As I had done a lot of dieting and exercising this past year, I felt something must be wrong as I had not lost any weight for more than half a day or so. With some research, I have decided to go more gluten free as many women my age are allergic to wheat gluten. My oldest sister has lost weight on the Atkins diet and I'm guessing that it may be because of the extreem removal of carbohydrates-mainly breads and potatoes from the diet. Yesterday I tried out making gluten free pasta. It did not want to roll out as thin as I wanted but may have worked better in a pasta machine maker. The pictures came in backwards! I made Alpine Tuna with the results and am happy with the taste as it is pretty much the same as the regular noodles.
Wow the rain is coming down!
I used the noodle recipe posted in recipezaar.com for my pasta. My son's grain feed eggs are really yellow!
Alpine tuna is a different type of tuna casserole and is less fishy than the regular stuff. You saute a medium onion in 3 T. of butter and then add 2 T. of flour substitute and cook a minute. Next add 2 c. of water or milk to thicken, stirring until thickened. You add a cup of cottage cheese, 2 c. of shredded Swiss or provolone cheese-8 oz., 2 8 oz cans of tuna and broccoli or chopped spinich to your preference. You may add some salt though I did not and 1/8 t. of nutmeg. The nutmeg gives it a unique flavor as well as the different cheeses. It would have been easier to open a 8 oz package of premade gluten free noodles but I like to try things at least once before giving up on the idea. Of coarse, the purchased noodles are in the $5 range versis $1.50-2.50 for regular noodles.
I like the ease of having a deli meat sandwich with a little provolone and spicy mustard or pesto for my work meals. The whole wheat roll I make but have yet to get the gluten free version working right.
