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”

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Stuffed Peppers

A traditional stuffed pepper recipe with rice and beef. They were warm and filling and wonderful.
Course dinner
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • Add Olive oil to hot frying pan.  Brown 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.
  • Preheat over to 350 degrees.
  • While the sauce is cooking cut the tops of the peppers and clean them out.  Put the cooked rice into the 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.
  • These take longer to cook than you might think.  I would cook them for at least 40 minutes.
  • After the 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.
  • Everything inside has been cooked but you want the peppers to soften and this takes a while.
  • 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

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

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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

The Best Beef Stew

My kids Aunt Pam is a great cook and you will see a lot of her recipes here. I wish I had her talent. She is very brave and will try anything.  I am not so brave, but I will gladly copy her tried and true recipes and allow her to have all the glory.

The people who give your their food give you their heart – Cesar Chavez

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  • 5 lbs. sirloin tips (sometimes I use leftover roast beef cut into chunks and it is great)
  • 1 10z. package white mushrooms, sliced
  • 1 tablespoon flour (or corn starch to make it gluten free)
  • 1 cup water
  • 1 large can tomato sauce (i.e. Hunt’s)
  • 1 large turnip (I prefer 1 small)
  • 5 potatoes, peeled and cubed
  • 6 carrots, peeled and chopped
  • 2 cloves garlic, diced

In large, heavy pot, brown sirloin tips, add mushrooms and cook until soft. Add garlic and cook a few minutes more. Add flour (or corn startch) and mix well. Pour water over the beef mixture.  Add the can of tomatoes, potatoes, carrots and turnips.  If you are gluten free, leave out the flour and add a little cornstarch instead. Add more water and salt and pepper to taste.  I like to simmer for a few hours.

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YOU DEFINITELY NEED SOME BREAD TO GO WITH THIS STEW!

 

Allergens: Carrots, Gluten (unless switch flour for corn starch)

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

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

 

 

 

Corned Beef and Cabbage

Corned Beef and Cabbage is that once a year meal I think I don’t like and then I make it and it’s great! I think the problem is, it’s not the prettiest meal to make. But it wouldn’t be St. Patrick’s Day in this Irish House without it.

 

May you be in heaven a full half hour before the devil knows your dead – Irish Blessing

 

Ingredients: 

  • Corned Beef- 3-4 lbs in Brine with spices included
  • 4 potatoes, quartered
  • 5 carrots, peeled and chopped
  • One large onion
  • 1 medium size green cabbage
  • Mustard (optional)

Put the corned beef in a large heavy pot. Cover with cold water and bring to a boil. Drain off the water and cover it again with cold water. My friend Kristen gave me this tip and I don’t know what I did before. It takes a lot of the salt out. Add the seasoning packet. Bring to a boil again and then lower temperature and simmer for about 2 hours.

Add potatoes, carrots and onions. Bring to a boil again, then lower to simmer for about 30 minutes or until vegetables are tender.

Add the cabbage and cook for about another 20 minutes.

Remove from heat and serve warm. Enjoy!

Just remember….everyone is Irish on St. Patrick’s Day!

Additions: Mustard for Corned Beef

Allergens: Gluten Free, Nut free, Dairy Free, Egg Free, Peanut Free, Soy 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

Easy Fish Chowder

Sunday Chefs
This recipe is a simple basic chowder fabulous on its own but can be adapted in a lot of different ways.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, irish
Servings 4

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

Instructions
 

  • Brown onions in butter. After the potatoes 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
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