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May. 7th, 2007 10:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hathycolLove-meme! I have no idea why people wrote about me, but I'm very glad they did. *clings to you all*
So, er, yes. I am currently wading through the world of revision, slowly but surely. I am also Experimenting With Cooking right now, and I've had a fairly good week, in terms of gluten. I'm still not quite gluten-free, but it's not longer present in any main meals or snacks, except for when I break and have a slice of toast. This is hard, yo, but I think I'm getting better.
And you know what? I'm feeling better. Freakishly so. It's been nearly a week since I hast had to curl up on my bed for half an hour and make the roiling go away. Same with 'flase hunger'; I can't explain it, really, it's exactly like being hungry, except I just ate, and if I do eat to make it go away I get ill, but if I don't eat, I also get ill. False hunger is bad, and that's just sort of... gone. As has my massive issues with bloating; I don't have a flat stomach because I still have the same basic body shape, but I'm not quite so bloated as I often am. Jeans fit me with not as much effort as they did previously! And, er, without meaning to put too much of a fine point on it, my intestinal tract is behaving itself. Which makes up for crying over gluten-free pasta because the taste is pretty good but I can't get the texture right, or just general misery because I'm really hungry and all I want is a sandwich but I can't have it, so I make myself suffer and be more hungry just out of sheer spite to myself. I suck. I know. But it's getting easier, as my body starts behaving itself more and more.
So, erm, this is a bit of a thank you, because people are being really good about this. Katie tends to throw stuff at me if I eat gluten;![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
amaunet checked the label of a drink I nicked a bit of on Friday night; you lot send me recipes (thank you, hyrnetanga!) and Simon tries to keep an eye on me down the phone, which I have been slightly unforgiveably nasty about, because I feel guilty for not completely cutting it out, so I get arsey about people nagging, which I shoudn't do. Er, sorry. However, all in all, I am Getting Better. It's only been a week, though, and I'm not completely holding out hope this might do the trick; I could just be on a good week, and just have generic I Will Make Your Life Hell IBS without any sensitivites setting it off. Who knows?
So, er, some recipes. I haven't tried anythig exciting yet, but for my reference and for years, here are some things That Are Good. Incidentally, I don't measure stuff out, so this is just a rough guide.
My snack food:
Rice Krispies
Five snack-size Mars Bars (or four normal ones)
2 spoonfuls of butter
1 spoonful of golden syrup
1/2 spoon of cocoa powder or hot chocolate mix
Throw the butter, golden syrup and cocoa powder and melt slowly. When they've all come together in a gloopy mess, break the Mars Bars into little pieces and melt them in too. When they're all together, take it off the heat and stir in as many Rice Krispies as will fit whilst leaving a fairly thick covering. Put in a buttered shallow pan and leave in the fridge. When they've set - they should go all squishy and sticky and yummy - cut into squares.
Warning: sometimes they set a bit too hard. They're still tasty, but you'll need a hammer and chisel to prise them out.
I wouldn't mind more baking hints and stuff, but I'm a bit wary of the flour and stuff, so we'll see. These are damned good anyway.
Main meal:
Yes. Roasted vegetables. Just as easy as it sounds. Take lots of mixed vegetables - I'm a fan of parsnip, carrots, some broccoli, some courgette (zuccini), mushroom, onion and maybe a bit of garlic but cauliflower and stuff works too, depends on what's in season - and chop into rough shapes, all of approimately the same size. Douse liberally with olive oil, salt, a dash of black pepper and some mixed herbs if you want a stronger taste and leave in the oil for half an hour.
This is wicked, tasty and works bloody well for leftovers, too. It works particularly well, in my mind, with some grilled chicken and baked potato, but it's good mixed in with rice and pasta.
Lots of mushrooms - chestnut mushrooms are best, but normal ones work just as well, you'll need to use more, though
One onion
Creme fraiche
1 spoon of wholegrain mustard
Dash of salt and pepper
Fry the onions in some olive oil, then add the mushrooms. When the mushrooms start reducing, add the creme fraiche and then use as much of the mustard as you think you need - I like it quite tart, so I put in perhaps a little more than others might. Then just leave to cook along by itself. Rice works best with this.
Wholegrain mustard isn't cheap, but it's a good investment at the start of the year; it goes in stuff like salads and some other recipes, and I like making this recipe - everyone wins!
Er, that's not a lot, I realise, but give me time; everything else I've made has just been fairly basic stuff and trying to get used to the art form that is cooking gluten-free pasta. But these are all pretty fool-proof and yummy things. Main meals is easy to adapt too - I love me some potatoes and the rest is all easy stuff, and eating more fresh veg is no bad thing either. I could just really do with getting The Lunchtime Thing cracked, but, well, it's early days yet.
And now, back to divinity revision. Oh, yay.
So, er, yes. I am currently wading through the world of revision, slowly but surely. I am also Experimenting With Cooking right now, and I've had a fairly good week, in terms of gluten. I'm still not quite gluten-free, but it's not longer present in any main meals or snacks, except for when I break and have a slice of toast. This is hard, yo, but I think I'm getting better.
And you know what? I'm feeling better. Freakishly so. It's been nearly a week since I hast had to curl up on my bed for half an hour and make the roiling go away. Same with 'flase hunger'; I can't explain it, really, it's exactly like being hungry, except I just ate, and if I do eat to make it go away I get ill, but if I don't eat, I also get ill. False hunger is bad, and that's just sort of... gone. As has my massive issues with bloating; I don't have a flat stomach because I still have the same basic body shape, but I'm not quite so bloated as I often am. Jeans fit me with not as much effort as they did previously! And, er, without meaning to put too much of a fine point on it, my intestinal tract is behaving itself. Which makes up for crying over gluten-free pasta because the taste is pretty good but I can't get the texture right, or just general misery because I'm really hungry and all I want is a sandwich but I can't have it, so I make myself suffer and be more hungry just out of sheer spite to myself. I suck. I know. But it's getting easier, as my body starts behaving itself more and more.
So, erm, this is a bit of a thank you, because people are being really good about this. Katie tends to throw stuff at me if I eat gluten;
amaunet checked the label of a drink I nicked a bit of on Friday night; you lot send me recipes (thank you, hyrnetanga!) and Simon tries to keep an eye on me down the phone, which I have been slightly unforgiveably nasty about, because I feel guilty for not completely cutting it out, so I get arsey about people nagging, which I shoudn't do. Er, sorry. However, all in all, I am Getting Better. It's only been a week, though, and I'm not completely holding out hope this might do the trick; I could just be on a good week, and just have generic I Will Make Your Life Hell IBS without any sensitivites setting it off. Who knows?So, er, some recipes. I haven't tried anythig exciting yet, but for my reference and for years, here are some things That Are Good. Incidentally, I don't measure stuff out, so this is just a rough guide.
My snack food:
Rice Krispies
Five snack-size Mars Bars (or four normal ones)
2 spoonfuls of butter
1 spoonful of golden syrup
1/2 spoon of cocoa powder or hot chocolate mix
Throw the butter, golden syrup and cocoa powder and melt slowly. When they've all come together in a gloopy mess, break the Mars Bars into little pieces and melt them in too. When they're all together, take it off the heat and stir in as many Rice Krispies as will fit whilst leaving a fairly thick covering. Put in a buttered shallow pan and leave in the fridge. When they've set - they should go all squishy and sticky and yummy - cut into squares.
Warning: sometimes they set a bit too hard. They're still tasty, but you'll need a hammer and chisel to prise them out.
I wouldn't mind more baking hints and stuff, but I'm a bit wary of the flour and stuff, so we'll see. These are damned good anyway.
Main meal:
Yes. Roasted vegetables. Just as easy as it sounds. Take lots of mixed vegetables - I'm a fan of parsnip, carrots, some broccoli, some courgette (zuccini), mushroom, onion and maybe a bit of garlic but cauliflower and stuff works too, depends on what's in season - and chop into rough shapes, all of approimately the same size. Douse liberally with olive oil, salt, a dash of black pepper and some mixed herbs if you want a stronger taste and leave in the oil for half an hour.
This is wicked, tasty and works bloody well for leftovers, too. It works particularly well, in my mind, with some grilled chicken and baked potato, but it's good mixed in with rice and pasta.
Lots of mushrooms - chestnut mushrooms are best, but normal ones work just as well, you'll need to use more, though
One onion
Creme fraiche
1 spoon of wholegrain mustard
Dash of salt and pepper
Fry the onions in some olive oil, then add the mushrooms. When the mushrooms start reducing, add the creme fraiche and then use as much of the mustard as you think you need - I like it quite tart, so I put in perhaps a little more than others might. Then just leave to cook along by itself. Rice works best with this.
Wholegrain mustard isn't cheap, but it's a good investment at the start of the year; it goes in stuff like salads and some other recipes, and I like making this recipe - everyone wins!
Er, that's not a lot, I realise, but give me time; everything else I've made has just been fairly basic stuff and trying to get used to the art form that is cooking gluten-free pasta. But these are all pretty fool-proof and yummy things. Main meals is easy to adapt too - I love me some potatoes and the rest is all easy stuff, and eating more fresh veg is no bad thing either. I could just really do with getting The Lunchtime Thing cracked, but, well, it's early days yet.
And now, back to divinity revision. Oh, yay.
no subject
Date: 2007-05-07 01:15 pm (UTC)http://www.bbc.co.uk/food/recipes/mostof_coeliac5.html#gluten-free_recipes
http://www.vegansociety.com/html/food/recipes/GFree.php (these are a bunch of Vegan recipes, so feel free to stick in some meat)
and of course LJ has heaps of stuff:
I know I promised the other recipes to you at the weekend, but its going to eb a few days before I can get ahold of them.
no subject
Date: 2007-05-07 04:59 pm (UTC)But, uh, I'm not convinced you can have mustard. Although I wouldn't eat it anyway, so I'm not sure. Check, and then bear it in mind as you eat it anyway.
One particular roast dish I love...
Gently brown some onions and chopped chicken in an oven-able dish (one without a handle :))...then take it off the heat.
Chop up some red peppers and tomatoes and chuck them in.
Add some herbs of choice, maybe a bay leaf, and some balsamic vinegar (or wine winegars are good, too)
Cook :)
My sister also figured out you can make savoury (thin) pancakes with g-f flour to the same recipe as normal ones, only you might need an extra egg.
G-f flour is not terribly useful for a lot of things. You need more baking powder when you use g-f flour, and uually the mix will work better with *less* flour. You will prolly want to get hold of some xanthan gum and use a pinch of it in everything; I'm also considering trying to find some guar gum, since that appears in almost every good gluten-free product I've found.
I'll try and get my mum to send you a recipe book I've got. It's pretty good, and the weird flours it calls for (usually tapioca flour and rice flour, in various proportions) can usually be switched for the dove farm g-f flour mix fairly easily.
Are you using the tesco pasta? It cooks a bit quicker than the wheatful stuff but it shouldn't be too difficult to use. Just keep stirring, and put some oil in the water so it doesn't stick to much.
Much love, and good luck.
*hug*
xx
no subject
Date: 2007-05-08 09:16 am (UTC)no subject
Date: 2007-05-09 09:30 am (UTC)xXx
no subject
Date: 2007-05-09 01:10 pm (UTC)