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When Elizabeth Gordon found out that some of her favorite foods (pizza!
were out of the picture due to afood-allergy diagnosis, she ran to the kitchen.
Despite the major restrictions on her diet, Gordon is sunny and cheerful about food and life.
We asked her how she manages food, family, writing and running.
What inspired you to writeTheComplete Allergy-Free Comfort Foods Cookbook?
This past summer, I was also diagnosed with a fig allergy.
Getting to eat so much frosting and finally being able to eat tabouleh again!
What’s been the most surprising thing about your allergy-free journey?
What’s your favorite dessert recipe to make?
My chocolate chip cookie dough.
What’s your go-to healthy snack?
They usually feign passing out and then run out of the room.
To cook completely allergy-free, what are some staple ingredients you always have on hand?
When it comes to fitness, what’s your favorite way to exercise?
I am a running junkie.
In fact, I just did a half marathon.
Do you have a workout class on your current to-do list?
What song gets you fired up at the gym?
Joan Jett and the Blackhearts' “I Love Rock ‘n’ Roll.”
I run so fast to that one.
If you’re not in the mood to work out, what motivates you to get there?
Usually the three pieces of cake I ate the day before.
What do you do to relax?
I’m not very good at relaxing.
What’s your favorite quote?
“No matter what happens in the kitchen, never apologize.”
One day I stopped apologizing and showed up with an allergy-free homemade dish.
People appreciate that more than the apology.
There is so much hope in the NICU, so much optimism.
What’s your biggest accomplishment?
Making the decision to stop working on my PhD.
When are you your happiest?
You’ve written books on desserts and comfort foods.
What’s up next for you?
Or, omit all the vegetables and just add a handful of herbs and a little lemon zest.
Turn the heat down to low.
Meanwhile, in a large saute pan, heat the oil over medium-high heat.
Add the Arborio rice and stir to coat with the olive oil.
Let the rice cook in hot oil for about 30 seconds to fire up the grains.
Turn the heat down to medium.
Add 2 cups of the warmed stock and stir the rice until the stock is completely absorbed.
Stir in the marjoram, salt, vegetables, margarine and serve.
Leftovers can be stored in an airtight container, refrigerated, for up to 3 days.
–Sarah Schmidt
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