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Okanagan BBQ Rub, Get Sauced in the Okangan BBQ Sauce, Himalayan Salt, Dill Blend
Pulled Pork Tacos with Mango Yogurt Slaw
Pork Shoulder 1 40 gram bag of The Allergic Chef's Okanagan BBQ Rub 1 Jar of The Allergic Chef's Get Sauced in the Okanagan BBQ Sauce 1 cup of organic no sugar added pineapple juice 2 tbsp Coconut oil Himalayan Salt to taste
Trim the fat off the pork shoulder. Cut into 2 inch cubes. Place into a bowl or zip bag large enough to hold the meat and to mix. Add bag of Okanagan BBQ Rub. May need more depending how big your pork shoulder is. Thoroughly cover the meat with the Okanagan BBQ Rub. Marinate over night or at lease 2 hours massaging a few times. In your Instant Pot, set to sauté. Wait until it says “hot”. Add meat and brown on all sides. Remove meat from pot and deglaze the bottom with the pineapple juice. Add the Get Sauced in the Okanagan BBQ Sauce. Return the meat to the Instant Pot and mix through the sauce. Lock the lid on and press clear. Press pressure cooker until it is on “hi”. Manually set the time to 1 hour and lock the pressure release. When the time is finished, do not quick release the steam. Let the pin drop on its own. Remove meat with tongs or slotted spoon to a bowl. Press Sauté and reduce sauce by half adding Himalayan Salt to taste. In the mean time, shred the pork. Add shredded pork back to pot and mix or ladle some of the sauce over the meat in the bowl.
Dill Yogurt Dressing
1 cup of plain coconut milk yogurt (or Greek yogurt) 2 tsp The Allergic Chef's Dill Blend 1 tbsp Lime Juice Himalayan Salt to taste
In a bowl add all the ingredients and mix
Mago Yogurt Slaw
1 fresh or frozen Mango 4 cups shredded Green Cabbage ½ cup shredded Red Leaf Lettuce 3 tbsp Dill Yogurt Dressing Himalayan Salt to taste
Cut mango into small pieces. In a bowl add all the ingredients and mix
Preheat oven to 350°F Cut rhubarb into 1 inch pieces. Place in a mixing bowl. Add coconut sugar and corn starch, mix. Place rhubarb mixture evenly into a 8x12 inch cooking dish. In a mixing bowl, add all of the topping ingredients and mix well with your hand. Place topping mixture evenly over rhubarb and pat down. Bake for 45 min rotating once half way. Serve warm or cold with vanilla ice cream. (I’m using vanilla coconut ice cream)
Garlic Blend, Italian Blend, Himalayan Salt & Black Pepper
Bolognese Sauce with Black Kale
2 medium onions diced 1 kg lean grass fed ground beef 3 L favorite canned crushed tomatoes (homemade is best) 4 tbsp The Allergic Chef's Garlic Blend 3 tbsp The Allergic Chef's Italian Blend 4 bay leaves 1 tbsp coconut oil 1 tsp The Allergic Chef's Black Pepper 2 bunches black kale spine removed and julienned (optional) Few pinches of The Allergic Chef's Himalayan salt to taste
Heat oil in large pot add onions and sweat until transparent. Add ground beef stirring until cooked and not lumpy. Add tomatoes bay leaves half the Garlic Blend, half of the Italian Blend, black pepper and one pinch of salt. Stir, cover and simmer on low heat for 3 hours, stirring periodically. Add black kale and the reminder of the herbs and spices and add the remainder of the salt. Stir once again, cover and simmer for an hour. Take off heat and set aside for an hour stirring and cooling. This will redistribute the flavors. I find this a crucial step when eating the sauce the same day. Meanwhile cook pasta and serve hot.
Cooking tip: Bring a large pot of water to boil. Add enough salt that it tastes like the sea. Add your pasta. Not to worry if you find the water too salty. You will not be consuming the water. Not salting the water makes the pasta bland and can destroy all your hard work that you put into making your sauce
In the photo to the right, I’m using gluten free penne
Ethiopian Berbere & Garlic Blend
Chicken & KaleFry
½ julienne red onion 2 cups chiffonade (julienne) kale 1 leftover chicken breast shredded (or raw julienne) ¾ cup of small broccoli florets ½ cup peas 1 tsp The Allergic Chef’s Garlic Blend 2 tsp The Allergic Chef’s Ethiopian Berbere 3 tbsp fish sauce 4 tbsp water 1 tsp coconut oil 2 tsp coconut sugar brown rice
In a sauté pan melt coconut oil then add onions. Sauté until translucent and turning brown. Add kale and broccoli. Cook until kale is tender. Add peas, leftover chicken, Garlic Blend and Ethiopian Berbere. Sauté together until broccoli becomes tender. Add fish sauce, water and coconut sugar and mix well to make a sauce with the liquid and spices. Serve hot over a bed of brown rice.
Cilantro Lime Aioli
½ cup of mayonnaise ½ bunch of cilantro ¼ lime zest ¼ tsp lime juice ½ tsp The Allergic Chef’s Garlic Blend Pinch of Himalayan salt
Chop cilantro until fine. Mound cilantro in the center of your cutting board. Add a pinch of Himalayan salt. Tilt your chef knife just above being flat. With the side of your knife rub the salt and cilantro across the cutting board until it turns into a paste. In a small bowl add mayonnaise, lime juice and zest, Garlic Blend and cilantro. Mix well. Cover with plastic wrap and store in fridge for a least 30 min.
This beautiful aioli is amazing on, seafood, tacos, sandwiches and even French fries
Moroccan Sweet Potatoes
1 medium Sweet Potato 2tsp Grape Seed Oil 1 ½ tsp The Allergic Chef’s Moroccan Spice 1Tbsp Pure Maple Syrup Pinch of salt
1) Preheat oven to 350°F 2) Wedge sweet potato 3) In a small bowl mix Moroccan spice, oil, salt 4) In a large bowl add sweet potatoes and Moroccan Spice mixture. Mixing to coat sweet potatoes evenly 5) Place sweet potatoes on a parchment paper lined baking sheet making sure they are not touching 6) Bake for 30-45 min or until fork tender 7) Drizzle with pure maple syrup 8) Serve hot
1 TBSP of The Allergic Chef's Moroccan spice 1 TBSP of olive oil or coconut oil 1 large onion sliced 1 russet potatoes peeled and cubed 2 carrots diced 2 florets of broccoli 5 -6 mushroom wedged 1-2 chicken breasts 1/2 cup caned garbonzo beans 1 cup sliced green beans (organic) 1/2 cup fresh/frozen peas 2 cups of vegetable or chicken stock or water Salt and pepper to taste
Sauté cubed chicken, onion, mushroom and carrot in oil for about a minute. Add Moroccan Spice and sauté for another minute. Add potatoes, stir. Add stock and simmer until potatoes are semi cooked. Then add garbonzo beans ,broccoli and raw green beans. When the potatoes are fully cooked but not falling apart add the peas and salt and pepper to taste. Serve by its self or over a bed of rice or quinoa.
*If you are using chicken, sauté in the first step.
As the potatoes absorb the water and the curry reduces you could add more stock for a thinner curry.
Garlic & Italian Blend
½ cup of your favourite crushed tomatoes (homemade is ideal) 1 ½ tsp The Allergic Chefs Garlic Blend 1 tsp The Allergic Chefs Italian Blend Pinch of salt
In a bowl add all ingredients and mix. Let sit for 30 min. Add you your pizza crusts
Roasted Winter Vegetables
3 small sweet potatoes cubed 1 small butternut squash seeded, peeled and cubed 1 large parsnip cubed 3 medium carrots cubed 1 medium beet peeled and cubed 2 Tbsp of grape seed oil 2 tsp of The Allergic Chef's Italian Blend 2 tsp of The Allergic Chef's Garlic Blend a couple of pinches of Himalayan salt
Preheat oven to 350°F. Cut all vegetables in approximately the same size In a large Mixing bowl, add all the ingredients. Mix well On a parchment paper lined sheet pan, place the vegetables in an even layer Bake for 30 min or until fork tender
½ cup of your favourite mayonnaise (not Miracle Whip) 1 tsp The Allergic Chef’s Garlic Blend
In a bowl, mix together. Set aside for 30 min. Amazing as a sandwich or burger spread or French fry dip
Tzatziki Dip This is a great dip for vegetables, pita, grilled meats and souvlaki.
1 1/2 cups plain yogurt or dairy free plain yogurt 2 tsp The Allergic Chef's Dill Blend 1/4 Long English Cucumber 2 tsp Fresh Lemon Juice
In a bowl add Dill Blend, yogurt and lemon juice. Peel, seed and grated cucumber. Squeeze out any water. Add cucumber to yogurt mix. Stir until everything is incorporated. Best served chilled over night.
½ cup of your favourite mayonnaise (not Miracle Whip) 1 tsp The Allergic Chef’s Dill Blend
In a bowl, mix together. Set aside for 30 min. Fantastic on top of *fish, with roast beef or as a sandwich spread *If using with fish, squeeze a few drops of fresh lemon juice and mix
Italian & Dill Blend
Sautéed Chanterelle Mushrooms in Coconut Cream Sauce.
½ lbs Cleaned and sliced chanterelle mushrooms 1Tbsp Grapseed oil ¼ tsp Italian Blend ½ tsp The Allergic Chef's Dill Blend ½ cup Coconut milk Aroy-D brand is what I use (also could use whipping cream) Salt and pepper to taste
1)With a clean dry brush, lightly brush any dirt from mushrooms 2) slice mushrooms 3) heat pan 4) add oil 5) add mushrooms salt and pepper and sauté 6) at this stage you will see water coming out of the mushrooms 7) add Italian Blend and Dill Blend 8) reduce water and brown mushrooms 9) add coconut cream (whipping cream) and mix in 10) reduce to a creamy consistency 11) taste, adjust salt and pepper 12) serve hot.
Using coconut milk does not make it taste like coconut
Okanagan BBQ Rub
Okanagan BBQ Popcorn
½ cup Organic Popcorn kernels 2-3 Tbsp coconut oil (butter or non-dairy substitute) 1 tsp The Allergic Chef’s Southwestern BBQ Rub
In a hot air popcorn maker add your popcorn kernels. Melt coconut oil and Southwestern BBQ Rub in a separate dish. When popcorn is finished popping add spice and melted coconut oil. Mix popcorn.
Poultry Seasoning & AppleSpice
Grommet Apple Compote Great for pork chops, pork roasts and poultry
6 Apples 2 Tbsp The Allergic Chef's Grommet Poultry Seasoning 1/2 tsp The Allergic Chefs BC Apple Blend 1 medium Onion 1-2 Tbsp of Coconut Oil 1/4 cup water 2 Tbsp Honey 1 Tbsp of Butter or Non Dairy Butter. Salt and Pepper to taste
Peel, core and wedge apples. Thinly slice onion. In a large pot, heat oil, add onions sauté until translucent. Add apples, Grommet Poultry Seasoning and BC Apple Blend, sauté for another 5 min. Add honey, water, salt and pepper. Turn heat to a simmer. Cover with a lid. Apples are finished when they are fork tender. Do NOT overcook. Add butter at the end and mix. Serve hot.
Gluten Free Holiday Stuffing Amazing with turkey, chicken, duck, quail, pork roasts and pork chops
1 large bag of gluten-free bread cubes (in the freezer section of your health food store) This is equals 2 loaves of GF bread. 4-5 stocks of celery small dice 1 medium onion small dice 2 tbsp of coconut oil (veg oil or butter) 1/2 cup cooked wild rice 1/2 cup dried fruit blend (cranberries, apricots, peach, pear and apple) diced 2 cups of fresh turkey stock or store bought liquid stock (Imagine brand is good) 2 1/2 Tbsp The Allergic Chef's Gourmet Poultry Seasoning 1 1/2 tsp The Allergic Chef's Pumpkin Spice Salt & pepper to taste
1) In a hot sauté pan add oil wait until hot mix in diced celery and onion sauté for 1-2 min. 2) Mix in dried fruit sauté for another 3-4 min until fruit is tender. 3) Take off heat; add Poultry Seasoning and Apple Spice, cooked rice, salt and pepper. 4) In a large bowl mix bread cubes and fruit mix. 5) Pour stock in bowl mixing well, depending how much bread cubes you use you may need to add more stock. 6) Check seasoning add if necessary 7) Place in a oiled oven ware dish with lid. 8) Bake in a preheated 350° F oven for 40-50 min or until hot all the way through. 9) In the last 15-20 min take lid off to brown the top.
It's great to prepare this a day or two ahead of time so you can spend more time with your friends and family and less time in the kitchen. Then bake it the day you need it. I also like baking it in a dish for three reasons 1) It's not food safe to cook stuffing in large raw poultry (turkey) 2) When you cook stuffing in a large bird it takes forever for the stuffing to cook, thus drying the turkey out, and 3) It cuts the turkey cook time by a couple of hours.
You could also substitute regular bread and it tastes great.
Pad Thai Sauce
1 Chicken breast julienned ( you could also use prawn, shrimp or tofu) 1 large Carrot julienned 1 small Onion julienned 1 handful Bean Sprouts 1 cup Spinach julienned 1 egg scrambled 1/3 package of Glass rice noodles (a.k.a. Rice sticks) 1/4 cup The Allergic Chef's Pad Thai Sauce 1/4 cup Cilantro chopped 1 Tbsp and 1/2tsp Veg oil Salt and pepper Garnish with cashews or peanuts (optional) or roasted pumpkin seeds
1) In a large pot boil rice sticks until they are cooked 2) In a hot frying pan 1/2 tsp oil and 1 egg, scramble and set aside 3) Add remanding oil and chicken, cook until 70% cooked. 4) Add carrots and onion, sauté until onions are translucent. 5) Add spinach, bean sprouts, cilantro, egg and, noodles, sauté 6) Add Pad Thai Sauce. Lightly toss. 7) Season with salt and pepper and garnish with nuts (optional) or roasted pumpkin seeds. ~ Serves 1
Jamaican Jerk Sauce
4 Chicken Breasts or equal amounts of legs, wings or thighs 2 TBSP The Allergic Chefs Jamaican Jerk Sauce
In a large resealable bag, add chicken and The Allergic Chefs Jamaican Jerk Sauce. Massage bag until chicken is evenly coated. Seal bag and refrigerate minimum 2 hours. Preheat BBQ and oil racks. Place chicken on racks and reduce heat. Brush more Jerk Sauce on as they cook. Turning and flipping every so often until chicken is fully cooked.
1 cup Basmati Rice 2 cups Coconut Milk 1 TBSP The Allergic Chefs Jamaican Jerk Sauce 1 cup Caned Pigeon Peas (could use fresh or frozen green peas) Water
In a pot add rice, The Allergic Chefs Jamaican Jerk Sauce and coconut milk. There won’t be enough coconut milk to equal 2 cups so add the remainder with water. Stir until Jerk Sauce is mixed through the rice and coconut milk. On high heat, bring the rice up to a boil. Place a lid on the pot and turn the heat down to a simmer. After 15 minutes take rice off the burner remove the lid and add the peas. Do this quickly. Place the lid back on and let stand for another 5-6 minutes. Stir the peas into pot. Serve hot.