Wednesday, June 30, 2010

Nuts and Social Events


This week, Lynn and I are wrapping up our series on nut allergies.  We hope that you have enjoyed our stories and been of encouragement to you.  Do stop by Lynn's place today too to hear what she is sharing about nut allergies and social events!

Our culture revolves around food.  

Nothing makes you realize that more than having a food allergy.  
Now, suddenly, you are aware of every time we encounter food.  
And, it can be overwhelming.  

Nearly every time you enter someone's home, you are offered food or drink.  
Business gatherings involve food.  
Holidays include lots of foods.
Game playing afternoons/evenings have munchies.  
Movies have popcorn {often popped in peanut oil}.
Fairs have food {again, often using peanut oil}.
Malls have food.
Parties have food.

And, the cultural expectation at these events is that we eat.

That very cultural expectation is on a head-on collision course with someone who has a food allergy, and that is the most challenging aspect of social activities when you have a food allergy.

People expect you to eat.
People want you to be able to eat.
People feel badly if you can't eat.

And, it's tough.

This has been the hardest part of having a food allergy for me, especially because food becomes an important part of say... interviewing for a job!  Food plays a key role in your job -- and it can be incredibly challenging to navigate that with a group of perspective employers!

So... here's where I hopefully offer you some encouragement about having a nut allergy and being at a social event:

(1) Talk to your family and friends about your allergy.  Let them know what it is and what it means for you {where is your current comfort zone?}.

(2) Eat before you head out somewhere and always carry a snack with you!

(3) If you feel comfortable; bring a main dish to a pot luck, and ask to be first in line.  Grab some of your safe food before the risk of cross contamination.

(4) Should the event arise where you need to go out to dinner, say on a job interview, inform the hosts of your allergy and ask if you might be able to suggest a restaurant where you can eat.  For me, when I interviewed, I suggested Olive Garden -- I know that I can eat there because they do not use nuts.  Their desserts are the only foods with nuts in the restaurant and those desserts are not prepared on site; they are shipped to the stores prepared.

(5) For a game night -- ask you host to refrain from serving nutty snacks, especially while playing games.  This minimizes the risk that nut proteins will be transferred from other people's hands on the game pieces or cards. I often bring a snack along too that I can share with others that I know is safe for me to eat.

How about you?  What do you guys do to manage having a food allergy and being a part of a society that expects us to eat?

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--
Disclaimer: I am not a doctor; just a girl, sharing her experiences about having a nut allergy.  Please check with your local Olive Garden {or any restaurant!} if you wish to eat there to make sure that it's safe for you -- don't take my word for it.

Scramble Melt


I've got a line up of breakfast recipes this week.... not sure why that's the only meal I've been cooking up new over the last week or so, but it is!

This one is a quick, easy one.



I almost feel silly for posting it.


Except -- it's delicious.


So, I had to post it.

Scramble Melt - Finding Joy in My Kitchen
{Print Recipe}

1 thick slice of wheat oatmeal bread
1 egg, seasoned with salt and pepper
1 slice colby jack cheese

Toast up a slice of bread... I highly recommend wheat oatmeal bread.

While the bread is toasting, scramble up 1 egg with salt and pepper.

Place the egg on top of the toasted bread, top with cheese.



Then, broil or toast in a toaster oven until the cheese is melted.



Enjoy!




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Tuesday, June 29, 2010

Apple Cinnamon Baked Oatmeal


Here's a breakfast recipe inspired by one of my Friday Favorite finds!!

Apple Cinnamon Baked Oatmeal.


Yep.


It's as delicious as it sounds.


And healthy too.

Really.

No artificial sugars or anything.


Just good, old fashioned oats, apples and cinnamon.


And, since I make our plain baked oatmeal with applesauce rather than oil/butter, I thought I'd do the same here!  

As though this recipe needs more merits... it's a make-ahead recipe too!  Throw it all together the night before, and bake it in the morning.


Apple Cinnamon Baked Oatmeal - Adapted from the Benhase Home
{Print Recipe}

3 C Old Fashioned Oats
1/2 C honey
1 T cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1 C milk
1 egg
1/2 C applesauce
2 tsp. vanilla
2 apples, chopped

Start by mixing together the dry ingredients.

Then, add in the wet ones.



Lastly, fold in the apples {I used up some frozen apples for this}.


Spread into a 9x13 glass baking dish {Ignore my photo and go with the writing -- use a 9x13, not a 9x9 glass baking dish!}.


Cover, and refrigerate overnight.

In the morning, uncover the baking dish.  Then, place the cold dish into the oven.  After the dish is in the oven, turn the oven on to 350 and bake for 40ish minutes, until the baked oatmeal is no longer runny and it is set and lightly browned.



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Monday, June 28, 2010

Giveaway!




We're celebrating around here.

Not only did we just buy a house...
Get a new look here at Finding Joy in My Kitchen...
Celebrate the upcoming arrival of my new little niece or nephew...

But, we're celebrating the opportunity to help you find joy in your kitchen thanks to the generosity of CNS Stores!

I don't know about you, but CNS stores is going to be my first stop when we're looking for furnishings in our new home... like, maybe new platform beds, perhaps?!  I've already scoured their many websites to determine what I'd like most in my new house.

So, now's the chance to ask you:

If you had $70 to use at any CNS Store... what would you buy?!  


That's right -- CNS Stores is offering one of Finding Joy in My Kitchen's readers a chance to win a $70 gift card to use at any of their web-stores!

You have three chances to win this $70 gift card {please leave a separate comment for each entry}:


(1) Leave a comment telling me what you'd spend your $70 gift card on from CNS Stores
(2) Post/Tweet about the giveaway on your blog/Twitter/Facebook and leave the link to the post in a comment
(3) Become a follower of Finding Joy in My Kitchen, and leave me a comment telling me that you are a follower {current followers, you are eligible for this entry too}

You have until 12 midnight, eastern time, on July 5th, to enter.  Winners will be chosen using Random.org based on comment number.  Winners will be announced sometime July 7th, 2010.  This giveaway is open to US and Canadian readers.  Good Luck!

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Wheat Oatmeal Bread




I have an affinity for oats.


I think they might be my favorite baking ingredient {don't tell my white whole wheat flour, which is a close second}.


Aren't they just wonderful?

They do this great thing to bread... they keep it super moist.


Really.

This healthy bread uses all whole wheat flour, oats, honey as a sweetener and olive oil as a fat -- yep, it's  got the good stuff in it :)

But you don't have to take my word for it.

Oatmeal Wheat Bread - Adapted from Heartfelt Homemaking
{Print Recipe}

1 C warm water
1/2 T yeast
1 tsp. sea salt
1/2 C oats {if Old Fashioned, run through the blender to break apart}
1 C wheat flour
1 C white wheat flour
1 C bread flour
1/6 C olive oil
1/6 C honey

If you have a bread machine -- put the ingredients in the bread machine according to manufacturers directions.  Be sure to place the oil in before the honey... so the honey slides right out of the measuring cup :)


Place the insert into your machine and let the machine do all the hard work for you!  


Set the machine cycle to whole wheat and about 3 hours later, enjoy some delicious, moist oatmeal bread.


If you don't have a bread machine, or want to make the bread by hand, it's quite simple to do, really.  

First, combine the water and yeast in a large bowl {or, the bowl from your mixer}.  Let this mixture sit for about 5 minutes.  Then, add in the oil, honey, salt and oatmeal.  Mix to combine.  

Next, add in the flours, 1 C at a time, mixing as you go.  

Once most of the flour is mixed, stick a clean hand into the bowl and begin to knead the dough right in the large bowl {I've had success getting the dough started this way}.  

Then, continue kneading on a lightly floured surface for 7-9 minutes until the dough is smooth and elastic.  

Place a dough into a lightly greased bowl; cover and let it sit for an hour in a warm place until doubled in size. Punch the dough down, and then shape it into a greased loaf pan.  Let the loaf rise for about an hour or until the loaf is 1 inch above the side of the pan.  

Then, bake at 350 for 30-35 minutes, until lightly browned.  

Enjoy!



This recipe is linked to:

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Sunday, June 27, 2010

Menu Plan - June 28



One month from today, we're packing up and heading out.

CRaZy!

I'm in love with our new place already and am soooo excited for this lovely new kitchen :)


I'm thinking about painting the cabinets white... what say you?

Now the serious clean out the pantry/freezer/fridge stuff begins.  We went through and made a list of what's in the freezer and we're tackling a bunch of those items this week:

Sunday
B - Blueberry Muffins {new}
D - Crockpot Chicken Parmesan
Dessert - Chocolate Chip Cookie Pie


Monday
B - Leftover blueberry pancakes {freezer}
D - Sizzled Ham and Spinach Squares {new}


Tuesday
B - Apple Cinnamon Baked Oatmeal {new}
D - Quesadillas {homemade tortillas}


Wednesday
B - Carrot and Zucchini Pancakes
D - Leftovers
Dessert for Life Group - Rhubarb Gingersnap Cheesecake {new}


Thursday {friends from out of town are visiting!!}
B - Granola and dried fruit
D - Gluten-Free Zucchini Pizza {new}
Dessert - Black Bean GF Brownies

Friday
B - Either Garden Veggie Quiche or Veggie Scramble
D - Chicken and Brown Rice Bake


Saturday
B - TBD
D - Penne with Broccoli and Sausage

No recap of last week?  Well, that's because I spent the week here...


With my lovely husband.


It was a spontaneous trip, complete with stunning fireworks viewable from our hotel room on the 37th floor!


We enjoyed much time together after his conference was done in the evenings walking hand-in-hand along the river.


Since we spent our week away from home, I didn't do a lot of cooking. But, I did pack:


{excellent as a cold salad too}


And we made our favorite potato and ham casserole when we returned!


oh... and, I made ice cream.  
After a week of being gone 
{which is always a challenge when you have food allergies}, 
I was craving ice cream... 
so we made berry and Oreo sundaes!!


Be sure to check in Tuesday for a giveaway to CNS stores!!!

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Friday, June 25, 2010

Friday Favorites


Another round of goodies coming your way....

{Crazy Daisy}

{Frugal Antics of a Harried Homemaker}

{Nancy Creative}

{Family, Stamping and Food}

{For Such a Time as This}

{Singing with the Birds}

{Gluten-Free Homemaker}

{Beth Stedman}

{Honest and Truly}

{Pam's Midwest Kitchen Korner}

{Sarah's Heart's Home}

{From My Tiny Kitchen}

{Annie's Eats}

{Celiac Teen}


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Thursday, June 24, 2010

Linguine with Bacon, Spinach and Sage


I usually don't try recipes from the back of boxes.  Something about them doesn't sit well with me.



Seeing as I'm on a quest to use up stuff in my pantry, this recipe was actually appealing to me.  Spinach; check.  Bacon; check.  Pasta; check!  And, I had homemade chicken broth ready to be used up too.


The ingredients made me do it.  Honest.  

Linguine with Bacon, Spinach and Sage - Ronzoni Healthy Harvest
{Print Recipe}

1/2 box Ronzoni Healthy Harvest Linguine
1/4 lb. bacon
1 onion, diced
1 C chicken broth/stock
3 T fresh sage leaves, chopped (or dried, to taste)
1/2 lb. spinach leaves, washed and trimmed
salt and pepper, to taste
Parmesan cheese, garnish

Cook pasta according to directions.


Meanwhile, cook bacon until crispy. The least-messy way I know for cooking bacon is to do so in the mircowave!


Cover a microwave safe plate with a paper towel. Then, spread the bacon over the paper towel.

Cover with a second paper towel.


Cook for 1-2 minutes at a time, until bacon reaches desired crispness.


Heat chicken broth and sage in a skillet, simmer for 1-2 minutes.  Add in onion.  Simmer until onion is tender.

Then, add in spinach, heating until just wilted.



Stir in drained linguine.


Then, toss in bacon.


Serve topped with Parmesan cheese, if desired.


Enjoy!

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