Posts Tagged ‘Pasta’

Another great, light summer salad. When I made this recently I asked my husband if this pasta salad reminded him of anything. Nope. For me it has memories of an old apartment back in Chicago where we would sit on our back deck in the summer evenings to eat dinner and to try to catch a breeze as the apartment did not have air conditioning. We had a couple of window air conditioning units but we preferred to be outside. The deck faced north and stayed pretty cool, plus there was a nice little garden below us and squirrels across the way to entertain us. We spent many evenings on this deck. And for some reason I have vivid memories of eating this salad on that deck. Perhaps we ate it a lot in those two years that we lived there? I don’t know, but it’s a great dish to add to your repertoire.

Spicy Ginger Noodles

Adapted from Vegetarian Times magazine

1 pound of pasta *

1 large cucumber, partially peeled, seeded and sliced

carrots, sliced, in an equal amount as cucumber

2-4 green onions, sliced

1/2 cup cilantro


1/4 cup rice wine vinegar

1/4 cup soy sauce *

1 Tbsp toasted sesame oil

1 tsp sugar

1/2 tsp chili oil*

2 cloves garlic

1″ chunk of fresh ginger, peeled and minced

Cook pasta according to instructions. Drain and cool. Chop vegetables and place in bowl. Mix dressing ingredients together and stir into cooled pasta and vegetables.


* We prefer Tinkyada brown rice pasta or Trader Joe’s brown rice pasta (I think they are the same product actually, just repackaged for TJ’s). I use either the spirals or penne and, in a pinch, the spaghetti. Just be sure to use lots of water to cook the gluten free pasta and don’t overcook or it will turn to mush!

* Be sure the soy sauce is gluten free if you are cooking gluten free.

* You can probably omit the chili oil if you can’t find it. I can usually find it in the Asian food section of the large grocery stores. One bottle lasts a long time as you only need a little bit each time.


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We really enjoy this dish. I am a big fan of napa cabbage, also known as savoy or Chinese cabbage; it is not as hard as regular green cabbage and it wilts easily in cooked dishes. The edamame provides the protein. I bumped up the quantities of vegetables in this one, mainly because I had them but also because this recipe seems pasta-heavy. I also lightened it by reducing the amount of oil. You could serve it with a salad but we choose to eat it by itself.

Napa Noodles

Adapted from Rachel Ray Everyday

1 pound pasta

1 tbsp canola oil *see notes

1 tbsp toasted sesame oil *

1 head napa cabbage, thinly shredded *

1.5 cup frozen shelled edamame, thawed and cooked *

1 bunch scallions, sliced into 1/4″ pieces

4 cloves garlic, minced

One 2-inch piece fresh ginger, grated

1/4 cup hoisin sauce, gluten free *

3 tablespoons soy sauce, gluten free *

Grated peel and juice of 1 lime

1 teaspoon coarse black pepper

1/2 cup mint leaves, shredded

20 basil leaves

Cook pasta. Chop and prepare vegetables and herbs while the pasta is cooking. Drain pasta.

Once pasta is ready, heat your large wok or skillet. Add oil and heat until hot. Add cabbage and edamame. Stir until cabbage just begins to wilt. Add the green onions, garlic and ginger. Stir fry for a minute or two. Add in sauces, lime and pepper. Stir until combined and cabbage is wilted. Add cooked pasta and herbs.


* I used Trader Joe’s brown rice spaghetti. Be sure to cook it in a large pot with plenty of water.

* The original recipe calls for 1/4 cup of oil which seemed excessive to me, so I reduced it by half and it was plenty. I also tried to bump up the flavor a bit too by using part sesame oil and part canola. We liked the change.

* I used probably 3.5 – 4 pounds of cabbage as it was what I had in the fridge. Don’t worry about how big your cabbage is, the bigger the better in this one, as it cooks down to nothing.

* I cooked my edamame in the microwave first as it was frozen and uncooked.

* Hoisin sauce is not always gluten free. There are a couple of brands that are but check for yourself. I use Dynasty brand. Or you can make it yourself with this recipe from the queen of slow cooking, Stephanie O’Dea.

* Again, not all soy sauces are gluten free. LaChoy and San-J’s Wheat Free Tamari are gluten free.

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Adapted from Gluten Free Bay

16 oz pasta *
1 Tbsp olive oil
1 shallot, finely chopped
1/2 tsp crushed red pepper flakes
2 Tbsp parsley flakes
1 Tbsp dried basil
3 cloves garlic, finely chopped
1 large red bell pepper, chopped
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can garbanzo beans, drained and rinsed
1/4 cup water
1/2 lb green beans, trimmed and cut into bite sized pieces *
2 Tbsp brewer’s yeast flakes *
2 Tbsp balsamic vinegar
1 tsp sea salt
Fresh ground black pepper, to taste
2 Tbsp fresh basil, minced

Cook pasta. Drain and set aside. Cook green beans to tender crisp and set aside.

Heat olive oil in a large pan over medium heat. Add shallot, pepper flakes, parsley and basil. Saute until shallot has become translucent. Add garlic and bell pepper and saute until pepper starts to soften.  Stir in tomatoes, garbanzo beans and water. Bring to a boil, reduce heat and then simmer, uncovered, for 8-10 minutes. Remove from heat. Stir in the pasta and green beans. Add yeast and vinegar. Add salt and pepper to taste and garnish with fresh basil.

* Our preferred gluten free pasta is Trader Joe’s Brown Rice pasta – we prefer penne or spirals for this recipe.
* I used frozen green beans and just cooked them a bit in the microwave.
* I used Lewis Labs Brewer’s Yeast Flakes; they say gluten free on the package and are made from sugar beets, not beer. If you don’t have any, you could use grated Parmesan in it’s place.

The brewer’s yeast flakes are a good dairy free substitute, full of good stuff. They have a slightly cheesy taste and texture, especially when mixed into a warm dish such as this.

When cooking gluten free pasta, you should use a pot larger than you would for the same amount of regular pasta. The more water and room for the pasta, the better. I never add salt or oil to my pasta water. After you place the pasta in the boiling water, be sure to stir it up good to break apart the clumps of pasta. And stir it frequently while cooking, more often than you would regular pasta. Watch it closely and taste pieces frequently to see how close to done it is. You really want to catch gluten free pasta at al dente; otherwise it starts to turn to mush. Drain and rinse.

As I mentioned in my Meal Plan post earlier in the week, this is a recipe we had made previously and enjoyed. I hope you’ll try it. Let me know if you do!

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