Several dishes to share since last we spoke. Latest kitchen duties have found me deep into an Italian cooking phase. It's good to come home to a place that is warmed by the smells of garlic and basil hovering. Instantly effects the body's humors in a calming way.
Meatballs, braciole, lasagna, eggplant parmesan, bruschetta, all so delicious and homey. Lately I've been experimenting with the gluten free thing and indeed have physically felt a big difference in the way these foods sit in my belly and later effect my ability to socialize. This experiment doesn't begin and end with me. My family inadvertently entered my laboratory on Christmas Eve when I made the most of this Italian cooking phase. All the above dishes were made gluten free (except for accompanying crusty bread.. I mean, really, you have to keep a little of the poison around so your body can better deal when in its presence.)
Reviews on the meal were high... uttered yummy phrases like, "this is the best Xmas dinner ever... I'm so full but I don't want to stop eating this" were heard sailing the clouds of garlic hovering in red candlelight. No one was privy prior to the meal that this was gluten free. I mention this because I was very curious about the flavors of gluten free pasta on the palate and I found it didn't matter. The reason being, if you make a great sauce you can put that sh*t on anything and all is well.
Okay, so besides the taste. I was very eager to know how this meal would effect everyone's digestion. Spicy, tomatoes, garlic, the works! This stuff loves a good heartburn, but NO! pleasantly, it would seem it's the gluten that causes the heartburn and the bulk of the digestive discomfort. From the mouth of Scoogie, my esteemed and adorable bro, "Normally, my heart would be racing after a meal like this from raised insulin levels and I would have heart burn and want to take a nap and none of this is happening." Conclusion? I'm gonna take these compliments and run with them! I personally do feel a huge difference when I eat gluten free and so will continue to pursue this route of cooking and eating. I do believe that if I was eating glutenous foods in Europe that I wouldn't experience the same discomforts. Something about the way foods are processed in America.) anyway, to move on....
Easy ways to free up the gluten content in your comfort foods.
1. Substitute finely chopped nuts for breadcrumbs. - In true junkyard fashion, I tend to use the nuts I have hand. Cashews, Pistachios, and Pine nuts work great because they are soft and easy to chop. NOTE: I hand chop. I have a small kitchen and don't want a bunch of appliances around. And even though it can tale a while longer in your prep time, it is a very soothing practice.
Almonds! delicious but very hard. These will take you much longer to chop by hand. Just think of all the extra calories you will burn chopping them.
Turning simply acts into rituals!!
2. Gluten free pastas- They're in your grocery. Check the health food isles.
3. Coconut- It's all the rage. It will do your taxes!
