Posts Tagged ‘ dinner ’

Gluten Free Macaroni & Cheese

Wait!  Don’t go anywhere…  This is a recipe for anyone, I promise.  The only difference between this and a traditional mac & cheese is the rice flour and pasta.  Just make this recipe using white flour and semolina past and you’ll love it.  Today’s version is my re creation of a pretty typical version.

My new work schedule is Sun, Mon, & Tuesday’s from 9:30am-8pm.  Sunday I’ll actually work 8:30-7pm, either way I’m not cooking 3 days in a row every week.  This puts a little obstacle in both my cooking and blogging about cooking.  I’ll work it out.

Mac and cheese is a perfect cook ahead meal.  We can all eat it for several days.  I’ll put a little in some single serving covered glass bowls and have an easy to microwave lunch every day.  We actually have a nice cafeteria at work Monday-Friday, the other day I even got some plantains and coconut rice which I really enjoyed.  However, on most days I bring my lunch bag and plenty of food to last a long day.  If you have any great work lunch ideas I’d love to hear them.

I don’t think I ever make mac and cheese the same way twice.  I tend to use a combination of whatever appropriate cheese I have on hand.  Today I wanted to use cheddar and gruyere because I’ve seen a few recipes with this combination and it just sounded so good.  Fortunately, I was right.  This recipe came out so good.


Ingredients

16 oz package rice elbow pasta cooked according to directions (or regular pasta)

8 oz low fat extra sharp cheddar

8 oz gruyere cheese

4 oz butter

4 oz rice flour (or white)

3 cups rice or dairy milk room temperature

1 whole egg or 2 egg whites (I had 2 whites leftover from banana pudding)

1 teaspoon powdered mustard

1 bay leaf

pepper and paprika to taste

Directions

Cook pasta and set aside, In a double broiler melt the butter and stir in flour and mustard, stir until there are no lumps and continue stirring for 5 minutes, add in bay leaf

Slowly start adding milk to mixture while constantly stirring, allowing it to continue at a low boil, continue until all milk is incorporated and cook for 10 minutes while stirring frequently, add paprika,

Mix egg in a separate bowl and add a little of the milk mixture stirring to temper, then add eggs to milk mixture and stir very well for a minute so the eggs don’t scramble, remove the bay leaf

Slowly add the crumbled cheese to the pot allowing to melt well,  when ready mix in the pasta, pour this into a greased baking dish and bake at 350 for 30 minutes

Have a peaceful day, Lin

Vegetarilin on Facebook

One of my favorite things

I know, I know, it’s just a container.  But it’s the most perfect personal sized salad container I’ve ever seen.  My friend Caz brought to work a salad in it a year ago and within a week all my friends had one.  Mine is getting a little worn and after 11 months my fork finally broke so I was thrilled to find it in stock at Target once again. You can find it in the seasonal aisle with summer stuff.  It’s cost, a mere $2.99!  They also have a really cute “meal” version with the separated sections.  I did not purchase that one simply because I don’t heat food in plastic and assume I’d only use it for hot food.

As you can see this is a complete salad kit.  The best part is that it does not leak at all!  It is a perfect size for a meal sized salad, the fork doesn’t fall out and the cup for dressing actually holds the dressing.  I only dress my salads with oil and vinegar so that’s pretty amazing.  It’s not too large so it fits perfectly in my lunch bag.  So I have 1 item that is food friendly, functional and environmentally friendly since it’s reusable.

The salad you see here is using the leftover grilled veggies from the other night.  It consists of spring mix, grilled zucchini, sweet potato, and baby peppers.  On top of that is some onion, tomato, and feta.  I sprinkled some Italian seasoning on it and dressed it with pear vinegar mixed with olive oil.  It’s a perfect dinner for work or home.

Completely unrelated, I just got a text from my son who is in Prague.  He’s 2 weeks into his 9 week European adventure and is finally completely over his food poisoning and is feeling well.  Apparently he is able to cook in the hostel where he’s staying.   His text stated that he was in a store and needed a recipe asap.  He’s with a girl who speaks enough English and can help him shop.  I sent him my original Fettucini Alfredo recipe which I posted 12/22/09. It has very few ingredients and is easy to make anywhere.  I can’t wait to hear his results!

Pasta with Peas

My New Year’s Eve gathering consisted of just myself, my husband and our 3 dogs.  Our dog Rocki is absolutely terrified of the loud noise brought on by fireworks during many holidays.  Thus we spent our evening watching movies and comforting her.  I decided to make a simple pasta dinner for myself that paired well with the ribeye steak I bought my husband as a rare treat.  With the new year I plan to cut down on my consumption of dairy and egg products so I decided on this occasion to make one last (doubtful) pasta dish in a cream sauce.  The traditional recipe calls for bacon which I easily substituted with sundried tomato’s that provide a rich meaty taste and texture which works beautifully.  I apologize for the photo, I thought to take one while cleaning up.  This was done quickly in between rounds of fireworks so I didn’t have the time to take a prettier photo.  However, this is a pretty and colorful dish!

Ingredients

1 small shell pasta

4 tablespoons butter

2 shallots finely chopped

1 c frozen or shelled fresh peas

1 cup broccoli spears in tiny pieces

¼ cup sundried tomato in oil chopped

1 pint heavy cream

1/2 cup grated Parmesan cheese plus extra for serving

Salt and pepper and red pepper flakes to taste

Preparation

Cook pasta until al dente.

Blanche the broccoli and peas in boiling water for 1-2 minutes and immediately rinse under cold water, drain well.

In a sauce pan melt the butter and saute the shallots until lightly transparent.

Add the remaining vegetables and continue cooking for 2-3 minutes.

Add in the heavy cream and warm through

Wisk in the cheese and seasoning and stir continually for several minutes (use more if desired)

Toss in the pasta and serve immediately
Top with extra cheese and pepper if desired