Sunday, January 14, 2007

promises, promises

The Eldest is walking. Limping, true, but walking nonetheless. It has taken 5,500 units of clotting protein to get him there, and to protect this recovery we will use about 2000 more. At just over $1 a unit. Oh, my. Now is the time to fish out one of those banal lines about not putting a pricetag on health, because otherwise some insurance person, some HR person is going to blanch and clutch at their chest. No, wait, our new health care plan indicates that they've already done so. Well, phooey to them. The kid walked upstairs and used the bathroom by himself today, for which feat we are all appropriately grateful. And slightly inappropriately grateful, but that aside. And, having been a holy terror yesterday - and a wonderful, delightful presence today (balance? strategy? what happened there?), we're ready for his return to school. Yes, "we."

So, given the fledgling state of peace, I celebrated tonight with Ian's green curry. Normalcy Chez Imperfect usually involves a happy Mama in the kitchen and mild indigestion from over-indulging. Making this a good moment to pause our medical drama to bring you this word from our tummies:

I've been promising to post these recipes, so with two sleeping boys (one on Benadryl but hey, nobody's...perfect....) and one extremely relieved mama, here we are:

for the local I'm-not-a-bride Canadian. Or possibly her mum.

Honey Yogurt Rolls
adapted from Bette Hagman's The Gluten-Free Gourmet Bakes Bread. Makes 24 rolls.

1.5 c. brown rice flour
1.25 c tapioca starch
.75 c. sorhum flour
3 tsp guar gum
1 tsp salt
2 tsp Ener-G Egg Replacer (note: newer boxes of the Egg Replacer are made on machinery that also makes products with nuts. Check for warning labels!)
4 tsp baking powder
1 tsp baking soda
optional: 2 tsp dried lemon peel
.5 c sugar

Mix together in a bowl. In another bowl, mix:
5 flaxgel eggs ( 5 Tb ground flaxmeal + 1 c water, mixed and heated in a shallow bowl until bubbling. Let cool - should have the viscousness of egg white), or 4 eggs and 2 egg whites
6 Tb veg oil
2 Tb honey
1 tsp vinegar (gluten free folks should avoid white vinegar - made from wheat!)
1.5 c soy yoghurt (many brands contain corn - we use Silk, which has a corn derivative that the Toddles tolerates well)
.66 c water, more or less

Mix wet ingredients, then add to dry. (Note: I often just dump the wet into the dry, but suspect that I'd get a lighter bread if I followed Bette's directions. You choose.) Beat on high with cake mixer for 3 minutes.

Heat oven to 400 F. Grease/spray with cooking spray two muffin trays. Spoon batter into muffin tins. Bake 21-22 minutes, muffins will look slightly overdone but should be lovely.

These are good the next day, but need to be (briefly) zapped in the microwave after two days.


for me mum, whose husband foolishly said he liked it:

Chicken with Dried Fruit
adapted from Almost Vegetarian Entertaining, pg 163. Serves 4-5 happy eaters.

olive oil
1 onion, chopped
4 garlic cloves, smashed with flat of a knife, roughly chopped
1 bay leaf
2 cinnamon sticks
1 Tb ground cumin
1 tsp ground allspice
1 tsp ground coriander
1 chicken, cut into 8ths
2 healthy slugs white wine (.5 c)
.5 cup water
fistful or so dried apricots (more can't hurt)
.5 cup prunes/dried plums (depending on the local PR for the product)
salt and black pepper to taste

In a pan, saute onion and garlic until onions crisp around the edges. Add remaining ingredients, excepting chicken. Stir briefly, deglazing pan, then set aside.

Clean chicken, removing excess fat. Set into casserole, pour spice and onion mixture over the top. Bake at 425 F for 45-60 minutes. Reheats nicely.

Go get him, Mum. Make him (heh) eat his words.


Gluten-Free Playdough
this is really nice and flexible - and quick to make! I'm very happy with it.

1.5 cups potato starch
.5 cup rice flour
2 cups water
1 cup salt
2.5 Tablespoons oil

mix all ingredients in a saucepan, and cook over medium heat. Stir until dough begins to solidify (about 3-5 minutes).
Place in a large plastic bowl to cool. When cool to the touch, divide into portions and put in a ziploc bag. Add food coloring and have children knead the bag until dough is evenly colored.
Store covered in the refrigerator for about a month. Best when used at room temperature.

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