Whatcha Eating??

When I was little I was infamous for always asking people "whatcha eating?" I think it was a mix between curiosity and wanting to taste everything everyone ever ate. I loved food. I loved cooking it, eating it and shopping for it and I still do. Well, maybe not quite as much as I used to because I now have dietary or monetary restrictions, but I still love food!

Fast forward to now. I was standing in the kitchen the other day, cooking up something or another, and my son walked in. He pushed a chair up next to me and promptly climbed up and leaned over my bowl. He then looked up at me and proceeded to say "Mamma, whatcha makin'?" "Can I have some?"

My heart melted just a little that day :)

Gluten Free Ginger Molasses Cookies

Once again I have taken my favorite orange raisin cookie recipe and made some changes to come up with a totally new cookie. This ginger molasses cookie might be lacking gluten but it is certainly not lacking in flavor and sweetness!

This recipe is easy, it is relatively quick, it is gluten-free, egg-free and nut-free (and with a couple of simple substitutions it can also be dairy-free  and corn-free).

Gluten-free Ginger Molasses Cookies (20 small)

Ingredients:

100g gluten-free flour (my gluten-free flour is here) 

1/2 tsp baking powder (or corn-free substitute)

1/2 tsp xanthan gum (can be omitted but this makes cookies more crumbly)

50g cane sugar

1 Tblsp molasses

50g soft butter (or dairy free margarine)

1/2 - 1 tsp finely grated fresh ginger

1/4 tsp dried ginger

a pinch of salt

(a few drops of water if needed to make the dough stick together)

Directions:

Pre-heat the oven to 325 degrees.

In a medium bowl combine flour, baking powder, dried ginger, xanthan gum and salt. In a small bowl, mix together the sugar and molasses until well combined. It should resemble slightly wet brown sugar. Add the sugar to the flour mixture with the butter and fresh ginger. Rub all the ingredients together with your fingers until they are crumbly. 

Continue to use your fingers to mix just until a dough forms. Do not work it too much, simply combine. (You might have to do just a touch of water if you cannot get it to stick together at all).

Form the dough into a long, narrow log and cut it into 20 (more-or-less) equal pieces. Roll each piece into a ball and place onto a parchment lined baking sheet. Using your fingers or a fork, slightly flatten each cookie.


Bake in the middle of the oven for 13-15 minutes until nice and golden around the edges. Cool the cookies on a rack and store in an airtight container or freeze them. 


Enjoy!

"Non-Tomato Tomato" Sauce

My kids are allergic to tomatoes so this sauce is my go-to "Non-Tomato Tomato" sauce for pastas and lasagna and pizza and about everything else that needs a sauce. I also tweak it a bit and use it for enchiladas or Mexican inspired casseroles. 

The sauce originally came about on pure accident, as I looked in the fridge in hopes of finding anything that could be made into a sauce. I grabbed a little of this and a little of that and ta-da sauce accomplished!

Keep in mind it is not going to be red like tomato sauce, and it is not as acidic either but it does the trick at our house, even for my pizza and pasta loving husband :) Also, you might want to play around with the amount of broth you use depending on how thick you want your sauce.

Non-Tomato "Tomato" Sauce

Ingredients:

- 1 Tblsp fat (chicken fat, oil, butter or whatever you wish)

- 4 Tblsp onion, finely chopped

- 2 cloves garlic, minced

- 4 Tblsp celery, finely chopped (I usually use the leafy part, but the stalks work too)

- 2" thick slice of a medium sweet potato, peeled and diced small

- 1 cup broth (I use chicken but you could probably use other kinds too)

- Salt and pepper to taste

Directions:

- In a small saucepan, heat the fat and add the onion, garlic and celery and  

  sauté for a couple of minutes.

- Add the sweet potato cubes and broth and bring the sauce to a simmer.

- Let the sauce simmer on low until all the vegetables are soft.

- Blend the sauce until smooth with either a traditional blender or an

  immersion blender.

- Season to taste with salt and pepper.

**For pasta or pizza sauce:

          Add ½ teaspoon each of dried oregano and dried basil

**For enchilada sauce:

          Add ½ teaspoon of paprika and 1 teaspoon cumin

Quiet Morning Ponderings - First Day of School

I am sitting here in the office this morning and the whole house is quiet. The a/c is not running, nobody is talking or moving around and the sound of my fingers on the keyboard seems abnormally loud amidst the silence. 

It is the first day of school today, the first day of days carefully planned out and following a set routine. The first day "back to normal". I like school, I have always liked school and now, as a mom, I am liking it on behalf of my kids. Despite being a big fan of school, the first day of the year still makes me nervous. New classroom, new teachers, new supplies, new friends and of course new knowledge and new experiences. All the newness is exciting and full of opportunities, like a new box of crayons! All bright and cheerful and ready to be transformed into something new. 

My daughter is starting first grade this year. The first year with grades. The first year with actual, numerical, on the top of the page, how-did-she-do, grades. 

I am terrified! 

I am not terrified about how she will do. She is a smart kid and I am sure she will do great. I am terrified how I will do. I am terrified about how I will handle receiving that first piece of paper with a number at the top. A number that I, when I was a kid, always wanted to be 100. 

Here is where my daughter and I differ.

Both of us catch on to things relatively quickly and we like to learn. However, she speeds through things and completes them in a hasty manner just to be done and if she does not agree with the way she is instructed to do something she will ignore that and do it her way. She also has a "that's good enough" attitude a lot of the time.

I, on the other hand, I like to be thorough and take my time. I like things to be orderly and 'perfect' when I turn them in. I would rewrite notes or assignments if they looked sloppy or inconsistent. I tend to follow the rules to a T and if I am in doubt about what I am asked to do then I will worry if I followed the rules exactly. 

Deep breaths. 

I am terrified about how I will handle someone else doing the learning, someone else doing the work and someone else earning the grades...whatever they might be. Despite this fear, I am determined to let her do her own learning and completion of work and earning of grades. This is her time, her time to learn and grow and experience. I have been there and done that already. My daughter is not me, she will never be me. She is her. She is the first grader. 

I just hope I remember this as I pull out that first piece of paper with a number at the top. I hope I handle myself, my reaction and the situation well, if the grade happens to not be quite as good on an assignment. Will I be able to take a step back and recognize the effort she made and the work she completed rather than only noticing what she did wrong or where she missed the points? 

I hope so......

Tips for Dealing with Someone Who Has Allergies/Dietary Restrictions if You Don't Have Allergies Yourself

Here are a few tips for anyone dealing with individuals with allergies. From an allergic person's point of view, it is always very much appreciated! 

For additional insight into allergies and diet restrictions, also check out my other allergy posts here and here.

Tips for non-allergic people 

when dealing with someone with allergies/dietary restrictions

1) Respect the person and their situation

You are not expected to fully understand the situation they are in, and you might find it strange, but they still deserve your respect.

Tips for Dealing with Allergies and Special Events

Here are some tips for dealing with allergies and special events. Also take a look at my post about How to Deal With Allergies and Dietary Restrictions. 

What to do about allergies at kids’ birthday parties or other events

Talk to the host(ess) beforehand and explain your situation.

Ask about the food and drinks that will be served as well as any favors or candy.

How to Deal with Allergies and Dietary Restrictions 101

Dealing With Allergies and Dietary Restrictions 101

I have compiled a list of food/cooking tips for people who are challenged by allergies or other diet limitations. This list is not a guide to great substitutions or alternative dishes or ingredients. It is a list that hopefully answers the question “What now?” for anyone who has been thrown the curveball of having to make different food choices due to allergies, illnesses or for other reasons.

Even though I lack formal education on the subject I have lived with allergies my entire life. I have had family members both with allergies and sensitivities, and I now have kids with the same issues. In addition, I have been diagnosed with a chronic disease that is agitated by inflammation in the body caused by food or other external factors and I am therefore also following a so-called "low-inflammation diet". In other words, I might not be an expert on this subject based on education or work but I live this every day and I hope some of what I have learned might help you too!

1) Take a deep breath and open your eyes to the change