We started off dinner with another salad today. This one had tomatoes, cucumbers, kalamata olives, feta & basil. The last tomato salad I made had a lot of liquid pooled in the bottom when I took it in my lunch the next day. This time, I scraped out the seeds and the insides before chopping it up. Is this common knowledge?? It seemed to work better... we'll see how lunch goes tomorrow.
On to the main attraction! G-free pasta with zucchini, mushroom and shrimp. I found this pasta at 'Nutters' in Canmore this past weekend. It's pretty damn special:
That's right - pumpkin, ginger & rice noodles. These noodles were much better than the g-free pasta I tried last week for spaghetti. They were so delicate and the flavor was not overwhelming. I sauteed mushrooms, zucchini, olive oil, lemon juice and some ground ginger together to add to the pasta. I also threw in some shrimp for myself and cooked a chicken breast to add to Jason's pasta:
MY REVIEW: I'm so glad I found this pasta and I will definitely stock up next time I have the chance. It was around $3 per package which is cheap for gluten free stuff. There was nothing missing from this meal - nothing I would have added had I been able to add anything under the sun. I think that's a gluten-free success
JASON'S REVIEW: Jason is currently washing his bike and has not even TRIED this fabulous meal. If he reads my blog tonight, he'll leave a comment about how good it was.
My style of cooking is simple, wholesome and made with organic and local produce as often as possible. My favorite place to get food is from my own back yard. Although a beginner in the kitchen, I love to try new and different things.
You may notice my recipes are now almost always gluten free - I am in the process of being diagnosed with celiacs disease and am learning how to cook for myself.