Tag: GlutenFree

Gluten-Free Goddess Recipes: Gluten-Free Super Bowl Recipes by Gordon Ramsay

Gluten-Free Goddess Recipes: Gluten-Free Super Bowl Recipes


Fried zucchini chips- gluten-free



The Super Bowl is nigh, folks. Game Day approaches.

Let’s Rustle Up Some Grub. Gluten-free (like a certain wicked talented GOAT quarterback). You do know I’m from Massachusetts, right? I’ll be rooting for the QB who has had 8 Super Bowl starts (not too shabby).

So yeah. I’m gonna celebrate. And rustle up some gluten-free grub for the big game.


Here’s some ideas and recipes to inspire you crazy kids. 


Party on. 




Our Faves:

(Gluten-Free + Party-Worthy)






Vegan Snacks:


Classics

Sweets




All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten-Free Goddess Recipes: Quinoa “Pilaf” with Mushrooms by Gordon Ramsay

Gluten-Free Goddess Recipes: Quinoa "Pilaf" with Mushrooms


Quinoa pilaf recipe with mushrooms, scallions and bell peppers

Quinoa with a Pilaf Twist. But first, love.

It has occurred to me this week that I lack the sentimentality gene. Don’t get me wrong. I enjoy a lively romp down memory lane now and again, just like any crow-footed post-mid-life goddess with a lively past and a healthy sense of curiosity. It’s amusing- even illuminating- to look back down the road once in awhile. To catch the rear view. To shuffle through old photographs, to listen to a song that evokes the summer of ’69. That night in the back seat at the drive-in. Peter Fonda on the big screen. The bolt of first love.

But I am not wistful or gauzy eyed, thinking about the past. I don’t romanticize it. Though I had an awfully good time of it (I admit I embraced my tender freedom with gusto).

What is astonishing to me, hitting me upside the head in a virtual shakabuku, is how good my instinct was, way back then. At the tender age of 15. And 17, come to think of it. I made some pretty fine choices back in the day. My teenage heart seemed to know a thing or two about love. Though my complicated childhood made it inevitable I would eventually feel undeserving, and soon enough gravitate to the familiar territory of exploitation. The roots of self-sabotage are sown in the shadow of the dysfunctional family altar. Just when the individuating soul is awakening, the unconscious rumbles from its slumber of innocence and stirs up the familial ghosts to hook its ugly claim on fate. It whispers, You think you got out free and clear, eh?

Some never pry themselves free. Some simply give in to momentum. Some accept less, willingly, and swell with stoic pride. Some find religion and pray to angels. Some choose work. And some replace love with sentiment. The pale excuse for love. The embroidery of nostalgia and its rose-tinted ribbons, investing in a picture that looks pretty to strangers. It is not perfect, but it looks good.

Love isn’t mediagenic. It’s messy and complicated and often the timing sucks. Love asks us to get dirty. To risk authenticity, not sugar-coat its opposite. Love doesn’t depend upon perfection. Or what the neighbors think. Love seeds itself in the broken places. It prefers the company of weeds above roses. And love doesn’t require being polite, being correct, being right, being the best. Love asks us to hurt. To stretch beyond what is bearable. To feel scared. To lose control. To be ridiculous.

It took me twenty-five years to find it again. That deep, true love. And this time I grabbed it.

And after twenty-five more years, I hold it tight, still. 

So dear reader.

On to pilaf! No rice in sight.




Delicious quinoa pilaf is easy to make

Quinoa Mushroom “Pilaf” Recipe

BY Karina Allrich January 2010.

You can use either broth or water to cook this quinoa recipe, but for a hearty, flavor-rich quinoa pilaf, use your favorite broth.

First:

As the quinoa cooks, gather and cut up your vegetables.

Ingredients:

Olive oil

2 cloves garlic, finely chopped

1 small to medium yellow bell pepper, diced fine

1 small to medium green bell pepper, diced fine

2 cups sliced mushrooms

Sea salt and ground pepper, to taste

2 tablespoons fresh chopped parsley

1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)

2 scallions (spring onions) sliced- white and light green sections

Squeeze of fresh lemon juice

Extra virgin olive oil, to taste

Option:

Toasted pine nuts, for serving


Instructions:

Rinse the quinoa thoroughly in a fine sieve. Drain. Place in rice cooker or pot with two cups fresh water. Cover and cook until all the water is absorbed. 

When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.

Scoop the cooked quinoa out of the rice cooker and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa.

Taste test and add more salt or seasoning if it needs it.

Sprinkle with toasted pine nuts, if desired.

Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.

Note on chilling this quinoa: Before serving this quinoa cold, taste test again and adjust seasonings; chilling often dulls the flavors in these kinds of salads. I usually allow quinoa salad a few minutes out of the fridge before serving; letting it to come to room temperature helps the flavors. If making ahead as a salad, I’d use water instead of broth- personal preference.

Cook time: 30 min

Yield: Serves 4

Homemade Gluten-Free Mac and Cheese by Gordon Ramsay

Homemade Gluten-Free Mac and Cheese


Gluten-free mac and cheese recipe from Gluten-Free Goddess- creamy, with real cheese.

Old School Comfort. Mac and cheese, Baby.

One of the first recipes I shared here on Gluten-Free Goddess was our old school, homemade, family style mac and cheese recipe. I won’t mention how long ago that was, or how old the recipe actually is, darling. I first learned to make it in eighth grade Home Ec class (does Home Economics still exist? Do they even teach cooking in middle school any more?). Aside from these ponderings, and the unnerving sensation of years advancing, rolling, as Warren Zevon says, like a rockslide down a hill, I’ve been craving this simple mac and cheese like mad lately.

So I thought I’d post our latest version of it. Seems like old fashioned comfort food is the medicine I need lately.

Maybe you do, too?

Karina’s Homemade Gluten-Free Mac and Cheese

The trick with cooking gluten-free pasta is to not over-boil it- keep it a touch al dente, as it continues to cook in the oven. Our current favorite pasta to use is Barilla Gluten-Free Penne.

Ingredients:

12 oz. dry gluten-free elbow macaroni, penne, or spirals
1 1/2 tablespoons butter or olive oil
2 tablespoons sweet rice flour
2 1/2 cups whole milk
1 cup shredded extra sharp cheddar cheese
3/4 cup shredded medium sharp cheddar cheese
1/2 – 1 teaspoon gluten-free dijon mustard, to taste
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon nutmeg
Smoked Paprika for sprinkling on top

Instructions:

Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is tender to the bite, but undercooked slightly. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

In a medium saucepan, heat the butter over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste and milk (called a roux).

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, dijon mustard, salt and pepper, and nutmeg and stir well.

Continue stirring the sauce slowly until the cheddar melts, about 3 to 4 minutes. Remove from heat and set aside.

Preheat the oven to 350ºF.

In a 6-cup baking dish, combine the cooked penne with the cheese sauce. Sprinkle the top with smoked paprika.

Bake at 350º F for 20-25 minutes, until heated through, and bubbling around the edges.

Serves 4.

Idea:

If you’d like to make this a one-dish supper, add 3/4 cup of frozen petite peas to the pasta water when you add the penne, and cook the peas along with the pasta.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission from Gluten-Free Goddess®. Thank you. 

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close