Domestifluff : Food, Craft, Etc. » Main Dishes

Gluten Free Creamy Garlic Pasta with Shrimp & Vegetables

Kristen — Mon, 14 Jun 2010 20:12:05 +0000

I always feel like I’m getting away with something when I make a dish that tastes like it should have a bazillion calories, but there’s no butter, cream, cheese, or bacon to be found in the ingredient list. I spotted this creamy garlic pasta recipe in the June issue of Eating Well, and it’s both tasty and quick to make (less quick if you’re deveining the shrimp yourself), a great combination for a weeknight dinner. The yogurt adds a nice tang to the creamy, garlicky sauce, and loads of veggies make it a fresh-tasting, nutritious dish. I’d describe it as a cross between fettuccine alfredo and pasta primavera, with shrimp (always a welcome addition, in my book) thrown in for good measure.

Gluten Free Creamy Garlic Pasta with Shrimp & Vegetables
adapted from Eating Well, June 2010
recipe yields 4 servings

Ingredients

6 ounces gluten free spaghetti
1 lb. raw shrimp, peeled and deveined
1 bunch asparagus, trimmed and sliced thinly
1 red bell pepper, sliced thinly
1 cup fresh or frozen peas
3 cloves garlic, grated
1 1/2 tsp. kosher salt, plus more for pasta water
1/2 tsp. freshly ground pepper
1 1/2 cups plain yogurt
1/4 cup chopped flat-leaf parsley
3 Tbsp. freshly squeezed lemon juice (1-2 lemons)
1 Tbsp. extra virgin olive oil
1/4 cup toasted pine nuts (optional)

Directions

1. Bring a large pot of water to a boil. Liberally salt the water and add spaghetti. Cook until the pasta has about 3 minutes until it’s al dente, and add shrimp, asparagus, bell pepper, and peas. Cook until the pasta is al dente and the shrimp are cooked through, about 2-4 minutes more. Drain.

2. In a large bowl, whisk together grated garlic, salt, pepper, yogurt, parsley, lemon juice, and olive oil. Add the pasta mixture and toss until pasta and vegetables are thoroughly coated. Serve with pine nuts on top, if using.

Ye Olde Beef Stew

Kristen — Mon, 15 Feb 2010 19:38:09 +0000

This winter, so far, has been more than a little unusual. It’s been strange to be in New England looking at weather maps and watching everywhere from Pittsburgh to Washington, D.C., and even the deep south get inches upon inches of snow as we sit here looking at bare earth and brown trees. But I can’t complain too much, as the roads have been perfectly clear! And, hey, it’s still cold, so perfect beef stew weather.

This recipe from Paula Deen has been my go to beef stew recipe for a while, and I think it’s great because it’s pretty hands off. I usually get the beef simmering, cut up the vegetables to add later (wait to cut the potatoes), and then go do whatever for an hour and a half. I have found that I need about twice the liquid called for in the recipe because the two cups originally called for boil almost completely away by the time I add the vegetables. This may be my stove (ick, electric), so you may find that you need to do this, too, or you may find that there’s no need. Instead of water, I use beef stock for added flavor — Kitchen Basics is my favorite brand. And I add extra veggies, too, because I was finding that we’d run out of veggies well before the beef. The recipe calls for Worcestershire sauce, which does typically contain high fructose corn syrup, but you can leave it out if you’re not comfortable with it and use liquid aminos, instead, to add flavor.

Old Time Beef Stew
adapted from Paula Deen

Ingredients

2 lbs. stew beef, cubed
2 Tbsp. vegetable oil
4 cups beef stock
1 Tbsp. Worcestershire sauce (or liquid aminos)
1 clove garlic, peeled and lightly smashed
2 bay leaves
1 medium onion, sliced
1 tsp. kosher salt
1 tsp. sweetener (xylitol, sugar, etc.)
1/2 tsp. pepper
1/2 tsp. paprika
a dash of ground allspice
4 large carrots, chopped
4 ribs celery, chopped
2 Yukon Gold or new potatoes, cut into large chunks
2 Tbsp. cornstarch
1/4 cup water

Instructions

1. Add vegetable oil to a large Dutch oven and brown the meat over medium high heat.

2. Add 2 cups of the beef stock, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer for 1 1/2 hours.

3. Remove the bay leaves and garlic clove, and add remaining beef stock, carrots, celery, and potatoes. Cover and simmer for another 30-45 minutes.

4. To thicken the gravy, remove 1 cup of hot liquid. In a separate small bowl, combine the cornstarch and 1/4 cup of water and stir until smooth. Mix with the hot liquid and return the mixture to the pot. Stir and cook until bubbly and thickened.

Shrimp Curry with Coconut Rice

Kristen — Tue, 08 Sep 2009 19:38:24 +0000

These days, I order most of my spices from Penzey’s, and a big thank you to Alton Brown and Good Eats for introducing me to this place. Penzey’s has pretty much every spice you can imagine, and I can really taste the difference between the quality in their spices and those that I pick up at the grocery store. I also appreciate the great prices that they have on bulk spices like ground ginger, cinnamon, and chili powder, which I seem to use by the bucketful.

Every season, I look forward to receiving the Penzey’s Spices catalog (you can read it online, too), not just because I love looking through all of the different spices and flavorings, but also because every catalog includes several recipes sent in by Penzey’s customers. Each recipe includes a heartwarming story that tells how a particular dish, dessert, or what have you became a part of the person’s life. I think that most of us can relate closely to these stories, as food is so much a part of all of our lives, and we all have recipes that are special to us.

The most recent Penzey’s catalog had a recipe for shrimp curry, and though I haven’t had much luck with Indian recipes, I had a good feeling about this one. Going with my gut definitely paid off because this curry is absolutely delicious. I shaved a few minutes off of the prep time here and there, and it was still wonderful. Plus, I’m almost giddy because I finally managed to concoct a coconut rice recipe that rivals the rice that I had years ago and have been trying to duplicate since. This was one of those meals where everything just came together in a magical way, and I know that I’ll be making it again. Next time, I think I’ll try chicken or sweet potato in place of the shrimp because I think that they’d both work well.

Shrimp Curry with Coconut Rice
serves 6-8

Ingredients

FOR THE SHRIMP CURRY
adapted from The Eatons’ Shrimp Curry

2 lbs. shrimp (21-25 count per lb.), peeled and deveined
4 Tbsp. unsalted butter
1 large yellow or white onion, finely chopped
3-5 Tbsp. sweet curry powder (add 1-2 Tbsp. hot curry powder for a spicier curry)
1 Tbsp. freshly squeezed lemon juice (vinegar will work in a pinch if you don’t have lemons)
1 28 oz. can diced tomatoes
1 14 oz. can unsweetened coconut milk (full fat or lite)
1/2 – 1 tsp. kosher salt to taste

FOR THE COCONUT RICE

1 medium yellow or white onion, finely chopped
1 Tbsp. olive oil
1 cup jasmine rice
3/4 cup chicken stock or broth
1 14 oz. can unsweetened coconut milk (full fat or lite)
1 tsp. kosher salt

Instructions

1. For the curry: In a large, deep sautee pan, melt the butter and add the onion. Cook over low heat until the onion is soft and transparent, about 10-15 minutes. Add the curry powder and continue to cook on low for 8-10 minutes, stirring regularly as the curry forms a paste.

2. Add the lemon juice and stir. Add the tomatoes. Continue cooking for another 10-15 minutes on low. Add 1/4 of the coconut milk and stir. Add more coconut milk until you are satisfied with the consistency of the curry base. Remember, the shrimp will add some additional liquid. Simmer the mixture for another 10-15 minutes.

3. When ready, bring the curry base to a boil and add the shrimp. Stir constantly to ensure that the shrimp cooks evenly for 6-8 minutes. Add salt to taste and serve over rice.

4. For the coconut rice: In a medium saucepan over low heat, add olive oil and onion and cook until soft and transparent, about 10-15 minutes. Add the rice, chicken stock, coconut milk, and salt and stir. Place a lid on the pan and cook on low for 18-20 minutes. Do not remove lid or stir while rice is cooking. Remove from heat and allow to sit, with the lid on, for 5 minutes. Fluff with a fork and serve.

Chicken Burgers with Spinach and Caramelized Onions

Kristen — Fri, 21 Aug 2009 16:49:10 +0000

Though I have yet to find a great gluten free recipe for burger buns — I’m working on it — I still enjoy a tasty burger. I’ve been experimenting more with ground chicken and turkey, and these chicken burgers with spinach and caramelized oinions have definitely earned their place on my “make again” list. The spinach and onions not only keep the meat nice and moist, but they also bump up the flavor. Add more caramelized onions and a little cheese on top, some rosemary thyme oven fries on the side, and you’ve got a winner!

Chicken Burgers with Spinach and Caramelized Onions
serves 4

Notes: If you don’t have ground chicken, ground turkey makes a great substitute. Add a little garlic, salt, and pepper to the extra spinach for a nice side dish.

Ingredients

1/2 10 oz. package frozen chopped spinach
1 Tbsp. olive oil
3 large yellow onions, sliced thinly
1 package ground chicken (most packages are 1 1/4 lbs.)
1 tsp. kosher salt + a pinch for the onions
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
cooking spray or additional olive oil
sliced cheese (optional)

Instructions

1. Prepare spinach according to package directions. Allow to cool and, using a tea towel, sieve, or just your hands, squeeze any excess water from half of the spinach and set aside.

2. In the meantime, in a large skillet on medium low heat, add the olive oil, sliced onions, and a healthy pinch of kosher salt. Cook the onions, stirring regularly, until brown and caramelized, about 35 minutes. Transfer 1/3 of the onions to a small bowl to cool.

3. In a mixing bowl, add the cooled spinach, cooled 1/3 of the onions, garlic powder, salt, pepper, and ground chicken. Work the mixture with your hands until everything is thoroughly distributed. Portion the mixture into fourths, and make into 3/4 inch thick patties.

4. Spray your skillet lightly with cooking spray, or add 1-2 tsp. of olive oil to prevent the burgers from sticking. On medium high heat, cook the burgers until cooked the entire way through, about 6 minutes per side. Top with the rest of the caramelized onions and add a slice of cheese (optional). Serve immediately.

Quick and Easy Spicy Orange Chicken

Kristen — Sun, 09 Aug 2009 19:16:51 +0000

We return to that magical June 2009 issue of Bon Appetit for this recipe for a “15 minute” spicy orange chicken. Now, I don’t know about 15 minutes — unless they weren’t including prep time — but this is still a very quick recipe compared to my regular go to orange chicken recipe. No messy breading, no deep frying, just a simple orange chicken with a nice flavor payoff for something that takes so little time. I think that it would be even better if you added some garlic and a little fresh ginger.

I guess I dropped the ball until a few months ago with regard to reading the label on my soy sauce, because the Kikkoman (at least) is definitely not gluten free. However, Bragg has a product called Liquid Aminos, which is a gluten free, soy based product and tastes very close to soy sauce. I can find it in the health food aisle at my grocery store, but if you can’t find it at yours then you can probably find it at Whole Foods or GNC, or you can order it online.

Quick and Easy Spicy Orange Chicken
adapted from Spicy Orange Chicken Stir-Fry, Bon Appetit, June 2009

makes 6 servings

Ingredients

1 1/2 cups jasmine rice
3/4 cup freshly squeezed orange juice (3-4 oranges)
3 Tbsp. liquid aminos (or soy sauce)
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
2 Tbsp. canola oil
1 small red onion (or 2 shallots), thinly sliced
a large pinch of dried crushed red pepper
1 1/2 lbs. chicken cutlets or chicken breasts, thinly cut crosswise into 1/2 inch wide strips
salt and pepper to taste
1 8 oz. package of snow peas or stringless sugar snap peas

Instructions

1. Prepare rice according to the package directions. Set aside, cover, and keep warm until serving.

2. In the meantime, whisk the orange juice, liquid aminos (or soy sauce), and cornstarch in a medium bowl until the cornstarch is completely dissolved. Add the orange peel and mix.

3. Heat the canola oil over high heat in a large non-stick skillet or wok. Add onion (or shallots) and crushed red pepper. Stir fry for 1 minute.

4. Season chicken with salt and pepper. Add the chicken to the skillet or wok and stir fry until the onion is crisp-tender and the chicken is cooked through, about 4-5 minutes. Add snow peas (or sugar snap peas) and the orange juice/cornstarch mixture.

5. Toss until the sauce thickens and comes to a boil and the peas are crisp-tender, about 3-4 minutes. Season with salt and pepper and serve with rice.

Easy Beef Stir Fry

Kristen — Wed, 28 May 2008 14:02:25 +0000

I’m always looking for easy weeknight meals, and this beef stir fry fits the bill nicely. Marinating the beef actually takes longer than making the dish once the beef is ready to cook. I like to take the 30 minutes while the beef is marinating to prepare my mis en place. About twenty minutes into the marinating process, I start the rice so it will be ready at the same time as the stir fry. I took a shortcut in using a frozen Asian medley vegetable blend to add to the peppers, which saved me a good amount of prep time.

I altered the original recipe, which was actually called “Beef with Peppers”, by replacing the water with orange juice and adding flavor to the marinade with extra garlic and ginger. This stir fry would also be great with chicken or even shrimp, and it’s perfect for an evening when you don’t have a lot of time or energy to make something more involved.

Easy Beef Stir Fry
adapted from The Everything Chinese Cookbook by Rhonda Lauret Parkinson

Notes: In place of the frozen vegetables, you can substitute 1 cup each of broccoli florets, baby corn, and carrot slices, steaming them slightly before adding to the stir fry.

Ingredients

1 lb. beef, such as eye of round or any suitable steak, sliced thinly across the grain
2 Tbsp. dark soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
1 Tbsp. cornstarch
1 red bell pepper
1 bag of frozen mixed vegetables (broccoli, carrots, and baby corn or similar mix)
1/4 cup fresh squeezed orange juice
2 Tbsp. soy sauce
2 tsp. sugar
4 Tbsp. canola or peanut oil
4 garlic cloves, sliced
1 inch piece fresh ginger, sliced

Directions

1. Mix beef with dark soy sauce, 1 Tbsp. rice vinegar, sesame oil, 2 garlic cloves sliced thinly, 1/2 inch fresh ginger sliced thinly, and cornstarch (add last) in a ziploc bag or other airtight container. Marinate for 30 minutes.

2. Meanwhile, remove seeds from the red pepper and cut into thin strips, about 2 to 2 1/2 inches in length. Cook the frozen vegetables according to package directions and set aside.

3. In a small bowl, whisk together the orange juice, 1 Tbsp. rice vinegar, soy sauce, and sugar.

4. Add 2 Tbsp. oil to preheated skillet or wok. Add 2 sliced garlic cloves and 1/2 inch of thinly sliced fresh ginger and stir fry briefly, until the garlic barely begins to brown. Remove from the oil immediately. Add the beef and stir fry in batches until it’s browned. Remove and set aside.

5. Wipe the skillet or wok clean with a paper towel. Add 2 Tbsp. oil and, when the oil is hot, add the red pepper. Stir fry briefly and add the cooked vegetable mix. Add the orange juice mix and bring to a boil. Add the beef back into the mix and heat through. Serve hot over rice.