Mussels in Coconut Lime Broth

        What an exciting week it was!  Just two days ago, I was one of the thousands who were glued to their televisions once the white smoke came out of Sistine Chapel.  Excited to witness another piece of history, I patiently waited for the new Pope to come out of the balcony from 2:05 -2:55 pm.  Guess what?  Nobody came out. 

 

         Since I have some chauffer duties to do, I rushed to the car and hurriedly picked up the children from school.  Deep inside, I'm hoping the Pope will not make his grand entrance during my 15 minute absence. When I saw the kids,  I even told them that the first one home will get a treat.  The little trick paid off.  They were in and out of the car in no time. 

 

        As I was closing the front door, I heard the kids screaming.  "Hurry Nanay, the new Pope  came out of the balcony!"  Just my luck!  I was 5 seconds late for the big reveal.  Bummer!!!

 

        Speaking of luck, this weekend is St. Patrick's Day.  Though we don't have any trace of Irish blood in our family (as far as I know),  we also like to celebrate the occasion by having "Green foods" with the traditional Beef, Potatoes and Cabbage. 

 

        One of our family's favorite Green foods is this Mussels in Coconut Lime Broth.  Though the kids are not big mussels eaters, they love soaking their steamed rice with the light, creamy broth.  That leaves me and my husband more mussels to enjoy with wine or beer. Yum!

 

         What I love the most about this simply dish aside from the taste, is its versatility.  Depending on how you serve it, this easy to prepare recipe is perfect for entertaining.  As a cocktail dish, arrange the mussels in a platter and use the broth as a sauce. Just like the one on the photo below.  A few pieces of mussels in a bowl with more broth and a piece of toast, you have a nice soup.  For an elegant looking main dish, serve it with steamed rice and vegetables.  

 

        Am I making you hungry?  Here's the recipe for this 30 minute wonder. 

 

        Time to enjoy Happy Hour!

 

- Roz

 

Ingredients:

2 Tbs. extra virgin olive oil
1 Tbs. minced garlic
1 small onion chopped
2 inch cube fresh ginger sliced into strips
2 cans 14 oz. coconut milk
1 cup water
3 lbs. mussels
2 Tbs. fish sauce
1/2 tsp. chili flakes (you can add more if you like)
1 1/2 tsp. ground black pepper
1/2 cup fresh cilantro chopped
1/3 cup fresh lime juice

1. Preheat a big Dutch over or pan. 
2. Sautee garlic, onions and ginger in olive oil for about 3-4 minutes.  Make sure you don't burn it.
3. Add the coconut milk, water, fish sauce and black pepper.  Bring to boil.
4. Once boiling, add the mussels and lower the heat.  Simmer until the shells open.  Do not over cook.
5. Stir in the cilantro, chili flakes and lime juice.  Turn off heat and serve.

 

Sherry Shrimp Stir Fry

        It's the first Friday of Lent and that means it will be time to go meatless.  Growing up in a strict Catholic household, my grandmother never served meat on Fridays.  Yes, she did it the whole year! 

      

       As time passed and now that I cook for my own family, the tradition of not having meat on Fridays has become limited to the Lenten Season.  In fact, pre food allergy diagnosis, it slowly evolved into our family's Pizza night that's loaded with all kinds of meat and the works. Since we have already changed our family's menu for months now and I have been reading countless books on healthy living, allergies and weight loss (shhh.... the later is a secret!), I am thinking of restarting the meatless Friday tradition.  After all, non of the children is allergic to fish, shellfish and veggies.  Sounds good?

 

       Anyway, here's one of my favorite easy to make shrimp dish.  It's so versatile, one can serve it as an appetizer and even as a main dish when paired with rice/noodles and veggies.  Oh, these shrimps are even great with your favorite wine for that Friday night happy hour.      

 

 

 

Ingredients:

 

2 lbs fresh shrimp (easy peel with shells on)

3 Tbs extra virgin olive oil

1 tsp fine sea salt

1/2 tsp ground black pepper

1/4 cup sherry wine (vegetable broth if you don't like alcohol)

1 tsp garlic powder

1/2 tsp chili flakes

1/4 tsp ground cayenne pepper (you can use more)

1/4 cup chopped fresh parsley

 

1. Bring a big sautee pan or wok to medium heat. 

2. Once hot, add olive oil and shrimps.

3. Season with salt, black pepper, garlic powder and cayenne pepper. 

4. Pour in the wine or broth and let it reduce to half.  Keep mixing the shrimps so that it will cook evenly on all sides.

5. When the shrimps has turned pink evenly, sprinkle with chili flakes and chopped parsley.  Make sure not to overcook or else the shrimps will be tough.

6. Transfer to a serving plate and serve with a wedge of lemon.

 

Enjoy!

 

-Roz 

 



Sneaky Spinach Dip - Dairy Free

        Super Bowl is just a few days away and most of us are now busy preparing for THE Big Game.  Though this Sunday, is considered one of the biggest calorie loaded feast in American calendar, I know most of the ladies and some men out there would like to enjoy something a little healthier in the menu. After all, it's only been a month since we promised to lose some weight right?

 

        So, how can we entertain and feel better at the same time?  I think this easy recipe for a Spinach Dip will be handy.  By sneaking in healthier alternatives and keeping the yumminess, I'm pretty sure the guys wouldn't notice any difference at all.

 

         When I first created this recipe, counting calories is not even my intention.  My children were diagnosed with food allergies a few months ago and I was challenged to re-create the dishes my kids love without having gluten, dairy, egg, soy and even nuts.   If cooking without those ingredients isn't hard enough, how about getting the same taste and flavor the kids were so used to. 

 

          After a few trial and error, I am confident that this version of Spinach Dip is the closest to the real one.  It has passed the four children taste test with flying colors.  As what my eldest would say, "It's okay to double dip as long as no body sees it."   

 

      

 

 

Ingredients:

 

10 oz frozen chopped spinach (defrosted)

1 15 oz can cannelli beans

1 tsp salt

1 tsp garlic powder

1/2 tsp black pepper

2 tsp rice vinegar

1/3 cup extra virgin olive oil

 

1. Rinse the beans in running water and drain.

2. Using a blender or food processor, puree the beans, half of the spinach, salt, pepper, garlic powder and rice vinegar.

3. While the machine is running, slowly drizzle the olive oil. 

4. Add the remaining spinach and pulse a few times until you get your desired consistensy for the dip and size of the spinach.  If you find the dip too thick, thin it up with adding a teaspoon of olive oil at a time. 

5. Transfer to a microwavable bowl and heat it up for about 1 - 2 minutes on high. 

6. Serve hot.

 

* If you like to have that gooey goodness and extra yummies, mix in 1/2 cup of shredded Daiya Jack Style cheese substitute before heating. 

 

* If your diet allows you to have regular cheese, feel free to add your favorite mozzarella and pepper jack cheese before heating.

 

Enjoy!

 

-Roz

 

Farewell 2012 - Sweet & Sour Meatballs

        As we start the New Year, it is nice to look back at 2012 and see the changes that made life an exciting one for all of us.  In our household for instance, the past year was a big learning experience. 

 

       From a bargain grocery shopper who likes to experiment in the kitchen to make healthier recipes for my family, I became a Food Allergy mom.  Though I can say I know my way around the kitchen, the need for immediate diet change was not easy.  The gluten, egg and dairy free Pancake Meltdown which happened just five months ago seemed like history now. 

 

        One of the biggest surprises for me last year was how my four young children remained positive after learning about their food restrictions.  They were so gracious to try each successful and oh no! dishes that came out of my kitchen. 

 

        Call it luck or blessing that we were able to eat well without any Epi-pen episode.  All I know is that this 2013, I or any mom with or without food allergy concerns surely need tips for healthy budget friendly recipes. This coincidentally is what this blog is all about.

 

        Speaking of luck, here's one of the dishes we had to celebrate New Year's Eve.  Since we didn't have the traditional menu most Filipino families serve during this feast, we decided to stick to the  round or circle theme.  In the Philippines, eating round food at 12 midnight brings good luck for the coming year.

 

         Here's to a healthier and richer 2013!

        

 

 

Ingredients:

 

Meatballs

 

2 lbs ground beef

1/2 cup red onions finely minced

1 cup oats (I used the gluten free one)

1 tsp fine sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

2 Tbs flaxmeal

6 Tbs warm water

 

Sauce

 

2 Tbs olive oil

2 Tbs garlic minced

1/2 cup chopped onions

1 24 oz can crushed tomatoes

2 cups water

1/4 cup white vinegar

1/4 cup sugar

1/2 tsp thyme

1/2 tsp oregano

1 Tbs sea salt

1/4 tsp ground black pepper

1/4 cup grated carrots

1/4 cup chopped fresh parsley

 

To make the meatballs,

1. Preheat the oven to 375 degrees

2. Mix the flaxmeal and warm water. Let stand for about 5 minutes before using.

3. In a big bowl, stir the flaxmeal-water goo and the rest of the meatball ingredients except for the ground beef until well combined.

4. Add the ground beef and mix well using your fingers.

5. Form into balls (about 2 tablespoons per ball)

6. Arrange the meatballs in a foil lined baking pan and bake it in the oven for 15 to 17 minutes.  No need to grease the foil since the natural oils and juices from the beef will prevent it from sticking.

 

To make the Sauce

1. Saute the garlic and onions in olive oil until the onions are translucent.

2. Add the crushed tomatoes, water, salt, pepper, oregano, thyme, vinegar, sugar and carrots. Bring to boil.

3. Once the sauce starts to boil, add the meatballs and simmer for at least 30 minutes.  The longer the better so that the meatballs stay soft and absorb the flavor of the sauce.

4. Serve over pasta or as appetizer. 

 

Happy New Year!

 

-Roz

Cheesy Garlic Breadsticks with Baked Bean Dip

       With 4 active children in the house, it is a fact, that I always need easy to prepare and healthy snacks.  Oh did I mention that they are good eaters too?  That is why when we started to convert to a  food allergy friendly home, I am more worried on what they will have for snacks than regular meals.  Let's put it this way, snacks at our home include starch, protein and fruits too.

 

         Since I am still in the learning / experimenting stage of baking wheat, dairy, soy and egg free healthy breads, muffins and snack cakes, I now rely on gluten free and allergy friendly mixes to fill in the starch they need. While working with mixes is often a hit/miss situation texture wise, as long as the end product tastes good, my kiddos will not complain.  After all, it's supposed to be just a snack right? 

 

          Anyway, this snack or appetizer recipe turned out as a surpise hit. The breadstick mix is very affordable ($2.89 a box). Plus it only required few extra ingredients that are already in the fridge.  A little warning though, this is quite addictive. 

     For the Breadsticks, I used Chebe Garlic-Onion Gluten Free Breadstick Mix.  Since the instructions on the box ask for eggs, milk and cheese, I decided to use these ingredients instead.

 

       1 box of Chebe Breadstick Mix

       1 Tbs. Extra Virgin Olive Oil

       1 Tbs. Canola Oil

       1/4 cup Vanilla Almond Milk (or you can use Rice Milk too)

       2 Tbs. Flax Seed Meal

       6 Tbs. water (lukewarm)

       1 cup Daiya Cheddar Style Shreds

 

1. Preheat oven to 375 degrees.

2. In a small bowl, mix flaxseed meal and water.  Set aside.

3. With a stand mixer running on low, make the dough by combining the Breadstick mix, oils, flaxseed mixture and Daiya cheddar. 

4. Slowly drizzle with milk.

5. Mixture will look more like soft sand which is fine.

6. Knead the dough for about 5 minutes or until smooth.  

7. Divide the dough and roll into sticks. The thinner the better.

8. Place into ungreased baking sheet lined with parchment paper.

9. Bake for 20-25 minutes. 

 

Note:

      - The breadsticks do not brown well so check at the mininum baking time to avoid over baking.

      - These have a crunchy texture and not soft, bread like.

      -  I found out that it is better to make the breadsticks thinner to avoid a gooey center.

      -  Perfect for dipping.

 

 

      For the Baked Bean Dip, I did a little cheating this time.  I used my favorite brand of canned baked beans and pureed it. Surprisingly, it complemented the breadsticks quite well.  

 

 

-Roz