Stuart and I decided to go out for lunch on Saturday. We went to this little Mexican/El Salvadorian restaurant. We’ve been there before and I haven’t had a problem. but I ate something different this time. I still can’t figure out what may have had the gluten in it.
I had a bean enchilada, something I’ve had there before, with no problems. (they are made with corn tortillas). I also had a Pupusa, this is something I haven’t had before, but the waitress assured me that it was made completely from corn. After reading the description on Wikipedia, it also says that the batter is corn. It looks like a polenta pocket with a filling inside. I had beans inside.
“Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras.” – whats for eats.com
Both the Pupusas and the curtido were very good. The enchilada was good too. The only other thing I ate were some of the tortilla chips, and a little salsa. Their chips have always been 100% corn, but I didn’t ask this time, so maybe they changed them.
All I know is that as soon as I got home I was running to the bathroom with the worst cramping and you know….. However, the way my GI track has been acting lately maybe I wasn’t glutened. Maybe it just didn’t like something else. The biggest reason I was pretty sure it was gluten was because of the pain. All the other GI problems I’ve been having haven’t caused pain. However, every time I get glutened it hurts. The reason I think I may not have been glutened is because it didn’t last long. Curiouser, and curiouser.
I know I should go on the elimination diet, but it is so hard. I think I need help. I can’t imagine cooking for my husband or watching him eat all this good food, and I have such a limited palette. I have found that soy milk really bothers me. High fat dairy bothers me. Although, I can eat most cheese. And I’ve found that really anything with much fat bothers me a lot. I’m trying to slowly stop eating meat. (for 2 reasons, 1- most of it seems to make me feel bad., and 2- for ethical reasons.) However, I decided I needed to clean out the freezer of all the meat we had in there first. Mostly it’s just some chicken, and some sausage left.
This weekend I made an 11 bean and sausage soup. (I will insert a picture later)
I found an 11 bean soup bag that is gluten free at Whole Foods. It says to add a whole lot of meat to it: ham hock, sausage, chicken breast… I didn’t do all of that.
11 Bean and Sausage Soup
- 1 bag 11 Bean Soup mixture with seasoning packet (the seasoning were mostly italian seasonings)
- 28 oz can of crushed tomatoes (or you can do what I did, I had some crushed tomatoes and some spaghetti sauce in the refrigerator and I mixed that together so I wouldn’t waste it)
- 1 package (4 sausages sliced into about 1″ sections) Aidell’s Italian Style with Mozzarella cheese. (you could use any sausage you want here, including one of the many meatless sausages. There is a soy chirizo from Trader Joes’s that is meat and wheat free.)
- 1 medium sized onion chopped (large pieces are fine)
- about 4-5 cloves of garlic minced
- 2-3 cups unsalted Chicken Stock (or Vegetable Stock) I use Kitchen Basics unsalted stocks.
- 1 tablespoon liquid smoke
- You will need to add more water as this cooks.
This soup turned out to be very good. But I made a very major mistake. I didn’t soak my beans. I thought since they were going to be cooking for so long that I really didn’t need to. All I can say is: Soak Your Beans!
I put all of the ingredients in my slow cooker and cranked it up on high, thinking we could eat in 4 maybe 6 hours. Well, That was at noon and at 8pm the beans still weren’t done. We decided to turn it off and start again in the morning. At about 8am my husband turned it back on, but low this time, and it cooked until nearly noon. Finally, the soup was ready and really good. My husband loved it. I ate around the sausage. I thought the beans were delicious without. Of course, the flavors from the sausage were in there, but hopefully I didn’t get as much fat.
I don’t salt anything. I’m on a low salt diet, and I find I’ve started really enjoying the flavor of the foods I eat without salt. So the only salt in this recipe came from the sausage.
This made about 12 servings, 1 cup each. It will probably be about 8 servings for us. We ate on it Sunday, I put a container in the refrigerator for left overs, and I put a pint in the freezer for later.
My Slow Cooker is such a saving grace on days I simply can not stand up long enough to cook a meal. If I don’t feel like standing up long enough to put things in the slow cooker, I can usually talk my husband through that one. He tries hard to make life as easy as possible for me with all that has been going on.