Orange Tofu and Broccoli (V) (GF)
- 1 tablespoon cornstarch
- 1 tablespoon warm water
- 3/4 cup orange juice
- 1 tablespoon finely grated orange zest
- 1/4 cup gluten-free soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons agave nectar
- 1 teaspoon hot chili sauce or sriracha
- 3 tablespoons vegetable oil
- 1 pound firm tofu, weighted, drained, and cubed
- 3 cloves garlic, minced
- 1 pound broccoli florets
- Bean sprouts to garnish
- In a bowl, whisk cornstarch and warm water. Add orange juice and zest, soy sauce, rice vinegar and hot chili sauce. Reserve.
- Steam broccoli for 2-3 minutes until broccoli turns bright green but is still very firm.
- Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on all sides, about 6-8 minutes total. Add garlic and cook for 30 seconds. Add broccoli and orange sauce and stir to combine. Cook until sauce begins to bubble and reduces slightly, an additional 2-3 minutes. Plate the entree, top with bean sprouts and serve with rice.
Nick and I attended the Scottsdale Culinary Festival back in April, and I must say, some of the dishes we sampled were quite tasty. One thing that Nick and I both enjoyed was the Macaroni and Cheese with Green Chilies served up by the Zulu Caffe.
That small sample left such a savory taste in my mouth that I felt compelled to make my own version of their mac and cheese. This recipe is really tasty and highly addictive – you have been warned.
Green Chile Mac (GF)
- 8 ounces gluten-free penne/macaroni
- 4 tablespoons butter
- 4 tablespoons gluten-free flour
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups milk
- 1/2 cup green jalapeno salsa
- 1 can (4 ounces) mild chopped green chile peppers
- 2 to 3 tablespoons finely chopped jalapeno peppers, canned or fresh, optional
- 8 ounces sharp Cheddar cheese, about 2 cups
- salt and black pepper, to taste
- 3 to 4 tablespoons chopped cilantro, optional
- 2 tablespoons butter
- Heat oven to 350°. Grease a 2-quart baking dish.
- Cook macaroni in boiling salted water following package directions. Drain and rinse well.
- In a saucepan over medium heat, melt the 4 tablespoons of butter. Stir in flour and pepper until well blended and bubbly. Gradually add the milk, stirring constantly. Cook, stirring constantly, until thickened. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Taste and add salt, as needed. Combine with the drained macaroni; stir in cilantro, if using. Spoon into the prepared baking dish.
- Combine 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle lightly with paprika.
- Bake for 25 minutes, or until lightly browned and bubbly.
I like to spend my Sunday afternoons cooking up some “make-ahead” meals for the week, in case we get home late from work or if we’re just feeling lazy and a heat-and-reheat will suffice. I decided to make a baked ziti with whatever cheese I had and some Marinara sauce. I love this dish – not only is it delicious, but it makes great leftovers – perfect for midweek lunches too.
Trader Joe’s has a pretty decent price on gluten-free pasta; I had never tried brown rice pasta before, but I could hardly tell the difference. Especially since this recipe involves ooey-gooey cheese and a garlicky marinara sauce.
Baked Ziti (GF)
- 1 pound gluten-free ziti pasta
- Kosher salt
- 3 1/2 cups marinara sauce, recipe follows
- 1/2 cup freshly grated Parmesan, divided
- 1/4 cup grated pecorino romano
- 4 oz. smoked mozzarella, shredded
- 4 oz. smoked gouda, cubed
- Freshly ground black pepper
- Pinch of crushed red pepper or to taste
- Marinara Sauce:
- 2 tablespoons extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 3 cloves garlic, chopped
- 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
- Sprig of fresh thyme
- Sprig of fresh basil
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
- In a large bowl, toss the cooked pasta with the marinara sauce, 1/4 cup of the Parmesan, the pecorino, and the cubed gouda and shredded mozzarella pieces. Season with the black pepper and red pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9- x 13-inch baking dish. Cover the top of the pasta with pecorino and parmesan, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Okay, I’ll admit it. We all need to indulge sometimes. That time happened to be this past holiday weekend. Instead of being healthy and making some clean tacos, Nick grilled up burgers and I made my version of the grilled cheese served by In-N-Out.
I used to live on these things when I was studying at ASU, but like most women – I can’t eat how I used to when I was in college. And that was only 3 years ago (sigh). But I firmly believe that “treating yourself” every now and then helps you stay on the right track. And in my defense, I did serve it alongside a kale salad. Here is my recipe for the infamous grilled cheese that even meat-eaters will love.
For the sandwich:
- 2 large tomatoes, thinly sliced
- 1 head iceberg lettuce
- 1 jar dill pickle chips
- 1 onion, thinly sliced (or both)
- 1 package sliced cheddar cheese
- 1 package gluten-free hamburger buns
- Salt and pepper
- Vegetable oil
For the secret sauce:
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1/4 cup reduced-fat mayo
- 1 tsp sugar
- 1 tsp white wine vinegar
- Prepare the secret sauce. In a small bowl, stir together the ketchup, sweet pickle relish, mayo, sugar and white wine vinegar. Set aside until ready to use.
- With oven preheated to 400 degrees, bake whole buns in oven for two minutes. Next, heat one tablespoon of oil in a large saute pan. Open the buns and place face-down in pan. Cook until buns are lightly toasted. Adding more vegetable oil as needed, toast remaining buns. Set aside.
- Next, assemble the burgers. Spread secret sauce on the bottom bun. Layer tomato slices, lettuce and burger with cheese. Depending on preference, top with pickles, sliced onions or both. Finally, complete with the top bun. Enjoy immediately.
I didn’t feel like noodles last night, so this recipe is my take on Dan Dan Noodles – but with rice instead.
Dan Dan Rice
- 1 teaspoon oil
- 1/2 teaspoon chili paste
- 1/2 teaspoon minced garlic
- 1/4 ounce minced green onion
- 1/2 block drained, plain tofu (for veggies) or 4 ounces cooked ground chicken (for meat-eaters)
- 14 ounces cooked egg noodles
- bean sprouts
- julienne cucumber
- Combine all sauce ingredients and set aside.
- Cook rice according to package or internet directions. I like to cheat and use the frozen rice is venting bags from Trader Joe’s and Sprouts. All you need is 3 minutes in the microwave to perfectly cooked rice.
- Heat 2 woks. Add one teaspoons of oil to each. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
- Add tofu to one pan and cooked ground chicken to other and sear, stirring and tossing for 5 to 10 seconds.
- Add sauce mixture and simmer for 20 seconds.
- Thicken proteins and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of rice.
- Garnish with bean sprouts and julienne cucumbers.
Summer Pasta with Charred Roma Tomatoes
- 1 lb dried gluten-free pasta
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 2 small zucchini, grated
- 1 small yellow zucchini, grated
- 1 pint cherry tomatoes, halved
- 1 roma tomato, sliced and seasoned with salt & pepper
- 1/4 cup grated parmesan cheese, to serve
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Preheat the broiler, and oil a cookie sheet for roma tomatoes, add the tomatoes until crispy (around 3-5 minutes total).
- Meanwhile, heat oil in a small, non-stick frying pan over high heat. Add garlic, zucchini and tomatoes. Cook, stirring often, for 3 minutes or until tender.
- Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to saucepan. Add zucchini mixture, salt and pepper to pasta. Toss over low heat until heated through. Spoon into bowl. Top with parmesan, broiled tomatoes and serve.
Fresh Tomato, Pecorino and “Sausage” Pasta
- 8 ounces uncooked gluten-free pasta
- 8 ounces veggie Italian sausage(or real sausage for meat-eaters)
- 2 teaspoons olive oil
- 1 cup vertically sliced onion
- 2 teaspoons minced garlic
- 1 1/4 pounds tomatoes, chopped
- 6 tablespoons grated fresh pecorino Romano cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup fresh arugula leaves
- Cook pasta according to package directions. Drain.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage.
- Add garlic; cook 2 minutes.
- Stir in tomatoes; cook 2 minutes.
- Add arugula and remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper.