Food Diary

I started a food diary 3 weeks ago hoping that I may be able to pin-point the foods that cause stomach upsets as even though I cut out wheat, sometimes my tummy doesn't like something and I'm damned if I know what it is.
I diagnosed myself with wheat intolerance by way of cutting back and then re-introducing food.

I realised today that my food diary makes for very boring reading! I seem to eat the most mundane food ever during the day but thankfully seem to make up for it in the evening.
Last night I had the leftovers of an amazingly lush New Orleans dish my husband cooked up on Sunday night.
Here's the recipe - time consuming but very worth it :)

New Orleans-Style Red Beans and Rice with Sausage

1 pound dried red kidney beans, picked over
1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices
1 large onion, chopped
2 pale-green inner celery ribs (with leaves), chopped
4 garlic cloves, minced, or to taste
6 cups water
4 bay leaves
1 tablespoon dried thyme, crumbled
2 teaspoons dried oregano, crumbled
1 teaspoon Tabasco
3/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground white pepper, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons salt, or to taste
Accompaniment: white rice

In a bowl soak beans in water to cover by 2 inches overnight. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
Remove 1 cup bean mixture and mash to a paste. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes. Serve bean mixture with rice.

For sausage dishes, I usually buy the Black Farmer brand from Tesco which are wheat free, but if I'm naughty I buy sausages with a really high meat content (like, over 80%) so the wheat content is negligible. I never seem to have a problem when I do that and it means I can have a slightly tastier sausage :)


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