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*

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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Honey Shrimp and Walnuts

OMG. I’m obsessed with this dish. It is so decadent and tastes even better than take-out. I’m still so excited that it is gluten free too!

1 lb bag of large deveined, peeled shrimp

6 TB sweetened condensed canned milk

3 TB honey

1 TB lemon juice

cornstarch for coating shrimp, maybe 1/2 – 1 cup

1 1/2 cups walnuts

1 tsp cinnamon

1/4 cup sugar

1/2 cup water

2 egg whites

vegetable oil for some light frying

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Butterfly the shrimp and set in bowl with egg whites that have been whisked. Let shrimp sit for 15-20 minutes while you make the nuts and sauce.

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Bring water to boil and add sugar. Simmer sugar water until it becomes thicker like a syrup like sauce. Add cinnamon and nuts and coat nuts well with sauce.  Take nuts out of saucer and let dry and harden on a cooling rack. Separate nuts if necessary. You don’t want to end up with a clump of nuts.

In a bowl add lemon juice, condensed milk, and honey and whisk. Set aside.

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Take pieces of shrimp and coat in corn starch, letting excess egg white drip off beforehand.  Get that cornstarch into all the cracks and crevices so it will crisp up real nice. Heat oil in a large skillet and fry shrimp on all sides.

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When shrimp is done cooking set individually on cooling rack so it keeps it’s crispiness.

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When all the shrimp is done cooking toss in the sauce with the nuts and serve immediately.

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We had fried rice with ours and it was tasty.

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