In most parts of Los Angeles, you can often find street vendors selling some amazing bacon wrapped hot dogs. We never see any in the part of the city where we live, so I decided to make my own version of this greasy yummy mess. Plus, by making it myself, I can make sure it is actually free of my long list of food allergens. I was even able to find some hot dog buns from Ener-G that have no wheat gluten, dairy, soy, or egg! They were surprisingly tasty!
1 diced green bell pepper
1/2 diced red onion
1 diced tomato
2 very finely chopped cloves of garlic
butter or margarine (I used the dairy-free, soy-free Earth Balance margarine)
juice of two limes
dash each of salt & pepper
hot dog bun
I started by adding some margarine to a pan and cooking the bell pepper, onion, tomato & garlic over medium heat. After a couple of minutes cooking, I added in the juice from two limes, and the salt & pepper. I continued cooking until the onions were cooked through.
Next, I removed the vegetable mixture from the pan and set it aside in a dish. Then I wrapped the hot dogs with the bacon, and cooked them in the pan until the bacon was cooked to my liking.
I heated up the Ener-G buns in the microwave, which helps soften them up a little, then assembled everything together. They tasted even better than how I remember the street dog versions! The recipe above made enough topping for 6 hot dogs. Perfect for summer entertaining!
For the most part, our baby boy has been feeling better now that the dairy and soy seemed to have worked their way out of my system and his. However, after snacking on a bunch of tortillas one evening, I noticed that his stomach started getting really upset again. He didn’t have all of the extreme symptoms he was getting from the dairy & soy, but it was still enough to raise a few red flags for me. I decided to try to add wheat gluten to my list of potential allergens to avoid while breastfeeding. I was really craving some pizza, so I decided to try making one from scratch that would not have any gluten, dairy, soy, or egg in it. Seems like a tall order and that the result would not be worthwhile, right? It came out amazing! I cannot wait to make this again. Just as good, if not better than any “regular” pizza that I have had in a while!
3 fresh artichokes
1 package Bob’s Red Mill Pizza Dough Flour
1/2 large tomato
handful of basil leaves
Earth Balance Soy-Free Margarine
Daiya dairy-free soy-free cheese
Two slices of prosciutto
I started by steaming a few artichokes from our garden. Next I started preparing Bob’s Red Mill Gluten Free Pizza Dough Mix, and made the dough according to the instructions. Since I have an egg allergy, I used Ener-G Egg Replacer instead of real eggs.
After the initial short baking of the crust, I brushed on some melted Earth Balance Soy-Free Margarine with a pastry brush, all over the crust. Then I sprinkled on some Daiya dairy-free and soy-free mozzarella cheese. I added some thinly sliced tomato and julienned basil. I removed the leaves from the artichoke hearts (and saved the leaves to eat while the pizza finished cooking), and broke up the artichoke hearts into chunks and added on top of the pizza. I cooked for the remainder of the time recommended on the dough flour package.
Once I removed the pizza from the oven, I finished by adding the julienned prosciutto slices. I added the prosciutto at the end so it didn’t end up overcooked. The end result was amazing…I can’t wait to make it again! On a side note, you could always leave the prosciutto off for a great vegan option. 🙂