Fiddledeedee

I wanted to let my regular Saturday Stirrings participants that I am turning over the cooking helm to the very capable hands of my blogging friend, Carol at I Throw Like a Girl.

I need to slow things down a little. And freeing myself up on Saturdays will help. Thank you for all your recipes and support. I’m sure I’ll pop in from time to time at the New & Improved Saturday Stirrings. That is, when my kitchen and I are on speaking terms again.

I fed something to Jensen yesterday that nearly sent him into anaphylactic shock. Yes, I’m exaggerating somewhat. How unusual for me. But still. We received the results from his blood work last week. And we see his doctor at the beginning of next week. Hopefully, I’ll be on more solid footing then.

I have a book review that was due today (with a giveaway) and I’ll get to that as soon as possible. Until then, I’ll be sitting in the corner, wishing I had a drink with a little colorful umbrella as a garnish

BTW, don’t you love my new header! Thank you Fiddledaddy for your technological expertise. And patience in dealing with your favorite client. Who may or may not have cried during the process of making the change.

I’m a fan of meatloaf. Both the 80’s singer, and the kind I serve on a platter for dinner. As you know, I’ve been mourning the loss of about 90% of my tried and true recipes from my personal cookbook, due to the recent diet restrictions my son is on.

But, I’ve had a few revelations this week. While watching Rachel Ray, I noticed how she was cooking a London Broil like a pot roast. And using fresh ingredients. It occurred to me, that with just a bit of tweaking, I could totally transform that recipe into one which would not send my son to the emergency room.

Again.

I’m learning how to substitute regular ingredients, for allergen free ingredients. And we have a little health food store close by that has been extremely accommodating, and will order most anything I need. I’m looking at many of my old recipes with new eyes. And by making a few adjustments, I am able to cook some old favorites. Like, for example, meatloaf.

Everyone in the house loves this one. And it’s one of the few recipes that I can sneak vegetables into an unsuspecting Jensen.

Meatloaf, The Meal

1 Cup Finely Diced Zucchini and Carrots
1/2 Medium Onion, Diced
2 Cloves Garlic, Minced
1 1/2 Lb. Ground Turkey or lean Ground Beef
1 Egg Yolk
1 t. Salt
1 t. Pepper
3 T. Chopped Parsley
1 T. Gluten Free Margarine, Softened
1/2 C. Chicken Broth (Organic/gluten free) *

*I know, chicken seems like an odd choice if you’re making it with ground beef. But, it works. Just use 1/4 to 1/2 cup.

Preheat the oven to 350.

In a nonstick skillet, sauté your vegetables, onions, and garlic until just soft. Set aside to cool.

In a large mixing bowl, combine all other ingredients, except the broth. Then add the cooked vegetables to the raw meat mixture. Form into a loaf and place in a lightly greased loaf pan. (This is where it’s handy to have a pair of disposable gloves, so you can get your hands into it without fear of losing a Lee Press-On Nail in the mix.) Just sayin’.

Then, pour the broth over the top and bake for 1 hour, basting periodically. When finished, cut into slices and spoon the juices from the bottom of the pan over the meat.

Contrary to popular opinion, meatloaf does not have to include bread crumbs or ketchup. Serve this alongside some real mashed potatoes (and you don’t have to use dairy for these) and green beans, and your family will worship the linoleum you walk on.

If you have a recipe to share (anything goes, as long as it’s not yucky) add the link to your specific post below, link back here, and bon appetite!

I almost forgot, there will be no Saturday Stirrings next weekend, because I’ll be at She Speaks! Possibly blogging live, if I remember all the right cords and plugs and the computer.

Learn more about Saturday Stirrings here.

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(Updated to include photo)

If you’ve been following this blog for any length of time, you would know that my culinary world has been shaken since I’ve had to put my 3 year old son on a gluten, wheat, dairy, and citrus free diet.

I had a large stash of tried and true recipes in my Cookbook, and I’ve had to start over, from square one. I’m attempting to make meals that everyone in the family can eat. So that A) my son does not feel excluded, B) I don’t resemble a short order cook, and C) I don’t have the urge to curl up in a fetal position humming Broadway showtunes to myself prior to meal preparation.

The option C) is still on the table, as I haven’t quite mastered this juggling act.

And you know what’s ironic? I absolutely have to wear my reading glasses in public because the food manufacturers think it’s a good idea to list food ingredients in the smallest type possible.

Now I’m rewarded for all the years of vanity, and refusing to wear my glasses in public. Even though I really really need to. To retaliate against the vain side of me, the rebel personality wears the red rhinestone encrusted glasses.

I may as well carry a flashing neon sign that reads, “I’M BLIND. AND I HAVE NO FASHION SENSE!”

Moving on. Mercifully.

One recipe that has been a staple in the House of Fiddle for the last couple of weeks, is a recipe for rice pancakes. I can only get a little creative in my cooking endeavors, because I have to adhere to very strict rules.

Which just chafes me, to be honest.

I found a boxed Brown Rice Baking Mix by Fearn in the health food store that I LOVE. I’ve taken the recipe directly from the box, and added a little of my own magic. I always double this recipe, and it’s rare that there’s anything left to freeze.

Brown Rice Pancakes

1 Cup Fearn Brown Rice Baking Mix
1 T. Rice Protein Powder
1 Egg, beaten
1 T. Vegetable Oil
1 T. Honey
1 teaspoon (alcohol free) Vanilla
1 Cup Rice Milk (plus a little extra for thinning if needed)
1/2 Cup Pumpkin Puree
1 Ripe Mashed Banana

Mix it all together. Add a bit more rice milk if it appears too thick, and spoon onto griddle. Make sure to cook until light golden brown.

That’s it. Simple.

Thank you again and again for all the website information that you’re still sending me. You cannot know what your support has meant to me!

If you have a recipe of your own to share, add your name and specific post to Mr. Linky below. Then link back here. Have a great weekend everyone!

NOT.

I feel as though I’ve been trapped in my kitchen since Jensen’s diagnosis on Monday. Finding ingredients and recipes, and then cooking for a wheat-free, dairy-free, gluten-free, and citrus-free diet for him has left me lying on my cheap kitchen linoleum, in a fetal position, crying like a little girl.

A very hungry little girl.

Did I mention that I’m also cooking Phase 1 meals of the South Beach Diet for Fiddledaddy and myself? Even paint chips look delicious to me right now.

Actually, in all truthfulness, Phase 1 has not been bad at all. The Oreos are still in the house. And I haven’t touched them. After the events of Monday, I considered it. But left them alone. Which is so very not like me.

And tomorrow, Saturday (I’m writing this post Friday night, which is so confusing considering it is for Saturday Stirrings) we end Phase 1 and I get to have OATMEAL for breakfast. I will then lick my bowl clean. And do the OATMEAL DANCE. This is the dance I’ve invented specifically for the occasion of ending Phase 1. Not to be confused with the Underwear Dance that I perform on my back porch when the temperature dips below 60 after a long Africa-hot summer, here in Armpit, Florida.

Both performances are worthy of an appearance on Dancing With the Stars. Only I dance alone. Because the neighbors pull their blinds. And bring in their patio furniture.

Anyhoo.

I wanted to give you a progress report. Jensen is looking incredible. His skin is clearing, and he has not had the wild scratching fits that have plagued him for nearly two years. When he does have a breakout, I’ve been able to (for the most part) pinpoint the culprit and eliminate it from his diet.

Thank you all again and again for all the helpful information and websites and the encouragement that you have sent my way these last few days. I have no fewer than 400 e-mails I need to sift through. I’m totally floored. Well literally, since I’ve spent considerable time curled up by the refrigerator exhaust plate.

A while back, when I realized I needed to be more proactive in dealing with Jensen’s skin problems, I started making my own hypoallergenic laundry detergent to use when washing his clothes. Then I double rinse, and use those blue dryer balls instead of fabric softener sheets in the dryer.

My dryer has balls.

I just needed to say that.

This recipe came from my good friend, Lisa M., who is one of the most talented cooks I’ve ever met. I heart her. And her cooking. But, don’t eat this one.

Homemade Laundry Detergent

1 Bar Ivory Bath Soap, Grated
1 Cup Arm & Hammer Washing Soda
1 Cup Powdered Borax Laundry Booster

I whirl all this together in my food processor, so it makes a fine powder. Then use approximately 1/8 Cup per small load. And then clean the food processor really really well. Or you will be indeed eating laundry detergent.

If you have your own recipe to share, edible or not, link your post below, then link back here, and finally, have a wonderful weekend.

THERE WILL BE NO SATURDAY STIRRINGS NEXT SATURDAY, MAY 24TH.

Learn more about Saturday Stirrings here.

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I’ve been holding out on y’all.

After yesterdays post, you may think that’s simply not possible. There could be nothing left to hide.

Not so. I have many many surprises up my sleeve.

Ready?

There is a package of Oreo cookies in my house. They’ve been here nearly a week. I even know where they are.

And I haven’t touched them.

But, that’s not possible, you say.

I finally, after much procrastinating, started back on Phase 1 of the South Beach diet. Today marks week 1 completed of the recommended two weeks spent in Phase 1.

Phase 1 mandates that I consume no sugars (even fruit) or bread or rice. This is to “clean out my system” and thusly, irradiate the cravings. I did Phase 1 after Cailey was born, and then stayed on Phase 2 and 3 for nearly a year. I lost about 30 pounds. I felt fabulous.

Then got pregnant again.

Cue the violins.

I’ve been loosely following South Beach since Jensen’s birth. I say loosely, because for me, loosely means I may have consumed entire boxes of Girl Scout Thin Mints from time to time. In one sitting.

The cravings were winning. So, I’m fighting back. After a week, I’m feeling great, and have lost 4 pounds. When Phase 2 begins, my weight loss will slow to one or two pounds per week. And that’s still really really good for me.

I have 13 pounds to go. Which is not a huge amount. But, on my short little dumpy body, I know I will look and feel better.

If you want more information on the South Beach Diet, check them out in my left sidebar. They are an affiliate because I am such a big fan. I am subscribing to their website for 4 weeks, to get new recipes, organize my meal plans, and let them put my shopping list together.

If they would only come and clean my house, I’d be joyous.

I’m eating a lot of eggs for breakfast these days, and I have many great breakfast dishes to share. This one is actually from the first South Beach cookbook.

Cheesy Frittata

2 t. Smart Balance Margarine
1/2 Sliced Onion
1/2 Cup Sliced Red Bell Pepper
1/2 Cup Sliced Zucchini
2 Small Plum Tomatoes, Diced
1 T. Chopped Fresh Basil (or 1/2 t. Dried)
Pinch of Freshly Ground Black Pepper
1/2 Cup Liquid Egg Substitute
1/2 Cup 1% Cottage Cheese
1/4 Cup Fat-Free Evaporated Milk
3/4 Oz. Shredded low-fat Monterey Jack Cheese

Coat an ovenproof 10” skillet with cooking spray and place over medium-low heat until hot. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium-low heat until the veggies are lightly browned, 2-3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat.

Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.

This recipe serves two.

This is one of my favorite breakfast egg dishes. I’ve even made it for a light dinner. It is not nearly as complicated or time consuming as it sounds.

As usual, if you have a recipe to post for Saturday Stirrings, join in below. Link back here, and enjoy the rest of the weekend. I am amassing a wonderful array of new recipes thanks to y’all!

Learn more about Saturday Stirrings here.

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