Nibbles

Daring Bakers: Pao de Queijo

Nibbles

This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

When we were going through the elimination testing for the Low-FODMAP thing, I had come across these Brazilian cheese rolls made with tapioca starch and Parmesan cheese but were otherwise made just like pate a choux. Fast forward almost 18 months and I had a dream about these rolls, specifically about not being able to find the recipe even though I was looking in the book it came from. Two days later I checked the Daring Bakers board and found that this month’s challenge was the exact same Pao de Queijo I’d been dreaming about.

Spooky, right?

But in the tastiest way possible!

Our hostess, Renata, gave us a couple of variations on the Pao de Queijo I had made before, one of which involved making not puffs but waffles with the mixture. Her versions also tended to use cheeses that weren’t so dry, and I had a block of apple-smoked Cheddar in the fridge just waiting for a good use.

Pao de Queijo Waffles

Pao de Queijo Waffles

But what can you do with a cheese-filled waffle? I decided they were perfect for a Brazilian take on Eggs Benedict, in place of the traditional English muffin halves. With a bit of thin-sliced ham, some poached eggs, and some Hollandaise courtesy of Trader Joe’s (I could make it myself, of course, but who feels like making a finicky sauce when you’ve just worked 9 hours and gone grocery shopping–not I!), and a broiled banana on the side, I present to you:

Eggs Benecio!

Eggs Benecio!

This was so incredibly good. I do need to work on my egg poaching–I’m a bit out of practice–but otherwise it went off without a hitch. In fact, we stopped by the outlet mall on our way back home from the most recent convention and I was very tempted to pick up some Poach Pods (affiliate link) from the kitchen store. But where’s the challenge in that?

Wonder what next month’s challenge will be, and if it will be another recipe of my dreams!

The Importance of the Right Attitude: 4 Ways to Improve Your Daily Life in the Face of Dietary Changes

Nibbles

When we have to change our diets–whether you’re going gluten-free because you’ve just been diagnosed with Celiac or your cutting out trigger foods for your IBS, migraines, or other allergies–it can be easy to go into a knee-jerk panic mode concentrating on all the things we’re giving up and how horrible and hard everything is going to be from here on out. I’ve seen it happen with almost every newcomer to the support lists I’ve been involved in from time to time (and not just diet-related ones, there’s a big fear of the unknown in any life changing instance), but it’s meant to be a temporary stage.

You could almost look at it like the 5 stages of grief:

  • Denial & Isolation
  • Anger
  • Bargaining
  • Depression
  • Acceptance

Considering you’re saying goodbye to your old way of life, it’s natural to feel a shift and a bit of loss, but to move forward you have to get to that acceptance point for the sake of your own health as well as those around you. And the sooner, the better!

Educate Yourself

The first thing to do is find the experts in this field and be very careful whose “wisdom” you take as gospel. Consider the source is especially important in health matters, and anyone backed by or promoting a cure-all medicine or supplement is highly suspect in my book. For IBS and Low-FODMAP information I rely on the work of Patsy Catsos and her source: the Monash Institute which pioneered the designation and testing of FODMAPs in our food.

The other thing about choosing your source is choosing one that communicates in a way you understand best. Even though I try to be a good, sane resource for Low-FODMAP information, I’m still learning like everyone else and how I share the information I’ve gleaned may not click with you the way another one would. So even though blogs by those in the thick of it are helpful, always seek out a higher source as well.

Shore Up Support

Unless you’re living the hermit life, you’re going to need to make sure those around you are on board with the changes that need to be made. When I first learned about the Low-FODMAP diet I talked to Todd before we even started the Elimination Phase to make sure he’d be comfortable with it. We enjoy having dinner together each night and he cooks half the time so he needed to be aware of what could no longer go into my food and ways to work around those problem ingredients. The other option would be to cook separate meals each night and, well, that doesn’t make any sense!

It helps to get friends and family up to speed, as well. You don’t have to hold a press conference for everyone to lay down the dietary law, but having resources available for them when they ask the inevitable ‘What can you eat?!’ will help them help you. I’ve lucked up with some amazing friends that do their best to include my ingredient issues when we do pot-lucks here at the house (even though I tell them not to worry–we host most of the time so I can easily provide for myself without inconveniencing anyone).

At the same time, it’s not like I’ve outlawed all wheat, onions, garlic, etc. from our home. Since Todd doesn’t need to adhere to my dietary restrictions he’s free to eat what he wants. It also works out well as he can easily compare the original and modified versions in some cases and, since his tastebuds are still experiencing wheat products, tell me whether my latest wheat-free recipe is as good as the original or needs work. (Obviously in the case of severe allergies or Celiac disease you need to be more vigilant to prevent cross-contamination.)

Shift Your Perspective

Instead of concentrating on all the things you cannot have anymore, focus on what you can have. I know it sounds simple, but when we approach a situation from the negative it prejudices our feelings. If, on the other hand, we look on the bright side or search for the silver lining we’re already in a headspace that’s focusing on the positive. Make up lists of the okay or safe foods and use those when you grocery shop, menu plan, and eat out. Get used to those simple substitutions and make friends with your spice cabinet to add variety.

The worst change for us wasn’t the lack of wheat (though that was a big deal–hello, former pastry chef, here!), nor was it the vigilance over hidden garlic and onion. It’s the restrictions on the fruits and vegetables that are high in FODMAPs that are the most vexing. Broccoli, cauliflower, asparagus, apples, pears, cherries, mangoes–all of these (and more) no longer grace our table. It’s a bit of a bummer, but at least we’ve got year-round citrus, salad greens, and tomatoes at our disposal!

Concentrate on Your End Goal

Finally–and perhaps the most important thing–remember that you’re doing this for your health. It’s not a fad diet or going with the societal flow: your body is broken and sick and needs these changes to be better. By eliminating the problem items from our daily diets we are improving our situation vastly. And even if it seems like it’s taking forever to feel a difference (I’ve read that it can take up to two years for a Celiac patient’s system to heal from the damage) or we experience a set-back (many times I’ve over done it on an otherwise “safe” food and paid the price, since FODMAPs have a cumulative effect and it’s implausible to eliminate them entirely), it’s an ongoing process in the pursuit of health.

I was lucky, as far as the Low-FODMAP Elimination Diet went: I noticed definite, measurable results within a week and a half. I went from being physically ill each day (usually multiple times a day) to only once or twice a week. I hadn’t even realized bloating was one of my issues until my clothes stopped cutting me in two each day (my clothes would go from fitting in the morning to feeling 2 sizes too small by mid-afternoon). And now that I knew what to avoid, I could travel without fear of becoming ill on the road or waiting to eat until we’d reached our destination.

These steps didn’t turn my life into some animated movie with singing wildlife helping me dress each morning, but they did make me a lot happier with my lot. Yes, there are some things that I miss (doughnuts are probably the main thing, to be honest, but I’m working on my options, there) but for the most part I don’t think about what I can’t have anymore. After a year and a half the substitutions have become second nature, and the increase in awareness and product availability makes things easier, too. Bottom line, my life is so much better having made the change to an overall Low-FODMAP diet that it doesn’t feel like I’m sacrificing anything–quite the opposite, in fact: I’ve gained so much more than I’ve lost, it’s not even a question of going back to the old ways.

When Inspiration Strikes: Pork Cutlets Cristo

Nibbles
Getting a VoxBox is always a bit of a treat--this one came with the Sargento coupons and a soft-sided lunch tote.

Getting a VoxBox is always a bit of a treat–this one came with the Sargento coupons and a soft-sided lunch tote.

Todd and I take turns each week setting the menu, grocery shopping, and cooking supper. We’ve been doing it this way since we first moved in together and I am continually grateful to has a husband that enjoys cooking as much as I do. Sometimes my menus are very specific (especially if I’m working on a new cookbook review) while other times they can be pretty vague: just stating the primary protein, starch, and vegetable for the meal. Keeping a good variety of spices and condiments on hand means I can improvise at will without needing to make a special trip to the grocery store.

Such was the case last weekend when I was making pork chops. Granted, we seldom buy the old-fashioned bone-in chops, usually it’s the leaner loin chops, and this day I’d actually picked up the thin cutlets instead. As I was seasoning them with salt and pepper I was reminded of a recent conversation with friends about Monte Cristo sandwiches–a rare indulgence back in the day, there’s just something about the sweet and savory combination of the meats and cheeses with the powdered sugar and the raspberry jam, not to mention the crunch of the fried outside with the melty goodness of the cheese inside. I love those sandwiches so much that I even devised a slimmed-down version of it for my own cookbook.

While I wasn’t tempted to break out the deep fryer for supper that night, I was tempted by the flavor combination, so while the cutlets sizzled in the pan, I grabbed some grainy mustard, some strawberry preserves, and some Sargento Ultra Thin Swiss that I’d recently picked up with the coupon in my recent VoxBox from Influenster.

jvanderbeek_sargentoultrathin_porkcutletscristo-1

Pork Cutlets Cristo

Pork Cutlets Cristo

serves 4

8 pork loin cutlets (approx. 1 lb)
kosher salt, black pepper
garlic-infused olive oil
2 Tbsp grainy mustard
2 Tbsp strawberry preserves
4 slices Swiss cheese (like Sargento UltraThin), sliced in half for 8 pieces

Season cutlets with salt and pepper. Drizzle olive oil into a hot frying pan large enough to accommodate all 8 cutlets.

Brown each side of the cutlets over medium-high heat, arranging the cutlets in a way that leaves the center of the pan open.

Add the mustard and the preserves to the center of the frying pan and stir together with the remaining olive oil and resulting pan juices. Top each cutlet with a half-slice of Swiss cheese and wait only long enough until it melts (should be quick) before moving two cutlets (one serving) to a place.

Spoon a bit of the strawberry-mustard pan sauce over the top of each cutlet.

voxbox-blogimage-popup2

 

I served the cutlets with a quick creamed spinach (frozen spinach cooked with a bit of butter, a bit of 2% milk, a generous handful of grated Parmesan cheese, and thickened with an arrowroot slurry) and it made for a nice and light Sunday supper. Sure, it’s not the decadence of a true Monte Cristo sandwich. To bring it closer a toasted crouton (the larger kind of French cuisine, not the smaller ones that top your salad) underneath the cutlets would be a tasty addition, and also soak up some of those pan juices, as well.

I received these products complimentary from Influenster for testing purposes.

Don’t Skimp on the Spices

Nibbles

Planning a menu on a restricted diet–be it the Low-FODMAP protocol or otherwise–means a lot of the same.

With broccoli, asparagus, cauliflower, various beans and peas all on the trigger list that leaves a lot of repetition of spinach, green beans, and carrots (not to mention the ubiquitous green salad) as side dishes. Of course there are more options available seasonally, but these are our core components. Even the proteins can get a bit repetitive without a helping hand from the spice rack.

Whether you’re following a recipe or experimenting on your own, a careful perusal of the spice blends on your shelf will turn up some High-FODMAP ingredients–namely garlic and onion powders–in the ingredient lists. Curry powder, chili powder*, steak seasoning, taco mix, etc. Even the simple-sounding Lemon Pepper usually includes both garlic and onions! (And I can report from personal experience that even the small amounts in the Lemon & Pepper seasoning blend are enough to provoke a reaction in an otherwise safe meal.)

The solution, as with any specialty diet, is to make your own. Often it’s just a matter of making up the blend without the offending powdered garlic or onions, but what if you find yourself missing those flavors? There’s always asafoetida (aka hing) powder–a little of that goes a long way, and I’d suggest saving it to apply per dish, not including it in the pre-mixed spices–or a drizzle of garlic oil if appropriate for the recipe. You can still add a sprinkle of green onion tops to the dish while it’s cooking for a more authentic flavor, and some well-diced turnips add a peppery bite to a soup or stew in place of onions.

Here are a couple of my go-to blends we use regularly in our kitchen.

Taco Seasoning

1/4 cup salt
2 Tbsp red chili powder
1 Tbsp ground black pepper
1 Tbsp cumin
1 Tbsp oregano

Combine in a glass jar and shake until combined; makes about a half a cup. Use 2 tsp mix per pound of protein of your choice; go up to a tablespoon if you like your tacos hot!

Curry Powder

4 Tbsp coriander
2 Tbsp turmeric
1 Tbsp cumin
2 tsp ginger
1 1/2 tsp black pepper
1 tsp mustard
1 tsp cinnamon
1/2 tsp red chili powder

Combine in a glass jar and shake until combines; makes about a half a cup. Use 2 Tbsp mix per pound of protein of your choice, 1 Tbsp if you’re seasoning vegetables, or as much as your recipe requires.

While there are plenty of seasoning blends just a convenient search away, I also have two “old-fashioned” books to recommend for just this sort of kitchen quandry. First is one of my long-time favorites, The Kitchen Companion by Polly Clingerman. It’s currently out of print but if you find a used copy either online or at a yard sale, snap it up! This is my go-to for all sorts of cooking basics, time and temp charts out the wazoo, and just all sorts of kitchen awesomeness. The other is The Spice and Herb Bible by Ian Hemphill. In addition to being a veritable encyclopedia of herbs and spices in their various forms, there are usage suggestions and spice blends galore–perfect for kitchen experimentation!

 

*For the record, if you buy your red chili powder in “bulk” at the Indian grocery like I do, remember that this is straight chilies whereas the chili powder called for in most recipes is rather “diluted” with other things. Pare down accordingly or risk the wrath of your tastebuds!

Daring Bakers: Easter Breads

Nibbles

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

We actually don’t do a whole lot for Easter–in fact, this year we did absolutely nothing as family members had other engagements and we’d just spent the previous day banging around our new house with no running water… More on that tomorrow! But way back when I’ve been known to make fun and flavorful baked goods at Easter time because why not? I’ve even made the somewhat traditional hot cross buns, though I admit that they weren’t the top of my favorites list. (The bunny rolls might just hold that honor.)

Low-FODMAP Spiced Carrot Breakfast Buns

Low-FODMAP Spiced Carrot Breakfast Buns

At any rate, we were free to use any recipe that fit the bill and the other day, in my feed reader, popped up this Low-FODMAP Hot Cross Buns recipe that seemed promising. But not so promising that I didn’t tweak it on several levels to the point that we’ll consider it an adaptation and I’ll share the recipe below. First, we’re not a big fan of buckwheat flour–it’s one of the few flavors that I just can’t get behind, then there was the dried paw paw (which probably means papaya, but it wasn’t something I had on hand). Hot Cross Buns usually include currants or raisins (which aren’t Low-FODMAP) so I substituted dried blueberries–closer in color and texture, and in such a small quantity as not to present any FODMAP issues; we also subbed macadamia nuts for the pine nuts (both Low-FODMAP, but Todd’s not a fan of pine nuts). Finally, I disagreed with the lack of sugar. Sure, the grated carrots and dried fruit add some sweetness, but sugar adds tenderness to baked goods, and that’s not something you want to forgo with gluten-free baking, so I added some back in.

The results were dense but tasty, and will work perfectly for breakfasts this week instead of my usual overnight oats. If I make these again (and there’s a good possibility of that) I’ll add a pan of water to the pre-heating oven to keep the dough from firming up too much in it’s first “baking” (really more of an accelerated proofing), maybe that will allow the buns to rise a bit more.

Low-FODMAP Spiced Carrot Breakfast Buns
adapted from Resist the Sloth

Makes 18

2 cups lactose-free milk, warmed (between 90-110 degrees Fahrenheit)
1 packet Active Dry Yeast
3 cups Gluten-Free baking blend
1/2 cup Millet Flour
1/4 cup Potato Flakes
1/2 Tbsp Xanthum Gum
1/2 cup Macadamia Nuts, roughly chopped
1/3 cup dried Blueberries
2 Tbsp ground Cinnamon
1 Tbsp ground Nutmeg
1 tsp ground Ginger
1/2 tsp ground Cloves
1/2 tsp ground Allspice
1 egg, gently beaten
2 large carrots, grated (approx. 2 cups)
1/2 cup sugar
4 Tbsp butter, melted

Preheat oven to 215 degrees Fahrenheit. (optional: place an oven-proof bowl of water in the oven while it’s pre-heating)

Sprinkle the yeast on top of the warm milk and let sit while the yeast puffs up. If it’s drafty in your kitchen (or the a/c has just kicked on), cover the bowl to keep the milk from getting too cold.

Combine the flours, potato flakes, gun, nuts, blueberries, and spices in a large bowl; stir to combine.

Combine egg, carrots, sugar, and butter in a small bowl; stir until mixed.

Make a well in the flour mixture and add the carrot mixture and milk mixture, stirring just until combined.

Spoon dough into a gall-sized plastic bag, seal, and snip off one corner. Pipe dough into muffin or doughnut pan wells.

Bake at 212 degrees F for 20 minutes, remove the pan of water (if you used one) and increase the temperature to 350 degrees and bake another 25 minutes, or until the customary hollow thump of a well-done bread can be heard.