Libby Avery - Cooking for Food Allergies Everyday & Gourmet

Smashwords Edition

Copyright 2009 Libby Avery

This eBook is licensed for your personal enjoymentonly. This eBook may not be re-sold or given away to other people.If you would like to share this book with another person, pleasepurchase an additional copy for each person you share it with. Ifyoure reading this book and did not purchase it, or it was notpurchased for your use only, then you should return toSmashwords.com and purchase your own copy. Thank you for respectingthe hard work of this author.

Cataloging-in-Publication data is on file at theLibrary of Congress.
ISBN 10: 0-9720979-0-2 ISBN 13: 978-0-9720979-0-1

This book is available in print at www.FamilyAllergyCooking.com by Family FriendlyPublishing, LLC. PO Box 941958, Maitland, Florida 32794

Connect with MeOnline:

Twitter: http://twitter.com/AllergyCooking

YouTube: http://www.youtube.com/user/FamilyAllergyCooking

My blog: http://familyallergycooking.blogspot.com/

CONTENTS

Foreword
Reading Labels
Libbys Kitchen Notes
Libbys Ingredient Substitution List
Libbys Pantry & Grocery List
Appetizers
Soups, Chowders & Sandwiches
Salads & Salad Dressings
Vegetables
Rice
Potatoes
Pasta
Chicken
Meat
Seafood
Savory Sauces & Seasonings
Breads & Breakfast
Desserts
Dessert Frosting
Dessert Crusts
Dessert Sauces
Cookies

FOREWORD

I have been severely allergic to egg and dairy sinceI was born. However, at birth I was allergic to nearly every foodimaginable. The doctor told my parents to feed me applesauce andtea. My mom, being very passionate about food and cooking, thoughtthis was unacceptable for her daughter. It broke her heart to knowI was limited to the taste of tea and the taste of applesauce, notto mention that this diet is unhealthy. I was diagnosed as ananorexic with 0% body fat. The doctors and nutritionists were at aloss as to how to help me. Since my mom grew up believing thatmeals were served in courses and flavors should range from subtleand delicate to explosive and unforgettable, she was determined togive me a life full of flavor and filled with the pleasure ofeating great food.

My mom began to experiment with ingredients; tryingto recreate cakes, cookies and main dishes that tasted like thereal thing. And wow did my mom open up a new world for me! Astime went on I grew out of a lot of different food allergies, but Ihave remained allergic to egg and dairy. Over the last thirty yearsmy mom has given me the chance to enjoy the delights of Chinese,Indian, Spanish, Russian, Irish, Creole and American cuisine. Therewas not one birthday, Christmas, graduation, Thanksgiving or dinnerparty when I did not get to place my fork into an amazing piece ofbeef Wellington, a side of mashed potatoes, a plate of lasagna,meat loaf, Cornish hen, paella, you name it. And desserts, oh mygoodness the desserts! She made double fudge chocolate cake, spicecake, doughnuts, mousse, cheesecake, strawberry shortcake, cherryand blueberry pie (my favorite) and this is just to name a few.

Every recipe is handcrafted by my mom, Libby. Thedishes are so good my friends and family cant even taste thedifference.
In a world where life pretty much revolves around three meals aday, food allergies can be very difficult to live with. Most socialengagements and meaningful moments all take place around food. Andfood is a beautiful thing in life. It is something to be enjoyedwhile alone or with family and friends. It nourishes your mind,feeds your senses and can graciously compliment any moment. I knowthat living with food allergies and severe food allergies can bescary. I have been afraid of restaurants, social engagements,airplanes, and vacations in unknown cities, but it shouldnt haveto be like that. Anyone with food allergies should at least feelcomfortable cooking in their own kitchen.
This cookbook is so amazing because my mom took the time to teachpeople how to cook each recipe by carefully walking the readerthrough each step. She wanted someone with very little experiencein the kitchen to be able to understand and follow the recipes veryeasily (someone like me). I can honestly say that I have learnedhow to cook by using this cookbook.
The recipes in my moms cookbook should help you to find the joy incooking with food allergies. These recipes have brought so much joyto my life and I hope they do for you as well. Im so excited thatI can share the love my mom gave to me with you.
I hope you enjoy the great memories and thoughts I share with youunder my favorite recipes in the cookbook.

Enjoy! Have fun! Eat well always!

Nicolle Avery

READING LABELS
Read every label and list of ingredients on every product you buy,every time you buy it.

This is the most important thing you can do toensure you will not have an allergic reaction to food. Companieswill change their list of ingredients throughout the life of aproduct. There have been quite a few products that Nicolle has readat least 200 times and sure enough the day she thought she didnthave to read the label, she had an allergic reaction. Nicolle wouldimmediately read every ingredient list of everything she just ateand would realize one company had added dairy or eggs to theproduct she has been able to eat for years.

It is imperative for your safety and well being toread every word on every label even if the product says it isdairy-free or egg-free. You might find they are using a milkprotein or an egg protein in the product. You may even find thatthe product is made in a facility that uses egg and dairy. Theseare things you need to know to make an informed decision on whetheror not you buy the product.

Within this cookbook we have suggested that you usecertain products for substitutions, always read the label beforeyou use the suggested products and check for the presence of eggand dairy.

Below are words that mean egg or dairy are presentin a product. If you have been diagnosed with egg and dairy foodallergies avoid products that contain the following words.

Egg

Albumen
Ovalbumin
Globulin
Ovomucin
Ovomucoid
Powdered or dried egg Silicoalbuminate
Vitellin
Ovovitellin
Yolk
Livetin
Conalbumin
Lipoprotein
Apovitellenin I
Apovitellenin VI
Egg white
Egg yolk

Milk

Lactose
Caseinate
Potassium caseinate
Casein
Lactalbumin
lactoglobulin
Curds
Wheys
Milk solids
Bovine serum albumin (protein)

LIBBYS KITCHEN NOTES

Cooking times can vary because of oven or cook-toptemperature variations. Cooking times may also vary due todifferent size pans or dishes being used. Outside weather andhumidity levels can make changes in a recipe as well.

Always begin checking for doneness 5 or even 10minutes before time stated in recipe and use a thermometer whencalled for.

Before beginning a recipe read through it completely.It is easier to have all ingredients out and pre-measured beforestarting a recipe. Have a pan or dish prepared.

When using soft or firm tofu in the recipes withinthis book, dont forget to drain and pat dry before proceeding ifthe tofu comes in water.

I prefer to use dairy-free cream cheese and sourcream substitutes instead of firm and soft tofu. My favoritedairy-free cream cheese and sour cream substitutes are made byTofutti.

I use parsley in a lot of my recipes and my favoriteto cook with is Italian Parsley.

My whole family is either sensitive or allergic togarlic, so I never use it in my cooking. If you are a garlic lover,feel free to add it to any recipe you think it would enhance.

I use a Professional 620 Kitchen Aide Mixer, so ifyou own a different mixer, you will have to adjust times and speedsaccording to your manufacturers directions.