My nephew has some kind of wheat intolerance or allergy, so he’s been on a wheat-free diet for most of his life. I’d never given all that much thought to it — beyond “poor kid can’t have doughnuts” — until his dad decided to try it out, too. He’s been wheat-free for a month or two (or three, maybe), and he’s lost something like 20 pounds. So I thought I’d try it. And then we got home, and I tried it for a day, and we had dinner with friends and they made pasta and that was the end of that.
We visited the Poppins household again this weekend, and it renewed my desire to try the wheat-free diet. I’m not going to be hard-core about checking sauces, etc., but I am going to try to avoid the Very Obviously Wheaty things. Here’s my first wheat-free menu.
Kung Pao Scallops
After a long, long drought, I finally got to go to PF Changs again over the weekend. The kids were so hungry and tired when we got there; I was pretty sure it was going to be a disaster. Once they got a little food in them, though, they were fine. Poppy at a crab wonton and a plate of sweet and sour chicken. I had the Kung Pao scallops. And while they were great, they reminded me that I’ve made Kung Pao before. So I thought I’d try it again.
Veggie migas
When I was pregnant, I thought it would be a good idea to throw some cheese and salsa onto a plate of scrambled eggs. It was a good instinct, and I’ve since added tortilla chips and veggie sausages to the mix. I’ve come to learn that there’s a real way to make migas. I’ve never tried to follow a recipe, but it’s easier to call my version “veggie migas” than “scrambled eggs with Tex-Mexy flava.”
Pizza
I found a wheat-free crust mix to try. I might still make some dough for Rockford and the kids, because I don’t think the mix will make a very large pizza.