Main Dishes, Quick and Easy

Rearranging the food storage shelves in the basement

That’s how I spent some of my time this morning. When I went gluten free, I didn’t do a very good job of making room for the GF flour purchases I made. A lot of it was sitting in boxes on the floor (not smart in a leaky basement – I got lucky that none of it got wet).

I was rooting through the various items on the shelves and realized that I have some stuff down there that I had completely forgotten about, stuff I bought to try because I had never had it.

I have a ton of regular pasta downstairs that I have no idea why I am hanging onto it. Two bags of wheat flour. Am I waiting for a miracle? Probably not. The only thing I can think of for holding onto this stuff is for when my family comes down to visit. I wouldn’t cook any of it for a different reason, especially after what I went through de-glutening the kitchen.

Oh – and if anyone needs xanthan gum, let me know via email at sheri AT justnotdinner DOT com. I have five bags of Bob’s Red Mill down there that there’s no way I will use by their expiration date.

Back to the purchased-and-yet-untried. Artichoke hearts. The Man isn’t home. Here comes dinner!

Pasta with Artichoke Hearts, Tomato, Mushroom & Basil

1/2 package Tinkyada spaghetti
4 tbsp butter
2 tbsp olive oil
1 can artichoke hearts, drained, rinsed and cut into quarters
4 oz button mushrooms, sliced
1 tomato, chopped
2 tbsp fresh basil, chopped
Sea salt

Prepare the pasta according to package directions. In a skillet melt the butter and olive oil together on medium-low heat. Add the artichoke hearts and mushroom (spinkle with a little salt); saute until mushrooms begin to soften (about 5 minutes). Drain the pasta, reserving a half cup of pasta water; add the reserved pasta water to the skillet with the vegetables. Toss together with the pasta. Right before serving, toss in the tomato and basil.

Not a bad introduction to the canned artichoke.

On another note, I have a really dumb question. I do not have a very large….well, chest. I want to know how it’s possible that it becomes a shelf to catch what falls out of the hole in my chin? I didn’t think I was a very sloppy eater, but whenver I eat pasta of any shape, I end up with noodles on my shirt!

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2 thoughts on “Rearranging the food storage shelves in the basement

  1. This dish looks yummy. I always spill on my built in body shelf, if you know what I mean…always having to spray before laundering.
    I am afraid to go in my basement…good for you for cleaning out, or at least trying to.

  2. Sounds like you had fun cleaning. Maybe you can donate the pasta/flour to a food-shelter or church in the area.

    The pasta sounds great – I love artichokes and all the other ingredients you used! Wonderful. And, thankfully all those tasty veggies are naturally GF.

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