Expenses - solutions

Anyone who follows the G/F allergen lifestyle will tell you it's expensive. It is indeed. I hear responses like, "oh but my family's health is worth it." That is a very true statement - however - you STILL have to have the money to pay bills and deal with emergencies so while your family is worth it there are always circumstances which anyone, even die-hard organic G/F folks wish for inexpensive options. I have a few...

Potatoes - very easy to grow, cheap to buy and fantastic for a main course or side - baked, fried, mashed - you name it

Rice - again very plentiful and there are many varieties and many options for cooking from rice balls to risotto to pilaf

Grits - So much fun, expands so nicely - great as a side dish and you can really dress this food up by even going the polenta route.

Quinoa - not as common but getting more and more accessible. You can make it sweet or savory. It comes in flakes too! Make cookies this way :)

Rice Chex - all Rice Chex are G/F (whew) make sure you check the label on most cereals in the breakfast section though before you get too trusting.

Corn tortillas - versatile! Fry them or steam them. Make cinnamon sugar crisps, enchiladas, soft tacos or even huevos rancheros (painfully simple)

Honey - but WATCH the label. Some honey factories add things to their honey!

Veggies - hit the produce section of the store and you'll find a lot of bargains. Heck you can even do farmers markets. It's a lot of fun to try new things this way. I am not a fan of many cooked veggies. So raw is typically the way I like most things. If you don't like something normally, try it raw and it might surprise you.

Eggs, milk and cheese - no two ways about it, most of this is spendy but if you are saving $ elsewhere you can afford a little splurge. Farmers markets can help here.
You can make your own yogurt and cottage cheese (if you want recipes let me know).

There is a local dairy close to where I live and though they are not considered "organic" because if the exceedingly strict regulations of the term "organic" they get their milk from about 6 different dairies and the cows are NOT treated with hormones and they don't feed antibiotics to cows unless they are sick and IF they do. the milk is dumped.

Meats/fish are expensive but I live in Alaska and I always have friends who fish and hunt. I can get stuff that way no problem. However, for the everyday consumer these things present a problem. Stores are now offering more "natural cuts" of meats now which are reported to be fed no hormones or antibiotics.

Make your own jams and jellies - very easy and lasts a year and a half! and you KNOW exactly what went into them. No guessing there

If you have any other ideas, please feel free to let me know!

Corned Beef

What's on the menu? Corned Beef. I am going to boil it, the traditional way but not with the veggies. I believe that boiled veggies are the reason why so many people dislike them. Texture is slimy, taste is gone or worse, they become bitter...so I coat my veggies in the oven. I rough chop onions and potatoes (with skins) put olive oil on them, sea salt, pepper, some of that lovely kirkland no-salt seasoning and depending on the thickness of the veggies I roast anywhere from 10 - 20 minutes in an 375 oven. Then, when the corned beef is done I put the roasted veggies in a casserole dish and place the beef on top of that to cool.
The BEST part about corned beef is making fresh corned beef hash the next day.

When the beef and veggies are cold from being in the oven the nigh before I chop them together and put handful sized portions in a hot, oiled skillet and fry...MMMM I add a little salt and pepper to this and when I serve, I serve with Franks Hot Sauce!

Problems with my account

Stand by there have been problems with my account for a while and I am sorry about that. I finally fixed the issues *whew* though now it is very late and my brain hurts so more tomorrow...

Another quick supper - modified "Frito Pie"

So you get home from a tiring day and there is not enough energy left in you to actually "cook" anything - here is my solution and I had all the ingredients so I didn't even have to shop

Obviously - I don't make this with Fritos though they are gluten and soy free they are just far too greasy for me

Modified Frito Pie

1 can Amy's Medium Chili (organic, gluten and soy free)
1 small can of organic tomato sauce
1/4 c plain goat milk yogurt
1 bag of Que Pasa Tortilla chips
1 lb of hamburger (or more - it's up to you)
Shredded organic cheese

Put the chili, tomato sauce and yogurt in a medium sauce pan an mix it - heat it to a simmer.
In a frying pan - brown the meat (add whatever seasonings you like, I use garlic powder, onion salt and cracked pepper)
In a small bowl put a handful of chips. Once the browning of the meat and the chili is warm it's ready...
Get a scoopful of chili put it on the chips then add the cooked seasoned ground beef then put a handful of cheese on the top - good to go!

Research

I have been doing a lot of research lately into what was used in ancient times for healing purposes. As I mentioned in my last entry about alternatives, I have become increasingly more aware of the remedies in everyday life. Don't get me wrong, an advil or two really does a number on pain but it always has me thinking about what it was like before such "quick fixes".
Though it is difficult to say on some things if they were actually used, some others are well documented. For example the use of baking soda as a poultice to dry out poisons and as a remedy for bites and stings. It was not a common thing because even though bakers and cooks had access to it for centuries they did not use it often. The question is was it used in remedies? Who knows - but what IS known is that people tried all kinds of things to help and sometimes things worked, sometimes they didn't but it was a largely illiterate society so how well are things documented from the apothecaries to the common midwife?
I have made some interesting discoveries though and though I am not really sure what was used and what was not, I am expanding my knowledge base. I will be making a lot more salves and balms and I am even thinking about selling them.

I have discovered that dandelion is good for deep muscle aches and pains as well as arthritis when applied in a salve form

Willow bark is in essence - aspirin and one of the first home remedies to be tested by pharmacological groups

Onion was used as a poultice

Garlic is an anti fungal

Honey is an antiseptic and it never goes bad - ever

It's a lot of fun to do this and I believe with all the allergies the kids are dealing with this stuff is the safest out there for them to deal with any ailments which come down the pike!

Alternatives

Recently, I was asked to help out people with some alternative therapies/remedies for aliments.
There is so much to cover here but I can say that Homeopathy is the most amazing thing. If the world suddenly goes crazy - I will be one of the first to stockpile the homeopathy and perhaps naturopathy.
There are so many treatments for everything from gout to migraines its unreal. I really don't know why this hasn't "taken off" in the mainstream as much as it could. Though, if it did then western medicine doctors and pharmacists would indeed be given a run for their money.
I have to say that the saving grace in learning about all of this stuff is that western/alternative can work beautifully hand in hand. I have had to resort to alternative methods more than once and they turned out to be the better option with more answers than the western side. However, I have gotten the curled lip response from the western practitioners (this includes the school nurse - who by the way CANNOT administer anything homeopathy to my kids, even if I give it to her with explicit instructions) when I mention that we are trying other options for healing.

Now - true-fully, I cannot speak to everything but I CAN speak to the things that I have tried which have worked like a charm.

If my brain worked like a mathematical genius (like my older brother) I would study herbology, homeopathy, midwifery and alternative medicine but I was not blessed with such a brain.

My 11 year old actually prefers going to the acupuncturist as opposed to a regular doctor...what does THAT tell you?

Mmm Cheesy Grits

So I really don't have an exact recipe for this. I am learning how to make grits and honestly, it is a new thing. Anyway - I made cheesy grits with organic cheese and sea salt with a little pat of Irish Butter. It was tasty. Though my family just can't get over the texture. It is the Gluten-Free worlds answer to Ramen. I can see college kids just pounding this stuff because it is really cheap, easy and fast to make.

2 cups of salted water - bring it to a boil
1/2 cup of instant grits
1 pat of butter (I use Irish butter)
1/2 cup cheese (goat, rice, soy - something that melts is ideal)

Boil the salted water, add the grits and stir. Cover and let heat for like 5 - 6 minutes. Add the cheese at about 4 minutes (and butter)

If your fancy strikes you - add a little but of Franks Hot Sauce. Fun, fast, cheap and tasty. It can also serve as a poor man's polenta in a pinch!

Enjoy

Excited - with a catch

It's really exciting that so many companies are coming out with gluten-free stuff as well as organic stuff. People yelled loud enough and voila! There you go. I just had a nibble of the French Meadow Bakery - yellow cake and it was at Safeway (of all places).

However - and I want to stress how thrilled I am at the options - I am annoyed that people are using the Gluten-Free way of eating as a "diet plan". It is probably one of the most bothersome parts of the entire process. I'm afraid that like all "diet plans" that this one will crash and the options will go away. I cannot be the only one who thinks this. I really hope that it is a trend that will stay because people with allergies and celiac disease need this "plan"

It's been a while

Yes it's been a while but here is a new one for all of you fans of mushroom out there...

Gluten-Free Mushroom Soup (Organic)

16 oz. Portabella mushrooms (or any mushroom really) sliced (if huge then dice too)
1 TBS butter or olive oil for sautéing
4 Tbsp. Goat milk butter (can use cow but I love the creaminess of goat)
1/2 c. white or brown rice flour
2 c. organic chicken or vegetable stock
1 1/2 c. Whole goat milk or organic ½ and ½
scant ½ tsp lemon juice
white pepper to taste
a tiny pinch of nutmeg

1. Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.
2. In a clean skillet, melt the 4 Tbsp. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.
3. Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.
4. Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock, begin adding the milk.
5. After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.

Gluten Free Yule Log Recipe

I modified this from a posted recipe on about.com - it's DIVINE

This gluten-free chocolate sponge cake recipe makes a versatile, light and airy cake. Use this delicious, fast and easy gluten-free sponge cake recipe to make ice cream roll cakes, holiday gluten-free Bûche de Noël- the lovely Yule Log Cake or as a base for gluten-free Baked Alaska.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Ingredients:
6 large eggs
3/4 cup sugar
1 teaspoon vanilla
1/3 cup cocoa powder
1/3 cup potato starch
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cream of tartar
Extra powdered sugar for dusting
Preparation:
Preheat oven to 400° F

Line a large baking sheet with parchment paper. Grease parchment paper with butter.
Separate egg yolks from whites. Place egg yolks in a large mixing bowl. Set egg whites aside.
Beat egg yolks on HIGH using an electric hand or stand mixer. Add sugar and vanilla and continue to beat on HIGH until mixture is creamy.
Combine cocoa, potato starch, baking powder and salt in a small bowl. Stir with a large whisk to thoroughly mix OR sift ingredients.
Gently fold dry ingredients into egg-sugar mixture. Fold in grated orange peel until combined.
In a separate large mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on HIGH until the egg whites are stiff but not dry.
Use a large spatula to gently fold the egg white mixture into the cake batter. Fold until ingredients are blended.
Use a spatula to scrape cake batter into prepared baking sheet.
Bake in preheated for about 7 minutes or until the cake begins to pull away from the edges of the pan.
Cool cake on a wire rack.
When the cake is completely cool, carefully invert it- with the parchment paper still on the bottom, onto a large sheet of waxed paper, lightly dusted with powdered sugar.
Slowly peel the parchment paper from the cooled cake.
The cake is ready to fill with buttercream or softened ice cream. Roll the filled jelly roll style or use the flat sponge cake to make glorious gluten free Baked Alaska.


Tips-
When you roll the filled cake, roll slowly towards you while peeling away the waxed paper at the same time. If the cake cracks while rolling, don't worry, frosting hides any cracks! Roll the cake from either the narrow side or the wide side, depending on the size cake you prefer.

THEN – for the icing follow the recipe on the back of the Hershey’s Baking Chocolate Powder
Chocolate icing –
1 stick softened butter
2/3 c chocolate powder
1/3 c milk
3 c powdered sugar (you can make powdered sugar with superfine sugar and potato starch in a food processor)

We heated the icing and poured it on the cake as it was easier, then we rolled it up and poured even more then waited for it to cool a little and dragged a fork in the icing to make it look like bark. Then sprinkle a little powdered sugar on the top

YUM

Nom Nom Goldfish Crackers!

Gluten Free “Goldfish” Crackers

4 oz. Cheddar Cheese, shredded OR you can use goat milk cheddar – it’s out of this world
4 Tbs. Butter or you can use goat milk butter
3/4 c. Potato Starch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder (if you need corn-free, you can get it at a natural foods store or you can make it with potato starch and baking soda)
2 Tbs. Milk – can use goat milk here too

Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet.
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface OR sprinkle the surface with potato starch instead), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping, like salt or parmesan cheese or both! Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes but check at about 8 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

For added fun you can get a little "goldfish" cookie cutter

Bouche De Noel

My husband is the baker between the two of us and he is going to make a yule log. It's exciting! I will make sure that I get a picture of it up as soon as he bakes it. Solstice is coming and we are VERY excited.
I'm thinking of the feast of the seven fishes for Christmas Eve and being in Alaska, we have a lot of seafood that would be fantastic for this.

British Cuisine????

I was looking in my fridge wondering what I should throw together for tonight - looking at all of those "oops" veggies that I forgot to change out from my Full Circle Farm order and there was a huge head of cabbage...

I started to think - I saw bacon, potatoes and cabbage and then I remembered an old old recipe called Bubble and Squeak so I looked up some recipes, changed them up and came up with this recipe...

Bubble and Squeak

Lynne style

10 strips of bacon
3 medium sized links of good sausage (can use loose pork sausage use about a 1/2 lb)
4 small potatoes
5 leaves of cabbage
2 TBS butter
salt and pepper to taste
Frank's Hot Sauce (optional)

Okay - slice up the potatoes and put in some water to boil so they can soften - let that do it's magic

While the potatoes are boiling, fry-up the bacon when finished place on a paper towel to drain and cool. Fry up the sausage as well in the bacon grease.

Slice up the cabbage and set aside.

After the bacon is fried - slice it up.

Drain the potatoes and put back in the pot that they cooked in. Add the sliced bacon, sausage and all of the oil and 2 TBS butter let that cook for about 2 minutes then add sliced cabbage, salt and pepper. Cook only until the cabbage becomes bright green.

Serve immediately and add Franks Hot Sauce if desired. I think it really needs that extra kick.


Allergen free for my kids, pretty fast and very filling. It's bizarre but a winner

Get the potatoes to fork tender

Pozole

This is another thing the boy can have and I am thrilled about it because it is my absolute "feel good" recipe and I love pozole, when I feel sick - I get pozole and it is to me like a Mexican version of chicken noodle soup

Here's a Pozole recipe

Pozole – in the crockpot

2 lbs pork
salt, to taste
pepper, to taste
1 (14 1/2 ounce) can hominy, drained & rinsed
1 cup water
1 cup pork broth – chicken will do in a pinch
1 small onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
3/4 tsp ground coriander
3/4 teaspoon ground cumin

fresh cilantro
fresh cabbage
fresh avocados
corn torillas

Directions:
Sprinkle pork with salt and pepper.
Combine pork with hominy, broth, onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
Cover and cook on low for 6-8 hours.

Serve with warm corn tortillas, avocados, fresh cilantro and fresh sliced cabbage

Marshmallow squares redoux

Okay so Rice Krispies have all kinds of lovely things in them that make my kids sick but I found another cereal that does the trick and is actually more flavorful - - -

Honey Nut Rice Chex!

Patrick calls them honey chews

Here we go

1/4 c. goat butter (or whatever you want to use - I just have to use goat)
1 bag of marshmallows (10 oz)
13 oz of Honey Nut Rice Chex

mix the marshmallows and butter in a large pot until creamy - take off the heat and add slowly the cereal

pour onto a cookie sheet - cool and slice! Perfect!

Green Bean Casserole - our style

Actually, I modified this from Alton Brown so I really can't take the credit but here it is (and quite yummy too I might add)

Ingredients
For the topping:
POTATO CHIPS!!!! Trust me ☺
For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons white rice flour
• 1 cup chicken broth (we use organic)
• 1 cup half-and-half (we use whole goat milk)
Directions
Preheat the oven to 475 degrees F.
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Top with the remaining potato chips. Place into the oven and bake until bubbly, approximately 15 minutes.

Fast dinner

Last night I was in a major "funk" and I was thinking that I had nothing to make for supper.
I walked to the natural food section and nothing jumped out at me but then I remembered this incredibly yummy dish that I had at the Spaghetti Factory when I was in Washington years ago; "mizitra with browned butter spaghetti". I thought HEY - I can make a meal of this! Granted, we can't have regular spaghetti but I have been becoming a fan of Mrs. Leepers corn spaghetti. I set to work and grabbed some organic chicken thighs (thighs are a whole lot cheaper than breasts and they hold flavor better) and mizitra cheese. Mizitra is a Greek sheep's milk cheese that is incredibly white. It's a little briny but it is not strong like feta. Its a little crumbly but you can grate it and doesn't melt well but it is perfectly safe for us to use because it is not "cow".
I started to boil the water, whipped out 4 slices of bacon diced them, fried it then set it aside then I diced the chicken and put it in the same frying pan the bacon was in! Added some seasoning (kirkland organic no salt). By this time the water was boiling so I put the chicken aside and started the noodles (8 minutes).
Then, I got 4 TBS of goat butter and put it in the frying pan to let it melt. I grated the cheese. As soon as the noodles were done, I strained them added the browned butter, cheese, chicken and bacon! Voila! I served it with some fresh broccoli. My family does not liked cooked veggies...

Anyway, it was tasty, fun, easy and really great for my kids allergies.

Panko alternative!

Take rice crackers - and put them in the food processor - chop them up add some rice flour and you got it! I know I used this trick before but I didn't add the rice flour it helps the "panko" stick!!! This works beautifully.

Long day's journey into food AND a recipe for Poutine

We got Patrick's allergy tests back and I was really surprised. He has a similar allergy panel to Carmen. Carmen never had a traditional blood allergy screening because she would not tolerate the needles, now she might but that is another story...

Anyway- Patrick's areas of highest sensitivity come from Wheat, Gluten, Egg whites (yes just the whites - no clue why though)Yeast, Soy and the highest of them all is peanuts. The lower but still "there" allergies include dairy - cow dairy, tomatoes and garlic...a pizza lovers nightmare I think.

Poor kid. He is not adjusting well. The Naturopath said that his reactions would get worse before they get better so we have to clean out his system of the stuff that makes him react. It is a struggle - especially on his mental health and the health of all of us. I get exhausted just thinking about it.

Goat Milk is everywhere and I am happy to see that. It is tasty and he likes it. He hasn't liked much of the "new food" or now "Patrick safe" food. We have tried many "Chevre" products and it is pretty good stuff. I SO want to buy a goat or two now. Goats will eat ANYTHING though and their milk tastes like what they eat so I wonder what Meyenberg Farms feed their goats? Another shameless plug - Meyenberg Farms is a blessing.

I have come to learn how to adjust some recipes but the hardest is that soy! It's AMAZING that it is in everything. It's a wonder that anyone with a soy allergy can function. It's even in the organic stuff!

I have a recipe for Poutine - a REALLY fun dish that is from Quebec

Organic French Fries (pomme frites)
Organic Beef Gravy (sauce de boeuf)
Organic Goat Cheese (fromage chevre)

Pomme frites -

Slice potatoes and pat dry
Fry in a deep frier at 320
take them out and salt them immediately

sauce de boeuf -
10 ounces organic beef broth
2 TBS of butter
1 TBS potato starch OR 2 TBS Rice Flour
Seasoning - how you like it I like the Kirkland No Salt Seasoning, but you can use Seasoned Salt or McCormick's Grill Seasoning - whatever floats your boat
Salt

Some people like to start with a roux of rice flour and butter, then add the broth but either way is fine.

method -
in a small bowl mix the potato starch with 2 oz of room temp broth put the rest of the broth in a saucepan and boil. Add the potato starch mixture and stir it in to the sauce. It will thicken. Be warned though unless you are used to cooking with potato starch watch it very, very carefully because potato starch will lose it's thickness if you cook it too long.

If you start with a roux melt the butter in the saucepan then add the flour and cook it until it gets all gloppy. Then add the broth slowly and stir it in. Add all your seasoning. It will thicken.

Cheese - NOT FETA!

Cube up the cheese and get ready to CRUMBLE

Plate the warm fries first, then the gravy then the cheese on top. Serve with spinach salad

Spinach salad can be wilted - I LOVE a good wilted spinach salad with bacon and bacon renderings! NOM NOM! And it is safe for my kids to eat!

Fillipino Fried Rice

A friend of mine taught me this recipe so I will pass it on to you - so very easy -

6 cups cooked rice (sticky medium grain)
1 head of garlic (this is between 16 - 20 cloves, smashed and roughly chopped)
1 TBS oil
1 ham steak - diced
9 eggs - beaten (add pepper and salt to taste)
1/4 c. Tamari Soy Sauce (gluten free)
Pepper to taste

In a large frying pan (or wok) place the oil and heat it. Add the garlic and toast it. Add the ham steak to the garlic mixture - heat the ham and mix it well with the garlic. When heated through add the rice, break up the rice and mix well. Add the soy sauce and mix well. Leave the wok on low while making eggs.
In a separate frying pan, add a tiny bit of oil and heat the pan to medium. Add 1/2 of the beaten egg mixture (your pan will probably be too small to do it all at once so take it in shifts). When complete, combine cooked eggs with the rice mixture. Add pepper to taste and have a nice dinner! Serve as a main course - I always do!
You can always add more seasonings but this is a good base for fried rice. You can also freeze it and have leftovers later, or you can feed a herd of people :)