Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part. Once we realize this and begin doing as they did, we too will see our dollar stretch further.
The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.
Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.
In the last decade, we have become increasing aware of a condition called ‘gluten sensitivity.’ An organization called the National Foundation for Celiac Awareness (NFCA) has helped in spreading the word to the general public. Many consumers were unaware of this condition until they themselves, or someone they love, went through the arduous process of diagnosis.
Now, many consumers have found that a gluten-free diet is either essential to their health, or at least beneficial. According to the NFCA an estimated 3 million Americans have celiac disease, but this number is very likely much higher since a true diagnosis is still rare. Even without a diagnosis of celiac disease, it is estimated that over 20 million people are gluten sensitive to some degree.
But, let’s back up a little and start with a basic question; exactly what is gluten?
Gluten is the protein that forms the ‘glue’ which holds together foods such as bread, pasta, cakes, and cookies, and is most often found in wheat, barley, and rye. However, gluten is also found in surprising places such as salad dressings, mayonnaise, soy sauce, and some candies. Think about any foods which need to be emulsified, or held together, and you quite likely could find gluten. As you can see, for those who are sensitive or allergic to gluten, there are many foods to avoid.
Here is where we find hope. Yes, there is a grain that is gluten-free and the least allergic of all grains. It is a grain that is easy to cook, versatile enough to use in many recipes, is high in dietary fiber, nutrient dense, fat free, and packed with delicious goodness. That grain is rice.
Brown rice and enriched white rice can be an essential food in every pantry – even, and especially, for those with gluten sensitivity. Instead of feeling denied, people who need to avoid gluten can feast on a variety of dishes, both savory and sweet, made with rice and rice products. However, do be aware that when you buy rice products, check the label. If the product doesn’t say ‘gluten-free’ then the manufacturer has added ingredients for binding or flavoring that may contain gluten.
With that said, buying plain brown or white rice is always a good choice. There is no need to buy prepackaged rice dishes when it’s so easy to cook up a batch of rice and store it in the refrigerator or freezer for a quick gluten-free meal. Now you can grab cooked rice cold out of the refrigerator and toss it together with a mixture of vegetables for a fresh salad. Or stuff some green or red bell peppers with a rice mixture and enjoy a hot meal. You can even create a sweet and creamy rice pudding with fruit and berries for a late night snack or dessert.
Gluten-free living doesn’t mean you have to sacrifice that oh-so-yummy-full-tummy feeling when a meal truly satisfies. That lovely feeling of satisfaction comes from the complex carbs that whole grains provide. Thankfully for those sensitive to gluten, and for all of us, rice provides those ‘good carbs’ that we need, all bundled into a delicious, nutritious, gluten-free superfood!
Whether you have been diagnosed with celiac disease or you suspect you are gluten sensitive, try adding gluten-free rice to your diet. You’ll not only enjoy a new, wide range of rice dishes, but all the nutritious goodness that goes along with them!
My children like it best if I just serve it to them right after mixing the cheese in. They say it tastes better. Other people tell me they like it baked.
Eggs are frequently in a wide variety of recipes. In addition delicious, eggs provide protein, vitamin A, riboflavin, and other vitamins and reserves, where the yolk contains all the fat, saturated fat, and cholesterol in an egg. Eggs are an brilliant source of high-quality protein and are far less expensive than nearly all other animal-protein foods.
An egg can be cooking in many methods – boiled eggs, poached eggs, fried eggs, and scrambled eggs – and is also used as an ingredient in making, batters and cakes, etc.
Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in Great Britian, as well as in some Scandinavian countries, particularly in Norway.
For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin.
Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods like Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.
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