Gluten Free Taco Pizza To the Rescue

      "How do you do it?  I mean making food from scratch everyday."  If a can get a dollar every time I'm asked with this, I bet I'll have a brand new outfit complete with matching shoes and bag every month. (Hmm... That's not a bad idea.)

     Well, here's a confession.  Even though I enjoy cooking and baking, there are days when I totally don't feel like doing anything in the kitchen. Yes, there are times when I would rather fold the kids' clothes than turn on the stove. FYI, laundry is always the last in my to do list.  

    Since calling the local pizzeria and Chinese delivery is no longer an option for us, I have no choice but to produce something for my ever hungry children.  That's when I rely on some packaged staples in my pantry.   

      One of the products, I try to have on hand is Schar's Gluten Free Pizza Crust.  Each box contains 2 crusts which are already at room temperature.  Such a time saver. With my children's appetite, a pizza dinner means two pies!

      Just a little heads up to all my multiple food allergy people. Schar's Gluten Free Pizza Crusts are made with water, corn starch, potato starch, rice flour, sunflower oil, rice starch, rice syrup, dextrose, psyllium seed husks (vegetable fiber), modified cellulose, guar gum, apple fiber, yeast, salt and tartaric acid.  (The ingredient list found in on the box).  Though it contains no soy, there is a statement indicating that it "May Contain Soy". 

       I don't know about your comfort level when it comes to those label warnings.  That's why, I am disclosing this.  In my experience though with this brand,  Child #2 and Child#3 who both have soy allergy were able to eat it without any issues.  Since every situation and child is different, I suggest you trust your instincts.  If you're not comfortable, using this ready made crust, you surely can make your own.  Here's one of my favorite Top 8 allergen free Pizza crust recipe.  

       Either you are using a homemade or ready made crust, this Taco Pizza is kid approved and still easy to make.  Here's another secret.  I usually make a big batch of Taco Meat.  Then I'll put it in quarter size freezer bags and store it in the freezer.  A nice back up for my lazy cooking days.  

       As long as you have the staples on hand, you can readily make this yummy pizza in minutes. If you only knew how many times this came in to my rescue.  

        Give this one a try and don't forget to let me know how you think.  

- Roz

 (Note: I was given free products to use for this post.  This however, doesn't affect my review and thoughts I've written.  Please see my full disclosure here.) 

        

Ingredients:

1 pc. Schar Gluten Free pizza crust
1/2 lb. ground beef or turkey
2 tsp (or more) Taco Seasoning
1/3 cup shredded cheese (in our case Daiya cheddar style)
1/4 cup guacamole
1 tsp. melted butter
pinch of garlic powder

Optional toppings:
     shredded lettuce
     chopped tomatoes
     hot pepper slices
     crushed corn chips


1. Preheat the oven to 410 F.  Line a baking sheet with parchment paper.
2. In a heated pan, brown the ground beef or turkey.  Once the meat is almost cooked, add the taco seasoning and mix well.
3. Transfer the cooked taco meat in a platter and set aside.
4. Place the pizza crust on the prepared baking sheet.
5. Brush whole the pizza crust with melted butter and sprinkle the garlic powder. Make sure the edge has some garlic powder too.
6. Spread the cooked taco meat on the crust.
7. Sprinkle cheese on top of the meat.
8. Bake in the oven for 11-12 minutes.
9. Remove from the oven.
10. Top with guacamole and other toppings you like. Serve hot.

Tuna and Corn Casserole - Gluten, Dairy, Nut Free

      A casserole is one of my favorite go to dishes. What's not to love?  It requires little prep time, basically cooks by itself and most importantly, always a crowd best-seller.  

        After I learned about my children's food allergies, making casseroles was quite a challenge.  As you may know or learned by now, most of the traditional soups used in casseroles are not gluten free. Not to mention loaded with preservatives and sodium.

        So, when I had the chance to try Dole's Garden Soup varieties at the GFAF Expo in NJ, I didn't waste any time.  I reached out to them so that I can use and review their new products.

      Dole Garden Soups is the latest addition to Dole's growing packaged foods.  It comes in five varieties namely Carrot Ginger, Southwestern Black Bean and Corn, Roasted Garlic & Tomato Basil, Tomato Vegetable and Sweet Corn.  The two later varieties are my favorite.  Aside from being creamy and delicious, these soups are:

         * Gluten Free

         * Non GMO

         * Preservative Free

         * Low Fat

         * No Cholesterol 

         * Ready to Eat 

         * Top 8 Allergen Friendly (except for the Roasted Garlic &Tomato Basil which contains milk)

         It is also very versatile.  Did you know that you can use it as gravy or sauce too?  Yes, it's an excellent ingredient for casseroles as well.  The Sweet Corn Soup is my secret ingredient to this really easy, yummy and kid friendly Tuna and Corn Casserole dish.  Not only is it allergy friendly, this version is really healthy too.  

          What do you think? Will you give this one a try? 

         

- Roz 

Ingredients:

1 (26 oz) box Dole Garden Soup Sweet Corn
4 cans (about 3 cups) canned tuna in water, drained
1/2 cup green peas
1/2 cup corn kernels
3 tsp. sea salt
1 tsp. dried oregano
1 tsp. ground black pepper
1 tsp. paprika
2 cups water
1 lb. gluten free macaroni (uncooked)
3 Tbs. chopped fresh parsley
1 Tbs. lemon zest
1 tsp. oil (canola, avocado or sunflower oil)


1. Preheat oven to 375 degrees F.
2. Grease a 13 x 9 casserole dish with oil.
3. Put all the ingredients except for the lemon zest and parsley in a big bowl.  Mix well.
4. Transfer the mixture to the prepared dish.
5. Top with the lemon zest and parsley.
6. Cover with foil and bake for 35- 40 minutes.
7. Serve hot.

(Note: I received free products from the company for this review.  This however, doesn't affect my opinions and experience using the mentioned products.  Please see my full disclosure here.)

No Leftovers Moroccan Roasted Chicken

        The Moroccan culture has always intrigued me.  From the colorful fabrics, unique accessories and of course, spice laden food.  Though I haven't been in an authentic Moroccan restaurant here in NJ yet (any suggestions?), I have spent hours researching about the country's refined cuisine. 

        After going through numerous recipes,  I was surprised to find out that most of the ingredients used in Moroccan cooking are already in my pantry. Okay, I confess I have a long time obsession with herbs, spices, flours and even vinegars.  In fact, my kids has already nicknamed my kitchen, The Lab.  Do you get the picture?       

      Anyway, after gathering some confidence, I finally decided to experiment with the spices I have on hand. Since lamb is quite on the pricey side and I'm not sure if my family will be open to the new flavor profile just  I created, I sneaked my concoction in our weekly roasted chicken dish.  Chicken the kids' favorite so what else can go wrong right? 

       

        The result amazed not only me but the whole family.  Our usual roasted chicken turned out to be very moist and packed with flavor.  My Moroccan inspired Roasted Chicken became an instant hit!  Even Child #3 who's the pickiest of all, even called it his favorite chicken ever.  

      If you like to make soups out of leftovers, I'm giving you a warning. If you serve this to your family and guests, you will not have enough left!  

       Intrigued?  Give this a try. Then let me know what happens.  

       Have a great week my friends!

- Roz

Ingredients:

1 whole chicken cut into serving pieces
1 whole bulb of garlic

Moroccan Spice Mix
1 Tbs. ground coriander
2 tsp. ground cinnamon
1 tsp. cumin
2 tsp. ginger powder
2 tsp. fennel powder
1 tsp. ground cloves
1 1/2 Tbs. sea salt
1/4 tsp. ground cayenne pepper (You can add more if you like it hot)

1. Preheat oven to 400 degrees F.
2. In a small bowl combine the Moroccan spice mix.  Set aside.
3. Line a 9 x 13 baking dish with aluminum foil.  This makes clean up really easy.
4. Cut the garlic bulb in half horizontally.  Do not remove the skin because it will keep the individual cloves together.
5. Generously rub the chicken pieces with the spice mix.
6. Arrange the chicken pieces and garlic in the prepared baking dish.
7. Bake in the oven for 1 hour and 20 minutes or until the internal temperature of the chicken pieces reach 180 degrees.
8. Once cooked through, remove the baking dish from the oven.  With a fork, carefully, pick the roasted garlic pieces and mash it in a small bowl.
9. Top the chicken pieces with the mashed garlic and let it rest for at least 10 minutes before serving.
10. Serve hot or warm with steamed rice and mixed vegetables.  

Asian Style Stir Fried Green Beans

        I can't believe how the past two weeks of November flew. With the Bake Sale for the Philippines, parent teacher conferences, kids' increased homework and sudden influx of laundry brought about by the crazy Jersey weather, everything seemed to be in the Urgent list.  Then came yesterday's Thanksgiving Feast for Child #3.  Yes, it's already Thanksgiving week people! 

      For those who are still wondering what dishes to make for the big feast, I have this very easy, unique and of course delicious recipe for string beans.  Since this is not the traditional one that is loaded with cream, bread crumbs and fats, you and your guests will be happy to have extra room for dessert.  Who doesn't like that? 

       The shrimp paste needed for this recipe is readily available at any Asian store.  A jar is usually less than $3.  If this is the first time you will use it, don't get scared with the smell. Straight out the the bottle, this ingredient is really pungent and salty.  Once it hits the oil though, it will bring out a nice earthy flavor.  Watch out!  It is really concentrated so a little goes a long way. 

        Expecting a big crowd?  Just double the recipe and the result is still awesome.  Since this side dish is fine at room temperature, you can easily make it ahead of time as well.

          I'm sure most of us are grocery rushing already, I will not be keeping you.  Happy Thanksgiving Tuesday my friends.

- Roz                    

Ingredients:

2 24 oz bags green beans (about 2 lbs)
8 big cloves of garlic sliced
1/2 cup sliced red onions
2 tsp. shrimp paste
1/2 tsp. ground black pepper
2 tsp. canola or corn oil (you can also use bacon grease for extra flavor)
1 tsp. chili flakes
2 Tbs. lemon juice
2 Tbs. water or broth

1. In a big pan or wok if you have it, preheat the oil until it is almost smoking.
2. Saute garlic, red onions and shrimp paste for about 1 minute.
3. Add the green beans, black pepper, chili flakes and water.
4. Stir fry until the green beans are tender.  Depending on the freshness of the green beans, it will be about 7- 10 minutes.  Make sure to keep on stirring for even cooking.  Make sure not to over cook.
5. Once the beans reached your preferred tenderness. Turn off heat and drizzle the lemon juice.
6. Serve warm or at room temperature.

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. 

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.

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.

Indian Spiced Roasted Chicken with Steamed Broccoli

           It's the middle of the week and if you are like me, you too, are already struggling to cope with a  hungry gang.  Since deliveries aren't in my speed dial anymore, I have to come up with easy to make, tasty, healthy and of course food allergy friendly dishes from the remaining ingredients in the fridge.  Just so you know, I do most of my grocery shopping Friday nights. 

 

             One of the easiest dishes I like to prepare is roasted chicken and steamed frozen veggies.  The trick I use to make my "eaters" always excited is to vary the seasonings for the chicken.  Inspired by the flavors of the kid friendly Chicken Curry dish the children like so much, I decided to formulate a new rub for the chicken.   The result was a big hit.  Accompanied by the super easy Lemon Infused Steamed Broccoli, this combo became a real life saver on busy days.   

 

             Just a quick note, the cayenne pepper is optional.  That is, if you or the people who will eat prefer to have some kick.  For my children, I only use a pinch because Child#3 is not a fan of hot/spicy food.  Feel free to omit it if you know your child is sensitive. 

 

            Sun is still out so I'm running to the pool.  How do you relax on a busy summer day?

 

-Roz

 

            

 

 

 

Ingredients:

 

1 whole chicken (around 5 lbs. or 7 pcs. chicken thigh-leg combo)

3 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. chili powder

3 tsp. sea salt

1 1/2 tsp. curry powder

1/2 tsp. garam masala

1/2 tsp. cayenne pepper (optional)

1 Tbs. olive oil

 

1. Preheat the oven at 375 degrees. If using a whole chicken, line a roasting pan with aluminum foil.  Otherwise, line a 9x13 dish with foil. This is for easy clean up later.

2. Prepare the chicken or chicken pieces by patting it dry with a paper towel.

3. In a small bowl, combine the spices and oil to make a paste.

4. Rub the chicken with the spice rub.  Make sure you put some of the spice mix between the meat and skin of the chicken. 

5. Roast uncovered for about 2 hours (whole chicken) or 1 1/2  hours for chicken thigh and leg.  Check with a meat thermometer or cut on the thickest part to make sure that it is cooked all the way through.  Depending on the oven  and the weight of the chicken, you may need to cook it a little bit longer.

6. Once cooked, let it rest for at least 15 minutes before cutting.

 

Steamed Lemon Infused Broccoli

 

1 lb. frozen broccoli (you can also use fresh but it will take longer)

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/2 tsp. garlic powder

1 tsp. extra virgin olive oil

1 tsp. lemon zest

1 tsp. lemon juice

 

1. Steam the broccoli until it reached your desired tenderness. If using frozen ones, you can microwave it for 4 minutes on high.

2. Drain the broccoli.

3. In a big bowl, combine all the seasonings.  Toss the cooked broccoli until well coated.

4. Serve warm.



 

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!

Healthy Dairy and Gluten Free Vegan Mac n Cheese

      One of the dishes that my children can't live without is Macaroni and Cheese.  Three out of my four kids who have lower levels of food allergies for wheat and milk would sometimes compromise with me just to have a serving this creamy, yellow, cheesy dish when we eat out.  Even if the two older ones already know that they will get some slight eczema irritations for at least 3 days after consuming it, they are willing to endure it.  Crazy right?

 

       So, what's a food allergy mom got to do?  Since I can't control those cravings and I don't like to start with the blaming game, I decided to experiment on ingredients to make an allergy friendly and healthier version of the dish the kids love.  With so much trial and error, I finally found a version that is closest to the real thing and the children truly gave it a huge thumbs up. 

 

     My secret ingredient for this so called "Mac n Cheese" is sweet potato puree.  It provides the familiar yellow color and creamy texture. Even if you are not really dairy free and is just looking to save some calories, this version will make your comfort food much healthier by using less cheese and butter.  Give this a try and I'm pretty sure you'll love it too.   

     Have a great day!

- Roz

Ingredients:

1 lb. cooked pasta preferable al dente (gluten free if you're like us)
1 Tbs. Extra Virgin Olive oil
1 Tbs. fresh garlic (minced into really tiny pieces but don't puree)
1 1/2 cups sweet potato puree (recipe below)
1 cup broth (chicken or vegetable)
1/2 cup original flavored almond milk (you can use unsweetened coconut milk not the canned one)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
4 pcs. fresh sage leaves
pinch of chili flakes
1 Tbs. vegan buttery spread (I use Earth Balance Soy free)
2 inch cube cheddar style Daiya vegan cheese

1. In a big pan, with the heat on low, sauté the garlic in olive oil until the oil gets much of the flavor of the garlic.  Make sure not to brown or burn the garlic.  After about 3 minutes, you can remove the garlic if you like.
2. Add the sweet potato puree and broth.  Increase the heat to medium and bring to a slight boil.
3. Season with salt, pepper, chili flakes and paprika.
4. Add the almond or coconut milk and sage leaves.  Lower the heat and simmer for 5 minutes.
5. Remove the sage leaves and let the buttery spread and Daiya cheese melt in the sauce.
6. Once all the "cheese" is melted, add the cooked pasta.  Sauce is a little loose but let the noodles absorb most of the sauce.
7. Serve immediately. 

Sweet Potato Puree

1 big sweet potato (peeled and cut into 1 inch cubes) About 2 - 2 1/2 cups total
2 1/2 cups water (enough to cover the sweet potatoes)

     Bring the sweet potatoes and water to a rolling boil.  Cook until the sweet potatoes are fork tender.  Let the mixture cool for 10 minutes.  Transfer the sweet potatoes and 1 1/2 cups cooking liquid to a blender or food processor.  Puree until smooth.  Use immediately or let it cool and transfer to a freezer bag.  Freeze until ready to use.

    

Food Allergy friendly Yankee Pot Roast

      Happy Easter Frugalista Food Allergy Moms!  I have been out of the blogging world in observance of Good Friday, Black Saturday, Easter and Spring Break.  It's so great to be back since the six day hiatus has given me the much needed reflection and focus.  There are tons of exciting ideas swirling in my mind right now and I can't wait to share them with you in the posts to come.

 

       To start off, here is my take on a Yankee Pot Roast recipe that was shared to me by my good friend Laurie Laliberte of Tales and Yarns.  Laurie and I have been following each other on twitter as a result of a craft site we both belong to. Yes! We are twitter buddies and boy I'm glad! 

      Call it luck or destiny. When I first ranted about my children's allergy diagnosis, she was one of the very supportive persons who came to my rescue.  Not only did she assured me that things will be fine, she has also encouraged me to start blogging about my experiences. Oh did I mention that she's a great Editor too? Having her input surely gave me the much needed confidence to write again. Fast forward to seven months and here I am --- sharing food allergy and even healthy recipes to the world.

       Thanks Laurie for helping me stay sane during those tough moments.  I hope all food allergy moms will have someone like you to enjoy this delicious Yankee (not Red Sox) Pot Roast with.

        How about you? Do you have a special food allergy friend? Love to hear from you.

- Roz

 

 

 

Ingredients:

 

3 lbs. beef chunks (cut in 2 inch cubes)

1Tbs. bacon grease

1 Tbs. garlic (minced)

1 medium onion (sliced)

2 Tbs. worcestershire sauce (make sure it's gluten free)

2 cups chicken stock

1/4 cup beer (optional but there gluten free brands)

2 tsp. celery salt

2 cups carrots (diced)

2 cups celery (diced)

3 cups potatoes (about 3 inch cubes)

1/2 tsp. salt

2 tsp. onion powder

1 tsp. sugar

1 tsp. chopped parsley

 

1. In a heated Dutch oven or heavy pot, brown the beef chunks in bacon grease.  Do it in batches so that the meat will have a good sear.

2. On the same pot, saute the onions and garlic. Add the browned meat.

3. Season with celery salt, onion powder, salt and sugar.

4. Add the beer and chicken stock.  Cover and bring the stew to a boil.  Once it boils, lower the heat at simmer for one hour. Stir occasionally, to prevent any meat from sticking to the pan.

5. After one hour, add the celery and carrots.  Mix well and simmer for 30 minutes.

6. Add the potatoes and simmer until the potatoes are cooked and the beef is tender. About 30 - 40 minutes.

7. Serve hot with rice or pasta. Sprinkle the chopped parsley just before serving. 

 

Slow Cooker Method:

After searing the meat and sautéing the garlic and onions, transfer it on a slow cooker.  Then layer the carrots, potatoes and celery.  Add the chicken stock and beer (optional).  Season with celery salt, onion powder and sugar.  Reserve the salt for later. Cook on low for 6-8 hours or until the meat is tender.  Before serving, taste if you need to add the 1/2 tsp. of salt.  Depending on the chicken stock that you use, you might not need it. 

 



 

Finally A Dairy Free Chicken Alfredo Pasta

      Chicken Alfredo is one of my favorite pasta dishes.  There is something so comforting about the creamy, salty and cheese laden sauce that makes it such a special treat.  So when the food allergy news broke, I thought I will never have the chance to cook this yummy pasta dish at home anymore. 

     

       One day, while preparing for dinner, my children started asking for a white pasta sauce. Just my luck.  How can I possibly make a cream sauce without cream or milk? I'm pretty sure coconut milk, unsweetened rice or almond milk will not be a good alternative because these kids know what an Alfredo sauce should taste like.  Cream cheese even the vegan one is out of the question too because of the soy content. Challenging? Oh yeah.  Impossible? I don't think so. 

 

        While looking for the can of anchovies in the pantry, (Yes! I put some anchovies in my regular Alfredo sauce.) I accidentally came across this can of cannellini beans.  Light bulb moment!  If I can make these beans really creamy and add enough flavor, I might be able to get a taste close to our beloved cream sauce.  So where do I get this weird idea? Okay, I confess, I have an obsession with the show Chopped and it looks like it's paying off. :D

 

        After a few tinkering, I finally came up with this recipe.  Take note that I didn't use any salt because the anchovies gave it the much needed flavor.  If you are not into anchovies, you can use bacon instead.  Simply put raw bacon pieces (about 5 stripes) in a big pan and cook until you have about 2 Tbs. of bacon grease. Remove the cooked bacon and use the grease to sauté the sundried tomatoes and make the sauce.  Once the dish is done, crumble the bacon and sprinkle on top.  You may have to add some salt in the sauce because the bacon doesn't have the same salt content as the anchovies. 

 

        Give this one a try, it's a little healthier than the original Alfredo Sauce too. Who knew cooking food allergy friendly dishes is starting to be fun?

 

        Happy Monday!

 

- Rozelyn

Ingredients:

1 15 oz. can cannellini beans
4 cloves garlic
1 1/2 cup chicken broth
1 tsp. extra virgin olive oil
1 2 oz. can anchovies in Extra Virgin Olive Oil
1 cup cooked chicken breast (sliced thinly)
1/2 tsp. nutmeg
1/2 tsp. onion powder
1/2 tsp. ground black pepper
4 oz. Daiya jack style cheese (shredded)
2 Tbs. sundried tomatoes chopped
3 Tbs. fresh sage chopped
1 lb. gluten free pasta of your choice (cooked according to package direction)
* some pasta liquid (water where you cooked the pasta)

1. Using a blender or food processor, puree the beans, garlic and broth until really smooth and creamy. Set aside.
2. In a big pot, sauté the anchovies in olive oil until it turns into a paste. Mix in the sundried tomatoes and let the flavors blend for about 2 minutes.
3. Add the pureed bean mixture, chicken and season with black pepper, nutmeg and onions powder.  Bring to boil.
4. Lower heat and add shredded Daiya cheese substitute.  Mix well until the cheese melts.  Taste and adjust seasonings if necessary. If needed, add some salt.
5. Add the cooked pasta and stir to coat with the sauce. 
6. Turn off heat and sprinkle the chopped sage.
7. Serve hot. 

Tips:
      If the sauce is too thick, add some pasta water. 
      Puree the beans really well and simmer it for at least 10 minutes to remove the grainy texture.

     

Easy Chocolate Heart Treats

            Today is the first year our family will celebrate Valentine's Day food allergy friendly.  For years, receiving heart or flower shaped chocolates is something my children looks forward to every February 14th. Not wanting to break the tradition, I started looking for local New Jersey bakeries or dessert places that might have gluten, dairy, egg, nut and soy free treats. 

 

            Guess what?  It was indeed challenging to find one.  Since I don't want to feel defeated,  I decided to bring out that heart lollipop mold (yes, I used to collect those) and melted some Enjoy Life Semi Sweet Chocolates using a homemade double boiler. 

 

             Well, it's just a fancy way of melting the chocolate on a glass bowl on top of a pot of simmer hot water.  Once the chocolates are liquid, transfer it to plastic molds and let it cool.  I have noticed that the allergy friendly chocolates take longer to set.  I have to put it in the freezer for at least 2 to 3 hours for the treats to unmold with ease. 

 

 

            After removing from the molds, let the chocolates reach room temperature before wrapping it in plastic.  Secure with a curling ribbon and you are good to go. 

 

 

 

           This morning, the kids woke up with a nice surprise waiting for them.  Chocolate heart lollipops paired with exploding heart balloons from the dollar store.  It's not a matter of what they can't have.  It's a matter of what they CAN have.

 

            May your day be filled with love.  Happy Valentine's Day!

 

 

-Roz

Ham & Cheese Breakfast Roll Ups

       Breakfast is always big in our house.  Since it is the first meal of the day, I want to make sure that everyone gets to have their fill of carbs, protein and even vitamins. After that, they can eat crappy right? (Yeah right!)

        Anyway, while I was making some pancakes the other day, I was inspired to use the left over ham and Daiya shreds in the fridge.  What could possible go wrong?  After all, when I was still in school, I remember having those Waffles filled with salty ham and gooey cheese at the cafeteria. Ah!  I know what you're thinking when I said the C word.  Well, I confess I am one of those lucky ones whose food were made from scratch by the Sisters everyday and these nuns are such great cooks.  Having said that, this simple recipe brings great childhood memories.  Plus, it's so easy to prepare and can be made ahead of time. 

 

 

Ingredients:
Your favorite Pancake Batter  (I used the Cherrybrook Kitchen Pancake Mix)
Organic Deli Ham Slices
Daiya Cheddar Style Shreds or regular shredded cheese (your fave)


1. Prepare the batter.  Since I used a mix, I followed the directions to make 7 pancakes.
2. Pour the batter on a hot skillet or griddle. Pancakes should be at least 4 inches in diameter. 
3. Once the surface looks like it's ready (about 2-3 minutes), place a slice of ham and flip. You will hear some sizzle.
4. Cook for another 2 minutes.
5. Transfer to a plate with a ham side up. 
6. Sprinkle with shredded cheese and roll.
7. Enjoy!


-Roz