It's been awhile since I have updated the blog. I don't know where to start, so much has been going on.
As my last posting mentioned, I have been having a bit of a crazy time with my stomach. Again. After a trip to the hospital and hours of lying there feeling like I was dying, I have decided to stop listening to everyone else and start trusting my instincts and doing what I know makes me feel better. Because of that, I have finally made the plunge to stop eating gluten. It's been good. Headaches have decreased, bloating/gas (and other related stomach issues) have decreased or stopped, and the nausea has become practically non-existent. I wonder to some degree if it isn't related to the fact that when I don't eat gluten or wheat I eat a lot better generally. But whatever, there we are. So the doctor trips continue and for the last four weeks, I've gone g-free. (Yesterday I ate wheat for the first time as a sort of trial to see and my stomach went totally off kilter.) (I also read Elisabeth Hasslebeck's new book. I know that it's gotten some bad press in the blogosphere for some of her language, but it's actually a really easy read and it's got some really good tips.)
Embarking on the gluten-free world, I of course immediately have had cravings for all manner of carbs. And for some reason beyond all reason, I had a craving for tuna noodle casserole. Yes. That's right. Tuna noodle casserole!
Oh yeah! That pic is a bit blurry, but I think you get the general idea.
Recipe? Oh yes...I searched online and found a few good recipes, but I used the one at Hey, that tastes good! as the base of my own.
1/2 a vidalia onion, diced into a fine mince
2 cloves garlic, minced
2 T butter
1 1/2 T rice flour or g-free all purpose flour
1 c + 1 tbsp 1% milk
1 medium sized can flaked white tuna packed in water well drained and broken
frozen peas to taste
1 1/2 c Tinkyada rice pasta shells
2 handfuls of sharp cheddar cheese
G-Free bread crumbs for sprinkling
Cook the onion and garlic, stir in the flour cook for a minute, it burns QUICKLY and doesn't really thicken up, so no worries if yours doesn't. Then stir in the milk and watch it thicken into an amazing sauce! Stir in about a handful or so of the cheese and the frozen peas. (While all this is going on, cook the pasta a little less than done since it will keep cooking in the oven.) Stir in your tuna and noodles, season to taste with anything that you think is good, and spread into a small square baking dish. Cover with the rest of the cheese and g-free bread crumbs. Bake at 350 for about 25 minutes. ENJOY!
I found that this was easily enough for G and I and a good sized portion for lunch the next day. (And for those of you who know the perils of left-over g-free pasta, the Tinkyada was amazing. It really held it's own.)