Tuesday, August 23, 2011
Sunday, August 21, 2011
4 oz butter
16 oz Greek yogurt
16 oz whipped cottage cheese
4 oz cream cheese
2 large onions, diced
1 lb mushrooms, sliced
4 cloves garlic, minced
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1 tsp salt
Boil noodles carefully until just al dente. Saute onions and mushrooms in butter until soft. Combine cheeses, egg yolks, herbs and spices in large bowl of mixer. Remove bowl from mixer and add mushroom onion mixture and noodles. In another bowl of the mixer, whip the egg whites until soft peaks are formed. Fold the whites into the other ingredients. Spoon into well greased 10x14 baking dish, or a 9x9 and a 7 inch gratin dish. Bake for 45 minutes at 325 or until noodles are browned and toothpick inserted comes out clean. Slice when cool into 1-inch cubes for appetizers, or into larger servings for a main course.
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Tuesday, August 16, 2011
Sunday, August 14, 2011
Friday, August 12, 2011
Thursday, August 11, 2011
Tuesday, August 9, 2011
GREENWICH VILLAGE NYC: PIZZA AT KESTE, L'ARTE DEL GELATO FOR DESSERT, ALL GLUTEN-FREE AND VEGETARIAN
Above, you see an unpeeled jicama (pronounced hick-a-mah), which is sold at most branches of Whole Foods and at stores which sell Mexican ingredients. It must be kept cool and dry.
Monday, August 1, 2011
I'm calling my version the
Tangy Olive and Tomato Pasta SaladAt a Glance:
2 cups gluten-free brown rice penne pasta, uncooked
3 tablespoons extra virgin olive oil
2 tablespoons white apple cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 cup Lindsay® Green Ripe Medium Pitted Naturals
1 cup halved cherry tomatoes
1 cup diced sun dried tomatoes
1/2 cup crumbled goat cheese
1/4 cup chopped Italian parsley
Cook pasta according to package directions. Rinse with cold water and drain well.
In a large bowl, mix oil, vinegar, mustard and pepper with a fork or whisk until well blended. Add remaining ingredients and pasta; toss well. Refrigerate at least 1 hour for flavors to blend.