Thai Shrimp Pasta

Thai food is possible without soy sauce and peanuts. It doesn't quite taste the same, but, it is still good. N.B. I am off onions as well because they give my son horrible gas. Feel free to chop some shallots or onions into this dish, they would be delicious.

Thai Shrimp Pasta (for 2 with leftovers)

• 8 ounces rice noodles
• 1 tablespoon lemon grass
• 2 teaspoons dried basil or several leaves chopped and washed
• 2 tablespoons olive oil
• 3-4 cloves of garlic crushed (we REALLY like garlic in this house)
• 2 teaspoons grated fresh ginger
• 1/2 can coconut milk
• 1 head bok choi, washed and chopped. Separate the white parts from the leaves
• 1/2 pound shrimp

Boil water for pasta. Cook noodles until just done, do not overcook!
In a skillet heat lemon grass and basil over medium low heat until fragrant (2ish minutes)
Add olive oil and heat
Add garlic and ginger and saute
Add bok choi stems and saute
Add bok choi leaves
Add coconut milk
Add shrimp and cook together until shrimp is cooked.

Serve over noodles

Corn Pancakes and Fritters

The following recipes were born out of the need for yummy breakfast food on this diet.

The pancakes are nice and fluffy. The fritters are more dense but make a good dessert.

Pancakes

• 2 cups of frozen corn, thawed
• 1 egg separated
• 2 teaspoons vanilla
  
• 1/4 cup olive oil
• 2 cups water
  
• 2 teaspoons salt
• 1/4 cup sugar
• 2 cups flour

In a small bowl combine the egg yolk, the olive oil, and water. Mix thoroughly

In a large bowl combine the salt sugar and flour. Make a well in the center and add 1/3 of the liquid at a time, mixing thoroughly between additions.

In a food processor or blender process the corn into a puree. Drain resulting water in colander

Add corn to batter and mix well.

Beat egg white until it holds stiff peaks.

Fold egg white into batter

Ladle batter onto hot griddle in 1/4 cup scoops. Pancakes should be flipped when they start to break bubbles in the center.


Fritters (for 4 with leftovers or 5 with no leftovers)

• 2 cups of frozen corn, thawed
• 1 egg
  
• 2 teaspoons vanilla
  
• 1/4 cup olive oil
• 2 cups water
  
• 2 teaspoons salt
• 1/4 cup sugar
• 3 cups flour
• Sufficient oil for frying (needs to be canola oil, but if you are not avoiding nuts, peanut oil is an excellent choice because it won't break down at the high frying temperature). Fritters need to fry floating in the oil, not stuck to the bottom.

Heat oil to 375 degrees. If you have a deep fryer, this is probably the hottest setting. If you are frying on the stove, use a candy thermometer to measure temperature.

In a small bowl combine the egg, the olive oil, and water. Mix thoroughly

In a large bowl combine the salt sugar and flour. Make a well in the center and add 1/3 of the liquid at a time, mixing thoroughly between additions.

In a food processor or blender process the corn into a puree. Drain resulting water in colander

Add corn to batter and mix well.

Using a small ladle or soup spoon, drop batter into oil. Let fry for 3-4 minutes then stir or turn so that all sides become golden.

Fish Cakes

One of the things we are trying to do at the Vet household is to eat lower on the food chain, especially when it comes to seafood. As fish predate on each other, mercury, PCBs, and other toxins concentrate in the muscle. Most of the popular fish to eat are pretty high on the food chain. These are also the fish suffering from loss in stocks, as in there are no cod left off of Cape Cod.

Which brings us to carp. Carp, I gather, is eaten by Asians and Ashkenazi Jews. The former use it in many fish dishes, the later in gefilte fish. Since soy is out of the diet, Asian food has lost some of its appeal. And since I am sorely lacking in a Jewish grandmother, gefilte fish is a little intimidating. However carp has many appealing aspects to it. It is an invasive species in America. Those jumping fish in the midwest rivers are all carp. It is also a vegetarian fish and thus has a great balance of omega3 and omega6 fatty acids.

Cooking carp is challenging because it is BONY. However, if you cook it hot enough, the bones deteriorate. This recipe goes one step further and minces the bones. I was amazed at how filling these were.

Carp cakes for 2

2 small (4ounce) carp steaks
1/2 lemon
1 egg
3-4 tablespoons mayo (recipe coming soon)
1/4 cup breadcrumbs
1 tablespoon parsley
2 tablespoons olive oil

• Remove skin from fish. Remove flesh from center bone as best you can. There will be a lot left on the bone, but it is really hard to remove.
• Chop fish, bones and all, very fine
• Place in bowl and squeeze half a lemon over the minced fish. At this point you can place in fridge and finish later
• Add to fish
• egg
• mayo
• breadcrumbs
• parsley
• Mix well
• Heat oil in skillet over medium low heat
• When hot, place fish mixture in skillet. 1 cake is about 1/4 cup. Flatten mixture with fork.
• Cook approximately 7 minutes or until golden. The flip and cook slightly less time on other side.

Broccoli Rabe, hard to pronouce, yummy to eat!

Probably hard to find too, but the Mr. found some at the local Korean grocery.

Sautee Broccoli Rabe with garlic

I head broccoli Rabe washed and chopped pretty well
5 cloves garlic (We REALLY like garlic in this house) sliced
Olive oil
Hot pepper flakes

• Heat a large skillet on medium
• Place 2-3 table spoons olive oil in skillet when warm add
• Garlic
• Saute briefly
• Add rabe and cook till dark green and wilted

Spaghetti Squash and Broccoli Rabe Melange

I would normally have made this with ricotta and an egg. Since I couldn't I just put everything together and cooked it in the oven anyway.

1/2 Spaghetti Squash (cook ahead of time)
1/2 head sauteed broccoli rabe
2 cups rice cooked
1lb ground beef
1/2 a medium onion chopped
1 tsp ground ginger

• Preheat oven to 350
  
• Cut squash in half and cook at 350 for one hour
• When cool rake with fork into a large bowl
• Add rabe
• Add rice
• Heat 2 tablespoons olive oil in an oven proof skilled
• Saute onions in skillet
• Add ground beef
• Add ginger
• Cook beef thoroughly
  
• Remove beef from skillet and into bowl with slotted spoon
• Pour off grease
• Mix contents of bowl and place in skillet
• Put in oven at 350 for 30-40 minutes to heat
  

Pita Bread and Pita Chips

Not many bread choices exist on a dairy and soy free diet. I suggest heading the the natural food isle to find Ezekiel bread. A staple of many a vegan diet. However, their sprouted grain bread has sprouted soy, so stay away. Bran for Life is good! The Mr. likes it toasted for three minutes with avocado and salt. Yum! It's also good with roasted garlic and olive oil. Though, that can be said for a lot of things!

To add variety I made pita bread. For this you need a big ol' mixer. I have a 5 qt Kitchen Aid that my MIL gave me. Also, a pizza cookie sheet with holes is very nice because it cooks the bottom of the rounds without sogginess. If you don't have either, knead for 15m to incorporate extra flour and cook bread for 4m on one side 2 on the other.

Pita Bread

• 1 package of yeast. If measuring from a jar it's 2 1/4 tsp.
  
• 3 cups all purpose flour plus extra for kneading (Can use 1C whole wheat and the rest white)
  
• 1 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 cups warm water

PREPARATION:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in mixer bowl.

Make a small depression in the middle of lour and put yeast water in depression.

Slowly add 1 cup of warm water, and stir with paddle until elastic.

Preheat oven to lowest setting. Place a pan/dish with about 1 inch of water on the lower rack in the oven.

Insert dough hook and put on low. Add enough flour so that the dough becomes smooth. This is probably around another cup.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Turn off oven and place dough in it. Let rise for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F (remove the pan of water!). and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 5 minutes until the bread puffs up.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Cinnamon Sugar Pita Chips

• 2 pieces stale pita
• Canola or peanut oil (according to our allergist peanut oil is ok for breastfeeding moms)
• 1-2 teaspoons cinnamon
• dash of salt
• 1/4 cup sugar

Preparation

Preheat oven to 300

Take 2 pieces of slightly stale pita bread and cut in half. Then cut the halves longways through the middle.

Brush with oil on back and front

Cut or tear (messy) into small pieces

Put 1-2 teaspoons cinnamon, dash of salt and 1/4 cup sugar in a seal-able 1 gallon bag.

Put pieces in bag and shake

Place on cookie sheet

Bake in middle rack for 25 minutes.

Variations
I just made "everything" chips using olive oil, sesame seeds, poppy seeds, onion and garlic powder. I'll let you know how it turns out!

Shrimp and Bacon Pasta

The truth is, just about everything (well, maybe not brownies) are improved by the addition of bacon.

There has been a quest in my family for the most perfect bacon. My dad thinks that the bacon that Cliff brings to tailgating is just fabulous. However, I haven't the faintest idea of the name. But, it is available at Sam's Club, and my dad found it at Wal Mart once.

The best bacon is thick cut, preferably by a local butcher. Barring that, good thick cut bacon is available at the grocery store.

Shrimp and Bacon Pasta

Bacon (I use 3 slices for 2 people)
1/2 a medium onion chopped or 2 large shallots
several cloves of garlic (to your taste) peeled and chopped or crushed in a garlic press
1/3 cup fresh basil (if you only have dry, 2 tablespoons)
2 cups shrimp (again for 2 people)
Pasta of your choice cooked while making dinner
3 tablespoon lemon juice

• Cook bacon over low heat, turning often. When just done, remove from skillet and place on paper towels and put aside. When cool, chop into pieces.
  
• Add 1 tablespoon olive to pan
• Saute onions/shallots in olive oil until translucent
• Add garlic and cook over medium low heat
• Add basil and if using uncooked shrimp add shrimp
• Cook over medium heat until shrimp are almost done
• Add lemon juice
  
• Add chopped bacon and if using cooked shrimp, add shrimp
  
• Cook until heated through
• Serve over pasta
  

Soybean rant

So I just made myself lunch. I wanted a roast beef on rye with butter and salt. Instead, I pulled down the mayo and while I was spreading it, read the label. First ingredient? Soybean oil. Tossed the bread and mayo in the trash.

Why is a traditionally French or Spanish product made with soybean oil? It's not like they had soybean oil when mayo was first invented. Why is it in mayo now?

Oh I know, farm subsidies. It's so good for America to subsidize corn and soybeans (and thus beef, pork, poultry and dairy)! It's done great things for our economy really. Fritos are really cheap! And it is perceived to be much cheaper to feed your family at McDonald's or Burger King than to cook for them. The number of small farmers keeps dwindling, the organic movement has been co-opted by Wal Mart and made practically meaningless (in comparison to where it started), and Americans are just so much healthier! It's not like we subsidize fruits and vegetables that are actually GOOD for us.

I'm off to find recipes for making mayo. And to figure out how much to make so it doesn't spoil before I finish it.

Veggie stir fry

Well, it isn't quite the same without soy, but, it is a LOT less salty. I substituted sake for soy sauce, and I think it came out really good. I daresay that I am not going to make stir fry with soy, and just put it on the table to serve.

I made the Much Better Rice using brown rice and ground ginger. That was really good all on its own.

My quantities are approximate. This makes a big dinner for 2 with enough for 2 lunches leftover. All sorts of veggies are good for stir fry, I use 1/4 to 1/2 cup of each. The 5 spice powder was bought at our local higher end grocery store. It is also in Asian food markets (because those are so plentiful in the suburbs!!!)

Stir Fry

3-4 tablespoons olive oil
1/4-1/2 cup assorted veggies wash, drained and chopped to even size
1 teaspoon Chinese Five Spice powder
1/2-1 cup of a protein generally chicken, beef or pork

• Chop vegetables and arrange them in the order they should go into the pan
• Onions
• Garlic
• Ginger
• Hard veggies like carrots
• Canned Asian veggies, bean sprouts, eggplant, broccoli stems
  
• Bok choi stems, broccoli florets
  
• Bok choi leaves
• Heat olive oil in large pan and saute chicken/beef/pork. Then remove and set aside
• Add onions and saute until translucent
• Add ginger and garlic. Cook till soft
• Add 5 spice powder, hard veggies, and a splash of sake to cook (approx 7-10m)
  
• Add Asian veggies and bean sprouts and cook (approx 5m)
• Add Bok choi stems and cook (approx 5m)
• Add Bok choi leaves, chicken/beef/pork, more sake and cook until heated through and leaves are wilted but still green
  

Much Better Rice

Rice is very hypoallergenic. Ergo, it is a staple of our diet. My view of rice was transformed by a recipe by Madhur Jaffrey in one of her Indian cookbooks. She included spices and tomatoes in her rice. I can highly recommend any of her books!

Plain White or Brown Rice (based on "A Perfect Batch of Rice" by Craig Claiborne published in the NYT a gazillion years ago.

Ingredients
Rice
1/2 an onion (more if you are making for 6 or more people)
1-2 tablespoons olive oil
1 can cheap beer. No using the good stuff! It needs to be a rice based beer like Bud or Coors.
1 cube chicken or vegetable bullion

• Measure out enough rice for however many people you are serving.
• Rinse in warm water three times. Drain it as well as you can. This will remove talc or other more unsavory bits included in the rice
• Chop the onion as fine as you can
• Saute the onion in the olive oil over medium heat until translucent
• Add rice and cook in oil for a few moments
• Add bullion cube
• Add beer until it covers rice to the depth of the first knuckle on your thumb
• Turn heat to high and bring to boil
• After it boils, turn to low and cook without stirring until all water is absorbed

Variations
all spices should be added to a dry pot and cooked over medium until you can just smell them. Ergo, don't make in a Teflon skillet (especially if you have birds around)

• Add a cinnamon stick and whole cloves for Indian dishes. Oh and use jasmine rice
• Add mint and a bit of cumin for use with Middle Eastern dishes
  

Welcome!

I've started this blog because my son became very sensitive to the dairy and soy I ingested while breastfeeding him. Since I am deeply committed to breastfeeding, I have purged the dairy and soy to the best I can in my diet.

I also searched and scoured for recipes that are dairy and soy free in books and on the web. I've been disappointed by what I've found. The recipes tend to be very basic. They include recipes for marinara sauce; who makes those with dairy or soy? Or they included directions that start with things like "microwave your onions". Eep.

I've been cooking since I was about 9 years old. I thought I wanted to be a chef when I was a teenager but a stint at a catering company convinced me large scale cooking was not for me. So I have concentrated on making really good food for my friends and family.

I am also a veterinarian in the US Army. Part of my job is food inspection, and I've learned a lot about the industrial food chain as a result of my work. The other major part is working with animals. I imagine stories will probably infiltrate the blog, as I seem to be incapable of not telling stories about work. Don't worry, names and identifying information will be changed to protect the guilty!

This blog has a couple of goals:

• Share and improve on recipes
• Discuss the current state of food in our nation

This blog also has some underlying assumptions:

• It's dairy and soy free. It's also nut free because breastfeeding moms are supposed to stay away from nuts. It's got wheat and eggs as part of recipes. It's not vegan/vegetarian either.
  
• It is not low calorie. Breastfeeding moms need all the calories they can get.
• It is aimed at adults. I have no intention of becoming a short order cook, and when appropriate, our children are going to eat the same food my husband and I do.
• It assumes a basic knowledge of how to cook and a willingness to put a little effort and money into food.