Category Archives: noodles

Noodly-Noodles For Real

 

 

 

gfnoodlesWhen I switched to gluten free noodles, there were lots of trial and error meals with noodles that were all substandard. I bought rice noodles all over town, any store that had anything that was safe to cook, we tried. More often than not, we wondered why we thought we needed noodles back in our diets. We finally settled on the Tinkyada brand for anything “noodle”, and they are okay. They cook up well and hold their shapes and do whatever job a noodle needs to do… and frankly I am happy to have the option. It’s beginning to look a lot like mac and cheese season, and we need noodles!! But, they are still different enough that the gluten eaters in the house (that I still have to cook for) won’t touch the rice noodles. Well, they will eat them, they just aren’t real happy about the experience. Whatever.

Enter the Barilla brand gluten free pasta box into the noodle challenge.

Done. These are great noodles. They cook and look and taste just like “real” pasta. AND!!! The resident gluten eater said that if I hadn’t told him they were GF, that he wouldn’t have been able to tell.

Done. We have a new pasta brand!!! In. The. House. yay

 

 

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Garlic Toast

Not really toast… but look out! Remember that cinnamon roll dough? Yeah, the one that makes cinnamon rolls or pizza rolls? yeah, well …if you substitute the plain butter for GARLIC infused butter.. and sub the brown sugar with parmesan cheese? Oh. my. goodness. Garlic rolls to drool over!!!! Really yummy with spaghetti. Crazy easy and they freeze and reheat really well, too.

Sourdough Garlic rolls 

  • one recipe of sourdough rolls
  • 3 Tblspoons butter, melted
  • 5 cloves of garlic – browned in the butter
  • 2/3 C parmesan cheese
  • 1/c C grated colby-jack cheese

Roll and let rest for 30 minutes, then bake at 350 for 25 minutes or until browned to your liking.

Play Practice Chicken

We are currently involved in a play production…and we are busy every night for weeks. Who isn’t busy? So, having dinner cooked for me when I get home tonight will be a real treat. THANK YOU, CROCKPOT!!!! I rarely use this contraption because I would rather cook in other ways, but when it’s useful? oh yeah.

Most of the time I set it on “high”, and get whatever it is cooked and done in 3 or 4 hours.. but today, we are taking the slow “low” temp approach and it will be slowly stewing itself all afternoon and be done when I get home late tonight.

I decided to make “something” in the crockpot for tonight, but really had to use up some things from the fridge… creative economy and “Whatchagot stew”. I found some chicken and carrots and potatoes… mmmmm maybe over noodles? The sauce that it’s cooking in should make a nice gravy if I thicken it just a little bit at the end of the cooking time.

YAY dinner!

Crockpot Chicken For Busy Days

  • 1 1/2 lbs chicken tenders, slightly defrosted and cubed.
  • 2 potatoes, peeled and cubed
  • 2 cups of baby carrots (leftovers from the back of the  fridge-because no one will eat them otherwise…drat.)
  • 1 onion, peeled and chopped
  • one clove of garlic – peeled and chopped
  • 1 1/2 C chicken broth (more or less what was left in the fridge from something else I cooked last week) ymmv
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp poultry seasoning
  • 1/2 tsp white pepper
  • 1/4 Cup gluten-free tamari sauce
  • 1/4 Cup Worchestershire sauce

Layer it all into a large crockpot. Set it to “low” and go do your thing. Come back in 6-8 hours. Make some noodles and thicken the gravy. Should be delicious.

I  use the Tinkyada brand noodles. Can’t decide if the penne or the spiral noodles will be better for this. hmmmm. Whichever, it’s still easy dinner.

 

 

Make some soup

New Year.. new soup.

It’s raining, it’s pouring, damp, flooding and just plain ugly weather. Why would I expect anything else in January? I don’t know. Anyway, I need some soup.

Chicken Soup with Veggies and noodles

  • 8 chicken thighs, trimmed and cut into small pieces
  • 1 onion
  • 5 carrots, sliced
  • 4 roma tomatoes, chopped
  • 5 potatoes, cubed
  • frozen peas, broccoli and corn, as needed
  • 2 qts chicken stock (Pacific Brand is GF)
  • Montreal Steak seasoning
  • salt
  • white pepper
  • poultry seasoning
  • basil

Brown the chicken bits and onion in a stock pot with a small amount of oil. Add all the veggies. Pour on the chicken stock. Add some seasoning to taste. Simmer more or less for a half an hour, or until the potatoes are cooked through.

Adding precooked noodles at the very end makes it just that much yummier. I broke some gf spaghetti noodles into small sections and cooked them up. Gluten free noodles are tricky. Precook them in a separate pan, – and due to science considerations beyond me, they will continue to absorb liquid in the soup.

OMG MAC N CHEEZ

Really? why am I overthinking mac and cheese? You probably wouldn’t believe how difficult I made the gf mac and cheese thing. I accomplished recreating it.. but this? .. this is a game changer.

Taking this post and working it Gluten Free.

  •  2 C Tinkyada Penne pasta
  • 2 C unsweetened coconut milk
  • 1T butter
  • 1/2 tsp dry mustard
  • 1 tsp  salt
  • 2 C grated cheese- I used aged cheddar, and mozzerella
Ridiculously easy. And delicious. Perfect comfort food for the chilly weather we are having.

Best Ever! leftovers

When they tell you that it was “OMG -SO GOOOOOOOD!”, and they ask for thirds, then  you know you are on to something. And this particular dish I did not slave over, chop anything or worry about substituting ingredients. wow. okay then. As long as it’s gluten free, you can have some. so01659_And like it? that’s a bonus.

Noodles that are delicious even

1/2 bag of Tinkyada brand fusili noodles (the twisty ones)

Boil a pan of water. Add noodles, put cover on the pan and turn off the burner. Let the noodles sit for 12 minutes in the hot water.

Drain the noodles and then

add 3/4 of a jar of “CLASSICO” brand Tomato and Sweet Basil pasta sauce. Stir and serve. Apparently sprinkling on some parmesan cheese is also good.

Go figure.

Mac and Cheese, please

What’s comfort food if it makes you sick? Seriously.. I don’t know either. Mac and cheese used to make my system grind to a nauseating painful halt almost immediately.  It took me a long time to figure out how to replace it, and there is no way I am eating any of that box mac ever again. This is a good meal, or side dish. It’s also considered an official vegetable in Tennessee.

Here’s our version of GF mac and cheese with benefits.

MAC and CHEESE

Step one: Boil up some gluten free pasta. We like the Tinkyada brand elbow shaped ones for this dish.

Step two: Drain the noodles into a collander – over the sink – (don’t ask me how I know to do that part)

Step three: Make the sauce.

Saute some minced onion in a tablespoon of safflower oil. Add 2 tablespoons of gluten free flour… I used a mixture of brown rice flour and potato starch with a little millet flour thrown in there too.

Alternate adding 1/2 C coconut milk, 1/2 rice milk and enough veggie stock to make a nice gravy- slightly thinner than you would like gravy to be really… because the noodles soak in it when it’s baking. Stir in a jar of butternut squash. Yes, the baby food will be just fine. It colors it yellow for those who need it  to be “yellow” and puts in a bit of nutrition that they wouldn’t have touched otherwise.

 If you are CF- don’t add the cheese… if you are GF only and not avoiding casein, then add in some grated mozzerella cheese… I add about 1 or 1 1/2 cups of grated cheese. Only white cheese and only vegetarian, or we don’t get any. I did find some rustic white cheddar that was delicious, but we stick to mozzerella most of the time.

Adding salt, white pepper, dry mustard to taste, and a pinch of poultry seasoning to the sauce helps it out.

 Pour the drained noodles in with the sauce and mix together. Bake concoction in an oiled pan at 350 for 40-45 minutes or until it is bubbly and starting to brown. Again if you are ONLY GF, then sprinkle  some parmesan cheese on top for the last 10 minutes of baking time. If you are avoiding cheese.. you can skip it.. it is still yummy.

Mac and cheese on a rainy winter night? Comfort food that won’t make me sick.   ahhhhhhhhh.