Quinoa with Raisins

Quinoa with Raisins

(Allergy-free - Gluten-free)

Handful raisins

2 cups dry quinoa

4 cups water

Place ingredients into sauce pan and bring to a boil. Then reduce temperature to a simmer and let cook for 15 minutes. This actually cooks just like rice. For added flavor add cinnamon if you wish. Serve as a hot cereal for breakfast or afternoon snack. Serve with rice milk, soy milk or cow's milk. Add a little sweetener if you like - I'd suggest agave nectar or honey which are easy to digest and won't give you or your kids high/lows like processed sugar does. Don't give honey to a baby under one year though.

Quinoa is an ancient grain that is loaded with protein and fiber. Use the leftovers to sprinkle on top of salads. You can buy quinoa in most grocery stores that have a gluten-free section. Red Bob's is a good brand. Otherwise a healthfood store would be sure to have it. Enjoy!

Sara Fry

Homemade Apple & Pear Sauce

Homemade Apple & Pear Sauce

(Allergy-Free)

6 gala apples

6 bosc pears

Water

Pare and core the apples and pears. Place upside-down on deep baking dish. Pour about 2 cups of water into dish - just enough to come half-way up the fruit. Bake for 45 minutes to an hour at 350 degrees. Take dish out and let cool. When fruit is cool enough to handle, remove skins and place half the fruit and juice into blender. Pulse bosc, then blend until nice and smooth. Serve immediately, place in hot jars to can, or pour into ice-cube trays to freeze. Enjoy!

Optional: add cinnamon for added flavor.

This is great for babies, toddlers, older kids and adults. The flavor of this combination is so delicious you will wish you would have made a double batch. You may ask "why should I go to this trouble when you can buy jarred baby food at the store?" My simple answer is that with this recipe YOU know what is in the product. Baby food in the store is allowed to contain preservatives without disclosing it on the label because of it being in so-called "small amounts". Preservatives have been proven to affect behavior in children and leaves toxins in the liver and kidneys.

For babies: freeze the sauce into ice-cube trays. When frozen transfer to ziploc baggy to retain freshness. Lasts 2 months in freezer.

Sara Fry

Homemade Hummus

Homemade Hummus

(Allergy-free)

1 can of chickpeas, drained

salt/pepper

1 Tbsp olive oil

3 Tbsp water

1 Tbsp lemon juice

Drain the can of chickpeas and place in blender. Add a dash of salt and pepper to your liking. Drizzle in the olive oil; pour in the water; and squeeze the lemon juice into the blender. First pulse the mixture then blend. Add more water until it is a light, smooth consistency.

Cut up fresh red peppers, cucumbers, snap peas, or any vegetable you love to dip. Serve the dip in your favorite little bowl and serve up with the vegetables. Your kids will love this light tasting dip too.

This dip is loaded with protein, fiber and flavor. Enjoy!

Sara Fry

The Joy of Cooking

Is there joy in cooking? I think there should be.

Some people love to cook! Some people cook to get by. Some even struggle through it.

Personally, I can cook but don't technically do it everyday... at least not with fresh ingredients and recipe cards and a lot of time. I may just fit into all three of the above categories.

Recipe Recovery will be a collection of funny (or embarrassing) cooking stories, great recipes, recipe fixes, salvaging dishes, creating allergy safe meals, substitution suggestions, and more.

I hope you will enjoy the stories and try our recipes .... and tell us a few of your own too!

Sincerely, Sarah