A challenge - recipe suggestions

abaxas

What about leeks? They might be on the black list, but if not, you can use them as you would onions.

In any curry just avoid the onions and put in some lentils at the end. The sauce wont be the same but it will thicken it up. Also you can do spinach or bell pepper based curries.

Use coconut milk instead of normal milk in things? Cauliflower, coconut an almond soup?

Use weird veggies? Ocra etc

/braindump off

valk_scot

I was wondering about the pork re additives. Have you tried organically reared pork or hams? Also if you got a slicer you could cook, slice and freeze a roast joint for cold meat. Works out cheaper than buying prepacks even if you use organic meat.


Does he react to tinned tomatoes as well as fresh? Tomato paste? Passata? There are organic versions of them all

Tinned pulses are great for thickening and for adding to savory dishes. You can also blend them and use them as an onion substitute with (perhaps??) onion salt.

Milk...try goat or sheeps milk, or soya. Ditto goat or sheeps milk cheese ...most of these can be bought in "young" versions. Sheeps milk greek yoghurt is even better than cow milk types. And you can get sheeps' milk ice cream.

cheeswright

can i suggest that you get yourself a cook books
no dont back off screaming
i'm truely sure you can cook
but I too can get into a major rut
and
I dont like to spend my life in the kitchen

'fanny farmers' book is a really good flick through
not that I cook from it
but - sometimes i just look through it to see that ther really is no wrong way to cook potatoes or well really anything- then go off and rearrange the leftovers on my kitchen into something my family devour
its about 1500 pages long ( stupidly large) but its a good confidence restorer in that I always think after a brief browse
its all food - and someone likes it - lets just go stick it together and see what happens
oh and theres no pictures - so no presentation pressure
I have lots of cookery books - but this is sooooo overly comprehensive that I really like it
or maybe thats just me:D

babyshoes

Hmm, wondering if some types of thai food might be worth a try? It seems fairly resilient and could probably be adjusted to suit. I usually just use the jars so no expert, but apparently it is fairly easy to make from scratch.

Thegirl

valk_scot wrote: »

I was wondering about the pork re additives. Have you tried organically reared pork or hams? Also if you got a slicer you could cook, slice and freeze a roast joint for cold meat. Works out cheaper than buying prepacks even if you use organic meat.

Does he react to tinned tomatoes as well as fresh? Tomato paste? Passata? There are organic versions of them all

Tinned pulses are great for thickening and for adding to savory dishes. You can also blend them and use them as an onion substitute with (perhaps??) onion salt.

Milk...try goat or sheeps milk, or soya. Ditto goat or sheeps milk cheese ...most of these can be bought in "young" versions. Sheeps milk greek yoghurt is even better than cow milk types. And you can get sheeps' milk ice cream.

I've not found pork he can have yet, other than the parma ham, but I'll investigate this further.
It's all tomatoes, even tiny amounts of puree set him off. Same with onions. Those two and bananas are the worst triggers. Milk is something he tries to persist with as the reaction is not too bad so he can tolerate it on a good day. I've not tried sheeps milk yoghurt yet, another one for the list!

cheeswright wrote: »

can i suggest that you get yourself a cook books
no dont back off screaming
i'm truely sure you can cook
but I too can get into a major rut
and
I dont like to spend my life in the kitchen

'fanny farmers' book is a really good flick through
not that I cook from it
but - sometimes i just look through it to see that ther really is no wrong way to cook potatoes or well really anything- then go off and rearrange the leftovers on my kitchen into something my family devour
its about 1500 pages long ( stupidly large) but its a good confidence restorer in that I always think after a brief browse
its all food - and someone likes it - lets just go stick it together and see what happens
oh and theres no pictures - so no presentation pressure
I have lots of cookery books - but this is sooooo overly comprehensive that I really like it
or maybe thats just me:D

I do own some, honest! I might give that one a go though.

babyshoes wrote: »

Hmm, wondering if some types of thai food might be worth a try? It seems fairly resilient and could probably be adjusted to suit. I usually just use the jars so no expert, but apparently it is fairly easy to make from scratch.

We've had a lot of sucess with thai food in the past. He's a bit dodgy with coconut milk sometimes which is why it's not been on the menu for a little while.

At the moment he's going through a very bad patch (he's just had labyrinthitis, which can be horrid on it's own but on top of his normal condition is just awful). When he's really bad we have to take is back to basics, more so even than usual, which means during the week limiting spices in case he reacts badly ect, which is why I'm struggling so much for ideas. At the moment I'm going to keep it very simple towards the start of the week and then introduce some more spices into the meals towards the end of the week (he can cope with potentially one dodgy day at work and then the weekend to recover) then the more adventurous stuff (adventurous by his standards) for the weekend.

Thanks again for all of your helpful suggestions!

sexymouse

I can't say I've read it, but this cook book is specifically designed for migraine sufferers, so I don't know if it would be worth getting or seeing if your library has it. Or this one.