Dining with friends

My husband and his two best friends from high school all married women named Jennifer (Jen and Jenn).  When my husband met me, they knew it was meant to be that he finally found his own Jen.  We dine with them several times a month, generally at Jen’s house.  They love to host and our kids love going there.  Win win situation.

Dining over at a friend’s house can be tricky at times, explaining a gluten allergy/sensitivity is difficult at best.  There is a fine line between being a guest with dietary needs and pushy and ungrateful since they are cooking a meal for you.  So many items that we take for granted have gluten, salad dressings, marinades, soy sauce…..certainly companies have made so many more gluten free options available and it is much easier than it was a few years ago but if people don’t know about it you will end up with a belly ache by the end of the night.

When I first started eating gluten free I wasn’t quite as proactive as I am now, but I am also more sensitive than I was before.  Would I eat the meat surrounding the stuffing now?  I would really not be comfortable with that.  I would say something.  Or at least explain nicely “I am only sensitive so I will likely be ok, but my cousin would be vomiting”.

Fortunately for me, our host for last night, Jen, has embraced gluten free cooking since I eliminated it over 2 years ago.  She only uses gluten free broth now, makes sure her delicious chicken marinade is safe for me and always has Glutino crackers on hand.  I supplement with a gluten free dessert that is enjoyed by all.  Recently however, she did an elimination diet and cleanse and realized gluten doesn’t work so well for her either and is now eating gluten free too.  She says her stomach pains are gone as well as the “fog”.  Sounds familiar.

Last night she prepared this fantastic pasta dish, Shrimp with Brown Rice Spaghetti from Trader Joe’s.  A simple stir fry with red peppers, yellow peppers, cannellini beans, garlic, some diced tomatoes for taste, crushed red pepper and Shrimp.  Toss with the spaghetti and then she stirred in some goat cheese.  Yum!  Served here with white rice (cooked in gluten free chicken broth and a bay leaf) and asparagus roasted with a bit of olive oil, salt and pepper.

Olive oil
red pepper flakes
minced garlic
Shrimp (wild caught, raw, cut in half)
red/yellow/green peppers (use frozen since they cook up quicker)
petite white beans (goya is the only one I can find that sells these)
petite diced tomatoes (do not drain)
goat cheese
gluten-free spaghetti

Pan fry the shrimp in oil/garlic/pepper flakes until almost cooked through.  
Add some diced tomatoes and liquid, peppers and beans.  Once peppers are heated through, 
add the cooked spaghetti and tossed.  
Put it all in a bowl and add some goat cheese (you don't really need a lot) 
and toss until cheese melts.