Wine & Dine

Give up the funk

April 25, 2013 | No comments


 

I have been in a bit of a food funk lately. Something needs to change.

Earlier this year, I found out that the chronic headache and frequent migraines I’ve been suffering from most of my life are caused by gluten allergy. Who would have guessed that something as simple as changing my diet was all that was required to get rid of the constant pain? On one hand, I’m thrilled to have found a solution that threats the cause rather than the effect, but at the same time, not eating gluten is turning out to be quite difficult. The problem is that there is gluten in almost everything, and I appear to be extremely sensitive (even trace amounts of gluten gives me splitting migraines). All the things I used to eat are now off limits and I’m having a hard time coming up with good substitutes. There has been a lot of dry chicken and slimy rice pasta. I used to love spending time in the kitchen, but lately, just thinking about making dinner have made me in a bad mood and I’ve more often than not ended up skipping dinner (and consequently woken up hungry in the middle of the night). Clearly, something needs to change.

This week I finally made a serious effort to find joy in the kitchen again. As usual, I have my sister to thanks. In one of her emails she mentioned that she had made a ham and broccoli quiche for dinner. I absolutely love love love her quiches. She makes the crust from scratch, and no matter what filling she decides on (even the combinations that don’t sound like a good idea), it always turns out amazing. She has given me the recipe multiple times, but I’ve never actually tried to make one on my own. It just seems like so much work and I guess I’ve been lazy. I’ve just bought the ready-made ones at the grocery store (although they are never as good as the ones she makes).

Two days ago, I made my first quiche with a salmon, spinach, and mozarella cheese filling. For the crust I used gluten free all-purpose flour made from brown rice and potato (I’m also allergic to most types of legumes so I can’t use many of the gluten-free substitutes). I find rice flour a bit tricky to use. It is hard to get a good consistency and it turned out a bit gritty. The filling though was a big success (and I finally got rid of that last piece of salmon that has been in the freezer forever). Today I made another quiche with a tomato, spinach, and cheese-mix filling and I used white rice flour instead. This time, the crust was perfect. Now that I’ve sorted out the recipe, I’m already looking forward to trying a new filling. I just need to eat the leftovers that are currently occupying my half of the freezer first…

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