Food Ideas
Our food isn't Pinterest-worthy. But it is Real Life-worthy. We don't always measure ingredients or set timers. Because that's life.
I've recently become a big fan of the hash. You can modify it in any way you want. It can be allergy-friendly, and it needs no recipe. (Just try it!)
And if you're cooking with kids, here's a cool bonus: There's no real need to measure anything, so it takes some pressure off ... which is helpful because you probably aren't fully caffeinated when you're cooking breakfast.
As the host, I feel it’s my responsibility to ensure that the Easter table is safe for him. And I welcome that responsibility (and sometimes challenge). Of course, if you have a 2-year-old, you know they’re picky little buggers who don’t eat much.
These days, our allergies are eggs and dairy, but if you also have nut, peanut, soy and gluten on your list, there are lots of options. Here are just a few ideas to pull from this Sunday.
Whoa, Thanksgiving is a week away. How did that happen? Despite my love of cooking, last year was my first time ever hosting Thanksgiving. And boy, was it stressful. I'll work on building out some allergy-friendly ideas this year so they can be a resource in future years. But in the meantime, I can share some resources for turkey that I hope will be helpful to you.
Now that my son is OK to have peanuts, it’s opened up some opportunities on the snack and dessert front. One of my personal favorite combinations of all time is peanut butter and chocolate. But with my son’s other allergies, he can’t have Reese’s peanut butter cups. And I find this to border on tragic. Sooo … I made my own chocolate peanut butter cups.
The earthiness of mushrooms is something I love. I'm biased because I don't have anything against the fungi. I like them big and small, stuffed and grilled, sautéed or raw. But if you have family members who aren't as fond of mushrooms, I think starting with a simple sautéed baby bellas is a good move.
One of the reasons I hate buying grocery store cakes is the frosting. It's typically shortening-based and not nearly as good as homemade. Like, not even close. I'd rather have good-tasting than good-looking frosting. Even though we couldn’t have dairy — so no butter and no milk, both of which I'd normally put in my frosting — my son could now have nuts, so here’s my alternative to traditional buttercream frosting.
I love homemade ice cream, and I love my Cuisinart ice cream maker. (I love it so much that last year for Christmas I asked for a second freezer bowl so that I can make two batches in a day.) Last summer, I did allergy-friendly, dairy-free, egg-free, soy-free, nut-free sorbets. But I was really looking forward to a creamier treat. Now that we can do cashew milk, this has become my son’s fave ice cream.
