It's been awhile since I posted anything here and I even thought about deleting it but I re-read my enteries and I think they're worth keeping.
Anyways, Little Dude is now 15 months old and has ALL THE ALLERGIES. Seriously. At the moment, the working list is eggs, dairy, soy, beef, peanuts, onions, garlic, beans, tomatoes, pineapple(?), coconut(?), and kiwi(?). My only saving grace is that he seems fine with wheat and corn.
I've been angsty about it lately and I walked into the kitchen from doing laundry and saw Little Cutie and Little Dude on the floor of the kitchen with a container of ice cream between them. She was using a fork to free the pieces and he was gleefully stuffing them in his mouth where the rash was already forming. I said to her, "You can't give Baby Brother ice cream, it makes him sick."
She replies in a way that only a four year old can. "I'm not making him sick, I'm making him happy."
And that was enough to make me cry.
I guess I'm just throwing myself a pity party about all of the things I used to take for granted. I could go on about many of the things that suck about having a baby with allergies. But I'm not. Instead, I am going to give you the recipe I cam up with for Spaghetti and red sauce with meatballs after LC requested it. Not that she has eaten any but she has asked for it twice so here's hoping!
Mock Marinara Sauce
1 zucchini, cut into chunks
1 stalk of celery, cut into chunks
8 oz sliced mushroom
1 red pepper, cored and in chunks
~1 cup baby carrot or one big carrot peeled and cut into chunks
1T olive oil
1 jar roasted red peppers (16 oz), drained
1 cup chicken broth (or water)
1T sugar
2T balsamic vinegar (or more to taste)
1/2 t salt
1T freeze-dried basil
1t crushed red pepper or to taste
In batches, process the vegetables in the food processor until they are a fine mince. (If you can do onions and garlic feel free to add them too!) Put in a big pan over medium-high heat with the olive oil and cook until the veggies begin to soften. Meanwhile, process the roasted red peppers until smooth. Pour the puree over the veggie mince. Add the rest of the ingredients. Adjust seasoning to taste. Let simmer over meduim low for 45 min to an hour.
I serve this over a pound of pasta with meatballs inspired by Speedbump Kitchen, modified to our needs. I used 1 pound ground chicken, 12 oz italian pork sausage, 1 cup of soy-free panko, 1//4 cup rice milk, 2 teaspoons of olive oil, salt, pepper and parsley and followed her method.
Little Cutie as I said, bare touched it but Little Dude loved it and it met all the requirements of a baby and spaghetti down to i being on his head and that orange mark it leaves on the high chair tray.
Enjoy!
