Frankie has Celiac Disease.
Now how 'bout that, pictures
and words. It's been a while, huh? I've been really busy throwing myself a formidable pity party. I hate to be a Debbie Downer (except I really don't, just ask Miss Gen) so I've thought long and hard about how to put a positive spin on all of this.
This nice old guy in Sunday School told me I have "End of the World Syndrome" (after I started bawling in response to his "hello, how are you?"). He was right of course. Sure, life without wheat, barley, oats, and rye takes some getting used to, but that's all. Just some getting used to.
And lucky for us I've got a few tricks up my sleeve! Like this one:
*Thai Noodles
(Serves 6-8)
8 oz Rice Vermicelli
1 cup Baby Corn Cobs
1 1/2 cups Carrots, shredded
1 Zucchini, coarsely shredded
1 1/2 cups Mung Bean Sprouts
2 cups
Napa Cabbage, chopped
1/2 cup Cilantro, chopped
3-4 Green Onions, chopped
1-2 Tbs Fresh Garlic, minced
1 inch French Ginger Root, peeled and finely chopped
1/2 cup Vegetable Broth
1/3 cup Natural Peanut Butter
1/3 cup Honey
1/2 tsp Sesame Oil
1/4 cup Organic
Tamari (wheat-free Soy Sauce)
2 Tbs Rice Vinegar
2 tsp Chili-Garlic Sauce (I LOVE Thai Kitchens Sweet Red Chili Sauce)
Cook noodles in boiling water for 2-3 minutes, drain, and set aside. Combine green onions, garlic, ginger, and vegetable broth in a non-stick skillet. Saute for 2-3 minutes, then add peanut butter, honey, sesame oil, soy sauce, rice vinegar, and chili garlic sauce. Whisk until smooth and heath thoroughly. Add noodles and remaining ingredients to the sauce and mix well. (I like to top it all off with a little more sweet chili sauce, 'cause it's just that good!)
These noodles are CRAZY delicious. See?
a saucy post-op Asher doing well
*I didn't invent this. I had the recipe scribbled in pencil in a notebook, but don't know its source. If this is your recipe, thanks.