Chinese New Year

I hope everyone had a wonderful Christmas/Hannukuh (however you choose to spell it)/Kwanzaa/Pagan celebration of winter. I spent mine with the flu, which is also why I haven't updated since Christmas Eve.

Now it's time for the new year. While I don't carry on a lot of traditions from my childhood, there is one I observe religiously - New Year's Eve dinner is always Chinese food. When I was a kid, mom would order a bunch of take-out, and we'd get to have virgin strawberry daquiris. We'd stay up, watch movies, and just hang out. A few years ago when I had a NYE party, we ordered 10-12 different dishes from the local take-out place (.5 miles from my apartment - it was wonderful. I practically lived there), and everyone shared. Aside from keeping the shrimp dishes separate so Mike didn't die from his shellfish allergy, it was pretty easy.

Fast forward 4 years. Chinese take-out both tempts and terrifies me. Most places aren't going to use a GF soy sauce, and I'm sure cross-contamination is everywhere. I know PF Changs has a GF menu, but I find them to be completely overrated. Their food isn't anywhere near good enough for what they charge. I've had $3 take-out that's better. So there was only one option left: make it myself.

I made roasted pork lo mein a few years ago for a couple of friends. Two of our close friends had just been through break-ups within a month of each other (with fiancees, no less), and so we had them over for dinner a few times. It may have escaped your notice, but I tend to cook for comfort. The lo mein was a huge hit. That time, I did everything in the oven and used udon noodles.

This year, given the flu and all, I'm not really up for that, especially because I'll be taking enough time later making chicken spring rolls in rice paper wrappers. So I threw everything in the Crock Pot. You can use whatever you like, but here's how I did it (note, I just put this in, so I'll have to update later with how it turns out):

• 1 pkg boneless pork short ribs (trust me, they're the best meat for this - pork chops aren't nearly as good in it)
• 2 stalks celery
• 4-5 mini sweet peppers
• 2 cans baby corn
• 2-4 heads of broccoli (I like a ton, so I used 4)
• 1 can sliced water chestnuts (you can use more, but hubby hates them, so I go easy)
• 2 cans sliced mushrooms (or 1/2 pkg fresh ones)
• 1 bottle San-J GF teriyaki sauce
• 1 can Dynasty hoison sauce
• 1/2 c vegetable broth
• 1 Tbsp chopped garlic
• light sprinkle of MSG (don't judge - I wanted the take-out flavor)

Chop the veggies and ribs, and throw in the slow cooker. Add garlic. Mix the veggie broth, MSG, hoison sauce, and teriyaki sauce in a measuring cup with a pour spout. Pour 3/4 of the mixture in the crock pot, and pour the rest back in one of the sauce jars/bottles to pour over the noodles later.

And that's it. I'll just cook the rice noodles by the package directions, pour the sauce over, and mix in the pork and veggies. For the spring rolls, I'm using chicken, green onions, cabbage and carrots. But that will have to be another entry - they may be a disaster.

Here's to 2013 being happier and healthier than 2012!

Such a Ham

When my husband and I were first dating, we would go out to dinner every year with his dad's family a week or so before Christmas. We didn't see each other often, and it was a great way to catch up. However, his grandfather, grandmother, and uncle all passed within a relatively short span of time, and after that the get-togethers sort of trailed off. I missed everyone, so this year I told my husband I wanted to have them all over here for dinner. It's cheaper than going out, and it meant I would get to cook - and make sure everything was GF.

Naturally, given that I'd be feeding ten people, I wanted something simple that would go far. I chose ham. Why? Because it's relatively inexpensive and difficult to mess up; and because pork is delicious. I may or may not have gone a little bit overboard in buying a ham that was 14.15 pounds. Quite possibly I'll be eating ham for the next month.

For sides, I made potato soup (my mother-in-law's favorite), and roasted broccoli. Which, by the way, is my  new favorite food. I didn't add the Parmesan or pepper like the recipe calls for, but you knock yourself out with it. That link is the recipe for the broccoli, but I just kind of ad libbed the ham and soup, so here are the (approximate) recipes. Remember, all measurements are eyeballed. Adjust as needed to taste.

Sweet & Savory Apple Baked Ham

• 1 semi-boneless, heat & serve ham (maybe get only as much as you need - although the 14 pounder was gorgeous)
• 1/2 c beef broth
• 1/4 c apple cider vinegar
• 1 tsp dried rosemary (crushed)
• 2 tsp garlic powder
• 3 Tbsp orange juice
• 2 red delicious apples, sliced

Preheat the oven to 325. Place ham in a large roasting pan. Combine all ingredients and pour over ham. Place apple slices around ham in the pan. Cook for 18-24 minutes per pound. Check every 30-60 minutes and baste as need. Add more broth, vineger, and/or juice if it starts to run dry. Let sit for 30 minutes after removing, then carve and serve.

 

 

Stephane's Slow Cooker Potato Soup

• 5 lb bag of potatoes (a few potatoes per person is a good guideline)
• 1 yellow or orange pepper, roughly chopped
• 4-5 green onions, roughly chopped
• 3 cloves of garlic
• 2 tsp celery salt
• 1 c milk
• 2 c broth (veggie, chicken or beef - I adjust based on what I'm serving the soup with. In this case, I went with beef)

Wash and peel the potatoes (or have your hubby peel them like I did), and cut them into chunks. Place in a pan, and fill with enough water to cover the potatoes. Bring to a boil, and let the potatoes cook for about 30 minutes - until they are fork tender. Drain all but about 1/4 c of the water from the pan, and mash the potatoes. It's ok to leave chunks here - I like them in my soup. In a food processor (or a blender), combine milk, broth, celery salt, garlic, onions, and pepper. Blend. Pour mashed potatoes and broth mixture into the slow cooker. You can leave it on keep warm, or put it on low. Because the potatoes are already hot, it cooks pretty well. If you don't have a slow cooker, you can always just add the broth mixture on the stove and let it simmer for a bit.

 

 

 

While there was no leftover potato soup or broccoli, there was a ton of leftover ham. So last night we had a friend over for ham, roasted broccoli, and rice with roasted peppers that was cooked in the ham drippings (with the fat drained off). It's times like these that I'm so thankful for all the incredibly delicious foods I can still eat. And you will be too, if you just remember this: bacon, wine, and (most) chocolates are gluten free. Enjoy!



"You can't have beer? That's just sad!"

My apologies to my three readers for my two week hiatus. Between prepping for the holidays and doctor visits, I'm a bit behind on quite a few things. Two updates today - one for educational purposes, and one so delicious you might drool on your keyboard (note - by reading the second post, the audience agrees to release me from any liability for water damage to your computer).

When you find out you have Celiac (and even when you've known for two months), it's only natural to be a little (or a lot) sad. You have a chronic autoimmune disorder that has completely thrown your life into upheaval and can lead to all sorts of other problems, and, on top of that, you can't even sit down to a bowl (or a tub) of cookie dough ice cream to fix that. But I found out the other day that there's actually more to it. Celiac's physical effects can make you sad without you even having to think about a future devoid of greasy take-out Chinese.

According to my doctor (as well as this article), one of the substances in our bodies that helps us produce serotonin (the "happy" chemical) is folic acid. I don't know about you, but generally when I hear folic acid, I think pregnant women, not mental health. But lower levels of folic acid can mean decreased serotonin, and in turn can lead to depression.

So what does that have to do with Celiac? Well, every time someone with Celiac eats gluten, it damages the villi in the intestine that help absorb nutrients (as we've previously discussed). Which means that they're not absorbing as much folic acid as would a person without that damage.

My doctor put me on Deplin - a prescription strength dose of folic acid. If you're having issues with depression, you may want to ask your doctor about adding a supplement as well. Remember - your gut affects everything, and that includes your mental health. Getting well means taking care of your whole self. Now, go read the next post. If the thought of that meal doesn't make you happy, I don't know what will.

Thank You, Steak, for Being GF

Today I had another first - my first time having to ask someone at a restaurant if a food item was gluten free. This may not seem like a big deal. You ask a question, you get an answer. But for me, it's pretty huge. See, I don't like to be a bother, or make a fuss. For anyone. I have trouble sending food back, I almost never complain about service (although I will put in a comment if it's good), etc. So putting myself out there to hold up the line and ask a question was kind of nerve-wracking.

I ended up being Sakkio Japan's problem child. First, I had to ask two people three times before I got an answer about whether the teriyaki chicken is GF (which, by the way, was a vehement "Oh, no no no!"). Then they put fried rice instead of white rice (I was ordering for Mike, in case you're confused at this point), and I had to have them make a new one. At the very least, it helped me feel a little more comfortable about speaking up. They rolled their eyes at the rice, but not about the gluten question. And nothing exploded. Nobody died, no one kicked me out for being an annoyance. So that was good.

Of course, because I couldn't get the teryiaki chicken, I had to figure out my dinner when I got home. I had stopped at Aldi to buy meat (they have amazing steak, believe it or not), so I decided on beef tips & noodles - poor man/Celiac style. Here's the recipe (meaning, here's what I randomly threw together out of my cupboards - as usual, the measurements are estimates). No pictures - I was ravenous and didn't think to take any.

Gluten Free Poor Man's Beef Tips & Noodles

 

This recipe will serve two. Or one, if you're starving:

 

• 2 thin-sliced sirloin steaks
• 1/2 lb fettucine (I used rice, but I prefer corn & quinoa pasta)
• 1 can GF cream of mushroom soup
• 1 tsp garlic powder
• 1 sm can of mushroom pieces
• a few dashes of soy sauce

Sear the steak in a pan. You want it browned, but not over-cooked. Mine took about 5 minutes, and it was cut very thin. Cut into small pieces and set aside. Cook pasta according to package directions. Meanwhile, heat soup, garlic powder, soy sauce & mushrooms on the stove and let simmer. Drain pasta, add sauce and beef. Set pan back on the hot burner for a few minutes so the pasta & steak can absorb some of the flavor of the sauce. Serve & enjoy!

 



I Can't Waste Bacon

Obviously, I've been trying a lot of new foods. I haven't, however, been sharing those here like I should be. So tonight I'll let you in on what's delicious, and what's so gross I'd rather go hungry.

The best thing I tried (oddly enough on the recommendation of someone in the comments section of Udi's Facebook page) has been aloe juice, made by Alo. Despite the guy at Mustard Seed Market telling me last week that they didn't sell aloe juice, I was able to find it there on my own today (Side note - Mustard Seed is hands down my favorite place to shop so far. Not only do they have 2.5 aisles of gluten free foods, they also have 3 freezer cases. And everyone there is amazingly nice). So far I've only had the mangosteen and mango, but it was phenomenal. If you don't like pulp, or are weirded out by chunks of things in your drinks, you'll want to stay away from this. I like it, but I'm also bizzare. The only other person I know who will even drink pulpy orange juice is my husband. Chunks of aloe plant are in a whole new category.

My other favorite is Plentils chips, also found at Mustard Seed. The margherita pizza flavor was so good that I'll readily admit I at the whole (albeit relatively small) bag in one sitting. I could not put them down. Oddly enough, these are made by Enjoy Life. You may remember them as the makers of the caramel apple bars that made me want to burn off my taste buds. The garlic parmesan flavor is also super tasty. I even shared them with the hubby.

Pictured: a vortex of deliciousness that will suck out your will power.

 

 

 

The next thing I tried disappointed me more than just about anything. I am madly in love with Ancient Quinoa Harvest corn and quinoa pasta. Madly. Toss it with tomato sauce and tukey sausage, and I will eat more than a toddler in a Scrooge McDuck like bin full of Cheerios. So when I saw that they made mac & cheese, I was thrilled. I wasn't 100% satisfied with Annie's, so I was happy to have an alternative. I made up a batch, stirred in some turkey bacon, and sat down to something that tasted like a rejected science experiment that was attempted to make cheese bounce. Rubbery, chemically, and with a burn type undertone that reminds me of the smell if you try to heat up butter substitute (not margerine - the fat free squeeze bottle stuff. Don't ask.). I didn't want to waste the bacon, so I ate it. But I had to shake on a lot of minced onion to mask the taste (yes, I love minced onion in my mac & cheese. Please see above re: I'm bizzare). I'm going to stick to their pasta from now on. My brother-in-law's aunt said that the Kraft cheese packets are gluten free. So maybe that's the direction I'll go. Because really - I'd rather eat the brimstone-filled caramel apple bars.

 

But we'll end on a happy note. Two of them, even. Mike suggested we do a date night - watch movies, and eat appetizers for dinner. We used to do this at least once a month, but I wasn't sure how it would work with the GF requirement. Now, I'll preface this by saying I've been craving corn dogs for WEEKS. Mini corndogs are my kid food for when I'm happy, much like mac & cheese is my kid food for when I'm sad. Imagine my uncontained glee (literally - I couldn't contain it. I was grinning like an idiot in the aisle) when I found GF turkey corn-dogs (also good because I can't eat regular hot dogs) in Mustard Seed's freezer section. And they were phenomenal. I'm shocked that I managed to put some away for another time. 

 

While I was at Mustard Seed, I of course had to see what else they had in the freezer section. In addition to the wildberry waffles (also delicious), I bought a Bold brand deluxe pizza. This one I wasn't really sure about. I didn't really have a lot of choice - it was the only one I saw made in a dedicated facility. But it was also egg free, and dairy free, and was topped with a vegan cheese alternative. Now, I'm not a big cheese person. But I'll take a gooey pile of mozzerella on my pizza, thank you. To my surprise, it was really good. I might throw some real cheese on next time for texture, but my pizza craving was definitely satisfied.

 

 

Smile and say "Vegan Soy Product!"

 

 

Anyway, the point is, aside from the awful mac & cheese, it's been a good couple of weeks. There is absolutely a ton of delicious GF food out there. And I fully intend to find as much of it as possible. I'll keep you posted.



 

 



"I'm having a shame Triscuit"

Ok, so today's blog is a bit of an angry one. There's a bit of a stigma I've noticed that's placed on those who are gluten-free. Whether because of an intolerance, an allergy, Celiac, or whatever other reason. We are seen as picky. So what if we get a little indigestion? Can't we just take a pill? This spills over into television as well. Most recently, an episode of Glee featured an obnoxious individual asking if the veggie tray was gluten free, and stating later on that he was going to have a "shame Triscuit" and he didn't care if he ended up in the bathroom all day. The overall message is that we are annoying, and unnecessarily inconveniencing others.

First of all, Celiac is an autoimmune disorder. As I've mentioned before, consequences as serious as miscarriage, RA, and lymphoma can result if we eat gluten. A simple cross-contamination can put us out of the running for days at a time. If someone has an allergy that can cause them to asphyxiate, it's reasonable to ask that their food be cooked separately from those ingredients. I don't think anyone would dispute that. The same should go for Celiac sufferers and gluten. The problem, I think, is that people don't know it's that serious. I certainly didn't. A little bit of education can go a long way. And anyone who knows how serious Celiac is would never downplay it.

Except they would. While looking for restaurant cards today (which I feel ridiculous even looking for, and I shouldn't - I'm making sure I stay safe), I found some on a website specifically for those with Celiac that classified Celiac simply as "a gluten intolerance."

Which of these sentences makes you think it's a big deal to make my chicken on a counter that had flour on it: "I have a gluten intolerance," or "I have an autoimmune disorder that requires me to avoid gluten." Mind you, I am not at all downplaying gluten intolerance. It's painful and uncomfortable for those who go through it. I'm simply saying that people who have no concept of what Celiac is aren't going to get that I'm not just a picky jerk if that's the way it's phrased. And I would expect an organization that specializes in Celiac to know that.

Guess I'll just have to keep cooking. After all, I know what I can eat.