special order

One of the hardest parts of going gluten free 1.5 years ago was giving up the idea of ever going out to dinner and being “normal” again. Special menus, special requests, special visits from the chef, special trips my food had to take back to the kitchen for being made incorrectly — well, it doesn’t make me feel “special”. It makes me feel like a burden. It makes me feel picky. It makes me want to rip my hair out and tell everyone, “it’s okay — I just come out to eat for the experience” when in the back of my mind I know it’s because of the food.

And gosh darn it, don’t you dare put that bread on my table because I will give you an evil glare because I want it so bad (I joke here people — kind of).

I used to judge a restaurant based on how good their bread was. Going to a restaurant that didn’t serve bread before the entrees came was not an option in my book. I was all about the bread. How ironic I turned out gluten intolerant. Funny how the world works, right?

I grew up going out to dinner at least two times per week, and I am not ashamed to tell you that Olive Garden was top on my list. In fact, almost every week after piano lessons, my mom would take my brother and sister there for dinner. It wasn’t until I got older that I really began to realize what a great deal their soup, salads, and breadsticks were.

Really? If I come here for lunch, I only have to pay $5.95? Sign me up… for life! (at a fixed rate please)

You can imagine my dismay when I figured out I could not eat their beloved minestrone soup and garlicky breadsticks any longer. I think I mourned the longest over this rather than any other of my dietary changes. Before I was a vegetarian, there was a select few items on their menu I could eat. Now I’m down to a house salad and broccoli topped with marinara.

Mmmmm someone’s going to have to roll me outta there (insert sarcasm here).

So today — TODAY, I set out with a mission to create my most loved meal in the comfort of my own home wearing my velour track pants and ISU sweatshirt that has seen its last day.

Mission accomplished.

I would be lying if I told you I recreated this soup from the depths of my soul. One of my co-workers thought of me (yay!) when her and her husband made this mock Olive Garden minestrone soup one day last week. I came into work with a beautiful recipe sitting on my desk. I love it when people are nice. I also am nice, so consider this as me putting the recipe on your desk as well.

You’re welcome.

 
So there was soup — and there was also those breadsticks (I totally just typed breaststicks — ha!). Once again, no credit for the recipe here either. Sometimes a girl just wants to follow a recipe — kind of. I used this recipe but made a few changes:

• 1/2 sorghum flour & 1/2 GF all purpose flour
• omitted the parmesan cheese
• regular active dry yeast

I’m pretty sure I’m going to get a phone call from my mom in approximately 5 seconds demanding why I didn’t invite her over for dinner. Don’t worry mommasita — there’s leftovers. I’ll bring you some on Wednesday.

 
I’m feeling kind of special now.

No wise crack jokes about me being “special” either, got it?

Question: Have you ever had to “special order” off of a menu?

PS — Don’t forget to email me or comment below on questions you want to ask the Husband!

Tagged as: baking, bread, gluten free olive garden, gluten free olive garden breadsticks, homemade olive garden, olive garden breadsticks, olive garden minestrone soup, recipes, soup, special diet, special order