Tag Archives: Gluten Free Diet

Gluten Free Ricotta & Tomato Pasta Recipe

2 May

Post image for Gluten Free Ricotta & Tomato Pasta RecipePeople often ask me “What is your favorite gluten free recipe?” I am always stumped. I know that I should have an answer ready but with over 250 gluten free recipes published in two books and over 400 more on this site; I really am hard pressed to pick a fav!

I suppose it depends on what kind of day I have had, what I am in the mood for and how hard I want to work for dinner.

I have always been a fan of Italian food – I swear, I should have been born Italian!  I love traditional Bolognese sauce that simmers all day and lasagna that takes a couple hours to prepare and bake and honestly, I don’t mind the work it takes to prepare a lovely Italian dish. There are times however that I just haven’t got the time or energy to spend hours in the kitchen. At times like that, when I am desirous of something with an Italian accent, this recipe becomes my favorite!

It is a lighter, sort of deconstructed version of lasagna, all the flavors without all the work and in a fraction of the time. In fact this recipe is so quick and easy it can practically be made in the time it takes to boil up the pasta. And to make it even quicker I use gluten free Pastariso Organic Rice Pasta because it cooks up in about a third of the time compared to a lot of the other gluten free pastas.  While the pasta cooks, I prep my ricotta and veggies to finish off the sauce, and in no time, dinner is on the table.

I love the way this looks as well as how it tastes, it is simple but elegant – my favorite kind of dish! It is satisfying without being too heavy and for right now anyway, I am going to say this is my favorite recipe! Well, at least one of them!

BTW – this recipe is from my new book Simply…Gluten-Free Quick Meals (with over 100 gluten free recipes) and the pasta PLUS the salad and dessert is ready in about half an hour!

Do you have a favorite recipe?  If so, please share!

Gluten Free Tomato Ricotta Pasta

Gluten Free Ricotta & Tomato Pasta Recipe

Ingredients

14 ounces gluten free Pastariso Organic Rice Pasta – fettuccine style
¾ cup ricotta cheese (preferably fresh)
¼ cup parmesan cheese, finely grated, plus more for garnish
½ teaspoon dried oregano
Kosher or sea salt
Black pepper
2 tablespoons olive oil plus extra for drizzling
2 cloves garlic, minced
2 pints grape or cherry tomatoes, cut in half
Pinch crushed red pepper flakes
2 cups baby spinach leaves

Directions

Bring a large pot of salted water to a boil and cook the pasta al dente. Reserve ½ cup of the pasta cooking water and drain the pasta. Return the drained pasta to the hot pot.

While the pasta is cooking, prepare the cheese mixture and sauce. In a small mixing bowl combine the ricotta cheese with ¼ cup grated parmesan cheese, the dried oregano and a large pinch of salt and pepper. Set aside.

In a large skillet over medium-high heat, heat the 2 tablespoons of olive oil until hot. Add the garlic and cook, stirring, for 30 seconds. Do not let the garlic burn. Add the tomatoes, crushed red pepper, 1 teaspoon salt and ½ teaspoon pepper. Cook for 4 minutes then add the reserved pasta water and spinach. Cook for another minute or two or until the spinach has wilted. Add the tomato/spinach mixture to pasta and toss. Serve the pasta in large, shallow bowls with a dollop of the ricotta mixture in the center. Drizzle with a little olive oil and a grating on parmesan.

Amount

A gluten free diet that serves 4.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :

http://simplygluten-free.com/blog/2012/04/gluten-free-ricotta-tomato-pasta-recipe.html

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Gluten Free Nut Free Thai Amazing Chicken Recipe

21 Feb

Chicken and broccoli gluten free recipe. Broccoli and chicken gluten free recipe. {sigh} Healthy, convenient and inexpensive sure, but also kind of boring! Alas! As I opened my fridge, all I saw was chicken and broccoli. Fortunately I have a well-stocked gluten free pantry and was able to turn boring into, well…. amazing.
There is a little Thai restaurant close by to me that I love; the food is great and for the most part gluten free, they keep a bottle of gluten free soy sauce on hand for me in case I order sushi and the atmosphere is friendly and homey. As much as I love it, I don’t always want to go out when I have a hankering for my favorite meal there – Amazing Chicken.

With a little espionage (saying things like “this is so delicious, what goes into the recipe?”) and experimenting I came up with my own version of Amazing Chicken that I can get on the table in less time than it takes to get into the car, drive to the Thai place  – and for considerably less money!

The main ingredient in most Thai Amazing Chicken is peanut butter but I decided to make my recipe nut-free with Sunbutter, a peanut butter alternative made with roasted sunflower seeds. I have grown to really love the depth of flavor it adds to sauces. I used the natural crunch version, but any of their varieties would work just as well.

This recipe is not just gluten free, nut free, soy free and dairy free, quick and easy to prepare, and healthy as all get out, it is also (wait for it…) AMAZING!

The lesson here? Chicken and broccoli does not have to be boring if you have a well-stocked pantry!

Gluten Free Nut Free Thai Amazing Chicken

Ingredients

½ cup Sunbutter
3 tablespoons gluten free Thai fish sauce
Juice of 1 fresh lime
4 tablespoons honey (or agave nectar)
¼ teaspoon crushed red pepper flakes (more or less depending on how much kick you want)
½ cup water
2 tablespoons olive oil
2 cloves garlic, minced or grated with a microplane grater
1 inch fresh ginger, peeled and finely grated or mined
Kosher or fine sea salt and pepper
2 pounds boneless, skinless chicken breasts (3 or 4 half breasts) – cut into 1 inch pieces
8 cups broccoli florets
1 teaspoon sesame seeds – optional garnish

Directions

Combine the Sunbutter, fish sauce, lime juice honey (or agave) red pepper flakes and water in a small saucepan and bring to a boil, stirring until smooth. Remove from the heat and set aside.

Heat the oil in a large skillet with a lid over medium-high heat. Add the garlic and ginger and toss in the oil for about 15 seconds. Add the chicken pieces and cook, stirring frequently, until browned on all sides, about 8 minutes. Add the broccoli, stir to coat, cover the pan and reduce the heat to medium. Cook until the broccoli is crisp tender and the chicken is cooked through – about 3 more minutes.

Add about ¼ of the Sunbutter sauce to the chicken and broccoli, toss to coat, place in a serving dish and sprinkle with sesame seeds if desired. Serve the rest of the sauce on the side.

Serve with rice or gluten free rice noodles.

A gluten free recipe that serves 6.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :

http://simplygluten-free.com/blog/2012/02/gluten-free-thai-amazing-chicken-recipe.html

Gluten Free Guilt Free Fudge Sauce Recipe

13 Feb

I just can’t think about February without thinking about chocolate. Hmmm… I wonder why? Is it because Valentine’s Day is sitting right there in the middle of the month threatening to derail all of our good diet intentions with its bounty of fancy truffles, chocolate dipped strawberries and other fabulous, chocolate-laden gluten free (and many not so gluten free) treats?

It must be a plot of some sort. After all, we start the year with our resolutions – to lose weight, eat healthier, cut sugar out of our diets, eat less fat, exercise more…the list goes on. So we eagerly get started with great resolve, it is new and we are determined. And most of us, while we face challenges, start to feel better by the end of the January. This keeps us going a little longer. And then right there, smack dab in the middle of February, is a day that basically revolves around chocolate and sugar with some hearts thrown in.

If we just ate a nice chocolate or treat on the day, that would be no problem, but we don’t. We eat half a box (at least) of chocolates because, well, it’s a gift after all and we don’t want to be rude do we? And then maybe we celebrate the day with a special, calorie and fat laden meal that ends with, yep!… more chocolate. And if we don’t have someone special in our lives to give us chocolates and take us out to dinner, we may fill the void with pints of ice cream topped with fudge sauce or whatever the sugar-filled, fat laden food of our choice is.

If we just stepped off the path of healthier eating for the one day, it wouldn’t be that big of a deal – the problem is that once we meander off the path, sometimes it seems much more interesting to continue in that direction and it can be a very difficult time getting back on it.

Am I saying don’t have chocolate on Valentine’s Day. NO! After all that, would be paramount to heresy. What I am saying is eat one of those lovely truffles and hide the rest in your freezer. Have those chocolate dipped strawberries or ice cream with fudge sauce but do it in a more health-minded manner. In other words indulge guilt free.

This is a guilt free fudge sauce that feels and tastes indulgent but is actually refined sugar free and practically fat free! It takes under 10 minutes to prepare and lasts about 10 days in the fridge.

This sauce gets its rich flavor and luxurious texture thanks to a combo of unsweetened cocoa powder, coconut sugar, a touch of instant espresso powder (not essential but it really deepens the chocolate flavor), pure vanilla extract and dark, almost caramelly organic raw blue agave from Wholesome Sweeteners.

Dip strawberries (or any fruit really) into it, spoon it on top of ice cream (for a really guilt free dessert try making a sundae with my almost instant cherry frozen yogurt) or just lick it off a spoon. You will feel all the fudgy chocolate love without bouncing off the walls or derailing all your good dietary progress.
Gluten Free Guilt Free Fudge Sauce

Ingredients

1 cup water
½ cup coconut sugar
½ cup organic raw blue agave (dark agave)
¾ cup unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
1 tablespoon pure vanilla extract

Directions

Combine the water, coconut sugar, agave, cocoa powder and espresso powder (if using) in a heavy sauce pan and bring to a boil over medium heat stirring until smooth. Boil for 5 minutes or until it starts to thicken. Whisk in the vanilla and let cool for about an hour – the sauce will thicken more as it cools.

Store in a covered container in the fridge for up to 10 days. Serve warm or cold. The sauce can be re-heated for a hot fudge sauce by microwaving for a minute or so on high power.

A gluten free, refined sugar free recipe that makes about 1½ cups of sauce.

Ready for more dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :
http://simplygluten-free.com/blog/2012/02/gluten-free-guilt-free-fudge-sauce-recipe.html

Santa’s Thumbprint Cookies Recipe – Gluten Free

10 Jan

Leaving cookies and milk for Santa is something we always do in this house. Call it appreciation for the gifts he will bestow, offering some Gluten Free sustenance for a long night or maybe even just a little extra assurance that Santa will know we have been nice this year, not naughty.

 

Every year it is something different. This year we are leaving Gluten Free Santa’s Thumbprint Cookies. We thought maybe he would feel a twinge of recognition and know how grateful we are.

 

For maraschino cherries without red dye or corn syrup, try these.

 

If you put out cookies for Santa, what kind do you leave?

 

Gluten Free Santa’s Thumbprint Cookies

 

Ingredients

 

4 cups pastry quality gluten-free flour

1 tablespoon baking powder

¾ teaspoon salt

1 cup unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup corn syrup or light agave nectar

1 large egg

2 teaspoons pure vanilla extract

½ cup sanding sugar (or just more granulated sugar)

One 11 ounce bag semisweet chocolate chips

24 maraschino cherries, cut in half and dried well

 

Directions

 

Whisk together the flour, baking powder and salt and set aside.

 

Cream together the butter and ¾ cup sugar with an electric mixer. Add the corn syrup, egg and vanilla and mix well. Gradually add the flour mixture, with the mixer on low, and beat until combined. With a spatula, scrap the sides and bottom of the bowl to make sure everything is mixed well.

 

Roll the dough into 1 inch balls then roll in the sanding sugar and place on a plate or baking sheet – you can put them on top of each other – and refrigerate for 30 minutes. You can make ahead of time but if they are refrigerated for more than 30 minutes you will have to let them sit out for a few minutes before proceeding.

 

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicon baking mats.

 

Place the balls on the prepared cookie sheets about an inch apart. Flatten with your thumb, making an indentation in each ball. Bake for 10 – 12 minutes or until firm but not beginning to brown. Leave oven on. If the indentations have risen, use the end of a wooden spoon to depress again. Fill each indentation with a teaspoon of chocolate chips. Return to oven for 2 minutes. Using a small offset spatula or spoon, swirl the chocolate chips to melt. Top each cookie with a maraschino cherry half.

 

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

 

Article Source: http://simplygluten-free.com/blog/2011/12/gluten-free-santas-thumbprint-cookies-recipe.html

Gluten Free Chocolate Cherry Cloud Cookie

15 Dec
It is December (how did that happen?) and while that can mean many things to many people, for me it means coming up with lots of gluten free cookie recipes! I like to give out cookies this time of year and I like to have them on hand for people who stop by during the Holidays.  And doesn’t it kind of go without saying that, “I like to eat cookies?”
For some reason I always associate the flavors of chocolate and cherries with Christmastime. Maybe it is because my Dad would always buy those chocolate covered cherries this time of year. So I came up with this recipe with Dad in mind – chocolate meringues with a sweet cherry inside. They are crisp on the outside, a bit marshmallowy inside and have a secret surprise hidden at the heart – a maraschino cherry. Along with being naturally gluten free they are also dairy free and, if you worry about such things, fat free!
The way to get the very best meringues is to use egg whites that are room temperature but it is much easier to separate cold eggs so I suggest you separate your eggs first and let them sit while you get out all the rest of your ingredients, prepare the pans and dry up your cherries.
You can serve these cookies two ways – the first (and best in my opinion) is to bake them, then turn off the oven and let them sit in there for a couple hours to really dry out, this will give you the traditional meringue. But as I discovered (due to a very impatient Father who couldn’t wait for his chocolate-cherry fix) you can take the cookies from the oven after they bake, let them cool and eat. They will be a lot less crispy and much more marshmallowy; softer and not very crisp. Which way is better, is in hot debate around here.

Gluten Free Chocolate Cherry Cloud Cookies

Ingredients
24 maraschino cherries
3 large egg whites at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon kosher or fine sea salt
½ teaspoon pure vanilla extract
½ cup sugar
2 tablespoons unsweetened cocoa powder
Directions
Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
If the maraschino cherries have stems, remove them. Dry them well with paper towels and let sit until ready to use.
Combine the egg whites with the cream of tartar, salt and vanilla in a mixer fitted with a whisk attachment. Start the mixer on low then increase the speed to high. When the egg whites are very foamy, add the sugar gradually while the machine is running. Continue to beat the egg whites until they form stiff, glossy peaks – about 5 minutes. Sift in the cocoa powder, fold gently to get them mixed in a little then mix on high speed with the mixer for a few more seconds until the cocoa powder is incorporated. You may have to scrape the side of the bowl a time or two.
Spoon 12 heaping tablespoons of the egg white mixture onto each prepared pan (a small #60 ice cream scoop works really well for this). Gently press a cherry into each mound of egg whites. Top with about a teaspoon of egg whites and using an offset spatula or your fingers seal the two meringue dollops together.
Bake for 30 minutes, turn off the oven and let the cookies sit in there for 2 hours. Peel the cookies off the parchment or silicon mats and serve. The cookies are best served within 24 hours, especially if you live in a humid climate. To store, put in an air proof container and keep at room temperature.
Alternately you can remove the cookies after 30 minutes of baking, let cool on a baking sheet and serve. They won’t really be crispy, but are still delicious.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Chipotle Turkey Bean Soup Recipe – Gluten Free

12 Dec
There are a couple things I do every year on Thanksgiving after the food has been eaten, the table cleared and that last crumb of pie licked off the plates – first is to convince the hubby to do the dishes and secondly, I put a pot of dried beans on to soak. It’s not that I have anything against gluten free turkey noodle soup but after all the traditional, American flavors of Thanksgiving I am ready to spice things up!  Chipotle Turkey Bean Soup is the answer.
I love this hearty gluten free soup recipe – it is filling and wholesome, packed with fiber and nutrients (as well as flavor) and it is a real budget saver. After all the turkey was already paid for, I use Hurst Family Harvest’s Black Bean Chipotle Lime Black Bean Soup Mix which cost about the same as 2 cans of black beans (but feeds a whole lot more) and has a tasty gluten free flavor packet included and the rest of the ingredients are just some pantry staples. If you don’t happen to have any leftover turkey hanging around you can use some leftover chicken or shred up a rotisserie chicken from the grocery store. Or just leave out the turkey, use dairy free sour cream and you have yourself a fabulous vegan main course soup.
I also love the fact that this soup takes very little actual work to prepare! After all, I have been cooking, cleaning and entertaining for days – it is time for a little “easy” in my life!

Gluten Free Chipotle Turkey Bean Soup

Ingredients
1 package Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
1 onion, diced
1 – 1 pound bag frozen corn kernels
1 – 14.5 ounce can diced tomatoes, drained
1 – 4 ounce can diced mild green chilies
1 bunch green onions, sliced
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
4 cups cooked turkey or chicken, shredded (omit for vegan)
Chipotle Lime Sour Cream – recipe follows
Handful of cilantro leaves
Directions
Remove the flavor packet from the beans and save. Place the beans in a large soup pot and cover with water. Let sit, covered, overnight or for at least 8 hours. Drain the water from the beans. Place back in the pot and add 8 cups of cold water along with the reserved flavor packet. Bring to a boil, cover and let simmer for 90 minutes to 2 hours or until the beans are tender. Add the corn, tomatoes, chilies, green onions, salt, pepper, garlic powder and turkey and heat through, 5 – 10 minutes.  Taste and add more salt and pepper if needed.
Serve with Chipotle Lime Sour Cream and cilantro for garnish.
Chipotle Lime Sour Cream

Ingredients
1 cup sour cream or dairy free sour cream
*1 – 3 teaspoons pureed chipotle in adobo depending on heat level you like
juice and zest of 1 lime – zest finely grated
Directions
Stir together the ingredients and let sit covered in the refrigerator until time to serve.
*I take one can of chipotle in adobo sauce, puree it in the blender and store in a covered jar in the refrigerator, that way I can use as much or as little whenever I want. Or you can take one of the peppers from the can with some of the sauce and mince finely.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Gluten Free Teriyaki Mushroom Pate Recipe

8 Dec
Fashion experts tell us that we should dress, get all accessorized up and then remove one accesory before leaving the house, that less is more. For about a second and a half I decided to try that philosophy to my Thanksgiving dinner, to remove one thing from my normal menu.
What I had decided to remove was an appetizer – my thought was it’s at the beginning of a huge meal and that no one is going to miss it. And I decided that what I would leave off was my chicken liver pate – it was my oldest son’s favorite part of the meal but he has gone vegetarian so what’s the harm in leaving it off? After all, less is more, right?
Apparently, at least at my house, when it comes to Thanksgiving dinner – less is less! The aforementioned son informed me that he had flown 3,000 miles and was basically paying a ton of money for one dinner and he didn’t want to be shortchanged.
So instead of taking off one thing, I am swapping it for something else – Teriyaki Mushroom Pate. This is a gluten free, dairy free, vegan recipe that is super easy and quick to prepare and packs a ton of flavor thanks to San-J’s gluten free teriyaki sauce. No one, not even the meat eaters are going to miss my chicken pate this year.
So go ahead, add instead of take away that one more accessory to your Thanksgiving feast this year – after all more is more to be thankful for.
Gluten Free Teriyaki Mushroom Pate
Ingredients:
4 tablespoons olive oil – use divided
1 medium white onion, chopped
2 cloves of garlic, minced
2 – 8 ounce packages of mushrooms (any type) sliced
½ teaspoon kosher or fine sea salt
¾ teaspoon freshly ground black pepper
5 tablespoons gluten free San-J Teriyaki Sauce – use divided
1 tablespoon rice vinegar
¼ cup fresh parsley, chopped
Directions:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté until they start to soften, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms start to brown, about 8 minutes. Add 4 tablespoons of the San-J Teriyaki Sauce and the rice vinegar and cook until the liquid is absorbed, about 2 minutes. Add the parsley and stir to combine.
Put the mixture into a food processor with the remaining 2 tablespoons olive oil and the remaining 1 tablespoon San-J Teriyaki Sauce. Process until the mixture is fully combined and fairly smooth. Taste and add more salt and pepper if needed.
Serve with gluten free crackers and fresh vegetables.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com