Posts Tagged ‘wheat free’

Lazy One-Serving Spaghetti with Marinara Sauce

I have no patience for pasta dishes from scratch. They may taste amazing, but I rarely take the time to prepare them except on weekends…maybe.

Well, this weekend I didn’t feel like making anything from scratch, but I did feel like a nice bowl of pasta with marinara sauce. So I looked in my pantry and found the only two ingredients I needed: pre-measured pasta and red sauce.

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This corn pasta is tied into small single serving batches. If you want pasta for one, make one batch. If you want pasta for two, throw two batches into the pot, etc. I got these at my local Asian supermarket. Check yours out – even if they don’t have this exact product, they have loads of two ingredient rice noodles and other types of noodles that work for people who want simple foods. You can also make this into a DIY by taking your favorite gluten free spaghetti and tying it into small one-serving batches, then storing the batches together in a jar or a bag.

With single serving pasta, you even get to use a smaller pot to boil water in.

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Throw a large pinch of sea salt (or any type of salt) into the water and boil it. Then put one batch of noodles into the water.  Once they’re fully submerged, stir them to make sure they don’t stick together. Let them boil for about 5-7 minutes until they’re just underdone. Put them in a strainer and rinse briefly with cold water.

In a small saucepan, add your sauce of choice. Mine is Hoboken Farms’ Big Red Marinara Sauce, which I discovered at the Gluten Free Expo this year. You can buy it at Bed, Bath and Beyond.

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It’s gluten free, has no preservatives, and has very few ingredients – just what’s necessary to make a great sauce.

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Put about a cup of that at medium heat (on the same burner to save energy), and once it’s bubbling just a little bit, add the pasta and stir it in well. Let the mix of pasta and sauce cook for about 3-4 minutes, stirring once or twice.

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Pour into a bowl and serve.

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And there you have it! A great pasta dish the laziest way possible – you don’t even have to measure the spaghetti out.

Keep on living the wheat free life!

Gluten Free Ener-G Cinnamon Cookies

Health Values: Gluten free, wheat free, dairy free, egg free, nut free, soy free

One of my favorite homemade cookies is a recipe given to me by an English friend. It’s a cinnamon sugar shortbread cookie that you form into small oblong shapes, bake, then let cool just to the point that you can roll them in a cinnamon-sugar mixture. If you didn’t wait long enough and the cookies were too hot, the mixture would melt onto the cookie; wait too long, and the cookies were too cool to hold the cinnamon-sugar wouldn’t adhere.

Needless to say, between forming dozens upon dozens of small oblong shapes, getting the timing right for the cinnamon-sugar immersion, and then rolling them quickly enough (yet thoroughly enough) so that all two dozen or so pieces are immersed and coated at the same point of cooling – it could be a somewhat hectic and stressful affair.

I haven’t had time to make those cookies in years, but now it seems I don’t have to, because Ener-G has these wonderful cinnamon cookies that taste so close to those English shortbread-cinnamon-sugar cookies that I can get that delightful flavor without all the work. And without all the butter (there was a lot!) or flour either.
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Ener-G’s cookies are light and crisp, absolutely perfect with a cup of tea. They have just enough cinnamon flavor so it’s not overwhelming but carries all the way through, not just in the first bite. And I just love that delicate cookie crunch!

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They’re a little high in calories – 160 calories in two cookies – but still well worth it. You can also crush them and use them as pie crust; the Ener-G website has a few recipes for that.

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Gluten Free Expo at the Meadowlands and Amy Fothergill

WOW, what a weekend! On Saturday I went with a friend (and met up with a few others) to the Gluten Free Expo at the Meadowlands. It’s a big event with loads of vendors ranging from well known to just starting out, and they have stands around the expo center that give out samples, talk to you about their products, have some for sale, hand out coupons, and provide take-home info on their products and company.

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They even had classes and lectures on gluten free living, baking, hidden sources, etc. We went to the one on gluten free cooking and general tips, given by the author of the cookbook The Warm Kitchen, Amy Fothergill. She was so personable and charismatic, and she was able to answer lots of baking and cooking questions from the audience. There was even a proposal between a gluten free couple, and the guy gave his girlfriend a ring, flowers, and a giant gluten free cupcake! The whole event was extremely successful and loads of fun. I came back with a haul like you wouldn’t believe!

Yours truly on the right with two great gluten free friends

Yours truly on the right with two great gluten free friends

I’m going to post reviews on the samples and products I came home with, so stay tuned for everything from noodles to flours to makeup! Can’t wait to share it all with you!

Keep on living the wheat free life!

French Consulate Dog and Summer Fruit Obsession

This week my colleague from France needed a ride to the French consulate to get his passport. Apparently there’s one right around where we work. I figured it would be just like the DMV: frustrating, crowded, and slooooowwww. Like most government-related things. Never was I wronger.

First of all, it was a house instead of the usual government building!

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And a lovely, big house at that. It’s bigger than I could fit in the picture from my car. When you walk inside, it’s literally someone’s house – they live there and people go in and out all day to get their passports and whatever else consulates do.

When we got out of the car, we were greeted right away by the friendliest dog on the planet (besides my own, of course).

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He was a little camera shy, but he let me snap his profile once he got to know me.

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We met him even before we met his owner! I wanted to know his name, but I don’t speak French very well and my colleague forgot to ask, so he will henceforth be known as Francois.

The inside of the house was beautiful with a sweeping staircase and antique furniture and knick knacks galore. I couldn’t take pictures in there since it was actually someone’s home, but believe me, it was a pleasant surprise! So much more welcoming than I expected. And we were in and out in 5 minutes. Francois was completely distracted by another dog when we came back outside. That’s probably why he passed up his chance to come home with me.

On a cooking note, I’ve been taking advantage of summer fruits while I still can, so I haven’t baked this week. My dessert has been organic watermelon and organic black figs.

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And they are so sweet and satisfying! I’ll be baking again soon, and when I do…well, let’s just say I bought a new binder to fit all my upcoming recipes. :)

Keep on living the wheat free life!

Gluten Free Wegman’s Organic Hummus

Health Values: Gluten free, organic, vegan, dairy free.

I love hummus, but I don’t love all hummus. If any one flavor is too overpowering or if I don’t care for the spices in the jazzed-up versions, I’ll pass on it. I’m not a one-size-fits-all hummus consumer, but I really love having some in the fridge for snacking.

Wegman’s had a $1.00 coupon on their organic hummus, and since the 7 oz. container is only $2.49 to start with, I was more than willing to give it a try at $1.49.

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I’m SO glad I did! I chose the original hummus, without anything extra in it, to see what the basic recipe tastes like.

I was so pleasantly surprised when, unlike some other brands I’ve tried, neither the lemon juice nor the sea salt were used in overpowering amounts. The flavor is good and on the neutral side (though not bland), so if you like a more lemony flavor, you can add lemon juice; if you like cumin or other spices in your hummus, you can add them without fear of them clashing with existing flavors.

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The consistency was perfect – creamy but not loose. I tried it by itself first, then I went for gold and put it on Mary’s Gone Crackers Onion crackers, which went so well with this hummus.Wegman's hummus on Mary's Gone Crackers

This is definitely at the top of my list as a go-to hummus I can buy when I don’t have time to make my own.

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How to Make Ginnybakes Chocolate Chip Cookie Mix Dairy Free

As you may have seen on Twitter, I recently found a cookie baking mix that is free of tapioca, which is next to impossible to find! It’s ginnybakes chocolate chip love, and it only has 7 ingredients in the mix itself, not including what you need to add. I found it at Whole Foods, and it’s the one that sells out the most from what I’ve seen.

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It’s really great that they have a little list on the back of the box that tells you what you need to have in order to make these. Cookie mix that comes with its own shopping list? Yes, please!

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I didn’t use butter to make these because I’m dairy free. Instead, I simply replaced it with 2 tablespoons of melted coconut oil and 1/4 cup coconut (or other alternative) milk. I also sifted out the chocolate chips since their ingredients are not listed on the box. I put in Enjoy Life chocolate chips instead.

Making these dairy free as individual cookies can come out a little bit…flopsy.

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So the next time I made them, I made a cookie cake, and that turned out much better!

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It was very fluffy, great texture, and soooo yummy – perfect! Have you tried Ginnybakes mixes? Did you follow the instructions on the box or alter the recipe? Let me know in the comments.

Keep on living the wheat free life!

Flaxseed Meal Focaccia Bread Recipe

I recently went to the Seashore Celiacs’ gluten free picnic with a bunch of gluten free friends, and as last year, it was absolutely incredible! There were TONS of vendors who supplied free samples of their products, including Enjoy Life, Bakery on Main, Food by George, Schär, Utz, Wegmans, and loads more. On top of that, everyone who attended brought a dish they made along with an index card with the ingredients so that no one had to be afraid of eating something they were allergic to. I was in heaven. I brought a gluten free poundcake that’s my own recipe, adjusted from PaleOMG’s recipe, and I’ll share that with you in another post.

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Some people were generous enough to share their recipes with the whole gathering, printing out copies to be handed out to whoever was interested. I picked up a copy of someone’s gluten free flaxseed focaccia bread recipe, and unfortunately it didn’t give their information, so I can’t credit them here. However, if you wrote this recipe for the gluten free picnic, comment below to let me know!

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Gluten Free Flaxseed Focaccia

2 cups flaxseed meal (golden is best – I used Bob’s Red Mill)IMG_1608
1 Tbs baking powder
1 tsp salt
1 Tbs sugar or preferred substitute
5 beaten eggs
1/2 cup water
1/3 cup olive oil

Preheat oven to 350, prepare pan with oiled parchment paper or silicone mat (I just put oil on the pan). Mix dry ingredients with whisk or mixer, add web ingredients and combine well.

At this point you can add any ingredients to make it a sweet or savory bread. Cinnamon, nuts, or raisins can make a good bread for breakfast.

Sauteed garlic, fresh rosemary (I used 15 needles of cut-up fresh rosemary for a light taste), olives, or roasted peppers can be added to make it savory. Put roasted pepper in paper towel first to absorb excess moisture.

Pour batter into pan. Spread with wet spoon or spatula so it doesn’t stick. Spread from middle to prevent mounding.

Bake 12 to 15 minutes, check with toothpick; it’s done when then toothpick comes out dry.

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Let me know if you try this recipe and what you think of it!

 

 

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