Vic's singlet - further adventures in knitting in public

Yesterday I met Vic.

Vic was the best kind of taxi driver. Chatty, interesting and interested who didn't feel the need to lecture me or patronise me or tell me his political opinions.

We discussed lots of things. Smoking and giving it up. Drinking - he doesn't doesn't drink, just a glass or two of red wine with dinner. Football - he barracks for my AFL team's traditional rival. We were in Melbourne so football is the easiest topic of conversation unless you encounter a Collingwood supporter. We don't talk to Collingwood supporters. On this, Vic and I agreed.

Anyway, after we had exhausted the topics of smoking, drinking, veggie gardens and footy, Vic noticed my knitting.

What was I knitting? A sock for my husband.

"Oh!", he said, "just like my Mamma."

Vic is 67 years old and was born just outside Rome. He emigrated from Italy 40 years ago and is the youngest of six boys and the only one of his mother's sons still living. He owns his own taxi and now works only 4 days a week.  His brother-in-law does the other three days.

He told me his mamma knitted socks for all her boys and her husband and also jumpers and undershirts. "Dio", he said, "how itchy those undershirts were the first time you wore them! But mamma said wear them or freeze, so we wear them."

I am so grateful to have the privilege of hearing Vic's story and tonight he is going home to his family and will tell them of his Mamma and her handknitted singlets. He has never told them before.

I like it long and slow

TOF and I have been experimenting.  We are making it long and slow.  And it's delicious.

The newest addition to our toy cupboard is a slow cooker.

Mum had a crock pot in the 70s and I remember fatty and flavourless stews.  But the slow cooker has made a comeback in recent years and there have been definite improvements to the technology.  Ours was $52 from Target and has three settings - warm, slow and fast.  I chose it because you can set the timer and when it's done automatically changes to warm.

We are time poor people with food issues.  Drive through and take away is not an option for us. Well, there arechips at the Maccas - freshly cooked in vegetable oil, gluten free - they suit both of us, except that they aren't particularly healthy and are delicious sometimes foods.  But I digress.

When you have Food Issues or Dietary Requirements, forward planning is essential. We like meals that are full of fibre and flavour, but which are not dependent on fat and salt for the flavour content.  So that combined with our other Dietary Requirements - home made suits us best.  The slow cooker means on the days when we are home for 45 minutes between work and community involvement stuff, a healthy and satisfying meal is available and we still have time to walk the dogs.

Middle Eastern Lamb Stew

(Heavily adapted by a recipe of the same name by Sally Wise (St Sally in our household) published in her book Slow Cooker : Easy and delicious recipes for all seasons.  ABC Books, 2009.)

Serves 4

INGREDIENTS

• 750g diced lean lamb
• garlic oil
• 1 large carrot chopped into rounds
• 1 cup chopped pumpkin (optional - tends to disintegrate and add sweetness, fibre and thickness to the sauce)
• 2 tablespoons marmalade
• 2 teaspoons chilli powder (we like it hot - reduce by half for a moderate heat)
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 700ml  (veggie, chicken - whatever you have)
• 1 teaspoon salt
• 1 teaspoon grated ginger
• juice of one lemon
• 1/2 preserved lemon finely chopped (or 1/4 cup olives)
• 4 spring onion tops - the green bits only - finely chopped (or half spring onion tops, half garlic chives)
• 2 teaspoons cornflour
• 1 cup natural goat, sheep or buffalo yoghurt (you can use whatever yoghurt tolerable to you - optional)
• 3 teaspoons finely chopped mint

METHOD

• Brown the lamb in batches in the garlic oil.
• Place all ingredients except the cornflour, yoghurt and mint into the slow cooker.
• Cook on low for 7-8 hours or on high for 3-4 hours.
• Take a little of the sauce and make a slurry with the cornflour.
• Return to pot for a little longer to thicken sauce.
• Just before serving stir through yoghurt if preferred and sprinkle with chopped fresh mint.

Serve over rice or mashed sweet potato with steamed veggies or a salad.

Sally Wise also has a set of gluten free recipes on her site.  Most of them are adaptable to be low-FODMAP as well.  Hmm, I feel a challenge coming one.  She is also blogging recipes for those with food intolerances and allergies on Health For Life Kitchen.

Teryaki Chicken Meatballs - low FODMAP style

This recipe is lifted in the main from Kate Scarlata's website.  Kaye is a dietician specialising in IBS and FODMAPs and her site is worth a read if you are interested in that sort of thing.

I found it when we had to deal with a bulk buy of chicken breast mince.  What can I say, breast of chicken is high protein, low fat and one of the few meats my delicate digestion can cope with.  When it's 70% off at the supermarket, of course I'm bringing it home. 

I made it as described the first time but the sauce was too sweet and didn't have the balance of flavours we expect from Asian-style dishes.  The meatballs themselves, though, are delicious and quite versatile.  I make them small for better portion control and quicker cooking.

Great tossed through a tomato/marinara sauce and served over gluten free pasta, or served on rice with steamed veg and a little gluten free sauce.  Also good with salad ingredients in a corn tortilla.

Goes well on a toothpick with a dipping sauce for parties.

Teriyaki Chicken Meatballs 

serves 4-6

INGREDIENTS

• 500g chicken breast mince
• 1/4 cup rice crumbs
• 1 egg
• 1 tablespoon fresh minced ginger
• 2 teaspoons of ajvar or sample ole
• 2 spring onion tops (the green bit), very finely chopped (or a mix of spring onion tops and garlic chives)
• 1 tablespoon gluten free soy sauce
• 1/2 tablespoon toasted sesame oil or garlic oil

METHOD

• Preheat oven to 180C.
• Line an oven tray with baking paper, a silicone baking sheet, or spray with vegetable oil.
• Mix all ingredients in a bowl.  I use my hand to get a good distribution of ingredients.
• Using a teaspoon of the mixture at a time, roll meatballs.  I get 40-45.
• Bake for about 20 minutes or until cooked through.