Posts Tagged ‘Gluten Free’

Turkey Day


posted by on Food & Cooking, Homemaking

Every year after Thanksgiving and Christmas I hit the stores looking for the holiday meats that have been marked down. Last Friday I went to Kroger looking for marked down fresh turkey. Normally I would buy a turkey that is .25 a pound or less, but this year we are having to do things differently. Due to dietary restrictions we aren’t able to buy the frozen turkey because it is injected with all types of things before they freeze them. So, from now on it’s fresh for us.

When I went to the store to buy my turkeys they only had 22 pounders left. They were some huge birds! I bought two of them planning on roasting, carving and putting them in small portions in the freezer. We’ll use the meat for soups, salads, and casseroles. I knew I wouldn’t be able to get to them for a couple of days and put them on ice in a large ice chest. I use my ice chests a lot during the holiday season since my refrigerator is usually packed. I don’t know why it took me so long to think of doing that, it has sure been a lifesaver since I started doing it.

I bought my two disposable roasting pans Monday and was ready to roast on Tuesday. I usually use my table top roaster for my turkeys (can’t say how much I love that appliance!) but these birds wouldn’t fit in it. Tuesday was going to be turkey day! I was ready, and I had a plan. I was going to roast the turkeys one at a time in the oven because I didn’t think there was any way to fit them both in at the same time. I wasn’t injecting them because I was going to be using the meat in different ways. It was going to be simple; rinse the birds, throw them in the pan and roast them.

I should know by now that simple doesn’t exist in my house. I am the type of person who always hopes for the best, and thinks things are going to run smoothly, I don’t know why I am always surprised when they don’t. You would think I would have learned by now. Well, on turkey day who do you think awoke with a stomach bug? If you guessed me, you’d be right. On top of me being sick, Caroline also had a stomach bug an Hannah is suffering with a major migraine which left Rachel to run the house and cook two turkeys. Did I mention that I am the only one in the house to have ever roasted a turkey? As I was getting back into the bed about to pass out the thought came to me that it was turkey day and I had two humongous turkeys that were going to take about 8 hours of cooking. The idea of sticking my hand inside a naked, dead, & cold (which is a greater reminder of its lack of life) bird was enough to turn my stomach, not that it wasn’t already doing somersaults.

When I told Rachel my dilemma she cheerfully told me that she would take care of it. I was in that state of half-awake, half-passing out when I gave her directions as to how to cook the turkeys. I am sure I was quite clear in those directions, they made perfect sense to me. After I awoke from my coma to smells of turkey wafting in the air, I walked stumbled into the kitchen to check on the turkey. Much to my surprise I found two turkeys in roasting pans crammed into the oven. I asked Rachel how she had prepared them because they looked different than anything I had done before. She told me that she had adapted a dry brining method we had heard about from a friend. She separated the skin from the birds and rubbed a mixture of olive oil and sea salt generously all over the bird. On top of the skin she rubbed a little more of that mixture and more oil on them to make them crispy. She cooked them breast down, which allows all of the juices to run into the breast, and slow roasted them at 325 (F). The only problem with cooking them breast down is that the skin isn’t crispy on the breast. You can alleviate that by flipping the bird and cooking it breast side up for the last 45 minutes or so. For me, I would rather the juicy meat and I don’t worry about the skin. Besides, who wants to try to flip two hot 22 pound turkeys?!

We were rather dubious at first, thinking that the meat was going to be too salty. Once we carved the bird and tasted it, all fears were gone. Those were the best turkeys we have ever tasted! It was all moist and juicy and had just the right amount of saltiness to it. I don’t have pictures to share, I wasn’t up to taking any last night, and I sure wish I could give you a taste through your monitor, but since I can’t, you are just going to have to trust me.

posted by on Food & Cooking

Two months ago we started down a path of looking at food and how it affected our health. The girls have had many allergy/asthma issues over the last few years, and we were concerned that food was contributing to these issues. The first food that we eliminated was gluten. After several weeks on a gluten free diet we weren’t getting the hoped for results. This made us wonder if what we were doing just wasn’t enough. Two weeks ago we began the Specific Carbohydrate Diet. We were all extremely hopeful and enthusiastic about it, well, most of us. During the first week we went through the normal withdrawal issues, but coming upon the second week I began experiencing extreme fatigue, to the point that doing the dishes would wipe me out for the rest of the day. By Saturday, I had little to no energy. Which led us to a family meeting to re-assess the situation.

During our family meeting we discussed both the pros and the cons of the SCD. The cons were: it was making food the center of our lives, it wasn’t bringing positive results, it was causing food to be an obsession, and it was causing many of us to feel worse than before. The pros were: we had become aware of how food was affecting our bodies, we were able to cleanse our bodies of many impurities, we began to eat better food, and we became aware of what was in the food we were eating.

The result of our meeting was that we have decided to stop the SCD and adopt a better, well rounded diet. This decision was a very hard one for me to make and was something that was at the back of my mind for a few days.  My desire is to do what is best for my family, and if the SCD isn’t what is best, I don’t want to continue down that path. During this meeting we also discussed those of us who are gluten free, trying gluten again to see if we had a reaction. We wanted to do this in a controlled way, in case we had severe reactions. Yesterday, we all tried gluten. Our hearts were racing as we put gluten filled foods in our mouths. For the next few hours we were all on pins and needles waiting for a reaction. Much to our joy, none came. We were all able to eat gluten with no side effects. I don’t know why we seemed to react in the past, I am wondering if it was an overload on our bodies.

Where do you go from here, you may ask. We are going to adopt a healthful, well balanced diet. Our motto will be “everything in moderation”. We will try to eat foods in their most simple forms, and only having processed food where necessary and only occasionally. We will continue to not drink soft drinks and stick to water, tea and juice. We all have a new appreciation for the role that food plays in our lives, but want to have everything in our lives in proper perspective.

As for this blog, we plan on posting just like we were before, only our recipes won’t be on such a narrow scope. I’m sure that we will have many recipes and hopefully pictures of the finished products to post. Our hope is that you will join us on this journey as we strive to be joyful homemakers who are serving Christ.

Our First Post


posted by on Uncategorized

We have ventured into a new homemaking blog in part because we have begun a new phase in our life that directly affects our homemaking. We recently started the Specific Carbohydrate Diet (SCD) which eliminates many foods including grains, all sugar except honey, dairy (except for butter and homemade yogurt), chocolate, potatoes, and most food additives. For the next three months we will also be eliminating beans, raw whole nuts, dried fruit, cheese, and mushrooms. This has changed our lives drastically;  we have gone from a family of processed foods such as frozen pizza to having to cook everything we consume from scratch. The main reason we have ventured down this path is due to many within our family having food allergies/sensitivities to a number of foods.  We have only been on the diet for a little over a week, but know that we must stick to it in order to attain the level of  health we desire.

We wanted all of the recipes on our site to be SCD compliant, which is another reason we started this blog. We also hope to make meals that are budget friendly as well as being healthy. Besides our cooking, we will post about the other homemaking adventures we are having and helpful homemaking hints as we discover them. We would love to hear your ideas and about your adventures in homemaking.

We wanted to name our blog “Joyful Homemakers” because we find joy in serving the Lord as we keep our home and use it as a tool to minister to others. We hope and pray that we will be an encouragement to you and that you will be an encouragement to us as well. So, let’s get started on this grand adventure!

If you would like to read more about our journey to this diet, you can read this post on our homemaking blog or this post on my personal blog