Thanksgiving 2012 & feeding the stuffing addiction

CB thinks it's hilarious when I wear his apron because I can't eat pork.

I have to admit, Thanksgiving went down better than I ever anticipated.  I made the entire meal gluten-free rather than having things I couldn't eat after I slaved over it for two days.

Here was our menu:

Turkey (cheated and bought a Marks and Spencers ready-to-roast job)
Gravy
Cornbread and bacon stuffing
Sweet potato casserole
Green bean casserole
Pecan-crusted spinach and artichoke dip
Baked macaroni and cheese
Sour cream mashed potatoes
Pao de queijo (not traditional Thanksgiving by far, but I wanted rolls, and this is what I got)
Pumpkin cheesecake
Pumpkin cupcakes

I was going to make oven-roasted root vegetables but decided at the last minute that we had more than enough food already.

Clockwise from top left: Cornbread and bacon stuffing, sour cream mashed potatoes, gravy, pumpkin cupcakes, pecan-crusted spinach and artichoke dip, pao de queijo, turkey breast, green bean casserole (left), sweet potato casserole (right), and the shining sun in the center is the baked macaroni and cheese. Pumpkin cheesecake not pictured.  And, yes, we have a terrible tablecloth.  We know.

When I was young, I became fascinated with stuffing.  It was my favourite part of Thanksgiving, and I remember being so excited when I found out you could eat it other times of the year.  I begged for it until my mother finally showed me a box and told me I could make it myself.  No, it's not good for you, and it's especially not good for you from a box!

When I found out I couldn't eat gluten, stuffing was the first thing that came to mind.  Instantly, I wanted it all the time and for every meal.  Gluten-free stuffing mixes exist here (well, at least one), and, while tasty, they just don't scratch the itch of this Stove Top purist.  I'm afraid nothing ever will.  However, last year, while visiting my parents for Christmas, I came upon a recipe that I adapted into a satisfying replacement.  Don't get me wrong -- it doesn't taste like Stove Top -- but it is good enough to go back for seconds.  I used a bag of Bob's Red Mill cornbread mix last year, but I didn't have one for Thanksgiving.  I immediately went to the Gluten Free Goddess and located something I could make work for me with several adjustments.  So, without further ado, here is my version of what makes Thanksgiving Thanksgiving.

Cornbread and Bacon Stuffing

Sweet Cornbread

Ingredients:
1 cup stone ground gluten-free cornmeal
3/4 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon coarse sea salt (optional -- not included in dry ingredients list)
1/2 cup organic light brown sugar
2 eggs
1/2 cup plus 2 tablespoons light olive oil
1 cup very warm water
1/2 teaspoon lime juice
2 extra tablespoons water, if needed

Hardware:
Cast iron skillet
Oven
2 mixing bowls
2 whisks
Measuring cups and spoons
Spatula (to get the last bits out of the bowl)

Directions:
Preheat oven to 375°F/190°C with lightly greased skillet inside.

Combine the dry ingredients -- cornmeal, sorghum flour, tapioca starch, xanthan gum, baking soda, baking powder, fine sea salt, and brown sugar -- in a bowl and whisk until they are thoroughly combined.  Set aside.

Whisk the eggs and olive oil together for about 1 minute.  This is where the original recipe had me confused.  I checked the comments and notes, and it seems like I'm the only person who can't seem to figure it out.  I don't see where the warm water and juice is meant to be added.  I choose to add it here, as I thought it might be lumpy if you tried to mix it in later.  So, add the lime juice and the warm water. Mix to combine.

Add the dry bowl to the wet bowl in three or four portions, ensuring to mix thoroughly between each portion.  You are looking for a smooth, cake-like batter; do not beat it past when it looks like cake batter.  If your batter is too thick, add in a little extra warm water, bit by bit, until you get the consistency you want.  Mine came out perfect without extra water.

Remove the skillet from the oven (carefully!) and sprinkle the coarse sea salt into it.  The salt here is optional, but I love the complexity it gives a sweet cornbread.  Pour the batter into the skillet, scraping the bowl with the spatula to make sure you have it all.

Bake for 25-30 minutes until a toothpick comes out clean.  Definitely check on it at 25 minutes because mine did not need any longer.  Let the cornbread cool for at least 15 minutes before cutting and serving (or turning it into stuffing).

Stuffing

Ingredients:
3 cups crumbled cornbread
6 slices gluten-free bread, toasted
6 slices bacon (I used 4 slices of turkey bacon [turkey bacon has bigger pieces because there is less fat])
2 eggs
1 cup chicken broth
1 cup onion, chopped
1 cup celery, chopped (I didn't bother)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sage
1/4 teaspoon thyme
1/4 teaspoon garlic powder

Hardware:
Casserole dish with lid that can go in oven
Oven
Stove
Small bowl
Measuring cups and spoons
Frying pan or skillet
Various kitchen utensils (fork, spatula, something to help with frying)
Mixing bowl

Directions:
Preheat oven to 350°F/175°C.

Cut the toasted bread into small cubes.  Set aside.

Fry the bacon until crispy and remove from the pan.  If you are using veggie or turkey bacon, add some oil to the pan, as there is a lot less fat in them than pork bacon.  Add the onion, celery, sage, and thyme to the pan and fry until the onion is tender and translucent.  Remove from heat.  Crumble cooled bacon back into the pan.

In the small bowl, beat the eggs with the fork.  Add to the mixing bowl with the bacon and onions/celery and all seasonings -- salt, black pepper, and garlic powder.  Fold together with the fork.  Add the cornbread crumbles and bread cubes and fold with the spatula.  Try to ensure that all the dry parts are covered.  Pour half of the chicken broth over the mixture and fold with the spatula.  Assess how much more broth you need (I needed the whole cup) to completely moisten the mixture and add it in.  Fold again.

Pour the mixture into the casserole dish (no need for greasing) and cover.  Bake in oven for 30 minutes.  Alternatively, it can be used to stuff a bird instead of baking.  I'm not that adventurous yet.

Always forward, just sometimes with cheesecake

Sydney likes breathing!  My surgery has come and gone, and I'm definitely on the path to recovering well.  I had the last of the things intruding into my face removed on Monday, and now I just have to let it do what it's meant to do.  In the meantime, I'm learning about breathing through my nose -- which should be a reflex but isn't anymore after years of disuse.

One of the great things about the surgery was that my mother was able to come and look after me.  I didn't know in what way she would be helpful, but she definitely was.  She did the majority of the cooking and cleaning, allowing CB to go to work without guilt.  I used what energy I had to pursue what I felt like was a a very noble goal:

Make Mum feel less crap about living gluten-free

I wanted to show her that, while not always easy -- especially not in places like Belfast or rural Georgia -- a gluten-free life doesn't have to be completely depressing. A couple of months ago, Mum had to undergo a battery of allergy tests, completely changing the way she lives her life.  Unfortunately, but, I'm sure, not coincidentally, many of the things she's been told to remove from her diet are the very things I've removed after years of trial and error.  The biggies: gluten and beef.

Since I wasn't quite up to my standard, I instructed her on making those pumpkin cupcakes I do so adore.  Before she arrived, I also whipped up a favourite I perfected last year: pumpkin cheesecake.  (Can you tell it's autumn, and I've gotten a pumpkin from the market?)

My mother was quite like me about pumpkin before I'd tried it.  I remember thinking I hated pumpkin because I didn't care for a lot of other squashes. I'd never even carved a pumpkin until I was 16.  I got the flu when I was in college, and a friend sent over muffins to cheer me up.  I had no idea what they were.  From a box, she said, and frosting from a can.  Yeah, but what flavour?  It absolutely blew my mind to discover they were pumpkin.

It wasn't until I moved to Northern Ireland that I started craving pumpkin.  I think it was a response to knowing I wasn't in America but REALLY starting to feel it.  Unfortunately, pumpkins are only available in the month of October here, so I missed out the first time around for not recognizing my craving soon enough.  Last year, after having lost another piece of my Americanness by marrying a Northern Irish man, I grabbed hold to as many pumpkins as I could, and the pumpkin cheesecake is one of the results.

I didn't get any beautiful pictures because it was gone that fast.

Pumpkin Cheesecake

Ingredients:

24 ounces cream cheese, at room temperature
1 3/4 cups pureed pumpkin
3 eggs + 1 egg yolk
1/4 cups sour cream
1 1/2 cups sugar
1 teaspoon ground cinnamon (separated into 2 halves)
1/8 teaspoon ground nutmeg
2 tablespoons gluten-free all-purpose flour
1 teaspoon vanilla extract
1 3/4 cups gluten-free graham cracker or digestive biscuit crumbs
3 tablespoons light brown sugar
1 stick salted butter, melted

Hardware:
oven
springform pan
flexible spatula
Ruby (or mixer, or strong arms)
mixing bowl (2 if you don't use a mixer)
wooden spoon
measuring cups and spoons
egg separator (not necessary, but I just got a new one that I adore)

Directions:
Pre-heat oven to 350°F/175°C.

In a bowl, combine the graham cracker crumbs, brown sugar, melted butter, and 1/2 teaspoon of the cinnamon.  Press the mixture into the bottom of your springform pan.

Using a mixer or your wooden spoon, whip the cream cheese by itself until it gets shinier.  There's not really a perfect thing to say to look for.  You want it smooth. Add the pumpkin puree, eggs, egg yolk, sour cream, sugar, remaining cinnamon, and nutmeg.  Mix together until combined.  Add in the flour and vanilla extract.  Make sure everything looks uniform.

Lumps aren't a good idea.  I made one where I found there was a bit of unmixed cream cheese at the bottom of the bowl; I threw it on the top of the cheesecake, thinking it would all melt in together.  WRONG.  I had white lumps of no flavour in the finished product.  Though, I will admit that I like to leave some of the pumpkin a little chunky, sometimes.  This gives you a cheese with a little extra texture and bit of a fruity bite.  If you don't like that, don't do that.  If you're using canned pumpkin, you don't have much choice there.

Pour the mixture over the crumb base. Gently tap it on the countertop to remove any big air bubbles.  If you don't, they will find their ways to the top and create big, burnt, air-filled lumps on the surface.  Bake for 55-60 minutes.  When it is completed, leave it to cool at room temperature for 20 minutes before covering with cling film (or a large plate if it's more handy) and moving it to the refrigerator for 4 hours.  At this point, remove the sides of the springform and either leave it on the base or put it on a cake stand or plate or whatever you have around.  I don't like to leave it on the base because, when I slice through the cheesecake, I don't want to knick the coating of the pan.

When serving, I like to make it look fancy with a light dusting of icing sugar (powdered sugar) or cinnamon . . . or an icing sugar/cinnamon mix! . . . and a dollop of whipped cream on the top.

Give it to someone who doesn't like pumpkin.

A Tale of Two Jars

I love glass jars.  They are perfect for storing the tons and tons of gluten-free flours necessary to be a real gluten-free baker.  I also keep things like pine nuts, chocolate chips, oats, lavender, and various rice pastas among their ranks.  Because there is such a range, my most important tool is my label maker.

CB thought I was crazy when I said I needed a label maker when I bought my first jars.  It soon became obvious just how necessary it really was.  I even have two jars which are not Celiac-friendly -- regular oats and wheat flour.  Labeling has become more and more important as my kitchen and my skills grow.

And then there was this guy.

I had my mind set last night on a baking project.  It was part "I want to make it!", part "This is a good excuse to put away some jars and get them out of boxes!".  I fully admit it.  CB was helping me to get everything together, and he holds up one big, full jar.  "What is it?" he asks.  I suddenly realise that I have no freaking clue.

I do remember how it happened, though.  Several months ago, we were packing away all our earthly belongings for the great move that never transpired.  I saw an empty jar and a bag of flour.  I didn't want the bag to burst open inside a box (Could you imagine the looks on the customs officers' faces when they see a box covered in white powder?!), so I dumped it into the jar.  CB says, "But we've already packed your label maker?  How will we know what it is?" "Well," I wisely explain, "We'll know it's X FLOUR because it's the only one without a label." "Good idea!" he says.

Good idea, my butt.  Months later, I'm sitting here trying to compare the weight, texture, and colour of the flour to fill in the blanks.  What are you?  There is the remnant of a label on the glass.  What did you used to be?  Why aren't you that anymore?

At the end of the day, I am no more knowledgeable on what he is than what he is not (except almond flour.  He is not almond flour.).  It didn't matter for my project, though.  Ruby and I went about our business and created a masterpiece anyway. 

I got this recipe from Gluten-Free Goddess, which is a site I wish I had found ages ago.  I didn't make my cupcakes vegan because, well, I'm not vegan, and vegan products are pretty expensive around here. I also played it pretty fast and loose with the smaller measurements.  I can't say exactly why I did it, though.  It doesn't sound like me. 

Pumpkin Cupcakes

Ingredients:
1 cup sorghum flour
1 cup light brown sugar
3/4 cup tapioca starch
1/2 cup sugar
1/4 cup almond flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup coconut oil
1 cup pumpkin puree
2 eggs
2 teaspoons vanilla extract
2 cups powdered sugar
1/2 cup cream cheese
2 tablespoons maple syrup

Hardware:
Ruby (okay, okay, a mixer of some sort)
mixing bowl (if you are using a stand mixer, you can use the bowl from it)
flexible spatula
cupcake liners
muffin tins
measuring cups and spoons
oven
wooden spoon
whisk

Directions:
Preheat the oven to 350°F/175°C.

Dump all the dry ingredients (sorghum flour, brown sugar, tapioca starch, sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, salt, and nutmeg) into your mixing bowl.  Whisk by hand or with whisk attachment on mixer.  I suggest the whisk because, with so many dry ingredients, you want to make sure there aren't any lumps and everything is well-combined.

Add in (melted! Always measure by melting! I can't believe I haven't said it earlier!  You can pop it in the microwave for a short time -- watch continuously and stir every 10 seconds.) coconut oil a little at a time.  Switch to your wooden spoon and watch for it to completely combine before adding more.  The texture should be like wet sand when it's all in the mixture.  Add your pumpkin, eggs, and vanilla extract.

Here's where having a mixer saves the day.  Your end result is a thick and stretchy batter, so guess how it gets that way.  If you aren't using a mixer, it gets there with hard work.  I let Ruby at it on Setting 8 (medium high) for about 2-3 minutes.  The original recipe said 1-2, but I found it wasn't completely combined by then.  A hand mixer will probably take the same amount of time.  I don't know how long if you're just using a spoon, but I don't envy you right now.

Fill your cupcake liners with your batter.  Since my oven broke two of my silicon muffin tins (I don't know how; please don't ask.), I'm down to only one muffin tin, so batches were in order.  I didn't know how much the batter would rise, so, on my first batch, I filled the liners only halfway.  It didn't rise very much, so the tops of the cupcakes were below the tops of the liners.  On the second batch, I filled them 3/4 to the top, and they were almost there.  Next time, I'm going to fill them nearly to the edge and cross my fingers.  The recipe also says to smooth the tops. I thought my batter looked pretty smooth and figured it would spread out when it got hot, so I didn't bother.  It doesn't affect the taste at all, but I wish I had listened because they rose unevenly.

Bake for 22-25 minutes.  Because I don't yet have a good relationship with my ovens, I checked on them after 15 minutes.  20 minutes.  22 minutes.  I took the first, smaller batch out after 22, and I left the more full second batch in for the full 25.  Watch carefully in these last minutes if you fill your liners higher and leave them in longer because I can't guarantee any results.

Let them cool in the muffin tin until you can touch them without burning yourself.  Move them to a wire rack to cool for an hour.

Time for your frosting!  I have to admit that I have never made frosting or used a piping bag.  It's shameful, I know, and it's not beautiful.  Again, I used a newly scrubbed Ruby to whip it all together.  If you don't have a stand mixer, you'll need to whisk it all together again.

Start with your powdered sugar and give it a good whisk before you add anything to it.  Lumps will not be easy to get rid of once you add the other ingredients.  Alternatively, you could sift it into your bowl.  Add the cream cheese and maple syrup and whisk until thoroughly combined.  You can use a piping bag or spread it with a knife.

My icing was a bit too sweet for my tastes and didn't taste enough like maple, so I will lower the amount of sugar and up the maple syrup next time.  It's all to your taste.  Give it a lick when you finish and you can decide what you need to do for your own.  I think I'll just eyeball the sugar and go for 4 tablespoons of maple syrup next time.

Oh, there will be a next 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.

German & American potato salad

There is little more that says American summer than a yellow, mayonaissey potato salad.  Besides meat, it was the bit of the various holiday cookouts that I despised the most.  I've never been a big fan of mustard, which both my parents love, and there are hundreds of other tasty ways to eat potatoes.

When I spent time in Germany, I came to try potato salad again.  It just didn't LOOK like mustard.  I loved it.  Then, years later, my husband tried potato salad on a cruise ship.  He ate massive amounts -- I simply hoped that he would OD on it and never really want it again.  No such luck.  One lovely day, a cookout of our own took place, and I made both German and American potato salads because I was eager to please.  To my surprise, I actually enjoyed the American variety best, and my dear husband liked the German one more.

German potato salad


Ingredients:
2 lbs. new or baby potatoes
1/2 small onion, diced
1 tablespoon butter
1/4 cup water (plus enough for boiling)
2 vegetable bouillon cubes
1/4 cup sunflower oil
1/4 cup apple cider vinegar
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt and pepper

Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator

Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender.  Stick a fork into them to check -- you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off.  Drain through the colander and allow to sit to cool to room temperature.

Dice the onion.  Fry the bacon in the frying pan until it reaches your desired crispiness.  Veggie and turkey bacon doesn't really crisp up the same way pork bacon does, but both are considerably healthier options.  Remove the bacon from the pan, and add the onion, butter, and 1/4 cup butter to the pan.  Stir quickly with the wooden spoon until the onions begin to soften -- only two minutes or so.  Stir in the bouillon cubes until completely dissolved; the consistency will resemble a thin paste.  Try to work out as many bouillon lumps at this stage as they will be harder to mush later.  Remove from the heat, stir a bit more, and set aside to cool.  Chop bacon into small pieces.

Place cooled potatoes into the casserole dish.  Pour vinegar and oil over the potatoes.  Spoon the onion mixture into a thin layer on top of the potatoes.  Sprinkle bacon bits over the top.  DO NOT mix together yet.  Cover with lid or plastic wrap and put in the refrigerator.

Let sit for at least two hours.  It's best if you can leave it overnight. Just before serving, mix the entire potato salad together.  Serve cold.


American potato salad


Ingredients:
2 lbs. new or baby potatoes
1 cup mayonnaise
1 tablespoon dry mustard
1 tablespoon yellow mustard
1 teaspoon garlic powder
1/2 teaspoon dried basil
2 tablespoons apple cider vinegar
1/2 teaspoon cayenne
1/2 teaspoon sugar
3 eggs
1 cup each chopped onions and celery, if desired
2 slices bacon/turkey bacon/veggie bacon (depending on whether it needs to be veggie for you or not. I use turkey bacon.)
salt

Hardware:
small frying pan
knives (or knife, singular, if you want to wash between uses)
large pot for boiling potatoes
colander
fork
whisk
medium mixing bowl
cutting board
wooden spoon
measuring cups and spoons
medium casserole dish
plastic wrap (if your casserole dish does not have a lid)
stovetop
refrigerator


Directions:
Cut potatoes into small, bite-size pieces and boil in salted water until just tender.  Carefully add the eggs to the boiling water for the last few minutes to hard boil.  Stick a fork into the potatoes to check -- you want the fork to enter easily but the potatoes to cling to the tines rather than crumble off.  Drain through the colander and allow to sit to cool to room temperature.

Fry the bacon in the frying pan until it reaches your desired crispiness. Veggie and turkey bacon doesn't really crisp up the same way pork bacon does, but both are considerably healthier options.  Remove from pan, allow to cool to room temperature, and chop into small pieces.

In the mixing bowl, combine 1/2 cup of the mayonnaise, the dry mustard, garlic powder, basil, apple cider vinegar, cayenne, and sugar. Whisk together until combined.  Ensure the dry mustard does not have any lumps as it will be unpleasant to bite into a mustard lump in the finished product.  Add the remaining mayonnaise and the yellow mustard and whisk together.  Add in the onion and celery, if using.

Chop eggs into small pieces.  Add potatoes, egg, and bacon to the sauce mixture.  Pour into the casserole dish and cover with lid or plastic wrap.  Refrigerate for at least a few hours.  Serve cold.

by way of introductions

They say that the first step to dealing with any addiction is to admit you have a problem.

Hello.

My name is Sydney.

I like food.

A lot.

Growing up in the southern USA led to me having a rather unhealthy diet. Other issues factored in, such as family life, a culture of convenience, and dietary restrictions (learned by trial and error).

For example, my father spent three years working three hours away from where we lived. He would drive up on Friday night and leave again on Sunday afternoon -- both bookend meals were fast food as a matter of convenience/an effort to spend more time with each other than in the kitchen. This also meant that most other weekend meals were things quickly thrown together. My mother kept a in-home daycare during the week, so daytime meals would be kid-friendly: macaroni and cheese, chicken nuggets, mashed potatoes, etc. In the evenings, she tended toward rices and pastas.

As a perpetual student, I have, many times, found myself tempted by quick, easy, cheap meals. Living in a university town/city means that fast/diner foods are always just around the block. When that assignment is due tomorrow morning at 8am, it's hard not to justify getting that combo value meal; it means more time to devote to your work, after all!

Dietary restrictions have become a big part of my life. I was never a comfortable eater, yet I never quite knew why. Shrimp was off-limits starting at about age 8. I used to eat tons of popcorn shrimp when my parents went out for seafood, but I began experiencing an allergic reaction to it. Red meat and pork always made me feel ill, so I stopped eating all meats when I was 11 years old. Eventually, I added chicken and turkey back into my diet to ensure I was consuming enough protein. When I was about 17 years old, I finally found the common link to many of my issues. It's a problem that I find myself forced to explain quite often: I have an intolerance to lycopene. Typically, I just announce that I'm allergic to all red foods; though that statement is not exactly true, it gets the point across without (too much) confusion. Around age 22, I developed an allergy to fish. It is not a terrible allergy, but it makes consumption a real issue; if I desperately want to eat fish or there are no other options, I am able to take an allergy pill in advance and stave off most symptoms.

In 2009, I moved to Northern Ireland. I find my options even more limited here (it becomes taxing to always order chicken goujons and chips while out), as much of the Irish diet seems to be based on how many different animals can fit into one dish. Meat-filled pasties are popular, and meaty pizzas are beginning to dominate even pub menus.

Wishing to eat less fast food and have more variety in my diet, I started cooking in earnest at age 19. I quickly found that I had quite a knack for it. My personality type requires that I have some sort of instruction to follow: sheet music, driving directions, construction instruction booklets, and, yes, recipes. That's not to say that I'm restricted by this fact; I have no problems adding a spice here, excluding something there.

The purpose of this blog is to share recipes with you. I hope that you can have a bit of your own trial and error and learn that spending a little more time in the kitchen can be fun. Some of these recipes are my own. Others have been collected from various sources over the years. Some are even family recipes that have been passed down. I'm sure a great deal of them came from Alton Brown, as I adore Good Eats.

Many of these recipes can be made with substitutions. Vegetable stock/broth can typically be used in place of the chicken or beef varieties, and vegetarian bouillons are available in some markets. I'm a big fan of meat substitutions; vegetarian sausages, "chickeny" pieces, and "beefy" mince meats are often quite good and a hardly-noticeable swap in a lot of dishes. Because I eat poultry, I sometimes rely on turkey and chicken sausages and minces. Any dish which includes marshmallows is prepared with vegetarian marshmallows (look for halal or kosher if you're uncertain on labeling. These products will not contain pork by-products for religious reasons). Given the options available, not all of the recipes I offer will seem to fit into my diet; I hope you find a way to make them fit into yours as well. Have a little fun with it, and see what works for you.

And, hey, maybe liking food isn't such a terrible thing after all.

Note: for the purposes of this blog, dishes which contain eggs but no other animal products will be tagged as vegetarian.