Gluten-Free Spaghetti and Meatballs
就像任何喜欢为他人做饭的人一样，我总是希望我的桌子感到包容性 - 每个人都快乐，安全的地方。这意味着不仅会让人们感到受欢迎，而且要尊重，从不抱怨，任何饮食问题或问题。这可能意味着要搅拌免费的酒精饮料或制作菜单上的菜肴的素食版本。不过，我经常发现自己在玩无麸质菜肴。那是因为几年前，我父亲（阿拉巴马州伯明翰）住在同一个城镇（阿拉巴马州伯明翰）。我很幸运，我们最终进入同一城市，我喜欢我的孩子可以与祖父母建立亲密关系。我经常会做自然无麸质的餐（烤鱼或肉，蔬菜），但是我绝对会从寻找一种典型的基于小麦的菜肴的方法来兴奋不已，这会给我的父亲一个taste of something he thought he’d never enjoy again. I don’t mean a sad substitute for the classic (sorry, cauliflower-crust pizza!) but something that truly scratches the itch.That’s where Gluten-Free Spaghetti and Meatballs comes into play. I’ve known that the gluten-free pasta options have gotten much better in the last few years, and that Dad’s favorite is the kind made from corn and rice. I swear, most people can’t tell the difference between it and traditional pasta. So I’ve had Mom and Dad over for pasta with classic ragù or Bolognese. But I wanted to play around with meatballs, and I remembered a secret ingredient that I thought might work well: instant potato flakes.That’s right—dehydrated flaked potatoes. For me, they’re a far more versatile pantry item than any packaged gluten-free breadcrumbs. I try to keep them on hand not for making instant mashed potatoes—I just don’t like them—but instead for thickening soups, breading fish or chicken (foodandwine.com注意到这一点years ago), or making my deviled egg filling a little heftier. I figured they might work well in meatballs, and I was right. They bind ground meat particularly well and add a savory richness unlike typical breadcrumbs. In fact, these have now become my “house” meatballs; I like to make a double batch and freeze some for use later on pizza (my favorite), in grain bowls, or in soups. It’s a win-win: Everyone in my family can enjoy a comforting, family-friendly classic.
