Have extra Olive Oil Rice? Combine inspirations and make this:
Take it back here for the recipe (I simply substituted seasonal veggies and ham for chicken in this case)–> Rice Chicken Pizza Top Salad
Rice is naturally gluten-free, and is, thus, a natural friend of us Bubble Children. How come, then, so many of us are surprised when we have a simple rice that tastes surprisingly delicious? It’s really easy, and can be a staple for many many dishes… and you don’t need packaged mixes.
To make a perfect rice that is dairy, gluten, soy, etc.-free and matches basically any plate, protein, or ethnicity of flavors, follow this!
1. Measure out one part rice and one a half times water. (Example: if you measure out 2 cups rice, measure out 3 cups water). Thai, basmati, and other “Eastern” rices work best for this method. (No risotto rice here!)
2. Bring your water to a boil. Add about 1/8 tsp. sea salt for every 1/2 cup rice (you’ll add more later, don’t worry). Add rice and a bay leaf. Stir once. Bring to a boil, cover with a fitted lid, reduce heat to low. Let simmer for anywhere from 20-35 minutes, depending on your rice, until the water is just absorbed.
3. Remove heat, fluff once with a fork, and cover again. Let sit 5 minutes. Add 1/2 tbs. nice extra virgin olive oil for every 1/2 cup rice and another 1/8-1/4 tsp. sea salt, to start. Stir, taste, and add more salt and olive oil if your palette is calling for more!
As much as my native California Bay-Area-self has an appreciation for the “San Francisco treat” (Rice-a-Roni and other various pilaf variations), this rice is so perfectly past al dente and infused with just the right amount of flavor from the bay leaf and olive oil and sea salt that I will have to pass on the butter, box, or any other added flavorings.
So nice. Good rice.
For those with lactose intolerances or sensitivities, there is always the question of cheese. Not only does it taste so good, but there are rumors that eating cheese after a meal is actually good for you. That’s great news! Why then, as a Bubble Child, would you want to eat cheese, and why wouldn’t you?
1. Digest: Cheese that has been produced artisanally (i.e. not American cheese singles) through some method of aging through bacteria actually has digestive properties! The “good bacteria” in cheese helps break down whatever you just put in your body post-meal. This doesn’t mean eat one pound of aged cheddar to think you’ll make more room in your stomach, but a few very decent sized bites goes a long way with processing that meal.
2. Lactose-light: Through the aging process, cheese loses its lactose. Have a lactose sensitivity? Go for really aged cheese and feel light and satisfied.
3. Non-dairy: Those with sensitivities find typically that cow’s cheese is more difficult to digest than sheep’s and goat’s milk cheeses. For something really fun, try buffalo milk cheese.
DON’T EAT CHEESE:
1. It’s not aged: Super soft cheeses like ricotta and mozzarella have not been aged as long, thus making them essentially an altered form of milk. As yummy as they are, if your stomach bloats from dairy, these are the ones to avoid.
2. It’s not cheese: As mentioned above, as much as you may love those American cheese singles, they’re not really cheese. Granted, nice aged cheese or fresh goat cheese may cost a touch more, but if you have a sensitivity, you wouldn’t want to eat too much of it anyways, so simply buy less! Quality over quantity… always.
3. You have a dairy allergy: Intolerances, sensitivities, and allergies are related but not equal. If you have a dairy allergy, meaning you have an immediate immune response to dairy, this whole aging bit will not change with that bite of cheese. Also, some cheeses are aged using nuts, beer, or nut leaves, making those with gluten sensitivities and nut allergies a potential threat. If it’s got a colored rind, ask how it was made.
4. It’s been cooked: If you’re looking for digestive properties, consider the fact that cooking something kills its bacteria… fortunately. However, if you want that bacteria because you want to digest items after eating them, that 4-cheese pizza will not be the best bet.
5. It’s processed or filled with hormones: Your body doesn’t like that stuff. Why make digesting something that would already be more difficult all the more challenging?
My little brother got married two days ago:
It was a beautiful occasion on the top of a mountain and we all finished off the evening at a French restaurant in Denver, Colorado with great food, wine, and cheers to the young couple. The majority of the table ordered the duck, and everyone at the table who didn’t wished they did.
Duck is such a beautiful thing: it is tender, full of flavor, but not overwhelmingly heavy. It has enough fat (that’s for sure) to cook itself in its own flavor, without any need to add oil or butter. Thus, for those with soy, nut, and dairy sensitivities or allergies, you don’t need to ponder what butter or oil to cook the meat in, because you don’t even need it!
Here is the recipe from the Bubble Child cookbook for Crisped Duck Breast, as well as the Red Wine Reduction to serve with. I prepared it in Paris right before I left to come home for the wedding (see right). Yum nom nom. –>
Have it with a glass of Gigondas, and you’ll be smiling for days.
Happy Campers gluten-free bread really does make me happy.
Hop on over to HappyCampersGF.com to check out the recipe and story for why this delicious French classic is not normally served gluten-free: Boeuf Bourgignon (yes, that one featured in that movie about Julia Child.)
If you don’t add all of the red wine to the meat, no one has to know..