With so many folks changing to a more healthy diet, many to a gluten-free diet due to Lyme disease, Celiac disease or for other health concerns, we have this delicious spaghetti recipe in our house at least once every week or two. The Barilla Spaghetti Noodle (pasta) is made with corn and rice, contains no GMO ingredients and is certified Gluten Free. As the noodles are the base for this recipe, the great taste and texture of this brand is excellent for all of your favorite pasta dishes, especially when you combine it with the tasty venison burger. The bread you see is gluten-free baker’s bread that is available at a local health bakery near Orchard Park, New York.
The list of ingredients shown here is to feed four adults and four kids at our dinner table.
To a large 1-gallon pot, bring 6-7 cups of water to a boil, add 1 Tbs Olive Oil, the Barilla spaghetti noodles and bring back to a slow boil for about 8-9 minutes, or until noodles are soft.
While the noodles are simmering, in a large frying pan, add Olive Oil, Minced Garlic, Sweet White Onion, Red and Green Peppers and the Venison Burger. Cook about 4-5 minutes to brown the meat.
Drain the noodles and return the noodles to the large pot. Add the cooked venison burger mix to the large pot.
Add the Spaghetti Sauce and gluten-free Mushroom Soup to the large pot and gently stir. Turn the stove burner to simmer level. Add salt and pepper to your preference, Chile powder and hot sauce, as desired. Let simmer for about 30 minutes. The flavor exchange and the mix of ingredients with noodles taste so good.
We serve the spaghetti with portions of one or two of these at the same meal: broccoli, peas, green beans, asparagus, celery or a lettuce salad that includes cucumber and spinach.
A lot of people are looking for these kind of gluten-free, sugar-free recipes today as learn more about how to stay healthy, and after two of my grandchildren were diagnosed with Lyme disease, it was necessary to change their diets to control negative reactions from their medications.
The doctor advised a sugar-free, gluten-free diet for all meals. They love fresh fried fish during lent and at other times, and I discovered that it was possible to change the “old recipe” to meet the new diet by simply changing the type of flour. Here’s the list of ingredients and the process to feed 8 people at our dinner table (none of them could tell it was gluten and sugar-free!):
We used Bob’s Red Mill Almond Meal because it is ground from whole, blanched sweet almonds and is gluten free. Almonds are one of the healthy nuts providing manganese, vitamin E and protein, and is low on carbs.
Thoroughly rinse the fish, check for bone-free fillets, cut them into a size that will conveniently fit your fry pan. Then pat dry with a paper towel.
In a small bowl, beat the eggs and set aside.
In another small bowl, place an amount of almond flour.
Place the fish into flour bowl and coat both sides of the fish.
Take the flour coated fish and dip through the beaten egg.
Place the egg-coated fish and roll into the Hodgson Mill gluten free seasoned coating mix.
Then place the fish into the heated fry pan with the olive oil, fry on one side for about 3-minutes, then turn and fry the other side in the same manner.
Place the hot fish on a platter coated with paper towels to drain.
Serve with cooked brown rice portions and fresh-cooked vegetables of your choice. We like portions of one or two of these at the same meal: broccoli, peas, green beans, asparagus, celery or a lettuce salad that includes cucumber and spinach.
Scrumptious, delicious, healthy and meets all the new rules! Enjoy!