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.

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.

Butternut Squash & String Beans in Coconut Curry Sauce

      It's the First day of Spring!  To celebrate, I am sharing with you a vegan dish that my whole family loves.  Even before we eliminated wheat, egg, dairy, soy, nuts and peanuts in our diet due to my children's multiple food allergies, this vegetable dish has already been a staple in our monthly menu.  

 

      This hearty dish is very easy to prepare but loaded with flavor and different textures.  Since our family is not really vegetarians, I serve this with either fried meat spring rolls (lumpiang shanghai) or grilled pork/chicken skewers (Filipino BBQ) and rice.  The creamy sauce with a hint of sweetness from the squash works quite well with any grilled protein. Am I making you hungry already?

 

       Anyway, I hope you'll give this humble dish a try. 

 

      Have a great Spring!

 

- Rozelyn 

Ingredients:

3 Tbs. olive oil

1 tsp. garlic minced

1/2 cup white onions sliced in half moon shape

1 pint grape tomatoes cut in half

2 tsp. garam masala

2 tsp. ground ginger (powder form)

1 14 0z can coconut milk

1 cup broth (you can use chicken or vegetable broth)

1 1/2 lbs. string beans cleaned

1 1/2 lbs. butternut squash skin and seeds removed and cut into 1 inch cubes

3 Tbs. sea salt

1/4 tsp. ground black pepper

1/4 tsp. cayenne pepper

1 tsp. curry powder

1. In a big pan, heat olive oil. 

2. Saute the garlic, onions and tomatoes until the onions are translucent and the tomatoes are almost turned to a paste.

3. Add the garam masala, curry powder and ginger powder.  Mix well and cook for about 3 minutes.

4.  Stir in the coconut milk and broth.  Bring to slow boil. 

5.  Once the sauce starts to boil, add the string beans.  Cover the pan and let cook for 5-7 minutes or until the green beans are half cooked.

6. Add the butternut squash and season with 2 Tbs. salt, black pepper and cayenne pepper. Cover the pan and simmer until the squash and beans are cooked about 10 to 15 minutes.  Do not over cook. 

7. Taste and see if you need to add the remaining 1 Tbs. of salt.  I have used a salt free homemade stock that's why I need the additional salt.  Just remember that ready made broth has additional salt so taste before you add more. 

8.  Turn of heat and serve warm over rice, noodles or as a side dish.

Tip:

     Removing the skin and cutting the butternut squash can be a challenge.  To make the preparation easier, place the gourd on a microwaveable plate and heat it on high for 2 -3  minutes. Let it cool a bit before opening. This will soften the squash making it easier to cut.