Thursday, April 15, 2010
When I was working at Cottonwood Presbyterian Church in Salt Lake City and taking classes at the Salt Lake Theological Seminary, I used to try to take my weekly day off on Tuesday so I could fit classes and chapel worship in together.
It made for a long day, and if I had a church history class or a theology class after chapel on a Tuesday afternoon, it was fun and rather stimulating to get Dr. Huggins to run off down a rabbit trail, tangential to the subject. That is the strategy tonight.
This post is today's lunch and I interject it into this series because I noticed something that many of us share. It's related to the dinner self-portraits because self-portraits are, after all, supposed to help the artist and those around her/him catch a different view of a familiar visage.
Yesterday I was laid low with a migraine brought on by the usual suspects: Wheat gluten overload from too much mac-and-cheese and birthday cupcakes combined with sleep deprivation and a crazy schedule. I suggest to anyone who is allergic or sensitive to wheat (or suspects that they are)to try going gluten-free for two weeks if your symptoms are not so acute that you suspect celiac disease or feel that you need to seek medical help immediately. I am exploring gluten-free cooking and sometimes need to try new things or dream up ways to use gluten-free ingredients I have on hand to give myself a meal that will re-energize me.
I think periodically I'll post some of my more edible concoctions. As I discover products which provide acceptable substitutes for those containing gluten, I'll share what I find and I invite you to try them or share your own experiences. So, in search of good food that won't leave you feeling terrible,
Here's what I invented today, and it was yummy:
Pasta Bowl with Fresh Herbs
2 oz. brown rice pasta (favorite: Tinkyada brand, www.tinkyada.com)
2 T. extra virgin olive oil, divided
1-3 cloves garlic, finely chopped, depending on personal taste
Generous 1 T. fresh herbs, such as oregano, basil, and Italian parsley, chopped
1/4 C shredded flavorful cheese, such as pecorino romano or parmagiano reggiano
Scant 1/2 C cooked vegetables (leftovers such as peas, broccoli, etc. work great)
Salt and pepper
Boil about 6 C water with 1 T of the olive oil over high heat. Add rice pasta and cook for about 12-15 minutes, or until pasta is al dente. (Note: some rice pasta will become mushy if cooked this long. If not using Tinkyada, check after 5 minutes for doneness)
Meanwhile, heat 1 T. olive oil in a small saute pan and saute garlic rapidly until it just begins to turn brown. Drain the pasta, transfer to a bowl and toss with the garlic-and-oil, the cheese, vegetables, and herbs. Salt and pepper to taste. (If not overly concerned about fat, you could add a little butter and it would be divine) Serve immediately.
Note: If gluten really is a problem, Tinkyada is manufactured in a completely wheat-free environment. It has the same calorie count as semolina wheat pasta and I don't get the symptoms after a meal using this pasta that I get when I use wheat pasta. Plus, there is a
chewiness to the texture that you'll notice from the brown rice. If you are also dairy-intolerant, try substituting almond or soy cheese for the dairy cheese.
In hopes that we may all eat well, and have a peaceful night afterward. Bon Appetit!