Wednesday, April 18, 2012

Gluten-Free-Friendly Sick Food

I'm not going to lie: One of the pleasures of being sick in my past life was Campbell's Goldfish chicken noodle soup with an inappropriate number of saltines crushed into it. That was the ultimate comfort food: warm, salty, mild, slightly absurd, but adorable. 

Now that I'm a glutard, my sick foods of choice have changed a bit. Instead of buying a can of chicken noodle soup, I now make my own Beat-the-Bastard-Bug Broth. Bug-Beating Broth is very simple -- easy enough that you can make it even when a bunch of gnomes are pick-axing your head or when you discover that a snot Nile has sprung forth from your face. 

Bug-Beating Broth (a more detailed description of what I described here)
Step 1: Put some broth on the stove. Preferably in a saucepan, not directly on the stove. You can use actual broth or bouillon cubes to make broth. Whatever you have the capacity to do. 
Step 2: Add parsley, pepper, dried onion flakes, and garlic powder to taste.
Step 3: Toss some fun, fast cooking gluten-free noodles in. I like these because they soften in 4 minutes: Schar Anellini. I also like them because I imagine I'm eating a thousand tiny life saving floaty devices. (Note: boiling the noodles directly in the broth might make your soup milky from the starches that cook off. If you aren't so sick, cook your pasta in a separate pot of water and toss it in at the end for a min. If you're super sick, don't waste precious energy that could be spent overcoming illness.)
Alternate Step 3: Microwave some frozen green beans. Toss them into the broth instead of the noodles. It might sound weird, but it tastes fine. Plus, sometimes it is nice to have a vegetable. 
Step 4: Simmer until you're bored standing there looking at it.

Warning: New Content Below!
In addition to recycling a blog post that I just remembered that I already wrote because I am apparently obsessed with my hobo soup, lets also talk about what happens when you're digestively unwell. For most people, this calls for crackers and toast. In lieu of gluten-free versions of those things because they are prohibitively expensive, I've found that original Baked Lay's potato chips make a great stand-in for crackers. They're absorbant, slightly salty, and come in a giant bag so you can eat a lot of them. I'm also a huge fan of Trader Joe's Wheat Free Waffles. They're kind of dense compared to other g-free waffles, but they're also absorbant and mild. Plus, they're affordable since TJ's doesn't upcharge them for being g-free. And you can always have bananas and wash it all down with gatorade or powerade. 

I'm going to stop before I re-blog something else. I hope you stay healthy!

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