For years I was not a good cook. Not because I didn’t know HOW to cook, but it was hard because cooking for only two people wasn’t always easy. (I’m REALLY not good at math so dividing recipes was a nightmare. Sorry, Mrs. Wylie, but that math tutoring on fractions you helped me with in high school DID NOT stick with me).
My son, Matthew, was always pretty easy to cook for because all I needed to do for him was boil water for his beloved Ramen noodles. Water is boiling? Dinner’s ready!
My friends from my previous employer all knew of my poor cooking skills. (I have been rumored to burn water and I MAY or MAY NOT have made a grilled cheese once, forgetting to add the cheese). On one company trip, the Vice President came to our condo stating that she had been told I was cooking…with vodka…and she was a little nervous. No need to worry, I told her. Turns out, I was a pro at making jello shots!
When I got remarried I was sort of forced to fine-tune my cooking skills. Now, not only was I going to be cooking for five people, but there were now food allergies being thrown into the mix. My step-son, Austin, has Celiac disease, so he can’t eat anything with gluten. My step-daughter, Bailey, has a nut allergy and also eats only gluten free food, and my husband can’t have MSG.
Oh, the joy of cooking…yeah, right. Not ONE of my new family members can eat Ramen noodles…it’s chock full of gluten and MSG.
Making two to three different meals for one dinner time isn’t easy, so I began to get creative with recipes so that I could make variations of the same meal.
I realized that most ingredients can be easily substituted with gluten free products. This past week I made shrimp scampi – one with regular breadcrumbs, and one with gluten free breadcrumbs. It was a hit. Austin gave it two thumbs up and actually asked for me to cook it again sometime. That was a shock because he is extremely picky…I never know what he is going to like or not like.
Bailey’s favorite meal is my homemade fettuccine Alfredo. The Alfredo sauce is naturally gluten free, but I use GF pasta for her and regular pasta for us. She asks for it every time she is over at our house and it makes me smile because it’s something special that I can make for her.
Cooking gluten free can be a bit frustrating for someone whose favorite foods always start with “enriched flour” in the ingredient list, but I’m learning. And there are still days when I throw a piece of fish in the oven because the kids don’t want to eat what we are eating, even if it can be made GF.
I recently got a nice compliment from the kids. Bailey asked her mother if she could make some of the recipes that I make for her when she is at our house because she loves my cooking.
I found that cooking can be very rewarding when people actually like what you’re spending the time to cook, so taking the time to find out what they love is worth its weight in homemade gluten free pumpkin pie.