This recipe is from Kay, and as is usual with her recipes, it's awesome!! It was very easy to modify to be gluten free.
Ingredients:
1 pound sausage (I used gluten free Italian sausage)
1 pound broccoli
1 medium onion
2 garlic cloves
4 tbsp chicken broth
1/2 pound gluten free shell pasta
2 tsp dried oregano
1 tsp dried basil
gluten free breadcrumbs
grated Parmesan
Cheese Sauce:
3 tbsp butter
3-5 tbsp sweet rice flour
3 cups milk
4 oz cheese
2 tsp Dijon mustard
1 tsp salt
cayenne
pepper
Directions:
Mince the onion and grate or mince the garlic cloves. Cut the broccoli in small florets. (You could also make this dish with cauliflower btw.)
Heat a tsp of olive oil and cook the onions in a large skillet, over medium heat, for about 3 minutes. Add the garlic and cook for another 2 minutes.
Add 2 tsp oregano and 1 tsp dried basil to the onions. Cook for an additional minute to get the flavors going.
Remove casings from the Italian sausages and add the sausage to the pan; break it up with a spatula. Cook over low to medium heat, until it starts to lose its rawness.
In the mean time cook the pasta. You can use any type of gluten free shell pasta for this. Cook the pasta in salted water according to the instructions on the package.
If there’s a lot of fat coming out of the sausage, drain it. Add the broccoli and cook for a few minutes while stirring. Spoon in 4 tbsp chicken (or vegetable broth), pop the lid on and simmer the meat and broccoli over low heat for about 5 minutes.
Time to whip up the sauce. Heat 3 oz butter and add 5 slightly heaping tbsp flour. Cook for a minute to neutralize the rawness of the flour.
Pour in 2 cups of milk and keep a third cup nearby. Bring the sauce to a boil while gently stirring. Bit by bit, add the third cup of milk until you reach a consistency you like. You may or may not use all of that third cup.
Spike the sauce with 2 tsp Dijon mustard and add salt to taste—I’ve added 1 tsp salt, just keep in mind we’ll also be adding cheese! Let the sauce simmer, over very low heat, for a few minutes.
The pasta and meat should be done by now. Drain the pasta and remove the meat from the stove and set aside.
Finish the sauce with pepper, a good pinch of cayenne and the grated cheese. You can use Parmesan, Gouda, Gruyere or even cheddar for this. Any type of cheese you like. Or be adventurous and mix two types of cheese (I have used a mixture of Parmesan and white cheddar).
Now either add the pasta to the meat & broccoli in the skillet, or add the meat and broccoli to the pasta pot, or even transfer things to an oven dish and mix it there. Your call.
After the pasta, meat and broccoli mixture are well blended, dump it all into a 13" by 9" non-stick baking pan and pour the cheese sauce over all. Yum!!
Sprinkle some gluten free breadcrumbs and grated Parmesan on top of everything.
Put the pasta in a preheated oven and bake at 400F (200C) for 15 to 20 minutes until bubbly hot and golden brown on top.
I've made this recipe twice now, and it is FANTASTIC! My family loves it!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, August 3, 2009
Tuesday, June 9, 2009
Gluten Free Baked Penne with Sausage and Ricotta
Found in an old Food and Wine magazine; altered slightly to be gluten free:
Ingredients:
3 T olive oil
3 garlic cloves, minced
1 lb gluten free Italian sausage, casings removed
One 28-oz can tomato puree
1 1/2 C water
1 1/2 tsp sugar
1 bay leaf
1/4 tsp ground fennel
salt and pepper
1 lb gluten free penne
3 C homemade ricotta
1/2 lb fresh mozzerella, cubed
1/4 C freshly grated Parmigiano-Reggiano cheese
Directions:
Preheat oven to 350 degrees. In a large saucepan, heat 1 T olive oil; add the garlic and cook over medium heat for about 1 minute. Add the sausage and cook, breaking the meat into small chunks, until browned. Add tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper to taste and bring to a boil. Simmer over low heat until thickened, about 30 minutes or so. Discard bay leaf and set sauce aside.
Cook penne in large pot of boiling salted water until al dente. Drain the pasta and return to pot. Stir in the remaining 2 T of olive oil. Add about a cup of the tomato sauce-sausage mixture to the pasta and toss to coat.
Spoon 1/2 of the pasta into a 9 by 13 inch baking dish. Pour 1/2 of the remaining sauce over the pasta, spoon half of the ricotta in several large dollops over the penne, followed by 1/2 the mozzerella cubes. Top with remaining penne, sauce, ricotta and mozzerella. Sprinkle the Parmagiano-Reggiano over all.
Bake for about 35-45 minutes, until bubbling around the edges and turning golden on top. Allow to rest 20 minutes before serving.
Ingredients:
3 T olive oil
3 garlic cloves, minced
1 lb gluten free Italian sausage, casings removed
One 28-oz can tomato puree
1 1/2 C water
1 1/2 tsp sugar
1 bay leaf
1/4 tsp ground fennel
salt and pepper
1 lb gluten free penne
3 C homemade ricotta
1/2 lb fresh mozzerella, cubed
1/4 C freshly grated Parmigiano-Reggiano cheese
Directions:
Preheat oven to 350 degrees. In a large saucepan, heat 1 T olive oil; add the garlic and cook over medium heat for about 1 minute. Add the sausage and cook, breaking the meat into small chunks, until browned. Add tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper to taste and bring to a boil. Simmer over low heat until thickened, about 30 minutes or so. Discard bay leaf and set sauce aside.
Cook penne in large pot of boiling salted water until al dente. Drain the pasta and return to pot. Stir in the remaining 2 T of olive oil. Add about a cup of the tomato sauce-sausage mixture to the pasta and toss to coat.
Spoon 1/2 of the pasta into a 9 by 13 inch baking dish. Pour 1/2 of the remaining sauce over the pasta, spoon half of the ricotta in several large dollops over the penne, followed by 1/2 the mozzerella cubes. Top with remaining penne, sauce, ricotta and mozzerella. Sprinkle the Parmagiano-Reggiano over all.
Bake for about 35-45 minutes, until bubbling around the edges and turning golden on top. Allow to rest 20 minutes before serving.
Sunday, March 29, 2009
Creamy Salmon Rotini
Ingredients
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
Sunday, March 8, 2009
Gluten Free Pasta with Shrimp
This recipe is based on Sandra's Angel Hair Pasta with Crab:
Ingredients:
1/2 package (8 oz) gluten free pasta
2 T butter
olive oil
1/2 C diced green onions
2 cloves garlic, minced
3 medium tomatoes, diced
1/4 C dry white wine
1 T lemon juice
1/2 lb cooked shrimp
2 T dried parsley
Salt and pepper to taste
Directions:
Cook onion, garlic, tomatoes in butter in olive oil until soft. Add wine, parsley, salt and pepper, simmer 2 more minutes. Add lemon juice and shrimp, then remove pan from burner. Cover and keep warm while cooking pasta.
Cook gluten free pasta according to package directions, drain well, toss with shrimp sauce and serve.
Sunday, February 22, 2009
Artichoke-Lemon Pesto
I can't remember where I first found this recipe, but it's simple and wonderful. Enjoy!
This pesto goes well with angel hair pasta and grilled scallops, as well as other pastas. It uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Serves 4-6 , 6 cups
Ingredients:
* 1 cup canned artichoke heart, quartered
* 2 large garlic cloves, minced
* 1/2 C packed fresh basil
* 1/4 C water
* 2 T freshly grated parmesan cheese
* 1 1/2 T lemon juice
* 1 T extra-virgin olive oil
* 1 tsp grated fresh lemon rind
* 1/8 tsp salt
* 1/8 tsp pepper, freshly ground
Directions
1. Place all the ingredients in food processor and process until pureed.
2. Toss with your favorite pasta choice for about 30-60 seconds or until heated through.
This pesto goes well with angel hair pasta and grilled scallops, as well as other pastas. It uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Serves 4-6 , 6 cups
Ingredients:
* 1 cup canned artichoke heart, quartered
* 2 large garlic cloves, minced
* 1/2 C packed fresh basil
* 1/4 C water
* 2 T freshly grated parmesan cheese
* 1 1/2 T lemon juice
* 1 T extra-virgin olive oil
* 1 tsp grated fresh lemon rind
* 1/8 tsp salt
* 1/8 tsp pepper, freshly ground
Directions
1. Place all the ingredients in food processor and process until pureed.
2. Toss with your favorite pasta choice for about 30-60 seconds or until heated through.
Sunday, February 15, 2009
Five-Cheese Macaroni and Cheese with Chicken and Broccoli
This is my favorite way of making macaroni and cheese; it's a great way to slip in extra protein and vegetables without the kids really noticing.
Ingredients
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free elbow macaroni
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the macaroni in a colander and return to the empty pot. Add the chicken, broccoli and cheese sauce to the macaroni; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Ingredients
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free elbow macaroni
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the macaroni in a colander and return to the empty pot. Add the chicken, broccoli and cheese sauce to the macaroni; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
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