Today I am posting 2 Gluten Free Recipes even though I only have one picture. I wish I had thought to take a picture of the Shepherd's Pie - it sure looked and tasted good.
The first recipe is for GF/CF Spring Pasta
1 Bag Tinkyada brand GF shapes pasta (corkscrews, shells etc.)
1 bunch of small asparagus cut into bites size pieces,
2 large chicken breasts, browned in EVOO, salt and pepper to taste. Cut into bite size chunks
1 red onion, diced
1 garlic clove, minced
1 package of baby bella mushrooms
Peas - fresh is better but frozen works if that's all you have.
1 can olives. Personally I prefer calamata but use what you have.
1/2 C. Cream or Milk,
1/4C grated Parmesan or ASiago cheese.
1tsp Arrowroot powder to thicken.
Cook the pasta according to package directions, rinse well and massage some EVOO into the pasta to prevent sticking.
pour some EVOO into your saute pan and add your onion, garlic, and asparagus. Saute until everything begins to soften up. Add mushrooms, peas and chunks of chicken and saute until everything is heated. Then add olives, cream or milk, parmesan cheese and arrowroot powder.
stir good and then salt and pepper to taste. Top your hot pasta and ENJOY!!!!
Shepherd's Pie - MY style!
If i had ground lamb or chevon I would use it but I had ground turkey on hand - worked fine!
1Lb ground meat (whatever you prefer)
10 potatoes, peeled, cubed and cooked. Mash them like you like to for regular mashed potatoes and set aside. If you don't eat white potatoes - use sweet potatoes for this!
Onion - med, diced.
Peas (1/2 bag frozen)
brocolli, 1 head chopped
1 small bag of green beans, ends removed and cut into bite sized pieces.
4 carrots, peeled and cut into chunks.
1/4 lb of grated cheese of your choice!
brown ground meat and fix potatoes. When the ground meat is done add veggies except carrots. The cool thing about this is you can add whatever veggies you want/like!!!! I do not add corn because of hubby's corn sensitivity but if you can eat it - add it. Saute everything until is is mixed up and add salt and pepper to taste.
transfer the "filling" into a large casserole dish and top it with the mashed potatoes and grated cheese. Pop it into the oven until the cheese is melty and top of potatoes are a bit browned.
Serve and Eat. The great thing about this is you can add whatever you have on hand or that tickles your fancy - add spices that you like to change the flavor up!
Wednesday, March 30, 2011
Thursday, March 10, 2011
I sort of was bored and in the mood for something Thai so I created this salad. I am posting the recipe as I would make it (for real) not how I did make it with what I had!
1 Package of Tinkyada spaghetti noodles (brown or white rice)
1 cooked chicken cut in chunks and let cool
1 diced cucumber
1 C. Bean Sprouts.
1 head of lettuce chopped up
1 package of shelled edamame (only the beans cooked in salt water - let cool)
1 red bell pepper (or orange, or yellow) diced up.
about 1 cup of Peanuts - dry roasted.
1 head of cilantro chopped up
When noodles are done cooking rinse in cold water to cool off and toss all ingredients except the
peanuts, cilantro and lettuce with 1 recipe of homemade or Gluten Free Thai peanut dressing.
Put Lettuce on a large platter or in a large bowl to make a bed. Top with noodles mix
and sprinkle peanuts and cilantro on top. I used San J brand Gluten Free Thai peanut dressing.
It is good but I prefer my homemade sauce.
Thai Peanut Sauce Homemade. I'd love to take credit for this but it's out of 1,000 Vegetarian Recipes by Carol Gelles.
1/2 C Smooth Peanut butter,
6TBSP soy sauce
2 TBSP Rice wine or dry sherry
4 tsp cider vinegar
4 tsp sugar ( you can use honey or Agave but use less, same with stevia)
2 tsp chili oil (for mild version, use less or none at all)
1 small garlic clove minced
3 sliced scallions, green and white parts.
Blend everything except scallions - toss those with the salad and sauce when you are ready.
this is a pretty thick sauce - if you need it thinned a bit add some water or coconut milk. Just not a lot.