Pork tenderloins with a white cream sauce and pasta

I was looking for something different so decided to look at pork recipes--found one on Rachael Ray's website that I liked and made some switches of my own.

2 pork chops---cut them width-wise so they were thinner and then cut in medallion size pieces
Brown Rice Flour--dredge the pork chops in it
Olive Oil--heat and then place the pork chops in it--cook on both sides, remove and cover with foil

In the meantime....
Pasta---make the pasta of your choice. We use quinoa pasta

Cream sauce--
I used the "white cream sauce" that I had in an earlier post and added some garlic

Mushrooms---
Saute in soy-free, dairy free butter and add some garlic. Place in the cream sauce

Sweet potatoes---I pressure cooked them. Delicious! For an added treat, I used a mixer and combined the sweet potatoes, a little rice milk, a little allergy free butter and then some pumpkin pie spice. Matthew couldn't get enough of it!!

Voila!!! Dinner is served.
I put the white sauce over the noodles and the pork---delicious. Enjoy!

Happy 2nd Birthday Matthew!!!

It was one year ago during his first birthday party that we realized the severity of his food allergies. He almost went in to anaphylactic shock after consuming about a fingernail's size of cake during his cake smash. Since then it's been wheat, dairy, egg, peanut and nut free for him.

We decided to have his party at an indoor jumping arena--which he loves to go to. But the only food they allow is pizza. All I can say is "Thank you Amy's kitchen"---because of their rice crust/soy cheese pizza he was able to enjoy pizza just like the other kids. And boy, did he ever!!

Cake has been the other big issue when we go to other birthday parties. I found a recipe that I spoke about earlier in the blog called "wacky cake" and it's amazing!!! It was developed during the Great Depression when butter and eggs were rationed. Perfect for us! So for this birthday I decided to make one of those Wilton giant cupcakes, just like I did last year so we could redo his "first cake moment". He's not a huge cake eater, but he sure loves the candles and birthday song.

And lastly, as the other kids had their vanilla ice cream cups, Matthew got to enjoy some raspberry sorbet that I found that is gluten free and dairy free (not all sorbets are dairy free as I've learned, so check those labels). Mmmmm......

So it was a great allergy-free day---no need for Benadryl or the epi pen---hoooray!!!!!

Let him eat cake.....or pancakes at least.

Although I've found some recipes to use for pancakes that Matthew can eat, I've finally found a pancake mix to use that resulted in yummy, fluffy pancakes that the entire family could enjoy.

ORGRAN Apple and Cinnamon pancake mix
http://www.orgran.com/product-information/packet-mixes.html

You use the entire box and instead of using eggs, we just used water (it has instructions on how to do this right on the box). There are even dehydrated apples in it that add to the taste.

Thumbs up from mom and Matthew!!

Peanuts on airplanes----Breaking news!

Department of Transportation Docket Number DOT-OST-2010-0140 ---which basically is saying they are reconsidering peanuts on flights. However, BREAKING NEWS according to the site below indicates this is now off the docket. I'm so disapointed!! Do people REALLY need those insanely small packages of peanuts when it is potentially risking people's lives??

My thought is that those in charge have never been exposed or been witness to someone who has gone in to anaphylactic shock due to peanuts. It is one of the scariest things to see! And obviously even scarier to experience personally.

The DOT is soliciting public comment until 08/09/10 on three options to providing greater access to air travel for persons with peanut allergies:

1. Banning the serving of peanuts and all peanut products by both U.S. and foreign carriers on flights covered by DOT's disability rule;
2. Banning the serving of peanuts and all peanut products on all such flights where a passenger with a peanut allergy is on board and has requested a peanut-free flight in advance;
3. Requiring a peanut-free buffer zone in the immediate area of a passenger with a medically-documented severe allergy to peanuts if a passenger has requested a peanut-free flight in advance.

Here is the BREAKING NEWS that it's come off the docket----BOOOOOOOOOOOOO!
http://www.ajc.com/business/dot-backs-off-on-555154.html


You can post comments here to the regulatory committe:

http://www.regulations.gov/search/Regs/home.html#searchResults?Ne=11+8+8053+8098+8074+8066+8084+1&Ntt=DOT-OST-2010-0140&Ntk=All&Ntx=mode+matchall&N=8099+8061+8056+8057+8058

LIKE RIBS???

• Then here is a great rib rub recipe that is gluten free
  1/3 cup dark brown sugar
  1 tablespoon paprika
  1 1/2 teaspoons chili powder (see below for gluten free chili powder recipe
  1 1/2 teaspoon salt
  1 teaspoon ground cumin
  3/4 teaspoon black pepper
  3/4 teaspoon ground oregano
  1/2 teaspoon cayenne pepper
  1/4 teaspoon sugar
  
  Mix all and then rub on the meat. Can be used for about 4 pounds of ribs.
  
  For BBQ sauce we use Organicville original organic BBQ sauce
  
  Chili powder recipe
  1 tsp oregano
  1 tsp cayenne pepper
  2 tsps ground cumin
  1 tsp paprika
  2 tsps garlic powder
  
  I make a bunch of this and keep in a jar for use at any time--we use it in tacos and chilis as well as rubs.

Pumpkin Cranberry Muffin recipe--YUM!

I was looking for an activity that I knew Matthew would enjoy--and since he loves to help mom in the kitchen AND wear his special apron, I figured baking was the key!

Here is a recipe for muffins that are very tasty and moist. They made about 16 cupcakes (although they were a good size). You can also pour in a bread pan. Keep in mind you can have some now and freeze some for later.

Pumpkin Cranberry Muffins
1 cup white sugar
1/4 brown sugar (I used dark)
1 tbsp baking powder
2 2/3 c oat flour (we use Arrowhead Mills brand)
1 1/2 tbsp pumpkin pie spice
1 tbsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 tbsp xantham gum
4 tbsp vegetable oil
1 tbsp apple cider vinegar
15 oz can of pumpkin puree
1/2 c rice milk
1 cup of dried cranberries (stir those in at the end)

Mix all of the dry then use a hand mixer to mix in the wet ingredients. Spoon into lined muffin tins and bake on 350 for about 20 minutes or in a bread pan for about 50. You'll know it's done when you stick a toothpick in and it comes out clean (not wet).


Storage: Store them in an airtight container for about a week or so. If you want to freeze, wrap in wax paper and foil and then place in a freezer bag. They will last a few months in the freezer.

C-Section and Celiac link

So apparently studies are now beginning to show the link between babies born under c-section that have celiac disease opposed to those born vaginally. I've often times heard that babies born under extreme circumstances were at higher risk for allergies, but never understood why.

I will be very interested to hear more about this. I know that Matthew was born via c-section after he went in to distress prior to induction and often wondered if that was partly to blame for his numerous allergies.

Link:
http://www.celiac.com/articles/22132/1/The-Cesarean-Section-and-Celiac-Disease-Connection/Page1.html