Well, I only wish I could proclaim to my family on the busiest of nights that I’m simply too busy to cook, But the reality is, even if I didn’t have a child with food allergies, I’d still have to cook something. Because quite frankly, there are too many mouths to feed at the Rudnicki house to start taking orders for individual meals. I have found it is easier to cook one meal, and declare that “Dinner is served. Take it or leave it!”. This has kinda been my mantra for years, but it has been especially true the past several months since I’ve started graduate school. Mom stuff, writing stuff, sports schedules, and carpool schedules are mixed in with my homework and twice a week commute to LA…needless to say it’s crazy around here! So lately I’ve been putting my slower cooker to use and making simple meals that are healthy, fast and can double as left-overs.
These two recipes from Martha Stewart’s October Living issue (not to be confused with her fabulous Halloween issue) have been a lifesaver. The Spaghetti Aglio e Olio is very similar to mine in my book The Food Allergy Mama’s Easy Fast Family Meals. But I REALLY loved her addition of fresh lemon and parsley. I use my favorite dairy free Vegan parmesan cheese as a replacement for the dairy version. This is the fastest dinner you will EVER make. I promise. My kids LOVEÂ this dish too.
If I have a few extra minutes I love to make Martha’s Scallopini Alla Marsala dish. I love to use chicken cutlets in place of the pork tenderloin too. It’s a warm and comforting dish that is perfect on its own or with a side of the Spaghetti. Be sure to use dairy free margarine in place of the butter.
Bay area fans DON’T FORGET I will be in San Jose this Saturday October 12th walking with families to raise money for a cure at the FARE Walk/Run for Food Allergies in Memory of BJ Hom. To date they’ve already raised more than $98,000. Please come out to say hi! I will have books to sign and purchase for a donation to FARE.
Happy fall everyone!!!