Food Allergy Friendly Snack: Chow Chow Recipe

       Have you ever been in this scenario?  Your children have begged you for days or weeks to buy  a certain brand of cereal.  Then when you finally gave in and bought a box or two, each would excitedly eat about a cup.  After that initial tasting, the coveted product will find its way in the cupboard where it will join the rest of  the half finished containers of cereals.   

      I confess,  no matter how I try to be strict about this issue,  I always end up with a collection of cereal containers.  Though many would tell me, if nobody wants to eat it, just get rid of it.  The frugal in me often prevails.  How can I possible throw away food especially if I know that it is still good? Don't forget too that we are buying food allergy friendly and organic as possible.  So, those are prime commodities baby! 

       Before the food allergies, whenever I have the urge to clean the pantry,  I often crush those unwanted cereal into tiny pieces.  Depending on the kind, I add some to cookie batters, use it as muffin toppings and even crust chicken tenders with it. Since I started buying the more expensive types of cereal, I realized that I don't even have the courage to break those crunchy stuff into smaller pieces.  

       One day, while trying to bribe my Child #1 to eat some of these "forgotten" cereals, she asked me why I'm not making Chow Chow anymore.   It was one of her favorite snacks when she was younger. Also, the primary reason that kept her eczema from popping all over her body though.  

    Since I'm more confident now in making traditional recipes, allergy friendly, I immediately looked for my treasured recipe binder.  I know for a fact that the recipe isn't complicated.  Plus, I'm sure I have my reliable and tested product substitutes on hand.  Then the experiment began.

      To my surprise, the first try was a huge success.  Everybody not only gave the new Chow Chow recipe two but four thumbs up each.  Can you guess where they got the other two thumbs?  Anyway, this treat has become a staple in our monthly menu.  The new challenge for me is to make a batch last for at least 3 days.  

      How about you?  What do you usually do with those half eaten open bags of cereal?  Do you have any interesting recipes you would like to share?  I love to hear from you.  

- Roz

Ingredients:

     9 cups cereal (gluten free of course!)
     1 cup semi sweet chocolate morsels (I used Enjoy Life Foods Mini Chocolate Chips)
     1/2 cup Peanut free butter (I use No Nuts Golden Peabutter )
     1/4 cup non dairy butter substitute
     2 1/2 cups powdered sugar
     1 tsp. vanilla extract


1. Put the powdered sugar in a gallon size ziploc bag.  Set aside.
2. In the big microwavable bowl, combine chocolate, peanut butter substitute, non dairy butter and vanilla.
3. Heat the bowl in the microwave just until the chocolate chips are melted.  It usually takes about 40 seconds on high.
4.  Mix until well combined.
5.  Add the cereal and mix until the everything is coated with the chocolate mixture.
6. Immediately put the cereal mix in the bag with the powdered sugar.  Close and shake until the cereal is coated.
7. Pour the mixture on a flat tray and let it cool.
8. Transfer into containers with lid and store in the refrigerator.
9. Serve cold or at room temperature.

( I am a member of Amazon's affiliate program and the links I've included in this post will direct you to that site.)

4 Ingredient Slow Cooker Beef BBQ

           Last weekend, I was cleaning the pantry and I can't help but notice some items that had been there for a while.  Admit it, you also have those bottles of sauce that you always meant to use but never did.  Anyway, allow me to give myself a little pat on the back because the products I found are not expired yet.  Yay!!!

          Since I hate wasting food especially now that I mostly buy organic,  I decided to experiment again in the kitchen.  This time I made something very simple.  As in, I only used four ingredients and my BFF, the crockpot. 

           If you have been reading my recipes before, I'm sure by now, you know that I love to layer flavors.  That means marinating, searing and having at least 10 ingredients.  I have to say, I was a bit scared when I made this BBQ.  It's just too easy.  My 4 year old can actually do this.  Oh well, I took the plunge and gave it a go.

           The end result exceeded my expectations. Tremendously! Beef was almost falling apart soft.  It was well seasoned all the way through.  The sauce was thick and had a caramelized flavor without being salty or acidic.  I can't believe it was the same bottled BBQ sauce.  The taste was totally hearty and homemade.

           My kids can't even wait to try it because the house smelled so good when they arrived.  As you can see, I wasn't even able to take a pretty photo.   After learning that we have cooked rice available, they immediately dug in and even asked for more.   Guess what? The leftovers even made it to their lunch boxes today. 
         
           Who knew something so delicious can be this simple? 

- Roz          

 

 

Ingredients:

 

 

3-4 lbs. beef short ribs or chuck, cut into 3 inch cubes

1 cup beef stock (I used Kitchen Basics All Natural Unsalted Beef Stock)

2 cups BBQ sauce (I used our favorite Wegman's Kansas Style)

1 cup chopped white onions

 

 

1. Combine the BBQ sauce and broth in your crock pot.

2. Add the beef and onions.

3. Mix well so that all the meat is all covered with the sauce.

4. Cook on high for 8 hours.

5. Serve it over rice or pasta. You can also serve it with potatoes or on top of a salad. 

Crock Pot Dairy Free Beef Stroganoff

         Did you miss me?  I know I have been MIA (missing in action) lately.  Just can't believe how hectic this new school year has been so far.  My 5th Grader's homework and projects aren't helping either.  Oh well!  The joys of motherhood. 

 

          With such a busy schedule, I realized that I started to use my slow cooker (crock pot) more frequently.  About 2-3 times a week to be exact.  There's just no way, I could do all the cooking for my food allergy family without my new BFF. 

 

           Do you enjoy using your slow cooker too?  Need some recipe ideas?  Well, you're in luck.  I am sharing with you today my secret Dairy Free recipe for Beef Stroganoff.  Hearty, creamy and piping hot, this is  real comfort food perfect for this cooler autumn weather.  Best part is we don't have to slaves in the kitchen to make it.  

 

           Whether you have company to impress or just short in time, give this recipe a shot.  I'm sure you'll love it too.  Your guests will never know how easy it is.  So, can you keep this a secret?

 

            Gotta go.

 

- Roz

 

 

    

 

Ingredients:

 

3 lbs. beef chuck cut into strips

8 oz. baby Bella mushrooms roughly chopped

2 cups beef broth

1 Tbs. sea salt

1/2 Tbs. ground black pepper

1/2 tsp. chili flakes

1 14 oz. can coconut milk

1 tsp. dried thyme

1 tsp. ground nutmeg

2 Tbs. fresh garlic minced

1 cup chopped onions

1 tsp. mustard powder

2 pcs. dry bay leaf

1 Tbs. cornstarch (or arrowroot)

2 Tbs. cold water

2 Tbs. chopped fresh parsley

 

1. Combine the broth, salt, pepper, chili flakes, thyme, garlic, nutmeg, mustard powder and bay leaf in the crock pot. 

2. Add the beef stripes, onions and mushrooms.  Mix well.

3. Cook on high for 5 hours.

4. In a small bowl, combine the cornstarch and water.  Make sure there are no lumps.

6. Pour the coconut milk and cornstarch mixture to the beef.  Mix well.

7. Cook for another 1 hour on high or until the beef is tender.

8. Sprinkle with parsley before serving.  Great on top of pasta or rice.

 

Whole day method:

          If you will be out the whole day, you can combine all the ingredients except the parsley in the slow cooker.  Cook for 8 hours on low. 

   

         

 

Kid Approved Slow Cooker Goulash

       Ah! The ever famous crock pot.  A very common wedding or house warming gift that often remains hidden the attic or garage until the next yard sale.  Guilty? Don't worry, you are not alone.  I confess I kept my pretty white one inside the kitchen cabinet for years too.

 

        Recently though, the slow cooking craze has resurrected with a bang.  If you haven't joined the group yet, I suggest it's time to bring out that dusty, almost brand new gift and start using it.  I'm pretty sure in no time,  you will fall in love with it too.  Who wouldn't want to arrive home with a warm delicious meal waiting for them?

 

          Are you inspired now? The stews here can easily be made using the slow cooker method.  Even the soups. Sometimes  I might prefer to brown the meats first.  This is for extra flavor.  If you are short time, you can just put together the ingredients and let the crockpot do it's magic. 

 

        Speaking of recipes, this slow cooker goulash is a nice example that you can make something really good with just the things you have on hand.  Traditionally, most goulash recipes call for beef or lamb, I used pork shoulder in this one.  Why? Well, during the time my kids requested me to make a goulash, it is only type of meat I have left in the freezer.  Since they liked the end product so much, we kept it as it is.  If you want to stick to red meat, feel free to use whatever you prefer.  It will turn out great too.

 

          Do you have some favorite slow cooker recipes? Love to hear them too.

 

 

- Roz

 

 

     

   

Ingredients:

4 lbs. pork shoulder cut into 2 inch cubes
2 cups chopped white onions
2 Tbs. garlic powder
3 Tbs. paprika
1 tsp. ground black pepper
1 Tbs. salt (you can add more depending on the type of stock you used)
1 tsp. sugar
3 pcs. bay leaf
1 cup chopped plum tomatoes
1/2 cup chopped bell peppers
2 Tbs. tomato paste
1 1/2 cups stock (you can use beef, chicken or vegetable)
1/2 tsp. chili flakes (more if you like it a little spicy)
1 cup chopped fresh parsley

1. Combine the stock, paprika, garlic powder, sugar, ground black pepper, bay leaf, tomato paste and 1 Tbs. salt in the slow cooker.
2. Add the meat, tomatoes and onions.
3. Mix well. Make sure that all the meat is coated with the sauce. 
4. Cover and cook on high for 6 hours. 
5. Once done, stir in the parsley and chili flakes. 
6. Serve over rice, pasta or potato pancakes.  Great with Greek yogurt or sour cream too (if you aren't dairy free that is).

Mighty Mini Meatloaf Muffins

              School is in full swing and here I am struggling to keep up with the kids' school lunches.  Sounds familiar?  Whether your children have food allergies like mine, are on a special diet or none at all, I'm sure you will agree that packed lunches are always a mom's dilemma.

 

               We are not being picky. We just want to prepare something that is easy, fast, healthy and most of all the kids will actually eat.  Right? Ah, the frustration of seeing the untouched food at the end of the day!  Okay, let's not get emotional here.

 

              Anyway, with those important factors in mind, I'm sharing with you today the recipe for our beloved Mighty Mini Meatloaf Muffins.  Sounds really catchy? Well my kids made it up around the time they were obsessed with the Power Rangers and it stuck. Admit it, you know the song.

 

              One day, while I was preparing to make some Sweet and Sour Meatballs, Child #2 asked if I have the time to also bake some muffins.  When I asked her what flavor she likes, Child #3 who wants to be silly, started saying "You want meat muffins?" Then both child starting asking me if there is such a thing as a Meat muffin.  Feeling adventurous, I told them "Let's make some."  The idea of meatloaf cooked in muffin tins was born.

 

              Since Meatloaf is an excellent dish to sneak in some veggies, I went all out and put a whole pound of carrots.  These not just provided extra vitamins and nutrients, it also gave the dish some sweetness which the kids love.  Most traditional recipes require stale bread for  texture.  Of course, I don't have any gluten free bread laying around the house.  What I do have on stock is rice cereal.   So I made a gamble and use it instead.  The end result is very pleasing. No more leftover cereals!

 

               Have you noticed that each meatloaf is portion sized? This makes it really portable and an ideal lunch box insider.  My kids like it at room temperature which is a big plus. I like to make it ahead of time because it freezes really well. 

 

               Are you excited?  Then give it a try.  Hopefully you and your children will love it too.  One day covered.

 

- Roz      

                        

 

Ingredients:

3 lbs. ground beef
1 lb. carrots, finely chopped
1 cup chopped onions
2 1/2 tsp. sea salt
1 tsp. dried rosemary
1/2 tsp. dried thyme
2 tsp. garlic powder
1/3 cup crushed rice cereal
1/4 cup non dairy milk (I used flax milk)
1/4 cup balsamic vinegar
3 tsp. coconut aminos (You can substitute gluten free soy sauce or Worcestershire sauce)
1/2 cup tomato ketchup
olive oil for greasing the pans

1. Preheat oven to 375 degrees and lightly grease 2 (12 pcs) standard sized muffin pans. 
2. With the help of a food processor, finely chop the onions, carrots and rice cereal. 
3. Transfer the vegetable and cereal mix to a big bowl. 
4. Add the salt, rosemary, thyme, garlic powder, non dairy milk, vinegar and aminos.  Mix well.
5. Using your hands, slowly mix in the ground beef.  Make sure it is well combined.
6. Fill each muffin cavity to the rim with the meatloaf mix.  Using the back of a spoon, pat the meat to remove any air spots.
7. Top with about a teaspoon of ketchup. 
8. Bake for 16 - 20 minutes.
9. Take the muffin tin out of the oven and let the meatloaf rest in its juices for 5 minutes. This makes sure that the meatloaf stays moist.
10. Serve with mashed potatoes and your favorite vegetables.

Andouille Sausage and Potato Hash Breakfast

         School is in full swing.  Though it is only the first week, I can already feel the pinch of having bigger kids.  Homework, that are more challenging, starts to come in.  The after school activities are now written in the calendar.  Pretty soon, the fast paced routine will kick in.   

 

         As the days become more hectic and crazier, I often rely on the help of a well stocked fridge and pantry for quick and healthy meals.  Breakfast in particular, can be the most daunting.  With a little planning though, I'm sure we all can provide something delicious that can make everyone actually eat and start the day right.

 

         One of my go to recipes for breakfast is this sausage and potato hash.  Loaded with veggies and protein, this is a complete meal that is very easy to prepare. You might notice that the recipe has a big yield.  Don't worry because it is also prefect for a packed lunch.  

 

          If you are like me, I would chop everything the night before and keep it on a big plate in the fridge.  That way, all I need to do in the morning is sautéing. Isn't that neat? 

        

- Roz

Ingredients:

1 package (4 pcs) Cajun Andouille Sausage chopped (I used Chef Bruce Aidells)
4 cups potatoes diced
1 Tbs. extra virgin olive oil
1 cup chopped onions
2 Tbs. minced garlic
1/2 cup chopped red bell pepper
1 tsp. sea salt
1/2 tsp. ground black pepper
2 Tbs. chopped fresh parsley

1. In a medium heated sauté pan, brown the sausage bits in olive oil.
2. Once the sausage pieces are browned to your liking, transfer it on a plate.  We like ours cooked a little crunchy.
3. Using the same pan and oil, fry the potatoes for about 7 minutes.
4. Add the garlic, onions and bell peppers to the potatoes. 
5. Season with salt and pepper.
6. Return the sausage in the pan with the vegetables. 
7. Let it cook until the potatoes are soft but firm enough to hold its shape.  Depending on the size of the potatoes it may take at least 5 minutes.
8. Turn off heat and sprinkle with parsley.
9. Enjoy hot or at room temperature.

Gluten Free Shrimp Puttanesca

       Pasta is one of my favorite ingredients for a budget friendly meal.  It is very versatile, filling and affordable.  Even if our family now buys the gluten free version due to wheat allergy, it is still a staple in our pantry. 

 

       Speaking of food allergies, in spite of the many types of food we need to eliminate from our family's diet, I am so glad that fish and shell fish are still a go for us.  Can you believe that?  Oh well, the mysteries of the body.

 

       Anyway, I first made this Shrimp Puttanesca dish when I have noticed that our family just had a crazy month and I haven't gone grocery shopping in a while.  That meant I haven't visited a store in 15 days!  With a nearly empty fridge and low stocked pantry, I have to make something that the kids will enjoy and I can cook in just 30 minutes. 

 

       The end product became a big hit and is now a requested dish every month.  Who can resist something with a sauce that is sweet, salty, sour and over all delectable? Also, don't be fooled by the fancy name.  It was said that the Puttanesca sauce was first made out of cheap leftovers for hard working people. 

 

      Eating with food restrictions doesn't have to be pricey. With just a little creativity, some pasta and sauce, eating healthy especially gluten free can also be wallet friendly.  Do you agree?

 

- Roz

      

Ingredients:

2 Tbs. extra virgin olive oil (Use the good one for better flavor)
1 2 oz. can anchovies (preferable in oil)
1 Tbs. minced garlic
1 lbs. cherry tomatoes
3 Tbs. sherry wine (you can substitute chicken or vegetable stock)
1 Tbs. capers (drained from the brine)
1 tsp. sea salt
1/2 tsp. ground black pepper
1/4 tsp. chili flakes (more if you want more heat)
1/4 lbs. uncooked shrimps (deveined and shelled)
1 Tbs. lemon juice
3 Tbs. chopped basil
1/4 cup pasta water (water used to boil the pasta)
1 lb. cooked pasta (I use gluten free of course)

1. Cook your favorite gluten free pasta.  Here's a tip to avoid it from being soggy. Reserve at least 2 cups of the pasta water for the sauce.
2. In a big pan with a medium heat, sauté the anchovies in oil until it melts or disintegrates.
3. Add the garlic, capers and tomatoes.  Cook until the tomatoes are very soft.
4. Deglaze the pan with the sherry wine.  Let the alcohol evaporate for about 4 minutes.
5. Put the shrimps in the sauce and cook until it starts to turn pink (kids call it orange).  Stir often to make sure it cooks evenly.
6. Add the cooked pasta. 
7. Season with salt, pepper, chili flakes and lemon juice.
8. Mix well so that the sauce coats all the pasta surfaces.  If it looks too dry, slowly pour 1/4 of a cup of the pasta water.  Add more if you prefer. 
9. Turn off the heat and sprinkle the chopped basil on top. 
10. Serve hot.

Kid Approved Roasted Chicken Alphabet Soup - No dairy, egg, gluten, soy, nuts and peanuts

       It's just the 25th of July and we've experienced a sudden drop of temperature here in New Jersey.  Can you believe the highest my place reached is 72F?  Call me crazy but we still managed to attend the 45 minute swim lessons this morning. Talk about dedicated students!

      Anyway, to reward my enthusiastic swimmers, I decided to make this very easy, delicious and hearty soup.  All it took was just 30 minutes yet it tasted like it has been cooking for hours.  The secret to this flavorful soup is the combination of:

      1. Leftover homemade roasted chicken or even a store bought rotisserie chicken. If you are not making your own, just make sure that  it is gluten free or is food allergy friendly as it may contain seasonings that can be allergen to some.
   
      2.  Chicken stock adds plenty of flavor even if it is diluted in water.  By having more water, I was able to keep the recipe as budget friendly as possible. Isn't that great?

      3.  The chicken bones that were added to the soup during simmering also gives an extra boost of chicken flavor.  So please, do put it in.  Just don't forget to remove it before serving. 

        You will also notice that I didn't pre-cook the pasta. Since I was using a gluten free version that tends to easily deteriorate, I decided to just let it cook in the soup.  The starch that the pasta release during cooking, also thickens it.  Thus, there is a silky texture. 

       So, if you are craving for some homemade soup and is short in time, keep this recipe handy.  The ingredients are simple and readily available.  Even the pickiest kid will give this a thumbs up.
   
        Happy Cooking!

- Roz                                   

 

 

Ingredients:
1/2 of a rotisserie chicken, skin removed (I used the breast portion including the bones)
1 Tbs. olive oil
2 tsp. fresh garlic, minced
1 cup white onions, chopped
1 1/2 cup celery, chopped
1 1/2 cup carrots, chopped
1 32 oz. box of chicken stock (I used a low sodium, gluten free brand)
5 cups water
1/2 tsp. dried rosemary
1 tsp. black pepper, ground
4 tsp. sea salt
1 1/2 cup dried alphabet pasta (I used Sam Mills Pasta for Kids, Alphabets, Gluten Free, 12-Ounce Bags (Pack of 12))
1 Tbs. fresh parsley chopped

1. Prepare the chicken by removing the skin and meat from the bones.  Discard the skin but keep the big bones and shredded meat.
2. In a big soup pan, heat the oil and sauté the garlic, onions, carrots and celery for about 5 minutes. 
3. Pour in the chicken stock and water.
4. Add the chicken meat and bones.  Make sure the bones the big enough to be easily removed later.
5. Bring to a boil. 
6. Once the soup is boiling, season with the rosemary, ground black pepper and 2 tsp. sea salt. 
7. Simmer for at least 10 minutes. 
8. Taste.  Depending on the chicken stock you used, you may not need to use all of the remaining 2 tsp. of salt.  Since the brand I used is low sodium, I have to use all of the salt.
9. Bring to a boil again. 
10. When it starts to boil, add the pasta and let it cook for about 8 minutes or until the pasta reached your preferred texture. Keep stirring so that the pasta doesn't stick to each other.  Make sure not to over cook the pasta.  The hot soup will continually cook the pasta even if the heat is already off.
11. Turn off heat and then add the parsley. Mix
12. Remove the bones before serving.
13. Enjoy hot!   

 

Make it Special with a Budget Friendly Coq Au Vin Blanc

      My friends! Don't let the name scare you.  It is just a French phrase for Chicken in White wine.  If you have been following me (I hope so.), you already realize that I love braising meat and vegetables. I found that this method of cooking easier to manage even it entails a long cooking.  Once it's on the simmering step,  I just set the timer and it allows me to do other things in the house. Cool right?

 

      You might be asking how I can call this fancy sounding dish budget friendly.  Well, when I created this recipe, I made sure I'll only use ingredients that are found in most people's panty.  Also, I cut back on the wine.  Most traditional recipes I know use at least a full bottle.  By just using 2 cups and adding chicken broth, I still get the exquisite aged flavor of the wine in the dish and still have some for drinking later.  In fact, when I first made this, I took the leftover wine in the fridge.  

 

     Just a little reminder though when cooking with wine.  Pick the one that you can drink and actually like.  It doesn't have to be expensive.  There are white wines under $10 a bottle that are good.  One of my favorites is Jersey Fresh wines.  Search for local wines, you'll be surprised that some are really good.

 

        Best thing about this dish is that it tastes better the next day.  This batch produces enough for another day's meal saving you precious time.  Bring it to your next pot luck.  I'm pretty sure your friends and extended family will be impressed.

 

 - Roz

 

     

Ingredients:

3 pcs. chicken breast (boneless, skinless and sliced in about 1/2 inch thick)
5 pcs. chicken thigh (bone in and with skin)
1 Tbs. extra virgin olive oil
2 tsp. chili powder
2 cups white wine
2 cups chicken broth (I used low sodium)
1 cup carrots, diced
3 cups potatoes quartered (about 2 inch cubes)
1/4 cup sundried tomatoes, thinly sliced
3 tsp. sea salt
1 tsp. ground black pepper
1/4 tsp. chili flakes
2 tsp. dried thyme
1/2 cup baby spinach (thinly sliced or chiffonade)
1/2 cup white onions, chopped

1. In the medium setting of the stove, heat the oil in a Dutch oven or a heavy soup pot.
2. While the oil is heat, coat the chicken pieces with the chili powder.
3. Brown the chicken in batches, starting with the dark meat.  Set the browned meat aside.
4. After all the meat has browned, sauté the onions and sundried tomatoes in the same pot for 3 minutes or until fragrant.
5. Deglaze the pan with wine and let the alcohol evaporate for about 4 minutes.
6. Pour the stock and bring to a boil.
7. Put back the chicken pieces in the boiling liquid.
8. Season with pepper, thyme and 2 tsp. salt. Bring it back to a boil.
9. Once it starts to boil, add the carrots and potatoes.
10. Lower the heat and simmer for 2 hours.  You can also put the whole pot in a preheated oven at 325F for 2 hours.  If using the stovetop method, stir the mixture every 25 minutes to make sure nothing sticks at the bottom of the pan.  You can forgo stirring if you are using the oven method.
11. After 2 hours, check for seasoning.  Depending on the chicken stock you used, you may need to add the remaining 1 tsp. of salt.
12. Stir in the spinach and chili flakes. 
13. Serve hot with rice, pasta or bread. Enjoy!

Best Chili and Beans Recipe

      Hello July!  Today is officially the first day of summer in our home.  With a new schedule that includes swimming lessons, library educational programs, reading logs, play dates, parties and school homework, (Oh yes! Each of my kids have a thick packet of assigned work and even website activities to be graded once school starts.) cooking will be quite a challenge. Can you relate?  For sure, nobody wants to be stuck in the kitchen especially when the weather is beautiful right? I don't know about your kids but mine seem to have bottomless pits when they are home.  As in every 30 minutes they are looking for something to eat! No wonder I barely can keep up with the demand.

        In times like this, I rely on recipes that can be cooked once and have versatile uses.  One of my lifesavers is this delicious Chili and Beans.  If you don't feel like watching it on the stove for an hour or so, definitely use that Crock Pot you've been hiding in your closet.  To use this method, simply sauté the garlic and onions and let the meat brown first on the stove before mixing it with the rest of the ingredients in the slow cooker. Then let it do its thing for 6 hours on the low setting.  It's that easy.

        You may also notice that this recipe is quite a big batch. Don't be afraid to make the whole thing.  I often transfer this chili in small containers and keep it handy in the freezer.  So versatile, you can also serve this chili over pasta, on top of nachos, as a dip for  chips and sliced veggies and of course, as an  excellent topper to hotdogs and burgers. Whether you have a big family such as mine, love to entertain or just too busy to cook everyday, give this one a try.  I'm sure you'll love this as much as I love it.

        Happy cooking and have a great summer!

- Roz

      
Ingredients:

5 lbs. ground beef (you can also use pork and turkey combination)
2 Tbs. olive oil
2 Tbs. garlic minced
1 1/2 cups onion chopped
3 pcs. bay leaf
1 28 oz. can crushed tomatoes
2 1/2 Tbs. chili powder
1 Tbs. garlic powder
2 Tbs. sea salt
1 tsp. ground black pepper
1 Tbs. dried oregano
1 tsp. cumin
1/4 cup cognac
2 15 oz. cans beans (I used cannellini)
1 Tbs. sriracha or hot sauce (this amount is for a kid friendly version, you can definitely add more if you like)
2 Tbs. mini chocolate chips (I used Enjoy life) *

1. In a big Dutch oven or pot, heat the oil and sauté the minced garlic and onions for about 2 minutes or until the onions become translucent.
2. Add the ground meat and cook until brown.  Stir occasionally to make sure the meat is cooked evenly.
3. Pour in the crushed tomatoes and cognac. Mix and let the alcohol evaporate for about 5 minutes.
4. Season with salt, pepper, cumin, garlic powder, chili powder and oregano. 
5. Add the beans and bay leaf. Cover and bring to a boil. 
6. Once the mixture comes to a boil, add the chocolate and mix until melted.
7. Let the chili simmer for at least 40 minutes.  The longer you simmer it, the better (about 2 hours).
8. Just before serving, mix the Sriracha or your favorite hot sauce.
9. Enjoy!

* If you are not dairy free, you can use 3 pcs. of Hershey's kisses.

Sausage and Peppers Casserole - Food Allergy Friendly Recipe

       Have you missed me? I know I was out of the circulation again. Why? Well, I have extra mommy duties lately because Child #3 is currently suffering from pneumonia. Ugh! The good news is that he's responding quite well with his medication and now on the way to full recovery.  Thank God! 

       Moving on, have you been enjoying the sudden weather change? For the past few days, the people here in New Jersey (and the entire East Coast) have been experiencing summer like temperatures. You know what that means right? Time to enjoy the outdoors and casual entertaining.  

       Since our grocery bill has tripled after the food allergy diagnosis, I am now challenging myself to create recipes which are not only safe for the kids to eat but are also crowd "pleasers" and most of all, will not burn my wallet.  Though buying organic and specialty ingredients are quite pricey, I can attest that these items usually are loaded with more flavor.  By adding less costly and  healthier "fillers", we can literally feed an army. 

        Check out my take on the common Sausage and Peppers. Instead of serving whole or big chunks of sausages on a roll, these are thinly sliced and are served on top of rice.  The onions and bell peppers not only add flavor but are filling too.  Yes, your guests should eat their veggies!  The flavorful cooking broth doubles up as a sauce that gives the rice a homey taste.  No waste thus making it very affordable.  

         Bring this dish to your next gathering.  I'm sure your friends as well as you wallet will love you. 

-Roz

Ingredients:

1 lb. Italian style Pork Sausage (sliced diagonally)
2 Tbs. extra virgin olive oil
3 big cloves of garlic (sliced thinly)
2 cups onions (sliced in in half moons)
5 bell peppers (sliced into strips)
1/4 tsp. chili flakes (you can add more)
1/2 cup marsala wine
1 cup chicken broth
1 1/2 tsp. sea salt  (you might use less depending on the brand of sausage and broth you are using)
1/2 tsp. ground black pepper
8 cups cooked rice (steamed)

1. Pan fry the pork sausage in heated pan with olive oil. Do it in batches so that the sausage will have nice sear marks.  Set aside.
2. In the same pan, saute the garlic, onions and bell peppers for 3- 5 minutes or until the onions are translucent.
3. Add the Marsala wine and chicken broth. Scrape the pan to get all the brown bits incorporated in the sauce. Bring to boil.
4. Put the cooked sausage pieces back in the pan. Season with salt, pepper and chili flakes.
5. Lower the heat and let the dish simmer for 10 minutes.
6. Mix well and turn off the heat.
7. Put some sauce on the bottom of a casserole pan.  Then arrange a nice layer of rice.
8. Top the rice with the sausage and pepper mixture.  Make sure to add all the sauce.
9. Serve hot.

Tips:
 - Slightly frozen sausage is easier to slice.  Place the sausage in the freezer for 2 hours before slicing.
  - Make sure to double check the ingredient list of the sausage you are using for allergens.  My favorite is the Wegmans brand because it is free of gluten, dairy and soy.
 - For this recipe, I used the Sweet style sausage because my kids can't handle the Hot/Spicy variety.

All Around Beef Ragu - Food Allergy Friendly

         Hello Frugalista Moms!  It's crazy Tuesday once again.  You know that day of the week when everyone in the family is rushing from one activity to the next. Child #2 has this at 4 pm while Child #1 needs to be there at 5:30 pm, pick up Child #3 at.... and so on. 

         Pre-food allergy diagnosis, this is the day wherein the fastfood drive thru window is my best friend.   A lot has changed though.  With a little planning and sometimes the help of my new BFF (the slowcooker),  I can have dinner, snack and even next day the children's lunch covered. 

         One of my ever reliable recipes is this easy Beef Ragu.  This basic recipe is so versatile, a bunch of new dishes can be made from just a big pot of it such as:
           1. Serve on top of your favorite pasta  for Pasta & Meat Sauce
           2. Add some rinsed canned beans and chili powder - Easy Chili n Beans
           3. On top of corn chips and shredded Daiya cheddar style cheese  - Nachos
           4. With some rolls (gluten free of course!) - Sloppy Joe sliders
           5. On top of pizza crust  - Easy Meat Pizza

          Feel free to double the recipe too.  It freezes quite well. A great use for all those ground meat you bought on sale.  Plus you'll also have something waiting in the freezer for busy days such as my crazy Tuesday.  Wink.. wink... I always have some of these in 1 cup containers that I serve as a hearty dip for my growing happy eaters. 

        Happy cooking!

- Roz

 

Ingredients:

1 1/2 lbs ground beef
2 Tbs. olive oil
1 tsp garlic minced
1/2 cup onions chopped
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 28 oz can crushed tomatoes
2 Tbs course sea salt
1/2 tsp ground black pepper
3 Tbs fresh basil chopped

1. In a big pot, heat olive oil and brown the meat.
2. Once the ground beef has browned, add the garlic, onion, oregano, thyme, rosemary and tomatoes. Mix well and bring to a boil.
3. Season with 1 1/2  Tbs salt and ground pepper. 
4. Simmer for 30 - 90 minutes.  The longer you simmer it, the more flavorful it gets.  Mix every 10 minutes to prevent the sticking.
5. After your preferred simmering time, taste to make sure if you need the remaining 1/2 tsp of salt. Some canned crushed tomatoes have added salt.  The once I used only contains tomatoes that's why I need the extra 1/2 tsp.   Also, take note that I have used course salt in the recipe. 
6. Turn off heat, stir in the fresh basil and serve over pasta, rice and even steamed veggies. 

Quick tip:
     
       This recipe can easily be made in the crock pot. Just brown the meat before putting it in a slow cooker with the rest of the ingredients except the fresh basil. Season with 1 1/2 Tbs of salt instead of the mentioned 2 Tbs.  Mix in the basil just before serving.

Chinese Five Spice Beef Stew

       The flu bug has visited our home again.  Can you believe it is the second time all four kiddos have on and off fever for 2 weeks?  When I brought them to the doctor, they were tested positive for flu and this time a different strain.  Are you kidding me?   They were just sick last month! 

 

         Oh well, I now agree with the news that this winter's flu season is one of the worst we had.  Whether one had a flu shot or not, many were not spared.  Thank God none of my children have pneumonia.

 

          Since each child had to be off from school for about 7 days and yes, I was stuck with cracky, I want mommy babies, I rely on recipes that are easy to prepare and can be kept warm until someone is ready to eat. 

 

         One of our family's favorites is this delicious Chinese Five Spice Beef Stew.  This dish gets better the longer it simmers. In fact, I like it the day after I prepared it.  It also freezes well so feel free to make the entire batch.  Though my children love this over rice, you can also have it on top of mashed cauliflower, nachos and even use it as a sloppy joe with a twist.   The best part is you can also use your trusted crock pot to make this which means, you'll save more time. Isn't that great?       

 

          So whether you have sick children like me, expecting some company over the weekend or simply short on time to cook, this hearty and versatile dish will surely be a big help.  Give it a try and let me know how it turned out.    

        

Ingredients:
2 Tbs Bacon grease
3 lbs ground beef
1 Tbs garlic minced
1/2 cup onions chopped
1 32 oz can crushed tomatoes
3 pcs star anise
3 pcs bay leaf
1 3 inch cinnamon stick
1 tsp cloves
1 Tbs sea salt
1 tsp Chinese 5 spice powder
2 Tbs Sriracha or hot sauce
2 cups potatoes diced
1 lbs frozen peas
2 cups water
1/2 cup red bell pepper diced

1. In a big dutch oven or heavy pan, brown the ground beef in bacon grease.
2. Once the meat has browned, add the garlic and onions and sautee for 4 minutes.
3. Add the crushed tomatoes, water, star anise, bay leaf, cloves, cinnamon, chinese 5 spice powder and 1/2 Tbs of salt. 
4. Bring to boil and simmer for at least 45 minutes or until the sauce is reduced in half.  The longer you simmer it, the more flavorful it gets.
5. Add the potatoes, peas and bell pepper. 
6. When the potatoes are soft, check if you need to add the remaining 1/2 Tbs of salt. 
7. Stir in the sriracha or hot sauce. 
8. Turn off heat, remove the bay leaf and cinnamon stick. 
9. Serve over steamed rice or cooked rice noodles. 

Enjoy!

Note:  This recipe can be made with a slow cooker.  After browning the meat, transfer it to a crockpot, add the remaining ingredients except for sriracha and reduce the water to just 1 cup.  Cook on low for 6 hours.  Stir in the sriracha just before serving. 

-Roz

Chicken Marsala - Gluten Free Recipe

      Chicken Marsala is one of my favorites. It's simple to prepare and only requires just a few ingredients.  When our household became gluten, dairy and egg free, I thought I will have a tough time remaking this dish.

        Last month, while wine shopping at Wegman's, I accidentally passed by the Marsala wines. With just 2 bottles remaining, I had this urge to grab one.  The next day, I worked on my new version of Chicken Marsala.  With a little tinkering on the breading, I was able to come up with a dish that I'll say even better that my regular recipe. 

Ingredients:

5 pcs. Skinless, boneless Chicken breast portions

Breading Mix:
2/3 c Waterchestnut powder (you can also use corn starch)
1 tsp sea salt
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp chili powder

Sauce:
1 cup Marsala wine
16 oz chicken broth
2 Tbs. sea salt
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp chili flakes
2 Tbs vegan buttery spread (or regular butter)
4 Tbs olive oil
3 medium sized bell peppers (cut into strips)
1 medium sized onion (sliced in half moon shapes)
1/4 cup chopped fresh parsley

1. Prepare the chicken breast by slicing it in half and pounding it to about 1/4 inch thick.  Set aside.
2. In a big shallow bowl, combine the ingredients for the breading mix.
3. Heat a big skillet and add the olive oil.
4. Coat the chicken pieces with the breading mix and pan fry in batches.  About 3 minutes on each side.  Do not overcook.
5. Using the same pan, add the butter and saute the bell peppers and onion.
6. Once the onions turned translucent, add the marsala wine to deglaze the pan. Make sure to scrape the browned bits.  Those are full of flavor.
7. Pour in the chicken stock and bring the mixture to a boil.
8. When the stock starts to boil, season with the oregano, black pepper, chili flakes and 1 Tbs. of sea salt. 
9. Taste the sauce.  If you think it needs more salt, slowly add the remaining 1 Tbs. tasting after each addition. The amount of salt you will use depends on the type of stock you used. 
10. Put the chicken pieces on the the pan with the sauce and simmer covered for 20 to 40 minutes.  Stir occasionally to prevent the meat from sticking on the bottom of the pan.
11. Turn off heat and add the chopped parsley.  Mix before serving.

Enjoy!

-Roz