Lamb Stew

1 lb cubed lamb
2 cloves chopped garlic
1 med. chopped onion
2 stalks celery
2 carrots
2 potatoes
2 cups veg or chicken stock
1 cup crushed tomatoes or plain tomato sauce
1/2 tsp rosemary
salt and pepper to taste

In a large pot, brown the lamb in olive oil ~ add the garlic and onions and cook for 2 minutes ~ add celery, carrots, and potatoes and cook for 2 minutes ~ add stock and tomatoes ~ simmer on low heat for an hour ~ add rosemary and s & p

I made this stew for Kieran yesterday. I wasn't sure about the lamb since he hasn't eat it in long time. He quite enjoyed it. I got the lamb from Wendy's Mobile Market. I'm not a huge lamb fan but thought the stew meat was delicious. This stew is quite mild-tasting so it's good for kids. And, it's gluten-free.

Beer...Mmmmm...

I had my first beer in three years last night. And then I had another night. I am exceedingly pleased.

Mike came home with six gluten-free beer that he found at the liquor store by Zellers in Brockville. It's made by Lakefront Brewery in Milwaukee. The grains used are sorghum and rice. On their website, they claim to test each batch for gluten before bottling.

I think it will be a nice thing to have this summer. Hopefully, liquor/beer stores in Brockville will carry it more regularly.

http://www.lakefrontbrewery.com/main.html

Okay, I've mentioned Bob's Red Mill GF Flour before. Here's what it looks like. It is grand stuff for gluten-free baking and removes the need to have a gazillion flours in your pantry--especially for busy families. In Brockville, it's available at New Horizons but it's not cheap. That's what makes it frustrating when a recipe doesn't work. That said, the website for the Bob's Red Mill line of gluten-free products has some recipes that work well.



Have a look:



http://www.bobsredmill.com

The Staff of Life

What about bread?

So many people ask me this question. Whether they are considering a gluten-free diet for their own health reasons or chewing on a piece of warm (delicious, buttery, stretchy) bread in a restaurant. Many people want to know how life can go on without bread.

It was an awful sacrifice at first. Pre-gluten-free, I ate bread at every meal--if it was an especially nice, artisanal bread, it often WAS the meal.

I also wish that sometimes I could just hand Kieran a peanut butter sandwich for lunch--so fast and easy.

And the truth is, I have yet to find a substitute that really fills that void.

However, I've found an excellent product that comes pretty close. Little Stream Bakery, just outside of Perth, makes four kinds of gluten-free loaves: brown rice, cinnamon-raisin, quinoa, and buckwheat. They are different from conventional bread--for instance, I won't make a sandwich out of them. Yet they are wonderful toasted with butter and honey or for use in cheese melts. We go through a loaf a week because Kieran loves toast for breakfast.

All of their products are organic and they use local products when possible. The flours are milled within 72 hours of baking, ensuring that the fresh flour is more flavourful and nutritious. The flours used are all nutritiously superior to bleached white flour.

Their products are available at Rainbow Foods in Ottawa, Foodsmith's in Perth, Tara's Natural Foods in Kingston, and through Wendy's Mobile Market.

Thank goodness for Little Stream...

http://www.littlestream.com

"Can I Have Pizza?"

Until recently, raising a gluten-free toddler/preschooler hasn't been too difficult. Our boy never really questioned why his food is different. Now, he's becoming more socially aware. This is wonderful in so many ways; however, he's starting to ask for the food his friends (and father!) are eating. Life gets a little trickier. I can't insist that everyone around us eat gluten-free.

The other problem we face is that Kieran has no recollection of the effects of gluten on his body. It's not like we can say, "Remember that belly ache you had?"

So...I've been doing a little reading on this issue. Here's some ideas for making it easier:

• give them some control over their diet (picking between items at the grocery store, baking together)
• provide opportunities to share gf food with peers (dinner dates, cookie-making play dates)
• ALWAYS have snacks on hand
• reinforce that many people have the same concern
• as a parent, always maintain a positive attitude about the diet (sometimes I find myself apologizing that he can't have certain things--something I must change)

Fish Egg Pudding

Many people are turned off by tapioca because they compare it to fish eggs. Having eaten lots of herring eggs with soy sauce when I lived on the Pacific Coast, I actually like that texture. Maybe that's why I LOVE tapioca.

Here's an adaptation of the Club House Minute Tapioca recipe.

1/4 cup agave or maple syrup
3 tbsp minute tapioca
pinch salt
3 cups milk (coconut milk also works beautifully--esp for those non-dairy)
1 large egg
1 tsp vanilla

In a large saucepan, mix together agave/ms, tapioca, salt, milk, and egg. Let stand 5 minutes. Slowly bring to a boil over medium heat, whisking constantly, until mixture comes to a full boil. Remove from heat and stir in vanilla. Let cool 20 minutes. It will thicken as it cools. Serve warm or chilled.

GF Play Clay

Okay...those of us with children who are sensitive to gluten grow quite accustomed to reading labels on food. One day, as my son was playing with play dough, I read on the little tub that it contains wheat. Duh! It may sound strange, but I hadn't thought of that.

Kieran usually plays with play dough at the table (where he also eats). It gets under his nails. He pushes his cars through it. So if a little gluten is as harmful as a lot to someone who is sensitive/intolerant, this may not be good. Now, I've never noticed an adverse effect on my son. To me, the fun of play dough was more important than worrying about the gluten. However, in kids with high sensitivity, it may be an issue.

Because we need one more thing to worry about.

Worry no more.

My friend, Klaudia, sent Kieran a Christmas gift of gluten-free play dough.

It's also organic.

And scented with essential oils.

The ingredients include gluten-free flours, kosher salt, olive oil, natural colours, and essential oils.

So...as Kieran plays, pushes, and squeezes the play clay, the kitchen fills with the smell of bergamot, geranium, lavender, lemongrass, and sweet orange. And, as kids do, when he mixes them into a blob, the colour isn't ugly and the smells blend well.

Grand stuff.

Furthermore, since my boy's recovering from another seizure and medication changes, pounding away on clay is just what he needs. Our physio suggested that he do lots of it. It's funny. When I used to do pottery, I always noticed that a felt soooo much better about life after my three-hour class. Once, when I was really angry, I went to my pottery teacher's house and threw my first two bowls on the wheel (not literally--that's potter-speak for turning the clay on the wheel)...just like that...after months of trying. I still use those two bowls. I digress.

Here's the website. You can buy it on etsy.

http://www.mama-ks.com/