Comments on: What’s In YOUR Pantry?

By: Jeannine

Jeannine — Sun, 19 Jul 2009 04:16:09 +0000

Hi! I just discovered your blog this evening while I was looking for something else. It looks interesting and I plan to explore it further. I read that you’re looking for lentil recipes. I thought I’d share my favourite one It’s supposed to be a stew, but it’s more like a soup. Here’s the link: http://allrecipes.com/Recipe/Argentine-Lentil-Stew/Detail.aspx

By: roy

roy — Tue, 12 May 2009 03:29:21 +0000

Just started reading all you have to say in all you have posted and will agree with a lot you have to say.
On your food list in your pantry- We make our own jam store bought I don’t like, peanut butter we buy like you. We don’t buy NOTHING in cans at any store. If we can’t grow it we don’t get it. We grow all our beans, tators, mators, fruit and so on. Nothing out of the stores tastes as good as home grown.

By: Shirley

Shirley — Thu, 19 Mar 2009 15:30:36 +0000

Thank you, and welcome to another Shirley! I avoid soy because like many people I am terribly allergic to it. I write about this here, and there are more articles about this in the "Soy Allergy" section of the right sidebar.

By: Shirley

Shirley — Thu, 19 Mar 2009 14:49:23 +0000

Just found your blog and love it. It’s going to take some time to work my way through it.

Just curious…why do you avoid soy?

By: Shirley

Shirley — Mon, 29 Sep 2008 23:27:35 +0000

Kelly, thanks for the recipe. Your casserole sounds delicious and I will have to try it.

I certainly can sympathize with your allergy problems. It must be very difficult to have to avoid all those allergens. I’m “lucky” that I only have soy to worry about, but I was wondering the other day how it would feel to just be able to buy foods or eat foods without having to worry about them causing allergic reactions. I can’t even imagine that, and I know you will understand what I mean.

By: Kelly

Kelly — Sat, 27 Sep 2008 04:57:51 +0000

I make a lentil rice dish that runs like this (feel free to ommit the chicken)

2 lbs free range chicken (I like dark meat)
1 cup brown rice
1 cup lentils (yellow, the green look yucky in this dish)
3 cups homemade cream of mushroom soup (can be made with 1 can condensed soup and 2 cups water but I make and freeze homemade soups anyway)
Pepper liberally
Salt to taste

Take a 2 qu cassarole dish (with a glass lid or cover very well with foil) mix half the Cream of Mushroom soup with the lentils and rice, submerge your chicken in the lentil/rice mixture. Pour the remaining soup on the top. Cover well and bake at 350 degrees F. until the liquid is completely obsorbed and the edges are brown (this is where the glass lid comes in really handy) I guess (I have never timed it) it would take around 2 hours.

I just have to say I simpithise on your soy allergy, in my household we have a severe onion/scallions/leeks/chives/etc. allergy (and Onion powder is all over the place, you know the ‘natrual seasonings’ you talk about? often onion there too, ’spices’ almost always onion unless they list garlic seperatly then if onion is there they list it and everyplace else where you would think to find it.) a wheat allergy (not gluten, not spelt just wheat), Cow dairy (not goat just cow), all tree nuts except almonds and cashues, and a soy ’sensitvity’ which is a polite way of saying extream gastro/intestial upset and a salmon ’sensitivity’ (just salmon not other fish). And thats just three of us. *smiles* so I get it, I really really do!