So, this won't work for everyone, especially our younger children who are dead-set on hot dogs and tators. But, every so often, I like to throw something new at my kids to see what they do. And, when I do, I usually employ trickery in my presentation. So, I'll post this very easy and quick recipe for a ham dinner, but first explain the trickery.
My wife and I made this dish Saturday. Here's what I do. Make the ham dinner for the adults and sit down to eat while the kids' meals are "still cooking." This is often what happens. My oldest will wander over to my side of the table to see what I'm eating. Then she'll ask what I'm eating. I never offer it to her. About 75% of the time, she'll then ask to try it. So, I give her a bite. Then she wants another. I give it to her. Then she'll ask for some on a plate. So, I push my plate to her and say, "Here, eat some of mine while I get you a plate, but don't eat it all." Then, I exit to the kitchen. When I come back, it's gone. She wants more.
Of course, this doesn't always work. It's not like magic. But, she's so stubborn that if I dump it in front of her or force her to try it, she'll never eat it again.
Anyway, here's the recipe.
- Ham slices: any kind you're comfortable with that you're sure is free of gluten, dairy and MSG. OR, if you avoid ham due to sodium/preservatives, try pork slices seasoned lightly with salt and pepper. I sliced this very thin.
- Brown rice (white's OK too)
- Kidney beans (any bean is OK)
- spinach, frozen (any veggie would work)
- Sea salt, black pepper, paprika
- olive oil (any oil)
I cooked the ham in a stove-top pan with a little water. I cut an X in each piece to help prevent curling. The ham is pre-cooked. With pork, you'd have to cook per normal instructions first. Make the rice - I use a rice cooker. I heated the beans for 5-10 mins in a small pot with a little water. I did the same with the spinach.
I cut the ham into small pieces -- just by quartering each slice.
Then, I mixed a 1/2 cup of rice with 1/4 cup of beans and a couple tablespoons of the chopped spinach. I seasoned lightly with the sea salt, pepper and paprika. I sprinkled 1 tsp oil on top, then stirred with a fork.
I put two slices of ham on a plate with the above rice/bean mixture. That's it. Do the same for each plate.
It's very tasty and if the kids don't like it, the meal is still great for the adults. And, it's a GFCF meal you can eat and not worry if your kids nibble at your plate.
Now, if you're dealing with food allergies/intolerances, much of this is interchangeable.
- Sub half of a butterflied chicken breast for the ham/pork.
- Sub potatoes for the rice.
- Sub corn or carrots or peas for the beans.
- Sub any veggie for the spinach.
- Sub canola or sunflower oil for the olive oil.
Showing posts sorted by relevance for query ham. Sort by date Show all posts
Showing posts sorted by relevance for query ham. Sort by date Show all posts
3.24.2008
7.30.2008
GF/CF/SF Toasted cheese sandwiches
Here's another great classic you now can make, thanks to Galaxy cheese slices, which are gluten-free, casein-free and soy-free. Note again, as in previous posts, that the Galaxy cheese chunks are not casein free, just the slices. So, head out to a Whole Foods or your local food co-op and find the following: -- Galaxy cheese slices, either American, Cheddar or Pepper Jack flavors. -- Ener-G gluten free bread (I buy the brown rice, yeast-free bread. There's others.) -- Whatever type of margarine or oil you use that's dairy-free. Some use Fleischmann's Light spreadable margarine, or ghee, or oil. I use canola oil. -- Sea salt. You know how to make this. It's easy. I'll note a couple of tricks that I found helpful. And, of course, you can use any type of gluten-free bread. I just happen to be using the Ener-G bread right now. Other times, I'll make my own. OK, get a frying pan out and pre-heat on medium-high. Let it get hot. This is crucial to get the nice toasted bread markings. While it's heating, get out two bread slices and put a slice of cheese in the middle. I add a small pinch of sea salt. The cheese is low-salt and this adds a bit of flavor. When the pan's hot, add the oil or margarine. If oil, just a tsp will do. Not too much. Now, place the sandwich in the pan. You should hear a slight sizzle. Brown on one side. This only takes a minute or so. Then turn over and brown the other side. You'll probably notice the cheese really isn't melted. So, turn off the pan. Put the toasted sandwich on a plate. Microwave this for 15 secs (try 10 secs in yours first -- in mine, it's 15 secs). This will melt the cheese AND keep the toasty bread. There you go. Toasted cheese. And now that you know how to make this, you obviously can make a nice ham and cheese sandwich or even a turkey and cheese sandwich. Buy your gluten-free lunch-meat and add a slice to the cheese sandwich before toasting. Very tasty. The cheese is a bit pricy, but to me, it's well worth it. I can't stand the soy cheeses. They're aweful. And most other cheeses have some form of casein in there. This is the best I've found. I plan to make a pizza using this cheese sometime next week -- also with a new GF crust I found. I'll let you know how that goes.
7.14.2008
Gluten-free sandwiches
Note: Although the recipe below is still very valid, full disclaimer that I've ultimately turned to store-bought bread for my girls. My oldest prefers the Kinnikinnick Tapioca Rice bread and my youngest likes the Ener-G Yeast Free Brown Rice Bread. I buy bulk to cut down the cost. **Even more updated - try some store brand GF breads now on the market, such as Aldi's Live G Free gluten free bread.
Ahh, the most difficult food item to re-create in my children's diet -- and arguably on the Autism Diet
in general -- lunchmeat sandwiches. This is difficult for a number of reasons. What lunchmeat is OK? Even if it's OK, what about harmful preservatives? And, finding a gluten-free, casein-free bread that your picky child will eat is nearly impossible. In my house, it's been a struggle for years.
I've finally found a solution to all of this that works. It's a compromise, for me. I'm using gluten-free lunchmeats but give on the preservatives. I buy meat that's prepackaged to prevent the cross-contact issues. If you're not satisfied with that, buy some of the preservative-free deli meats out there, like Applegate Farms.
Like all of my recipes, this is simple and easy to make. It's versatile, too, and the bread also can become a mini-pizza shell, which also is very popular at my house.
The bread is a variation of the Noah's Bread recipe. Here's my variation.
Preheat oven to 400.
Mix 1/2 cup of sorghum or brown rice flour, 2/3 cup tapioca flour, 2 tsp xanthan gum, 2 tsp baking powder, 1 tsp salt, 1/2 tbsp oregano (or other spice), 1 tbsp sugar.
Then, add, 1/3 cup of oil, 1/3 cup of a dairy sub (like Darifree), and 1/2 cup of water.
Beat until well combined.
Now, use a ladle or 1/4 cup measure to dump into circular bun-sized pieces. Keep them apart as much as possible. You can make regular bun shapes or like mini-hoagie or hot dog bun shapes. They aren't perfect and I'm sure you could buy forms to make them better. Anyway, then, I take a wet spatula and press down lightly on each and with one or two swoops, flatten each one out some.
Then, bake for 20 minutes.
These will be flatter than regular buns, but that's OK. They taste pretty good.
My kids like a slice or two of GF ham with some mustard and ketchup. This is a big hit at breakfast or lunch.
For the mini-pizzas, I add garlic powder to the dough, and then after baking, top with sauce and toppings, and bake a little longer.
Ahh, the most difficult food item to re-create in my children's diet -- and arguably on the Autism Diet
in general -- lunchmeat sandwiches. This is difficult for a number of reasons. What lunchmeat is OK? Even if it's OK, what about harmful preservatives? And, finding a gluten-free, casein-free bread that your picky child will eat is nearly impossible. In my house, it's been a struggle for years.
I've finally found a solution to all of this that works. It's a compromise, for me. I'm using gluten-free lunchmeats but give on the preservatives. I buy meat that's prepackaged to prevent the cross-contact issues. If you're not satisfied with that, buy some of the preservative-free deli meats out there, like Applegate Farms.
Like all of my recipes, this is simple and easy to make. It's versatile, too, and the bread also can become a mini-pizza shell, which also is very popular at my house.
The bread is a variation of the Noah's Bread recipe. Here's my variation.
Preheat oven to 400.
Mix 1/2 cup of sorghum or brown rice flour, 2/3 cup tapioca flour, 2 tsp xanthan gum, 2 tsp baking powder, 1 tsp salt, 1/2 tbsp oregano (or other spice), 1 tbsp sugar.
Then, add, 1/3 cup of oil, 1/3 cup of a dairy sub (like Darifree), and 1/2 cup of water.
Beat until well combined.
Now, use a ladle or 1/4 cup measure to dump into circular bun-sized pieces. Keep them apart as much as possible. You can make regular bun shapes or like mini-hoagie or hot dog bun shapes. They aren't perfect and I'm sure you could buy forms to make them better. Anyway, then, I take a wet spatula and press down lightly on each and with one or two swoops, flatten each one out some.
Then, bake for 20 minutes.
These will be flatter than regular buns, but that's OK. They taste pretty good.
My kids like a slice or two of GF ham with some mustard and ketchup. This is a big hit at breakfast or lunch.
For the mini-pizzas, I add garlic powder to the dough, and then after baking, top with sauce and toppings, and bake a little longer.
10.07.2006
Autism Diet cheat sheet
I developed this cheat sheet some time ago to give people looking for help with the GFCF diet. How to start? Where to get info? Etc. Maybe it'll help you.
--------------------
The Autism Diet cheat sheet
A quick guide to getting helpful info
1) Goto the TACA website. There's two tremendously helpful things here. First goto their bookstore and consider purchasing the Autism Journey Guide -- you can find it at this link: http://www.talkaboutcuringautism.org/store/home.php?cat=255. I get nothing for recommending this guide. I just wish it existed years ago.
Second, head to their GFCF articles section at http://www.tacanow.org/tag/gfcf/ for all sorts of good ideas. Read! This might be a bit overwhelming. But you need to know these things. Some of the problems they discuss are invaluable, like testing for supplement levels.
2) Consider buying Lisa Lewis' cookbooks. There's two. Special Diets for Special Kids I & II. Available on Amazon. Tons of helpful info in addition to great starting recipes and a list of online specialty food suppliers. A lot of us who first ventured into the world of GFCF 10+ years ago started with these.
3) Visit http://www.gfcfdiet.com/. It has some helpful info, but almost too much info for beginners. Note it has a link to a huge list of unacceptable foods and a recipe page. Just know this site exists.
4) Goto the GFCFrecipes Yahoo message group and join. This is a tremendous source of help that you can goto daily for advice. http://health.groups.yahoo.com/group/GFCFrecipes/ Note that the organizers of the message group now have posted all of the recipes submitted over the years to one Website at http://www.recipecircus.com/recipes/Writermom77/. You could spend a day at this site checking recipes.
5) From the above info, you should get a decent grip on what needs to be changed and generally how to change it. But, where do you shop?
-- Online: some people order foods online. This is very convenient but more expensive. One good one is Ener-G Foods at http://www.ener-g.com/. There's many more. For flour and grains, Bob's Red Mill is the best.
-- Supermarkets with organic sections. Also very expensive but convenient. I'm finding more and more GFCF products and on the shelves.
-- Food co-ops: This is the best option for me in the Pittsburgh area. You join for a nominal fee. It's a grocery but mostly organic, including flours, noodles, grains, breads, produce, etc. Usually, you can buy in bulk and get a significant discount. Find one near you by searching http://www.coopdirectory.org/. Also, search your yellow pages and online for any organic store, wholesaler, supplier in your area.
-- Meats: It's recommended you buy organic. Some buy natural meat that is free of preservatives and hormones. You can search for farmers who sell poultry, beef, ham/pork in your area at http://www.localharvest.org/. Also, check the yellow pages again under farms. I don't buy certified organic. That's my personal choice. But I buy farm meat to avoid preservatives and hormones - and to support local farmers.
-- At many supermarket deli's, Applegate Farms and Boars Head Meats tend to sell stuff that's OK. Search for them on the web to check on gluten status. Also, consider Wellshire Farms meats. Oh, their Website is: http://www.wellshirefarms.com (make sure you get both "ll's" in the Wellshire or you'll go to another farm's Website).
6) Seek the help, advice and support of others who have gone through this. Having someone that you can call with a question anytime is invaluable. The Yahoo GFCFRecipes site (http:health.groups.yahoo.com/group/GFCFrecipes/) is one great place to goto daily.
7) Note: Many kids with autism also have food allergies and intolerances. Do not be surprised if you find this with your child AFTER switching to the diet. That's when it will expose itself. This includes things like soy, corn, tomato, chocolate, rice and beans. If you think this is happening, remember, most doctors only test for allergies, and will not test for food intolerances. Many people do this privately by hiring a company to test their kids blood for intolerances. You can easily do this by mail, sending them blood from a simple finger prick.
8) Be patient. This diet takes time and effort. Nothing will happen overnight. We've found it has been well worth the effort with our daughters. It especially has enabled them to better respond to their other treatments -- therapies and vitamin supplements.
9) I'll leave you with a couple basic recipes. One is for yeast bread, the other non-yeast bread, and a third for cookies. All are gfcf and allergy friendly. They're a good place to start. Enjoy.
-- Tom's Bread: see original posting at http://gfcfrecipes.blogspot.com/2007/10/toms-bread-gfcf-bread.html
1 1/8 cup Chickpea/garbanzo bean flour
1 cup cornstarch or potato starch
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar or regular sugar
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast
See original post for the bread machine method. I'll include the oven method below.
Heat to 375 degrees. Combine dry ingredients including the yeast. Mix thoroughly. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk. Pour wet ingredients into the dry ingredients and mix on medium speed. When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and place pan in oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot.
-- Noah's Bread: see original post at http://gfcfrecipes.blogspot.com
Ingredients:
1/2 cup brown rice fl. (I subbed sorghum)
2/3 cup tapioca flour
1/3 cup corn or potato starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg (or sub)
1/3 cup oil
1/2 cup CF milk (or water)
1/3 cup sparkling water
Recipe
Preheat oven to 400 degrees. Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise.
Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels.
The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled.
Bake for 20-25 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.
They freeze and thaw really well.
-- JR's tolerant cookie recipe:
see original post at http://gfcfrecipes.blogspot.com/2007/02/chocolate-treats-simple-cookie.html
This is a basic cookie recipe. This version is for chocolate or carob, whichever you prefer. I make carob. However, you can also make a spice cookie from this. These freeze well.
Ingredients:
1 cup sorghum flour
1/2 cup tapioca flour/starch
1/2 cup sugar
1/3 cup cocoa or carob powder
3 tsp egg replacer powder(Ener-G) or 1 egg sub
2 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
Mix this well. Then add, 1/2 cup canola oil and 1/2 cup water. Add extra water by the tablespoon if too chunky. You want this to be smoother, but not liquidy.
Beat with blender.
Using WET hands, form into rough balls onto an ungreased cookie sheet or in muffin tins. I sprinkle sugar on top. Bake at 400 for 12-15 minutes. They will be very soft coming out of the oven but will firm up as they cool.
To make the spice cookie, omit the carob/cocoa and add 1 tsp. cinnamon, 1/4 tsp. ginger and 1 tbsp of syrup (any kind) into the 1/2 cup of water.
---
--------------------
The Autism Diet cheat sheet
A quick guide to getting helpful info
1) Goto the TACA website. There's two tremendously helpful things here. First goto their bookstore and consider purchasing the Autism Journey Guide -- you can find it at this link: http://www.talkaboutcuringautism.org/store/home.php?cat=255. I get nothing for recommending this guide. I just wish it existed years ago.
Second, head to their GFCF articles section at http://www.tacanow.org/tag/gfcf/ for all sorts of good ideas. Read! This might be a bit overwhelming. But you need to know these things. Some of the problems they discuss are invaluable, like testing for supplement levels.
2) Consider buying Lisa Lewis' cookbooks. There's two. Special Diets for Special Kids I & II. Available on Amazon. Tons of helpful info in addition to great starting recipes and a list of online specialty food suppliers. A lot of us who first ventured into the world of GFCF 10+ years ago started with these.
3) Visit http://www.gfcfdiet.com/. It has some helpful info, but almost too much info for beginners. Note it has a link to a huge list of unacceptable foods and a recipe page. Just know this site exists.
4) Goto the GFCFrecipes Yahoo message group and join. This is a tremendous source of help that you can goto daily for advice. http://health.groups.yahoo.com/group/GFCFrecipes/ Note that the organizers of the message group now have posted all of the recipes submitted over the years to one Website at http://www.recipecircus.com/recipes/Writermom77/. You could spend a day at this site checking recipes.
5) From the above info, you should get a decent grip on what needs to be changed and generally how to change it. But, where do you shop?
-- Online: some people order foods online. This is very convenient but more expensive. One good one is Ener-G Foods at http://www.ener-g.com/. There's many more. For flour and grains, Bob's Red Mill is the best.
-- Supermarkets with organic sections. Also very expensive but convenient. I'm finding more and more GFCF products and on the shelves.
-- Food co-ops: This is the best option for me in the Pittsburgh area. You join for a nominal fee. It's a grocery but mostly organic, including flours, noodles, grains, breads, produce, etc. Usually, you can buy in bulk and get a significant discount. Find one near you by searching http://www.coopdirectory.org/. Also, search your yellow pages and online for any organic store, wholesaler, supplier in your area.
-- Meats: It's recommended you buy organic. Some buy natural meat that is free of preservatives and hormones. You can search for farmers who sell poultry, beef, ham/pork in your area at http://www.localharvest.org/. Also, check the yellow pages again under farms. I don't buy certified organic. That's my personal choice. But I buy farm meat to avoid preservatives and hormones - and to support local farmers.
-- At many supermarket deli's, Applegate Farms and Boars Head Meats tend to sell stuff that's OK. Search for them on the web to check on gluten status. Also, consider Wellshire Farms meats. Oh, their Website is: http://www.wellshirefarms.com (make sure you get both "ll's" in the Wellshire or you'll go to another farm's Website).
6) Seek the help, advice and support of others who have gone through this. Having someone that you can call with a question anytime is invaluable. The Yahoo GFCFRecipes site (http:health.groups.yahoo.com/group/GFCFrecipes/) is one great place to goto daily.
7) Note: Many kids with autism also have food allergies and intolerances. Do not be surprised if you find this with your child AFTER switching to the diet. That's when it will expose itself. This includes things like soy, corn, tomato, chocolate, rice and beans. If you think this is happening, remember, most doctors only test for allergies, and will not test for food intolerances. Many people do this privately by hiring a company to test their kids blood for intolerances. You can easily do this by mail, sending them blood from a simple finger prick.
8) Be patient. This diet takes time and effort. Nothing will happen overnight. We've found it has been well worth the effort with our daughters. It especially has enabled them to better respond to their other treatments -- therapies and vitamin supplements.
9) I'll leave you with a couple basic recipes. One is for yeast bread, the other non-yeast bread, and a third for cookies. All are gfcf and allergy friendly. They're a good place to start. Enjoy.
-- Tom's Bread: see original posting at http://gfcfrecipes.blogspot.com/2007/10/toms-bread-gfcf-bread.html
1 1/8 cup Chickpea/garbanzo bean flour
1 cup cornstarch or potato starch
1 cup + 1 Tbs. tapioca flour
3 1/2 tsp. xanthum gum
1 1/2 tsp. salt
3 Tbs. brown sugar or regular sugar
1/4 tsp. creme of tartar
3 eggs, lightly beaten
1 1/8 cup warm water (uncomfortable to touch but not boiling)
3 Tbs. vegetable oil (I use peanut oil or canola oil)
2 1/4 tsp. active dry yeast
See original post for the bread machine method. I'll include the oven method below.
Heat to 375 degrees. Combine dry ingredients including the yeast. Mix thoroughly. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk. Pour wet ingredients into the dry ingredients and mix on medium speed. When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and place pan in oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot.
-- Noah's Bread: see original post at http://gfcfrecipes.blogspot.com
Ingredients:
1/2 cup brown rice fl. (I subbed sorghum)
2/3 cup tapioca flour
1/3 cup corn or potato starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg (or sub)
1/3 cup oil
1/2 cup CF milk (or water)
1/3 cup sparkling water
Recipe
Preheat oven to 400 degrees. Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise.
Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels.
The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled.
Bake for 20-25 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.
They freeze and thaw really well.
-- JR's tolerant cookie recipe:
see original post at http://gfcfrecipes.blogspot.com/2007/02/chocolate-treats-simple-cookie.html
This is a basic cookie recipe. This version is for chocolate or carob, whichever you prefer. I make carob. However, you can also make a spice cookie from this. These freeze well.
Ingredients:
1 cup sorghum flour
1/2 cup tapioca flour/starch
1/2 cup sugar
1/3 cup cocoa or carob powder
3 tsp egg replacer powder(Ener-G) or 1 egg sub
2 tsp xanthan gum
2 tsp baking powder
1 tsp sea salt
Mix this well. Then add, 1/2 cup canola oil and 1/2 cup water. Add extra water by the tablespoon if too chunky. You want this to be smoother, but not liquidy.
Beat with blender.
Using WET hands, form into rough balls onto an ungreased cookie sheet or in muffin tins. I sprinkle sugar on top. Bake at 400 for 12-15 minutes. They will be very soft coming out of the oven but will firm up as they cool.
To make the spice cookie, omit the carob/cocoa and add 1 tsp. cinnamon, 1/4 tsp. ginger and 1 tbsp of syrup (any kind) into the 1/2 cup of water.
---
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