Author Topic: Culinary Boredom (Read 207 times)

BeatriceC · « **on:** June 01, 2018, 09:08:26 pm »

I'm looking for new ideas because I'm bored with what I cook. Part of the problem stems from a long list of allergies, the other part is I'm just a picky eater.

Here's the allergy list.

Formally diagnosed:
Tomato (severe anaphylaxis even with cross contamination level exposure, wheezing and hives with airborne and skin contact exposure...this is the big one.)
Eggplant
Potatoes
Orange
Green beans
Chocolate
Latex (listed because there's a lot of cross reactive foods that I don't have reactions to yet, but still need to minimize exposure)

Not formally diagnosed but waiting for my next appointment with my allergist (insurance is being stupid, so that's been delayed), but I've been noting some potential reactions like itching, hives, and wheezing:

Bell peppers
Chili peppers
Basically all peppers
Paprika

If you're noticing a pattern, there does seem to be one. It's looking like everything in the nightshade family is presenting a problem.

I am so sick of white sauces, I hardly want to eat any more. I have one good recipe for a butternut squash curry sauce, but that's about it. I'm bored with black beans, stir fries and even just meat/veggie/starch dishes since I can only eat noodles/pasta or rice, and my pickiness kicks in for the veggies. I pretty much only like broccoli, cabbage, brussel sprouts, cucumbers, lettuce and raw spinach. Carrots and celery are ho-hum, and a lot of what's left of what I like I'm allergic to or possibly allergic to, or it falls in the cross reactive to latex category and I can't eat too much of it.

So, anybody have any thoughts or ideas?

Oh, and one last thing. One of my kids is allergic to eggs, so doing without egg is also necessary most of the time. Also, sometimes we have big family dinners with all my kids and MrC's daughter and daughter in law, and then we have to toss in a milk protein allergy and celiac disease restrictions, so anything that would work with all those restrictions would also be appreciated.

Damocles · « **Reply #1 on:** June 01, 2018, 09:25:03 pm »

Quote from: BeatriceC on June 01, 2018, 09:08:26 pm

I'm looking for new ideas because I'm bored with what I cook. Part of the problem stems from a long list of allergies, the other part is I'm just a picky eater.

Here's the allergy list.

Formally diagnosed:
Tomato (severe anaphylaxis even with cross contamination level exposure, wheezing and hives with airborne and skin contact exposure...this is the big one.)
Eggplant
Potatoes
Orange
Green beans
Chocolate
Latex (listed because there's a lot of cross reactive foods that I don't have reactions to yet, but still need to minimize exposure)

Not formally diagnosed but waiting for my next appointment with my allergist (insurance is being stupid, so that's been delayed), but I've been noting some potential reactions like itching, hives, and wheezing:

Bell peppers
Chili peppers
Basically all peppers
Paprika

If you're noticing a pattern, there does seem to be one. It's looking like everything in the nightshade family is presenting a problem.

I am so sick of white sauces, I hardly want to eat any more. I have one good recipe for a butternut squash curry sauce, but that's about it. I'm bored with black beans, stir fries and even just meat/veggie/starch dishes since I can only eat noodles/pasta or rice, and my pickiness kicks in for the veggies. I pretty much only like broccoli, cabbage, brussel sprouts, cucumbers, lettuce and raw spinach. Carrots and celery are ho-hum, and a lot of what's left of what I like I'm allergic to or possibly allergic to, or it falls in the cross reactive to latex category and I can't eat too much of it.

So, anybody have any thoughts or ideas?

Oh, and one last thing. One of my kids is allergic to eggs, so doing without egg is also necessary most of the time. Also, sometimes we have big family dinners with all my kids and MrC's daughter and daughter in law, and then we have to toss in a milk protein allergy and celiac disease restrictions, so anything that would work with all those restrictions would also be appreciated.

Former chef at places with patrons who had long lists of allergies and gluten free so let me see what I can dig up for you.

Some ideas (my kids are picky, especially my daughter) and tell me what you think sounds good (or if there are allergies and I can give you substitutions )and I'll get you the recipe.

Peanutty noodles (Rice noodles, sugar snap peas, shrimp, peanut butter, soy sauce)
Pad Thai (Rice Noodles, carrots, sprouts, shrimp or chicken, peanuts)
"Daddy's Spicy Noodles" - Came up with this on the fly for my kids, it's any kind of pasta (they like bowtie), scallions, garlic, ground beef and a sweeter "general tso" sauce.
Several Indian dishes come to mind with cauliflower, squash, and other veg with several different flavors of sauces over rice. <- easily modified for different tastes and allergies.
There's a veg rice bake I do that's great as filler for a burrito or on it's own. Mixes a lot of random veg together that you like with rice and beans. Healthy, easy, and good flavor with customization options for kids/adults.
Can you have sweet potato? I don't think you can but maybe you were told differently.
Being a New England native I make a hell of a chowder (corn, clam, lobster) and other seafood dishes.
Carrot ginger soup is a popular one with my wife.
Bacon and lentil soup is another winner.
Stuffed cabbage can be jazzed up.

Penguinzrock · « **Reply #2 on:** June 01, 2018, 10:49:22 pm »

How do you feel about squash? I cut butternut squash into small cubes, toss with a couple of tablespoons of some sort of oil, an equal amount of maple syrup, and a dash of cinnamon. Throw it all onto a cookie sheet and roast at 350° for 30 to 40 minutes. It's awfully good!

BeatriceC · « **Reply #3 on:** June 01, 2018, 11:47:39 pm »

I suppose I should add that I hate seafood of all kinds. It’s a texture thing. I can’t swallow it without retching.

And butternut squash sauce is what’s on the menu for tonight. I can’t stand the texture to eat it chopped up, but as a sauce it’s good. I’m just kinda bored with it.

Several of those ideas wth shrimp have some potential though. They seem like they can easily be made with chicken, so I’m going to try.

Damocles · « **Reply #4 on:** June 02, 2018, 02:30:09 pm »

Quote from: BeatriceC on June 01, 2018, 11:47:39 pm

I suppose I should add that I hate seafood of all kinds. It’s a texture thing. I can’t swallow it without retching.

And butternut squash sauce is what’s on the menu for tonight. I can’t stand the texture to eat it chopped up, but as a sauce it’s good. I’m just kinda bored with it.

Several of those ideas wth shrimp have some potential though. They seem like they can easily be made with chicken, so I’m going to try.

Why you gotta hurt me on a Saturday?

Queen of the Night · « **Reply #5 on:** June 02, 2018, 02:31:01 pm »

How do you feel about coconut as a flavor? I'm not talking the gross sweetened dry coconut flakes, but something like coconut milk or coconut cream?

You can change up a lot of basic, boring things just with a little spice and a different liquid, and one of my favorite things to do that with is rice.

White rice under your same-old-same-old sauteed chicken may be boring, BUT... what about rice made with chicken broth, garlic, and fresh thyme? Or rice made with coconut milk, cumin and coriander seeds, and a pinch of turmeric? Throw 'em right in the rice cooker if you have one.

Also, start thinking about fruits and nuts as standard dinner ingredients. Cut-up dried apricots or prunes make a great addition to a chicken curry or stir-fry, and ground almonds can be used to thicken or give texture to a sauce when your celiac guests are over.

Oh... there's an old traditional recipe for pork loin stuffed with apples and prunes that is absolutely delicious. Fruit and meat go great together -- my mother used to make pork chops, take them out of the pan and sautee sliced apples and onions in the pan until they were soft and caramelized, then pour them over the pork chops... amazing!

Consider picking up a cookbook with Thai or Indian recipes to give your dishes some flair -- and ignore the peppers altogether; I do, and it doesn't matter in the least.

Next thing you know, you'll be enjoying eggs poached in mango chicken curry for dinner over saffron coconut rice!

Pandorica · « **Reply #6 on:** June 02, 2018, 03:04:18 pm »

What about a pesto-type sauce? Basil, parm, pine nuts (can sub other nuts), olive oil, garlic, salt.

Felicia · « **Reply #7 on:** June 02, 2018, 05:36:21 pm »

Sweet potato/kumara/yams can be used pretty much the same way as pumpkin for a different flavour

Other root vegetables like parsnip and swede have a fairly mild flavour and can be used in place of potato in a lot of recipes - I think I'd experiment with different curries for new flavour combinations.

Stir-frys also sound like a good option, and its easy to switch out different vegetables. Carrot, onion, baby corn, snow peas, bamboo shoots is a nice base with pretty much any protein, and a nice Asian-y soy/garlic/honey/vinegar/chilli sauce.

annikahansen · « **Reply #8 on:** June 02, 2018, 06:42:11 pm »

I am sorry it must be tough with all those restrictions. Last night, I made kebabs marinated in a chimichurri sauce over millet. I used zucchini and red onions for the vegetables on the skewers. Do you like polenta? Or socca? I made this carrot socca. I thought it was good even though I hate mayo: https://www.purplecarrot.com/plant-based-recipes/carrot-socca-with-roasted-broccolini-and-creamy-cucumber-dressing. I've been get a Tom Brady meal kit once a month that is vegan (so no dairy or eggs) and gluten free. I don't think they have nightshades except the occasional jalapeno.

Tisiphone · « **Reply #9 on:** June 05, 2018, 08:26:58 pm »

Here's something you can whip up in a slow cooker:

(I learned to cook from my grandmother and she never measured anything other than baked goods so it's a "some of this and some of that" kind of quantities.)

Chicken.
Lemon juice, olive oil, and curry powder mixed together to form a sauce. Only about one tablespoon of curry powder, and about three or four tablespoons of oil and lemon juice in a 1:1 ratio or thereabouts.
Pour over the chicken. It's OK if you don't get all the chicken. The natural juices of the chicken as it cooks will create a thin sauce.
Let it cook on high for about 5 hours.

A note on the curry powder: I'm not sure if curry powder has paprika in it. There are a lot of different kinds, so you may want to check spices. You're probably good if you skip the curry powder and stick with the lemon and olive oil. I haven't tried it without the curry.

You can make enough for you, fill a largish slow cooker and make enough for a family.

Serve over rice or couscous. I generally go with couscous.

Coucous is easy. Boil water or chicken broth. Add couscous. Wait until the couscous fluffs up and it's ready to go.

Winterlight · « **Reply #10 on:** June 05, 2018, 09:57:24 pm »

Ramen with smoked chicken, mushrooms, and steamed broccoli. This came about when I dogsat earlier in the month. I took some smoked chicken the dog owners had left for me, cut it up, and steamed it in the microwave with some broccoli, chopped mushrooms, and various herbs plus some garlic while the ramen cooked. I drained the ramen, then mixed everything together. Fast, easy, and very good. You could also do it with rice noodles for the celiac person, it's dairy free, and the chicken could be poached or baked or grilled with whatever works for you.

STiG · « **Reply #11 on:** June 06, 2018, 09:06:51 am »

Roasted carrots for a sauce? There was a recipe for carrot garlic soup on the old board that could be modified into a sauce, I would think. I'll see if I can dig it up.

And I saw a recipe on Facebook that I'm dying to try: sweet potato gnocchi with a sage butter sauce. [insert Homer Simpson drool, here] The only issue is that I'm not sure the other members of my household would be as keen to try it as I am.

STiG · « **Reply #12 on:** June 06, 2018, 09:14:17 am »

French Garlic Carrot Soup
4 Servings (as main dish)
Preheat oven to 350 deg.
Ingredients:
4 heads of garlic
4 Tbs Butter
4 Tbs olive oil
4 Tbs flour
6 large carrots
1 cup white wine
3 cups chicken or vegetable broth
1 tsp dried thyme (or 1 large sprig fresh thyme)
1 cup milk (or heavy cream)
salt & pepper to taste
Method:
Coat bottom of a roasting pan with oil. Halve the heads of garlic horizontally (so you have a root end and a tip-end) and place cut-side down in the oil. Roast 45 minutes to 1 hour. ***
Peel and dice carrots and saute in butter in a large pot till soft. When garlic is done, squeeze the paste from the skins and mash it up in the oil with a fork. Add all to the soup pot. Sprinkle with flour (add more if needed to absorb the fat) and cook your roux through, but not browned.
Deglaze with wine, add thyme and broth. Bring to a boil, turn down to simmer for approx. 15 minutes, then take off the heat. Puree (I use a stick blender in the soup pot). Add milk (watch the consistency - you may not want the whole cup), add salt & pepper.
***Quicker version:
If you started too late to let the garlic roast an hour, you can chop and saute the garlic along with the carrots. The flavor will be sharper and not as rich. I would cut back to 3-5 cloves per person, rather than a whole head.

BeatriceC · « **Reply #13 on:** June 07, 2018, 12:33:48 am »

Thank you for all the ideas! There's quite a few of these I am going to try soon.

Random Heroine · « **Reply #14 on:** June 07, 2018, 09:32:12 am »

How about Asian dishes? Just ignore the peppers and you have tons of options.

Chicken and Broccoli
Cashew Chicken
Pad Thai
Fried Rice (w/ your choice of meat or veggie)
Lo Mein (w/ your choice of meat or veggie)

Polite Paradise

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Author Topic: Culinary Boredom (Read 207 times)

BeatriceC

Culinary Boredom

Damocles

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Penguinzrock

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BeatriceC

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Damocles

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Queen of the Night

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Pandorica

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Felicia

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annikahansen

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Tisiphone

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Winterlight

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STiG

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STiG

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BeatriceC

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Random Heroine

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