Blueberry Cobbler-Breakfast of Champions

We couldn't resist the big box of luscious blueberries at our favorite store. I thought we needed to have immediate dessert and I haven't perfected my wheatless pie crust yet, so a cobbler was the logical choice. Of course you could use any berry. If you use tarter berries you might have to bump up how much sugar goes in the filling, but with the blueberries the sweetness is just right.

Blueberry Cobbler

1 Tablespoon potato starch (if you're not allergic to corn, you could use corn starch)
1 C brown sugar
1/2 C water
3 C blueberries or other fruit
1 C flour mixture (I used 1/2 C potato starch, 1/4 C teff flour, and 1/4 C coconut flour)
1/2 C white sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/4 C melted butter

Mix first three ingredients, add fruit. Cook and stir until mixture thickens. Pour into a greased casserole dish. Stir dry ingredients together, add milk and butter. Spoon over fruit and bake at 350 degrees for 30 minutes. Serves 6-8.

We always try to justify eating lovely desserts like this by having them for breakfast. A great way to start the day. It's very good with ice cream if you can do dairy.

No, Don't Tell Me!

The buckwheat pasta I had last night and for lunch-turns out it had wheat in it! I had a reaction, but sometimes I just don't know what makes me cough, and I spent the day checking and rechecking labels. We stopped at the Co-op tonight, I had the bag numbered for the next batch of bulk pasta, and I had the rubber glove ready to start filling my bag, when I decided that I'd better recheck the label on the bin. Not only did it have wheat, but wheat was the first ingredient. What a disappointment! They carry a packaged 100% buckwheat pasta, but it's $6.99 a half-pound. I can't bring myself to pay $14.00 a pound for pasta.

I guess it's back to the kitchen. I've made some tasty things that are "safe" for me, I'll just keep working on pasta.

Just What are We Eating Anyway?

This op-ed piece by columnist Ellen Goodman appeared in today's Bozeman Daily Chronicle:

http://www.boston.com/bostonglobe/editorial_opinion/oped/articles/2009/07/24/putting_obesity_out_of_business/

I've always been conscious of what is added to our food on a regular basis, but as time goes by, I am more and more amazed at the lengths they go to to get you to consume their food.

For instance, why do McDonald's french fries have wheat in them? They make a big deal about cooking their potatoes in a dedicated fryer (for the celiacs) and then sabotage their health by putting something dangerous in them.

BK is no better-if you go to their website and look at their ingredients they have rice as an additive. OK if you're not allergic to rice.

I could never figure out why fast food fries would make me cough-hard! The doctors all said it was the grease irritating my acid reflux, but I knew there was much more to it. Lo and behold I was consuming two of my worst allergens-rice and wheat. (The only two worse are tomatoes and corn)

In future posts I'll rant and rail about corn and high fructose corn syrup.