Tuesday, April 23, 2013
What a day today!
Our power went out and it brought all kinds of problems my way. As a matter of fact there are just too many problems to list here, BUTÖI stumbled upon something wonderful. Hereís what it was and how it happened.
I had been given stacks of magazines that had belonged to my mother when she was living. I have been holding onto these magazines knowing that in her last few years of cancer, she barely had time to read any of them. So, these magazines were in like-new condition. Now, keep in mind that the magazines are out-of-date but luckily recipes seldom go out of fashion. I took the cooking magazines and began a quest. I leafed through each and every page. As I proceeded and found interesting recipes that I knew I could adapt to the gluten free life I lead, Iíd tear out the page. Needless to say, toward the end of this project, I needed a folder to keep everything inside. Not only did I have a folder for recipes, but also one for house ideas, craft ideas, sewing projects and so on. Last month I began to try some of the new recipes. Many of you know one of my first attempts from the recipes in the folder is that I made gluten free quinoa granola. It was good except that the fat content was astronomical! You know I wonít be making that again!
Now for the good news; hereís what I found today (this is so simple)!
The recipe called for raisin bread, feta cheese and fig butter. Thatís it.
So, I took a piece of Rudiís Gluten Free bread and toasted it ever-so-slightly. Meanwhile I put one ounce of (Trader Joeís) feta in a small cup and placed it in the microwave for about 8 seconds, just enough to soften a tad. After I got everything ready I experimented. The first half, I slathered on a half tablespoon of fig butter and then topped the toast with soft feta. The second half I think is my favorite. This is where I put the feta on the toast first and then dotted the top with dollops of fig butter. In the magazine it said that the idea was to make small finger sandwiches using the raisin bread, but being on a gluten free diet, I merely switched it to my own recipe! Ö.A serendipitous happy accident! Yes, I repeated the saying in a redundant way because two wonderful events occurred. I was given the magazines to peruse and I was able to adapt the recipe for my own needs.
I hope you get to try it someday. Itís a bit of salt with a bit of sweat on a bit of bread! All great stuff! I can just imagine having this out for guests as a change of pace. Most of us donít have to have meat on a sandwich, peanut butter may not be what you want to serve a guest and the standard grilled cheese is loaded with fat. This might be an answer!
Hereís the 215 caloric break-down for 1 slice of Rudiís Multigrain toast, 1 ounce of feta and 1 tablespoon of Trader Joeís Fig Butter:
Bread = 90 calories, Fig Butter = 45 calories and Feta = 80 calories. This is a total of 29 carbs, 9 fats, 4 protein, 2 grams of fiber
I hope you get to enjoy this someday.
I knew something good had to happen from this oddly miserable day! Iím happy to share.