Homemade Gluten Free Noodles

Delicious and easy Gluten Free Pasta?  Yes, it’s so good and it only has 2 ingredients!

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I doubled this recipe since we have 2 hungry children that love pasta and us adults can’t get enough either.  All you need is:

1 cup + ¼ cup + 2 Tbsp. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour + a little extra flour for workspace (or any other 1-to-1 gluten-free flour)

3 large eggs

I use a kitchen aid with the pasta attachments, but you could definitely do it by hand, rolling the dough out and cutting it into strips.

Directions

Add 1 cup + ¼ cup + 2 Tbsp. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and eggs to a food processor using the dough blade.

Mix well until dough forms. Do not overwork dough.

Remove dough from food processor and place on a floured surface.

If dough is sticky, add a sprinkle of flour and knead dough for 1-3 minutes until the texture is still wet but not sticky.

Wrap in plastic wrap and set aside as you prepare your pasta machine or workspace.

Cut dough into four sections, working dough in batches.

Flatten section on a floured surface and coat well with flour so it’s not too sticky going through the pasta machine.

Run it through your pasta roller on the largest setting (0). (To get clean edges, fold the dough onto itself and roll through the 0 setting twice). You can also cut the dough in half again to make for more manageable strips.

Run dough through the roller on setting 1, then setting 2 until you have lasagna strips.

Run the strips through pasta maker to make linguine or spaghetti.

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Add noodles to salted boiling water for 2 minutes. The pasta cooks quickly.

Drain and rinse noodles with cold water. Enjoy immediately with your favorite sauce. 

We like to have a bar of things to choose from when it comes to pasta, pizza or taco/burrito night.  So, we had pans with sautéed vegetables, a pan with seasoned ground meat and bacon, a bowl of tomatoes, tomato sauce and alfredo sauce, along with parmesan cheese to top it. Everyone does their own thing to make the pasta the way they love it.  The adults usually put all of it on our pasta 😊.

 *More pictures to come*

Chicken Veggie Meatballs

Large package chicken thighs (about 4lbs)

1/2 cup Gluten free bread crumbs

2 medium Carrots shredded

1 Zucchini shredded

3/4 – 1 cup of Kale pulverized in food processor

2 eggs

2 tsp or a couple cloves chopped Garlic

Salt & pepper to taste

2 TB Mint

2 TB Tarragon

Olive oil as needed for frying up the meatballs.

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Cut chicken into smaller pieces and then grind chicken thighs in kitchen aid with meat grinder attachment or buy ground turkey/chicken.

Shred carrots, zucchini and kale (you could do any type of mixture of veggies you want). Line the colander with a paper towel and let the vegetables drain of extra water.

If you don’t have gluten free bread crumbs, you can make them with gluten free bread in the food processor, which I needed to do this time.

Mix veggies, ground chicken, seasonings, bread crumbs, eggs with your hands really well.

Roll into 2” balls and cook on high heat with olive oil on the stove.

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I usually have at least two pans going to cook up all the meatballs. It takes a few minutes on each side to brown up and cook through the meatballs. I try to keep them round and uniform looking but they usually look triangular or square. I’m not sure how people get them to stay so round.

20170612_171403The kids love them so much. All of the veggies make the meatballs so moist and they are really flavorful. I have been serving these with zucchini noodles tossed with kale cashew pesto (recipe to come in the future).

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Mega doses of vegetables snuck right in to their mouths. I made 65 of them the other day thinking I wanted to be able to have plenty leftover for lunches. No such luck! My 13 year old ate 15 of them in one sitting and they were all gone by morning. But I’ll take it!

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Although it takes quite a bit of time to grind the chicken and shred the veggies, it is well worth it in my opinion. Nothing is better than having all of your children like a meal! Those successes are far and few between.

 

 

 

Crockpot Scalloped Potatoes

This has quickly become one of my family’s favorite. It is super easy and so delicious.

You’ll need:

5-6 large potatoes peeled

1 cup of heavy whipping cream

Package of muenster cheese

2 tsp minced Garlic

Salt and pepper

Potato flour or other GF Flour

1 8oz package of chopped ham (optional)

Chives  (optional)

Pam non-stick spray

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Peel and slice potatoes.

Toss with potato flour. Then add garlic and salt and pepper to taste and toss potatoes.

Spray crockpot with Pam and layer potatoes in crockpot alternating with slices of cheese, ham, chives, and potatoes. Most of the time I make this without the ham and it’s good just potatoes and cheese. But you could add bacon too.

Cook on high for 4-6 hours or low 8-10 hours. Some of the cheese gets slightly crusty along the side and that’s what we all fight for since it’s so darn tasty.

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Serve and enjoy!

 

Pomegranate Walnut Chicken & Jeweled Rice

Happy Persian New Year – Nowruz!

Yesterday was the start of the Persian New Year. Like all good foodies I hear they celebrate for the next 13 days. This seems like a great time to celebrate to me too. I am not Persian and I don’t have any Persians in my family (yet, who knows, I do have 4 daughters that could marry one) but since it was the first day of Spring yesterday it seems so fitting to celebrate and learn about other cultures and cook some exotic food instead of the same ol’ boring meals.

I’ve learned that the Persian New Year is called Nowruz or No-Rooz, translated into “New Day”

Here are some No-Rooz Greetings: No-Rooz Mobarak (Happy No-Rooz, Happy New Year); Eid-eh Shoma Mobarak (Happy New Year to you); No-Rooz Pirooz (Wishing you a Prosperous New Year); Sad Saal be in Saal-ha (Wishing you 100 more Happy New Years).

I decided to make jeweled rice and Persian Pomegranate, Chicken, and Walnut Stew for our dinner celebration tonight. I followed the recipes I found online and have hyperlinked them, although I will go through the recipes with the pictures I’ve taken as well. I am terrible at following recipes exactly, so I do add more herbs and spices than called for in almost everything I make since I love to indulge in the rich flavors.

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One thing that I noticed as we were eating dinner last night is that we really could have used bread and yogurt to tame the tangy-ness. Although both dishes were delicious on their own, there needed to be some mild flavored side dishes to counterbalance all of the tangy-ness from the pomegranate molasses and the different berries. I had decided against the bread originally since I didn’t have the time or patience to do something gluten free.

Jeweled Rice

Serves 6-8

3 cups basmati rice

Cook the basmati rice first. I used a rice cooker, but you could do the traditional on the stove method. Since we have to cook gluten free, I didn’t do the pita bread like in the original recipe so I didn’t get the tahdig at the bottom, which is supposed to be special and decadent.

1 TB dehydrated minced onions

2 generous pinches of saffron

½ cup boiling hot water

½ tsp sugar

The peels from one orange, white pith removed, sliced thinly

1/3 cup sugar

½ cup barberries

½ cup golden raisins

½ cup chopped or slivered almonds

1/8 cup slivered or chopped pistachios

2 TB orange blossom water

2 TB olive oil

3 TB butter

3 TB sugar

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Pulverize the saffron with ½ tsp of sugar and then pour 1/2 cup of boiling water over the bowl of saffron and add minced onion and set aside to steep for at least 30 minutes.

Pick through the barberries for stems or leaves. Rinse well and soak in cold water for at least 10 minutes. Do the same for the raisins in a separate bowl.

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Basically, you are going to fillet the oranges getting all of the bitter, white pith off of the skin of the orange. Slice thinly and boil in water for a couple minutes, drain, rinse and repeat twice to remove bitterness from the peels. When finished, put the peels back in the pot and add a cup of water and 1/3 cup of sugar. Cook over medium heat until the peels are translucent and the syrup has thickened. Remove orange peels from syrup and set aside. Add 2 TB orange blossom water to syrup and soak the nuts in the liquid.

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Chop your nuts if you didn’t buy presliced or chopped. I buy most of my nuts at Costco, so I just did it myself. The pistachios had the skin on them even though they were shelled, so I had to soak them in water to loosen the skin and then chop them.

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Put a cup and a half in a separate bowl and pour the onion, saffron water on top and stir. Melt 3 TB butter in a pan and add the drained berries, raisins, and orange peels with 3 TB sugar. Heat through and simmer 2 minutes. Set aside. I tried to crisp up the saffron rice a bit on the stove to make up for the lack of pita bread creating the tahdig, but it didn’t really work.

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Pour remaining rice onto a platter and top with ¾ of the nuts, berries, raisins and orange peels, while drizzling remaining orange blossom water and orange peel syrup over the rice. Scoop out saffron soaked rice on top of rice mound that is on the platter and put the remaining goodies on top of the rice. Enjoy!

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Pomegranate walnut chicken

Serves 4-6

2 cups shelled walnuts, finely chopped

1 cup pomegranate molasses

4 boneless, skinless chicken breasts or 6-8 thighs or a mixture of the two kinds of chicken

1 large onion, peeled, finely chopped

¼ tsp turmeric

Dash of cinnamon

4 TB olive oil

Salt and pepper to taste

Water

¼ cup sugar

Put walnuts into food processor to finely chop. Just pulse a few times, you don’t want it to become a paste. Heat olive oil in pan and saute walnuts for a minute or two, stirring frequently.

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Add pomegranate molasses and 2 cups of water. Mix well, cover the pan with lid slightly ajar and simmer for 30 minutes on low heat.

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In a large heavy pot, saute onions in 2 tablespoons oil over medium heat until golden brown. Add turmeric and stir well.

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Cut chicken into small pieces. Place chicken pieces into the pot. Add salt, pepper and a small dash of cinnamon. Cook until golden on all sides.

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Pour the pomegranate walnut mixture into the pot, mix well, and add more water if needed. Chicken pieces should be covered in liquid. Return to a boil, reduce the heat, cover, and simmer for two hours. The dish will be rich and creamy.

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Add 1 tablespoon of sugar at a time. Mix it well without shredding the chicken. Taste and add more sugar if you like it sweeter. It should be well-balanced between sweet and sour.

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Honey Ginger Chicken & Rice

This is a pretty easy dish and reheats well. I like to cook as much of the dinner we’re having that night in the afternoon so during “rush hour” in our home I’m not stressing in the kitchen.  Sometimes that means browning meat and then storing it and prepping vegetables and then setting them aside. Most of the time I will even cook pasta or rice in the morning and it’s ready to go for dinner. Whatever I can do to make it easier at dinner time is the goal.

This is the amount I use to feed a very hungry family of 5. I find that cut up meat stretches further than serving individual whole pieces and I stretch my dishes with vegetables also. You can add or take away ingredients as necessary. This is a good amount of sauce. Normally I need to double or triple recipes for sauce that I find or it’s too dry.

3 boneless skinless chicken breasts, cut into 3/4″ pieces
1/4 cup brown rice flour (or any other gluten free flour without xanthan gum, it gets too sticky and gooey)
1 can chicken broth
1/4 cup honey
1/4 cup tamari or gluten free soy sauce
1/2 Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, minced (I like the jarred version; saves time)
2 tsp sesame oil
2 Tbsp olive oil
1/2 bunch of asparagus, sliced
1 small onion, sliced
2 large handfuls of snap peas cut into thirds

Toss chopped chicken in 1/2 flour to coat. Heat skillet with olive oil and brown the meat. Remove from pan and set aside.

Saute the onion, asparagus and snap peas. You can use any vegetables, this is what I had on hand. But I would do mushrooms and zucchini in the future. Remove vegetables from pan and set aside.

Pour 1/2 the chicken broth into pan and the remaining flour and bring to a simmer. Add remaining chicken broth while whisking. Add the honey, sesame oil, tamari, garlic and ginger and whisk. Bring to a simmer and then add the veggies and chicken back into the pan. Coat well and bring to a simmer. Serve over rice and enjoy!

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Chipotle Style Rice

This is a “guest post” by two of my daughters that happen to love the rice from Chipotle.  They were pretty excited about figuring out the recipe and documenting it. My guest cooks are 16 years old and 12 years old.  It is a short, simple, and sweet post :).

3 cups cooked rice

2 TB vegetable oil

1/8 cup cilantro chopped

Juice of one lemon

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Cook rice in the rice cooker according to directions.  We cooked up 3 cups and it was barely enough for our hungry family of six.

After the rice is done cooking heat a pan with vegetable oil and put in the rice. Sauté in pan, add lemon juice and cilantro and toss to coat.

They served their rice over black beans. Serve warm. Yum.

Hungarian Stuffed Cabbage

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1 cup uncooked rice

1 lb ground meat

1/2 cup golden raisins

2 cans tomato sauce

1 jar sauerkraut

1/2 onion, diced

paprika

salt and pepper

garlic

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Core and then steam the head of cabbage until tender and starts to fall apart.  Carefully remove leaves from the cabbage head being careful to keep them whole.

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Dice onions and saute with seasonings, garlic and raisins.

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Mix raw ground meat and uncooked rice.

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Grab a leaf of cabbage and place a handful of meat mixture in the center.

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Wrap it up like a present. Folding the sides in and rolling up, kind of like an egg roll.

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Pour cans of tomato sauce into sauce pan along with paprika, salt and pepper and bring to a simmer.  Pour 1/3 of the sauce into the bottom of the crockpot.

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Dump jar of sauerkraut into crockpot along with all liquid. Layer the rolls of cabbage in the crockpot.

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Pour the tomato sauce mixture over everything in the crockpot and cook on low 6-8 hours. Do not cook less than this or the rice will not cook through.

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In my picture there is swiss cheese draped over the stuffed cabbage that I decided to add to it last second.  I do not recommend this as it was really overpowering.  It seemed like a good idea at the time that swiss cheese would taste really good with sauerkraut but it took away from all of the other flavors.

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