We don't do fried chicken largely for health reasons. But most fried things have egg in them, and a lot use dairy too. But sometimes you just want a little crunch on your chicken, right? I've been experimenting with a crispy chicken, and it seems to be going over well.
I've recently become a big fan of the hash. You can modify it in any way you want. It can be allergy-friendly, and it needs no recipe. (Just try it!)
And if you're cooking with kids, here's a cool bonus: There's no real need to measure anything, so it takes some pressure off ... which is helpful because you probably aren't fully caffeinated when you're cooking breakfast.
Stuffing/dressing has always been one of my favorite parts of Thanksgiving. But a lot of traditional recipes call for egg and butter, which we can't do. So, here's the traditional option we'll be doing this year.
I love homemade ice cream, and I love my Cuisinart ice cream maker. (I love it so much that last year for Christmas I asked for a second freezer bowl so that I can make two batches in a day.) Last summer, I did allergy-friendly, dairy-free, egg-free, soy-free, nut-free sorbets. But I was really looking forward to a creamier treat. Now that we can do cashew milk, this has become my son’s fave ice cream.
My son is all about chicken thighs with some light spice. Getting him to TRY (much less LIKE) any other cut of meat is not easy. But last night, I scored something of a victory. He's never had chicken nuggets, but if your kiddo prefers the smaller shape, there's no reason you can't cut the chicken into smaller bites before breading and cooking.
Since we don't do eggs, nuts or dairy, baking can be a challenge, but I've found that it's easy to modify Libby's pumpkin cookie recipe (a favorite from my own childhood) to make it vegan and allergy-friendly.
In our house, chicken is the meat of choice. My son prefers thighs; I prefer breast meat. This dinner seemed to be a good compromise because the meat stayed pretty moist. Plus, it's free of dairy, eggs, soy, nuts and gluten too.