Devil's Food cake-- allergy wise

I just realized that until this week my 23-year-old son had never had Devil's Food cake ...

Cuba redux-- food allergies etc

So we're back from Cuba and I have been thinking about the food-- which was delicious.
There are many items that seemed safe== and there were many items that were not safe.
Let me explain.
Many dishes in Cuba are shellfish and seafood-- it is an island after all. These dishes-- many of which I tasted-- were delicious and served family-style to tables.  Not that the lobsters and shrimp were served with the white flat fish ( like monk fish or snapper) or served with the chicken dishes. But that separation was at the table-- what happened in the kitchen?
  Because as Americans we have not had a lot of communication back and forth with Cuba and Cubans, although their medical system produces many extremely well-trained doctors and medical personnel, I have no clue if Cuba is aware of food allergies or not.  Looking on the internet gleaned me nothing on statistics or even research data-- again, because I think our countries were not exchanging information of this sort. Even searching the FARE website comes up with nothing on "CUBA."
   But back to the food: We did encounter peanuts as bar snacks-- like in US bars-- although very little food included peanuts as a visible ingredient.  A couple of times, we saw almond slivers. Cheese did not cover dishes, nor seem to be hiding in the mix-- there were lots of stewed dishes-- pork with tomatoes or lamb or shredded beef-- mostly with tomatoes and onions and peppers, not cheese.
I think soy is relatively unheard of in this country which imports much of its food and relies on basics.  We saw lots of the same ingredients mixed in different ways: peppers, eggplant, onions, chicken, lobster and shrimp, pork.  at some of the more elite restaurants, we sauce a cream sauce or two.
  I initially thought, this would be ok for people with food allergies, but as I spent a little more time, I did become wary-- also, I don't speak Spanish, that would help since the Cuban people we met were highly educated and well-read, and willing to help us for any reason.
  But, what if the lobster spoon is rinsed lightly and then spoons the rice onto a plate-- what if the sauces are shared from beef to fish or eggs are used, and not seen?  These are the risks I thought of-- although it looked safe, I could not be sure. But--that cuts both ways-- maybe it is safe if someone is only allergic to shellfish or peanuts; but maybe it's not for someone with many food allergies. I just don't know how to think about it.  ( I only had to worry about shellfish and tree nut allergies, which as I said, seemed very avoidable.)
 
However-- completely in another vein:, I kept thinking: IF there are no food allergies, big 'if', or a low low incidence of food allergies-- why? many other countries seem to have an increasing incidence of food allergy-- including the US-- why would this island which has been relatively isolated since 1959 have a low or non-existent level of food allergy?  A question I will pursue, since it seems Cuba, if food allergies are really low, could afford a "control group" possibly, in a natural experiment, for researchers to investigate.

Cuba vacation

Hello  from Cuba. 

Amazing place for contrasts and history and absolutely lovely and very cultured people. 

And the food-- surprisingly, if you eliminate the lobster and exotic fruits, there are very few allergen laden foods. Much roasted chicken and pork. Peppers and onions. And not cheese over everything or in foods. I was happily surprised. Lots of rice and beans-- deliciously prepared in many fashions as well as chickpeas and canned asparagus!

So it's not a complete-- off-the-list place. 

More when I return. 

I've been saying it all along!!!!

They stole my slogan!!!

Ritz Crackers now have a TV commercial that ends:" what's on the table is never as important as who's around it. "

  I've been saying that for years! You're probably all sick of hearing it! 

  But, hey, it's true. So I guess now everyone, not only our food allergic community, knows it. 

And don't forget the Cookbook-- thanks. 

You can check out the link below or on the right hand side of the full site. 

  

http://www.amazon.com/College-Cooking-Allergy-Free-Jody-Falco/dp/0990948609#

Think Outside the Dinner Box: Allergy-Free

One of those weeks where everyone's home for dinner every night-- and you're scratching your head about what to cook. It's a new year, so why not try something new. It's cold, so you want something cozy and homey. 

  I already made minestrone this week--Now what?

  So out come the cookbooks. 

  But the more I looked at the books the more I became convinced that not everything needs a dollop of cream or a coating that is dipped in egg. 

 That's usually the food allergic family dilemma. Too any substitutions. And last night it got to me--  my mind went blank and I couldn't think what to cook for any future dinner much less tonight's dinner. 

   But then I remembered an exercise I used to do with my freshman psych students: brainstorm how many ways to use a brick. ( of course in NY the first answer was always "break a window")

  But apply it to dinner: how many ways to use the foods my kid CAN EAT and is NOT allergic to??? 

Many ways-- and none required breaking a window.  

  So we had chicken thigh stew with red beans, celery and ham ( or spicy sausage if you want). And the next night, meat soup-- diced carrots, celery, shin beef and peas. And the next night, a roasted oven-stuffer with garlic and parsley and olive oil under the skin and lemons and carrots in the cavity-- and since the oven was on: cauliflower with sliced Granny Smith apples and yellow raisens. 

  Of course the list could go on and on: the point is to think about what we CAN COOK,  CAN EAT and have creative fun with those foods-- and forget about the rest!

 

   

  

  

Bear with me: The blog has been acting  a little funny-- so you may have gotten some posts twice-- and the online blog didn't update. So here goes again.

 

Chicken a la easy

My new year's resolution is to use a little less oil and a lot more chicken. Yesterday, I got a chicken, cut up into pieces, and  put it in a roasting pan. I took a can of diced tomatoes and spooned them over the chicken-- without the liquid, makes it too watery,  Then I diced 3-4 cloves of garlic and sprinkled them over the chicken and tomatoes. And, of course, I added lots of pepper.  Pop it in the oven at 400 covered with tin foil and let it cook for 40 minutes.  Then removed the tin foil, stirred a bit, and cooked for another 30-40 minutes until nice and bubbly.
  I served this with rice, and since the over was on, I roasted Brussel sprouts (halved with a Tablespoon of oil and some water).
  Easy and delicious-- and a pretty healthy way to start the new year.

Happy New Year!

May the year bring good things to all: happiness, health, wonder, and joy.
Achievement, and solitude; music and travel, and family, friends and pets.
Peacefulness and peace across our nation and world.
Ring in 2016!

Holidays, Celebrations, Food Allergies

I used to fret abut what to make for the holidays.  I'm italian and growing up we had Chriatmas Eve feasts with way more than seven fishes. And it was glorious-- company, singing, and lots of washing up. I transferred the tradition to my home, though not as elaborate ( my mom was a wonderful cook) but there was still company and fishes. 

  Then, I decided I didn't want to follow my Italian roots in a way my son-- and thereby my husband and I-- couldn't fully enjoy. 

   So I started making a roast-- sometimes leg of lamb, sometimes pot roast. Christmas Day traditionally we have a turkey -- easy and good for picking on that loose Christmastime schedule. 

  Do I feel badly about the shift-- no! I do occasionally miss fried smelts and the 

Taste of crab sauce. I won't lie. But I also occasionally miss being 21.  

 The parts of my Christmas tradition that stay the same-- company, laughter, good food, family-- are the important memories. And, 

     Now... I started making slow cooked pork shoulder... And a new tradition was born. 

Not only does a pork roast taste delicious as we pull slices from the bone-- not only does it taste good--it smells wonderful wafting through the house with the scent of pine. 

 Happy Merry everyone! Enjoy your family and friends and the traditions that you are newly making and remember it's not what's on the table, but who's at the table that matters. 

College Cookbook has arrived

Yes! the cookbook is out. Self-published which had its ups and downs but I am happy with the result. 

  Thank you to all the early readers. Use the book and have fun cooking. 

College Cooking: Allergy-Free 

 25 Easy Recipes for students and new cooks 

 No Substitutions 

No Hard-to-Find Ingredients 

NO 

Milk Eggs Peanuts Tree Nuts Wheat Fish Soy Sesame

  Currently available www.lulu.com   And Amazon. 

If anyone gets the book, I'd love to hear from you:

foodallergyworks@gmail.com

 Thanks so much--and through this book I found a new facebook group: Parents of 

High school and college kids. It's a group   who are working to keep their kids safe as they become independent and move to college and beyond. And these folks are sharing all the information-- a real database is forming. 

  Check out the cookbook too!

http://www.lulu.com/shop/jody-falco/college-cooking-allergy-free/paperback/product-22454911.html

Happy Thanksgiving!

Apple pie for tomorrow! Yum. 

Holiday Time --Again

Food Allergy, Holiday Meals and Family!

You’re doing the final shopping for ______________(insert a Holiday here )and your –mother—aunt—cousin-- calls and says “I’m making strudel for the holiday dessert and I know that Johnny is allergic to nuts, but it really doesn’t taste good without them, so I just wanted you to know.”

You hang up the phone –and (circle one)

A. Scream  B. Cry  C. Laugh D. Shake your head E. All of the above

All of the above is the correct answer – and then you get the baking mix from the cupboard and read about how to make a strudel.

      This is a typical holiday conversation for a food allergic family. We’ve all been there, and we all know what it feels like to NOT be able to make that special family recipe for a holiday meal. Well, as Loretta famously told Ronny in Moonstruck “Snap out of it!”

This is our life.

      And this is especially true around holiday celebrations when ritual meals, steeped in tradition, are the standard fare. Food allergies can cut us off those traditions, memories—whatever you want to call those remembered moments from our past-- and not allow us to make those dishes.

But we can’t make them.  And neither can my mother or my Aunt Sadie. Instead, I can make a menu that does not include allergens—and no one will know the difference. I can ask Cousin Pesky to bring a green salad—since that would be ‘easier’ for her—and ditch the strudel altogether. I may feel a pinch at giving up a family tradition, but what really makes the meal a tradition is that we gather our family and close friends to share it. That part doesn’t change.

    As parents we must smooth the way for a happy holiday. People may mean well, but don’t have as much practice at keeping our children safe—or people may not want to change their habits. Whichever the case, your child will have a happy and safe holiday because you –and possibly only you—make the effort to prepare and bring a special meal or host a worry-free fete. That you must think ahead, prepare, and possibly reorganize tradition—that is a given in the food allergic household.

But, above all, we must remember that --while the menu may need to change-- the message of these holiday meals does not. What we are eating should not be as important as who we are eating it with— as well as the laughter and gusto we bring to the table—no matter if it’s ravioli or rice cakes and jam.

The love, the sharing, the connection are what truly matters and there is no substitute for that.

Chicken a lá Easy!

One of my New year's resolution-- to use a little less oil and a lot more chicken. So yesterday I got a cut up chicken, put it in a pan. Got canned diced tomatoes and spooned them all over the chicken-- don't use a lot of the liquid. Then I diced garlic, sprinkled that garlic and lots of pepper over it and popped it in a 400 oven with tin foil. After about a 40 minutes, remove the foil and cook for another 30-40 minutes until nice and bubbly. 

   I served with rice and, since the oven was on, I roasted Brussel sprouts (halved with a tablespoon of oil and some water. )

  Easy and delicious. And a pretty healthy way to start the new year. 

Enjoy  

Thanks!

 

Teen Summit!

The Teen Summit weekend was awesome. So many people and so many memories. A huge shout out to the FARE organizers who did such a good job for us with great speakers, scheduling, and sweatshirts. 

I found friends from years past and made new ones. 

  It's such an amazing feeling to be in a room-- a very big grand ballroom in this case--with over 300 people who "get it." Who have walked in your shoes. 

  People who have made eggless cakes, read countless labels, collaborated with many many teachers and school nurses and packed a 1000 lunches. Just like you. 

  That's who we are-- and we're good at this, really good. And proud of it. We  exchanged information and experiences. Our kids hung out with new friends, sharing stories and texts. 

  And, our "village" -- our food allergy village-- once again empowered its villagers and made us laugh and cry and say goodbye stronger than we arrived. 

Teen Summit here we come!

Off to Washington DC for the FARE Teen Summit. This weekend, We'll scale the heights and grapple with the lows of everything teen-aged and food allergy. 

  Restaurants. Dating. Travel. Sports. College. Parents. Epi-pens and risk taking. 

 And we'll laugh and I'll cry-- I always do-- and we'll make new friends and catch up with old ones. And we'll watch as our strong, brave, and wonderful kids have a blast. 

Hope to see you there!