With my teaching job and the commute from the boys' new school, I am not getting home until after 4 on weekdays. This has cramped my cooking style a bit, but I am still determined to make things whole-foods-based, wheat-free, and from scratch as much as humanly possible. I'm trying to make even good meals work on rushed evenings. Here is one attempt.
A disclaimer - I love being in the kitchen. So for me, after a day of work, chopping, slicing, and mixing dough is (often) relaxing. Even better when accompanied by a cook's glass of red wine. And comfy clothes, bare feet, and the Pandora station of my choosing. I understand that not everyone unwinds this way, and I guarantee you that there are plenty of work nights when I do NOT do things like making fresh breadsticks. My kids and husband do some cooking, too. I don't mean to present a false, Martha-Stewart-ish impression of myself (although I do think she's fabulous and should have NEVER been sent to jail...) The key to making this meal work within a short period of time (we walked in the door at 4:15 and ate at 5:30) is to stick the spaghetti squash in the oven as soon a little over an hour before you want to eat, and to get the GF breadstick dough rising right away. GF breadsticks obviously are not necessary, nor low in carbohydrate, but this particular recipe was really yummy. Highly recommend. All things in moderation, right? As with all of my GF recipes on this blog, the only "special" ingredients you will ever need are brown rice flour, tapioca starch, potato starch, and xantham gum. Other flours may work fine, but require experimentation. I have gotten the best results with the above ingredients. Spaghetti Squash Prep: Slice ends off. Cut in half lengthwise with big, scary knife. Scoop out seeds with spoon. Get frustrated at lack of progress and scoop seeds out with hands. Place "flesh" side down on a cookie sheet. (I have found greasing is not necessary, and cuts down on smoke production, always a plus in my kitchen.) Put in 350 degree oven for at least one hour. Forget about it until it's done. GF Breadsticks (Makes about 6 sticks) 3/4 cup brown rice flour 3/4 cup 1:1 ratio of tapioca starch:potato starch 1 tsp xantham gum 1/2 tsp salt 1 packet yeast (or 2 teaspoons) 2 Tbsp olive oil 1/2 - 1 cup warm water 2 Tbsp honey 1. In a mixer or a food processor, combine dry ingredients. 2. With mixer/processor still running, slowly drizzle in oil, water, and honey. Start with 1/2 cup water. Mix until it forms a ball. If it's really crumbly, keep adding water slowly until it gathers into a ball. 3. Set in a warm place to rise for at least 30 minutes. (I put mine near the woodstove, but on top of the oven which is heated while the squash bakes is also handy.) Why you ask? The enzymes involved in the cellular respiration of yeast work faster at warmer temperatures. Faster respiration = more carbon dioxide produced more quickly = more effective rising. 4. Grease a cookie sheet with butter, or line it with parchment paper. Take a small ball of the dough (about 2 inches in diameter) and roll out into a stick shape. Lay on the cookie sheet. Repeat. (Remember that GF doughs are very different from regular wheat flour-based dough. This process requires delicacy and patience, but was much easier than other GF doughs I have worked with.) 5. Sprinkle with garlic salt. Turn oven up to 450 degrees. Remove squash if it's done, or let it stay in there. It's hard to ruin spaghetti squash. Bake sticks for 10 minutes. Turn over and bake for another 5-10 minutes. Watch closely and remove when nicely browned. Marinara Sauce While the dough is rising and the spaghetti squash is baking, throw the following ingredients into a food processor or blender: 1 large can (28 oz) of diced or whole tomatoes 4 Tbsp tomato paste 2 Tbsp olive oil 2 tsp sugar 1-2 tsp basil and oregano, dried, or your preferred blend 1-2 tsp minced garlic 1/2 raw onion 1/2 tsp salt Blend until thoroughly pureed. Heat over medium heat, then allow to simmer until the rest of dinner is ready. I browned some ground beef first and then poured the sauce in with the cooked beef to simmer to make a meat sauce. When all is done, tease spaghetti squash out of its shell with a fork and pile generous amounts onto plates. Top with marinara sauce and fresh Parmesan, if you have it. Confession: I don't force my children to eat spaghetti squash, though I do ask that they try it from time to time. I cooked up some GF rotini for them.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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