Recipes tagged with « Allergy-Friendly »
Coconut Lemongrass Broth
A fragrant broth for fish and seafood fondue, blending chicken stock with coconut milk and herbs. Adjusted quantities, swapped lemongrass for galangal and fish sauce for soy sauce. Light heat from chili paste, balanced acidity from lime juice. Simmered briefly to meld flavors with clear cues on aroma and texture. No nuts, dairy, eggs, or gluten. Practical substitutions included for broth and seasonings. Focus on sensory transitions when boiling and reducing for safety and depth. Efficient, straightforward steps with timing buffers and problem-solving tips.
Catalina-Style Vinaigrette
A tangy, slightly sweet vinaigrette mixing seed oil, tangy tomato paste, cider vinegar, and maple syrup. Garlic adds depth. Quick whisk, no fuss. Best drizzled on crisp greens like Boston or Romaine. Simple, with a slight twist of heat and natural sweetness. Flexible enough for substitutions. Makes about 180 ml; a good amount for family or small group. No eggs, nuts, gluten, or dairy—keeps it allergy-friendly and vegan-friendly. Balances acidity and smoothness. Use aroma and texture cues, not just clocks. Slightly altered ratios to brighten the dressing and introduce a flavor pop.