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Foooood thread!

Have you been cooking? Tossing together cold salads? Eating lunch meat straight out of the package while standing in front of the open fridge door? Getting pizza delivery every night (if so, I’m jealous... I miss pizza!)? Come talk about one of GT’s favourite topics... the food we eat!

Yesterday was fairly cool, so I had the oven on for a couple of hours. I really wanted baked potatoes. As long as it was already on, I tossed in a dozen frozen cinnamon rolls and made a vanilla glaze for them. Of course, those aren’t gf, so then I made a pumpkin chocolate chip cake that was gf/df. And, naturally, the guys needed something to put on top of their potatoes, so I made a Spam, corn, and onion stirfry with a teriyaki-based sauce. To top my potato, I made a baked chicken breast with mushroom sauce and broccoli.

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I’ve realized that I can eat pretty much anything, as long as it’s really low in fat (hence the Spam stirfry being for the guys and not me). Anything fatty or greasy and I will pay for it with intense pain after just a few bites. So this past week I’ve been eating a lot of fruit, a fat-free veggie and rice soup that I made from scratch, pickles, the aforementioned baked chicken in mushroom sauce, and various forms of bread. I was bored and wanted something different!

The cake started as a Krusteaz brand gluten free yellow cake mix. I added pumpkin pie spice, a dash of turmeric, and a dash of ginger, ground flax seed, and quinoa flakes to the dry mix. It calls for milk and butter, so I subbed in unsweetened vanilla rice milk, added vanilla extract and almond flavouring, and added an extra quarter cup of pear juice to compensate for the additional dry ingredients. I used a splash of olive oil and 3/4 c. canned pumpkin instead of butter. Mixed everything together and let it rest about 5 minutes, then added about a cup of allergen-free mini chocolate chips to the batter. It smelled amazing while it was baking, and tastes just as good as it smelled! Best of all, I can eat it because there’s hardly any fat in it, and KidSmacks3 can eat it because it’s gf/df.

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The stirfry was just 1/2 can of Spam, diced small, a chopped onion, and a can of corn. Fried that all together and added a good splash of Worcestershire, some bottled gf teriyaki sauce, a squeeze of garlic paste, black pepper, onion powder, a dab of Thai sweet chili sauce, and a bit of water. It was GOOD (I tasted a teeny bit) and everyone loved it with the baked potatoes.

Today, I think, will be mostly leftovers. Maybe I’ll make a pan of red rice (rice, canned diced tomatoes, cumin, chili powder, garlic salt) and black beans for dinner. That sounds good.

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How about you? What’s on the menu today? What have you made this weekend? What do you plan to make this week? 

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