Tuesday, March 25, 2014
Penne Arrabiata with Brown Rice Pasta
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| Gluten-free penne arrabiata- spicy and easy |
The last meal of our two-week honeymoon in Italy was in Rome- on the way to the airport. And Ill never forget it. It was penne tossed in a spicy red sauce. My first Arrabiata. Heres my gluten-free version- a simple and fast recipe perfect for a weeknight supper.
Penne Arrabiata Recipe with Brown Rice Pasta
Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey Im no snob- Ive used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. Theres plenty of room for improvisation in this simple recipe. Follow your taste buds.
Ingredients:
14 oz. gluten-free penne pasta, such as Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced- or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes
with spicy chiles2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
A goodly splash or two of balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley
Instructions:
Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.
Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened. Add the chopped garlic; stir and cook for a minute.
Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
When the penne is ready, drain it and pour it into the skillet.
Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.
Serve in warm bowls. Sprinkle generously with shredded Parmesan or vegan cheese, and some fresh chopped parsley.
Pour some cheap Italian red (and read this fun piece at the New York Times blog by Freakonomics author on Cheap Wine). Thanks Elise, for the heads up this article.
Serves 4.
Notes:
Fresh Roma tomatoes are traditional- but in a pinch Ive used all kinds of different varieties- even yellow heirloom tomatoes. Why not? [Just dont tell Mario Batalli.]
More Mediterranean Recipes Featuring Pasta:
Mediterranean Tuna and Artichoke Pasta
Pesto Zucchini Tomato Gratin
Mediterranean Pasta Frittata
Pasta with Toasted Pecans, Raisins & Artichoke Hearts
Sexy Spring Pasta with Roasted Asparagus
Gluten-Free Spaghetti and Meatballs
Monday, March 24, 2014
SANDRAS COMFORTING CHILI BRAT DOGS with the WORKS
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| Now this is love on a plate if you ask me, in moderation of course ;) |
Prep: 5 Mins. |
Cook: 10 Mins.
Posted by Sandra
INGREDIENTS
4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard
METHOD
Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.
Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.
Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.
While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.
To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!
Gluten Free Pumpkin Chai Bread with Cranberries
A vegan pumpkin chai bread recipe.
Thank you, Dear Readers for all your pre-Thanksgiving comment love. I'm paying attention. I am. In fact, I've had so many requests for a gluten-free pumpkin bread recipe that I'm sharing another baking success this week. Yup. Two goodies in one week. I usually balance my baking (sweet) and cooking (savory) posts a tad more fifty-fifty- especially when I am trying to lose those last five (stubborn!) pounds and all- but I couldn't ignore your requests for a Thanksgiving pumpkin bread, now could I?
See how I sacrifice for you, my Darlings? Developing, baking and taste testing Cinnamon Apple Muffins, Vegan Pumpkin Pie, Pumpkin Pecan Cookies, Pumpkin Raisin Cake, Pumpkin Waffles... Oy, the sacrifice. The pressure!
The 2008 Winter Holiday Frenzy has begun. Maybe for the sake of my sanity (now don't laugh about my alleged sanity, please) I'll put off trying to lose these last five pounds till 2009.
It'll be here before you know it.
Read more + get the recipe >>
Raspberry Banana Smoothie
Raspberry Banana Smoothie is a cool, refreshing fruity drink prepared by raspberries, fresh bananas and milk.
This Smoothie is a great cool relief from a hot summer day.
Ingredients:
Raspberry fresh or frozen– 1 cup
Ripe bananas – 2 no
Milk – 1 cup
Milk – 1 cup
Sugar or honey – 1tsp
Vanilla extract – ½ tsp
Ice cubes
Preparation
- In a blender combine raspberries, bananas (sliced into smaller chucks) and milk.
- Blend the ingredients on high for about a minute or until smooth.
- Add sugar or honey, vanilla extract, ice cubes and blend again until smooth.
- Pour the smoothie into glasses.
- Garnish a few raspberries or banana slices on top and serve.
Sending this to Think Pink hosted by Sarah originally started by Monthly Mingle
Sunday, March 23, 2014
Gluten Free Banana Bread with Chocolate Chips
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| Gluten-free banana chocolate chip bread. Yum. |
Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.
A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.
And what's a banana without a little chocolate?
Just another naked banana.
And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.
The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.
Read more + get the recipe >>
Golden fish balls
Golden fish balls
Ingredients
- Boneless fish 250 gm
- Spring onion finely chopped 1
- Soya sauce 1 tbsp
- Egg white 1
- Corn flour 1 tbsp heaped
- Salt ½ tsp
- Black pepper ½ tsp
- Allspice ½ tsp heaped
- Bread slices cut into very tiny cubes 8
- Coriander leaves chopped 2 tbsp
Method
- Chopperized fish mix with all the seasonings, egg white and corn flour, remove crust from bread, cut into tiny cubes, using wet hands, roll 1 tbsp of fish mixture into balls, toss in bread cubes, press firmly, refrigerate for 30 minutes then deep fry until golden.
Saturday, March 22, 2014
Engifermjólk Ginger milk
Serves 2.
My own invention. This sweet ginger-milk drink is wonderfully calming if you have an upset stomach. Ginger-root is a well-known nature medicine, and is especially recommended for stomach ailments and motion sickness.
250 ml (1 cup) milk
sugar to taste
1,5 cm fresh ginger root OR 1/2 tsp dried, powdered ginger
Peel the ginger and grate it into a saucepan and add the milk, OR put the milk into a saucepan and add powdered ginger and stir to mix. Bring the milk to the boil. Pour through a sieve or tea strainer into mugs, add sugar and enjoy.
-You can vary the amount of ginger according to taste. Just dont put too much or the milk may curdle.
Read More..
My own invention. This sweet ginger-milk drink is wonderfully calming if you have an upset stomach. Ginger-root is a well-known nature medicine, and is especially recommended for stomach ailments and motion sickness.
250 ml (1 cup) milk
sugar to taste
1,5 cm fresh ginger root OR 1/2 tsp dried, powdered ginger
Peel the ginger and grate it into a saucepan and add the milk, OR put the milk into a saucepan and add powdered ginger and stir to mix. Bring the milk to the boil. Pour through a sieve or tea strainer into mugs, add sugar and enjoy.
-You can vary the amount of ginger according to taste. Just dont put too much or the milk may curdle.
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