A recipe from the repertoire of Gluten Free Watchdog with an added lesson on cross contact

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

Dried basil

Dried oregano

Black pepper

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.

 

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Comments (3)

  • Joanna Davis
    Reply

    I use corn and quinoa pasta too, my husband who can eat gluten joins me in this pasta, loves it says it is lighter, less stuffed feeling after eating it. Loved your recipe, sounds similar to one of my own. Since I live in the south and pecans are plentiful I toast pecans for recipes like this and making my own pesto from fresh ingredients always use toasted pecans. I am famous with friends and family for my toasted pecan pesto. Cannot wait to try adding dried tomatoes packed in oil to my sauce, bet it adds subtle exciting notes to it! Thanks!

    May 5, 2018 at 2:33 pm
    • Tricia Thompson Reply

      Hi Joanna, I would love your recipe for toasted pecan pesto!

      May 6, 2018 at 2:00 pm
  • Tania J Malven Reply

    My husband was diagnosed in 2004. Since there is just the 2 of us I eat gluten free as well. I used to have regular bread for me, but the gf bread are now so much better I don’t bother. I have since found out the going gf may help fibromyalgia which I have.

    May 5, 2018 at 8:52 pm

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