December 6, 2011

Crossroads and artichoke sauce.

One week ago exactly, I was talking to the triage nurse and being admitted to the ER. I have no idea what my hemoglobin level is at today, but I feel comfortable saying it must be pretty good.

I have no idea what the future brings, except that it looks unlikely like I’ll have to stay on a gluten-free diet. But since I had a lot of really satisfying meals on my gluten-free diet (which was mostly an unprocessed diet, and I think that had a bigger effect on my health than removing gluten), I think I’m going to keep with the spirit.

I also liked being able to eat the same thing as the Little Kidlet- so I’m going to keep throwing myself into allergen-free baking and make delicious tasty things so that he can enjoy the same foods as me. While he doesn’t “know what he’s missing” (as a lot of people worry he does), he’s eager to try new things, and I want to keep him curious about food- while keeping him safe.

Thursday I meet with my GI doctor again and we’ll set up my next batch of testing. Until then, I just have to stick with my pill regimen (so. much. iron.) and eat as healthy as possible.

Which reminds me, while I was scrounging in the fridge I managed to come up with a great recipe- that’s extremely versatile.

Artichoke sauce over polenta cakes, for one
gluten-free, dairy-free

Some sort of “protein” (I’ve used: 1/4 lb ground turkey, 1 sweet italian precooked sausage removed from the casing and diced, 1/4 container sliced mushrooms)
Jarred artichoke spread
Chicken/vegetable stock (so long as the vegetable stock isn’t tomato based)
Tube of prepared polenta

In a skillet, cook your protein. Saute mushrooms in a little olive oil, brown ground turkey or diced cooked sausage.

Heat a non-stick pan/cast iron pan on medium.

In the skillet with the mushrooms/turkey/whatever… drain off any excess oil/fat. You only don’t need more than a 1/2 Tbsp.

Add in about 3 Tbsp of the artichoke spread and stir to combine. Add 1/2 cup stock to the hot pan and let it simmer until it reduces (it won’t take long). Season with salt & pepper at this point.

In the hot pan, add about 2 Tbsp of olive oil. Cut off two 1″ slices from the polenta round and add it to the pan, and cook 2-3 minutes per side.

Plate the polenta rounds and top with the sauce. Enjoy!

Note: Prepared polenta is one of my favorite cooking shortcuts. It’s cheap and FAST to prepare. The leftovers can go back in the fridge in a plastic bag and last about 5 days.

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