Peore es Nada

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.

 

 

Let’s Do the Sweet Potato Boogie!

Five, four, three, two, one, BEEP!

Orion knew that was the cue that he was just seconds from dinner, and to celebrate, he would do a little dance in a circle while I made up a song about the sweet potato boogie. The freshly nuked sweet potato would be squashed free of its jacket and mashed with some kind of protein and a vegetable of some sort with a garnish of some kind of cheese. 

Oakley doesn’t really do much of a dance. He sits or lies down next to his crate in the kitchen and pats the floor, making his grunt-grr sound to tell me he wants his dindin.

I don’t blame them. I like sweet potatoes, too. You can make them mashed, into oven fries, dehydrated for dog treats, substituted for pumpkin in baked goods, you get the idea. I’ve even seen recipes for them as a substitute for corn chips in nachos and noodles in lasagne. I’ve also used them as an alternative to rice with curries. They have tons of fiber and vitamin A and are low on the glycemic scale.

Please do not confuse them with yams, however. While the darker red variety is commonly referred to as such in some parts of the US, they are still sweet potatoes. Yams are another root veg grown in Mexico and the Carribean.

Unless I’m making oven fries, I just poke a bunch of holes and use the baked potato setting on the microwave oven. The skin doesn’t have the same charms as that of a well-scrubbed russet, so no damage done if you pitch the skin.

I made a grocery run this morning and likely will make a curry tonight. Oakley and I will be doing the Sweet Potato Boogie, and we hope that you will join us.