Monday, October 19, 2015

Pizza Sauce


I've been making homemade pizza a lot lately. I thought it would be fun to make my own crust, but that meant I also needed my own toppings as well. We had a few jars and frozen packets of sauce, but I thought most of those were too sweet. Then I remembered this recipe, which my mom used to make while I was growing up. I'm happy to report that it tastes just as good now as it did back then!

Pizza Sauce
(top 8 free)
Ingredients
  • 1 Tbsp olive oil
  • 2 cloves garlic
  • 16 ounces fresh tomatoes (or 16oz can tomatoes)
  • 8oz can tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper

Directions

1. Blanch your tomatoes: drop tomatoes in boiling water for 1 minute, then pull them out with a slotted spoon and plunge immediately into cold water. Peel off the loose skin and discard.


2. Mince your garlic. Drain the tomatoes and chop them.

3. Heat oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Add tomatoes, tomato sauce, oregano, basil, and salt and pepper to taste.

4. Cook until thickened, stirring frequently, about 20 minutes. Makes enough for two pizzas.

It freezes well, too. Eat half tonight, and save the rest for your next pizza night!

We do movie night every Friday, when we eat downstairs in front of the TV. Pizza makes a great meal for movie night!

Use on your favorite pizza crust and with your favorite toppings!

And the beauty of homemade pizza is each person's toppings can be personalized!


Proudly geeking out over our Enterprise-shaped pizza cutter! 

What toppings would you use with this pizza sauce?



Linking up at Allergy Free Wednesdays and Gluten Free Fridays



Thursday, October 15, 2015

Too, too many

Can anyone explain what it is about this time of year? Nearly a year ago, I was lamenting that I wanted to crawl back under a food allergy rock and not pay attention to all of the deaths that were happening, one on top of the other. Now, here we are in mid-October and we've had three in the span of the last month. The summer months were blissfully sparse in news of food allergy deaths, and yet here we are, a few months into the school year and prepping for fall/winter holidays, and the deaths are piling up. And all of them teenagers. Can anyone speculate as to WHY?



We know teenagers are the highest-risk group, but even so, I'm beginning to dread this time of year. Is it because the beginning of the school year is a time when people to want to fit in? Impress their friends and new classmates, and admitting to (or properly preparing for) food allergies seems like a waste of time or, worse yet, uncool?


Or is it that with all the newness of a new school year, sometimes our safety precautions get forgotten? Even returning to the same school is new--new grade, new locker, new teachers, new clothes and backpack, new supplies, new classmates, newer and harder classes. Is this just too much for the teenage mind to manage?


Or could it be that with school celebrations and upcoming holidays, food is more prevalent and part of our celebrations, and when we're surrounded by so much bounty it's easier to slip up?


I don't know if any of my speculations are part of the big picture, but I do know that this seems to be a dangerous time. Please take care of your loved ones this year. Our kids may hate it when we constantly remind them of the same thing, over and over, but keep reminding them to bring their epinephrine--to school and when going out with friends. Make sure the school office has a backup, even if your teenager is (hopefully) self-carrying. Set alarms, download apps, post notes by the door, wait by the door with epi in-hand.... but do whatever it takes to make sure your kids remain prepared. And if YOU have allergies, don't leave home without it either.


Epi will save a life. Let's all take care of each other this holiday season.




Morgan Elizabeth Crutchfield

October 5, 2015
http://allergicliving.com/2015/10/09/north-carolina-teenager-dies-from-food-allergy-reaction/

Simon Katz

September 21, 2015
http://www.denverpost.com/news/ci_28864937/chatfield-high-student-dies-after-eating-smore-containing

Andrea Mariano
September 18, 2015
http://allergicliving.com/2015/09/19/first-year-college-student-dies-of-severe-allergic-reaction/

Monday, October 12, 2015

Sprouted Bean Potato Topper


I'll confess that I love a hot lunch. Just throwing a sandwich together at lunchtime fills my stomach, but doesn't satisfy me as much as something warm from the stove. Last week, I needed to use up some potatoes that were going to go bad, and also use up some of the monster kale plant in my garden. So I experimented and came up with this!

This is my Sprouted Bean Trio, from CostCo. It cooks really fast, about 5 minutes of boiling and 10 minutes to rest. Easy Peasy. For this recipe, I used 1/2 cup.

Usually I cook the beans in water and drain the excess, but I wanted a gravy, so I cooked it in Beef Better Than Boullion. I used about 2 cups of broth (2 cups water and 2 tsp Better Than Boullion.) This was a bit more than the beans called for, so I would definitely have broth left over.


I added three leaves of ginormous kale from my garden. After removing the thick stems, I cut the kale into thin strips and tossed in into the pot to cook with the beans.



After about 7 minutes of boiling (I think the beans need a little more time than the package calls for) I added a tablespoon of soy sauce and used cornstarch to thicken what was left of the broth into gravy.

Here it is after cooking and thickening.

I added this to the top of a baked potato and topped it with chopped green onions. It turned out to be really tasty, and I had enough for about three meals! (Hubby likes the simplicity of a sandwich or a potato with a can of chili, so I had this all to myself!)

What are you making this week?





Linking up at Allergy Free Wednesdays and Gluten Free Fridays



Monday, October 5, 2015

Snow Pea Salad


An old coworker of mine turned me on to this salad many years ago. Snow peas were one of the best things that grew in my (then) new garden, and I needed more ways to serve them. This recipe rocks, both in its simplicity and in its great taste!

Snow Pea Salad
Contains dairy

Ingredients
  • Snow Peas, cut to bite-size
  • Chopped red onion
  • Chopped fresh mint
  • Feta cheese (roughly 8oz)
  • 4 Tbsp olive oil
  • 1/2 tsp salt
  • 1/8 to 1/4 tsp black pepper

Directions
Cut the ends off your peas, and string them if necessary. Then chop them into bite-size pieces (halves or thirds.)

Dice your red onions and chop your mint.

Mix your vegetables together. Proportions are eyeballed, but you want a majority of peas and not enough onion to overpower.

Add the feta and toss.

Mix olive oil, salt, and pepper (to taste) and pour over salad.

Toss and serve!

I love snow peas and am so sad that the season is mostly over. I was so glad to get a batch from my in-law's garden to make it one more time this year! Yum!

Linking up at Allergy Free Wednesdays and Gluten Free Fridays



Thursday, October 1, 2015

Test Recipe


These are cool cookies. Still not sure on recipe formatting, help me out here.


Chocolate Sugar Cookies

Recipe by Eileen Rhoadarmer - 2nd Generation Allergy Mom

Contains wheat and dairy. Gluten-free flour and Earth Balance (or similar) "butter" substitute would easily correct this!
Prep time: 45 min
Cook time: 6 min
Total time: 2 hours
Yield: 5-6 dozen cookies
Ingredients
  • 1 1/2 cups (3 sticks) butter, softened
  • 2 cups sugar
  • 2 Tbsp Ener-G egg replacer
  • 8 Tbsp water
  • 1 tsp vanilla
  • 1 cup cocoa powder
  • 4 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
Cooking Directions
  1. Cream butter and sugar.
  2. Beat in Ener-G and vanilla. Stir in cocoa, baking powder, and salt.
  3. Switch to a dough hook if using a stand mixer. Then gradually add flour and mix until fully combined.
  4. Cover/wrap and chill 1+ hours.
  5. Heat oven to 400 degrees F. Roll out cookies and cut. I cut the cookies on the plastic wrap I had used to refrigerate the dough, and I didn't have to dust anything with flour. It worked well!
  6. Place 1 inch apart on a cookie sheet. Bake for 6 minutes. Remove to a rack to cool completely.
  7. Once cool, decorate with your choice of frosting.
  8. Enjoy!


And here are the process pics:
I cut them out on the plastic wrap I had refrigerated them in. No need to use flour, so much less mess!



Give frosting to a small child and ask them to decorate. Then wipe their faces and finish the job after they get bored.

My helpers.

Football!




A party spread worthy of the Superbowl. (This was only about a third of our food.)
The bbq pulled pork I made to go with it.

(http://recipeseo.com/recipe/g4GEN)

Monday, September 14, 2015

Chicken, Black Bean, and Fennel Soup

I invented a soup!

Hubby's parents bought into their community garden this summer, so we've been reaping the benefits of their growth (which is great since I've been neglecting my garden and it's been responding in kind.)

Funnily, they planted all sorts of vegetables that they'd never eaten before, and they've been sharing these new culinary sensations with us too. The first was arugula--we've had arugula in nearly every salad we've eaten this summer, they planted that much of it. The second was fennel.

We've sprinkled the fennel fronds (I've learned that's what the green fuzzy part is called) on salads and other foods, but what to do with the rest of it? I found a few fennel soup recipes online and decided to combine them with a homemade stock of my own.

The result was good! I think in order to be more fragrant, I'd use more than one fennel bulb if I had them, but otherwise it was a tasty soup that filled us up!

Chicken, Black Bean, and Fennel Soup
Top 8 free!

Ingredients

  • 5-6 cups chicken stock (I made my own with a chicken carcass, an onion, a few garlic cloves, salt, and peppercorns)
  • 1-2 cups diced or shredded chicken (I just picked the bones clean after making the stock, cook some up or open a can if you aren't using fresh stock)
  • 2 lbs black beans
  • Olive oil
  • 1/2 yellow onion, chopped
  • 1 fennel bulb, diced (could do 2 or 3 to increase the fennel flavor)
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • black pepper, to taste
  • 1/2 tsp rosemary
  • 1/2 tsp oregano
  • 1/4 tsp ground coriander
If necessary, make your stock. I put all my stock ingredients in the crockpot and let them simmer overnight. Boy, did the house smell good in the morning!

Soak your beans overnight too!

Rinse the beans and add them back to the pot with fresh water. Simmer for 2 hours or until beans are tender. Then rinse them yet again.

When your beans are nearly done, add your chicken stock to a large soup pot along with the chicken and bring to a boil. Add the cooked beans. Reduce heat and simmer.

Place a drizzle of olive oil in a medium saucepan and saute the onions for 3-5 minutes. Add the fennel and garlic, and cook for another 10 minutes, stirring frequently, until cooked down. Then add them all to the soup pot.

Add the salt, pepper, and spices, and then let it all simmer together to marry the flavors for about 15 minutes (you can substitute 1 tsp of tarragon for the rosemary and oregano if you would like to further enhance the flavor.)

Serve garnished with chopped fennel fronds and enjoy! We sure did!

Linking up at Allergy Free Wednesdays and Gluten Free Fridays

What are you doing for dinner this week?



Thursday, September 3, 2015

A Food Allergy Lesson from a Headache

We believe that Zax gets migraines.

They haven't been officially diagnosed, but we've got the family history and they certainly fit the pattern. A few years ago, we learned to medicate him at the first complaint of a headache, because if we don't, we'll regret it when the screaming and vomiting set in.


We've also wondered if these migraines are tied to altitude and/or dehydration, because just about every time we take a trip to the mountains, he complains of a headache--and several vacations have been less fun because that's how they began.  I bring this up because Zax had a migraine yesterday when I picked him up from school.

The moment I saw him, I could tell that something wasn't right. He told me his head hurt, and as I dug through my bag for his ibuprofen, I asked whether he had told his teacher. We keep ibuprofen in the nurse's office for this very reason. He said he had told her, but she'd just encouraged him to drink more water. So of course I chatted with his teacher before we left, to make sure she understood that his headaches need to be treated right away.

When I asked if Zax had reported his headache, she said "No." All he'd said was that he was thirsty, so she'd told him to drink water. I explained about his migraines, and that I'll tell him to communicate better, but that he needs to get ibuprofen at the first sign of any headache. She seemed to understand migraines, and so I took my miserable child home.

Yesterday's headache was a doozy, and Zax threw up in the car before curling up on the couch at home for a few hours. He definitely needed earlier meds.

Looking at both sides of the story, I think that what probably happened was that he'd said "My head hurts but maybe I'm just thirsty and need to drink more water," ...or something to that effect. Out of context, his teacher probably didn't hear the first few words, and once she understood what he was saying, she just heard him report thirst. When I discussed it with Zax before bed, when his headache had, thankfully, resolved, he agreed that he'd probably said something like that. I told him that his teacher knows that he needs headache medicine now, so if he reports a headache and she doesn't respond the right way, then she probably didn't understand him. In that case, he should say it again, more clearly.

And then, of course, we started talking about his allergies in the same context. It occurred to me that the way he reports an allergic reaction may not always be clear to the teachers. Together, we discussed that if he reports a reaction and doesn't get the right response (meaning anything other than sending him with a buddy to the nurse's office) then he should say it again but make sure he says he's having an allergic reaction.

Kids don't always realize that they aren't clear to adults, and we parents don't always realize that our children's speech patterns don't necessarily make sense to people who don't know our kids as well. Just one more reason to make sure our kids speak up until they're heard if they ever have an allergic reaction!