Wednesday, November 6, 2013

Reintroducing Foods

Our dietitian has recommended that we start reintroducing eggs.  This was low-ish on my forbidden list and we introduced it 2 days ago.  In the morning I had a muffin with egg ingredients and at lunch I had a stir-fry with scrambled eggs.  We watched for two days and I had no bad symptoms except for a sore back which we suspect was from doing marching in band.  So eggs are back on the chart, but not every day, every meal.  Yay!

Monday, November 4, 2013

Halloween- Dissapointing...

I knew that I would not be able to eat a lot of candy, but I did not realize I would only get about seven pieces.  That's it.  I got two sour patch kids (only one gummy in a package) and five dum-dums.  No candy corn; no Hershey's; nothing.  Definitely disappointing,  but the good news is my dad is paying me for the candy I got so I can use that money to buy a bag of dark chocolate chips, which I can have! 

Friday, November 1, 2013

Ham Soup

This is my lunch basically every day!  Not much to say about it, because it is what it's called, but it is really good and nutritious.  This is my dad's recipe.  It changes every time.

Ham Soup

  1. All quantities are minimums; add more if you want
  2. Adjust seasonings to taste
  3. Roughly chop all veggies

- 2 handfuls dried beans
- 1 cup ham (or at least two cups of ham with bone...the more bone, the more you should put in)
- 2 stalks celery
- 1 medium carrot
- 3 small red or white potatoes
- 1/2 cup wild rice
- 1/4 cup whole quinoa or millet
- 1 cup "soft" vegetables like kale, spinach, cabbage, mushrooms, corn, water chestnuts
- 3 tsp bullion
- 3 tsp spices: salt, pepper, mace, cloves, parsley, coriander, mustard powder, garlic powder

  1. Wash beans very well to remove dust.  Check them for small pebbles and remove those, too!
  2. Fill soup kettle halfway with water.  Put the beans in, bring to boil, then reduce to simmer.
  3. Add ham, bring back to simmer.  Add celery, carrots, and spices except salt, and bring back to simmer.  Add wild rice, bring back to simmer.  After about 30 minutes, add the potatoes and quinoa or millet.  You want the total stewing time to be about one hour, and you want to wind up with beans & rice just cooked and with potatoes that aren't overcooked (beans take about an hour, wild rice about 40 minutes, potatoes & whole grains about 10 minutes)
  4. Once the beans & rice are pretty soft, add the bullion and salt.  (Don't add the bullion or salt until the beans are soft, because they slow down the softening process.  It's okay to do this if the potatoes are not yet fully cooked.)
  5. Add your soft veggies.
  6. Stew it all for five or ten minutes.  Then put about two or three ladles' worth into a food processor and blend on pulse.  Return the processed stuff into the soup, stir well, and serve!
This also saves really well in the fridge!