Tuesday, February 26, 2008

Magnificent Mushroom Soup

Not blurry, that is the steam rising from the sauteed veggies.

When I was a kid (like two summers ago) the thought of eating a mushroom was enough to throw off the gag reflex. Seeing them on a raw veggie plate left me feeling slightly off. Knowing what they grew in was enough to do me in. The thought of them in spaghetti sauce, or from a can for .98 at the grocery store was repulsive.

Then I was diagnosed with Celiac. It opened my eyes to my limited veggie repertoire. I ate broccoli, cauliflower, or carrots with vigor. I had peppers when I remembered to buy them. I ate avocado when it was a premix for guacamole. Basically I ate three veggies. I guess five - I forgot to add in lettuce and tomato on my fast food burger.

We try to eat healthy. We eat veggies every day now. I have a container in my fridge with cut up veggies and dip that comes out on the table every night about 4pm/the witching hour. My girls gobble up sweet peas, peppery radishes, sweet peppers, celery, carrots and ....yes....raw mushrooms.

I saw a great recipe in the Gluten Free Girl book that I recently blogged about, and thought that I would try it out. It was amazing. Photos first, recipe and instructions to follow.

simmering in the sherry and rice flour mixture.

then add enough stock/water to cover by 1"

The finished product accompanied with flax and ground corn tortillas.

1-2 pounds of mixed exotic mushrooms (I used white and brown button, shiitaki, enoki, oyster, and portabello)
3 tbsp butter
1 tbsp olive oil
3 garlic cloves - minced fine
2 tbsp fresh thyme
1 large carrot - finely chopped
2 celery stalks - finely chopped
1 large onion - minced
3/4 cup sherry
3 tbsp rice flour
2 cups cream
**I used vegetable stock to cover my mixture, but you could use water if you wanted**

easy peasy.

Melt butter and olive oil. Add garlic and only cook for about 30 seconds. Add in all veggies and toss to coat in lovely garlic blend. Turn heat to medium and cook down for about 5 minutes. Add thyme. Sprinkle with rice flour and add sherry. Cook until sherry is reduced by about 1/3. Add stock/or water to cover mixture by about 1-2". Cover and cook for about 10 minutes. Transfer to food processor or use hand blender to puree down to fine mixture. Put back in pot and add cream. Stir gently in until well incorporated.

I found that it was too thick this way, so I played around with the stock ratio, and added a bit more.

Season with salt and pepper to taste.

Get ready for it to not last long.

Hello new relationship with mushrooms!

Sunday, February 24, 2008


We are mentioned in the CeliacChicks website!


TGIF Conference.

Scroll down to second post there.

An Amazing Book

I just finished reading the most amazing book. I have read/stalked/commented on her blog, read recipes from her, but never in the completed form as her book.

The gluten free girl rocks!

Her book is well laid out, full of poignant stories of her childhood, tales of processed food that she (and all of us within the same demographic and age line) grew up on, as well as practical advice. She is an easy read, full of great dialogue and when she explains food - the way it feels in your hands, the smell, the taste, the texture - you can close your eyes and picture it all. I loved this book.

It helped that she speaks of home as Seattle. With familiar places within the pages as Pike Place Market and others. I love that she embraces the 100 mile diet when at all possible, and supports the ma and pop stores. She made me take a good long look at my gluten free lifestyle and examine some of my habits and traditions.

Gluten free can be just like a gluten filled lifestyle. One can opt to eat frozen gf pizza from the shelves or you can find a great mix and make one at home. You can reheat a mac and cheese or you can buy Tinkiyada pasta, grate some fancy cheese, sprinkle it with rice flour and season to taste. While it is bubbling away in the oven you can read a book, or surf the net, all the while anticipating the great taste that only homemade brings.

My life is full of cooking potential. We made a pact when I was diagnosed that we would not eat anywhere that I could not eat as well. That means when we eat as a family, we do not enter anywhere where I have to stare at them while they eat and I nibble on a rice cake. We only eat where I feel safe to order, and it is becoming more and more apparent that I am affected more with cross contamination as time goes on. So we eat out less. That is the bad side.

The good side is all the money that we can then spend to experiment in the kitchen. We can try new recipes, eat good food that is in season, buy fresh and from a butcher or a fish monger, and introduce our girls to a whole host of good eats.

So tonight we are having lemon herb garlic organic chicken, quinoa and brown rice pilaf, steamed broccoli topped with pistachios and parm cheese and a yummy glass of white wine.

Gluten free goodness, all within reach of our front door.

Saturday, February 23, 2008

Lunch with Quinners

Today, being Saturday, we had some running around to do. Like return my $100 shoes that were the most uncomfortable things known to mankind. And book a birthday party at Build A Bear workshop for my older daughter who turns eight on Sunday.

While at the mall, Quinners (who is almost three) decides that she can no longer walk properly, talk properly, or act appropriately until she has food. As all of you with allergies/sensitivities/Celiac know - the food fair at the mall is no place to be ordering food and not have some cross-contamination involvement.

Except New York Fries. Who knew?

Yes, they use 100% Canola oil, and only potatoes are dropped into the oil. Nothing is coating the potatoes. No batter of any kind. Nothing else is deep fried there. Utensils are only used for fries, salt shakers contain only salt. Employees washing their hands. A designated "fryer operator". No cross contamination here.

So Quinners and I spent a mother daughter moment, in the food fair of Hillside Mall, sharing a small milk and eating fries. Each with our own ketchup. Mine sprinkled with white vinegar. Talking like a 37 year old and a two-and-three-quarters girl can.

It was fast food bliss.

Friday, February 22, 2008

A new find for me!

Yet another product from Lundburg (the most amazing rice manufacture in the world) that is gluten free/vegan and organic too!

I have to be honest, we attempt very hard to eat "outside of the box", but with this amazing product, one wonders why.

The taste does not indicate that it is from a box, with easy instructions and a yummy taste. I was curious to see how the ginger miso tasted, and it was delicious!

Accompanying the rice was a beautiful baked trout with fresh herbs and garlic butter infusion, roasted carrots with curry and honey, and tender brilliant green asparagus.

All this for a Wednesday night with our two girls and my main man. We celebrated hump day, which means that the week was halfway over. We slurped up the asparagus without cutting it, ate up the still crisp carrots, lingered over the salmon and rice. We had great communication and wonderful food.

Who needs gluten anyhow?

Bad photo, but you'll get the idea...

My favorite tea, Raspberry Zinger, now boasts to be "gluten free".....

Who knew that previous to being diagnosed that one would have to concern oneself with gluten free tea, but I guess that is where we have come to as a society.

I applaud the Celestial Seasoning company for putting this on their packaging!

One baby step for us.....

Thursday, February 14, 2008

Happy Valentine's Day!

I always get a box of chocolates for Valentines Day. Roger makes every attempt to buy gluten free, and I love him for it. This year, I jumped the gun.....so bad me.

I bought a box of Lindt Lindor chocolates and low and behold the ingredients have changed and are as follows: Sugar, coconut oil, palm kernel oil, cocoa butter, milk, cocoa mass, soya lecithin, barley malt extract and artificial flavour.

No more lindt lindor chocolates for me. Damn, and they were good.

Lovin' GF style!

Last night Roger came home from work and said that he had the best recipe! (pause for effect)

Yep, quinoa! (he pronounced it kind of like kinky - wah) So we made pilaf!

1/2 cup of quinoa
1 cup chicken stock
1/2 shallot diced small
1/2 red pepper
minced garlic

In a pot I put a little olive oil and added the veggies. After about 2 minutes I added the quinoa to toast a bit then added the chicken stock. I brought it to a boil and then turned down the heat and simmered it for about 15 minutes.


Even Roger liked the kinky wah!

Sunday, February 3, 2008

Yet another mention in a mainstream mag!

In the March issue of Canadian Living we are mentioned once again! yippee!

In the letter section, it mentions that in the December recipes, they featured "Gluten-free gingerbread mini-cakes with lemon glaze." It has since had rave reviews!

THEN... on page 34 there is a great idea for food section. The heading reads..... Gluten-free, YIPPEE! Quoting directly, " Gluten-free, these tasty and formerly taboo foods may lure in people without celiac sensitivities, too.
1. Brewed from gluten-free rice and buckwheat, La Messagere beer is made by Quebec microbrewery Les Bieres de la Nouvelle-France. With honeyed citrus aromas, it tastes like a cross between a lager and cider; 4.7 per cent alcohol, 341 ml, $18 per six pack.
2. JK Gourmet Granola contains heart-healthy nuts, seeds and dried fruits - with no gluten, refines sugars, grains or preservatives. Available in four varieties; 350 g, $9.99."

Then there is a health/prevention article that talks about Extreme Food Allergies and Celiac is mentioned here as well.

I am over the moon that mainstream mags are talking about us Celiacs! It is great to subscribe to this Canadian publication and upon opening it, there is a recipe that I don't even have to modify!

I will be digging out my December issue and cooking up some gingerbread men. Await the results!