HeatCageKitchen

March 6, 2013 Amy

Hello, Dear Readers:

I’m sorry–I’m stuck in a rut and I can’t stop PUNNING. Please forgive me. I’ll try to do better in the next post.

Well, as promised, I’m here to report on my first recipe from the Wheat Belly Cookbook by Dr. William Davis. No, I haven’t finished reading either one, but since this is primarily a FOOD blog, I thought y’all might be interested to know about this tasty morsel.

Get it? Tasty Morsel!

I did a pun. Or is that a groaner? Well, anyway. . . .

The reason I really wanted that cookbook was simple: while sitting at the conference a couple of weeks ago, I asked one of my table mates if I could look at it. Nice people being what they are, she obliged. Everything looked really good (even the ones without pictures) and I just , um, ate it up. (Punned again!) Having done the low-carb thing for many years, I get the idea of living without wheat; but this book offers new recipes that are interesting and give more options than the meat-and-veg variety.

The Basic Biscuit (Wheat Belly Cookbook, page 245) recipe is what made me buy it. Seriously. Biscuits, wheat free, and you can make breakfast biscuits with them just like, well, McDonald’s! (There is also a sweet variation.) I was intrigued, and this morning, I had one. Sorta. I actually MADE the biscuits this morning, finally, and when they came out of the oven, I had three, one by one, hot, with butter and salt. They are SO good.

I have to point out that they do not taste like wheat (or canned) biscuits, nor are they “light and fluffy,” since there’s no wheat or gluten in them. They are delicious, chewy and substantial without being too heavy. Remember, it’s turning one type of ingredients into something completely different (or as a lawyer would say, into something for which it was not originally intended.)

So what’s the story? OK, the ingredients are:

1 cup fine-ground almond flour/meal

1 cup ground golden flax seeds

4 teaspoons baking powder

4 tablespoons butter, cut into small squares (diced)

4 egg whites

OPTION: 1/4 cup grated Swiss Cheese (book suggestion, I just had some grated Swiss in the freezer at the time)

Line a baking sheet with parchment paper, and heat the oven to 350F.

Mix the almond flour, ground flax seeds and baking powder. Cut the butter in with a pastry cutter until combined.

In a medium bowl, beat the egg whites on high until soft peaks from. Gently fold the egg whites into the flour/butter mixture until well combined.

Spoon the dough int 8 rounds onto the baking sheet. Flatten to approximately 3/4″ thickness. Bake for 15 minutes, until golden brown.

Yeah, baby. Take a look:

WheatFreeBiscuit

Looks pretty much like any other biscuit, doesn’t it? (Plain looking sitting on my handmade potholder.) I put them in a fridge storage container while they were still a bit warm. Know what? They didn’t get soft and mushy. I’ve had that happen with other wheat-free recipes, and I guess it’s the golden flaxseed that did it. No complaints.

I split up the mixture into 8 parts by pushing the mixture gently into the bottom of the bowl, dividing it four ways (much like Rachael Ray does with ground meat) scooping out a quarter, then dividing that in half. This “dough” works easy; just don’t manhandle it too much. I bought a round cookie cutter today to try making them rounded easier, as well as cooking my eggs in a circle to fit onto the biscuit. Neat, huh?

I promise, I was GONNA make an egg/sausage sandwich out of it. I really was. I tasted one, and it was all over at that point. I ate a second, and a third. Then I finally quit. They are that good.

However. . .

I use unsalted butter all the time (as one should when baking) but I found that the finished biscuit needed a bit of salt. So after the butter melted, I sprinkled a bit of kosher salt on it. Because EVERYTHING I eat now needs some salt on it, darnit.

WAY. TOO. GOOD.

Next for breakfast will be on page 164, the Good Morning Souffle that I can make and eat all week long. I definitely want to try the Raspberry Chocolate Cheesecake on page 256 one day. Trust me when I tell you I will not be sharing any of that one, either. Now look–I told you about this. I will knock over Michael Jordan, Shaquille O’Neal AND Magic Johnson–at the same time–for anything combining chocolate and raspberries in one place. So make your own if you wanna try it.

Now the back story: ground almond meal/flour is more expensive. Since wheat and wheat products have become relatively cheap because of modern agribusiness, healthier, non-GMO non-standard ingredients tend to be pricier. That’s the price you pay for trying to be healthy, or if it’s a child, keeping that child healthy and well, and not on drugs that can make them sick with something else. We don’t want that. Generally, diet is cheaper to change than drug therapy, anyway.

My dad used to field comments from his spinster aunts when they would tut-tut about how much his kids ate by replying, “It’s cheaper than doctor bills.” That was a long time ago, but it’s still very true. Healthy food is cheaper in the long run by the absence of illness produced by the unhealthy foods, as well as the subsequent treatments. If you don’t believe me, walk around your local Wal-Mart and observe. Healthy food is not always the most expensive; it takes learning more about what you’re buying before you shop.

I keep almond flour around for another favorite recipe that only uses a tablespoon of it. Recently I found it on sale at my local Target, and I bought extra. Over the holidays, my health food store was out of almond flour, so I got hazelnut, which was sitting right next to it. It was more, but it worked, and while I like both nuts, I can’t say one affects the taste all that much when used in the same manner.

Now, I’m by myself, so I don’t have to worry about other people complaining about the food (which is reason #9,753 of why I’m not married/attached anymore.) If I make something that’s not suitable for a royal luncheon, well, it’s my fault, I gotta eat it (unless it’s inedible.) But if you have someone in your household who is allergic, this is important to know about, and how to work with. You need to know what they are allergic to so you don’t sicken them with something they shouldn’t have, and be able to feed them so that they don’t feel left out. Like the Babycakes books series, these recipes were designed for people who are either allergic to wheat or, like me, want to avoid it anyway without missing out on anything.

And in many cases, when entire families change their diet because of one member, the entire family benefits. Just an FYI.

And, BTW, wheat/gluten sensitivities, like its evil cousin, yeast overgrowth (Candida albicans) in the gut, can also cause behavioral issues and mood swings in both adults and kids. Not a joke. In the extremely sensitive, elimination of wheat can bring drastic results–but you don’t know that until you try it, particularly on children.

Remember, too, as I reported to you earlier–today’s wheat strains are NOT what they had in Biblical times, nor is it what your grandmothers and maiden aunts used to bake with. Today’s available “wheat” is the accumulated result of continual genetic modification for a) increased production, b) disease resistance, and c) saleability. Nobody bothered to check to see if consumption was harmful, and now, nobody will admit to it.

Anyway. . . .

You gotta admit, these people have worked hard on wheat-free, and have done a stellar job in their own way–Dr. Davis being the medical side, and Erin McKinney on the “end user” side. That’s what America is all about, believe it or not. Some people still like to do something new, something different, something great for their fellow man.

And as a grateful, hungry nation, we eat it up.

I did it again! Get it? We eat it up!! I’m on a roll today.

Oh NO! On a roll! But I haven’t baked any yet. . . .

Enough with the puns! This is good food for you and yours, and nobody has to miss out on much just because they’re allergic to wheat/gluten. You can, literally, have your cake and eat it too.

Help! I can’t stop the puns!!

I’ve got work to do folks, so off I go. Try something new this week, whether it’s a locally-made wine, or new fruit at your local Farmer’s Market, something wheat-free, something more natural, or just something you’ve seen but never considered trying before (like my favorite treat, Larabars.) You might find a new favorite you’ve been missing out on.

Happy Dining!

Considered opinions,Cookbooks,Health & Wellness,Ingredients Breakfast,Gluten Free

Gadgets

March 3, 2013 Amy

Hello, Dear Readers:

If you’ve been wondering, well, yes, I have been sick. Sick enough to fall asleep through a class Thursday. GRRRR. . .thank heavens for recordings. It’s cold, but beautiful outside, and I’m sick. I’ve got fever, a bronchial infection, an EAR infection, and prescriptions. First time I’ve taken a pharmaceutical drug in nearly 3 years.

I am coughing like a smoker. I have never smoked.

I slept a quite a bit yesterday and decided to do a little sewing last night. Made a potholder that, well, wasn’t exactly to spec. It’s because I’ve taken to making my own bias tape, and when I make it, I like it a lot wider than the book says to make it. but that’s just me. What’s wrong with double wide bias tape? Used up a little bit more fabric and gave me an idea of what it will look like if I ever make one or two for a gift. Trust me when I tell you NOBODY has one exactly like mine.

I like it that way.

It started Wednesday with a wicked sore throat that made it hard to eat, drink or breathe much, and then I got tired. Got lost trying to go somewhere, and when I got home, I knew I was infected. I started using Peaceful Mountain Throat Rescue on Wednesday, and Thursday afternoon I woke up from one of my naps to have no more sore throat. (It’s also available from Amazon.com in a two-pack.) A medicine cabinet essential.

But while the sore throat is gone, thank heavens, now I just have the standard cold symptoms–sneezing, stuffy nose, and going through a LOT Of tissue. I also have pain when I cough, that being the bronchial infection (which moved into my ears–first time that’s ever happened.) My hands are seriously dried out from washing them so much. Don’t forget the headache from all that sneezing and blowing, and now my hearing is affected–feels like my ears need to pop, but can’t, because of the ear infection. Plus there’s the the general fatigue that comes along with it (your adrenals take a hit when something like this happens.) Turns out that SIX women I know who are all connected to me on Facebook are also ill. Therefore, we conclude that Facebook is spreading the germs.

Don’t get too close.

So while I was watching TV and stitching up my new potholder, I saw an advert for a newly invented kitchen gadget that helps you make “perfect” pies. No kidding. the most bizarre thing ever, called the EZ Pocket. I kid you not. You lay the dough out, fill the pockets with the filling you want, put the top crust on, use the little rotary thingy to slice the pie crust according to the grid, bake it off, and you have “perfect” little pies in perfect little shaped portions. You can even make six different fillings at once (long as you can tell the difference later for the fussy child who *only* wants cherry.)

I give the inventor credit for making something new, of course, but. . .WHAT? Of course, if you watch the infomercial, you’ll see a woman botching and bungling a pie crust so bad it would make Martha Stewart sick. Pie crust ain’t that hard if it’s made correctly!! With a food processor, you can’t mess it up. Watch a YouTube Video on how to do piecrust. But with the EZ Pocket, you use STORE BOUGHT PIE CRUSTS. Ugh. What a way to make healthy food for your family. And you can bet anyone who does that thinks it’s perfectly healthy.

It’s not. Yuck.

If EZ Pockets is just your thing, great–but please, learn to make your OWN pie crusts. Read the myriad ingredients in pre-made pie crusts and you’ll see what I mean. Do it in the food processor–it couldn’t be simpler. I started doing that with the Barefoot Contessa books. You can find Ina’s Perfect Pie Crust here; quick and easy, and will work with these silly looking contraptions.

You can find all manner of cooking inventions on As Seen On TV’s website. (Ronco Veg-A-Matic, anyone? Yes, they still make those.) If you’re a foodie, be careful, and hang onto your Visa Card!

Well, anyway. . .it got me thinking about other kitchen gadgets. While I try not to do this, I do have a number of kitchen gadgets, bought over the years, likely on sale. Some have been better successes than others.

While I haven’t tried this one, I almost did. The Xpress Redi Set Go just looked like a great thing for a single woman to have. When I saw it, I had a boyfriend, and thought it would be great for cooking for just us when he came over, or even at his house. It came with recipes and instructions, and if you watched the long infomercial, it was the greatest thing since sliced bread. I was ready to go get me one. . . .then I got on Amazon.com and discovered via the comments that it wasn’t as fabulous as all that.

Saved from a bad buy. This time.

Another time I bought the infamous Eggstractor. If you’re not familiar with this one, it came out at the apex of the low-carb thing in about 2003 or 2004. It’s a little thing to help you peel large quantities of hard-boiled eggs. There’s a trick to hard-boiled eggs, but never mind. I thought this would be a great thing to have, but. . .well, it didn’t work out too well. You have to smash the top real hard, and between me and the man of the house, it didn’t really do the job well. I returned it about a week later.

When I told my brother about this, he was curious. Then I sent him the link, where the infomercial was running. He couldn’t stop laughing and never lets me forget The Eggstractor. To this day. Out of the blue, he asks about The Eggstractor.

I have seen those little Eggies, where you crack the eggs into a plastic boiler, then remove them when done. I have not bought those. On the other hand, maybe it would be a good idea. . .I think there’s another version that makes them square, but I won’t swear to it.

Now, some friends of mine have the Nu Wave Induction Oven, and have used it, but I don’t know that they are completely thrilled with it. I recently saw the Nu Wave Induction Cooktop, and of course it looks like the best new thing, but. . .I’ll wait a while on this one, too. Turns out induction cooktops have been around for some time. Makes me wish I’d bought one by now; I just don’t need all those extra pans.

When I got married (in 1996, the last time) one of the things I put on my registry was the Braun Open Master. So cool, so contemporary, and safely opens cans. My grandmother bought it for me, and I loved it. I still have it and use it, but at some point, cans were re-designed, so it only works on about 50% of the cans now. Braun, of course, doesn’t make them anymore, but it was a great product.

Another favorite is the Braun Multi Mix. Braun doesn’t make these anymore, either, but I still have mine. Actually, I have more than one, sort of. I have, unfortunately, used the heck out of mine, and have replaced it, so I have a second set of accessories. Okay, actually, I’m on my third (and obviously last) one. Hope I can buy a suitable replacement one day, or I’m just going to be buying multiple items. The mixers work great, but do one thing wrong and it doesn’t work right anymore.

I really USE my gadgets.

The former husband believed himself to be of a certain sophistication, and insisted we have an espresso/cappuccino machine. Well, I don’t have the husband anymore, but I still have one; it’s about ten years old. Once in a while, I actually use it. See, I don’t keep cow’s milk around, I have almond milk. I don’t know if it will froth, so I don’t use it very often.

Many years ago, I was also given a black KitchenAid stand mixer, just like the ones you see on The Food Network. It was secondhand, but works perfectly, so who cares? I was saving up to buy the copper model, but this one is just perfect.

I have two food processors–one from Wal-Mart, bought when the one I had prior gave out the day before Thanksgiving, and a smaller one that came with the Cuisinart Deluxe Duet blender, bought with a coupon at Bed, Bath and Beyond. The one I bought in like 1991 or so finally croaked.

The Toaster Oven. Now, I always thought this was a bit more than I needed, then someone gave me one and I was hooked. I took to roasting chicken leg quarters in mine, and it didn’t heat up the kitchen. YES! I’m on my third; this one came with a convection setting, so I use that occasionally too. I can bake all manner of stuff, cook dinner in it in the middle of summer and it’s great. If you have the room, get one. I have the Cuisinart Convection Toaster Oven, again, bought with a coupon at BBB a few years ago. I didn’t want the convection part, but that’s the one they had when I went to buy it. If you have the room, I can highly recommend having one around. This one has an even-heat sensor, a timer, and lots of bells & whistles. You may want one not quite as pricey, but if you like to cook, it’s certainly worth having to bake/cook/roast smaller items, especially in the summer.

I really love ice cream, and although I don’t get to use it regularly, I do have this wonderful Cuisinart Ice Cream Maker. I had a couple of gift cards a couple of years ago from Macy’s and decided to splurge on this baby. The old one I had used ice and salt and all that; this just has a bowl you stick in the freezer. And since I have a small freezer, well, you see why I don’t get around to using it as much as I’d like. However, I’ve also made gelatos and fruit sorbets with it, adding Somersweet instead of sugar. Cuisinart also has a more expensive model that has it’s own self-contained compressor so you don’t have to freeze the bowl, you just plug it in. Well, they don’t sell those at Macy’s, or maybe they didn’t when I went to buy mine. Next one I get will be that one, you just plug it into the wall and go for it.

For the best ice cream recipes, I highly recommend Bruce Weinstein’s Ultimate Ice Cream Book. Canteloupe sorbet? Yes, it’s fabulous, and it’s nothing like store bought.

A few years ago I was asked to make an apple dessert for a party. Well, I had to peel a lot of apples for it. I mentioned it to a gent I worked with, and he offered to loan me his apple peeler/corer. He went on vacation for two weeks, and um, I broke it. I didn’t know how to contact him, so I went online and bought an identical item. THEN, seeing as they were not expensive I bought one for myself! I’ve used it once or twice since then, but haven’t done a lot of baking lately.

Then there’s the grill thing. That same brother bought it for me, a knockoff of the George Foreman Grill, and while I’ve used it a few times, it’s very hard to clean. So it collects dust. Likely to go out one day. . .

For Thanksgiving, and other rare occasions that I think about it, I have one of those big turkey roasters. Really, it’s great for roasting two chickens at once, and this one has take-out dishes for things like stuffing and veggies that you can leave in and keep warm. I keep it around. . . .

When I got married in 1981 (the first time), someone gave us a waffle iron/griddle that was just wonderful, similar to this model (but not so god-awful expensive.) I don’t know what happened to it, but in a divorce, I think you can figure it out. . .I used to have another one, but when I quit doing grains, I gave it away. Then I got ahold of the second Babycakes book, and suddenly I needed a waffle iron! (The gluten-free waffles in this book are fantastic, and real maple extract for the syrup is worth hunting down.) I now have a $10 waffle item from HEB. What I’d like to eventually get is Cuisinart’s Griddler, even though the waffle plates are sold separately. Admittedly, it will be quite some time before I get mine, even if I go to BBB with a coupon.

Several years ago I re-discovered the French Press coffee pot. I was at work one evening when one of the ISS people put some hot water in it. I used to know someone who used it, but that was a long time ago. Had no idea what I was missing., and now I own five. I got a small one and put decaf Eight O’Clock Coffee in it, and was amazed at how great it tasted. No more Mr. Coffee for me–and, it’s ecologically friendly, since the filters are metal. The one I use most regularly is this 4-cup French Press from Bodum, so I keep a spare glass around since I’ve had one break. I also have the 3-cup Chambord that stayed at my desk so I could have decaf in a non-decaf office, a 3-cup Brazil model for travel, an 8-cup Bodum Shin Bistro (for when I used to have a boyfriend to make coffee for) and this 8-cup model from Cost Plus World Market that I left at his house for the weekends I was there. (He brought it back but kept my coffee cup. No great loss.) I made cozies for both 8-cup pots to keep the coffee warm, as well as the 4-cup pot. Maybe I should sell one or two of them soon.

Now, many kitchens have a teapot on top the stove, and admittedly, I had one too–but then you had to turn on the STOVE to heat it up. This baby from Hamilton Beach solves that problem, and boils water faster than Superman can by looking at it. Boils and then cuts off, and cuts off if you pick it up off the heating element. Clean it once or twice a week by filling it halfway with water, halfway with plain white vinegar, boil, and let it sit for an hour or more to clean. Rinse it real good, and you’re ready to go. I love this kettle.

One more gadget–my electric indoor grill. Also a wedding present in 1996, it’s ceramic base tends to crack, and you can’t adjust the temp, but it works great for grilling. There is a heating element in it that’s similar to one on the stove, but bigger. And you just clean it and put it away. I have it on my big shelf. . .and when I think about it, I dust it off and use it. But I forget about it most days.

I love my kitchen stuff. In a small condo. Nevermind the books.

Well, that’s it for tonight. I’ve got to concentrate on healing and getting rid of whatever bug I managed to pick up this week. I’ll be missing a religious activity tomorrow, because I just don’t want to make babies, children and elderly Japanese ladies sick. Hopefully I’ll be writing another post soon.

Happy cooking!

Considered opinions,Tools of the Trade

Sunday night ramblings

February 24, 2013 Amy

Evening, Fellow Foodies:

If you’re watching the Academy Awards, enjoy. I’m just not into it. I’m not insulting anyone who enjoys it, just. . .not my thing. I understand at this moment that Life of Pi won an award for something. Of course, I REALLY enjoyed the picture on Facebook of a big guy in a little boat eating pie with the front of the boat out of the water and a big ginger kitty at the helm. TOO funny, but not enough detail to show it here. Darnit. Beautiful kitty, too.

Speaking of kitties, Jezebel the Step-kitty got out today and literally went over the wall. Once I got my heart re-started, I went out and got her. She got some milk today, though, guess it gave her the gumption to jump up a 5′ Hardy Plank wall. Darn cat. I did buy a lot more kitty food for her today, though. She likes the Fancy Feast with the little cheese bits in it. Hope it’s good for her. The owner says she’s “spoiled.” Got a thing or two to teach HIM about taking care of cats.

I’ve been on a quest for good health for many years, never wanting to be unnecessarily sick with stuff that’s preventable. I’ve never smoked, never used illicit drugs, and rarely drink. It helps, I guess, but I’m not testing that by trying something different.

My father for many years told the story of an unnamed cousin who started serving her family TV dinners when they first came out, because they were new and “so easy!” Then one day, she woke up and couldn’t move her left side; she ended up in the hospital herself with malnutrition. I have no idea who this person is, we never met her; I’d presume she’s long ago gone to her reward. But that stuck with me, truth or fiction, and I vowed it would never happen to me.

A few years ago, there was an email circulating with people from all over the world with a month’s worth of food. While Italy was pasta and things, Asian folks had rice and stuff, but this is what they showed for Americans:

I found this picture on Google, it’s been around a while, so I’m guessing the little guy is full grown now. I’m sure they’re nice people, but. . .it’s all processed food and takeout pizza! There is no REAL FOOD here.

I’m all for the occasional takeout when life gets overwhelming, but there is no nutrition in this kitchen. The cheese on the pizza is likely not real cheese, depending on where it was ordered from.

I get it. We’re busy. But this is what a good part of Americans eat now. And it shows when you go out in public and see the results. Until folks get it that processed food isn’t really food and WILL make you sick eventually, we’ll see a lot more obesity, diabetes, and other preventable illnesses.

I never forgot that picture, and it’s even more true today. Honey Boo Boo, anyone?

In the name of health, wellness and keeping my weight down, I’ve done low-fat, low-calorie, low-carb, yeast free, “just eat good,” and yes, vegetarian eating. (Thought I’d starve to death with that one.) Because “red meat’s gonna kill ya!” (Rubbish.) Low carb is my favorite, because you don’t have to go hungry, and the food is good if you know what you’re doing. (Note: avoid stuff marked “low carb” because it likely has stuff in it that you don’t want.) I like eggs nearly any way you can fix them. However, as far as losing weight, the hCG diet is what took off nearly 65 pounds before things went pear-shaped for me last year. I’m working on getting back my equilibrium, one bit at a time.

I shifted from low-fat to low-carb when the original version of SugarBusters came out. I know you can get the “mass market” version on Amazon now, but I have the original 1995 self-published version, which was only published in New Orleans. I actually attended a dinner with one of the authors–I don’t know which one–in 1997. It was an interesting lecture, and he was very nice. I didn’t completely understand cutting carbs yet, but I quit using powdered coffee creamer immediately. (Yuck!)

Then all my friends who were doing SugarBusters shifted onto the next big thing, which was the blood-type diet. I stuck with SugarBusters until I started reading Suzanne Somers’ books, which were pretty much along the same line (and had delicious food in them, too!) A couple of years ago, my own doctor told me that my blood type is the one to avoid wheat and eat low-carb.

I am, as I’ve been saying for years, a cat. I have blood tests to prove it.

Anyway. . .since I started reading Wheat Belly and its companion cookbook, I’ve seen lots of recipes for dairy, something I quit a few years ago. I did the Yeast-Free diet one day and never went back to dairy. A little butter here, a little occasional cheese, but no milk, cream or half-and-half, just almond milk. But Dr. Davis, author of Wheat Belly, says, eat that cheese! I wanna kiss this man! (Missed my chance, but you get the idea.)

There are differing schools of thought on whether dairy is good for you or not. Me, I love it, but I mostly stopped it a few years ago. Like welcoming an old friend back, you know?

Along the same lines, there was an article last week in the distinguished Wall Street Journal by a lady named Melanie Warner. Her new book, Pandora’s Lunch Box, comes out this week. But after hearing Dr. Davis, and reading part of his books, this article is along the same lines, although she doesn’t go into wheat specifically here. But it’s another example of what we’re eating in the USA (and indeed, many parts of the world) that is far away from what real food started out as.

No, I don’t buy frozen chicken strips, or anything like that. I’m sure that if I had kids, they would consider themselves the most deprived children on earth because I would not give them “Lunchables.” Anyway. . . .

Today I decided to make a veg frittata for breakfast this week from last year’s Barefoot Contessa: Foolproof.

It has CHEESE!! And I don’t have to make breakfast this week. Just heat and eat. Well, this is what it looks like in the book:

Worked my paws off, and this is what mine looks like, without a food stylist:

Dunno why it’s all burned (it has since deflated.) And some of the veggies got a bit blackened. Wonder if the big oven isn’t heating correctly.

It has yummy Parmesan cheese and Gruyere cheese. Well, I decided to get some less-expensive Swiss cheese today, since it tastes about the same. I like Gruyere, mind you, but it was about $8 for a square, and the Swiss was about $3. Next time.

After two Larabars this afternoon (Chocolate Chip Cherry Torte) I didn’t really have dinner; I’ve been mostly nibbling on shards of Parm cheese, drinking tea with milk/half&half and, well, nibbling.

I’ll let you know how it tastes later. . .meantime, I’ve gotta hit the showers and get some sleep. And nibble on some more Parm cheese shards. Back on it tomorrow.

Happy Dining!

Considered opinions,Health & Wellness,Special considerations

Comfort food, anyone?

February 23, 2013 Amy

Good evening, Dear Readers:

I’m kind of tired tonight, but last night I hit the bed early and actually got some sleep. Not all night, woke up a couple of times, and I really appreciated Jezebel the step-kitty’s insistence that I do some laundry today. Especially the duvet. Especially after her early-morning retching.

So I’m a bit tired. But I thought I’d offer some comfort to you this evening.

Today on The Food Network was quite a bit of what’s called “comfort foods.” The Barefoot Contessa had things like “Midnight Spaghetti” and “Sunday Morning Oatmeal,” as well as from another chef, “Kimchi Fried Rice,” which included the Korean delicacy, rice, and a fried egg on top. Trisha Yearwood brought husband Garth Brooks into the kitchen, making very sophisticated and un-countrified food. The Pioneer Woman had a great looking beef stew and some creamy, cheesey grits. I haven’t had grits in years because of the high carb content, but that was enough to make me think about some. And, bless her heart, Giada de Laurentiis did some ravioli with pesto and a combo meatloaf/eggplant thingy that made me yell at the TV–because that stupid eggplant ruins the meatloaf, Dawlin’.

What else did Giada make? Let’s put it this way–if someone brought this cake to an activity, and Giada was there, I’d move her (and anyone else) out of the way to get to it. Anything with chocolate and raspberry in the same place risks that outcome. Chocolate and raspberry together is just my absolute favorite thing. Except maybe in chili. Nigella Lawson also has a Chocolate-Raspberry Heart cake in her book Feast. Fortunately, I haven’t had either one, and I likely won’t, because I won’t be able to resist making it way too often. (I get chocolate-raspberry decaf coffee beans, though.)

So to offer some of my less dangerous comfort foods, let’s start with Bacon Tomato Hash from the lovely Nigella Lawson. Simple to make, and satisfies, even without the bread (which is how I eat it, naturally.) When she did this recipe on her show, she’s coming in from a night out, pads up the stairs in heels, and tosses her purse and very long pearlesque clip earrings on the kitchen counter before starting. I’d made this many times before, but a few years ago, I had a long Friday night and did the same thing, except I didn’t take off my very high-heeled shoes in the kitchen.

It was my birthday, and although I’d gone out to dinner with friends, it was nearly 1 am, it was chilly, and I was hungry. I thought, what’s open at 1 am? Whataburger and Wal-Mart, right in the same spot. Didn’t want a burger, because, after all, I’d had tortellini, my birthday indulgence. So I went into Wal-Mart and got bacon, tomatoes and fresh parsley, Unfortunately, I was dressed in a little black dress, high heels, and a fabulous evening poncho, so I garnered some very odd looks from a big, burly dude on a Harley. He never said a word, just watched me walk in, and watched me walk out to my car. I made it home safely, and had some of that hash and read the paper until about 3 am.

Three summers ago, I contracted some kind of funky flu bug that, I’m told, came back from Russia with some of the Shuttle people. Ugh. Two weeks I was sidelined, and *tried* to work from home. Thankfully, my boss was on travel and mostly gone, and I took care of stuff by phone. But I mean it, I had the whole bit–fever, fatigue, coughing, congestion. I had a boyfriend at the time, and wouldn’t let him come around because I didn’t want him getting sick, either. I’d just started growing basil, and kept telling myself I’d make pesto with it one day soon. Lucky me, Nigella came to the rescue again with this Pea Pesto Soup.. Now, I had a reason to make that pesto, and I’ve been making it ever since–just to make this soup all winter long. The picky boyfriend thought I was nuts, and then he got a taste of it and started asking for it. Naturally, I use the home made pesto, but if you want to buy it, get the stuff in the refrigerated case. It freezes well, and you can make four batches of soup with it.

That was also the week I also fell in love with Def Leppard all over again. Hey–if you were flat on your back with fever, to weak to move much and 45 pounds of cat sleeping on top of you in the middle of summer watching VH-1 Classic, you would too. But that’s another story.

I actually gave a jar of pesto as a last-minute birthday gift for a coworker when I got caught short one day. She loved it, and the soup recipe, too.

Yet another easy Nigella recipe (sorry, these are my favorites) is Pollo alla Cacciatora, which is a quick-and-dirty version of Chicken Cacciatore. I fell in love with Cannellini beans making this and a few other recipes, too. Speaking of which. . .yet another Nigella recipe–Steak with White Bean Mash! Had it just last night, and it too is from Nigella Express.

Ok, so what if you’re not a Food Network junkie? Well, this Yeast-Free Cupcake is good enough to satisfy anyone who likes cake, without the usual white-sugar-and-flour rush. I have a preference for Suzanne Somers’ Somersweet, but if you mess with the sweetener, you’ll have to try it and see how it works. I don’t know if agave syrup will work. This Yeast Free CoffeeCake is also good, but you’ll have to have garbanzo bean flour around. (Which, of course, I have–I think.) Haven’t made it in a while because I keep going to the cupcake recipe. Needless to say, it’s good. And I’ve told you about the yummy, rich Yeast Free Brownies, which I have yet to get around to making again.

Lately I’ve taken to using my mandolin to thinly slice sweet potatoes, put them in a dish in the fridge and let them dry out, then put them in the small oven with some olive oil and salt and let them cook til they’re drier and crispy. That’s good, too. Since I have the convection setting on it, I like to speed things up a bit.

Now if you like salad, when I was working, my favorite Single Girl Payday Meal was a big steak salad. By that I mean I would get some salad things (lettuce, tomato, cucumber, sugar snap peas and whatever else looked good in produce that day) and a flat-iron steak. Kroger sells them in big long steaks, so that’s what I would get. Of course I wouldn’t eat the entire steak in one sitting, but I would cook the whole thing. So I get one of my big Tupperware eatin’ trays, arrange my salad, then make the dressing from one of Suzanne Somers’ books:

6 T extra virgin olive oil

3 T lemon or lime juice

2 cloves garlic

Salt and pepper to taste

Put that in a blender (I like the immersion type) and emulsify it. Just that easy.

Now deal with the steak: I also use one of those hand-held mechanical tenderizers to go over it on both sides, then salt/pepper the beast. (If it doesn’t fit in your pan, cut it to size, or just cut it into your favorite size, pack and freeze the rest.) Get that pan screaming hot and throw some olive oil in it. Once it’s hot, put the steak in and IMMEDIATELY turn down the heat to about medium, and let it cook, long as you like. When it’s no longer adhered to the pan, turn it. When it’s cooked where you want it, take it out and let it rest for five minutes or so. Then slice it up against the grain and top your salad with it. Salad dressing completes this masterpiece.

No, I do NOT use bottled dressing. Yuck. Make your own. You have a blender, don’t you? Just wash it really good when you’re done with it. Start with that recipe.

I have to say that flat iron steaks are my favorite, but I like other cuts, too. Yes, NY Strip steak, but also sirloin and chuck. I don’t know that I have a “least favorite cut of beef.”

Wait–yes I do. Beef tongue.

On that note, I’m going to bed.

Happy Dining!

Considered opinions,Fast & Easy,What's for Dinner? Dinner

The day of two desserts

February 20, 2013 Amy

Hello, Fellow Foodies:

First, a thank-you shout-out to my friend Linda in New Braunefels, TX. Linda went to see the incredible jazz singer Bobby Caldwell in Austin, TX last Friday. Knowing that Mr. Caldwell does a meet-and-greet after and between concerts, I asked Linda if she would give him my regards. Not only did she do that, she took a picture with him, and they had a note saying “Hi” to me and a few other fans who couldn’t make it. OMG!!!!!!!!!!!

Second, giving a shout-out to Jennifer in the bakery department of Central Market in Houston. I met her a few weeks ago when I visited, and when I went back last week–she remembered me! Nice lady, and they produce some amazing works of confectionery art.

Unfortunately, I’m about to show my hypocrite side.

Yesterday, I had a delicious foodie adventure. And dessert was SOOO good, I had two. More on that in a minute. Of course, Miss Hip & Edgy Food Blogger walked out without her camera, so I could only do cell phone pictures. I also exercised last night when I got home.

I attended a lecture hosted by the wonderful folks from Woodlands Wellness & Cosmetic Center. The event was held at The Woodlands Waterway and Hotel and Convention Center, a Marriott hotel. Much like the Delray Beach Marriott in Florida, where I’ve been three times, the staff was also very nice and helpful

The featured speaker was Dr. William Davis, a board-certified cardiologist in Wisconsin who wrote the best-selling book Wheat Belly. It was a pretty popular activity–while it wasn’t a sellout, it was a packed house.

I’ve written about this kind of thing before–if you haven’t seen it, check out my post on Babycakes, the bakery and cookbooks for vegan/wheat free baked items.

There were a number of vendors there, including Frost Bake Shoppe, serving samples of a wheat-free cupcake they make. With chocolate frosting. Yes, I sampled it. More than once. Must go visit next trip to The Woodlands. Like I told ya, chocolate is my first love, that’s why I’m single.

Gluten Free Nation (formerly “Gluten Free Houston”) was also in attendance. I met the owner, Randi, a couple of years ago at a Farmer’s Market, who started creating these tasty things when she herself was diagnosed with celiac disease and there was just NOTHING for folks with these types of allergies. I tell people about her and Gluten Free Nation when I hear they have that problem. While I purchase things from Gluten Free Nation on occasion at my local health food store, there is a store on the west side of Houston. Their products are available locally at HEB stores and Central Market as well as online, and they ship nationwide. Great tasty treats for folks missing bread and cookies and pies. You can have some and not worry about getting sick.I’ve also written about these nice folks before, too (see Cupcakes And Capitalism.)

Also in attendance was Red Mango Yogurt–they have NUTELLA yogurt. OMG. No kidding. And yes, it is indeed gluten-free. It’s actually called “Nutty Potion No. 9,” but it really was wonderful. Hope they put more Red Mangoes around Houston.

Yes, I asked for an autograph for the book. I also admitted to the good doctor that I do, on occasion, visit Taco Bell. My doctor, who was standing next to him, is aware of this. He cringed! But there is the Cabana Bowl, which has rice but not wheat in it. Again, not very often, and I still have not tried that delicious looking cookie they have, ’cause I know I’d never stop.

Included in this activity was a delicious wheat-free lunch, personally selected by Dr. Sakina Davis (my doctor, no relation to the author) of Woodlands Wellness, and it didn’t disappoint. I don’t think I’ve ever had a bad meal in a Marriott hotel. What I also discovered was that a LOT of folks have not only read this book, but have put it into practice in their lives. I, unfortunately, have not read this book but am now in the process and will give a full synopsis when I’m done. However, the message I got was simply this:

STOP EATING ALL FORMS OF WHEAT. IMMEDIATELY. FOREVER.

Even if you don’t have a wheat allergy or wheat problem, it’s beneficial to stop wheat intake completely. I generally don’t consume wheat, except on occasion, but I’ll be reading labels a little closer once I finish the book and know what to look for.

Let’s talk lunch.

First up was a beautiful salad:

Work of art. Unfortunately, those “croutons” are grilled squares of tofu, so readers of my humble blog know what I did with them. (I didn’t eat them.) The dressing was a delicious vinaigrette, which was supposed to be made from miso, (oops) but the little bit I had didn’t bother me.

Feast your eyes on this wheat-free entree:

Chipotle chicken with roasted sweet potato and parsnip, and green beans with a couple of roasted grape tomatoes. My dinners don’t get artfully arranged like this, though.

Amazingly, NOTHING needed salt. I never touched the salt shaker. Honest.

And for dessert:

A crustless strawberry cheesecake with strawberry compote and that little twiggy stick is made of dark chocolate.

Why did I have two of these? Well, look at it! Wouldn’t you? Yes, it was worth it. Besides, I had to make *sure* it was suitable for human consumption. (It was.)

I don’t do that very often, honest. Most of the time, when I get a craving for sweets, I go for the Chocolate Chip Brownie or Chocolate Chip Cherry Torte Larabar. Yes, extra calories, but a lot healthier (wheat, soy and GMO free) than the regular desserts I could have.

Admittedly, the reason I had two desserts was that we weren’t a full table, and there was more than one that would likely get trashed. There were actually three salads and three desserts left, because there were three empty seats. So to reduce food waste, I had one of those extra desserts. I enjoyed it, as well as some other delish nibbles from the vendors named above.

Honest, I exercised for 45 minutes last night.

Admittedly, most restaurants and hotels will accommodate you if you ask for gluten free, kosher, or vegan/vegetarian these days. When I was at Bootcamp last year, I saw a couple of folks get “specialty” meal at the Delray Marriott; they just had to ask in advance. (Me, I figure, I’m on a trip, everything is beautiful, I’m gonna try all of it. Then again, I steer clear of wheat and soy and enjoy the rest within reason. Sorta.) However, one of my friends couldn’t quite get enough to eat doing the vegan thing, prompting an older waiter to say to her in his thick Eastern European accent, “You want to live to be 100? Eat red meat!” Much as I admire this lady, I had to laugh. I felt bad for her, because I understood, but I also agreed with Grigor the waiter.

Anyway, that’s what I was lucky enough to have for lunch yesterday. Understand that it was a special occasion, not an everyday affair for me. Today, it was the last of the roast chicken with pears. . .wait, did I post that yet? Ooops. . .coming soon, a recipe review. Soon as I finish reading Wheat Belly and give you a full report.

Happy Dining!

Considered opinions,Desserts,Health & Wellness,Special considerations

Like this:

Like this:

Like this:

Like this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: