Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good....

I had to order it everywhere just to geta comaprisoon. And of course I had to order it in Tuscany too.

If you don’t know gnocchi is is a small dumpling. My favorite is made with potato and Parmesan cheese.

Mary’s by the way is also where i discovered celery and black pepper in the ragu.

Well, there days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today.

I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 2/pound
I used 2 cups all purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup  canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper and
2 tsp of a good Italian seasonings blend.
1/4 cup virgin olive oil

The baked part kind of reminds me of duchess potatoes. Tradioanl gnocchi is boiled after the dumplings are formed.
If you think it’s time conssumming, don’t worry, ‘it’s not.

Wash and peel the potatoes. Cut into pieces and add to a large pot of boiling water. Cut until tender, and set aside.
In a large bowl, mix the dry ingredients including the “cheese”.
When the potatoes are cool enough to work with, mash and add the olive oil.
Mix into he flour mixture. Use your hands. To knead in the bowl until all the flour a
Has pulled away from the bowl. Continue kneading for another 5 minutes.
Halve the dough in have. You can wrap the second piece in foil and freeze for another time.
Make 1/2 inch dough balls. Use a fork to decorate, if you like.
Spray a lined baking dish with a little oil or cooking spray.
Bake for 20 minutes. Flip and bake another five. They should be golden brown.
Serve with your favorite sauce, or add to soup.

"Ham and Cheese" Mac and Cheese

Ingredients

1 Tbsp regular butter
2 Tbsp all-purpose flour
14 1/2 oz canned diced tomatoes
1 1/2 cup(s) low-fat shredded Cheddar cheese, mild variety
1/2 cup(s) low-fat milk
2 Tbsp grated Parmesan cheese
1/2 tsp dry mustard
1/2 tsp table salt
8 oz lean ham
4 cup(s) cooked macaroni, elbow variety

Instructions
Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until golden, about 1 minute. Add the tomatoes and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2–3 minutes.


Stir the cheddar cheese, milk, Parmesan cheese, mustard, and salt into the skillet. Cook, stirring constantly, until the cheese melts and the mixture is smooth, 2–3 minutes.


Stir the pasta and ham into the skillet and cook until heated through and well coated, 1–2 minutes. Let stand 2 minutes before serving. Yields scant 1 cup per serving.

Notes
The sauce is made in one skillet, and if you have any leftover pasta in the refrigerator, you won’t need to dirty a second pot to cook the pasta. Leftover spaghetti works best if cut into 1- to 2-inch lengths, and leftover large pasta, such as rigatoni or ziti, could be cut in half. You’ll need about 1/2 pound dry macaroni to get 4 cups cooked.

If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs

Tomato Tart

Wondering what to do with all those tomatoes from the garden? Here's an idea. A tomato tart from Midwest Living Magazine.

• Makes: 8 servings
• Yield: 8 appetizer or 4 main-dish servings
• Prep: 20 mins
• Bake: 25 mins at 450oF /375 degree F
• Stand: 5 mins

ingredients

• 1/2 15 ounce folded refrigerated unbaked piecrust (1 crust)
  
• 1 1/2 cups shredded mozzarella cheese (6 ounces)
  
• 4 roma or small regular tomatoes
  
• 3/4 cup loosely packed fresh basil leaves
  
• 4 cloves garlic
  
• 1/4 cup grated Parmesan cheese
  
• 1/2 cup mayonnaise or salad dressing
  
• 1/8 teaspoon ground white pepper
  
• Fresh basil leaves (optional)
  

directions

1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.

nutrition facts

Cholesterol (mg) 30, Sodium (mg) 343, Carbohydrate (gm) 15, Fat, total (gm) 23, Calories (kcal) 297

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Creamy Pesto Baked Ziti

what you need

1pkg. (16 oz.) ziti pasta
1Tbsp. olive oil
3/4lb. Italian turkey sausage (about 3 links), casings removed
1 onion, chopped
3cloves garlic, chopped
1can (28 oz.) crushed tomatoes, undrained
1/3cup pesto
1tub (10 oz.) PHILADELPHIA Original Cooking Creme
1bag (5 oz.) baby spinach leaves
1pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2cup KRAFT Grated Parmesan Cheesemake it
HEAT oven to 375ºF.

BRING large pot of water to boil over high heat. Add ziti and cook until al dente.

MEANWHILE, heat olive oil in large skillet over medium heat. Add sausage and cook until browned, using the back of a wooden spoon to break up sausage. Add onion and garlic and saute until tender. Stir in tomatoes and pesto. Simmer 10 min. Stir in cooking creme.

DRAIN pasta; return to pot. Add spinach, meat sauce and 1-1/2 cups mozzarella cheese and stir to combine. Spoon into 3-qt. baking dish. Top with remaining 1/2 cup mozzarella and Parmesan.

BAKE until completely heated through and golden on top, about 20 min.

kraft kitchens tipsSERVING SUGGESTIONServe with a cold glass of prepared CRYSTAL LIGHT Peach Tea.MAKE AHEADPrepare the sauce the night before so all you need to do is cook the pasta, assemble and bake off the morning of the game.SUBSTITUTEPrepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.

Pasta with spinach and breans

 

 

2 cups small shell pasta (8oz)

1 cup thinly sliced onion

1 tablespoon minced garlic

1 tablespoon olive oil

1 tablespoon water

6 cups fresh spinach leaves

3 tomatoes, seeded and chopped

1 (15 ounce) can cannellini beans, rinsed and drained

1/3 cup grated parmesan cheese

Directions:

Cook pasta until just tender. Ladle 1 cup of pasta cooking liquid into bowl and reserve.

Drain pasta.

Sauté onion and garlic in oil then add 1 T water to skillet and cook over medium heat until onion is golden and tender, stirring often.

Add 1 c reserved pasta cooking liquid, spinach and tomatoes to skillet.

Cover and cook until spinach wilts, about 3 minutes.

Add cannellini beans and pasta.

Cover and cook until heated, about 2 minutes.

Stir in cheese and season with salt and pepper.

Read more: http://www.food.com/recipe/pasta-with-beans-and-spinach-parmesan-43229#ixzz1uKUqMxP4

 

Chicken Bacon Alfredo

Ingredients:

4 each skinless boneless chicken breasts
1 cup olive oil
1 cup Progresso Italian Bread Crumbs
3 tablespoon Mayonnaise
1 cup Colby or Jack Cheese shredded
1 tablespoon Parmesan
1 tablespoon Fresh parsley chopped
6 slices Bacon
1 cup Alfredo sauce
Salt and pepper to taste

Preparation:
preheat oven to 375. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10" skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.
In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.
Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.
Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.

170,000+ Recipes at BigOven.com
http://bigoven.com

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Asparagus with Orange Sauce

When I was a kid I never thought I would like asparagus. It's a strange woody stalk of a vegetable. If the asparagus is picked when it young and thin, it won't be so woody, and it tastes better too.

Recipe courtesy Laura Calder


Total Time:
25 min
Prep:10 min|Inactive Prep:5 min|Cook:10 min
Level:Easy
Yield:4 servings

INGREDIENTS

2 oranges
1 pink shallot, minced
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
3 to 4 tablespoons olive oil
Salt and freshly ground black pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving
DIRECTIONS

DIRECTIONS

First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.

Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.


Recipe courtesy Laura Calder
© 2012 Cooking Channel, LLC, All Rights Reserved.

Easy Lasagna

Well, I did it. I bought myself a new pan. A 13 x 9 in baking dish-cast iron with a porcelain finish .it's heavy. So, tonight it's maiden voyage will be to bake a lasagna. I jazzed up the old recipe with mushrooms and pepperoni. it should be really good.


1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
2(28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
1/2 onion chopped
1/2 bell pepper chopped
4 oz pepperoni slices, cut in half

DIRECTIONS:








1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions, peppers, and pepperoni; saute until onions are transparent and peppers are soft. . Stir in pasta sauce, and heat through.

2. In a medium size bowl, combine cottage cheese,  grated Parmesan cheese, and eggs.

3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan.





4. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

5. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Atkins Broccoli Parmigiano

Ingredients:

2 tablespoons virgin olive oil
2 large cloves garlic, pushed through a press or finely minced
¼ teaspoon crushed red pepper flakes
2 pounds broccoli rabe or broccoli florets
¼ cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh grated lemon zest
⅛ salt
⅛ freshly ground black pepper
½ cup grated Parmesan cheese

Directions:

Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a more bitter taste than its more familiar cousin. It takes beautifully to sautéing or braising. Feel free to substitute broccoli in this recipe if you prefer. Cut a 2-pound head of broccoli into small florets, then peel the stems and cut in ½-inch pieces.

1. In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
2. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until broccoli rabe is crisp-tender.
3. Season to taste with salt and freshly ground black pepper.
4. Transfer to a serving dish and sprinkle with Parmesan.