I know it has been quite some time since I have written you lovely people. It’s been an insanely busy week for me. And with that busy-ness I would like you all to know that Drizzle Kitchen was filmed yesterday for its first TV segment!!
The Chicago TV show, 190 North, is airing a show on being “green” and reached out to me with interest in my private parties that focus on organic, healthy, green cuisine. So be sure to check me out on 190 North on March 15th , ABC7 Chicago at 10:35pm.
And what food did I prepare for that show? Well, I can’t ruin the surprise! But I will tell you that next Sunday (March 15th) I will post the recipes so you can have them and make them after you see me on the show!!
In addition to preparing for the show I had a private cooking lesson to prepare for. The client I had to prepare for has a myriad of allergies. The most challenging of those are gluten, dairy, eggs and garlic (along with many many more). This client is 12 years old and should be able to have fun with his food! Remember when you were 12 and you ate pizza and ice cream and donuts and queso dip? Those foods make him extremely sick.
My goal was to make food fun. So, while he isn’t able to eat boxed pancake mix (with minimal nutritional value, mind you) he is able to eat his “special” pancakes with mini chocolate chips and raspberry maple syrup (all which are gluten and dairy free AND he can now make by himself!). And while he isn’t able to eat powdered, instant chocolate pudding he is able to eat coconut chocolate pudding with toasted coconut and raspberries on top (again, all gluten free and dairy free AND he can make by himself).
So, we had fun! He helped me prepare all the recipes and loved everything. His mother was extremely grateful for turning his food into fun, rather than a difficult task. And this is the message I hope to pass along to my readers. Having allergies is certainly challenging. However, much of your perception of those challenges relates to how you look at it. Have fun exploring new foods and ingredients! So, you might not be able to eat white pasta and jarred sauce, but you can eat Moroccan tagine chicken with quinoa pilaf. Get excited about the foods you can eat. And if you have a friend with celiac, or any other food related disease have fun with them! Make dinner and try some new foods.
Make it an adventure and not a chore… Here’s a fun recipe to get started!
Pasta with bison, spinach and mushrooms
Gluten-free and Dairy-free
· ½ lb. gluten free pasta, penne shape if possible
· 1 ½ lbs. ground bison
· 1 T. fennel seeds
· 1 tsp. dried oregano
· 1 tsp. paprika
· 1 tsp. garlic powder
· 1 onion, medium dice
· 1 lb. mushrooms, sliced
· 2 garlic cloves, sliced
· 3 cups baby spinach
· 1/3 cup nutritional yeast or soy “parmesan” cheese (you may sub traditional parmigiano-reggiano if you can eat dairy)
· 1 T. red pepper flakes, optional
· 6 T. olive oil
· salt and pepper
1. Cook the pasta according to directions on box, drain and run cool water over noodles to stop cooking.
2. Heat a sauté pan over medium-high heat for 3-4 minutes. Add 2 T. olive oil and then add the bison pieces. Add salt and pepper, fennel seeds, dried oregano, paprika and garlic powder.
3. Cook about 7-8 minutes, until beginning to brown, then remove pieces to a separate plate.
4. Add 2 more tablespoons of olive oil to the onion to the pan, and cook until softened and browned. Add the mushrooms and cook 7-8 minutes until browned and caramelized. Add the garlic slices.
5. Next, add the spinach and turn with tongs until wilted. If you are adding the red pepper flakes, do that now.
6. Put the bison back into the pan, pour the noodles in the pan and stir to combine all. Add the remaining 4 T. olive oil. Serve pasta with a sprinkle of nutritional yeast, soy parmesan or parmigiano-reggiano on top.