Recipes for special diet folks

Today we hear more about folks who need gluten-free foods or are sensitive to eggs, milk and sugar. Among the many recipes I have cut out of magazines, this one addresses all of these issues. You can adjust the spices to your family’s taste.

 

Popular Chili

1 pound ground turkey

1 green pepper, cut up

1 small onion, cut up

2 cloves of garlic, minced

1 can diced tomatoes (14 ounces), mashed

1 can black beans (15 ounces), drained

1 can dark red kidney beans (15 ounce), drained

2 tablespoons cumin

2 teaspoons curry powder

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 teaspoon Italian seasoning (you can use mix of oregano, parsley and basil)

1 bay leaf

salt and pepper

shredded cheese for topping

 

Brown turkey with green pepper, onion and garlic. Add rest of ingredients except cheese. Mix well and simmer for 30 minutes uncovered. Stir now and then. Serve topped with cheese.

 

Cornbread

This recipe calls for gluten-free baking mix. You can use Bob’s Red Mill gluten-free mix or buy Bisquik, which is gluten-free but may have sugar.

 

1 tablespoon ground flax seed

3 tablespoons water

1/4 cup oil

2 tablespoons honey

1 cup milk

3/4 cup cornmeal

1 and 1/4 cup gluten-free baking mix

2 teaspoons baking powder

pinch of salt

 

Mix the flaxseed and water in a bowl. Add honey and oil and stir. Add rest of the ingredients and mix well. Pour batter into an 8 x 8 greased baking pan. Bake in 400-degree oven for 20 to 22 minutes. Allow it to rest a few minutes before cutting.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.