“Why is this night different from all other nights?,” is a question asked during the Passover Seder. This year, our Passover Seders were different for a few reasons. Due to the Allergy Babe’s allergy to wheat, eggs, and dairy, we did not celebrate with our extended families. This would have required travel, and staying in a house where we could not control the food. While our family accommodates us the rest of the year, with the added restrictions during Passover, it would have been too much to ask of them. So that meant for the first time ever, I prepared the Seder meals. We had not one, but two!
Traditionally, we usually start the meal with matza ball soup and hard boiled eggs. The Matza Balls and the eggs were off this years menu. In addition, we tried to eat as little matza as possible so as not to expose the Babe to the wheat. Here’s what I served for the seders:
First Night
Haroset
Chicken soup with vegetables
Turkey Breast
Potato Kugel
Candied Carrots
Steamed Broccoli
Lemon Sorbet
Chocolate covered cranberries
Second Night
Haroset
Chicken soup with vegetables
Brisket
Cooked carrots
Steamed broccoli
Oven Roasted potatoes
Tangerine Sorbet
Chocolate covered cranberries
I enjoyed both meals, and whatever leftovers were to be had. I rediscovered my ice cream maker, and am now in love with making homemade sorbets. It does require squeezing a lot of fruit, but the outcome is worth it. The following is the recipe for the Tangerine Sorbet.
Tangerine Sorbet
2/3 C sugar
½ C water
8 tangerines
2 lemons
1 orange
1. Make a simple syrup of the sugar and water (dissolve sugar completely). Then let the syrup cool.
2. Zest approximately 2 tsp from the tangerines. Juice fruit. Should be at least 3 cups of liquid.
3. Mix the syrup, fruit juices and zest. Chill for about 2 hours.
4. In an ice cream maker, mix liquid for 25-30 minutes. Freeze if not eating immediately.
Wednesday, March 31, 2010
Wednesday, March 24, 2010
No More Matza Balls
During Passover, most everything we eat is from scratch because of the various foods that are not allowed. In addition to not being allowed to eat leavened breads, we are not supposed to eat products made from corn, rice, mustard, or legumes (e.g. beans, peanuts). While it sounds restrictive, there are a lot of creative foods that can be had. This is our first year celebrating in an Allergy-free house. While I would usually eat a lot more eggs and (wheat-based) matza during Passover, that won’t be happening this year. No more matza balls, nor matza lasagna. So time to get even more creative.
I learned that there are 5 different grains from which matza may be made. Most people eat matza made of wheat. You can now find spelt matza, and if you want to spend an exorbitant amount, oat matza, too. Of the five grains, oat is the only one that the Allergy Babe is not allergic to.
Today I attempted to make homemade oat matza. I ground gluten free oats in my food processor to make the oat flour, added salt and water, attempted to roll it out, and baked it for a brief time. The end result was not appealing. In fact, while it wasn’t the worst thing I’ve ever tasted, it wasn’t too far from the bottom of the list. If I tried again, it might have been better, but its not worth it to me. So at my Seder table I will have regular matza, guarding the Allergy Babe from coming in contact with it, and then vacuuming immediately after the Seder (perhaps even during).
In addition to this attempt, I also am trying to plan my overall Seder menu. While I can’t have matza balls, I can have potato kugel. However, without the addition of eggs or matza meal, I had to figure out if substitutions would work. The following is the recipe I created, which we enjoyed tonight. The title is almost longer than the recipe itself!
Gluten-Free Egg-Free Kosher for Passover Potato Kugel
4-6 russet potatoes
½ medium onion
1 tsp salt
¼ C vegetable oil
1/6 C potato starch
2 Tbsp ground flaxseed
6 Tbsp water
1. Preheat oven to 375 degrees.
2. Combine the flaxseed and water in a separate bowl. Let sit for at least 3 minutes.
3. Peel and then grate the potatoes. Grate the onion. Drain any liquid.
4. In a medium bowl, combine the potatoes, onion, salt, oil, starch, and flaxseed mixture. Pour into an oiled/greased 8x8 pan.
5. Bake 50 minutes, then increase oven temperature to 400 degrees for an additional 10 minutes. The top should be a medium golden brown.
6. Slice, serve, and enjoy!
I learned that there are 5 different grains from which matza may be made. Most people eat matza made of wheat. You can now find spelt matza, and if you want to spend an exorbitant amount, oat matza, too. Of the five grains, oat is the only one that the Allergy Babe is not allergic to.
Today I attempted to make homemade oat matza. I ground gluten free oats in my food processor to make the oat flour, added salt and water, attempted to roll it out, and baked it for a brief time. The end result was not appealing. In fact, while it wasn’t the worst thing I’ve ever tasted, it wasn’t too far from the bottom of the list. If I tried again, it might have been better, but its not worth it to me. So at my Seder table I will have regular matza, guarding the Allergy Babe from coming in contact with it, and then vacuuming immediately after the Seder (perhaps even during).
In addition to this attempt, I also am trying to plan my overall Seder menu. While I can’t have matza balls, I can have potato kugel. However, without the addition of eggs or matza meal, I had to figure out if substitutions would work. The following is the recipe I created, which we enjoyed tonight. The title is almost longer than the recipe itself!
Gluten-Free Egg-Free Kosher for Passover Potato Kugel
4-6 russet potatoes
½ medium onion
1 tsp salt
¼ C vegetable oil
1/6 C potato starch
2 Tbsp ground flaxseed
6 Tbsp water
1. Preheat oven to 375 degrees.
2. Combine the flaxseed and water in a separate bowl. Let sit for at least 3 minutes.
3. Peel and then grate the potatoes. Grate the onion. Drain any liquid.
4. In a medium bowl, combine the potatoes, onion, salt, oil, starch, and flaxseed mixture. Pour into an oiled/greased 8x8 pan.
5. Bake 50 minutes, then increase oven temperature to 400 degrees for an additional 10 minutes. The top should be a medium golden brown.
6. Slice, serve, and enjoy!
Monday, March 22, 2010
Time to Bake
I’m reminded that we’re different when I talk to friends and family who can just pop into a restaurant for a meal or get take-out, without the fear of an allergic reaction in their child. I never fantasized about having my child in a high chair in a restaurant, pushing food around while ogling the other diners. And I can’t even comprehend feeding my child pizza- real, doughy, cheesy, pizza. But those seem to be considered routine in others’ lives, while I spend my time in the kitchen, every day, at least 3 times daily, preparing meals.
This weekend, despite being sick, I made pancakes. Not once, but twice. I tried two separate recipes. One was from the Better Homes and Gardens Cookbook, for which I substituted Bob’s Red Mill Gluten Free All Purpose Flour, added Xantham gum, and substituted flaxseed meal for the egg. The other recipe was from an allergy cookbook, so all those substitutions were already figured out. There were a few additional ingredients in the second batch, but they all tasted the same to me. Then again, my taste buds may be off due to my cold. My husband enjoyed them, and the Allergy Babe ate one or two pancakes, which is a great meal for her. The Babe certainly enjoys baked goods, which means I need to get back in the kitchen.
This weekend, despite being sick, I made pancakes. Not once, but twice. I tried two separate recipes. One was from the Better Homes and Gardens Cookbook, for which I substituted Bob’s Red Mill Gluten Free All Purpose Flour, added Xantham gum, and substituted flaxseed meal for the egg. The other recipe was from an allergy cookbook, so all those substitutions were already figured out. There were a few additional ingredients in the second batch, but they all tasted the same to me. Then again, my taste buds may be off due to my cold. My husband enjoyed them, and the Allergy Babe ate one or two pancakes, which is a great meal for her. The Babe certainly enjoys baked goods, which means I need to get back in the kitchen.
Wednesday, March 17, 2010
Comfort Food
I’m sick, and would like to have some comfort food…or the comfort of someone else feeding us. That’s not going to happen for a few reasons. We live too far from family (over 10 hours by car), and with the Allergy Babe, I’m not comfortable bringing in outside food that I didn’t oversee the preparation of.
Pre-allergies, having a simple lunch of a hard-boiled egg and toast, or some cottage cheese, would have been easy. Perfect when you're sick, and no one's there to take care of you. But none of those foods are allowed in our house due to her being allergic to each. Using Imagine Foods Vegetable Broth, I made some soup with onion, carrots, mushrooms, and shells made of corn and quinoa. I figured the Babe would at least eat the noodles, but that would have been too easy. She likes the noodles, but not with the broth. And the rest was of no interest to her. Luckily I had leftover beef and plain noodles for her.
It would be nice if just once I could get her to eat a complete meal I make for her. Silly to think my toddler would do precisely what I want her to do. Today, happily, she ate lunch, even if it wasn’t what was on the original menu. Not too much found its way to the floor, either. Ergo, a successful meal.
Pre-allergies, having a simple lunch of a hard-boiled egg and toast, or some cottage cheese, would have been easy. Perfect when you're sick, and no one's there to take care of you. But none of those foods are allowed in our house due to her being allergic to each. Using Imagine Foods Vegetable Broth, I made some soup with onion, carrots, mushrooms, and shells made of corn and quinoa. I figured the Babe would at least eat the noodles, but that would have been too easy. She likes the noodles, but not with the broth. And the rest was of no interest to her. Luckily I had leftover beef and plain noodles for her.
It would be nice if just once I could get her to eat a complete meal I make for her. Silly to think my toddler would do precisely what I want her to do. Today, happily, she ate lunch, even if it wasn’t what was on the original menu. Not too much found its way to the floor, either. Ergo, a successful meal.
Sunday, March 14, 2010
Picky Eater
Getting my Allergy Babe to eat is as much, if not more, of a challenge than coping with her food allergies. I keep feeding her what has worked in days or weeks prior, but her likes and dislikes change day by day. This requires me to try to introduce her to new foods and re-introducing her to old foods. However, since I don’t have a staff to cook and clean-up after both her and myself, I try to limit the new foods to one item at a meal, versus an entire meal. Several friends have recommended getting a dog- not for the companionship but because they’ll eat all the bits of food the Babe throws onto the floor.
Friday at lunch I attempted to give the Babe soup. She’s not much into soup, so figured this wasn’t a likely success. But if I don’t try, we’ll never know. I had a packaged base- Imagine brand’s Creamy Potato Leek Soup. Sounds good, but its just ok. It’s nondairy, which is probably why it’s not as rich, although a good attempt. I added a whole russet potato, peeled and cubed, as well as a dash of garlic powder, onion powder, salt, and a dab of Earth Balance Buttery Spread (non-dairy margarine). I enjoyed it, but the Babe was not interested. I thought there was a possibility she might eat the potatoes, minus the soup, but to no avail. So it was back to the standbys- lima beans, avocado, and sliced turkey for her.
Friday night and Saturday night dinners were also unsuccessful. I think I know why. Both evenings I utilized the crockpot. One night was chicken breasts, the other tip steak. Both were cooked with bottled marinara and water. They were both tasty, but the little one disagreed. She’ll eat other crockpot-cooked meals when made with diced tomatoes, so I think its something in the marinara that she finds unpalatable. Up until recently, I tried to keep seasonings limited for her, but thought she might be ready for more flavor. I’m not giving up yet, but will forget about marinara for her for a while.
Friday at lunch I attempted to give the Babe soup. She’s not much into soup, so figured this wasn’t a likely success. But if I don’t try, we’ll never know. I had a packaged base- Imagine brand’s Creamy Potato Leek Soup. Sounds good, but its just ok. It’s nondairy, which is probably why it’s not as rich, although a good attempt. I added a whole russet potato, peeled and cubed, as well as a dash of garlic powder, onion powder, salt, and a dab of Earth Balance Buttery Spread (non-dairy margarine). I enjoyed it, but the Babe was not interested. I thought there was a possibility she might eat the potatoes, minus the soup, but to no avail. So it was back to the standbys- lima beans, avocado, and sliced turkey for her.
Friday night and Saturday night dinners were also unsuccessful. I think I know why. Both evenings I utilized the crockpot. One night was chicken breasts, the other tip steak. Both were cooked with bottled marinara and water. They were both tasty, but the little one disagreed. She’ll eat other crockpot-cooked meals when made with diced tomatoes, so I think its something in the marinara that she finds unpalatable. Up until recently, I tried to keep seasonings limited for her, but thought she might be ready for more flavor. I’m not giving up yet, but will forget about marinara for her for a while.
Thursday, March 11, 2010
Breakfast time
I may presently live in the South, but I don’t know much about grits. Nor do I particularly want to. On occasion, I’ll eat the instant grits by Quaker Oats. The best part to me is the saltiness of it. I generally make it tight, not runny. So this morning when I was trying to figure out what to have for breakfast, I didn’t want any of my usual options. There are only 2 dry breakfast cereals that we have due to the Allergy Babe- Corn flakes and Corn Chex. I could have had the muffins from yesterday. They came out well with just a slightly different texture. That left fruit, oatmeal, or instant grits. Standing in front of my pantry, I didn’t want any of those options. So why not make more work for myself, and try something new? I pulled out the package of corn meal that’s been sitting there unused since Thanksgiving when I made cornbread. On the back is a recipe for “corn mush”. I figured that its probably grits. Doesn’t sound too appealing when you read the word “mush” to describe your food, but figured I was bored with my options, and would try something different.
I did follow the recipe, and it came out mushy. Yes, not a surprise there. If I had let it go longer, I think it would have gelatinized a little and been a loosely formed polenta. So I poured the mush into a bowl, added a dollop of margarine, and added more salt. And voila, mushy grits! Can’t say I’ll be doing this again anytime soon, but it was a distraction and I got fed.
I did follow the recipe, and it came out mushy. Yes, not a surprise there. If I had let it go longer, I think it would have gelatinized a little and been a loosely formed polenta. So I poured the mush into a bowl, added a dollop of margarine, and added more salt. And voila, mushy grits! Can’t say I’ll be doing this again anytime soon, but it was a distraction and I got fed.
Wednesday, March 10, 2010
Baking is a Science Experiment
Baking is a science experiment now. I remember being told that baking, unlike cooking, is similar to chemistry when following a recipe because measurements mean something. An inaccurate measure can cause bread not to rise or a cookie to be more crumbly. Now that I can’t bake with wheat flour or eggs, my kitchen is even more of a laboratory. I regularly use a bean-based flour and xanthan gum for baking. I’d seen xanthan gum on some food labels previously, but until I had to bake in our allergen-free home, I had not noticed it sold separately in stores. Apparently, the gluten that is in wheat gives foods certain textures. Xanthan gum assists in that department.
As for the eggs, that also became a trick. I learned eggs serve multiple purposes in foods- to bind and to help baked goods rise. There are several substitutes, including a ratio of water, oil, and baking powder, as well as Ener-G Egg Replacer, and flaxseed.
Until the past week, I never attempted to use flaxseed. However, after contacting Elizabeth Gordon, who just published her first cookbook, “Allergy-Free Desserts: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free and Nut-Free Delights”, I tried it. She utilizes it in lieu of eggs in her recipes, and recommended it especially for cookies. I’ve used it thus far in one of her recipes, and also a bread mix I’ve used before. It worked, so I’m trying it again now in a muffin recipe I usually use the egg replacer in. Applesauce muffins should be ready in just a little bit. Here’s hoping they come out.
As for the eggs, that also became a trick. I learned eggs serve multiple purposes in foods- to bind and to help baked goods rise. There are several substitutes, including a ratio of water, oil, and baking powder, as well as Ener-G Egg Replacer, and flaxseed.
Until the past week, I never attempted to use flaxseed. However, after contacting Elizabeth Gordon, who just published her first cookbook, “Allergy-Free Desserts: Gluten-Free, Dairy-Free, Egg-Free, Soy-Free and Nut-Free Delights”, I tried it. She utilizes it in lieu of eggs in her recipes, and recommended it especially for cookies. I’ve used it thus far in one of her recipes, and also a bread mix I’ve used before. It worked, so I’m trying it again now in a muffin recipe I usually use the egg replacer in. Applesauce muffins should be ready in just a little bit. Here’s hoping they come out.
Monday, March 8, 2010
Try, Try Again
After this morning’s post, I thought about lunch. I’m so tired of the same things. I try to have variety in our diet, but with the food allergies we have a lot of limitations. Lunch winds up being leftovers when we have them, or else the standbys- hot dogs, turkey, and/or avocado for protein. So I thought I’d try something new.
I’ve wanted to make falafel from scratch for a while. The recipes never look too complicated. The mixes are out because they usually have wheat in them- one of the Babe’s allergens. In the March 2010 issue of Parenting, they had a recipe for Panfried Falafel. I modified the recipe a bit (a little too spicy), and went for it. And because I modified it, I completely forgot one ingredient that was obviously necessary for it to hold together. I just never got back to the pantry after I grabbed the canned chickpeas, leaving out the baking powder, so the experiment wasn’t entirely a success. I wouldn’t say it was a failure though. The result had good flavor, and could actually be used as a chickpea spread or dip. However, it wasn’t falafel. There will be a next time, and I’ll see if it works with the baking powder I left out.
As for the Babe, trying new foods is a little bit scary. I knew the Benadryl was within reach, and I had tried to feed her chickpeas once before. I couldn’t remember if she’d ever had anything with cumin in it before. So I put some of the failed falafel on a spoon for her to taste. She delicately stuck her tongue in it, and that was it. The positive was that there was no reaction physically to it, but she didn’t actually eat any. Next time I make it, hopefully it will have a more pleasing texture for her, and she’ll actually eat it. Try, try again.
I’ve wanted to make falafel from scratch for a while. The recipes never look too complicated. The mixes are out because they usually have wheat in them- one of the Babe’s allergens. In the March 2010 issue of Parenting, they had a recipe for Panfried Falafel. I modified the recipe a bit (a little too spicy), and went for it. And because I modified it, I completely forgot one ingredient that was obviously necessary for it to hold together. I just never got back to the pantry after I grabbed the canned chickpeas, leaving out the baking powder, so the experiment wasn’t entirely a success. I wouldn’t say it was a failure though. The result had good flavor, and could actually be used as a chickpea spread or dip. However, it wasn’t falafel. There will be a next time, and I’ll see if it works with the baking powder I left out.
As for the Babe, trying new foods is a little bit scary. I knew the Benadryl was within reach, and I had tried to feed her chickpeas once before. I couldn’t remember if she’d ever had anything with cumin in it before. So I put some of the failed falafel on a spoon for her to taste. She delicately stuck her tongue in it, and that was it. The positive was that there was no reaction physically to it, but she didn’t actually eat any. Next time I make it, hopefully it will have a more pleasing texture for her, and she’ll actually eat it. Try, try again.
Live to Eat or Eat to Live?
Do you live to eat, or eat to live? I’m somewhere in the middle. However, I would say I live in a household that is food obsessed. Being a stay-at-home mom, I’m constantly trying to figure out what to feed my toddler. I generally forget myself in that equation, and wind up eating her scraps or the same meal of odds and ends she has since she’s a picky eater. Dinner is a different story though, in that I generally plan at least a day ahead what we’re eating. That is because I have to defrost meat, and don’t want to run out to the store for last minute items when that means a 10 minute drive to and from the store with the Babe (add time for car seat manipulations).
When I worked full time, I was more food obsessed for myself. Morning time I would be wondering where I’d go for lunch and even what we were going to do/have for dinner. At that time, there was a lot less planning since grocery stores and restaurants were so much more convenient. We now live in an area that does not carry certain items I rely on to cook, so I have to mail order or pick up foods several hours away. And with my Food Allergy Babe, frozen and packaged convenience foods and take-out are no longer an option. Luckily for my husband, my cooking has improved… or else his tolerance for it has grown.
So in a little bit, I’ll go get my warm, snuggly little girl out of her crib when she wakes up, and after the cuddles and diaper change, try to get her to eat. And so our day begins.
When I worked full time, I was more food obsessed for myself. Morning time I would be wondering where I’d go for lunch and even what we were going to do/have for dinner. At that time, there was a lot less planning since grocery stores and restaurants were so much more convenient. We now live in an area that does not carry certain items I rely on to cook, so I have to mail order or pick up foods several hours away. And with my Food Allergy Babe, frozen and packaged convenience foods and take-out are no longer an option. Luckily for my husband, my cooking has improved… or else his tolerance for it has grown.
So in a little bit, I’ll go get my warm, snuggly little girl out of her crib when she wakes up, and after the cuddles and diaper change, try to get her to eat. And so our day begins.
Sunday, March 7, 2010
My First Blog
This is an exhilarating and new experience for me. I'm constantly scanning others' blogs, searching out tips, and thought, "why not me?". Not that I foresee myself posting a lot of tips here. Rather, the mundane everyday goings-on.
I have a precocious toddler who takes up most of my energy. One main focus in our home is that she has several major food allergies. I don't leave home without the Benadryl and the epi-pen. This also requires some creative cooking, and a lot of repetitive cooking, while we try to get our picky-eater to eat. So here's to a new adventure!
I have a precocious toddler who takes up most of my energy. One main focus in our home is that she has several major food allergies. I don't leave home without the Benadryl and the epi-pen. This also requires some creative cooking, and a lot of repetitive cooking, while we try to get our picky-eater to eat. So here's to a new adventure!
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