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???) maybe some baked beans, chips, dips, etc.

What was I going to make? Fruit salad popped into mind at first, but woman cannot live on fruit alone. Then I remembered a great summer salad – Spicy Mexican Corn, and Black Beans! Perfect! Not only does it satisfy us both, but just about everyone loves it! So – into the cooler I’ll toss some salad, and then our side dish of Spicy Mexican Corn and Black Beans – and there we’ll have the perfect lunch. Certainly we may see some surprises, and then we’ll have to indulge, but I’m not counting on it.

(Recipe and photo to follow!)

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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 Chef fashion, I set out the change our opinion on Shepards Pie. I created a deconstructed Shepards Pie - I made meatballs (with ground lamb and chicken), pan gravy (with leeks), mashed potato and steamed peas with carrots. And it was a success!

So - In addition to the meat, I added 1 egg, gluten-free bread crumbs, and ground coriander. I know that coriander is not typical in Shepards Pie, but my gut told me to go with it, and so I did. It was an awesome addition to the lamb flavor. I browned the lamb/chicken meatballs in a pan on stove top with some olive oil. Then finished them off in the oven. For the pan gravy, I used the same pan that I made the meatballs in, sauteed my leeks, then added beef stock (making sure to scrape up those nice brown bits in the pan), added mushroom and thyme and rosemary. Then I made my mashed potatoes. Seriously, I don't understand why people make the terrible boxed mashed goop. Mashed potatoes are EASY! Boil water with potato peeled, cut into small chunks. Drain water, mash potato, add some butter, milk, salt, pepper and Voila! - mashed potatoes that are awesome and creamy!

So while I don't think either of us will ever eat a regular Shepards Pie, I know we'll be eating the newest Substitute Chef creation - the deconstructed Shepards Pie many times again.

Happy Allergy-Free Eating!

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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.

My daughter is very versed on label reading. Both types of labels too, labels on foods, as well as the grocery store shelf labels that indicate price per unit. We actually had to teach one of my daughter’s best friends how to read the label, and it was a very enlightening experience for her. The friend arrived at our house happy as a clam because she was drinking a Fuze drink, and thereby claimed she was drinking a healthy fruit beverage. My daughter shot me a look. She then explained to her friend that the drink the friend was so in love with, wasn’t as good as she actually thought. My daughter had her friend look at the label. The first shock came when the friend realized the drink was less than 10% juice. Then we showed her how to read the calories. She wasn’t too upset when she read the initial calorie count, but my daughter, bearing a smug smile pointed out, “Okay, so how many servings are in that bottle?” That was when it all hit home to the friend. She was shocked that there were over two and a half servings – each over 100 calories, in just one bottle. From that day, the friend swore off Fuze.

So, here’s my solution to the childhood obesity problem – education. And I mean that in the traditional sense of the word. Most parents are not aware of the calorie intake for a normal adult, much-less a child. Add to that the fact that most adults find that there is not enough time to prepare healthy meals at home from scratch (or don’t know how to), which then equals the parents purchasing the ‘quick fix’, the easiest (and most unhealthy) route – the processed, prepared food stuffs offered in groceries, or at fast-food at a drive thru. Add to that the fact that most adults don’t eat anywhere near enough fruits and vegetables in a given day. Also, don’t forget children learn by what they see everyday! So, do you eat your veggies? Being obese also puts the children at risk for greater health concerns such as diabetes and heart attacks.

Here’s my point and suggestion on how to control childhood obesity. My simple, no nonsense plan is this Home Economics classes. Seriously, what ever happened to home-economics classes? Gone. Stricken from the school curriculum. I’m sure if you are at least my age, or older, you probably can recall sitting in a home-ec class sometime in your educational history. There, not only would you learn to boil water, and learn to cook meal, but you’d also learn to grocery shop within a budget, and learn how to eat a balanced diet. So, what ever happened to the old home-ec class? I guess ‘they’ felt that these types of things should be taught in the home. Guess ‘they’ were wrong though, since so many children and younger adults haven’t a clue. Sure, exercise plays a large part in losing weight, but you can run 10 miles a day, and if you’re eating nothing but empty calories, and an excessive amount to boot, there isn’t an exercise in the world that will help you! To lose weight you must have both, a proper diet, as well as exercise. My plan is simple – bring back the home economics classes into schools. Teach children how to live a healthy life!

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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 low.
My finger nails are thin, brittle.
I have intestinal distress.

 Here's my hand after having eaten wheat. Notice on the second finger from the top (my ring finger) that you can see how my ring created deep lines on my finger and a swollen pocket just below the knuckle. All this from just eating wheat. Astounding.

All of these symptoms disappeared once I started eating a gluten-free diet. Why would I go back? Yes, it takes an extra effort to be sure what I'm eating is wheat (and soy) free, but I'd rather feel good!

I know most people are fearful of dietary changes. What you eat is usually habit, what you've been taught growing up, or what you came to learn to cook (or buy) as an adult. So, when it is suggested that you 'change your diet', most people freak out. Take Mr. B for instance, he's on a low cholesterol diet, suggested by his doctor. He was very upset, and confused about what he could and couldn't have. I knew, and could readily adapt. I moved us to a more vegetarian and fish based diet. But, he's also not a real fish fan, so that's where I had to do most of my work. I created many different fish recipes, and now he'll tell you that he actually likes fish. See, it's all in the preparation.

One tip for cooking fish - make certain it's fresh. Fish shouldn't smell fishy! If it does, don't buy it!


So - eating gluten-free is easier now than ever. There is a growing assortment of breads, mixes, cereals, pasta, and other baked goods available in your supermarket. And I can honestly say, there really isn't much difference in taste and texture. The texture is slightly off, but not by much, and the taste is spot on.

Restaurants present their own challenge. But here is my tip for eating out (when on a restricted diet):
'Have a list of things you CAN eat. DON'T focus on what you can't have!'
I know when I go into the restaurant, I look for these things (soy and wheat-free):
Fish, and meat (plain, grilled, baked or sometimes with sauce - depending on what sauce)
Rice, risoto, polenta, potato (these starches are easy to find and filling)
Vegetables (be careful here - some preparation methods will have soy or wheat - ask for it just plain if it's a question!)

Also, learn to ferret out restaurants that are easier on your food allergies.
For instance, Mexican is a better choice for gluten-free. Look for things made with corn tortilla's. Kudo's to Moe's Restaurant  - they have an allergy-free menu that is accurate. So if you don't feel like digging through a Mexican restaurant's menu, go to Moes! They've already done the hard part for you.
Chinese food is great for those looking to eat gluten-free, but in my case, since I'm also allergic to soy, it's a bit more complicated. I can still pull it off, but again, it means more 'can't have' than 'can'.
Italian restaurants are more challenging for the gluten-free diner. However, here is where you knowledge is essential. Look for polenta, or risoto. Both are gluten-free and a staple in the Italian menu.
Most restaurant's are willing to work with you, especially if you can ask a few pointed questions about a particular dish. If something in a menu piques your taste buds, but makes you leery of ingredients and preparation, just ask. I'm sure the chef will be happy to tell you what you need to know, and might be able to make a simple substitute to allow you to change your dish to your liking.

So, if you've been told that a gluten-free diet might help, or that you are allergic to wheat, don't fret. Go for it! Trust me, you have nothing to lose, but those old nasty symptoms making you feel ill in the first place. Your body, and taste buds will thank you for it.

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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. water

2 tablespoons salt

1 tablespoon sugar

3 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 for 2 hours. From there, I pat the bird dry, added butter and some seasonings and tossed it into the oven.

All in all, I have to say we weren’t impressed. Mr. B, a big fan of chicken, has told me time and time again, that I have NEVER (in our 15 year together) made a dry chicken (not just baked, but ANY chicken or Turkey recipe I’ve cooked). For the baked chicken, I always used my grandmother’s recipe, and never gave it a second thought. But after having a brined, and what was supposed to be a very juicy bird, which was about the same tenderness, and juice that we get from my tried-n-true Grammy’s recipe (without all the fuss up front) I’ve vowed to never stray again. So, I bestow onto thee (you, the reader) my Grandmother’s Baked Chicken recipe. May you use it to enjoy your own juicy chicken (without all the fuss of brining!)

Grammy’s Baked Chicken Recipe

1 chicken (fryer or roaster – depends on the amount of meals served)

Butter, unsalted

Thyme (dried or fresh)

Sage (dried or fresh)

Salt and pepper to taste

Chicken stock or water

Preheat oven to 350 degrees. Remove chicken from package, making sure you remove the gizzards, neck, etc. Rinse in cold water and place into roasting pan. Pat dry with paper towel. Add ½ cup water or chicken stock to the bottom of the pan. Place 2 tablespoons (or more if desired) of butter onto the chicken breast. Add pinch of thyme, sage, and salt and pepper to taste. Bake for approximately 30 min. per pound, or until the juices run clear and there is a nice brown crust on the poultry.

Yes, it’s simple. But Yes, it works! Try it, and you’ll see that your chicken comes out perfect every time. Also, the added stock/water in the bottom of the pan allows for an awesome pan gravy if you wish.

Happy, allergy-free eating!

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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 came home, and couldn't have our new pizza passion.

I vowed to find a way to recreate that pizza! So, below you have my version of the pizza. I've added some greens, which gives it a healthy twist and a great taste!  Also, this is gluten-free (using a GF crust), egg-free, corn-free, vegetarian, and a great way to eat your greens and get the health benefits as well.

Garlic, Goat cheese, and Kale Pizza

Ingredients

1 pizza dough, rolled and ready (either premade or homemade)
½  package prewashed kale or chard (if not available – one bunch, washed, and finely chopped)

2 tablespoons of cream

Pinch of nutmeg

3 tablespoons olive oil

4 cloves of garlic (finely chopped)

1  5- ounce package of goat cheese, crumbled

 Pizza Stone

Preparation   Preheat oven to 425 degrees. Place pizza stone in oven to preheat. Heat a large skillet to medium high heat. Add olive oil and washed and chopped kale (or chard). Add in batches.  When wilted (about 10 minutes), add cream, nutmeg, and continue cooking for another 15 minutes. Set aside. Roll pizza dough on floured surface. Place pizza dough onto stone and cook for 10 minutes. Remove dough and add cooked kale, then garlic, then crumbled goat cheese. Carefully replace pizza onto stone and bake until cheese is slightly browned, and pizza dough has browned slightly as well. Serve immediately.

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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 thickness.

That is your basic polenta recipe. From there I added:
1 large shallot, 2 cloves garlic - chopped and sauteed in butter.
2 tablespoons butter
salt, pepper to taste
2 pinches of dried thyme
1 ounce goat cheese

Polenta is very healthy, gluten-free, and versatile. It would make a great base for a spicy meat with a good deal of sauce (like a stew).

Despite rumors of polenta being 'difficult' to cook, it proved to be very easy. It is time consuming, and benefits from slow, lengthy cooking. So while it isn't labor intensive, it does take quite some time to cook the perfect polenta!

Enjoy!

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

Gluten - What is it, exactly?

Today's post will discuss gluten in detail. How many of my gluten-free friends know what gluten is? Sure, we know it comes from the grain, wheat, but what exactly IS gluten?

Gluten is produced when a high protein flour is kneaded. It's that stretchy quality found in dough, particularly pizza dough, breads, etc.

Here is a video from the cooking school,

Rouxbe Online Cooking School & Video Recipes

So, in short, gluten is the stretchy stuff in breads, etc., that causes the breads to rise, and have a light airy taste.

In the full lesson they discuss the different properties of flour. A lower protein flour will have less gluten once kneaded. So, this got me thinking. . . what might be a good substitute for a high protein grain for a flour that will have more gluten, but not be wheat. After some serious thought, I've come up with Quinoa. I'm going to attempt using Quinoa flour to create bread. It certainly has enough protein, thereby making it a great candidate to produce gluten, but yet be wheat gluten-free. I'll let you know how it goes!

Happy, allergy-free cooking!

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Posted in: cooking,cooking substitutions,gluten-free

Back to School!

Yes, I have gone 'back to school'! I've recently enrolled in an online cooking school. Through a link of a link, I'd discovered they offer a free couple of day trial. And though I consider myself pretty knowledgeable in the kitchen, I thought, "Free? What the heck, why not?" I'm pleased to say that I am very impressed by the information, presentation and overall school. I learned quite a few things in the short amount of time I've been with them. Let me add that, this school is completely online, you get to pick what you'd like to learn next, and then you can take the quiz to see how you've done. I can proudly say that I'm an "A" student.

Interested in knowing more, get your own free trial (and trust me, it's WELL WORTH IT!!!)? Here's a link to get you started:

Rouxbe Online Cooking School & Video Recipes

And if you sign up, come and find me at the school. (And tell them The Substitute Chef sent you). ;-)

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Posted in: cooking,cooking substitutions,learning to cook,recipe

Calcium - It's Not All About the Milk

Good news today for my lactose intolerant friends, and vegetarians alike! This article explains that milk and dairy products are not the best source for calcium. Leafy greens and other vegetables are a better source of calcium.

I'm not saying, "Stop drinking milk and eating dairy products", but rather this article suggests that calcium is best absorbed by the body when combined with proper proportions of magnesium at the same time. Vegetables are high in many different vitamins and minerals. In an Eastern diet (such as in China, or Japan), milk or dairy products are barely consumed, if at all, thereby these cultures get their daily intake of calcium through their fruits and vegetables.

So, basically, if you're a milk lover, don't stop! Just be sure to eat your dark greens as well to maintain the proper calcium and magnesium balance. And remember just because you eat it, doesn't mean you'll absorb all of the goodies a particular food has to offer. The body is a complex machine, and making sure you have the right combination of foods is very important for optimal health and body function alike!

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Posted in: dairy,food allergies,lactose,milk,vegetarian

Dear Applebee's - Is it Soy or Not?

Okay, so in the foodie world finding any restaurant anywhere that is willing to list a menu for those with food allergies is RARE! But I recently learned that a major chain, Applebee's has done just that. They have an entire menu listing of foods that are 'x' allergy free. WOO-HOOO!!!! NOT! 


So in glancing upon the 'soy free' menu I immediately spot mayonnaise and several salad dressings. The red flags go up. . . almost EVERY salad dressing (EXCEPTION is home-made) has soy oil. And ditto for mayonnaise. Dang. I'm mumbling under my breath. 
Hubby is very optimistic. "They're a large chain, they actually may have these items made with a different oil."
"Harrumph", I say. Chains are notorious for using the standard, whether it's Hellmans Mayo, or the like, they STILL all have soy!
So, I shoot off a query. Short, sweet, and simple. I indicate that I am allergic to soy and read their soy free menu. I noticed the salad dressing and mayo. . . so what gives? I specifically asked, "what oils are contained in your salad dressings, and mayo, which you call soy free?"


{Choke, gag. . .} received my response tonight, and thought I'd share. This IS the full email, not any revision or changes made:

Dear Christina,

Thank you for your recent request for a list of Soy-free menu items available at Applebee’s. As America’s Favorite Neighbor, the health and safety of our guests are top priorities at Applebee’s. As part of our commitment to you, we provide the most current allergen information available from our food suppliers on eight common allergens: milk, soy, wheat, eggs, fish, shellfish, treenut and peanuts.  We do not use peanut oil.  The items listed that would be soy free, are made free of soy.  Oils can vary from soy or vegetable oil from location to location.  Please contact your local Applebee's if you have any additional questions.

You can view our allergen listing at www.applebees.com under our Menu tab.

If you have any questions or comments, please call us toll-free at 888-592-7753 (888-59APPLE). You can reach us between 7:00 a.m. and 7:00 p.m. Monday through Friday, central time.

Sincerely,
XXX
Guest Relations Coordinator

Case # 1181089

Okay, I was nice and XXX'd out her name. So, let me get this straight. . . I ask you about your soy free menu. You tell me that everything on that soy free menu is free of soy, yet in the next sentence you tell me the oils you use (in your dressing and such which is listed as part of your soy free menu) IS SOY OIL?!?!?!?

Am I the only one missing the boat on this?????

I told Hubby and he was just as shocked as I was. One would think that a large, major restaurant chain that went through the trouble of actually including a menu for us allergic folks, would ACTUALLY KNOW or at least hire a consultant for such matters. . . the stupidity astounds me!

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Posted in: food allergies,gluten-free,recipe

Hive, Hives, Hives. .

You know, sometimes I willingly subject my taste buds (and body) to things I can't/shouldn't eat. There's nothing like biting the bullet and having a full-fledged Chinese meal. Yes, soy sauce and all. I, know. I know I shouldn't eat things that I'm allergic to, but every so often I just go for it! And knowingly subject myself to after effects of hives, stomach distress, etc all  in the name of food.

But it's different when I think I'm being mindful, not eating soy or wheat, then WHAM! I wake up covered in hives. Times like that I just want to kick myself. And two days ago I discovered yet another item I'd better steer clear of - Ben and Jerry's Ice cream. I just want to cry!

It started out simple, "Ohhhh, haven't treated myself to ice cream lately. . . {scans freezer at local supermarket} and here's Ben and Jerry's 'All Natural' ice cream! {grabs container of coffee with heath bar crunch} Mmmmm."
Foolish me was so enamored with the thought of the ice cream and the natural contents that I didn't even bother to scan the label. So, home I went with my purchase. After dinner I announced that I was having ice cream. It's a big deal in our house when I actually have dessert. Hubby and daughter are sweet hounds and take every opportunity to catch a dessert, but me. . . it's a real rare occurrence. So I scoop out just a little bit of ice cream into my bowl, and then savor it's coffee-chocolate goodness.

Next morning as I'm about to climb into the shower, I notice a small red dot on my shoulder. Uh, oh. I move over to the mirror and turn to view my back. Yup. Hives. Covered in 'em. "NOOOOOO! " I wail. I knew the only thing that could have possibly been the cause was the ice cream. But maybe, it was something else (what I hadn't a clue). . .  I had a few moments of fleeting happiness before I looked at the label. Yes, all natural ingredients, milk sugar, chocolate, etc. all up until I got to the soy lecithin part. Dang. And you know what's even worse is that 'They' say that most people who are allergic to soy can tolerate soy lecithin. Obviously, I'm not one of 'Those' people.

So - shall we sing? "Hives, hives, hives, hives. . . Hives! Wonderful Hives!" Not.

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Posted in: allergic reaction,food allergies,hives,soy

Dark Green Leafy Veggies - They Rock!

After posting about my daughter and her experience with her nose bleeds at school. . . it reminded me of something very important - dark green leafy veggies! I know, it seems like a non sequitur, but here's the scoop - dark green leafy vegetables are high in many vitamins, including vitamin K, which aids in blood clotting and contains iron.

Dark green leafy vegetables such as spinach, kale, mustard greens, romaine lettuce, chard, collard greens, are super powerful foods! They contain a ton of vitamins (including C and K), contains iron, aids in weight loss (they keep you feeling full since they are loaded with natural vegetable fiber), contain antioxidants, and help inhibit the growth of cancerous cells in the body. Now THAT is a super food!

My daughter prefers not to eat meat, and we monitor her carefully, making sure she gets all her necessary vitamins, but when she gets her seasonal nose bleeds, we need to step things up a bit and she knows the routine - Spinach, and if she's still feeling ill, then we break out the burgers.

Green leafy vegetables are a great addition to a pasta dish, or on the side of other foods. Just remember do NOT over cook it! The rule of thumb is that the vegetable should remain a dark green color, and be fork tender. If you over cook it, not only do you lose flavor, but all those wonderful vitamins as well.

So - grab yourself a few leafy greens at the grocer and get cookin'!

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Posted in: food allergies

School and Food Allergies

I wanted to share this story with you - this comes from my daughter and her experience a few weeks ago at school.

She'd been sitting in the nurses office with a bloody nose. Unfortunately, this time of year it happens frequently for her. We've been to doctor after doctor, and it is pretty much just a case of dry air, etc. So, anyway, she's just 'waiting it out' at the nurses office when a child arrives who was experiencing a major allergic reaction. She told me that his face and tongue were swollen. Apparently what happened was his friend shared an Oreo with him, but didn't know the boy was allergic to peanuts. . . and the filling had peanuts. Well, my daughter was in the corner of the nurses station, and though she desperately needed a new tissue for her own issue, she told me she knew this boy was in serious trouble, and she just stayed put. She told me the nurse called 911 and shortly thereafter the ambulance and crew arrived at the school. They took the boy (in a wheel chair - despite his argument that he could walk) out and into the waiting ambulance. When the nurse returned to her room, my daughter finally moved from her chair. The nurse was quite shocked that my daughter, whose arm was blood drenched, but didn't get tissues. My daughter told her that it was very obvious to her that the boy needed space and help, and she could just wait until his emergency was handled. I was very proud of her, and let her know. We've always told her what could happen to those with food allergies, and though she's never seen it (until that day), she knew it was a very serious situation.

I think educating people about food allergies and the seriousness of the situation is very important. Many people just do not understand. Learning signs, symptoms, and what to do in case of a food allergy emergency can save a life!

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Posted in: food allergies

A View From the Road. . .

Well, yesterday I participated in a cooking contest. I entered the local Cattleman's Association Steak Cook-Off. For a few weeks we've tried several recipes to come up with the best of the best that I could offer. After several tries, we finally decided upon THE recipe  - it was the Asian inspired recipe. Part of the decision process was first, to find out the cut of steak that I'd have to cook. Of course, not all cuts of steak are equal, some are thicker, some have more fat, and all of this is important to the recipe. So, when I found out we were using flat iron steak (usually very thin), I knew I had to have some sort of marinade in order to keep the steak juicy. My biggest worry with this cut of steak is over cooking it. Since it's so thin, one extra minute on the grill could mean a disaster.

So, I saddled up and headed out to the contest with my Asian marinade, broccoli stir fry (for added flavor and color), and the family in tow. Points were given for presentation, taste, and ease of preparation. I'd planned a colorful plate (should have taken pic's, sorry!) - with the dark steak, presented on my white, square plate with broccoli and red pepper stir fry, then I added some chopped green onions over the entire plate. I also added a very neat touch - you take the tops of the green onions, and slice them into little slivers keeping the bottom attached. It kind of looks like a party favor, all frilly.

Here's how it all went down:
Arrived early to scope out the place.
5:45 we entered the prep kitchen, grabbed a spot, and readied the kitchen area as best we could. I had my trusty sous chef with me (aka - my daughter), and she helped out tremendously when it came to the broccoli stir fry and helping to make our plate clean and perfect to present to the judges.
We fired up the grill. I was at a disadvantage at the grill, since we were using charcoal and I haven't cooked on a charcoal grill in years (I use our gas grill at home). But I still felt calm and ready to get cooking!

6:00 preparation began. I had already prepared the marinade at home, so all I really needed to do was to dump it into the zip bag and go. I glanced around the kitchen to see what others were doing. Most of my competition had the usual salad dressing, packaged dry rubs, and A-1 or similar sauce. First thought was we are certainly 'different'. Maybe it was a good thing, maybe not.

6:30 steaks onto grill. Our grill was a perfect temperature! Thanks to my hubby, he monitored it to be certain that it was ready just in time for us. I flipped the steak every few minutes, and checked it often. I didn't want it to overcook. The steak was very thin, and I was nervous about making shoe leather instead of steak! I pulled it off at 6:48 and when the temp reached 120 and immediately tented it with foil.  I knew that was rare, but I also knew the steak was going to continue to cook and reabsorb the juices over the next 15 minutes.

7:00 plating begins. Out of 9, I was number 7, which ultimately meant 6 others would present to the judges before me, and if I started plating then, my steak would be stone cold by the time it reached the judges. So, while everyone else in the kitchen raced to cut, plate their steak, I stood around and just watched. The majority of the plates had corn, baked potato and steak. Some had salad, but in looking around, we were the ONLY ones with something different. One other person had a beautiful presentation of tacos. They looked tasty and great! I figured he was some serious competition for us.
We were required to have your recipe on a card to bring with the dish. I was sort of shocked to see some of the others had only one or two lines written for preparation. Certainly cooking a perfect steak requires more than just dumping it into salad dressing, tossing it onto the grill, then serving.
As the plates left the kitchen I finally assembled our plate. My sous chef plated the broccoli, and assisted in making sure we didn't have any sauce splatters etc. Some of the fellow competitors gawked at my knife. I'd brought Big Red - my professional meat knife (that has sliced through frozen, raw chicken - including bones!) Both husband and daughter won't go anywhere near Big Red since he's so sharp. I love him! Despite waiting so long after cooking, our steak was PERFECT! Medium (with some slices of Medium Rare - toward the thicker end), and still hot (Even Hell's Kitchen, Gordon Ramsey would've approved!). My worries evaporated!

7:20 our time had finally come. We were called to bring our plate. Our steak was warm, and I was very pleased with the outcome. We had a stunning plate, warm food, and perfectly cooked steak. I approached the judges table and my voice shook slightly as I explained our steak. A few murmurs of 'wow' escaped their lips as they passed around the plate. I watched as they passed the recipe around pointing at the ingredients, then the preparation.

Finally after all steaks had been sampled, the judges turned in their score cards, and the organizers tallied the votes. They offered three prizes, and we didn't receive any of them. Neither did the taco guy, which surprised me. Every winner had the most basic steak, with potato, corn etc., some of which I thought were overcooked. I'm certain there was more going on than just awarding the best steak. Perhaps it was a who knows who thing, or maybe our dish was just waaayyy to complicated. I know we probably lost points due to the complex ingredients, or details in preparation (I included the removing when internal temperature reaches 120, tent to allow juices to reabsorb  - everything word for word that I did to that steak).

So, while I am disappointed in the outcome, I am thrilled with our performance. We cooked the most perfect steak, had a gorgeous plate, and we weren't panicked. We were working in an unfamiliar kitchen, with a charcoal grill, on a time limit, but managed to pull it all together perfectly. Yes, there will be more cooking contests in our future, and now that we've been through one, we have the confidence to try it again!

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Homemade Gluten-Free Pasta

Here's my newest recipe. This was adapted from my regular (wheat) pasta that I made many, many times. While I use a pasta maker to roll out the dough, you can do it by hand if you don't own a pasta maker.

Gluten-Free Pasta Recipe

1 Cup Flour (I used Bob's Redmill All purpose GF Flour)
2 eggs (slightly beaten)
1/2 tbsp salt
1/2 tbsp extra virgin olive oil
Water (as needed)

Using a food processor, place flour, salt and olive oil into machine. (you can do this on the counter-top if you don't have a food processor - just make a well out of the flour then add other ingredients). Slowly add eggs and blend until mixed well.

(here is going to be a little guess work on your part) Add small amounts of water (drops at a time) until flour mixture comes together and sticks, creating a ball. Knead ball until dough is elastic. (while most dough can be over kneaded, it seemed this dough only improved with more work)

Reform into a ball, cover, and set aside for an hour, allowing pasta to rest.

After an hour, run through pasta machine. You may need to add water again, based on humidity levels, and texture of your dough. If you find the dough is breaking apart, add some water, reshape by patting it together, and retry. Again, this dough seems to get softer, more elastic, the more it's worked with.

Place lasagna noodles onto clean towel and let dry for an hour. These can be added directly into the pan (no need to boil!). 

This mixture should yield around 6-8 lasagna noodles, depending on thickness of dough once rolled out.

Hope this helps some others who are craving GF Italian food!

Happy, Allergy-Free Eating!
Christina

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Posted in: food allergies,gluten-free,recipe

More Gluten-Free Information

So, I've now added wheat to my allergy list. Over the next few weeks I'll be trying new products, and experimenting with recipes. Tonight the experiment will be making a homemade gluten-free pasta. Yes, I've had the store-bought variety (and will recommend a brand in a bit), but one thing the stores do not have are lasagna noodles or ravioli. I LOVE Italian food, and also love to make homemade pasta with my handy, dandy pasta maker. Another great thing about making pasta is that the whole family joins in to help since it's such a tedious process, thus making it more pleasurable.

I'm geared up with my pasta maker, eggs, and Bob's Red Mill All-Purpose GF Flour. I don't think it's possible to make a pasta that's egg free, since eggs are the binding element, but if someone would like to know the answer to that question, shoot me an email.

Product recommendations:
I can say that Udi's makes awesome bagels. This week I've purchase their bread, so we'll see how that tastes.

My pasta recommendation is Tinkyada. They make different varieties of pasta (spaghetti, fettucini, etc.), and they've all tasted good. It is an interesting food - made with three ingredients - brown rice, brown rice bran, and water - hence it is THE perfect food for people with multiple allergies!

Oh, and one odd thing that I've noticed about these products - they fill me up quicker than if it had been wheat. Seriously, I used to eat a whole-wheat english muffin in the morning. Now, I can only eat half of an Udi's bagel and I'm stuffed!

Hopefully this information will help. I'll post more about other products, and information on how my pasta making went.

Happy eating!

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Posted in: food allergies,gluten-free

The Power of Food and Allergies - Being Allergic to Wheat

So - it's been a week since I've gone gluten-free. And the results are amazing! Little did I know, but I must have been allergic to wheat as well as soy.

Here's the tally:
No more post nasal drip, stuffy/runny nose, itchy eyes.
No more night-time leg cramps.
Energy has returned!

And now for some unpredicted results:
I am once again losing weight. For years I've been struggling with my weight. And it doesn't help that we have a family history of an under-active thyroid condition. Every year I get my thyroid checked, and every year we have the same results - all normal. But I didn't understand why, though despite my healthy diet and exercise program I couldn't lose weight. It didn't make sense! Two years ago, I sat in my doctor's office on the verge of tears. We talked for a bit, I showed her what I ate (kept a chart for two months!), and she listened.I explained that if my husband ate what I did, he loses weight in no time (he's done it before and really annoyed the hell out of me!. Her only comments were, "well, your thyroid is normal, and everyone's metabolism is different." She put me on a prescription that would help boost my metabolism and assist in losing weight. And it worked, I'd lost 15 pounds. I kept the weight off for a few months, then it all returned (and then some). I tried and tried to lose weight on my own. Salads without dressing, extra exercise, etc, the whole works. Nada. Not even a pound! Back to see the doctor I went. And again she placed me on a prescription. However, this time the weight didn't come off as quickly, and after three months I'd only lost 8 pounds. Yes, a loss, but still. . . it didn't make sense to me!
So, I go on this gluten-free diet (expecting it to help with other symptoms), and voila! In one week, I've lost one pound, and I'm thrilled! I'm not into fast weight loss diets, so even knowing that what I've eaten, combined with the exercise I've done can result in a loss (ANY loss) - I'm overjoyed!

Another unexpected joy: I've not worn my engagement ring for years. Honestly, my fingers had become larger. I chalked it up to child birth, and weight gain, though even last time when I'd lost 15 pounds, the ring still didn't fit. So, this morning I'm walking around the house and my toe ring was flopping around, and it felt very weird. I thought somehow it had been bent out of shape or something. I bent down to find it was just fine, nothing wrong with the toe ring. Hmmm, odd, I thought. It seemed like somehow my toe ring had been mysteriously replaced with a much larger sized one overnight. So after a bit more reflection, I wondered. . . could my engagement ring fit? I pull the ring out of my jewelery box - and, YES! It fit! Actually, it seemed almost loose too, and spun several times throughout the day (yes, I've had it on all day!)

So, to sum this up:
I can add wheat to my 'allergy' list.

And as my husband said, "you know, life is funny. You're writing a book about food allergies, and now you come to learn you're also allergic to wheat. Talk about real research."

My thoughts - as Alanis Morissete would sing, 'Isn't it Ironic'?

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Posted in: food allergies,gluten-free

Gluten-Free Day 1

Well, here's our report from day one:

24 hours in and we've had gluten-free bread, bagels, pasta.

So far I can say the products have tasted very good, all except the bread. I don't know, it just had a funky taste and texture to me. There were several different brands of bread, so I guess I'll have to experiment to find the best one. (more on that as it evolves)

Symptoms:
For me, I can say that my runny nose, itchy eyes, and post nasal drip, have nearly stopped. I did not have any leg cramps last night (which is a miracle!). And so far my stomach is tolerating the change well.

Hubby doesn't feel a difference, but we'll check with him tomorrow, and perhaps we'll have more concise news.

I'll keep you updated! Happy substituting!
The Substitute Chef - Christina

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Posted in: gluten-free

Going G-F

Well, we (my husband and I) are going to try going gluten-free for a week. There are several reasons, but mainly we have both been having several symptoms that may be related (or not) to a gluten intolerance.

While my husband and I have been to the doctor many times, for different problems, much of the diagnosis has been a huge question mark. I know there are so many different symptoms that could be a million different medical problems, but we both seem to have ongoing 'mystery' problems. My only answer is to start with our diet - eliminate different things, see if we have any improvement (just like I did when I suspected I might be allergic to soy).

And just like with my soy allergy, I had to learn what contains gluten, and start reading labels of food.


Here is what I've learned about being allergic gluten.

First, if have difficulty with wheat/wheat products/gluten it does NOT mean you have celiac disease. You may just have a sensitivity, or an intolerance. Like other food allergies, there are various levels of the condition.

Symptoms include (and can range from extreme to very mild):
Runny nose, itchy eyes, skin rash, diarrhea, stomachache, bloating, eczema, hives, joint and muscle pain, fatigue, headaches.

Gluten is a type of protein found in some grains - wheat, rye, and barley.

People who have difficulty with gluten, can eat rice, corn, quinoa, flax, millet, and sorghum.

There are many products out which are gluten free. Many foods have a gluten free label, thus making it easier to find items (such as bread) that do not contain gluten. However, while it is easier than ever to find gluten free products, it is still essential to know what contains gluten, and know how to read labels.

And on an interesting note - all the gluten free products that I found are also soy free! That was a relief to find, since I am also allergic to soy.

So, hopefully going gluten free will result in both of us feeling better. And if not, we'll go back to the drawing board.

Hopefully this can help other people who may wonder if they suspect they may have some form of gluten allergy.

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Posted in: gluten-free,recipe