Ever since the Seahawks made it to the Super Bowl, it's our tradition to host the party. I made a bet with my husband that he could get a bigscreen TV if the Hawks made it to the big game. I mean, really, who actually thought the Hawks would make it to the Super Bowl?! The First Lesson in Making Bets is that if you win the bet, you should get something desirable as a result. Unfortunately I forgot to negotiate the terms in case I won. Even though it didn't really matter because I lost, I'm never living that one down! And okay, I admit, the bigscreen TV is definitely nice at times...
Once again, we're in the heat of the playoffs. I'm sitting here watching the Colts and the Jets vie for a spot at Super Bowl XLIV, with my mouth watering for some bean dip. Why did I just have that bowl of stir fry and ruin my appetite? I'm not a huge football fan, but I do enjoy a game here and there-- and it's a nice excuse to enjoy some good old American junk food! I have some ideas on how to do it allergy free, and without a lot of the extra calories.
I've found occasions where everyone is munching to be the most difficult for me-- not because of temptations, but because of the setup. I never realized until now how mindless munching is: You walk by and pop something in your mouth, without even thinking about it. This year we're providing most of the food for our party. While we invited others to bring food as well, we alerted people about our allergy issues. We can put munchies with allergens in a separate area, which will create awareness for me and minimize cross-contamination. (Beware of people switching spoons, dropping shredded cheese into an adjacent bowl, etc.)
What to eat? Here are a few ideas to get you started.
Dips provide many options for the allergy-free eater. I got this hummus recipe years ago from a dear friend. Try it with veggies and, my favorite, sweet potato chips from Food Should Taste Good. Make different flavors by adding roasted red bell peppers, kalamata olives, extra lemon and garlic with basil, etc.
Leah's Hummus
1 can garbanzo beans
3 cloves garlic
3 T lemon juice
3 T tahini
1/2 t cumin
1/2 t paprika
olive oil and/or water
Blend ingredients in a food processor, adding olive oil and/or water to desired consistency. I found that olive oil makes for a smoother dip, and extra calories, but at least it's a healthy fat. Store in the refrigerator.
*****
Tortilla chips are versatile, as are the dips they go with. This bean dip is very satisfying in place of chili cheese dips that are popular at Super Bowl parties. Accompany this with some guacamole and pico de gallo and you have a great dip trio for your tortilla chips!
Everything Bean Dip
1 pound taco meat
1/2 onion, diced
1/2 bell pepper, diced
garlic to taste
1 can refried beans
1 can diced tomatoes
1 small can diced green chilies
1 small can sliced olives
Prepare taco meat. We used extra lean ground beef, cooked and drained, seasoned with chili powder, cumin, and oregano. Set aside. In a pot over medium high heat, sweat the onion, bell pepper, and garlic until onion turns translucent. Add the refried beans, diced tomatoes, and green chilies. Stir until smooth and heat through over medium low heat, stirring often. Stir in the olives and taco meat. Serve warm with tortilla chips.
*****
My friend brought some barbecue drumsticks for a New Year's Eve poker party. She thoughtfully altered them to make them allergy free for me, and my mouth is watering as I think about them! These are also perfect for football, but get extra napkins!
Barbecue Drumsticks
(altered from Betty Crocker)
2 pounds of drumsticks (or wings)
2 T olive oil
1/2 cup brown rice flour
1/2 t salt
1/4 t pepper
1 cup barbecue sauce
1 T hot sauce
1/2 t Cajun seasoning
1/4 t ground cumin
Heat oven to 425. Pour olive oil into 13x9 pan. Mix the flour, salt, and pepper (throw in any other seasoning that sounds good to you) in a large Ziploc bag. Add the chicken, seal, and shake until coated. Place the chicken in the pan. Bake uncovered for 20 minutes. Mix the barbecue sauce, hot sauce, Cajun seasoning, and cumin (once again, and anything else you think sounds good). Turn the chicken and pour the sauce evenly over the chicken to coat. Bake an additional 10-12 minutes until the chicken is golden brown and cooked through. Serve with extra napkins!
*****
What's a Super Bowl party without pizza? Pizza sounds tricky without wheat our cheese but can still be delicious! There are some tasty gluten-free crust mixes on the market. Check your local natural food store. Make those according to the package directions and top as you choose. I like a Greek theme: salami, roasted red peppers, pepperoncinis, and kalamata olives add a lot of flavor.
You can't forget about drinks, of course (although yes, I keep it at a minimum while breastfeeding)! If you're local, Fish Tale's Organic Amber is my favorite and wheat free. A new mixed drink recipe I've been enjoying lately is nameless but delicious: 1 part fresh squeezed lime juice, 1 part agave nectar, and 1 part good quality agave tequila.
Top it off with a fresh fruit tray and you have a flavorful spread that is sure to satisfy everyone. You don't have to feel deprived, even on a day that revolves around splurging on junk food!
Sunday, January 24, 2010
Tuesday, January 12, 2010
Allergies Defined
Perhaps it's the biologist in me. Perhaps it's that I'm the mother of a kid with diagnosed food allergies. But I've discovered it's my pet peeve when people don't know what allergies even are. I think "allergy" becomes a catch-all term, and when people have any kind of reaction to a food, it's lumped into the "allergy" category. This confusion is especially frustrating when people give me unsolicited advice on what to do about these "allergies" when in fact they are referring to a different problem whatsoever. I'm dedicating this post to clarifying the issue.
So what is an allergy, anyway? An allergy is an immune reaction to something that the body shouldn't be fighting against. Our immune system should protect us from invaders in our body that can cause harm, such as viruses and bacteria, but sometimes gets confused and fights against pollen, pet dander, or food. I was surprised to discover that this immune reaction could take place in the colon, as in Siena's case. It can also show up as a skin rash or sneezing and itchy eyes. The allergen is the substance, usually a protein, that causes (or generates) the allergic reaction. Common food allergens include the "Top 8"--dairy, soy, wheat, egg, tree nuts, peanuts, fish, and shellfish-- but any food can potentially trigger an allergic response.
When I tell people that Siena has a wheat allergy, people often knowingly nod their head and say, "Oh yes, gluten." While it is possible to have an allergy to gluten, most people who have a so-called gluten allergy are really gluten "intolerant." An intolerance is an inability to digest a particular food. Lactose intolerance is the same situation, where the body lacks an enzyme necessary to break the food down. A wheat allergy is less restricting that gluten intolerance, because some grains that contain gluten are okay for wheat allergic people to eat, such as barley, and substitute better for wheat when baking. Here is a great article from WebMD, including the different symptoms, about the difference between food allergies and food intolerances: http://www.webmd.com/allergies/foods-allergy-intolerance.
Another category related to the gluten issue is Celiac's disease. It's a different thing altogether, which occurs when gluten in the digestive tract triggers an autoimmune response. This is when a person's immune system attacks their own body.
Enough of this technical stuff. The good news is that all of these conditions cease to be problematic once the offending food(s) is eliminated from the diet. It's not a cake walk. Determining what food(s) is responsible can be a frustrating process of trial and error-- especially when the allergic person is a baby who can't communicate symptoms! Avoiding ingredients is easier said than done, requiring a whole new vocabulary and avid ingredient-label reading. Eating out, once you're brave enough to try it, involves being that annoying person who causes the waiter to run back and talk to the cook three different times asking questions about how the food is prepared. But it can be done, and once you get the hang of it, it's really not that hard. In fact, as I've mentioned before in this blog, not only do I not feel deprived, but I've never eaten healthier or enjoyed food more than in this past year. Yes, it is very possible to eat well and allergy free!
Or to avoid food intolerances.
Or gluten free for Celiac's disease.
(I hope I helped to clarify the difference.)
So what is an allergy, anyway? An allergy is an immune reaction to something that the body shouldn't be fighting against. Our immune system should protect us from invaders in our body that can cause harm, such as viruses and bacteria, but sometimes gets confused and fights against pollen, pet dander, or food. I was surprised to discover that this immune reaction could take place in the colon, as in Siena's case. It can also show up as a skin rash or sneezing and itchy eyes. The allergen is the substance, usually a protein, that causes (or generates) the allergic reaction. Common food allergens include the "Top 8"--dairy, soy, wheat, egg, tree nuts, peanuts, fish, and shellfish-- but any food can potentially trigger an allergic response.
When I tell people that Siena has a wheat allergy, people often knowingly nod their head and say, "Oh yes, gluten." While it is possible to have an allergy to gluten, most people who have a so-called gluten allergy are really gluten "intolerant." An intolerance is an inability to digest a particular food. Lactose intolerance is the same situation, where the body lacks an enzyme necessary to break the food down. A wheat allergy is less restricting that gluten intolerance, because some grains that contain gluten are okay for wheat allergic people to eat, such as barley, and substitute better for wheat when baking. Here is a great article from WebMD, including the different symptoms, about the difference between food allergies and food intolerances: http://www.webmd.com/allergies/foods-allergy-intolerance.
Another category related to the gluten issue is Celiac's disease. It's a different thing altogether, which occurs when gluten in the digestive tract triggers an autoimmune response. This is when a person's immune system attacks their own body.
Enough of this technical stuff. The good news is that all of these conditions cease to be problematic once the offending food(s) is eliminated from the diet. It's not a cake walk. Determining what food(s) is responsible can be a frustrating process of trial and error-- especially when the allergic person is a baby who can't communicate symptoms! Avoiding ingredients is easier said than done, requiring a whole new vocabulary and avid ingredient-label reading. Eating out, once you're brave enough to try it, involves being that annoying person who causes the waiter to run back and talk to the cook three different times asking questions about how the food is prepared. But it can be done, and once you get the hang of it, it's really not that hard. In fact, as I've mentioned before in this blog, not only do I not feel deprived, but I've never eaten healthier or enjoyed food more than in this past year. Yes, it is very possible to eat well and allergy free!
Or to avoid food intolerances.
Or gluten free for Celiac's disease.
(I hope I helped to clarify the difference.)
Monday, January 11, 2010
Risotto is Rice!
"Either I just had a bite of something I really shouldn't have eaten, or I need to eat this every day for the next two months!"
This is what I said immediately after tasting the risotto a friend made at our very first baby dinner a few months ago. Ah, the creaminess! I hadn't had anything like that in ages. I was sure I was eating delicious butter and cheese galore. But no, it was just rice, squash, and kale... simple ingredients. No cheese. Nope, no butter either. WOW.
I'd heard of risotto before, but I never really knew what it was. I thought it was some sort of pasta dish. When I learned that risotto was rice I was so excited-- it was a new thing I could eat! The starch in the rice is released during cooking, giving it a very creamy texture. I couldn't wait to go home and try it. But when I did, I ended up being very disappointed. The risotto was overcooked, the squash and kale undercooked. I actually threw away some leftovers. I also heard rumors that risotto was very difficult to make correctly. After all that, I abandoned the idea for awhile.
In the meantime, I celebrated my birthday over the holidays. We spent the weekend in Seattle and happened to come across an actual rissotoria! They specialize in making risotto and they make each dish to order, so I could get mine made without cheese or butter. It was excellent, and I was inspired to dust off my apron and give risotto another try. This time I knew what I was aiming for, I read up on cooking risotto so I knew the theory and the technique, and I produced rather impressive risotto! I've made it numerous times since. I feel like I have the hang of it. I don't even measure or time myself anymore-- I just go with the feel. Here is my version of the risotto I ate at the risottoria:
3P Risotto
Serves 2 as a main dish or 4 as a side dish.
1/2 onion, diced
1 cup arborio rice
olive oil
1/2 cup dry white wine (optional)
about 4 cups liquid-- chicken stock or mushroom water
Porcini mushrooms, dried (I use about 1/2 the package)
Peas (I use frozen and eyeball the amount)
Prosciutto, cut into bite-sized chunks (once again, eyeball it)
Bring about 1/2 package dried mushrooms, broken into bite-sized pieces, to a near-boil in the water. (I find the mushroom water gives a rich flavor to the risotto. Alternately, bring chicken stock to a near-boil and reconstitute mushrooms according to package instructions.) In a separate large pot, saute, but do not brown, the onion in olive oil. When the onions begin to turn clear, add the risotto. Saute the rice for a couple of minutes.
Over medium-high heat, add the wine and stir regularly. (I always see that recipes recommend using a wooden spoon, but I like using my silicone spatula.) The rice will take in the liquid fairly quickly. From this point on, stay close to the stove; you will be stirring very frequently. Once the rice takes in the liquid, add a 1/2 cup or so of the stock and stir. Continue stirring and adding liquid once previous liquid is absorbed.
Risotto should take about 22 minutes to cook to al dente. I find it easier to instead taste a little bite of rice to determine doneness. The rice should have a little resistance when bitten, just like pasta. When this is almost achieved, I stir in the mushrooms, spooned out of the remaining water, and the peas. If needed I stir in more liquid to cook to perfection. Right before serving, stir in the prosciutto. Add salt and pepper, if desired.
The final risotto should be creamy, but not soupy. It is traditionally served on a plate, where it should hold its shape but may spread a bit.
I found that the imagination is the only limit on what you can stir into risotto. I like this version so much that I keep making it, but I'm ready to venture out and try other ingredients. I've seen it done two ways: cook something in a different pot and stir it into the risotto at the end, or stir it into the risotto at a point in time so it will be done as the risotto is done. I'm going to give the squash kale risotto another try using the first technique. I'm curious to try a sweet dessert risotto as well. Google recipes and use the ideas to invent your own. Perhaps more risotto recipes will follow here on YumNum, and I hope this opens up a wonderful new world to someone else, like I feel it did for me.
Ah, risotto! Rice and not wheat! Creamy deliciousness! Have fun cooking and eating my new favorite dish!
This is what I said immediately after tasting the risotto a friend made at our very first baby dinner a few months ago. Ah, the creaminess! I hadn't had anything like that in ages. I was sure I was eating delicious butter and cheese galore. But no, it was just rice, squash, and kale... simple ingredients. No cheese. Nope, no butter either. WOW.
I'd heard of risotto before, but I never really knew what it was. I thought it was some sort of pasta dish. When I learned that risotto was rice I was so excited-- it was a new thing I could eat! The starch in the rice is released during cooking, giving it a very creamy texture. I couldn't wait to go home and try it. But when I did, I ended up being very disappointed. The risotto was overcooked, the squash and kale undercooked. I actually threw away some leftovers. I also heard rumors that risotto was very difficult to make correctly. After all that, I abandoned the idea for awhile.
In the meantime, I celebrated my birthday over the holidays. We spent the weekend in Seattle and happened to come across an actual rissotoria! They specialize in making risotto and they make each dish to order, so I could get mine made without cheese or butter. It was excellent, and I was inspired to dust off my apron and give risotto another try. This time I knew what I was aiming for, I read up on cooking risotto so I knew the theory and the technique, and I produced rather impressive risotto! I've made it numerous times since. I feel like I have the hang of it. I don't even measure or time myself anymore-- I just go with the feel. Here is my version of the risotto I ate at the risottoria:
3P Risotto
Serves 2 as a main dish or 4 as a side dish.
1/2 onion, diced
1 cup arborio rice
olive oil
1/2 cup dry white wine (optional)
about 4 cups liquid-- chicken stock or mushroom water
Porcini mushrooms, dried (I use about 1/2 the package)
Peas (I use frozen and eyeball the amount)
Prosciutto, cut into bite-sized chunks (once again, eyeball it)
Bring about 1/2 package dried mushrooms, broken into bite-sized pieces, to a near-boil in the water. (I find the mushroom water gives a rich flavor to the risotto. Alternately, bring chicken stock to a near-boil and reconstitute mushrooms according to package instructions.) In a separate large pot, saute, but do not brown, the onion in olive oil. When the onions begin to turn clear, add the risotto. Saute the rice for a couple of minutes.
Over medium-high heat, add the wine and stir regularly. (I always see that recipes recommend using a wooden spoon, but I like using my silicone spatula.) The rice will take in the liquid fairly quickly. From this point on, stay close to the stove; you will be stirring very frequently. Once the rice takes in the liquid, add a 1/2 cup or so of the stock and stir. Continue stirring and adding liquid once previous liquid is absorbed.
Risotto should take about 22 minutes to cook to al dente. I find it easier to instead taste a little bite of rice to determine doneness. The rice should have a little resistance when bitten, just like pasta. When this is almost achieved, I stir in the mushrooms, spooned out of the remaining water, and the peas. If needed I stir in more liquid to cook to perfection. Right before serving, stir in the prosciutto. Add salt and pepper, if desired.
The final risotto should be creamy, but not soupy. It is traditionally served on a plate, where it should hold its shape but may spread a bit.
I found that the imagination is the only limit on what you can stir into risotto. I like this version so much that I keep making it, but I'm ready to venture out and try other ingredients. I've seen it done two ways: cook something in a different pot and stir it into the risotto at the end, or stir it into the risotto at a point in time so it will be done as the risotto is done. I'm going to give the squash kale risotto another try using the first technique. I'm curious to try a sweet dessert risotto as well. Google recipes and use the ideas to invent your own. Perhaps more risotto recipes will follow here on YumNum, and I hope this opens up a wonderful new world to someone else, like I feel it did for me.
Ah, risotto! Rice and not wheat! Creamy deliciousness! Have fun cooking and eating my new favorite dish!
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