Simple Pasta and Egg
This is one of my favorite comfort foods that is so quick and simple you will definitely want to give it a tray. It was a facet of my childhood and eating it today instantly transforms me back to my youth. It was also probably one of the first things that I learned to actually cook as a child so it holds a special place in my memories.
Here is what you will need:
2-3 jumbo eggs (depending on how much pasta you use and the size of the eggs – 3 for 1lb. 2 for less)
8-12 oz. of your favorite GF pasta (I like either spaghetti or dry gnocchi shaped from Le Veneziane)
Grated Pecorino Romano cheese
Fresh cracked black pepper
Let’s get prepping:
Prep is super easy. Simply place a pot of water on the stove, add a pinch of salt, and heat on high until it comes to a rigorous boil. Now that WAS easy.
Let’s get cooking:
Toss your favorite pasta into the water and cook according to the package instructions. A couple of minutes before the pasta will be done, crack your eggs into a bowl and beat them well. Set them aside. Once the pasta is perfectly al dente, quickly (but carefully) drain it in a colander and return it to the pot you were just using. Pour your beaten egg (give it a quick mix again) into the hot pasta. And stir, stir, and stir. The heat from the pasta will cook the egg (but if you have any concerns you can do this over a very low flame). The egg will coat the pasta and provide a bit of bulk. The next step is all up to you. Add a generous portion (a few handfuls) of the grated cheese and a good amount of fresh cracked pepper to your personal taste. I like a lot of cheese and a fair amount of pepper. Give it a stir and serve immediately.
This recipe is perfect for a quick lunch or dinner and a wonderful dish for a busy winter’s day or evening. Serve it with a fresh side salad or some gluten-free garlic bread (click on Sides to find the recipe).
Here is what you will need:
2-3 jumbo eggs (depending on how much pasta you use and the size of the eggs – 3 for 1lb. 2 for less)
8-12 oz. of your favorite GF pasta (I like either spaghetti or dry gnocchi shaped from Le Veneziane)
Grated Pecorino Romano cheese
Fresh cracked black pepper
Let’s get prepping:
Prep is super easy. Simply place a pot of water on the stove, add a pinch of salt, and heat on high until it comes to a rigorous boil. Now that WAS easy.
Let’s get cooking:
Toss your favorite pasta into the water and cook according to the package instructions. A couple of minutes before the pasta will be done, crack your eggs into a bowl and beat them well. Set them aside. Once the pasta is perfectly al dente, quickly (but carefully) drain it in a colander and return it to the pot you were just using. Pour your beaten egg (give it a quick mix again) into the hot pasta. And stir, stir, and stir. The heat from the pasta will cook the egg (but if you have any concerns you can do this over a very low flame). The egg will coat the pasta and provide a bit of bulk. The next step is all up to you. Add a generous portion (a few handfuls) of the grated cheese and a good amount of fresh cracked pepper to your personal taste. I like a lot of cheese and a fair amount of pepper. Give it a stir and serve immediately.
This recipe is perfect for a quick lunch or dinner and a wonderful dish for a busy winter’s day or evening. Serve it with a fresh side salad or some gluten-free garlic bread (click on Sides to find the recipe).
Rigatoni with Broccoli Rabe and Sausage
I am a huge pasta fan. I grew up eating quite possibly every shape and size of pasta both store bought and home made. GFM is Italian so he knows his pasta. Life without pasta was perhaps the biggest blow when I was diagnosed with Celiac. I mean how could something that was such a large part of my being be completely cut out? Over the years gluten free pasta has come a long way with some of the best I have found coming straight from Italy. This recipe is one of my favorite comfort foods that is perfect now that the weather is getting a bit cooler.
Here is what you will need:
1 large bunch (or two smaller bunches) of broccoli rabe
5 sweet Italian sausage links
6 cloves of garlic
1 large yellow onion
5 fresh basil leaves, chopped
¼ cup Pecorino Romano cheese
Pinch of oregano
Extra light olive oil
Salt and Pepper to taste
Let’s get prepping:
Wash the broccoli rabe well and slice it into 1-1.5” ribbons and set aside. Slice the garlic cloves into thin slices and cut the onion in half then cut each half in half and then slice thinly, set aside. Roll the basil leaves together like a cigar and slice into thin ribbons (rolling always makes cutting basil much easier).
Let’s get cooking:
In a large sauce pan or pot coat the bottom with just enough olive oil to cover and toss in the sausages whole. Cook over medium high heat until they are browned on all sides. Remove them (note they may not be fully cooked at this point) and place on a cutting board. Slice each sausage into roughly 1” rounds and put them back into the pan. Take a potato masher and smash the sausage so that it is broken up well. It is a bit of work but keep mashing until you have what I can only describe as loose looking sausage meat. Let it brown well so that it is cooked through (no pink) and remove it from the pan and set aside. Wipe out any excess grease from the pan and add a small splash of olive oil. Next add the onion, garlic, basil, and a pinch of oregano. Cook over medium-low heat being careful not to burn the garlic. Cook until the onion becomes just slightly translucent. Next add your broccoli rabe to the mixture and cook until it begins to wilt. Next add your sausage meat and mix well. Add a pinch of salt and some fresh cracked pepper to taste. Let all of the ingredients meld covered over low heat for approximately 10-15 minutes. Prepare your favorite gluten free pasta (I prefer a nice rigatoni or penne for this dish). Just before you are going to marry the pasta and the sauce, add the ¼ cup of cheese to the broccoli rabe mixture and stir well. Next toss in your pasta and make sure it is well coated. Enjoy!
GFM Note: You can use loose sausage meat to save time but I have found it just does not come out the same as when you take the extra time to use the links and then break them up.
Here is what you will need:
1 large bunch (or two smaller bunches) of broccoli rabe
5 sweet Italian sausage links
6 cloves of garlic
1 large yellow onion
5 fresh basil leaves, chopped
¼ cup Pecorino Romano cheese
Pinch of oregano
Extra light olive oil
Salt and Pepper to taste
Let’s get prepping:
Wash the broccoli rabe well and slice it into 1-1.5” ribbons and set aside. Slice the garlic cloves into thin slices and cut the onion in half then cut each half in half and then slice thinly, set aside. Roll the basil leaves together like a cigar and slice into thin ribbons (rolling always makes cutting basil much easier).
Let’s get cooking:
In a large sauce pan or pot coat the bottom with just enough olive oil to cover and toss in the sausages whole. Cook over medium high heat until they are browned on all sides. Remove them (note they may not be fully cooked at this point) and place on a cutting board. Slice each sausage into roughly 1” rounds and put them back into the pan. Take a potato masher and smash the sausage so that it is broken up well. It is a bit of work but keep mashing until you have what I can only describe as loose looking sausage meat. Let it brown well so that it is cooked through (no pink) and remove it from the pan and set aside. Wipe out any excess grease from the pan and add a small splash of olive oil. Next add the onion, garlic, basil, and a pinch of oregano. Cook over medium-low heat being careful not to burn the garlic. Cook until the onion becomes just slightly translucent. Next add your broccoli rabe to the mixture and cook until it begins to wilt. Next add your sausage meat and mix well. Add a pinch of salt and some fresh cracked pepper to taste. Let all of the ingredients meld covered over low heat for approximately 10-15 minutes. Prepare your favorite gluten free pasta (I prefer a nice rigatoni or penne for this dish). Just before you are going to marry the pasta and the sauce, add the ¼ cup of cheese to the broccoli rabe mixture and stir well. Next toss in your pasta and make sure it is well coated. Enjoy!
GFM Note: You can use loose sausage meat to save time but I have found it just does not come out the same as when you take the extra time to use the links and then break them up.
Super Simple Summer Pasta Salad
Summer, for some reason, always translates to pasta salad in my mind. There is something about perfectly chilled pasta filled with a cornucopia of vegetables that takes me back to family picnics of my childhood. Also, aside from the boiling of the pasta, there is relatively little to raise the heat in one’s kitchen. This super simple dish is basically a boil, chop, and assemble dish that does not take any time at all.
Here is what you will need:
1 lb. of your favorite gluten free pasta. Try to select something with ridges or spirals to capture the dressing. This time around I used a fantastic corn pasta for Sam’s Mills.
1 large head of broccoli
2 bell peppers
1 medium to large Spanish onion
2 cloves fresh garlic
½ cup Prosciutto, diced into small cubes
½ cup grated Pecorino Romano cheese
Your favorite homemade or store bought Italian dressing
Salt and pepper to taste (optional, your dressing might provide plenty – though fresh cracked pepper is always nice)
Let’s get prepping:
Begin by washing all of the vegetables. Cut the broccoli into small pieces using just the crown. I like to makes all of the vegetables bite sized. Dice the onion and bell pepper into small cubes. Finely mince the garlic. Have your butcher give you a thick chunk of prosciutto ( I always keep some handy for soups and stews). Cut of a good sized piece and cut it into bit sized cubes. Please all of the above ingredients in a large mixing bowl.
Let’s get cooking:
Prepare your pasta according to its directions. Drain, shock in cold water, drain again and place in a bowl in the refrigerator. Once the pasta is chilled, add it to your vegetable bowl. Toss well. Next add your dressing and toss well making sure all ingredients are well coated. Finish it off by adding the grated cheese (I sometimes add a bit more that a ½ cup but it is up to your personal taste). Cover the bowl and place back into the fridge for a good hour or so until the ingredients are nice and chilled. For a heartier version, try adding some simple grilled chicken breast diced-up to the salad.
Here is what you will need:
1 lb. of your favorite gluten free pasta. Try to select something with ridges or spirals to capture the dressing. This time around I used a fantastic corn pasta for Sam’s Mills.
1 large head of broccoli
2 bell peppers
1 medium to large Spanish onion
2 cloves fresh garlic
½ cup Prosciutto, diced into small cubes
½ cup grated Pecorino Romano cheese
Your favorite homemade or store bought Italian dressing
Salt and pepper to taste (optional, your dressing might provide plenty – though fresh cracked pepper is always nice)
Let’s get prepping:
Begin by washing all of the vegetables. Cut the broccoli into small pieces using just the crown. I like to makes all of the vegetables bite sized. Dice the onion and bell pepper into small cubes. Finely mince the garlic. Have your butcher give you a thick chunk of prosciutto ( I always keep some handy for soups and stews). Cut of a good sized piece and cut it into bit sized cubes. Please all of the above ingredients in a large mixing bowl.
Let’s get cooking:
Prepare your pasta according to its directions. Drain, shock in cold water, drain again and place in a bowl in the refrigerator. Once the pasta is chilled, add it to your vegetable bowl. Toss well. Next add your dressing and toss well making sure all ingredients are well coated. Finish it off by adding the grated cheese (I sometimes add a bit more that a ½ cup but it is up to your personal taste). Cover the bowl and place back into the fridge for a good hour or so until the ingredients are nice and chilled. For a heartier version, try adding some simple grilled chicken breast diced-up to the salad.
GFM's Melt in Your Mouth Meatloaf
Comfort food is taken to the next level in my spin on this classic dish. It is an indulgence and full of rich ingredients. Hey, we all deserve a splurge every now and then. The best part about this recipe is it yields two good sized loafs AND freezes like a dream. So if you are as busy as GF Mike, you can pull one of these out of the freezer in the morning to defrost and re-heat when you get home – it actually tastes better the second time around as the ingredients get a chance to really meld together. Sorry for the lack of photo but this is one of my old standbys. I should be making it this weekend and will snap a pic.
Here is what you will need:
1 lb. ground beef (lean sirloin is Mike’s choice)
½ lb. ground pork
½ lb. ground veal
2-3 large eggs
½+ cup GF bread crumbs
¾ cup ketchup
½ cup mustard
½ tbsp. dry mustard
¼ cup diced green and black olives
2 tsp. capers (in brine)
2 tbsp. Garlic Powder
¼ lb of Prosciutto de Parma
Pinch of salt and fresh ground pepper
Paprika
Let’s get prepping:
Preheat your oven to 325 degrees.
In a large mixing bowl first combine the wet ingredients: Eggs; ketchup; mustard; diced olives; and capers. Mix well until combined. Next, incorporate the meat into the wet ingredients. Before mixing, add the garlic powder and salt and pepper. You’ll now need to get your hands dirty in order to mix well. I prefer to wear rubber gloves for this bit as they make life so much easier. Get in there and work all the ingredients. I like to mix while rotating the bowl clockwise. I cannot stress how important the mixing is – you need to make sure the three types of meat and other ingredients marry together. Now for the bread crumbs. This bit can be tricky because it is all about consistency. Start adding some of the bread crumbs and mix. You want the consistency to not be runny but also you do not want a dry dough-like result. Keep incorporating bread crumbs until you have a moist (not wet) mixture. You might need more or less bread crumbs than I listed depending on your ingredients and location. The mixture should be firm (not hard) and all liquid should be well incorporated. Split the mixture into two equal sized portions (these will become your loaves).
Prepare a large baking sheet, preferable one that has a bit of depth to it, (non-stick or simply line with foil as I do) and give it a generous spray of canola cooking spray. Take one portion of the meat mixture and form it a large ball being sure to work it so that there are no air pockets. Please the ball onto the baking sheet and press it down while forming into an oval-like loaf shape. I prefer to flatten the top so that the loaf has a relatively uniform height for even cooking. Repeat with the second portion of the mixture. Note: you can also make one large loaf as well if you are feeding a family or guests.
Finally, take your slices of prosciutto and wrap each loaf. Tuck the ends underneath the loaf but do ensure that they are well tucked. Sprinkle each loaf with a dash of paprika and you are ready to bake.
Let’s get cooking:
Place the baking sheet into the oven on the middle rack and bake for 1- 1 ¼ hours but check it regularly as ovens do vary. While I do like it well-done you do not want to burn it or dry it out too much. The prosciutto should be wonderfully crisp and there should be no pink in the loaf itself.
I love to serve this with a creamy horseradish sauce, though it is just fine plain as well. Also, you can try adding ¼ cup Parmigiano-Reggiano to the mix. It not only helps bind but also adds a bit of kick to the loaves. Again, just a personal preference.
Here is what you will need:
1 lb. ground beef (lean sirloin is Mike’s choice)
½ lb. ground pork
½ lb. ground veal
2-3 large eggs
½+ cup GF bread crumbs
¾ cup ketchup
½ cup mustard
½ tbsp. dry mustard
¼ cup diced green and black olives
2 tsp. capers (in brine)
2 tbsp. Garlic Powder
¼ lb of Prosciutto de Parma
Pinch of salt and fresh ground pepper
Paprika
Let’s get prepping:
Preheat your oven to 325 degrees.
In a large mixing bowl first combine the wet ingredients: Eggs; ketchup; mustard; diced olives; and capers. Mix well until combined. Next, incorporate the meat into the wet ingredients. Before mixing, add the garlic powder and salt and pepper. You’ll now need to get your hands dirty in order to mix well. I prefer to wear rubber gloves for this bit as they make life so much easier. Get in there and work all the ingredients. I like to mix while rotating the bowl clockwise. I cannot stress how important the mixing is – you need to make sure the three types of meat and other ingredients marry together. Now for the bread crumbs. This bit can be tricky because it is all about consistency. Start adding some of the bread crumbs and mix. You want the consistency to not be runny but also you do not want a dry dough-like result. Keep incorporating bread crumbs until you have a moist (not wet) mixture. You might need more or less bread crumbs than I listed depending on your ingredients and location. The mixture should be firm (not hard) and all liquid should be well incorporated. Split the mixture into two equal sized portions (these will become your loaves).
Prepare a large baking sheet, preferable one that has a bit of depth to it, (non-stick or simply line with foil as I do) and give it a generous spray of canola cooking spray. Take one portion of the meat mixture and form it a large ball being sure to work it so that there are no air pockets. Please the ball onto the baking sheet and press it down while forming into an oval-like loaf shape. I prefer to flatten the top so that the loaf has a relatively uniform height for even cooking. Repeat with the second portion of the mixture. Note: you can also make one large loaf as well if you are feeding a family or guests.
Finally, take your slices of prosciutto and wrap each loaf. Tuck the ends underneath the loaf but do ensure that they are well tucked. Sprinkle each loaf with a dash of paprika and you are ready to bake.
Let’s get cooking:
Place the baking sheet into the oven on the middle rack and bake for 1- 1 ¼ hours but check it regularly as ovens do vary. While I do like it well-done you do not want to burn it or dry it out too much. The prosciutto should be wonderfully crisp and there should be no pink in the loaf itself.
I love to serve this with a creamy horseradish sauce, though it is just fine plain as well. Also, you can try adding ¼ cup Parmigiano-Reggiano to the mix. It not only helps bind but also adds a bit of kick to the loaves. Again, just a personal preference.
Mike's GF Chicken Fried Chicken
One of the things I missed most after being diagnosed with Celiac disease was texture. That's right, I thought my days of golden brown, crispy fried delicacies were long gone...boy was I wrong. As you likely already know food is a side passion of mine. My mother is a fantastic chef and has trained me well. Now I love taking some of the classics that I grew-up with and loved and making them not only gluten-free, but making them taste like the originals. Today I am going to share my delicious chicken cutlet "breading" with you.
Here is what you will need:
2lbs. thinly sliced chicken cutlets (nicely trimmed)
2 ½ - 3 cups corn starch
¼ cup garlic powder
1 tsp. salt (or to taste)
1 tsp. pepper
½ tsp. dry mustard
3-4 extra large eggs
Canola oil
Let’s get prepping:
Make sure that your cutlets are nicely trimmed and free of any fat. I like to soak them for a bit in salt then rinse them thoroughly to remove any excess “gunk”. Crack the eggs into a bowl and beat well. A good trick is to add a splash of milk and cold water to help them better emulsify (it also helps stretch the eggs).
In a separate bowl mix the corn starch, garlic powder, salt, pepper, and dry mustard. Mix the ingredients very well.
Take a cutlet and dip it into the egg, let the excess drip off and place it right into the corn starch mixture. Coat it well. Then return it to the egg mixture and once again to the corn starch mixture. Again, coat it well and shake of the excess cornstarch.
Let’s get cooking:
On the stove have a large frying pan or pot filled ½ of the way with the canola oil. This is deep frying at its finest so do not skimp on the oil. I start it on High to get the oil up to temperature then after the first batch goes in move it down to just above Medium.
Place each breaded cutlet into the oil. CAUTION: It will cause quite the sensation so be careful and add one cutlet at a time to avoid having the oil bubble over. Tip: You should “bread as you go” because the cornstarch mixture, if left to set for any period, tends to get a bit goopey and that is never a good thing.
Fry the cutlets until they are a deep, rich brown – flipping often with a pair of tongs. Remove the finished culets and place on a paper towel covered plate to drain. Then transfer to a serving platter for service. Continue the breading and frying process until you are finished.
These cutlets remind me of the wonderful chicken fried anything I used to love. They are super crispy and flavorful. I have served these to non-Celiac friends and family who rave about them and are amazed to find out there is no flour whatsoever.
These go so well with the old cutlets standbys of mashed potatoes and fresh corn with a nice side salad. Paging Nostalgia!
Try these out and let me know what you think and bon appétite!
Here is what you will need:
2lbs. thinly sliced chicken cutlets (nicely trimmed)
2 ½ - 3 cups corn starch
¼ cup garlic powder
1 tsp. salt (or to taste)
1 tsp. pepper
½ tsp. dry mustard
3-4 extra large eggs
Canola oil
Let’s get prepping:
Make sure that your cutlets are nicely trimmed and free of any fat. I like to soak them for a bit in salt then rinse them thoroughly to remove any excess “gunk”. Crack the eggs into a bowl and beat well. A good trick is to add a splash of milk and cold water to help them better emulsify (it also helps stretch the eggs).
In a separate bowl mix the corn starch, garlic powder, salt, pepper, and dry mustard. Mix the ingredients very well.
Take a cutlet and dip it into the egg, let the excess drip off and place it right into the corn starch mixture. Coat it well. Then return it to the egg mixture and once again to the corn starch mixture. Again, coat it well and shake of the excess cornstarch.
Let’s get cooking:
On the stove have a large frying pan or pot filled ½ of the way with the canola oil. This is deep frying at its finest so do not skimp on the oil. I start it on High to get the oil up to temperature then after the first batch goes in move it down to just above Medium.
Place each breaded cutlet into the oil. CAUTION: It will cause quite the sensation so be careful and add one cutlet at a time to avoid having the oil bubble over. Tip: You should “bread as you go” because the cornstarch mixture, if left to set for any period, tends to get a bit goopey and that is never a good thing.
Fry the cutlets until they are a deep, rich brown – flipping often with a pair of tongs. Remove the finished culets and place on a paper towel covered plate to drain. Then transfer to a serving platter for service. Continue the breading and frying process until you are finished.
These cutlets remind me of the wonderful chicken fried anything I used to love. They are super crispy and flavorful. I have served these to non-Celiac friends and family who rave about them and are amazed to find out there is no flour whatsoever.
These go so well with the old cutlets standbys of mashed potatoes and fresh corn with a nice side salad. Paging Nostalgia!
Try these out and let me know what you think and bon appétite!