Another storm system waltzed through the Chicago/NW Indiana area last night. Knowing that this morning was going to be a cold wet mess, I dropped Oakley off at day care yesterday instead of today. He played while I picked up the necessary and sufficient supplies. The snow arrived as I was picking him up and wove itself into a white blanket as we pulled up the driveway. I’m allowing myself the luxury of being a little self-congratulatory on my timing of last night’s ventures.
Caputo’s had an insanely good price on organic broccoli yesterday–69 cents a pound. I stuffed a bag with it and made gluten free pasta with broccoli. Did I give the recipe? If I didn’t, this is how you do it: make paper-thin slices of 4-6 whole fresh garlic cloves and place them into a small frying pan with extra virgin olive oil and a good shake of red pepper flakes. Heat slo-o-o-w-w-w-ly and gently until you can smell the garlic. While that’s going on, break broccoli into florettes, and put them into your favorite pasta pot with plenty of water to cook them and the pasta (I used Tinkyada brown rice fettuccini). When the broccoli is good and cooked and the pasta’s done, drain–don’t rinse. The starch helps the oil and the broccoli bits stick to the pasta. Now, pour in the lovely garlic and pepper infused olive oil, and mix. I topped off mine with shredded Asiago cheese. Perfect antidote to the weather. Oh, and an orange for dessert. If you don’t or can’t do cheese, try some toasted chopped pecans or walnuts.
This morning, the clouds have dissipated to a thin veil. Hubby and I will have leftover broccoli and pasta for lunch with strawberries for dessert. Oakley is napping, dreaming of his upcoming bonus day care day on Friday. I don’t know if he know that it’s going to be a spa day or not–he’ll be getting a bath and a nail trim then.
We stay in the moment, yet we count the 42 days to spring.
That’s a Spanish phrase that has two translations: “anything is better” or “nothing is worse.” I don’t know if I spelled it correctly and apologies if I didn’t.
In this case, let us contemplate the implications pertaining to low carb/low glycemic diets and gluten free products. Perhaps in those cases, the question is one of “better than nothing.” There is a lot of “nothing is worse.”
I’ve tried several breads that were dry and crumbly. Right now, I’m avoiding desserts just to remove the stress of living with temptation. The rice pastas have been pretty good, but one fell apart when I cooked it according to the package directions. The good news is that a Parmesan covers a lot of errors.
One gluten-free bread that I found at Costco was pretty good. It has sunflower seeds on top, toasts pretty well, and doesn’t crumble if you look at it sideways. I also made almond bread from nut butter.( http://www.elanaspantry.com/rochels-cashew-bread/ only subbing almond butter for the cashew butter.) The recipe sounded as if there was no way in this world or the next that it was going to work, but I thought, “what the heck?” and tried it. It was a wee bit on the dry side, but fine for sweet or savory applications.
Pizza I can’t live without. Many of the low carb and or gluten free crusts are impossible to handle, taste like cardboard, or both. I found a good one here: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/. It tastes nothing like cauliflower. I promise. I throw in some chopped garlic cloves with the cauliflower while cooking and mix the whole schmeer in the food processor. It is good. I could see making this as smaller flatbreads and using for wraps, even.
The other issue with gluten free food is cost. The rice pasta isn’t bad, but some of the others such as an almond-flour one that I saw the other day are through the roof ($9 for nine ounces; REALLY?). I’d rather do a plate of wheat pasta once a week or so than pay that kind of money.
Experiment; use coupons; ask. It’s the only way that you’ll find out if nothing is worse of if anything is better.