If someone would have told me six months ago that I would be writing blogs for a company that makes fresh gluten-free pasta and other GF products, I would have called them crazy.
After all, when it comes to writing, I only choose subject matter I feel passionate about. And when it comes to food, I am a purist. I love all things handcrafted, innovative, fresh from the garden, caught in the ocean this morning and prepared by the chef-who-nobody-knows-yet-but-eventually-everyone-will. Yep, I’m what many call a foodie.
I’ve been known to drive 30 miles to get a sandwich for lunch that no one on Seattle’s Eastside knows how to make, prepared on a warm, glutenous roll that was pulled out of the oven moments earlier. (Yes, our year-end Visa statement reflects this. Luckily, I am not a shoes and clothes girl.)
But last year, our oldest daughter was diagnosed with Crohn’s disease-an autoimmune disorder. The doctor put her on meds and basically advised that there was nothing she needed to do different as far as her diet is concerned.
Being an intelligent young woman and a public health major, she rejected that sentiment and immediately began doing research. In her mind, it just made sense that the food she ate would affect the symptoms of Crohn’s.
She read scores of stories from other sufferers of the disease. Among those were people who found relief with a gluten-free diet, so she decided to give it a try.
I have to admit I panicked. Being who I am, my daughter has grown up eating all the same foods I do (in moderation, of course), prepared lovingly in my kitchen. Pizza, pasta, fresh bread and home baked goods are among those.
So I began my own research and turned my kitchen into a science lab. I bought the gluten free pasta, muffin mixes and flour to use with my own recipes. Some were awful. Some were passable as long as I added the right sauces and “mix ins” like chocolate chips and lots of sugar.
But the foodie in me was just not satisfied with the GF options. I figured maybe “fresh pasta night” would be a thing of the past, at least when our daughter was home from college.
Then one day while browsing through Whole Foods, I saw a brand in the refrigerated section called “Manini’s Gluten-Free.” “Sure”, I thought. “Fresh, gluten-free pasta. It’ll probably be another experiment in mush.”
For two months I walked by it, stopping to stare but refusing to get “sucked in” again by purchasing a product that was sure to disappoint.
And then it went on sale, so what the heck? I bought the Manini’s Lemon Thyme Linguini.
I followed the directions and cooked it al dente. I tossed it with some butter, fresh sage, and lemon zest and topped it with some parmigiano reggiano. Then I served it to my husband, who hates everything “gluten-free” so of course, I left that information out.
It was unbelievably good. Fresh, savory and tender to the bite with the perfect texture you’d expect from any great pasta and frankly, in any fine restaurant. My husband was in pasta heaven when I delivered the gluten-free news. He demanded I produce the package to prove the alleged deceit.
Later, I was not at all surprised to find out that Manini’s is currently being sold to some of the top chef’s in Seattle, allowing them to offer gluten-free options on their menus.
Now when I have a pasta craving, even when my daughter is away at school, I go directly to Manini’s. And by the way, she is feeling much better, so it’s been a win for both of us.
For a great Manini’s GF Linguini recipe head on over here.
Find Manini’s fresh gluten-free pasta, breads and flour at Whole Foods and other fine markets. Or order online at www.maninis.com.
About the Author
Tami Silesky Rogers is a mom, foodie, award winning writer and frequent contributor to parenting magazines and websites focused on the emotional well being of teens. She also is a regular contributor to Seniorly.com, a website dedicated to seniors and aging well.