Thursday, December 21, 2006
It's been a challenging week before Christmas here. Everyone at Casa de Flamenco is sick. The kids have strep throat, hubby had some kind of nasty funk, and I'm afraid my bronchitis decided to rear it's ugly head again. Good news: the kids and hubby are on the mend. Bad news: I'm still wheezy, and I don't mean like "the Jeffersons".
We're sticking to a low-key holiday this year, and I'm so glad we made that decision. We're going to have just a few extra dinner guests, since my sister-in-law and her hubby and two kids will be joining us. I'm sticking to my guns about making a totally gfcf dinner; though I did give my sister-in-law the green light to bring a dessert of her choosing. I'm serving a turkey, gfcf stuffing (thanks to Gluten Free Girl for the recipe), sauteed spinach with peppers, sweet potato casserole, salad, and a gfcf pineapple upside down cake for dessert (recipe courtesy of Cooking Free). I'm thinking of making some type of holiday cocktail, like a cider or coquito(a traditional coconut and rum drink made for the holidays).
While our family has been recovering from being sick, we've spent a lot of time watching Christmas specials and Veggietales DVDs. It's been fun; I barely notice my dying Christmas tree anymore. I've got a few last minute people to shop for, and then I will be all set.
Friday, December 15, 2006
I'm having visions of us with a tree reminiscent of the one in "A Charlie Brown Christmas." Anybody have tips for trying to keep my tree alive until the 25th?
Wednesday, December 13, 2006
Growing up in Puerto Rican home, I never had the pleasure of eating food prepared with this Harina PAN. This is a pre-cooked white corn flour which is used throughout Latin America in preparing a variety of dishes. The dishes have different names, but they are remarkably similar in their preparation and in their accompaniments. This flour, combined with some warm water and salt, comes together to form a masa. It's the same as how fresh tortillas are made. The masa is then shaped into round patties, and fried in a pan or griddle.
The yummy part comes when you slice these things open (like pitas), and fill them with all kinds of good stuff. In Venezuela, the patties are called arepas. Many people fill them with scrambled eggs and/or cheese. Believe me, it beats an Egg McMuffin by a mile. In fact, the arepa filled with egg and cheese was my first intro to this wonderful treat.
While I was a student at the University of Miami, I made friends with a lovely girl named Gabriela, who was born in Costa Rica but was raised in Venezuela. Gabi and I eventually became roommates, and one day she made this for breakfast. I made her swear that day that she would make this for me at least twice a week. Of course, she had to teach me how to make the dish as well. She did, but she found it funny that I had to be taught to put together corn flour, water, and salt.
In El Salvador, the dish is called pupusas. The patties are served as an accompaniment to a meat dish, usually either a stewed beef or pork, served with a delicious slaw. Now, I've been meaning to head over to this Salvadorean restaurant not far from me--and you'd better believe this is what I'll be eating. From what I've heard, Los Angeles has a tremendous array of Salvadorean restaurants to try; so if you're in that area, check it out.
I've been trying to figure out what a good American equivalent would be to arepas, to give people something to compare it to. I guess if you've ever had hoe cakes that's getting pretty close. Think of a delicious corn fritter, then slice it open and fill it with one of your favorite things. That's about as close as I've been able to get to an American version.
Tomorrow morning it's going to be arepas with scrambled eggs at Casa de Flamenco. My kids have renamed these crabby patties (a la Spongebob Squarepants). Hey, whatever gets them to eat their breakfast, right?
Saturday, December 09, 2006
To say that we were excited about what we saw would be the understatement of all time. My kids were cheering and just absolutely giddy with enthusiasm. My husband had seen a launch before, but for the kids and me, it was the first time. I've still got a huge perma-grin on my face; my kids are beyond thrilled. Zoe is on the other computer as I write this, looking at the NASA site, learning about the astronauts and the mission. Ayden wants his own rocket ship. I wonder if they sell one at Target?
*The photo above comes from the NASA website. Believe me, I'm not that good a photographer.
Friday, December 08, 2006
I decided to send them an e-mail today to see if they would consider making a product that lists gluten-free/casein free (hey, kill two birds with one stone). Besides, since putting "dairy free" doesn't mean the same as casein free many times, I figured there'd be no harm in asking the folks at Jeeto. I'm curious to hear what Jeeto thinks about my proposal. Hopefully I'll hear from them soon--and I'll be sure to update on this site to let everyone know what they had to say.
Thursday, December 07, 2006
So prep is underway for our Christmas celebrations (plural). We're having a quiet dinner for five (DH, me, kids, and mother-in-law) Christmas Eve/Christmas Day; we're driving to my mom's on the 28th to do the holiday with my family; and we're having all the in-laws over to celebrate on Jan 5 (MIL and I will be cooking for that one). It is my intention to make our dinners at home completely gfcf so that I don't have to make a million different dishes. I've been inspired by other gluten free and gfcf bloggers (thanks, ladies), so I have faith that I can do it.
I'm going to do my best not to stress over the holidays. My husband and I joke that my major meltown of the year always happens sometimes between the Macy's Thanksgiving Day Parade and the Orange Bowl; this year I'm going to try to buck the tradition and have a serene holiday and really enjoy the season without getting wrapped up in all the hooplah.
Now that my little guy is three, he is WAY into Christmas. And my daughter is loving teaching him the ropes of the whole naughty list/nice list. I must confess that I am using Santa and threats of lumps of coal as a motivator for good behavior. Okay, so mother of the year I'm not.
Thursday, November 30, 2006
She called me today to ask me if I was aware that Play-Doh contains gluten. I knew about it, but gluten doesn't bother Zoe if she touches it--only if she ingests it. Ayden likes playing with Play-Doh, but since he is not gluten sensitive I don't worry about it. Whenever Zoe comes in contact with it, or other gluten-containing clays, I make sure she thoroughly washes her hands with soap and water to avoid contamination. You know how it goes: kid plays with clay, kid chews own fingernails, puts fingers in mouth, you get the idea.
I gave Stephanie some more information to think about today, which has nothing to do with gluten. Steph's daughter has a peanut allergy, and Steph mentioned that she was going to go to Chick-Fil-A with her kids. Now, I LOVE Chick-Fil-A. Their fries are gluten free (Take that McDonald's and BK), and the fried products are fried in peanut oil, which is much healthier than the partially hydrogenated oils most fast food places use. But I had to tell my buddy about the peanut oil because of her daughter's allergies--I wanted to make sure she didn't get her daughter anything fried from there because of the potential for allergic reaction. So, it's grilled chicken and a carrot & raisin salad for her daughter.
Steph and I are destined to become the Cagney and Lacey of food detectives.
Tuesday, November 28, 2006
I'm planning to bake a little something to surprise my daughter with when she gets home from school. About two weeks ago, I made Zoe and Ayden some delicious peanut butter cookies; I got the recipe from one of my favorite gluten-free bloggers, Gluten Free Girl. Her link is listed on the right. The cookies had just the right balance of crispness, chewiness, and melt-in-your-mouth yummines.
Oh, and the hubby did not miss out on the cookie action, believe me. He ate several of them, accompanied by a ginormous cup of his outstanding coffee. My husband is a total coffee snob! He has beans shipped to him from the company we used to buy from in NYC; and he grinds the beans fresh every time he makes a pot. I've been officially spoiled to the point where I don't even make coffee anymore--his just tastes better.
I could use some coffee right now; too bad my husband already left for work.
Saturday, November 25, 2006
But there is one problem--I have no turkey leftovers. I love Thanksgiving, partly because I get to get my turkey on this one day of the year. Since I did not make my own turkey I am missing my leftover turkey for sandwiches, soups, and the like. My husband does not share my enthusiam (or zeal) for turkey, so when I told him that I planned on buying a small turkey to roast here, he just rolled his eyes and said, "whatever."
So today I'm off to the supermarket for a Thanksgiving redo. I figure I can get a small turkey, make a small batch of gfcf stuffing, some type of green veggie, and a nice dessert. Then after my family eats their second turkey dinner of the year, I can go to bed with visions of turkey pot pie dancing in my head; gfcf pie, of course.
Wednesday, November 22, 2006
I'm not going to get to see my family (mom, brother, grandmother, stepfather, uncle) until Christmas, which is pretty sad. I haven't had a Thanksgiving with my mom in twelve years; I always had to work over the holiday, so making the trip to her was never an option. Now that I've transitioned into staying home full-time, I thought I'd get to have turkey with Mom. Alas, it wasn't meant to be this year, but hopefully next time. Actually she'll only be a two-hour drive from me starting in January, so the trip will be much shorter. Right now the long drive can be torture. Try driving for 6 hours with two rowdy kids and you'll know what I'm talking about.
Tuesday, November 21, 2006
There are two Puerto Rican cookbooks in our home. One is Puerto Rican Cuisine in America by Oswald Rivera. The other is Cocina Criolla by Carmen Aboy Valldejuli. It was given to my mother-in-law as a wedding present back in 1960, and she still uses it. I'm fortunate in that she's been kind enough to allow me to borrow it from time to time. It's a real treasure. The book is in Spanish, so it takes me a few minutes to figure out some of the ingredients. I hear the book is now available in an English translation.
Arroz con Gandules
adapted from a recipe by Oswald Rivera
special thanks to Rebeca C.
1 can pigeon peas (I like the Goya brand)*
2 cups rice
3 Tbs. olive oil
1/4 lb. salt pork, rinsed under cold water and diced
1/4 lb. lean cured ham, rinsed under cold water and diced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 Tbs. chopped cilantro
2 cloves garlic, minced
1/4 cup olives (with pimentos)
2 Tbs. capers
1 8-oz. can tomato sauce
2 Tbs. dry white wine
salt to taste
2 cups water
*Note: If you decide to use dry beans, soak 1 lb. of beans overnight and cook until tender. Drain, setting aside 2 cups of the cooking liquid--you can use that in place of the 2 cups water.
1. Wash rice and drain.
2. Heat oil in a heavy kettle or Dutch oven. Brown salt pork.
3. Add ham and cook until golden crisp (on medium heat).
4. Add onion, peppers, cilantro, garlic,cilantro, olives and capers for about 5 minutes, or until onions begin to appear translucent.
5. Add tomato sauce and cook about 3 minutes.
6. Stir in rice, add peas, water (or reserved liquid), wine, and salt.
7. Bring to a boil, uncovered, until water begins to be absorbed by the rice.
8. Cover and simmer on low heat for 30 minutes.
8. Remove from heat and let rice sit about 10 minutes prior to serving.
Friday, November 17, 2006
The family and I will be gearing up for some Thanksgiving festivities here shortly. There are two things I like about Thanskgiving; one is cooking for family and friends, and the other is (no surprise here) that we party! And when there's a party that usually means dancing, so you can guess what I'll be doing come Thursday evening after I take my tryptophan-induced nap. This is a good thing, because I'll need some physical activity to burn off all the stuffing and pies that will no doubt be part of our family's celebration.
My husband's not really a turkey fan (sacrilege!), but his mom typically makes his favorite dish of hers, which is arroz con gandules. It's yellow rice with pigeon peas; the dish includes ham, onions, peppers, garlic--you know, typical Pilgrim fare. A Puerto Rican family's Thanksgiving dinner really isn't complete without it. And you thought mashed potatoes were the only way to go, huh? Did I forget to mention that the dish is gfcf? And my kids love it. Okay, I love it too--and nobody cooks it as well as my mother-in-law does (Sorry Mom).
Wednesday, November 15, 2006
Man, I love her teacher. She's really good about giving me the heads-up on these things early so I can prepare. I'm going to need all the time I can get, because 99% of that menu is off limits to my kid.
My idea is to make some side dishes that I can send portions of to school and freeze the rest, so I can take them with us when we go to Thanksgiving at my sister-in-law's. Both the school Thanksgiving feast and the dinner with my in-laws will feature items that are either laden with butter or stuff that's got both gluten and casein. Hey, can't say I blame them; I loves me some rolls with butter, and don't even get me started on how much I love stuffing.
So here are some of the ideas I've come up with so far:
GFCF cornbread stuffing
Veggies with no butter
I know, pumpkin pie is conspicuously absent from my list. There's a good reason. Last year after my daughter realized that she couldn't eat pumpkin pie (which is a Thanksgiving staple), she insisted that I come up with a recipe for it and make one especially for her. After all, it's tradition! So I labored long and hard and made a delicious soy pumpkin pie with a rice crust. It looked, smelled and and tasted quite good. I put a slice of pie on a plate and handed it to my precious firstborn, she took a bite, looked at me and said, "I don't like it." She at that moment realized that she didn't like cinnamon; and seeing as how cinnamon is a major player in pumpkin pie, that meant no pumpkin pie for Zoe. Fortunately my husband and son eat anything I put in front of them; they made short work of that pie.
Speaking of pies, I have been asked by my sister-in-law to bring some pies to her dinner. I'm going to be a busy girl come next week.
Tuesday, November 14, 2006
My husband was on his way to play at a wedding on Sunday morning when he was in an accident. The car he was driving (his mom's) was struck in the rear. By a DRUNK/STONED driver! Can you believe it? Here it is, 10 a.m. on a Sunday and some lady is drunk and hits my husband. Fortunately, my husband's injuries do not appear to be severe. He's got some neck and back pain but it certainly could have been much worse. The driver of the car was arrested at the scene, and her car was impounded. My mother-in-law's vehicle has damage to the trunk and bumper, and of course the insurance people always take longer than expected to resolve these things. Oh, and here's the bonus: the driver of the vehicle that hit my husband gave the arresting officer her insurance information--and according to that insurance company, she doesn't have insurance with them!
So we are in the middle of dealing with all sorts of insurance people, doctors, lawyers, Indian chiefs (just kidding), and trying to navigate with one vehicle. We're still waiting for the insurance company to give my MIL a rental car, so I'm driving her and my husband to work and my daughter to her therapy appointments. Hopefully the rental situation will be settled today so I'll have one less person to drive around.
I'm just so grateful that my husband wasn't more seriously hurt in this accident; the car thing is quite low on my list of concerns, although I don't want my MIL to be inconvenienced by all this either.
I forgot to mention that my husband's $10,000 concert guitar was in the trunk of the car at the time of the accident. It appears to be working fine, although we're going to have it looked at to make sure there is not structural damage. My husband is more worried about his "baby" than himself.
Sunday, November 12, 2006
For some odd reason, Blogger does not like when I attempt to post more than 1 photo in a single blog entry. I discovered this by accident today, when I posted an entry with both the photo of this cake as well as the photo of my rocker kid (see below). If you viewed the entry in Internet Explorer, the photos appeared one above the other, and all looked fine. However, if you use Mozilla Firefox, the two pictures appear side by side, and it makes my blog look--well, funky. So I'm posting the picture of the cake separately so as not to upset whatever forces exist in the internet world that conspire to make my site look weird. I'm going to try to figure out why this crap happens, because it is annoying. If anyone out there has a good (simple) explanation for why this happens, feel free to let me know. I stress the word simple because anyone who knows me knows that computer stuff just isn't my bag, baby.
In the meantime, I'm going to just curse at my computer.
I thought I'd share a photo of my daughter with her new guitar. She is over the moon about this new instument--after all, it is PINK!! Zoe is psyched and ready to start her own band.
After she jammed for a little while, she celebrated by eating the last of her birthday cake, all by herself.
Today I made this delicious skillet cornbread, which we ate for breakfast. As my husband, kids, and mother-in-law dug in, my husband looked at me and asked, "Hey, did you want to take a picture of this for the blog first?"
What a sweetie.
We didn't devour the whole thing; therefore, here is the only decent photo I could get of my cornbread. It looked so pretty and round when it came out of the oven. And it was delicious.
This remaining bit of cornbread did not survive past lunchtime. My husband warmed it in the microwave, poured some honey on it, and dug in.
Friday, November 10, 2006
So, now I have found something that is delicious and healthy that I can eat and not feel bad--or sick--about. Those of you who avoid refined sugar will be happy to know that this raw food bar contains no refined sugar. In fact, most of these bars have 5 ingredients or less: and sugar is not among those ingredients. They all contain nuts, a great source of monounsaturated fats, as well as omega-3 and omega-6 fatty acids. Larabars are a great source of fiber. They're gluten free, dairy free, and soy free. My favorite flavors are the Cocoa Mole' and the Cinnamon Roll. My husband says the Cherry Pie flavor is his favorite.
Tomorrow it's back to Wild Oats for me to pick up some more. I may have to start ordering them online by the case.
Thursday, November 09, 2006
Wednesday, November 08, 2006
My dear hubby prepared for me what we not-so-lovingly refer to around here as a "dirt shake". It's a drink prepared using a powdered herb and husk mixture that we buy from an herb company that sells supplements from the Amazon. This shake is nasty; I'll spare you the details of how gross it is. The good news is that it helped settle my stomach long enough that I was actually able to get some sleep.
I still don't know where this virus came from---everyone else here seems healthy. It's possible that one of our party guests was ill and left me one heck of a party gift. It could just be that after all the hard work over the last week, my body finally cried, "Uncle!" I'm just hoping the worst is over.
Monday, November 06, 2006
P.S.Tomorrow's Election Day, everybody. Make sure to get out there and vote!
Sunday, November 05, 2006
The cake I baked was delicious! For the sake of saving time, I bought a mix from Wild Oats; it was Pamela's Chocolate Cake. I added one extra egg to the mix, as the directions said it would make for a lighter cake. It definitely did! It was moist and flavorful, not too heavy either. I coupled it with a homemade frosting I made which I colored pink per my daughter's request. The frosting is pretty simple:
1/2 c shortening
1/2 cup cf margarine (or all shortening)
3 cups confectioner's sugar
1 tsp. vanilla
2 Tbs. corn syrup
2 Tbs. soy milk
and one teeny tiny drop of food coloring
Oh, I forgot to mention that sometimes I will add just a tad of almond extract for a change in flavor. You could probably do the same with peppermint extract, though I've never tried it--my kids aren't too big on mint.
One other thing--my daughter got one gift that was a HUGE hit in this house. My husband is a musician (classical guitar) who started out like many other musicians--playing in a rock band that he started with friends (He still owns his electric guitar, and plays is for fun--and a few gigs--from time to time). My daughter is learning to play classical guitar as well. A friend gave my daughter an electric guitar for her birthday. And not just any guitar--it is a Fender Squire with Hello Kitty on it! Oh, and by the way, it is pink! My little girl says she is ready to rock out with her dad--and says she wants to start a band too. Hilarious, and so cute!
Saturday, November 04, 2006
Nana's Chocolate Munch Cookie Bars have become kiddie crack in this house. They are gfcf, but they also have no refined sugars, no hydrogenated oils, no cholesterol, no eggs, no soy, no corn, and no cane or beet products. I know, I know; I wondered what was in them too. They are awesome! They are sort of a cookie/brownie; they're dense and chewy. My son found it a little dry, which is true--it tended to crumble a little bit more than I expected it to. My daughter loved them--in fact, she ate four of the five bars that came in the package (My son and I shared the other one). My daughter happily ate them, all the while dipping bits of cookie in her glass of soy milk.
Sadly, my hubby did not get to sample these; he'll just have to wait till I get another box. Poor guy, all he got to do was ogle at the empty box and wonder what sinful goodness used to reside inside.
Tomorrow we are having a birthday party for my daughter, my husband, and me--all our birthdays are in the first week of November. I'm making a gfcf chocolate cake for the occasion. I'll share the details after the party.
Friday, November 03, 2006
Today, my little girl, you are nine years old. I knew my life would be forever changed by your entrance into this world, but I didn't know how much. Everything I know about being a parent I learned by just being your mom.
I'm still learning.
Adopting a gluten-free/casein-free lifestyle for you was an important decision in helping you achieve better health. It was a tough transition at the beginning. But you've always been a trooper; and with the exception of a few missteps, you've been gfcf for nearly five years. What a journey it has been. And because of that incredible--and sometimes very challenging--journey, this blog was born.
Thank you for being such a terrific kid. I'm very lucky to be your Mom. Happy Birthday.
Thursday, November 02, 2006
Thai Curry Beef
1 1/2 lbs. of beef for stir-fry
1 red pepper, julienned
1 yellow onion, sliced into half-moons
a handful of cilantro, chopped
1 13.5 oz. can coconut milk
1/2 to 1 Tbs. red curry paste*
1/2 cup frozen peas
3 Tbs. Fish sauce (available in the ethnic foods aisle of your market)
2 Tbs. brown sugar
1/4 cup chicken stock
In a large saucepan, combine coconut milk and curry paste and allow to simmer for about 5 minutes. Add the fish sauce, brown sugar, chicken stock, and beef. Allow to cook for about 10 minutes. Add the vegetables (reserve cilantro for garnish) and cook for about 5 minutes more, or until beef is cooked and veggies have reached desired tenderness. Top with cilantro. Serve with coconut rice (see below).
*Let your taste preferences be your guide when using curry paste. We like our food spicier here, so I use a full Tbs.; you can get away with less and still get great flavor. Personally, I would not use more than 1 Tbs. for this dish. If you want it spicier, you may want to add hot peppers to this dish.
2 cups Jasmine Rice
1 13.5 oz. can coconut milk, plus enough water to equal 3 cups of liquid
1 tsp. salt
Bring coconut milk, water, and salt to a boil in pot. Add the jasmine rice and bring back up to a boil. Cover and turn the burner down to a simmer. Cook for 20 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork and serve.
Wednesday, November 01, 2006
My favorite gfcf reference book, "Special Diets for Special Kids," has a recipe for a pizza (see below) which I make regularly for the kids. You can buy a gluten free pizza crust mix if you don't feel like making the crust from scratch. The Gluten Free Pantry makes a nice one. Make sure that when you buy the cheese for this that you check the ingredients carefully. Many alternative cheese products contain casein, so be careful.
2 1/2 cups Rice flour
1/4 oz. GF quick rise yeast
1 tsp. Salt
1 tsp. Xantham gum
1 1/4 cup Warm water
1 Tbs. Honey
3 Tbs. Olive oil
1 cup Pasta sauce
mozzarella style soy cheese
Cornmeal ( if tolerated)
Your favorite pizza toppings
Combine flour, yeast, salt and xantham gum in a large bowl. Stir in 1 cup of the water, olive oil and honey. Work the dough with your hands (it will be soft and crumbly). Add just enough of the remaining 1/4 cup of water to hold mixture together.
Knead the dough in a bowl for five minutes. Cover, and let the dough rest for ten minutes.
Lightly grease a 12" pizza pan and sprinkle with a small handful of cornmeal. Flatten dough into a round disk and press dough into pan.
Top the pizza with sauce and your favorite toppings, then bake in a 425 degree oven for 25-30 minutes or until the crust is golden and the cheese is melted.
I know I promised a photo of this pizza today, but I am still recovering from Halloween, so I'll try to photograph and post it tomorrow, when my hands are steadier(once the sugar buzz has subsided).
Tuesday, October 31, 2006
Tomorrow is the start of National Blog Posting Month, or NaBloPoMo. My mission is to post every day for the next 30 days. If you are interested in joining the rest of us wacky bloggers in this challenge, visit www.fussy.org. The link is just to the right.
November 1 is pizza day on this blog, so I'll be making and showing a photo of the gluten-free/casein-free pizza my kids love. It should be noted that my son is not on the gfcf diet, but he loves the pizza anyway.
Until tomorrow, may the force be with you.
Friday, October 27, 2006
Yes, people, better late than never; here is the photo of the banana bread I made and discussed in my earlier post. If you knew about the ordeal I had to go through to even get this picture up, you would understand why I feel like having a martini at 11:27 in the morning!!! Sweet Jebus, do I hate technology sometimes.
Now that I have a wee bit more understanding of how this works, I'll be better able to post photos on this site. I'm participating in NaBloPoMo (National Blog Posting Month), so expect to see many more photos, recipes, and the like over the next month.
Oh, crap, where's the gin?
Saturday, September 30, 2006
1. Envirokidz Cereals by Nature's Path. My kids favorites are the Koala Crisps, Amazon Flakes, and Gorilla Munch. These most closely resemble Cocoa Krispies, Corn Flakes, and Kix Cereal, but they're all gluten/casein-free, unlike their more popular commercial counterparts. P.S., my husband and I sometimes like to eat them too!
2. Nature's Path Crispy Rice Bars in Berry. My kids eat this constantly. What stinks is that only 6 come in the box, which means we go through a box in a few days.
3. Larabars in Ginger Snap, Chocolate Coconut, Cherry Pie, Cocoa Mole--oh, forget this--they're all good! My kids have their preferences, of course. My daughter doesn't like the Cocoa Mole or the Ginger Snap, but she LOVES the Lemon Bar; my son digs the Cocoa Mole and the Chocolate Coconut. But these are excellent and so good for you. The are a great raw food bar. And each one only has like 3 or 4 ingredients--nothing artificial!
4. En-Er-G Breads: Brown Rice Loaf or Tapioca Loaf. I don't always have time to bake GFCF bread for my daughter, so this is a good go-to bread for quick sandwiches or toast.
5. Pamela's Kitchen Cookies. Their cookies, especially the chocolate chunk, are a big favorite here. And what's cool is that I can find them in my supermarket, not just in my health food store--so if I don't have the time to go to both stores I know I can find the cookies at Publix.
6. Mrs. Leeper's Pasta. There are both rice and corn varieties, which means spaghetti and meat sauce is not out of the question for my kids.
7. Zen Soy Pudding. These taste sooo good, that I sometimes eat these too. The chocolate one is very good.
8. En-Er-G Crackers. These have no yeast, no gluten, no dairy, no egg, no nothin! They are thin and crispy, and taste like the real thing.
9. Rice and Shine Brown Rice Cereal by Arrowhead Mills. This makes a tasty and healthy hot brown rice cereal. It's a great gluten free alternative to oatmeal or cream of wheat; it also is nice when you're tired of eating grits (which, where I live, we eat alot of).
10. Taste of Thai Noodle Soups. These all taste fantastic, and they are super easy to prepare, just like ramen noodles. My daughter loves the spring onion and the roasted garlic flavor. They are ready to eat in about 3 minutes. How easy is that?
*I should note that the makers of the products I mentioned have not paid me to endorse these products. These really are things we like to eat in my house. But, hey, if you want to send me some freebies to try out and rate on this blog, I'm so there. I'll be happy to give my honest opinion to my readers.
Thursday, September 07, 2006
Today, I'm going to share my kids' absolute favorite pancake recipe (Man, I'm starting to detect a trend here--think I like bananas much?). Now, I adore pancakes--specifically, banana pancakes. So when I found this recipe in "Special Diets for Special Kids" by Lisa Lewis, I had to try it. The recipe actually comes from the U.S. Rice Council (I know, I had no idea they existed either). It is outstanding.
1 1/2 cups rice flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. xantham gum
1 1/4 cups water
3 Tbs. Vegetable Oil
2 Tbs. Honey
2 egg yolks, beaten
2 large bananas, mashed (or one 6 oz. jar baby bananas
1/2 cup chopped walnuts (optional)
2 egg whites
Combine dry ingredients in a medium bowl. Stir in water, oil, honey, egg yolks, bananas and nuts.
Beat egg whites in another bowl, until stiff peaks form. Fold egg whites into batter. Cook pancakes in a hot, oiled griddle or frying pan. Serve with real maple syrup. Yum!
Hint: Beating the egg whites separately isn't required. You can just put the eggs into the batter without separating them. However, beating the egg whites separately and them folding them in produces a lighter, fluffier pancake.
Saturday, August 19, 2006
One of the toughest parts of giving up gluten and dairy is that you have to give up lots of foods you’ve loved your whole life. Bread tops that list for many people. Banana bread is one thing that conjures up warm, comforting feelings. Today we had some crazy thunderstorms here, so it was a great time to whip up this yummy treat.
I decided to try a bread recipe from a cookbook I just picked up yesterday, Cooking Free, by Carol Fenster. So far, I’ve found it to be a great resource for cooking without gluten and casein (Fenster also features recipes that contain no eggs or sugar).
Both kids and adults alike in this household LOVED this bread. I was concerned about the bread having an aftertaste (some GFCF breads are known to have an aftertaste), but this was really good. Honestly, I think I like it even more than banana bread made with traditional all-purpose flour. It had a lightness that I enjoyed. And the kids said it was very moist, and it had a cakey texture.
(Source: Cooking Free by Carol Fenster, Ph.D.)
2/3 cup packed light brown sugar
2 large eggs
3 Tbs. canola oil
1 tsp. vanilla extract
1 ¾ cups Flour Blend (see below)
½ tsp. xantham gum
½ tsp. salt
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. each ground cardamom and mace (optional)
1 ½ cups mashed ripe bananas
½ cups chopped nuts (optional)
½ cups raisins (optional)
Note: I did not use the cardamom, mace, nuts, or raisins when preparing this. My kids are finicky about spices, and my daughter does not like raisins; so, there you go.
Preheat oven to 350. Grease a 9x5-inch nonstick loaf pan.
Cream sugar, eggs, oil, and vanilla with electric mixer in medium mixer bowl. Mix together flours, xantham gum, salt, baking powder, and spices in a separate bowl. Add flour mixture to egg mixture, alternating with bananas. Stir in nuts and raisins (if using).
Pour batter into prepared pan. Bake for 1 hour. Cool thoroughly on wire rack before cutting.
(makes 4 ½ cups)
1 ½ cups sorghum flour
1 ½ cups cornstarch
1 cup tapioca flour
½ cup corn flour
Note: you can experiment with a few different ingredients on this. For example, potato starch or amaranth starch can be substitutes for the cornstarch, and almond flour, bean flour, or chestnut flour can be substitutes for the corn flour. This makes it edible for those out there who have corn allergies.
Thursday, July 27, 2006
In the four years since I started cooking gluten and casein free, family members, friends and people I’ve met along the way have had tons of questions. “Why do you do it? How can you not feed your kids stuff like bread, cheese, and ice cream? Man, I couldn’t live without that stuff!” is usually how those conversations start. Truth is, cooking without gluten or casein is a challenge—especially at first. Learning to tweak favorite recipes takes time. And believe me, it takes a lot of patience, time at the health food store, and many hours at the library and online. For me and my family, the extra work does not outweigh the benefits of this way of eating.
I started researching the GFCF (gluten-free/casein-free) diet as an intervention for the treatment of autism after my daughter was diagnosed. I began to look for any information I could find on the subject, and started finding ways to modify recipes for foods I already made that would be suitable for the whole family. For the sake of simplicity (as well as my sanity), most nights dinner is gluten and casein free for everyone. I do make both traditional as well as GFCF breads and cakes for us; and truthfully, I do stock cheese in my house (I love me some yummy feta and Gouda). But I keep plenty of GFCF cheese on hand for things like grilled cheese sandwiches and pizza that my family enjoys.
I hope that readers of this blog will find valuable information. What I am really aiming for is to demonstrate that cooking and eating this way does not have to be a total downer. There are many dishes out there—even cakes and cookies and bread-- that can be made that still adhere to the GFCF diet. I’ll be posting recipes and photos of the foods I prepare; I’ll include the results of home taste tests (my husband and kids are very willing participants); and along the way, I’ll post links to websites and articles of interest about living the GFCF lifestyle.