Butternut Squash Soup

My proportions will be vague here because that's how I cook. Don't get caught up in measurements-season to your taste.

1 med butternut squash
1 lg sweet potato
3 carrots
3 small apples - gala, red, braeburn, whatever
1 yellow onion
8 cloves garlic
Chicken or veggie broth
Rice, almond or coconut milk
1 lb bacon or bacon ends if you can get them
Olive oil
Sea salt
Ground clove
Ground nutmeg
Roasted pepitas

Preheat oven to 400
Peel & cube squash, carrot, sweet potato & apples
Place in a large baking dish or roaster
Add about a cup of broth & drizzle with olive oil and stir to coat
Bake until soft (30-45 min stirring every 15 min

Heat 2 tbsp oil in a large pot- med heat
Add chopped onion & cook until transparent
Add chopped garlic & cook another 3 mins
Add roasted veggies to pot & equal parts milk & broth to 3/4 height of solids
Use an immersion blender to blend, adding more liquid until desired consistency

Sautee bacon and add to soup.
Season with salt, clove & nutmeg to taste.
Top with roasted pepitas or, if you are ambitious, roast the seeds from your squash & use them instead.

All Purpose Bourbon Glaze

This easy glaze adds huge flavor to just about any meat. Use it on chicken, pork, seafood or fish on the grill.

1 cup orange juice
1/2 cup maple syrup
1/4 cup bourbon
1/4 cup sugar (light brown or raw)
3 tbsp Annie's Naturals Dijon Mustard
2 tbsp soy sauce

Combine all ingredients and marinate meat for a few hours or overnight. Remove meat from marinate and baste while while grilling. Be sure to flip meat after last glazing and cook for 5 minutes.

Reserve leftover marinate and put in a small saucepan. Bring to a boil stirring frequently. Simmer about 10 minutes. Use glaze to drizzle over meat and sides. It's great over simple rice and vegetables!

Accidents Happen: Natural Ways to Manage Allergic Reactions.

I am fortunate in that, since my multiple food allergies have been diagnosed, I haven't had any 911 emergencies. Before diagnosis was a totally different story. 3 ambulance rides and 5 ER visits makes for a single week I'll not forget! I have had a few close calls though. As hard as I try to screen ingredients and not take chances while eating out, every once in a while something slips through. Sometimes I know exactly what happened, like the grilled chicken at the deli counter which I had been told "is just plain chicken" but had been marinated in Italian Dressing. Other times I don't know, like the grilled tuna over mixed greens salad I had at a restaurant in New Orleans. Lucky, Benadryl was enough to stop the reaction both times.

The after effects of both the reaction and the medication can be difficult to deal with. I am usually exhausted for 24-48 hours and often have other symptoms such as stomach cramping, nausea, bloating, gas, diarrhea and headaches. Over the past few years I have found that there are things I can do to minimize both the reactions and the after effects.

Disclaimer: I am not a doctor and am not qualified to diagnose or treat any disease. Take responsibility for your own health. Do your own research. Find a good Doc that involves you in your treatment and listens to what you have to say.

Prevention:

• Do your research. When I was first diagnosed by my local allergist, I was told I had a tomato allergy. I was given an Epi-Pen, warned not to eat tomatoes and sent on my way. It took me months of continued reactions to figure out that I was also having problems with other foods in the same family---nightshades.
• No Dairy. There are many theories about dairy proteins and people feel very passionately on both sides of the dairy argument. I'm not an expert so here is some basic info from someone qualified to speak on the subject. But really the proof is in the pudding (so to speak). Try eliminating ALL dairy (butter is OK) from your diet for 7 days and see what happens. The first few days will be tough. According to some, dairy, especially cheese, has addictive qualities, making it very hard to give up. Remember, there are a lot of other great sources for calcium like leafy greens, garbanzo beans (chickpeas), broccoli,  almonds and enriched non-dairy milks like rice or soy milk. 
• Manage environmental allergies. If you have food allergies, chances are that you have other allergies or sensitivities as well. Limiting your exposure to other allergens, sublingual immunotherapy , and antihistamines if needed can reduce the overall allergic stress on your body. To simplify:  if your body is already on alert from dealing with exposure to an environmental allergen, like tree or grass pollen, you may have a stronger reaction to an allergenic food. I have also discovered that I can reduce the severity of my seasonal allergies by avoiding foods that are cross-reactive to my environmental allergies during peak allergy seasons.
• Listen to your body. Pay attention to your body's signals when you eat. Not all reactions are sudden or severe. Notice subtle signals like a slight flush in your face, neck or ears or a tingling feeling on your tongue or even just a gut feeling. These signals can help you catch a mistake before it's too late. I had a funny feeling about a sauceless pizza at a restaurant. They assured me there was no sauce and the cutting board had been wiped down. I insisted to the server that there was something wrong and just then the chef coming running from the kitchen to stop me from eating. He had just realized that the pizza cutter hadn't been cleaned before they cut my pizza. It was cross contaminated. Noticing your responses can also help you and your Doctor diagnose an allergen that may have given false negative results on an allergy test, which are not always accurate. 
• Control overall inflammation. More and more studies are showing that inflammation could be the root to many chronic health problems.  Reducing inflammation in the body can improve your overall health and ability to deal with allergic stress. Eating a healthy diet, managing stress and specific supplements can help reduce inflammation. I take Vitamin C daily in addition to some of the supplements listed in the link as prescribed by my doctor.
• The most important step I have taken in minimizing the severity of an allergic reaction and is sublingual immunotherapy. Sublingual Immunotherapy is antigen drops taken under the tongue to reduce sensitivity to known allergens. It can be used in cases where the allergy is too severe for standard allergy shots, such as peanut allergy or in small children, and has a high rate of effectiveness. There has never been an anaphylactic reaction recorded in connection to the use of sublingual antigens. Ex:  My son was diagnosed with a severe walnut allergy at age 3 1/2.  Even a very small amount could be life threatening.  Standard allergy treatment would suggest total avoidance and no preventive treatment other than daily antihistamine. Allergy shots could not be given because of possible danger of a reaction to the shot itself. However, at Allergy Associates of LaCrosse, he is being treated with sublingual immunotherapy to reduce his sensitivity to walnuts.  The LaCrosse MethodTM can help reduce the severity of the allergy so that accidental exposures may be less severe.  

After Exposure:  (Always follow the treatment protocol advised by your Doctor for any allergic reaction.  The following steps are meant to minimize discomfort and side effects after the reaction has been treated.)

• Rest: Remember that both an allergic reaction and the medication create stress on your body. It is typical to feel tired for a day or 2 after a reaction. Take it easy if possible and honor your body's need for additional rest.
• Hydrate: Lots of water will help your body process the offending food, histamines and other byproducts of the reaction from your system.
• Vitamin C is a natural anti-inflammatory. Histamine creates an inflammatory response in the body. I usually take 1000mg vitamin C with a large glass of water at the onset of a mild reaction. For more severe reactions that require medical intervention ask your doc if it would be appropriate to up your dosage of vitamin C for a few days to help reduce inflammation.
• Give your gut a break. Allergic reactions to food can cause all sorts of GI distress. Pamper your digestive system by giving it healthy, whole, non-processed, easy to digest foods.  Peppermint and ginger also aid digestion and soothe the stomach.

Colorful Summer Slaw

I came home from the Farmer's Market yesterday with such beautiful produce. I could hardly wait to start finding creative ways to use it. For this fresh summer coleslaw I used chioggia beets but any variety will do. This is also an easy recipe to vary depending on which veggies you have on hand. You'll want to end up with a total of  3 cups grated of any of the following: carrot, radish, kohlrabi, cabbage (any variety), beets (any variety), broccoli (stems and florets). This recipe has no mayo so it's a little lighter/healthier, easier to keep fresh for a picnic and appropriate for those with egg allergies. At a pot-luck or picnic people will "ooh" & "aah" over the visual appeal of the dish with it's bright mix of colors & it's packed with nutrients like potassium, vitamin C, iron, magnesium and folate.

• 2 tablespoons Annie's Naturals Dijon mustard
• 4 tablespoons apple cider vinegar
• 1 teaspoon mustard seed
• 1 teaspoon honey
• 1/2 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• Cracked black pepper
• 2 Beets (any color or variety)
• 3 Carrots (buy carrots with greens and use can use the tops instead of the parsley)
• 1  Kohlrabi
• (use about 1 cup of each veggie when shredded)
• 3 tablespoons fresh chopped parsley leaves or carrot tops

Directions

Wash & shred beets, carrots & kohlrabi

In a small, non-metal bowl whisk together mustard, red wine vinegar, mustard seed, honey, salt and olive oil. Season with pepper to taste. combine beets, carrots, kohlrabi and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings if necessary. This can be served immediately but is better if given a few hours in the fridge for the flavors to blend.

Vietnamese Noodle Salad

Through most of high school I worked in a little family operated Vietnamese restaurant called Pham's. The owner, Hong Pham, worked mostly in the kitchen while his sister ran the front of the house. His parents, who didn't speak english at all, helped in the kitchen prepping the huge quantities of fresh veggies needed for a day's service. I wore a beautiful traditional dress while I waited tables and, with my bleach blond hair cut in an angular bob, people often thought I might be Hong's daughter or niece.

Now we have wonderful restaurants from all the different parts of Asia and Northern Africa in most areas but at the time Asian food was strictly chow mein and fried rice. I instantly fell in love with the unusual fresh, bright flavors and colors. This was so far from the meat and potatoes my midwestern family favored. 

My favorite meal was always the Bun Noodle Salad; warm, marinated meat and onions or crispy spring rolls over chilled noodles and fresh veggies with a zingy fish sauce dressing. This has been a go-to summertime meal and no matter where I have lived over the years, the local Vietnamese restaurant soon got to know me and my love for this salad. It was a special heartbreak the first time I realized it was off-limits with my nightshade allergy due to the chilies and peppers that are in the dressing.

So, of course, I figured out how to make my own version. The first couple of tries were pretty boring. The dressings were so watery and flavorless. I wasn't sure I would be able to get the same zing without chilies. Last night we were really craving a light, healthy meal after a weekend of eating steaks and burgers so I decided to give it another try and it turned out amazing. My husband didn't even add any rooster or scotch bonnet sauce. He always adds spice to my asian cooking! The secret is a special marinade on the meat for extra flavor and to use less water and more ginger in the dressing. For anyone who has stumbled on this recipe who is not avoiding nightshades just add a tablespoon or so of finely diced jalapeño or thai chili before blending the dressing. Also, I used beef but this recipe works with just about anything; chicken, pork, shrimp should all be equally yummy. Measurements are approximate and easy to vary according to taste. Make it your own!

Lastly, this is not a quick recipe. It is easy but time consuming. If I'm taking the time to make it I make extra of everything except the noodles and eat it for lunch over rice for the week.

Meat & Marinade:

1 lb Sirloin Steak or other meat

1 med onion-sliced

1/4 cup soy sauce

1/8 cup honey

1 lime - juiced

• combine soy sauce, honey & lime juice
• thinly slice beef and combine with marinade at least 6 hours
• saute or stir fry beef with onion & keep warm

Dressing:

2 cloves garlic - minced

2 tbsp fresh ginger - minced

1/8 cup fish sauce

2 tbsp water

1 tbsp sugar

1 tbsp sesame oil

• Combine all ingredients in a blender or food processor

Salad:

8 oz rice noodles (vermicelli or fettuccine style) 

1 cup fresh cilantro - chopped

3 lg carrots - julienne or shredded

2 cups napa cabbage-finely shredded

1/2 cup cucumber - seeded and sliced thin

1/8 cup fresh mint - chopped

1/8 cup fresh basil - julienne

• cook noodles according to package directions, rinse in cold water
• combine vegetables and herbs

To assemble salad:

• place about 1/2 cup of noodles in the bottom of a bowl.
• layer 1/2 cup veggies on top of noodles
• drizzle with 2 tbsp dressing
• top with beef & onions 

Gluten Free Berry Shortcake

My wonderful family went all out last night to make me an awesome birthday dinner. On the menu: steaks with sautéed onion, mushroom & garlic, baked sweet potatoes, salad with tons of veggies and Berry Shortcake.

My mom was pretty excited when called to tell me the Bisquick now makes a GF blend. Unfortunately, she didn't notice that it does contain potato starch and the biscuit recipe called for 3 eggs. I told her not to worry, I would find a safe recipe and pick up the ingredients. I found one that looked pretty good and only required 1 egg. Typically, when substituting eggs in a recipe, the more eggs in the recipe the more you notice the substitution. I just needed to stop & pick up some Bob's Red Mill Egg Replacer. It's the only one I've found without potato starch. I tried 4 different stores including 2 GF specialty stores and no one had it.

While scanning the shelves for another option I found Bob's Red Mill Biscuit Mix---no potato starch, no eggs required. Add butter & milk (or water). Perfect!

My birthday dessert was saved! Here's how we did it:

We used strawberries, blueberries, raspberries & blackberries. We kept them separate so everyone could choose their own mix. Slice strawberries and sprinkle a little sugar on them. Put in the fridge for a few hours. This creates a syrup without cooking them down.

Make the biscuits according to the directions on the package & whip up some heavy whipping cream. I used vanilla rice milk in the biscuits and no sugar in the whipped cream.

Too easy! So good!

Strawberry Season

There is nothing like a strawberry picked fresh from the vine. (I used to think the same thing about tomatoes!). We live in an area with plenty of farms and the strawberry sellers are spread around the town parking lots & street corners for a few weeks each spring & fall.

This is our first stop this year. They've been out for a few days already but I don't usually carry cash, except during Farmer's Market season. Time to get back into that habit.

I bought the 5 pint bucket thinking I would freeze some or find a recipe for sorbet. I may have to go back for more later! He keeps coming to me pushing a half eaten strawberry into my face.
"Mom, you just have to try a bite of this one!"