Gluten Free Froggie in the Kitchen

Home » 1in133 » How I cook… (one of my favorite childhood recipes)

How I cook… (one of my favorite childhood recipes)

…Is not really helpful to sharing recipes with you guys here. I just don’t like measuring unless I’m baking. But when I cook, I do it how my mom taught me since I was little. A little of this, a bit of that, some more of that and a bunch of this and a sprinkle of this and a handful of this and then taste it, adjust as necessary, pour some more of this till it looks about right, and a bit of that till it feels just right.

Yup. That’s how I like to cook. So, with that in mind, I’ll share a “recipe”… one that I’ve loved since I was little, and several months ago converted to be gluten free. This really doesn’t have a name that I know of, and I have no idea where my mom learned of it (or if she made the dish up). But it has been one of my childhood favorites.

Makes as many servings as you happen to cook. 😛 (on average it tends to make at least 6 servings, though you can make it less or more).
What you’ll need:
GF Spaghetti
Mushrooms
Some gluten free flour that you like to use to thicken stuff (sorghum works, so do starches like potato and tapioca… take your pick)
Soy milk (or other liquid)
Gluten free corn flakes
Tuna or Salmon (it’s easiest to work from a can or something like, but freshly cooked works too)
Soy butter (or some other butter substitute)
Daiya cheese or other cheese substitute. (Daiya works well and melts well)

Making the dish:
Cook the spaghetti. I usually use about 1/2 a package, but it’s up to you how much you want to make.
In a separate pot, cook the mushrooms (cut them up into cubes or slices first)
Then, take the mushrooms out and set them in a bowl for the time being.
In the pot you cooked the mushrooms, melt some soy butter over medium heat, once it’s melted, add a few spoonfuls of gluten free flour. Mix. Add soy milk a little bit at a time. Whisk it together, cooking it over the heat so the flour thickens. Keep adding milk till you’ve got a consistency you like and have enough sauce.
Add the mushrooms back in.
Add the tuna/salmon.
Add Daiya cheese… probably roughly around 1/2 cup, but adjust to your personal likes.
Stir and let it all heat up.

Take the pasta and drain it once it’s cooked. Mix the mushroom and tuna/salmon sauce into the drained pasta.
Pour corn flakes into it and mix it all together well.
Serve.

This freezes well, so I usually portion it out into little containers for future meals when I don’t have the time to cook, I just pull one serving out of the freezer, nuke it in the microwave and I have a delicious meal. 🙂

One more thing I want to mention. See the badge on the right for 1 in 133? Please, if you haven’t done so yet, click on it and go sign the petition for the FDA to issue standards for food labeling which would require clear labeling of gluten on food labels. Celiac disease affects at least 1 in 133 people, and not to mention all the others who are gluten intolerant or gluten free for some other reason, so it IS a BIG deal. So, please go and make your voice be heard.

And if you’ve already signed the petition, then spread the word and get others to sign it and keep the word spreading. 1 in 133 people is truly a big deal!

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1 Comment

  1. Gigi says:

    I cook like this, too. I love that you are using your mom’s inspiration in the kitchen, even with food intolerances. It’s a nice homage to a mother – I hope you shared this post with her. 🙂

    xo,
    Gigi

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