My oldest daughter has her own website at Gluten Free Kid.net. It has been a great way for her to express how she feels about celiac disease and to connect with other celiac kids around the country.
She is always more than thrilled when she hears from some other kid who has celiac disease - don't we all feel better when we know someone else out there who is going through the same thing we are?
I particularly like her page where she journals how having celiac disease has affected her life - it is a small peek into the world of celiac child.
Sometimes it makes me cry, other times it makes me infinitely proud of her and her ability to handle living gluten free.
Anyway, I found it amusing last night when another girl emailed my daughter and asked what her favorite kind of food was.
The answer from the child who cannot eat wheat-based pasta, bread or pizza, was Italian food!!
I guess this goes to prove that Living Gluten Free will not stop you from Living the Life you Choose, even if that means eating Italian food.
This in turn prompted a request to make a family favorite~Gluten Free Pasta in a Skillet.
If you cannot have dairy, then this is basically just spaghetti. If you can eat dairy, then you are sure to enjoy this fancied up version of spaghetti.
No, I am not sure that this would technically qualify as Italian food - but we live in Seattle, not Italy.
Gluten Free Pasta in a Skillet
- 7 ounces GF penne or macaroni pasta (Bi-Aglut Pasta is our favorite)
- 1 pound ground beef
- 1 T minced onion
- 1 clove garlic minced
- 2 T GF Worcestershire Sauce (Lea & Perrins is GF)
- 1 14 ounce jar of GF spaghetti sauce (we like Amy's)
- 1/2 cup water
- 1/2 cup sour cream
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
Cook pasta according to package directions and drain.
Mix together the hamburger, minced onion, garlic and Worcestershire sauce and cook in a large skillet over medium-high heat until thoroughly cooked.
Stir in the spaghetti sauce and water and season with salt and pepper to taste. (We also add garlic salt but we really like our garlic).
Reduce heat to medium and simmer for 5 minutes.
In a small bowl, mix the sour cream and cheese.
Add the cooked pasta to the sauce. (If you cannot have dairy, set aside your pasta at this step or stop here).
Top it all off with the sour cream and cheese mixture. Cover and cook at a simmer for 7 minutes until thoroughly heated.
Serve with Caesar Salad.
