Free to Cook, Cook to Free

Be a pal!

2012-01-26T11:25:00.000-05:00

Be a pal, click the link, share the link:

http://prezi.com/vijzkbnuh6lz/early-childhood-parent-comittee-food-allergy-presentation/

Dear all,

I felt terrible when I heard a seven year old child lost her life due to a preventable food allergy reaction. After the shock a parent from my son's class and I decided to talk about this in our preschool. We did a presentation on January 18.

We talked about how important it is to raise awareness and to create supportive communities. Policies and action plans are must haves but individuals are the ones who implement them...We talked to a group of about twenty parents. We only asked for ten minutes of their time, they all gave us their utmost attention, empathy and sincere concern. We received great suggestions. Questions, recommendations from other parents and the underlying tone was so very well received. Revisions and allergy awareness starting at open houses were underway before I left the room:)

More than 12 million people have food allergies and the numbers are rising. Raising awareness, creating supportive communities are key to prevent a severe allergic reaction from happening. I would like to share the link so that every one can view and share the presentation. I relied on FAAN's web site to put the presentation together and the facts and numbers were an eye opener and helped to get the attention of every parent in the room.

Be a pal, click the link, learn the facts, share the link:

http://prezi.com/vijzkbnuh6lz/early-childhood-parent-comittee-food-allergy-presentation/

Thank you,

Ayse

To eat, or not to eat

2012-01-01T22:25:00.003-05:00

This quote by Steven Brust sums it up: "...once you allow yourself to recognize necessity, you find two things: One you find your options so restricted that the only course of action is obvious, and, two, that a great sense of freedom comes with the decision."

I did not get what the fuss was about cakes...For me a warm slice of rustic apple pie served with vanilla ice cream, a chunk of good quality chocolate or a piece of walnut baklava would be a tasteful ending for a nice gathering. I honestly did not like frosting and all the fancy decorations do not make the cake taste any better so cakes were never an important part of the menu for me...Not until my son started attending birthday parties.

Sarp knew what things he can or cannot eat from an early age. He did not protest his minimal options at parties which were pretzels and carrots. Cake was a no no for him due to eggs, nuts, tree nuts and dairy... All the things he is highly allergic to.

Birthday parties should be about fun and friendship not about being left out! So this year we celebrated Sarp's birthday with heavily frosted chocolate cupcakes. Yes, I had my share too and honestly after that big portion I devoured now I need to go on a defrosting diet.

Kids really enjoyed decorating their own cupcakes and were very proud of their individual designs. They also loved the Safari themed birthday cake. Check out the photos and you might be able to tell apart the soccer playing bears, bears wishing on the wishing star, worm farm and even bears hugging on a snowy day:)

Million thanks for those who are working for allergy awareness and also to those who help spread the great recipes!

I used to think we had so little options but now things are getting better...

Searching Vegan Birthday Cake Recipe

2011-12-31T12:37:00.001-05:00

My dairy, egg white, tree nut and nut allergic son is turning four in a day. I have been searching for a basic birthday cake recipe. No need to search further. I have found what I am looking for. We will be baking this today and share the outcome later:) Thanks to the Food Allergy Mama Kelly Rudnicki for her sensible, easy to prepare recipes!

Enjoy

2011-12-29T19:35:00.000-05:00

So what do you do when things go unexpected? It is my nature to expect things go my way and if not what?

My five year old daughter got sick and as a result we spent the whole winter break indoors with fever, coughing, restless and as a family sleep deprived. Acceptance is a big word and a gift at times...

Now that she is recovering from her cold she enjoyed some snacks...Baby carrots bundled up in celery sticks with humus and cherry tomatoes.

Let's all enjoy what is ahead of us...

Happy New Year,

Ayse

“Too much is as bad as too little.”

2011-12-27T21:01:00.002-05:00

I watched the film "The Nun's Story" on TV last weekend. The film is about the real life of a Belgian Nun- Sister Luke ( Audrey Hepburn) who serves as a nurse in the Belgian Congo and then has a crisis of faith when World War II breaks out.

Cooking gives me a chance to take a break, take a breath and think about the highlights of the day. This film was the highlight of the week for me! I do not consider myself religious but I must admit I found the conflicts in the film very thought provoking especially the ones about humility, pride, inner struggle, obedience...Audrey Hepburn was striking in her role as Sister Luke.

Sister Luke subjects herself to the rules of religion, including interior silent and excessive humbleness and humiliation. I doubt my abilities on those qualities but I would love to share some of the quotes from the film and a humble recipe follows...

“Too much is as bad as too little.”

“Only as your prides slowly crumble will you get the first glimpse of humility.”

“Somehow, we’re all protected from full realization.”

“You must learn to accept with love whatever comes to you.”

“Tension is a sign of an exhausting inner struggle.”

“Do good and disappear.”

Melemen- a humble veggie omelet

Serves 4

1 tablespoon olive oil

1 cup diced onions

1 cup diced peppers

1 cup diced tomatoes

4 eggs

pepper, salt

Add olive oil on a nonstick pan, on medium high heat saute onions till translucent, add peppers, saute for five minutes, add the tomatoes and saute for another five minutes. Crack your eggs on the sauteed veggies, cover and cook for five minutes or until the eggs are not runny. Salt and pepper to taste, cumin optional. Enjoy!

Baking with Martha Stewart ;)

2011-12-22T23:53:00.007-05:00

Baking with Martha Stewart ;)

I am very happy that food allergies are getting mainstream attention! Way to go Kelly Rudnicki!

Click here for Rudnicki's Molasses cookie recipe and video at Martha Stewart show.

Ginger Vegetable Soup

2011-12-22T22:20:00.004-05:00

I call this "Asian inspired everything goes with it soup". You name it the way you prefer! Take this as a a budget friendly travel to India and may be far east? through your kitchen.

Our family favorite lately, this soup is ready in minutes, warm and healthy!

Boil some water in a sauce pan or in a kettle. Get your soup pot on the stove on medium heat. Add 2 tablespoons of olive oil to your pot, 1/2 teaspoon turmeric, 1/2 teaspoon cumin or curry powder and give them a stir for about 15 seconds. Mince 2-3 cloves of garlic and 1 teaspoon of fresh ginger, add them to the pot. Add 1 cup of diced carrots, 1 cup of mushrooms ( I had shitake and portabella). Cover the ingredients with boiling water. Salt and pepper to taste. Bring the soup to boiling. Add 1/3 lbs pasta to your liking. Follow the cooking instructions on the pasta package. Turn the heat off, last but not least add some baby spinach leaves to your soup.

Get your biggest soup bowl:) and serve immediately. Beware delicious.

Roasted Vegetables With Tomato Sauce

2011-12-22T21:31:00.004-05:00

Searching for a crowd pleasing dish? This is the one! I brought this over to my friends big Thanks Giving dinner a couple of years ago and had been asked to prepare the recipe ever since. Think about double or triple helpings. Although Pilgrims did not have eggplants at their Thanks Giving Feast, our multicultural ways of living is forgiving us for a taste of Mediterranean.

Originally the recipe calls for deep frying but I think roasting is a healthier version. Watching calories or your fat intake, you can definitely use your non stick grill. Garlic and tomato sauce is the secret here. Serve with fresh warm bread for dipping.

Cover your baking dish with aluminum foil. Roast vegetables- eggplants, red peppers, jalapeno peppers, etc. in the oven under the broiler. Check often for doneness. Slice eggplants, keep skins on, lay them over the broiler safe dish and brush them with extra virgin olive oil. Roast for 15 minutes, flip the vegetables over in midway. Think about your favorite veggies. Add them to the list. I prefer eggplants, red peppers and jalapeno peppers in this recipe.

For the sauce wash, peel the skins and dice 2 lbs of tomatoes. In a sauce pot bring the tomatoes to a boil with 3 tablespoons of olive oil. Mince 4-5 cloves of garlic and mix with the tomato sauce . Simmer for about 10 minutes, tomatoes will get a rich darker red tone. Add salt, pepper and 1 teaspoon of sugar to the sauce. Pour the sauce over your roasted veggies.

My five year old daughter enjoyed helping and tasting! through the process.

Chocolate Lovers Wet Chocolate Cake and Vegan Too!

2011-12-22T20:42:00.002-05:00

That is a deliciously dirty chocolate cake!

I read about this delicious and simple recipe from the Food Allergy Mama blog. I did not have chocolate chips at hand so I increased the amount of soy milk, sugar, cocoa powder and canola oil. The end result was irresistible.

3/4 cup soy milk
1/2 cup vegetable oil
1 1/4 tsp. vanilla extract
1 cup unbleached all purpose flour
1 1/2 cup sugar DIVIDED
1 cup unsweetened cocoa powder DIVIDED
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup boiling water

Preheat oven to 350 degrees and oil an 8 inch glass square baking dish. In a medium bowl mix soy milk, vegetable oil and vanilla with a wire whisk. In a separate medium bowl combine flour, 1 cup granulated sugar, 1/2 cup cocoa powder, baking powder, baking soda and salt with a wire whisk. Add soy milk mixture to flour mixture and combine with a rubber spatula until thoroughly mixed. Spread batter into prepared cake pan. In a small bowl combine remaining granulated sugar and 1/2 cup cocoa powder. Sprinkle evenly over top of batter and pour 1 cup boiling water over the top. Do not stir.

Bake 30-35 minutes or until cake is just set in the center. A tooth pick inserted in the middle should come out with just a few crumbs. Remove from oven and serve warm.

The cake can be scooped out with a large spoon or let it sit until it is room temperature and cut into slices. Devour and enjoy!

Roasted Eggplant Salad

2011-12-22T20:06:00.001-05:00

Love Eggplant? I promise this will be one of your favorite salads!

Roast 3 or 4 lbs of eggplants with the skins on using your oven's broiler for about 25 minutes rotating the eggplants every five minutes or so. Wait for a charcoal color on the skin and take them out. Peel the charred skins under running cold water. Take the seeds out. Mash the remaining eggplants mix with 4-5 cloves of minced garlic, olive oil, salt and vinegar or lemon juice. Lay the mixture on a serving platter and serve with red onions, tomatoes, olives and flat leaf parsley.

Spicy Chocolate Almond Clusters

2011-12-22T19:55:00.002-05:00

This is a forbidden treat for me. My son has severe food allergies and nuts are one of them. I prepared this easy recipe by being extremely cautious.

Melt your favorite chocolate in a double boiler or in microwave. Add some vanilla extract to the melted chocolate, a pinch of hot red crushed peppers, a pinch of salt and roasted almonds. Give it a nice stir. Lay them in clusters on a parchment covered baking sheet. Ready after chocolate is no longer shiny. Take a bite and let your heart melt...

Pizza Your Way- Party

2011-12-22T19:47:00.004-05:00

Preheat oven to 450 F.
Prepare your own dough or use a store bought pizza dough. Cut up veggies, cheese, sausage, etc. Don't forget to add your favorite toppings. Let everyone decorate their own pizza. Bake for about 15 minutes or until the cheese is melted. We used red onions, red peppers, cauliflower , shredded carrots, broccoli stalks and sausage. No cheese, no tomato sauce. This was our own favorite pizza!

Fried Dough for Tea Time?

2011-12-22T19:27:00.000-05:00

A very basic dough made with 1lbs. all purpose flour, water, 1 teaspoon salt and 1 tablespoon active dry yeast. Use just enough water to get a softer and stickier than pizza dough feeling. Let it rest for an hour covered with a damp towel and deep fry for a golden look. Devour with honey, goat cheese, tomatoes and olives. Please do not forget to steep your favorite tea.

Vegan Chocolate Chip Carrot Cake - Creating a Food Legacy?

2011-09-29T16:43:00.004-04:00

Serving suggestion: Chocolate covered carrot cake silly monster balls

After a very long time I am back again. This time my five year old daughter had me post this recipe. Actually she insisted I teach her how to cook and bake her favorites so that she will be able to have the same taste when she grows up. Some foresight! I promised her to keep a food diary and write down the recipes both she and her brother liked so they will be able to prepare their favorites when ever they liked. We like spending time in the kitchen as a family and kids love helping out.

I need to modify most of recipes to our dietary needs as my son has multiple food allergies. I checked online to find a vegan carrot cake recipe I can bake. Most of the time I have an item or two missing in the pantry. It was the case again. I try to balance dry and wet ingredients listed in the original recipe by trying to come up with something that can replace the listed ingredient. I ended up adding chocolate chips and mashed bananas. This modified vegan recipe worked wonders! Every ones favorite! It is not only moist and delicious but also provided some veggies and fruits disguised in a chocolaty taste.

Now it is time to keep the promise I made to my daughter and let our family food legacy begin:)

Vegan Chocolate Chip Carrot Cake

This recipes yields two medium sized cakes. I bake the two cakes at once and freeze one for a week or two or until a friend shows up for some coffee.

Preheat the oven to 350 degrees.

2 cups whole wheat flour
1 cup all purpose wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 cups raw sugar
1/4 tsp salt
1 cup canola or sunflower oil
1 cup rice or soy milk
2 cups grated carrots
2 mashed bananas
1 tbs vanilla extract
1 cup chocolate chips (I used Enjoy Life dairy, nut and soy free mini chips)
I also added liquid calcium supplement for additional calcium (for my dairy allergic son).

Prepare dry and wet ingredients in separate bowls and then combine the bowls and mix with a fork. Lightly grease a 9x9 inch baking pan or two round cake pans. Pour the batter in pans.
Bake about 40 minutes or until a fork or toothpick comes out clean.

For a fun play date treat mash 1/4 of your cake into crumbles and mix with 1/2 cup of sun butter. Get small bite size portions from the mix and roll them in your hands. Melt dairy free chocolate in microwave, dip your mini balls in chocolate, lay them on a parchment covered baking dish. Decorations are optional. I know it is hard but wait for chocolate to dry for about an hour.

Lentil Soup

2010-12-27T21:58:00.000-05:00

This is a very hearty and economic soup and can be easily served as a meal on its own. After being married for two years I learned that this soup was my husband's favorite. That was what my mother-in-law who is an exceptional cook told me on the phone. Two women and one man. Two women love the same man in their own ways and one of the women surely knew more about this man. The question was to ask for the recipe or not to ask for it. You know what happens next. That is our family favorite now. Lentils have a very high level of protein content. You can serve this with a lettuce salad with a simple dressing like lemon juice and olive oil.

Cooking time: about 40 minutes

6 servings

2 tablespoon oil

1,5 cup lentil

3 cups water

1,5 cup diced onion

1,5 tablespoon flour

5 cups water

1/2 teaspoon salt

1/2 cup alphabet durum pasta or orzo

dried mint

Wash the lentils, soak over night. Bring 3 cups water to boil, add the lentils, simmer for about 5 minutes. Drain the brownish water. Lentils double their amount after being boiled. Set aside. Dice a medium size onion.

Saute the onion in oil on medium high heat. Canola or sunflower oil would be fine. Add flour when onions start to change their color. Keep sauteing. In about 4 minutes the flour will be changing its color. Stirring frequently start adding water. Bring water to a boil, add salt and the lentils, simmer for about 25 minutes. Add mint and orzo or pasta of your liking into your soup (I used alphabet whole wheat durum pasta), check for doneness according to the cooking time on the pasta package. Mint adds a distinct flavor to this soup. You can be as generous as you like. My husband and I would love 4 tablespoons of mint in this soup but our children set the limits on this. They like their soup without mint and less "watery". I season my own bowl not the pot. You choose your battles:) Below is the version our children prefers.

No Knead Whole Wheat Bread recipe

2010-12-25T23:41:00.004-05:00

No hurries but time for bread...

You could smell the earth in the air. A storm was coming. My mother and I were walking from school on a windy winter day. I would usually walk from school with a friend or two but that day there was my mother with an umbrella in her hand. Dark clouds heavy with rain were rushing. On the way we bumped into a relative of my father's who happened to invite us to her home. We would drink tea and let the storm pass.

In a couple of minutes we were at her house for the very first time. This was a very basic, one story dwelling surrounded by bare looking trees in a big garden. We entered the living room. A sofa against a wall, on the opposite stood a stove, a rug on the floor. The home owner lit the wood stove. The wind outside was so strong that smoke filled the room. She adjusted the vent, picked the laundry that were left on small racks above the stove and left the room. In a couple of minutes a teapot was on the stove. She also brought in a small blue plastic tub with a mixture in it. She knelt on the floor, pushed her strong fists in the mixture for some time then covered the tub with a towel and said the dough would be ready shortly.

I lost track of time. I was hearing the heavy rain punishing the windows. Although it was about midday it was growing dark outside. No one turned on the lights. The conversation kept on going.

We never had a wood stove. I was mesmerized. I was sitting on the floor watching the flames dancing from the opening in the front. I was feeling the heat on my forehead. She opened a latch and pushed a pan filled with the risen dough from the plastic tub into a drawer in the stove. Some time later out came the most wonderful smell. I love butter, honey and tulum cheese with my bread. That's what I ate that stormy day.

May all stormy days end with good food and company for everyone!

School is out for a week. No classes, no morning rush, no "we are late again" worries. Time for long conversations at the table. Time for baking bread and enjoying it while it is warm. I love this recipe, simple, forgiving and versatile. I first came across the "no knead bread" recipe online a year ago, baked it a couple of times, loved the result but did not have a chance to experiment with different ingredients. I finally did. I did not have all purpose flour at home but had whole wheat and oat flour. My son had fever and neither my husband nor me wanted to go out for grocery shopping. Out of necessity came the no knead whole wheat bread.

No Knead Whole Wheat Bread

1 teaspoon active dry yeast

2 cups warm water

2 cups whole wheat flour

1 cup oat flour

2 teaspoon salt

1-2 tablespoon olive oil

In a large bowl mix yeast and water, wait for a couple of minutes for the yeast to dissolve (some use honey or sugar to feed the yeast but I didn't). Add flour and salt. Using a spoon give a couple of stirs. Do not over mix. Cover with a lid or plastic wrap. This will be a loose mixture. Let it rest for about 12 hours. The loose dough will rise and almost double its size. You will see air holes on the top. Oil bread / cake pan, transfer dough to the pan, oil the top.

Cover the top of the pan with a moist towel, let the dough rest for about an hour. Heat oven to 350F. Bake the bread for about 45 minutes or until bread looks golden brown. Let the bread rest for about 10 minutes before you devour it.

While three of us were digging in butter, cheese and honey, my dairy allergic son helped himself with some chicken sausage, olive oil and avacado.

Winter Break started with Watermelon

2010-12-24T17:02:00.001-05:00

Winter break is here. My daughter had a play date at her friend's house today. She was about to have her watermelon when I came to pick her up. How unfair! We went to the grocery store, bought a watermelon, came home, tried to find an appealing presentation to get my food allergic, food specific, meat lover son to show some interest in eating it. Nope but sister and brother both enjoyed making shapes using cookie cutters.
Happy Winter!
P.S. Planning on buying the next watermelon in season.

Measurement and Conversion Charts

2010-12-23T23:08:00.004-05:00

Americans typically measure ingredients by volume, while just about everyone else measures them by weight. Here is a quick summery of some of the basic cooking conversions. At the end of this post there are links to food specific online conversion calculators. Charts.