Fancy Pants Foodie

Foodie news, reviews and how-tos from Arkansas and beyond.

I’m Still Alive (And Eating a Weird Diet)

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So, after deciding a while back that I wasn’t as interested in covering food news here anymore, I promptly got wrapped up in my other projects and left this poor old blog to rot. Which is a shame, because I really do still love to write, and I do still cook some nice stuff at home occasionally.

arfoodjobs.com, now three years in, is doing well. If you’re in the “business,” holla. We’ve even done a test run of a workforce training program, kind of a pre-culinary-school sort of thing, with great success. And to get some writing out, I’m also a new “Expert Columnist” (ha!) for Foodable, an online industry publication for foodservice folk. It’s quite the honor.

Meanwhile, all my old health issues continue to come and go. I only bring it up because the original purpose of this blog was to help others who might be in the same boat, encouraging you to cook as much as you can. It really does help, since with this you can choose the diet you have, and even if you don’t know the best diet for you, you could always find the best diets at sites like tophealthjournal online.

The latest: Under the direction of a new (functional medicine, actual MD) doctor, I did TWO rounds of a 6-week or so elimination diet, with all kinds of supplements, probiotics, enzymes and the like. I cheated a bit on the first one so I felt that I should do it again. But with the assistance of prodiets.org and sites akin, it is not entirely difficult to maintain an incessant pace, and instill the habit of dieting properl, check out Purefit Keto review.

It’s basically paleo with rice allowed, I guess. I felt pretty darn good while on it, but as I’m tapering off of the supplements and reintroducing things, I’ve felt pretty bad. So I may be on some form of this for the long haul. Sigh. The food is good, but darn it, I want cake and cheese and eggs and all the things. I’m holding out for Easter this time around, then back on the wagon.

Let me know if you’ve tried a special diet (paleo, GAPS, FODMAP, etc.) to combat your health issues, and how successful you were in sticking to it. I’m wondering if I can manage this long-term, especially being in the food business.

I’ll try to write occasionally with a recipe or two from the new “lifestyle.” We’ll see if it’s permanent.

On Using Up a CSA Box – Veggie Potato Fritatta

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Completed frittata, with plain yogurt and some fresh thyme. It's what I had.

Completed frittata, with plain yogurt and some fresh thyme. It’s what I had.

A couple weeks ago, I signed up for my very first CSA share from North Pulaski Farms, a local, organic small farm. CSA means community supported agriculture, where you basically buy a share of the farm for a season. They can plan better and have a predictable flow of sales, and I get fresh veggies.

Every. Single. Week.

You see where I’m going with this.

Things went well with the first box. I made sauce out of the raspberries, used the eggplant for a cooking demo, roasted the grape tomatoes for risotto, and worked the bell peppers into several things.

This past week, though, was super busy. I pick up the CSA box on Sunday from the Bernice Garden Farmers’ Market. Today is Thursday. This morning, the tomatoes, okra, bell peppers (both fresh and smoked) and eggplant stared up at me from the veggie bins. There were also a ton of other leftovers and things needing to be used. Ugh.

After finishing up some critical biz-ness, I scrapped the rest of my to-do list and set up shop in the kitchen. Operation Fridge Cleanout, commence.

First, I was STARVING, so I made a frittata for lunch.

The quick version (see step photos below):

  • I preheated the oven to 375 degrees.
  • I seared some of the grape tomatoes in a super-hot, smallish cast iron skillet, no oil.
  • I added some leftover fried potatoes that were in the fridge.
  • I tore up some fresh parsley and basil that I had leftover. Added them to the hot skillet.
    Winning: No knives needed so far.
  • Salt and pepper on top.
  • I whisked 5 eggs (mine were small) and poured them over the mixture.
  • Parmesan on top of that.
  • Threw it in the oven. Waited. Ate.

BAM. I’m not even gonna re-write that in recipe form. I think it took about 20 minutes in the oven, but you can poke at it occasionally if you want. (Thermo-nerds like me can test for an internal temp of 160 degrees…I was busy.)

What was I busy doing, you ask? I was chopping up a crap-ton of other veggies for a GF veggie lasagna I put in the slow cooker. I was soooo excited about it. This is gonna be great on the blog, I said. Eggplant! Bell peppers! Smoked peppers! Mushrooms! It. Will. Be. GLORIOUS.

Meh.

It may have been good a couple hours before we ate it, but let’s just say even the very freshest veggies and the best GF lasagna pasta get mushy when overcooked. After cooking all afternoon and through piano lessons, soccer and a Boy Scout meeting…Slow cooker fail. Oh well.

At least I have frittata leftovers for tomorrow’s breakfast!

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Chef James Harris Spotlights Gluten Free Cuisine at Eggshells (with Recipe for Gluten Free, Vegan, Sugar Free Chocolate Cupcakes)

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Frosted cupcakes captionedRemember the other day when I talked about doing a cooking demonstration at the local Gluten Intolerance Group meeting? Because it was a busy day, I felt a little discombobulated and spazzy. Not my best presentation ever. 

But a good bit of my discombobulation was from being a bit nervous, due to a guest who showed up at said meeting. A chef. A “real” chef, one with years of experience specializing in gluten free cooking. (Although I have formal training, I shy away from the “chef” moniker because of my lack of restaurant experience.) 

He was gracious, not correcting me when he probably should have, and chiming in gently when I asked for his input. Only later did we find out he was Executive Sous Chef at the Pleasant Valley Country Club and former chef of the National Foundation of Celiac Awareness.

Dang. 

After the meeting, we also learned that this chef, James Harris, was holding a gluten free cooking class of his own at Eggshells Kitchen Co. the next Monday (yesterday). I had heard about this and meant to look into it further. Now I HAD to go!

I walked in the door of Eggshells, and lo and behold, a fellow culinary student was also in attendance. Ashley is now a pastry chef, working at one of the major bakeries in town. I visited with Chef Harris, joking about our earlier meeting and my less-than-stellar demo. He graciously blamed it on the low table I was using.

Somehow, during Chef Harris’ demonstration, I ended up cooking the risotto while he worked on other parts of the demonstration. Maybe it was me wildly waving my hand in the air, saying, “Ooh, ooh, ooh, let me help!” when he lamented not having an assistant. Ashley ended up helping later on — probably due to my hollering “ASHLEY WANTS TO HELP ICE THE CUPCAKES” — with the vegan, sugar free, gluten free dessert we enjoyed. They used some great fruit and veg suppliers and it was really good. (No, really; it was good!) Culinarians can be a rowdy bunch. 

Chef Harris’ risotto recipe, using shallots, mushrooms and asparagus, was an excellent example of how delicious naturally gluten-free meals can be. He also demonstrated cooking scallops and (cough) gave us a recipe for gluten-free pasta. Let’s just say live demos don’t always work out. Oh, how I know. 

Here’s the recipe for the cupcakes. This would be great for getting a “sweet fix” while on an elimination diet, or for those with multiple allergies or sensitivities. Heck, they were just good, just because. And I didn’t sugar crash after eating one. Okay, two. Sheesh.

Wanna see photos of the other food and fun? Keep scrollin’ on down, beneath the recipes. 

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Chocolate Cupcakes (Gluten Free, Vegan, Sugar Free)
Recipe provided by Chef James Harris
Makes 10

  • 1 1/2 c. gluten-free flour (recommended: Cup 4 Cup)
  • 3/4 c. unsweetened cocoa powder
  • 1 tsp. gluten-free baking powder
  • 3/4 tsp. gluten-free baking soda
  • 3/4 tsp. salt
  • 1 avocado
  • 1 c. maple syrup (pure)
  • 1/3 c. coconut oil
  • 1 c. almond milk
  • 1/3 c. coconut milk
  • 2 tsp. gluten-free vanilla extract

Preheat oven to 350 degrees. Place cupcake liners in a muffin pan. 

Whisk together flour, cocoa powder, baking soda and salt in a bowl. Puree avocado in a food processor until smooth. Add maple syrup, almond milk, coconut milk, oil and vanilla and blend until creamy.

Whisk avocado mixture into the flour mixture and combine until smooth. 

Spoon batter into muffin pan and bake for 25 minutes or until toothpick that is inserted into center comes out clean.

Allow to cool before icing. 

 

Chocolate Mousse Icing
Recipe provided by Chef James Harris
Icing for 10 cupcakes

  • 1 c. raw cashews
  • 1/4 c. coconut milk
  • 1/4 c. cocoa powder
  • 1/3 c. dates, pitted and chopped
  • 1 T. maple syrup (pure)

Place all ingredients in a food processor or blender and blend together until very smooth. If it is too thick, add more coconut milk to thin it slightly. 

 

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3 Things I Learned from a 3-Day Juice Cleanse

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A glass of Joe Cross' Mean Green juice, from last spring. Clearly I hadn't taken down the sugar monster then, either (see background).

A glass of Joe Cross’ Mean Green juice, from last spring. Clearly I hadn’t taken down the sugar monster then, either (see background).

I’m not a huge fan of New Years resolutions. Setting unwieldy goals that will be forgotten by February seems like an awful way to start the first days of the calendar. That being said, last week seemed a peachy time to do a juice cleanse, if only to scrub away the cobwebs and funk built up by a holiday season full of heavy food, sweets and cured meats.

Then it appeared in my Facebook newsfeed: a three-day cleanse featuring juice, and a plan written by the people who brought you the Food Matters documentary film. They advertised a free set of recipes and plans for the three days, although the acquisition of which was confusing and I ended up buying the e-book version. This plan seemed better than others I’ve tried before (and failed — my brain freaks out without carbs); it included real food in the form of salads for lunch and a vegetable soup for dinner, with juices and teas in-between.

Here are some things I learned in the process:

1. Some cleanse is better than none at all.

I cheated. Big time.

I actually behaved and followed the plan most of the time. I drank my large glass of water first thing every morning. I actually enjoyed my alkaline veggie juice for breakfast each day (kale, celery, cucumber, parsley and lime), although I cheated a bit and added an apple a couple of times. The large salads at lunch were filling and delicious, even when the avocados I purchased for said salads were found to be too green to even cut open. And the veggie soup for dinner was awesome!

It was those few hours before bed on day two that my body went crazy.

After all day feeding my body a virtual IV drip of awesome, I fell headlong into a bag of marshmallows. Same on day three, followed by some cornbread (hey, it’s the last day, I’m done, right?) and a handful of candy corn. That carb/sugar addiction is some serious shiz.

With my cheats, I fully expected to not get a lot of benefit from the whole experience. Guilt-tripper health nuts will chastise you and say, “you might as well not have done the cleanse at all.” But, despite all my shortcomings, I am sitting here on day four awake and clear-headed when I’m usually shuffling back to bed for a nap. I lost some weight and I feel…well…clean. Proof enough for me. In fact, I’m looking forward to trying more detox foods and see in what positive ways they affect my health too!

2. Any step in the right direction is a good step.

Corollary: Your brain, not your stomach, is your biggest challenge.

I could have decided I was going to lose 20 pounds by spring, mapping out an elaborate diet and exercise plan with a weight lose supplement. Nothing wrong with that. Except I won’t do it. I did a tiny, three-day baby step, and I didn’t even complete it properly. But I did something.

I got enough benefit to take a few more little steps, not even as drastic as those I did for three days, but still, something. Cut down on sugar (it tastes kinda gross now, anyway). Keep juicing, at least a few times a week. Cut way back on meat and eat more fresh vegetables, and start exercising and even using steroid supplements for this, that I find over here.

As my brain was screaming for nighttime carbs, I became more aware of the brain-stomach connection. My hunger wasn’t from my stomach, it was from a chemical reaction in my brain…literally an addiction. Even when I failed to control it, I took a tiny step to recognize it for what it is. And if you ever watched G.I. Joe, you know that knowing is half the battle.

3. Juicing is pretty awesome.

If you’ve never tried it, I can highly recommend it.

I really like my refurb Breville Juice Fountain.

I really like my refurb Breville Juice Fountain.

Don’t freak out when you see juicing evangelists like Joe Cross (of Fat, Sick and Nearly Dead, a great documentary you should totally watch) going all-juice for 30 days or more at a time. Just try one glass, mostly veggies. I like Joe’s Mean Green recipe. Then go from there.

To rehash an earlier phrase, it’s like an IV of nutrients going right into your body, immediately ready for use. Good analogy right? A friend described her juice cleanse as it after I told her about it, and asked if i’d tried using liposomal glutathione detoxifier alongside a juice cleanse before. I haven’t, but we may just talk about that again down the line. I was coming from a pretty rough place last week, with fatigue and brain fog. Before I was even done with the first glass, I could feel stuff happening, like an energy surge. You know, like you hope that third cup of coffee will do but doesn’t. Oh…and other things, but still I like to get extra energy from other sources as well, like supplements from sites like http://thepatriotpowergreens.com/ that also help with this.

Ahem. Juicing will make you go.to.the.bathroom. With a quickness. Don’t be alarmed if you don’t even finish the glass first. It’s all good. Your body needs to get rid of, well, stuff. My husband joked that men would probably take pictures and share stories. It’s pretty remarkable, really.

So, as with most things in my life, I didn’t do the cleanse perfectly, but at least I did something. And that may be the biggest lesson learned of all.

Should I be allowed to cook?

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When I was a kid, my dad, God bless his willing heart, would take me to McDonald’s for a little outing.

This was in the days before McNuggets, so my standard fare was a cheeseburger Happy Meal. Every time, I would get about halfway through it and get “too full,” even a little sick to my stomach. This annoyed my sweet daddy to no end, as he had bought yet another perfectly good burger, and I ought to eat it.

Turns out I had a sensitivity (then called an “allergy,” although we now know that to be a misnomer) to onions, one that caused instant stomach swelling, nausea and great discomfort. After extensive testing, we discovered this along with a long list, about 20 different items, that caused some sort of reaction or another in my body.

In recent years, I’d gotten to where I can eat just about anything without a major reaction, even onions if they’re cooked really well. I got really good at cooking and decided to chase a passion at culinary school.

Then, halfway through school, I start to get sick again. Turns out that this time, it’s gluten intolerance.

I’m not going to use this post to defend gluten intolerance as a valid problem, so if you have an issue with it, read this article recently published in the Huffington Post for some insight.

Why am I dumping all this on you, after promising not to talk so much about my own health? Because some yahoos on Twitter went and got my goat last night.

A cook (who will remain nameless, because I’m charitable like that) tweeted his great displeasure that a guest in his restaurant said she was allergic to seafood, and she had a “mise en place” tattoo on her arm. (For the unwashed, that’s a term for prepping food for production. It’s a sure sign she’s a culinary student or professional.)

I replied, quite sweetly, I thought, that there were several students in our program with allergies and sensitivities, and why was that a big deal?

Here are some excerpts he rallied from his followers:

“ya I’m allergic to stupid. How can you be passionate about stuff your (sic) ‘allergic’ too (sic).”

“if you can’t/don’t taste the food your (sic) cooking, then stop wasting your time and go do something you want to do.”

And my favorite, after I asked why it’s such an offensive idea that people with food allergies/sensitivities might attend culinary school:

“poisoning them would f*** up the curve?”

I realize that these are all neanderthal folk who just like to troll up my Twitter feed, but they unearth some issues worth discussing.

It’s a fact that, for whatever reason, food sensitivities and allergies are growing at an alarming rate.  Some of these people will end up at culinary school because they’re good cooks, and they want to cook for other people.

So, some questions:

  • What good is a cook who has an allergy or sensitivity?
  • Should they be allowed to attend culinary school?
  • What accommodations are acceptable for students and cooks/chefs with allergies/sensitivities?
  • And on a slightly different tangent, but the one that started the whole conversation: Does a diner have the right to ask for an allergen-free dish, and does the restaurant have the right to refuse them? (I say yes to both, although the situation provides a great customer service opportunity.)

At school, I have never refused to cook anything. Even if I’m having a mild reaction to something, I always power through and finish, just for the sake of doing it. If I don’t feel like I should eat something that day, I get a couple tastes just for verification and move on.

Since my gluten sensitivity came on when I was halfway through school, I had already established a reputation as a hard worker and good student. I think this has allowed me some flexibility to occasionally make a gluten-free version of whatever we’re making in class, although I don’t always push the issue.

The situation may be different for those with full-blown celiac disease or what we now recognize as true allergies, which can be life threatening. The tweeting cook said I should “do my homework” to understand the difference, because sensitivities were, apparently, not worth changing one’s diet over.

I suppose if someone was so food allergic/sensitive they couldn’t eat anything but rice, then maybe they shouldn’t be in culinary school. But otherwise, I think it’s helpful to the world out there, teeming with people who are getting sick from food, to have a trained cook who gets it.

I know I’ll regret this, but let me know your comments below. I’ll probably go ahead and approve everything, stupid trolls included. Bring it on.

Meanwhile, I’m going to just keep on kicking butt in the kitchen, putting out good food. Sorry if that makes you mad.

Making Indian Food at the Rockefeller Institute (And a gluten-free naan recipe)

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Lisa Fischer being adorable.

For the record: Lisa Gibson Fischer is adorable.

Though she is mostly known in central Arkansas as the effervescent co-host of B98.5’s morning radio show, Fischer is also an excellent cook, hosting the “Made from Scratch” series entry focusing on Indian cuisine at the Rockefeller Institute in Morrilton earlier this month.

I felt a little strange cheating on my homies over at Pulaski Tech, but this was subject matter I hadn’t learned yet. I had wanted to take International Cuisine this semester, but it didn’t fit into my mommy-schedule. I also wanted to check out the new Rockefeller Institute, a stunning educational and meeting facility seated atop Petit Jean Mountain. With culinary education all the rage these days, they built a lovely teaching kitchen, with a stadium-seating lecture hall alongside a small hands-on lab area.

In the class, we started off with naan bread (a puffy, yeasted flatbread), a chicken coconut curry soup, and a mango lassi (mango puree with yogurt).

Shall I interject: I have been SO good lately with the gluten-free thing. But this day…there was just something about making bread. I hadn’t made yeast bread of any sort since going GF. I. Couldn’t. Resist.

Another participant's lovely naan and coconut soup.

I ate at least one whole naan, maybe more. It was in pieces, to feed my self-deception that I would only eat a bite. So, by the time we’re working on the next dishes, my eyes are puffy, I’m exhausted, and my muscles, which have avoided significant pain for several months now, started to cramp and seize.

Sheesh.

Anywho, it was probably worth it. The naan is DELISH. (See below for my gluten-free version.)

While I sank into glutenized stupor, we made Saag Paneer and Coconut Shrimp Curry, both surprisingly mild and delicious.

Surprise bonus: My seating neighbor and lab partner just so happened to be Dr. Meenakshi Budhraja, a gastroenterologist who is on the cutting edge of all things relating to food and/as medicine. She and I have tried for months to get together to finish a journal article we’re co-writing on the topic, and our schedules haven’t jelled. More on that another day.

I could go on about all the details of the event, but I’ll just say you should sign up for (1) Lisa’s “repeat” coming up at KitchenCo with the same recipes, and (2) anything at the Rockefeller Institute. It’s a stellar facility with a fantastic staff, culinary and otherwise.

Back to the naan. After driving 45 minutes or so home in a glutened haze, I knew I had to come up with a gluten-free version. As of yet, I had only stockpiled GF flours, hoping to one day have the time to play. I made the time when I got home.

Enjoy!
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Gluten Free Naan Bread 
(Inspired by Bread in Five)

  • 160g brown rice flour
  • 110g sorghum flour
  • 255g potato starch
  • 1 T. yeast
  • 1/2 tsp. kosher salt
  • 1 T. xanthan gum
  • 2 eggs
  • 1 1/3 c. lukewarm water
  • 2 T. + 2 tsp veg or olive oil
  • 1 T. honey

Mix the flours, starch, yeast, salt, and xanthan gum REALLY (no, really) well in the bowl of your stand mixer. I am generally against sifting, so I used a whisk to mix things up thoroughly. You could also use the whisk attachment of your mixer. Now place the dough hook on your mixer and proceed.

In a separate, small bowl, break up the eggs a bit with a whisk or fork.

In yet another bowl or largish measuring cup, combine the warm water, oil, and honey.

Pour the eggs into the flour mixture and mix a few seconds. With the mixer on low, slowly add the water/oil mixture until completely emptied.

What’s left in your mixer will slosh around for a few minutes and generally look like a big, sloppy mess. Keep it up.

Depending on your local humidity and altitude, and the questionable accuracy of this, my first gluten-free baking recipe, your dough (like mine) might be a bit soft. This is to be expected, really, as GF doughs tend to come out more like batters. Don’t freak.

The sticky dough of my gluten-free naan.

Cover your dough and let it rise in a warm place for an hour or two. I have a warming drawer now, but I used to just run my dryer for a few minutes and then place the bowl inside. Instant proof box!

Now, to form our naan: If you have a Silpat, now is the time to bust it out. This stuff is sticky. Sprinkle on a fair amount of rice flour, a little more if your dough is intolerably wet and sticky. Pinch off a golf-ball sized piece of dough and place it on top of your heavy dusting of flour. Sprinkle another heavy dusting of rice flour on the top, all over, so it won’t stick to your method of flattening.

Rolling out the GF naan.

This flattening method is variable, depending on what you’ve got to work with. My awesome hubs got me a Silpat rolling pin for Christmas, which was perfect for this. If your hubs isn’t as awesome as mine, you can pat down your naan using a sheet of plastic wrap or a cut storage bag. Either way, get it down to about a 1/8″ thickness.

Use a large spatula to loosen the dough and get it off the mat, then use the mat itself (or the spatula, if it’s holding together well) to transfer your naan to a waiting, hot skillet with some oil or butter inside. Oh, yeah. Get that ready first, will ya?

GF naan all cooked up on one side, and about to flip.

I browned the naan on one side, flipped, and browned on the other, and that was enough to cook it through. If yours is thick in spots or otherwise doesn’t seem to be cooking all the way, you can cover it and let it steam a bit.

The dough is quite forgiving if you tear it on the way to the skillet. I’m certainly not advocating that you actually reach your hands down in a hot skillet to press the dough back together, but I’m just saying, I may have done so, and it may have worked.

I scarfed this stuff down with some homemade rice-noodle soup that night, and it was glorious. Hope it works out for at least one or two of you, too.

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Veggie Sushi at Home

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If your new years’ resolutions include saving money on meals and cutting down on meat products, some veggie sushi might be just what you need. If you also want to teach your kids how to cook and appreciate healthy meals, then, booyah.

My 9-year-old has gained an appreciation for sushi after she has some at the chinese restaurant in st. louis park mn , so I added it to this week’s semi-vegetarian menu. I decided it was time for her to try making something entirely on her own, so once I had made two rolls, she got to do some all by herself. She did great.

Big Kid sushi, coming to a plate near you! Or, at least, near me.

This recipe is particularly useful as a last-minute choice, given you’ve stockpiled some sticky rice and nori, because you can use just about anything in your veggie drawer. I planned ahead and bought cream cheese, but you could use tofu (as a vegan option, thx Jeff Hicks) or leave it out altogether.

Veggie Sushi

  • Sushi Rice (see recipe below)
  • 3-4 sheets nori (sushi-making seaweed paper)
  • 1 carrot, peeled and cut into thin sticks, about 1/8″ square and 4″ long
  • 1 roasted red bell pepper, cut into thin strips (Buy jarred or do it yourself)
  • 1/4 cucumber, cut into thin strips
  • 2 oz. cream cheese or extra firm tofu, cut similarly to above
  • Sesame seeds, toasted or not, optional

You could spend all day freaking out about technique on this one. Or, you can do like we did and just wing it based on what you think you may or may not have seen before. Either way, it will taste pretty good, even if it’s not as pretty as what you bought at the sushi joint in town.

I’ve found that breaking the full-size nori sheets in half makes a prettier roll, at least for beginners like me. Wrap your bamboo rolling mat with plastic wrap and place the half-sheet on top, near the edge closest to you.

Oh, yeah, the water. Keep a small bowl of water near your work area, or you will be, as they say in Japan, sorry.

Big Kid places her rice on the nori.

Wet your hands and get some of your finished sushi rice, then carefully spread it in a thin layer across your nori. I say carefully because it will generally STAY where you put it. If you want your rolls to be nori-side out, leave about a half-inch uncovered across the top for a seal. (If you prefer rice-side out, this isn’t necessary. Now’s the time to flip the whole thing over on your mat. Not you, nori-side-out people.)

This was our first roll of the night, with a sprinkle of bonito (dried fish) flakes. Meh. Also found it easier to place the cream cheese first.

About halfway down, lay down a solid line of your cream cheese or tofu. On top of this, start laying down your slices of veggies. Less is more, as too much will make the roll impossible to, well, roll. I use about four pieces of each item, slightly overlapped.

And now, the rolling. Don’t freak.

Okay, so Big Kid rolled hers from the top. No big deal.

Wet your fingertips and dampen the upper edge of the nori to act as a seal. Using the bamboo mat underneath, roll up your, er, roll, snugly but not with too much force. When the mat reaches all the way around, be sure to move it outward and not roll it up with your sushi! Oh, heck, just watch a video somewhere and see.

Once you’ve rolled it all the way, use the mat to give the roll a firm hug. It’s about to be your best friend! Unroll and move it to a cutting board.

With a VERY sharp, dampened knife, cut the roll exactly in half. Put the two halves against each other and do it again, so you have four equal pieces. Dampen and cut again with sets of two until you have eight equal pieces.

Serve proudly with soy sauce (use tamari if you’re gluten free) and chopsticks.

Sushi Rice

  • 2 cups sticky rice (also called sushi rice)
  • 2 cups cold water
  • 2-3 T. rice wine vinegar (I like mine more tart)
  • 1 T. rice wine (mirin), optional
  • 1 T. sugar
  • 1 T. kosher salt

You can find sushi rice in larger grocery stores in the Asian foods area, or at Asian specialty stores. In the Little Rock area, you can’t go wrong with Sam’s Oriental on University. Just don’t use regular rice, or you will be sorely disappointed!

Check the bag of rice to see if your variety requires rinsing, as many newer ones don’t. Unless it says not to, you’ll need to rinse it in a wire colander under cold water until the water runs clear. Place the rice and the 2 cups water in a rice cooker, or in a medium saucepan brought to a boil, then a low simmer and covered until done (check your bag for cooking times, but should be about 15 minutes).

While the rice cooks, place the vinegar, rice wine (if using), sugar and kosher salt in a small saucepan and place over medium-low heat. If you’re using the rice wine, cook until it simmers just a bit to cook off most of the alcohol. Otherwise, all you need is enough heat to melt the salt and sugar into the vinegar.

When the rice is fully cooked, spread it out on a sheet pan. Sprinkle the vinegar mixture over the rice, occasionally “cutting” the rice with a butter knife or spatula to mix it in without damaging the grains. Allow the rice to cool completely on the pan. (If you want go all traditional or if you’re in a hurry, you can use a folding fan to help the cooling process along, a fun task for the kids.)

Bonus Recipe for Ghetto-Fab Fried Rice: Scramble and fry an egg, remove from pan and chop it into tiny bits. (Or finely dice some tofu, season with tamari and sauté.) Cut your leftover veggie strips into tiny cubes and sauté in a tiny bit of sesame oil or broth. Add your leftover sushi rice, the egg, and some soy sauce or tamari. Stir. If you can be bothered, add some sliced green onion. Delish.

That’s It, I’m Going (Mostly) Gluten-Free.

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Bleh.

That’s how I’ve felt the past month or so. If you know me and you haven’t seen me, well, I’ve been piled in a lump at home.

With a history of chronic fatigue and muscle issues, I know good and well what the fix is. I’ve done it before. I also have been pretty bad because of a fungus infection I got in my toes, thanks I found pure nails pro because now I can walk without pain.

D-I-E-T.

And I don’t mean the typical, weight-loss kind, although I could use that about now, too. I mean no wheat, sugar, corn or dairy. I completely cured myself about 10 years ago eating this way for a solid month, then eating reasonably close to it after that. At least, until I fell off the wagon in a decade-long slippery slope.

Such draconian measures sounded like a bit too much to attempt right this minute, so I started with gluten. One day this week, I just decided. Now. Okay, nnnnnnow.

The second night, I replaced gluten cravings with sugar and processed nonsense, I also made sure to read the nugenix review to start taking these supplements. I put everyone to bed and ran to Kroger that night, hungry for cheaty goodies I could have. The results:

This is what late-night, gluten-free binge shopping looks like. It sure looks handsomely packed with the best nutrichef vacuum sealer there is.

For someone who generally tries to shun processed foods, this is friggin’ ridiculous.

But, those Betty Crocker gluten-free cupcakes were awfully good. Yes, they have a mix.

I’m embarrassed now that I bought all that stuff (minus the scratch-cooking necessities), but some of it was useful. I do plan to develop similar recipes from scratch, and now I know what standard to hold them against. And I do need some emergency goodies for when I’m desperate.

Why does your post title say “mostly,” you ask?

I don’t have Celiac disease, I’m just sensitive to gluten. So, I’ve not done as well about sticking to the program as I should. Within a week, I’ve already had a grilled cheese sandwich from McAlister’s and some pizza from the local dive. Both were due to poor planning when going out to eat with the family. Sounds like I need to make a list.

When I did this 10 years ago, I was really, really sick. I was so weak, I didn’t have the strength to cook like I do now, although I often get too tired to get completely cleaned up afterwards. Mostly, I ate short-grain brown rice, veggies, Braggs Aminos, and the occasional small portion of meat. Sometimes I made casseroles with legumes, veggies and whole grains. It worked.

I think this time around, Asian flavors will prevail. They generally work well with my planned diet (although I’m craving potstickers…wonder if I can make those wrappers gluten free?). I bought the goods to make sushi and I’ve almost got it down. (That’s for another post.)

The real test will be at the end of this month, when I travel to the International Food Blogger Conference in New Orleans. (Did I mention I won the contest from the previous post? Eeeek!) It will be food mecca, with lots of temptation, I’m sure. But they’re also going far out of their way to feed, teach, and inspire gluten-free folk, of which there are many in the food blogger world.

I know there’s more of you out there. Let’s help each other out. One of these days, I hope to cook for you. As I learn more, here’s to better health.