nightshades

No, I'm not referring to Corey Hart's song about wearing sunglasses at night -- I'm talking about vegetables and fruits that are classified as "nightshade foods". My coworker mentioned this term to me a couple of months ago when the topic of my food allergies came up, and he gave me a list of things that fall under this category:

• tomatoes
• eggplant
• bell peppers
• cherries
• tomatillos
• potatoes

At that moment, I gasped when I read potatoes and thought, "Well, I know for sure that I'm allergic to the first five but I can't -- I just CAN'T! -- be allergic to potatoes too!"

So I kind of ignored the fact that they were on the same list and went on eating potatoes for the next couple of months.

Itch here, rash there ... but it had to be something else. It couldn't be the french fries I ate with my burger. It couldn't be the mashed potatoes. It must've been the carrot that touched my plate. Or the pickle that came on the same plate. Or maybe they used corn syrup in something.

I was in denial.

Then one day I ate some fries at lunch time and later that night broke out pretty badly. (I still think the hot and humid weather contributed a little bit to it.) And then at that moment I had to confess to my husband about my knowledge of nightshades and that sadly, potatoes fall under that category.

Sigh.

So for the past week and a half, I've been staying away from potatoes. I can't say that my skin has miraculously gone from being dry and flaky to perfect, but I don't think I've broken out very badly either. It is still hot and humid so I find myself getting pretty sweaty, and I have eaten a couple of questionable things too (cucumbers? maple syrup? pancakes?) so who knows. But I think I'll continue another week without them (it's been difficult, let me tell you!) and then maybe have them again one day and see what happens.

As a result - and this was the 2nd day of not eating them - I asked for brussel sprouts instead with my burger at the Indo last week. I have to say, they have the friendliest and most patient waitstaff there. Plus, they kind of know me by now so I think that helps. :) I asked for a bunless burger with the brussel sprouts instead of fries, cooked medium rare, with no tomatoes, but with swiss cheese, mushrooms, grilled onions and garlic aoili. It turned out perfectly!

Okay, oops, forgot to say no pickle but my order was already pretty complicated! The burger was cooked perfectly and all of the flavors went together so well. Without the fries it was a little bit more on the healthier side.

Anyway, it will be really sad if I can't eat potatoes any more but I'll have to try them again in a week to see if anything drastic happens.

roasted cod + veggies

Roasted Cod, Cauliflower, and Potatoes

This is such an easy dish to prepare and it's oh-so-yummy!

Ingredients:

• 1 lb. of cod fillet
• 1 bunch of cauliflower
• 12-15 small red potatoes
• 2 cloves of elephant garlic (or 4-6 cloves of regular garlic)
• lots of olive oil
• salt and pepper
• fresh basil (optional)
• grated romano cheese (as a garnish)

Directions:

1. Pre-heat the oven to 450 degrees.
2. Cut up the bunch of cauliflower but not too small. Rinse under cold water, then set aside to dry (or dry with a paper towel). Cut the potatoes in half.
3. Place the cauliflower and potatoes cut side up on a large baking tray with sides. Drizzle with lots of olive oil, then sprinkle on some salt and pepper.
4. Put the tray in the oven and roast for about 40 minutes.
5. Flip all the vegetables over so that the cut side is now down, then put back into the oven for another 20 minutes.
6. Remove tray and spread vegetables to the sides of the pan creating a big hole in the middle.
7. Place the cod fillet in the middle, sprinkle with some olive oil, salt, and pepper. Put back into the oven and cook for 10 minutes.
8. Flip the fillet over (you may want to toss some of the vegetables around if they look like they might be crisping up too quickly). Add some freshly chopped basil (dried basil is fine too), then roast for an additional 5 minutes.
9. Remove from the oven and serve right away. Sprinkle some grated romano cheese on top for an extra little kick.

I've also made this with other vegetables like butternut squash and brussel sprouts. Enjoy!