Category Archives: goat/sheep cheese

Eating through a Straw Sucks

I have had the gnarliest bouts of canker sores over the past year. I have no idea what is going on with that, but I can say from experience that canker sores SUCK. And they last forever.

Other things that suck are getting your tonsils removed when you’re no longer a kid, like my friend VK. Already sick of popsicles, I imagine her sucking through a straw something really detestable but good for you, like Cuisinarted broccoli or canned green beans. Mmmmm!

So in the spirit of things that don’t suck, and that you can eat with a straw, I offer this fab Mango Sherbet made with goat milk. I’m fairly certain this could easily be made with canned coconut milk for a vegan version, but I’ll leave that up to you adventurous cook-readers to let me know if you try it.

Goat Milk Mango Sherbet

2 c. goat milk

1 can mango

1 c. powdered sugar

1 T lemon juice

  1. Blend the canned mango in a blender or food processor. Strain it through a large-holed sieve (there must be a technical term for this, but I can’t think of it at the moment). If you skip this step, the mango pulp will collect in a most unattractive way on the blending mechanism of your ice cream maker. Trust me on this.
  2. Mix the blended mango with the remaining ingredients.
  3. Process the mix like ice cream in your ice cream maker.
  4. Throw your hands in the air and say, “Yeah, baby! I can eat this with a straw!”

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Filed under Cooking, food, Food allergies, Glorious Food, Gluten-free vegan, goat/sheep cheese, ice cream, Recipes

What's Cooking, or a Day in the Life with Food Allergies

Sometimes I don’t have enough time to write a good post, but I am constantly shooting and thinking about AFFFG. So every once in a while I’m going to post pics and commentary about what’s cooking at AFFFG, along the lines of “a day in the life of a food-allergic food lover.”

So, without further ado, here’s my first installment of What’s Cooking.

We begin with a terrifically healthy breakfast:

Vegan Gluten-free Chocolate Cupcake

This is the amazing vegan chocolate cupcake from New Cascadia Traditional GF bakery, by far their best product. They sell at the Farmer’s Market at PSU on Saturdays and the Eastbank Market on Thursdays, and they have their own kiosk now over by Trader Joe’s in Northwest Portland. You really must try this tour de force.

And here we are admiring one of my favorite new vendors at the Farmer’s Market, SolPops:

Sol Pops Popsicle Stand at Portland Farmer\'s Market

This reminds me that three or four years ago I told The Man: “Man, I’d love to start a popsicle cart at the Farmer’s Market doing all kinds of crazy popsicles, like the paletas shops they have in Mexico.” I even have a folder of recipes I was saving for this project. Then, I had this great idea for a vegan GF bakery stand (hello, New Cascadia Traditional). Alas. I’m happy someone else has taken up the actual hard work of doing it, instead of just thinking about it, like me.

For lunch we take a side trip to Sellwood to some carts we’ve been wanting to try. Here’s my lunch from Kiko’s Uruapan taco truck. This tastes really flippin good, especially the carnitas, which is a good thing since Uruapan is famous for their carnitas.

Three small tacos on a paper plate

We also make a stop at Curds & Whey to try more Spanish sheep cheese. Mmmm.

Two wedges of cheese in butcher paper

Dinner looks something like this, with grilled carrots, a GrazeFest pork chop, cheese, and a salad:

Gluten-free dinner with pork chops, grilled veggies, and salad

Dessert is a little recipe we are working on at the moment that is vegan and sent to us by dear reader, RCMB. It involves coconut milk, which I am finally eating again after having gained about 72 lbs from eating it for a month trying to come up with that Chocolate Pudding recipe.

Coconut Pudding with Chocolate Chips

And what would a day be without my favorite “tea”? Mmmmmm! I really do need to stop using my Chinese “tea” as a punchline. But it’s such an easy target.

Chinese tea in glass teacup

Good eats to all, and to all a good night.

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Filed under food, Food allergies, Glorious Food, Gluten-free vegan, goat/sheep cheese

May is International Celiac Disease Awareness Month

Did you know that May is International Celiac Disease Awareness Month? (what a mouthful) I’m hoping we get a little wheat-colored bracelet and ribbon very soon. Maybe at tomorrow’s walk they’ll have celiac trinkets.

Some of you may have thought October was our month, but here is a little discussion of why it is now, indeed, May. I have to say that I like May for several reasons…one big one being that yours truly celebrates her day of birth in the beautiful month of May, a day that is, in fact, a national holiday on occasion, which I find truly flattering. I also like that we celiacs are now in psychological alliance with other syndromes “celebrated” in May, like Food Allergies, Lupus, and Arthritis, sadly, all problems I’ve had some experience with.

So in honor of ICDAM I’ve decided to do a little round-up of some of my favorite celiac-related stuff of late. Be warned that some are only loosely related to celiac disease…and if you don’t like that, hey, get your own blog!

  • I love this explanation of why the Gluten-free Goddess blogs.
  • I love this explanation of lamb curry and I’m looking forward to exploring this blog more.
  • I could eat this bacon (and all of Beeler’s other pork products) every day for the rest of my life (which might be a lot shorter as a result).
  • And I couldn’t live without this yogurt.

While I’m at it…. If you are a regular reader of this blog, you’ll know that I don’t often blab on about processed GF products. But this being May and ICDAM, here’s my GF-products-blab, along with my thank-you-for-being-alive list:

These products and people make my daily life so much easier. May the goddess of greenbacks bless you all forever. And Happy International Celiac Disease Awareness Month!

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Salads Galore

Apparently I’m on a salad kick this week. Which is much better than last week’s cookie kick. We’ll call it my salad cleanse.

Some of the tropical fruits are showing up at my market right now. I love pineapple, so here’s a little somethin-somethin we ate recently at A Foodie’s Fall world headquarters:

Pineapple, bacon, manchego salad

This is pretty straightforward: slice some pineapple, fry some bacon, and serve with your favorite cheese. We had it with manchego. The cheese’s slightly salty flavor and dry texture went well with the sweet juicy pineapple and the fat flavor bomb we call bacon.

Another idea for those fruits that are currently in season: avocado, blood orange, and bacon (always in season at our house):

Avocado, blood orange, and bacon salad

This one is also easy: slice some avocados, fry some bacon, and toss with blood orange pieces, orange and/or lime juice, and salt. Then say, Mmmmmm.

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Salad Ballad

[To the tune of “Oh Susanna!”]

Oh you normies

Oh don’t you cry for me

For I’m eatin’ bresaola

with some lemon zest and iced tea

Isn’t it fun to be a food nerd? To sing songs of love to bresaola and iced tea? I think so.

And when did rocket become arugula? Is this some kind of north/south/country/city thing or just a marketing ploy? If any of you fine readers know the answer to these vexing questions, do let me know. In the meantime, here’s one of my favorite spring salads, just when the rocket/arugula is coming in.

Arugula with Lemon Oil and Bresaola

Serves 2

Pour a couple tablespoons of olive oil into a small jar. Zest a small lemon and mince the zest. Add the zest to the jar. Add a pinch or two of salt and juice from half of the lemon (or more, to taste). Shake it up! Dress a couple of handfuls of arugula in the lemon oil.

Place a few very thin slices of bresaola on a plate. Top with the arugula. Add ground pepper if you like your arugula even more peppery. Dig in!

Arugula atop bresaola

Mmmmm.

Here it is in an encore performance with some bratwurst and blue sheep’s cheese (also known as things I happened to have in the fridge/freezer that sounded good).

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Side Show Dinner

How you know someone’s a good cook: side dishes. When I go out to a new restaurant, if the sides are good, it’s like reading the first ten pages of a novel by a new writer. Please, take me where I need to go. Let me put my trust in you. And if they nail it, or get pretty close, it’s like stepping back safely from the ledge of a bridge. Yea! I made it! You’re fabulous! Thank you!

So often at home, however, I eat like an alley cat. What’s behind this old carton of sheep yogurt? Do we have any rinds of cheese? How about some popcorn? Seriously, I’ve already eaten popcorn twice for dinner this week. Hey, it’s a good side. That turns into dinner.

When I actually make something, I like to make this little ditty.

Roasted Peppers with Kalamata Olives and Feta Cheese

I don’t know what to call it other than roasted peppers, but it’s more like roasted peppers with other good stuff.

Roasted Peppers with Other Good Stuff

Roast a bunch of yellow, red, orange, and/or green bell peppers. Do this by slicing them up and then tossing them very lightly in olive oil. Lay them out on a baking sheet not touching each other (hey! don’t touch me!) Roast at 350 or 400F or so until they’re browned. You can toss once in the middle of cooking. This takes about a half hour total maybe. Sorry, I don’t really pay attention, as you can tell.

When they’re done, toss the roasted peppers with any ol’ olives you have lying around. I like Trader Joe’s kalamatas in a jar (no sulfites!) Toss with some salty and/or sharp and/or any ol’ cheese you have lying around. I like feta. If you have some fresh thyme, all to the good. Dump it in. Add some fresh ground pepper et voila.

Pretty easy. But very tasty. It’s the kind of thing that starts as a side but often just turns into dinner. You know, like popcorn.

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You Gotta Panna Cotta

I think I have expressed my affection for custards several times before on this blog. And as the custard-making foods like eggs and cow dairy go AWOL from my diet and join the Allergy-Bad-They-Want-to-Kill-Me camp, it’s really nice to find some custards that I can actually eat.

Panna cotta is truly dreamy. I don’t think my recipe is dreamy, but I think it’s as close as I’m likely to get for a while. My next attempts with panna cotta will probably be in the savory category and include chevre and bacon, something along these lines. I think the chevre would give it the richness and mouth feel I’m craving.

For now, this works pretty darn good. I’m sorry it’s not vegan. I worked on this for a while, so I kind of ran out of steam to go that extra mile. However, I’m sure now that it could be done by a determined vegan using arrowroot powder, nut or rice milk, and coconut milk. If you come up with something, do let me know. I can no longer experiment with this recipe because I’ve eaten twice my body weight in coconut milk this month.

Panna Cotta for the Cow-Allergic

1/2 c goat milk

all but 3/4 tsp of a gelatin packet

1 can of coconut milk

1/4 c agave syrup

pinch of salt

1 tsp coconut or vanilla extract (depending on your end flavor goal)

1/4 c sheep yogurt

Put the goat milk in a bowl and gently sprinkle the gelatin over it. Let that stand for about 10 minutes or so to soften the gelatin, like so:

Gelatin in Goat Milk

In a saucepan, heat one can of coconut milk with a pinch of salt over medium heat until it just comes to a boil. Remove from heat and add 1/4 c agave syrup and 1 tsp of extract. Whisk in the goat milk-gelatin mixture.

When the mixture is warm-ish, add 1/4 c of sheep yogurt (I find it’s less tangy than goat, and here you want less tangy; otherwise, this just ends up tasting like stiff yogurt). Pour this mixture into ramekins and refrigerate overnight.

Important Note: You really need to let it sit if not overnight, then several hours or it won’t gel correctly. You don’t want it stiff. You want it to just hold together and be lovely.

To serve, either eat it straight from the ramekin, like so:

Panna Cotta in Ramekin

Or add some fruit on the side or a quince glaze, thusly:

Panna Cotta with Quince Glaze

Or, my favorite, add some chocolate sauce for a little Mounds bar theme. If you can eat almonds, sprinkle some of those around and call it Almond Joy Panna Cotta.

If you’re going to eat it out of the ramekins, dislodging it can be tricky. First, hold a warm cloth to the ramekin for a few seconds. Next, run a sharp knife around the edge. Then put a plate face down on top of the ramekin. You see where we’re going with this right? Now turn the whole thing upside down to plop the panna cotta onto the plate. Your goal is something like this:

Mounds Panna Cotta

Mmmm

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