Allergic Living is the best magazine you have probably never heard of.

Chalk full of articles that focus on topics such as living gluten free, pet allergens, natural makeup, environmental allergies and more, it is the RECIPES in Allergic Living that enticed us to ask if we could keep a copy from our doctor’s waiting room.

Recipes in the Winter 2012 issue of Allergic Living include Savory Mediterranean Tart, Beet Tartare,  Beef and Green Onion Skewers, and Chicken Meatballs with Sweet and Sour Sauce (see recipe below.)

Over the last few years, Allergic Living, issued quarterly, has also covered topics such as “Top 10 Wheezy Cities”, “The Crisis in Asthma Control,” “Perfume for the Scent Sensitive,” “Dairy Allergy and the School,” and from Winter, 2012; “Celiac’s Strange New Symptom.”

Most recipes from Allergic Living place an emphasis on allergen and gluten-free ingredients; however, you need not have allergies or be gluten intolerant to enjoy these super tasty recipes.

Try this recipe for chicken meatballs, a big hit in our family, from the Winter, 2012 issue of Allergic Living.

CHICKEN MEATBALLS – With Sweet and Sour Sauce on the Side

Ingredients:

• 1.5 lbs. ground chicken (not ground chicken breast)
• 2 cloves garlic, minced (we used 3/4 t. garlic powder)
• 1 TB fresh ginger, minced (we used 3/4 t. ginger powder)
• 1 c. fresh basil leaves (we used 1/4 c. dried basil flakes)
• 3 green onions, minced
• 1 t. hot chili sauce (gluten & allergy free brand, if desired)
• 1 TB salt, pepper and ALLSPICE
• 1 c. cornmeal (use Italian breadcrumbs instead for a version containing gluten)
• 1/4 t. vegetable oil (we used olive oil)

Method:

1. Mix all ingredients in a large mixing bowl (except for cornmeal and oil.)
2. Warm oil in a large non-stick pan on medium heat on stove top.
3. Prepare meatballs using 1 heaping TB chicken mixture.
4. Rolls mixture into a balls and roll in cornmeal or Italian crumbs.
5. Add balls to warmed oil and raise heat to level “7″ or medium-high.
6. Lift pan above heat and swirl pan around to evenly brown balls, turning to prevent burning.
7. Cook until golden brown.

SWEET AND SOUR SAUCE:

* Note- We omitted the sweet and sour sauce to avoid high-sugar intake. Meatballs were fabulous without the sauce, but by the same token, this sauce looks scrumptious.

• 1 c. pineapple juice
• 1 c. ketchup
• 1/4 c. brown sugar
• 1/4 c. rice wine vinegar

Method:

1. Combine ingredients in a saucepan; bring to a boil.
2. Reduce heat to simmer for 3 minutes, stirring occasionally.
3. Remove from heat.
4. Skewer 2 or 3 cooked chicken balls on a kabab or toothpick, drizzle sauce over chicken balls and serve.

Next on our list to try from Allergic Living:

• Layered Vegetable Terrine
• Seared Lamb on Fritters with Red Currant Relish

Note: We found Allergic Living in our doctor’s waiting room. You may find a copy at an allergy doctor’s office or another type of medical practice. You may get a subscription to Allergic Living for less than $20 at: https://allergicliving.com/index.php/subscriptions-renewals/

Share this: