food blogger Archives - Page 4 of 4

Baking Tip – How to cut the perfect brownie.

I know this sounds silly, but ever since someone told me about this trick, I use it every time. As a parent of a child with food allergies, I always bring the snacks….so I make a lot of brownies. I tend to cook brownies a bit underdone on purpose, which is our family’s preference. The trick is to use a plastic spoon when cutting them. The edges come out perfect and clean and the brownies do not stick to the knife. It is miraculous. Give it a try next time you are making brownies or blondies, you will be amazed.

It is no bad thing to celebrate a simple life – J.R.R. Tolkein

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on specific restaurants is hard to find, so I tried to find blog information and there was a few, but it was outdated and limited.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

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

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)

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.

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

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).

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

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

Throwback Thursday Post: When a restaurant is more than a restaurant. The Chieftain Pub, Plainville Ma.

May your heart always be full & May your glass never be empty… Sláinte!

Sometimes you go to a restaurant to get something to eat, but sometimes the meaning is greater. I have always believed that food is memories. When you eat that meal your grandmother always made you are honoring her and remembering her. That is how I feel when I go to The Chieftain Pub in Plainville, Ma. My late father loved this place. He lived about an hour away and it got so the only way he would make the drive is if we promised him that we would take him to “The Chieftain” for lunch. It got so bad, he wouldn’t even come to our house first… “We’ll just meet you there.”

“The Chieftain” is an authentic Irish Pub if there ever was one outside of Ireland. The food is wonderful and legit.. from the Bangers and Mash to the two types of hot Irish Bread on the tables. Do not forget to try the Coconut Teriyaki Chicken Wings! Mary and Tom Cahill along with their daughters Olivia and Lynne have brought Ireland to our very own backyard and it is worth the drive.

The people at the pub are family and the atmosphere is relaxed and friendly. They came to know how much my father loved the place and embraced it. I even got a delivery of hot Irish Bread to my door on Christmas Eve so my kids could give it to him for Christmas….It was a big hit!

In addition to having great food, they are also very allergy friendly. The gluten free menu is fabulous. I have a child with multiple allergies and they always do their best to be accommodating. The Chieftain Pub is very kid friendly and allergy friendly.

Today on this St. Patrick’s Day, my family and I will go to “The Chieftain” and make a toast to my Dad on our first St. Patrick’s Day without him and I am sure he will be smiling. See you there!

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.

Print Recipe Pin Recipe

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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Jambalaya Recipe

Ingredients

Method

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