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safe and sane super bowl snacks for the food allergy sufferer

Safe and Sane Superbowl SnacksIt is 4th quarter, 2 minute warning and your team is 6 points behind. Your team has started some aggressive movement when all of a sudden you stomach is doing some painful aggressive movements of its own. You end up nursing your stomach, while everyone else is cheering you team to victory. This is a scenario that no one wants to happen. With a few changes to the Super Bowl Snacks it is possible for Safe and Sane food for the big event or others like it. The following recipes are mostly Gluten/Wheat-free and Dairy-free, the two main causes of stomach distress. There are also some Corn-free recipes but use extreme caution on the ingredients. There are hidden corn ingredients in some products that are not obvious.

(From the photo) Top: Jalapeno Garlicky Chicken Wings (with Roquefort Dressing), Herb covered Goat Cheese, Pepper Jack Mexican Pizza.
Middle: Minced Meatballs with Savory Ginger Dipping Sauce.
Bottom: Blanched vegetables with Dave’s Red Pepper Hummus, Rice Crackers with Nuts (contains soy and nuts), Quick Spicy Chipotle Bean Dip with rice chips.

The other recipes found in group photo will be found in Terry Traub’s book: "Food to Some, Poison to Others."

Last but not least is the Beer! Redbridge from Anheuser-Busch or Bard Tale Dragon’s Gold from Gordon Biersch is available but order NOW!! It goes fast.

 

         
       

Jalapeno Garlicky Chicken Wings
(with Roquefort Dressing)

(Gluten-free, Dairy-free)

 

Marinade:

2 tablespoons margarine, milk-free, corn-free, or olive oil

1/2 cup onion, finely chopped

5 garlic cloves, minced

2 teaspoon canned jalapenos, diced

1/2 teaspoon chili powder

2/3 cup water

1 tablespoon tomato paste

1 teaspoon lemon juice

1/4 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon pepper

 

In skillet, add margarine or olive oil and heat. Add onions and cook 2 minutes or until transparent. Add garlic, and cook 30 more seconds. Add rest of the ingredients, cook for 3 minutes. Cool. Place mixture into food processor and pulse until smooth. Make one day ahead for flavors to blend.
Makes 2/3 cup or enough marinate for 20 wings.
If you are making more than 20 wings, double the recipe.

 

Chicken Wings Cooking Instructions:

20 prepared Chicken Wings

Jalapeno Garlicky Marinade

 

Preheat oven to 400. Cover with foil one 9 by 13 inch baking dish and one 8 by 8 baking dish (If you are doubling the recipe, use two 9 by 13 baking dishes). Lightly grease the foil. Place chicken wings in baking dish. Brush one half of marinate on one side the chicken wings. Place in oven and cook 25 minutes. Take baking dishes out, turn chicken wings over and brush on remaining marinate. Cook for another 20 minutes or until done. Remove from oven. Place on dish that can be kept warm and serve with Roquefort Dressing.

 

Roquefort Dressing:

2 tablespoons Roquefort Cheese, crumbled (sheep cheese)

1/2 cup mayonnaise (contains eggs)

1/2 cup sour cream substitute (contains soy)

1/4 teaspoon garlic powder

1/2 teaspoon sugar

1/2 teaspoon white wine vinegar

Salt and Pepper to taste

 

Mix all ingredients together in bowl. Using the back of a spoon, smash the Roquefort Cheese against the side of the bowl. This will remove clumps of cheese. Mix well. Make one to two days ahead.
Makes 1 1/2 cups

 

   Jalapeno Garlicky Chicken Wings

This recipe plus a few additions is from Terry Traub’s book: "Food to Some, Poison to Others."
     

Examples of Products Mentioned Above:

Societe Roquefort (sheep cheese)

Tofutti (milk-free) sour cream--contains soy www.tofutti.com

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!
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Herb Covered Goat Cheese

I have found that every time I buy goat cheese it tastes a little different. Sometimes it tastes very mild and other times very tart. Taste the cheese before starting the recipe. If very tart, add a little sugar with the olive oil to take away the tartness.

 

 

  

Herb Covered Goat Cheese

(Gluten-free, Dairy-free)

 

1 package of 7 ounces Goat Mozzarella Cheese*

1 1/2 tablespoon olive oil

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon Italian Seasoning

1 tablespoon Basil

1/4 teaspoon salt

1/4 teaspoon pepper

Dash cayenne pepper (optional)

 

Cut goat cheese into 1/2 inch cubes. Into bowl, add olive oil, paprika, and garlic powder. Mix together. Add cheese cubes and coat all surfaces of cubes. Add Italian seasoning and coat cubes. Then add basil and coat cubes. Toss with Salt and Pepper and dash of cayenne. Refrigerate overnight. Place goat cheese cubes stacked on plate with toothpicks for serving.
Makes 55 cubes.
         

Examples of Products Mentioned Above:

Goat Mozzarella--Woolwich Dairy Inc www.woolwichdairy.com

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!
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Minced Meatballs
with Savory Ginger Dipping Sauce

(Gluten-free, Dairy-free)

 

Minced Meatballs:

1 cup rice thins, ground into crumbs

1 cup milk substitute

1 pound lean ground beef

1 egg

1/2 teaspoon salt

1/8 teaspoon white pepper

4 tablespoons Manchego or Pecorino Romano cheese grated (sheep cheese)

1 tablespoon wine vinegar

1/4 cup Sorghum flour

2 to 3 tablespoons canola or grape seed oil

 

In mixing bowl, mix first 9 ingredients. Mix and knead mixture to make a paste. Form balls and roll them in flour. Fry meatball in hot oil until golden. Serve hot. These meatballs can be made ahead and frozen. Reheat in oven before serving. Serve with dipping sauce.
Makes 35 meatballs.

Savory Ginger Dipping Sauce:

2 tablespoons olive oil or margarine, milk-free, corn-free

1/2 cup onion, finely chopped

2 tablespoons green pepper, finely chopped

1 1/2 tablespoons white rice flour

1 1/2 cups organic beef broth

2 tablespoons organic ketchup (no corn syrup)

1 tablespoon molasses

1 1/2 tablespoons fresh shredded ginger

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne

 

In saucepan, melt margarine or add olive oil. Add onions and green peppers, sauté until tender. Add rice flour to make roux. Slowly add beef broth to roux, and stir until smooth. Add rest of the ingredients and heat until just boiling. Remove from heat. Cool. Once the mixture is cooled, place it into food processor or blender and pulse until smooth. Heat sauce in saucepan prior to serving. The sauce can be made 1 to 2 days ahead.
Makes 1 1/2 cups 		  Minced Meatballs with Savory Ginger Dipping Sauce

This recipe is from Terry Traub’s book: "Food to Some, Poison to Others."
         

Examples of Products Mentioned Above:

White rice flour--Bob’s Red Mill www.bobsredmill.com

Natural Directions Organic Ketchup (contains no corn syrup) www.ndfoods.net

If you have not read "Food to Some, Poison to Others," especially page 17, please be advised that all ingredients while testing should be "organic" and the meats should be "kosher and/or organic". Always read the labels of what you are buying!
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Previous recipes featured on this site can be found here:

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