gluten-free-macaroni-red-white-quinoa | photo: gogoquinoa.com

Pleasantly Surprised! Gogo Quinoa Red & White Macaroni (Gluten Free Noodles GF)

Pleasantly Surprised!

We tried these noodles because of the gluten free properties (in our personal opinion) of quinoa and rice, even picky eaters wouldn’t be able to tell by taste, texture was nice.

Could substitute for pasta in any “cooked pasta” recipe where the noodles are boiled first – they do take a little longer to cook at 13-15min.

Would buy again!

Corn Pasta San Zenone Prairie Harvest

Gluten Free Pasta Reviews

Corn Pasta San Zenone Prairie HarvestCorn Pasta is an excellent direct pasta substitute that can be used for any recipe that calls for spaghetti, elbow noodles, penne, spiral etc – and the least detectable taste change. We like San Zenone (Prairie Harvest) and Arrowhead mills. This is our favourite by far.

Kamut is good as well, it’ll go mushy if over cooked, so keep an eye on it, and there will be a bit of a taste change

Rye noodles are also a possibility, but they have a very robust flavour.

Gnocchi is made from potatoes and potato flour (there is also a spelt version), and only take 3 mins to cook! They taste like fresh pasta does, and cooks the same way, but is found in the dry pasta isle of the grocery store. If you like dumplings, you’ll love gnocchi. Can use white alfredo type sauces or red sauce, throw in any kind of meat, vegetables (we’ve even used finely dices sweet potatoes). Even an oil & garlic sauce with a dash of poultry seasoning is yummy.

A273DD

Baked Pasta – Gluten Free, Wheat Free, Dairy Free, Egg Free

Easy Baked Pasta – Gluten Free, Wheat Free, Dairy Free, Egg Free

This is one of my spouse’s favourite – he’s a “selective” eater by nature, and adding WF, GF, DF, to the mix while tasting like “normal” food has been quite the adventure. Thank GOD for corn noodles… even the most discriminating like them.

This easy cheese baked pasta dish is very versatile, and can be made using the regular recipe for 6 – or doubled, tripled, quadrupled, etc as necessary. We make ahead and freeze in 1 portion containers, this way there’s always “something to eat” in the house!

Easy Baked Pasta Dish Recipe:Easy Baked Pasta Recipe
12 oz rotini pasta corn noodles pkg – (approx 340g – roughly 2-3 cups uncooked-we use Prairie Harvest San Zenone’s penne, or fucilli /rotini)
1 lb ground beef (Veg – see option below)
2 large onions diced or sliced
2 garlic cloves pressed
2 cups zucchini coarsely chopped (or grated, can use spinach or kale)
1 jar garlicky pasta sauce of your choice (approx 750g or 3 cups of your own homemade)
1 Tablespoon fresh basil (must be fresh – this is the key to the whole thing)
1/2 cup fresh dairy-free parmesan cheese grated
2 cups shredded rice cheese ~ Italian style -we use from Galaxy Nutritional foods (or marble cheese or mozzarella or goat mozzarella)

Boil the water for the pasta
Add the pasta & cook el-dente (not too much -you want it a little under done)

In the meantime…while waiting for the water to boil…

In a deep sauce pot:
Saute- onions & garlic, place in separate bowl
brown the beef – drain off any fat if necessary, once browned add the garlic,onions, zucchini, pasta sauce, basil, and stir on med heat till bubbling and hot – then turn off the heat.

In a separate bowl – mix the cheeses (the Parmesan will help the mozzarella spread farther as it won’t stick together as much)

Method:
In a bakeware pan (9×9) layer:
1/3 of the sauce mix
then 1/2 the pasta
then 1/3 of the cheese
repeat

Bake at 375 for 45 min (or bake 1 hr if from refrigerator – put cold pasta in a cold oven and let them heat up together – start timing once the oven gets up to temperature) Tent the foil while cooking – and remove for last 10 min to get brown

It’s the Parmesan helps this to get nice and golden brown.

Can make ahead and put in refrig until needed. Can be frozen and reheated like a frozen lasagna.

We served it with carrot salad, cole slaw, fresh buns and a beautiful garden salad with red cabbage in it for colour.

PS: For the party we put 3 batches worth in each tin turkey tray – it took a little longer to cook at 1 1/2 hrs or so.

For Vegetarian/Vegan option – omit the beef – add 1 to 2 cups sautéed  mushrooms to taste, or use Yves ground beef substitute.


A273DD

Easy Baked Pasta Dish Recipe

Easy Baked Pasta

We made this one for a catered sit down dinner for 40 – (70th b-day party)

This easy cheese baked pasta dish is very versatile, and can be made using the regular recipe for 6 – or doubled, tripled, quadrupled, etc as necessary. (we 6x’d it for the party)

Easy Baked Pasta Dish Recipe:Easy Baked Pasta Recipe
12 oz rotini pasta pkg – (approx 340g – roughly 2-3 cups uncooked – CAN use corn noodles)
1 lb ground beef
2 large onions diced or sliced
2 garlic cloves pressed
2 cups zucchini coarsely chopped (or grated)
1 jar garlicky pasta sauce of your choice (approx 750g or 3 cups of your own)
1 Tablespoon fresh basil (must be fresh – this is the key to the whole thing)
1/2 cup fresh parmesan cheese grated
2 cups shredded mozarella cheese (or marble cheese or rice cheese ~ Italian style )

Boil the water for the pasta
Add the pasta & cook el-dente (not too much -you want it a little under done)

In the meantime…while waiting for the water to boil…

In a deep sauce pot:
Saute- onions & garlic, place in separate bowl
brown the beef – drain off any fat if necessary, once browned add the garlic,onions, zucchini, pasta sauce, basil, and stir on med heat till bubbling and hot – then turn off the heat.

In a separate bowl – mix the cheeses (the Parmesan will help the mozzarella spread farther as it won’t stick together as much)

Method:
In a bakeware pan (9×9) layer:
1/3 of the sauce mix
then 1/2 the pasta
then 1/3 of the cheese
repeat

Bake at 375 for 45 min (or bake 1 hr if from refrigerator – put cold pasta in a cold oven and let them heat up together – start timing once the oven gets up to temperature) Tent the foil while cooking – and remove for last 10 min to get brown

It’s the Parmesan helps this to get nice and golden brown.

Can make ahead and put in refrig until needed. Can be frozen and reheated like a frozen lasagna.

We served it with carrot salad, cole slaw, fresh buns and a beautiful garden salad with red cabbage in it for colour.

PS: For the party we put 3 batches worth in each tin turkey tray – it took a little longer to cook at 1 1/2 hrs or so.

For Vegetarian option – omit the beef – add 1 to 2 cups sautéed  mushrooms to taste

FE664E

Ground Beef Macaroni Soup Recipe – Homemade Pasta Stew

This macaroni soup recipe is more like a homemade pasta stew. Thick and comfort food-ey it’s a family favourite all year, but especially at the cottage or rainy days. With a nice thick piece of ancient grains bread – you’re all set!

Ground Beef Macaroni Soup Recipe- Homemade Pasta Stew:

28oz can tomatoes

1lb ground beef

6 med potatoes diced

3 carrots – in sliced coin style

3 stalks celery – diced

1 or 2 onions

2 cups beef broth

1 can pork n beans, or beans in tomato sauce (ie Amy’s)

1tsp dry thyme, 1tsp dry parsley, 1 1/2 tespoons basil, 1/2 tsp dry marjoram

2 cloves garlic – pressed in garlic press

1 cup dry elbow macaroni – boil separately to al dente then cool. (cook until just before done) -Can use corn noodles Arrowhead Mills have a great corn elbow noodle, and some of the elbow soy noodles are excellent as well.

In large pot saute onions, add ground beef , garlic and celery – saute until cooked.

Add tomatoes, potatoes carrots, beef broth, beans, spices, cooled cooked macaroni. Stir. Simmer 2 hrs, stirring intermittently, or put in crockpot/slow cooker- until heated through and vegetables cooked through.

Serve with grated cheese on top.

0DBCE9

Gluten Free, Wheat Free, Dairy Free Chicken or Turkey Tetrizini Recipe

Chicken / Turkey Tetrizini Recipe: Gluten Free, Wheat Free, Dairy Free

For 2 people:

  • 1 clove garlic, minced (or to taste)
  • 1 Tablespoon grapeseed oil (or butter, or Becel margarine)
  • 1 Tablespoon corn flour (or oat flour or spelt flour)
  • 1 cup unsweetened almond milk (or  unsweetened: soy milk, rice milk or reg milk)
  • 1 teaspoon salt
  • ¼ t onion powder
  • Worcestershire sauce
  • 2-3 regular mushrooms, sliced (optional)
  • ⅛ – ¼ cup shredded sheep or goat feta cheese or goat mozzerella (or parmesan cheese and / or ½ cup marble cheese)
  • pepper (approx ⅛ teaspoon)
  • parsley
  • 1 cup seasoned cooked chicken (or turkey) warmed up, and cut in small chunks (can use pre-cooked rotisserie chicken as well, instructions below)

For 4-5 people

  • 2-3 cloves garlic, minced
  • 2 Tablespoon grapeseed oil (or butter, or Becel margarine)
  • 2 Tablespoon corn flour(or oat or spelt flour)
  • 2 cup milk
  • 1 ½ teaspoon salt
  • ½ t onion powder
  • Worcestershire sauce
  • 3-4 regular mushrooms, sliced (optional)
  • ¼ cup shredded sheep or goat feta cheese or goat mozzerella (or parmesan cheese and / or 1 cup marble cheese)
  • pepper (approx ¼ teaspoon)
  • parsley
  • 2 cups seasoned cooked chicken (or turkey) warmed up, and cut in small chunks

Directions:

  1. Cook corn noodles (or spelt, rye or kamut noodles) to specification on package (fresh or packaged gnocci -potato-pasta is quicker – only boils about 2-3 min). Really, the only way to test if the noodles are done is to taste a little piece of one. The other methods I have found for testing, have been inconsistent. Drain. Put back in pot it was cooked in, set aside away from heat, put the lid on)
  2. While you’re initially waiting for the spaghetti…
  3. Put oil/butter in sauce pan on medium heat, add garlic, let sauté till it starts to smell real nice, about 5 min, add flour, to make paste in pan, then, quickly add milk & stir. Add salt (it makes it thicken), onion powder, mushrooms, couple drops worchestershire sauce (not too much, you want to keep the sauce a light colour) Moderately stir, keep the heat where it is, till it starts to thicken.
  4. Add sauce to noodles, add chicken & cheeses. Sprinkle with a little pepper, Stir.
  5. Sprinkle with parsley (so we don’t wilt our neighbours)

Voila!

Serve with fresh steamed broccoli fleurettes, caesar salad and garlic bread… Dinner is served!

Quick Substitutions & Additional Notes

  • Corn flour can be found in a regular bulk food store or health food store, or in the baking isle of a higher end grocery store
  • If you don’t have any cooked chicken (white or dark) on hand (or in the freezer) you can use fresh chicken breast, cut in 1” or so cubes, and put in a fry pan with about 1” water, and some seasoning salt. Put the lid on, and it should be done at about the same time the pasta is (8 min or so, till it’s not pink anymore) drain. About 1 big breast for 2 people, and 2 big breasts (won’t our husband like this!) for 4-5 people.
  • In a pinch, you can substitute fresh garlic for dried minced garlic. (1 teaspoon dried minced for the 2 person recipe, and 2 teaspoons dried minced garlic for 4-5 person recipe)
  • If you don’t have marble cheese, or mushrooms, just go without that time, after all, the family must eat something tonight for dinner!
  • If you hate slicing (like me) you can use a hard boiled egg slicer for slicing mushrooms (or strawberries! On another recipe or for garnish)

Reheats nicely for the next day.

FE664E

Teryiaki Chicken Chow Mein with Summer Veggies Recipe – Quick & Light

As I’m typing this post, this is what we’re having for dinner tonight!

update: ohh man – I forgot how good this easy chicken stir fry was… haven’t had in awhile cause hubby gets a little “windy” with stir-fry…an overshare, I know… we cooked up the beef variation – have added instructions below…

Teryiaki Chicken Chow Mein w/Summer VeggiesChicken Stir Fry Recipe

1 pkg chow mein steamed noodles (found beside the tofu, near the lettuce cooler)
2 or 3 pre-seasoned frozen teriyaki chicken breasts, thawed till icy & sliced into 1/4″ strips
4 cloves fresh garlic sliced (not chopped/pressed)
1 large vidalia onion sliced
1 large red pepper sliced or 1/3 each of red, yellow, orange peppers
1 large broccoli head, sliced into fleurette
1 cup each diced green & yellow zucchini
1 handfull snow peas (approx 1/2 cup)
1/2 cup baby corn (frozen, but thawed) or canned & drained
1/4 cup chicken broth or 1/4 water w/1pkg powdered chicken bouillon (approx 1 Tablespoon)
1 to 2 Tablespoons Teryiaki sauce

Heat large pot of water on stove (enough to boil steamed noodles for 2 min)
follow directions on steamed noodle package, drain once cooked

Cook chicken slices in separate pan – approx 7 minutes or until done. Set aside.

While waiting for the water pot to boil & the chicken to cook:

Heat pan on stove, med-high heat, spray w/non-cook spray
add garlic – cook for 1 min
reduce heat to med-low
stir & add onions – saute for 2 min w/lid on
stir & add peppers – saute for 3 min
turn up heat to med-high
stir & add chicken stock & teriyaki sauce
stir & add broccoli & baby corn- cook for 4 min
stir & add zucchini & snow peas – cook 1 min w/lid on
stir & remove pan from burner
Find a big serving bowl, place noodles in bottom and veggies & chicken on top.
Serve with plum sauce on the side

From beginning to end, this clocked in at 22 minutes.
Serves 6

Vegetarian Option: This dish is just as good without the chicken, and using vegetable bouillon instead of chicken stock.

Beef Option: slice a round steak wafer thin and fast fry, or fast fry strips from the store can be good too – since we get our beef from my sister’s organic farm, we slice our own – if you’ve not had a real grass fed happy pasture fed beef – you’re in for a flavour treat – just keep the heat down a little when cooking as they are extra extra lean)

I remember the first time I tasted steamed chow mein noodles – I had no idea what it was, but boy was it good! My little 5’2 Philipina friend Ophelia introduced this scrumptious dish at a pot “blessing” as my friend Sharon says. We’re a small group of both gals & hubbies of all backgrounds, ages, sizes and demographics yet we’re such a community, and at the time … in the middle of the big city no less. Anyone that had too many of something, would always share with the others without and vice versa. Just goes to show, it’s the spirit of the group that makes the dynamic special, not necessarily the location.

This favorite dish has been refined and re-refined to the pallets of our household. There never was, really an original recipe, it was the “rummage through the fridge see what’s in there” recipe. One night, I measured out how much I used of each, and presto! here it is. The secret to this recipe is the fresh garlic & vidalia onion. It’s the foundation of the whole blending of flavours for the recipe. If you can get the garlic at the farmer’s market, even better. Once you’ve grown your own, you’d be hard pressed (pardon the pun) to go back. OH! and fellow Canadians, if you’ve tried a “certain chalet chicken place” this summer, you’ll LOVE the spinach salad recipe below!

——————————————————————————–

Mandarine Spinach Salad w/Dried Cranberries

1/2 300g bag baby spinach pre-washed in bucket
1/2 head romaine pre-washed (or 1 head if “hearts”) just all spinach works too
1 can mandarine oranges, drained
1/4 cup red onion thinly sliced
1/4 cup craisins (dried cranberries work too, but not as sweet)
Renee’s poppyseed dressing ( or Kraft creamy poppyseed) to taste, which is approx 1/2 cup
TIP: to gague quantity of dressing, when the salad is in the mixing bowl, pour the dressing around the in-side of the bowl.
That will be enough dressing for that salad.

Method:
combine spinach, romaine, onions and dressing
add red onions, mandarines and craisins

sprinkle of toasted almond slivers is nice on top

serve

From beginning to end this recipe clocked in at 5 min.

Secrets & Substitutions
If using salad as a meal, add pre-cooked Lillydale Brand chicken slices – it makes an amazing ultra-fast light dinner or lunch (the girls at work will be jealous) Just dress at the office… ahem… I mean, dress the salad at the office.
Steamed noodles can be purchased fresh & put in the freeze when you get home. Add 5 min to the cooking time, and still get the great taste of a fresh noodle!

Alternate to mandarins:
1 ripe mango, julienned (use the all yellow mango)
1 ripe nectarine, sliced

Easy Easy Chicken (Turkey) Tetrizini

If you like East Side Mario’s version, you’ll probably like this:

Perfect recipe for any chicken or turkey leftovers …

as it makes a brand new meal!

Easy Easy Chicken Tetrizini

For 2 people:

  • 1 clove garlic, minced (or to taste)
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 1 cup milk
  • 1 teaspoon salt
  • ¼ t onion powder
  • Worcestershire sauce
  • 2-3 regular mushrooms, sliced (optional)
  • ⅛ – ¼ cup parmesan cheese and / or ½ cup marble cheese
  • pepper (approx ⅛ teaspoon)
  • parsley
  • 1 cup seasoned cooked chicken (or turkey) warmed up, and cut in small chunks (can use pre-cooked rotisserie chicken as well, instructions below)

For 4-5 people

  • 2-3 cloves garlic, minced
  • 2 Tablespoon butter
  • 2 Tablespoon flour
  • 2 cup milk
  • 1 ½ teaspoon salt
  • ½ t onion powder
  • Worcestershire sauce
  • 3-4 regular mushrooms, sliced (optional)
  • ¼ cup parmesan cheese and / or 1 cup marble cheese
  • pepper (approx ¼ teaspoon)
  • parsley
  • 2 cups seasoned cooked chicken (or turkey) warmed up, and cut in small chunks

Directions:

  1. Cook noodles to specification on package (fresh pasta is quicker – only boils about 2 min). Really, the only way to test if the noodles are done is to taste a little piece of one. The other methods I have found for testing, have been inconsistent. Drain. Put back in pot it was cooked in, set aside away from heat, put the lid on)
  2. While you’re initially waiting for the spaghetti…
  3. Put butter in sauce pan on medium heat, add garlic, let sauté till it starts to smell real nice, about 5 min, add flour, to make paste in pan, then, quickly add milk & stir. Add salt (it makes it thicken), onion powder, mushrooms, couple drops worchestershire sauce (not too much, you want to keep the sauce a light colour) Moderately stir, keep the heat where it is, till it starts to thicken.
  4. Add sauce to noodles, add chicken & cheeses. Sprinkle with a little pepper, Stir.
  5. Sprinkle with parsley (so we don’t wilt our neighbours)

Voila!

Serve with fresh steamed broccoli fleurettes, caesar salad and garlic bread… Dinner is served!

Quick Substitutions & Additional Notes

  • If you don’t have any cooked chicken (white or dark) on hand (or in the freezer) you can use fresh chicken breast, cut in 1” or so cubes, and put in a fry pan with about 1” water, and some seasoning salt. Put the lid on, and it should be done at about the same time the pasta is (8 min or so, till it’s not pink anymore) drain. About 1 big breast for 2 people, and 2 big breasts (won’t our husband like this!) for 4-5 people.
  • In a pinch, you can substitute fresh garlic for dried minced garlic. (1 teaspoon dried minced for the 2 person recipe, and 2 teaspoons dried minced garlic for 4-5 person recipe)
  • If you don’t have marble cheese, or mushrooms, just go without that time, after all, the family must eat something tonight for dinner!
  • If you hate slicing (like me) you can use a hard boiled egg slicer for slicing mushrooms (or strawberries! On another recipe or for garnish)
  • If you like the restaurant look, don’t add the parmesan cheese, save it for the top, put a single serving in an oven safe dish, and put it under the broiler just till it goes golden brown…you MUST keep an eye on it though!
  • Fresh pasta is quicker, and can be frozen – only takes about 2 minutes from fresh to boil and about 6 minutes from frozen. Taste is light years different than dried noodles.

alternate spelling: chicken tetrazzini recipe