'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Thursday, June 14, 2012

Tinfoil Dinners

Adapted from wholefoodmommies.com
Since summer is the time of camping, BBQ's and other such fun stuff, I though this was a great time to post this recipe. While there weren't any eggs or peanuts that needed to be replaced in this recipe, it is one of my kids favorites. You know the dinner your kids cheer over instead of moan about when they sit down to the table? Yeah, one of those. Ok, to be honest, my boys pick out the peppers (and we don't use mushrooms most of the time), but I would consider that good when they only pick out one thing. 

The recipe that inspired me uses only fajita seasoning, but it was just too dry for my liking. Instead of using the usual cream of chicken soup (which is loaded with not-so-good stuff including MSG), we used my favorite new recipe. I'm sure you are going to LOVE it too!! I also added another sauce from the Green Smoothie Girl that adds just a bit more flavor. You can use a combination of these sauces, just one, or just some fajita seasoning. 

We love to do this on the grill and eat it in our air-conditioned kitchen, but you can also cook it over hot coals if you are actually camping.  I like to steam my potatoes and carrots until they are just soft before placing them in the foil. They cook up much faster which is very helpful, especially when camping with young children.

6 potatoes chopped small
½ each of red, green, yellow and orange pepper, chopped small (or any combination of peppers)
8 oz (about 15) whole baby bella mushrooms (or any regular/small size mushrooms)
½ white onion (or any onion for flavor)
20 (approx.)baby carrots
1 cup frozen corn
2 Tbsp. olive oil
Fajita seasoning
Cream of chicken substitute*
Roasted Garlic Aoili Sauce**

Place all veggies in gallon size plastic bag. Mix olive oil, minced garlic, and fajita seasoning together. Pour into the bag over the veggies. Shake it to make sure all the veggies are well coated with the seasoning. The bag of veggies can marinate if kept cold for a couple of days. If I am in a hurry, I skip the fajita seasoning part and just use the different sauces. Divide into six piles on tin foil. Put whatever combination of sauces on top of the veggies. Fold foil around the mixture, be sure to cover completely. Cook for about 20 minutes, either over hot coals or on a BBQ at a medium to low setting.  Rotate the dinners a few times during cooking.

Tinfoil Dinners on the grill

*Cream of Chicken soup substitute
 (from wholefoodmommies.com)
1 cup cool water

2 ½ TBS white bean flour (small white beans grinded in wheat grinder- on coarse setting)

Approx. 3 TBS chicken base or vegebase

In a medium saucepan over medium high to high heat, bring all ingredients to a boil.  Mixture will be thick in 2 minutes.  Reduce heat and cook over medium for 2 more minutes- stirring constantly.  Remove from heat, ready to use.
This mixture can be refrigerated up to 1 week and used in place of canned soup.

Click here to learn more about making your own white bean flour. It can also be purchased already ground. 

**Roasted-Garlic Aioli Sauce: (from GSG)
1 ½ C raw almonds, soaked overnight and drained
1 ½ C raw sunflower seeds, soaked overnight and drained
½ to 1 tsp. minced garlic (or you can get fancy and roast a clove of garlic)
1 red bell pepper, roasted, peeled, and seeds removed
1 ½ C extra virgin olive oil
½ C fresh lemon juice
1 tsp. salt
freshly ground pepper to taste

Blend all ingredients well in a high-powered blender. Add a bit of water if necessary to blend to a smooth or chunky texture, whichever you prefer.  Can be frozen for later use. This sauce is great on baked potatoes as well!!


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