Want some cheese with that?

I think supper has become a fight every night with Scott and I.  While he's trying so hard to come up with suggestions that fit within my limited food options, very little seems to please me, particularly when I'm craving something I can't have.

I was definitely wanted pizza one night.  Needless to say, it's a combination of restricted foods.  However, with some more no-tomato sauce (taking out the red-wine vinegar and adding roasted red peppers), and some permitted cottage cheese, I made pizza.

The dough is an old family recipe:
1 c. warm water
1T yeast
1T sugar
Mix, and wait 5 minutes
Add 1/4 c. oil and 2 1/2 c. flour.  Knead lots, and let rise 45 minutes.  Punch down, and spread on greased pizza trays.


Of course, Scott and I could agree on the toppings - peppers and bacon, but obviously, I couldn't deprive him of real cheese.  While I think my cottage cheese side looks better, it definitely didn't taste as good.  Let's just say before I'd eat it again, I'd have to be really desperate for food!  However, it was fairly edible.  Two spoons!

How to fix a salad dressing

I found a bunch of hives the other morning.  Remedy?  Follow through on my threats and take up the histamine restricted diet.  All these allergies, or am I over-histmated (I made that word up)?  I'm not sure, but these days I'll try anything (except, you know, going back to the allergist that thinks I'm crazy). If nothing else, it will get me to focus more on what I'm putting into my body.

You can check out the dietary restrictions here, and you'll note that it seems like everything that is permissible is healthy, home made "stuff".  What is missing, despite the plethora of vegetable options, is the permissible salad dressing.  Even home made dressings are ruled out, given the restrictions on mayonnaise, vinegar and lemon juice.

But I was not to be bested.  When a craving for chicken caesar salad hit, what could I do but try to make my mayonnaise/vinegar/lemon-free dressing.

I'd give you a detailed recipe but I didn't measure a single thing and it turned out... decent.  And considering I was certain I was going to eat my salad without anything on it, I will consider it a success.

But here is a rundown of what I did.  I started with a white sauce our roux, adding garlic, onion powder, a touch of Italian seasoning and some parsley.  At first taste, it is a pretty close match to alfredo sauce, minus the nummy nummy cheese (which is not allowed, except in curd form).  Chilled, it was a little thick (more milk would help).


In any event, I used it to top my salad of lettuce, carrots, bacon, (melba toast) "croutons," and chicken (seasoned with Italian seasoning).  All together, it wasn't as tasty as the actual caesar salad sitting across the table from me, I'm sure, it was doable.

In the future, I will probably use the fat from the bacon grease to supplement the flavour.  As well, I might use the spread? Sauce? Whatever for pasta.