Wednesday, December 7, 2011

Welcome to my crazy cooking for kids with allergies

If I had any talent as a blogger, I would set up 2 columns, side by side so you could easily see how I make changes to our recipes, to accommodate two people who are dairy and soy intolerant. Jack is almost 5 now, and can tolerate some dairy, just not every day, and it is best if it is baked into something and not straight up dairy. Therese, who is 15 months, is still much more sensitive, and I have to be very careful.

I found a recipe on foodgawker a while back that looked yummy, but was filled with forbidden ingredients, so I kept putting off making it, till tonight. It was easy to fix and the results were most delicious. I will note that I doubled the ingredients since this said it only served 2, and made some collard greens as a side.

Sweet Corn, Bacon & Tomato Tart


2/3 c. all-purpose flour
1/8 tsp. salt
4T. cold unsalted butter, cut into chunks
1T. + 1t (or more) cold water

[Here I made a batch of my biscuit dough instead. The ingredients are simply: 1 cup white flour, 1 cup whole wheat flour, 1 tsp. salt, 3 tsp. baking powder, 3/4 cup rice milk, and 1/4 cup olive oil. Tonight I tossed in some flax meal for good measure.]


2 slices bacon, chopped  [ok, so maybe I more than doubled the bacon! I think I used 5 slices.]
raw kernels from 2 ears of corn  [I used one 16 oz. package of frozen corn]
1/4 cup chopped red onion  [I used half of a large vidalia]
1 jalapeno, seeded and chopped 
1 tomato, seeded and chopped  [I used my remaining tomatoes from the garden, which came to roughly 2 cups]
1 large egg
2 T. cream + extra for brushing on crust  [2 eggs and 4 T. rice milk and none was brushed on crust]
2 oz. grated sharp cheddar  [omitted altogether, though I had shredded cheese available in a bowl on the table for those who really wanted it.]

Making the crust: Place the flour and salt into a food processor and pulse a few times to mix. Add in the butter and pulse until the mixture looks like a coarse meal. Add water and pulse. Squeeze the dough to see if it comes together, if its still dry add another 1 tsp. Flatten the dough into a disc. Wrap in plastic wrap and chill for 1/2 hour.  [ I combined all biscuit ingredients and let rest while I picked up Olivia from school. Then I coated my hands with oil and pressed the dough into a 9 inch pie plate.]

Making the filling: Heat a skillet over medium-high heat. Add the bacon and cook until the fat starts to render. Stir in the corn, onion and jalapeno. Cook until the bacon is starting to crisp and the onion is translucent. Let cool a litte.

Whisk the egg and cream together. Stir in the cheddar. Season with a generous amount of salt and pepper. [Here I obviously left out the cheese and added the rice milk instead. Also, I am much less generous with salt than most people. When we eat out, I am always SO thirsty the rest of the evening! I am assuming it is the amount of salt.]

Preheat oven to 400 degrees F.

Grease a 6" pie plate with butter. Roll the dough out to about a 12" circle. Fit into the pie plate folding over the edge of the crust to make an edge. Mix the tomato into the corn mixture then pour into the crust. Pour the egg mixture over the top then press down with a spoon to help work through a little. Brush the crust with some cream. [Bigger pie plate. No butter. Did not brush the crust.]

Bake for 40 minutes or until the filling is firm and the crust is golden brown. Let rest 10 minutes before cutting to serve.

So there you can see that it is not so hard to cook around allergies! It only took me 4 years to get the hang of it!

1 comment:

  1. I think, Jenny, that it is time to create a recipe book.