Crazy about Dahl

I have a thing about dahl lately. My kids have a thing about dahl lately too! Sons thing is eating 2-3 bowls of it in one sitting, and daughters thing is refusing to eat any at all. Ho hum, you cant win them all.

Did you know you can make kick ass awesome dahl without having a cupboard full of fancy spices?

Let me teach you my base dahl, then you can play around with it and create your own version.

You will need: (No measurements, sorry, I suck, I know!)

  • Lentils
  • 1 onion
  • 3 garlic cloves
  • tumeric
  • fresh ginger
  • 1-2 tomatoes
  • 1 lemon or lime
  • chilli – optional

for different variations you can add spinnach, chickpeas, paprika, different coloured lentils, carrots…. the sky is the limit 🙂

So, you need lentils. For a starter outer I suggest red lentils. Wash them well and pop them in a large saucepan with water. Id say 2 cups of lentils and 4 of water, add more water if needed. Add about half a teaspoon of tumeric. Bring to a boil and turn the heat down. Red lentils are pretty fast so you can start prepping your other stuff almost straight away.

Finely chop your onion, if you have a kid who thinks onion is poisonous like me, then you can puree the onion in a mini chopper. Its magic. I do this all the time and point blank lie. Works a treat.

Mince your garlic (one of them garlic press majiggys is perfect).

Slice or chop a small amount of chilli, I use red for more colour but use such a minute amount it really doesn’t give much spice at all.  Add the chilli to your garlic pile.

Grate or slice some fresh ginger. I always keep mine in the freezer, so its easy to scrape off the amount I need with a sharp knife. Add the ginger to your garlic and chilli pile.

Cube your tomato. Some say to take the peel off, I dont bother.

Once your lentils are close to done then continue with these final steps.

Add your oil of choice to a frying pan, I use extra virgin olive oil, over low to medium heat fry the onions taking care to not burn them or let them go brown. You want them soft. This will take about 4 minutes. Then add your garlic, chilli, ginger pile. Take extra care now to not let this burn, burnt garlic is not nice.

Once your lentils are done, add all your goodness from your frying pan in to the lentils and also add your tomato. Add salt and squeeze half a lemon or lime in to your dahl.

I like to add a few leaves of baby spinach, it gives such awesome colour.

Once you graduate from this dahl you can start using more grownup lentils and spices if you like 🙂 The one pictured has baby spinach and the lentils are brown and red mix. YUM!

I serve mine with a naughty blob of butter 🙂 You can make it less liquidy and eat it with rice too.

Swedish Coconut Balls!

Yes, I know, this recipe starts out with you doing a double take and going, “coconut balls?????”

All Swedish kids grew up with coconut balls, its not something parents generally make, instead the kids do it, its an activity and a sweet treat all in one. Although in Swedish, kokos bollar doesnt sound so, eeehm…. wrong? lol

Once upon a time some people called this something else that is very very racist, those people are now being told to say chocolate balls instead. Im not sure what all the hu haa is about to begin with, I have always said coconut balls as have most my friends and family. So coconut balls is what you will call them as well 🙂

This recipe will not work if you cant tolerate oats. Make sure you buy proper glutenfree oats and not any old oats, as normal oats can contain a fair amount of gluten.

You will need:

  • 100g butter, room temperature
  • 1.5 dl sugar
  • 3 tablespoons coco powder
  • 1 teaspoon vanilla sugar (scrap this if you dont have it)
  • 2 tablespoons strong coffee (or water if you dont want to risk making the kids hyper)
  • 5 dl GF oats
  • desiccated coconut, for rolling the balls

The rest is really very simple. Add all the ingredients in a bowl and get your kids to mix it.

Really really mix it, squish, sqash, knead, bash….. until its all mixed. Then roll the mix in to small balls which you then roll in coconut. Once done, refrigerate. Then eat. Or eat as you make it. With a spoon. Then you can skip the coconut too 😛

For a healthier version play around with it, add some coconut oil, chia seeds, less sugar etc. The possibilities are endless.

Enjoy!

Back to school and corn can do one…..

So upset today. Really really moody and horrid.

Back to school is getting me down, big time. Why? Because only one is going back, and he has to be proper gf for the first time ever, and I need to bake again, and baking corn (and egg free and gluten free) free is a bloomin nightmare, and I dont like baking and Im picking faults right now, with everything.

Why cant I just go to the shop and buy the bread we need? Why cant they just bloody make it??? Im feeling miserable and sorry for myself and I want to scream and stomp my feet and throw things.

I hardly ever have days like this, everything thats been thrown our way these last few years I have taken in my stride and just gotten on with…. but today, I am hard done by, I am miserable and I want our school to have uniforms and I want shops to stock stuff we need and I want to be in Dubai not here and I want someone, anyone to come do my laundry because Im so friggin tired I think I could sleep for a month. Maybe two months.

And Im home sick, and I dont know where home is, or what Im missing and Im so upset and sad.

I want both my kids to go to school tomorrow and I want to be alone sometimes, even just an hour or two. And September is coming, and every September for forever she gets pneumonia, then again in October and November and bla bla bla and I cant do it anymore. Can I please just sleep instead…?

Im not depressed, honest. Tomorrow, or later or whenever I will be just fine. But sometimes I just bottle it all up, for so long and then I need to just let it out, a bit atleast. Then I feel so bad, because there are people out there with real issues, people who have terminal illnesses and others who are fleeing wars and orphans and all sorts, and I feel like such a selfish brat for complaining, I have no right to complain. Its not so bad being me really…. is it?

Deep breaths and all that. Tomorrow will be a better day.

If anyone knows of GF, CF, EF breadmixes, please let me know.

😦

Germs, school rooms and dreaming of a farm!

Not feeling very “bloggy” lately. I can honestly saw we are all exhausted.

End of May, I finally went to the hospital and handed all our papers in. So many hospitals working together on our case. I just wasnt ready to hand it in sooner. It looks like they will still want us to go to Warsaw to check something there. We have the unexplained signs of autoimmune activity and bla bla bla. Bla bla bla may seem a bit blasé, but I just cant manage more then that right now. Im tired of “it” constantly being what our life revolves around. Waiting now to see how often we need to re test her igg’s also.

On a very positive note, she has not had pneumonia since she was taken out of school. TOUCH WOOD (as she sits downstairs with a big wheeze and a cold). She even had the same 48 hour cold / virus that here brother had a few weeks back, and hers ALSO lasted 48 hours. I almost cried with relief. I had no idea her immune system knew how to do that!!

The doctors are hopeful that this break is all that we need, but lets see, only time will tell.

On the school front, we have our plan, and our back up plan. She will have tutoring in school 3 times per week without germy other kids around. Hopefully she will still be ok with this once flu season starts, if not we will have to take her out fully. Im ok with all of this, I have gone over the plan in my head a million times!

New house is looking fab, and thanks to my Pinterest research, our school room eats other peoples school rooms for breakfast! We LOVE the school room, its probably our favourite room! A couple of more things to do, then its all ready.

We had Celiac kiddos birthday party just a few days after moving in, and it was fab! I thought the preparations would send me in to a stress fit, but it really wasn’t so bad! Guess Im becoming a pro at catering to people the gluten free way. Even the corn free and egg free is getting a tad easier, although I do miss being able to buy bread!

Our biggest enemy lately is not gluten anyway, its those pesky germs that everyone carries around, the stuff that lives in peoples noses, the stuff that little kids sneeze out and cough out and touch and then attack celiac kiddo with. Ok, fine, nobody is attacking, but sometimes it really feels like it. Its SO hard keeping her safe without going overboard.

I go to the supermarket early in the mornings now when its not so busy, that way she wont need a mask, more times then one Ive changed checkout after seeing a snotty cashier sneeze / cough in her hand and then carry on moving peoples groceries to bags. I don’t even want to start thinking about the stuff we don’t see!

Im telling you, the only safe way to live is in a house in the country, where you grow and raise your own food! It used to be a sort of joke I told, but I am more and more serious about it as time goes by! haha (any excuse to wear wellies full time really).

So, thats us! 3 more days of school, then maybe, hopefully, we can all re gain some energy! Which might mean more blog posts. Lucky you 😉

-Linda

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The image is of a big scary germ. Obviously. Just incase you didn’t get it 😛

Zucchini Fritters

Im back on LCHF. Because you know… Im getting a bit to blobby. Yesterday I had SUCH bad cravings for crisps or popcorn and sweets and, well, pretty much anything non LCHF. So Pinterest to the rescue (again) and I found some zucchini fritters. Hurraaah. I had what I needed in the fridge! So, 1 zucchini got itself sliced and 1 chunk of parmesan got itself mini choppered in to a powder and in the oven it went. and about 10 minutes later I had this AWESOME snack in my mouth, and the kids LOVED it which is always a bonus when you have kids, so Im totally doing this again. Forgot to take photo of finished product because piggy here had to eat them straight away. Ha.

So easy. Slice zucchini, add grated parmesan (I salted and peppered my parmesan to add flavour), add some evoo and pop in a hot oven for 5-10 minutes. Thin slices = crispy yummy zucchini thingies, thicker slices = softer and SO delicious! Originally saw this on pinterest here zucchini fritters,  if you search zucchini fritters or baked zucchini on pinterest, you will see HUNDREDS 🙂 -Linda

On a pancake mission – day 2

Ok, nobody tell anyone its been like a week since the last pancake.

Today again I searched and found lots of different egg free pancakes, I wanted one without an egg replaces such as chia or banana or apple sauce, because sometimes, we just dont have all that stuff lying around. I found a few recipes and modified them to make them suit me and obviously make them gluten free.

This one was awesome, but I can imagine the flour is the make or break here, I had to adjust the amount of liquid a few times until I was satisfied, but do note, the batter will be super thick. As the baking powder sits and does its thing, you may even need some more liquid towards the end.

  • 3dl all purpose gf flour (I used a cake one as they are less dense, you may be able to use a bread flour, but start off with a bit less)
  • 4dl milk (I used lactose free)
  • 1tbsp (yup, a WHOLE tablespoon, no joke) baking powder
  • 1tbsp sugar (I tried without this at first, but they kindof need it, try honey if you are a no sugar kindof person)
  • 1 pinch of salt
  • butter or oil for frying, plus a big dollop (about 2tbsp) for the batter

Mix all ingredients together, I never faff around with dry first or whathave you, just whack it in a bowl and blitz with an electric whisk. Like I said, this batter will be thick, its normal, it needs to be.

Start of with a pretty hot pan and lower to medium after the first pancake. Turn each pancake once edges are solid and it almost stopped bubbling.

Verdict: Celiac kiddo loved these, she says they are even better then the previous one which she gave a 5/5. She also says Im a super hero at pancakes and if there was olympics in pancake making I would win (GOD I love my kids!) Big brother says they are super super yummy. He gives them 5/5, he says they were pretty much equally good to the other ones. I also tried even though Im back on a strict low carb diet, and I must say I was pleasantly surprised! You actually can make pancakes without egg and gluten and make them taste like the real thing. My only critique would that they are a tad doughey in the middle. Next time I will try adding some flavour to these, I think they would be great with some chocolate chips or blueberries! I give them a 4/5 and thats comparing them to a pancake with egg! So not bad at all.

Linda

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On a pancake mission – day 1

Gluten free was easy. Gluten free pancakes taste amazing and I have yet to meet someone who doesn’t love them (they are better then gluten ones, trust me!). But then you go almost completely lactose free and egg free and you sort of sit and wonder, if pancakes are lactose free, egg free and gluten free, are they still pancakes?

Well, after almost a year of being pancake less I decided to go on a pancake mission.

Pancake 1

This is a combination of several recipes I found online, the base recipe(s) had more milk and fancy flavours, they also had gluten. So, this is what I did.

  • 1 ripe banana
  • 1,1/2 dl gf flour (I used a cake one rather then a bread one, but whichever should be fine)
  • 3dl milk (lactose free or whatever tickles your fancy)
  • 1tsp baking powder
  • a pinch of salt
  • a squirt of evoo (or melted butter is fine if that works for you), a bit in the batter and some more for frying

Mash the banana in a bowl and add other ingredients, whisk well so its not to lumpy. Fry as you would a “normal’ pancake.

Verdict: Well, there is one thing in the world I will not eat or try ever, and its banana. I apparently didn’t like it even as a baby. My mum forced me to eat one in childhood at some point and I promptly puked. I cant even stand the smell. So, I almost died having to mash the thing. Honest. But almost dying is worth it for my kids, so mash I did, with my head turned away and running to the hallway for breathing breaks. I cant tell you what it tastes like. But Celiac kid ate almost all of them! She was screaming and jumping up and down from being so happy about pancakes, she says they are the best everrrrrr! I guess thats a pretty good verdict 🙂 From a cooking point of view Id say they burn pretty easily, I had to keep the temp lower then “normal” pancakes. They were also a bit runny, so a bit bigger then what we usually make, but maybe more flour would have fixed this. Anyhow, daughter gives these a 5/5. I wont rate them as I didnt try, and big brother is in school so missed out on these.

Pancake number 2 tomorrow!

-Linda

EDIT TO ADD: I managed to save 1 little pancake which big brother ate cold after school, he gave it a 6/5 and drew me a “best pancake maker in the world” certificate. I think we are on to a winner!

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