A New Way of Cooking

 

Lately, I have been learning a whole new way of cooking. It has been a journey. A little back story here. My best friend has Ulcerative Colitis. She has been on medication to treat it for several years. It has been under control, sort of. Recently, she developed other problems. I am not sure if it is related to the medication she has to take, the disease process or something completely unrelated – just another health issue. Who knows ? I do know she was not getting better, she was getting worse – more and more tired, less focused, and it was making me really worried.

So, I took to the internet as I always do. Thank God for all the people who post and Blog about their journeys, they help all of us. I realize you have to use a lot of common sense out there and read and then read some more, but I also know there are a lot of limitations in modern medicine. Medicine makes gains everyday but we are complicated beings and they are limited in treating you only with what has been proven in long clinical trials and it has to be approved. You can’t experiment on people, well not really.

Diet is something we can all agree is very important but it is different for everyone. Not every diabetic or every single person with inflammatory bowel disease (IBD) responds the same to the exact same food. Diet is individual and how we react is individual.

That being said – I embarked on a journey of learning about cooking for someone with IBD. I had been down a similar path learning how to cook for my Mom who has diabetes. I had found some nice recipes for her and I can use that now. The challenge is healthy cooking that tastes good. No one wants to eat food that tastes awful. Food may be medicine for some of use but God knows we don’t want it to taste like that.

The biggest challenge has been finding snack foods and some kind of baked goods that are palatable. Dinner is meat and veggies no starch, so that’s not too hard just use the right spices. I found the I Have UC  boards. There is a wealth of information there. It led me to the Specific Carbohydrate Diet (SCD)  and I got the book by Elaine Gottschall. There is a lot of good information there. Is this diet for everyone noooooo ! It is very restrictive but what a great start.

I got my BFF started and she is feeling a lot better 3 weeks down the line. Is she cured ? No, But she is feeling a lot better. Her abdominal pain is better her episodes – of the OMG run for the bathroom – are almost gone and they happened all the time. We couldn’t go out to eat without coming home immediately after because it wasn’t going to be in there long. She looked like she was malnourished, like the kids you see that are starving in third world countries with a swollen belly. She did not eat a lot (albeit she ate all the wrong things – sweet addict – you know you are) but she was overweight. Now ,the bloating is less and she has more energy.

I have tried a few of the recipes now and I have had some success and some FAILS !

I wanted to share some of the Blogs that I have found that have recipes I like:

I modified it a bit, I added pecans, 2 tsp of cinnamon, 1 tsp of baking soda and I used a juicer for the zucchini to get less moisture in the bread (thanks Megan for letting me borrow it ). I made a big mistake and turned it over before it was set and did not use parchment in the loaf pan. DO NOT do that. It ended up on the floor in big steaming chunks. Soooo never one to give up, I used the pulp from the juicer from carrots and apples instead of zucchini and used apple sauce to get the moisture right. The pulp from the apple and carrots was a lot drier than the zucchini pulp. Here is where I can’t say how much applesauce I used – I used my judgment based on baking before and judging how the batter should look. It was a little thicker than carrot cake batter. It tasted like carrot cake. I was happy with this after the first fiasco.

  •  I like to find several recipes for the same thing and combine them to get exactly what I want. This is what I did to get the right cauliflower bread recipe which I use to make pizza.

cauliflower pizza

I used these two recipes and combined not only the ingredients but also the directions, I riced the cauliflower after steaming it in the microwave rather than mashing it and I found getting all the water out was crucial to getting a nice texture. I baked it ahead of time and when it was time for dinner I added the toppings. I made it SCD legal using famers cheese in the cauliflower, fresh oregano, and Parmesan cheese.

  •  I wanted a snack type food and I found these parmesan crackers they are tasty little bites.

Pinterest is another great place to find SCD recipes. There are a lot of people using coconut flour instead of almond flour but I have not found a recipe I like just yet. They come out but its the taste of the coconut flour that I don’t care for. I used Bob’s Redmill organic coconut flour. The nice part was it goes a long way but that’s not a help if I don’t like it and neither does my audience. I will keep experimenting with coconut flour and see what I can do. Maybe it will make a good cookie or coating for chicken.

I have made SCD legal :

  • refrigerator pickles and just used honey and good unsweetened vinegar ,
  • mayo just modify ingredients to make it SCD legal,
  • ketchup  I used whole tomatoes purreed and some honey and vinegar, I held some of the spices to make sure it would be well tolerated,
  • yogurt  and
  • coconut fried chicken using unsweetened coconut flakes  I modified it from shrimp and made a sweet ginger dipping sauce.

 

It is a whole new world of cooking and seems to be healthy. I feel we are on the right path.

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5 thoughts on “A New Way of Cooking

  1. joann Post author

    cauliflower breadsticks

    INGREDIENTS
    •4 cups cauliflower “rice” (explanation in directions below)
    •1 egg, slightly beaten
    •2 cups Mozzarella cheese, shredded, divided
    •1 teaspoon dried oregano
    •1 teaspoon dried basil
    •1/4 teaspoon salt
    •1/2 teaspoon Italian Seasoning
    •Marinara sauce for dipping

    DIRECTIONS
    1.Begin by turning 1 head of cauliflower into “rice.” To do this, wash and clean the cauliflower and cut it into chunks (remove the core- is that what you call it?). There are several ways to “rice” cauliflower. You can use a food processor and pulse it until it’s a “rice” consistency, or you can use a box grater. Alternatively, you could use a knife to finally chop the cauliflower until it looks like rice. An average head of cauliflower should yield about 4 cups of cauliflower “rice.”
    2.In a large saucepan, heat one inch of water until it boils. Add in the cauliflower rice, cover with a lid, and allow it to steam for 4-5 minutes.
    3.Preheat the oven to 400 degrees F.
    4.Use a fine mesh strainer to drain the cauliflower. Allow it to cool for a few minutes, then place the cauliflower “rice” in a clean dish towel and squeeze as hard as you can to remove any excess water. It may look like all the water is removed, but definitely don’t skip this step as there is hidden excess water.
    5.Once the cauliflower rice is drained really well, dump it into a large bowl. To the cauliflower rice, add 1 cup mozzarella cheese, 1 egg slightly beaten, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon salt.
    6.Stir the mixture well.
    7.Line a rimmed baking sheet with parchment paper and spray it lightly with cooking spray. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11 inch rectangle (eyeball it- think piece of paper size)
    8.Place in the oven for 35-40 minutes, or even longer until the crust is golden brown and firm.
    9.Remove the crust from the oven and allow it to cool for about 10 minutes. Then top the crust with remaining 1 cup shredded mozzarella cheese, and 1/2 teaspoon Italian Seasoning.
    10.Return the pan to the oven and bake for another 7-10 minutes, or until the cheese is melted.
    11.Cut into “breadsticks” and serve with warm marinara sauce for dipping.

    alternate way to do this :

    1 large head of cauliflower
    2 clove garlic, grated or minced
    2 large eggs, lightly beaten
    4 oz low fat mozzarella cheese
    1/2 tsp onion powder
    1/2 tsp salt
    1/2 tsp pepper

    1
    Preheat oven to 450 degrees.
    2
    Chop the cauliflower into chunks and place into microwave for about 5 minutes or until soft.
    3
    Place the cauliflower into a food processor and blend until it’s a mashed potato texture.
    4
    In a medium bowl, stir together cauliflower, eggs,cheese, and seasonings.
    5
    Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick.
    6
    Bake at 450 degrees for 20-25 minutes or until the top starts to brown.
    7
    Add additional cheese to the top.

    ** added farmers cheese, and parmesan cheese to make SCD legal
    I hope this is easier to read.

  2. Megan

    So the bread my mom brought on our road trip was the “zucchini bread”? I keep telling my mom how good cauliflower “rice pilaf” is… you should try that recipe. I have made it a few times. you might need to tweak some things.

    Thanks for making this site. I really want to try the pizza and loved that bread (even Caragan ate it). 🙂

    http://www.doctoroz.com/recipe/cauliflower-rice-pilaf
    Ingredients
    1/4 cup slivered almonds
    1 small head cauliflower
    1 tbsp unsalted butter
    1 tbsp olive oil
    2 tbsp chopped yellow onion
    1/4 tsp minced fresh garlic
    1 cup chicken broth
    1 tsp chopped fresh parsley
    2 bay leaves
    1/2 tsp tumeric
    1/2 tsp kosher salt
    1/4 tsp black pepper

  3. joann Post author

    Hi Megan, the bread your mom brought was the one I made with carrots and apple pulp, I am glad you liked it. The one I made with zucchini ended up on the floor. It was a sad lesson. I needed to let it sit in the pan til it cooled, that is different from baking with flour where I took it out quickly. Lesson learned ! the recipe is the same but I just used something a little different, it tastes about the same. Thanks for the recipe, I will give it a try !

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