Daughter Miriam has been sick recently and is going in for a procedure in a few days. The doctor has put her on a restricted diet—no fiber; no red, orange or purple foods; nothing from the lily family. This cuts out many foods in our normal diet—no brown rice, whole wheat, tomatoes, carrots, onions, garlic, leeks, or any other “stringy” vegetables. How do I create a Sunday dinner that is both satisfying for everyone, but where she can still keep within this diet?
Category Archives: Vegetarian
Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. A few weeks ago I posted my updated recipe for light and flaky biscuits. I had been making these biscuits for years, so throwing them together was second nature. However, when I tried to make these biscuits as I had written the recipe they came out tough and dense.
Adapted from a King Arthur Flour recipe
I do not make dinner rolls very often, because several family members are avoiding carbs or white flour breads. Jan’s friends came to Stitches and I was making them a Brazilian seafood stew. Jan’s friends are not avoiding white bread and I decided that pull-apart rolls would go well with dinner.
One of my early recipe posts was for orange infused sugar. I was making candied orange peel and I was left with about two cups of orange infused sugar. I found that this orange sugar was very good for giving recipes a sweet citrus flavor. A jar of this sugar now sits on my counter—next to the salt and pepper—ready to add as needed.
The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a cucumber salad. I had also decided on making a French onion soup, but the question was how could I make it low car. My solution was to give my diners the option of whether their soups would be topped with bread and/or cheese.