Pasta & Angel Food Cake: Round 2 ~ Day 19 THYCA LID

This is the week of appointments for Miss E's 2nd round of RAI scans and we are now on day three although she has actually been on the Low Iodine Diet 19 days. Preparing for the scans requires a trip to the hospital each morning this week so oatmeal, fruit smoothies, and egg white omelets {if there is time} with some coffee and/or tea made with distilled water are the best options for breakfast except for the day{s} that require fasting.

For our 3rd dinner since she has been home we decided on pasta. Some chunky Tomato sauce over some veggie spaghetti sounded good and we happened to have plenty of fresh vegetables to use. 

Once the veggies were chopped and ready this tomato sauce went together fairly fast however it needed to simmer about an hour to enhance the flavor and thicken a bit. 

While the sauce was cooking I made Angel Food mini bundt cakes. 

It does not take as long as you might think to make Angel Food Cake from scratch. And it tastes great! So light and fluffy and meets the LID requirements.

 I did have leftover batter which I put into a loaf pan and baked since that was easier than washing the bundtlette pan for another batch. 

The strawberries in the store are getting better as the season gets closer so I bought some for the cake. I just sliced them up in a bowl and sprinkled a little sugar on top. Then I let them sit at room temperature while I finished preparing dinner. 

Once we were finished with dinner and the kitchen was cleaned up I served the Angel Food Mini Bundt Cakes on top of sugared strawberries and drizzled the strawberry juice over the top. YUM!

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LID Angel Food Mini Bundt Cakes

http://thegrandsurprise.blogspot.com 

by Jennifer Stull

Ingredients

• 1  1/4 cups flour
• 1 1/4 cups powdered sugar
• 1 1/2 cups egg whites at room temperature *
• 1 1/2 teaspoons cream of tartar
• 1/8 teaspoon **NON IODIZED SALT**
• 1 teaspoon vanilla  
• 1/2 cup granulated sugar

Instructions

1. Preheat standard oven to 350 degrees or convection bake oven to 325 degrees. Spray mini bundt pan with oil.
2. Separate large eggs and place whites in the bowl of a standing mixer or large mixing bowl. Let sit   30 minutes or until room temperature. 
3. In a separate bowl whisk together flour and powdered sugar. Set aside.
4. Add cream of tartar, plain salt, and vanilla to egg whites. With whisk attachment beat egg white mixture on high for 4 minutes or until stiff peaks form. Gradually add sugar and combine.
5. Switch to paddle attachment and with mixer on low add flour mixture to egg white mixture 1/2 cup at a time.
6. Fill mini bun wells to the rim. Bake 15 - 20 minutes until light golden brown.

Optional: Sift powdered sugar over top of cool mini bundt cakes. Top with fresh berries.
* It will take approximately 10 - 12 egg whites.

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Low Iodine Diet PASTA PRIMAVERA

http://thegrandsurprise.blogspot.com

by Jennifer Stull

Ingredients

• 8 fresh Roma Tomatoes, peeled and chopped
• 1/2 large onion, chopped
•  1 red pepper, chopped 
• 4 cloves garlic, minced
• 1/4 basil chopped or minced
• 1 teaspoon dried thyme
• 1/2 teaspoon **NON IODIZED** salt
•  1/2 teaspoon red pepper flakes
• 1 package of **LID approved** pasta
•  **DISTILLED** water
•  Olive Oil

Instructions

1. Wash and prepare vegetables.
2. In a large skillet add approximately 1 tablespoon olive oil, onion and garlic and cook over medium heat until translucent. 
3. Add tomatoes, red pepper, basil, thyme, salt, red pepper flakes and 1-2 cups distilled water. Bring to a boil. Turn down heat and simmer until sauce thickens. Add more distilled water if needed. 
4. Meanwhile, fill a large pot with distilled water and bring to a boil. Add Pasta and cook according to package directions. 
5. Cover Pasta with Primavera Sauce and serve. 

Makes 4 servings

Happy Friday!