Flagstaff Celiac Support Group
Meetings: NOTE Change in meeting schedule -- The third Thursday of September, November, January, March, and May at 7 p.m. Meetings are usually held at the Flagstaff Medical Center (east campus) cafeteria on the first floor of the main hospital, unless otherwise noted. Go in the entrance next to the cafeteria and look for the group in the seating area to the left.
At the May meeting the group discussed the gluten-free products available.
Next Meeting: The next meeting will be September 15 at the Flagstaff Medical Center.
RECIPE OF THE MONTH
Spaghetti with Tuna Sauce
Lighter and more summery than spaghetti with a tomato or meat sauce, this dish makes a good family meal.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients (for 4-6)
1 lb gluten-free spaghetti (small pasta shells work well, too)
1 clove garlic (optional)
1/2 small red pepper, diced (optional)
2 TBS olive oil
4 TBS butter
1 cup chicken or vegetable stock
3 TBS dry white wine or vermouth
7- oz can of tuna
salt and black pepper
Bring a large pan of salted water to a boil, add spaghetti (or other pasta) and cook according to the package directions.
Peel and finely chop the garlic. Heat the oil and half the butter, and sauté garlic for 1-2 minutes, add chopped red pepper, then stir in stock and wine. Boil briskly over high heat until the liquid has reduced to about 1/2 - 3/4 cup. Drain the tuna, flake the fish, and add it to the stock. Season with salt and pepper.
When spaghetti (pasta) is cooked, drain it thoroughly and toss in the remaining butter. If using spaghetti, put spaghetti on a warm serving dish and pour over the hot tuna sauce. If using another type of pasta, you can just mix the past and the tuna sauce and place in a serving dish.
*Adapted from Reader’s Digest Creative Cooking