Looks gross but isn't - Boxed gluten-free Mac'n'Cheese and a can of split pea soup turned into
two surprisingly tasty lunches.
“Having now lived for a few decades in parts of the United States and Canada where cooking was treated quite seriously, and having actually employed professional chefs, he was fascinated by the midwestern/middle American phenomenon of recombinant cuisine. Rice Krispie Treats being a prototypical example in that they were made by repurposing other foods that had already been prepared (to wit, breakfast cereal and marshmallows). And of course any recipe that called for a can of cream of mushroom soup fell into the same category. The unifying principle behind all recombinant cuisine seemed to be indifference, if not outright hostility, to the use of anything that a coastal foodie would define as an ingredient." - Neal Stephenson, from Reamde
Recombinant cooking is a luxury that people with food allergies often can't indulge in but it is so prevalent in the US that almost everyone has a favorite recombinant dish - green bean casserole, rice krispy treats, or something from a crock pot. My favorite used to be something that my aunt had named "Wet Dog Chicken" in a fit of pique - Campbell's cream of mushroom soup, chicken breasts, and sour cream served over Uncle Ben's chicken rice, all cooked together in a crock pot for several hours until it smells faintly but unmistakably like a wet dog. Poor man's stroganoff, basically. Recombinant cooking is so popular that allergy cookbooks include recipes for home made versions of things like condensed soup and bouillon cubes so that you can get the out-of-the-box flavor with the made-from-scratch effort (basically the worst of both worlds).
Out of sheer boredom I recently started playing with the very few pre-made foods that I can eat and was pleasantly surprised with some of the tasty combinations that I found. Boxed Mac'n'cheese mixes very well with canned split pea soup to make a creamy, salty, and filling lunch. Canned vodka sauce can be poured over frozen haricots vert to make a savory side dish. Rice cakes, sunflower seed butter, and cranberry relish can be combined to make a reasonable simulacrum of a PB&J. Rice thins can have allergy safe chocolate chips melted on them to make a terrible parody of an oreo.
There aren't a lot of breaks for the food-allergic. We get left out at parties, thwarted by restaurants, and frustrated by the grocery store. On top of all of that it's not cheap to purchase allergy safe food, especially when you're dealing with something as basic as grain; I can get Kraft Mac'n'Cheese for a dollar a box but I have yet to find Annie's Gluten Free Shells and White Cheddar for less than $3.50, five pounds of all-purpose white flour sells for around $2.00 while 1lb of rice flour has a hefty price-tag in the the neighborhood of $4.00, Campbell's condensed soups are around $1.00 apiece but I have to pay $2.00 for 16oz of watery split pea soup - it's twice the price for half the food.
Because of the ridiculous prices for my food I don't like to throw any of it out. I'll freeze 3/4 of a jar of pasta sauce so that it won't go bad before I finish it. If I have less than a cup of rice pasta shells I'll throw them into a soup or casserole that I'm making. I've been eating cranberry relish with peanut butter for weeks now because I couldn't bring myself to throw out the relish left over from Thanksgiving when it cost $5.00 for a 18oz tub.
And now, largely because of boredom with my limited food options, I've started mixing odds and ends before they become odds and ends. A whole box of expensive mac'n'cheese got mixed with a whole can of expensive soup (as illustrated in the photo at the top of the post) just so that I could have something for lunch this week that wasn't exactly the same as what I have every week.
There are no ground rules when you have food allergies. I have yet to find a definitive set of practices to cook without wheat and corn and sesame while including eggs and tree nuts and milk. A lot of allergy-safe food is constructed to be all-or-nothing when it comes to the top 10 allergens so you end up with vegan food when you aren't a vegan, or nut free when you have no nut allergies. Because of this variance, I can't tell you what to mix together in your kitchen that will work with your allergies or diet or food philosophy, but I can tell you this: playing with your food is awesome. I had no idea, until just a few months ago, that chicken tikka masala mixes perfectly with leftover mashed potatoes. Just last weekend I ate an omelet with eggs, bacon, cheese, salsa, and more of that slowly dwindling cranberry relish - it sounds terrible and tastes great.
So play with your food; mix the store bought cans and boxes that you can have just to see what you can come up with, see if you can make some kind of Frankenlunch out of two night's worth of leftovers,
and try to cobble together a recipe for cookies out of what you have in your cabinets. Not all of your experiments will be successful, but they will teach you more about the properties and flexibility of the food that you're buying and successful or not it's important to have a break in the monotony when your diet is limited by your physiology.
Eat and Experiment Happy,
Cheers,
- Alli
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