I'm very excited to announce that the cover for the third in A Cheese Shop Mysteries series is done, CLOBBERED BY CAMEMBERT, and I love it. I hope you do, too. The book comes out in January. But that is months away, and we're talking food...now.
I know it's summer, and I should be thinking about barbecues, and gardening, and sports to do outdoors. But I had a craving for comfort food and spaghetti. I'm in the midst of writing book 4, TO BRIE OR NOT TO BRIE, and I'm coming into the home stretch (the last third). That makes me hungry. I need brain food, i.e. comfort food.
Because I need to eat gluten-free, I don't indulge in carbs very often. Sure, I can have potatoes and rice and such, but restricting my diet has made me realize that I don't "need" those things. I get them in my cereal and the sweet breads that I make (like banana bread and coffee cake), so at night, I don't usually eat the extras. I stick to protein and vegetables and a glass of wine (that's my carb).
But last night, I needed carbs. In the form of spaghetti. I use this terrific brand that I found in the stores when I lived in Connecticut and can't find in the stores I frequent in California (don't know why...have complained), so I get it in bulk online through Amazon. It's called Bionaturae Gluten-free (spaghetti or linguine). It holds together great, has a great texture, and to me, doesn't taste like it's not the "real" thing. From what I hear, Italy tests all of its people at a young age for celiac disease, so Italy--being a pasta nation--is on top of what it takes to make a great gluten-free pasta.
That said, I also wanted as fresh as possible, so I made sure I had fresh tomatoes, zucchini, mushrooms, onions, and turkey. Yep, turkey. I like the lighter meat in this Bare but not Naked version of spaghetti. It seems a little more "summery" (if you will).
Douse with Parmesan cheese and yum!
(*Yes, this can be made with regular spaghetti)
AVERY'S BARE BUT NOT NAKED SPAGHETTI
1 pound gluten-free pasta (cooked 11-12 minutes, to tender)
1 pound ground turkey meat
1/2 yellow onion, diced
1/2 zucchini, sliced
2 fresh tomatoes, cut into chunks
8 mushrooms, sliced thick
1 teaspoon basil
1 teaspoon oregano
1 teaspoon ground pepper
1 teaspoon salt
1/4 cup water
1 tablespoon oil
1/4 cup red wine
4-8 tablespoons Parmesan cheese, shredded
Heat large saute pan. Add 1 tablespoon oil, turkey (broken into smaller chunks), onion. Put on the saucepan lid. Cook on low for 20 minutes, stirring occasionally (yep, got to remove that lid to do this) so turkey doesn't stick to pan and browns on all sides. Add water and wine, add vegetables and herbs. Cook for another 20 minutes on low, with lid on. No need to stir.
Cook pasta according to directions, cooking approximately 11-12 minutes until tender. Drain in a colander.
Plate pasta on 4 plates. Spoon turkey mixture onto the pasta, making sure you add the juice that is in the bottom of the pan to each portion. Sprinkle with Parmesan cheese. Adorn with small salad or pretty green salad green leaves.
Serve with gluten-free breadsticks.
To see a trailer for LOST AND FONDUE, click HERE
To read an excerpt of LOST AND FONDUE, click HERE.