Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 hey there: this is my first post on here. I have food allergies and reactions with the following items and was hoping you could help me with starch type salads for summer. something using sweet potato or yam would be great.I have made bulgur type salads with brown rice or millet instead. I can't eat the following: potatoes, tomatoes, peppers, eggplant, corn, wheat, barley, rye, oats, processed foods, caffeine, msg, sugar, fruit, sugar substitutes, vegar, peanuts and alchohol. There were some good recipes in the files that I can use or adapt. I also ran a search for sweet potato salad and got a recipe for a marinated one that sounds good that I might be able to adapt. If anyone has any other recipes please pass them on. Tim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Glad you skimmed through the files and found some recipes you can use. I sure will keep sending in any recipes I have tried and hopefully more of those will be of use to you. Sorry you have so many allergies, that has to be difficult. ~ PT ~ One of the hardest things in life is having words in your heart that you can't utter. ~ James Earl Jones, actor (1931- ) ~~~*~~~*~~~> , " Tim Jeffrey " <timothydj wrote: > > hey there: > this is my first post on here. I have food allergies and reactions > with the following items and was hoping you could help me with starch > type salads for summer. something using sweet potato or yam would be > great.I have made bulgur type salads with brown rice or millet instead. > I can't eat the following: potatoes, tomatoes, peppers, eggplant, > corn, wheat, barley, rye, oats, processed foods, caffeine, msg, sugar, > fruit, sugar substitutes, vegar, peanuts and alchohol. There were some > good recipes in the files that I can use or adapt. I also ran a search > for sweet potato salad and got a recipe for a marinated one that > sounds good that I might be able to adapt. If anyone has any other > recipes please pass them on. > Tim > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 , " Tim Jeffrey " <timothydj wrote: > > hey there: > this is my first post on here. I have food allergies and reactions > with the following items and was hoping you could help me with starch > type salads for summer. something using sweet potato or yam would be > great.I have made bulgur type salads with brown rice or millet instead. > I can't eat the following: potatoes, tomatoes, peppers, eggplant, > corn, wheat, barley, rye, oats, processed foods, caffeine, msg, sugar, > fruit, sugar substitutes, vegar, peanuts and alchohol. There were some > good recipes in the files that I can use or adapt. I also ran a search > for sweet potato salad and got a recipe for a marinated one that > sounds good that I might be able to adapt. If anyone has any other > recipes please pass them on. Not sure how strict the fruit issue is - you could try leaving the lime juice out of this one? It's good anyway, would probably still be without the lime... I got it from epicurious a while ago. GRILLED SWEET-POTATO SALAD Can be prepared in 45 minutes or less. 2 1/2 pounds sweet potatoes 1/4 cup olive oil 1 teaspoon salt 1 teaspoon ground cumin 1 scallion 2 teaspoons fresh lime juice lime wedges 1/4 cup fresh coriander leaves Suggested additions: toasted pecans, cooked (soy) sausage, or, to dressing, chopped chipotle chili in adobo sauce Boil potatoes: In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices. While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with coriander. Makes 6 servings. Gourmet July 1997 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Woohoo, thanks. Lemon or lime juice is just fine as a dressing ingredient. The salad sounds wonderful. I have a BBQ next week I'll use it for. Tim, and again, Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 > Woohoo, thanks. Lemon or lime juice is just fine as a dressing > ingredient. The salad sounds wonderful. I have a BBQ next week I'll > use it for. > Tim, and again, Thanks It's definitely tasty! Lemme know what you think of it. Glad you're able to use the recipe too. Quote Link to comment Share on other sites More sharing options...
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