Posts Tagged ‘sulfite free cooking



04
Aug
10

MISS YOU


Hello gorgeous.

I have not been around…I know…I have decided that I am simply to busy having an awesome summer with the kids to be on the computer.  Sure, I have no money, no clients, no gigs, and therefore no money to buy the high maintenance food I eat, but I have a great tan.

I am about to post THE LIST.  The list of all lists…things that I can eat.  This you might be able to eat.  This DOES NOT MEAN that you can eat what I can eat.  This is just a guideline for people who share this allergy and are feeling like me, only seeing lists of things you CANNOT eat. I will post that list in a minute, and again, feel free to add comments, question me, tell me if my ass looks fat in this outfit, etc.

Things have been going okay with the new diet regimen. And when I say diet, it’s not really a diet. I have actually stopped losing weight because I have found some new cheats that are fattening like…5 ingredient really yummy french bread with irish butter. Not good. So I need to get back to the kale circuit and eat more of those yummy fresh fruits and veggies while they are in season and before I have to buy all of them at Whole Paycheck for a small fortune.

I recently had a visit with Dr. Mike and whined about hard hard everything is. He assured me that I WILL get over this… and I will be able to one day just do this all effortlessly and I believe him because my Yoda he is.
I think lately I feel really just pissed that I can’t eat out. I get angry watching everyone around me eat. I get really frustrated that I will never be able to go into a nice Mexican restaurant and order a normal dish and a ‘rita. So I am avoiding. I do that well. And I will have my own set of worry when the holidays come and there will be a virtual plethora of slutty dips paraded in front of me that I can’t dip my chip in.

But things are getting slowly more adaptable. I am getting into a routine of making a whole chicken, (Roasting, boiling or crockpot, I change it up) every Monday to make broth and eat the meat all weak. I need to actually go out and buy some jars to store the broth. Then I make a nice soup a freeze it. My freezer is stockpiling with little green soup-filled baggies. Like alien breast milk.

The other day, I made the DISASTEROUS mistake of watching Fast Food Nation. Now only was it disturbing and grotesque, it was also an interesting insight to the sad practice of how illegal immigrants are basically scooped up at the border and forced into labor. It was disgusting all around. And now, I am freaking out about meat. I love Facebook because I do one little post about it and 47 people have immediately a lot to add. I am going to look into some local places where I can buy meat in bulk. I am not apposed to eating meat. It’s the evolution of life. It’s the foul sanitary conditions, horrible labor practices and inhumane killing that is making me vomit in my mouth. Thank goodness I can’t eat a Mickey D cheeseburger anymore.
I will post information regarding local meat sources. Oh dear, I think this needs it’s own separate blog.

Lastly, I am having a Pampered Chef party as an excuse to get all my friends drunk on Arbor Mist and buy muffin tins.  I want to get a few things I need for the kitchen, but mostly I want people to come over to my house and get plowed with me.  If you want to come along, let me know, sugar.  You are invited.

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14
Jul
10

I’ll Trade You One Onion and a Garlic for…


I am really missing stuff that makes my breath reek.


Along with some surprising veggies that have high contents of sulfites like mushrooms, olives and beets, onions and garlic are also two things that effect me very severely.  I am still doing research on all of this, but I did find some useful information on the topic…check ‘er out.  This is from About.com

Cooking Without Onions and Garlic:

Onions and garlic are two of the most commonly used alliums, a group of closely related plants in the lily family. (Leeks, scallions, and shallots are other alliums with culinary uses.) While they are not among the more common food allergens, there are reported cases of IgE-mediated food allergies to alliums. In addition to those who avoid garlic due to IgE-mediated food allergies, many people find that these foods irritate conditions like irritable bowel syndrome or that they have food intolerances that can be triggered by these foods. Cooking without them can be difficult. Here are some strategies.

How Garlic and Onions Are Used in Cooking:

Garlic and onions are often used in cooking as aromatics — foods that add a savory aroma and flavor to other dishes. They’re found in cuisines from around the world, making it difficult to avoid them by sticking to foods from a certain geographical area. Often, garlic and onions are added at the very beginning of cooking to mellow their flavors before building a sauce, soup, or other complex dish.

Leaving Garlic and Onions Out:

Can you just leave the garlic and onions out of a recipe? Sometimes. You’ll usually get acceptable results — it’s not the same as leaving eggs out of a cake. However, most people would find some recipes unacceptably bland. Consider adapting the recipe with a substitute rather than simply dropping the alliums if:

  • Onions or garlic are the only flavoring in the recipe;
  • Onions or garlic are a major part of the recipe; or
  • Onions or garlic are used raw or lightly cooked.

In these situations, the flavor of onion or garlic may be critical to a delicious dish. Most of the time, though, you can find a good substitute.

Aromatics Beyond Onions and Garlic:

No unrelated vegetable has quite the same taste as onions or garlic. But some aromatics that may be safe for your allergies are good options for cooking:

  • Fennel has a licorice-like taste but onion-like texture. Try it with chicken or fish.
  • Celery is among the most common aromatics.
  • Bell peppers are often used in Cajun cooking. Green peppers and celery are a good base for rice dishes or savory stews.
  • Carrots are used as an aromatic in French cooking in combination with celery.
  • Celeriac, or celery root, is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.
Herbs and Spices for Onion and Garlic-Free Cooking:

Garlic chives, an herb with a garlicky flavor, are an obvious substitute, but be careful if you’re managing a true food allergy: chives are in the allium family. Ask your allergist before eating them.  I don’t know if I can do chives or not.  I have not tested them out yet.

HERBS AND SPICES

Captain and Tenille

Peaches and Cream

Siegfried and Roy

I am pretty sure I am allergic to all of them.

Yes, we all know I am new to cooking, blah, ditty blah, blah…so my experience with using spices is limited.  I am really branching out, Blanche.  In my garden and/or in pots on my back stoop, I am growing the following:  basil, dill, cilantro, sage, rosemary, thyme, can’t stop thinking about Simon and Garfunkel, mint and what I thought was parsley, but I now I think it’s a weed.  (Still using it anyway.)

I am actually finding ways to use everything!  Nana Toad even reminded me that I can dry everything by leaving it out on the kitchen counter overnight and store it for winter.  BRILLIANT!

These are some of the ways I am finding to use the spices.  Please feel free to add onto this post if people have any other ideas.

Basil: salad dressings, marinades, pasta dishes, avocado mayo

Cilantro: beans and rice, chicken tacos

Rosemary: homemade potato fries, marinades

Mint:  Heatherita drinks, ice water

Dill: marinades, tilapia flavoring, sandwiches, salad dressings, my Heather of the hour de vourz (recipe coming soon.)

Sage, Thyme and the Parsley that is really a weed: seasoning to make my weekly chicken and broth….

My project for next week is to take a bunch of the herbs and start drying them for winter.  Maybe I can freeze some of them?

I have questions:  (Tracy!!! Oh, Tracy!!!)

HOW LONG TO THEY LAST?

How the heck do I get my hands on spices that are sulfite free, like cumin or cinnamon and nutmeg?  I need help with all of that.  I am going crazy without cumin.  That word looks dirty.

Over and out.

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08
Jul
10

Nana Toad’s Sulfite free Tomato Basil Pasta


This is easy as heck.

My stepmom, *Nana Toad, is a gourmet and can make a used paper towel taste delicious, but I think even the likes me me can tackle this one.  And I was so FULL after eating it.  I haven’t felt full in a long time.

Ingredients:

(This is for 2-3 people)

-1 pound roma tomatoes, de-seeded and diced

-EVOO

-fresh basil

-box of pasta (We used the bow tie, Fashuly. faleechey, fa – the bow tie one)

-goat cheese, if you like  (I didn’t use it but I will next time.  You can also throw some chicken in there.)

-sea salt and fresh ground pepper

Saute the tomatoes in 2 tsbp EVOO for 10 minutes till they “fall down” (Nana Toad term)

tossing in some sea salt

Salt and pepper them and add about 1/2 cup of either the pasta water or you can add some organic sulfite free wine, if you can tolerate one.  I am living off of Bonterra Chardonnay .  But I can only do the twisted cap from Trader Joe’s and NOT the corked that the Jewel has.  Don’t ask me why.  Don’t.  Stop asking.

Add the al dente pasta to the pan and heat everything through for another 5 minutes and BAM

Nana Toad's tomato basil sulfite-free pasta

Did I miss the garlic? Sure.  Did I miss the fresh Parmesan?  You bet your sweet ass, I did.  But I was just so thrilled to sit down and have a real meal.  I bet that I could even persuade a really kind chef at a restaurant to make this for me and that, my friends, gives me a lot of hope 🙂

*To think of the nickname “Nana Toad”, one might conjure up an image like this

NOT Nana Toad

Our Nana Toad is actually not old, not ugly and does not smoke.  She is in reality very beautiful and got the nickname of “Toad” when she was little.  So, there you have it.  She also gave me a Hamilton Beach Turbo twister stick blender, so she rocks even harder.

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30
Jun
10

Sulfite Free Cream of Asparagus Soup


Hi.

Would you like to make this?

Cream of Crazy Woman Soup

Fantastic.

Here’s what you  need…

1 bunch of asparagus (2 cups when chopped)

2 tbsp. olive oil

2 tbsp. oat flour

4 cups low salt chicken broth (I made mine from scratch last week.  It’s a PITA aka pain in the ass.  But that’s what you have to do when you suffer from a sulfite allergy.  Let me know if you need help with that.)

2 cups enriched rice milk

3/4 tsp. sea salt

fresh ground black peper

1 tsp. honey

1 more  tbsp. oat flour

chopped fresh parsley

Ok kittens, this is what you do:

Break off tough bottoms of asparagus.  Cut off tips and reserve about 10 for garnish.  Don’t drop them on floor like I did.  (5 second rule.)  Steam stalks until tender.  Put rest of tips in bowl and add remaining asparagus cut into 1/2 inch pieces.  Make a roux by heating the OO in a pot over medium heat.  Add 2 tbsp. oat flour and cook, stirring, about 2 minutes.  Add 2 cups of the chicken broth and cook about 10 minutes, stirring frequently until sauce thickens.  Add remaining chicken broth and rice milk and bring to simmer.  I am going to start typing a-gus because I am lazy.  Add the chopped a-gus and simmer about 10 minutes until very tender.   Now listen very carefully to this next step.  Do NOT do what I did and pour hot soup into a glass blender.  It will blow up and you will have asparagus soup in your mascara.

Take pot off heat and puree the a-gus by ladling it out with some broth into a food processor or blender.  Once pureed return to pot.  Good luck and may the force be with you.

Place back on low heat, add salt, pepper and honey.  Bring to a simmer.

If you would like it a little bit creamier, do the following:

Combine 1 tbsp. oat flour with 1/4 cup of the coup in a little bowl and blend it well.  Add it back into the pot.   Cook  at a slow simmer for about another 10 minutes until soup is creamy.  Remove from heat, stir in parsley, garnish with a-gus tips and have at it, friend!

Let me know how it goes for you…and my new soup motto is It’s better to sip your soup than wear it in your hair.

UPDATE 10:49am August, 4, 2010
This recipe is officially good when you substitute the a-gus with broccoli

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30
Jun
10

Why there is asparagus on my camera.


There is officially something wrong with me in the kitchen.

It’s not funny.  I can’t cook anything.  It’s like a genetic disorder.  I try SO hard.  I really really really concentrate and I lay everything out neatly and I read the recipe, kinda.

I tried to make cream of asparagus soup yesterday for lunch.  I was so hungry, you guys.  And I wanted to make a big batch, some to eat and some to freeze.  I bought this gorgeous asparagus and the Libertville Farmer’s market with the recipe in mind.  But the kids were all up in my get up and the phone kept ringing and and then Thor took them outside for a little bit because he saw that my hair was standing on end.  Alpha had a bunch of buddies over and they were playing a pick-up game of street hockey on the cul-de-sac and the girls were making the neighborhood rounds, so I was ALONE for 5 glorious minutes.

I simmered the soup and it was looking and smelling quite gorgeous.  I was SALAVATING.  I needed to puree it so I put it in the blender.  My new glass blender.  And I pureed it for a minute until it mother truckin BLEW UP

Photographer cried while taking this picture.

Oh wait, here is a burn on my leg.

My legs look fat but their really not that fat. Serious.

PEOPLE.  SULFITE ALLERGY SUFFERERS AND EVERYONE ELSE.  This is not a joke.  I am not trying to be totally sucky at cooking.  I really just really really am very very sucky.

I totally burst out crying.  I burnt my LEG.  I wailed and keened and whispered to myself…”That’s ok.  I’ll just (SOB) BLOG IT!!!! (SOB SOB SOB)”  And I grabbed my camera.  And got asparagus on it.

I was able to scrounge literally one little cup of it.  And I picked the little asparagus tip garish off the floor and rubbed it on my soiled shirt.

For what it’s worth….

cream of crazy woman soup

and I know it looks like ass, but it actually tasted really fricken good.  And it also was seasoned with the salt of my tears. I will post the recipe tomorrow when I have fully recovered my sanity, my patience and my will to live.

The good news is today I made an outstanding mango salsa and no one was burned, no one cried and no one had to throw away any appliances….will post that recipe tomorrow….OLE!!!!

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24
Jun
10

HOT DAYUM. I cooked something.


(Cue applause track.)

I cooked something that was actually edible.

One of my new sulfite-free buddies suggested a new cookbook.  I ordered it and I am having a ton of fun with it.  It’s called The Whole Foods Allergy Cookbook

So far I have made the avocado dressing and avocado mayo and they do the job.  My chicken sandwiches no longer taste like dried tongue.

Last night I made the Lime Steak and Pineapple Salsa and holy hell, they were really good.  My cousin Astroguy was there to pick up his son and he was a little pessimistic.  I don’t think he thought I had it in me to make the salsa.  Especially since A.) He knows I don’t know what the hell I am doing.  B) I don’t have the right mechanics i.e. kitchen equipment.

I am trying to do all the chopping in my blender and my Magic Bullet, of with you know I LOVE, but I need a Cuisinart or something.  Will have to break down and get one.

Anywho,  the salsa was OLE!!!  Will post recipe one of these days…it was good on the meat, which I served over rice and a side of sauteed kale.  But it would be good with just chips too…we were dipping pita chips in there and it makes for a great little appetizer.   It didn’t look that great, people, but it really tasted divine.

This is NOT my salsa. You should know by now that my salsa wouldn't look this good.

BEANS UPDATE

I finally was able to make an edible batch of them beans.  The world can now rotate again.

TRAVELING

We are going to a lacrosse tournament this weekend and staying in a hotel with no fridge.  What the hell.  What do I do?  I guess we can bring a cooler of stuff but that sounds SOOO high maintenance.  Need travel food guide eating advice stat.  The good thing is that I am sure that I will have a lot to blog about when I get back.

I CAN’T MAKE RICE

I can’t make rice.  I even bought a rice cooker from Bed, Bath and Beyond.  I still can’t make rice.  Seriously, what is wrong with me?

AVOCADO

I just realized that since I like avocados so much, I type that word a lot.  But I just noticed that I have been spelling it wrong.  I am too lazy to go alllllll over the site and change the spelling so I want to take this moment to apologize to you and please make mental note that I am a spelling blond.  That is all.

(I think Magic Bullet needs to start paying me for advertising. BUY THE BULLET.  http://www.buythebullet.com/)
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16
Jun
10

Chicken Breasts with Yogurt Marinade


I made these last night and they yummers.  These have an Indian flair to them. Mix up the marinade in the morning and let the chicken sit all day. When it’s time for dinner, just grill them for 10-15 minutes and you’ve got a very tasty main dish!

1 1/2 cups plain yogurt
1 Tbs olive oil
2 Tbs lemon juice
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp sea salt

1 Tbs honey

3-4 boneless skinless chicken breasts

Mix up the yogurt, olive oil, lemon juice, thyme, tarragon and salt. Put 1/2 cup of this into a small bowl, stir in the honey, and set aside to use as a sauce on the cooked chicken.

Marinate the chicken in the rest of the yogurt sauce. When you’re ready to grill, wipe or shake off the excess yogurt and discard it. Grill the chicken until done, about 10-15 minutes total, turning once about halfway through.

Make it an all-grill dinner and serve with grilled squash or skewered veggies.  Don’t accidentally stab anyone .

*WARNING: This website is meant to suggest things for people with sulfite allergies.  There are many different types and degrees of food intolerences out there,.  Many of them can be dangerous.  I am, contrary to what you all may think reading my genius blog, I am NOT an expert on this.  So please don’t sue.  Thank You.



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Heather Moran

Crazed sulfite-free woman.

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