Monday, November 1, 2010
Cooking With Johnna: Alfredo Sauce, Pasta Salad, GF Pasta Choices
Cooking With Johnna: Alfredo Sauce, Pasta Salad, GF Pasta Choices: "I have searched high and low for the best widely available Pasta, that is Vegetarian and Gluten Free that can still satisfy the hunger of my..."
Alfredo Sauce, Pasta Salad, GF Pasta Choices
I have searched high and low for the best widely available Pasta, that is Vegetarian and Gluten Free that can still satisfy the hunger of my Husband and Sons, and I think that I have found the best. Trader Joe's has the best deal. Their brown rice pasta is fantastic, it comes in Penne, Spaghetti, or Spirals. It cooks well and I have used it in both a salad, and in hot dishes and it holds its shape and texture very well. (I served it Halloween night, and the salad was gone... and it got rave reviews...no one could tell it was brown rice pasta.) My second choice is Tinkinyada, it may have been my first, except the price is steep. Available at Raley's and Bel Air, here in Northern California, it pushes the price of 4.00 for 1 lb. However, if you are craving pasta, and you are Gluten Free, or watching your Carb intake, it is worth it.I am posting my Alfredo Sauce Recipe. ( The one I served at The Goose.) It can be tossed with any kind of noodles. I am also posting my Pasta Salad, which is satisfying as a Side Dish, Lunch or Light Supper.
In most Restaurants we use Manufacturing Cream, it is similar to Heavy Whipping Cream. It can be found in most Dairies. Here, in Grass Valley, we have Crystal Dairy it is open to the public, and has some great wholesale prices on Milk, Cheese, Eggs and Ice Cream. Most towns have a dairy distributor, and the money that you can save is worth the extra trip.
When cooking sauces that taste best, and remain Gluten Free, reduction is key. Reducing, is a Chef's secret way of pulling flavor from ingredients by simply removing the excess liquid that is in the pan. There is no flour, or thickener, this is not a mistake. Shallots are available in the Onion and Garlic section of your favorite Grocery Store. They have a subtle flavor, a combination of Sweet Onion and Garlic. I use them a lot at work, and at home, because I think that the flavor adds a certain complexity.
Alfredo
Use a Saucepan, that holds a minimum of four cups, this Sauce can boil over, and you want to be able to catch it in time.....just in case.
Heat pan then add:
1 Clove Garlic, minced
1 Tbs. Minced Shallot
3 Tbs Butter
When the Butter is melted, Garlic is softened and the Shallots are opaque, or clear, add:
2 Cups Manufacturers Cream, or Heavy Whipping Cream
1/2 tsp. Sea Salt
1/4 tsp. pepper
Pinch of Cayenne Pepper
When the Cream mixture begins to boil, turn the heat to Medium heat then add:
3/4 C Parmesan Cheese ( The mixture will stop wanting to boil over when you add the Cheese)
Leave on Medium heat until reduced, to your desired thickness, do not be in a hurry. This could take ten minutes or twenty, or sometimes a little longer. It depends on your stove top, and the amount of water in your cream. Stir occasionally to prevent burning on the bottom of your pan. Taste the sauce for Salt and seasoning before tossing with your choice of pasta. Add Cooked or Grilled Chicken, Salmon, or Shrimp and or your favorite Steamed Veggies for a complete meal.
Hint: When cooking Garlic in butter or oil, if you cook it too long or in to high of heat it will turn brown, or even black, quickly. Resulting in a bitter and undesirable result. Only cook your Garlic to a soft stage, unless a recipe suggests otherwise.
Hint: When serving Cheese Sauces, heat your serving bowls, It keeps your food warmer longer and it will prevent the sauce from congealing (getting thick and pasty).
Pasta Salad
Cook 1 lb of brown Rice Pasta, according to directions. (or use your favorite Pasta). Rinse with Cold water to stop the cooking process and toss with a tablespoon of Extra Virgin Olive Oil. Set aside.
In a large Bowl combine:
1 8 oz of Ciliegini, Fresh Mozzarella. (They are the 1 inch size)
1 Pint Grape Tomatoes, rinsed
1 Cucumber, seeded and chopped
2 Radishes, sliced - optional
1/2 Red onion, sliced thin
1 C Broccoli Crowns, cut into bite size pieces
1/2 C Shredded Parmesan Cheese
2 Tbs. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Can of med.Pitted Black Olives, rinsed and drained
1 Bottle favorite Italian Dressing (GF if needed, most are)
1.3 oz of McCormick Salad Supreme Seasoning (half of the 2.62 oz bottle, available in the Seasoning dept. of your favorite Grocery Store.)
Toss with your choice of noodles. I like it with Spaghetti noodles. We call it Spaghetti Salad. I will sometimes cube some Salami, Ham or Pepperoni and set it on the table. Those that are not Vegetarian can add what they want.
Hint: when using canned vegetables, beans etc.... make sure that you drain them and rinse them to remove the canned taste.
Hint: Always read your labels. Hidden Gluten's can lurk in seasoning mixes, and Deli meats. Read labels and when in doubt, contact the Manufacturer. The phone number is usually posted right on the Label.
In most Restaurants we use Manufacturing Cream, it is similar to Heavy Whipping Cream. It can be found in most Dairies. Here, in Grass Valley, we have Crystal Dairy it is open to the public, and has some great wholesale prices on Milk, Cheese, Eggs and Ice Cream. Most towns have a dairy distributor, and the money that you can save is worth the extra trip.
When cooking sauces that taste best, and remain Gluten Free, reduction is key. Reducing, is a Chef's secret way of pulling flavor from ingredients by simply removing the excess liquid that is in the pan. There is no flour, or thickener, this is not a mistake. Shallots are available in the Onion and Garlic section of your favorite Grocery Store. They have a subtle flavor, a combination of Sweet Onion and Garlic. I use them a lot at work, and at home, because I think that the flavor adds a certain complexity.
Alfredo
Use a Saucepan, that holds a minimum of four cups, this Sauce can boil over, and you want to be able to catch it in time.....just in case.
Heat pan then add:
1 Clove Garlic, minced
1 Tbs. Minced Shallot
3 Tbs Butter
When the Butter is melted, Garlic is softened and the Shallots are opaque, or clear, add:
2 Cups Manufacturers Cream, or Heavy Whipping Cream
1/2 tsp. Sea Salt
1/4 tsp. pepper
Pinch of Cayenne Pepper
When the Cream mixture begins to boil, turn the heat to Medium heat then add:
3/4 C Parmesan Cheese ( The mixture will stop wanting to boil over when you add the Cheese)
Leave on Medium heat until reduced, to your desired thickness, do not be in a hurry. This could take ten minutes or twenty, or sometimes a little longer. It depends on your stove top, and the amount of water in your cream. Stir occasionally to prevent burning on the bottom of your pan. Taste the sauce for Salt and seasoning before tossing with your choice of pasta. Add Cooked or Grilled Chicken, Salmon, or Shrimp and or your favorite Steamed Veggies for a complete meal.
Hint: When cooking Garlic in butter or oil, if you cook it too long or in to high of heat it will turn brown, or even black, quickly. Resulting in a bitter and undesirable result. Only cook your Garlic to a soft stage, unless a recipe suggests otherwise.
Hint: When serving Cheese Sauces, heat your serving bowls, It keeps your food warmer longer and it will prevent the sauce from congealing (getting thick and pasty).
Pasta Salad
Cook 1 lb of brown Rice Pasta, according to directions. (or use your favorite Pasta). Rinse with Cold water to stop the cooking process and toss with a tablespoon of Extra Virgin Olive Oil. Set aside.
In a large Bowl combine:
1 8 oz of Ciliegini, Fresh Mozzarella. (They are the 1 inch size)
1 Pint Grape Tomatoes, rinsed
1 Cucumber, seeded and chopped
2 Radishes, sliced - optional
1/2 Red onion, sliced thin
1 C Broccoli Crowns, cut into bite size pieces
1/2 C Shredded Parmesan Cheese
2 Tbs. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Can of med.Pitted Black Olives, rinsed and drained
1 Bottle favorite Italian Dressing (GF if needed, most are)
1.3 oz of McCormick Salad Supreme Seasoning (half of the 2.62 oz bottle, available in the Seasoning dept. of your favorite Grocery Store.)
Toss with your choice of noodles. I like it with Spaghetti noodles. We call it Spaghetti Salad. I will sometimes cube some Salami, Ham or Pepperoni and set it on the table. Those that are not Vegetarian can add what they want.
Hint: when using canned vegetables, beans etc.... make sure that you drain them and rinse them to remove the canned taste.
Hint: Always read your labels. Hidden Gluten's can lurk in seasoning mixes, and Deli meats. Read labels and when in doubt, contact the Manufacturer. The phone number is usually posted right on the Label.
Saturday, October 30, 2010
Pumkin Almond Date Muffins, (Gluten Free, Sugar Free)
This morning I woke with my youngest Son excited it was my baking day. He knows that with Halloween around the corner, I will be baking all the yummy treats. I created this recipe this morning. They are the perfect addition to a piping hot cup of Coffee. This muffin is dense and very flavorful, with the consistency of a Brownie. The Mayonnaise keeps them very moist and the Dates add a special touch. If you do not have dates on hand, use raisins, Craisin's or your favorite Nut
Pumpkin Almond Date Muffins
2 eggs
1/2 C Real Mayonnaise
1 C Splenda - or Granulated Sugar
1 can Pumpkin Puree- 15 oz
1 Tbsp. Bourbon Vanilla, or Vanilla Extract
Blend well with a wire whisk until well combined, then add :
1 C all purpose Gluten Free Flour Blend
1/4 C Almond Flour ( Available at your health food store, or process almonds until smooth)
1/2 C Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
Combine well
Fold in :
1/2 C Chopped Dates ( in the dried Fruit section of your favorite store)
Fill muffin tins the sprinkle the tops with :
1/4 C Slivered Almonds
Preheat oven to 350. Paper line your muffin tin or use non stick spray. I use a ice cream scooper to measure out my muffin mix. It keeps from making a mess and they are all the same size. This recipe makes 12 muffins. Do not worry about over filling the muffin tins as they only rise a small amount.
Pumpkin Almond Date Muffins
2 eggs
1/2 C Real Mayonnaise
1 C Splenda - or Granulated Sugar
1 can Pumpkin Puree- 15 oz
1 Tbsp. Bourbon Vanilla, or Vanilla Extract
Blend well with a wire whisk until well combined, then add :
1 C all purpose Gluten Free Flour Blend
1/4 C Almond Flour ( Available at your health food store, or process almonds until smooth)
1/2 C Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
Combine well
Fold in :
1/2 C Chopped Dates ( in the dried Fruit section of your favorite store)
Fill muffin tins the sprinkle the tops with :
1/4 C Slivered Almonds
Preheat oven to 350. Paper line your muffin tin or use non stick spray. I use a ice cream scooper to measure out my muffin mix. It keeps from making a mess and they are all the same size. This recipe makes 12 muffins. Do not worry about over filling the muffin tins as they only rise a small amount.
Wednesday, October 27, 2010
Finally!
Thank you to all my Friends and Fans that encouraged me to start a blog. It will be an adventure to see where it may lead. As some of you know, cooking could be a challenge in my home. Every day I have the dillemma of what to make for consumption. I am Gluten Intolerant, very hard for a Chef like myself, though I never do without the foods that I love. My Daughter, Mary, is Vegetarian, borderline Vegan. My Husband, Duane is from North Dakota. A meal must include some sort of Meat and a Starch, and he could care less about the Vegetables. My Sons, Adam and Mitch are easy going (when it comes to food) and will eat anything I make them....especially dessert.
Life is hectic. It is my opinion that everyone deserves at least one great meal a day, no matter what your dietary restrictions are. (Three would be ideal, but let's start off slow) Here on my Blog, Cooking with Johnna, it will be my goal to teach simple tricks and techniques on just how to do that. As well as post some of my recipes and pictures. I will share with you where I buy my products,which ones are my favorites and why, as well as where you can find them.
The first few blogs that I will be posting are focused on requests from friends and loved ones that have asked me questions regarding certain food items, or for recipes.
I look forward to this adventure with great anticipation....Lets Go!
Life is hectic. It is my opinion that everyone deserves at least one great meal a day, no matter what your dietary restrictions are. (Three would be ideal, but let's start off slow) Here on my Blog, Cooking with Johnna, it will be my goal to teach simple tricks and techniques on just how to do that. As well as post some of my recipes and pictures. I will share with you where I buy my products,which ones are my favorites and why, as well as where you can find them.
The first few blogs that I will be posting are focused on requests from friends and loved ones that have asked me questions regarding certain food items, or for recipes.
I look forward to this adventure with great anticipation....Lets Go!
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