Allergy Friendly Recipes

Roasted Sausage and Potatoes

18 August

This recipe contains simple ingredients that when prepared together with the balsamic, herbs and olive oil have a fragrant aroma that's out of this world! Comfort food that can be enjoyed by all!

Roasted Italian Sausage, Carrots & Potatoes

2 pkgs. Sausage of choice cut in quarters
4 large russett potatoes cut into quarters
1/2 lb. Asparagus cut in 2-3 inch lengths (discard the woody ends)
1 pkg. Mushrooms, Crimini or Button cleaned and cut in half
3/4 cups spanish or kalamata olives (not canned)
6 sliced carrots
5 leaves fresh basil chiffonade (pronounced: shee foh nahd)
2 fresh sprigs oregano
1 yellow onion sliced
2 cloves chopped garlic finely chopped
1/4 cup Balsamic vinegar (*good quality very important)
Extra virgin olive oil
1 tsp. fresh ground pepper
1 tsp. salt

Pre-heat oven to 400°

Drizzle 2 tablespoons olive oil in a large roasting pan.
Layer all ingredients into the LARGE roasting pan. Drizzle around two or more tablespoons of olive oil on top. Add ¼ cup of balsamic vinegar, salt and freshly ground pepper. Mix well.

Cook covered for 1/2 an hour. Remove lid and turn meat and vegetables. Continue cooking without lid and turn meat and vegetables frequently drizzling more balsamic vinegar and a little more olive oil.. so it doesn't get dried out (but also not to drench).
Cooking time will be approximately an hour and a half.
Veggies should be soft and sausage cooked through.

Allergy Friendly Recipes

Blueberry Plum Spiced Tea Granita

07 July

I love Italian Granita's, especially in the Summer when I'm looking for alternatives to ice cream and popsicle's for the kids. Many American granita recipes are made with a sugar syrup, here, I use honey, which was traditional for many Italian homes. 

With the non traditional addition of "Tea", the flavor boost is immense, and sooo good! 
Hope you all try this!  
Ciao!! 😘

3 cups water 
1/2 cup honey 
2 Plum spice black tea bags
4 cups frozen wild blueberries

Boil water in sauce pan. When water is boiled, remove from heat and add the two tea bags. Let steep for five minutes. REMOVE TEA BAGS,  add honey and blueberries and bring back to a boil. reduce heat to a medium simmer, and cook down for 20-30 minutes. Make sure heat is on medium low! 

When blueberries look as if they are breaking down, and mixture has thickened, its time to remove the pan from the heat. Let mixture sit covered till it is at room temperature. Pour mixture in a freezer safe dish with low sides. Place in freezer. In 15 minutes, and here after every 15 minutes, scrape the top of the mixture till a soft shaved ice like texture forms. Continue this till all your blueberry granita is completely chilled and slushed. 

Place in pretty dessert goblets and serve!  

P.S., If you make this with a different flavored tea or fruit.. I'd love to hear about your results! I'm thinking Peach with Ginger Spice Tea.. 😋 xoxo