A friend calls her allergy and gluten-free lifestyle a Freedom (free from) Diet. 😃
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Alfredo Sauce, Wheat-Free
2 tablespoons soy-free margarine2 - 3 tablespoons gluten-free all purpose 1 for 1 flour or 3 1/2 tsp. cornstarch
2 cups plant milk
1 cup dairy-free shredded cheese
Melt margarine in saucepan. Then stir in gluten-free flour until it becomes pasty. Pour in plant milk and stir the roux in. Keep cooking until it thickens slightly. Dump in shredded cheese and stir until melted. Remove from heat and pour over cooked pasta. Stir in, eat and enjoy!
Travel Tip: I made up a batch to take with me on vacation and stored it in a wide mouth, 24- ounce canning jar in a cooler and then put it in the refrigerator when we got to the Airbnb. One large jar makes two batches of wheat-free pasta. To heat the sauce up after being in the fridge, I melted some margarine in a sauce pan, spooned out half of the sauce and added more plant milk until it melted down into a gooey sauce, dumped in the pre-cooked pasta and mixed it altogether. It was yum!
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Blender Mayonnaise
2 large pasteurized eggs
2 tablespoons yellow mustard
pinch of salt
1 cup olive oil
2 tablespoons distilled white vinegar
1/4 cup water
1/2 teaspoon cornstarch
Optional Herb:
1/2 teaspoon dried dill
Add the eggs, mustard and salt into a blender container. Pour the oil over the previous mixture, then the vinegar, water and cornstarch. Whirl on whip setting until frothy and white like mayonnaise. Blend until thickened and combined. Add any seasonings at the very end. Store in a wide-mouth canning jar in the frig for up to four days.
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We have not been able to find a low-sodium, garlic or onion-free stock, so this is my solution for making my own.
Meal Prep: Low-Sodium Homemade Stock Tip
Save any bit of water from boiling or slow-cooking meats into a canning jar. Let it sit in the fridge overnight and the next day scoop off the thick fat that rose to the top of the jar. Add the fat to an empty vegetable can that you saved for that purpose and put the can into the freezer to be thrown out on your next trash pickup day.
Save the meat liquid in 1/2 cup Souper cubes in the freezer. When the stock is frozen, push out the cubes and place the "bricks" into a gallon size zippy bag to save for soups and other meals to add a bit more flavor.
Keystone Meats have been cooked in the can. I remove the white fat from the can and save the liquid that comes with the meat for gravy later. Yum!
One of my girlfriends said she makes stock from beef or chicken bones that she has removed the meat from and several vegetables like carrots, celery leaves, etc. She boils the mixture for about an hour, then lets it simmer all day to cook down and concentrate, then adds the strained liquid to a Souper Cube to freeze it.
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Tip: Olive oil and red wine vinegar makes a great salad dressing!
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