Category: Allergy Friendly

The Easiest Chocolate Muffin recipe

The Easiest Chocolate Muffin Recipe

This is seriously the easiest chocolate muffin recipe you can make. I cannot take credit for these, someone gave me the recipe and I am unsure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower.  So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them.

The recipe is simply a package of Devil’s Food Cake Mix and one 15 oz. can of pumpkin puree. I tend to use the Libby’s Pumpkin Puree but I think any brand would be fine as long as the only ingredient is pumpkin. The cake mix I prefer is Duncan Hines Cake Mix because they have not shrunk the package like all the other brands, so the ratios still work great. The trick here is cooking spray. Spray everything: the bowl, mixing spoon, scoop, and muffin tin. It is hard to mix and the batter sticks to everything. Don’t give up. It just takes a second and then it all comes together. It tends to be a bit lumpy, don’t worry about that. Do not use muffin liners, the muffins stick to them. I usually add chocolate chips to the mix and that is wonderful also.

It is always the simple that produces the marvelous

Amelia Barr

These is the easiest chocolate muffin recipe ever and they are perfect for breakfast, packed in school lunches or for an afternoon or after school snack. I have heard friends use other flavors of cake mixes for this and have had success, but I stick to the chocolate.

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Allergen Information: Egg free, Dairy Free, Gluten Free (All this is dependent on the cake mix that you use)

The Easiest Chocolate Muffins

These muffins are so easy and are a hidden source of vegetables…Pumpkin. Great for breakfast or an afterschool snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 12 muffins
Course: after school snack, Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can Pumpkin Puree
  • 1 box Devils Food Cake Mix Whatever brand you prefer

Method
 

  1. Preheat oven to 400 degrees Fahrenheit
  2. THIS IS VERY IMPORTANT. liberally spray your bowl and utensils with cooking spray to avoid sticking. DO NOT USE CUPCAKE LINERS. The muffins will stick to them.
  3. Combine the cake mix and the pumpkin puree. This is harder than you would expect. It takes a bit, but be persistent and it will all come together.
  4. Spread evenly in muffin tin. An ice cream scoop and an extra soup spoon work well here. You should get 12 muffins out of it. This step is very sticky.
  5. Cook for 15 minutes and they are done. Great warm.

Notes

Notes:  I have tried to use a mixer and it doesn’t work. Do not bother. 
Allergy Information: Depending on the cake mix that you use, these are very easy to adapt to whatever your allergy may be. 

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friend get together.

Carbonara

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friendly get together. It has been a staple in our house for years. Carbonara is a great comfort food recipe and is very easy to make. Basically, it’s a simple bacon and egg pasta that never fails to impress. Paired with a nice glass of wine it is the ultimate pasta dish for a romantic night of watching TV, dinner with friends, or a midweek meal with the family.

When a recipe card is as old and worn as this one, you know it’s a favorite. Although I’m not sure where I originally got the recipe, it has certainly earned its place in our home. At my bridal shower, many years ago, guests contributed recipes, and this might be one of those cherished contributions. My recipe box is filled with these well-loved treasures. This Pasta Carbonara stands out as the ultimate pantry meal.

I split this recipe in two and make half with regular pasta and half with gluten free to accommodate my whole family. It is great both ways!

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friendly get together

Life is a combination of Magic and Pasta

– Federico Fellini

Tempering the eggs with a little pasta water so they do not scramble is essential. When the eggs scramble it ruins the whole dish and you do not want that. I have also used other pasta styles. I have found Rotini is a hit and even ziti, but I prefer the traditional spaghetti. This Pasta Carbonara Recipe is the perfect pantry meal and a great go to in a pinch. I love the fact that is is so allergy friendly and easy to do. My current favorite gluten free pasta is Rummo. Give it a try, you will not be disappointed.

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

This Pasta Carbonara Recipe is the perfect pantry meal for a romantic night at home or a family friend get together.

Pasta Carbonara

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Course: dinner, lunch
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp. Olive Oil
  • 1 lb. Spaghetti cooked regular or gluten free
  • 1/3 lb. Bacon cut into small pieces (Pancetta or Guanciale is used also)
  • 4 cloves Garlic diced small
  • 1/4 tsp Red Pepper Flakes I tend to use more.
  • 1/2 cup White wine or Chicken Stock
  • 2 large Egg Yolks
  • 1/4 cup Reserved pasta water
  • 1/4 cup freshly grated parmesan cheese
  • 1 Handful of chopped fresh parsley 1 tsp. of dried parsley would substitute
  • Salt and Pepper to taste

Method
 

  1. Cook Pasta Al Dente. Reserve a cup of the pasta water in case needed for sauce
  2. In large skillet over medium high heat. Saute bacon until it browns. Remove bacon and put aside. Drain the bacon oil and then add two tbsp. olive oil, garlic and red pepper. Saute two minutes. Add wine and reduce by half.
  3. Beat eggs vigorously and stir in a ladle of pasta water. Drain the pasta and to bacon pan and remove from heat. Add egg mixture, cheese, parsley, salt and pepper and toss until well combined and cheese has melted. Serve with extra cheese.

Notes

Allergy Information: Contains Dairy, Egg, Wheat (can make gluten free). Nut free, peanut free, shellfish free.
Coq au Vin, is the perfect French meal for a romantic dinner at home

Coq Au Vin

Coq au Vin, is the perfect French meal for a romantic dinner at home. Growing up, this meal was one of my favorites. My dad, who discovered cooking in his 40’s enjoyed making this one. He got so much pleasure out of presenting such an impressive meal. It never disappointed me or anyone else. He always had regular Sunday Dinners in the dining room with lots of wine and neighbors who crashed. He planned the menu all week. It is a wonderful memory.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

– Julia Child

Coq au vin is a French dish of chicken braised with wine, lardons (which is small cubes or strips of fatty bacon or pork fat), mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines. I used an Edna Valley Cabernet Sauvignon for this one and it was wonderful. I do usually use a burgundy but this is what I had on hand and it worked perfectly.

It takes some time to make, but it is not hard to do. It takes a lot of pots and pans and a lot of steps. As long as you pay attention and don’t miss any of the steps it is relatively simple. The result is impressive and it is even better the next day. Seriously, does it get any better than chicken, mushrooms, onions, bacon, and wine? This is most definitely a Sunday Dinner

So I will give it a shot for my first official Sunday Dinner in a while. We will set the dining room table, pour some wine and have a traditional Sunday Dinner for this one.

It is better the next day!!!

Allergens- Gluten (if you substitute flour with corn starch it can be gluten free), garlic

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Coq Au Vin

The traditional French Coq Au Vin, which is basically a chicken in red wine sauce, is so impressive but not that hard to make. There are just a lot of steps, but not hard steps. The final product is so worth it.
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Prep Time 4 hours
Cook Time 1 hour
Course: dinner, Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1/4 lb. butter
  • 12 tiny pearl onions
  • 1/4 lb. bacon strips cut into 1-inch pieces
  • 4 lbs. cut up chicken With bone, but I do add in a few pieces of boneless chicken also.
  • 1/2 lb. white mushrooms sliced
  • 1 clove garlic diced
  • 1/2 cup flour can substitute corn starch to make gluten free
  • 2 1/2 cups Chicken Stock
  • 1/3 cup brandy I tend to add a little more, I am heavy handed
  • 1 1/2 cups red wine A good burgundy works best and yes I usually add more than this.
  • 1/4 tsp. dried thyme
  • 1/2 tsp. Herbs de Provence
  • 1 bay leaf
  • Salt and Pepper to taste

Method
 

  1. Heat 4 tbsp. butter in heavy pan (I use a french dutch oven).
  2. Add bacon and cook until crisp. Remove bacon from pan and put aside for later.
  3. Add onions and cook until lightly browned. Remove and put aside for later.
  4. Add the chicken to the pan drippings and cook until well browned on all sides. Now set the chicken aside also.
  5. Add mushrooms and garlic to pan, cook until mushrooms are wilted. Remove from pan.
  6. Add remaining butter to pan drippings. Remove pan from heat and gradually stir in flour (or corn starch) until golden brown.
  7. Slowly add chicken stock, stirring constantly until well blended.
  8. Return to heat, stir until sauce thickens.
  9. Add brandy, red wine, thyme, Herbs de Provence and bay leaf.
  10. Add chicken and veggies (If needed transfer to a deeper pot). Cover and bring to a boil.
  11. Reduce heat, simmer 30 minutes or until chicken is fork tender. Season with salt and pepper. Remove bay leaf.
  12. Alternative Final stage: Add to roasting pan and cover. Cook in 400 degree oven for 40 minutes until chicken is fork tender.
  13. Another alternative: You can eat it after the chicken is cooked through. I prefer to cook it low and slow sometimes. I put the cover on my dutch oven and put it in oven at 250 degrees and cook all day. Or you could put it in a crock pot at this time and cook all day. The leftovers are even better the next day.

Notes

Serve over mashed potatoes, egg noodles or even rice. My favorite is egg noodles or rice for a gluten free alternative. 
It is even better the next day!
Allergens: Gluten (but can be made gluten free), Garlic 

Banana Bread is a staple in most homes and this recipe is one of the best

Banana Bread

Banana Bread is a staple in most homes and is a wonderful comfort food recipe. Our family makes this Banana Bread Recipe at least once a month in either bread or muffin form. Never throw away old bananas, just freeze them and save them for this wonderful bread recipe. I make a great one these days but my first attempt is something that I am teased about still to this day.

There are days when cooking is just not my thing and the first time I made banana bread was one of them. Even now…… twenty five years later, I still feel the sting of humiliation.  I was newly married and wanted to make it for my husband.  My sister had given me one of those homemade cookbooks, that you buy at church fairs and school fundraisers, and it had a recipe I thought I would try.  As I was reading it, even I thought maybe 5 tbsp. of baking powder was a little much, but hey, what did I know?  I am alone in my apartment experimenting and at the exact moment I add the baking powder, it begins to rise like Mt. Vesuvius into some strange, freaking, elementary school science project! As it overflows the bowl, onto the counter and then the floor, the front door opens and who walks in… my husband and is brother!  I must have looked like a deer in the headlights, because they saw their prey and pounced. These are the two most hilarious, sarcastic men I know and they had a field day.  This is one of the many cooking disaster stories that they tell and even I have to say, if it was anyone else but me, it would be hysterical.

After all these years, and lots of practice, I make a great banana bread and they both will agree.

Don’t be afraid to take whisks – Unknown

    DSC05819

    The bananas need to be ripe….not pretty, just over ripe.  I actually freeze the bananas, so I always have some available.  The skin will turn black, but they are perfect inside. Sift all dry ingredients. (Hint: if you don’t have a sifter, use a whisk and very carefully whisk the dry ingredients together). Add in all the other ingredients. Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

    Pour into greased loaf pan and bake at 350 degrees for at least an hour.  Check with toothpick and if it comes out clean, it is done.

    DSC05827
    DSC05821

    DSC05830

    This can also be made gluten free, I have used the King Arthur Gluten Free Flour in the past and it worked wonderful. You can add chocolate chips or nuts too, it would be a great addition. If you would like to see more, check out the Recipes page on my blog Sunday Chefs.

    Allergens: Eggs, Gluten 

    Print

    Banana Bread

    Sometimes the simple recipes are the best. This Banana Bread Recipe is easy enough for everyone and is sure to impress.
    Prep Time1 hour 30 minutes
    Active Time15 minutes
    Course: Snack
    Cuisine: American
    Yield: 2
    Cost: $5

    Materials

    • 2 cups all purpose flour Can substitute whole wheat flour
    • 1 tsp. baking soda
    • 1 cup sugar
    • 1/4 tsp. salt
    • 2 eggs beaten
    • 1/2 cup canola oil
    • 3 bananas very ripe (brown skins)

    Instructions

    • The bananas need to be ripe… not pretty, just over ripe. They can even be previously frozen.
    • Sift all dry ingredients. (Hint: if you do not have a sifter, use a whisk and very carefully whisk the dry ingredients together)
    • Add in all the other ingredients. (Mix until just combined and no dry lumps)
    • Pour into a greased loaf pan and bake at 350 degrees for at least an hour.
    • Check with toothpick and if it comes out clean, it is done.

    Simple Mango Salsa

    Simple Mango Salsa is the perfection addition to your summer menu. The versatility is endless. Add something here or subtract something there. It is all wonderful. Spring is here …. despite the 40 degree weather. And it is time to break out all the spring and summer recipes. This Simple Mango Salsa is the first one that I thought of. It is so wonderful and versatile. I first made this salsa years ago and it has been on regular rotation ever since. It is simple to make and elevates anything you put it on …. grilled chicken or fish, tacos, salad, chips or in any bowl now a days. This is especially good on my Crazy Good Fish Tacos.

    We have some food allergies here, so sometimes I leave out the beans and add the red peppers. Some like it spicy, so I add more jalapeno. You really cannot go wrong here. Chop all the ingredients and combine in a bowl. Good luck cutting the mango. I think mangos are my least favorite thing to deal with. I make a huge mess trying to cut them, but it is worth it. Well worth it.

    My advice is to let the salsa sit in the fridge for a few hours, but if you don’t the time, feel free to eat immediately.

    Life without Mexican food is like no life at all.

    -Unknown

    Simple Mango Salsa

    This mango salsa is great as an appetizer, condiment, side dish. Great on fish or chicken. Perfect to bring to a party as chips and dip also. So easy and fun to eat.
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    Course: Appetizer, condiment, dinner, Main Course, Salad, Side Dish
    Cuisine: Mexican
    Ingredients Method Notes

    Ingredients
      

    • 1 Fresh Mango Peel, sliced and diced
    • 1 cup Black Beans Rinsed
    • 1/2 Red onion Diced
    • 1 Red Pepper Diced
    • 1/3 cup orange juice
    • 1 tsp cumin
    • 1 tbsp Fresh cilantro Chopped fine
    • Salt To taste
    • 1 Jalapeno De-seeded and diced fine. This is optional and you can add as little or as much as you want to.

    Method
     

    1. Peel and dice the mango into small pieces.
    2. Chopped the red onion fine and add to mangoes.
    3. Rinse the black beans and add.
    4. Chopped the Cilantro fine.
    5. Combine all the ingredients along with cumin and orange juice.
    6. Refrigerate for at least an hour.

    Notes

    This mango salsa is the perfect addition to any meal. It goes great as an appetizer or snack combined with tortilla chips as a chip and dip recipe. You can also serve on top of grilled chicken or fish or a side dish. 
    This fruity salsa is healthy and kid friendly. Mango salsa is also allergy friendly. 
    Allergens: Contains black beans which are a legume. DAIRY FREE, TREE NUT FREE, PEANUT FREE, EGG FREE, GLUTEN FREE, SOY FREE

    If you are looking for some other great recipes, check out the recipes page of my Sunday Chefs blog.

    Easy Linguine With Clam Sauce

    When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers.  I loved them… I would eat more than most of the adults.  Then I got a little older and turned into a squeamish teenage girl and that was the end of that.  Well this dish made me love clams again.  I was so intimidated to make it, but my husband told me to give it a try. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it. This one is so good, all my children eat love it!

    Set a large pot with salted water to boil for the pasta. Cook the pasta and reserve a cup of the pasta water for later. Heat the oil in a large skillet with a cover. Add the garlic and red pepper flakes and sauté until garlic is translucent. Add the white wine and simmer a few minutes. If you can use a good wine. It always helps to use a good white wine. But if you don’t have it, anything will do. Add the reserved water. Bring to a boil. Add the clams and cover the pan. (I always buy my clams at our local fish monger, Fresh Catch. The employees are great and always help me find quality stuff). Leave the cover on and cook for approximately five minutes. Until the clams have all opened. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them. Add the juice of half of a lemon. Frankly, in my opinion the more lemon the better, so on my plate, I always add more. Take off the heat and add the pasta to the pan and very gently toss. At the last minute, add the parsley, some lemon zest and serve. Garnish with lemon and grated parmesan cheese. This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal.  I have even done this recipe on the grill outside and it works great. This meal is fantastic paired with a great with a Chardonnay and crusty bread. Enjoy!

    Live in the sunshine, swim in the sea, drink in the wild air

    Ralph Waldo Emerson

    Easy Linguine With Clam Sauce

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    Prep Time 15 minutes
    Cook Time 30 minutes
    Course: Appetizer, dinner, Main Course
    Cuisine: American, Italian, Mediterranean
    Ingredients Method Notes

    Ingredients
      

    • 1 lb. linguine Regular or Gluten Free (reserve a cup of the pasta water)
    • 2 lbs. clams Washed and scrubbed clean to get ride of the sand that may have been left on.
    • 3 cloves garlic Diced
    • 1 tbsp. olive oil Extra Virgin Olive Oil
    • 1/2 cup White Wine I use a good Chardonnay
    • 2 tbsp. Fresh Parsley Chopped. In a pinch you could use dry but fresh parsley is a game changer here.
    • 1/4 tsp. Red Pepper Flakes
    • 1 Lemon
    • Salt and Pepper To taste.
    • Shredded Parmesan Cheese To taste.

    Method
     

    1. Set a large pot with salted water to boil for the pasta.
    2. Cook the pasta and reserve a cup of the pasta water for later.
    3. Heat the oil in a large skillet with a cover.
    4. Add the garlic and red pepper flakes and sauté until garlic is translucent.
    5. Add the white wine and simmer a few minutes.
    6. Add the reserved water. Bring to a boil
    7. Add the clams and cover the pan.
    8. Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
    9. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
    10. Add the juice of half of a lemon.
    11. Take off the heat and add the pasta to the pan and very gently toss.
    12. At the last minute, add the parsley, some lemon zest and serve.
    13. Garnish with lemon and grated parmesan cheese.

    Notes

    This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal. 
    Goes great with a Chardonnay and crusty bread. Enjoy!
    Allergens: Shellfish, Dairy, Gluten (Does work good with gluten free past also)

    GREAT GLUTEN FREE PANCAKES

    I am the only gluten free person in our house (intolerance not allergy), so it can get complicated sometimes. On the rare occasion that something is so good my family likes to eat it even though it is gluten free is a true miracle. This recipe is one of those rare instances. I have tweaked this recipe a few times over the years, but I think I have found the sweet spot. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a game changer and I recommend everyone give it a try. This is an unsolicited recommendation. I made Irish Bread the other day (another recipe to come) and it was fantastic. Now I am going to get fat eating all this stuff I had to avoid before!

    We are a big breakfast family and we are always making pancakes. Undoubtedly, I will try them and end up feeling horrible for a few days, so I am always on the lookout for a good gluten free pancake. There are multiple food allergies in our family and this one helps with a lot of them. It is peanut free, tree nut free, gluten free and can be dairy free if you substitute the dairy milk for almond or oat milk. I am always on the lookout for recipes that are family friendly and easily adaptable to be allergy friendly.

    I have also used this in a waffle maker to make gluten free waffles and it came out wonderful also. I do recommend making these on the smaller side. I have found that when making gluten free pancakes they can be a bit grainy and mushy in the middle. Cooking them slowly and on the smaller side helps with this a lot. Also, for leftovers, I find they work best when toasted.

    I hope you enjoy this recipe and if you have tips on how to make them even better, I would love to hear them.

    What nicer thing can you do for somebody than make them breakfast?

    Anthony Bourdain

    Great Gluten Free Pancakes

    With the invention of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, making pancakes is now a regular occurrence in our house. So good even my non-gluten free family will eat them for breakfast. These gluten free pancakes are easy to make and very easily adaptable. A very kid friendly recipe your whole family will love.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
    • 1 tbsp. Sugar
    • 1 tbsp Baking Powder
    • 1/2 tsp. Sea Salt
    • 2 tbsp. Melted Butter
    • 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
    • 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
    • 1 large egg
    • 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
    • Chocolate Chips, blueberries, bananas Optional ideas

    Equipment

    • 2 Mixing Bowls
    • Measuring cups
    • Measuring spoons
    • Griddle or skillet Waffle Iron if you decide to make waffles instead

    Method
     

    1. In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
    2. Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
    3. Combine the milks with the vanilla and the butter.
    4. Add the egg to the milk mixture and whisk together.
    5. Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
    6. Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
    7. I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
    8. This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
    9. These are best if eaten right away.
    10. Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
    11. Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.

    Notes

    These are the best Gluten Free Pancakes I have ever had. Give them a try and let me know how you like them. Also, this recipe could easily be used in a waffle maker too!
    Allergens: Dairy, Egg

    The Easiest Homemade Barbecue Sauce

    This barbecue sauce has been a staple in our house for years. It is so easy to make and easily adaptable. Everyone loves it and it freezes wonderfully. It is great on chicken, spareribs, hamburgers, shrimp and even cauliflower!

    Almost Everybody’s Happy to Be a Fool for Barbecue

    -Jack Nicholson-

    The Easiest Homemade Barbecue Sauce

    This basic barbecue sauce is easily adaptable and great on chicken, ribs, burgers and cauliflower!
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    Prep Time 20 minutes
    Cook Time 20 minutes
    Course: Appetizer, dinner, lunch, Main Course, Side Dish
    Cuisine: American
    Ingredients Method Notes

    Ingredients
      

    • 2 tbsp. Avocado oil vegetable or canola will work too
    • 1 Shallot finely chopped, (onion will work too)
    • 3-4 cloves Garlic finely minced
    • 2 cups Ketchup
    • 3/4 cup Apple Cider Vinegar (I have used red wine vinegar in a pinch and it was great)
    • 1/2 cup Worcestershire Sauce
    • 1/2 cup Brown Sugar White sugar will work also.
    • 1 1/2 tbsp Chili Powder
    • 1/2 tsp Cayenne Pepper I have used Tabasco Sauce instead on many occassions.
    • 1/2 tsp Cumin
    • 1/2 tsp red pepper flakes optional
    • Salt and Pepper to taste

    Method
     

    1. Heat the oil over medium heat and saute the shallots for about three minutes
    2. Add the garlic and sauté for another few minutes until translucent.
    3. Add the Ketchup, Vinegar, Worcestershire Sauce, sugar, chili powder, cayenne and cumin, red pepper flakes, salt and pepper. (Don't put the vinegar first, the smell will burn your eyes. Like cutting onions x 100)
    4. Mix and bring to a soft boil, then reduce heat and let simmer for at least 20 minutes. It will thicken up.
    5. Makes about 3 cups.

    Notes

    This recipe is easily adaptable and freezes great. I hope you enjoy it!

    Gluten Free Indian Flat Bread

    I always love to share great new Gluten Free products when I find them. Recently, I decided to explore this local Indian Marketplace that I have heard great things about. Patel Brothers in North Attleboro Massachusetts. We love Indian food in our house so this was going to be fun.

    My family is a big fan of butter chicken and Tikka Masala, but after seeing this place, I need to get more adventurous. Maybe they offer cooking classes.

    When I hit the frozen food section, I came across this interesting item. Haldiram’s Gluten Free Chapati (Indian flatbread). I just had to buy it. My family always eats flatbread when I attempt Indian cuisine, but due to my gluten intolerance, I am always left out. Brought it home and made it straight away. I heated the Chapati up in a cast iron skillet and it only took a few minutes.

    They are fantastic. I have been eating them with eggs in the morning, as a sandwich wrap and my daughter stole one and made a quesadilla with it. I think I need to buy a case.

    Food is our common ground, a universal experience

    -James Beard

    Stuffed peppers

    This recipe is one that I tried to re-create from a wonderful meal we had dining al fresco at Gillette Stadium, where they have a wonderful plaza of restaurants and shops. We decided to try Tavolino’s Pizzeria and it was great.  I had the Chicken Caesar Salad Gluten Free Pizza and I would highly recommend it. My husband ordered the stuffed pepper appetizer and they were amazing.  I just had to figure out how to cook them. To be clear, I currently have a stuffed pepper recipe that I love, but since I went gluten free it is on the “NO” list. But these stuffed peppers are gluten free and amazing. They are an updated version of the stuffed peppers that mom would make when I was a kid.  You remember those….minute rice and tomato soup!  These are much better and pretty easy to make.

    “A home cooked meal is a labor of love”

    Unknown

    Stuffed Peppers

    An updated version of this classic comfort food meal.
    Print Recipe Pin Recipe
    Servings: 6 servings
    Course: Appetizer, dinner, Main Course, Side Dish
    Cuisine: American, Italian
    Ingredients Method

    Ingredients
      

    • 2-3 cups Cooked white or brown rice
    • 7 Bell Peppers Any color you like
    • 1 tbsp olive oil
    • 1 lb Ground Beef 80/20 (You could use ground turkey or chicken also)
    • 1 lb. Hot or Sweet Italian Sausage I used sweet and then spiced up the sauce
    • 1 Small, white onion diced
    • 3 cloves garlic minced
    • 1/2 cup white wine
    • 2 28 oz. cans Ground Peeled Tomatoes I used Pastene No Salt Version (unsolicited)
    • 1 15 oz. can Diced Tomatoes
    • 3 tsp Dried Basil I tend to use more
    • 2 tsp Red Pepper Flakes Can use less if you not into spicy
    • 1/2 tbsp sugar
    • Salt & Pepper To taste
    • 2 tbsp. Fresh Basil chopped
    • 2 tbsp. Fresh Parsley chopped
    • 2 cups Cooked white rice
    • 1 1/2 cups Shredded Mozzarella

    Method
     

    1. Cook the rice in advance and set it aside.
    2. Preheat over to 350 degrees.
    3. Add Olive oil to a hot frying pan.  Brown the sausage and ground beef.  Drain off liquid. Add the onion and garlic and cook until soft and translucent. Add the wine and scrape the bits off the bottom of the pan.  Cook down a bit and then add the tomatoes, dried spices, and sugar.  Let simmer for at least 30 minutes.   Add the fresh basil and parsley and now it is ready.,
    4. While the sauce is cooking, cut the tops off the peppers and clean them out.  Put the cooked rice into a mixing bowl and add a few cups of the sauce as well as the ground beef mixture.  Don’t make it too wet, or you will have “soupy” peppers.
      Stuff the peppers with the rice/meat mixture and add them to a baking pan. Try to have them fit snuggly into the pan, so they do not tip over.
    5. These take longer to cook than you might think.  I would cook them for at least 40 minutes.
    6. After 40 minutes, take them out, add a generous amount of mozzarella to the top of each pepper, and put them back into the oven for at least another 20 minutes.
    7. Everything inside has been cooked, but you want the peppers to soften, and this takes a while.
    8. Garnish with fresh parsley and serve with the extra sauce and a glass of wine! Be prepared one of these is a hearty meal. Enjoy!

    Allergens: Dairy