Is it pork or chicken

I think we all know about picky eaters. I have a few in my house. It seems if it isn't a hot dog, burger or chicken pieces, then they won't eat it. I keep trying new things, but it doesn't always work. But, sometimes, I win. Here's an easy one to win if your family can handle pork.

I bought some lean pork chops, boneless, or cut away the bone. These were slightly thick. So, I put them in an oven pan and baked for 30 mins on 350. When done, and no longer pink, I cut them into "nugget" sized pieces.

Then, I sprinkled with salt, pepper and chili powder and a little olive oil, like a couple of teaspoons. After heating an oven top pan, I tossed the mix in just for a minute or two to combine. Then, I served. I didn't even tell them it was something different. I just served it like I would for any of my other chicken recipes -- some of which look very similar.

They ate it all.

Flaxy cookie cut-outs

This is based on my previous recipe for Gingerbread people. I just changed a few things with the premise of making a cookie that included flax that my kids would eat. This one works.

Ingredients:
1/3 cup brown rice or sorghum flour
1/3 cup ground flax seed
2/3 cup tapioca starch
1 tbsp carob or cocoa powder
1 TBL cinnamon
1 tsp ginger (use more for a cookie with a real ginger bite)
2 tsp xanthan gum
1 tsp baking soda or 2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/4 cup oil
1/4 cup DariFree or other milk sub

Recipe
Combine dry ingredients in a large bowl. Then, add the liquids.

Mix well. Add tapioca if necessary to get a dough that you can knead.

Roll the dough out on a floured board or surface, using the tapioca, to about a quarter-inch thickness. Cut out gingerbread person shapes, flouring the cutter with tapioca.

Bake at 350 degrees on a greased cookie sheet (Spectrum shortening) for about 10 minutes. Remove from pan and cool on a rack.

FYI -- I grind my own flax seed and save a bundle. I buy flax in bulk at $1/lb, put it through a coffee grinder, and then regrind it, and use it as a flax flour. I also use the flax for my flax eggs that you'll see here from time to time.

Dangers of Teflon cooking

I've heard about health issues concerning teflon pans in the past but with so much going on in my life regarding food -- GFCF -- I didn't really look into it. Until now. So, I thought I'd share what I found.

The problem with teflon is that it emits toxins when heated too high. Studies have shown this. What's not shown -- independently -- is whether toxins are emitted at lower temps.

A great source to start with is the Environmental Working Group , which did a study on teflon. You can find it at: http://www.ewg.org/reports/toxicteflon.

The EWG simply recommends turning to cast iron pans. BTW -- while you're there, look up the EWG study called Skin Deep -- you should find a link on the front page. I use this study often to analyze the safety of cosmetics. Very good stuff.

I've read elsewhere that we don't use aluminum pots and pans anymore because of links and fears to Alzheimers disease. I'm not sure that's been proven. But, why risk it?

There's a titanium pan on the market called Scanpan, but I've read that it uses similar chemicals as teflon.

The Green Guide also has a very helpful article detailing safe alternatives to teflon at http://www.thegreenguide.com/doc/ask/nonstick.

Here's what The Green Guide lists as good options:

-- KitchenAid Stainless Steel 10-piece cookware set, including 8" and 10" French skillets ($149; www.jcpenney.com)
-- Lodge unseasoned Original Finish 10.25" skillet, ($13.95) and Cast Iron Cooking for Dummies set ($89.95; www.lodgemfg.com; 423-837-7181)
-- Cuisinart 10" stainless steel skillet ($60) and 7-piece Chef's Classic stainless steel set ($260; www.cuisinart.com)
-- DeBuyer Lyonnaise Carbon Steel Frying Pans 11" ($44.95; www.broadwaypanhandler.com, 866-COOKWARE)
-- All-Clad 10" stainless-steel frypan with aluminum core ($84.95) or 5-piece set ($394; www.broadwaypanhandler.com; 866-COOKWARE)
-- Le Creuset enameled 9" skillet ($49.95; www.broadwaypanhandler.com; 866-COOKWARE)