Week 1 Shopping and Recipes

I’m going to buy supplies for salad dressing, homemade tomato sauce, and vegetable and chicken stock and fill up my freezer.  There is some question on whether or not Eli is allergic to tomato because when his face is covered in sauces he cries and itches but doesn’t seem to break out anymore and when we clean it off he just keeps on eating.  So we will see!

The salad dressing is called “My favorite dressing” from Cybele Pascal’s The Whole Foods Allergy Cookbook (all my recipes unless otherwise noted will be from this book).  It contains: 1 small clove garlic, 10 fresh basil leaves, 2 tsp Dijon mustard, 1 Tbsp. honey, 2 Tbsp. unseasoned rice vinegar, 2 Tbsp. balsamic vinegar, and ½ cup olive oil.  She has four variations in her cookbook for different flavors.  This makes ¾ cup of dressing.  

The tomato sauce I’ll be trying is Called “The Lady from Naples Red Sauce”.  It has ¾ cup olive oil, ½ lg red onion, 2 large garlic cloves, 1 ½ tsp oregano, 2 bay leaves, 1 28oz can crushed Italian tomatoes, 1 28 oz can whole Italian tomatoes, 1 cup red wine, 2 Tbsp honey, fresh black pepper, 5-10 black Italian olives cut up, salt to taste, and ¼ to ½ cup fresh basil leaves.  This recipe makes about 6 cups and she makes a double batch and freezes it.  For now I’ll start with a single batch and see how it goes with his skin.   She uses this sauce as a base for many of her recipes in her book.  She has one other tomato sauce I’ll also try another time. 

This week I’m going to try to make “Spaghettini with Spicy Eggplant”.  It has 1 large eggplant and canola oil for frying, 1 lb thin spaghettini (wheat and soy free), 3 cups of Lady from Naples Red Sauce, chili pepper flakes, ¼ cup chopped parsley, and salt and pepper to taste.  Makes 6-8 servings.

The stock recipe is from a different cookbook- Better Homes and Gardens Cook Book from Meredith books.  I’m going to do vegetable stock now and try chicken stock another time.  Beef is obviously out of the question for us.  4 medium yellow onions, 4 medium carrots, 3 medium potatoes, 2 medium parsnips, turnips or rutabagas, 1 small head of cabbage, 1 Tbsp olive oil, 8 cups water, 1 tsp salt, ½ tsp dried dill, basil, rosemary or marjoram, and ¼ tsp black pepper.  Takes over 2 hours and can be stored for up to 3 days in fridge and 6 months in freezer.    Says it makes about 7 cups of stock. 

For a snack, we’ll try some trail mix.  Oat O’s cereal, raisins, sunflower or pumpkin seeds, appropriate chocolate chips (I’m going to use Enjoy Life brand chocolate chips).

So as we go through these recipes I’ll let you know how it goes.  The grocery bills this week when you take out food Eli cannot have (bread, cheese, pasta for everyone else) and non food items (diapers, shampoo and ziplock bags) from Walmart is 46.36 and Kroger is 24.49.  So items to make these 4 things and a little extra for during the week for Eli is totaled at $70.85. Hopefully the big batches will last and go over well.

 Happy New Years Eve!

Work Cited in no particular format because no teacher is grading me J :

Pascal, C. The Whole Foods Allergy Cookbook, 2^nd edition.  2009.  Square One Publishers, Garden City Park, NY.

Better Homes and Gardens Books.  New Better Homes and Gardens Cook Book, 12^th edition. 2002.  Meredith Books, Des Moines, Iowa.