Looking for ideas on how to use the pumpkins seeds left over from the Maple-Roasted Pumpkin and Crispy Bacon Risotto? Try this. Preheat oven to400. Toss cleaned and dried pumpkin seeds (I soak mine in water overnight) with 1/2 tsp olive oil, 1/4 tsp cumin, 1/4 cayenne, and salt to taste. Roast on parchment lined pan for 20-30 minutes, stirring occasionally, until light, dry and crackly. Toss on a salad or enjoy by the handful.
Last Friday night we went to a friend’s house for a bbq with our small group from church and about eight Chinese students attending George Washington University. It was great! Despite the rain, despite the headache-cum-migraine I’ve been carrying around for weeks, despite everyone’s individual worries and concerns, those few hours were lovely. I got to play with one of the cutest babies ever, catch up with friends I haven’t seen in a while, and meet new people. The students were divided up between accountants and hospitality services studies and the topics under discussion were diverse to say the least. At one time I heard meningitis, George Washington, electric bikes, home-stay, and DSLR camera specs floating up from the different knots of people around the house.
Of course, being a bbq there was also food! Our small group pitched in for pot luck; Jason and I took enormous bowls of potato salad, fragrant with herbs, and fruit salad with a twist.
French potato salad
(adapted from the Barefoot Contessa)
ingredients (serves 4-6). . .we tripled it!
2 pounds small red potatoes
4 Tbs. chicken stock
3 Tbs. champagne vinegar
3/4 tsp. dijon mustard
2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
8-10 Tbs. good extra virgin olive oil
1/4 cup chopped scallions (white and green parts)
2 Tbs. minced fresh dill
2 Tbs. minced flat-leaf parsley
2 Tbs. chiffonade of fresh basil leaves
Boil potatoes in salted water until they are just cooked through. Remove potatoes to bowl and cover with a towel to steam for 10 more minutes. Halve or quarter potatoes and toss gently with chicken stock. Allow liquid to be absorbed into potatoes before proceeding.
Combine vinegar, mustard, 1/2 tsp salt, 1/4 tsp pepper, and oil in mason jar and shake it! (or slowly whisk oil into other ingredients to emulsify.) Add vinaigrette to potatoes and gently toss with herbs and remaining salt and pepper. Serve warm or at room temperature.
Fruit Salad a la Oyamel
ingredients (serves 4-6)
2 pink or green apples (or pears)
1/2 cup toasted pecans, roughly chopped
2 tsp cayenne powder
1-2 limes quartered
Segment grapefruit and break segments into medium chunks. Cut apples (peel off or on) in large dice. Peel mango and cut likewise. Peel and cut banana in rounds. Squeeze 1 lime quarter and gently toss together.
Decision time: if everyone to whom you are feeding this salad likes a little spice, then toast your pecans in a dry pan over medium heat with the cayenne pepper. If you are uncertain of you fellow diner’s pepper tolerance, just toast nuts plain, and provide limes dipped in cayenne for squeezing over individual portions.
This is the fourth post in our allergy elimination diet series.
Hello a.e.d. participants. Congratulations! You made it through 28 days of massive diet upheaval, intense hunger and cravings, and pull-your-hair-out confusing trips to the grocery store. Well done! Now, the time has come to slowly and carefully reintroduce the foods you have eliminated.
No, that does not mean you go and grab the first double stack cheeseburger you see. In order to accurately determine which foods may be problematic, each type needs to be tested in its most basic form. Wheat- not bread, because that could be gluten, wheat, soy, yeast or an additive (if you use a prepackaged bread). Instead buy some cream of wheat and eat it plain. For dairy products, reintroduce basically and individually. Milk, cheese, yogurt (unflavored), and ice cream should all be done separately and days apart. Cow, goat, sheep and other milks should also be tested separately. This allows you to determine if one type of dairy is problematic and not others, if all dairy is problematic, or (for the lucky among you) no dairy is problematic.
You get the idea; every reintroduced food, from Almonds to Zesty lemons, should be in its simplest state. After eating, carefully observe the effects each food has on you. Consider keeping a record of the results for your doctor and yourself. Give yourself roughly a day with each food, and have that food two or three times over the course of the day. If you have a bad reaction to a food, wait until you are symptom free before moving on to a new item.
Also, if you find a problem, educate yourself. Don’t wander through the rest of your life a victim to this allergy or sensitivity; find out if there are treatments, make sure you have a clear enough understanding of the problem to keep yourself safe and healthy. Look for or create alternative favorite recipes; educate your loved ones, patiently and graciously. On that note: after this intense a.e.d. experience, food and your personal restrictions are looming large in your mind. Don’t assume that they are in everyone else’s; you friends and family have their own problems and health concerns and, simply, lives to keep up with. If they offer you a problematic food, don’t melt down; calmly decline and explain. You may have to do this a dozen times with the same person. Also, for group meals and parties: it is easier (and safer) for an individual with allergies to make provision for themselves than to expect others to do it for them. So take a dish that fits your dietary needs, and make it so fantastic that others want the recipe! If someone does go out of their way to cater to your allergy, show them how much you truly appreciate that consideration. Bottom line, extend a little grace to those around you.
I sincerely hope that the allergy elimination diet information provided here on One is Hungry has been helpful. I will be continue to post new a.e.d recipes and stories of other people’s a.e.d. journeys from time to time. The more accurate and in depth information that is made available, the greater the chance that someone with find the answers or help they are looking for! If you have completed the a.e.d. journey and would like to share your story, tips or recipes, please contact me.
I can almost hear you thinking, “Simple! What is simple about soaking and cooking beans, boiling eggs, and preparing a homemade dressing?” but I promise it is true! Let’s break it down. The beans can be prepared ahead of time and kept in the refrigerator for several days, or they can be pre-cooked beans from a can (drained and rinsed, of course). Boiled eggs take roughly 10 minutes from fridge, to pot, to ice bath, to peeled and quartered, ready to be eaten. The Sauce, otherwise known as champagne vinaigrette, takes 2 minutes and a mason jar. So toss up some leafy greens, throw in a generous handful of vegetables and you can have a gorgeous, healthy meal in well under 30 minutes.
Green Salad with White Beans, Boiled Egg
salad greens (be adventurous and hop off the Iceberg; try green leaf, red leaf, romain, butterhead,arugula, or get really crazy with kale, chard, dandelion or escarole)
cooked white beans (aiming for toothsome, not mushy)
red bell pepper
The Sauce|Champagne Vinaigrette
adapted from The Barefoot Contessa Cookbook
2 Tbs. champagne vinegar
1/2 tsp. dijon mustard
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
4 to 5 Tbs. good extra virgin olive oil
(try this, and then play around with the ratios. Jason and I love a vinaigrette with a bit of a bite and a lovely, well-emuslified consistency. You may like something milder, or just different.)
Combine vinegar, mustard, salt and pepper in a mason or jelly jar. Swirl, or shake, to combine, then add oil. Now put the lid on, and shake what your momma gave you (and the jar, too). Continue to shake until oil and vinegar have emulsified (combined in such a way that they are not separate from one another).
This is the third post in our allergy elimination diet series.
Hello, hello! At time of posting, I am in the deep South and heading deeper, talking myself hoarse with my best friend, preparing to spend the week with both sets of family, and glorying in uninterrupted time with my husband. I’ll be doing my best to post updates and pictures of our continuing adventures in the weeks to come!
Now, let’s talk about you! At least, some of you; the moment has come to start your allergy elimination diet! You have talked to your doctor (or decided to be a rogue agent), you’ve carefully considered the costs and inconveniences and determined that this is the course for you. Hooray! To help you along and inspire your own culinary creativity, I have provided a sample menu for the week below. It seems a bit elaborate, I know! I just wanted to show that you still have amazing options available to you, in spite of all the restrictions. You can keep things simple or go hog wild with all the recipes and links I’ve provided: do what works for you and allows you to stay committed to the a.e.d for the next 28 days! Even if you don’t use my exact plan (and, honestly, 99% of people would not), have a plan, something definite to fall back on when you are experiencing some food withdrawals and are ravenous. Strive for variety; a broad spectrum of foods will keep your palate interested and help ensure you are getting all the nutrients necessary. After the menu I’ll be going into a few time saving and preparation ideas. Notice I’ve left some open spaces; use your own creativity and fill in the blanks! (Click on the image below to open the PDF and access recipe links).
So, time saving tips:
1. Put all beans on to soak at the same time, then cook them at the same time (in separate pots). Do this on the weekend and simply pull them out of the fridge as needed.
2. Try to process (wash and cut as necessary) any fruits and veg before storing (except berries and things that need to be kept dry until eaten).
3. If you really like oatmeal, make a large pot at the beginning of the week; oats warm up beautifully with the addition of hot liquid!
4.Try making dips, spreads, and sauces ahead of time.
5. Fix snack packs ahead of time for the whole week and have them ready to pull out of the fridge before leaving home in the morning.
I know it sounds like a lot to do, but if you get all of it out of the way on a Saturday or Sunday, weekday meal prep will goes loads faster! And now, good luck, happy (healthy) eating, and I’ll be seeing you soon.