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.

Gluten-free facts

There is a ton of information out there on Celiac Disease, but it's not always accessible, understandable, or without judgment.  And it really shouldn't be that way.  Some people have mild discomfort and are looking for ways to improve their life.  Others may have been dancing around the idea of gluten issues or Celiac for a while now.  So, here are my top ten thoughts that I hope can help you make your own decisions.

1. Not everyone who problems with gluten have Celiac.  Some people have gluten intolerance or gluten sensitivity. Just because you have a Celiac blood test come back negative does not mean that it's all in your head.

2. While there are tell-tale signs, not everyone experiences Celiac the same way.  Both men and women can have swelling that makes them look really pregnant, but that could also be from IBS (which often goes hand-in-hand with Celiac and gluten intolerance and from which I also suffer).

3. The only way to be 100% sure you have Celiac is through blood tests or, preferably, biopsy of your gut.  The biopsies are invasive and can sometimes be painful, but they are performed with an endoscopy (camera down your throat and into your stomach and gut) and under general anesthesia.  Your body has the amazing ability to repair itself internally extremely quickly, assuming you are in otherwise good health.  The wounds from the biopsy should heal completely within 48 hours.  You likely will not notice them on top of your other symptoms.

4. The downside of the blood test or biopsy: If you have already determined you have a problem with gluten and stopped eating it, the tests will come back negative.  There is only the possibility for a positive result if you have been eating gluten for 4-6 weeks before the test.  If you've ever had a gluten accident or had to eat gluten for a health test (I did for a heart monitor), you will likely say that it's not worth it to get the diagnosis when you already know you have a problem.

5.  People do take the term "Celiac" more seriously than "gluten intolerance" or "gluten sensitivity".  Be aware that, if you choose not to take the Celiac test because you don't want to eat gluten, it will make a difference in how some people treat you.

6. Read every label.  You would not believe the stuff gluten is in.  Check ingredients lists, and check them often.  Recipes change all the time.  Doritos in the UK used to be gluten-free but no more.  Lindt chocolates are now made with barley malt, which contains gluten.

7. You would be much better off making your own sauces and spice mixes at home (or at least buy from a handmade shop -- the extra cost is worth it in this case because it's fresh and you can ask exactly what's in it.).  Gluten can be used as a stabiliser in these products.  It thickens sauces and gravies.  It keeps spice mixes from separating into layers or clumping because it will absorb moisture quicker than the rest of it.

8.  Celiac or not, corn isn't good for you.  It is hard for all people to digest, and it's particularly hard for people with gluten problems.  It doesn't make much sense because there isn't gluten in it.  What I do know is that corn is a grain, and humans have found a way to eat it as a vegetable instead.  It was never intended to be eaten on the cob, by the kernel, or popped in oil and air.  We can't digest it.  However, cornmeal and cornflour are often used as substitutions for wheat flour.  It isn't as bad for you when ground up into these forms, but it still isn't digested as easily as other flours.  Just be careful.

9.  If you are diagnosed with Celiac, it's in your best interest to invest in some bigger clothing.  It's not that I'm saying you will gain weight -- you may as you find your way in this new life -- but you will have "fat days".  It's not fun, and it's not comfortable.  You don't necessarily need an entire new wardrobe, but get yourself some new house clothes, a pair of bigger jeans, a few t-shirts or whatever tops you wear on casual days, two professional outfits (if you have need for them in your life or line of work), and two formal event outfits.  It sounds like a lot, but when you have a gluten accident (I refer to it as "being glutened".) or simply have a stressful couple of days, you'll feel a lot better having clothes that fit rather than trying to squeeze into clothes that will only make you more sad, tired, and stressed out.  Emotions run high on these fat days because your body will be spending most of its energy working through issues in your gut.

10.  It's not easy.  Take it day by day.  While you should never undertake a diet that fully eliminates a vast amount of food without extensive research and/or doctor consultation, it's not going to hurt to try.  Anyone can go two weeks without something.  If you have a problem with gluten, you'll know.  You'll probably know sooner than that.  It took me two days to know.  It's likely I'd gone two days many times in my life without gluten, but I probably just thought that they were good days without thinking about what I'd eaten.  If you do not have a true problem with gluten digestion, I cannot recommend going completely gluten-free.  I would love to have a gluten-free home, but I know it is not healthy for my husband, and it won't be healthy for my children if they don't inherit the Celiac.  There are some people who could be considered "Lifestyle Celiacs", but I don't think it's a good idea.  However, if it makes you feel better, give it a chance.  Talk to your doctor or a nutritionist.  Find out.  It may seem like Celiac and gluten problems are the fad of the moment, but it's mainly due to the fact that a lot of people are only finding out that wheat can even cause problems, as well as the Lifestyle Celiacs (Lifestyle ANYTHINGS tend to be very vocal, which I can't say is always a problem since it can increase awareness for those who genuinely have issues).  Celiac is not a fad.  It is not a fraud.  And, it is not something you can ignore if you have it.  Every day that you continue eating gluten damages your body.

Bonus: Let those you care about know what's going on.  You don't have to tell them everything that's happening in your bowel habits and everything you've eaten that causes issues, but tell them you have a digestive problem and have to be careful.  It makes eating at restaurants and friends' houses easier, and you don't have to pre-apologise on every bad day.  Take credit for your bad actions -- it's not an excuse, but a reason -- but those you care about will understand that things are tough sometimes.  Be honest, and they will help.

Return of the Prodigal Diner

I've decided to revisit this lovely little collection of foods after some time away.  If you have read the introduction, you will know that I have struggled with food allergies and intolerances since I was a small child.  Recent times have been no less trying.

You may recall that most of my favourite foods contain some form of starch -- a quick glance at the sidebar should fill your eyes with crepes, breads, oats, flours.  It is not a coincidence.  Fast foods are often heavy on the bread to trick your brain into being satisfied with your purchase.  Potatoes and pastas are a staple of the need-it-now kitchen.  Even if you are blessed with the time, patience, and desire to stand in front of a hot stove, chances are you'll have made a pie or a batch of cookies in your day.

Enter: First big life change of 2011.  The events of January 4th indicated a problem that I could no longer ignore.  Following a half-day babysitting, my grumbling tummy required food; I looked at the day's pay in my hand and ordered a pizza. I wolfed it down happily while watching a movie with my then-boyfriend (now-husband).  About 20 minutes after I stopped eating, my stomach began to swell.  It was so big and painful that I changed into pajama bottoms for extra space and stretched out across the couch.  I then did what could only be described as passing out; my head, stomach, and back all raging against me could not even stop the sleep.  I awoke to the understanding that a change had to be made.

Clearly, the was not the first time I'd encountered these symptoms, but it was the first time that they interfered with my life in such a drastic way since my mother put a little bug in my ear.  She had read about someone with Celiac Disease who had the same, increasingly damaging signs of poor health.  I rolled my eyes -- who lives without gluten?  But, knowing no harm would come to me if I went gluten-free for two weeks, I begrudgingly took up the challenge.

Within two days, I felt amazing.  Surely I had gone without gluten for this long before now?  I'd had dinners of rice and vegetables many times in my life, but I'd also had really good days before as well.  The results in the first month were astounding.  I couldn't go back to eating gluten even if I wanted to pretend I was fine.  My hair got softer, my skin less dry.  I was able to breathe more clearly and sleep at the appropriate times of the day.  No more swelling or stomach pain.  I had so much more energy than I have ever known myself to have.  My mood was so much brighter.

Thus ended my love-affair with wheat.

It was not an amicable break-up, to be honest.  I felt great, but I was upset over every little thing I could not eat.  I didn't see any doors opening when all these lovely, grain-filled ones were slamming in my face.  I didn't know about substitutions and specialty foods yet, primarily because I didn't realise that many other people suffered.  And, when I discovered packaged gluten-free bread, let's just say I was underwhelmed.  You can see where even the thought of this blog depressed me.

Finally, a light through a window!  I began searching the internet for information on gluten-free lifestyles, and I came across a message board (I wish I could link you, but my knowledge of its whereabouts is long gone.) where Celiacs and other gluten-frees were discussing how, after getting the gluten issue under control, they were able to introduce foods they were intolerant to back into their diets.  Under careful supervision from my by-then-fiancé, I tried my first red food in years.  No reaction.  A few more red tidbits.  No reaction.  The curse of the lycopene had been lifted!  (In the interest of full disclosure, the same cannot be said of the red-meat malediction.)

I started to experiment.  I got myself back into the kitchen and learned new tricks.  A lot of my new recipes take longer, and sometimes things aren't as soft or fluffy as I would hope.  But, I'm learning to cook all over again.  I've had a number of health problems in the past year, but none of them were gluten-related.  As much as I hate to admit it, I'm better off without gluten.

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.