It really is wonderful how many food allergy cookbooks are beginning to pop on the market. When it comes to free-from diets, you can never have enough recipe options, and each book seems to come from a different angle.
Most recently, I was contacted by author Brianna Rose Monson about her new title, Allergy Free for the Family Cookbook. It includes over 100 recipes that are free from 7 of the 8 "top allergens," including milk, eggs, peanuts, tree nuts, wheat, fish, and shellfish. In addition, 88 of the recipes are gluten-free … and I am sure you experienced gluten-free folks could work your magic with specialty flour blends to enjoy several of the remaining recipes too.
We will be doing a full review on the book soon, but … you may not want to wait around for us. So, I asked Brianna if we could feature a recipe from her book for our viewers. She promptly responded with this wonderfully seasonal recipe that she promises is delicious and fun for the ENTIRE family during the fall pumpkin season …
Recipe from Allergy Free for the Family Cookbook by Brianna Rose Monson
1 medium pumpkin
1 pound hamburger
1 cup onion, chopped
1 cup green pepper, chopped
2 cups rice
2 cups water
1 cup chicken or beef broth (gluten free)
Clean out a pumpkin and bake at 350 degrees for 25 minutes. Brown hamburger, onion and green pepper. Add rice, water and broth and simmer, covered for 20 minutes. Put mixture in pumpkin and bake at 350 degrees for 30-45 minutes.
One final note: Brianna doesn't believe in making multiple dishes at a single meal, so the recipes in are reportedly tested to be tasty for everyone, food allergies or not. Brianna truly believes that those with food allergies should and can be included in family and social gathering involving food. And I think this little guy is proof of that …