Food Allergies

T.-
You are so thoughtful to be addressing their special needs! Why not just ask them to describe what items they prefer to eat? It'll save you a lot of guessing at least. Good luck and happy holidays!

Hey T.. My only advice is to go on web-sites dealing with allergies. I'm sure you can find all kinds of recipes. My mom is on a cholesterol free diet, and I found lots of recipes for her dietary needs online!! Good luck, and if all else fails...let them graze in your backyard...lol!!

T.,

I have similar food issues. I don't how close you are to a Whole Foods store or a Wegmans. They are very good with letting you know ingredients. Whole foods has brochures that tell you what products are safe for each allergy problem.

Good luck, J.

Hi T.,
You might want to ask your sister about what kinds of things the boys can eat. As someone with family members with deathly food allergies, I just know to ask now so that way I can pick up EXACTLY what they are able to eat. I really don't think she'll be offended...probably grateful that you thought to ask when most people don't.

Ask your sister, she would be the best as she deals with it everyday.

Here's a yummy recipe I make for my 4 year old who has milk & egg allergies ~ it's one the whole family can enjoy.

Black Bean, Corn, and Yam Enchilada Bake
Ingredients:

3 large garnet or jewel yams, scrubbed, skin-on, thickly sliced
8 cups water
1 large yellow onion, coarsely chopped
1 Anaheim or jalapeno pepper, finely chopped (include seeds for increased spiciness)
1 tablespoon olive oil
1 tablespoon chili powder
1 15-ounce can or 2 cups cooked black beans
1 10-ounce package frozen corn kernels
1 package soft yellow corn tortillas
1 can or bottle prepared enchilada sauce
Finely chopped fresh cilantro, green onion, and tomato for garnish
Directions:
Preheat oven to 375° F. Bring water to rapid boil in stockpot. Add sliced yams and cook until tender. Drain and cool.

Sauté onion and pepper in olive oil over medium heat until transparent. Combine yams, onion and pepper mixture, and chili powder in a food processor and blend until creamy. Add extra water, as needed, to achieve desired creaminess.

Layer ingredients in a 9" x 13" pan in the following order: enchilada sauce, corn tortillas, yam mixture, a sprinkling of black beans and corn. Continue the layering until you reach the top of the pan (there should be enough for three layers.) The top layer should consist of a spreading of the yam mixture topped with the remaining enchilada sauce.

Bake in oven for 45 minutes or until bubbly hot. Let cool for 10 minutes after removal from oven. Top with cilantro, green onion, and tomato.

Comments: Makes 8 generous main dish servings.

B.