Very simple gluten-free mac and cheese, a recipe

Today I decided to take my old gluten filled mac and cheese recipe and create a gluten-free version. All I did was use potato flour instead of all-purpose and then used glutino brown rice pasta elbows instead of my normal kamut pasta.

All I can say is YUM! There really was no difference in taste! The cost of the pasta was a lot steeper, but that was to be expected. Anyway, I am thrilled with the result! I forgot to take a photograph (I just wanted to eat! I was starving) but here is the very simple recipe. Makes 6-8 side servings, depending on how hungry you are!

Ingredients:

  • 1 box glutino brown rice pasta elbows
  • 10.5 oz (300g) old cheddar
  • 1.5 (300 mL) cups skim (fat-free) milk
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) potato flour/starch
  • pinch nutmeg
  • pinch cayenne pepper
  • pinch salt
  • pinch freshly ground pepper

Directions:

  1. Cook the pasta as per instructions, but subtract the cooking time by about 2 minutes. I boiled for 9 minutes when the package suggested 11.
  2. In a small sauce pan melt butter, add the milk and the flour. Stir constantly and simmer for 5 minutes or until it just starts to thicken.
  3. Add the cheese, and stir into the milk until melted.
  4. Put cooked pasta and sauce into a casserole, mix around until even.
  5. Bake in oven at 350F (180C) for 15 minutes, or until the top is starting to brown.
  6. ENJOY!

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Roasted, skilleted potatoes with broccoli and cheese

potatoes and broccoli for uploading

This is a really simple side dish that is very, very tasty. I love to use red skinned fingerling potatoes to give the dish colour, but really if you care more about taste than appearance any old potato will work just as well. I also use frozen broccoli — which means I tend to make this dish when I’ve run out of fresh broccoli and need to go shopping. I have made it with fresh broccoli with excellent results, so whatever you have in the house will work just fine.

Materials:

  • Oven-proof skillet
  • cutting board
  • knife
  • wooden spoon
  • cheese grater

Ingredients:

  • 2 cups (500 mL) broccoli spears, fresh or frozen
  • 2 cups (500 mL) fingerling potatoes cut in half, or regular potatoes cut in cubes
  • 1/4 cup (60 mL) roughly chopped shallot or onion
  • 4 garlic cloves, cut in quarters lengthwise
  • 1.5 cups (300 mL) vegetable stock
  • fresh rosemary sprig
  • 1/2 cup grated mozzarella cheese

Directions:

  1. Place vegetable stock, potatoes, garlic, and shallots in skillet. Cover and cook on high heat for 5 minutes, then remove lid and cook on med-high until all the vegetable stock has been boiled down. About 10 minutes. Make sure you stir a few times to ensure potatoes are evenly cooked.
  2. Pre-heat oven to 400F (250C)
  3. Remove spent rosemary and then put skillet, uncovered, in the oven for 10 minutes, or until potatoes are beginning to brown
  4. Temporarily remove skillet from the oven, mix the broccoli in with the potatoes and then return to the oven for 10 minutes
  5. Put cheese on top of broccoli and potatoes, bake another 2 minutes or until cheese is melted
  6. Enjoy!

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