Review: Kathleen's beans

Both my sister and coworker have mentioned that these gluten free Kathleen's beans are worth trying. Being a fan of beans myself, I gave them a try.

Easy to make, and about $1 each, they meet criteria for those days when I don't have leftovers for lunch. I stir in a little cooked brown rice to boost the hunger-busting power.

They've got good flavor and ingredients I can identify. Of course, if you're going to make the curried beans, be prepared for your microwave to smell like curry for months.

The only drawback to these yummy bowls is that even though I've cooked according to package directions, sometimes the beans don't get cooked all the way and the little dried bean chunks are chewier than they should be. Still edible, but distracting. I suggest adding a little more water than called for.

Quick & Easy- Spaghetti

I can't believe I've been blogging gluten free for 6 years and I haven't posted once about spaghetti.

It's the go-to meal when I don't know what to make. It feeds a crowd. It sticks to your ribs. It's cheap. It's quick. It's easy to keep the ingredients on hand.

The key to making the sauce extra-delicious is fresh basil. I've used various store-bought spaghetti sauces and basil always punches up the flavor and makes it taste better.

Seriously, if you don't have a basil plant right now, go buy a pot and some dirt and some basil seeds. It's super easy to grow. Just water it when it starts to droop. This simple addition really makes a difference.

So back to dinner.

Spaghetti:

• Ground beef, sausage, chicken-- whatever you've got. Cook it in a pan. Drain the grease if there's a lot of it.
• Stir in spaghetti sauce-- jar, can, whatever was on sale.
• Fresh basil-- chop it up and add it to the sauce.
• Noodles- cook your favorite gluten free noodles according to package directions-- my favorites are corn-based. They seem to hold up better as leftovers.

You're done and it's dinner time.

I generally serve with some kind of vegetable and, if I've got any, butter & garlic powder spread on a piece of gluten free bread. Noms.