Allergy Free Recipes for the week

This blog is titled “EverydayIcook” because EVERY. DAY. I. COOK.  I know a lot of people do as well, and this blog is for all those parents and individuals who cook nearly every meal because of food allergies and sensitivities, from Celiac to FPIES.

We did a lot of shopping to prepare for the coming week, so here’s a run down of this week’s menu.

  • Provencal Chicken Stew – One of our favorites
  • Tacos with fresh guacomole
  • Baby Back Ribs with homemade barbecue sauce
  • Gluten Free Pasta with homemade marinara sauce
  • Boneless pork chops — quick, easy, and the baby loves them!

Also, a list of sides:

  • Lemon and olive oil Quinoa with parsley and cilantro –Yum!
  • Corn on the cob — ’cause it’s in season!
  • Steamed broccoli — using our bamboo steamer
  • Rice, or as we like to call it, Goya Rice
  • Chopped Salad with heart of palm and marinated artichokes

So, here’s the approach:

Sunday:  I cooked the provencal soup, quinoa, and tacos with guacamole and corn on the cob.  We only ate the quinoa, tacos and corn because the stew cooks for a while.

Monday:  We cooked the rice and reheated the provencal stew.  I also bought a rotisserie chicken (because I just discovered the Di Bruno’s in Suburban Station in Philadephia has a $3 off sale on them on Monday’s and they are hands-down the best rotisserie chickens my family has ever tasted).

Tuesday:  Tonight, my spouse made the gluten free pasta and broccoli.  Wheat is still and FPIES trigger for both children, so we use gluten-free corn pasta.  After putting the kids to bed, and the wife, I dragged myself into the kitchen and whipped up more taco meat and rice for tomorrow’s lunch.  I also chopped up 3 romaine lettuces because I realized my wife doesn’t make salads for herself when aking care of the kids, but if I chop the lettuce it totally makes her day.  Simple things.

Wednesday:  I assume we’ll finish the quinoa, tacos and provencal stew.  Have more pasta and salad.  My wife will probably make a soup if she has time to fit in a little grocery shopping for more chicken.

Thursday:   We’ll finish the pasta, more tacos, and probably cook the pork chops.

Friday:  Baby back ribs!  We make sure that we have gluten-free bbq sauce by making our own.  Also, homemade barbecue sauce is awesome.  I should remember to pickup more fresh corn on the cob before Friday.  $0.20 an ear at our local market last weekend…so hopefully that sale is still going on.

Hope this helps give you ideas.  Having chopped lettuce on hand, a few jars of artichokes and heart of palm in the house ensures quick snacks and lite meals are just a couple of minutes away is very helpful.  We also have corn tortillas around, which we essentially use as bread.  We’ll top the tortillas with jelly, fig, cheese, etc. and just use as a snack.  Also for snacks we always have strawberries (in season now!), bananas, pears, grapes and apples.  Rice and dairy is an FPIEs food trigger for one child, while both kids avoid nuts, shell fish, wheat and a number of other food triggers.

Roast Pork Loin – Garlic Orange Marinade

This recipe was amazingly easy, yet the results are delicious. I picked up a pork loin on sale and marinated it overnight in orange juice. The next day, my mother came over and suggested we put parchment paper on the bottom of the roasting pan to make clean-up simpler. I’m not sure if it made much of a difference, but the results were so fantastic that I want to document exactly how this meal was created.

After lining the pan, we preheated the oven to 350 degrees and rubbed the loin with crushed garlic and Goya adobo seasoning (a mix of salt, garlic and oregano)*****check label and cut it in half – it was huge and way to long to fit into the pan.

We slid the loin into the oven and cooked it for 20 minutes per pound. After a few hours, I checked the internal temperature and when it hit 170 degrees, I pulled it out. I let it sit for about 15 minutes, then sliced part of it up to eat right away. The rest was divided between the refrigerator and the freezer for a time when we are too busy to cook. We stored the sauce/drippings in a separate container. It might not look very pretty right now, but after adding the sauce/drippings back onto the top, it was amazing!

Kitchenware used:

Roasting pan
We bought this huge roasting pan a few years ago, and its been a great investment. We used to use roasting bags, but they can be messy, we’d prefer to keep cooking plastic away from our food, and frankly, as much as we cook, it eventually saves money to use non-disposable cooking tools. Roasting is a wonderful way to make large portions, and since we tend to make enough to eat one day, and freeze a bit for another time, this pan has really been worth the expense and shelf space.

Meat thermometer
When unsure if a meant has been cooked well enough, I tended to overcook it to be on the safe side. This meat thermometer allowed me to check the meat a bit early and pull it out when it was exactly the right temperature.

20120514 083935 Roast Pork Loin   Garlic Orange Marinade

Authentic Pulled Pork Recipe with Photo Results

UPDATED 05/05/2012 with recipe below.

I already posted my process for making pulled pork by brining a pork picnic cut of meat.  I did not include am image of the results, however.  I just made it the other day and it came out smelling so great all day that all I could think about was (1) how many different ways I could use the meat as well as the pork hock, and (2) how I NEEDED to post a picture of how it came out.

UNFORTUNATELY, UGHHHH!  I forgot to score the skin on top.  I was Continue reading

Allergy Free Recipe For Stuffed Anything

Recipe: Stuffed Peppers or Zucchini

Summary: The basics of stuffed veggies so you can make your own recipe

Ingredients

  • Peppers, zucchini, or whatever veg you want to stuff – halved and seeded, of course
  • Ground meat – whatever meat you like
  • Cooked rice – 2:1 rice to meat ratio is a good starting point, but adjust to your taste
  • Sauteed veggies – whatever you like: chopped onion, diced carrot, minced garlic, roasted peppers, chopped spinach Continue reading

Amazing FPIES Recipes for a Family Dinner Party

Tonight we celebrated abuelita’s return from a week long trip to Colombia to visit her sister.  I was cooking for one FPIES baby, and FPIES nursing mother, and a gluten-free family member.  Our FPIES baby passed dairy about a month ago, so that has changed our lives and made this particular meal possible, and delicious.

FPIES Dinner Highlights

  • Homemade Iced Tea with lemon
  • Avocado & Cucumber Salad
  • Gluten-free Macaroni and Cheese – Alton Brown inspired
  • Grilled Mahi Mahi
  • Grilled Italian Sausage
  • Vanilla sundaes with chocolate and fresh strawberry toppings

This meal was very simple to throw together.  Grilling always makes things simple, especially grilling fish since it’s so fast.  Honestly, Continue reading