Day 8: I'm Allergic to School, but not to Mediterranean Pasta

On Thursday I was handed two take-home finals due this coming week, so I spent the afternoon at the library at school, like a good student. Due to budget cuts, they kicked everyone out of the library at 5:00, but there is a small bank of computers for students in my department down the hall, so I camped out there for awhile after getting the boot. It was great in that I got another three hours of work done, but I'm pretty sure I'm allergic to something in that room. Within about half an hour I could feel my chest starting to tighten and pretty soon I was having to do my big, dramatic yawn routine to get the air I wanted. By the time I left, I was a mess. More than four hours later, I still am. I hate taking an albuterol inhaler (I feel like it makes me crazy without helping my breathing much), but I've taken it twice tonight, for the first time in at least six months. I used a tincture that I got from the naturopath two or three times. I still can't breathe. It's driving me insane. I'm really hoping things will have calmed down by the time I wake up in the morning.

On the plus side, I made some good pasta for dinner...

Mediterranean Pasta:

1/2 package rice pasta (I used TJ's fusilli, or something similar)
1/2 small jar sun-dried tomatoes, packed in oil
1 14.5 ounce can garbanzo beans
1 package frozen broccoli florets
approximately 20 kalamata olives
1 small can anchovies (if you're into that kind of thing)
salt, pepper and red pepper flakes to taste

Bring a quart or two of salted water to a boil
Add the pasta and cook until just tender
Drain and set aside
Place the broccoli in a microwave-safe bowl with 2-3 tbsp. water and microwave on high for 3 minutes or until hot, but not mushy
Drain and set aside
Place a large skillet over medium-high heat
Add the sun-dried tomatoes in their oil
Open, drain and rinse the garbanzo beans
Add them to the pan with the tomatoes
Slice the kalamata olives in half and add them to the pan with the tomatoes and garbanzos
Add the pasta and the broccoli to the pan and stir until heated through
Season with salt, pepper, red pepper flakes and/or anchovies to taste
Makes 2-3 servings

I still can't breathe, but I enjoyed the hell out of dinner!

Day 7: Cooking Time - Sweet Potato and Cauliflower Stir-fry

I felt pretty good today. Still some tightness, but mostly pretty clear. And I behaved myself. At least I think so...

I spent some time in the kitchen today making food I know I can eat. The main dish was a sweet potato and cauliflower stir-fry that goes something like this:

1 small head of cauliflower, chopped into florets/bite-size chunks
1/2 lb. sweet potatoes, chopped into bite-sized pieces
1/2 cup chopped cilantro
1/2 tsp. turmeric
4 tbsp. olive oil (or peanut oil, if you're not trying to avoid the damn things)
2 Serrano peppers, seeded and diced
10 oz. frozen spinach
1 can light coconut milk
salt to taste

Boil the cauliflower and sweet potatoes until tender; drain and set aside
In a food processor, combine the cilantro, Serrano peppers, turmeric and 2 tbsp. olive oil and process into a chunky paste
Steam the spinach; drain and set aside
Heat a wok, dutch oven or large skillet to medium-high heat
Add the remaining 2 tbsp. of olive oil
Once the oil is hot, add the cilantro paste and cook, stirring frequently, until fragrant
Add the sweet potatoes and cauliflower and stir until coated with the paste
Add the spinach and coconut milk and stir until well combine
Add salt to taste
Simmer until heated through
Serve on its own or over brown rice

Makes 4 reasonably generous servings

I made a pot of this yesterday and have eaten at least three of the four servings. I'll be sad to see it go...