kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, January 22nd, 2017 01:47 pm
Mmmmmmmm. Clam Chowder (Jake's, from a sue me) was always among my favorite things growing up. YUM. And...then I had to go lactose-free. Clam Chowder generally doesn't work with that. And then I went low-FODMAP...onions, celery...oops.

So. Today I have GLORIOUS clam chowder, richer than what I was used to, but in a very good way.
I started with and made the following changes:
  • Substitute Earth's Balance one-to-one for butter
  • Substitute lactose-free whole milk one-to-one for cream
  • Completely omit celery
  • Use only 1.5 turnips (because shredding turnips is a pain...)
  • Substitute 1/2 tsp dried thyme (because I had it)
  • Substitute 3 ounces of chopped cooked bacon intended for topping salads (because I'm lazy)

And thus, add the bacon/Earth's balance/turnip all at once initially and cook for 8-10 minutes, then move on with the recipe.

Oh MAN is it good. Ian liked it so much he asked for seconds. Scott and Andrew had taquitos, but I expected that.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, November 6th, 2016 06:31 pm
I haven't had KFC chicken in so long I can't actually comment how close this comes!

But since the "secret" recipe was splashed all over the press - whether it's accurate or not - I figured I'd adapt it to be low FODMAP suitable for my diet. It's yummy, whether it's accurate or not.

Half this recipe is sufficient for 12-13 chicken drumsticks (4+ pounds). You'll see in a moment why I didn't halve it, however... I might triple back to the original and just store it for use when I want some! O.o It'd be easier. (And anything that references 1/3 tsp or 2/3 tsp, I was totally estimating with sorta-heaping 1/4's....)

2/3 cup Bob's Red Mill 1-to-1 gluten-free baking flour (I suspect a plain rice flour would work fine here also)
2/3 tsp salt
1/2 tsp thyme
1/2 tps basil
1/3 tsp oregano
1 tsp celery salt (the level of celery exposure here should be low enough to be fine)
1 tsp black pepper
1 tsp dried mustard
1 Tbsp paprika
1 tsp ground ginger
1 Tbsp white pepper (yes, you really really need the white pepper)

The original also had garlic salt - I omitted and drizzled a little garlic-infused olive oil over some pieces and ate other pieces as was. I'll be honest, it's fine either way, so I'd skip the garlic-infused olive oil (that way, you don't have to try not to accidentally put too much on a piece). If you tolerate garlic well, add 2 tsp garlic salt to the recipe to get closer to the original, but at that point the only substitution is the gluten free flour

Pat the chicken legs dry. Coat lightly in the mixture (probably a shaking bag would be easiest, but rub it on, dip it, whatever method you prefer). Lay out on an oiled baking pan. Bake at 375 for 30 minutes, flip, and give it another 30 minutes or so, until well cooked / internal temperature of 160 (if you like to use a meat thermometer; I'm lazy about that).
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, August 10th, 2016 08:17 am
Courtesy of Facebook memories, I was reminded of this recipe:

It was delicious and we loved it! But it's not FODMAP friendly. So I'm revisiting it. I am not making it this week (the meal planning is already done!), but I'm revising it to something I think will work and that I plan to try.

Read more... )
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Wednesday, June 29th, 2016 06:11 pm
This is adapted from this recipe:

It was adapted to use what I had in my CSA share, and also to be low-FODMAP. Sourcing notes for products I used at the end.

my recipe )

Verdict: I like this. It's a little mild, so if you want a stronger flavor you may have to adjust it, but I'm pretty pleased. Just finished it and Scott's not home with the boys yet, so I don't have the family verdict.
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Wednesday, May 18th, 2016 06:14 pm
Well, the boys were "okay" with their eggs and pleased with their garlic bread tonight. Didn't get them to eat the salad. (Didn't try hard, either. WHY do people love "spring greens"? I consider eating them a necessary evil when they're what I have, but if the taste were any sharper, I could've used it to cut the garlic bread.)

We are getting a CSA share from OurTable this summer: was this week's.

Garlic bread made with the white part of the garlic and a whole lot of butter (and a loaf of Italian bread from the store); eggs cooked with the green garlic (for the boys and Scott) or with zucchini, some radish greens, and a bit of choi (me, because cannot have garlic); and, urgh, spring greens in a salad.

Not too shabby. I'll enjoy eating the actual radishes tomorrow, and I have another serving of my eggs and another of theirs left over. And enough greens for argh. They were really generous with the salad greens.

I'm actually looking forward to "oh GOD they planted ZUCCHINI" season because I love all the options zucchini provides. I realize this makes me a freak. But...we got our first zucchini this week. YAY. (Extra yay, because joking aside, that means we'll lean more toward strawberries in a future week, and if you ask me if I want 'extra strawberries' or 'extra zucchini' to be a thing in a week that already had some of whatever-it-is, well, extra strawberries are more-appreciated by the rest of the household and equally appreciated by me, so. But I also have a lovely chocolate-zucchini-muffin recipe that will probably get some play time this summer. Tonight I didn't have the energy for it tho.)
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, May 4th, 2016 05:54 pm
This...turned out really nice. And for those who don't know, most vegetable broths do not work well with low-FODMAP (celery is a minor issue, garlic and onion a bigger one), and the white part of leeks is also a no-go. (Which also makes this thing a lovely mid-green, more pea-soup in appearance than potato-leek.)

1/4 cup? olive oil, divided*
2 cups chopped leek parts (dark green leaves only)**
5-3/4 cup water and some salt, and a little bit of garlic-infused olive oil (1/2 tsp?)***
2 pounds potatoes, cut in cubes****
3/8 tsp cayenne pepper*****
some salt

Get your pot, put it over medium heat. When it's heated up, add some of the oil and the leek parts. Cook until they're tender, you're bored, or both - about ten minutes. Add oil as needed.

Pour in the water mix and add the potatoes. Bring it back to a boil, then reduce to a simmer and let simmer for about 25 minutes. (I actually arguably boiled it for 20 of those minutes, because hi, not paying enough attention. Worked fine. Anecdotally.)

Put mix in blender and puree until fine; you don't want to fill the blender more than about half full, so this will take more than one cycle. Once it's all pureed, stir the cayenne pepper and additional salt in, tasting as you go and adjusting as needed. Make sure you stir well.

Careful with this one. It's a lovely, mild potato taste with just a little bit of onion/leek flavor to it. It's really very mild and calm. And just as you're realizing that it's friendly and tasty, the after-burners kick in. It's _nothing_ like a serious pepper and it won't threaten your taste buds' existence. But it can and probably will startle you. (I warned Scott and it still startled him. This soup has a serious second personality.)

* I didn't bother to measure this. I just put some in, and added when it seemed to need it.

** Just shy of two leeks in the case of the ones I had; if FODMAPs is not a concern, substitute two leeks here, it's easier.

*** Probably 1-2 tsp salt, but I just dropped it in. If FODMAPs aren't a concern, use 4 cups of vegetable broth and 1-3/4 cup water.

**** I left the skin on, and it worked fine.

***** I will be doing 1/4 tsp at most next time. Uff da. But I am a wimp.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, March 5th, 2016 03:03 pm
I'm lazy, so I Googled this and found:

And then, because I'm lazy, I further adapted it. What I did:

2 pounds ground turkey
1 whole egg
1/4 tsp salt*
2-3 tsp Italian seasoning**
1 tsp dried chives

Preheat oven to 400 degrees. Mix ingredients thoroughly. Spray a 9x5 baking pan and press mixture into it, pressing down a bit more in the center. Bake in the oven for 45 minutes / until no longer pink in the center. (I think I overcooked this slightly. I don't think it actually mattered. It was wonderful.)

* I was quite happy with this amount but you should be aware that I often find tasty what others call bland, and adjust your recipe accordingly. The original called for 3/4 tsp.

** I didn't have poultry seasoning handy and I couldn't find any at the store that was looked low FODMAP. As it happens, I'm glad I couldn't find it. Best substitution is best. I don't WANT poultry seasoning. I used McCormick's Italian mix. Since this already had oregano and basil, I added more than 2 but less than 3 teaspoons and called it good. It was.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, May 24th, 2015 09:50 am
Drew is feeling better this morning and no fever at all.

Yesterday, while Scott watched the boys, I did some needed basic shopping and went to the Japanese Garden. Alas, I didn't make sure I had the memory card for my camera with me (AUGH!). I got some pretty good photos with my phone, though. Wish I could have tried the same photos with the camera.

I am done with the Ridiculous Week of Sous Vide cooking. We have lots of stuff prepped and frozen for future thaw/heat/sear/serve cycles. I am happy about that. Also happy about the results I'm getting in general.

I think I may have to cave and buy a Wii U. Our Wii is starting to have problems reading its discs...any discs. I was tempted when it first came out, but there's not a lot "extra" that I wanted...however, working? That's an EXCELLENT additional feature. :P

Way before I worry about that, I need to plan the meal sequence for the week, and also swing by the library and return the videos. Late fees for videos are nothing to laugh at. :P
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, May 17th, 2015 08:50 am
After seeing several very positive posts from [personal profile] synecdochic about sous vide and the Anova Precision Cooker, I decided to get one and try it.

I'm terrible at steaks. Seriously, oven-baking them is the only way I don't destroy them to the point you can't eat them. I've set the smoke alarm off. It's ridiculous.

Sous vide and sear? I can do that, and my first attempt produced the best steak I've ever cooked...and it was edible. So, there's that. Now trying it with a lesser cut and seeing if the long-cook-time means tender works for us.

So, easily amused Laura is easily amused. Also enjoying the chance to eat good steak without having to go to a steakhouse. Since I'm still eating mostly low-FODMAP with some experiments to see where I don't have to, it's nice to know what the seasonings are. (Low-FODMAP means, among other things, no onion or garlic flesh. Restaurants probably do use those in a lot of cases.)
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Monday, September 8th, 2014 07:06 pm
I declare victory. Scott, I, and Ian all liked tonight's chicken taco soup. (Drew didn't, but he tried it, so.) So I record it and shared it.

1 can low sodium pinto beans, drained and rinsed.
1 can low sodium kidney beans, drained and rinsed.
1/4 cup McCormick original taco seasoning.
1.5 pounds boneless skinless chicken breasts, cut into chunks.
1 can creamed corn.
2-3 cups water.

If preparing ahead of time, take everything but the water, seal inside a gallon freezer bag appropriately labeled, and freeze.

Thaw overnight, and drop in the crockpot - adding the water. Cook on low for ten hours. (May be done sooner - we were gone for long enough that it needed to be ten hours.)

If you're not freezing it, it probably won't need to cook as long and/or you could cook on high, but otherwise I assume about the same results/steps.

You may want to add a bit of salt - it's on the light side for salt, though I found it quite tasty.
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Sunday, August 10th, 2014 01:25 pm
Oh man I am stuffed. Happily. The kids mostly ate the rice (Drew) and olives/pineapple (Ian), but both tried the chicken, and Ian at least said 'yum' and liked the spicing. Scott and I loved it.

Recipe, in case anyone wants it )

And enough leftovers for me to have a couple lunches this week from it (one wrap in a tortilla - yes, I'm weird - and one salad with a side of the dish cold), plus probably another meal's worth of rice (for Drew) and meat/sauce/whatever (for Scott and I, with olives for the boys).

...yes, really, it went that fast. Inhale-worthy. Though if I weren't cooking for the boys, I'd be really tempted to omit the black olives. They don't hurt the flavor, but they're not adding much ... except for making the small ones even try the meal. Which is a lot. (And no one even noticed the onion in the end result, which is IMO the way onion should be - adding to the whole and keeping quiet about it. :)
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, July 19th, 2014 01:00 pm
So, we're doing the summer library program, which is reading for 20 minutes a day, with the boys. And it comes with a separate track of doing science experiments also. We're trying to do that with the boys, but really, mostly with Drew - Ian doesn't entirely understand (not surprising - he isn't even three!) and also gets bored.

Today, however, Ian managed to stay focused for most of the time involved.

See, I got a book on candy experiments.... So we did color dispersion, and dissolving candy in water and adding baking soda to tell if it was an acid (and confirming that acids were sour, which of course meant a taste test of the candies, which was popular), and then - stretching the definition of experiment marginally, but in a good cause - we compared the behavior of *chocolate* in a microwave to the behavior of a *marshmallow* in the microwave.

Happy boys. Too much sugar around, but I think I kept the ingested amount reasonable, and happy boys.

And we still have a "pizza box oven" out back trying to heat s'mores. I think they've actually subsided on the plastic and are no longer in the proper shape, but eh, we'll see. If they melt, it will have made its point. And really, shouldn't candy science be sticky and gooey and messy?
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, May 11th, 2013 04:36 pm
Why? Because I'm lazy and I can.

Sweet Yam Dip

I'm not sure this even qualifies. Bake a big yam in the oven at 425 for about 45 minutes - until it's soft, whatever that takes. (Scrub and pierce it first.) Strip the skin off. Puree it - if it's soft enough, you may be able to just mash it with a fork. Add 1-2 TBS maple syrup and a dash or two of cinnamon. Mix well.

Spicy Sweet Potato Dip

Bake a big sweet potato in the oven at 425 for about 45-60 minutes, until it's soft. (Scrub and pierce IT first, too.) Strip the skin off. Puree it. Add 1/3 cup nut or seed butter (I used sunflower seed butter, but the original recipe was for almond butter), a clove of garlic, about 1/4-1/2 teaspoon each of smoked paprika and cayenne pepper, and a squirt or two of lemon juice. Blend well. The original recipe also called for "salt to taste" but I didn't think it needed any in this case.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Thursday, November 24th, 2011 01:46 pm
Which is impressive. I don't normally cook, especially things as complex as Thanksgiving, and I didn't think this was the year to start. I had visions of a turkey thawed in the refrigerator, or worse in the oven half-cooked, when I went into labor. Plus, who needs a whole turkey (even a small one) for two adults and a toddler?

So I got a rotisserie chicken already cooked (I know!), packaged stuffing, canned cranberry sauce (my favorite kind anyway), canned green beans, etc. You name it, I cheated it into Thanksgiving dinner.

Net result: first, I brought out a snack tray around maybe 10. Drew was ALL over it. Two kinds of meat, two kinds of cheese, three kinds of crackers, pickle slices, and black olives. I think Drew ate half a can of black olives, and for sure a lot of meat and cheese.

We had Thanksgiving dinner about 1:15 or 1:30 and Drew had some green beans (not bad, all things considered, and he ate all he took!), and decent helpings of peaches, stuffing, and cranberry sauce (well, a whole slice of it, which is a lot for a 2-year-old...technically two slices, but the second was mushed up without eating when he got full!). And a glass of milk. What he didn't have any of, even to put on his plate, was the chicken. I was baffled, but considering that he had plenty of meat off the snack tray earlier, that's not too bad.

I probably should've had a second vegetable to tempt him (and us), but we had enough left-overs as it was.

For a Thanksgiving dinner planned around minimal waste (mostly the chicken) if we had to defer it a few days, and one for just our small family, I think that actually worked fairly well.

Me, I could've eaten beef barley soup and been content with the day. But it mattered to me to give Drew something of a "normal" Thanksgiving food-wise, even with all the limitations on how we did it. And given his enthusiasm for the food, I think it worked okay.

Now to see if a Thanksgiving nap is possible. For him, I mean. I'm definitely needing one.
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Wednesday, November 16th, 2011 06:58 pm
Mmm. So, someone else posted about their chicken korma, and I went 'hey, I could do that....'

Except I'm trying to up my vegetables, so I went with a veggie one. And omitted the nuts. And of course no dairy so I omitted serving it with yogurt. Can I still use the name after that? Honestly, I don't care. It was tasty. Curry, yes, but mild and sweet, no bite at all. I might actually increase the spiciness a tiny bit next time...but I might not.

In the crockpot, because I am not up to standing over the stove right now for some odd reason.

The recipe.... )

Drew picked the raisins out and ate them. Not a total win, but Scott and I were happy. And at least Drew didn't mind the curry overtones to his raisins. :P
kyrielle: (building a mystery)
Friday, November 11th, 2011 03:56 pm
Speaking of the lentil stew I made earlier this week, in the slow cooker, here's what went in for my notes (and anyone who's curious):

1 cup of lentils
1 can of diced tomatoes (not drained!)
2 cups beef broth (I'd do twice that next time, I had to add water)
2 cups water (see previous!)
a 7-ounce package of pre-diced white onion (yes, I'm that lazy, and onions make me cry)
a bag of mixed frozen veggies (this one happened to be corn, carrots, lima beans, peas, and I think green beans)
Spices to taste - I used a pre-mixed Italian because, again, lazy.

(You will note the lack of salt on this list. That's because the broth was NOT low salt and contributed plenty!)

Toss all that in on low, and about 5-6 hours later add maybe 2/3 to 3/4 of a bag of baby spinach, shredded. Give it a chance to wilt good (a half hour or more on low).

Then, spoon off enough (in my case a cup) of the juices, and use it to prepare a cup worth of brown rice. Mix the rice back in with the rest. You can serve now or let it sit, whichever is more convenient.

Note: this is only barely a "stew" instead of a casserole - most of the liquid has been absorbed by the rice and lentils.

It was good, but mild. I think it needed more spices, more salt, or possibly more fat. I've seen variations that mix in a flavored sausage (and forego the spices) for strong flavor, and I just might try that at some point.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Friday, November 27th, 2009 02:52 pm
I love shopping on Black Friday.

Okay, before you all have me committed, let me rephrase that: I love grocery shopping on Black Friday.

You can actually get some good deals on "Thanksgiving" themed foodstuffs (I got cookies 75% off because the frosting was harvest colored for goodness sake) and some other things. And most of the other people are out chasing the much better (but costlier, and more aggravating) deals at the various Big Sales. Alas, the grocery did not have a sale on meat (sometimes they do) worth mentioning, so I did have to buy the stuff I'm cooking and freezing at a normal price. (But I'm not cooking and freezing as much since we have rather a lot of turkey leftovers. Yum.) I got a great deal on mini-croissants, though. They're about 1/2 to 2/3 the size of a regular croissant and were selling 8 for 50 cents. I got two containers - and then the register screwed up and rang them up at $2.99 so after she confirmed the price with the bakery, one was free. 50 cents for 16 mini-croissants is an even better deal. (Pity it didn't mis-ring up something more expensive, though. *amused*)

I actually did - after tweeting about the silly people lined up for it - end up going into Costco because I remembered we needed more baby wipes. Alas. However, it wasn't actually any worse than Costco on a Saturday afternoon, and while that's frankly terrifying when I remind myself it was a Friday morning, it's still something I can deal with. There were some okay deals there, if you needed what they were selling, which I didn't.

And I confess to actually going to one store that was "really" doing Black Friday - Target. I promised myself I'd flee if the lot looked really bad, but it didn't. I was able to get a cart, and in fact there were tons of carts, which is a good sign. And they had some decent deals on things we needed, so I got those, a couple impulse buys (including appallingly cutesy socks for me, but as they were $1 a pair, I don't feel too bad about that!), and got out.

And now? Now I am home, with the dryer running, a pork roast in the oven, and a pile of dishes I don't want to do but will, shortly, have to concede and deal with. Every so often I poke at various online sites and then make faces because they're not offering deals on what I want. Amazon offered a deal that REALLY tempted me on a camera...but I don't NEED a camera. No, not even this one. *sigh* It's a 12-megapixel, waterproof, can-be-used-underwater camera. However. What would I do, take pictures of the bottom of my bathtub? Yeah, right. And if I wanted to, I could drain it. :P Drew doesn't swim underwater yet - when he's older, maybe there will be something to use that camera on after all. But not right now. It's one of those toys I've always wanted, and it's down into a tolerable range, and...I can't justify it at all because I wouldn't use it. I wishlisted it anyway, but appropriately low priority and with a note. But still. Underwater camera! ...yeah. Okay, done whining here. For now. About this. I think. ;)
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, May 9th, 2009 06:10 pm
I tried the soup again, but varied the recipe to make it easier. I'm lazy. So I switched up to almost everything but the lentils and the onion coming from cans. :P Fresh veggies are better if they get used, but I'd never have gotten around to it. I actually found this tastier than the earlier one, but not by a whole lot.

What I did this time. )
kyrielle: (creating yourself)
Thursday, February 5th, 2009 04:30 pm
Fed and cared for Drew (with Scott's help).

Made lamb. Next time, will make lamb with less lemon in the sauce, but it's good, just not what I intended.

Took a thank-you gift to the family birth center (they so deserved it). This was from Edible Arrangements who make the coolest alternative to flowers. I love them. Pretty, and tasty too! It got a very positive reaction, in part because we happened to show up with it on what was apparently a pretty busy day with people running around and only able to grab quick bites on the go - and suddenly we showed up with tasty semi-healthy quick bites. Go us. :) Got Drew cooed over while there by a couple nurses who knew him, because he's grown so much. Hee.

Stopped by the child care center to see if we could file the paperwork but the director wasn't in right then. No biggie; we dropped by because it was on the way and Drew wasn't fussing yet. Tomorrow I can call and go in at some point, maybe.

Played WoW. (It's nice to get back to your familiar routines and fun. This is, in fact, a goal to do periodically - though not as much as we used to!)