The Malnourished Chef

Like the shoemaker’s kids with holes in their shoes, chef and malnourished is not what one would expect - chef and high blood pressure, maybe  - but malnourished? Don’t misunderstand. I get plenty to eat. It’s what I’m eating that is causing a problem. 

I’ve recently been diagnosed as having a gluten sensitivity that has prevented my body from absorbing the vitamins, minerals and nutrients it needs for vibrant health. And in my case, specifically, it has resulted in an inability to build strong teeth and gums. After decades of regular visits to dentists and periodontists and a continued deterioration in my oral health, this explains a lot.  I was always told I had poor home care or that it was just the way my body works. I never believed it then and now, finally I know why.  I wish I knew about gluten when I way 10 or when I needed my first root canal, but at least now I can do something about this very common condition.

It is estimated that as many as 30 million Americans are sensitive to gluten which is found in wheat and wheat products such as bread, pasta, cakes, cookies, crackers and a vast array of packaged foods.

This New Year I am going on a different kind of diet – a gluten-free one. So what’s an Italian girl like me to do when pasta is her favorite food? They say that necessity is the art of invention so stay tuned for creative solutions that I will be sure to discover as I make my way through the maze of products and recipes that are out there. Last month I posted a recipe for gluten free biscotti. This month I’m turning to rice - rice noodles to be exact – as a first step in satisfying my pasta cravings.

Please add a comment to this post and share your recipes and any other helpful information for us gluten free novices. It will be greatly appreciated.  Oh, and by the way, there is a positive side to all this.  After my first gluten free week, my jeans never fit better!

Happy New Year

Chef Silvia

Gluten-free Pasta

Though I’ve already done some experimenting with gluten-free cooking, I haven’t been successful when it comes to making gluten-free pasta. Recently I tried making gluten-free potato gnocchi. I figured that since the base for the gnocchi was potato with a lesser amount of flour, I could just use gluten-free flour. Wrong! It tasted awful. Since it had no gluten to cause it to grow and expand when cooked, it was like tasteless lead. So when it comes to pasta, I find that rice pasta (at least for now) is the way to go. It’s tasty and always al dente. For this reason, it’s especially good for soups. It holds its shape longer and doesn’t get mushy when reheated. So give yourself a break and don’t attempt to make homemade gluten free pasta until you have the right flour. Leave this to the expects who are in the business of this new product development and are making enormous strides in coming up with the complicated mix of ingredients it takes to make a tasty bread and pasta flour. I'll keep experimenting and keep you posted. This is a whole new world for me.

Tomato Soup with Rice Noodles

Tomato Soup with Rice Noodles

I can crushed tomatoes

3 tablespoons extra virgin olive oil

1 small onion – finely diced

1 fresh garlic clove – finely diced

1 sprig basil

2 cups chicken broth (or more depending on taste)

½ pound rice spaghetti or fettuccine – cut in 1-inch pieces

In a medium saucepan heat the oil (over medium-high flame) until hot but not smoking. Add the onions and cook until soft (about one minute). Follow with the garlic and cook for about 10 seconds and follow immediately with the tomatoes.

Bring to a boil, add the basil (stems and all), and reduce the sauce to low heat. Stir occasionally and cook for about 20-25 minutes. Add the broth a little at a time until you reach the desired taste.

In the meantime cook the pasta in a separate saucepan according to the package directions. Drain and add to the tomato broth. Remove the cooked basil, plate into bowls and finish with some fresh chopped basil.

Healing

Pain is always an indication of something that needs to be healed. So see the pain, whether physical or emotional as a source of guidance and then begin your process of healing.

Trust

Sometimes we have to be humbled in order to grow. Sometimes we have to let go to keep from falling. And sometimes we have to be willing to listen before we can be heard.