Quick tip if anyone is preparing meals at the same time that are for gluten and non-gluten people - I have been trying to be so careful and mindful to not cross-contaminate the dishes and have been following the habit of making all the gluten-free dishes first, and then continuing on to make the dishes that contain gluten. It's too easy to stir pots with the same spoon and I don't want to make the mistake of forgetting which pot is gluten free and accidentally stick my spoon in it.
For example I made chicken spaghetti (recipe to follow) for this weeks MFIH meal (My Family Is Hungry), one batch using gluten-free spaghetti and one batch with regular spaghetti - well they look the same and I'm very forgetful so I boiled the GF noodles first and made the GF sauce; then put it in a baking glass dish, labeled and wrapped it up. Then I boiled the regular noodles and made the sauce following the regular directions. Getting gluten free in a gluten dish is no big deal, but getting gluten in a gluten-free dish is a no-no!
If I wasn't making 1/2 of the meals gluten-free I would just double all the ingredients and split them in half accordingly; but since we have 2 gluten-free family members I need to make sure that one batch is kept completely GF, you can't even use the same pans or utensils unless you make the GF one first.
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