So it has been a long while since I posted but I am back to writing now that both kids have settled into a school routine. My youngest is now in preschool a few days so I have a little time to sit down at a computer before trying to get a bunch of stuff done around the house. Better type fast!
As far as food goes, Colin still doesn’t eat dairy, soy proteins or chocolate. I don’t know if he will grow out of it but we’ve accepted it, built accommodations into our life and don’t worry about it too much. We had another milk trial this summer but it didn’t go well, especially after a few days of eating small bites of it. His reactions are 24-48 hours later and really show themselves at nighttime. He stops sleeping and cries all night. He also usually has an eczema flair up and GI symptoms. As a family we are used to this lifestyle and don’t feel as limited or concerned as we once did. Colin can have soybean oil so that makes our life a lot easier since everything outside the house seems to contain it. Although he has moments he feels he misses out, like ice cream at parties, for the most part we have yummy substitutions ready for him and we try to always make meals that he can eat. Colin is growing and gaining weight well. He has come a long way and we have become less stressed about food over time.
Although we have a good collection of dairy and soy free recipes to choose from, I am a recipe hunter. I am always on the lookout for something new to make. With tomatoes in season here, I am sharing one of my favorite summer appetizers. It’s great when the tomatoes are ripe and have real flavor, but if you can’t get great tomatoes that is okay too. The recipe is DOUBLE tomato- meaning it has sundried tomatoes in it that really pack a punch of intense tomato flavor which can help overcome lackluster fresh tomatoes.
The original recipe for this bruschetta had cheese on top of it but the one time I tried it, the cheese was really unnecessary. It think the appetizer is better without it! I use roma tomatoes if they look good at the grocery store but if you use another type that is very watery/seedy, scoop some of the seeds out before you add them to your bowl of ingredients. Also any balsamic vinegar will work but if you get some sweet aged balsamic, like a 25 year aged bottle where it is thick and sweet, it is even better. Lastly you can serve this bruschetta on top of bread or serve it in a nice bowl with bread around for guests to top it themselves so it doesn’t get soggy.
DOUBLE TOMATO BRUSCHETTA
adapted from allrecipes.com
6 roma (plum) tomatoes, chopped (or other tasty tomatoes in season)
1/2 cup sun-dried tomatoes, packed in olive or canola oil – chopped or julienned
3 cloves of garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, chopped finely
1/4 teaspoon salt (I use kosher salt)
1/4 teaspoon black pepper
1 loaf French bread
Preheat oven to broil setting.
Combine the chopped roma tomatoes, sun dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper. Allow it to sit 10 minutes for flavors to mingle.
Cut your French bread into 3/4 inch slices. Place them on a baking sheet in a single flat layer. Broil for 1-2 minutes until toasted. Remove from the oven.
Spoon the tomato mixture on the top of the toasted side of the bread. Serve immediately and enjoy!