Khara Masala Qeema Spicy Mince Meat Curry

A lot of you might be wondering what does Khara Masala Qeema means? It is basically a Pakistani spicy mince meat curry. Khara Masala means whole spices (not crushed or ground) and Qeema/keema means mince meat. This is a super easy and quick curry dish, loved by my children. I make it when I am in a hurry. Any kind of mince meat can be used, for example, lamb or beef even chicken. I usually make it with lamb. Serve it with your favorite gluten free bread or gluten free tortillas as I do.

  • 1 hour
  • Serves 4
  • Easy

Ingredients

Adjust Servings:
1 lb mince (coarsely crushed)
4 garlic cloves, minced
1 large onion, sliced
4 tablespoon extra-virgin coconut oil, or any other kind
1 teaspoon salt
10 whole button red chilies
1 tablespoon mix whole spices - cloves, black pepper, black cardamom
1 teaspoon white cumin
2 tablespoons ginger julienne
Garnish
1 teaspoon garam masala
3 tablespoon fresh lemon juice
3 green chilies

Method

1
Done
30 - 40 min

Heat oil in a pan, add all the ingredients, except garnish, and cook until oil separates and the meat is cooked through.
2
Done
5 min

Add lemon and garam masala, mix. Take off heat, Then add the green chilies, cover and let it sit for 5 minutes

3 Comments:

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