Sunday, June 28, 2009
Saturday, June 20, 2009
With that in mind, I thought why not build a meal around two foods, alfalfa sprouts and cucumbers, that had been on my "no way" list prior to going on the warpath against candida. I came up with the Mediterranean sandwich with two versions, low carb and lower carb. The first, pictured above, is a gluten-free panini made with garbanzo bean flatbread and a whitefish salad. The second, below, is the same thing minus the flatbread with lettuce leaves in its place. The recipes for the fish filling and mock garlic aioli needed for the filling are below.
Mediterranean Panini Sandwich with or without gluten-free bread
2 cooked whitefish filets or 1 can of water-packed tuna
1/3 cup chopped artichoke hearts (canned, water-packed)
1 T. chopped fresh chives or basil
2-3 T. mock garlic aioli (recipe below)
1/2 tsp. each salt and pepper
garbanzo bean flatbread (recipe at: http://catsinthekitchen.blogspot.com/2009/04/garbanzo-bean-flour-flatbread.html ) or large lettuce leaves
red or green pepper slices (optional)
For garlic aioli:
Blend in food processor: 1 package silken tofu with 4-6 cloves of fresh garlic, salt and pepper to taste, 1/4 cup olive oil or canola oil, 2 T. lemon juice, 1 tsp. mustard powder
Mix fish (either cooked and cooled whitefish or drained tuna), artichoke hearts, chives or basil, garlic aioli, salt and pepper. Spread fish mixture on one piece of either garbanzo bean flatbread or lettuce leaves. Top with cucumbers, sprouts, pepper slices. Top with another piece of flatbread and heat. Or roll over your lettuce leaf and chow down.
Saturday, June 13, 2009
Saturday, June 6, 2009
It all began with a telephone call to the owners of the property who were more than happy to donate the use of their land for our project. Seeds and plants were donated by many, and irrigation water was readily available. Volunteers got most of the garden planted during a planting night. I got the job of planting pumpkin seeds as shown in the photo above. Most of our seeds are up now, and we're eager to see how much our garden produces.
Ingredients for four roll-ups:
1 bag of broccoli slaw
1 pound chicken or turkey stir-fry strips
2 tsp. garlic powder
2 tsp. ginger powder
salt and pepper
1 T. canola oil
2 T. sunbutter
garbanzo bean flour tortillas (see recipe at: http://catsinthekitchen.blogspot.com/2009/05/garbanzo-bean-flour-pancakes.html
Prepare garbanzo bean flour tortillas and keep warm. For the filling, stir-fry chicken strips in oil in a large skillet. Season with 1 tsp. each of ginger and garlic powders, salt and pepper. Remove chicken strips to a bowl and keep warm. Add a little more oil to the skillet and then the broccoli slaw. Season with the remaining ginger and garlic powders, and stir-fry until slightly soft. For the sauce, heat 2 T. of sunbutter or peanut butter in the microwave. Add 1-2 tsp. soy sauce and 1 T. of water. Stir to mix to a sauce-like consistency. I omitted the soy sauce and added some garlic instead and it was still quite tasty.
Spread some sunbutter sauce on the tortilla and then spoon on chicken and broccoli slaw. Drizzle with a little more sauce and then carefully roll it up. The garbanzo bean flour tortillas are pretty easy to work with as long they are warm.
You can use the same filling on other types of gluten-free or regular tortillas but I was experimenting with garbanzo bean flour as I am continuing to have to keep my carbs low to prevent a rebound of the candida (yeast infection) that thrives on sugar. I am probably looking at least 6 months to one year with restricted carbs.
But it's continuing to be worth it as my stomach is the best it's been in years. My husband and I took our son out to dinner recently for his birthday to a restaurant we hadn't gone to much for a long time because of my eating limitations. They serve an unlimited bowl of salad. I admit I devoured a good share of the salad. I just had to take my own dressing, an olive-oil, lemon juice, herb blend. My son kept staring at me in disbelief and finally asked, "So you can eat that much salad now?" Yes, I replied, and I'm loving it.