Feeding Others

When I think about cooking for others, whether I'm taking food to them or inviting them to dine here, I get major stage fright. Now why would that be? I love cooking, and I love people. I love feeding my family, and making food for my parents or my in-laws has never been quite so intimidating. Of course I always want the meals I make to taste good, but I take it to a whole new level when I'm cooking for others: I don't even know what to make.
My anxiety over this has made me think about my kitchen, my staples. Everyone has staple pantry items, whether they are conscious of it or not. Part of my dilemma came when I realized I cannot use two of my staples in this particular instance. And that I cannot go to the store. I didn't really realize before how much I depend on citrus (especially lemons), tomatoes, and general spiciness in my cooking. Many of our dinners include all three, but most contain at least one of those key elements. Add a concern for type of cuisine and you've got one frozen chef. Looks like it's time to broaden my horizons a bit.
Of course some of the best meals to take to people are the ones I would overlook. I feel pretty confident about most of my soups. Crockpot barbecue chicken or pork is a standby classic. I sometimes forget that making dinner for someone else doesn't mean you have to put in a lot of work--using my crockpot is certainly not cheating. Is it simply pride on my part, wanting others to wish I would cook for them every night? I'm afraid this cooking blog may attest all well to that possibility.
My anxiety also brings to my attention my commitment issues. I have been making efforts to learn to make all kinds of food with all kinds of techniques. Maybe now it's time to specialize a little more, focus on a specific type of food until I can cook it really well. Like Pancakes. =)
I know what I'm going to make for our neighbors tonight--chicken tagine. I really hope they like it, but if not, that's okay too. So no more worrying about me. This has made me wonder, though, when you make dinner for other people, what do you make? What is your favorite take-away and your favorite dinner party fare?

Gluten-Free Blueberry Pancakes

It's official: coconut flour is here to stay. It improves the texture without the starchiness. Today's Sunday Pancake Special: Blueberry Pancakes.
I got the base for this recipe from my mother-in-law, and they have been quite tasty. For a lower-fat version, you can substitute yogurt or applesauce for the oil. I was out of oil, so I tried yogurt. I'm glad to know that works in a pinch, but next time I don't think I'll worry about the 1 teaspoon of oil. You can also make these with all rice flour.

Gluten-Free Blueberry Pancakes
½ cup regular rice flour minus 1 Tablespoon
1 Tablespoon coconut flour
¼ teaspoon salt
1 teaspoon baking powder
1½ teaspoons sugar

1 egg
1 teaspoon corn oil
¾ cup buttermilk

¼ teaspoon baking soda

1/4 cup to 1/2 cup blueberries.

Mix together the dry ingredients. Set aside.
Mix together the egg, corn oil, and buttermilk. Add the baking soda.
Add the dry ingredients and mix together.
Fold in the blueberries, if using.
Grease heated pan and pour batter onto hot pan by ladles full.
Serve with maple syrup, honey, or other syrup of choice. Or not. Mmmm.