Oh Hai!

It’s been a while. I’m not sure where the time went. Let’s see.  There’s the vacation and the never-ending kitchen renovation and throwing our first Thanksgiving and Christmas shopping …. oh let’s face it, I’m not very good at updating my blog!

I do have something to share though, yummy Yorkshire pudding! After stumbling across a video on how to make classic Yorkshire pudding I thought, I have all those ingredients on hand, let’s give it a whirl.

Ingredients
2 eggs (*I think I’ll use one egg next time)
2 oz milk or milk alternative (*I used lactaid milk but will try hemp milk next time)
2 oz water
1/4 cup Bob’s Red Mill All Purpose GF Flour
pinch of salt
1 Tbsp of Earth Balance (*I use the soy free one)

Preheat the oven to 400 degrees. Mix all the ingredients together except for the Earth Balance. Set aside the batter to rest for 10-15 minutes. Warm up a small cast iron pan on the stove, or any small pan that can go in the oven. Our cast iron pan is about 6″ in diameter. This is a good size for two people sharing or one very hungry person. Once it’s nice and hot add the Earth Balance. When melted and hot add the batter. It will bubble and sizzle. Put it in the oven to bake for 15-20 minutes.

Yorkshire Pudding

It’ll puff up in odd ways and will deflate a bit as it cools. Don’t worry, this is part of its charm. Remove from oven and let cool slightly before devouring.

Growing up we made this recipe in muffin tins. My family calls them pop-overs. To make pop-overs double the amount of ingredients and warm up the muffin tin in the oven. The warmed pan or muffin tin is essential to the recipe. Add a little Earth Balance (or oil or butter) to each muffin cup and then add a bit of batter in each one. Ooo and aaa when it sizzles. Add to oven and bake for 15-20 minutes.

Update . . . . . . . . . .

We made the Yorkshire pudding again and used just 1 egg. I liked the results better. It was more of a bread in texture and less eggy in flavor. We also made a yummy sauce to go with it. This is the same sauce I use to glaze carrots and parsnips.

Ingredients
2 Tbs Earth Balance (*I use the soy free one)
2 Tbs Maple Syrup
pinch of cinnamon

Add ingredients to a bowl and pop in microwave 30-60 seconds to warm up and melt the Earth Balance.

Cookies!

I’ve been craving a chocolate chip cookie like you wouldn’t believe. I want a really good one. One that resembles a home made Toll House chocolate chip cookie. Not too cakey, not too crispy. A bit sweet and a bit salty. I’m not much of a baker but I’ve decided the only way I’ll find this elusive cookie is by bucking up and baking. I’ve decided to try two recipes. The first recipe, Gluten-Free Chocolate Chip Cookies is from a fave blogger, The Gluten Free Goddess. The other recipe, The Chewy Gluten Free, is from Alton Brown. You can never go wrong with an Alton Brown recipe. I’ll adapt each recipe to be dairy free and I’ll also be using eggs.

Stay tuned for pictures and results!

While poking around on the interwebs I also found this holiday cookie round up by GingerLemonGirl. It has lots of great ideas.

Updated to add the picture:

gluten-free choc chip cookies, photo by Reiker

These are the cookies made from The Gluten Free Goddess’s recipe. They exceeded my expectations ten fold! No, make that 100 fold. Crispy and soft, sweet and savory. The recipe makes a lot yielding about 30 cookies. I have been eating them all week sometimes as a snack and sometime for breakfast! I froze a dozen for when the choc chip cookie craving strikes again. I will just pop the frozen cookie into the microwave for a few seconds to warm them up. Next week I’ll try Alton’s recipe. Stay tuned!

Italian Feast, Semi-Homemade

It’s been a bit busy at Chez Hold The Buns. Reiker and I are in the middle of a kitchen renovation. We’re painting our very old and dated laminate cabinets, circa 1980. The kitchen is a bit of a mess. Though tonight after a day of looking at tile, sanding and priming I was jonesing for an Italian feast. I defrosted a bag of marinated eggplant and zucchini from Trader Joes. I dredged them in Bob’s gluten-free flour and fried them and set them aside on paper towel to rest. I layered them in a casserole dish with tomato sauce, Daiya “cheese”, and my home made spinach pesto*. We also had some Tinkyada pasta and Bell and Evan’s gluten-free chicken. It was just what I wanted!

Italian Feast, photo by Reiker

Spinach Pesto

1. 1 bag of baby spinach, blanched ( blanching holds the color)
2. handful of walnuts, about 1/3 cup
3. 1 jalapeno diced (more or less or none)
4. 1/3 cup light olive oil
5. s&p
6. squeeze of lemon
7. pinch of nutmeg
8. toasted pine nuts

Add the first 4 ingredients into a food processor and blend until smooth. Add salt and pepper, nutmeg and lemon to taste. Stir in the toasted pine nuts. You can also add basil, garlic, and Parmesan if you want a more classic pesto flavor.  Makes a perfect spread, dip or pasta accompaniment. I used it here in my eggplant and zucchini parmigiana. Enjoy!

p.s. The Gastrocrom was not working and in fact made me sicker 😦 So I’m scheduled for  the dreaded endoscopy and colonoscopy combo pack. I knew 40 would be fun but not this much fun!  At least I’ll finally have some answers.

Gluten-Free Crash Course

A friend emailed me to ask if I could share some gluten free ideas and links with her as she’s having a BBQ soon and one of the guests’ daughter is gluten-free. She wanted to make something for the daughter to meet her diet needs. Here’s my reply which I realized is a crash course in gluten-free meal preparation.

There are some things you can get at the supermarket like gluten-free bread, hotdog and burger buns (Kinnikinnik or Udi’s are both good, in the frozen section). Ball Park Franks and Applegate Farms are gluten-free as would a plain hamburger, chicken or fish. Things to be aware of: store bought BBQ sauce, seasoning, salad dressing, marinades – all tend to have gluten in them. You can get gluten free versions, just check the labeling. Even ketchup and mustard can contain gluten. Heinz and French’s are gluten free. Lays chips are gluten free as are Doritoes and Fritos (I’m thinking what kids like). Frito Lay provides a nice list of their gluten-free items.

If you want to make a cake, cookies or cupcakes there are great gluten-free versions. Even Betty Crocker has gluten-free versions. You’re better off going with a mix otherwise you’ll have to buy several different flours and xantham gum, etc. (which is pricy to make one thing) If you don’t want bake anything you can buy Foods By George brownies (in frozen section) and they’re awesome, especially served with ice cream. You just defrost them and eat! Most people won’t know they’re gluten free.

Everything I mentioned you can get at Whole Foods, maybe even your regular supermarket. Just check labels to be sure. Avoid wheat, rye, barley and oats. Some gluten-free people eat oats, some don’t – better to go without oats to be sure.

The trick with cooking or baking for someone who is gluten-free is the risk of cross contamination. Like using the same colander, cutting board or spatula that was used on gluten foods. Handling something with gluten and then handling something gluten free can contaminate it. So start with a clean area of your counter and clean cooking utensils and all should be fine. Wash your hands like crazy and often. The way I explain it to my family is pretend gluten is raw chicken. When you cook a gluten-free  item on the grill ask if you should put foil under it. Sometimes the grill can cross contaminate despite the high temps.

For the adventurous here are some of my favorite gluten-free recipe bloggers and recipe resources.

• Gluten-Free Goddess
• Elana’s Pantry
• Celiac.com Recipe Forum

Good luck and happy experimenting!

Pain, Pain, Go Away!

I finished my round of antibiotics for the SIBO and I feel worse now in some ways than I did before.  The good: bloating has diminished and I no longer look 8 months pregnant, and the gassies are 98% gone. The bad: the pain in my abdomen is more acute and sharp and comes soon after I eat and in the middle of the night and pretty much all during the day too. Along with that comes the big D.  This has been going on for about 2 weeks now. I’m a bit exhausted. I had been sticking to a very bland diet of chicken, rice, potatoes and bananas but even  they were bothering me. Something is going on.

Allergy doc, who works with GI doc, has a theory that my body is producing too much histamine and therefor my gut thinks every food is the enemy. I think he may be on to something. I have no food allergies (IgE) or intolerances to chicken, rice, potatoes or bananas. I should be feeling ok but alas I’m a tired, grumpy, crappy-feeling,  poo-machine. Doc prescribed Gastrocrom which is a histamine blocker. It’s taken 15-20 minutes before you eat. I love the name. I feel like I’m swallowing a Transformer who will battle the evil overlord who’s taken up residence in my gut.

G A S T R O C R O M

Um, that would be a pink lady Transformer, thankyouverymuch. I should know in a week or so if the med is working. Since everything I eat is making me sick lately I might as well eat whatever I want. Truth be told I’m sick of chicken and rice. Tonight we grilled corn and burgers on the grill. Corn was glazed with maple syrup and chipotle. Fabulous recipe can be found here. Yum.

Now I’m thinking a brownie would really hit the spot. Have you met George yet? George makes fabulous brownies. We love George.

Discovering New Foods: Buckwheat

When I share my food intolerances with someone they inevitably say, that must be so limiting! I used to think so too until I realized there’s a whole world of foods out there that I never would have tried, or heck, known about, if I didn’t have to go dairy, soy and gluten-free. Here’s one I have been experimenting with on the gluten-free front – buckwheat. Despite its name buckwheat is not a wheat or even related to wheat. It’s a nutritious and fantastic gluten-free grain.

This is Bob’s Red Mill gluten-free creamy buckwheat topped with a bit of soy-free Earth Balance. It’s reminiscent of oatmeal in texture and mouth feel but has the aroma and slight taste of popcorn. At least to me. I would say it’s not as flavorful as oatmeal but then again I’m a purist. I like my oatmeal sticky with a bit of ‘butter’ and salt. Next time I make creamy buckwheat I’ll add some dried cranberries, cinnamon and walnuts. I’m also wondering what kind of savory dishes I can make with this. Hmm…. let the experimenting begin!

Cream of Buckwheat

Another form of buckwheat is kasha. Kasha is toasted buckwheat kernels. Also known as buckwheat groats. I’ve also made this in the same way I made the recipe above, like oatmeal, in boiling salted water. The groats are bigger and have an even stronger popcorn taste and aroma. I served them along side a fried egg which made for a very hearty breakfast. My next kasha experiment will be to make kasha varnishkes. I think I’ll follow Bubbe’s recipe, at Feed Me Bubbe. If you don’t know Bubbe hop on over, you’ll be delighted, and you’ll want a Bubbe of your very own.

Probably the most known form of buckwheat is soba noodles. I have yet to find a soba noodle that is 100% buckwheat and gluten-free but I’m still hunting. I might have luck at an Asian market. I foresee another trip to the Super 88 which is quite an adventure. Last time I went I stocked up on rice noodles and rice papers as I was on a mission to make fried spring rolls. I think the Super 88 is under new management and possibly has a new name but as New England tradition prevails it will likely always be called the Super 88 by the locals.

The Allston/Brighton location also contains an amazing food court featuring all kinds of Asian cuisines. If you live in MA you should go to the Super 88 at least once in your lifetime. It’s like stepping into a whole new word.

Shop Like an European

A friend told me that I shop like an European because I go to different shops for different items. I used to do this because I was a foodie and loved to explore what each place had to offer. Now I do it because there are different gluten-free items at different locations.  While more places are offering gluten-free items not one place carries all the things I like. So I’m still shopping this way, but for a different reason. Though I guess I’m still a foodie at heart.

One place we added back into our rotation is Costco. I had read their $5 rotisserie chickens were delicious and gluten-free. I figured it was worth checking out. I asked for a visitor pass so I could look around and see if they had enough items to make re-joining worthwhile. A yearly membership is $50 and while I love rotisserie chicken I couldn’t justify joining based on that alone.

NY strip steak, green beans and salad with gluten-free croutons. Photo by Reiker.

I did a bit of googling before I went so I was armed with a list of foods to look for. I found most of them. Rotisserie chicken – check. BBQ pulled pork – check. Food Should Taste Good crackers – check. Chicken sausages – check.  Their produce, meats and fish are incredibly fresh and naturally gluten-free. I also picked up some New York strip steaks, vitamins and a giant bag of green beans that we’ll be eating for weeks.

I would have posted a picture of the rotisserie chicken but we gobbled it up as soon as we walked in the door. I’m looking forward to our next trip when we get fresh salmon, a giant bag of avocados, 32 rolls of toilet paper and a couple of tires for my car.

Lunch Tales

Since I can’t easily grab a slice of ‘za or a sandwich from the work cafeteria I often bring my lunch to work during the week. Lunch is most always leftovers from the night before. In fact, when I make dinner I always make extra so I can create lunches at the same time. When I really plan well I can have lunches prepared for most of the week based on what I’ve made over the weekend. In the morning I can just grab a lunch and go.

gluten free pasta salad

Today’s lunch is Tinkyada brown rice pasta, grape tomatoes and my leftover green beans from Maggiano’s. Who saves leftover green beans?

If you are lucky enough to have a Maggiano’s in your area, go, go now. Not only do they have fabulous food in general they have gluten free pasta. They’ll make any of their pasta dishes with gluten free pasta. They’re very accommodating.

So back to these green beans. This is one of their side dishes and it’s a must have dish. They’re smothered in olive oil, garlic* and crispy prosciutto. If I ever become prosciutto intolerant I’m not sure how I could go on. They’re typically topped with crunchy onion strings which I hear are fabulous but unfortunately they’re not gluten free so I skip them.

If you ever had these green beans you know what I’m talking about.

Maggiano’s can be pricey especially when you add in an awesome salad and some wine and dessert so it’s a once-in-a-while place for us. When I signed up online to make a reservation I got a 10% off coupon to use on our next meal for joining their e-club. Since eating gluten free can be pricey every little bit helps. I’ll take it. Another nice thing about making a reservation online too was the ability to type in requests or notes. I was able to inform them that I was dairy and gluten intolerant via my reservation. When we arrived the hostess confirmed this information and then communicated it to the host who informed the waitress, waitstaff and the kitchen. This is one of the many handy features of OpenTable which appears to be the back end for Maggiono’s reservation system.

*garlic: not on my current diet but I couldn’t resist. Also, when you haven’t had garlic in a month garlic tastes really garlicky.

Has it been that long?

Oh my. I didn’t realize it had been that long since I posted.

Let’s see. What’s new?

Life has been… weird.

I’m recovering from SIBO and on 14 days of antibiotics that I’m pretty sure were meant to be taken by livestock. I’ve taken to using a pill cutter which manages to make a mess as the pills break and crumble. My desk looks like Lindsay Lohan was here.

Turns out the beasties don’t really enjoy the eviction process and prefer to stay in their 22 foot long home where it’s warm and there’s room service.

I stayed home sick yesterday and stayed home today ‘working’.  I haven’t been able to do a thing. Can’t concentrate. Feel blah and gross. 10 more days of this? Really?

My face looks good though. I think that’s my neck which I haven’t really seen in years. It all sort of blended together. Down to two chins. I call that progress.

I should have taken my cue from our fuzzball who has been sleeping on our bed all day. All day. Even when I was on the phone which she typically can’t resist. She thinks we’re talking to her and she talks back. Loudly.

I’m searching netflix for something to watch. We hooked up the Wii to watch the the ‘Instant Watch’ movies. Best invention ever.

I’m following a FODMAP diet and it is working wonders, well, except for this whole SIBO thing. Will post more about that soon.

I promise.

Spring Has Sprung

Spring has sprung here in New England. After a very long and rainy end to winter the spring is most welcomed, hence posting has been light. I’ve also been feeling really well (knock on wood). When I’m feeling well I tend to forget all about my health and concentrate, er space out, on other things. I don’t mean forget to eat well, I mean I rarely think up new things to discuss and post. I do my best thinking while driving and lately I’m too busy staring at the green foliage and brightly colored tulips to get too immersed in my own head. I look at the road occasionally too, for good measure.

Then something in my inbox caught my eye from the Gluten-Free Hub, “The Gluten Free Fad: Friend or Foe?”  This article piqued my interest and next thing I know I was following links to links of various articles on gluten-free dieting, celiac disease and gluten-free living as a fad.

Here are some links to the articles in the New York Times (more links in the articles themselves and lots of informative comments worth checking out too):

• Can You Be Intolerant To Foods Like Pasta?
• The Varied Symptoms of Celiac Disease
• Confirming A Diagnosis of Celiac Disease

I love that gluten issues are getting more coverage in mainstream press. More awareness means better living for those of us who have to live this way. Living gluten-free is the only way for me to control my celiac disease. There’s no magic pill or shot. Though if there were I swear the doctors would be more on the ball but that’s a post for another day.

One thing I take away from these articles is just how much confusion there is surrounding celiac and non-celiac gluten sensitivity (a.k.a., gluten intolerance) not only among us who are navigating these dietary hurdles but the medical community as well. We look to them for answers but they’re just as confused as we are.

One very disconcerting issue brought up is how gluten-free living is viewed as fad diet. Say what? Apparently some Hollywood stars are living gluten-free to slim down and feel good. I’m all for feeling good but touting gluten-free as a weight loss strategy worries me. Some are calling it a detox or a cleanse. Both words give a negative connotation to gluten that is unwarranted unless gluten causes you health issues.

Check out Glamour Magazine’s article, “The New Healthy Eating Fad: Going Gluten-free When It’s Not Medically Necessary.”

Celiac disease, a major disorder that affects as many as 1% of Americans, leaves sufferers with painful digestion, gas, bloating, fatigue, depression, even seizures and malnutrition. Cutting out gluten is not only a necessity for these folks, but doing so also comes at a great hardship (anyone who knows someone with Celiac disease can attest to this–gluten is in everything, and eating out can be a nightmare.)

Actress Gwyneth Paltrow is mentioned in that article and yielding my google-fu I’ve found some interesting hits linking Gwyneth with gluten-free living, both in serious and celeb gossip sites. Her own website Goop contains some gluten-free recipes and information.

I’m not sure why anyone would choose to live gluten-free if they didn’t have a health reason to do so. It’s costly, inconvenient and vastly misunderstood. If people start to attach “gluten-free” with “weight-loss” and “fad” then that’s a disservice to those of us who have to stick to this way of eating. It begins to dilute the seriousness of the matter.

Then again, what is that old saying about there’s no such thing as bad press…