Sunday, April 22, 2007
A Problem Solved!
One of our staples in our wheat free pantry is Tinkyada Rice Pasta. We use it to replace all pasta, noodles, spaghetti, etc. It was an easy transition, and we all enjoy the pasta at our meals. I try to make extra for lunches or dinners for my son, particularly if we are out or traveling. I usually make a whole bag, which can last for two dinner meals and extra lunches.
I follow the package directions for cooking. I drain and rinse the pasta well (otherwise it just sticks together). After that I add vegetable oil or Smart Balance margarine. I reheat the noodles briefly in the microwave before serving (if I'm serving alone as a side dish -- rinsing makes them cold).
The problem is leftovers. Rice pasta doesn't always reheat well. It can get hard and not palatable. But this week I made a discovery that will revolutionize our leftover pasta dilemma! (Those who do not use a microwave can just skip this entry.) Perhaps we're the only family with this problem, but the problem is solved.
On Thursday I was reheating a half batch of noodles I had made on Monday. They were cold and hard. My first attempt at just heating them for a minute in the microwave warmed them, but did not soften then. But then I added some canned chicken stock, just a tablespoon or two to the noodles, heated for a minute or two and eureka! Soft palatable noodles, like they were just cooked. Water might work, but the chicken stock added a touch of flavor.
For a smaller batch, like an individual serving for my son's lunch, I'll cover the dish with a dampened paper towel and reheat for about 30 seconds to refresh the noodles. When you don't do sandwiches, you have to come up with some tasty carb alternatives.
17:23 Posted in Food Allergies , Helpful Hints , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this
Friday, April 13, 2007
Easter Ham
Christ is risen, Alleluia! He is risen, indeed, Alleluia!
My mother hosted our Easter family celebration this year. For the main meal, she decided to have roast beef and ham, and I offered to bring the ham and bake it for her. I think I've mentioned this before, but many glazes on hams have allergens, particularly wheat. Some hams have injected juices, so it's important to read labels before buying ham.
I bought one at Costco. I follow the reheating instructions, 325 degrees at 8 minutes per pound, but I do not use the glaze packet, instead I follow the recipe from the old version of Joy of Cooking for Spirit Glaze for Ham. This is really taste, keeps the ham moist, and is my family's favorite. When serving dinner, the question came "Is this Jenn's ham? Allright!"
Spirit Glaze for Ham
1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whiskey (I use Maker's Mark)
1/2 to 1 cup brown sugar
6 bruised cloves
2 tablespoons grated orange peel
Heat all ingredients in a small saucepan until sugar is melted. Pour over the ham and baste throughout the cooking cycle, about every 15 minutes.
The best thing about ham is that it can do double or triple duty for meals. So this ham was part of our Easter feast on Sunday, then a repeat meal on Easter Monday at home. On Wednesday we had Red Beans and Rice, one of my favorites.
12:34 Posted in Easter , Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Good Friday Meal
I ran into some friends (a married couple) one Friday this Lent and we started discussing what kinds of meatless meals we served in the family. Usually a Friday meant tunafish, either tuna salad or tunafish casserole (with rice, not noodles). The husband is Italian, and his family grew up with beans and rice for Friday meals...but not the Louisiana Red Beans and Rice that I love to make, but an Italian version. I pestered for a recipe of sorts and made it this Good Friday.
Italian Rice and Beans
Marinara sauce (I followed Giada's without the carrots
Cannellini Beans (canned is an option)
Rice
First you make the marinara sauce, let it simmer, then add cannellini or any other beans. If using canned, make sure you drain and rinse the beans well. Add some water or stock and let it simmer up to an hour. Season to taste as you go along. Don't let it become too thick, add some liquid periodically.
Cook the rice separately (I use short grain), until it is about done, or al dente. Add the rice to the bean and tomato mixture. The rice will absorb the sauce so add near the end, close to serving.
This was so tasty. My only change would be to use dried beans instead of canned...or find another brand. The beans were a bit mealy, and I like them to be a bit firmer. But I know dried would require some extra steps and time.
11:05 Posted in Liturgical Year , Meatless, Penitential , Vegan , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Wednesday, November 08, 2006
Safe Corn Bread
I've mentioned before that because my son is allergic to wheat, eggs and milk, baking is one of the more difficult areas to find just the right combinations. If you're used to having breads with your meals, imagine how hard it would be without them.
My son calls it "special bread" and always loves it when I make something he can have. Recently I tried making these Basic Biscuits again. He was so excited...and then so disappointed. They just weren't any good. He was so polite and just simply said "I don't like these, Mommy." I felt so bad that I couldn't make something tasty for him.
A few days later, he came in to the office. "I'm sorry, I still don't like them, Mommy." I had some leftover biscuits in a plastic bag on the counter and he tasted them again. He later told Daddy at the table "I really wanted to like them!"
I was so happy that the next batch of "special bread" I made for him had better success. I have already posted this recipe as a side dish with Red Beans and Rice. The original recipe was from my Aunt Cathey, and a family favorite when I was growing up. I've tweaked the flour combinations again and liked this result in the muffins much better. And so did my son!
Cathey's Corn Bread
1 cup corn meal (white or yellow)
1/4 cup corn flour
1/4 cup corn starch
1/4 cup white rice flour
1/4 cup oat flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup melted margarine
1 cup soy milk or rice milk
1 Tbsp Egg Replacer with warm water
1 tsp. xanthum gum
1/2 tsp. soy lecithin
Safe margarine
Preheat oven to 425 degrees (for glass pan, 450 for others). Grease a 9x9x2 pan or 12 muffin tins. Mix all ingredients except unmelted margarine until all lumps are removed. Do not overmix. Pour into greased pan or muffin tins. Bake at 425 degrees about 20-25 minutes. Melt margarine on top after removing from oven.
Makes 12 muffins.
(When doubling only use 6 teaspoons baking powder.)
06:00 Posted in Breads and Biscuits , Food Allergies , Wheat, Egg and Dairy Free | Permalink | Comments (3) | Email this | Tags: corn bread, food allergies
Tuesday, November 07, 2006
Chicken Piccata
One cooking area that I'm still trying to find the right substitute flour is breading, especially chicken breasts. A few of our regular recipes before the allergy diagnosis included this step, and pounded, breaded cutlets do make for moister chicken breasts. Some of my other attempts have just made the coating soggy, or didn't even stick to the chicken. But for this recipe, I found a good combination. It coated the breasts well, it browned, and kept the chicken moist. It's not a crispy outside, but much better than my other attempts. My husband declared it delicious and a keeper...so into the files it goes for rotation.
A random fact about me -- I'm mad for artichokes. I love artichokes, and anything cooked with artichokes. Some evenings I just get a taste to serve them and scrounge to find a recipe. So last week I found this original recipe from Robin Miller and adapted it for our allergy needs. With the artichokes, capers (dh loves) and the lemon, it's a tangy, tasty meal. I made regular brown rice cooked in chicken stock. Next time I make this meal, I will serve brown rice pasta, such as spaghetti.
Chicken Piccata with Lemon, Capers and Artichoke Hearts
4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/4 cup corn starch
1/4 cup sweet rice flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine sweet rice flour, corn starch lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. (I had to keep on the stove a bit longer until dh came home, but that just made the sauce thicker. It didn't overcook the breasts.)
16:25 Posted in Food Allergies , Main Meal , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this | Tags: chicken, poultry, wine, artichokes, lemon, piccata
Thursday, September 28, 2006
Roast Chicken
When I placed the roast chicken on the table last night, dh declared "Wow, this looks like it should be in the pages of a food magazine, it looks that good!" With that kind of praise, I thought I would share the recipe. It's from the book Saving Dinner Basics: How to Cook Even If You Don't Know How by Leanne Ely. Last week I reviewed the book.
Roasting is an area I'm learning. Or rather "relearning." "Roast Chicken" conjures images hovering around the oven, basting juices and the results are dry overcooked meat. Leanne Ely turns those ideas on their head. She says:
I don't recommend basting. Ever. There is no earthly good reason to baste anything. Basting steals the heat, doesn't improve the flavor, and causes you to cook something longer than you should.
And after different trials, I would have to agree with her. I made this recipe last night, with only a few minor changes. First of all, I didn't make the gravy. I think dh would be in heaven if I would start making real gravy, but I'm an au jus type of gal. If wheat was allowed in our diet, I think I would be more willing to try, but I'm just not ready to embark on the allergy-free gravy test. I have a few other things to trial first.
Secondly, I didn't use a roasting chicken. I used what was organic and on sale, and that was a fryer, I believe.
Thirdly, I drizzled a bit of olive oil before putting it in the oven, and I added some white wine to the pan towards the end of the cooking process for a flavorful gravy without the fuss.
So, now I can make a hands-free delicious roast chicken. Skin comes out a little crispy, just the way dh likes it.
Fabulous Roasting Chicken
1 roasting chicken (5-6 pounds), rinsed and patted dry
1 celery stalk, cut into 2 inch pieces
1 onion, quartered
1 carrot, cut into 2 inch pieces
Salt and pepper (I used Lawry's Salt)
Garlic powder
Preheat oven to 375 degrees F. Rinse and pat dry chicken, putting aside the chicken neck.
Place celery stalk, onion, and carrot into the chicken cavity; place chicken in a roasting pan and sprinkle with salt, pepper, and garlic powder to taste. (I used a Pampered Chef Stoneware casserole pan, which worked marvelously.) Depending on the size of the bird, it should take about 1 1/2 hours to roast. When the chicken is down, the leg will move easily in the socket. (I use a digital thermometer which also saves the oven heat and my worrying as to whether it is cooked.)
Gravy (optional)
chicken neck
1 carrot
1 celery stalk, cut into 2 inch pieces
1 onion, quartered
1 carrot, cut into 2 inch pieces
1 tablespoon flour
1/3 cup water
While the chicken is cooking, place chicken neck and vegetables in a 2 quart stockpot. Cover with water and cook on low for 30 to 45 minutes to make additional stock for the gravy. Set aside.
Remove the bird from the roaster and keep warm. Pour the cooking juices out of the roast and into a bowl to cool. You can speed this process by putting the juice in the fridge or freezer; the fat will glob up on the top and then you can skim this nasty stuff off and throw it away. Return the de-fatted pan drippings to the roasting pan.
In a small mixing bowl, mix the flour and water into a smooth paste.
Heat the cooking juices, then add the neck stock and the flour-water paste. Using a wire whisk, whisk over a fairly high heat until mixture starts to look like gravy. Add salt and pepper to taste. Pour into a gravy boat. (Come to think of it, I don't even own a gravy boat!)
10:40 Posted in Main Meal , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (7) | Email this | Tags: roast chicken, easy dinner, allergy free
Monday, September 25, 2006
Birthday Party (And Cake) Success
Finally! I'm happy to report on our successful Birthday weekend. Thank you to all that have followed my whining posts about testing and finding a decent birthday cake recipe that is free of wheat, eggs and dairy and tastes semi-acceptable...and my birthday cake Trials 1 and 2. Thanks for the love, support, and recipes that you have given!
My son turned 3 on Friday. Dh and I spent the day with him, and I did a small (trial cake #3) cake for that day for just the immediate family. After all, you have to blow out candles on the actual day, right? This was a yellow layer cake, made with the combo of white rice flour, potato starch and tapioca starch and xanthum gum as the flour mix, and Egg Replacer. It actually passed the DH Taste Test, although we had to laugh at the rubbery texture to cut into the cake. The texture was fine to eat, but it was hard to even cut it with a fork. But I used this recipe for the Birthday party, also.
On Sunday was his extended family birthday party. It was a party of 17, with 7 of his cousins that live nearby. One family couldn't make it, or the number would have been 23. Because it was my son's party, I strove to make everything allergy and kid friendly. There were only two things my son couldn't eat, but he usually chooses not to, anyway.
Birthday Party Menu:
Appetizers:
Tortilla chips and salsa and hummus
Potato Chips and dip (This was based in sour cream, so he couldn't eat it. I could have made it with Tofutti sour cream replacement, but since ds isn't interested in it, I didn't bother.)
Raw veggies: carrots, last of the garden cherry tomatoes and celery sticks
Dinner:
Chicken in Beer. I used the broiler, and used a variety of chicken parts.
Mashed potatoes--margarine, chicken stock, salt, pepper and garlic powder to add to the potatoes for flavor. I didn't use enough salt this time, but otherwise okay.
Broccoli Salad -- I used the recipe from my mother-in-law, although less sugar and raisins. I couldn't find an egg-free mayo, so this wasn't safe for ds.
Dessert:
Birthday Cake
Wheat Free Chocolate Chip Cookies .
Popsicles (although I forgot to serve them)
The goodie bags were filled with safe candy: Skittles, Nerds and lollipops.
The cake was a huge success. I pulled out my decorating tools and did a quick job, a bit rusty, but it was a big hit. I haven't decorated a cake for two years. I hung up my decorator's hat after my son's 1st birthday party and his (then) new allergy diagnosis. I'm so happy to have found safe and tasty alternatives and now know that he can still have pretty cakes. I'll get to practice some more.
All the stress over finding the right cake recipe, I found out what my son really wanted was the icing. He's the icing monster. So going the extra step making the frosting and decorating the cake was exactly what he wanted. This cake was less rubbery in texture than Friday's, so it was the best by far. The cake is sweet, and combined with the frosting, it's VERY sweet. It's dense in texture, but moist.
Yellow Birthday Cake
4 Tbsp. Egg Replacer
7 Tbsp. warm to hot water
2/3 cup tapioca starch
2/3 cup cornstarch
2/3 cup white rice flour
1 tsp. Xanthum gum
1 tsp. salt
1 1/2 cups sugar
1/2 cup margarine or shortening (I used Earth Balance Margarine)
2 tsp. vanilla (I used Cook's vanilla, which has no alcohol)
1 cup rice drink
4 tsp. baking powder
Preheat oven to 350 degrees. Grease and flour (with safe flour) 2 round 8" cake pans.
In mixer, add the Egg Replacer and warm water and whip until fluffy. Set aside. Meanwhile, sift all dry ingredients except baking powder.
Cream margarine, sugar, and vanilla. Add rice drink and sifted dry ingredients except baking powder and mix well. Mix in baking powder until blended, but don't overmix at this point. Fold in the whipped Egg Replacer.
Divide batter into half and spoon into pans. Bake at 350 degrees F for 25-35 minutes, or until toothpick comes out clean and cake bounces back after touching middle. It will not brown, but be light in color.
Batter can also be used to make cupcakes, cooking for less time, about 20-25 minutes.
Remove when done, cool for 10 minutes before removing from pans. Then remove and place on racks to cool completely before frosting.
Buttercream Frosting
To avoid hydrogenated oils, I used Earth Balance margarine and Earth Balance or Spectrum Shortening.
1 cup butter or margarine, softened
1 cup shortening
2 tsp. vanilla
soy or rice milk (small amounts)
2 pounded powdered sugar
pinch salt
Cream margarine, shortening, vanilla and salt. Slowly add in powdered sugar, beating slowly with mixer. Add in milk in small splashes until reach desired consistency.
Set small amounts aside for coloring and decorating and ice cake with remainder of frosting.
Next hurdle: Allergy Free Speculaas cookies for St. Nicholas Day and safe cookie frosting.
12:55 Posted in Desserts , Family , Food Allergies , Wheat, Egg and Dairy Free | Permalink | Comments (6) | Email this | Tags: Allergy Free Birthday Cake, Wheat Free, Dairy Free, Egg Free, Cake Decorating, Chicken, Mashed Potatoes
Sunday, September 10, 2006
Postscript to Mary's Birthday
Otherwise known as Birthday Cake Trial Number 1.
I've asked my son what he wants for his birthday. "Ribbons. Chocolate Cake with Buttercream Icing (inspiration from Chrysanthemum). Lots of frosting."
When the cake is so important to the celebration, I have to keep trialing.
I made a visit to our local health food store and got a few ingredients to try different recipes. I also found a cake mix from Cherry Brook Kitchens. It's Wheat, Gluten, Dairy, Peanut, Egg and Nut Free. The ingredients completely reflect a simple cake recipe, no preservatives or chemicals, but just a quick way to make a cake. All the ingredients that you need for gluten free and egg free baking takes a while to measure and sift. I was thrilled, and thought that would be our first trial. I made the chocolate cake mix for Mary's Birthday. It was just one layer, and I used a simple cake decorating buttercream icing (but no butter used). These proportions cover just one layer cake.
1/4 cup shortening
1/4 cup margarine
1 tsp vanilla
2 cups confectioner's sugar
1-2 Tbsp rice or soy milk
dash almond extract or liqueur of some flavor
Beat all ingredients together until creamy. If too liquidy, add more sugar. If too thick, add more milk
I didn't have time to make a beautiful picture -- my son was eager to get into the frosting. So just simple candles in the shape of an "M". We lit the candles, sang "Happy Birthday" and "Immaculate Mary" to Mary and cut the cake.
The Verdict? Deep chocolate taste, but dry. Not crumbly, but dry like sticks-to-the-roof-of-your-mouth-dry. But not inedible. In a pinch I'd do it again. I was wondering if I could doctor the cake mix like I do other mixes -- sour cream, pudding, chocolate chips, etc. (all those would be dairy free).
The frosting was good. At least to ds. It turns out, ds doesn't seem to LIKE chocolate cake. I think he wants yellow or vanilla. Back to the drawing board.
19:05 Posted in Desserts , Family , Family , Liturgical Year , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this | Tags: Birthday of Mary, Nativity of Mary, cake, gluten free, allergy free, buttercream
Monday, August 14, 2006
Everything's Coming Up...Tomatoes!
I posted for the Loveliness Fair of Elegant Simplicity in the Kitchen a picture of a basket of our homegrown tomatoes.
I, for one, never tire of fresh tomatoes. For dh and me, the tomatoes are the reward for the work in the garden. It's the treat of summer.
But what do you do with all those tomatoes?
Even though our garden is producing many tomatoes, I don't think it's enough. ;-) What I mean is it's perfect for daily eating, but I don't have enough to do canning or freezing yet...nor have I tried that. We eat too many to get enough to make a large batch of sauce. Did I mention that we LOVE tomatoes?
Inspired by Donna Marie's upcoming Carnival of Yum I want to share our summer tomato treats. Keep in mind that we avoid wheat, eggs and dairy, so that limits our combinations.
Sliced tomatoes: The easiest and tastiest way to serve a ripe, homegrown tomato is to simply slice and serve.
Scrambled Eggs with Tomatoes: I like to have eggs in the morning, and a nice change was scrambling eggs with chopped tomatoes. Add green onions and garlic (either a dash of garlic powder for a hint of taste or small amount of minced garlic) and keep stirring until eggs are cooked. One could do an omelette, but I like the scrambled eggs better.
Eggs in Purgatory is another way to use tomatoes with eggs. This could be breakfast or a meatless meal. I omit the cheese.
4 large tomatoes, peeled
3 tablespoons butter or olive oil
1 pound fresh mushrooms, thinly sliced
6 to 8 eggs
salt and pepper
3/4 cup (3 oz.) Jack cheese, shredded
Fresh parsley, chopped
Cut tomatoes into cubes and drain in a colander for several minutes.
Meanwhile, in a 10" to 11" frying pan, over high heat, melt butter. Add mushrooms and cook, stirring until they are soft and juices have evaporated. Add tomatoes and stir to heat thoroughly.
With a spoon, make 6 or 8 nest spaces and break an egg into each space. Sprinkle with salt and pepper and cover evenly with cheese. Cover pan and cook on low heat until eggs are set as you like. Garnish with parsley. (Source: Sunshine Italian Cookbook, 1981)
Different Versions of Marinated Tomatoes: The cherry tomatoes are perfect to serve alone. I cut them in half and marinate them in various ways:
This version was my paternal grandmother's recipe:
Marinated Tomatoes
tomatoes, sliced or chopped
3 tablespoons olive oil
1/8 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon oregano
1 clove garlic, cut real fine
Serve it just as is. The earlier you make it the better.
Lemon Dressing for Tomato Salad:
1/3 cup extra virgin olive oil
2 Tablespoons fresh lemon juice
Salt and ground pepper to taste
Add to tomatoes chopped red onion and fresh basil, mix the dressing and pour over tomatoes.
Marinated tomatoes or Tomato Bruschetta
I make a quick version of this recipe to serve just the tomatoes (since we can't have the French bread). I use less of basil and garlic for the quick treat, and no cheese, obviously. But it so yummy. For guests, serve the gusto with the bread, too. I suppose I could also serve with corn chips.
5 ripe tomatoes (on the vine), cut in small pieces and drained
2 cloves garlic, minced
2 tablespoons Vidalia onion, chopped fine
hand full of fresh basil, chopped
4 tablespoons Olive oil
dash balsamic vinegar
salt and pepper, to taste
Fresh mozzarella, tiny pieces, optional
Bread or Crostini
1 loaf French baguette slices, cut horizontally in thin slices
1 clove garlic, halved
olive oil
Mix first ingredients together (except mozzarella). Let tomato mixture sit 30 minutes or so to let ingredients seep together.
Take bread slices, rub each slice with halved garlic clove. Brush with olive oil and broil until crispy. You also can broil the bread and then add garlic and oil (crostini).
Serve with crostini, either on tray with each slice with tomato mixture added, or let guest put mixture on bread slices.
Chicken Sautéed with Fresh Tomato: I used our tomatoes for on St. Dominic's Feast Day. I didn't have time to let the sauce cook down further, but still it was sweet and delicious...definitely a different taste than canned tomatoes.
Pasta Salad
1/2 cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
dash red pepper flakes
1 teaspoon salt
8 ounces pasta (such as macaroni, rotini)
20 cherry tomatoes, halved
1 can kidney beans
1/2 medium vidalia onion, sliced or chopped
I didn't have this, but it would be nice to make this an antipasto salad, by adding some pepperoni. Broccoli florets would be a nice touch, also. Whisk first six ingredients together, then pour over cooked pasta. Put in refrigerator for about 30 minutes to soak up the marinade, then add other ingredients, toss together and serve.
Last but not least, my pièce de résistance is my homemade salsa. As soon as I mention my tomatoes are coming in, my family and friends start asking when will I start making a batch of salsa. It's that good. I use the food processor to make things chopped and even. Confession: I don't like cilantro, so I omit. But some love it, so I include it in the recipe.
Jenn's Own Salsa
8 ripe tomatoes, size medium to large, peeled and chopped
2 jalapeno chile peppers, finely diced
5 green onions, or one small yellow or Vidalia onion, finely chopped
2 cloves garlic, minced finely
cilantro, to taste
salt, to taste
1 lime, to taste
Dash of Tequila (optional)
Blanch and peel tomatoes. Remove core, seeds, and chop tomatoes. Drain in colander after chopped to reduce amount of juice.
Remove seeds and chop jalapenos very finely. Be sure to protect your hands (and eyes). I use rubber gloves when chopping. Also, taste the jalapeno for heat. Each one varies. Dice onions and chop/mince garlic.
Use food processor or chopper to make chopping a bit easier. Add all above ingredients until to consistency desired. Add juice of 1-2 limes. Add salt, cilantro and Tequila.
Chill for 30 minutes or so before serving. Taste again to see if more salt is needed before serving.
Serve with tortilla chips. I usually make large batches because it goes fast!
19:10 Posted in Summer Meals , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this
Saturday, August 12, 2006
Corn Tortilla Time
Just sharing some photos of tortilla making time! Or "Forteetas" as ds calls it. Since I first mentioned this $2 investment back in May, we've made these several times with great success!
Our workstation
I can do it all by myself
19:34 Posted in Family , Family , Montessori , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this | Tags: tortilla, tacos, Montessori, kitchen tools, family, independent, toddler
Tuesday, August 08, 2006
Feast of St. Dominic, August 8
El Greco: St Dominic in Prayer, 1586-90
This is a special feast day in my extended family. We celebrate one brother's birthday, one sister's wedding anniversary, and it was Great, Great Aunt Clair's birthday, a very special, saintly lady, may she rest in peace.
About St. Dominic, see Catholic Culture, Patron Saints Index, and a goldmine of links from the Dominicans (of course!).
St. Dominic was born in Spain, but fought Albigensianism, a Christian heresy in western Europe. Father John Hardon has an excellent explanation of Albigensianism. (Image: Pedro Berruguete, St Dominic and the Albigenses, c. 1495).Dominic founded the Order of Preachers. The reason why so many people were being sucked into this heresy was plain ignorance. So his mission was preach the Gospel, the Truth. From the Encyclopedia of Catholic Saints (August), there are some interesting notes on his life:
It was while he was still a student that he was given the first opportunity to show that charity and loving kindness which were to be the hallmarks of his life. The harvests had been poor, the reserve supplies of food were quickly running out, famine was already devastating the countryside and would soon reach Palencia. As always it was the little people, the poor and the humble, who were the first to be affected. The professors at the university took no notice; so long as they were paid they could always buy something on the black market. The students were as carefree as usual; if the worst came to the worst, they could always go somewhere else in search of learning and food. But Dominic at once sold all his possessions, including all the books that he had annotated with his own hand. For a scholar, and particularly for a scholar in those days, this was a great sacrifice, but Dominic explained it simply: "I do not wish to study dead parchments when men are dying of hunger." He used the money to buy food for the poor, but the words that he spoke--clear, simple and full of the spirit of the Gospel--aroused his fellow-citizens to their duty, and works of charity began to multiply all over the city. For Dominic was a scholar whose search for truth had drawn him closer to his fellow-men and not, as so often happens, away from them.
So beautiful! What a reminder on what our studies and reading should bring us. And these actions at the age of 16!
I couldn't find many quotes from this saint...but the ones I did find all point back to penitence and fasting. Another prod that in this day mortification is still very much needed.
========
A man who governs his passions is master of the world. We must either command them or be enslaved to them. It is better to be a hammer than an anvil.
========
Fight the good fight, my daughters, against our ancient foe, fight him insistently with fasting, because no one will win the crown of victory without engaging in the contest in the proper way.
========
Possess poverty. (Dying words)
========
For this saint's feastday, I don't think anything elaborate would be appropriate. We won't be fasting, but simplicity will be the aim. I'm going to trace back to Dominic's Spanish roots and use a recipe (once again) from my favorite Spanish cookbook My Kitchen in Spain by Janet Mendel for the main dish. My tomatoes are ripening and this recipe is perfect for using some of those luscious fruits, Chicken Sautéed with Fresh Tomato. Accompanying this I will have brown rice, a simple green salad and fresh fruit salad for dessert.
Chicken Sautéed with Fresh Tomato
Pollo con Tomate
3 Tbsp. olive oil
2 pounds chicken legs and/or thighs
4 1/2 pounds fresh tomatoes (about 8 large tomatoes)
1 garlic clove, chopped
1 tsp. salt
Freshly ground black pepper
Pinch dried thyme
1/2 tsp. pimentón (I'm omitting)
2 bay leaves
2 Tbsp. brandy
Choppped fresh flat leaf parsley
Heat the oil on medium high heat in a deep skillet, then add and brown the chicken pieces, about 10-15 minutes. Remove when browned all over, and drain extra fat except 2 tablespoons.
Either microwave or boiling water method, blanch and peel the tomatoes. Seed the tomatoes and chop coarsely, making 5 1/2 to 6 cups.
Heat remaining oil in skillet on high, add all remaining ingredients except parsley. Cook for 5 minutes, then add the chicken back to the pot. Lower heat to medium and simmer uncovered, about 45 to 75 minutes. Remove the chicken when done, but continue cooking the tomato sauce over medium heat until very thick and beginning to brown, about 30 minutes longer. Add chicken back to the pot to reheat. Remove bay leaves, serve garnished with fresh parsley.
Another sidenote on St. Dominic. He's the patron of scientists, astronomers and astronomy. I wish I realized this before I went to the grocery store. Seems a star fruit would be in order for our fruit salad. ;-) But we'll eat out on the porch and perhaps do a little star-gazing tonight, as the night is clear.
15:00 Posted in Cultural , Family , Family , Food Allergies , Liturgical Year , Main Meal , Poultry , Summer Meals , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this | Tags: chicken, summer, tomatoes, St. Dominic, Saint Dominic, Albigensianism
Sunday, July 23, 2006
Yummy Fish?
Days of abstinence are a penance for me. Don't get me wrong, I like fish. I just don't LOVE fish. Whenever I eat fish of any kind, fried, grilled, baked, broiled, stewed...it's an okay meal. And that's probably what's good for my soul -- I'm not eating for the enjoyment, but just for sustenance.
But sometimes we serve fish on days other than Friday. Yesterday was an example. Of all fish, I love halibut the best...probably because it's not fishy or oily at all. Trader Joe's (a place I love to shop) has a great selection of fish. Most of it's frozen, but it's really good. Many times what is at my close grocery store has been in the case for a while. At least I know it's frozen fresh from TJ's.
But I digress. In celebrating the reddening of our garden tomatoes, last night I prepared:
Halibut with Tomatoes
2 halibut steaks
1 cup tomatoes, diced
Fresh Basil
1 small onion, diced
1 Tbsp. fresh chives
1 clove garlic, minced
2 Tbsp. Olive Oil
Kosher Salt
Pepper
In a small bowl combine all ingredients except halibut. Let soak a few minutes. Meantime, light the grill. In aluminum foil place halibut and pour mixture over. Close foil into a packet, and place on grill for about 15-20 minutes. Serve warm.
We accompanied this with brown rice and fresh marinated cherry tomatoes (that's another post). But dh and I both declared it "yummy" -- unusual for us. This is one to put into our family rotation meals for summer.
18:00 Posted in Family , Main Meal , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this | Tags: halibut, tomatoes, grill, fish, abstinence
Friday, July 21, 2006
I Can't Believe It!
I won a contest! A cooking contest, no less! Becki at Cooking with Whine had a Cooking for Company post seeking crock pot roast suggestions. I submitted this Stracotto al Caffe, Beef Braised in Coffee recipe that I have changed to work with the crock pot. Since I wrote this post, I've cooked this meal several times, each time it's just as delicious. It's considered a "special meal" for my husband, but it's so wonderful that I use up so little of my time to prepare it.
What I like best of all is that someone without food allergies wants to use my recipe! The reason I worked with this recipe was that I could adjust it to make it wheat, egg and dairy free--safe to serve at dinner for my son. It thrills me to think someone with an ordinary diet thinks it sounds tasty to them, too. Thanks so much, Becki!
10:55 Posted in Blog , Comfort and Healing Foods , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this | Tags: beef, roast, crock pot, slow cooker, mash potatoes
Thursday, July 13, 2006
All in the Marinade...but Keeping it Simple
Rachel Ray has some great ideas, and her cooking is wonderful for busy moms. I have her 30 Minute Meals 2 and there's one recipe that I use all the time. But I confess, I'm not faithful to the intent of the recipe. I use her No-Mystery Marinade for our summertime grilling. The Basic Marinade can be used for filet mignon, strip steaks, chicken breasts (and thighs), pork chops and portobello mushroom caps...but mostly, I use it on chicken thighs. I prefer to use all natural or organic meats, and thighs cost a little less than breasts most of the time.
In 30 minutes or less, I can have a meal of chicken breasts or thighs on the grill. Take a large (gallon) size Ziploc bag and fill it with the ingredients of the marinade. By now all I do is drizzle in the red wine vinegar, add some glugs of olive oil, add salt, pepper, thyme, parsley, minced garlic, some red pepper flakes, swirl around a bit and add the meat. In 15 minutes the meat is ready to be grilled.
This recipe has been a lifesaver for us. I've made it for guests and during trips away from home. I can't always trust ready-made marinades, or homemade mixtures. Soy sauce is a common ingredient, and it contains wheat starch. This is a quick meal I can make when I need some alternative safe foods for my son.
On the subject of marinade, do you ever plan on grilling and realize you didn't allow time to marinade? Some recipes call for overnight marinating. I just recently read a Q&A in the August Issue of Cuisine At Home that boosted my spirits! Is the writer secretly trying to help out busy moms who want to cook good meals?
Too Much of a Good thing
Is it possible to keep meat in a marinade for too long?
Yes, contrary to popular belief, a marinade's primary purpose is to add flavor to meat, not tenderize. It's true that acids in marinades (wine, vinegar, citrus juice, yogurt, etc.) cause meat proteins to break down. But the acids penetrate only about 1/4" deep, no matter how long the meat is soaked. And at a certain point, the proteins will break down so far that they lose a great deal of texture, causing the meat to become dry and mealy.
So how long should something be marinated? In general, an hour is plenty for beef, pork and lamb; 30 minutes for chicken. Because fish and seafood are more delicate, it's best to marinate them just 15-30 minutes. Any longer and the acid in the marinade will "cook" the fish, turning it rubbery.
What a relief! So, even in the afternoon if I come home with groceries and decide the fate of a cut of meat is going on the grill, I still have time to marinade AND cook. Woohoo!
17:35 Posted in Books , Poultry , Summer Meals , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Friday, June 30, 2006
Safe Treats
My apologies for the lack of posts! Summertime and the living and cooking is easy! Too busy to post! Lots of family activities lately.
We've have quite a few family get-togethers lately. I have six siblings, and two of them are out-of-state. But the past few weeks, everyone was in town! Besides enjoying all 17 of the nieces and nephews in my house and others, I'm so thankful how my family is so supportive of my son's food allergy needs. I get calls from my mother, my sisters, to make sure everything checks off when they bring food into my house. "Is this safe?" "What kind of chips can your son eat?" "What candy is he allowed to have?" "I put apple juice in my daughter's sippy cup."
And when everyone is around my son, the parents make sure the children wash their hands after eating non-safe foods. Even the children watch what food is around my son. One sister has 5 girls, all little mothers. They saw my son eating some candy (given by me) and I had 3 girls running to me to make sure it was safe for him.
It's just so wonderful, and I'm so appreciative. We don't feel like we are an island. My concerns are shared by the family. And everything I just said for my side of the family applies to my husband's side, too. My mother-in-law, especially, is terrific about providing safe foods for our son. I am surrounded by love.
Remember Kelloggs Rice Krispie Treats? Growing up I used to make them as a quick dessert or snack. One of my sisters called and asked if my son could have these if we used a "safe" margarine. Yes! So using Fleishman's Unsalted Margarine, we had a wheat, dairy and egg and WORRY-free dessert. Quick and easy, perfect for summer, and always yummy! Happy Summer!
09:04 Posted in Comfort and Healing Foods , Desserts , Family , Wheat, Egg and Dairy Free | Permalink | Comments (6) | Email this
Saturday, June 03, 2006
Fruits of the Holy Spirit
Pentecost is tomorrow. From my favorite liturgical cookbook, Cooking for Christ I love to read her story of her Pentecost Picnic.
Inspired by Mrs. Berger, I'd like to make a strawberry cake and have a picnic. But I think I'll settle to eating alfresco (on the porch) and an allergy-free shortcake. I'm also serving poultry, probably chicken, reminding us of the symbol of the Holy Spirit in the form of a dove. And I'll grill it...giving the bit of tongues fire to the feast! Since this is the birthday of the Church, this will be a taste of the birthday party celebration, too.
Due to the food allergy restrictions, I had to search for shortcake alternatives. Last week I received my Gak Snacks order which included their cookbook. (BTW, the cookies are DELICIOUS!) It includes a Strawberry Shortcake recipe, free of eggs, wheat and milk. This is the recipe I'm going to trial....I'll post on my results! (Email me if you want the recipe before Pentecost).
I am also thinking of serving a fruit salad. Suggested by Evelyn Vitz in her cookbook A Continual Feast is a twelve fruit salad, imitating the twelve fruits of the Holy Spirit (note that St. Paul in Galatians only mentions 9 fruits, but the Church teaches that there are 12):
Charity
Joy
Peace
Patience
Benignity
Goodness
Long-suffering (patient suffering over an extended period)
Mildness
Faith
Modesty
Continency
Chastity
Different possibilities: grapes (combine different varieties), cherries, blueberries, strawberries, blackberries, raspberries, peaches, nectarines, plums, apricots, pineapple, apples, bananas, melon (combine different varieties), oranges, grapefruit, kiwi, mangoes, pears
Sugar is optional
and lemon juice.
You can either mix all the fruits together in a large bowl, or lay them in an attractive pattern (perhaps with twelve as an organizing motif) on a bed of greens. Sprinkle with sugar if desired and lemon juice to keep from browning.
She suggests serving this with Curry Mayonnaise, which for one, we can't have in this house because of eggs and two, doesn't sound appealing. What I do with our fruit salad is serve with pound cake or, in this case, shortcakes and whipped topping. Who says shortcakes only have to have strawberries on them? There are some types of the dairy free topping that are completely free of allergens (check the label to make sure). Yes, they don't taste like the real thing, heavy whipped cream....but it is still tasty.
Happy Birthday! Enjoy your family Pentecost celebration.
10:50 Posted in Books , Desserts , Family , Family , Liturgical Year , Summer Meals , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this
Tuesday, May 30, 2006
Cool Cooking
The hot, hot weather is upon us. We've had a very mild spring in Virginia, but this week the summer's heat begins. And the transition to cooler cooking begins.
We fired up the grill for Memorial Day weekend, enjoying the visit of one of my sisters and their family. We dined alfresco, on our covered and screened porch. It was a spontaneous invitation, but it turned out to be a wonderful, relaxing evening.
The cookbook I turn to more often in the summer months is Twelve Months of Monastery Salads by Brother Victor-Antoine d'Avila-Latourrette. He has recipes for each month of the year, but I don't follow monthly patterns if I have the ingredients, I find the recipe.
One potato salad recipe that is free from eggs (and mayonnaise) is his Sicilian Potato Salad. I've made it with small red potatoes, but I just made it with russet potatoes. Easy and nutritious and delicious are my aims in the kitchen. I now put whole potatoes on to boil in salted water, and after they are fork tender, I rinse and then peel the skins. I save so much time instead of doing the process of peeling and cutting potatoes.
Serve this potato salad at room temperature, or cold. It passes the next day leftover test, although the olive taste was a little more dominant.
Sicilian Potato Salad (Insalata di Patate)
Salad
2 pounds small red potatoes, peeled, cooked in boiling salted water just until tender, drained and quartered
1 celery heart, finely chopped
1 red onion, finely chopped
1 cup black Sicilian olives, drained, pitted and chopped (I use less)
1/4 cup capers (optional)
1 gherkin (optional), finely chopped
a few sprigs fresh Italian parsley, finely chopped
Vinaigrette
1/2 cup Sicilian or other olive oil
2 Tbsp. dry Marsala wine
2 Tbsp. red wine vinegar
Salt and freshly ground pepper to taste
1. In a deep salad bowl, put cook potatoes and add celery, onions, olive, capers, pickle, and parsley. Toss lightly to combine.
2. Whisk vinaigrette ingredients together in a small bowl and pour over the salad. Toss lightly, making sure evenly distributed and serve.
Makes 6 to 8 servings.
21:08 Posted in Books , Summer Meals , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (2) | Email this
Winging It for the Ascension
From the The Easter Book by Francis X. Weiser, S.J., (Copyright, 1954, by Harcourt, Brace and Company, Inc. ) I found that
[i]t was a widespread custom in many parts of Europe during the Middle Ages to eat a bird on Ascension Day, because Christ "flew" to Heaven. Pigeons, pheasants, partridges, and even crows, graced the dinner tables. In Western Germany bakers and innkeepers gave their customers pieces of pastry made in the shapes of various birds. In England the feast was celebrated with games, dancing, and horse races. In central Europe, Ascension Day is a traditional day of mountain climbing and picnics on hill tops and high places.
So I served chicken for our Ascension Sunday feast. Yes, Sunday. Our diocese is one of the many in the United States where the Ascension feast is observed on Sunday.
For our Ascension Meal, I used a new cookbook I have from the library. I believe I will have to purchase one for my own shelves, as this book is fabulous! Whole Foods Allergy Cookbook: Two Hundred Gourmet and Homestyle Recipes for the Food Allergic Family by Cybele Pascal. All recipes are free of the Top 8 allergens: Tree Nuts, peanuts, shellfish, fish, dairy, wheat, soy, and eggs. And, as the title says, this is a whole foods diet. We strive to eat organic and whole foods whenever possible, so this cookbook falls in line with our family diet.
Our dinner was Greek-style Chicken with Lemon and Oregano, with brown rice, broccoli and Basic Biscuits.
Greek-Style Chicken with Lemon and Oregano
A very simple dish, for any season, serve hot or cold. Very moist, with wonderful gravy to pour over chicken and brown rice. 2 Thumbs up by Hubby. My only change to the recipe was a bit more salt, seasoning the pieces before adding the sauce. So tasty for being so easy to bake!
3-lb. chicken, quartered
1/2 cup olive oil
juice of 2 lemons
3 large garlic cloves, minced
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
lemon slices
Preheat oven to 350 degrees. Combine all ingredients except chicken and lemon slices. If desired, salt all sides of the chicken. In roasting pan or baking dish place chicken skin side down. Pour sauce mixture over the chicken. Cook chicken for 30 minutes, basting with juices one time. Turn over chicken and cook 30 to 40 minutes more, basting a few times. Check with thermometer to see if chicken is fully cooked. To crisp the skin, place under broiler for 2 minutes. Garnish with lemon slices.
One of the areas I'm trying to expand is bread type foods that ds can eat. Whole Foods Allergy Cookbook has a recipe for Basic Biscuits, suggesting use for sweet or savory occasions, even for Sloppy Joes. I used soy milk instead of rice or oat milk, and Spectrum Shortening, and only a pinch of sugar (granulated, I confess!). The biscuits were pretty good. The next batch I won't roll as thin and will sift the flour more. These pass the second day test...without heating or butter these still were palatable and not too dry.
It's a little more difficult getting used to different flours for baked goods having been raised on wheat products. The texture, color, taste, smell are all so different. Oat flour has a faint sweet cinnamon flavor and odor. This recipe was not dry and crumbly.
Using these flours makes me feel like I'm going back in time. People didn't always use wheat flour, but a variety of flours. The finely ground white flour was only for special occasions. Barley and oats and rye and buckwheat, and many others were used. So I'm getting in touch with my "traditional side." What's that saying, "Nothing new under the sun"? I can label this allergy cooking or historical baking.
Basic Biscuits
1/2 cup barley flour
1 1/2 cups oat flour
4 tsp. baking powder
2 tsp. maple sugar or beet sugar (optional)
1/4 tsp. salt
5 Tbsp. chilled vegetable shortening or coconut oil
3 tsp. Ener-G Egg Replacer mixed with 1/4 cup rice or oat milk
1/2 cup rice or oat milk
Preheat oven to 450 degrees. (Sift) and combine dry ingredients and cut in shortening until texture is like coarse meal. Stir in egg replacer, then add rice/oat milk (or soy milk) small amounts at a time and work into dough.
Flour hands, rolling pin and board or counter before emptying dough out. Mold into a ball with as little handling as possible. If too dry, sprinkle a few drops of milk and work in gently. Roll out until 3/4 inch think and cut with biscuit cutters (2 1/2 inch suggested size). On a lightly greased and floured cookie sheet (or on a Silpat mat) transfer the biscuits and bake about 15 minutes or until golden brown on top.
Makes 8-10 biscuits.
As these didn't turn out well visually, I'm not providing pictures this time. There are variations, such as Herb Biscuits, Currant Biscuits and Orange Biscuits, also hints for use of leftover dough to create a popover...but I'll let you check the book yourself out for these tidbits. You won't be sorry!
18:53 Posted in Books , Breads and Biscuits , Food Allergies , Liturgical Year , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Monday, May 22, 2006
Best $2 I've Ever Spent....
We enjoy taco night at home. The taco meat I make from scratch (prepackaged seasonings usually have wheat starch and some kind of lactose). Our condiments are many and varied, although they don't include sour cream or cheese: tomatoes, lettuce, onions, refried beans, black olives, green chilies, allergy-safe guacamole and salsa.
Pre-food allergies, we used to have soft (wheat) flour tortillas for our tacos. With present-day food allergies, I switched to store-bought fried taco shells. The corn tortillas are safe for ds.
We tried the soft corn tortillas. They were horrible, smelled terrible. I followed the directions and heated them in the microwave. Yuck. A friend of mine whose parents are from Mexico told me her mother was horrified and disgusted to think of how those tortillas might have tasted. Raw and uncooked! She suggested using a griddle to heat them up. My friend also suggested that I fry the corn tortillas myself. The fresher the tortilla, the better. I have fear of frying and only 2 burners right now, so I haven't taken that plunge.
But right after this conversation, I chanced upon Alton Brown on "Good Eats" on fresh corn tortillas. I was riveted...apparently they aren't just corn flour and water. The corn requires soaking in water a type of calcium carbonate (lime) to break down its components (more info) to create masa for the dough.
The very same week I found a traditional tortilla press at our parish festival's White Elephant Sale for $2. What luck, I thought! I can actually try out making these from scratch!
My local grocery store just expanded the Hispanic section and I found instant masa mix (I used Goya), so tonight my son and I made corn tortillas to accompany our tacos. The instructions on the bag weren't perfect, so it took longer due to trial and error. There are kinks to work out the next time, but overall this was quite a success! Ds was able to be hands on with a mixture without any worry of an allergic reaction, and he was making something he could eat. "I'm making Forteeyas!" He also interchangeably calls them "pancakes."
I think a tortilla press should be added to the list of kitchen tools for children. Maria Montessori would approve! The ease of use for this hand press was amazing. Ds caught on after the first try and needed no coaching or help after showing him. He placed the dough ball in the middle and pressed down with success each time. To see his flattened tortilla was such a joy!
And we enjoyed eating them. These tasted and smelled much better than the store-bought and ds was savoring every bite.
The $2 press is a huge success!
21:35 Posted in Breads and Biscuits , Cultural , Family , Montessori , Wheat, Egg and Dairy Free | Permalink | Comments (7) | Email this | Tags: tortilla, tacos, Montessori, kitchen tools
Thursday, May 18, 2006
A No Substitute Cookbook?
I came across this website for Gak's Snacks. The treats fit my son's needs: no wheat, no egg, no dairy and no peanuts (we're avoiding).
I usually don't buy store treats, so I was just going to pass over this site, until I found that they have a Cookbook: The Gak’s Snacks Allergy Cookbook: Baked Treats for All Occasions. Hmmmm...this is definitely a must buy for me. An-open-the-book-make-the-recipe-without-having-to-substitute-cookbook? A dream come true for me.
They also sell ingredients for their snacks....can this be any easier? If these are as tasty as they say....think of the possibilities! How easy would it be to send friends and family to this site for ideas and foods safe for my ds?
Being a parent with a child with food allergies, there's the eternal quest for the "safe treats" -- family gatherings, birthday parties, First Communions, Weddings...so many of these events have dessert, or are even centered around the dessert (think birthday cake). And ds can't have any. He's coming of the age where he wants a similiar substitute. Italian Ice or jellybeans aren't equal to a cake. He would like a special cake or special cookie to eat while his cousins are eating cake and cookies.
I have a huge stack of allergy cookbooks, but none are the perfect fit. One is vegan...but that still has wheat. Another is eggless baking, but I have to substitute for milk and wheat flour. Others are gluten-free or wheat free...but with dairy and wheat included the recipes, it's more tweaking. Did you know that it requires great use of fractions to substitute for wheat flour?
Here's hoping this cookbook is all I hope it will be.
07:58 Posted in Books , Food Allergies , Wheat, Egg and Dairy Free | Permalink | Comments (2) | Email this
Friday, May 12, 2006
All Choked Up
As I was preparing dinner last night, I again was taken with nostalgia and thinking of my maternal grandmother and also my Great, Great Aunt Peg.
I think that's the appeal of food, cooking, and meals shared in common. They have no boundaries, no time frames. Food is ever-changing, but also just the same. Food is always present to man. All of mankind requires eating to survive. All of history shares the common thread of eating, whether it be hunting, gathering, cultivation or in present-day, shopping. Meal preparation and ingredients vary according to geography, culture and history, but yet many methods and ingredients are renewed and presented again.
Christ's Paschal Mysteries are not only something that happened in history, but they are constantly Re-presented to us. The life of the Catholic Church is not in a timeline, but actually a circle or continuum. There is no time with God; everything is every-present. And in our final goal, heaven, that will be reality for us, also. So in a small way, our food gives us a glimpse of this continuum.
It finally became clear to me why it is so appealing to me to research and try traditional foods for feasts in the Liturgical Year, or to bring forward recipes from family members. I am longing for heaven. We might not actually eat in Paradise, but our meals are a small taste of the ever-present and eternal, and also of the universality of the Mystical Body.
Globe Artichokes make me think of Little Grandma and Aunt Peg. I love them any way. I can eat them just boiled and scrape off just the tender part of the leaves without dipping. I truly have not met a type of artichoke that I dislike.
And that credit goes to Grandma and her aunt, Aunt Peg. They introduced artichokes to me. How I loved coming over for a visit to hear the pressure cooker rattling away and the promise of the soon-cooked artichokes. I was only 6 or 7 when they showed me how to eat an artichoke, what parts were edible, how to remove the choke, and mostly, how to savor every bite. I wish I had more than just a mental picture of that little kitchen in Houston on Elm Street, with Aunt Peg's round table and the pressure cooker steaming away on the stove. But the memories are still vivid.
But I confess...I never cooked an artichoke...until yesterday. I was intimidated. I didn't think I knew the secrets of my great, great aunt and grandmother. To read about the sensitivity of artichokes, the chemicals that change, just made me think I'd do something wrong. So I would buy them canned, frozen, marinated but never fresh. Now you know, I'm not a true foodie!
Wouldn't you be a little intimidated when reading this from The New Complete Book of Food:
Preparing This Food
Slicing into the base of the artichoke rips cell walls and releases polyphenoloxidase, an enzyme that converts phenols in the vegetable to brown compounds that darken the "heart" of the globe. To slow the reaction, paint the cut surface with a solution of lemon juice or vinegar and water.
What Happens When You Cook This Food
Chlorophyll, the green plant pigment, is sensitive to acids. When you heat a globe artichoke, the chlorophyll in it green leaves reacts with acids in the artichoke or in the cooking water, forming brown pheophytin. The pheophytin, plus yellow carotenes in the leaves, can turn a cooked artichokes leaves bronze. To prevent this reaction, cook the artichokes very quickly so there is no time fore the chlorophyll to react to the acid, or cook it in lots of water to dilute the acids, or cook it with the lid off the pot so that the volatile acids can float off into the air.
I started simply. I bought 4 artichokes and boiled them and put the hearts in the salad. I'm buoyed by my success and have lost my fear. Dh was surprised how different the taste and texture as compared to marinated. I think he wanted the more intense flavor of the marinade, but I enjoyed the true taste shining through.
The warm seasons change is when I start pulling out the cookbooks by Brother Victor-Antoine d'Avila-Latourrette. Yesterday I used Fresh from a Monastery Garden which features 29 different types of vegetables (or vegetable families) and gives several recipes for each vegetable. There are 4 recipes for artichokes. I chose Artichokes Basque Style (Artichauts a la Basquaise)
Makes 4 servings
4 artichokes, trimmed
4 Tbsp. lemon juice
1 small head of leaf lettuce
4 medium size-tomatoes, sliced in quarters lengthwise
4 hard boiled eggs, sliced in rounds (I omit)
1 small red onion, thinly sliced
green olives
Vinaigrette
7 Tbsp. virgin olive oil
2 Tbsp. wine vinegar
2 Tbsp. lemon juice
salt and freshly ground pepper to taste
In salted water mixed with lemon juice, cook the artichokes for 30 minutes, or until tender. Remove and rinse in cold water. Remove the leaves, take out the heart, and chill until ready to use.
Arrange whole lettuce leaves in four separate salad plates. Place 1 artichoke heart in the center, and surround alternating with tomato and egg slices. Add onion slices and green olives around artichoke.
Prepare vinaigrette and pour over each salad.
My presentation wasn't as beautiful as Brother Victor suggests. I used a bagged salad and Roma tomatoes and cut up the heart so that there was a bit in every bite. It's what I had! We enjoyed the flavor and I'll try harder for a "pretty" next time now that I have overcome my fear.
12:25 Posted in Comfort and Healing Foods , Memories , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Monday, May 08, 2006
Memories of "Little Grandma"
One of my sisters and I called my mother's mother "Little Grandma." We're not sure why we adopted the name; my parents aren't sure, either. We just decided one day that we would call Dad's mother "Big Grandma" and Mom's mother "Little Grandma."
"Little Grandma" was a different type of grandmother. They broke the mold after she was born. We have many wonderful memories of her unique take on life.
She came from New Orleans, with a French, English and Spanish heritage. The Spanish roots are probably very small, but she LOVED talking about her Spanish blood. If there was any type of costume party, she'd be sure to bring out her Spanish mantilla and comb to dress up. She loved to dance, and she was passionate...all, she was sure, due to her Spanish blood.
She left this world last November, age 89. Eternal rest grant unto her, O Lord. May she rest in peace. Amen.
She wasn't the best of cooks, but because she loved Spain, I think about her often, especially when I used my favorite cookbook. My Kitchen in Spain by Janet Mendel is a fabulous peek in the Spanish cuisine. The recipes are wonderful, with a Mediterranean touch. I love it especially for the fabulous chicken recipes. So far I have 5 recipes that I use on a regular rotation. We eat chicken frequently, and I'm always on the lookout for varieties of moist, tasty poultry recipes. And as most of the recipes do not call for dairy, wheat or egg products. I don't have to adapt, but get to taste the authentic Spanish flavors of the dish.
Tonight it's a simple Roast Chicken (Pollo Asado)
Salt and fresh ground black pepper
1 whole roasting chicken (5 to 6 lbs)
1-2 Tbsp. brandy
Fresh Rosemary sprigs
Fresh Thyme sprigs
2 Bay leaves
1 Tbsp. lard, softened or 1 Tbsp. olive oil
2 garlic cloves, crushed
Vegetables, such as potatoes, carrots and turnips (optional)
1/2 cup white wine
Preheat oven to 400 degrees F.