Emmys! (and some hives)

It’s the superbowl of TV…the Emmy Awards! Only, there’s no typical food for this major American holiday, which is a shame. It’s my turn to host the Emmy’s “party” this year (read: a few friends in sweatpants sitting on a couch watching the show), and I decided to cook what will maybe become an Emmy’s staple menu.

Main Dish:

Homemade pizza — for recipe, see here.

Side:

Fried zucchini — essentially, zucchinni fried with garlic, salt, and pepper.

Dessert:

Strawberry chocolate oat muffins – a twist on my pumpkin oat muffins (vegan! gluten free! nut-free! woo-hoo!) only with pureed strawberry and some chocolate powder instead of pumpkin…or cherries

It all would have been an absolutely SUPERB dinner to accompany a really incredible Emmy show (Homeland! Homeland! Homeland!) but I erupted into hives for a reason I simply can’t understand.

Or maybe I can understand it. Last Monday, on the second night of Rosh Hashana, we had the traditional new fruits to make a blessing for the new year. I am allergic to most fruits, certainly exotic fruits, so I didn’t eat them. No one anticipated an airborne reaction, because there was no horseradish involved. And yet, I broke out into hives for a few days following that meal. My guess right now is that I had an apple that was right next to the fruits, and as with the horseradish incident of Passover, I think the apple absorbed some of the other fruits’ essences. Apples are pretty absorbent — they’re known to absorb most of the pesticides sprayed on them, for instance — and since I had definitely not overdosed on apples and that’s what I was eating when the hives began, I can only imagine they are the culprit. It’s been under a week, and I haven’t been strict about my Benadryl usage, but these sorts of hives can reappear for days. So I’m betting it’s that. Or I overdosed on wheat, with it being in the pizza, and having challah pretty regularly as part of all the ritual meals. Not that I’ve been eating a ton of challah, but I’ve had less wheat over more time than in most weeks (most weeks I eat wheat only on the weekends, in huge amounts. This week, I’ve had bread at many meals, but in small amounts).

Either way, my traditional Emmys meal was slightly marred, but very delicious, so here’s to hoping that next year:

a) I’m closer to winning an Emmy

b) my allergies are in check enough to eat the above foods totally 100% safely

Cherry/Strawberry Oatmeal Muffins – Gluten Free, Dairy Free, and Potentially Egg Free

I got a little bored of my pumpkin muffins, and after a friend (who happens to be a pastry chef) made a delicious strawberry merengue dessert for me a few weeks ago, I’ve decided to experiment with strawberries. Especially now that I am definitively not allergic to them.

This recipe is so easy and I made it up so feel free to tweak it as you wish…I wound up with about 10 muffins. Play with proportions for more.

1 cup oat flour

1 1/4 cups rolled oats

2 egg whites (or 1 egg, or apple sauce or egg subsitute)

1 cup sugar

1ish tbsps brown sugar

1 tsp baking powder

a drizzle of oil

5-6 strawberries

10ish cherries

Preheat the oven to 400. Puree the strawberries and cherries in a blender. I didn’t de-pit the cherries, so I spit the pits out of the muffins which I’m ok with, but I guess you can de-pit them or buy pitted cherries if spitting bothers you. Mix the dry ingredients, eggs, and oil in a separate bowl. Add the cherry/strawberry puree. Mix well. Pour into a greased muffin cupcake tin.

Bake for about 12-15 minutes.

Enjoy.

Pumpkin Oatmeal Muffins – Vegan and Gluten Free

There are three days a year I absolutely need to eat pumpkin pie: Sept 13 and May 12 & 13. I do this in honor of my beloved late friend Bernard Herman, who loved him some pumpkin pie. We started a tradition in May 2005 to buy Bernard a pumpkin pie for every momentous occasion, in homage to him eating my friend Elyssa’s pie when she was out of town, in the most Goldilocks of ways. It was just so something he’d do, and he loved the food so much. Plus, as my friend Zach pointed out, what college students ever got to say the sentence, “We’re going to buy Bernard a pie?” We did.

And so every year since his passing, I keep the tradition alive by eating pumpkin pie on his birthday and the anniversary of his death/the following day when I found out about his death.

Except I can’t eat pie. It’s been secretly breaking my heart since the whole “no wheat or eggs” thing started 60+ days ago. How would I eat pie today? What if I couldn’t eat pie again?

Enter pumpkin oat muffins. I’d made them before as an erroneous cookie, and I’ve experimented a bit since, but since the whole “3 times a week” diet thing started, and since I’ve been trying to avoid any contact with egg yolks so egg whites are out of the picture, I’ve steered clear of desserts. Until now.

The following recipe is based on a pumpkin oatmeal cookie recipe from Cooks.com. I had the original before this whole thing started, and it’s delicious. But if you’re looking for an egg and gluten free alternative, the muffins are great. Also, since I can’t have nutmeg, cinnamon, or ginger, I replaced those with extra sugar and brown sugar. Refer to the original recipe for the proper spices. But seriously, delicious either way.

I don’t typically measure so much when baking, especially when I’m playing around with ingredients, because you really can’t tell how many oats equal one cup of flour. So the below are total approximations, but I feel like you can sense the consistency as you’re baking. Plus, if it’s a little gooey (it was the first time) you get a great souffle. Who doesn’t like souffle?

3/4 cup corn starch

1/2 tsp baking soda

~ 2 cups oats

~ 1 tsp brown sugar

a heaping cup of sugar

3/4 cup oil

1 tsp salt

1 can pumpkin

1/4 cup applesauce (to make 1/4 cup applesauce, since I can’t eat prepared foods, I used this applesauce recipe from allrecipes.com. I trimmed the portions to 1/4 the original amount to make sure I only made as much applesauce as to replace one egg, ie 1/4 cup).

Preheat overn to 375.

Mix flour, sugar, bakind soda, salt, brown sugar, and oats. Add in pumpkin and appleasauce. Mix well.

Drop into a muffin tin. If you don’t have little paper liner things, dab a little corn starch into the tin to keep the muffins from sticking.

Bake for 15-20 minutes, or until a knife can be removed without any residue.