Wednesday, February 22, 2012

Kamut Woot Woot!


Me and Italian food go together like white on rice.  We’re a match made in heaven (if all you do in heaven is eat delicious food guilt-free, which is exactly how I imagine it to be). So, I am sure you can imagine that eating gluten free (mostly*) for me has not been easy for this very reason, among others.

Yes, I know that risotto (also a favourite) does not contain any wheat, but who has the time to make it, especially on a weekday???  

In an attempt to replicate one of my all time favourite pasta recipes, I headed back to the organic/health/allergy aisle at the grocery store to pick up a wheat-free alternative to regular pasta. And there I found it: kamut pasta.  And it was delicious!

Like quinoa, kamut is an ancient grain super packed with protein. This complex carb does contain gluten, however apparently it’s a lot easier to digest than most wheat products.  Tested and true.  My delicious Italian dinner for two was not accompanied by a glutard attack. 

I wish I had taken a picture of the pasta dish for you because it looked as awesome as it tasted.  For now, the recipe will have to do.

Kamut Fusilli in a Garlic and Olive Oil Sauce
2 servings
 
Ingredients:
  • 3 cups of kamut fusilli pasta
  • ¼ cup of olive oil
  • 4 gloves of garlic, minced
  • 2 basil leave chopped
  • 3 oz Buffalo mozzarella cheese
  • 3 sun-dried tomatoes, chopped

Directions:
Boil pasta according to package directions.  While pasta is boiling, heat olive oil in a skillet on medium heat.  Add garlic and sauté until golden brown (be careful not to burn the garlic). Drain pasta and toss in the skillet with the sauce. Remove from heat.  Add basil and tomatoes, top with cheese and serve hot.  Enjoy! 

*I have decided that G-free ain’t for me.  One day a week I endure a massive stomach ache so that I can gorge myself on all the wheat products I love. Sorry tummy, this Fat Girl in a Little Coat needs her non-complex carbohydrate fix every now and again.

Tuesday, February 7, 2012

Super Bowl Memories & Leftovers

The Super Bowl has always been an important event for me.  Each year, on the first Sunday of February, my family would go to my uncle’s house for a Super Bowl party extraordinaire.  We’d order both pizza and Chinese food, make bets on the game (I’m talking a toonie, MAX) and spend quality time together as we cheered for our favourite team and watched the halftime show.

In February 2004, my uncle lost his battle with cancer.  Since then, Super Bowl Sunday has been bitter sweet.  It’s the time of year I miss him most, but it brings me comfort to carry on the tradition that I had always cherished as a kid.  I never miss a Super Bowl party and will continue to carry on the legacy of the first Sunday of February. 

This year, all the necessary elements were in place.  I made a bet with my dad and my younger brother that the Patriots would win (thank you fiancé for steering me in the losing direction!), invited some of my favourite people over, and cooked a Super Bowl feast that was sure to please.

I always like to make traditional game time foods, and this year’s menu was no exception: guacamole, bean dip, salsa and slow cooked pulled chicken sandwiches and of course, beer.  Dee-lish! 

(*side note: Madonna was amazing.  I don’t care what the 10,000+ TPS (tweets per second) had to say.  Madonna=awesome. Period. )

We went to bed that night with full bellies and another awesome Super Bowl memory to add to my collection.  

…We also ended up with a fridge full of leftover pulled BBQ chicken.  

And so, last night’s dinner took leftover chicken to a whole other level:  Pulled Chicken Hash.  Yes, that’s correct.  Potatoes, meat and a runny egg…what could be better??? 



Pulled Chicken Hash
2 servings

Ingredients:
  • 1 sweet potato diced
  • 2 cup of leftover BBQ pulled chicken
  • 2 eggs

Directions:
Boil potatoes in salted water until tender. Place potatoes in a large heated skillet and sauté until golden brown.  In the meantime, prepare easy-over eggs in a separate skillet.  Plate potatoes on two plates, top each with 1 cup of heated BBQ pulled chicken and place the easy-over egg on top. Serve with a side or roasted brussel sprouts and enjoy! 

 Try it. You’ll thank me.