Laws on Ya.

Laws on Ya.

I thought I made lasagna a few weeks ago. I didn’t have lasagna noodles, but thought it would be okay to substitute layers of chickpea fusili that I had on hand (and in the cupboard). It had the layered effect, but my husband said it wasn’t lasagna. I think he was teasing. Sort of. He had no complaints regarding the taste, just the title of the recipe.

But sometimes people can’t tolerate regular lasagna noodles. When you’re celiac, the laws on ya are: no gluten. I’m not celiac, but I’m sensitive to processed grains (too close to sugar for this addict).

So this time when I wanted to make lasagna, I decided to try making the noodles. It was an idea I had leftover from making seed crackers but instead of seeds, I used canned chickpeas, flax meal, and a little water. “Water you doing?” you might want to ask, but I thought these three things were up for my task. I was using my noodle as far as I thought. Instead of finding out where they’d be bought.

The pictures at the bottom of this post are what I captured in my phone when I remembered to document what I was doing. As I was working on making my recipe (literally and figuratively), a friend called to see if I’d like to do yoga with her. We agreed to do it at my house and she agreed to test the lasagna for lunch! It was a win win plan for both of us. Especially since she enjoyed the lasagna. She said it wasn’t exactly like traditional lasagna, but it was a good substitute! That works for me. (It might have been more like regular lasagna had I used Italian sausage instead of chorizo.)

The true test will be at dinner this evening.  Lasagna, whether or not the laws on ya.

This recipe isn’t in my trial cookbook. Yet. But I think it will be once I tweak it a bit more (e’en).  If you’re interested in looking at my trial cookbook, leave me a message and I’ll get you a link to my Shutterfly site. The super special deal for purchasing a photobook with free extra pages and 40% off expires October 18, 2017. That’s today.

22548892_10155927569144558_481097491215051628_o
Ready for first noodle bake.
22520231_10155927871829558_6905326714652965750_o
Ready to layer.
22550151_10155927895339558_510953872540668500_o
Ready to bake
Advertisements

Apostrophe. A Pause Trophy. Another look.

Apostrophe. A Pause Trophy. Another look.

I was thinking about impossible to I’m possible. The difference is an apostrophe and a bit of space. Because I play with word sounds and meanings, I find a bit of help in thinking of an apostrophe as A Pause, Trophy. As in: just wait a bit and think it over. Get some space. It can lead to a victory. Instead of impossible, I’m Possible.

I once wrote a poem about the pause, or hesitation:

She who hesitates has gained a tiny bit of wait. Just enough time to think again–a helpful weight loss trait! I gain so much when I count the cost of a mouthful or morsel or bite. And lose the thought of “eat right now” that makes the clothes grow tight! There’s full scale value in counting the cost. For she who hesitates enough will find that she has lost!

This time, when I was looking at the apostrophe, I was thinking of what it stands for. It’s actually taking the place of the “A” in I am! And then I paused to consider A:

The A team, the A game, the Alpha, first things first. It’s what really makes me possible on the best of days or worst.  A is for acknowledging the one I ask for help and A is in accepting the answer to my yelp. I liked this thought about the A. It also goes with my plan of awareness, acceptance, and adapting. To realize: Actually, I can!

I’ve been under a bit of stress lately. Along with thoughts of A, I find it helpful to take Omega 3 supplements. They seem to calm anxiety in me without taking away my feelings. I’m not a doctor, or a nurse. I’m an amateur wordsmith who works in verse. I’m thankful for help along the way to I put first things first each and every day.

Last week, I got another notice from Shutterfly.com. They were offering free extra pages in photo books again! I took the opportunity to edit my prototype cookbook. (I used to work as a secretary, so I guess I could consider myself a professional typist!) I changed the size of my sample book to 8×8 inches for a less expensive version. I also took out recipes that could be dangerous to people having trouble with certain foods (rhubarb custard pie, Irish soda bread, Wachtalies, to name a few). I left the biscotti and spice cookie recipes in because I’ve come up with gluten free, dairy free, and no sugar added versions of them that are actually edible.

The deadline for the special was midnight on Sunday but I wasn’t sure what time zone it was in. I finished up and ordered my copies at midnight, Mountain Daylight Time, which was actually 2 a.m. my time. When I woke up enough to check on Monday, I discovered the deadline had been extended to October 18th.

Instead of being irritated, I’m feeling glad for the work I got done. The book is still in the early stages, but if anyone is interested in purchasing a sample copy during the special Shutterfly sale, leave me a comment with a way to get in touch with you. I’ll send you a link to my Shutterfly site.

I do not benefit from the sale of this sample book unless I get feedback about it. Constructive criticism or outright compliments are welcome! I’ll be happy to give credit in the final version! I’m going to be drafting a cookbook proposal soon. I’m looking for the right ring and a bit of encouragement! (By the way, there are no recipes for can’telope in my book.)

Cook book caper.

Cook book caper.

I just put together a cookbook on the shutterfly site. There was a super special offer of free pages in photon oops (that’s photo books, autocorrect) along with 40 percent off and free shipping.

Granted, it was a rush job and likely has some mistakes, but it’s a cookbook. It’s a start. A place to improve from. And I am rather exited about it. Or perhaps I’m excited about it, before I leave and go to bed.

I can see the possibilities. And it will be very interesting (and likely amusing) to see what I overlooked in the editing process.

The deadline prevented a polished product. But the deadline gave me the opportunity to actually do it. Go figure. Or at least that will happen if I eat my words.

This book is a collection of my recipes, healthy and otherwise. There are lots of no sugar added, gluten free and dairy free options. But my rhubarb custard pie recipe is also in it. Why? Because even though I don’t eat sugar because of my addiction, I know that not everyone has to be like that. I enjoy baking and if someone enjoys eating it without the trouble I have, I like to make and serve it.

I’ve learned that the memory of the taste is enough. I can enjoy the creative process without the eative process. And it smells really good.

piedit

 

Chicken Dinner Jerky.

Chicken Dinner Jerky.

I’m trying my hand at a cookbook.

It occurred to me that I could share a recipe here and find out if there’s interest in more (e’en cooking).

This recipe came about when I wanted to have a new emergency food supply stash option (no sugar added, no refrigeration needed, loaded with protein, easy to pack in a purse or a pocket).  I found the general idea in The Dehydrator Bible and changed it up to suit me. This has the taste of a chicken dinner complete with stuffing.

In food processor, puree 2 pounds boneless skinless chicken (all fat trimmed) with 1/2 c. onion, 1 teaspoon rosemary, 1/2 teaspoon dried sage, 1 clove peeled garlic, 1/2 tablespoon salt, 1/4 teaspoon black pepper, 1 cup seedless grapes, 1 cup diced dried apples. Put mixture in gallon sized ziplock freezer bag. Snip one corner (about 1/2 inch) and extrude meat mix in lines onto parchment lined baking sheet. Flatten lines to 1/4 inch. Bake at 400F for 20 minutes or until done. Remove from oven. Press each strip with paper towels to squeeze out fat. Return meat strips to cooling rack lined baking sheet and bake at 170F for 2 hours or until dry. Let cool. Store in airtight container. I think this would be good with 1/2 half cup dried cranberries instead of the grapes. (I didn’t have any that weren’t sweetened with sugar.)

IMG956275
Snip corner of ziplock bag and extrude meat mixture to pan.
20170629_153245
Ready for the second baking.
20170722_065105
Chicken jerky. I think it looks like drumsticks.

What do you think?

Comfort. A Peace of my Mind. Better than Fat Her’s Day. 

Comfort. A Peace of my Mind. Better than Fat Her’s Day. 

This morning I did a search for a phrase in my blog collection. I was was wondering if I had ever written a piece about Fat Her’s Day.  For some reason, this post showed up.

Source: Comfort. A Peace of my Mind.

Feel free to click the link and read it. Or just keep reading here. I’m not really sure why that one matched, but I’m glad it did. It helped me recognize that I have been numbing with food for a few days. It’s not comfort. It’s numbing. Just masking discomfort. Continue reading “Comfort. A Peace of my Mind. Better than Fat Her’s Day. “

Chick chick chiladas.

Chick chick chiladas.

I thought about making enchiladas on Wednesday. I didn’t have tortillas but I wasn’t too chicken to try to make some with chickpeas.

I decided to make a thinned chickpea batter with a can of chickpeas, 4 eggs, a teaspoon of salt and about a half cup of water. The idea was to make pseudo crepes and use them instead of tortillas. I got a ceramic coated frying pan heated up and poured about a quarter of a cup of batter in and swirled it around to thinly coat the bottom of the pan. Then I let them cook until the top was bubbled and dry. Then I flipped the pan upsidedown to let the crepe fall flat onto a dish. By the 6 or 7th try. I wasn’t fowling them up too much.

I think I ended up with three pancakes that resembled crepes. I  filled the nice ones with a mixture of cooked chopped chicken breast, Greek yogurt, hot salsa, cheese and chopped green chilies. The rest I layered like lasagna. With more salsa and shredded cheddar cheese.

When our niece arrived, we had supper. I was thinking I could call it scrambled enchiladas, but she came up with the recipe name of chick chick chiladas. We laughed because it was like old Macdonald’s farm with everywhere a chick chick. At least in my kitchen that’s how it is.20170503_181943.jpg

It was fun to laugh together, but it was also fun to eat together and find out that this new twist on enchiladas tasted good, too!