• the kitchen arts

    In my kitchen…

    IMG_20150708_165435109
    One of the surest signs that things are returning to normal? New adventures in the kitchen. We have about ten or twelve meals that stay in heavy rotation, especially when things are really crazy. I haven’t tried anything new for a long time. This week I added in some new possibilities to add as favorites.The more I’ve been studying Celiacs and the accompanying nutrition, I am realizing that “gluten-free” isn’t enough. Most of what makes up “gluten free” options would normally be okay in small doses (rice and potatoes come to mind), but not to be eaten at the level we’ve been eating them. Especially what I’ve been reading about arsenic in the rice, and that the glycemic index for ground potato flour and corn is off the charts compared to their ‘whole’ counterparts…it’s pretty mind boggling. I don’t know. There is so much to learn. So take what I’ve listed here with reservations- I really don’t like how much rice is in the menu this week, but I’m taking it week by week and trying to improve each week.

    We’re eating:

    One Pot Pasta (sub GF noodles)

    Pioneer Woman’s Chicken Taco Salad (sub GF ranch dressing)

    BBQ (instead of buns, we eat it by itself or over a bed of fresh spinach)

    Zuchinni, Black Bean and Rice Casserole

    Cheesy Chicken and Rice (sub GF cream of chicken, rice)

    Bean Casserole (Family recipe)

    Stirfry

    Shepherd’s Pie

     

  • the kitchen arts

    Cobbled together…

    IMG_20150707_163846887 IMG_20150707_173540278 IMG_20150707_173740184 IMG_20150707_182733843

    I made this fantastic cobbler yesterday, from Taylor’s Gluten Away blog. (Found via Pinterest) I haven’t had a chance to really poke around in there but I’m already impressed. I want to read more about his journey. I will say that if you are using real butter (not margarine or another butter substitute) you’ll want to cut the butter in the recipe probably by half. As you can see in the last shot, it was pretty much drowning! It was still very yummy, but very buttery. You can also make this non gluten-free- just sub normal flour. Cobblers of any sort just scream summer to me. I’m thinking that his recipe would go well with just about any fruit, so I’m going to try some others!

  • the kitchen arts

    In the kitchen…

    dinner balljar candle

    We’re returning to a new normal around here. I’ve found it interesting that since we have returned from vacation, I have not actually made a meal plan, and have cooked from the pantry. This is the shift I have been looking for since the diagnosis: with this groove back in place I know that the grocery budget will start to level out and I can begin getting it to a place of comfort instead of extreme stress. The hardest part, I believe, in a fundamental shift like this is actually the sourcing of things. It is easy to eat frugally in a normal grocery environment, but when special things like almond flour and the like are required to make the meals, you often find you are spending premium dollars until you can find bulk options that work. I was finally able to source gluten free oats in 25 lb. bags for a reasonable price ($1.28 lb) through our local independent health food grocery store, versus the premium ($6.89 lb) for what is available in grocery stores here. The same with flour, finally.

    The kitchen preparatory routines are also returning. Tortillas and the occasional loaf of gluten free bread are getting made again (usually all in one day). I am certainly finding that one day a week must be dedicated to prep and baking. It’s movable- it’s often the day after I have done the grocery run. I am still struggling to find a few more regular pantry items for reasonable cost (gluten is in everything!!!) and I think once that is replaced, things will be just about right. I am considering joining a CSA co-op this year for our vegetables. That has certainly increased around here- green salads and quickly sauted veggies are the most common lunches and sides around here so we are going through much more than we used to.

    My husband has been reading and studying about blue light contamination lately, and we’ve been trying to dim the lights and add candles in during the normally dark hours (both our breakfast and dinner meals fall within this category). I must say, the addition of the candlelight is beautiful and calming to the dinner crazy. It may still be a crazy disaster and kids pulling kids hair and all, but it is an addition we have been greatly enjoying.

    Here’s what we’ve eaten this last week, all pulled from the pantry. Most of the crockpot meals are served over rice. Sometimes we switch it up and make mashed potatoes instead. You can always visit my Pinterest board for inspiration, and my husband’s accompanying GF one.

    Saturday- Chicken, Bacon, Potato Hash w/ Green Onions, Cheese, Mushrooms

    Sunday- Butternut Squash, Pear, and Cranberry (Crockpot)

    Monday- Honey Mustard Ck. and Peppers (Crockpot)

    Tuesday- Shepherd’s Pie

    Wednesday- Spaghetti

    Thursday- Chicken and ‘Gravy’ over Mashed Potatoes and Green Beans (the ‘gravy’ was GF cream of chicken soup with carmelized onions, garlic, mushrooms and spinach)

    Friday- Nachos (the meat is all tossed in the crockpot to simmer all day- peppers and corn, too, with a can of salsa and taco seasoning to your liking)

    What adventures have you been having in your kitchen lately?

  • the kitchen arts,  this week in my kitchen blog hop

    This Week in My Kitchen (Oct 19)

    Joining with Heather in sharing a love of whole foods and the kitchen arts.

    ***

    photo 1 photo 2 photo 3 photo 4 photo 5

    Have you eaten a rainbow today? is the question I use to check in with myself and my needs each day. It’s a simple reminder to make sure that my food choices are as colorful and healthy as possible. In the fall season, things lean decidedly towards the orange and earthy colors. We really enjoy butternut squash this time of year, and as I’m sure you’ve noticed from week to week, it is making a regular appearance. Don’t let perfect be an enemy of good. As I said on Instagram in regards to the Shepherd’s Pie- colorful? Check! Frozen? Check! Is my family eating healthy tonight? Check! We’ve basically been eating the same variation of meals for the last two or so months, and we’re all happy with that. Things will be changing soon as November and December come on with the holiday flavors. Soups are starting to feature more prominently. Do the best you can with what you have.

    Our dinner plans this week:

    Taco Bowls

    Butternut Squash Enchilada Casserole

    Loaded Baked Potato Soup

    Chicken Pot Pie Soup

    Red Beans & Rice

    Elegant Chicken

    Stirfy

    Sharing with Heather.

    bloghop

  • the kitchen arts,  this week in my kitchen blog hop

    This Week in My Kitchen (Oct 12)

    Joining Heather in sharing a love of whole foods and the kitchen arts.

    ***

    photo (5)photo 2 photo 3

    Busy and quiet week this week. I felt like I was barely keeping up with the food needs this week. The Chicken Pot Pie Soup from last week’s list was a big hit, though. We’ll definitely be making that again. The middle picture is an example of afternoon snacks I do for the children. That day it was half a rice roller and banana with unfiltered Spiced Apple Cider. It is usually a fruit and something savory (all healthy), although we do have cookies on Fridays as a celebration that the weekend is ahead. I had a chance while waiting in line somewhere to edit my Pinterest Recipe board to be all Gluten Free or easy to substitute . I may have missed a few. You can also look at my husband’s board for more GF ideas.

    Our dinner plans for this week:

    Bean Casserole (Family recipe)

    Stirfry

    CP Italian Chicken

    Taco Salad (GF Substitutions)

    SC Butternut Squash & Red Lentil Stew

    Shepherd’s Pie

    Red Beans & Rice

    Sharing with Heather.

    bloghop