At $3.99 for a dozen mini cupcakes this isn’t your normal “deal” — but Mr. 9 was having a small birthday celebration with a couple of friends and I needed to pick up nut-free cupcakes. Every other thing of cupcakes in the bakery had a “may contain” nut allergy warning on it, so I ended up with this pack of School Safe vanilla cupcakes. If you’re also on the lookout, the School Safe line of products is peanut free, tree nut free, and dairy free, plus Kosher & free of artificial colors & flavors.
Welcome back to Sunday Scratchups — AKA: Grocery matchups cooking from scratch.
This week, pub burgers are $2.00/lb at Jewel! The ones I got this week were 85/15, and it’s actually cheaper to buy these and break them up for use in recipes than to buy ground hamburger. (You’ll want to save some for your Memorial Day BBQ, too, because they are awesome.)
So, this week I thought we’d revisit our old allergy and Atkins chili recipe in more detail — I’ve posted the recipe before, but not very thoroughly, and it was the first thing I thought to make with the pub burgers this week. (Instead of the crushed tomatoes I used, you could instead use a couple cans of the super cheap fire roasted diced tomatoes we picked up at Jewel and Dominick’s a while back, too.)
A note before we start — this is spicy the way I made it. You can adjust to your own taste by cutting down on the number of peppers, using less chili powder, cutting out the red pepper, or whatever works for you. I like spicy chili; you may not. 🙂
Buying some bulk-ish spices
- And by the way, if you use a ton of crushed red pepper like I do, you can currently pick up a 12 oz bottle of crushed red pepper on Amazon for just $4.20 shipped right now with subscribe & save. That’s a good sized bottle!
- And you can get a whole POUND of Frontier Chili Powder Blend for $7.01 shipped with subscribe & save. Really nice reviews, too.
1.5-2 lbs hamburger (err towards 2 lbs if you are pulling some beanless chili out for the Atkins eaters)
2 medium onions (I used one medium and two small), chopped
5 diced jalapeno peppers (these were from my garden last year). Cut down to 2-3 if you want it less spicy, or leave out altogether.
4 tsp minced garlic
3 Tbsp chili powder
1 tsp oregano
1/2 tsp basil
1 tsp cumin
1 tsp crushed red pepper (again, leave it out or cut it down if you want less spicy)
small can tomato paste
28 oz can crushed tomatoes (or use diced if you want chunkier chili — fire roasted adds a nice flavor)
3 cups water
olive oil (for sauteing)
2 cans kidney beans, drained
Brown your hamburger in big pot (I used four pub burgers here, and just crumbled them up), then drain.
Meanwhile, in a separate pan, saute onion, peppers, and garlic in a bit of olive oil til soft. Add vegetables to browned and drained hamburger. Add tomato paste, tomatoes, and spices. Add three cups of water. Stir until nicely blended.
Simmer for at least an hour on low, stirring occasionally. When it seems done, pull out a generous portion of the beanless chili and keep it separate for the Atkins part of your family. Then add two cans drained kidney beans to the rest and simmer til warmed through.
Super-adaptable allergy-friendly and Atkins-friendly pub burger chili. The beanless portion is low carb, and Mr. Mashup Atkins eats it by itself or over cooked cauliflower. The dairy-free wheat-free kid can have some without cheese, over a potato or with corn chips or gluten free crackers. The dairy-loving kid can have his with cheese, toast, chips, crackers, over a potato, or whatever suits his fancy (although he thought it was too spicy, lol).
Want more affordable and easy recipes?
- That’s the only kind I post! Check out more recipes and Sunday Scratchups here.
Easy print version
- 1.5-2 lbs hamburger
- 2 medium onions, chopped
- 5 diced jalapeno peppers. Cut down to 2-3 if you want it less spicy, or leave out altogether.
- 4 tsp minced garlic
- 3 Tbsp chili powder
- 1 tsp oregano
- ½ tsp basil
- 1 tsp cumin
- 1 tsp crushed red pepper (again, leave it out or cut it down if you want less spicy)
- small can tomato paste
- 28 oz can crushed tomatoes (or use diced if you want chunkier chili -- fire roasted adds a nice flavor)
- 3 cups water
- olive oil (for sauteing)
- 2 cans kidney beans, drained
- Brown your hamburger in big pot (I used four pub burgers here, and just crumbled them up), then drain.
- Meanwhile, in a separate pan, saute onion, peppers, and garlic in a bit of olive oil til soft.
- Add vegetables to browned and drained hamburger.
- Add tomato paste, tomatoes, and spices.
- Add three cups of water.
- Stir until nicely blended.
- Simmer for at least an hour on low, stirring occasionally.
- When it seems done, pull out a generous portion of the beanless chili and keep it separate for the Atkins part of your family.
- Then, add two cans drained kidney beans to the rest and simmer til warmed through.
This post has been sponsored by SunButter. All opinions here, however, are my own.
At the Gluten Free Expo back in March, I talked to the SunButter folks, who had a booth going there to display their sunflower seed spreads. Besides being peanut and tree nut free (and processed in a peanut and tree nut free facility), SunButter is also gluten free! They sent over a mixed box of their products to review — and I’d had no idea they had so many varieties.
Above, the natural creamy, made with evaporated cane syrup rather than the sugar found in the regular creamy. We also used this to make a batch of cookies.
Super easy wheat free, dairy free, peanut free cookies
Mix together one cup SunButter, one cup sugar, and one egg.
(If you want also to make these egg free, substitute flax seed: mix 1 tsp ground flaxseed meal with 3 TBSP water. Let sit for two minutes. Mix into the SunButter/sugar mixture.)
Make little balls and roll in granulated sugar.
Spray cookie sheet with non-stick spray. Drop dough balls onto cookie sheet and press down lightly with a fork.
Add a few non-dairy mini chocolate chips on top of each.
Cook at 350 degrees for 14 minutes.
Let cool for five minutes before trying to remove from cookie sheet.
These were good! Whole different flavor from peanut butter cookies, but tasty in their own right, and all sorts of allergen free.
Mashup Dad and I also tried the Natural Omega-3. While I know some of you haven’t liked other Omega-3 products because they taste “fishy,” the Omega-3 here comes from flaxseed — here left in whole. This adds a whole different crunch. Honestly, I didn’t think I’d care for this when I first looked at it, but the nuttiness of the flaxseed complemented the taste of the sunflower seeds nicely. I’m pretty sure, though, that the kids wouldn’t care for it (Mr. 9 won’t even eat a lot of berries because he complains the seeds get stuck in his teeth) but it makes for a more grown-up spread. This one needs stirring and should be kept in the fridge after opening — all of the varieties do say to refrigerate to help retain freshness.
Don’t want sugar?
Organic SunButter has but one ingredient: Fresh Roasted Organic sunflower seeds.
So about allergies
A jar of this went to a friend whose child has peanut allergies, but they’d never tried SunButter. Now, they can have SunButter sandwiches, SunButter cookies, and more!
We don’t have peanut allergies in our house, but the hidden pleasure of allergies has been a greater openness to trying new things around here — we’ve tasted so many products recently that we would probably never otherwise have tried. Even though we can have peanut butter here, SunButter is a nice change, and I’d get it again for the variety. If you do have peanut allergies in your home, I’d highly recommend this as an alternative.
Where to pick up SunButter
Everywhere from Jewel to Whole Foods to online, everywhere from the SunButter site to Amazon. I did see it at Jewel the other day for $4.99, but it’s currently cheaper on Amazon, where you can currently pick up SunButter Creamy Sunflower Seed Spread, 16-Ounce Plastic Jars (Pack of 6) for $21.76 shipped with subscribe & save, or $3.63 a jar.
Prices on Amazon often change quickly; this price is current as of the time and date of this post. Be sure to check out all of our great Amazon deals!
So… I’ve been meaning to tell you the results of our experiment with Bob’s Red Mill Gluten Free Pizza Crust. We made this a couple of weeks ago, because the biggest food Mr. 9 has been missing on his new diet is: PIZZA. Well, mixed results!
One mix made two good-sized pizza crusts. Yeast was included, so all we had to add was a little olive oil, water, and ground flax seed (as an egg substitute — directions were right on the package). This was some goopy dough, and did come out somewhat soggier than “regular” pizza crust. However, the flavor was good, and the crust itself was a hit.
The one on the left is made with Teese vegan “mozzarella” I found at Whole Foods for something like $3.99 for a little log. The one on the right has Daiya mozzarella shreds from Fruitful Yield, $4.79. (I was told later to go lighter on the Daiya, since it’s somewhat overpowering in flavor and cooks up greasy — this was good advice, and I’d do that next time.)
Per Mr. 9’s request, one made with Italian beef and jalapeño.
The Teese cooked up really nicely. Here’s the official Mashup Family Poll:
- Mr. 4: Won’t eat peppers.
- MashupDad: Flavor very good, but mild, melted like mozzarella.
- Mashup Mom: Tasted like mozzarella, texture a bit off, weird aftertaste.
- Mr. 9: YUCK. Picked all the toppings off and ate them, then picked the “cheese” off and ate the crust with sauce.
The Daiya one we cooked with (cooked!) bacon, per Mr. 4’s request. It was VERY greasy, probably a combination of the bacon and the “cheese.”
Blotted it off, and here are the unofficial results:
- Mr. 4: LOVED IT. Ate a ton, ate leftovers the next few days.
- MashupDad: Cheese flavor right on, too greasy.
- Mashup Mom: Very strong flavor, horrible aftertaste, too greasy.
- Mr. 9: YUCK. Pulled off the toppings, ate the crust with sauce.
So…. the final word
So far, we haven’t found a non-dairy cheese alternative that makes the grade with Mr. 9. Next time, I’m going to try making this bread sticks recipe from the pizza crust mix, and just give him some sauce for dipping — I think that will be a big hit.
I’d definitely recommend the Bob’s Red Mill gluten free pizza crust. When I bought it on Amazon, a four-pack was $10.30 shipped with subscribe & save, and now it’s up to $10.95. (As always, prices on Amazon can change at ANY time!) Since each bag makes two crusts, that’s a decent value — $2.74 a bag is $1.37 a crust, which isn’t much more than the “regular” pizza dough.
Don’t blame Mr. 9 at all about the “cheese,” though. He’s a fan of the non-dairy non-cream cheese from Trader Joe’s, but we’re striking out on substitutes for regular cheese. Any other recommendations? 🙂
Boom! So we are gradually working on conquering the fear of baking around food allergies — this is all still very new to us. 🙂 But tonight I remembered that old flourless peanut butter cookies recipe. You know the one — One cup peanut butter, one cup sugar, one egg? So here’s what’s what:
Wheat free dairy free egg free peanut butter cookies
Mix together one cup peanut butter and one cup sugar.
To replace the egg, mix 1 tsp ground flaxseed meal with 3 TBSP water. Let sit for two minutes. Mix into the peanut butter/sugar mixture.
Make little balls (dough is VERY sticky) and roll in granulated sugar.
Place on greased cookie sheet (I used Pam) and press down lightly with a fork.
Add a few non-dairy mini dark chocolate chunks on top of each.
Cook at 350 — recipe said 10 minutes, I had to do about 14, probably because I cooked two cookie sheets at once.
Let cool for five minutes before trying to remove from cookie sheet.
Ta-da: Gluten free wheat free dairy free egg free darn good cookies. These were great! Very soft and broke apart easily, but yummy — we all liked them 🙂
So, cooking has become even more interesting in this house. Mr. Mashup is on Atkins, with all the non-carb restrictions that entails. Mr. 9 now cannot have: wheat, dairy, eggs. Tonight… my mother-in-law gave us the rest of a pack of Costco burgers that have been sitting in her freezer. So I crumbled them up and made… CHILI.
- Pull out some chili before adding the beans at the end, and keep it in a separate container for Mr. Atkins. Who just had some over some cooked cauliflower.
- Mr. 9 will have his tomorrow plain or over a baked potato.
- I’ll have mine with some cheese n’ Ritz crackers.
- Mr. 4 will probably want a potato if his brother has one!
Boom. One pot, several different-ish dinners.
Allergies and Atkins chili
Brown about 1.5-2 lbs hamburger in big pot. (I crumbled up the hamburger patties.) Drain.
Cut a couple medium onions into small-ish chunks. Dice up several hot peppers — used a mix of a couple jalapenos and three small serranos frozen from the garden. Sautee in olive oil with a generous amount of minced garlic until soft. Add to browned hamburger.
Add small can of tomato paste and 28 oz can crushed tomatoes.
Spice to taste: Lots of chili powder, some red pepper flakes, some oregano, a little basil, a little cumin.
Simmer for a while til it tastes good, and add more spices if needed. When it seems done, reserve part beanless for the Atkins part of your family, then add two cans drained kidney beans. Simmer til warmed through.