Posted on January 15, 2008 by Shauna McCabe
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!
- 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
- 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.
- 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.
- Add the cheese, and stir into the milk until melted.
- Put cooked pasta and sauce into a casserole, mix around until even.
- Bake in oven at 350F (180C) for 15 minutes, or until the top is starting to brown.
Filed under: celiac, commentary, Gluten Free, main meals, pasta, side dishes, vegetarian | Tagged: celiac, Cheese, commentary, Gluten Free, mac and cheese, macaroni, pasta, recipe | 7 Comments »
Posted on January 13, 2008 by Shauna McCabe
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.
- Oven-proof skillet
- cutting board
- wooden spoon
- cheese grater
- 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
- 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.
- Pre-heat oven to 400F (250C)
- Remove spent rosemary and then put skillet, uncovered, in the oven for 10 minutes, or until potatoes are beginning to brown
- Temporarily remove skillet from the oven, mix the broccoli in with the potatoes and then return to the oven for 10 minutes
- Put cheese on top of broccoli and potatoes, bake another 2 minutes or until cheese is melted
Filed under: gluten, Gluten Free, side dishes, vegetables, vegetarian | Tagged: broccoli, celiac, Cheese, fingerlings, garlic, Gluten Free, mozarella, potatoes, recipe, roasted, shallot, skillet | Leave a comment »