Jennifer Esposito calls out CBS and I make tacos

Lest I fall into the same pattern as the shops around town, I made sure to make my mother a gluten-free dinner that didn't have to be made with exceptions or substitutions.  It's not hard to find a cake or cookie suitable for a gluten-free lifestyle in Tesco or M&S; this is not to say that they are all tasty!  However, it's much harder to find a decent loaf of bread.  Considering all the foods that have "hidden" gluten -- meaning, not just bread -- it's more important that we can eat dinner than dessert!

As I watch my mother struggle with her new lifestyle, I realise how lucky I was to have supportive folks around me as I worked my way through the changes.  I did it very much alone in the sense that I didn't know anyone who could give me advice or show me the ropes, but I did have my husband (while he was still on the way to being my husband) and our families for moral support.

All these thoughts were piqued today when I read this article: Blue Bloods' Jennifer Esposito Departs Show, Slams CBS For Its 'Shameful Behavior'.  I don't know this actress (I mean, I've seen her in things) or anyone else on the show or in the network, so I can't speak to what truly happened.  However, her words "[...] CBS implied that I was not truly ill [...]" struck such a chord with me.  I know most Celiacs don't like to actually say "Celiac Disease" because it sounds so terrible like that.  However, it IS a disease, and it is something that requires actual treatment and consideration.  Some people think that, just because the most-known treatment is not eating particular food that it's not as bad as other diseases.  You don't hear people saying the same about Diabetes, which also involves a specific diet as a major form of treatment.  While, like I said, I don't know for a fact that CBS acted terribly, her phrasing makes it sounds real.  It is something that happens, and it shouldn't.

Anyway, so, in an effort to support my mother through the process and show her that real food is within reach, I made tacos.  Tacos have long been one of her favourite meals, but removing both beef and gluten from her diet have made the concept of making them unappealing for her.  What follows isn't really a recipe for tacos as much as it is just a chronicle of the meal.

I made tortillas with masa harina (OH! That is what was in the mystery jar! Mystery solved!), water, and sea salt in my tortilla press. I fried them without oil in a cast iron skillet and kept them warm until everything else was prepared.  I battered the chicken lightly in a seasoned corn meal and pan fried.  It was served with lettuce, cheese, sour cream, and salsa (I decided against the salsa because of my recent surgery).  It was a great send-off for my mother's last meal in Belfast (this time!).

Pão de Queijo (Brazilian cheese breads)

When I first became gluten-free, my aunt passed this recipe on to me.  Her boyfriend is from Brazil, and he recommended it as a gluten-free recipe (requiring no substitutions, which I find so useful).  It was so impressive, I tried several combinations of flavours.  Try various types of soft cheeses and throw in your favourite herbs and spices.  It's quick and easy -- especially if you have a blender -- and is a tasty snack.

Other additions that have been successful are cayenne; garlic powder and basil; cracked black pepper.  Let me know if you try something new and like it!  Also, if you'd like to make multiple flavours at once (and/or like a bit more rustic appearance), sprinkle your chosen spice/herb directly atop the batter once poured into the muffin tins.  It looks lovely and lets you tell the difference between the different kinds.

The final breads will puff up in the oven and fall once they begin to cool.  The centers will be chewy but should still be light.  If the centers are heavy, let them bake for a few more minutes, watching carefully to prevent burning the thin tops.

Ingredients:
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup packed (about 66 grams) grated fresh mozzarella cheese
1 1/2 teaspoon salt
2 teaspoon smoked paprika
1 teaspoon garlic powder
sunflower oil spray or other greasing oil

Hardware:
medium mixing bowl (or blender)
wooden spoon (if no blender)
measuring cups and spoons
flexible spatula
large spoon or ladle
muffin tins
oven

Directions:
Preheat the oven to 400°F/200°C.

If you have a blender, the directions are incredibly easy.  Add all ingredients, minus the sunflower oil, into the blender in the following order: milk, egg, flour, cheese, salt, paprika, garlic powder, olive oil.  I include this order because it has liquid on top and bottom, encouraging the entire mixture to properly circulate through the blender. Blend until combined, stopping to scrap the sides with the spatula to ensure a proper mix.

Grease muffin tins, and pour the mixture evenly to just above the middle of each cup.  It should make approximately 18 small breads.  Bake for about 18 minutes, until breads have risen and are slightly browned on top.

If you don't have a blender, I hope you have a strong mixing arm!  Add the ingredients to the mixing bowl in the following order: milk, egg, olive oil, cheese, salt, paprika, garlic powder, flour.  The reason I include this order is because, otherwise, you will likely have a gluey substance in your bowl!  It will still take swift and heavy stirring to thoroughly combine, and the job will be made easier based on how finely your cheese is grated.  Stir until you are sure it is completely combined, scraping the sides with the spatula when necessary.

Grease muffin tins, and spoon/ladle the mixture evenly to just above the middle of each cup.  It should make approximately 18 small breads.  Bake for about 18 minutes, until breads have risen and are slightly browned on top.