Friday, February 1, 2019

Faux, dairy-free, beef stroganoff-ish sauce

It has been quite some time since I've posted anything. I have a loooong list of pinterest recipes I've explored, but it's been a tough year all around and I've not had the energy to put a lot up.

However, I've so enjoyed this little sauce that I wanted to share. It's pretty tasty, a pale white to gray-white color, and I have used it like I'd use stroganoff sauce.

Stroganoff-ish sauce

yellow onion
white button mushrooms
salt, rosemary, or other seasonings

1. Blend up onion and mushrooms, with enough water to help it blend, in a blender until smooth-ish. I usually do 1 onion and maybe 1/2-1 small package of mushrooms, but this is honestly to taste.
2. Add seasonings - I do fresh herbs like rosemary, mostly.
3. Add this sauce to any beef dish you are cooking in a frying pan, to cook on a low simmer for at least 10-15 minutes. I have used this with both ground beef and beef cubes.  It will stay relatively thick, and is relatively nice if the beef-sauce mixture is poured over rice, mashed root veggies, cauliflower rice, etc...

This is, obviously, not as nice as a real stroganoff sauce. But if you're in need and have very few ingredients, this works well in a pinch for something nice. ^_^

Thursday, August 16, 2018

The must-have for all elimination diets: herbs

At this point in my life, I've had to do a LOT of elimination diets. In the beginning, it was to figure out what the heck I could eat. These days, it's to figure out what I have started reacting to, or what previously safe food has become unsafe. Or, when I'm really feeling gutsy, it's to see if I can have something new.

So through out this, one thing has save my sanity and my tastebuds:


Every, single elimination diet I have been on allows at least SOME herbs. And even if you have to eat only three foods for weeks straight, you can usually add a few herbs in to at least make them taste a little different!

I highly, HIGHLY recommend starting your own herb garden. They can be grown outdoors in crap soil (slightly stressed herbs mean better TASTING herbs), or even in crappy pots inside. And you can grow as much as you want, for just a few bucks, as opposed to spending quite a lot of money buying fresh herbs from the store.

Dried herbs - they aren't allowed on a few elimination diets, usually due to cross-contamination worries, or due to what preservatives or other substances have been used on them.

So here is a link to a list of herbs and other additions that you can check out and potentially grow, if you are looking for something to add to your diet!

List of herbs and spices

I should note that this list includes things you might not otherwise think of. Like beetroot powder - if you can have beets, it might be worth a little work to make the powder and add it in to various foods for flavor or color. Dry celery leaves and use those.

You can grow cilantro and let it go to seed to get coriander (or do the same for cumin, fennel, and others).

And so on. Seriously, though, it has made a huge difference in my eating life to be able to add herbs to it!

Monday, April 3, 2017

Throwing Things Together 2

I am literally SO happy right now with how this dish is turning out! 

Spicy Potato-Chicken stew (photo coming...when my camera stops acting like a jerk)

Yeah, a lot of my thrown together stuff is soups or stews, because it's easy. I don't even care. 

First in, cubed, unpeeled, potatoes in a skillet. Because I was going to make fried potatoes and realized the one oil I can use, I'm out of. So I put in a little water with the cubed potatoes. Which looked lonely and sad, so I added two tiny chopped radishes from my garden.

Then one small chicken thigh, chopped.

And then two slices of chopped leftover onion, because it was there. And then I remembered I had about 1/4 cup of left over 'green soup'* and added that, too. 

Then the color was kind of 'meh' - an odd grayish green sort of thing - so I grabbed a couple tomatoes and grated them into the pan, too. They looked really pale until they started cooking and then reddened right up.  

I added some fresh grated ginger and turmeric as well, at that point, and a small handful of chopped cilantro stems, and a couple slices of chopped jalapeƱo, too. 

Then put in some dried oregano and tiny bit of dried thyme from the garden, as well.

This stuff is finishing cooking as we speak, just the potatoes need to finish, and I can hardly wait. So far, the sampling I've done tastes amazing.  Much more flavor than I thought I'd get, honestly.  I will have to try this again with the green soup added to it and see if that is what makes the difference, because I don't often get this level of flavor to similar recipes. 

The color is not quite that lovely red-orange you see so often in various Indian dishes, but still a nice color. The smell is great, the texture looks like it's going to be awesome.

In the future, I'd likely start things off with the onions and some herbs first, maybe the tomatoes, so the flavor is a little heightened, even, but so far...this one is a winner!

I could totally see this being served over rice (if you can have that) or even cooked down to lower the liquid content and maybe used in a sandwich or on a bun, Sloppy Joe style.

Not how I'm gonna eat it, but it could work that way!

*Green soup is a recipe from one of the Low Histamine Chef's cookbooks. My own version this time around had included water, salt, one white onion, the chopped stems and a few leaves from a bunch of parsley, 1 1/2 zucchini, 1 fennel bulb, one head broccoli, 1-2 jalapeƱos, a good amount of fresh thyme and savory, and salt - all blended up after cooking until soft.

Thursday, February 2, 2017

I reacted to what?

I'm posting this one as a sort of 'pay it forward' post, because a post like this started me down the path to figuring out some of my own issues. So this is for all the people who are still struggling and searching, and who would swear that they are reacting to water, or to salt. Or that it feels like they are allergic to water or salt, sometimes.

I'm here to tell you that you are not losing your mind. It is entirely possible to react to water or salt. Or rather, it's possible to react to water, or to contaminants present in water and salt due to our current processing.

Thursday, December 8, 2016

My son's favorite Pizza crust

This pizza crust is from, and it's their Grain Free Pizza Crust.

My son loves this one.  He thought it had the best texture and taste out of the GF pizza crusts we have tried, and he has grain options available, but likes this one.

Sunday, November 6, 2016

Day 13 and 14 - Gluten Free Hoisin Sauce with GF General Tso's Tofu

Pinterest Day 13 and 14 

The Pinterest recipes I looked at these two days were Gluten Free Hoisin Sauce at the Gluten Free Lifesaver, and then a Gluten free version of General Tso's Tofu from Grumpy's Honey Bunch, which required a GF hoisin sauce to make it work.

It turned out pretty-pretty!

Mid-meal, as my son ate so fast I couldn't get another picture!

Thursday, October 20, 2016

Throwing Things Together I

I just wanted to jot down what I come up with periodically, when I'm trying to use up ingredients in the fridge. Sometimes, there's something good that comes out of it. Sometimes, there's things I want to remember to avoid!

Wish I was a better cook by this point in my life, but I'm trying to cut myself a break.  I have had to start my recipe making over from scratch, due to added allergies, at least six times now in the last 14 years, with the last one losing nearly all the main ingredients I used to cook with, and all the pre-made condiments and sauces.  I figure I need to just view this as though I am back in my teens, learning to cook again!!

And, well, I just focus on stuff other than cooking, often. If I really want to get better, I should really see if I can get some time to focus on this more, too!

Beef, chile, potato soup

Today, had about 1/4 cup leftover cubed and fried potatoes, about 1/5 of a tiny can of chopped green chile, about 5 slices of zucchini, two big slices of white onion with all the rings, and a few leaves of lettuce that were still good after the head had frozen in the fridge (grrr).

So, I chopped them up, threw them all together in a pot, added some dried tepin chiles from my bushes and some ground beef about half the size of my fist, then added salt, water to cover, and wild tarragon, and cooked it on a low simmer for maybe 30 minutes - until meat was cooked and onions soft.

How it turned out
It turned out surprisingly well in taste - quite nice.  Color is brown and almost coffee and cream brown. Just looks pretty boring and bleh, so wouldn't serve it without something to jazz up the color - maybe red bell peppers, at least. It went well with corn chips - which I shouldn't eating as they aren't so great with me, but after caring for two sick kids, and getting little sleep and no chance to go to the store, it's been hard to make sure I eat as frequently as I need to (I start having difficulties if my blood sugar goes too low).

So, I would totally make this again, but presentation changes would be nice. Might cook onions ahead of time to bring out the flavor more, too. This is a good base, though!