A Side of Kidney Beans

HELLO!

The following recipe is a big hit in the household of the Brecheisen Batch. The best part was Mr. B being turned into a converter. As I was making this recipe, Mr. B would scrunch his face as he went by.   When it was finally to be served, Mr. B stared at the beans – and finally was convinced to take at least two bites. Well,  two bites quickly turned into an empty plate – and request for more beans!

In fact, he loved them so much, he requested for me to make them much more often!

Bonus: It is free of the top eight allergies!

A SIDE OF KIDNEY BEANS

IMG_20170701_205000

Serves: 12

Time:  12 or so hours

Free of the Top Eight Allergies

INGREDIENTS:

  • 1 pound of dried red kidney beans
  • 2 tsp of salt
  • 1/4 cup of olive oil
  • 1/2 cup of chopped onions
  • 4 cloves of garlic, minced
  • 1/4 tsp of ground ginger
  • 1/2 tsp of paprika
  • 1/4 tsp of red pepper
  • 1/4 tsp of cardamom
  • 3 tbsp of lemon juice

INSTRUCTIONS:

  1. Soak the beans according to the directions on the package. I use the overnight technique; I always find doing so provides the softest beans.
  2.  Once soaked properly, drain and toss back into a large pot.  Add 6 cups of water and the 2 tsp of water. Bring to a simmer over medium heat. Cook until the kidney beans are tender. About an hour or two.
  3. Once the beans are tender, heat the oil over medium heat, before adding the chopped onions and minced garlic. Saute until lightly browned.  Add the remaining ingredients, except for the lemon juice.  Combine well.
  4. Add the onion mixture into the beans. Stir until well-mixed. Let the onion and bean mixture simmer until the liquids has reduced into a thick consistency.   This will take about another hour or two. It depends on the desired thickness you want.
  5. Drive in the lemon juice and serve!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Cucumber Salad

HELLO!

This is a recipe I had many times as a kid. It was my favorite way to have cucumbers – and it still is! The perfect balance between vinegar, sweetness, and crispness.  I brought this recipe with me to the Midwest and made it for my husband on a holiday once.  Mr. B never had it before – and loved it! It has become a stable in our house for cucumbers.  I just seriously crave this sometimes!  It only gets better the longer it sits.

Bonus: It is free of the top eight allergies!

CUCUMBER SALAD

IMG_20170701_204942

Serves: 6

Time:  4 to 12 hours

Free of the Top Eight Allergies

INGREDIENTS:

  •  2 cucumbers, thinly sliced
  •  1/2 cup of white vinegar
  •  1/2 cup of water
  • 3 tbsp of sugar
  •  1/2 tsp of salt
  •  1/8 tsp of pepper

INSTRUCTIONS:

  1. Cut the cucumbers as thinly as possible and place in a small bowl.
  2. Pour in the bowl the vinegar, water, sugar, salt, and pepper. Stir until the sugar is dissolved.
  3. Cover and refrigerate for at least 4 hours. I prefer 12 hours for the most flavor.   After the refrigeration, enjoy!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Chicken Casserole

HELLO!

Due to my long list of allergies, there is some comfort foods that have been absent for many and many years.  Then, all of a sudden, they come back into repertoire once I cracked the code on a vital part of the comfort food that I could not figure out in younger years.  One of these recipes was a good ol’ chicken casserole.  A white sauce that actually holds, doesn’t break, and tastes good was being elusive for too many years  – and after trail and error, I got it right!

After the many years of chicken casserole being gone for years, I do admit that I enjoy making this recipe.  It is a comfort food classic in the household of the Brecheisen batch.

 

CHICKEN CASSEROLE

IMG_20170611_164504

Serves: 6

Total Time: 1 hr

Free of the Top Eight Allergens

INGREDIENTS:

  • 4 cups of cooked brown rice pasta
  • 4 1/2 tbsp of olive oil
  • 1/2 cup of chopped onions
  • 1/2 cup of frozen peas
  • 1/4 cup of rice flour
  • 2 cups of chicken broth
  • 1/4 cup of Just Mayo
  • 1/2 to 1 lb of Cooked & Shredded Chicken
  • Salt & Pepper to taste.

INSTRUCTIONS:

  1. Preheat the oven to 350 F.
  2. Grease a 9″ by 13″  baking dish.
  3. Heat 2 tbsps of olive oil in a deep pan over medium heat and cook the onions until tender.  Remove from the pan.
  4. Add 2 more tbsps of olive oil to the pan to stir in the rice flour with a whisk – and whisk until smooth and frothy.
  5. Gradually add the chicken broth until it forms a sauce consistency.
  6. Next,  whisk in the Just Mayo, salt & pepper.  Stir until mixture is smooth.
  7. Toss in the chicken, onions, and peas into the sauce to stir together until well-coated.
  8. Spread the cooked pasta into the baking dish and pour the sauce to cover up the noodles.
  9. Sprinkle with an additional dash of salt & Pepper.  Drizzle the remaining olive oil over the pasta and sauce.
  10. Bake in the preheated oven between 30 minutes to 45 minutes until slightly browned on top.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Muffins of Carrot & Spice

HELLO!

 

When I was growing up, during my pre-teen years, carrot cake was one of my favorite desserts. Anything that had carrot was basically my food of choice. I was on a serious carrot binge.  In fact, I ate so much carrots at one point in my pre-teen years that my fingertips and around my mouth actually had turned orange! Oops!

During my struggles of trying to find some balance in my onslaught of allergies, one of the few things that topped my list of missing was carrot cake.   Needless to say, when I finally got this muffin recipe just right, I was quite a happy camper! It might not be a ginormous carrot cake, but this muffin hits all the notes of a carrot cake. It does not only makes me happy, but my household, too. These muffins don’t last long at the Brecheisen Batch! Mr. B approved!

Bonus – they are free of the top seven allergies!

MUFFINS OF CARROT & SPICE

IMG_20170606_151201

Serves: 12

Total Time: 40 to 45 minutes

Free of the Top SEVEN Allergens

INGREDIENTS:

  • 2 cups of Pantry Flour (or any flour)
  • 2/3 cups of white sugar
  • 1 tbsp of baking powder
  • 1 tsp of baking soda
  • 3/4 tsp of guar gum (or xanthan gum)
  • 2 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/4 tsp of sea salt
  • 1 cup of shredded carrot
  • 1/2 cup of chopped walnuts
  • 1/2 cup of unsweetened almond milk (or any milk)
  • 1/2 cup of canola oil
  • 1/2 cups of unsweetened applesauce
  • 1 tsp of pure vanilla extract
  • Cinnamon Sugar for garnish:   2 tbsp of white sugar with 1/2 tsp of cinnamon

INSTRUCTIONS:

  1. Preheat the oven to 35o F.  Grease a 12 muffin pan. Personally, I also use muffin liners.
  2. Shred the carrots till 1 cup. Chop the walnuts til 1/2 cup.
  3. Mix the flour, sugar, baking powder,  baking soda, guar gum, cinnamon, nutmeg. and sea salt in a mixing bowl. Toss in the carrots and walnuts to coat evenly with the mixture.
  4. Add in the milk,  oil, applesauce, and vanilla to the dry mixture until well-combined.
  5.  In a separate bowl, make the cinnamon sugar by combining the 2 tbsp of white sugar with 1/2 tsp of cinnamon.
  6. Fill the each muffin liner up to 2/3 full. Sprinkle with the cinnamon sugar garnish. Bake 20 to 25 minutes until lightly golden.  Once done, remove from oven and pan to cool.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

 

Recipe Adapted from Gluten-Free Baking Classics by Annalise G.  Roberts

Peach Fizz

HELLO!

Simple is sweet! When you have to basically make every meal, and snack, everyday of the year,  simple and easy recipes are one that you cherish. This little treat of a drink disappears quickly – especially as it uses commonly found items in the house.

So, without much adieu, here is the simply sweet fizz of peaches!

 

PEACH FIZZ

IMG_20170702_170220

Serves: 2 to 3

Total Time: 5 minutes

Free of the Top Eight Allergens

INGREDIENTS:

  • 2 Fresh Peaches (peeled and sliced) or 1 can of Peaches (in light syrup only)
  • 1 cup of fresh orange juice
  • 2 teaspoons of sugar
  • 1/2 teaspoons of vanilla
  • 1 cup of ice cubes.

INSTRUCTIONS:

  1. If using fresh peaches, peel them and slice them.
  2. Next, combine all of the ingredients into a blender.
  3. Blend for 20 to 30 seconds.
  4. Serve!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Fried Apple Cake Dots

HELLO!

These little treats are super easy to make, allergy friendly, and are gobbled quickly in this household.   Not only are they super easy to make, but they are quick as well.  My family could not believe they were completely voided of the top eight allergens.

What I especially like about these little fried dots of apple-ly goodness is the variety of textures with a hint of apple and sweet.

They do not last long as swift fingers quickly gobble them up – so I strongly suggest doubling, if not tripling, this batch!

FRIED APPLE CAKE DOTS

IMG_20170626_142842

Serves: 3 to 4

Total Time: 10 minutes

Free of the Top Eight Allergens

INGREDIENTS:

  •  1/3 cup of Pantry Flour (or any gluten-flour or flour)
  • 1/8 tsp of sea salt
  • 1 tsp of baking powder
  • 1/4 cup of unsweetened applesauce
  • Pantry Flour, or any type of flour, for rolling
  • Powdered Sugar to dust
  • Canola oil to fry

INSTRUCTIONS:

  1. Fill a deep saucepan to about half full of canola oil and put on medium-high heat.
  2. Meanwhile,  in a bowl, stir together the flour, salt, baking powder, and applesauce.
  3. When the mixture becomes slightly stiff,  drop a teaspoonful into your palm to lightly roll into a round. Next, drop onto a floured surface to roll around and coat.
  4. After dusted in flour, drop into the hot oil. They will cook in about two to four minutes depending on size – and if you need to turn the dot or not depending on depth of oil.
  5. Lift them out carefully,   put onto a plate with some paper towels, and dust with powdered sugar.

Enjoy!

All the Best,

THE BRECHEISEN BATCH

Grapefruit & Brown Sugar

HELLO!

This recipe is super simple and easy that probably many of you know, but I still feel like I should share as it turned my dislike of grapefruit into a love for grapefruit.   I will admit that I felt guilty for my dislike of grapefruit; I have so many allergies that it just didn’t feel right to me to not readily eat anything that I actually can. Yet, boy, grapefruit was one food that I could not swallow.  I am surrounded by family that loves grapefruit, but no matter what way they tried to entice a bite down, I would gag hard! Or well, that was until recently, when finally the perfect and simple pairing made everything edible: Grapefruit & Brown Sugar!

I’m not going to deny my love for the Brown Sugar.  So, I should not have been surprised that brown sugar made everything alright, because by golly, it certainly does in my books!

Mr. B actually laughs, when he spots me enjoying my grapefruit, now, as my history with grapefruit was so rocky.  It is official – as long as grapefruit has brown sugar on it – I love it!

GRAPEFRUIT & BROWN SUGAR

IMG_20170613_162440

Serves: 2

Total Time: 5 minutes

Free of top eight allergens

INGREDIENTS:

  • 1 Ruby Grapefruit
  • 1 Tbsp of Brown Sugar

INSTRUCTIONS:

  1. Slice the grapefruit in half. Sprinkle on the brown sugar!

Enjoy!

All the Best,

THE BRECHEISEN BATCH

The Wonders of the Lake of the Ozarks

HELLO! 

A couple of weekends ago The Brecheisen Batch had a relaxing and resplendent trip to the Lake of the Ozarks in Missouri. This was not out first visit; we actually had our Honeymoon at the Lake of the Ozarks, but this was during winter. It had its own breathtaking beauty then, but partaking the Lake in spring was another experience unto itself.  Spring brought a charm that memorized us into ease and rest.

What brought us back to the Lake of the Ozarks were my parents.  After speaking so highly of the  Lake from our Honeymoon, they grew interested into the Lake and wanted to explore it themselves. So, when they came to visit us from the West to the Midwest, we were so happy (especially myself!).  I am blessed that all in-laws love one another. The Brechisen Batch is one big and  boisterous batch.  Additionally, my parents blessed us with a weekend trip to the Lake of the Ozark at a quaint and privately-owned resort that was waterfront and pet-friendly!

It was truly more than I could have every hoped for. The Lake of the Ozarks were captivating.  It lured us into a blissful state of contentment.  We spent most of our time, just ourselves, on a swimming dock as we watched the world pass seemingly without time.

It was so charming that we all eagerly daydreamed about living there. My family is rich in dreams.  When it was time to leave, we simply did not wish to go depart.  Luckily, it is only a decent drive away – we shall definitely return.

I highly recommend the Lake of the Ozarks to all types of individuals and groups. It truly does have a little bit of everything for most folks.  May it charm you as it did us!

The Resorts Swimming Dock

The swimming dock of our Resort. The location we spent most!

View from the Swimming Dock

It was a lovely day and view from the Swimming Dock that we constantly used.

Another View from the Swimming Dock

Another View from the Swimming Dock. What charmed us was that the Lake was so massive of water and foliage. It looked like the other side was just floating islands of lush greenery.

Sunset at the Lake of the Ozarks

We were treated to a Sunset that took our breath away and set flight to daydreams.

Sunset Show at the Lake of the Ozarks

What a splendid show were we gifted on our stay at the Lake of the Ozarks.

Tink at the Lake of the Ozarks

Tink thoroughly enjoyed the Lake of the Ozarks, too! Who knew she was a Lake Pup!

ENJOY!

THE BRECHEISEN BATCH

Ginger Cookies

HELLO! 

Today I share with you the recipe to best ginger cookie that is unbelievably allergy friendly.  This recipe is one that no one has a clue that it is missing some ‘mainstream’ components.  I was craving, one day, a ginger cookie as I’ve been in a desert with my allergies. This is the type of cookie that is crisp on the outside and completely airy soft on the inside.  It is coated in sweet sugar to contrast the bite of ginger as this, as I like it, is quite heavy on the ginger. I really love ginger, so this cookie is heavy with it.

It was funny, because I totally made this cookie for my craving, quite late in the evening  – but the smell was so tempting that it drew out the family and most of it was gone by the evening! They had no idea how allergy friendly the cookie was; it was an instant hit with request to immediately make more!

I can barely stop talking about this cookie, since it was such a gingery cloud of yum, but I shall to share the recipe!

GINGER COOKIE

Serves: 12

(This household simple can’t eat just one cookie!)

Time: 1 hr and 20 minutes

Free of the Top Eight Allergies

INGREDIENTS

  • 2 1/4 cups of Pantry Flour (or any flour)
  • 1 tbsp of Baking Power
  • 1 tsp of Baking Soda
  •  3/4 tsp of Guar Gum (or Xanthan Gum)
  • 1 tbsp of ground ginger
  • 12 tbsp of Earth Balance Soy Free Butter (or any butter)
  • 1 cup of sugar
  • 1/4 cup of molasses
  • 1/4 cup of unsweetened applesauce
  • Sugar for rolling.

INSTRUCTIONS

  1. Combine the flour, baking powder, baking soda, guar gum.
  2. In another bowl, create the sugar, ginger, and butter until fluffy.  Beat in the molasses and applesauce.
  3. Slowly, mix in the flour mixture till well-incorporated.
  4. Chill the dough for at least 1 hour.
  5. Once the hour or longer is up, preheat the oven to 350 F.
  6. Roll dough into 1 1/2 inch balls and roll in sugar.
  7. Place on an ungreased baking sheet and bake until the edges just start to brown, which is about 12 to 15 minutes.
  8. The centers will be soft, so make sure you let the cookies cool a bit on the baking sheet or it may fall apart if not careful, then remove to a cooling rack to cool completely.

ENJOY!

THE BRECHEISEN BATCH

Radish & Salt

HELLO! 

Today I share with you a little bite of a snack that I only recently discovered through my marriage.  It is a traditional bite of vegetable that is common among my husband’s family, but is one I never heed any attention to till Thanksgiving. It was last year at Thanksgiving that I noticed my grandfather-in-law taking a bite of raw radish with salt sprinkled on it. Not only was he doing it, but so was my husband, my mother-in-law, and my grandmother-in-law! It took me by quite surprise.

For starters, radish has never been in my scheme of vegetables I eat commonly. It wasn’t a slight for preference or anything; it was simply a matter of exposure.  I simply was not exposed to radish on a frequent manner and it simply slide to the side of notice.  Secondly, I definitely never seen radish chomped on so readily – and especially with just a drizzle of salt. What was this interesting bite that my married family seemed to enjoy? I took one bite – and the rest is history. It is, now, a frequent chomp in our house.

What I love about radishes is that it has stout zing that can clear the sinuses, but without a burning heat that scolds the mouth and throat.  A sprinkle of salt adds a twist to the zing; suddenly it goes from zingy to zippy! Instead of just an instant wow in your mouth with a zing it transforms it into a zip that slowly builds with each bite.

RADISH & SALT

2017-05-29 14.53.43

Serves: 1

Time: 3 minute

INGREDIENTS

  • 1 bunch of radishes
  • A pinch of Salt

INSTRUCTIONS

  1. Trim the tops and the bottoms of the radishes.  Wash the radishes well and pat dry.
  2. Sprinkle with a pinch of salt – and chomp!

ENJOY!

THE BRECHEISEN BATCH