Mixed Normal/HFI meals

[ukbill]

When I was growing up I had to eat what was put in front of me.. well in those days food cost a lot more than it dose even today.

And this wonderful site was not available to my Parents for help!

This is why I got interested in cooking.. this way I get to eat what dose me more good than harm..

These days (last 15 years) I cook for my family almost all the time, therefore I cook "normal food" which is HFI friendly to me.

My daughter cooked last week a meal using the same ingredients as I would use but it was very "edgy" and I could only eat a little of it.

The difference is in the method of cooking.

When I cook a meal I cook onion slow and until brown.. for me this produces the most flavour for the least bad effect, if I am using say sliced red and green peppers (capsicums) and or sweetcorn nibs then I will add these last and just before serving.

I can then remove these on my plate and their flavour has added to the smell and look of the meal but without sweetness having permeated (soaked through) the rest of the food.

I do not know if other HFI people are able to do this or if they have tried?

I would love to know if everyone else is the same or if they are not able to, due to level of sensitivity?

With me, my HFI the sensitivity varies over time some days I can "risk" a lot more than other days.

Today I have just cooked Chinese Pork fried rice and a Chicken Thia-Chow-mein type meal.

For me it is fine as the only Fructose containing ingredients are a little shallot onion, 6 large cloves of Garlic and a chunk of Galangal (same family as root ginger only milder).

Which spread out in a large Wok full of fried rice and a large pan of Chow-mein is very low level per portion.

The meal would feed at least 6 hearty appetites or 10 / 12 people who eat "normal" sized portions ;D

Oops over did it again, Oh well we will just have to eat as much as we can .. (and freeze what we cannot manage for another day)

I am interested in your experiences / methods of cooking food.

Keep smiling

Bill A.

[guest]

Sounds lovely but can you actually list the ingredients and cooking method you are using so we can all share your reciepee.
ta guest

[billiejh]

HI guys, speaking about mixed cooking and sensitivity, etc, I was wondering about soup, and soup stock. Does anyone cook soups with commercial stocks? We have an organic one here with no sugar added, but it of course has carrot, onion in the stock cubes, will that cause problems? Or does anyone make a chicken soup stock at home? What could you add? Would stalks of celery and/or whole carrots in the broth make it inedible even if I took them out before giving it to my daughter to eat? Then again, she hated carrots from the beginning and maybe it would give a too sweet flavour to the broth. But maybe just celery? garlic? Not sure, but just trying to figure out how to make a chicken soup with rice or rice pasta.

[Tammy]

I would not cook carrots or any other non-safe food in the broth she was going to eat.

If you want a quick broth, instead of making your own chicken stock, Butterball makes one that is safe.
As for making your own, Just plain chicken will make a plain broth.

Regina is able to handle "GWashington's" broth also. We use both the "brown" and "golden" varieties. I also use this on meats like roast beef or in meatloaf.

[billiejh]

Thanks Tammy, I'll have a look for the Butterball one, but I'm not sure if i could find the other here, where I am. Ukbill had mentioned red/green peppers? Are green peppers on the limited list? Are they okay to try a bit of?

[julienc]

As for green peppers, I do what Bill mentions. I'll cook them in a casserole (for example) but then pick them out when eating it. Some flavor from the pepper is left in the dish, but I don't actually eat the pepper. Occasionally a few bits will slip through, but generally I do not eat bell peppers.

I rarely cook any type of onion in food. It gets much too sweet for me, especially when sauteed on the stove. I generally stick to raw green onions. There are a few exceptions - Thanksgiving stuffing/dressing comes to mind. My mom always puts onions in it. I'll pick them out as best as possible, but again, some generally slip through.

As for broth, I have used a broth with carrots and onion as ingredients. Apparently I just eat it in small enough quantities where it doesn't cause me problems. Generally speaking, though, I try to stick with "safe" broths. For some reason onions cooked down in a soup don't affect me as much as onion sauteed on the stove top. Some sort of caramelizing effect, perhaps?

[colormist]

I don't do onions or bell peppers either. If I see a recipe or a dish has onions or bell peppers in it, I either make it without or I ask for it to be prepared without. That being said, I don't have as much of an issue with peppers being in a meal as I do with onions.

With stock broth, I found a nice organic mushroom stock without onions in it. It might have still had carrot base, though. I do fine with broth with carrots or onion juice, but I try to eat as little as possible of the broth (if that makes sense). I make Ramen with stock broth (without those little powder packets, because those have sugar in them), but then I only eat the noodles and dump out the broth.

[ukbill]

Another ingredient I can get away with using just a little is tomato concentrate or sun-dried plum tomatoes although these are far more edgy.

Sometimes a meat stew or sauce will taste a little "thin", perhaps I have not used enough Bay leaves or powdered wild mushrooms which seem to add depth without any direct taint or specific flavour to the meal.

Then I will add a little tomato concentrate. I use a little when making my version of Spag Bol too. I will put up my version when I get chance if people are interested?

I use dried Wild Mushrooms a lot to add flavour.. yes they smell terrible when you open the pot but believe me in the meal they just add "something" which is hard to describe... depth I suppose is the nearest I can get to it, and no the bad smell is not a flavour in the meal (unless you go silly with the quantity).. I use only maybe a desert spoon full per meal, but they make a difference.

I crush them up in my hands and rub them into a fine a powder as possible.. This has two effects.. more flavour quicker in the meal and my youngest child is not keen on mushrooms and will extract them form his meal if they are left large...

Kids are so picky with what they eat! ;D ;D

[ukbill]

Reference soup stock,

Most commercial soup stocks (in the UK and France) contain Leek and carrot so they are a big No for me.

If you feel the need then you can cook onion, carrots and leeks separate and then add them after you have removed the HFI portion.

I like Barley based soups in the cold winter days.

I use stock cubes that do not contain sugar however the ones that do not contain sugar usually have very high salt content so be careful not to add too many.

I have eaten without too much trouble French Brown onion soup!!!

However the genuine item is very slow cooked for a lot of hours and the Brown colour develops with the long cooking time so I think from the caramilised sugar from the onions.. (and from the onion skins which are left on for the first part of the cooking).

Onion sauteed until transparent is lethal to me.. I have to cook it until it is nice and brown all over. (slowly to stop it burning)

Keep experimenting

[Tammy]

Ok Bill,
Keep experimenting???
I think I can finally make my point here.

When you are talking to mothers with HFI kids, you can't say things like "keep experimenting". We can't always tell what is making them feel bad or not. Experimenting is BAD for them. Also, where is that natural adversion you want them to have?

My daughter has a natural adversion to all fruit tastes and most veges. The things she shouldn't have. She just never aquired your natural sweet dislike.

So..................how is it that by my giving her artificial sweeteners like aspertame, which is perfectly safe from a HFI standpoint, is any worse than you eating onions and tomatoes?? She would NEVER eat a tomato, even a little.

Your posts are great for the other adults. Even I like them for my own ideas. But please don't tell mothers to take chances.

Other than our twins Julie and Laura, HFI seems to really be an individual detail plan. You eat onions when you know they make you feel bad, Regina likes sweet.

Now this is not intended to offend, just hoping maybe you can see a little bit of the other side.
Tammy

[guest]

yes yes yes ta tammy

[yr]

I do not think Bill from Stafford has a very severely mutated HFI gene. I could not eat anything he is suggesting. I have had my DNA read and by an expert in this field Tim Cox. Please proceed with caution.

[kellyg]

I will be posting Broccoli Rabe, a great marinade for chicken and or pork and a Chicken Noodle Recipe.

I use Swanson's Turkey Broth for all my recipes that call for CHicken Broth. It is made with dextrose and does not have onions, carrots, etc. added. Please read your label carefully as some locations may have different ingredients.