Tag Archives: Gluten Free

pasta and cheese with bacon

CSC_0207 adjusted- pasta and cheese with bacon

This is a grown-up version of Mac n’ Cheese, dressed up with two kinds cheese and the salty surprise of bacon. Because bacon makes everything better.

  • Prep time:  25 minutes
  • Serves: 2.
  • Calories: 1,005. Sodium: 2,253 mg. Dietary fiber: 5.4 g. Total fat: 70.8 g. Total carbs: 25.4 g. Protein: 73.7 g.

Ingredients:

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“PASTA”
2 large zucchinis
2 large carrots
6 bacon slices, chopped
¼ cup heavy cream
2 garlic cloves, minced
pepper to taste
6 oz. grated Gouda cheese
8 oz. fresh mozzarella, grated
¼ cup fresh basil, chopped (for garnish)

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Instructions:

  1. Using your Veggetti cutter, turn the zucchinis and carrots into narrow pasta strands. Heat or cook to your preferences.
  2. Fry the bacon in a large skillet over medium heat. When bacon is cooked but not crisp, add the garlic and stir. Continue to cook until the bacon is crisp.
  3. Drain off all but a tablespoonful of fat.
  4. Add the pasta and the heavy cream. Reduce heat and stir together until the sauce begins to coat the pasta.
  5. Add the cheese and stir until melted.
  6. Garnish with chopped basil and fresh-ground pepper.

 

squash sauté

CSC_0257 adjusted- squash sauté

Mix and match yellow squash and zucchini for a more colorful dish.

  • Prep time: 25-30 minutes
  • Serves: 8.
  • Calories: 100. Sodium: 39 mg. Dietary fiber: 2.2 g. Total fat: 6.9 g. Total carbs: 8.5 g. Protein: 2.9 g.

 

Ingredients:

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2 lbs. summer squash, matchstick or spaghetti circles cut
1 lb. ripe Roma tomatoes, thinly sliced
1 medium yellow onion, thinly sliced
3 Tbsp. olive oil
2 large garlic cloves, minced
½ tsp. crushed dried red pepper flakes
1 Tbsp. Italian seasoning
Parmesan cheese for garnish

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Instructions:

  1. Heat the oil in a large skillet. Sauté the onion and garlic until the onion is translucent.
  2. Add the tomatoes and sauté until the tomatoes have released their juices.
  3. Add the squash and sauté for another 1-2 minutes.
  4. Stir in the Italian seasoning and the pepper flakes.
  5. Serve hot.
  6. Garnish with parmesan cheese if desired.

smoked salmon pasta with lemon & dill

CSC_0264 adjusted- smoked salmon pasta with lemon & dill

This delicious pasta works as the centerpiece for a Sunday brunch or as a light supper with a side salad and a nice glass of the white wine used in the sauce.

  • Prep time: 25 minutes
  • Serves: 2.
  • Calories: 902. Sodium: 1,282 mg. Dietary fiber: 12.6 g. Total fat: 32.1 g. Total carbs: 111.1 g. Protein: 36.0 g.

Ingredients:

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4 cups zucchini or yellow squash noodles, udon cut
1 4-oz. package smoked salmon, cut in strips
½ cup dry white wine
¼ cup fresh dill, chopped
1 small red onion, minced
3 Tbsp. olive oil
½ cup and half
1 8-oz package frozen peas, thawed and drained
1 lemon, cut in wedges

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Method:

  1. Blanche noodles, drain and place in a large bowl.
  2. In a large skillet, heat the oil and sauté the onion until it is soft and translucent.
  3. Add the white wine to the skillet, reduce heat, and simmer until it is reduced in volume and beginning to thicken.
  4. Add the peas and then the half and half, stirring gently.
  5. Simmer for 3 more minutes, then add the salmon and dill.
  6. Heat through and stir until the sauce has thickened a little more.
  7. Pour the sauce over the pasta in the serving bowl and toss to blend.
  8. Serve immediately, garnished with lemon wedges.
  9. Note: This dish can be made with canned or leftover poached salmon if you prefer.

pasta puttanesca

CSC_0277 adjusted- pasta puttanesca

This is another classic Italian pasta sauce that is fast and easy to make, yet still full of big flavors.

  • Prep time: 30 minutes
  • Serves: 2-4.
  • Calories: 413. Sodium: 537 mg. Dietary fiber: 9.6 g. Total fat: 8.9 g. Total carbs: 61.9 g. Protein: 23.5 g.

Ingredients:

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4 cups zucchini or yellow squash pasta, spaghetti cut
6 anchovies canned in oil (half a 2-oz. can)
1 28-oz. can crushed tomatoes
½ cup pitted black olives, chopped
2 Tbsp. tomato paste
4 garlic cloves, minced
1 tsp. crushed red pepper flakes
1 Tbsp. Italian seasoning
½ small yellow onion, minced

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Method:

  1. Blanche noodles, drain and place in a large bowl.
  2. Heat the olive oil in a large saucepan over medium-high heat and sauté the onions until they’re soft and translucent, about 4-5 minutes. Add the garlic and the anchovies.
  3. Stir and continue to cook. (The anchovies will literally “melt” into the oil.)
  4. Add the can of crushed tomatoes (juice and all) along with the tomato paste, Italian seasoning, pepper flakes, and olives.
  5. Reduce heat and simmer for 20 minutes.
  6. Pour over pasta and toss to coat with sauce.
  7. Serve immediately.
  8. Note: Not every Paleo pantry list includes tomato paste, so if you’re a hard-core Paleo, you can leave it out. The sauce won’t be quite as thick, but will taste fine.

thai chicken noodle soup

CSC_0233 adjusted- thai chicken noodle soup

This soup features three flavors that define Thai cuisine, coconut, chili, and lime.

  • Prep time: 25-30 minutes
  • Serves: 4.
  • Calories: 342. Sodium: 2,760 mg. Dietary fiber: 4.2 g. Total fat: 17.1 g. Total carbs: 27.4 g. Protein: 25.1 g.

Ingredients:

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½ cup zucchini noodles, spaghetti cut
2 boneless, skinless chicken breasts cut into bite-size pieces
5 cups chicken broth
1 cup coconut milk (can use low-fat)
2 jalapeno peppers, seeded and chopped finely
2 large cloves garlic, chopped
1 ½ inch piece ginger root, grated
1 Tbsp. lime zest
¼ cup fresh lime juice
4 Tbsp. fish sauce (I use Red Boat)
2 cups shiitake mushrooms, sliced
2 cups baby spinach leaves
2 Tbsp. chopped cilantro

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Instructions:

  1. Combine the chicken broth, jalapeno, garlic, ginger, lime juice and zest and 3 Tbsp. fish sauce in a medium sauce pan and bring to a simmer.
  2. Add the noodles and cook for one minute or until tender. Use tongs to remove the noodles. Place in a bowl and cover to keep warm.
  3. Add the mushrooms to the simmering broth. Simmer for another four minutes, then add the chicken and the coconut milk.
  4. Continue to simmer until the chicken is cooked through.
  5. Add the spinach and stir until the leaves get limp, then add the chopped cilantro and remaining tablespoon of fish sauce.
  6. Divide the cooked noodles into four bowls and pour the soup over the noodles.