food allergy mom Archives - Page 2 of 2

Miscellanea Pub – Food Allergies in Rome

I did a lot of research on restaurants before going to Rome, especially ones that catered to food allergies. I have to say it was difficult. The general consensus was that Rome was very allergy friendly and we did find this to be true. But information on specific restaurants was tough to find. I knew the places that we wanted to visit (i.e. Colosseum, Vatican, Pantheon, etc.) So I wanted to discover restaurant choices near our destinations, so I wouldn’t be wandering with a “Hangry” family trying to find a place to eat. We were not looking for fancy…. inexpensive, great food, great atmosphere and food allergy friendly.

One restaurant that kept popping up near The Pantheon was the Miscellanea Pub. They call themselves the “International Students Pub”, so we knew it would be inexpensive and casual. After a beautiful visit to the Pantheon at night, I told my family I had a restaurant for them. It is a bit hidden, but the CityMaps2Go App was so helpful, because we didn’t have service most of the time.

Franco was our waiter and he was fabulous. He was very friendly and told us the food allergies were not a problem, they would make it work (I made the food allergy cards, but honestly never had to use them..the one place we tried, seemed confused by them. But I am still glad that I had them, just in case).

We got the Caprese salad, Bruschetta, Pette di pollo al limone (lemon chicken) Penna all’ arrabbietta (penne with spicy tomato sauce), Spaghetti alla carbonara (pasta carbonara) and Margherita pizza and a lot of wine (house wine). Always get the house wine in Italy! The food was amazing.

Please note: Miscellanea Pub is cash only!

I forgot this and we had no cash. Franco was so wonderful and felt so bad he walked my husband to the nearest ATM and then brought us free desserts and “sexy wine”. The “sexy wine” is something you have to discover for yourself. When he brought it and I gleefully cried “Is this the sexy wine?” he was thrilled I knew what it was. (I do my research.. haha). It was wonderful!

As we were leaving, Mickey (the owner) was sitting outside and thanked us for coming. We are from Boston and he is great friends with the former mayor of Boston and former Vatican ambassador, Ray Flynn. We had a wonderful conversation about Rome and Boston. Miscellanea Pub is a must see on your next trip to Rome!

Good food is very often, even most often, simple food – Anthony Bourdain

Roscioli Salumeria Con Cucina – Rome Restaurant and Food Allergy Review

When I let my sister know that I was going to Rome all she kept saying was you need to go to Roscioli Salumeria Con Cucina located in the heart of Rome! She and her husband said it was the best meal they have ever had and they tell everyone to go there. When we discovered it was only a three minute walk from our hotel we were thrilled. It did not disappoint! I would highly recommend a reservation and to dine in the wine cellar. The reservation is very easily made on their website. When you travel to Rome with food allergies there is a lot of research to be done and I had a hard time finding information on specific restaurants. But if you do your research it can be done. We have a daughter with a lot of food allergies and there was a comment section on the reservation form where we inquired about what she could eat.

Our first night in Rome we ventured out for a beautiful walk through Rome to the restaurant. We were greeted by our waiter Ricardo and brought to the wine cellar. He was aware of the food allergies and let her know that she would have a fabulous meal. She is allergic to peanuts, tree nuts, carrots, cucumbers, legumes, zucchini and eggplant but they had it under control. Honestly, I do believe he was very relieved that we were not uptight about it and she didn’t care what she had, she was just happy to be there. We were told to order the cacio e pepe and we would be amazed. We were! The wine was wonderful and the caprese salad, bread, gnocchi, ravioli, the limoncello, tortellini in brodo (homemade tortellini in broth) was so simple and to die for. The menu had a food allergy labeling system that made it all so easy. If you are gluten free, I found the restaurants bent over backwards to accommodate you. Roscioli is comfortable, relaxed and not very expensive, the perfect restaurant for our first night in Rome. They even brought us a little dessert with cookies you could dip in chocolate to welcome us to Rome. Roscioli is a must see.. I do believe it was the best meal I have ever had in my life.

I’d much rather drink wine and eat pasta than be a size zero – Sophia Loren

Chocolate Muffins

These seriously are the best muffins ever and so easy to make. I cannot take credit for these, someone gave me the recipe and I am not sure 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. Preheat oven to 400 degrees Fahrenheit.

It is always the simple that produces the marvelous – Amelia Barr

1 15 oz can of pumpkin puree
1 box devils food cake mix

Spray the mixing bowl and all the utensils with cooking spray because the mixture sticks to everything without it. Mix the two together, it will take a while, but don’t give up. ( I have tried to do this in my mixer and it doesn’t work… don’t bother).

Spray a muffin tin with cooking spray (do not use paper muffin cup liners, it will not work) and use an ice cream scoop to split mixture evenly to make 12 muffins.

Add to oven and cook for 15 minutes. That’s it and they are the best muffins. They are so moist and are perfect for breakfast or a snack.

Allergens: Wheat, Check your cake mix for other allergens.

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 little girl and that was the end of that. Well this dish made me love clams again. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it.

Live in the sunshine, swim in the sea, drink in the wild air – Ralph Waldo Emerson

1 lb. linguine cooked (reserve a cup of the boiling liquid) Regular or Gluten Free
2 lbs. clams (washed and scrubbed clean to get rid of the sand that may have been left on)
3 cloves of garlic
1 tbsp. olive oil
1/2 cup white wine
fresh parsley chopped (about 2 tbsp.)
1/4 tsp. red pepper
salt and pepper to taste
1 lemon
Parmesan Cheese to taste (contains dairy)

Heat the oil in a large skillet. Add the garlic and red pepper flakes and saute until garlic is translucent. Add the white wine and the red pepper and simmer a minute and the reserved water. Add the clams and cover the pan. Leave the cover on and cook for app. 5 minutes until all the clams have opened. If you need a few more minutes, take it and then throw out any of the closed clams. Add the juice of half of a lemon. Take off the heat and add the pasta to the pan and very gently toss. At the last minute add the parsley and serve. Garnish with lemon. I put a little Parmesan Cheese on top also. Goes good with a Chardonnay and crusty bread. Enjoy!

Allergens: Shellfish, Dairy, gluten (Does work good with gluten free pasta also)

Fish Tacos – Taco Tuesday

So… Tacos? I could eat them every day. Hubby…not so much. Kiddo and I wanted Tacos today, but we need to win over the big guy. What to do? I know….. Fish Tacos.

I have never made them before, but there is a first for everything. Time to do some research. I looked at some great recipes and decided to wing it. First thing to do … head to the fish monger. Headed down to Fresh Catch to check out the selection. Captain’s Cut Cod it is.

It’s a ‘I want to fake my own death, move to Mexico & live off Tacos & Tequila’ kinda day! – Unknown

1 lb. Captain’s Cut Cod
Two radishes sliced paper thin
Thinly sliced green cabbage
Pinch of chili powder
Pinch of cumin
Sour Cream Lime sauce
8 corn tortillas

SOUR CREAM LIME SAUCE

1/3 cup sour cream
4 tbsp. mayonnaise
1 tbsp. fresh lime juice, more if needed
zest of lime

I loved this so much, I could eat it straight.

Prepare the sauce and let it sit for 15 minutes or so in the fridge to stay cold.

Meanwhile, on med/high heat, warm up the tortillas in a cast iron skillet. A few minutes on each side and then layer between dish towels to stay warm.

Cut the fish into 1 inch pieces.

Now, warm up another cast iron skillet on med/high heat. Sprinkle a pinch of chili powder and cumin on each piece and add to hot skillet. Heat 2-3 minutes on each side. I found that a small spatula was the best way to flip the fish to prevent it from falling apart. Put the skillet in the oven at 350 to finish cooking.

Now it is time to eat. One corn tortilla, some fish, radishes, cabbage and the lime sauce!

They came out fantastic! My husband now loves Taco Tuesdays!

Allergy Information: Seafood, Dairy, Gluten Free, Nut Free

Fish Chowder

This is the recipe that started it all – Aunt Betty’s Fish Chowder. Aunt Betty was the best, I don’t know where to begin to even describe her. Betty was my dad’s sister and was like his second mother. My dad was the baby and the only boy and she loved him fiercely. Betty never had children of her own, so she doted on him, even though he would never admit it. She also showered us with love and treated us like her own children as well. Her house in South Boston, Ma., by the beach, was a warm and welcoming place that we would gladly allow our parents to leave us there whenever they wanted. Sadly, Aunt Betty died when I was in college and never got to meet my children, she would have been so thrilled to see our children and to spoil them rotten.

I was cleaning out a drawer one day and found this recipe for a simple fish chowder in her hand writing and remembered it immediately. (As a bonus, it is a great recipe from a food allergy perspective. It is very easily adaptable). I was a very picky eater as a child, but I loved this chowder. I can still see her in the kitchen on Ticknor Street making it for us.

I made the chowder that night and had such a flood of memories that I sat at the kitchen table and cried. My only explanation for the tears is that making her recipe made me remember the love.

The next morning I told my father about the recipe and he said “I make that all the time, what’s the big deal?” My response was, “You have changed it over the years and made it your own, this is the original, just make it.”

He called me a few days later to thank me for the memory. He loved it. Food is love and food is memories, so that is why I have chosen to write this blog. My children have never met my husband’s late parents but maybe making the food they loved and passing on the recipes will help them get to know their loved ones a little better.

What is done in love, is done well. – Vincent Van Gogh

Sunday Chefs

Easy Fish Chowder

This recipe is a simple basic chowder fabulous on its own but can be adapted in a lot of different ways.

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Prep Time 10

Cook Time 30

Servings: 4

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American, irish

Ingredients Method Notes

Ingredients

1 medium Onion Diced
3 tbsp Butter Salted or unsalted
1 8 oz bottle Clam juice I use Snow's Bumblebee Brand
1 12 oz Evaporated Skim Milk Can
2 cups Potatoes Cubed
1 lb. Cod Any white fish (haddock or cod)
1 cup Water

Method

Brown onions in butter. After the onions have browned add the potatoes, clam juice Snow’s,Clam Juice All Natural, 8 oz and water. Lay fish on top, skin side up. Simmer, peel skin off fish (most times, I find there is no skin on the fish). Stir, breaking up fish a little. When the potatoes are tender, add the evaporated milk and simmer a few minutes. Add butter a few minutes before done.

Notes

Possible additions: crisp bacon, green onions, corn, heavy cream, substitute clams for fish, carrots.

TIP: If you get the fish home and it smells a bit fishy, soak in milk for at least a 1/2 hour and it usually takes most if not all of the smell away.

Allergy Information: Contains shellfish (clam juice), Fish, dairy, but egg free, nut free, peanut free and gluten free.

Serve with Chowder Crackers

Super Bowl Sunday!

My husband and I have a tradition of making Jambalaya on Super Bowl Sunday and we have become quite superstitious about it. I have recently finished a long battle against breast cancer and last year I was too sick to do anything. Too sick to cook, eat or even watch the game and the Patriots lost! Well this year I am cancer free and feeling good. So the menu for today is Jambalaya, corn bread, cheese steak calzones and homemade onion rings. Don’t worry there was a salad made so we could say there was something healthy! Lets hope it helps the Patriots in their battle against the Rams! If not, we will at least get a great meal.

It’s not whether you get knocked down, It’s whether you get up. – Vince Lombardi

Serve over white rice with a side of corn bread.

Sunday Chefs

Jambalaya Recipe

This easy and allergy friendly recipe never fails to impress.

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Prep Time 20

Cook Time 1

Servings: 6

Course: dinner, lunch, Main Course, Soup

Cuisine: American, cajun

Ingredients Method

Ingredients

1 Onion Large, chopped
1 Green bell pepper Chopped
3 Celery Stalks Chopped
2 Garlic cloves Chopped fine
1 15 oz. can Diced Tomatoes No salt, undrained
1.5 cups Smoked Sausage Fully cooked and chopped (Andouille or Chorizo)
½ tsp. Dried Thyme Flakes
1 tbsp. Parsley Chopped or 1/2 tsp. dried
½ tsp. Salt
¼ tsp. pepper
¼ tsp. Hot Sauce (red pepper based) or more if you like
1 lb. Shrimp Uncooked, peeled, non-frozen and de-veined

Method

Saute the sausage in a large cast iron skillet or heavy pot on medium heat. Once browned remove the sausage and set aside. Add the onions, peppers and celery to the pot, saute for 2 minutes and add garlic. Saute for another minute. Add the remaining ingredients, except for the shrimp. Bring to a boil, then reduce heat and let simmer for 30 minutes. Add the shrimp and cook until pink and curled up.
(Even works great in the crock pot, just throw everything in and cook on low for 4-6 hours and add the shrimp in cook for another 20 minutes).
Additions: Can substitute chicken for shrimp if you want. Okra
Allergy information: Contains Shrimp. Nut Free, Peanut Free (depending on the sausage you use, so double check), egg free and dairy free.

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Easy Fish Chowder

Ingredients

Method

Notes

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Jambalaya Recipe

Ingredients

Method

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