protein sources comment + another recipe

[Guest guest]

Hey, Alex. There are other folk here who aren't gluten-free, though

sometimes we seem pretty alone. I have other food allergies and tend to

rotate wheat so I don't develop problems with it. And I don't eat

dairy/eggs daily, either. Being a vegetarian with food limitations, I

join the lists I can to further my own thoughts on creating new recipes

to eat. If you would like some soy-free gluten recipes, I can send

them offlist.

 

i haven't posted my favorite recipe in awhile, so i'll do it now.

 

the recipe is very versatile. you can remove almost anything in it and

still have good food. you can saute mushrooms, add boiled potatoes,

whatever. you can use dandelion greens or kale in place of chard,

too. if you eat beans, toss some cooked/canned ones in at the end. you

can also reserve the boiling water and cook pasta in it.

 

1 bunch chard (white, red, or rainbow)

a handful of dried currants, a scattering of almonds (if not allergic)

some crushed red pepper

1-3 cloves garlic, minced.

1 small onion, chopped

 

bring a large pot of water to boil. when it boils, add the chard, which

should be washed and chopped in one-inch pieces or so. boil for 4-7

minutes, depending on how you like our greens. drain.

 

meanwhile, heat some olive oil up in a large skillet.

 

toss in some crushed red pepper and the chopped onion, saute until the

onion is transluscent. add garlic. when golden, toss in the almonds,

then the currants. when the currants sort of puff up, take off the heat

and stir in the *drained* greens. if serving with pasta/beans, stir in

the drained pasta/beans, too.

 

strips of sauteed squash are good, too, but once i start adding so many

veggies, it turns into pasta primavera.

 

and, since i mentioned squash, i'll have to share my favorite non-fried

summer squash recipe.

 

 

heat oven to 375 or so (it really doesn't matter, if you're using the

oven from 350-450, that's fine).

 

slice squash in strips (quarter inch is good), toss with olive oil and a

little coarse salt. lay out flat on a large cookie sheet. put in oven

for 15-20 minutes (they can get a little brown, but not too brown).

 

YUM!

 

these do NOT keep well, but they're very yummy and will be eaten before

you know it.

 

ygg--

 

 

 

**~*~*Never underestimate a cow who can knit with her hooves*~*~**