Well, shoot. My daughter had more signs of an allergic reaction this morning, so I talked to our Naturopath and it she agreed we should stop black beans and test them during one of the testing weeks. Bummer. This child loves black beans. It makes me suspicious now of all beans and other foods in the category, such as lentils. And we were just getting her to like hummus again. Hmm.
For lunch, I used up some remaining marinara sauce from earlier in the week, and added my new favorite ingredient, coconut milk. Loved this soup! It reminds me of a Thai tomato cream soup I used to buy at PCC. My daughter tried it, but as she's not a fan of tomatoes, she didn't like it. At least she tried it.
For dinner, I made mushroom stroganoff. I really liked it, and reminded me of a tofu quiche I used to make for my daughter that she loved. Apparently it was too different for her. She did eat some, but then preferred plain pasta with olive oil, kalamata olives, shredded carrots and salt & pepper.
Here's the recipe for Mushroom Stroganoff:
2 TB oil (I used Canola)
3 mushrooms
1 clove garlic
dash of salt and pepper
1/4 onion
1-2 cups vegetable broth (I like Seitenbacher Vegetable Broth and Seasoning. It's not organic, and the only place I've seen it is Central Market.)
1-2 tsp gluten-free flour, for thickening
Saute oil, garlic over low heat. Add chopped mushrooms, dash of salt and pepper and onion and cook for a few more minutes. Then add soup broth and cook for 10-15 minutes until broth cooks down. I used an immersion blender to blend all ingredients. I ended up with enough stroganoff to cover 2-3 servings of pasta, so I added more broth, cooked another 5 minutes, then added some flour to thicken it. Mix cooked gluten-free noodles into the pot until heated, then serve.
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