Gluten-free Thai Spaghetti

by Sandy Kirby Quandt

Pilot made this the other evening. If you are looking for something spicy, a little different, easy to make, and delicious, this could be it.

  • 8 oz gluten-free spaghetti noodles, oil for the cooking water
  • 1 tablespoon vegetable oil
  • 8 oz sliced mushrooms
  • 2 cups pre-shredded carrots
  • 1/2 pound peeled and deveined medium-size shrimp
  • 4 oz fresh snow peas
  • 8 oz Thai peanut sauce
  • 1 lime

Bring a large post of water to a boil over high heat. Add approximately 1 tablespoon vegetable oil to the water to keep the noodles from sticking together.

Stir in the spaghetti. Reduce heat to medium-high and cook the spaghetti until al dente, about 9 minutes. Check your noodles often, as gluten-free noodles can cook quickly and become mushy.

Meanwhile, heat the rest of the oil in a large skillet over medium-high heat. Add the mushrooms and carrots and cook, stirring, about 3 minutes.

Add the shrimp and cook, stirring, until they turn pink and opaque and are cooked through. About 3 minutes.

 

 

During the last 2 minutes of the spaghetti cooking time add the snow peas to the pot and cook until they turn bright green and are crisp-tender.

Add the peanut sauce to the shrimp in the skillet, stir to mix, then cook until the peanut sauce is just heated through.

Drain the spaghetti and snow peas well.

 

Ladle the spaghetti and snow peas into a serving bowl. Spoon the sauce over them.

Squeeze some lime juice over the top of each serving.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Ham and Cheddar Not-So-Impossible Pie

by Sandy Kirby Quandt

Once again, Gluten-free Bisquick mix creates an easy, delicious impossible pie. This is a wonderful recipe for left-over ham.

  • vegetable oil cooking spray for misting the pan
  • 1 1/2 cups chopped ham
  • 1 cup pre-shredded sharp Cheddar cheese
  • 1/2 cup gluten-free Bisquick mix
  • 1 cup milk
  • 2 large eggs
  • chopped green onion, optional

Preheat the oven to 400 degrees F.

Mist a 9-inch glass pie pan with vegetable oil spray. Sprinkle the ham, then the cheese over the bottom of the pie pan.

 

 

Whisk together the Bisquick, milk, and eggs and onions, if using, in a small bowl, then pour this evenly over the ham and cheese.

 

 

Bake the pie until it is golden brown and firm to the touch, 20-25 minutes. Remove from the oven and let it cool 5 minutes. Cut into wedges and serve.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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