Category Archives: Brands

Slow-Cooker Red Beans and Rice

I found a page from an old Southern Living under some stuff in my garage, and it featured the following recipe. What the heck, I thought. I had everything on hand (more or less), so I cooked it. The original recipe can be found here. It calls for turkey sausage, but most turkey sausage tastes like hot dogs, which are unpalatable to me, so I used pork instead.

Makes 10 cups
Prep: 15 minutes
Cook: 7 hours

Ingredients:

1 lb. dried red beans
3/4 lb. smoked sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 Tbsp. Creole seasoning (I use Tony Cachere’s Original Creole Seasoning)
Hot cooked long-grain rice
Hot sauce to taste
Finely chopped green or red onion (optional garnish)

Directions:

1. Combine first 8 ingredients and 7 cups water in a 4-quart slow cooker.
2. Cover and cook on HIGH for 7 hours or until beans are tender.
3. Serve red-bean mixture with hot cooked rice and optional hot sauce and/or garnish.

Ener-G Egg Replacer Recipes

Anyone who has been diagnosed with multiple food allergies, gluten sensitivity or celiac disease knows the difficulty of doing without. Avoiding gluten, wheat, corn, soy, peanuts, dairy, eggs or any of the other increasingly common allergens can feel like a prison sentence, and with good reason. Americans spend nearly 47 percent of their food dollars eating out, and learning that no commercially prepared food is “safe,” and that the only way to really avoid them is to prepare all of your meals at home, is daunting (source: U.S. Department of Agriculture). But you don’t have to be chained to your stove cooking unfamiliar foods. Some simple ingredient substitutions can help you enjoy the foods you crave and remain symptom-free.

One such ingredient is Ener-G Egg Replacer. Made with potato and tapioca starches, it is not only completely egg-free; it also lacks wheat, gluten, dairy, casein, yeast, soy, peanuts, tree nuts, sodium and cholesterol (source: Ener-G Foods). While this egg substitute is touted for its use in baking, a little creativity can help you enjoy foods you never thought you’d eat again.

French Toast

French toast is a fantasy for people with multiple food allergies. It has gluten, wheat, eggs, dairy and who knows what else. If you thought you’d never eat French toast again, give this breakfast favorite a try.

Ingredients:

6 slices bread (wheat-free or otherwise)
1 cup milk (soy, almond, oat, rice or hemp milk)
2 tbsp. Ener-G Egg Replacer
1 tsp. gluten-free vanilla extract
Margarine or cooking spray
Cinnamon (optional)
Maple syrup (optional)
Fresh fruit (optional)

  1. Pour 1 cup of milk or milk substitute into a shallow dish.
  2. Whisk 2 tbsp. powdered Ener-G Egg Replacer into milk.
  3. Add 1 tsp. vanilla extract to milk mixture.
  4. Soak bread in liquid mixture for 1-2 minutes per side.
  5. Melt 1 tbsp. margarine in a large non-stick pan, or spray liberally with oil. Add more margarine as needed.
  6. Cook bread on medium low heat for 3-4 minutes per side, until golden brown.
  7. Serve with cinnamon, maple syrup or fruit topping.

Gravy and Creamy Soups

Making gravy without wheat, corn or milk most often creates a greasy mess that would shame your rice or potatoes. So how can you thicken your meat drippings without flour or corn starch? Simply substitute Ener-G Egg Replacer for either one and make your gravy as usual. For creamy soups, gradually whisk in egg replacer until your soup reaches the desired consistency. It couldn’t be simpler.

Hot Chocolate

While hot chocolate isn’t a beverage most people enjoy often, it’s certainly one that’s loved on cold winter nights. Adding egg replacer to traditional recipes thickens your brew and creates a delightful creaminess.

Ingredients:

¼ cup allergy-free chocolate chips
1 cup milk substitute
½ tsp. margarine
1 tsp. Ener-G Egg Replacer
½ tsp. gluten-free vanilla extract (optional)
Pinch of cayenne (optional)

  1. In a double boiler, add ¼ cup chocolate chips.
  2. When chocolate chips begin to melt, add ½ teaspoon margarine.
  3. Gradually whisk in 1 cup milk substitute.
  4. When chocolate is completely melted, whisk in 1 teaspoon Ener-G Egg Replacer.
  5. Add ½ teaspoon vanilla or, for a thoroughly warming experience, a pinch of cayenne.
  6. Carefully pour into a mug and enjoy!

Sources:

Ener-G Foods, Inc. “Egg Replacer.” 2010.
http://www.ener-g.com/egg-replacer.html

U.S. Department of Agriculture, Office of Communications. “Chapter 2: Profiling Food Consumption in America.” Agriculture Fact Book 2001-2002. March 2003.
http://www.usda.gov/factbook/2002factbook.pdf

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