Category: Sauce

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Pan-Asian cuisine made easy and delicious with Snapdragon Hunan Sweet & Sour Rice Pasta Stir-Fry

Snapdragon Pan-Asian Cuisine Hunan Sweet & Sour Rice Pasta Stir-Fry
Snapdragon Pan-Asian Cuisine Hunan Sweet & Sour Rice Pasta Stir-Fry

Product: Snapdragon Pan-Asian Cuisine Hunan Sweet & Sour Rice Pasta Stir-Fry – $3.49+

I absolutely LOVE Asian food.  LOVE it.  I can’t emphasize enough how much I love it.  But…I think you get the picture.

The problem with Asian food is…it is one of those that is usually laden in sauce…and whether you’re at a restaurant or at a buffet or what have you…when you are gluten-free…there is basically nothing you can safely eat.  I wish it weren’t true.  Because that craving for good Asian food hits me all the time.

But…all is not lost.  I don’t have to prepare any Asian-style meal from scratch.  Not anymore.  Not since I discovered Snapdragon Pan-Asian Cuisine.

My local World Market has a great selection of food products in their little food market area.  Much of these are ethnic from various countries.  While just browsing the aisles, I ran across a few Snapdragon Pan Asian Cuisine Stir-Fry Rice Pasta meals.  Not having this on my grocery list or worked into the budget…I resisted the urge to purchase every single thing labeled gluten-free…and kept it to one box.

My choice: Snapdragon Hunan Sweet and Sour Rice Pasta Stir-Fry.

I was rather excited about this purchase.  And yet…I had so much other stuff in my pantry that this sat for the longest time.  LONG…EST time.  Until last night…when I needed something light for dinner that wouldn’t take up too much time…as I was also in the midst of making gluten-free bread and gluten-free lemon “brownies” at the same time.

So…I dug this out of the pantry.  I am a vegetarian…so for the protein, I took some tofu out of my fridge to toss into the wok once I got cooking.  First thing was first though…I boiled some water and got the rice noodles soaking.  Once I drained them (it took 5 minutes), I set them aside and got my wok heated up and tossed in my snow peas and tofu to cook up.  Once I got them seared off and cooked, in went the noodles, some water, and the sauce.  I just tossed them all together in the wok, heated it through…and it was ready to serve.

It doesn’t get much easier than that!

The noodles cooked up beautifully.  And when the sauce is incorporated, this easy boxed meal really sings.  The sauce is sweet with a little hint of spice to it.  And the tofu and added snow peas made a fantastic addition to the dish.  I loved diving into this classic Asian meal…made in about 15 minutes.  Simple and delicious.  I devoured mine with the aid of chopsticks.  The noodles didn’t clump together and the sauce didn’t take away from the rest of the ingredients in the actual dish.  It was perfectly balanced.

And yeah…it was amazing.  It totally helped curb my cravings for Asian food.  And I knew that this one was safe for me to eat thanks to the label on the box listing it as gluten-free.

Beyond impressed and totally wowed.  I can’t wait to try another one.

Snapdragon Pan-Asian Cuisine Hunan Sweet & Sour Rice Noodle Stir-Fry
Snapdragon Pan-Asian Cuisine Hunan Sweet & Sour Rice Noodle Stir-Fry
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Recipe: Gluten-Free BBQ Mushroom Sliders

I don’t know what I did before Pinterest.  Honestly.

Last week, I was surfing around on my favorite time-suck and came across a delightful recipe for sliders…but instead of meat, these were portobello mushroom sliders.  Oooooh.  They looked absolutely fantastic too.  Seasoned, covered in melted cheese, caramelized onion, avocado…and dripping with barbeque sauce.

*mouth waters*

So, when the crimini mushrooms I received in my CSA bin turned out to be freakishly large…I thought to myself, “Hey…I bet I can make those sliders out of these.”

The only thing I lacked would be gluten-free slider-sized buns, which I solved by baking up my own from a bread mix I had in my pantry.  WINNING!

With that taken care of…I set out to make this recipe up for a light dinner after a very busy day out and about.  And the results…were epic.  Delicious.  And I wish I had made more than just two sliders each for myself and my roommate because these were beyond super yummy.  They were mushroom slider epic wonders of culinary proportions.

The original recipe came from the blog How Sweet It Is.  I just adapted it to fit my dietary needs and the ingredients I had on hand.

Recipe: Gluten-Free BBQ Mushroom Sliders

Gluten-Free BBQ Mushroom Sliders
Gluten-Free BBQ Mushroom Sliders


Servings: 6
Time: Prep 10 minutes; Cook 20 minutes

Ingredients:

  • 6 baby portobello stuffing mushrooms (I used really large crimini mushrooms)
  • 6 slider buns (I made my own, gluten-free, using Chebe Gluten-Free All Purpose Bread Mix)
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 2-3 ounces Gouda, sliced into squares (I used Veggie Slices Pepper Jack Flavored)
  • 1 avocado, sliced
  • 1/2 cup BBQ sauce, for drizzling and dipping (I used Stubbs Original BBQ Sauce)

Directions:

Heat a skillet on medium-low heat and add 1/2 tablespoon olive oil.

Add sliced onions with a pinch of salt and let caramelize, stirring occasionally.  Cook for about 8-10 minutes, then turn off heat and set aside.

While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder.  Heat a skillet ( or a grill) on medium heat and cook until mushrooms are juicy and tender – about 5 minutes on each side.  With 1-2 minutes remaining, add a slice of cheese on top to melt.

Assemble sliders by placing the mushroom on the bun, then top with onions, avocado, and a hefty drizzle of bbq sauce.

~*~*~

Yeah…it doesn’t get much easier than that.  And the fact of the matter is…these are super-delicious.  Honestly.  I was blown away by how amazing these were.  They were that perfect level of balance in flavor and the mushroom was definitely the star of the dish.  The avocado was a nice addition and when mixed with the caramelized onions, the cheese, and the sauce…it made for one of the best vegetarian sandwiches I have had to date.  And…this was definitely my first vegetarian and gluten-free slider dish.

I’d make this again in a heartbeat.  No questions asked.  Packed with flavor and not heavy like regular sliders can be.  That’s the joy of using mushrooms.  Delicious, light, and just filling enough.

Dinner perfection.

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Chebe Gluten-Free All Purpose Bread Mix slides in just short of really good gluten-free bread

Chebe Gluten-Free All Purpose Bread Mix
Chebe Gluten-Free All Purpose Bread Mix

Product: Chebe Gluten-Free All Purpose Bread Mix – $3.29+

You know…I raved once, almost two years ago, I believe, about Chebe Cheese Bread Mix.  I had made up the little breaded balls of goodness to accompany a pasta dinner I was preparing for a friend who was coming for the weekend.  Much to my delight…Greg (the guest), my roommate, and I all loved the taste, texture, and fluffiness these had.

So, Chebe rose to the top of my gluten-free go-to’s.  Even though I didn’t really purchase anything further of the brand until my local grocery store put their entire gluten-free section on closeout.  Picture me in panic mode as I grabbed a huge shopping cart and began tossing items I had wanted to try, but never got the chance to, into my cart for the reduced price.

One such product was Chebe Gluten-Free All Purpose Bread Mix.

The great thing about Chebe Gluten-Free All Purpose Bread Mix is how allergen friendly it is.  Not only is it gluten-free, but it is also soy free, corn free, rice free, potato free, yeast free, peanut free, tree nut free, egg free (unless you use it in the mix instead of egg substitute), lactose/casein free, iodine free, and sugar free.  This mix is also non-GMO and certified kosher!

Well, my pantry is quite full of numerous mixes and delicious things to try.  So, this just sort of sat.  But with the expiration date fast approaching…it was time to give them a shot.  And, I was thinking something light and savory for dinner.  So, I hit up Pinterest and found a recipe for BBQ Portobello Sliders.  Now, I didn’t have portobello mushrooms, but had rather large crimini ones in my fridge from my CSA bin.  I had the rest of the ingredients too.  What I lacked was the most obvious part of the slider…the slider buns.

Then…it dawned on me that I had this mix in my pantry…and it was getting close to the time it needed to be used up.  So, out it came and I got to work on making up my own little gluten-free slider buns.

Slider buns made from Chebe Gluten-Free All Purpose Bread Mix
Slider buns made from Chebe Gluten-Free All Purpose Bread Mix

This was a simple process.  Following the instructions on the box, I simply poured the bread mix into a bowl, added two eggs and 2 tablespoons of olive oil…mixed that together…then slowly added exactly 1/4 cup of water.  Once that was all incorporated and blended, I kneaded the dough with my hands until it was smooth and all one large lump of bread dough.

And here is where I went off script.  The rest of the recipe created 4 sandwich buns…but I wanted slider buns.  So I made 10 little rolls out of the lump of bread, flattened them down into little round disks like the recipe said, and brushed each one with olive oil.  I then put it in my oven at 375° F for about 25 minutes and allowed them to bake.

When time was up, I removed them from the oven and allowed them to cool on the baking sheet while I prepared the mushrooms, caramelized the onions, and sliced an avocado.

First of all, I was hoping these would crisp into a beautiful golden-brown…but they never quite did.  They looked anemically pale.  It was a bit off-putting, but…that was the last of my problems.  The mix, prior to putting everything together was a very white, very thin powder.  That being said, this Chebe mix is made up simply of tapioca powder, modified tapioca starch, cream of tartar, sea salt, and sodium bicarbonate.  You can add cheese to the mix, but I didn’t…as the sliders were going to have cheese on them.  Still, with the brushing of olive oil…one would think there would still be some golden crust forming.

That was the first disappointment.  The second disappointment was that they really didn’t puff up much.  The flat little disks of dough rose only slightly in the heat of the oven.  So…these made for very flat slider buns.

Finally…the third disappointment was…the taste.  Not that these tasted bad…they just weren’t light and soft like the Cheese Bread that I made from Chebe.  This dough wasn’t too dense, but it was definitely not soft and squishy like a slider bun should be.  It just felt…wrong.  The flavor was fine…but it was the texture that was just all wrong for me this time.  It just didn’t work.

But…I went ahead and sliced the flat rolls in half (as best I could) and filled them up with my mushroom caps, vegan cheese slices, caramelized onions, avocados and a drizzle of barbeque sauce and used them for the purpose I baked them up for.  It wasn’t bad.  I just wish they had been softer and a bit fluffier.

That being said, I have six more rolls in my fridge that I’ll use up tomorrow by making breakfast slider sandwiches.  I am kind of sad about the way this mix turned out, because I have raved about Chebe in the past and was really hoping for that trend to continue.  Sadly…this one failed to win me over.

Maybe, with some convincing, I’ll give another mix a try.  But this one…won’t find it’s way into my pantry again any time soon.

BBQ Mushroom Sliders sandwiched between buns made from Chebe Gluten-Free All Purpose Bread Mix
BBQ Mushroom Sliders sandwiched between buns made from Chebe Gluten-Free All Purpose Bread Mix
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Recipe: Spicy Quinoa Stuffed Avocados (with a Vegan Sriracha Sour Cream)

I know…this sounds bizarre, even for someone like me…but the fact of the matter was…I had produce that needed to be used up before Friday…and two of the items still staring at me were amazing organic avocados.  Now, I could have done my usual standbys with these…guacamole…or put it into a breakfast scramble of sorts.

But why?  Why when I run across such interesting and different recipes such as this one, which I pilfered from the blogg Bullfrogs & Bulldogs, and adjusted to make it easier and more time efficient for me…the non-stop busy-body!  It’s very nutritious, packing a high protein punch with the quinoa, and the healthy fat of the avocado.  Awesome.

So…if you love avocado, love quinoa, and just plain love delicious things…here is a great recipe for you…done up the way I do it.  And I’ll even include my recipe for Vegan Sriracha Sour Cream.

Yes…I love you guys that much…

Recipe: Spicy Quinoa Stuffed Avocados

Spicy Quinoa Stuffed Avocado with a Vegan Sriracha Sour Cream
Spicy Quinoa Stuffed Avocado with a Vegan Sriracha Sour Cream

Servings: 2
Time: Prep 10 minutes; Cook 15 minutes

Ingredients:

Spiced Quinoa:

  • Avocados (1 small avocado per person)
  • 1/2 cup quinoa
  • 1 can Green Giant Southwest Style Corn
  • 1/4 yellow onion, chopped
  • 2 tablespoons chopped cilantro + some for garnish
  • 1 tbsp taco seasoning (I crated my own using chili powder, red pepper flakes, cumin, and garlic powder)

Vegan Sriracha Sour Cream

  • 1/4 cup Tofutti Better Than Sour Cream

    • 2 teaspoons Sriracha

Directions:

Rinse the quinoa well and place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil.  Once boiling, reduce heat to simmer and cover.  (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it).

Chop the onion drain the can of Southwest Style Corn.  Combine both ingredients in a bowl and mix well with the taco seasoning.  Cover and heat in the microwave for 3 minutes.  Remove from microwave, uncover, and allow to cool slightly.

Once the quinoa is finished, fluff with a fork and allow it to sit for 15 minutes, until it has cooled slightly.  Add  it to the vegetable mixture.

Make the sour cream by measuring out 1/4 cup of vegan sour cream and adding the Sriracha to it.  Stir it together until well blended.

To assemble the avocados, begin by cutting them in half, removing the skin and the pit.

Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.

Top it with a little Sriracha Sour Cream and some chopped cilantro and serve.

Enjoy!

~*~*~

Creamy, rich, smooth, amazing, delicious, totally yummy and just plain good!  The blend of cool avocado with the slight spice from the quinoa/vegetable mixture as well as the vegan Sriracha sour cream on top is just…perfection.  With a healthy does of belly-flattening fats from the avocado and the blast of protein from the quinoa, this makes for one very healthy dish to have for lunch or dinner…or whenever your little heart desires.

I had more than half of the quinoa/veggie mixture left so I sense a run to the grocery store for more avocados in my very near future.

A great meal…guilt free.  Awesome.

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Recipe: Spicy Buffalo Cauliflower

I love spicy food.  Love it.  I love that little bit of heat that accompanies each bite…and when done right…doesn’t mask the flavor of the food.  Yum!

Well, this past weekend, my friend Robert shared a recipe on my Facebook wall that he thought I might enjoy.  It was for Spicy Buffalo Cauliflower.  And let me tell you…it looked awesome.  Seriously!  It just so happened that my CSA bin that week had an amazing head of cauliflower in it…and everything else on the list I had in my pantry.  Perfect!

And after the winter weather that came through last night, something warm, spicy, and different just sounded appetizing tonight for dinner.  So, upon returning home from work…I went to work on my head of cauliflower and preparing this simple, yet really delicious dish.  You just need about 25 minutes and dinner is served.

Recipe: Spicy Buffalo Cauliflower

Spicy Buffalo Cauliflower (with a Vegan Ranch Dip)
Spicy Buffalo Cauliflower (with a Vegan Ranch Dip)

Servings: 2-4
Time: Prep 5 minutes; Cook 20 minutes

Ingredients:

  • 1 head cauliflower

For the batter:

  • Dash of hot sauce (I used Sriracha)
  • 1/2 cup white rice flour
  • 1/2 cup water
  • Pinch salt

For the buffalo sauce:

  • 1/4 cup hot sauce (I used Sriracha)
  • 1/4 cup oil, canola oil works best
  • Pinch salt

Directions:

Preheat oven to 450 degrees.

Mix together the batter ingredients in a small bowl.

Dip the cauliflower in the batter until coated evenly then place on greased baking sheet.  Bake for about 15 minutes or until the batter hardens.

Mix together sauce ingredients in a small bowl.

Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few more minutes, until cauliflower is crispy.

Remove from oven. You may want to add a bit more buffalo sauce to taste.

Enjoy!

~*~*~

Oh…this was crazy, stupid good.  I mean…so delicious.  I was highly impressed.  Honestly.  I love cauliflower regardless, but this just took it to the next level.  This is the second cauliflower recipe that Robert has shared with me, and both times I have been super impressed.  I can’t wait to make this again.

Oh, and it’s a super easy recipe too, so that is a bonus.  I whipped up a Vegan Ranch Dip to serve with mine, which consisted of:

  • a few spoonfuls of Trader Joe’s vegan mayonnaise
  • 1 teaspoon garlic powder
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon of dried parsley flakes
  • 3 tablespoons of almond milk to thin it out

I just mixed it all together in a bowl and viola…instant buffalo cauliflower dip!

Honestly…if you are looking for a fun and exciting way to serve up veggies…this is the recipe to try!

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Cooking up and toasting up tasty Gluten-Free Cheese Ravioli from Conte’s Pasta

Conte's Pasta Gluten-Free and Wheat Free Cheese Ravioli
Conte’s Pasta Gluten-Free and Wheat Free Cheese Ravioli

Product: Conte’s Pasta Gluten-Free Cheese Ravioli – $5.99+

I have been leery of the frozen gluten-free pastas that I can find in the freezer section at the grocery store ever since the epic fail of Caesar’s Gluten-Free Gnocchi.  Yeah…it was enough to really just turn me off from the whole frozen gluten-free pasta thing.

But…with New Year’s Eve on the horizon and a trip to visit one of my best friends, Jenn, for the occasion, she and I started getting on Pinterest and plotting a menu.  And the entree that caught our attention was a Oven Toasted Ravioli dish.  It looked absolutely fantastic.  Jenn said she had some of Conte’s Gluten-Free and Wheat Free Cheese Ravioli in her freezer (the sign of a good friend is one who stocks up on gluten-free foods even when you aren’t in town…just for those occasions that you are!).  She suffered through the Caesar’s Gluten-Free Gnocchi fiasco…so I was willing to go along with her on this one.  My job…providing the gluten-free breadcrumbs to be dusted over the ravioli before they were toasted.

New Year’s Eve arrived with a vengeance.  After a busy day of seeing The Hobbit, she and I settled in later than expected (it snowed while we were in the movie and the roads were bad) to start up our gluten-free bread for the evening and then make up the gluten-free ravioli dish while it cooled.  With the bread out of the oven, we set some water on the stove to boil and pulled the Conte’s Gluten-Free and Wheat Free Cheese Ravioli out of the freezer.  Opening the bags…we weren’t impressed immediately.

They looked like pale discs of pasta with a bulging center that would contain the cheese filling.  We said our prayers to the gluten-free pasta gods and poured them into the boiling water.  Unlike Caesar’s frozen pasta, these actually did sink to the bottom of the pan, making it much easier for us to tell when these were truly done cooking.  Once they started floating, Jenn would scoop out a bunch of them into the strainer, shake them carefully over the pan, and bring them to me to put in the egg wash and then coat with the gluten-free bread crumbs.

Looks can be deceiving.  These raviolis really held up to the boiling process.  They didn’t split or fall apart.  Even when I would drop them into the egg on accident, they maintained their form and didn’t ooze filling out.  They survived a dunking in breadcrumbs and everything.  I was already much more impressed with these than the last gluten-free frozen pasta experience.  Conte’s Pasta did a great job making gluten-free ravoili that didn’t fall apart in the pot…or through the breading stages I put the pasta through.

So, with the breadcrumbs on and sticking quite well to the pasta, we gave the ravioli a spray of cooking spray and put them into the oven to toast up.  It took 12 – 15 minutes according to the recipe…and when they emerged, they were golden, and still holding their shape.  We carefully scooped them off the pans and into a serving bowl so we could all help ourselves to as many as we would want.  They held up.  And when we settled in to eat…the three of us (my roomie Cathy was there too!) dug in.

The biggest thing about these ravioli is that they do need a sauce.  Jenn had originally set out to eat the meal without the sauce, but ended up with some on her plate in the end.  That being said, the texture was great.  They held up fantastically to boiling and toasting in the oven.  And the taste of the filling was super good.  I wasn’t disappointed at all with these ravioli.  Conte’s Pasta has definitely restored my faith in the gluten-free frozen pasta.  In fact, when it comes to choosing a brand now, I think I’ll stick with Conte’s.  They definitely won me back over to the frozen side when something like a gluten-free ravioli is needed.

Use a proper sauce when you eat these.  Whether you bread them or eat them straight from the pan…you’ll love the texture and taste.  And the cheese is ooey, gooey, and good as well.  They have quite a few variations of gluten-free pastas to choose from.  But these ravioli’s did the trick for me.

Find them in your grocery store freezer section and give them a try.  And if you are looking for an easy and tasty recipe, check out my blog on the Gluten-Free Oven Toasted Ravioli that Jenn and I prepared on New Year’s Eve.  It’s a fun, different, and delicious way to enjoy gluten-free pasta.

Conte's Pasta Gluten-Free and Wheat Free Cheese Ravioli (cooked and coated with Katz Gluten-Free Bread Crumbs and toasted in the oven)
Conte’s Pasta Gluten-Free and Wheat Free Cheese Ravioli (cooked and coated with Katz Gluten-Free Bread Crumbs and toasted in the oven)
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Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

It was the night before Christmas and my mom and I were settling in to plan a vegetarian and gluten-free entreé option for me (the only vegetarian in the family) and a possible side for everyone else at Christmas dinner.  We had meant to do planning long before then…but we both lead very busy lives and we had a lot of other stuff to do when I flew into town for the holidays.

So, the night before the big day, we found ourselves at Earth Fare in Birmingham, Alabama…picking up the necessities for the recipe we finally decided on.  The original  recipe was from Manifest Vegan, and it involved the use of maitake mushrooms.  But…only my mom and I like mushrooms in the family, so we put our heads together to come up with a replacement.  Our solution: zucchini.

That settled, we hit up the grocery store and purchased all the necessary items, including RP’s Fresh Gluten-Free Fettuccine noodles.  I fell in love with RP’s fresh gluten-free pasta very recently and no other pasta would do for Christmas.  With the ingredients purchased…we were ready to start cooking up a variation of this vegan pasta dish for Christmas.  And we did just that on Christmas morning…and finished up in enough time to pack up everything and head to my sister’s house.

Recipe: Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce
Gluten-Free Zucchini Fettuccine in a Vegan Cream Sauce

Servings: 8
Time: Prep 20 minutes; Cook 30 minutes

Ingredients:

  • 16 ounces, brown rice fettuccine style pasta (I used RP’s Gluten Free Fettuccine)
  • 3-1/2 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • 2 leeks, cleaned and sliced
  • 1 tablespoon fresh thyme
  • 3 cloves garlic, minced
  • 1 stick cinnamon or 1 teaspoon cinnamon powder
  • 10 ounces zucchini, chopped
  • 3 finely diced carrots
  • 3/4 cup white wine
  • 1-1/2 cups full fat coconut milk
  • 1 cup (salted) vegetable broth
  • 2 tablespoons superfine brown rice flour
  • Chopped chives for garnish
  • Salt to taste

Directions:

Cook the pasta according to package directions.  Douse pasta with 3 tablespoons olive oil and then add sea salt.

In large pan, combine leeks, thyme, garlic, cinnamon, zucchini, and carrots with 1/2 teaspoon olive oil and sauté until golden on edges.  Add the white wine and cook over medium low heat until much of the liquid has dissolved.  Stir in coconut milk and vegetable broth and let cook over medium heat until slightly reduced, about 10 minutes.  Stir often to prevent scorching.

Whisk in 2 tablespoons superfine brown rice flour and let cook until thickened, stirring often with a spoon, about 7 minutes.  Combine with pasta and salt to taste, if needed.  Top with fresh chives before serving.

~*~*~

The pasta was quite a popular dish at Christmas dinner.  No one even knew it was vegan and gluten-free…except for the fact that I could eat it.  LOVE that.  And everyone tried it…and loved it.  Let me tell you…the item that really makes this dish pop is that addition of cinnamon.  It was amazing.  I can’t wait to make this again.

Go ahead and try it.  And if you love mushrooms like me…go ahead and keep the maitake mushrooms.  When I make this at home for myself and my roommate…I’ll do it with the mushrooms.  Mmmm…I kind of want this for dinner this week now…

 

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Recipe: Baked Quinoa Casserole with a Spicy Cheese Sauce

I’m getting ready to leave town for a little while to head home to see my family for the holidays.  And I still have a large amount of produce from my CSA bin that is just dying for me to use it.  So, I was trying to decide what I could make that would utilize some of the contents in my crisper drawer, which would allow for me to clear out some of the produce and make room for the new stuff I’m getting on Friday…which my roommate will have to take care of as I won’t be in town.

So, after a little bit of searching I ran across a recipe on a blog called Purely Twins, and I sort of based my own recipe off of the basis they laid down for theirs.  I did a completely different sauce and chose very different vegetables…but the quinoa…that stayed the same.

I wasn’t too sure how this was going to turn out…but the end result was actually mighty tasty…and extremely healthy.

Recipe: Baked Quinoa Casserole with a Spicy Cheese Sauce

Baked Quinoa Casserole with a Spicy Cheese Sauce
Baked Quinoa Casserole with a Spicy Cheese Sauce

Servings: 6-8
Time: Prep 20 minutes; Cook 30 minutes

Ingredients:

  • 2 cups quinoa
  • 4 cups water
  • 2 cups chopped raw zucchini
  • 2 cups fresh broccoli florets
  • 2 handfuls kale

For sauce:

  • 1-1/2 tablespoons butter (I used I Can’t Believe It’s Not Butter)
  • 2 tablespoons flour (I used Hodgson Mill Gluten-Free Multi-Purpose Flour)
  • 1 cup almond milk
  • 1/4 cup freshly shredded Parmesan cheese
  • 1/4 cup freshly shredded Mozzarella cheese
  • 1 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch paprika

Directions:

Preheat the oven to 350 degrees.

Cook the quinoa by bringing 4 cups of water to a boil.  Add in 2 cups of dry quinoa and bring back to a boil.  Reduce heat and cover, allowing to simmer for about 15 minutes or until the water is gone.

While the quinoa is cooking, make the sauce.

Melt the butter in a medium skillet over medium-high heat.  Sprinkle the flour into melted butter, whisking constantly.  Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy.

Gradually whisk in the almond milk and bring to a boil.  Cook, whisking constantly, 1 to 2 minutes, or until thickened.

Add the cheese, hot sauce, salt, pepper, and paprika, whisking until smooth.  Remove from heat.

Once the quinoa is ready and the sauce is made, grab a large bowl and pour your cooked quinoa into the bowl.  Add the cheese sauce.  Then put the freshly chopped vegetables into the bowl.   Mix well so that the vegetables and quinoa are evenly dispersed.

Pour the mixture into a 9×13 glass pan and place in the oven.  Bake for 30  minutes or until the quinoa casserole is golden brown.

Serve and enjoy.

~*~*~

What can I say about this?  For being something that I just took a concept from a blog…and then mixed up a sauce and threw it all together…the end result was really delicious and super healthy.  Quinoa is packed with protein and combining it with fresh vegetables was a great way to boost the nutrition value of this meal.  I was a big fan.  And the spicy cheese sauce wasn’t overly spicy.  It just gave enough of a little kick that you knew it was there.

Yeah…I’d make this again in a heartbeat.

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The Silver Palate hits a sweet note with San Marzano Tomato Basil Pasta Sauce

The Silver Palate San Marzano Tomato Basil Pasta Sauce
The Silver Palate San Marzano Tomato Basil Pasta Sauce

Product: The Silver Palate San Marzano Tomato Basil Pasta Sauce – $5.99+

I blame the Manager’s Specials at the grocery store for impulse purchases of pasta sauce.  For one thing, it was $3.00 off the regular price, with the expiration date still a ways off.  Secondly, it was clearly marked gluten-free.  Key word.  And…I have plenty of pasta in my pantry at the moment just begging…begging for me to cook it up.

So, it was with all this in mind that I purchased The Silver Palate’s San Marzano Tomato Basil Pasta Sauce a couple of weeks ago.  It looked fantastic, and the nutrition information was right in line with other pasta sauces that I enjoy…if not better.  I figured, why not try something new?

Despite the plethora of pastas in my pantry, I didn’t have a single one that would feet up to 6 people.  So, when I was hosting my roommate’s family the other night for Christmas dinner, I was at a loss on what pasta to try out this new sauce on.  I finally sent my roommate to the grocery store to find something acceptable, and she returned soon after with some corn pasta.  It would do.  It served 8.

While the pasta was boiling away on the stove, trying to hit that perfect al dente, I prepped some gluten-free homemade bread.  Once it was in the oven, into a saucepan went the San Marzano Tomato Basil Pasta Sauce.  It smelled absolutely fantastic from the moment I opened up the jar.

The Silver Palate San Marzano Tomato Basil Pasta Sauce (heating on stove top)
The Silver Palate San Marzano Tomato Basil Pasta Sauce (heating on stove top)

Made from tomatoes that are grown in the rich, volcanic soil of the San Marzano region of Italy and the Central Valley of California, this blend of pasta sauce brought about a perfect balance of sweetness and acidity.  The olive oil helped smooth it out.  You could taste the ripeness of the tomatoes.  It was bursting with flavor.  And the basil was a nice accent.  Not little flecks of it here or there, but julianned pieces were throughout the entire sauce.  You couldn’t miss the vibrant green, chopped, fresh basil leaves.  It was a tasty addition and it really livened up the sauce presentation-wise as well.

Once it was heated, I drained the pasta, put it back in the pan, and then poured the sauce over it.  Giving it a good mix, I dished it up for the dinner guests and myself and tucked in for conversation and food.

The verdict on the sauce: YUMMY!!

Considering the last impulse buy pasta sauce was a disappointment, I loved the consistency of this one.  It was packed with tomato flavor, but not watery at all.  So many marinara sauces get watery, but not this one.  It was refreshing and light and just meshed well with the corn pasta.  A gluten-free pasta lover’s dream come true.  I was highly impressed with this sauce.

Even more impressive is the nutritional value.  A serving size of 1/2 cup serves up 70 calories and 4 grams of fat.  For a jarred sauce, it is relatively low in sodium, tapping out at 420 mg.  I love that the sugar content is quite low and that it provides 3 grams of protein as well.  It’s a simple sauce with a fantastic flavor.  I really enjoyed it.  And, compared to the usual pasta sauce I purchase, this one is a deal as far as price.  Even when it’s not marked down or on sale.

Highly impressed with The Silver Palate’s San Marzano Tomato Basil Pasta Sauce.  It definitely has me interested in trying their other varieties and even some other products.  Well done!

A serving of gluten-free pasta with The Silver Palate San Marzano Tomato Basil Pasta Sauce
A serving of gluten-free pasta with The Silver Palate San Marzano Tomato Basil Pasta Sauce
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Recipe: Gluten-Free and Vegan Pumpkin Mac and “Cheese”

Awhile back, I did a gluten-free version of a recipe that came from The Brokeass Gourmet that intrigued me.  It was a Brown Butter Pumpkin Mac and Cheese.  And it was delicious.

It is definitely the time of year for pumpkin flavored things, so when the office potluck luncheon rolled around this week, I decided I would make the Brown Butter Pumpkin Mac & Cheese.  And then, after pondering for a bit, I decided to do things a little differently.  For one thing, it was going to be vegan, as we do have a vegan in the office and I wanted him to be able to eat it too.  Secondly…I was going to do a different recipe that put a little more emphasis on the pumpkin portion of the entree.

So, after some searching I found a recipe that originally came from The Inventive Vegetarian and modified it to fit the ingredients I have (vegan & gluten-free).  The end result…was better than I dreamed.

Recipe: Gluten-Free and Vegan Pumpkin Mac and “Cheese”

Gluten-Free and Vegan Pumpkin Mac &
Gluten-Free and Vegan Pumpkin Mac & “Cheese”

Servings: 6-8
Time: Prep 15 minutes; Cook 45 minutes

Ingredients:

 

  • 1 box elbow macaroni (I used BiAglut Gluten-Free Maccheroncini)
  • 2 cups almond milk (I used unsweetened)
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (I used Arrowhead Mills Gluten-Free All-Purpose Flour)
  • 2 cups Daiya Cheddar Style Shreds (I prefer the Daiya wedges, so I just shredded an entire Daiya Cheddar Wedge)
  • 1 can pumpkin puree
  • 1 teaspoon soy sauce*
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/8 – 1/4 teaspoon cayenne pepper (or more if you like heat)
  • Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Heat the almond milk in a small saucepan, but don’t boil it.

In a medium pot, heat the oil over medium heat and sprinkle in the flour.  Whisk for about 2 minutes to create a smooth roux.  The mixture should darken slightly during this time.

Still whisking, add the hot almond milk slowly and cook for a minute or two more, until the mixture has thickened.   A good way to check is to dip a spoon into the mixture, then run your finger over the back of the spoon.  If the mixture does not run into the streak made by your finger, it’s thick and good to go.

Add in the pumpkin puree and stir until smooth.  Keep it on the heat for just a minute or two, until the puree is warmed through.

Take the almond milk mixture off the heat and stir in the vegan cheese, soy sauce, and spices.  Partially cover and let the mixture sit as the cheese melts.

While waiting for the cheese to melt, bring a pot of water to a boil and cook your macaroni.  Cook it just shy of al dente (subtract a minute or two from the al dente cooking time on the box).  Drain the noodles when they’re done.

Once the cheese has fully melted (it will take a little longer with this stuff than with real cheese), taste and adjust any of the spices, as well as salt and pepper, to your liking.  The whole mixture should now have a nice, velvety texture to it.  Add the cooked macaroni (and the onions if you’re adding them) and stir well. Pour the whole mixture into a 9×13 baking dish, or a deeper casserole dish.

Bake for 40 to 50 minutes, or until the sauce is bubbly.

Enjoy!

~*~*~

The difference between this pumpkin mac and cheese and the previous one is the pumpkin flavor is definitely more pronounced in this one.  I think that has to do with the seasonings used more than anything.  It was creamy and delicious and those who ventured to try it at the office luncheon all said it was really good.

*Now, I do want to note that if you are using real cheese and not making this a vegan recipe…do not add the soy sauce.  The soy sauce is basically used as a seasoning for the extra umami that soy cheese needs.  Real cheese…you’re good to go without it.

Very impressed with this recipe.  If you love pumpkin and mac & cheese…give this one a try.