Hi! My name is Nancy and I am the mother of a child who has food allergies -wheat, soy, dairy, chicken and beef. When I found out I did what any parent would do -I stocked up on cookbooks dedicated to those with allergies and then cleaned out the kitchen of all the offending foods. Afterall, we weren't going to eat lasagna in front of our son while he snacks on a rice cake.
Now nearly a year into this I've figured out how to alter recipes, seperate ingredients and give my family food that they all love (and can eat) without me having to make multiple meals.
Please take advantage of what I've learned!
Wednesday, September 22, 2010
1 tbsp Earth Balance butter
1 tsp olive oil
1 cup diced red onion
1 clove garlic, minced
1 (10 oz) package frozen lima beans, thawed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes halved
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tablespoon balsamic vinegar
In a large skillet over medium-high heat, melt the butter and oil together. Add the onion, saute for about 5 minutes or until the onion begins to brown. Add the garlic and cook for 1 minute longer.
Stir in the lima beans and saute for 5 minutes. Add the corn and tomatoes and cook for only 1 more minute, just enough to heat through. Remove from heat and stir in the remaining ingredients: parsley, basil and vinegar. Serve warm or chilled.
* Recipe from the Kind Diet
Mamma's Note: I really enjoyed eating this warm over a bowl of brown rice. Also a great picnic item. Serve with a baguette and some fried or roasted chicken.