Yoga Noodles

Today is officially day #3 of being completely gluten free.  I want to say my hands are feeling better, but it might all be in my head, we shall see.

I planned on hitting the poo after yoga today, but I decided against it after I realized how good my body felt after class.  On Wednesdays an amazing lady named Beth teaches a therapeutic yoga class.  This was my second time attending and the class was pretty full today, Beth decided it was because of New Years.  We really worked on our back and hips. My back enjoyed all the stretching, but my hips aren’t to happy with me right now.

Dinner tonight was straight out of the 125 Gluten-Free Vegetarian Recipes cookbook again. I have to say, after three recipes, this cookbook is not one to follow to a T, but it definitely gives excellent direction!

Soba Noodles with Peanut-Ginger Sauce

Peanut-Ginger Sauce

½ c natural creamy peanut butter
5 tsp seasoned rice vinegar
1 tbs agave nectar or honey
1 tbs minced fresh ground ginger, or 1 ½ tbs ground ginger
1 tbs gluten-free soy sauce
1 tsp ground coriander
1 large garlic clove, minced
2 tbs hot water

Soba Noodles

6 oz 100% buckwheat soba noodles
1 red bell pepper, seeded, cut in 1/8-in vertical slices
1 large carrot, peeled, cut  in 1/8-in diagonal slices
1 English cucumber, unpeeled and chopped
½ c chopped fresh cilantro, divided
¼ c chopped peanuts, for garnish

1.       In a blender, combine the peanut butter, rice vinegar, agave nectar, ginger, soy sauce, coriander, garlic, red pepper flakes, and hot water.  Process the sauce until very smooth. Set aside.

2.       Cook the noodles according to package directions, stirring occasionally to prevent sticking, until done, about 8 to 10 minutes.  Drain the noodles, rinse with hot water, and place in large serving bowl.

3.       Toss the noodles with the sauce until well coated. Add the red bell pepper, carrot, cucumber, and half of the cilantro, toss again.  Serve immediately, garnish with the peanuts and remaining cilantro. 

Calories 455 *    Fat 21g     *     Protein 19g *     Carbs 52 g    *     Cholesterol 0 mg *     Sodium 720 mg    *     Fiber 6g

I have to say this recipe needs the most amount of work.  First off, buckwheat soba noodles are expensive and YUCK!  I think the sauce could be a bit more liquidly, not as much peanut butter? Add some extra water? Something.  I am not sure the soy sauce is really needed. I think next time this ends up on the menu, we will start off with a bed of lettuce, use rice noodles instead of the buckwheat noodles, and drizzle the sauce on top  instead of coating all the noodles as heavily.  Oh! I don’t waste my money on English cucumbers and I don’t see the point in spending the money for red peppers when green peppers taste just fine. It was a yummy dinner, just needs a smidge of alterations.

Shrooms and Polenta

Tonight was another night of cooking from 125 Gluten-Free Vegetarian Recipes. Unlike last time, no formerly living creatures climbed onto the menu!

It is a nice and simple recipe.  My pain level today was on the higher side, but it has a lot to do with the fact I had to go to pain and torture today. 

 

Sherried Mushrooms on Crispy Polenta Rounds

4 tsp olive oil, divided
1 lb mushrooms
1 small onion
3 tsp chopped rosemary
1/8 tsp crushed red pepper flakes
½ tsp seasalt (forgot to put this in, but then again I am not sure I would have put it in had I have remembered)
¼ tsp freshly ground black pepper
2 garlic cloves
½ c dry sherry or dry white wine
¼ c chopped parsley, plus extra for garnish (my parsley went for a walk so this didn’t make it in)
1 tbs fresh lemon juice
1 pkg (18 oz) GF ready-made  polenta cut in ½-in rounds (I cut mine a lot thinner which went over really well)

1.       Heat 2 tbs of the oil in a large skillt or dutch oven over medium heat.  Add the mushroom, onions, rosemary, red pepper flakes, salt and pepper.  Cook, stirring occasionally, until the oinion is softened and the mushroom juices have evaporated, about 10 minutes.

2.       Sit in the garlic and sherry and continue to cook, stirring constantly, until most of the liquid has evaporate, about another 10 to 15 minutes.  Stir in the ¼ cup of parsley and the lemon juice.  Set aside.

3.       Preheat the oven the oven to 300 degrees F.  In a 10-inch nonstick skillet, heat the remaining 2 tbs of oil over medium heat.  Working in batches, cook the polenta rounds until crisp and lightly browned, about 8 minutes per side. Transfer to a baking sheet and place in the over to stay warm and get crispier, which frying the remaining polenta rounds.  To serve, arrange the polenta rounds in a single layer on a large serving platter.  Spoon the mushrooms on top and serve immediately, garnished with the remaining parsley.

Calories 280 *    Fat 14g     *     Protein 5g    *     Carbs 27 g    *     Cholesterol 0 mg *     Sodium 641 mg    *     Fiber 3

Still having issues posting pictures :(

 

I have to say, I wasn’t blown away with the polenta.  I can’t say I have ever had polenta, but I think with a little seasoning it can be quite tasty.  The mushroom topping, I wasn’t sure about the chili flakes or the rosemary but I have to say YUM! We filled have the plate the salad, I am not a big salad dressing person so the veggie mix was put on the plate and enjoy!  I heard no complaints.  One kiddo did not eat, he went to bed right after school not feeling well and the other kid continued eating after he finished what was on his plate.  He ate a cup of apple sauce and then a bowl of cereal (going through a MAJOR growth spurt, he is now taller than his older brother).  

Pad Thai

I have to say that I do NOT follow instructions very well at all and my skills in the kitchen are no different!

Over the weekend I picked up two gluten free cookbooks and today I made my first meal influenced by 125 Gluten-Free Vegetarian Recipes by Carl Fenster, PH.D. Thai Noodle Bowl

Dressing

¼ c unseasoned rice wine vinegar  (oops, I used seasoned rice vinegar)
2 tbs low-sodium gluten-free tamari soy sauce
2 tbs packed light brown sugar (all I had was dark brown sugar)
1 tsp sesame oil
1 – 2 garlice cloves, minced
¼ to ½ tsp crushed red pepper flakes
¼ tsp freshly ground black pepper
Noodles
12 oz GF fettuccine or Pad Thai noodles, cooked and drained (didn’t get either of thses, so I used rice noodles)
1 c show peas, halved diagonally
2 c very fresh mung bean sprouts (good luck finding these!!!!)
1 large carrot, peeled and cut ¼ in diagonal slices
1 c unpeeled English cucumber, diced (I like normal cucumbers, not to mention they are at least half the price of their English counterpart!)
½ c sliced red bell pepper, cut in 1/8-in strips
½ c chopped fresh cilantro
¼ c peanuts, chopped for garnish

1.       Place all of the dressing ingredients in a blender and process until very smooth. Set aside.

2.       Cool the noodles to package directions, stirring occasionally to prevent sticking, until done, and dropping the snow peas into the boiling water during the last minutes of cooking to blanch them.  Drain the noodles and snow peas in a sieve, then place them in a large bowl. Add the bean sprouts, carrot, cucumber, bell pepper, and ¼ c of the cilantro.  Drizzle with enough dressing to coat thoroughly and toss well.  Serve, garnish with the remaining ¼ c cilantro and the peanuts. 

 

Calories 305   *   Fat 6g   *   Protein  12 g  *   Carbohydrates 51g *   Cholesterol 55mg   *   Sodium 358mg *   Fiber 4g

 

Like I said, I do not do so well with instructions; I made it to the end of Step 1 before I started doing my own thing!  Since I am the only fishaterian in the house, I was a nice person and made chicken for everyone else to put on top of their noodle bowl and I might have had a couple of shrimp just on top of mine! It tasted great without any additional protein on top.  I personally did not feel the bell peppers were really needed. This dish was nicely filling and it was a huge hit with everyone in the house.

(pictures will follow once my computer starts acting nice!)

Grocery Shopping

So, today I learned a very valuable and painful lesson.  I got up this morning wide eyed and bushy tailed and decided I would go grocery shopping for the items I need for rest of this week’s menu.  Well, I started off at Wal-Mart, swung by Bed Bath and Beyond and finished off at Whole Foods.  By the time I got back to the dairy section of Wal-Mart I was already wishing I had just stayed home, but I pushed through.  I had two assistances with me which made it a little easier.  Bed, Bath and Beyond was a quick “run” in. Whole Foods I was almost on my hands and knees crawling around.  Thank God the people there are so friendly and helpful and instead of walking around trying to find what I needed a very nice gentleman showed me exactly where the stuff I needed was located. Plus someone in produce was more than happy to help kiddo #1 with the items I kept telling him to go find.  By the time I got out of there I made the declaration that I am not/cannot cook dinner tonight and that is that.  Luckily I had to stop at a local market for a few things for my sister and I picked up some premade stuff for dinner.  My boys had the Greek nachos, my sister had the Gyros on rice and I had a Greek Salad with a side order of dolmas (stuffed grape leaves).  I realize I am the only one in the house who will be 99% gluten free (I have no idea if there is gluten in my meds).  I think there are things my sister just plain straight out won’t give up, which is fine.

I have about five items in one of my gluten free cook books I will be testing out over the next week.  Plus there might be two recipes out of the GF baking book!

 

Chapter 2013…

 

Ok, so I rang in the New Year curled up with my fur babies fast asleep!  If memory serves me correctly I rang 2012 in the same way!

After years and years of breaking resolutions I have stopped making them.  Actually two years ago I made one and I am still holding strong with it!  It was to stop making snarky comments under my breath, now I just make them where everyone can hear me! Yea, it has gotten me in trouble from time to time.  I did, however, make a goal for this year… My goal is to complete 201.3 miles and I have 200.25 left to go! My older son and I went out for a walk today and we did a whole mile.  I was hurting the entire way, we even had to make a number of stops but we did it and it felt great to be out there. 

Yesterday I picked two gluten free cookbooks; one of them is even a vegetarian gluten free book.  My primary care doc has been hounding me to give going gluten free a shot so I figure why not.  This week I am weaning off the gluten and upping the amount of gluten free stuff, not to mention using up as much of the gluten products I have in the house.  I have already found a fair number of recipes I want to test out.  Pictures will be posted, but please know my plating skills do my cooking skills no justice at all!!!!

 

Wrap up of 2012…

Ok, I did take a moment today to look at the mileage (or lack thereof) I completed in 2012.  It is obvious I had a rough year.  I didn’t even hit 400 miles, I had to downgrade two races and drop more than I would like to even think about.  All is good, that was last year and we have just started a new year which will be full of baby steps!