CB likes food, too

Sometimes I'm so selfless, I make food for people I can't even eat! Now that I'm truly getting better from my surgery, I'm trying to do more things when I'm not grading essays.  This week, I made a lunch (and dinner) for CB that had prawns -- a food I am VERY allergic to -- but was actually gluten-free.  I made myself a dinner out of the non-prawny leftovers with a wee bit of chicken cooked with the same flavours but with olive oil instead of the butter.  I'm pretty sure this would be tasty without any meat if you amp up the veggies a bit more.  Any veggies could go well with it, I think.  If you substituted the butter, you could even make it vegan!

Prawn and Veggie Quinoa

Ingredients
prawns -- 8-9 per person, I cheated and bought peeled & cooked, but it was to be sure I wasn't in too much contact with them
1 cup quinoa
2 cups water (plus some in a bowl)
1 vegetable stock cube (optional)
handful of black olives, pitted
handful of cherry tomatoes
handful of green beans
half-head of broccoli
1 lime
little gem lettuce -- or small romaine leaves
fresh coriander leaves -- cilantro on that side of the ocean
a few tablespoons of butter
garlic powder
chili flakes
black pepper

Hardware
mixing bowl
a couple of pots and pans (at least one pot with a lid)
stove
bowl
fine mesh strainer
colander
assorted metal cooking utensils
knife

Directions
Pour the quinoa into the mesh strainer and rinse under water for about two minutes, rubbing the grains within your fingers.  This step is important because quinoa can taste bitter and woody if you don't remove the natural outer coating.  Some quinoa comes pre-scrubbed, but I still give it a go-over.  In a decent-sized pot, melt enough butter to coat the bottom. Toss in the quinoa and stir vigorously until you get a nutty scent.  If, like me, you have spent most of your life nasally-impaired, this takes about 45 seconds to a minute.  Pour the water over the quinoa and stir.  When the water begins to boil, cover and simmer for 15 minutes.  If there is still water in the pan, re-cover and let it continue to simmer until all the water evaporates.  Turn off the heat and let it stand uncovered for five minutes.  Dump it into the mixing bowl and fluff with a fork.

Boil water in another pot with a bit of sea salt.  Chop broccoli into bite-sized pieces.  I cooked the broccoli and the green beans together because, well, I don't see why not.  Cook to your desired consistency, drain, and dunk immediately in a bowl of cold water for a minute or so.

Cut the green beans into manageable pieces.  Drop it and the broccoli into the mixing bowl with the quinoa.  Cut the olives in half and toss in the quinoa.  Chop the coriander roughly (I used herb scissors I got as a wedding present that made me feel very special indeed) into the mix.  Toss it all together until it is well-mixed.

Ok, I tried to get a little fancy with the tomatoes.  I cut them in half and put them in a very hot, heavy-bottomed pan -- NOT flat side down.  If you put them flat side down, the heat will pull the seeds out and get gunky. But, the magic is, if you leave them down on one round part and leave them there for a couple of minutes, they will char on that side and create a sweetness throughout the whole bite.  Just make sure to remove them before they start smoking and dump them in the mixing bowl.

Now for the prawns!  I don't generally cook things I'm allergic to, so I'm glad these came out as well as they did.  I put a fair amount of butter in a pan -- more than I thought was needed, actually.  Toss in the garlic powder, chili flakes, and black pepper. Squeeze half the lime (don't worry about trying too hard) into the butter and spice mixture and stir it all around.  When it's nice and bubbly and coating the entire pan surface -- and then some! -- place the prawns in one at a time.  I like to place them into the pan clockwise, so I know what order to flip them.  After about 30 seconds, swirl the pan around.  After another 30 seconds, flip them over.  Do the same again.  Obviously, if you have uncooked prawns to started, you're going to need to cook them more.  I have no idea about that.

Place the lettuce leaves out on a plate. Spoon the quinoa mixture on top of them. Place the prawns on top.  Offer up lime wedges for an extra tang.

Here is CB's lunch box for Monday. It may not look like it, but there was a TON of quinoa packed in there (and a lime wedge in the wee box).

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!).

mushroom crepe cake

In my mind, it's awfully hard to go wrong with crepes. Maybe it's my French side sneaking out (I have the same issue with baguettes). Mushrooms are one of those foods I didn't try until I was an adult. My mother told me they were gross, and my father was rather ambivalent to them. We never had mushrooms of any type in the house, and I steered away from them on menus because I never saw my parents eat them. As it turns out, I quite like mushrooms, much more so when crepes are involved.

Ingredients:

1 cup diced yellow onions

3 tablespoons butter (plus a bit to butter the sheet pan)

2/3 pound shiitake mushrooms, stemmed and sliced thinly

1/3 pound cremini mushrooms (dice half finely, slice half thinly)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 ounces milk

1/2 cup mild white cheese (mozzarella or provolone is best), shredded

savoury crepes*

2 tablespoons chives, thinly sliced

1/4 cup parmesan, shredded

Hardware:

large saute pan

knives

wooden spoon

ladle or scooping spoon

sheet pan

cutting board (or other surface)

oven with broiler

Directions:

Melt 1 tablespoon of the butter in the saute pan and add the onion to sweat. Add all the mushrooms and the remaining 2 tablespoons of butter. While stirring with the wooden spoon, season the mixture with salt and pepper. Cook on medium heat until the mushrooms are soft.

Add the milk and allow to simmer until the liquid is reduced by half. Add the white cheese and melt into the milk. You should have a creamy consistency (think of the middle of a pot-pie).

Butter the sheet pan and layer two crepes to form the bottom layer. The original recipe called for only one crepe, but I've found that the bottom one sometimes sticks. If you over-butter, it doesn't stick, but it stays soggy. Having an extra crepe is a much better choice.

Spread a thin layer of the mushroom mix onto the crepes with the ladle. Sprinkle a few chives. Lay another crepe on top, spread more filling, and top with a few more chives. Repeat the process until you have run out of mushroom filling. Place one more crepe on top and sprinkle with parmesan.

Place under the broiler of your oven until the parmesan is melted and golden. Remove from pan and place onto cutting surface. Slice cake into wedges and serve immediately.