Renaming Achieved!

I think that Simply Sensitive Cooking is a bit more appropriate than Kitchen Adventures: Food Sensitive Foodie, since it reflects my cooking style a little more accurately. Yes, I am a foodie. I absolutely love trying new foods and exotic flavors. I am spoiled by good quality ingredients to the point that there are some things I won't buy from the grocery store because they just don't taste right after being exposed to the amazing flavors from our favorite local farmers. (We are positively blessed to be living in an area with such an amazing variety of really high quality, naturally grown/organic local meat & produce.) But when I cook, and I absolutely love to cook, I tend to stick with classic, down-home flavors, aka 'American Food'.

The problem with classic American food, and the Americanized versions of ethnic food, is that it generally contains at least one of the items on our eliminate/avoid list. Meatloaf? It has wheat, gluten, eggs and parsley, among other things. Mashed Potatoes? Milk and, when I make them, cheese. Hot dogs? Well, I won't get into the ingredient list, but it's not good! Even cornbread usually has wheat flour and eggs.

Sandwiches? They're a paragraph unto themselves! The bread is the first issue. Then what spread to use? Mayo has eggs, mustard is on the list, and well, I'm just not that big a fan of ketchup/catsup on cold sandwiches. Cheese is out, too, even the soy cheese should be restricted. Then we have to be careful with the lunchmeat. Chicken is out for me, but since the hubby loves it so much I won't hold it against him if he has it, as long as there aren't any of his problem ingredients. Have you ever tried to find a lunchmeat that doesn't contain a wheat or gluten-containing filler, black pepper, cayenne pepper, malt, or whey?

Grilled cheese and tomato soup: out. Chicken noodle soup: out. Beef barley soup: out. Shepherd's pie or cottage pie: out. Ranch salad dressing: out. Green Goddess salad dressing: out. Pot pie? out. Enchiladas and burritos? out. Tuna noodle casserole? out. Lasagna and baked ziti? out. The list goes on and on...

So it is in response to this that I have started writing here. I will play with my recipes and their ingredients, and record my successes and failures here in the hope that maybe I can save someone else a little bit of trouble. I will also occasionally recommend a product that I find, since it can be hard to find foodstuffs that don't contain any of the things to which we're sensitive. I'll also be including some of my techniques for food preservation and storage, as well as things that I do so that I'm prepared for those nights when dinner prep needs to be as fast and fuss-free as possible.

Please feel free to let me know what you think, but keep in mind that I'm a human being. I welcome feedback- even negative- as long as it's constructive. If you try a recipe and you don't like it, please let me know why. If I list an ingredient that you think contains a hidden allergen, PLEASE say something. If I say something you like, find funny or helpful, or anything of that nature, please feel free to speak up. It's always good to have someone say something nice, and well, I want to know if people are actually reading this.

Anyway, thanks for reading!