Recipe Thursday

Puttanesca Pasta
Divine!

8 ounces pasta
1/2 cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Monday Myth ~ Dealing With Food Allergies

Food allergies trigger more than reactions. They can also initiate misinformation and misconceptions that may discourage food allergy sufferers from seeking help for their children or inspire them to blame any ailment their child may have on food allergies.

Here are the most common food allergy myths:
Any negative reaction to a food is a food allergy.

  • Adverse reactions to food can have many causes. If something does not “agree with your child,” it does not necessarily mean your youngster is allergic to it. Food allergy is a very specific reaction involving the immune system of the body, and it is important to distinguish food allergy from other food sensitivities. Whereas food allergies are rare, food sensitivities are more common.

Just a small taste can’t hurt.

  • To your allergic child’s immune system, even a tiny amount of a problem food is enough to trigger an all-out attack. Children with severe allergies can have life-threatening reactions. For example, a child allergic to peanuts can have a severe reaction when a spatula is used to serve them a peanut-free cookie was previously used to make a peanut-containing cookie.

All food allergies in children resolve as they get older.

  • As a child grows older, some may tolerate foods that previously caused allergic reactions. This is more likely to happen in the case of allergies to milk, eggs, and wheat, in which the symptoms may decrease by late childhood. It is not clear in all cases, however, if the improved symptoms are an indication that the allergy has disappeared or the child really wasn’t allergic in the first place. On the other hand, children rarely outgrow allergies to peanuts, tree nuts, fish and shellfish.

Some Children are allergic to food additives.

  • Although some food additives– sulfites and tartrazine—have been shown to trigger asthma or hives in children, these reactions do not follow the same pathway observed with food.

If your child was not allergic to it before, they can’t be allergic to it now.

  • The onset of a food allergy is brought on by a genetic susceptibility and exposure to the problem food. The more exposure to the problem food, the higher the risk of developing an allergy to it if you’re child is susceptible.

Children with food allergies are allergic to many foods.

  • Most people with food allergies are allergic to fewer than 4 foods.

Recipe Thursday



Delicious Fudge Puddle Cookies
Perfect “puddles” to splash in this spring! You’ll love them….so will the kiddos.

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 t. vanilla extract
1 1/4 cups all-purpose flour
3/4 t. baking soda
1/2 t. salt

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 t. vanilla extract
3/4 cup pecan halves

Preheat oven to 325 degrees.
Sift together flour, baking soda and salt.
Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half or sprinkles (if desired). Enjoy!

Recipe Thursday


Hearty Chicken Vegetable Barley Soup
Absolutely scrumptious!

1 cup slivered almonds
2 T. olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups cooked chopped chicken
2 1/2 quarts chicken broth
1 cup quick-cooking barley
2 T. butter
1/2 cup chopped fresh parsley
Salt and black pepper to taste
Preheat oven to 400 degrees. Spread slivered almonds evenly over baking sheet. Toast in preheated oven until golden brown and fragrant. 
Heat oil in large stock pot over medium heat. Cook onions, celery, mushrooms and garlic until onion is tender. Stir in carrots, potatoes, chicken and broth. Bring to a boil. Stir in barley. Reduce heat, cover and simmer 20 minutes.
Remove from heat and stir in butter, parsley and toasted almonds. Season with salt and black pepper to taste.
Serve with salad and french bread.

Monday Moments

Baby’s World
By: Rabin Tagore
I wish I could take a quiet corner in the heart of my baby’s very
own world.
I know it has stars that talk to him, and a sky that stoops
down to his face to amuse him with its silly clouds and rainbows.
Those who make believe to be dumb, and look as if they never
could move, come creeping to his window with their stories and with
trays crowded with bright toys.
I wish I could travel by the road that crosses baby’s mind,
and out beyond all bounds;
Where messengers run errands for no cause between the kingdoms
of kings of no history;
Where Reason makes kites of her laws and flies them, the Truth
sets Fact free from its fetters.