Okanagancook

I have a pantry with space on the counter beside the juicer and food processor.😎

I love my new Philips turbo airfryer😍 It is so much faster and more even than my el-cheapo. i am a happy girl.

Charmaine Solomon has recipes for "kaftas" or meatballs. Page 65 or The Complete Asian Cookbook has "Kashmiri style" or Keema Seekh Kebab or minced meat on skewers. I have a number of other East Indian books which have recipes for minced kebabs. If that helps.

I am a retired Registered Dietitian in Canada and have had many Celiac patients while working on the Gastroenterology ward and outpatient clinic. It is an unfortunate diagnosis but one that can be successfully treated with due diligence. But it is a serious disease and I would encourage you to read up on the long term outcomes. Now, I have been retired for 16 years so I am sure things have changed over that period of time. My suggestion would be to definitely seek out a Pediatric Registered Dietitian who has experience with this disease. Not sure where you are but your physician's office would be a good starting point especially if it was a Gastroenterologist who you saw or the American/Canadian Dietetic Association may have a listing of Dietitians in your area with appropriate experience or the local hospital. Be sure to use a 'Registered Dietitian" because they will be appraised of uptodate information about the disease and dietary management such as knowing all the ingredients that should be avoided. And seeing your son is only 3 years old it is very important to get him on the correct diet. You will need help! It would be a great idea if your family adopt a gluten free diet at home. It would help your son to accept the diet and learn that it can be good tasting. Who knows, you may be celiac also seeing you feel better after trying the diet for a few days. We used to get 50 year olds who were diagnosed after years of suffering. In Canada we have the Celiac Association and they were a wonderful group who held information and support sessions for new people and complied information about which local restaurants are good, etc. They had a good product catalogue showing which products were gluten free.....a quick reference for when you are just starting out. They also had a library of cookbooks or could recommend such books. When I was practicing my understanding was that is very important to be totally gluten free. So x-cross contamination in the kitchen is a real issue. Separate cupboards, toasters, cutting boards, etc. This is why dinning out is a big problem..x-contamination. If the gut is exposed to gluten it gets damaged and has to regrow the damaged cells. During the time of damage, nutrients don't get absorbed properly and the gut's integrity is compromised. Some people if they are continually exposed to small amounts of gluten do not respond when a totally gluten free diet is provided. I am sure there are a whole lot of snake oil salespeople out there who would be willing to take your money for advice or to offer a remedy. My advice is to stick with the health professionals. They will provide you with loads of good, reliable resources. Sorry I don't have any recipes except learn to make a really good risotto and polenta

Pulled the plug on a Philips Turbo Air Fryer which was 25% off at good old Canadian Tire. I looked hard at the Breville but I think it is too big for what we have room for. Thanks for your comments.

Thanks for the response.

One of the complaints about the Breville is the "hard to clean" lower catch tray. How do you handle that...some reviewers have used one of those copper air crisp tray and put it in the oven one rack lower than the Breville basket? Also, some say the outside gets really hot. Do you need to flip food over during cooking? Thanks

ARGH, my air fryer died. It was a $100 special that I have had for about two years. The heating element broke. My brother had the same kind and his broke a couple of months ago. Looking for a new improved one.

It is a heat diffuser. I like to use it when I want a low simmer and an even distribution of heat. On the Wolf range the little flame on Simmer seems to make stuff stick in the middle of the pan. Here, and you can also get cheaper ones like the second one. I also use it when I cook with my ceramic tagine and clay pots. https://www.amazon.ca/Asixx-Stainless-Converter-Induction-Household/dp/B07GZN61RJ/ref=sr_1_18?ie=UTF8&qid=1538080291&sr=8-18&keywords=heat+diffuser+for+gas+stove https://www.amazon.ca/Faringdon-20cm-Handle-Heavy-Diffuser/dp/B0000BVFE7/ref=sr_1_12?ie=UTF8&qid=1538080484&sr=8-12&keywords=heat+diffuser+for+gas+stove

Made some Keema Mattar with some of the lamb leftover from my other curry. Ingredients are ground lamb, onion, garlic, ginger, turmeric, chili, salt, garam masala, diced tomatoes, green split peas and chopped cilantro. The onions, garlic, ginger, turmeric, chili and salt are sautéed until soft. The meat is added and sautéed until a little browned then the tomatoes and split peas go and simmered until everything is tender. The garam masala and cilantro go in and it is done. One of my favourite curries.

I got them in Edmonton at one of the little Asian shops in Chinatown....that was a few years ago. The recipe said one could use curry leaves instead.

Thanks @rotuts. It's a Mauviel large sautéed pan that I bought myself for my 60th birthday...sadly awhile back. I use it with a diffuser on top of my Wolf six burner gas range. Very even heat and low temps. It is a beast to maneuver.

Made my Rendang Daging for my Indonesian Dinner on Saturday. I like to let curries sit in the fridge a few days to develop flavour. First deboned the lamb legs and cut into 2" x 1" pieces. You can use beef also. Next onions, garlic, ginger root, chilies and a little thick coconut milk is blended until smooth. It all goes into a sauce pan with the rest of the coconut milk, turmeric, chili powder, ground coriander, dawn salam leaves, lemon grass laos powder or galangal powder. This is stirred with the meat and then tamarind liquid is added. The whole thing simmers without a lid for 2 1/2 hours until the liquid is very reduced and oil from the coconut comes to surface and the meat is fried in this oil. So, it is like a reverse curry because usually you fry the spices at the beginning but here it is done at the end. Palm sugar is added at the end also. I forgot to take a picture of the curry at the end in the pan so just a shot of it in it's container. I will reheat it at dinner time and do the frying part of the procedure.

Holy crap. I can't remember when I changed mine...probably at least a year! IT WAS TIME! SO A BIG THANKS TO @Shelby

" The recipe also says you can keep it "up to one day." so overnight should be ok. Never made it so can't vouch for it. From 'Modernist Cooking At Home' website. Was your oil from the machine dirty?

Like this only with rum...I'd use white: Vodka Infusion 250 g water 125 g sugar 125 g vodka Preparation: All three infusions follow the same general pattern of preparation. Heat the water and sugar over medium high heat, stirring to dissolve all the sugar Once the mixture has come to a simmer, remove from heat and add the flavoring of choice (basil, vinegar, vodka) Allow the mixture to steep while it cools to room temperature. Remove and discard basil if using. Vacuum seal the watermelon cubes with the infused syrup in a chamber vacuum sealer. Unfortunately the displacement method of air removal is not effective here as you want the vacuum to compress the watermelon while simultaneously driving liquid into the fruit. Allow to rest in the fridge for 30 minutes

I have a recipe similar to the above stuffed eggplants and it is delicious plus you get to use your new spices! I too am looking forward to your blog Shelby!

@Yaneidi That's interesting about heating the mustard oil. Thanks.

Thanks @rotuts, but my copper is only a year old and love using them. I have a gas range and gas is way, way cheaper than electricity in these parts. I usually choose the Wolf Range to do my cooking...or the outdoor gas grill.

@Shelby Too bad you couldn't find cardamon pods because they are used to make Charmaine's garam masala on page 35..there are three types. Garam masala is used quite a bit in her curries....it is a spice blend that can be used during the cooking of the curry or used to finish at the end..just stirred in. The blend can vary quite a bit depending on the cook. I tend to use her blend with her recipes and three are three types to choose from. So, you'll have to order it on line.

@SmithyNot sure why your oil separated...maybe the almond milk? The oil used to cook the spices will come to the surface as the curry cooks. Also yogurt will split but you can stabilize it by adding 1 teaspoon corn starch per cup of yogurt before adding it to the recipe.

Just realized my solid copper pans are not induction friendly....so I am safe😁

1 cup desiccated coconut 1.25 c hot water allow to cool enough to knead a few minutes then strain through fine strainer or muslin cloth squeezing out as much liquid as possible. This yields ‘thick coconut milk’ repeat with the same coconut and this will yield ‘thin coconut milk’.

I vote red also. Do you have some dried coconut? You could make some coconut milk.

I really do not have room, unless of course we put an extension on the kitchen!😑