Our day started out with Fluffy Apple Flapjacks – a recipe I devised about 10 years ago for our little one…delicious…they’re very sweet on their own and they fluff up so big, they end up tasting like sweet mochi yesterday, but we didn’t mind!
Fluffy Applesauce Flapjacks
©2005 Heidi Bayer. All Rights Reserved. Also appears on the kidswithfoodallergies.org recipe section
3/4 C White Rice Flour
1/4 C Tapioca Starch/Flour
1/2 tsp baking soda
1 tsp sugar (optional)
1 Tbsp Maple Syrup
3 Tbsp Canola Oil
1/2 – 3/4 C. Water
1/2 Tsp Xanthan Gum
1/2 Cup applesauce
Mix flours & dry ingredients together, add oil, water, then applesauce. At the very end add vinegar and mix well. Spoon batter onto greased griddle or pan & turn when bottoms are brown.
I walked two miles to the farmer’s market with my ‘granny’ basket – you know the kind – the big ones with four wheels that your grandmother had for her groceries. I love it, it’s actually one of the first items I purchased when we moved here from Los Angeles. My husband laughed at first, but then he realized all the handy ways to use it. Like getting the groceries from the car into the apartment.
I purchased scallops, squid and veggies. When I came home, I washed the veggies and made my “allergy free” version of Bagna Cauda with a type of Chimichurri sauce that I riffed from the Candle Cafe Cookbook. While the kid ate her romaine salad, I munched on the veggies and made the dipping sauce.
I spent the whole day in the kitchen – which I often do at least one day of the weekend – and while we played Uno, I separated some small white beans, which I’ll make today for either a bean spread, or bean dip. I have an affinity for white beans which no one in my family shares, oh well. I also took some pinto beans out of the freezer to make some refritos – my favorite recipe is from Roberto Santibanez cookbook Rosa’s New Mexican Table. – which I just looked you can get for a very low price right now – $10 (and it’s a hardcover!)
Most people don't like cooking their own beans, and true, it took me about 8 years to master it, but it's one of those things that once you master it, opening a can is a hard thing to do!
I moved on later in the day to the Squid I had purchased. I purchased them uncleaned, and I had never cleaned them before! So after a good amount of time in internet research, (ehow.com is one of the best resources!) I not only felt like I could master the cleaning, but I could cook Spanish squid like the squid I had in Spain. So, fellow blogger in hand (Spanish no less), I began a Basque recipe for Squid which included a fresh Sofrito.
I halved the sofrito and offered some to the 12-year-old. She loved it! I made her mushrooms and she enjoyed dipping them into the sauce. Talk about a sneaky way to get veggies into kids – sofrito requires tomatoes, red/green bell peppers, onions + garlic (and a secret ingredient called hot spanish paprika!) And I’m hopeful that someday soon she’ll be able to join us in eating the squid.