Pancake batter in my omelette? (A Sunday Mystery)

I guess the Sunday Blessing is that I'm still upright. Today I was glutenated big time. Or as my brother-in-law Ron would say, it was "glutenous maximus."

We went to the IHOP today to meet Aerial and David. I love them. Aerial is a former student and now is an admissions counselor at GCSU. David is her fiancee. Randy is here for Spring break, so we were all in town and decided to meet for breakfast. Jeffrey was with us, too. The gang's all here.

I am naturally leary of IHOP because they put pancake batter in their egg mixture for scrambled eggs and omelettes. Now, with so many folks with food allergies and intolerances, they say it outright on their menu.

I asked our server if they could make me an omelette without the batter. I knew they'd have to do it in a clean pan, and I felt fairly safe. I've eaten plain cooked eggs (over easy) twice with no ill effects. I've also eaten a philly cheesesteak (breadless).

Our server said sure, they could make me an omelette with eggs only and that they always made those in a separate pan. Aerial ordered the same thing, only wanted here with no onions and cheese. I asked for no hollandaise.

When they got there, we had to switch plates, but the omelette was delicious. Fresh spinach, onions, mushroom, tomatoes, and cheese. Jeffrey ate my pancakes. Very lovely. Then I got FOUR BITES from the end and cut a portion, and out oooooooozed what I was sure was the uncooked egg batter -- and it clearly had pancake batter in it. I have been a cook for a long time, and I know the texture. The damage was done. I told our server, and she checked with the kitchen, but as she said, "they could be lying to me. Who knows?" Who knows indeed.

Within minutes, my lips were tingling and I could feel my stomach churning. By the time we got to Big Lots, well, let's say it was rough. Brain fog. etc. By the time I got home I had a migraine. I expect the itching to set in.

Gluten free Steve and I were chatting about how silly it is to put pancake batter in an omelette (why can't they mix them on a milkshake machine like Waffle House?) But it does point out something valid for people like me -- you can never know what is going to show up in your food. I took a chance, and it could have been ok. But it wasn't. Eating out is RISKY.

I did want to post a recipe I tried on Friday.

Crock Pot Corned Beef

One bag cole slaw mix
1/2 c. GF beef broth
I point cut corned beef (I like that better than a flat, and it's cheaper)

Put cole slaw in the bottom and top with corned beef. Pour on the seasoning packing (mostly mustard seeds) and add the beef broth.

Cook on high for about five hour (or longer, if you're out all day, but mine took exactlt 5 hours).

Much love from the glutened-nation
Ging

The gluten free Paula Deen?

I am reconsidering my self-appointed nickname of "The Gluten Free Paula Deen."

I guess I didn't realize how many people really, really don't like ol Paula from All-benny Georgia. In fact, if the comments I've been reading about her lately are true, she's becoming almost as unpopular as Rachel (YUM-O) Ray. Don't get me wrong -- I still watch her every night and weekends, too. And I recognize a lot of her recipes, since I own a million cookbooks (ok, a hundred). I guess I secretly wanted Paula to "discover" me and make me her gluten free protege, maybe even having me as a guest on her show.

My reconsideration all started last night when I was reading a post on one of my favorite non-GF food blogs, Serious Eat (www.seriouseats.com). There is a post there called "Paula Deen is trying to kill us" and it refers to a DONUT HAMBURGER.

A hamburger, sandwiched between two Krispy Kreme donuts, with bacon...AND AN EGG on top! What, no cheese? No mayo? ACK!

I enjoyed looking at the comments in the subsequent posts (you'll see parts I, II and III listed there at the link) and got a lot of laughs. My favorite line about Paula's show? "Life is too short to spend a minute watching gomer pyle in drag on tv." I had to add that one to my Facebook quotes, ya'll.

So why DID I call myself the GF Paula Deen in the first place? Goodness knows I'm not rich like she is (though I admire that she made it big after a divorce and brought her family along with her to fame. She's nothing if not generous). And I don't have those dripping diamonds on my fingers and neck (don't want them...don't get me wrong). And I don't chain-smoke Virginia Slims like she does. But I am Southern woman through and through, and I like a good recipe made with mayonnaise and cream of mushroom soup (now GF soup, but still). And I wanted to find the GF recipes for my favorite Southern comfort foods, which she does demo all the time on her shows. I find her savory recipes in general easy to replicate on a GF diet.

But I try not to be a caricature of myself, and that, to me, is what Paula has become. She has gone over the top and it is hard for me, as a Southern woman, to watch her show -- especially Paula's Party. Oh sure, we've got stuff in common. We're both this side of hefty, that's for sure. I am a little (ok, a lot) hammy, I know that. And I do perform for my classes (to keep them awake largely, but they do learn). But I don't want to recommend recipes that are a literal heart attack on a plate. Being GF is about becoming more aware of the content of your foods. Sometimes I worry about the health of poor Paula and Michael.

A donut hamburger, while it might appeal to some (I think I hear my husband salivating down in Tampa) is just plain wrong.
And scary. And maybe a little dangerous.

I dunno. Who else does Southern Comfort food? Tyler Florence, maybe -- he's way cuter and younger than me. I don't know.

But there is ONE THING I do know -- Paula Deen would never make it on a gluten free (or sugar free diet).

Guess I'll think that out. BUT I will leave you with a recipe for today.

Southern fried Cabbage

I bag of coleslaw mix that includes carrot and red cabbage
four-six strips of bacon, chopped (can use turkey bacon)
One onion, chopped
2 cloves garlic
Hot sauce and black pepper to taste

In a large WOK or dutch oven (or Big Iron Skillet) with a cover, cook bacon til barely crisp, and add onion and garlic. You should have about 2 T. bacon drippings with real bacon, so add a little olive oil if you don't have fat.
Add the onion and garlic and cook til they begin to lightly brown. Add bag o slaw and cover pan for three minutes or so. The uncover and toss until cabbage is crisp tender and begins to brown. Season generously with a BIG pinch of salt, lots of fresh ground black pepper, and a couple dashes of hot sauce if you can take it.

Good served with chicken, pork, smoked sausage, but especially would be good with some Corned Beef on St. Patty's Day!

Much love, and best dishe....wait. Maybe I won't say that.
Ging

Joyful reunions (A Sunday Blessing)

This past week has been stressful and busy -- it has been advising week (I have 51 advisees) AND midterm/drop week. Yesterday, my PR and Administration class had two events in one day for Alumni Homecoming Weekend, and my Dad and Mary were coming in for the unveiling of a brick walkway on our campus (a project of the MSCM program and two of my classes).

Whew. Just writing that made me tired.

But I wanted to write to say how much I enjoyed seeing each and every one of my former students who showed up for our alumni reunion. It was GRAND! This was the first time we'd done this -- one of my classes just created a MSCM Alumni Network as a project -- and we had about 30 alums show up, from 1997 to 2007. kudos to the PR admin class, pictured above. They did an awesome job.

It was grand. Just grand.

Jeffrey got to have a glorious Papa weekend -- he loves my Daddy in ways I never imagined a child could love his grandpa -- and he spent a lot of time curled up with him on the couch. There was my six foot tall son, a blanket wrapped around his head, with his big size 12 feet in my Daddy's lap. Priceless. I wish I could do that. I was just proud my Daddy and Mary could come to the unveiling yesterday -- it made me proud to introduce him to my students, to our president, and to my friends.

It was a glorious weekend. IMHO, all that was missing was my Randy, but he'll be here this coming weekend for his Spring break.

I thawed out some of my lasagna for dinner Friday and we had a nice time. To go with them, I made some drop biscuits I found on the "Book of Yum" site. They were so delicious, I wanted to post my adaptation here. You non GF readers could make this easily with a mix like Bisquick...and it is worth it.

Drop Biscuits

2 cups GF baking.pancake mix. I used a mix of Pamela's and Arrowhead Mills (Non GF folks could use a package of pancake mix sold on the baking aisle -- or Bisquick).
1/2 cup small curd cottage cheese (not fat free)
1/2 stick melted margerine or butter or some combo
2/3 cup milk (I used buttermilk)

Mix and moosh in a bowl (is moosh a word?) and drop on a WELL GREASED baking sheet. Bake for 17 - 22 minutes until they are crispy and golden. You NEED to greased the pan, even with a baking spray, or the biscuits may stick.

Book of Yum, you hit a homer with these...I am going to Red Lobster these up with some shredded cheese and garlic, and brush them with garlic butter.

Hope you all have a glorious rest of the weekend.

Much love, and pass me a biscuit!
Ging

P.S. Just found out that the beautiful Whitney Fee, one of my students and advisees (and dear, dear one) won Miss GCSU! I am so happy for her, and I'm GLAD I wore that button all week (and the t-shirt, too! YAY for Whitney.

Sloppy Ging

My Mom was never much for Sloppy Joes when I was a kid. It wasn't very diet friendly for starts, and she didn't make many things like that -- the occasional meatloaf, but rarely a Sloppy Joe.

So go figure that when I got to high school, that delectable treat became one of my favorite lunches. Some people called it mystery meat, but I loved the tomaty tang of it. I LOVE a good Sloppy Joe.

When I was married the first time round, I liked to occasionally make Sloppy Joes, but it wasn't a fav of the ex's. And Jeffrey can take it or leave it. Thanksfully, the times I made it for my Randy, he enjoyed it very much.

Being gluten free really puts a crimp in a good Sloppy Joe, that's for sure. I mean, no bun, some sauces have gluten, etc.

But last night, I had an epiphany and created the new GF treat -- The Sloppy Ging! I hope you'll love it as much as I do. (I'd serve it with a side of corn and some salad if I had to add sides. Or maybe some nice cole slaw). Me, I just had some sliced pineapple for dessert. Even Jeffrey enjoyed it -- I caught him sneaking a couple of spoonfuls when I went into the kitchen. He's already had dinner, too!

Sloppy Ging (serves 3-4)

1 pound of lean ground meat (can be beef, turkey or chicken. I use 4 percent lean beef).
1 t. olive oil
Garlic Salt and Mrs. Dash Garlic and Herb seasoning, to taste
1 small onion, chopped (optional)
1 handful sliced mushrooms (leftovers)
1 can GF Sloppy Joe sauce (read the label -- I tuaws one with no gluten or MSG)
2 cups cooked elbow macaroni (GF Tinkyada if you're GF)
1/2 cup shredded cheese, your choice

Season and cook the meat, onions and mushrooms til almost done, dump in the macaroni, and add the sauce. Let simmer for a few minutes. Turn of heat. Sprinkle with cheese and let melt, covered, for about 10 minutes.

LET me tell you, I didn't miss the bread at all! The al dente elbows (Tinkyada is my brand, cooked the quick cook way) absorbed some of the sauce (Tink is good that way). Even though there were four servings, I wolfed down two. It was GREAT! I'll finish the leftovers tonight, I'm sure.

Re: The perfect bread: Thanks to Carrie (Ginger Lemon Girl) I have a recipe for a bread I want to try soon. She suggested I do it with a hand mixer, and I can do that later in the week (after March 1) when I've got some time. But I might just put it in the bread machine...I know I shouldn't because of rising cycles and all, but hey -- what do I have to lose but a couple cups of flour. Thanks, Carrie, Love ya!

Much love, Sloppy Ging (it's aptly named, I'm tellin ya!)

Staff of life (A Sunday Blessing?)

OK, I admit it. I MISS soft, white bread. And the occasional soft bun.

Gluten-free Steve asked me that questions for his wonderful blogging event, and I said I missed Wonder Bread.

I can honestly say I can manage to adapt ANY GF FOOD I WANT, but I have come up a big fat zero on the bread scene. Cornbread? No problem (no sugar!). Biscuits? Got it. Pancakes and waffles? Good to go. I even like my beer bread, but it isn't a sandwich bread by any stretch.

But dang it, I want a sandwich on a piece of decently soft bread.

Last week, for instance, I noticed that my colleague was eating a turkey sandwich he brought from home. It was on that Captain John Durst's bread (the butter kind, the one that is light yellow) and I honestly SWOONED over it. I can't get it out of my mind.

But I have not to this moment found a bread mix or recipe that works for me. I admire my friend Melanie who has found bread she likes to make in her Zo, and Cassandra who can make it in her machine AND in a mixer. I am envious of ALL of you who have a bread you love sitting on the counter (or in the freezer). I DO have a flour mix I like, finally. But no bread.

But I'm stumped. Help me?

Here are the parameters:
•I would buy a good loaf of bread if you've ever tasted one. I sure haven't.
•I don't have a stand mixer here, so I have to mix it with a hand mixer.
•My bread machine is 1.5 pounds, not two. So that lets out GFP mix and its derivatives.
•I have sensitivity to sorghum and oat flours. (I DO like Pamela's mix, but it has lots of sorghum, and last time I made it, I got really sick to my poor stomach).
•I need a recipe that begins X cups of gf flour mix and that uses primarily brown and white rice flour. I don't want to go out and buy millet or amaranth or whatever. Keep it way simple.

I welcome the exchange, fellow GF buddies. Let me know what you think.

Where's the blessing? I have friends I can turn to for help. HELP!

Much love, and thanks for the help!
Ging

More from Amy's Kitchen

Last night, in spite of a tummy ache, I tried the Amy's Kitchen Ziti bowl. This is a great little fast food item (heat and eat) that all of you, whether GF or not, might actually enjoy. It's gluten free and dairy free, but don't let that fool you. It is a tasty dish.

Moms, this could be good healthy finger food for the kiddies. And you'd not mind cleaning up after this one.

I have to tell you, though, the thing I liked the most was the little green peas in it. That's a real Sicilian touch (according to my relatives) to put sweet peas in a spaghetti sauce.

Good stuff. Alas, I can't get it in my stores. I can't really get anything much in Kroger here any more. I'm really peeved at them.

But Amy's Ziti Bowl was close enough for this Italian girl.

Another word on that individual mini Amy's Pizza:

The other night, when I got in from school, I wanted pizza, and all I had was another brand than Amy's. I tried it, and it just didn't have the substance of that small Amy's pizza. So I am really happy to confirm that Amy's dairy free individual pizza IS indeed a good choice.

Much love, and all that jazz,
Ging

A P.S. My bro Gluten-Free Steve, who read about the Ziti here, found some in his local Whole Foods and had it for lunch today. He enjoyed it! I of course still can't find it here in Hooterville, but I would buy it if I could find it. I guess I'll just have to settle for the Palak Paneer (YUM YUM -- Amy's, you ROCK Indian Food IMHO).

Some good news, at last!

Randy and I are going to Lisbon, Portugal, to present a paper in May!

We submitted it to an international literary journalism conference, and it was accepted. This is a very selective, small conference, so we are delighted our paper was selected.

Now, how to be gluten free in Portugal....



Much love, and check out Gluten Free Steve's blog event this week. Yours truly is featured, typos and all!
Ging