Gluten-Free Spaghetti Dinner

Tonight I made a gluten-free spaghetti dinner.  To some it may sound trivial that I am bragging about spaghetti but I looked long and hard for noodles that were not grainy, mushy, or just plain gross.  Since this blog is for "real people" it is a quick and easy week night dinner solution. 

After trying noodles made of many different grains from multiple brands I finally found one that was closest, if not better than regular noodles.  It is called Tinkyada.

These noodles are made from brown rice and do not turn out mushy (the little bunnies on the bag do not lie)!  They come in a variety of noodles including lasagna and special shapes that the kid in me still loves.  The packaging says to cook the noodles in boiling water for 15-16 minutes but I find that around 13-14 is best.  I also do not normally rinse the noodles like the directions say.  I guess I am just a rebel.

To make spaghetti I brown some hamburger meat (proportional to how much spaghetti I am making) in a skillet.  After the meat is cooked I drain the fat and I add a jar of Prego Traditional pasta sauce and heat through.  Then I add the whole thing to my cooked noodles and top with some gluten-free Parmesan cheese.  This whole process takes around 30 minutes. 

I use Prego Traditional because according to the label it had no gluten-free ingredients but since products change so often make sure you double check the label.  It is also gluten-free according to it's parent company Cambell Soup.  Here is the link to Cambell Soup Company's list of gluten-free products. 

http://campbellsoupcompany.com/pdf/FAQ_GlutenFreeProductList.pdf

Don't Cry Over Spilled Milk...I Mean Grilled Cheese

When I was first diagnosed with Celiac's Disease, my senior year of high school, and told I could not have any more gluten I honestly thought that it couldn't be that hard. I wasn't a big bread eater and I thought that instead of having Cheerios every morning I would have Corn Flakes.  Boy, was I in for a shock. 

I distinctly remember crying because I craved a grilled cheese.  I bought a gluten-free bread, grilled my sandwich, and took a bite.  IT WAS DISGUSTING!!!  I was ready to give up on ever having anything remotely normal to eat again.  Every bread that I tried had an odd texture, was incredibly dense, dry, or just plain gross.  I even tried to make a sandwich out of rice cakes, which was also not very tasty. 

I have been gluten-free now for 5 years and I have learned a lot.  I have become an incredible gluten-free chef.  I want to share what I have learned with others who are ready to cry over what ever dish they love.  I am a firm believer that you do not appreciate some of your favorite foods until you cannot have them anymore. 

So here is my recipe for grilled cheese.

2 slices of Udi's gluten-free bread
2 slices of cheese
butter

1.  While warming a skillet butter one side of each slice of bread. 
2.  Placing the butter side down on the skillet add the cheese to the middle of the bread.
3.  Place the second slice of bread butter side up on top of the cheese. 
4.  Cook until both sides are brown on the cheese is melted.
5.  Enjoy

Udi's is my favorite brand of bread but if you have another that you love use it and share the brand please!.  I have tried their different varieties and they are all delicious.  It is best if you keep your loaf frozen. 

*Make sure the cheese you use is gluten-free.  Sometimes the single wrapped slices can have gluten.*
Stay tuned for my easy spaghetti dinner.