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Food Allergy Mama Kelly Rudnicki Shares a Recipe from Her New Cookbook

Wednesday, February 6th, 2013

The Food Allergy Mama, Kelly Rudnicki, is brilliant. Her legions of followers, including Martha Stewart, agree. Rudnicki just released her third cookbook filled with delicious recipes for kids who have allergies. She’s giving away two copies of The Food Allergy Mama’s Easy, Fast, Family Meals on her website right now, so head over there after you read this post. But don’t click away from me just yet. Rudnicki shares one of her most popular recipes below. (See the photo. Yum.) And if you order The Food Allergy Mama’s Easy, Fast, Family Meals from her website, she’ll send you a signed copy. Her new child- and mom-approved dishes include breakfast burritos and oatmeal fudge bars.

She’s recipe prolific, and I asked her where she gets her inspiration. “From my readers! For years I was asked to develop a delicious allergy-friendly macaroni and cheese, a classic childhood meal,” she says. “So I went to work in the kitchen to make a mac and cheese that kids could have, and that I would actually eat.” She also works diligently for her  son, John, the only one of her five kids with food allergies. “He will look around stores, restaurants or even his own lunchroom at school, and ask if I can make a similar thing for him,” Rudnicki says. “I developed my corn dog recipe after he came home bummed one day when all the kids at his lunch table ordered corn dogs and said how awesome they were. Little conversations like that fuel the creative fire in me to make new recipes all the time.”

Check out her book. Read her super popular blog. And enjoy this Rudnicki recipe that’s guaranteed to please the whole family:

DAIRY- AND EGG-FREE SPAGHETTI AND TURKEY MEATBALLS
“Spaghetti and meatballs are a classic kids’ dinner. It’s also one of my most requested recipes,” Rudnicki writes. “I can get this dinner on the table in less than 30 minutes, yet it tastes like it simmered all day long. The best part is leftover sauce and meatballs can be turned into a fantastic Turkey Meatball Sandwich.”

1 pound box allergen friendly pasta
 
For Sauce:
1 tablespoon extra virgin olive oil
1 small onion, peeled and gated
1 cup grated, peeled veggies (I like a combination of carrots and zucchini) simply omit if your kids aren’t thrilled with the veggies)
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 3/4 teaspoons dried Italian Seasoning
1/4 teaspoon dried thyme
1 tablespoon fresh Italian parsley (optional)
1 tablespoon fresh basil leaves (optional)
Kosher salt and freshly ground pepper to taste
For Meatballs:
 1 lb. dark meat ground turkey (Do not use extra lean.)
3/4 c. panko crumbs (May use Gluten Free Panko or bread crumbs.)
1 teaspoon dried Italian Seasoning
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
2 tablespoons water
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl combine all of the meatball ingredients until mixed together. Use your hands to roll mixture into 1- inch balls and place on parchment paper. Bake for 15 minutes or until no longer pink on the inside.
Meanwhile, heat a large Dutch oven or heavy pot over medium high heat for about a minute. Add olive oil and grate onion and/or veggies directly into pot. Add seasonings, and salt and pepper to taste and saute about five minutes or until onion is translucent. Add canned tomatoes and tomato sauce and simmer on low heat for 15 minutes (during the time the meatballs cook). Stir in the optional fresh herbs after 15 minutes.
Heat a large pot of water to boiling and cook pasta according to package directions. When meatballs are done baking, add to sauce and simmer for five additional minutes. Drain pasta and pour into a big bowl, adding meatball/sauce mixture to spaghetti. Serve with allergen-friendly garlic bread and a salad.
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