A recipe from the repertoire of Gluten Free Watchdog with an added lesson on cross contact
In honor of Celiac Disease Awareness Month 2018,
A series of bites, barks, tail wags, face licks, and pant tugs from Gluten Free Watchdog
May 5, 2018
Gluten Free Watchdog Tail Wag, Post # 5
In general, I do not post recipes. But people often ask me what I eat. Here is one of our staple meals that I make about once every two weeks.
If you have a shared household like me (my husband eats gluten-full pasta), please use separate food preparation and serving tools, including separate pasta strainers and tongs. Also, develop a system for making sure you do not accidentally use the same spoon/fork to stir wheat-based and gluten-free pastas. I prevent mix-ups by keeping separate tools on opposite sides of the stove. If you are cooking both types of pastas, it may be best to use two very different shapes. I learned this lesson the hard way. I once accidentally ended up with a piece of wheat-based pasta in my mouth when checking gluten-free pasta for “doneness.” In front of company I proceeded to remove the pasta from my mouth in a not very delicate manner. It wasn’t pretty.
I’ve never been a recipe follower but rather adapt and make things up as I go. There are no precise amounts in this recipe. Everything is to taste. But trust me, you can’t mess up this dish.
1 to 2 tablespoons, olive oil
1 medium onion, diced
¼ cup (or more or less) pine nuts
1, 7-ounce jar of sun dried tomatoes packed in oil, drained
Fresh minced garlic or garlic powder
Red pepper flakes
1, 28-ounce can of crushed tomatoes
In a large-size sauté pan, heat olive oil over medium high heat
Add diced onion and sauté until slightly browned
Add pine nuts and drained sun dried tomatoes, stirring to combine
Add as much or as little as you like of garlic powder, dried basil, dried oregano, freshly ground pepper, and red pepper flakes, stirring to combine
Add the crushed tomatoes, stirring to combine
Partially cover the sauté pan, lower the heat to medium low, and simmer for about an hour
Serve over gluten-free pasta. I use a corn and quinoa pasta.
Top with grated Parmesan cheese, if tolerated.