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bartfull

Holy Quiche, Batman!

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OK, it's the world's most helpless cook here. I did something today that the rest of you will probably shrug your shoulders at, but for me, well I'm proud of myself.

The chicken still wasn't thawed enough to cook this morning. I had a little leftover rice/pork chop/cauliflower mixture in the frige at work, but I knew I'd never get two meals out of it. So I brought some eggs - raw. I made some more rice, then I chopped up a bunch of Monterray Jack into half inch cubes. I threw them into the bag with the rice, meat, and cauliflower and shook well. Then I beat two eggs, poured them over the other stuff in a bowl and microwaved it. It came out sort of like a cross between quiche and egg foo yong. I'm going to experiment with this. I'd like to make gravy to pour over it, but so far I can't tolerate any thickeners. But even au jus would be OK I think. Anyway, it was good and I feel a LITTLE less helpless in the kitchen every time I experiment with good results.

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Glad you're gaining confidence in the kitchen!

As for thickeners, have you tried arrowroot powder? Many starches and even some flours will also work, including sweet white rice flour, tapioca starch, potato starch or flour, and even coconut flour. I usually use sweet potato flour, though I'll also use French Acadian buckwheat flour, depending on what I'm aiming for. I suppose quinoa flour may also work, though haven't tried. Sorghum flour can probably also work for some things, but the texture and color may not turn out as one might prefer. Generally, the starchier ones will tend not to darken the results too much. You can alternatively cook red or yellow lentils to a puree (about 15-20 minutes), and they will soak up water as they cook, thereby thickening the mixture. I know the red ones cook to a tan/light brown color, so I don't suppose the yellow will throw off the color of a gravy too much either.

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Thanks, Riceguy. I'm having so much trouble right now I can't try any of your suggestions. All I can safely eat is rice (now I'm back to white rice because the brown rice I love is giving me problems),eggs, cheese, meat, cauliflower, and limited amounts of broccoli. I tried potatoes again and they are definitely a no go. Every new food I try seems to bother me. The carrots I tried last week bothered me. I had a handful of green grapes a couple of weeks ago - they bothered me. I think even the Hagen Daz ice cream is not agreeing with me anymore. I'm growing afraid of food!

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Well, if white rice is ok for you, then I'd hope the white rice flour would be too, no? I suppose you could take some cooked rice and give it a ride in the blender until it is pureed. Maybe put it in there with the rest of the gravy ingredients.

Sounds like you may need a digestive enzyme supplement and/or probiotic. Have you tried any lately? My recommendation would be Digest Platinum from NOW Foods, or the one from Doctor's Best.

I do know what you're going through, as I always have to watch very carefully whenever I try a new food. It can be exasperating at times! But the more foods I try, the more I find that I can eat without problems.

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