Then brining will certainly help tons. I’m not sure exactly where the threshhold is for the pork to go from pink to white, but check at around 160-ish. Certainly by 170 it’s white all the way through. The brine will do wonders.
What are stone fruits and pulses?
Sounds like Paella, Risotto and Biryani could be viable options - or indeed, some unholy hybrid of two or all three - something like:
Put some chicken drumsticks in a large deep ovenproof pan and bake for 15 minutes
Next, throw in some onions, red peppers, chunks of butternut squash, bake for another 10 minutes.
Tip in three quarters of a pint of dry rice and bake for a minute (just to toast the rice a little)
Add two and a half pints of well-flavoured stock (probably 2 stock cubes if you’re making from cubes), with herbs, saffron, etc added - return this to the oven until the rice is cooked and most of the liquid is absorbed (probably about half an hour).
The chicken should just fall off the bone, but will still be juicy and moist - the rice will be sticky and delicious.
Stone fruits = plums (incl prunes), peaches, cherries, apricots
Pulses = peas, beans, lentils
I was thinking that, too.
Let’s see. My cottage pie recipe:
1-2 lbs beef (you can use ground beef or you can use chopped chuck roast (or stew meat) if you prefer a shredded texture)
1 or 2 hot or sweet Italian sausages
1-2 tbsp tomato paste (this is strong stuff, so be cautious)
1 medium onion (or you can use mirepoix)
Some red wine and/or beef stock
1-2 cloves garlic
some combination of thyme, oregano, basil, rosemary, fennel, sage, whatever you like
cheese (optional) (I think there are non-dairy non-soy cheeses. I could be making that up)
mashed potatoes (I usually make these garlicky, but you don’t have to)
Fry the meat and drain it if it needs it (chuck roast might not). Remove from pan or start a new pan. Saute the onion or mirepoix in olive oil. Put the meat in, the tomato paste, enough liquid to simmer for a little while.
Make the potatoes. I won’t give a recipe for that.
Simmer the “stew” part down to a thick stew. Put in a casserole, top with cheese, top with potatoes, then top that with cheese. Put in the oven until the cheese is browned.
There are lots of variations on this. The basics are just thick meat stew topped with mashed potatoes.
Oh, I bet he’d like that.
I really need to find a meatloaf he can eat. I’ve found some paleo recipes that use cauliflower, which we haven’t challenged yet. And they all have almond flour, ditto. But he LOVES meatloaf and I feel so bad for him not being able to have it.
Is the bread stretcher the problem? Have you tried mashed potatoes to stretch? Or oats? You’ve got lots of options beside wheat.
Meant to mention potato flakes as well. Even (don’t laugh) rice Chex. Rice bread, if you can find it or make it. If your concern includes dryness, try adding a tablespoon of unflavored gelatin along with some broth (maybe about 1/2 cup for a two pound loaf.) Finely diced mushrooms would work great, too. Meatloaves are very flexible and tweakable.
Oats? If gluten is a problem, which you may not know, there are gluten free oats.
There are wheat-free bread crumbs and crackers, but I don’t know if there are corn-free ones. (I have to eat gluten free, and my husband hates beans, so I’ve been where you are!)
Rice crackers like this might work: http://www.crunchmaster.com/products/baked-rice-club-pack.aspx
Spaghetti squash is really easy to prepare. Cut it in half, remove the seeds, and boil or bake it (I’ve always baked it) and then flake it out with a fork. I personally don’t like it with sauce, but butter and Parmesan cheese? MMMMMMMM. Warning: It doesn’t reheat well.
I realize this may be off limits for him.
To clarify, lest I confuse anyone. Oats don’t have the problematic gluten (I have no idea if there is some form of oat gluten) but oats in general are contaminated by gluten most of the time. So gluten-free oats are just uncontaminated by gluten.
A couple of things that might be doable for you:
Beef Wellington. Has beef, mushrooms, onions, and mustard. The only thing I’m not sure about is the puff pastry, but you can probably just cook with that on and take it off for him.
Roast duck is also really good. Goes well with a rice noodle soup or by itself with rice
I don’t know of steamed egg is your idea of eggy egg, but I make a chawanmushi with steamed egg. Scramble some eggs in a large bowl, add about 1/2 to 2/3 of the egg’s volume with chicken stock, and a bit of soy sauce for flavor. Add chopped mushrooms and green onions to it, steam on low to medium heat until the egg is not watery. Don’t steam it until its firm, its less tasty that way. I like it almost like soft silken tofu consistency
As for garlic, I went to the Stinking Rose one time, a restaurant devoted to garlic stuff, and they had this raw garlic thing on the table for you to add to anything you want. Basically its minced garlic in olive oil and finely chopped parsley. Make a jar of this stuff, put it in the fridge, and you can use it for a long time. I don’t envy the garlic chopping though
I’ve tenderized and marinated beef and pork in Coke, that gives it a slightly sweet taste. You could probably cut up pork ribs and marinate it in diet soda overnight, then add the meat, water, soy sauce, garlic, onions, and whatever vegetables into a rice cooker and let it cook for about 2 hours. Really tender pork (or beef)
Can he eat cream cheese? Mixed whipped cream cheese with strawberry cream cheese and chopped strawberries together for an easy non-cooked fruit tart. Top with whatever fruit he likes. For the crust, I just get store bought graham or shortbread pie crust
If he won’t eat regular souffles because he doesn’t like the taste of egg, you could do a fruit flavored souffle. I make a raspberry one. If you substitute maple syrup for the sugar, I’m sure it’ll still be fine
What about a meat based paella with no seafood? Since he can eat spices, use saffron, that shit will overtake the whole pan of food. The other ingredients for paella are stuff you said he can eat: onions, bell peppers, rice. Just substitute the seafood for sausages and chorizo, and instead of clams, use meatballs
As for the meatloaf recommended above, if the problem is the bread stretcher, then use rice
I was going to suggest shepherd’s/cottage pie as well, but I see others have beaten me to it already. Consider this another vote for it.
You can use quinoa as you would rice, in a side dish, pilaf, or under meat and veg. You can use it as you would barley in soups.
For cheap gluten free noodles, try the Asian style rice noodles. The ones that have the ingredients listed thusly: Rice, water. They have a really nice texture, and they’ll be cheaper than the spaghetti and whatnot you find in the gluten free section. I use them a lot.
How about buckwheat (groats, kasha)? You can get buckwheat Udon noodles, or just replace noodles altogether with whole grain. I’ve used the flour to make pie crusts and the kernels in soups in place of potatoes or rice. And it’s good hot cereal too. I’m sure there are many other ways to use buckwheat.
I forgot, we’re not sure if he can have oats. He ate them for a while and then went more restrictive because he still wasn’t feeling great, and we haven’t gone back and really tested them. (So yes, the problem with meatloaf is the stretcher.) I’ve seen lots of recipes that use chopped mushrooms or something, but they all also have flour. I’m not sure if the texture with rice would really work or not - I guess I’m trying to mimic MY meatloaf, which I made with breadcrumbs. Suppose I just need to try it a few different ways and experiment.
We haven’t tried buckwheat, no. That’s something else we can try. The poor guy’s so gunshy about trying new foods at this point though, I feel so sorry for him.
Sometimes I’ll have onions and mushrooms over rice. It’s easy to make and inexpensive. I chop and cook the onions and mushrooms and cook them in one pan. In the other pan, I cook the rice, then put the rice on a plate, and put the cooked onions and mushrooms on top of the rice.
Me and my better half are on a diet. It’s all protein and whole grain, so I’ll try a meatloaf with buckwheat filler in the next few days. I’ll let you know how it turns out. Buckwheat is delicious, I doubt the flavor will bother him. Hope he can tolerate it though.
This meatloaf will blow your fucking minds: http://www.eatingforidiots.com/homestyle-meatloaf/ (coconut aminos = soy sauce)
I think a roast pork loin in a glaze of maple syrup and dijon mustard is yummy and simple to prepare. You said some soy sauce is ok, but substitute coconut aminos if you prefer.