Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.

Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.

Please take advantage of what I've learned!

Monday, February 21, 2011

Roasted Pork with Black-Eyed Pea Salad

This recipe is: wheat free, gluten free, rice free, nut free, dairy free and soy free
Contains: Corn

I found this in Everyday Food and like all the recipes I've found in this cookbook it didn't disappoint.

For the pork:
1 tbsp paprika
1tsp dried thyme
1/4 to 1/2 tsp cayenne pepper
Coarse salt and fresh ground pepper
2 pork tenderloins (10 to 12 ounces each)
1 tbsp vegetable oil

For the black-eyed pea salad:
1 tsp Dijon mustard
2 tbsp cider vinegar
2 tbsp vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn kernels, thawed
2 scallions, thinly sliced
Coarse salt and fresh ground pepper

For the pork, preheat the oven to 450. In a small bowl, combine the paprika, thyme, cayenne, 1 tsp salt and 1/4 tsp pepper.

Place the pork on a rimmed baking sheet and rub with oil. Sprinkle the spice mixture all over and rub in gently. Roast about 20-25 minutes; let cool for a few minutes before slicing. thinly

For the salad, in a medium bowl whisk the mustard, vinegar and oil. Add the vegetables. Season with salt and pepper; toss to combine.

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