Tex Mex Chicken Soup

I've already talked a lot about Roo's oral delay and textural sensitivities. Thankfully his tolerance to anything bready, beany, mushy, gushy, or slippery is improving but we are still no where near stew territory. He's more of a single ingredient kind of guy. That is why I love recipes that can be easily deconstructed to suit his needs, but still end up looking and tasting like real, actual grown-up meals when they're put together. Like this...

Tex-Mex Chicken Soup
adapted from Cooking Light (June 2012)

2 tbsp. olive oil
1 cup red onion, chopped
3 cloves garlic, minced
4 mini sweet peppers, red, yellow, or orange, chopped
1 jalapeño, seeded and minced
1 tbsp. smoked paprika
2 tsp. crushed red pepper (reduce to 1 tsp. if sharing with spice-averse guests)
1/2 tsp. salt
1/2 tsp. black pepper
3 cups cooked, shredded chicken
2 cups corn kernels (fresh or frozen)
4 cups chicken broth
2 tomatoes, chopped
1 15-ounce can black beans, drained and rinsed
1/4 cup cilantro, chopped
1/2 cup queso fresco, crumbled
1 lime, cut into wedges
tortilla chips

1. Heat a Dutch oven or other large pot over medium-high heat. Add the oil, onion, garlic, peppers, and jalapeño. Saute for a 3 minutes. Add paprika, crushed red pepper, salt, and pepper. Cook for 30 seconds.
2. Add the chicken, corn, broth, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve with cilantro, queso fresco, lime wedges, and tortilla chips. 

Then, make deconstructed plates for the kiddos using the ingredients on hand. Everybody wins.

Bahama Breeze Fiasco

We spent Memorial Day in Cleveland and overall it was stellar. Bouncy house, swimming pool, sunshine, barbecues, playgrounds, new shoes, a pinata, cocktails, good friends and one bad restaurant experience. Having been on the other side of the food allergy equation, I'm usually willing to cut restaurants some slack. Feigning knowledge, however, is never a good idea when allergies are in play.

Here's a copy of my letter to Bahama Breeze corporate office.

Dear Boss Man (not really his name),

On Saturday, May 26, 2012, my family of five visited Bahama Breeze in Orange Village, OH. My four-year-old son has food allergies to peanuts, tree nuts, and eggs. While we avoided the need for epi-pens and hospital visits, the attention we received in response to his allergies was abysmal.

I know that dealing with food allergies is a nuisance. I have worked in restaurants and am sensitive to the myriad unreasonable requests and demands we customers make.  Still, I wouldn’t be writing this letter if I didn’t sincerely believe it might help protect a future diner.

We purposely dined at an off peak time. I let our server, Tony, know of my son’s allergies immediately and asked if he would mind checking to see if the bowtie pasta from the children’s menu contained egg. Tony informed me that he didn’t need to check because all pasta contains egg. Obviously, as the mother of an egg-allergic child and someone familiar with food preparation, I knew this wasn’t true. I explained that generally only fresh pasta and egg noodles contain eggs, at which point Tony told me that Bahama Breeze makes all of their own pasta. How impressive for a Caribbean-themed family restaurant to make all their own pasta – and bowties at that! Still dubious, I opted not to argue further.

So, we ordered the grilled chicken instead. When I asked Tony to verify that the chicken wasn’t marinated in anything containing nuts or eggs, he told me that the chicken “should be good.” Well, “should be good” isn’t good enough when anaphylaxis is involved so I asked him to please check in the kitchen, but never heard back. When our food arrived the chicken was covered in a glaze. My husband questioned Tony yet again about how the chicken was prepared at which point Tony finally asked another server what was in the glaze. She responded “citrus juices and egg whites.” Thankfully my son hadn’t tasted his food yet. But what if he had? Fifteen minutes later Tony brought us a plain chicken breast but our confidence was shaky.

When we dine out we’ve learned that some restaurants are better equipped than others to deal with food allergies. That’s okay with me. But please have a plan in place even if that plan is to state that you do not accommodate allergy requests. When dodging a bullet, I generally prefer not to tip the shooter.

Thank you for your time.

Basil Corn Farro Salad

Our local farmers market opened this past weekend (woo hoo!), strawberry picking starts this weekend (wocka wocka!), and Cooking Light just put out their summer cookbook issue (yee haw!). I am overstimulated to the point of paralyzation.

I'm continuing to do my best to expose the munchkins to new foods and since they aren't yet regulars at the ancient grains table, how about a little farro? Not familiar with farro? It looks like this.

It's a kid-friendly grain on many levels. It cooks quickly (about 15 minutes, though you can buy it precooked too), has a mild flavor similar to brown rice, and maintains a chewy firmness when cooked. No pile of mush over here. I am confident the kiddos are going to dig it.

So here I go. Boil water, make farro, husk some corn, whisk up a little vinaigrette, pull the pork that's been marinating out of the fridge, slice corn off the cob, leave 3 ears intact to boil for the little tyrants who will revolt if I don't, saute the kernel corn, slice grape tomatoes, rinse the farro, toss the salad, chiffonade a little basil, and...c.r.a.p.

I forgot not to toss some farro with vinaigrette.

You might have noticed by now that when introducing newish foods to anyone under 7, my approach hinges on simplicity. Typically that means butter, salt, and occasionally Parmesan cheese. Hang on, don't judge me just yet.

I get that lots of kids out there eat cilantro creme fraiche on their lamb burgers and suck spicy mustard from baby bottles. I was going to have those children. But here's the thing. Those are not my children. Those children probably don't gag when a drop of Children's Tylenol grazes their lips or when a stray sliver of onion hasn't been strained from the marinara. Those kids probably hang out on normalized growth charts and don't need suspenders to sport American sized pants. Lemmings.

See, my kids need a little hand holding in the new food department. Launching them into farro-land with a full strength peppery vinaigrette didn't seem prudent. So guess what? Mufasa and I ate it all. Every last bite. And it rocked.

Basil and Corn Farro Salad
adapted from Cooking Light June 2012

12 ounces farro
2 ears corn, husked, kernels cut from cobs
2 tbsp. olive oil, divided
1/2 pint grape tomatoes
1 and 1/2 tbsp. white balsamic vinegar
1 and 1/2 tsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. cracked black pepper
1/2 cup fresh basil, chopped

1. Cook farro according to package instructions. Drain and rinse in cold water. Set aside.
2. Heat 1 tbsp. olive oil in skillet and saute corn for three minutes.
3. Halve grape tomatoes. Combine farro, corn, and tomatoes in large bowl.
4. Whisk remaining 1 tbsp. olive oil, vinegar, mustard, garlic, salt and pepper. Drizzle over farro mixture and toss gently. Stir in basil.

Next time I'll try to remember an actual sample for the kids. 

Fizzy Strawberry Limeade for Kids and Adults

It was hot here this weekend. Flip flops sticking to asphalt hot.

Mufasa and Bean braved NATO Summit public transportation security enhancements and 90 degree temps to go to the Cubs vs. White Sox game.

Meanwhile, Looly, Roo, and I lazed by the kiddie pool relishing our first sips of summer.

Strawberry Limeade

1 pint strawberries, washed and hulled
1 cup lime juice, freshly squeezed
1/4-1/2 cup agave nectar depending on desired level of sweetness
Sparkling water or for the adult version, sparkling wine
Lots of ice cubes

Place strawberries, lime juice, and agave nectar in a blender and process until smooth. Pour a few tablespoons into the bottom of each glass. Fill glass 2/3 of the way with your choice of sparkling water or for you thrill-seekers, sparkling wine. Stir gently. Drop in several ice cubes and garnish away with lime wedges and fresh berry slices.

Cake Pops and Art Cupcakes

Looly turned six last week. Six!

Between her school celebration cake pops, chocolate dipped pretzel rods for Roo to take to school so he could participate in the 2 additional school birthday celebrations of the week, and Looly's actual birthday party cupcakes, I was a dipping, frosting, sprinkling fool.

Cake pops are the ideal kid assisted treat. There's plenty of measuring, pouring and mixing, but more importantly, there's cake smashing and mauling, both skills my children excel at. And, they're made of cake. And frosting.

I'm not going to provide a cake pop recipe here because you can really use any cake, frosting, or candy coating you like. The process is what matters. If you want more information, I highly recommend Cake Pops: Tips, Tricks, and Recipes For More than 40 Irresistible Mini Treats by Bakerella.

Carrot cake pops with cream cheese frosting are magical but more often than not, I end up using Cherrybrook Farms cake mix (vanilla or chocolate) because it's nut-free, egg-free, gluten-free, dairy-free, vegan, ridiculously easy, and tastes pretty good. There is a wide world beyond allergy-free vanilla and chocolate but I make a lot of cake pops for preschoolers with allergies so...

5 Steps to Cake Pops

1. Bake a cake. Any cake. Cool it. Crumble it into a bowl.
2. Mix in some frosting (homemade, store bought, whatever) until it resembles a sticky cookie dough. Chill for an hour or two.
3. Roll cake-frosting concoction into balls. Chill again for an hour.
4. Melt candy melts or candy coating. Dip lollipop sticks into candy coating and insert about 3/4 of the way into cake pops. Chill again.
5. Finally, dip cake pops into melted candy coating and add sprinkles or decorations before the coating sets. If you want them to stand up like lollipops, use a styrofoam block or cake pop stand to hold them once they are dipped.

After we ate all the cake pops, it was time for artsy cupcakes for Looly's baking-themed art party at Magical Minds art studio. I totally ripped this idea off Pinterest, and I believe All You magazine is the original source, but how freakin' cute are these "paint" cupcakes?

Just be sure to use gel food coloring. The colors become much more vibrant than with liquid.

Asian-Style Pork Mini-Meatballs

As much as I enjoy the company of my miniature kitchen laborers, there are days I prefer to work alone. This was one of those days. Company coming for dinner, no real plan in place, and honestly, I just wanted to sip my dinner-making glass of wine in silence. I sent the kids outside to play so I could get 'er done. Fifteen minutes later Bean, who just wasn't feeling the swing set, washed her hands, found her apron, pulled up a stool and stuck her hands in the bowl of raw ground pork on the counter.

It's possible, not having made adequate progress on my dinner-making Viognier yet, that I wasn't my usual delightful self. So, I scolded Bean for her tiny meatballs and shotty rolling technique.

See, she wanted baby meatballs. I tried to explain that they would dry out in the oven, but she was undeterred. So, I rolled my pan my way and she rolled the "kid meatballs" her way. Turns out she was right. Baby meatballs win with 4 and 5-year-olds every time.

Bean's baby meatballs

Asian-Style Pork Mini-Meatballs*
(because baby-meatballs sounds wrong)

1 lb. ground pork (or go crazy and grind your own if you like. We don't have a meat grinder)
1 cup Panko
2 cloves garlic, minced
1 shallot, minced
1 tbsp. fresh ginger, minced
3 tbsp. soy sauce (lower sodium is fine)
1 tbsp. sesame oil
1 egg, lightly beaten** or 2 tbsp. Silken tofu

1. Combine pork, Panko, and remaining ingredients in a large bowl and mix well. Bean and I prefer to use our hands. Roll into miniature balls, no larger than 1-inch in diameter if you want them to be true baby-meatballs.

2.  Broil or bake at 400 degrees for about 8-10 minutes, or fry in oil until cooked through.

3. Dip in assorted sauces of your choosing. Bean, Roo, and Looly like honey-soy sauce (50/50 ratio honey to soy). Their parents prefer sesame-soy-ginger, Sriracha, or hot mustard.

*This recipe is great for kids who don't like anything too spicy. They are lightly seasoned and rather garlicky. They can be modified easily to suit a more adult palate with the addition of a few tablespoons of chopped scallions and some 2 Tbsp. chili-garlic sauce (such as Lee Kum Kee).

**We omit the egg due to Roo's allergy and use tofu instead.Take your pick of one or the other.

Our Allergy-Friendly Restaurants

If you or someone you dine with has food allergies, trust me when I say I know how frustrating and downright dangerous it can be to go out for a meal. I could regale you for hours with stories of Roo's uncomfortable, but thankfully not lethal, restaurant adventures. Too many hives, tears, and fist-clenching tummy aches to count. And the vomit. So very much vomit I've taken to carrying a Tupperware container and washcloth in my purse. You think I'm kidding.

This is the list I wish I had three years ago. It's definitely not exhaustive, but I hope it might give someone out there a starting point for traversing the restaurant scene with food allergies.

Roo's current allergies include eggs, peanuts, tree nuts, peaches, and beef. I do not claim that the restaurants listed below have menu options suited to every person with food allergies because there are just too many variables to consider. In our personal experience, however, these standouts have gone above and beyond in helping our family enjoy a safe meal time after time. Perhaps more importantly than what's on the menu is the restaurant's attitude about food allergies in general.

All-stars:

California Pizza Kitchen
Our personal experience here has never been bad, dating back to the days when Roo was off all dairy and apple (in addition to the eggs, nuts, beef, and peaches). The waitstaff has always been willing to check labels, ask questions in the kitchen, and use foil under pizzas in the oven to avoid cross contamination. They've allowed us to dress our own pasta at the table, which sounds so small but when you're presented with a plate of glistening noodles in a bowl, how can you really be sure that's olive oil and not butter? Better still, here's a link to their allergy information.

Chipotle
Chipotle is our safety net. Did you know that Chipotle is a nut-free establishment? It took me long enough to figure that out. Did you know they have kids meals that include a cheese quesadilla (or taco or whatever), a side of rice, beans, and a small bag of tortilla chips? They make their allergy information readily available and are always willing to put on clean gloves or grab a fresh tub of beans to avoid the potential of cross contamination. Perhaps the best part about Chipotle is that they are ubiquitous. We can almost always find one in a time of need. One word of caution, however, if you suffer from a soy allergy, Chipotle is not your savior. There is soy in almost everything.

Seasons 52
Interestingly, owned by the same parent company as Bahama Breeze, but SO much better equipped to handle allergies. 

Steak n' Shake
Health food it is not, but the service and attention to allergies we get here is fairly awesome for a fast food joint. Managers routinely let us read any and all labels, deliver food personally, and make sure everyone is breathing and smiling. Read the labels because everything is not transparent (for instance there is egg in the milkshake base), but I love the attitude toward allergy disclosure at Steak n' Shake.

Lettuce Entertain You Restaurants
How freaking awesome is it that all the Lettuce Entertain You restaurants, and there are a lot, have allergy info available and a responsible protocol in place for dealing with allergies? Many offer a gluten-free menu too! The downside is that Lettuce restaurants are not everywhere. We are lucky here in Chi-town that we can choose from a vast array of cuisines and varying levels of fanciness within the Lettuce Entertain You family. But, unless you're in Chicago, Minneapolis, Las Vegas, or Washington DC, you're out of luck.

Honorable Mentions

Noodles and Company
Tasty pastas and noodles, allergy info is available online and behind the counter (just ask for the allergy menu) but be careful of cross contamination. Remind them to use a clean pan or clean the griddle and watch out for the nuts.

Red Robin
They talk a big game about allergy sensitivity and they have allergy menus available but they probably shouldn't need to run up to the office to print them out and then act uncomfortable when we choose to order something.

Cracker Barrel 
Not the most consistent in handling allergies, but we always seem to be able to find something suitable and safe.

The Not-So-Good

Buffets scare the crap out of me. There is just way too much potential for cross contamination.
Five Guys (in case the peanut shells on the floor weren't a clue)
TGI Fridays
Sbarro
Bahama Breeze - Yikes! Read about our Bahama Breeze fiasco here.

And no, that doesn't mean that these are terrible restaurants and that no one should ever go there. It's just that in terms of allergies, we personally have had one or more sub-par experiences there.