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Medium 9781623152024

Chapter 7: The Trouble with Gluten

Rockridge Press Rockridge Press ePub

7

We’ve discussed many of the health benefits of switching to a Paleo diet, but one of the main benefits is that the foods enjoyed in the Paleo diet don’t have gluten in them. For millions of people worldwide, eating caveman-style is a relatively simple way to avoid digestive upset and even the cancers that are caused by an allergy to gluten.

Latin for “glue,” gluten is a protein found in wheat and grains that gives ground flours elasticity and helps them to rise. It’s also the binding component that gives bread its chewy texture and keeps it from crumbling apart after baking. Gluten can be removed from flour because it is insoluble in water. Typically when you remove the gluten, you also lose all of the good properties that make breads and cakes what they are.

Without gluten, your baked goods won’t rise and they’ll have a grainy, crumbly texture. They won’t taste anything like their gluten-laden cousins, and you probably won’t want to eat more than the first bite. Because of an increasing demand for gluten-free products, food corporations have dedicated a tremendous amount of time and money into creating tasty, effective, gluten-free products. Unfortunately, most commercially prepared gluten-free recipe mixes still fall short.

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The Hill Country

Mary Faulk Koock University of North Texas Press ePub

THE HILL COUNTRY

It is always refreshing to visit any part of the beautiful hill country; around Fredericksburg, Kerrville, Comfort, Stonewall or Mason. It is an area which is unique in many respects, due to our German forefathers who migrated from autocratic Germany to find a new home without oppression in Texas. My husband’s grandfather, Wilhelm Koock, was one of these German settlers. He established his home near Mason, at Koocksville. The old German-style stone house and store bearing his name are still there as strong as the day they were built.

We go to Koocksville every year to a family reunion, and it is a thrilling experience for us and our children. We have a great feast on the long shady porch of the quaint old house where Aunt Lola now lives. Dinner usually consists of:

Marvin Wagner’s Barbecued Beef and Lamb
Marguerite’s Cole Slaw and * German Potato Cakes
The Geistweidts always bring * Bread and Butter Pickles and
Sauerkraut in crocks and Peach Preserves put up by Anna Marie
and Aunt Lena. And also Aunt Lena’s delicate * Homemade Noodles.
We are usually greeted with the smell of Aunt Lola’s big loaves of bread
just out of the oven. She also has a good supply of freshly made
Schmierkase and Wild Plum Jam and butter, the only
freshly churned butter I know of anymore.
* Carlita makes a wonderful Potato Salad in a bowl so large
her husband, Marvin, has to carry it in.
Koockie and Vera furnish vine-ripened tomatoes, cucumbers and
onions sliced thin in sour cream and other fresh vegetables
all grown in their own garden.
The girls of the younger generation, Joyce, Gaelyn and Gretchen,
have an array of prizewinning cakes like I’ve never seen nor eaten before.

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Medium 9781574414868

Recipes

Kris Rudolph University of North Texas Press ePub

Soups

Roasted Garlic Soup with Spinach and Chicken

Black Bean Soup

Chicken Vegetable Consommé

Chayote and Chile Poblano Soup

Spicy Fish Soup

Lime and Cilantro Soup

Mexican Vegetable Soup

ROASTED GARLIC SOUP WITH SPINACH AND CHICKEN

Roasted Garlic Soup is Spanish in origin, with the traditional version calling for a slice of fried bread floating on top. To make this a healthier choice, I’ve eliminated the bread and replaced it with spinach and chicken. In parts of Mexico, eggs are poached in this delicious, garlicky broth, and the entire dish is served as an elaborate meal.

6   11/2-cup servings

1. Place the olive oil in a large stock pot over medium-low heat. When warm, add the garlic and sauté until soft, about 15–20 minutes.

2. Add the tomatoes and continue cooking 2–3 more minutes. Add the heated chicken broth and bring the soup to a boil over high heat. Transfer to a food processor or use an immersion blender to purée the soup.

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Chiles

Kris Rudolph University of North Texas Press PDF

CHILES

All the chiles used in this cookbook are readily available in most parts of the United States. If you cannot find them at your local grocery store, try a Latin supermarket.

POBLANO CHILE– A large, deep green chile mainly used for making Chiles Rellenos and roasted pepper strips (rajas). The poblano can vary from mild to hot, not giving away its true heat until you bite into it.

SERRANO CHILE– The serrano is very common in Mexico, especially in the central region. It is small, narrow, and dark green in color with an intense heat. Serranos are used in a wide variety of salsas and can be eaten either cooked or raw.

J

C

ALAPEÑO HILE The jalapeño was one of the first chiles introduced to the U.S. market. It is larger than a serrano, but with the same shiny, green color and spiciness.

Jalapeños can be found year-round and are often served pickled with vegetables (en escabeche).

CHIPOTLE CHILE– Chipotle chiles are ripened, smoke-dried jalapeños. They can be found either in their dried state or canned in a marinade (chipotles en adobo). Either way the chipotle is considered to be very hot.

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13. Don’t Shoot the Deer in the Ass

Paula Young Lee Travelers' Tales ePub

Chapter Thirteen

Dont Shoot the Deer in the Ass

The hunter is not least a subject of song, who brings peace to our pastures and feasts us with every sort of meat.

Synesisus of Cyrene, Letter 148, 1st century AD

It is 5 A.M., and John is getting ready to go deer hunting. Outside, its twenty-three degrees in the disappearing dark, and the fields are frozen. By the time I turn over, a shy mist is rising from the land, blending earth and sky. John is using my half of the bed to offload and organize his gear. I am pretending to be asleep.

I open one eye, and see orange. Theres a fluorescent puffy vest layered on top of me.

To keep you warm, baby, he says primly, and tucks it in around me.

Mmmph, I thank him, and disappear under the quilt.

He tugs on long johns and heads upstairs for food.

Brzzzzzip! goes the coffee bean grinder.

Thump! go the logs in the stove.

Argh! I mutter, pulling his pillow over my head. Something soft lands on me. Its a balled-up sock. I sneeze and count my blessings. This time, the sock is clean.

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