Uh, oh. It's Pot-Luck Picnic Time.

Pot-Luck. These two little words inspire a whole bunch of fear in the hearts (and bellies) of people with food allergies, as well as vegetarians. So – here’s my latest dilemma, and how I solved it: We’ve (the family and I) have been invited to a graduation BBQ. My brother-in-law is graduating from Army Basic Training – and we’re going to the celebration! So, of course, they’ll have hot dogs, and burgers – both of which won’t work for my daughter (vegetarian), or me (allergic to soy, wheat). And the guests are supposed to bring a side to share. Okay, well, I know I’ll see the usual fare – mayo slobbered potatoes, and macaroni (neither of us will touch either – due to either allergies, or just outright fear of food poisoning -( think mayonnaise in 90 degree temperatures for several hours???)...

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A Different Take on an Old Classic

So, Mr. B and I got into a discussion about (of all things), Shepards Pie. I voiced my dislike for the sloppy, mushy mess. He stated that while he's tried several varieties, they all were lacking. He said, "based upon the ingredients, you'd think I'd like it, but I don't know why, I just don't." I thought for a few minutes about why Mr. B, my meat and potato lover, wouldn't like it. Certainly, if ingredients were the issue, meaning whomever made the pie used boxed mashed potato instead of real mashed potato, that would be a good reason not to like it. But, while that would have a flavor difference, it wouldn't change that god awful texture - it reminds me of baby food. Perhaps that was what Mr. B didn't like as well? So, in usual Substitute...

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Posted in: allergy-free,healthy cooking,Shepards Pie

Fast-food, Childhood Obesity, and Food Labels

With the Nation scrambling to find solutions to help end childhood obesity, with virtually no success, they’ve decided that making fast-food chains display the amount of calories contained in each of their menu items will end childhood obesity. ‘Their’ hope is that people will shy away, or cut down because of the visible information. I think not. People could find that information easily if they wished, but I believe you either know it already, or don’t. And if you don’t know the information, you don’t care to either. Take for instance, Mr. B. He was a fast-food junkie until we got together. Now, every so often, he still partakes. He knows full well what he’s doing, and he doesn’t care. It’s his choice, but he knows exactly what he’s consuming in calories as well as fats, cholesterol, etc....

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Posted in: childhood obesity,fast-food,food labels,healthy cooking

Living (and eating) Gluten-free

This post was inspired by a friend who, after finding out I was allergic to wheat, made me homemade wheat (and soy) free brownies. Thanks LeAnne! She commented, "Wow, finding food you can eat must be hard! You have to watch everything you put into your mouth." I explained that it really wasn't that difficult, and well worth the effort since I feel much better. While everyone's symptoms are different, here's what happens to me when I eat wheat: I have a constant runny nose, with post nasal drip. My fingers, toes and feet are swollen. (See picture below!) I gain weight, and can't lose weight despite a diet and even a prescription from my doctor. I have severe leg cramps (and sometimes muscle spasms in my back). My energy levels are extremely...

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Posted in: food allergies,gluten-free,Living with food allergies

To Brine, or Not to Brine. . . That is the Question

To Brine, or not to brine, that is the question. I’ve recently heard from several sources that brining (chicken, turkey) is the way to go. It is reported to produce a very juicy, flavorful bird. So, I did a little research, watched the how-to video on Rouxbe: http://rouxbe.com/cooking-school/lessons/245-how-to-brine  Then with my recipe in hand, I created the brining liquid and brined our first ever, chicken. I used this basic recipe:1 qt. water2 tablespoons salt1 tablespoon sugar3 garlic cloves Black peppercorns Doubled it, since I needed 2 qts. of water to completely cover my chicken, then heated until boiling, and the salt and sugar were incorporated. Then I let steep and then cool. I brined my bird for 5 hours (recommended 1 hr. per lb.) removed from brine, then let dry in the fridge...

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Posted in: brined chicken,brining,chicken recipe,perfect baked chicken

Healthy Take on Pizza

Everyone that knows me, knows that I'm a pizza freak. I absolutely LOVE pizza - any pizza. So, when I found out that I was allergic to wheat, it kind of put a real crimp to my pizza loving ways. However, being The Substitute Chef, I wasn't going to let a little gluten stand between me and my beloved pizza. There are several pizza crusts in both premade, freezer form, and in flour (add water) type on the market. Bob's Redmill makes a good mix, and I would recommend it. So, I've already told you about my love for pizza, right? Well, I found a new pizza love when we were on a cruise a few years ago. It was a mushroom, garlic, goat cheese delight that both me and my daughter fell deeply in love with. We ate that pizza every single day when we were on the cruise. And were quite saddened when we...

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Posted in: gluten-free,healthy cooking,pizza,vegetarian,veggies

Perfect Polenta

Last night I whipped up polenta (for the first time). I served it with steamed asparagus, and pan seared rainbow trout. Awesome eats! So here's my recipe for the polenta - and in the vein of my theme, feel free to substitute the spices, cheese, etc. to suit your taste and accompanying foods. Perfect Polenta Serves 4 1 cup ground corn meal (I used Bob's Redmill - coarse ground) 5 cups water 1 teaspoon sea salt Dump 3 cups of water, salt, and corn meal into pot. Stir to incorporate the polenta and remove lumps. Heat on medium until it begins to simmer. Stir. Stir polenta every so often to make sure it doesn't stick. It will absorb the water and begin to thicken. Warm the remaining cups of water. In quarter cup amounts, add water to polenta and stir. Add water until polenta reaches desired...

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Posted in: cooking,cooking substitutions,gluten-free,polenta,recipe