Tonight I wanted to keep it simple and pasta seemed an easy bet. I was at the Grocery Outlet awhile back and they were selling Gluten Free pasta that I decided to try.
They had Explore Asian’s Organic Thai Brown Rice Pasta Fusilli. I couldn’t resist and grabbed a bag to eventually try. Tonight was the night! It is simply made from Organic Thai Brown Rice, Organic Tapioca Flour and water.
It was very tasty to say the least and went well with the seasoned beef and alfredo sauce!
My family isn’t really into traditional tomato pasta sauce… we love Alfredo Sauce. Tonight I threw together what I had in the fridge and every person at my table raved and my youngest even had 2 helpings of pasta… this is a kid who HATES pasta night. So I will take that as I did really well.
I have not been feeling well the last week. I have head congestion that just won’t seem to go away. But no matter how I feel, I am still at it in the kitchen making dinner for everyone, EVERY.SINGLE.NIGHT.
Last night I decided that I was going to use up the last of the Thanksgiving turkey leftovers and thought a pasta dinner would be the way to go.
Don’t get me wrong, I LOVE turkey leftovers… but after a week of eating Turkey for dinner — I am kinda done and would like something else regardless of how creative I can get.
Making a dinner that only requires one-pot makes for easy clean up! And not to mention a simple dinner prep.
When I was growing up my grandmother use to make stuffed bell peppers. Now I will say as a kid I didn’t like the bell peppers, but would devour the stuffing instead. As I grew older I started to like bell peppers and now love the whole meal!
I usually have leftovers and have to say the stuffed bell peppers are even better the next day or the day after that. That is fine with me cause then I know what I will be having for lunch and not have to ponder what should I make.
All though this isn’t quite the exact recipe as my Grandmother’s, I use American Cheese Slices to keep that part of the recipe like the way my Grandma made it. But you can use any cheese for topping your peppers you prefer.
Nevertheless, you will love this recipe as I do.
What’s for dinner:
Gluten Free Gnocchi with Alfredo sauce accompanied by a GF Caesar Salad is what I made for my family in about 15-20 minutes if that.
I came across Corabella’s rice and potato gnocchi’s that were gluten-free at the grocery outlet yesterday. I bought 3 boxes at $1.99/box. And have to say they were very good and paired well with a gluten free Caesar Salad for dinner!
The down side to the Grocery Outlet is their products don’t stay around for long, so I might have to go back and buy a few more packages to stock up on.
When I make pasta I always need a protein and veggie in it. I can’t handle eating the carbs alone it just feels like something is missing. And I love, love, love Alfredo Sauce and think it is the best pasta sauce out there! Anyhow, here is a fast and easy recipe that you can make in less than 30 minutes tops.
The other night I made Loco Moco for dinner and had leftover hamburger that needed to be used up. What better way than to make meatballs.
Growing up with my Italian grandmother, she taught me a lot about cooking and while I took lots of notes over the years, most recipes don’t taste exactly as hers. I believe she had put so much love into her cooking it shone through and through. Nevertheless, I can make most of her dishes come quite close in taste. And at the moment I can’t wait for dinner!
I wanted to do something different for Valentine’s Day instead of the usual Steak Dinner. So on Saturday I made a Seafood Pasta that consisted of shrimp and swai white fish.
I decorated the table for the family… because Valentine’s Day is a family affair at my house. And I love place mats and love to break out holiday mats for the occasion! And since my birthday is right before Valentine’s Day I already had the stunning flower arrangement that my parents had delivered to me.
Then i started making dinner. My family loves pasta — and white sauces are my favorite! This recipe is mild so you don’t have a huge fishy flavor which makes it perfect for kids and adults alike. Add a salad with dinner makes it foolproof!
Gluten Free Seafood Pasta with a Garlic Cream Sauce
1/4 cup olive oil
2 Tablespoons garlic, minced
1/4 cup white onion, chopped
2 cups extra dry vermouth
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 cup heavy cream
1 cup whole milk
1/2 cup butter
1 pound shrimp
2 fillets white fish, cut into 3 strips.
1 pound cooked gluten free pasta
1/2 cup grated Parmesan
In a large saute pan, heat 1/4 cup oil and cook garlic and onions until translucent, about 2 minutes. Deglaze the pan with the vermouth and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream, milk and butter. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan saute the white fish, cook until opaque and remove to a platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the platter. Add cream sauce to saute pan to toss the drained pasta with the cream sauce and seafood. Transfer to a serving dish, and sprinkle with extra cheese and parsley, as garnish. Arrange shrimp and white fish on top.
Adapted from Food Network
And then later for dessert we enjoyed some Heart Shaped Gluten Free Sugar Cookies topped with Hersey’s Chocolate Syrup. All in all our meal was perfect! Hope you had a wonderful Valentine’s Day just as we did!
Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread
Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.
Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.
My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.
He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.
And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).
I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.
My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!