Jambalaya!

1 package of your favorite smoked sausage or kielbasa, cubed
6 ribs of celery, washed and diced
1 large green bell pepper, washed and diced
1 large onion, diced
2 Tablespoons butter
1 large cloves of garlic, pressed
1 1/2 cups of rice (I like Lundberg Brown Rice)
3 cups of homemade chicken stock or GF and MSG free store bought
1/2 teaspoon each of Cayenne pepper (optional), white pepper, sage, thyme and salt
1 lb of shrimp (optional), shelled and de-veined (optional)

Nuts over CocoaHaze!

Ah, Bagel Sunday...the Sunday prior to MLK Jr. Day Observed is a non-traditional holiday my friends and I celebrate. And an invention brought to our attention last year was the deliciousness of chocolate-hazelnut spread on cinnamon-raisin bagels. Nutella is a name we may all be familiar with but is not carried at Whole Foods where I was buying last minute bagel day provisions. Whole Foods does however have a product called CocoaHaze. It is the same concept as Nutella but infinitely better tasting. I prefer a cream cheese spread with CocoaHaze on a Gluten-Free cinnamon-raisin bagel. Tom was eating it with a spoon. And last night in a craving for a PB&J I put CocoaHaze on a piece of GF bread with my homemade Blackberry Jam. The Jam sort of overwhelmed the subtleties of the spread, but made an excellent late day dinner. Now I wonder what else I can spread this on.

Food Allergies and Sensitivities

Years ago I discovered I have an allergy to wheat and gluten containing grains such as barley, rye, or relatives of wheat like spelt or kamut, or all grains processed in the same facility as wheat, barley or rye. When I eat them I cannot stop eating, my body creates a histamine reaction where I swell up everywhere which is very painful especially to my joints, and I experience many symptoms of I.B.S. There are more symptoms I experience but those are the most prevalent and worst. This is not an allergy that will kill me right away, but years of eating gluten has damaged the lining and integrity of my intestines keeping me from absorbing nutrients from my food (I am starving to death despite being overweight) and leading to much greater intestinal problems.

It has been an uphill battle for the last 4 years. So many foods contain gluten it feels like my diet is so restricted that sometimes I give up or compromise and eat whatever. And eating out at restaurants or others' houses is always a compromise. Add to that a lack of support from family and friends who just don't understand that I can't have it and yes a little will hurt me. I'm sure some of their confusion exists from those times when I just give up and eat whatever. And it is exhausting trying to explain to people repeatedly that I can't have it and why I can't have it.

My latest disappointment was to find out that any vinegar that isn't specifically made from something like "Apple Cider" or "Red Wine" is distilled from a grain which is probably a gluten containing grain. Not only do I feel naive for not having thought about it but I'm still trying to figure out and cope with all the foods I can't have now like hot sauce or mustard or olives. And lets not forget another issue, meat. For years I have tried to eat only hormone and antibiotic free. When I went gluten free I had to consider what grains the animals were fed and how that would affect me. I also have to consider what I put on my body like skin care products which may contain gluten.

And 2 months ago I realized my body is reacting negatively to dairy. Not having nearly as much joint pain is worth the loss of yogurt and cottage cheese. But I'm still trying to eliminate cheeses from my diet, I'm down to cream cheese which will be gone by the end of the month.

And I'm certain I have a thyroid disorder, which I hope is simply "low thyroid." But now I have to weigh the pros and cons of a thyroid diet which eliminates soy, most cruciferous vegetables, sweet potatoes, flax, and other phyto-estrogen foods and recommends that I only drink Reverse Osmosis (filtered) water which filters out chemicals such as chlorine and fluoride that contribute to my condition.

On top of everything I have other food allergies and sensitivities to additives and preservatives such as M.S.G., potassium sorbate, and sodium benzoate. And I have candidasis, a bacterial overgrowth in the intestines that is also deteriorating my intestinal wall and creating symptoms of I.B.S. The whole thing is so frustrating sometimes I just burst into tears.

The silver lining part is that time and continuing awareness is leading to an education of people and a market for products and labeling that make my life easier. Most groceries now have little tags hanging down next to the price that indicates if a product is gluten free. Most products will list on the package gluten free and allergy disclaimers such as "free of wheat, soy, dairy, nuts, yeast" and so on and so forth.

I know very few people will read this, but I hope my family and friends will and take with them a greater understanding of anyone with food allergies or sensitivities and the impact is has on their lives. We are not just being difficult.

"Ho-Cho" or Hot Chocolate

2 Tablespoons cocoa powder (I like Green and Black's)
2 Tablespoons of white granulated sugar
3 Tablespoons of water
2 cups of milk
1/4 teaspoon of vanilla extract
mini-marshmallows

Combine in a small saucepan combine the first three ingredients and heat on medium low till hot stirring constantly. In a 2 cup Pyrex measuring glass scald the milk in the microwave. Add the milk to the mixture gradually. Heat to your likeness. You may like it sweeter, if so add 1 to 2 more Tablespoons of sugar. Finish with the vanilla, pour into mugs, top with mini-marshmallows and enjoy.

*If you have semi-sweet chocolate lying around like I do you can use this instead by melting 1 ounce (or more) of the chocolate in a double-boiler and reducing or eliminating the sugar all together and no water.

One Of My Most Favorite Salads

5 large leaves of green leaf lettuce
1/2 cucumber
1/2 avocado
1/8 of a red onion, sliced finely
2 ounces of extra sharp cheddar, shredded*
2 eggs, lightly beaten
1/8 teaspoon salt
1 Tablespoons of water
pepper to taste
Annie's Papaya Poppy Seed Dressing

In a bowl lightly beat the eggs with the salt and water till just together and pour into a buttered medium sized skillet over medium heat. At this point you could do a scramble or an omelet. For an omelet, throw the onion in the pan with the eggs while they cook and sprinkle the cheese on the eggs before folding.

Separate and wash the leaf lettuce. Shake dry, stack, tear down the center lengthwise, tear into small pieces for forking, and plate. Wash and slice the cucumber first lengthwise and then crosswise to make half moons, I like mine thin. Place the cucumbers right on top of the lettuce. You may not even need to use the entire half. Halve the avocado, put the pitted half in a plastic bag for storage. Scoop out half with a spoon, take the knife and gently cut the avocado lengthwise and then crosswise, whatever thickness you like, place right on top of the salad. Sprinkle the onion and cheese (if not cooking an omelet) right on top and pepper the whole salad. Add the dressing as liberally or skimpy as you like. Top with the eggs for each salad. Enjoy.

*About the cheese: I find that freshly grated tastes better and doesn't have additives. You can pre-shred all of your own cheese for efficiency.

Creamy Mashed Potatoes

This recipe goes against my belief in the importance of nutrients in food. By peeling the potatoes prior to boiling you will lose most of their vitamins and minerals not to mention the fiber that is in the skin. But sometimes value in food must be sacrificed for efficiency and taste.

4 medium Russet potatoes, peeled and cubed
2 Tablespoons butter
2 to 3 Tablespoons of heavy cream
Salt and freshly ground Black Pepper

In a one-quart sauce pan with just enough water to cover, bring potatoes to a boil then reduce heat and simmer for about 15-20 minutes. Turn off the heat, return potatoes to pan and add the butter. Let the heat from the tators melt the butter then using a hand-held mixer beat potatoes adding heavy cream slowly till light and fluffy and the right consistency. Salt and Pepper to taste. Serve with Roast Pork Loin with Mustard Glaze in a Mustard Cream Sauce.

Serves 4

Pork Loin with a Mustard glaze and Mustard-Cream Sauce and Sauerkraut

Every New Years it is German tradition to serve Pork with Sauerkraut. This year I used two recipes from a cookbook titled: "Authentic German Home Style Recipes, fourth edition" by Gini Youngkrantz. I of course improvised slightly but both came out so well my mother declared "We should eat this every year." My family swooned over the food.

2lb Pork Loin (unseasoned)
Salt and ground Black Pepper
Spicy Brown Mustard
Canola Oil
1 medium onion, halved and sliced

Preheat the broiler. Rub the Loin with oil, salt and black pepper then coat the outside with 1-2 Tablespoons of Mustard.

Place in a greased casserole in the oven, highest rack position, and broil for 5-10 minutes a side (until browned). Move Loin to the lowest rack position and broil for another 30-40 minutes (depends on size). Reduce oven temperature to 375 degrees Fahrenheit, add the onion, tent Loin with foil, and roast for 1 hour in the middle of the oven.

OR:

Preheat oven to 450 degrees F.  Roast for 10 minutes.  Reduce heat to 250 degrees F, and roast for an additional 60-90 minutes, until your roast reaches an internal temperature of 145 degrees F.

Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast).  My roast took 90 minutes to reach 145° internal temperature.

Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf

Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast).  My roast took 90 minutes to reach 145° internal temperature.

Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf

Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast).  My roast took 90 minutes to reach 145° internal temperature.

Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board). - See more at: http://www.theslowroasteditalian.com/2012/03/perfect-every-time-pork-roast.html#sthash.poaM72BR.dpuf

Drain juices from roast into a Pyrex 2-cup measuring cup and loosely place foil back over roast to keep warm.

Mustard-Cream Sauce

Juice from roast
1 Tablespoon corn starch mixed with 2 Tablespoons cold water
2 Tablespoons Dijon Mustard
Salt and ground Black Pepper to taste
1/2 cup of heavy cream

Add all ingredients to Pyrex 2 cup and pop in the microwave for approximately 2 minutes, stirring every 20 seconds till thickened.

Carve the Loin, which may just fall apart tenderly anyway, and serve with the mustard-cream sauce. Most excellent with creamy mashed potatoes.

Sauerkraut

1 32 oz. bag of Sauerkraut, drained
3 Tablespoons Bacon fat, butter, or Canola oil
1 medium onion, diced
1 apple, cored and diced
1 1/2 cups of water
1/2 cup of white wine (I used Riesling)
1 bay leaf
4 whole cloves
1 medium potato, peeled and grated

In a 4 quart pot saute the onion in the fat over medium heat till translucent and starting to brown, about 5 minutes. Add the Sauerkraut and saute for 5 minutes more. Add the water, wine, apple, cloves, and bay leaf and bring to a boil. Reduce the heat and simmer for 45 minutes. Add the grated potato and simmer for an additional 10 minutes.