Vietnamese Noodle Salad

Through most of high school I worked in a little family operated Vietnamese restaurant called Pham's. The owner, Hong Pham, worked mostly in the kitchen while his sister ran the front of the house. His parents, who didn't speak english at all, helped in the kitchen prepping the huge quantities of fresh veggies needed for a day's service. I wore a beautiful traditional dress while I waited tables and, with my bleach blond hair cut in an angular bob, people often thought I might be Hong's daughter or niece.

Now we have wonderful restaurants from all the different parts of Asia and Northern Africa in most areas but at the time Asian food was strictly chow mein and fried rice. I instantly fell in love with the unusual fresh, bright flavors and colors. This was so far from the meat and potatoes my midwestern family favored. 

My favorite meal was always the Bun Noodle Salad; warm, marinated meat and onions or crispy spring rolls over chilled noodles and fresh veggies with a zingy fish sauce dressing. This has been a go-to summertime meal and no matter where I have lived over the years, the local Vietnamese restaurant soon got to know me and my love for this salad. It was a special heartbreak the first time I realized it was off-limits with my nightshade allergy due to the chilies and peppers that are in the dressing.

So, of course, I figured out how to make my own version. The first couple of tries were pretty boring. The dressings were so watery and flavorless. I wasn't sure I would be able to get the same zing without chilies. Last night we were really craving a light, healthy meal after a weekend of eating steaks and burgers so I decided to give it another try and it turned out amazing. My husband didn't even add any rooster or scotch bonnet sauce. He always adds spice to my asian cooking! The secret is a special marinade on the meat for extra flavor and to use less water and more ginger in the dressing. For anyone who has stumbled on this recipe who is not avoiding nightshades just add a tablespoon or so of finely diced jalapeño or thai chili before blending the dressing. Also, I used beef but this recipe works with just about anything; chicken, pork, shrimp should all be equally yummy. Measurements are approximate and easy to vary according to taste. Make it your own!

Lastly, this is not a quick recipe. It is easy but time consuming. If I'm taking the time to make it I make extra of everything except the noodles and eat it for lunch over rice for the week.

Meat & Marinade:

1 lb Sirloin Steak or other meat

1 med onion-sliced

1/4 cup soy sauce

1/8 cup honey

1 lime - juiced

• combine soy sauce, honey & lime juice
• thinly slice beef and combine with marinade at least 6 hours
• saute or stir fry beef with onion & keep warm

Dressing:

2 cloves garlic - minced

2 tbsp fresh ginger - minced

1/8 cup fish sauce

2 tbsp water

1 tbsp sugar

1 tbsp sesame oil

• Combine all ingredients in a blender or food processor

Salad:

8 oz rice noodles (vermicelli or fettuccine style) 

1 cup fresh cilantro - chopped

3 lg carrots - julienne or shredded

2 cups napa cabbage-finely shredded

1/2 cup cucumber - seeded and sliced thin

1/8 cup fresh mint - chopped

1/8 cup fresh basil - julienne

• cook noodles according to package directions, rinse in cold water
• combine vegetables and herbs

To assemble salad:

• place about 1/2 cup of noodles in the bottom of a bowl.
• layer 1/2 cup veggies on top of noodles
• drizzle with 2 tbsp dressing
• top with beef & onions 

Gluten Free Berry Shortcake

My wonderful family went all out last night to make me an awesome birthday dinner. On the menu: steaks with sautéed onion, mushroom & garlic, baked sweet potatoes, salad with tons of veggies and Berry Shortcake.

My mom was pretty excited when called to tell me the Bisquick now makes a GF blend. Unfortunately, she didn't notice that it does contain potato starch and the biscuit recipe called for 3 eggs. I told her not to worry, I would find a safe recipe and pick up the ingredients. I found one that looked pretty good and only required 1 egg. Typically, when substituting eggs in a recipe, the more eggs in the recipe the more you notice the substitution. I just needed to stop & pick up some Bob's Red Mill Egg Replacer. It's the only one I've found without potato starch. I tried 4 different stores including 2 GF specialty stores and no one had it.

While scanning the shelves for another option I found Bob's Red Mill Biscuit Mix---no potato starch, no eggs required. Add butter & milk (or water). Perfect!

My birthday dessert was saved! Here's how we did it:

We used strawberries, blueberries, raspberries & blackberries. We kept them separate so everyone could choose their own mix. Slice strawberries and sprinkle a little sugar on them. Put in the fridge for a few hours. This creates a syrup without cooking them down.

Make the biscuits according to the directions on the package & whip up some heavy whipping cream. I used vanilla rice milk in the biscuits and no sugar in the whipped cream.

Too easy! So good!

Strawberry Season

There is nothing like a strawberry picked fresh from the vine. (I used to think the same thing about tomatoes!). We live in an area with plenty of farms and the strawberry sellers are spread around the town parking lots & street corners for a few weeks each spring & fall.

This is our first stop this year. They've been out for a few days already but I don't usually carry cash, except during Farmer's Market season. Time to get back into that habit.

I bought the 5 pint bucket thinking I would freeze some or find a recipe for sorbet. I may have to go back for more later! He keeps coming to me pushing a half eaten strawberry into my face.
"Mom, you just have to try a bite of this one!"

Ayurvedic Oatmeal

Yum! This recipe is one I modified from a 7 day Spring Cleanse by Yoga International and The Himilayan Institute. It didn't contain any nightshades to begin and I tweaked it it the tiniest bit. I ate it every day for 7 days and didn't get tired of it.

1/2 c. steel cut oats
1/2 c. Whole rolled oats
2 c. Rice or almond milk
1 tbsp coconut oil
1 tsp grated fresh ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp sea salt
1/8 c. Currants
1 tbsp grade B maple syrup

Combine all except maple syrup & bring to a boil in a saucepan. Reduce to low & simmer 10 min. Cover& remove from heat for 5 min.

Stir in maple syrup & serve. Serves 3-4.

Kitchari

This is what I'm eating all week this week for lunch and dinner.  It is a traditional ayurvedic dish used for cleansing.  It's very nutritious, easy to digest and tasty!

Kitchari

I think it's important for those of us with food allergies to take extra measures to take care of our gut.  For me, this means occasional cleansing.  I am not a believer in extreme diets with severe calorie restriction or highly processed meal replacement shakes.  I couldn't make it a day on a juice cleanse and the Master Cleanse seems ridiculous to me.  If you want to do a cleanse (and your Doc says it OK) you could eat fruit for breakfast and Kitchari for lunch and dinner for anywhere from 1 - 14 days.  For more info on a complete cleanse protocol click here.

You can also follow the results of my personal 7 Day Cleanse here.

Every Time!

I am so conscious and cautious of foods in most circumstances. In a restaurant I always check, double check, triple check and take the first few bites slowly, noticing any signals of a reaction. I read labels at the grocery store and don't compromise on mystery ingredients like "spices" and "natural flavorings". I even double check labels of things I use all the time in case they change the ingredients.

Every once in a while I slip and something comes in under the radar. This afternoon I started feeling off: sniffly, watery eyes, stomach cramps. It came on too quickly to be a virus so I started backtracking my foods to see if I could have made a mistake somewhere. No time for breakfast this morning and lunch was leftovers from dinner last night, which was a simple recipe I use often and I knew was clean. The only other thing I'd had today was a cup of tea-a new tea I'd ordered online. I had read the label which said it was a blend of green & white teas but I didn't bother to check the complete ingredients list which shows "flavoring" as one of the ingredients. I don't know if it's the mystery "flavoring" or the rosebuds also listed (which I try to avoid because certain flowers including roses make me sneeze). I'm guessing it's the rosebud as a nightshade would likely have caused a more serious reaction but the lesson is the same. NEVER assume. Never take it for granted that something is safe.

So on this beautiful afternoon that I promised my son a trip to the park, I am instead trying to fight the Benadryl drowsiness while I sit sniffling and sneezing on the couch, the seat nearest the bathroom for when the stomach upset hits. And I'm thankful because at least I didn't have to call 911 this time.

Chicken with Morel Mushroom

Since discovering the joy of Morel mushrooms a few years ago while hiking at Camp St. Croix with an experienced camp employee, I have made a deal with myself.  Where I would previously have turned up my nose at the high price of the interesting looking mushrooms in the small basket that appears for a few short days at the local co-op I have agreed (with myself) that if I am lucky enough to be shopping on a day when these rare beauties are available I will buy them - no matter how tight the budget.

On Sunday I was planning on a quick trip to the market to grab a few items for dinner when I spotted them, the basket of Morels.   They are only available a few days out of the year and I usually find them after they are picked over, small and shriveled, if I get them at all.  This time they must have just been brought in this morning.  They are huge, soft, alive looking.  YUM!

The original recipe that I converted is from Robert Irvine at www.foodnetwork.com.  It was actually nightshade free to begin with but I made a few modifications anyway.   Not exactly a "healthy" or low cal, low fat recipe but was so yummy I wanted to lick the plate.  I have enough restrictions on my diet that I feel no guilt indulging in a luscious cream sauce occasionally.

Ingredients:

Morel Mushrooms (1/2 -1 cup sliced)

5-6 chicken thighs (on the bone with skin)

4 tbsp butter

1 cup red wine

1 cup Swanson's Chicken Broth

1 cup heavy cream

1/2 lemon

Tinkyada Rice Spaghetti or Fettuccini

-italian parsley & parmesan to taste

• preheat oven to 375
• slice the morels in half and rinse to remove any dirt or bugs, pat dry and slice crosswise, set aside
• sprinkle chicken with salt and pepper on both sides
• heat 2 tbsp butter in large sauté pan on med
• cook chicken skin side down for 8-10 min until browned
• turn over and cook another 5 minutes
• remove chicken and place in a baking dish - cook uncovered
• add the remaining butter to sauté pan
• add mushrooms and cook on low for 2-3 minutes
• add wine, turn up to med and reduce
• add chicken broth and cream, bring to gentle boil and cook, stirring frequently, until it thickens (5-10 min)
• pour the sauce and mushroom mixture over the chicken and bake 25-35 minutes until chicken is done

while chicken is baking prepare 16 oz. noodles according to directions, drain and set aside

Toss noodles in a bowl with a enough sauce from the chicken to coat.  Place noodles and chicken on plate, spoon on sauce and top with parmesan and parsley.