Happy Easter to my Peeps!

This year we are having Easter at My Daughter's house.  I am bringing an Italian pasta salad, an Israeli salad, Avocado salsa, Brownies and an Apple tart.  Most of which is on my Soy, Gluten, Sugar, Dairy, Egg and Corn FREE diet. I am proud to say that I have been on this diet now for 17 months.  The only thing that isn't on my diet is the Brownies.  Dawn even bought an all natural Turkey, so I can have that too.  I will even share the recipes with you below.  I have had a hard time coming up with foods that I can have at events like these.  I usually end up eating chicken and basically making a mini meal for myself.  Not this time.  I wanted to make dishes that all of us can eat and we can make them any time of year too.

Italian pasta salad

Italian Pasta salad

1 Package Tinkyada Brown Rice noodles
12 Grape Tomatoes cut in 1/2s or 1/4s
1 16 oz can Artichoke Hearts in water quartered
1 16 oz can Black Olives sliced
1/2 Cucumber cut into 1/2" pieces
1/4 cup each Red and Orange Bell pepper
1 small Myan Sweet Onion chopped
6 fresh leaves Basil finely chopped
1 Lemon, juice only.
2 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil
Salt and Pepper to taste

Directions;
Cook pasta according to the direction on the package.  Drain and let cool.  In a large mixing bowl combine all other ingredients and stir will.  Add pasta and stir again.  Chill for at least 2 hours and serve.

Avocado Salsa

1 Medium Myan Sweet Onoin

6 Roma Tomaotes 

3 Serrano peppers

3 Cloves Garlic

1 cup Cilantro leaves

5 Avocados

Salt and Pepper to taste

Directions;

Chop Onion, Seed the Roma Tomatoes and cut into 1/2" pieces.  Seed the Serrano pepers and cut in to 1/4" pieces.  Mince the garlic or put it through the Garlic press.  Finely chop Cilantro leaves.  Cut the Avocados into 1/2" pieces.  Combine all ingredients in a Medium bowl and stir. Chill for at least 2 hours. Add more peppers for a Hotter Salsa. 

Note; Serrano peppers are hotter than Jalapeno peppers so make sure you take the seeds out unless you want it HOT. I use just the leaves of the Cilantro because the stems can be bitter.  I love this on top of Turkey Burgers.  I can eat this with Kettle Chips with sea salt.  They are made with Safflower and/or Sunflower oil.  My SIL Maria shared this recipe with me last week while I was helping her in Dufur.

Israeli Salad

Israeli Salad

5 or 6 Roma Tomatoes
1 Cucumber
1 Bell pepper (can be any color or a combo)
1 small Myan Sweet Onion
10 Green Olives
1 Lemon, just the juice
3 Tbsp Olive Oil
Salt and Pepper to taste




Directions;
Get a medium bowl and add ingredients as follows.  Seed the Roma Tomatoes and cut into 1/2" pieces.  Cut cucumber into 1/2" pieces. Cut Bell Pepper into1/2" Pieces.  Finely chop Onion and Green Olives and add to the bowl.  Drizzle Olive oil and Lemon Juice  onto other ingredients and stir will.  Add salt and Pepper to taste and Chill for at least 2 hours.

Note; This salad is best eaten the same day.  Does not hold over well.

Chocolate Brownies

Chocolate Brownies


1 Box Betty Crocker or Duncan Hines Brownie Mix (any flavor)
3 large eggs
1/2 cup Oil (I use Olive Oil)
1/4 cup Water
1 Tub Pillsbury Dark Chocolate Frosting.

Directions;
Mix Brownie mix, 3 eggs, 1/4 cup water and 1/2 cup oil in a mixer bowl and mix for 2 minutes or until all ingredients are mixed well.  Bake as directed on box.  When the brownies are done, cut into the size squares you want and then add the frosting while the brownies are still hot.  Serve when you are ready.



I do not have a picture of my Apple Tart, but I did take a recipe I saw on Martha Stewart about a month ago.  She had a guest baker on the show, and they made this tart, only I changed the crust so that I could eat it. I used the Baking Powder Biscuit recipe in my Comprehensive Elimination Diet plan.

Apple Tart

Apple Tart
5-6 Granny Smith Apples
1 1/2 cups Apple Sauce (sugar free) Any Flavor
Cinnamon
Baking Powder biscuit dough for crust

Crust;
1 1/2 cups Brown Rice Flour
1/2 Cup Tapioca Flour
4 tsp Baking Powder (Corn Free Recipe below)
1/8 tsp salt
3 Tbsp Safflower or Sesame Oil
1 cup Apple sauce

Preheat Oven to 425 degrees.  In a medium to large mixing bowl, stir together dry ingredients.  Sprinkle Oil on top and mix will with a pastry blender or fork, until consistency is crumbly.  Mix in Apple sauce and stir until blended.  Roll out on floured (Brown Rice) cutting board and place in cookie sheet.  You will need to add flour to the top of the dough to roll it out.

Tart Directions;
Peel, core and slice apples.  (I use an Apple peeler, corer, slicer and just cut the spirals in half and fan out onto the tart like the picture.)
Spread on the apple sauce, sprinkle with Cinnamon and layer the apple slices.  Bake for 18 - 20 minutes.  


Corn free Baking powder
2 tsp Cream of Tarter
2 tsp Arrowroot
1 tsp Baking Soda

Stir together to mix well. Store in an airtight container.  Make small batches.


Note; I linked Martha Stewart's recipe to the picture so you can see the changes that I made.  I made this for the Family reunion in March and everyone loved it even those who don't have food allergies. My crust does not rise like Martha's because of the Baking powder.  Feel free to change it to work for you.

Well I started Posting this last night, before I got sick.  I sent all the yummy food with Steve so that they could enjoy it.  Hopefully there will be some left over so I can have it when I am feeling better.  I didn't get the tart made either, darn it. I was going to try the Apricot Apple Sauce, I thought that would be yummy.   I hope these recipes help those of you looking for recipes like these.

Happy Easter!!!

Janice