I don’t cook often, but if one of us is feeling sick or it is the first night of Chrismukkah, I make gooey goodness. My husband wasn’t feeling well today, so I stopped at the store on my way home from work to pick up the three ingredients: GF spaghetti, Amy’s Spicy Vegetarian Chili, and a mexican blend of shredded cheeses. How do you make it? Cook the pasta as directed, then top with the warmed chili and then smother with some shredded cheese. The best part about this meal (other than the fact that it is easy enough for me to make) is that it makes a really satisfying smushing noise when you mix it all together in your bowl. So there you have it… a gluten-free recipe from the girl that doesn’t cook.
Hope that “the husband” feels better soon!