June 30th, 2008 Siobhan
I’ve finally gotten my office unpacked and functional after the move! This means as well as working I can get back to my blog. This should please you, oh my readers….both of y’all 
As I had mentioned in a previous blog, I am now writing down all of my GFCF recipes as well as devising new ones. My goal is for dishes that aren’t just “good for what it is” good but rather “OH MY GAWD that’s good” good. I did a ‘cheese’ sauce based Potatoes Au Gratin with Ham that fit the bill this last week. It made my gluten and casein consuming husband very very happy.
I’m not only transcribing existing recipes but devising new ones as well. The idea in my little brain is that since I cook all the time anyway, I might as well put it all together into a cookbook. If any of you have leads on publishers that would take such a manuscript I’d gladly accept any information.
My mom seems to think that I could do this with one frying pan tied behind my back. I’m not so sure.
My big issue so far has been which things to leave out. Only a bit over a week in and I’ve got 10 pages just on sauces, and I’ve only covered 2 of the French mother sauces and a few variations.
Iwillnotobsessiwillnotobsessiwillnotobsess
Posted in Life in General, Uncategorized, autism, new work | No Comments » | Viewed 68 Times
April 13th, 2008 Siobhan
In the last few months I’ve gone completely casein free in my diet. I’ve been gluten free for a couple of years now and have adapted to that. I’m finding going casein free a bit more difficult. For the first few weeks I completely went ape s**t as I detoxed. Now a few more weeks in I can tell an appreciable difference in anxiety levels and a lessening of repetitive action and speech. Awesomeness.
Actually finding casein free products that taste decent has been a bit more problematic.
Now who’da thunk that there’d be casein in SOY CHEESE for crying out loud?? I mean who the hell eats soy cheese except those sensitive to milk products and vegans??? Almond cheese too.
I want to know which brainiac in product development decided that this was a good idea. Having an ooey gooey melted texture isn’t going to do the company any good if it makes their clients sick now is it?
I also found out my favorite bratwurst from the Alaska Sausage Company (awesome products btw) while being gluten free has milk solids in it. Poop.
A few cool finds though.
Ghee is caesin and lactose free. WOOHOO for butter taste! I think I can add it to baked goods with a non trans fat margarine to get that oh so not duplicable flavor.
Soy yogurt is a pretty good substitute for sour cream or thinned a bit for buttermilk. It also drips out fairly well and can be used as a soft spready cheese like ricotta or sweetened for use in place of marscapone. The drip thing takes longer than with regular yogurt, but oh well.
Hmmmm. Maybe I should think about a cookbook. I’m cooking anyways (always have), I just tend not to write things down. Mayhap I should start…..
EDIT: I have since found that Tofutti brand soy cheese does NOT contain caesin! The Mozzarella sort even tastes ok! I’m going to try out a GFCF lasagne! Tinkyada rice pasta ROCKS!
Posted in Life in General, autism | 3 Comments » | Viewed 160 Times