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Pizza / Pasta

Recipe: Quick Veggie Alfredo

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In my ongoing quest to eat more at home, I have started to make gluten-free pasta or brown rice in bulk so that I can easily make dinner whenever I get home. Working through the dinner hour several nights a week poses dinner-time challenges, and while I love Chipotle, it is much cheaper to eat at home.

Cooked gluten-free pasta will stay good in the refrigerator for 5-7 days. I don’t add sauce or anything else until I am ready to make each specific meal. By making the pasta in advance I am not only making it simple for me to prepare my meal once I get home but for the kids to help themselves. Once I am ready to cook, I heat the cooked pasta for a short time in the microwave to take the chill off. Now I am ready to get down to business.

IMG 2390Quick Veggie Alfredo

  • Cooked gluten-free pasta, slightly warmed up
  • Grape tomatoes
  • Fresh spinach
  • Extra virgin olive oil
  • Frozen peas
  • Alfredo sauce (I use Ragu Classic)
  • Parmesan cheese

1.  Pour a small amount of olive oil into a large sauté pan and heat. Toss in fresh grape tomatoes and cook over med heat until they start to burst.

2.  Add handfuls of frozen peas and spinach to fill the pan and cooked until wilted.

3.  If the veggie mixture is too much for one serving, remove the extra from the pan, leaving enough for one serving. Add pasta and enough Alfredo to mix into lightly coat everything.

4.  Heat through and serve. Sprinkle with parmesan cheese.

5.  Enjoy!

After doing a little research, Alfredo sauce looks very simple to make from scratch, so perhaps I’ll give one of these recipes a try.

Recipe: Simple Gluten-Free Pasta Salad

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Have you ever tried to make gluten-free pasta salad?  If you have, you probably know what I am getting ready to talk about.  If not, consider yourself lucky. Cold gluten-free pasta…how can I best describe it?  Let’s just say that gluten-free pasta usually tastes much better hot.

When I first tried Ronzoni Gluten-Free Pasta a couple of weeks back, I was really impressed. This pasta really tasted like real, non-gluten-free pasta. When my husband made pasta salad a week or so later, my son asked if we could make gluten-free pasta salad.  At first, I hesitated to know that it would probably not be very good, but then I remembered the Ronzoni gluten-free pasta and decided to give it a try.

Ah…it worked!!  It was delicious!  Even non-gluten-free, picky Hannah liked it!  It is even better on the second day.

IMG_0040.JPG (2)Simple Gluten-Free Pasta Salad

  • 1 box Rozoni gluten-free Penne Rigate or Rotini pasta
  • Kraft Tuscan House Italian Dressing
  • Baby carrots, sliced (about 10-12)
  • Broccoli, chopped and lightly steamed
  • Cheddar cheese, 1/4 bar cut into tiny cubes
  • Parmesan cheese

Directions:

  1. Cook pasta according to package, rinse with cold water, and set aside.
  2. Lightly steam broccoli.  It can be left raw, I prefer it a little tender.
  3. Toss cool pasta with dressing to taste.  Remember, more is less.  You can always add more, you can’t go back.
  4. Add in veggies, stir, and add more dressing, if needed.
  5. Toss in cheddar and parmesan (to taste).

Enjoy!

Recipe: Gluten-Free Lasagna Roll Ups

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We love lasagna! Jon begs me to make it weekly, so when his birthday rolled around, I knew exactly what I was going to make.  As I began to cook the gluten-free lasagna noodles I thought about changing things up a bit.  Why not make roll ups instead of the layered lasagna?

The roll ups would be similar to Jon’s favorite stuffed shell dish, which I haven’t been able to make since I can’t find the Tinkyada Grand Shells any place.  I used Tinkyada Lasagna noodles cooked per the package instructions.

Gluten-Free Lasagna Roll Ups

  • 6-8 cooked gluten-free lasagna noodles (I made some extra in case some didn’t hold up well)
  • 1 15 oz. container ricotta cheese
  • 2-3 tsps. Garlic Gold Italian Herb Nuggets
  • 1/4 to 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1 jar marinara (I used Prego Three Cheese)
  • 1/2 cup mozzarella (for sprinkling over the top)

IMG_61101.  Preheat oven to 350 degrees and spray 8 x 11 inch Pyrex dish with Pam.

2.  Mix ricotta, Garlic Gold, parmesan and 1/2 cup of mozzarella together in a bowl.  Set aside.

3.  Lay noodles out on clean surface or cutting board and spread cheese across in a thin layer.  Drizzle marinara over cheese layer.

4.  Roll up and place seam side down in Pyrex dish that has a thin layer of marinara sauce in it.

5.  Repeat until done.  Cover with remaining sauce and sprinkle with the remaining 1/2 cup of mozzarella cheese.

6.  Cover with foil and bake for 30 – 40 minutes or until cheese is melted and sauce is bubbly.

7.  Remove cover and bake another 5-7 minutes to brown a little on top.

8.  Let cool for 5-10 minutes and serve.

This recipe can make 6-8 servings, depending on how you split the ingredients.

Jon raved about this dish and said it reminded him of his beloved stuffed shells.  I can see this becoming a permanent addition to our weekly/bi-weekly menu.  If I were making this for people with not-so-picky tastes, I would add spinach, Italian sausage, veggies, etc.

Recipe: Rustic Gluten-Free Pumpkin Walnut Pizza

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A month or so ago I had the pleasure of sampling a wonderful pasta sauce from Cucina Antica – the Tuscany Pumpkin Sauce.  I have used this sauce in many ways now and would love to share some of my recipe ideas with you.  Today I will share my Rustic Pumpkin Walnut Pizza.  I love pizza on Friday nights and after my first taste of this sauce, I couldn’t resist using it on a pizza.

This has to be one of my best creations to date!

IMG_3319Rustic Pumpkin Walnut Pizza

  • 1 Udi’s gluten-free pizza crust
  • 1/2 cup Tuscany Pumpkin sauce
  • 1/4 feta cheese
  • Sprinkle of mozzarella cheese
  • Handful of raw spinach or arugula
  • 1-2 TBSP chopped walnuts

1.  Preheat oven to 375 degrees.

2.  Top pizza with toppings in the order they are listed.

3.  Bake for 8-10 minutes or until cheese is melted.

4.  Enjoy!

Serves 1-2 people

Recipe: Gluten-Free Sweet Potato Pizza

Last Updated on by the Celiac-Disease.com Staff 2 Comments

I know the title sounds odd. Who puts sweet potatoes on pizza? The girl trying to get rid of the leftovers in her refrigerator, that is who!  The pizza I made last night on a whim was one of the best I have had in a long time!

Lately, I have been using Udi’s gluten-free pizza crusts.  Though they don’t have to be kept in the freezer, it is best to do so if you won’t be using them in a couple of days.  I always try to keep some on hand for nights when nothing else sounds good or I need to make dinner in a hurry.

As I made room in our refrigerator yesterday for the food we are preparing for a cookout this weekend, I noted the items that needed to be tossed or eaten as soon as possible.  On the list were 1/2 of a sweet potato leftover from the other night, mushrooms, a jar of marinara sauce, and some feta cheese.  The sweet potato pizza was born.

IMG_1124Sweet Potato Pizza (serves 1-2)

  • 1 Udi’s gluten-free pizza crust
  • 1/4 – 1/2 cup marinara or pizza sauce
  • Sauteed mushrooms
  • 1/2 – 1 baked sweet potato
  • 1/4 cup shredded mozzarella
  • 1/8 cup crumbled feta cheese

1.  Preheat oven according to the directions on the pizza crust package.

2.  Assemble pizza and bake 10 – 12 minutes, or longer to lightly brown crust and melt the cheese.

3.  Slice and enjoy!

When creating off-the-wall pizzas, sometimes you get a combination that is just so-so, and sometimes you hit a home run.  This, my friends, was a home run!  I can’t believe how well the flavors complemented each other!  I can definitely see making this again in the near future.

What is the oddest combination of toppings you have put on a pizza?