Oh for the love of pete. Had an awesome fantastic time helping girlies try on prom dresses and taking pictures in them so they can choose. My daughter is so grown up looking in some of those gowns... She thinks I'm pushing her out the door. Well, not so much. I want to give her driving lessons for Christmas but her dad wants her to demonstrate way more responsibility like say doing her chores? Especially since she wants her friends to come for dinner tomorrow night (her birthday) and my house is a mess.
I came down with a serious flubug that still has me really iffy on eating and the headache won't let go. Oh and my feet? Ice cubes that just won't warm up despite the fireplace and wool socks. Dontcha love it.
I'm supposed to go to the specialist for heart tests on Thursday... um I think I should cancel. I'll call her later.
Food? They've been fending for themselves but I have found out that, not only am I the only person in this house capable of cleaning toilets, I am the only one who will actually cook vegetable to go with a meal.
This has to change. I had some gorgeous brocolli and cauliflower from a local farm that was a little wilty because they were 'saving ' it. Yes.
I cooked all of it up this afternoon, steamed it in a pot and plunged it into cold water. Took half of it to serve the two at home, in a bowl with some flax seed oil and salt. Lunch. There you go.
Mean? No. Use what you have. Gluten free? Yes.
About that... we are going back to the gluten free way of things as soon as we have finished the challenge. My love thinks that this isn't the flu at all, but a gluten reaction. This from a guy who a few months ago didn't believe anyone could get sick from bread.
I'll be off and on while we try to get through this next month or so. In the meantime, eat well, love and be happy.
Tuesday, November 16, 2010
Tuesday, November 9, 2010
Naturally Gluten Free has been glutened
Thank you to my team of professionals helping me to find what is causing a myriad of health issues in my family, now we are told to eat wheat.
So I am eating wheat. One doc say's there's no way I can have a gluten intolerance, one says I do, one says this one says that... I am so angry and frustrated with medicine however I keep going because one day they will 'get it" and the light bulb will go on and maybe my children or grandchildren won't have to FIGHT to get help.
It isn't bureaucratic bs~ it's a lack of education coupled with a group of people who think they know everything there is already and won't open their minds to possiblilities and what's worse, won't explore the potential avenues for a cure for things that will not be explained through current medical practices.
It's shameful, really. What blockhead told these people that 'patient's don't know anything and don't be a fool to waste your time with their nonsense".
Sadly, this is the attitude that causes death and disease in the first place. GRRRrrrrrr.
So today, for the first time since April of this year, my husband is doing the happy dance. Why? I'm making him my wonderful, milled from grain fresh flour bread.
So I am eating wheat. One doc say's there's no way I can have a gluten intolerance, one says I do, one says this one says that... I am so angry and frustrated with medicine however I keep going because one day they will 'get it" and the light bulb will go on and maybe my children or grandchildren won't have to FIGHT to get help.
It isn't bureaucratic bs~ it's a lack of education coupled with a group of people who think they know everything there is already and won't open their minds to possiblilities and what's worse, won't explore the potential avenues for a cure for things that will not be explained through current medical practices.
It's shameful, really. What blockhead told these people that 'patient's don't know anything and don't be a fool to waste your time with their nonsense".
Sadly, this is the attitude that causes death and disease in the first place. GRRRrrrrrr.
So today, for the first time since April of this year, my husband is doing the happy dance. Why? I'm making him my wonderful, milled from grain fresh flour bread.
Monday, November 1, 2010
What I've been feeding my family
We have gone just over a week with no red meat. I want to make that a full two weeks. Why? Well, why not? Don't get me wrong, I love red meat. I cook it often for my meat and potato loving man.
I just get really, really tired of eating meat. All meat. I spent a good portion of my life as a vegetarian and it's the way my body naturally prefers. We all make compromises in life so don't knock me because I compromised. It has nothing to do with animal rights. I believe that God gave humans dominion over beasts so I don't have a problem eating them.
So instead of hamburger, sausage, stew and chuck, what have I been giving my meat loving man to eat?
Well we have had halibut, scallops, salmon to name the fish. Pork. Chops, ribs (country style) and a roast.
Eggs in omelettes and just bacon and eggs. It has been a lovely autumn, and the slow cookers have been out on the counters making the house smell lovely. We've been eating soups and stews and ragouts.
Honestly I am missing making bread. I have my grain mill for sale and 40 pounds of wheat left. Artisan Baking in 5 minutes a day for sale.
We've made gluten free pancakes, and gluten free drop biscuits and scones but they're just not the same.
We even went out for mexican last week but sadly they use tamari in everything, and I was sick most of last week from the small amount of gluten I ate while ingesting a really tasty and great meal.
All the reading and research I've done leads me to conclude that my body will react violently until it heals itself. I sure hope that's true. Meanwhile, my doctor doesn't agree that I have celiac, he gave me a test guaranteed to fail and has now sent me to an Internist. I am praying this fellow will get it.
I love fall and winter, I can make soups to my hearts content! Tomorrow I'm doing just that.
I have a chicken thawing out that will go into the slow cooker tomorrow and make a lovely dinner, and easy peasy soup stock. Wait, no. I will be making pot pie. I know my husband. That is what he will want.
Is it so hard to cook to please your mate? My fellow is working seven days a week right now, they're so busy and the boss is off hunting. I work extra hard to have lots of his favorite foods available for him to take to lunch and when he comes home late, cold, often wet, and always tired.
Love is compromise. I can eat all the salads I want. Feed him meat and potatos.
I just get really, really tired of eating meat. All meat. I spent a good portion of my life as a vegetarian and it's the way my body naturally prefers. We all make compromises in life so don't knock me because I compromised. It has nothing to do with animal rights. I believe that God gave humans dominion over beasts so I don't have a problem eating them.
So instead of hamburger, sausage, stew and chuck, what have I been giving my meat loving man to eat?
Well we have had halibut, scallops, salmon to name the fish. Pork. Chops, ribs (country style) and a roast.
Eggs in omelettes and just bacon and eggs. It has been a lovely autumn, and the slow cookers have been out on the counters making the house smell lovely. We've been eating soups and stews and ragouts.
Honestly I am missing making bread. I have my grain mill for sale and 40 pounds of wheat left. Artisan Baking in 5 minutes a day for sale.
We've made gluten free pancakes, and gluten free drop biscuits and scones but they're just not the same.
We even went out for mexican last week but sadly they use tamari in everything, and I was sick most of last week from the small amount of gluten I ate while ingesting a really tasty and great meal.
All the reading and research I've done leads me to conclude that my body will react violently until it heals itself. I sure hope that's true. Meanwhile, my doctor doesn't agree that I have celiac, he gave me a test guaranteed to fail and has now sent me to an Internist. I am praying this fellow will get it.
I love fall and winter, I can make soups to my hearts content! Tomorrow I'm doing just that.
I have a chicken thawing out that will go into the slow cooker tomorrow and make a lovely dinner, and easy peasy soup stock. Wait, no. I will be making pot pie. I know my husband. That is what he will want.
Is it so hard to cook to please your mate? My fellow is working seven days a week right now, they're so busy and the boss is off hunting. I work extra hard to have lots of his favorite foods available for him to take to lunch and when he comes home late, cold, often wet, and always tired.
Love is compromise. I can eat all the salads I want. Feed him meat and potatos.
I like real food
I prefer my food to come without bar codes and labels. I really do. It annoys me when I go to the grocery store and see real food that has been adulterated to suit our fast paced lives.
Yesterday, I found apple slices, bagged up and boxed like candy. Can you believe it? Can't we just eat an apple, out of hand, these days?
Touring the grocery stores, I was looking at where the produce is coming from. I have no problem with food grown in other countries, I just would like to see some locally grown produce in my local grocers. Of the hundreds of items in that department, two were from my province, let alone my local growing area.
I am concerned about where my veggies are going to come from when the local winter market packs it in. I absolutely have been supporting our local farmers this year, beyond meat and eggs.
I am more determined now than ever to have someone (husband) build a couple of raised beds for me. It blows my mind how many people don't even question where their food is grown.
I have the 'garbage in, garbage out' principle going on. I can prove it with how I feel when I accidentally get glutened or eat junk food. I can prove it from how my children behave when they have junk.
The food we eat is so important. It fuels our bodies. If the quality of the food is not there, how are we to function at our best?
Yesterday, I found apple slices, bagged up and boxed like candy. Can you believe it? Can't we just eat an apple, out of hand, these days?
Touring the grocery stores, I was looking at where the produce is coming from. I have no problem with food grown in other countries, I just would like to see some locally grown produce in my local grocers. Of the hundreds of items in that department, two were from my province, let alone my local growing area.
I am concerned about where my veggies are going to come from when the local winter market packs it in. I absolutely have been supporting our local farmers this year, beyond meat and eggs.
I am more determined now than ever to have someone (husband) build a couple of raised beds for me. It blows my mind how many people don't even question where their food is grown.
I have the 'garbage in, garbage out' principle going on. I can prove it with how I feel when I accidentally get glutened or eat junk food. I can prove it from how my children behave when they have junk.
The food we eat is so important. It fuels our bodies. If the quality of the food is not there, how are we to function at our best?
Friday, October 22, 2010
Sad
Thursday, October 21, 2010
Cabbage Rolls!
A fall favorite. Hearty, nourishing, comforting. Traditional fall food.
The secret is in the sauce. Isn't it always?
I make mine (in the oven right now!) thusly:
bacon
onion
ground round
cabbage
rice
egg (optional)
Chop up the bacon. Cook your rice as you normally would. Brown your meat and onions. When the rice is cooked and the meat is browned, mix the two together and add the chopped bacon.
I steam the heads of cabbage and peel the leaves off from there, once it's cold. I usually have the leaves prepared in advance of the meat mixture.
Cut the stem off of the cabbage, slicing up the rib to remove the bulk. You could just shave this, too.
Place the cabbage leaf in the palm of your hand, put a couple of serving spoons of meat mixture inside. Tuck in the sides and the end of the cabbage and roll it up burrito style. Works!
Place in a casserole dish, seam side down. Continue until you run out of leave, or mix.
At this point you can freeze them individually on a cookie sheet and then bag and label them for later use or cook them, up to you.
When ready to bake, place in the casserole dish and preheat the oven to 350 F.
Now for the sauce:
1 can diced tomatos or crushed
1/4 cup brown sugar
1T apple cider vinegar
1T cinnamon
1 t cloves
1 t nutmeg
1 t pepper
1/2 t salt
Mix spices and vinegar together with the tomatos. You can thin this with broth or stock if necessary.
Pour over and around cabbage rolls. Bake in the pre heated oven for an hour until cooked through.
Enjoy another meal that is gluten free.
Naturally, gluten free.
The secret is in the sauce. Isn't it always?
I make mine (in the oven right now!) thusly:
bacon
onion
ground round
cabbage
rice
egg (optional)
Chop up the bacon. Cook your rice as you normally would. Brown your meat and onions. When the rice is cooked and the meat is browned, mix the two together and add the chopped bacon.
I steam the heads of cabbage and peel the leaves off from there, once it's cold. I usually have the leaves prepared in advance of the meat mixture.
Cut the stem off of the cabbage, slicing up the rib to remove the bulk. You could just shave this, too.
Place the cabbage leaf in the palm of your hand, put a couple of serving spoons of meat mixture inside. Tuck in the sides and the end of the cabbage and roll it up burrito style. Works!
Place in a casserole dish, seam side down. Continue until you run out of leave, or mix.
At this point you can freeze them individually on a cookie sheet and then bag and label them for later use or cook them, up to you.
When ready to bake, place in the casserole dish and preheat the oven to 350 F.
Now for the sauce:
1 can diced tomatos or crushed
1/4 cup brown sugar
1T apple cider vinegar
1T cinnamon
1 t cloves
1 t nutmeg
1 t pepper
1/2 t salt
Mix spices and vinegar together with the tomatos. You can thin this with broth or stock if necessary.
Pour over and around cabbage rolls. Bake in the pre heated oven for an hour until cooked through.
Enjoy another meal that is gluten free.
Naturally, gluten free.
Wednesday, October 20, 2010
Pea Soup
Love it or hate it?
I love it! It is one of my very most favorite soups. My poor husband, he told me he hated pea soup when we were dating and I told him he just hadn't had GOOD pea soup yet.
So I made him some. Guess what? He married me anyway!
Yes, it was Good Pea Soup.
For most people who don't like it, it's a texture thing. I'm sure of it.
Here's how I make it.
1 ham hock, or 2, or bones from a leftover picnic shoulder, meat on
1 onion
1/2 head of garlic
leek tops
10 cups water
1 tbsp apple cider vinegar
Add all of the above to a large stock pot and bring to a boil. Turn down to a medium simmer and let go, uncovered, for 2=3 hours.
Next step:
3 carrots, scrubbed and diced
3 stalks celery, sliced fine
1 onion, diced fine
1 bag split mixed peas (green and yellow) or 1/2 bag yellow split peas and same amount of green lentils if you're short like I was..
You can place this in another stock pot, or your crockpot. Cover with the strained ham stock and bring to a simmer for several hours until the peas are soft.OR cook in your crockpot on high for 6 hours. Reserve the hocks because you will be adding that meat back to the soup in the last step..
Remove meat from the bones. If you have an immersion blender, now is the time to put it into your soup and whiz up some of that goodness. Leave some peas whole though! Now add back the meat and continue cooking until it's hot. Serve up with buns, bread or bisquits of your choice. We used Kinickinnick's Sunflower Seed Bread and Bun mix (Gluten Free) and it was very good.
I think next time I will make my ham stock in the slow cooker while I'm sleeping. Another thing one can do is use the pressure cooker, if you have one. I've done that before and it's always a time saver.
Soup freezes beautifully in freezer bags. I just lost a jar to the freezer so won't be using jars anymore, for sure!
Best,
Naturally gluten free
I love it! It is one of my very most favorite soups. My poor husband, he told me he hated pea soup when we were dating and I told him he just hadn't had GOOD pea soup yet.
So I made him some. Guess what? He married me anyway!
Yes, it was Good Pea Soup.
For most people who don't like it, it's a texture thing. I'm sure of it.
Here's how I make it.
1 ham hock, or 2, or bones from a leftover picnic shoulder, meat on
1 onion
1/2 head of garlic
leek tops
10 cups water
1 tbsp apple cider vinegar
Add all of the above to a large stock pot and bring to a boil. Turn down to a medium simmer and let go, uncovered, for 2=3 hours.
Next step:
3 carrots, scrubbed and diced
3 stalks celery, sliced fine
1 onion, diced fine
1 bag split mixed peas (green and yellow) or 1/2 bag yellow split peas and same amount of green lentils if you're short like I was..
You can place this in another stock pot, or your crockpot. Cover with the strained ham stock and bring to a simmer for several hours until the peas are soft.OR cook in your crockpot on high for 6 hours. Reserve the hocks because you will be adding that meat back to the soup in the last step..
Remove meat from the bones. If you have an immersion blender, now is the time to put it into your soup and whiz up some of that goodness. Leave some peas whole though! Now add back the meat and continue cooking until it's hot. Serve up with buns, bread or bisquits of your choice. We used Kinickinnick's Sunflower Seed Bread and Bun mix (Gluten Free) and it was very good.
I think next time I will make my ham stock in the slow cooker while I'm sleeping. Another thing one can do is use the pressure cooker, if you have one. I've done that before and it's always a time saver.
Soup freezes beautifully in freezer bags. I just lost a jar to the freezer so won't be using jars anymore, for sure!
Best,
Naturally gluten free
Thursday, October 14, 2010
Grateful
When I married my husband, his father had only been out of the hospital for a month. Then he was back in.
He had a stroke when we met and was in a coma for seven weeks. Add to that a doctor telling me I had to have a partial mastectomy because the test came back atypical. To say my marriage was born in difficult circumstances....
My husband and I celebrate 10 years of marriage this winter. And my father in law, who just had cancer surgery in August, was just here for thanksgiving dinner.
My eldest child had serious behavioural and learning issues. Now she is a bright and engaging girl in high school who is competent enough to do the grocery shopping for the Foods 12 class. She is in Grade 11 and is teachers aide for the class. Not only this but for a child who went to summer school many times, had remedial reading classes, was tutored for three years in math and still managed to be several grades behind, she is now only one grade behind where she started, and gets A's across the board.
I am Grateful.
He had a stroke when we met and was in a coma for seven weeks. Add to that a doctor telling me I had to have a partial mastectomy because the test came back atypical. To say my marriage was born in difficult circumstances....
My husband and I celebrate 10 years of marriage this winter. And my father in law, who just had cancer surgery in August, was just here for thanksgiving dinner.
My eldest child had serious behavioural and learning issues. Now she is a bright and engaging girl in high school who is competent enough to do the grocery shopping for the Foods 12 class. She is in Grade 11 and is teachers aide for the class. Not only this but for a child who went to summer school many times, had remedial reading classes, was tutored for three years in math and still managed to be several grades behind, she is now only one grade behind where she started, and gets A's across the board.
I am Grateful.
Tuesday, October 12, 2010
Thanksgiving
One of my favorite holidays, Thanksgiving is.
I can think back over many years, gathering with my family as a child, all the cousins getting together. How come one side of the family is always more relaxed and fun than the other side of the family?
Sorry, that was neither here nor there.
Thanksgiving can easily be a gluten free holiday.
Turkey is gluten free, so are potatos and other vegetables. It is when we add things to them to make them casseroles or give them sauces that we can go horribly wrong.
Over the last number of years I have simplified our Thanksgiving spread to be wholesome and natural, more to my liking than that of my mother's era. (Sorry Mom)
I still cook turkey and dressing, but we don't do the heavy side dishes, creamed vegetables and green bean casseroles.
Instead we have fresh vegetables along side the traditions. Our guest leave the table feeling satisfied but not sick... Thank goodness!
The traditional menu
Roast Turkey, mashed potatos, bacon sauteed brussel sprouts, sweet potato casserole and spinach salad.
Yes, I make gravy. Yes I make stuffing. The casserole? Healthy. No added soups or sauces.
This year I made cornbread sausage stuffing and it was a hit. I was concerned for the stuffing because it's my favorite part. Next year, I'll make two loaves of Gluten free bread and go with that instead of the cornbread. I bet it will be just as good!
Again, no pictures, just good food and a feeling of gratefulness for the family we had around the table...
recipes tomorrow.
I can think back over many years, gathering with my family as a child, all the cousins getting together. How come one side of the family is always more relaxed and fun than the other side of the family?
Sorry, that was neither here nor there.
Thanksgiving can easily be a gluten free holiday.
Turkey is gluten free, so are potatos and other vegetables. It is when we add things to them to make them casseroles or give them sauces that we can go horribly wrong.
Over the last number of years I have simplified our Thanksgiving spread to be wholesome and natural, more to my liking than that of my mother's era. (Sorry Mom)
I still cook turkey and dressing, but we don't do the heavy side dishes, creamed vegetables and green bean casseroles.
Instead we have fresh vegetables along side the traditions. Our guest leave the table feeling satisfied but not sick... Thank goodness!
The traditional menu
Roast Turkey, mashed potatos, bacon sauteed brussel sprouts, sweet potato casserole and spinach salad.
Yes, I make gravy. Yes I make stuffing. The casserole? Healthy. No added soups or sauces.
This year I made cornbread sausage stuffing and it was a hit. I was concerned for the stuffing because it's my favorite part. Next year, I'll make two loaves of Gluten free bread and go with that instead of the cornbread. I bet it will be just as good!
Again, no pictures, just good food and a feeling of gratefulness for the family we had around the table...
recipes tomorrow.
Wednesday, October 6, 2010
Chicken or Zuchinni Parmesan
MMmm. Oh yes it was fabulous. It was gone before I knew it and I got yellow zuchinni squash INTO my best friend and husband. Chalk one up for me!
Many of the dishes I'm used to cooking turn out to be easily converted to gluten free. Corn flour is an excellent substitute for dredging meat, or vegetables. Really, for most things you can get away without the breading!
Weight Watchers has many great recipes for things that do away with the usual breading and stuffing. They are a great resource and I learned some handy things from them. I recommend checking out any book at the library before committing to a purchase.
Onto the zuchinni~ I used gluten free all purpose flour to dredge. I also pounded some chicken filets flat and dredged them.
This is really the easiest thing to do. You get to take out some frustration on meat, that is always a good thing! You might get a little messy but it all cleans up in the end and you have a really great meal that tastes like it took many hours, when really it only took a short while.
1 large zuchinni
4 chicken filets
1 can organic tomato sauce
basil
garlic
onion
italian seasoning if you have
1/2 cup parmesan, divided
mozzarella slices
1 cup all purpose flour, seasoned with salt and pepper
2 eggs, beaten
Take the chicken and pound it flat between two pieces of plastic film. I have a metal pounder now, but I have used wine bottles (full) or my rolling pin.
Have your dredge ready. (beaten eggs in one dish, seasoned flour, 1/4 cup cheese in the other)
Cut your zuchinni into 1/2 or slightly thinner, slices.
Place in egg, then into flour, shaking off excess, set aside, do all the zuchinni
Drag chicken through beaten eggs, then through flour. Set aside
Do this until you have done all the chicken pieces.
Heat your frying pans to a good medium heat, you want it hot but not hot enough to burn butter right off the bat.
Fry the zuchinni pieces and place them in a casserole dish. Fry the chicken pieces and place them on top of the zuchinni or you can do this the other way around.
Mix your tomato sauce and the herbs, onion, and garlic. Pour it over the zuchinni and chicken. Cover with slices mozzarella and parmesan~ 1 slice on each portion. Place in hot (350*) oven and bake for 40 minutes.
Serve with a great salad.
I forgot to add the parmesan to the flour dredge and it was still really nice. Oh and gobbled before a picture could have been taken . . . sorry.
Many of the dishes I'm used to cooking turn out to be easily converted to gluten free. Corn flour is an excellent substitute for dredging meat, or vegetables. Really, for most things you can get away without the breading!
Weight Watchers has many great recipes for things that do away with the usual breading and stuffing. They are a great resource and I learned some handy things from them. I recommend checking out any book at the library before committing to a purchase.
Onto the zuchinni~ I used gluten free all purpose flour to dredge. I also pounded some chicken filets flat and dredged them.
This is really the easiest thing to do. You get to take out some frustration on meat, that is always a good thing! You might get a little messy but it all cleans up in the end and you have a really great meal that tastes like it took many hours, when really it only took a short while.
1 large zuchinni
4 chicken filets
1 can organic tomato sauce
basil
garlic
onion
italian seasoning if you have
1/2 cup parmesan, divided
mozzarella slices
1 cup all purpose flour, seasoned with salt and pepper
2 eggs, beaten
Take the chicken and pound it flat between two pieces of plastic film. I have a metal pounder now, but I have used wine bottles (full) or my rolling pin.
Have your dredge ready. (beaten eggs in one dish, seasoned flour, 1/4 cup cheese in the other)
Cut your zuchinni into 1/2 or slightly thinner, slices.
Place in egg, then into flour, shaking off excess, set aside, do all the zuchinni
Drag chicken through beaten eggs, then through flour. Set aside
Do this until you have done all the chicken pieces.
Heat your frying pans to a good medium heat, you want it hot but not hot enough to burn butter right off the bat.
Fry the zuchinni pieces and place them in a casserole dish. Fry the chicken pieces and place them on top of the zuchinni or you can do this the other way around.
Mix your tomato sauce and the herbs, onion, and garlic. Pour it over the zuchinni and chicken. Cover with slices mozzarella and parmesan~ 1 slice on each portion. Place in hot (350*) oven and bake for 40 minutes.
Serve with a great salad.
I forgot to add the parmesan to the flour dredge and it was still really nice. Oh and gobbled before a picture could have been taken . . . sorry.
Fall... I love Autumn
We have been super busy. Wait, no, I have been super busy. Everything falls apart around here when I get super busy. We have been having some amazing fall weather. It has been GORGEOUS, just beautiful.
Yes, it is getting chilly, we fired up the gas on the fireplace and nudged up the thermostats to hover around 15* but the skies have been blue and clear!
We try to get out in it daily but we haven't been successful in getting in our runs for a week! Tried yesterday but only did two intervals, it was much more fun watching the floatplanes come in and take off again!
What's that? You didn't know? Oh, sorry about that.
I will explain.
I am a homeschooling mommy, so I get to teach PE which is great because one of the hats I wore in my past was one ofdrill seargent group fitness instructor!
My nine year old and I have started a running program to get us out and me fitter, since CD and a malfunctioning system has my body thinking it's starving, I have put on a bit of weight. Considering though, that I was very underweight most of my life, I am not worried about losing the sixty pounds I have gained. I will be happy with about half that. That will put me in a size 6 - 8 petite and that will be nice and healthy, not the stick with spine showing that I once was. And no, wasn't anorexic~ was CD all along. Crazy.
Anyway it is soup season in our house and I have always, always, always loved making and eating soups. I could live on them alone.
Last week I made a lovely side dish of creamed tomato's, baking the tomatos in cream in the oven. They were very nice but the leftovers made a great soup, with the addition of some seasonings and chicken broth.
I have used the same method to make today's soup. I had one pound of slice mushrooms that I put in my baker and covered with cream and let go for a couple hours in the oven. It was SOO hard to stay out of them, I love mushrooms.
I didn't have time to do anything else with them, when I did this so I stuck 'em in the fridge.
Today, they are simmering away on the stove with a whole liter of chicken broth added, a pinch of poultry seasoning, some herbamare, and pepper. The texture isn't quite what I want so I added about 1/2 cup of leftover mashed potatos and gave them a whir with the stick blender.
The flavor is very deep and mushroomy. I could add some sherry for a hint of sweetness and it would be very good. I added instead a pinch of hot mustard powder and it was very very good.
I have made mushroom soup before and it always turns out good. Next time I may steam some cauliflower to blend in for that creamy, rich texture that I used to get using roux. I don't always want to use roux though.
So a recipe format
1 pound dark mushrooms
1/2 liter of whip cream
1 liter of chicken stock
pinch poultry seasoning
pinch Colhmans hot mustard powder
salt and pepper to taste
Bake mushrooms and cream together 2 hours in a 350 oven, until reduced by half.
Scrape into saucepan and add chicken stock and seasonings. Heat through. Add puree'd vegetables for thicker texture.
Optional * add 1/2 ounce good sherry wine
Lovely. Smells grand!
And it's Naturally, Gluten Free!
Yes, it is getting chilly, we fired up the gas on the fireplace and nudged up the thermostats to hover around 15* but the skies have been blue and clear!
We try to get out in it daily but we haven't been successful in getting in our runs for a week! Tried yesterday but only did two intervals, it was much more fun watching the floatplanes come in and take off again!
What's that? You didn't know? Oh, sorry about that.
I will explain.
I am a homeschooling mommy, so I get to teach PE which is great because one of the hats I wore in my past was one of
My nine year old and I have started a running program to get us out and me fitter, since CD and a malfunctioning system has my body thinking it's starving, I have put on a bit of weight. Considering though, that I was very underweight most of my life, I am not worried about losing the sixty pounds I have gained. I will be happy with about half that. That will put me in a size 6 - 8 petite and that will be nice and healthy, not the stick with spine showing that I once was. And no, wasn't anorexic~ was CD all along. Crazy.
Anyway it is soup season in our house and I have always, always, always loved making and eating soups. I could live on them alone.
Last week I made a lovely side dish of creamed tomato's, baking the tomatos in cream in the oven. They were very nice but the leftovers made a great soup, with the addition of some seasonings and chicken broth.
I have used the same method to make today's soup. I had one pound of slice mushrooms that I put in my baker and covered with cream and let go for a couple hours in the oven. It was SOO hard to stay out of them, I love mushrooms.
I didn't have time to do anything else with them, when I did this so I stuck 'em in the fridge.
Today, they are simmering away on the stove with a whole liter of chicken broth added, a pinch of poultry seasoning, some herbamare, and pepper. The texture isn't quite what I want so I added about 1/2 cup of leftover mashed potatos and gave them a whir with the stick blender.
The flavor is very deep and mushroomy. I could add some sherry for a hint of sweetness and it would be very good. I added instead a pinch of hot mustard powder and it was very very good.
I have made mushroom soup before and it always turns out good. Next time I may steam some cauliflower to blend in for that creamy, rich texture that I used to get using roux. I don't always want to use roux though.
So a recipe format
1 pound dark mushrooms
1/2 liter of whip cream
1 liter of chicken stock
pinch poultry seasoning
pinch Colhmans hot mustard powder
salt and pepper to taste
Bake mushrooms and cream together 2 hours in a 350 oven, until reduced by half.
Scrape into saucepan and add chicken stock and seasonings. Heat through. Add puree'd vegetables for thicker texture.
Optional * add 1/2 ounce good sherry wine
Lovely. Smells grand!
And it's Naturally, Gluten Free!
Thursday, September 30, 2010
How do you like your liver?
Funnily enough, liver is gluten free. I don't know about you, but having celiac disease has messed with how my body absorbs iron and I am anemic. I think that is why I love liver. I liked it even when I was a child but after I had my first baby, I craved it, and the one vegetable I couldn't stand, growing up, became my favorite. (Squash! still love it!)
My husband didn't care for liver much, and for a time there I was hesitant to cook it so I would order it occasionally when we went out. Some of those smaller, family style restaurants can do a decent job on liver.
I cooked it for my family occassionally and once I started to cook it a bit more often, it became easier. I found something out too. It's better if it's still pink in the middle. Yes it is. If your liver is cooked all the way through, it is going to be like the soles of your best dress shoes!
I was over talking with some friends last evening and mentioned it's liver for dinner tonight in my house, and I let her in on that little secret. She likes liver, but her husband doesn't. It doesn't need gravy either if it's properly handled.
Another thing you must know about liver is where and when to buy it. Ask your butcher or the fellow working in the meat department at your grocery store if they get young liver and what day it comes in. If you're not sure those veins will let you know. I choose the pieces of liver that have the smallest holes from where the veins went. Our butcher here pulls them out. It isn't something to complain about, it is what it is. It is good for you. I go on Thursday afternoon to pick it up because they get it sometime in the morning and it's out by around three o'clock.
It has taken me probably twelve years to get over being squeamish of things like raw oysters and liver but my body needs the nourishment that comes from them. My family benefits too. It's one of those things one of my grannies would have said "buck up and do it, it's good for you!" . Those old ladies KNEW what they were talking about. We should listen.
Liver, my way
6 potatos, mashed
3 sweet or yellow onions, sliced in rings, cooked in the bacon grease
1 pound of bacon, cooked
Have the above cooked and keeping hot in the oven when you are ready to do the liver. Make sure you have lots of bacon fat in the pan.
1 pound (two packages) of fresh liver
1/2 cup cornstarch
1/2 cup potato starch
pinch of salt
pinch of paprika
big pinch pepper
Mix the dry ingredients together in a shallow plate or pie pan. Dredge the liver in this and place in hot frying pan, in bacon drippings. Fry only until the edges crisp, look carefully, you'll see the color of the meat change about halfway, thats when you flip them. WHen one piece is done, put on a plate in the oven with the rest of the meal until all the liver is cooked. Serve immediately with butter on your mashed, and season with salt and pepper. Remember, liver is meant to be slightly pink in the center, it cooks fast!
Enjoy!
(I'll share a picture when I've cooked ours this evening. I can hardly wait!)
My husband didn't care for liver much, and for a time there I was hesitant to cook it so I would order it occasionally when we went out. Some of those smaller, family style restaurants can do a decent job on liver.
I cooked it for my family occassionally and once I started to cook it a bit more often, it became easier. I found something out too. It's better if it's still pink in the middle. Yes it is. If your liver is cooked all the way through, it is going to be like the soles of your best dress shoes!
I was over talking with some friends last evening and mentioned it's liver for dinner tonight in my house, and I let her in on that little secret. She likes liver, but her husband doesn't. It doesn't need gravy either if it's properly handled.
Another thing you must know about liver is where and when to buy it. Ask your butcher or the fellow working in the meat department at your grocery store if they get young liver and what day it comes in. If you're not sure those veins will let you know. I choose the pieces of liver that have the smallest holes from where the veins went. Our butcher here pulls them out. It isn't something to complain about, it is what it is. It is good for you. I go on Thursday afternoon to pick it up because they get it sometime in the morning and it's out by around three o'clock.
It has taken me probably twelve years to get over being squeamish of things like raw oysters and liver but my body needs the nourishment that comes from them. My family benefits too. It's one of those things one of my grannies would have said "buck up and do it, it's good for you!" . Those old ladies KNEW what they were talking about. We should listen.
Liver, my way
6 potatos, mashed
3 sweet or yellow onions, sliced in rings, cooked in the bacon grease
1 pound of bacon, cooked
Have the above cooked and keeping hot in the oven when you are ready to do the liver. Make sure you have lots of bacon fat in the pan.
1 pound (two packages) of fresh liver
1/2 cup cornstarch
1/2 cup potato starch
pinch of salt
pinch of paprika
big pinch pepper
Mix the dry ingredients together in a shallow plate or pie pan. Dredge the liver in this and place in hot frying pan, in bacon drippings. Fry only until the edges crisp, look carefully, you'll see the color of the meat change about halfway, thats when you flip them. WHen one piece is done, put on a plate in the oven with the rest of the meal until all the liver is cooked. Serve immediately with butter on your mashed, and season with salt and pepper. Remember, liver is meant to be slightly pink in the center, it cooks fast!
Enjoy!
(I'll share a picture when I've cooked ours this evening. I can hardly wait!)
Wednesday, September 29, 2010
Bubble and Squeak
EWWW Grosss!! That would be me, about circa 1975 when Grandma or my mom would make Bubble and Squeak. I don't recall ever actually eating the stuff. What a silly kid I was. I was the worlds pickiest eater.
Flash forward and what did I make for dinner tonight? Yup. There were no chorus' of yuck from my peanut gallery, either. I'm very blessed to have kids that have figured out you either eat what Mom gives you or starve... :p (No, really, if they really don't want to eat it, they have to make themselves a sandwich, no easy feat these days!!)
My kids are great. They will eat anything and try anything once. They surprise themselves that they like it. It's awesome.
This week we have been working on a study of Explorer's from Great Britain and the book has recipes from around the world. Today we had Cheese Soup for lunch and a traditional Irish meal for dinner. I can't help but start waxing nostalgic with a meal like this. Even if I didn't like it as a kid!
It's well worth trying. We all enjoyed it, and have enough leftover for breakfast tomorrow morning, with the addition of a couple eggs.
Bubble and Squeak
3 large russet potatoes, chopped, skin on
1 medium onion, chopped
1 small head cabbage
few slices bacon
Cut potatos into chunks, leaving the skins on. Bring to a boil. Cook until tender and drain. Steam cabbage, cool and give a rough chop. I cut mine in half, then remove the tough core before slicing it lengthwise and then turning it crosswise.
Meanwhile, cook bacon in a large skillet. When it's brown remove it from the skillet.
Add in your chopped onion and cook until transparent.
Add your cooked, chopped cabbage and potatoes. Fry up until nice and steamy, adding back the bacon (or ham if you like).
Serve it up with a couple of fried or poached eggs, a salad and you have a nice meal. And it's naturally, gluten free! :p
Flash forward and what did I make for dinner tonight? Yup. There were no chorus' of yuck from my peanut gallery, either. I'm very blessed to have kids that have figured out you either eat what Mom gives you or starve... :p (No, really, if they really don't want to eat it, they have to make themselves a sandwich, no easy feat these days!!)
My kids are great. They will eat anything and try anything once. They surprise themselves that they like it. It's awesome.
This week we have been working on a study of Explorer's from Great Britain and the book has recipes from around the world. Today we had Cheese Soup for lunch and a traditional Irish meal for dinner. I can't help but start waxing nostalgic with a meal like this. Even if I didn't like it as a kid!
It's well worth trying. We all enjoyed it, and have enough leftover for breakfast tomorrow morning, with the addition of a couple eggs.
Bubble and Squeak
3 large russet potatoes, chopped, skin on
1 medium onion, chopped
1 small head cabbage
few slices bacon
Cut potatos into chunks, leaving the skins on. Bring to a boil. Cook until tender and drain. Steam cabbage, cool and give a rough chop. I cut mine in half, then remove the tough core before slicing it lengthwise and then turning it crosswise.
Meanwhile, cook bacon in a large skillet. When it's brown remove it from the skillet.
Add in your chopped onion and cook until transparent.
Add your cooked, chopped cabbage and potatoes. Fry up until nice and steamy, adding back the bacon (or ham if you like).
Serve it up with a couple of fried or poached eggs, a salad and you have a nice meal. And it's naturally, gluten free! :p
Monday, September 27, 2010
Friends, Family, Food
We had friends over on the weekend andI cooked barbequed chicken thighs that were marinated in olive oil, lemon juice and garlic. It was greek night, so my eldest child who likes to make a mess in my kitchen (it's a really small kitchen) made tziki, and greek salad. All I did for the entire meal was make the marinade, put the chicken in it, and rice. I made a big pot of rice in my enamelled cast iron pot. It turned out perfectly done, which is saying something. I do not have the gift of perfect rice. My husband does so it's usually his job. HE was at work until just before our friends came over so I made the rice. My dd however, could have made the rice, but she did enough. She even made a different Naan recipe to compare with Brians (and Brian's was better, just so you know). Dinner was terrific. And fun, too. It's always great to have company around the table.
One day last week, I cooked a lovely locally raised pork roast which was fabulous. Much better than any pork you can find in the grocery store. I used the leftovers in this recipe. It was really, really good. And the leftovers make for a terrific lunch for my hubby!
We have been blessed with the gift of Salmon too. Our friends brought a piece of smoked salmon for us, and my husband had brought home a huge couple of pieces of salmon from one of his co-workers the night before. I tell you, dinner plans will change if fresh fish comes home. I threw that filet on the barbeque with butter, lemon and dill and made rice, and peas. Simple and good! The smoked salmon was last night's dinner, along with the left over naan and greek salad and tzikiki. Tasty.
My friends made sure the smoked salmon was made with ingredients I could have, knowing wheat and certain food chemicals are out. I am truly blessed with good people in my life.
Would you believe, there is still greek salad in my fridge? Yep. I am going out this afternoon and will not be home over the dinner hour but there is enough salmon, salad and rice still to feed everyone tonight. Dear husband whom I love soo much suggested I make spaghetti sauce and he would cook some noodles when he gets home, but that would still leave tons of leftovers in my fridge and that won't do. I have many jars of pickles fermenting away in there, we're running out of room for more leftovers. Blessed with an abundance, for sure. So they will eat the food that is in the fridge and they will be happy. I will too. BTW, does anyone want some tzikiki, or salad? She made a LOT. :p
My eldest child is learning how to cook. I have another one behind her. My kitchen is really small. Can I learn to live with the chaos??
One day last week, I cooked a lovely locally raised pork roast which was fabulous. Much better than any pork you can find in the grocery store. I used the leftovers in this recipe. It was really, really good. And the leftovers make for a terrific lunch for my hubby!
We have been blessed with the gift of Salmon too. Our friends brought a piece of smoked salmon for us, and my husband had brought home a huge couple of pieces of salmon from one of his co-workers the night before. I tell you, dinner plans will change if fresh fish comes home. I threw that filet on the barbeque with butter, lemon and dill and made rice, and peas. Simple and good! The smoked salmon was last night's dinner, along with the left over naan and greek salad and tzikiki. Tasty.
My friends made sure the smoked salmon was made with ingredients I could have, knowing wheat and certain food chemicals are out. I am truly blessed with good people in my life.
Would you believe, there is still greek salad in my fridge? Yep. I am going out this afternoon and will not be home over the dinner hour but there is enough salmon, salad and rice still to feed everyone tonight. Dear husband whom I love soo much suggested I make spaghetti sauce and he would cook some noodles when he gets home, but that would still leave tons of leftovers in my fridge and that won't do. I have many jars of pickles fermenting away in there, we're running out of room for more leftovers. Blessed with an abundance, for sure. So they will eat the food that is in the fridge and they will be happy. I will too. BTW, does anyone want some tzikiki, or salad? She made a LOT. :p
My eldest child is learning how to cook. I have another one behind her. My kitchen is really small. Can I learn to live with the chaos??
Friday, September 24, 2010
Soup Bones
He he what do you have in YOUR freezer? :-)
My young friend and I decided to do PE at a local park this morning and we were gone an awful long time. Observing critters in their natural habitat gives way to Science, so PE became observation and science, too. Fun, and we take advantage of the good weather this time of year.
We came home a bit after lunch, hungry and thirsty so what to have for lunch?
Since she is GFLF it is difficult at times to make quick lunches so we're grazing right now on crackers and cheese that she can have, fruit and what have you in the fridge!
Poking around a bit in the freezer for something or other I came across a chicken carcass I had been too lazy to make soup from about a month ago. Since last nights dinner was a lousy rotisserie chicken (my rotisserie decided to be a bit of a hag) I have some more bones and meat left over.
I'm pleased to have a pressure cooker to do up my soup stocks in. Bless my mum, she was prepared and I managed to get a number of her cooking things when she passed on. Some of the things I got were her canning kettle and two pressure cookers. On for canning and one for cooking. She was a smart lady, my mum.
Once the grazing is over, I'm throwing some water and some onion and the ends of a celery into the pot and tossing in the carcasses and leaving them for an hour or two. I'll have to run up to the market for some carrots as we're out, but I have some wilty kale that can go in... rummaging around the fridge I find a cabbage but that will get sliced up and steamed in butter to go along side tonights soup.
I may try a gluten free bun to go alongside as well. I love soups for dinner, my hubby likes them for lunch. I'll have to make him a quick stir fry with leftover pork chops tonight. As a side with the soup. He'll like that.
Next Monday, I'll have to be much more organized as it will be crock pot dinner night for the next few weeks. Every one has activities that take them away from their duties but there is no need to go for takeout if you have a crock pot!
Off to make the soup.
My young friend and I decided to do PE at a local park this morning and we were gone an awful long time. Observing critters in their natural habitat gives way to Science, so PE became observation and science, too. Fun, and we take advantage of the good weather this time of year.
We came home a bit after lunch, hungry and thirsty so what to have for lunch?
Since she is GFLF it is difficult at times to make quick lunches so we're grazing right now on crackers and cheese that she can have, fruit and what have you in the fridge!
Poking around a bit in the freezer for something or other I came across a chicken carcass I had been too lazy to make soup from about a month ago. Since last nights dinner was a lousy rotisserie chicken (my rotisserie decided to be a bit of a hag) I have some more bones and meat left over.
I'm pleased to have a pressure cooker to do up my soup stocks in. Bless my mum, she was prepared and I managed to get a number of her cooking things when she passed on. Some of the things I got were her canning kettle and two pressure cookers. On for canning and one for cooking. She was a smart lady, my mum.
Once the grazing is over, I'm throwing some water and some onion and the ends of a celery into the pot and tossing in the carcasses and leaving them for an hour or two. I'll have to run up to the market for some carrots as we're out, but I have some wilty kale that can go in... rummaging around the fridge I find a cabbage but that will get sliced up and steamed in butter to go along side tonights soup.
I may try a gluten free bun to go alongside as well. I love soups for dinner, my hubby likes them for lunch. I'll have to make him a quick stir fry with leftover pork chops tonight. As a side with the soup. He'll like that.
Next Monday, I'll have to be much more organized as it will be crock pot dinner night for the next few weeks. Every one has activities that take them away from their duties but there is no need to go for takeout if you have a crock pot!
Off to make the soup.
Wednesday, September 22, 2010
Adopt a Gluten Free blogger
Good morning!
I was just scrolling through (or maybe that's trolling??) the blogs I visit and came across The Book of Yum, and she is hosting ADOPT A GLUTEN FREE BLOGGER beginning September 28th (deadline to sign up!).
I'm new to this whole thing but remember the breakfast for dinner? Well I made http://fireandsalt.blogspot.com/ 's breakfast casserole for dinner the other night and then he posted about lamb kebabs. I love lamb. ANY way . . he made Naan bread. That's right. Naan. I tried it last night. It was so good. My husband and the teenager were practically fighting over who would take the last one for lunch. Hubby wins, he earns the dough that buys the food!!
The bread turned out soo good, I'm almost tempted to try making a loaf of bread again.
Thanks Brian! I've obviously adopted you! Hope you don't mind. We're making your lamb kebobs with a twist on Friday, rain or shine! lol
I was just scrolling through (or maybe that's trolling??) the blogs I visit and came across The Book of Yum, and she is hosting ADOPT A GLUTEN FREE BLOGGER beginning September 28th (deadline to sign up!).
I'm new to this whole thing but remember the breakfast for dinner? Well I made http://fireandsalt.blogspot.com/ 's breakfast casserole for dinner the other night and then he posted about lamb kebabs. I love lamb. ANY way . . he made Naan bread. That's right. Naan. I tried it last night. It was so good. My husband and the teenager were practically fighting over who would take the last one for lunch. Hubby wins, he earns the dough that buys the food!!
The bread turned out soo good, I'm almost tempted to try making a loaf of bread again.
Thanks Brian! I've obviously adopted you! Hope you don't mind. We're making your lamb kebobs with a twist on Friday, rain or shine! lol
Sunday, September 19, 2010
Breakfast for Dinner
Do you eat breakfast for dinner? My family loves breakfast,but it's often hard to find time on busy mornings to make a full breakfast. I think that is probably why so many of us have it for dinner. And it's easier than many other meals. It is also, gluten free.
Last night I made a breakfast casserole for dinner and added in some frozen chopped spinach to the recipe I found at another blogger's site, Fire and Salt. One day I'll figure out how to link to other's posts but for now, sorry.
This morning the kids are after a Dutch Baby. Living Without, a magazine for people with allergies to foods, had an article recently on pancakes and the recipe for the Dutch Baby looked so good, we tried it and were we ever happy with it. It has been made several times since.
I'm getting the 'hang' of eating gluten free. Are you? What about other allergies? My youngest is lactose intolerant and gluten free so I've been buying Rice Dream for her, and just found out that Rice Dream is not Gluten Free.. HAVE TO CHECK EVERYTHING. And it will take time and practice. I hope we don't make lots of mistakes like that though.
I read Gluten Free Diet by Shelley Case and that is where I found out about the rice milk. It's a very good resource if you have gluten issues, full of brand names and foods that we can eat and suggestions.
N, GF
Last night I made a breakfast casserole for dinner and added in some frozen chopped spinach to the recipe I found at another blogger's site, Fire and Salt. One day I'll figure out how to link to other's posts but for now, sorry.
This morning the kids are after a Dutch Baby. Living Without, a magazine for people with allergies to foods, had an article recently on pancakes and the recipe for the Dutch Baby looked so good, we tried it and were we ever happy with it. It has been made several times since.
I'm getting the 'hang' of eating gluten free. Are you? What about other allergies? My youngest is lactose intolerant and gluten free so I've been buying Rice Dream for her, and just found out that Rice Dream is not Gluten Free.. HAVE TO CHECK EVERYTHING. And it will take time and practice. I hope we don't make lots of mistakes like that though.
I read Gluten Free Diet by Shelley Case and that is where I found out about the rice milk. It's a very good resource if you have gluten issues, full of brand names and foods that we can eat and suggestions.
N, GF
Friday, September 17, 2010
Pork?
I am priveledged to live where I do.
I have clean water, cool breezes and access to farmers who raise their own meat.
We bought half a pig in the spring and have been eating it all year
I pulled out the last package of pork butts to thaw this morning and blasted them off on the grill.
Lawry's seasoning salt is gluten free, (surprise!) and my eldest child used a heavy hand but it turned out alright. I served the meat with grilled peach halves, steamed brocolli and boiled potatos.
Simple.
Naturally gluten free...
I have clean water, cool breezes and access to farmers who raise their own meat.
We bought half a pig in the spring and have been eating it all year
I pulled out the last package of pork butts to thaw this morning and blasted them off on the grill.
Lawry's seasoning salt is gluten free, (surprise!) and my eldest child used a heavy hand but it turned out alright. I served the meat with grilled peach halves, steamed brocolli and boiled potatos.
Simple.
Naturally gluten free...
Thursday, September 16, 2010
Thursday is Chicken Night
You know the commercial. Nice looking man in a white suit saying It's Chicken Thursday!
Well, I don't usually keep to a schedule like that but we are having Turkey breast tonight.
Occassionally I pick up Turkey filets at the grocery store when they're reasonably priced and either cook them that night or put them in the freezer.
This morning after getting rid of two bodies (one to work, one to school, not iced or anything like that!)
I took out the turkey from the freezer.
I'm going to need to do a fairly large grocery shopping trip in the near future as we have no carrots and I didn't get a garden planted this year, so we will use the broccoli I have in the crisper drawer and I'll cook some lovely wild rice medly that I bought at Costco last time I was there. A very simple and basic dinner, jazzed up with a dessert. I think I'll make rice pudding with fruit, it goes well in a lunch the next day and it is Friday, tomorrow.
We're going to have to make more of an effort to be dairy free for the lactose intolerant child so I will be making the pudding with coconut milk. The dad doesn't care for the flavor of coconut so I'll have to add lots of vanilla.
The braised celery was a hit, surprise! I'm glad.
Talk tossed around after the meal was that someone is going to purchase Julia Child's cookbook and we will work our way through it (a la Julie and Julia ~ that was such a cute movie and Meryl Streep was perfect as Julia!!) however, we will have to convert to gfdf. I hate the idea of baking however . . . and this from a baker.
Yes, I have been baking for over 25 years and make a mean loaf of bread but changing stripes mid stride . . . I'm not yet ready to plunge into all the intricacies of Gluten free flours. I make do with a quick mix from Pamela's or Arrowhead Mills for pancakes and dredging and beyond that well... I'm not there yet.
Give me a year and maybe.
I'm learning so much about this whole gluten free thing, and I'm also doing some fermented foods and kefir so enough is rolling around in my brain right now.
I need to make some yogurt today and make up my shopping list so I will remember all the items I need instead of forgetting half . . . Are you organized when you go shopping?
Naturally, Gluten Free
Well, I don't usually keep to a schedule like that but we are having Turkey breast tonight.
Occassionally I pick up Turkey filets at the grocery store when they're reasonably priced and either cook them that night or put them in the freezer.
This morning after getting rid of two bodies (one to work, one to school, not iced or anything like that!)
I took out the turkey from the freezer.
I'm going to need to do a fairly large grocery shopping trip in the near future as we have no carrots and I didn't get a garden planted this year, so we will use the broccoli I have in the crisper drawer and I'll cook some lovely wild rice medly that I bought at Costco last time I was there. A very simple and basic dinner, jazzed up with a dessert. I think I'll make rice pudding with fruit, it goes well in a lunch the next day and it is Friday, tomorrow.
We're going to have to make more of an effort to be dairy free for the lactose intolerant child so I will be making the pudding with coconut milk. The dad doesn't care for the flavor of coconut so I'll have to add lots of vanilla.
The braised celery was a hit, surprise! I'm glad.
Talk tossed around after the meal was that someone is going to purchase Julia Child's cookbook and we will work our way through it (a la Julie and Julia ~ that was such a cute movie and Meryl Streep was perfect as Julia!!) however, we will have to convert to gfdf. I hate the idea of baking however . . . and this from a baker.
Yes, I have been baking for over 25 years and make a mean loaf of bread but changing stripes mid stride . . . I'm not yet ready to plunge into all the intricacies of Gluten free flours. I make do with a quick mix from Pamela's or Arrowhead Mills for pancakes and dredging and beyond that well... I'm not there yet.
Give me a year and maybe.
I'm learning so much about this whole gluten free thing, and I'm also doing some fermented foods and kefir so enough is rolling around in my brain right now.
I need to make some yogurt today and make up my shopping list so I will remember all the items I need instead of forgetting half . . . Are you organized when you go shopping?
Naturally, Gluten Free
Wednesday, September 15, 2010
Inaugural Post
Today is Wednesday September 15 2010 and this will be my first post.
I have spent the last three months perusing blogs, websites, cookbooks and other information for gluten free foods, and information on Celiac Disease.
I cook for myself, my husband and our two girls, both of whom have symptoms of CD and since I have given up gluten for good, my kids have too. My husband still wants to eat what he wants so we are retraining him.
Example. Peanut butter. Yes, please have peanut butter on your toast. Please use a spoon to get the butter out of the jar so as to not contaminate it for the rest of us.
Oh~ please use the cutting boards, not the ones marked "NO BREAD" :-) It's a journey.
Hey I got a new dishwasher out of the deal, it's easier to wash the dishes and hope the gliadin comes off than for him to change his habits. Dear heart is trying though, and that is wonderful for us girls.
Tonights dinner will be naturally gluten free . . . the name of this blog.
Many many foods are naturally gluten free. Meat. Cheeses, vegetables and fruit. I'm quite happy with it. I like the Specific Carbohydrate Diet recipes for some things, and I love love love Kinnickinick Foods pizza crust. So much I ordered a case at my local Natural Market and put them in the freezer. We're learning a new way of eating some favorites and discovering new products and simplifying things. Thank goodness I was a home cooking kind of gal before this diagnoses or I'd be having a really hard time adjusting.
Back to tonights dinner . . .
Braised Beef Short Ribs, crash hot potatos, braised celery and a salad. Yummy.
For the ribs:
I heated my dutch oven and put a little olive oil in the pan, and browned the ribs on all sides. Remove ribs and add diced veg of your choice. I used onion, carrot and celery this time, but I have used fennel, carrots and onions before and it works beautifully.
Add the meat back to the oven, add 2 cups of beef or chicken stock and simmer all afternoon.
I don't always season the foods I'm cooking this way as the vegetables and meat have a wonderful flavor on their own, and finding seasonings other than herbs, salt, pepper has been a challenge.
Crash hots are simply boiled new potates that are flattenened and finished in a hot oven for a bit of crunch.
Braised celery is simple, washed and cut celery braised in the cast iron frying pan with butter . . . yes, butter.
Salad tonight will be simple spinach and arugula with goat cheese. Flax oil and lemon juice dressing.
Simple. Satisfying. Naturally Gluten Free
I have spent the last three months perusing blogs, websites, cookbooks and other information for gluten free foods, and information on Celiac Disease.
I cook for myself, my husband and our two girls, both of whom have symptoms of CD and since I have given up gluten for good, my kids have too. My husband still wants to eat what he wants so we are retraining him.
Example. Peanut butter. Yes, please have peanut butter on your toast. Please use a spoon to get the butter out of the jar so as to not contaminate it for the rest of us.
Oh~ please use the cutting boards, not the ones marked "NO BREAD" :-) It's a journey.
Hey I got a new dishwasher out of the deal, it's easier to wash the dishes and hope the gliadin comes off than for him to change his habits. Dear heart is trying though, and that is wonderful for us girls.
Tonights dinner will be naturally gluten free . . . the name of this blog.
Many many foods are naturally gluten free. Meat. Cheeses, vegetables and fruit. I'm quite happy with it. I like the Specific Carbohydrate Diet recipes for some things, and I love love love Kinnickinick Foods pizza crust. So much I ordered a case at my local Natural Market and put them in the freezer. We're learning a new way of eating some favorites and discovering new products and simplifying things. Thank goodness I was a home cooking kind of gal before this diagnoses or I'd be having a really hard time adjusting.
Back to tonights dinner . . .
Braised Beef Short Ribs, crash hot potatos, braised celery and a salad. Yummy.
For the ribs:
I heated my dutch oven and put a little olive oil in the pan, and browned the ribs on all sides. Remove ribs and add diced veg of your choice. I used onion, carrot and celery this time, but I have used fennel, carrots and onions before and it works beautifully.
Add the meat back to the oven, add 2 cups of beef or chicken stock and simmer all afternoon.
I don't always season the foods I'm cooking this way as the vegetables and meat have a wonderful flavor on their own, and finding seasonings other than herbs, salt, pepper has been a challenge.
Crash hots are simply boiled new potates that are flattenened and finished in a hot oven for a bit of crunch.
Braised celery is simple, washed and cut celery braised in the cast iron frying pan with butter . . . yes, butter.
Salad tonight will be simple spinach and arugula with goat cheese. Flax oil and lemon juice dressing.
Simple. Satisfying. Naturally Gluten Free