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!

Friday, October 22, 2010

Spaghetti Bolognese

Makes about 4 regular size portions
1/2 small onion (chopped fine)
1/2 stalk celery (chopped fine)
1 small carrot (chopped fine)
2 cloves garlic (minced)
3 large mushrooms (chopped)
2 tomatoes (chopped)
1/2 lb ground beef
1 14 oz can tomato sauce
2 tbsp olive oil
salt, pepper, and Italian seasoning to taste
Boil water and cook spaghetti according to directions on package. To make it GFCF substitute regular spaghetti for rice pasta.
Saute onion, celery, carrot and garlic in 1 tbsp olive oil to soften, about 5 minutes. Add beef and brown. Add mushrooms and chopped tomatoes. Cook down, 3-5 minutes. Add salt, pepper and Italian seasoning to taste. Cook a few more minutes. Add tomato sauce and the other tbsp of oil. Simmer for about 20 minutes. Keep tasting and season as needed.

Mamma's Note: This recipe is based entirely on tasting.

Friday, October 15, 2010


This recipe is: Egg Free, Dairy Free
Contains: Gluten, Wheat

Alternatives: To make this gluten/wheat free sub a gluten free baking flour for the plain flour. Also, there are plenty of options for the "milk". If you're allergic to soy or nuts try cocnut milk.

1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup soy or almond milk or coconut milk
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
tsp or tbsp of flaxseed meal (optional)

Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat Frying pan - needs to be reasonably hot. Spray with Pam or other cooking oil if non-stick. Flip when you see bubbles!

This recipe makes wonderful fluffy tasty pancakes! Serve with Earth balance and maple syrup and you’ve got a sure-fire hit with your family!
* Recipe by Jennifer B.

Friday, October 8, 2010

Italian Beef Stew, alla Famiglia Pala

Beef stew recipe:

1 1/2 pounds of stew meat cubed.
1 pound Italian sweet sausage
1 14 oz can of dices tomatoes
3 medium size carrots sliced cross(round not length wise) wise.
3 medium size zucchini sliced cross (round not length wise)wise.
1/2 pound sliced button mushrooms
1 medium size onion diced
5 or 6 cloves of garlic diced
16 oz of light beef bouillon
1 10 inch fry pan

5 or larger quart stew pot....(should be bigger than the pot you have at home)

cooking instructions
Cut stew meat into cubes if not already done so.....coat with flour. Slice sausage (round not length wise).

Put in equal amounts into frying pan olive oil and butter....enough to sufficiently cover the bottom of the pan. Heat oils and put in meats...brown both sides. Remove meats from frying pan place in stew pot.

Take 1/2 of the beef bouillon and put in fry pan put on high heat bring to boil. You are deglazing the pan.

Place the bouillon from fry pan into stew pot....

NOW.....same fry pan (don't wash between) on medium high heat saute diced onions, diced garlic and sliced mushrooms until all is soft and onions have a 'little' color. When finished saute put into stew pot on top of meat.

Open can of tomatoes put into stew pot
add Carrots and zucchini as well to stew pot.
Add remaining beef bouillon.

Cover stew pot and simmer(don't boil) for 3 hours.... after cooking 1 1/2-2 hours check for flavor...you may need to add salt and pepper to taste..(your judgement). If liquid in pot seems thin then half way cover stew pot(turn lid cross wise so pot is not completely sealed) and continue cooking...If liquid appears thick then cover pot completely with lid and continue cooking.

Polenta.... There are no exact measurements. You start with a lot of boiling water (about 8 cups) and then add polenta a little at a time and stir as it thickens you keep adding water until it is creamy. you don't want it to get dry....we add chicken broth for flavor to the boiling water. Remember if you think it is too runny you can always cook it down or if too thick you can always add more water to bring it to where you want it to be. If you aren't comfortable cooking polenta from scratch you can always buy instant. Also, you can serve the stew with mashed potatoes.

*Mamma Zen's Recipe

Mamma's Note: A perfect Sunday meal.