Tag: allergy friendly recipes

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

Print Recipe Pin Recipe
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.
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

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    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.

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    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.

    Spaghetti & Meatballs with Sausages

    I do not claim to be Italian but this Irish/Scottish Mom makes a pretty good Sunday Gravy or Sauce, however you would like to call it. It will never be as good as my childhood neighbor, Mrs. DiScipio’s Gravy. Anything she made was amazing. Once a year she would make a homemade tomato sauce from tomatoes from her garden. On Friday nights she would make pizza with that sauce. I dream about that pizza. But the whole point of this blog is to share our family recipes with my children. Because food is love.

    It has taken many years but I have finally figured out the meatballs. Adding the pork mixture from the sausages to the ground beef mixture was a game changer. Whenever I made the meatballs before, you never knew how they would come out.

    My kids love this recipe and it is a good staple recipe for a great Sunday Dinner.

    The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.

    -Julia Child

    Spaghetti & Meatlballs with Sausages

    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 4 hours
    Course: dinner, Main Course
    Cuisine: Italian
    Ingredients Method Notes

    Ingredients
      

    • 3 lbs. 80/20 Ground Beef Can add pork or veal too
    • 2 eggs
    • 1 cup Bread crumbs homemade, italian style or even Gluten Free
    • 1/2 cup shredded parmesan cheese or romano Or any combination of the two
    • Salt and Pepper to taste
    • 1 tbsp. Chopped parsley
    • 1 15 oz Can of Tomato Paste
    • 3 Cans of warm water
    • 2-3 32 oz Ground Peeled Tomatoes I use Pastene
    • 2 tbsp. Extra Virgin Olive Oil
    • 3 cloves Garlic, minced
    • 1/2 cup Wine I use white, but red is great too
    • 1 1/2 tsp Red Pepper Flakes
    • 1 tbsp dried basil
    • 1 bay leaf
    • 1/2 tbsp dried oregano
    • 1.2 tbsp dried parsley
    • Salt & Pepper to Taste
    • 1 tbsp sugar

    Method
     

    Meatballs
    1. In a large bowl, break up the ground beef.
    2. Take one or two of the sausages that you are planning to put in to the sauce and slice the casing off. Break apart the sausage meat and add it to the ground beef mixture.
    3. Add the eggs, bread crumbs, cheese and parsley. Gently mix. DO NOT OVERMIX.
    4. I use a cookie scoop so all the meatballs are the same size, but you don't have to.
    5. Get a bowl of warm water to keep your hands and the scoop wet. Gently form the balls and put on a greased cookie sheet with a rack.
    6. Poke holes in the remaining sausage and add them to the rack also. Cook in a 350 degree oven for about 40 minutes, flipping after 20 minutes.
    7. ALTERNATIVE: My mother just put the meatballs and sausage directly into the sauce to cook there completely. They were always very good. It will just take longer too cook. I have also cooked the meatballs and sausages in a cast iron skillet, this works well too.
    Tomato Sauce
    1. In a large, heavy pot, over medium heat, saute' the garlic in the olive oil.
    2. When the garlic becomes translucent add the wine and red pepper flakes. Cook for a few minutes.
    3. Add the tomato paste and three cans of warm water. I like to use a whisk here as it helps to mix the paste. When the mixture is smooth, bring to a boil, add the bay leaf and the cans of Ground Peeled Tomatoes. Add the rest of the spices and sugar. Bring to a boil and then reduce mixture to a simmer.
    4. When the meatballs and sausages are done, add them to the sauce and simmer for at least two hours.
    5. This is always better the next day.
    6. Serve with your favorite crusty bread and a salad.

    Notes

    Allergy Information:  Nut Free, Tree Nut Free. This recipe is easily adaptable to suit your allergy needs. I use Gluten Free breadcrumbs. You could leave the cheese out of the meatball mixture. 

    French casserole Chicken – Supreme of Old Hen

    This recipe brings back such fond memories of my childhood. It is not hard, but it is a bit time consuming. For some reason my late-father who loved to cook did not like to cook this. But he always made it for me on my birthday because he knew it was my favorite. It still is…. I have such wonderful memories of my birthday and this meal. I remember one time, he spent all day making it and we were all sitting at the table waiting for dinner. He liked to make a big deal out of the fact that he made it and was presenting it with a flourish, as he brought it to the table.

    “To be a good cook you have to have a love of the good, a love of hard work, and a love of creating” – Julia Child

    Continue reading “French casserole Chicken – Supreme of Old Hen” →

    Simple Suppers – Chicken Tortellini Soup

    This soup is a staple in our house and now that my college student daughter has her own apartment, it is time she had some simple dinners for college students that are easy and cheap. We need to get her going, so she and her friends can join the Sunday Chefs Club and not starve in college. Soups and Stews are always a great go to when you are looking for a simple and hearty meal. This meal is both impressive and simple.

    Nothing brings people together like good food…. Unknown

    • Two 32 oz. cartons of low sodium chicken broth
    • 1 bag of baby spinach
    • 8 -16 oz package of tortellini (depending on how many you are feeding)
    • diced chicken (Optional)
    • pinch of red pepper flakes
    • salt and pepper to taste
    • Parmesan cheese to sprinkle on top (Optional)

    Boil water and cook the tortellini separately. Cook it a little al dente. If it says 7 minutes cook it for 5, so it doesn’t get mushy when you add it to the soup.

    In another big pot add the chicken broth, chicken (if you don’t have leftover chicken for the soup, you can leave it out or add a raw boneless chicken breast and poach it in the broth until its done, then remove it, shred it and then add it back) and spices. Bring to a boil, simmer for 10 minutes and then add the spinach. It will seem like too much but it wilts down to nothing. Simmer for a few more minutes. Put the tortellini in a bowl and spoon the soup over the tortellini. Top with a little Parmesan cheese and serve with some crusty bread.

    Allergens: Gluten

    Trattoria Il Lucano – Rome Restaurant and Food Allergy Review

    As we were walking back from the Pantheon one night on our recent life-changing trip to Rome, the kids were starving and I didn’t have any idea where we could eat. Before our trip I studied and searched for restaurants that would accommodate our family and their food allergies (Peanuts, tree nuts, carrots, cucumbers, soy, gluten, legumes, eggplant and zucchini). Italy is known for being very food allergy friendly but information on specific restaurants is hard to find, so I tried to find blog information and there was a few, but it was outdated and limited. So I looked for restaurants that were recommended by friends or had good reviews and reached out to them. Then I made a master list of the places that I wanted to visit and nearby restaurants that were food allergy friendly. (We made the food allergy cards and they were great but only used them once). It was good old fashioned leg work that got the job done. I will share my hard work with you all to save you some time.

    I did a lot of prep work, but on this day I had run out of ideas. It was raining and we took a risk and stopped in at Trattoria Il Lucano and asked if they could accommodate us. We lucked out and it was a fabulous meal.

    Our waiter was named Mimo and he was so much fun. He suggested that my husband try the steak which they cook at the table. We got the caprese salad, cacio e pepe, pizza and lots of house wine! Always get the house wine. We sat outside under the awning and had a fabulous meal despite the uncertainty at the beginning. My husband is still dreaming of the steak!

    The only time to eat diet food is while you’re waiting for the steak to cook. – Julia Child

    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.

    Chocolate pumpkin muffins

    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)

    Linguine with clam sauce - kingsrookdreams

    lemons and parsley - kingsrookdreams

    parsley - linguine with clam sauce

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    Linguine with clam sauce -kingsrookdreams

    Linguine with clam sauce - kingsrookdreams 7

    Chicken Cacciatore

    I was feeling nostalgic today and missing my late father. This dish always reminds me of him. Everyone should know how to make a good Cacciatore!

    Let food be thy medicine and medicine be thy food – Hippocrates

    • 4 Chicken Breasts (Bone In – chicken thighs or even boneless breast could be used to)
    • 1/4 cup olive oil
    • One red bell Pepper, chopped
    • One small onion, chopped
    • One shallot, chopped
    • 8 oz. white mushrooms, sliced
    • 1 15 oz. can diced tomatoes (No salt added)
    • 3 cloves garlic, diced
    • 1/2 cup good white wine
    • 1/2 cup chicken broth
    • Parmesan rind – about a tablespoon equivalent (whole)
    • 1/2 tsp. red pepper flakes
    • 2 tsp. dried basil
    • Salt and pepper to taste
    • 1 lb. pasta (pasta of your choice depending on allergies – gluten free works great here)

    Heat a deep, heavy pot over medium heat until very hot. Add olive oil and chicken breasts. Brown for about 4 minutes or until the chicken releases from the bottom of the pan. If it is still stuck, give it a few more minutes. Just leave it, do not mess with it. Flip the chicken and repeat on the other side.

    Remove the chicken from the pot and put aside. Now add the onions, shallots, and peppers to the pot. Saute’ until onions are translucent. Now add the mushrooms and garlic and cook a few minutes more.

    Add the wine, broth, tomatoes, salt, pepper, Parmesan rind and red pepper flakes.

    Bring to a boil and then reduce heat to a simmer. Add the chicken back to the pot, cover and simmer for at least an hour. Some will say quicker, but I think the extra time makes all the difference. Add more wine or chicken broth if needed.

    Serve over pasta (regular or gluten free) with some crusty bread.

    Allergens: Dairy

    Perfect Roast Chicken

    I spoke before of the fact that you need to learn how to cook three things in order to survive….one good breakfast, one good lunch and one good dinner.  Well this is the dinner. Roast Chicken is something I can make and be confident of.  Everyone is always so impressed and it is really quite easy.  Plus you can also make a great chicken soup after, which I will show you later. Here is a simple version for you to try….

    You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients – Julia Child

    Ingredients:

    • Roaster Chicken 7-8 lbs.
    • Kosher Salt
    • Fresh cracked pepper
    • Softened butter
    • Lemon

    Preheat the over to 375 degrees F. Remover the giblets (I have to admit, I did leave these in one time and the whole meal was ruined. I believe more people have done it than they care to admit). Rinse the chicken inside and out. Pat dry with a paper towel. Put the chicken in a heavy duty roaster pan on a rack.

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    Salt and pepper the chicken well, inside and out. Loosen the skin on the breasts and insert some lemon slices under it.

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    Add the remaining lemon (cut up) into the cavity.  Rub the softened butter all over the chicken (Messy, but worth it!). Add some water to the bottom of the pan, (this helps with broth for soup later on).


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    Cook for approximately 2 hours until juices run clear when the leg is cut or pulled on. (Internal temperature should be app. 165 degrees at breast and 175 degrees at thigh).

    I usually shoot for 170 degrees at the breast, but that is my preference.   Let the chicken sit for a bit before cutting into it. Everyone in my family loves this and that is very hard to do with five picky eaters. Serve with rice or potatoes and some seasonal vegetables. Great for leftovers also
    roast chicken