Lesson Learned- The Treachery of Unequal Cups!

 For...maybe a year or two, I have battled a recurring frustration. 

Sometimes, my recipes turn out great, and other times...they're stodgy and dry and unappetizing. I could not, for the life of me, figure out what I was doing wrong. Finally, I have solved the mystery!

 

 I have two sets of measuring cups; one I received as a bridal shower gift from my mom in 1988, classic orange Tupperware. The other, I bought several years ago, made of brushed stainless steel.Why did I buy the second set? I was perfectly happy with the old ones, all nostalgic and full of sweet memories...except for one problem. The first year we were married, I accidentally melted one side of the one-third cup from my Tupperware set. I made do for almost thirty years without that cup and finally decided to just buy another set so I could have a one-third cup measure again. It saved a lot of hassle.

The problem, which I recently discovered, is that these cups were not "created equal!" On a whim, I dumped flour mix from the metal one-cup to the plastic one...and it overflowed! I kind of froze there for a moment, staring at the spilled flour, as the pieces to the puzzle started dropping into place in my mind. I was in the process of making a batch of my  waffles   As I started measuring out the dry ingredients, I was mulling over the frustration I've had recently with this recipe. I worked hard to develop my own safe-for-me waffle recipe and I'm proud of it. The past number of months, though, they've been coming out heavy and stodgy, and making me sad. Waffles are a favorite comfort food, so it's all kinds of wrong to have them make me sad! 

This time, as I measured and pondered, I suddenly wondered if the cups could possibly have something to do with the change. On that whim, I dumped the cup of flour into the other cup, and...mystery solved.

This evening, as I set out to make a batch of Coconut Rice (to go with my quick, easy and delicious Chicken Adobo   I remembered my discovery, as well as the recent batches of coconut rice that have come out dry, rather than creamy. I realized that I had been using the metal cup for rice, too, and decided to continue my research into the problem. I realized that, by only using flour as a test, I could have inaccurate results. Flour changes density so easily that it could easily skew my results. I tried my cup-to-cup test with rice and it did seem that the metal cup held more. Rice, though, is also not an ideal test substance. I thought a little and decided on a better one. 

 

I would use rice farina, marketed as Cream of Rice hot cereal. It is easier to make level with the cup's rim than rice is, but does not fluff and compact like flour. I measured out a cup of rice farina, using the metal cup. I even leveled it neatly with the straight back of a knife, for accuracy. I knew that if I simply tried to pour the farina into the smaller cup, there would be spillage. As I pulled out a large funnel, I realized I was feeling very science-y and official. I carefully poured the farina through the funnel, into the plastic cup...and it did spill over! Aha!

 

I leveled the farina in the plastic cup, then carefully measured the spillage. It was almost exactly two tablespoons. Now, two tablespoons of difference may not sound like a big deal, but it does make a difference in baking! Two tablespoons is one-eighth of a cup. In a two-cup recipe, that means a full quarter-cup of extra flour, and that is more than enough to affect the results. 

A decent, inexpensive kitchen scale is now on my Christmas wishlist. If people try my recipes and don't like the results, they may simply have cups that measure differently than mine do. I'd hate for people to miss out on delicious, tender, crispy waffles, because of treacherous, unequal measuring cups! 😏 

Once I learn to work with the scale, I'll be able to give exact measurements of key ingredients. I want my recipes to work for my readers and give you joy. I know too well the frustration of trying to eat well in a limited food world. I want my recipes to be a little bit of light in the darkness. I want to help bring delicious comfort foods back into the world of my fellow food-strugglers.

Gluten-free Apple Cobbler

 

Gluten-free Apple Cobbler!

I have been working on this recipe for a long time and have developed a version that I love. I wanted tender, sweet and spicy apples with a light biscuit-y topping. It took many (increasingly delicious) trials, and I thoroughly enjoyed the journey. It is great as-is, and also delectable topped with non-dairy vanilla "ice cream."

 This makes a small cobbler, just right for the two of us and for the small oven of the travel trailer that is our home. I'm working on scaling it up and will include a larger version once I've nailed it.

Apple desserts are usually best when you use more than one variety. This gives depth to the flavor. Sometimes, I just use whichever apples are going "punky" in the fridge. For my most recent version, I used Golden Delicious and Macintosh. The Golden Delicious were pale and had a surprising lemony tang, rather than golden-yellow with the basic sweet flavor I remember. Maybe they were mislabeled. This classic variety is becoming rare, as the trees don't lend themselves to current cultivation methods. 

When choosing apples for baking, I like to aim for one that is sweet and one that is more tart, though I often just go with all-sweet. Many people use Granny Smiths for baking, but I'm not a fan of their flavor or texture. {shrug} Personal preference. There are resources online showing which varieties are better for baking and which for eating fresh. As I mentioned, I often just use whatever has passed its prime and I've always been happy with the results.

 

Apple Cobbler

Serves 2-6

*sized for 5x8-inch glass baking dish*

Prep: 15-30 minutes

Bake: 45 minutes- 1 hour

Preheat oven to 375 degrees Fahrenheit. 

Apple mixture:

4 cups chopped apples (3 or 4 apples, peeled, cored, cut into roughly 1/2" chunks)

~toss with 1 Tablespoon tapioca starch

~combine 1/3 cup water with 1 teaspoon lemon juice, sprinkle over apples and toss well

Spice mixture:

1/4 cup sugar (Raw organic sugar. I use less sugar than others may prefer. Taste after mixing with spices, and add sugar if desired)

2 Tablespoons coconut sugar (reduces the glycemic load, adds a hint of caramel flavor)

3/4- 1 teaspoon cinnamon (if your cinnamon is strong, like Korintje, use 3/4 tsp.)

1/8 teaspoon sifted nutmeg (I always put nutmeg through a small wire mesh strainer to remove larger grains that are hard on teeth)

1/8 teaspoon powdered ginger

1/8 teaspoon salt (I usually use Himalayan pink salt)

~Whisk to combine. Add to apple mixture and stir to combine. Pour into baking dish.

"Biscuit" Topping

Dry Ingredients:

1/3 cup millet flour

1/3 cup arrowroot starch

1 Tablespoon sugar (same raw organic cane sugar as above)

1 teaspoon double-acting baking powder

1/4 teaspoon xanthan gum

1/4 teaspoon salt

~Whisk together well

Add fat:

1/4 cup Spectrum palm kernel oil shortening (dairy-free stick margarine would also work)

~ Use your fingers or a pastry blender to work in shortening. Small lumps are okay.

Liquid ingredients:

1/4 cup non-dairy milk (I use Silk brand coconut milk)

with 1/2 teaspoon gluten-free vanilla extract

Melt 1/2 teaspoon coconut oil (I use buttery flavored coconut oil) 

     (melt, if not already liquid at room temperature. I put it in a small bowl in the microwave for 15-20 seconds- just until liquid)

Combine:

Make a well in the center of the dry ingredients. Pour in the milk-vanilla mixture and stir with a fork. When mostly combined, drizzle melted coconut oil over and quickly mix in. Stir just until ingredients are combined. and dough starts to thicken. Scoop with mixing fork (roughly one tablespoon at a time) and drop blobs onto top of apple mixture in baking dish. It's fine if the apple mixture peeks through in places. You're going for a "cobbled" texture, not a solid covering. Let rest for a couple of minutes, for baking powder to start working. **

Bake, uncovered, in preheated 375 degree oven for about 45 minutes, until filling is bubbling and topping is cooked and just starting to brown in places. Depending on your oven, it may take less or more time. Start checking at forty minutes, but allow up to an hour, just in case.Remove from oven and let cool for at least ten minutes before serving.

*The filling must boil in order to thicken properly. It needs to be bubbling all the way to the center.

Serve warm as-is, or top with non-dairy ice cream, non-dairy "cream" or creamer, or even non-dairy vanilla flavored yogurt. I love how a creamy topping softens the spices and melts into the biscuit-y topping. Enjoy! Thanks for stopping by.

**Double-acting baking powder, the standard in most brands, reacts twice- once with the liquid and again with the heat from the oven.

 

 

Sunny Summer Citrus Scones (gluten & dairy-free, vegan)

 Summer may be almost over the horizon, but it's not too late for one more delicious celebration of the bright fresh flavors of this season. These scones are light, tender, buttery and delicious... and also free of most common allergens. I hope you enjoy them.

Sunny Summer Citrus Scones

vegan + no wheat/gluten, dairy, eggs, soy, almonds, rice, potato, sorghum

Makes about ten 2-3" scones

(Bake for about 18 minutes)

 

Preheat oven to 350 F* 

Make (non-dairy) "buttermilk

Combine, and let sit until needed ~

1/3 alternative milk (I use SoDelicious Unsweet Original coconut milk)

2 Tablespoons lemon juice 

(bottled juice is fine, but I used the juice from the lemon I zested for this recipe- zest first, then juice)

Dry ingredients

In a large bowl, combine:

2 cups gluten-free flour mix (I use 1 cup each of millet flour** and arrowroot starch)

 (plus more for rolling out dough)

2 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum***

1/2 teaspoon salt

Whisk together very thoroughly. The texture will change when they're well-enough combined.

Partly mixed...

Fully mixed...

See how the texture changed there? 

(The xanthan gum is activated by two things: movement and hydration. Mixing begins the process, which is completed after the liquid is added.)

Cut in***&

1/3 cup butter alternative (I use Spectrum palm kernel oil shortening)

  

Wet ingredients

- the "buttermilk" mixture

3 Tablespoons honey (or agave nectar- though it may change the texture- see link in notes on flour)

1 1/2 teaspoons vanilla

zest of 1 small orange -and- 1 lemon 

(if your orange and lemon are large, only zest half of each)

Stir together and add to dry ingredients. Start stirring together, then add

2 teaspoons melted butter-flavored coconut oil

(plain coconut oil will still give a nice, buttery texture- I just like the flavor boost of the buttery kind)

Stir until combined, and dough starts to thicken. ***&&

 

Turn dough out onto surface lightly dusted with gluten-free flour mix.Gather dough together. Gently pat it out, fold it over onto itself; repeat a few times. Pat or roll until about 3/4- 1" thick. (They will not rise much as they bake. The height of the dough will probably be the height of the finished scones.) Cut using sharp cutter, dipping cutter in flour mix between cuts so the dough won't stick as badly. Set scones on parchment-lined baking sheet, leaving space between them. Gather scraps together, pat out and cut more scones. Repeat until all dough is used.

Bake at 350 degrees Fahrenheit for 15-20 minutes, until bottoms are a light golden brown. Transfer to a cooling rack. If left on the pan, the bottoms will continue to cook, making them tough and overly dark. Store airtight in the refrigerator; eat within 3-5 days.

Enjoy!

 

-------

*My oven is a small, gas-powered RV oven. It cooks high and unevenly. If you have a standard oven, you may need to bake at a higher temperature- like 375 or 400.

**Note on flour: You may need to adjust the amounts of liquid and fat. If you're using a more coarse flour, use 1/3 cup each of milk and shortening. If your flour is more fine, you may need to increase both to 1/2 cup. 

See my post on brands of millet flour and their textures for details (also, a note on agave nectar):

https://sticks-and-twigs.blogspot.com/2020/09/matters-of-flour-and-sweet.html

*** Xanthan gum serves a purpose similar to gluten in wheat flour. I know it's expensive to buy a whole bag, but you only use a small amount per recipe so it lasts a long time. The difference it makes is important, so it is definitely worth the investment.

***& Cutting in:

I use a pastry blender. You can also work the shortening in using your hands. Either way works fine. 

***&& As mentioned above, the xanthan gum is activated by movement and hydration. You don't want to over-mix the dough, but keep stirring just until it thickens. The change should be pretty obvious, as in just a few moments it goes from almost a batter consistency to a soft dough.

 

 

Matters of Flour and Sweet

 There is a reason that I haven't posted many recipes over the past several months. I've been struggling with the texture of my bakes; trying to figure out what changed them. Finally, I think I've solved the mystery. Two factors have been at play: flour texture and changing sweetener

*Flour

I use millet flour, mixed with arrowroot or tapioca starch, because these are the only alternative flours that my body will currently tolerate. In the past, I would stock up on millet flour through the Azure Standard company. Azure is a natural foods co-op that delivers nearly nationwide. They carried "superfine" millet flour, which was processed in a unique way that resulted in a very fine, soft flour. Now that we live on the road, it's not as simple to be a part of Azure. I did place an order when we planned to be home last winter, but the magical millet flour was out of stock. They'd had large quantities on hand, and then it suddenly all went away. I suspect that someone, maybe a chain of health-food stores, swooped in and bought all of it. That's frustrating and feels a little unfair. With that option gone, I had to start relying on what's available in stores. This was probably good in a way. Since I publish recipes using this specific flour, it's good for me to know that people may have trouble finding it. There are a couple of primary brands that produce millet flour. Sometimes I'd find one; sometimes the other. One time I filled my canister with what I had on hand, which was a mixture of the two brands. As I put the canister away, I noticed something strange. It almost looked like sand art.

That day, the lights started to dawn. I suddenly realized that my struggles with baking just might be due to differences in flour! 

A more coarse flour will not absorb liquid or fat as well. This would explain why I would follow my own recipe exactly, and end up with something closer to pancake batter than scone dough! After thinking through which flour was the lighter layer, I thought my problems were solved...but still faced struggles with almost every bake.

Finally, I went online and ordered some of both the usual brands of millet flour, as well as a third brand I found on Amazon. 

 

 

I opened all three and did a side-by-side comparison. Can you see the subtle color difference between them?

I picked up a pinch of each flour and rubbed it between my fingers. One of the standard brands felt silky and fine (the one in the middle). The other, darker flour (on the left) had a gritty feeling. The third brand fell somewhere between gritty and smooth. I finally had my answer!

Because I hate to waste food, I mixed all three in my canister rather than throwing out the coarsest one. Together, the texture is not bad. Now I know, though, which one works best for me. If I can't find the smooth one in stores, I can always buy it online. I'm sure you're waiting with bated breath to know which was the winner. 😉 I won't keep you in suspense any longer...

And the winner, of the finest, most silky millet flour award, is...

Bob's Red Mill! 

Also...it's a good thing I had these pictures. As I wrote this, I was thinking it was Arrowhead that turned out to be the finer flour. I had to go back to this side-by-side to remember which was truly the best. And..it's Bob's! Not that Arrowhead is not a good flour. It's just a slightly coarser grind, almost like a semolina wheat flour. You can use it, and it will work very well, as long as you use slightly less fat and liquid. The Relative flour would also work fine, as long as adjustments are made. Should I add notes to this effect with my recipes? That the amounts need to be adjusted slightly, depending on the brand of flour? It does affect the results. Yeah, I probably will. 

The other discovery I recently made did not require the same degree of research, but did solve a bewildering problem.

* Sweet

Over the past couple of months, sometimes my scones would have this funky texture. Rather than being light and tender, they would seem gummy and rubbery...almost stretchy. It was very odd. Recently, I had two different scone recipes that sounded good, so I made them both on the same day. I used honey for the first, but that emptied the bottle. For the second batch, I switched to agave nectar. They're both liquid sweeteners, so this should be fine, right? Ha! 

The first batch, a recipe I'll be sharing soon, turned out beautifully. The second had that same odd, wet, rubbery texture.  Aha!!! It was...the agave nectar!

Though both are liquid sweeteners, there is something about agave nectar that changes the whole result. 

I'd switched to agave nectar, as honey is a little higher on the glycemic index and can be inflammatory. Now I know that agave nectar changes things in a way that I do not enjoy.

My new options: use honey, but use less of it. Use another sweetener.

I'd been boosting the sweetness level in the recipe and had actually doubled the amount of honey. I'll try backing it off again and see what I think. I've also thought of using coconut nectar instead. That is fairly low on the glycemic scale, but has a different, almost caramel-like flavor. Will it be too strong a flavor? Will the change it brings be tasty or a little too much? I'll let you know. 

~ Thank you for joining me on this fascinating journey 😉 into the science and alchemy of alternative baking. I hope it's proven informative and helpful.

Thanks for stopping by.

"Everything-free" ~ "Buttermilk" Waffles (dairy-free + vegan + gluten-free)

 Happy National Waffle Day!

 

I celebrated by mixing up a batch of my "everything-free" waffles, and they were delicious! I am always tinkering with my recipes, aiming for the best possible texture and taste. This is a revised and updated version of the waffle recipe I shared before. 

These are crispy on the outside, moist and tender on the inside. My husband, who does not live gluten-free, enjoys them. They're not just "okay for gluten-free," but actually good, normal waffles. Enjoy!

"Buttermilk" Waffles  (vegan + gluten-free)

free of: dairy, eggs, gluten, soy, almonds, nightshades

Makes about twelve 3-4" waffle sections/ three batches in my waffle baker

*Make egg replacer ~ flax gel: 

Combine in a small saucepan~

1/3 cup water

1 teaspoon flax seeds

Bring to a boil; keep at a low boil for 1 minute. Strain gel into a bowl and let cool.

(the flax seeds can be saved & added to another meal, such as hot cereal or muffins, to boost nutrition)

*Make "buttermilk"

1 cup alternative milk (I use coconut milk- SoDelicious Unsweet Original coconut milk)

1 Tablespoon lemon juice  (doesn't need to be fresh- the bottled kind is fine)

Combine and let sit to curdle until needed

 

Dry ingredients: combine in large bowl and whisk thoroughly

2 cups gluten-free flour mix

~ I use 1 cup each of millet flour and arrowroot starch

3 Tablespoons coconut sugar

1 Tablespoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

(You can use another starch, like tapioca, but arrowroot seems to give a lighter texture)

(I'll be doing a post soon on different brands of millet flour and which I prefer)

Wet ingredients: combine in a small bowl

*the "buttermilk" mixture

*3 Tablespoons of the flax gel

1/3 cup neutral-flavored oil (such as canola or grapeseed)

1 1/2 teaspoons vanilla extract (optional, but yummy)

Stir or whisk to combine, then add to dry ingredients. Start mixing, then add:

1 teaspooon melted butter-flavored coconut oil

(If you add the coconut oil to the wet ingredients first, the cool milk will cause the oil to harden into little granules. It mixes in better if you add it after the milk is partly combined with the dry mixture.)

Continue whisking or stirring until well combined. You will be able to tell when the xanthan gum has been activated, as the batter will suddenly thicken. Let batter rest while the waffle iron heats.

Gluten-free batters are notorious for sticking, so I spray the waffle iron lightly with baking spray before every batch. Bake for 3-4 minutes, or until a nice golden brown. Remove to cooling rack, to keep them crisp. Store airtight in the refrigerator. I like to reheat mine in the toaster. The microwave doesn't revive the crisp like the toaster does. Use with 3-5 days.

 

Notes: 

-You can certainly use plain coconut oil, rather than butter-flavored. I just like the subtle flavor boost that the buttery kind gives. If you skip the coconut oil altogether, the waffles will tend to be more crunchy and hard, rather than crisp.

 -The xanthan gum is important. I know it's expensive to buy, but since you only use a tiny amount per recipe, it lasts a long time. Xanthan gum mimics gluten in baked goods, lending them structure. It is activated by motion and hydration. I whisk the dry ingredients together thoroughly, until I see the texture change. It's pretty interesting to see that shift. Once I add the liquid, I make sure to stir or whisk until the xanthan gum is further activated, and the batter thickens. You don't want to overmix, but that's  not as big an issue as it would be with gluten-bearing flours. Gluten-free flours are more forgiving.

-I use coconut sugar as part of my over-arching scheme toward lower-glycemic eating and fighting inflammation. Millet flour and arrowroot starch are resistant starches, and are supposed to be lower on the glycemic scale (meaning that they have a lesser impact on blood sugar levels). They are also, according to what I've read, non-inflammatory. Not that these waffles will not impact your blood-sugar at all, but the effect will be less than with standard flour and sugar. I rarely use any topping on them; just a bit of non-dairy butter substitute. They're so tasty that I rarely miss syrup. If I'm wanting that extra touch of sweetness, I'll drizzle them with a little bit of coconut nectar ~ also supposed to be lower on the glycemic scale, from what I've read.

-I use millet flour and arrowroot/tapioca starches...because they're the only ones my body will currently tolerate. Millet flour can be hard to find, but is often available from health food stores, and can be found online through Amazon. It's quite likely that other gluten-free flour blends would work well in this recipe, but I'm not able to test that theory as most of them contain things I can't tolerate. If you try a variation, I'd be interested to hear how it works out.

 

~ Thanks for stopping by and happy eating!

 

   

Simple Chicken Two Ways with Golden Coconut Rice and Roasted Broccoli

This is a good example of how I accommodate different food needs/preferences, within the same meal. I love Paprika Chicken, but my husband does not. He can have garlic, but I can't. This is a very simple way to put something on the table that works for us both. I cooked egg noodles for my husband, as I didn't know whether he would like the rice. (He loved it!)

My dinner (Paprika Chicken):

His dinner (Lemon Pepper Chicken):

 This whole dinner was ready in about one hour. 
For those who can bake the chicken and broccoli together, it would be even faster.
Simple Chicken Two-Ways
2-6 servings, depending on appetite 
(We're both over 50 with low activity level. When feeding our four growing kids, I would have doubled this, at least.)
Preheat oven to 375 degrees F.  
1 package (around one pound) boneless, skinless chicken thighs
       Check each piece carefully- I sometimes find small bone shards.
       Chicken breasts would also work well, but the cooking time might be shorter.

Line baking sheet or dish with foil or parchment. Pinch into a ridge down the middle, to keep flavors from mingling during baking. (This might not be strictly necessary, but for us- we can't have garlic or paprika wandering onto the other side.)

Add chicken pieces to prepared dish or pan. For us, I do Paprika Chicken seasoning on one half and Lemon Pepper Chicken seasoning on the other.

[Paprika Chicken]:
Olive oil- spread a bit of olive oil on the top of each chicken piece
Salt
Pepper
Paprika
Sprinkle each piece with salt, black pepper, and a bit of paprika
Lemon zest - sprinkle a bit of fresh lemon zest on top of each seasoned piece.
     (I was generous with mine- I love lemon)

[Lemon Pepper Chicken]:
Olive oil- spread a bit of olive oil on top of each chicken piece 
Garlic powder
Lemon Salt (we use Falk Salt citron salt, bought on Amazon) 
Black pepper
****A Lemon Pepper seasoning blend from the spice section would work just as well*** 

Sprinkle each piece with garlic powder, lemon salt and black pepper (or lemon-pepper blend). I break down the lemon salt flakes in a small mortar and pestle before adding to the chicken.

Bake at 375 for about 30 minutes, until chicken is cooked through (juices are clear and internal temperature has reached 165 degrees F.)

(Start heating water- if pasta or noodles are needed as a substitute for the rice)
(Start heating water and coconut milk for rice)


Roasted Broccoli
Fresh broccoli- about four good-sized crowns
Olive oil
Salt

Cut broccoli florets from stem and trim any bad bits. The baking time will depend entirely on the size of the pieces you cut. I do ours in chunks of one to two inches at the widest part with an inch or two of stem. Toss with olive oil and salt. Arrange on a shallow-rimmed baking sheet, leaving at least an inch between pieces. This is important, if you want roasted, rather than steamed, broccoli. You will get better results if you do two or three batches, rather than crowding it all on one pan.

Bake at 375 for 10-12 minutes, until undersides are nicely browned.

We have a small RV oven, so I have to cook the chicken and broccoli separately. In a regular-sized oven, you should be able to bake them at the same time, on two racks. Make sure that the bottom rack is not too close to the element, and keep a close eye on what cooks on the lower rack, to prevent burning. With both in at the same time, and opening to door to put in broccoli and take it out, the chicken will take slightly longer to cook.


 Golden Coconut Rice
1 3/4 cups water
1 can (13.5 oz) thick coconut milk (I use Native Forest brand)
1 teaspoon turmeric powder
1/2 teaspoon salt
(1/8 teaspoon black pepper)***
2 cups Jasmine rice

In a medium saucepan that has a lid, bring the water and coconut milk to a boil. Add rice and seasonings and stir well. Cover. *Do not life the lid while cooking!* The rice needs to steam.
On our stove, I cook the rice, covered, on low for 10 minutes, then turn off the heat and leave the rice to sit, still covered, for 10 more minutes.

***The black pepper is optional. We liked it. I added it because I've heard that black pepper helps the body absorb or use turmeric to best effect. Coconut oil and turmeric are both said to have anti-inflammatory properties.

*Cooking order that worked for me:
-start oven heating
-prep chicken
(fill pot, start water heating for pasta)
(start prepping broccoli)
-chicken into oven when it's pre-heated
-start heating water and coconut milk for rice
-finish prepping broccoli
-broccoli in to cook
-rice and seasonings in
-next batch of broccoli in
-pasta in
*

So, there you have it- one simple, easily adjustable meal. I hope this helps ease some of your dinner-time frustration.

Thanks for stopping by. :)




     

How do I do it? Juggling food preferences and tolerances when making meals.

I have a whole laundry list of foods that my body does not handle well. My husband's list is dramatically shorter. People have asked me how I juggle this; whether I cook separate meals or expect everyone to only eat what I can eat. Now it's just the two of us, but some of our four kids were still at home when we started figuring out my food issues.

The answer to those questions is... yes.

To handle this complex issue, I've done a little of both (accommodation and it-has-to-be-what-I-can-eat) . For a while, to help me break out of the bread habit, I asked my family to not have wheat bread in the house. They were so kind to go along with that! Bread was one of the hardest things for me to let go of. It helped so much to have the support of my family in that. Only one of our kids needs to be gluten-free. The rest of them do not enjoy gluten-free bread. They were so gracious in this! We did shift to only gluten-free pasta and noodles, and they liked the alternatives well enough to be fine with that. Their cooperation was a tremendous help. I did shift all my baking/cooking to what I and our daughter can have. As my skills have improved, they've lived gladly with this change.

I would often cook the same basic meal, with a couple of alternatives. This goes along with my general approach to the kids' food preferences over the years. I've never been willing to cater whole separate meals. That just makes no sense to me. I would, within the family dinner, leave some flexibility. We had one child who could not stand creamy sauces on pasta. When I made that kind of meal, I would put some of the cooked pasta aside for him before adding the sauce. If I was making something that I knew one of the kids could not stand, I made sure to do it when there were leftovers or sandwich materials that they could have instead. I was not making them a separate meal, but letting them have something else that they prepared for themselves.

My one big hard line at the dinner table was: do not be rude to the cook! I have zero tolerance for rudeness to the person who just worked to put food in front of you. "Do I have to eat this?" with an expression of disgust...no deal. But I understand that people have different preferences and things they truly cannot stand. One of our kids can't stand tacos. One can't stand the texture of "boiled" meat (stew, corned beef, etc.) One is not a big fan of scones and biscuits. When those feelings were expressed in a courteous manner, I was absolutely willing to work with them. They did not have to eat things that made them gag, but they could not be rude at my table. I think that's an important life lesson for kids to learn. My mom gave that grace to me, with things I couldn't stand, and I gave it to our kids.

Now that it's just the two of us, and my food world has become increasingly limited, here's how I handle it: each week's meal plan includes things that work for both of us, things that are only for me, and things that are only for my husband. For example, one night I might make spaghetti for my husband while I eat leftovers. The next night, I'll make something that works for me but that he really doesn't like. He has his leftover spaghetti, so he's provided for. I balance this system with making things that work for both of us. Sometimes, I adapt within the same meal. With Shepherd's Pie, for example, I top half with mashed potatoes for my husband and the other half with mashed sweet potatoes for me. A couple of times a week, I'll make a pot of soup that only I will enjoy and that's what I eat for my lunches.

This works, because I don't have actual food allergies or Celiac disease. I have a long list of intolerances, diagnosed through blood tests and experience, but not actual allergies. Because of this, the possibility of cross-contamination is not a life-threatening issue for me.