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Quick and Easy Gluten-free Dinner from Leftovers

Last weekend we grilled wild-caught Alaskan salmon on a cedar plank alongside some asparagus rubbed with olive oil. As scrumptious as it all was, we still had some leftover the next day for me to incorporate into another dinner. I decided to incorporate the leftovers into a pasta salad and make it all new again.

I boiled some fusilli pasta (we used Tinkyada rice pasta because our house is mostly wheat-free due to my son’s food sensitivities, but you can use any kind of pasta you prefer). When it was al dente tender, I drained and rinsed it with cold water in a colander.

Meanwhile, I had washed and chopped a bunch of fresh spinach that was waiting in a large bowl. Into the bowl, I also added the remainder of the cedar-planked salmon and grilled asparagus, cut into bite-sized pieces. I dumped the still-warm pasta on top and covered it all with a pot lid so that the spinach would wilt a bit.

I shredded some fresh basil leaves from the plant in my garden and chopped up the last few mushrooms left from earlier in the week.

As a crowning ingredient, my daughter suggested we toss in about 1/2 cup of shelled pistacio nuts. Why not, I thought. We dumped the nuts in.

Now it was the moment of truth: what should we flavor our pasta salad with? I like to use a vinaigrette with a pasta salad, but should it be Italian, Pomegranate Chipolte, Roasted Red Pepper, or Shitake-Sesame? Annie’s Natural Shitake- & Sesame Vinaigrette, always a crowd pleaser, won the vote.

I poured it on and tossed it up. The spinach had wilted nicely from the heat of the pasta, and everything married together beautifully. The pistacio nuts turned out to be the surprise favorite – a nice touch of crunch to the salad!

My 7-year old son has decided of late that he doesn’t “like leftovers,” regardless of how eagerly he cleaned the plate of the same food a day or two before. Luckily, a pasta salad can be a great way to incorporate leftovers and not call them “leftovers” anymore! Here’s another fun pasta salad recipe to try!

Glorious One-Pot Meals on KVOR radio

On September 15th, I’ll be heading south to Colorado Springs to offer a program called “Healthy and Easy Cooking to Manage MS.” This weekend, the food editor of the Colorado Springs Gazette, Teresa Farney, interviewed me on KVOR radio about the upcoming talk and cooking demonstration – listen to the 7-minute interview here.

If you are interested in joining us at the event, contact the Colorado Springs, Colorado, office of the National Multiple Sclerosis Society at 1-719-634-298. You can also call 1-800-FIGHT-MS or go to cureMSColorado.org to register.

Due to space limitations, this program is limited to those struggling with MS and those who care for them. Hope to see you there!

Using a Convection Oven for Glorious One-Pot Meals

Reader question: What adjustments should be made for a convection oven? Do I adjust the time or the temperature? My copy of the cookbook should arrive today – I heard you on Martha Stewart Radio. I am looking forward to making wonderful meals this weekend. – Janelle F., Montgomery, Alabama

[ad#Right align in post]Great question, Janelle! To answer it well, we first need to understand how convection ovens work. In a convection oven, several fans circulate the air as it is heated. The effect is to make the baking or roasting of uncovered foods, like cookies, roasts, cakes, etc. happen more quickly. Convection ovens routinely drop the desired temperature by 15 degrees F to compensate for the increased exposure of the food to the heat so that the food doesn’t become overdone.

Glorious One-Pot Meals remain lidded the entire time they are in the oven; as such, they do not get any additional benefit from the circulating hot air. Moreover, they do not cook properly at 435° F; For Glorious One-Pot Meal success, your oven must be at 450° F before placing the loaded and covered pot inside.

Many ovens offer the choice between convection and conventional settings. I always choose conventional when possible as it uses less energy. If using a convection oven, however, just be sure to compensate for the automatic temperature drop. Your best bet is to place a stand-alone oven thermometer in the oven to ensure you have the correct temp before inserting your Dutch oven.

Thanks for listening to the interview and happy cooking!

Elizabeth

Cholesterol is Your Friend, Not Your Enemy

I know, I know; it’s heresy to say that cholesterol might actually be good for you. That cholesterol might be something you really want to have running around in your bloodstream.

Heavens to mercy, save us all! Did she mean to say that cholesterol is good?

Sigh.

I got into this discussion on a recent family vacation after seeing an uncle’s grotesquely swollen hands. They would almost seem cartoonish, if they weren’t so painful or disabling for him. As a handyman, he can no longer wield a tool in these mishapen hands. My heart went out to him.

As it happens, he can directly connect the swelling in his hands to switching to a new cholesterol-lowering drug a few months ago. His doctor had the nurse return his call regarding the concern, and she told him to halve the dose. Several weeks later the swelling was worse than ever, yet when I urged him to stop taking the drug, he was too scared that his cholesterol levels would rise in the two weeks until his next scheduled appointment.

Not taking your cholesterol-lowering drug for two weeks won’t kill you, I tried to assure him, but living with chronic inflammation can cause serious long-term damage. Besides, it’s affecting your livelihood and your daily life. Not to mention that it’s something that you don’t need in the first place.

Luckily, Dr. Joseph Mercola has published a full explanation of this stance today in the Huffington Post, and he did a much better job than I could have with a well-researched and heavily-footnoted piece. Here’s a short excerpt, but I encourage you to read the article in its entirety at the Huffington Post.

In the United States, the idea that cholesterol is evil is very much ingrained in most people’s minds. But this is a very harmful myth that needs to be put to rest right now.

“First and foremost,” Dr. Rosedale points out, “cholesterol is a vital component of every cell membrane on Earth. In other words, there is no life on Earth that can live without cholesterol.

That will automatically tell you that, in and of itself, it cannot be evil. In fact, it is one of our best friends.

We would not be here without it. No wonder lowering cholesterol too much increases one’s risk of dying. Cholesterol is also a precursor to all of the steroid hormones. You cannot make estrogen, testosterone, cortisone and a host of other vital hormones without cholesterol.”

Sally Fallon, the president of the Weston A. Price Foundation, and Mary Enig, Ph.D, an expert in lipid biochemistry, have gone so far as to call high cholesterol “an invented disease, a ‘problem’ that emerged when health professionals learned how to measure cholesterol levels in the blood.”[iii]