Tag Archives: Pasta

Garden Pagoda, Chickpea, and Broccoli Rabe

Hi, long time no see!

This past two weeks have been super busy!  Work,  job searching/ interviewing, wedding planning, and apartment hunting have pretty much consumed my life in the past few days.  On a more exciting note, we are [possibly] adopting a sister for Jasper.  Key word here is possibly. We weren’t planning on getting a new cat, but I fell in love with this tiny 2 year old gray cat while were were picking up Jasper’s food from Pet Smart.

Hopefully Jasper's new sister "Luna"! (crossing fingers!!!)

What I love about this sweet little girl is that she is just so tiny!  She is two years old and only 6 pounds.  She came from a hoarders home of over 50 cats, probably the reason why she is so small.  She needs a good home (with a big brother to take care of her!).  She even has Jasper’s adorable face!

Tiny "Luna"

Luke and I are still trying to make the decision to adopt her (as you see my mind is made up!).  Our hope is that Jasper would love to have a friend to play with.  However, we are concerned he won’t take to have a little sister in his home.  If anyone has had experience in introducing cats, any advice would be helpful…  I still have some convincing Luke to do! 😉

Now on to the recipe…

Although things have been busy, I still had time to try out a  new chickpea and pasta recipe this week!  Chickpeas are an excellent way to beef up your gluten free pasta dishes. They add a tasy nutty flavor, protein, and loads fiber to your pasta!  Pair this up with a Greek salad and your good to go!  Quick, healthy, and delicious! 🙂

Garden Pagoda, Chickpea, and Broccoli Rabe

Garden Pagoda, Chickpea, and Broccoli Rabe

Ingredients

2 cups of Gluten Free Ancient Harvest Garden Pagodas

1/2 bunch of broccoli rabe (see note)

3/4 cup of low sodium vegetable broth (non-vegetarian option you can replace with low sodium chicken broth for added flavor)

2 teaspoons of chickpea flour (Bobs Red Mill Garbanzo Bean Flour)

1 tablespoon olive oil

4 cloves of garlic, minced

1/8 teaspoon dried rosemary

1 can of chickpeas (8oz)

2 teaspoons of red wine vinegar

salt and pepper to taste

Directions

1) Prepare broccoli rabe by trimming the ends into 2 inch pieces. Hold aside.

2) In a large pot cook pasta for 6-7 minutes, add broccoli rabe and continue to cook for 3 minutes.  Drain and hold aside.

3) In a small bowl mix together vegetable broth and chickpea flour.

4) Heat olive oil in a large pot on medium heat.  Add garlic and rosemary and cook for 1 minute. Mix in broth and chickpea mixture.  Let simmer mixing constantly.  Add chickpeas, pasta, and broccoli rabe.  Cook for 2 minutes making sure pasta in coated completely stir carefully because pasta tends to break apart).  Salt and pepper to taste.

**If desired add Parmesan cheese at the end!

Note-  Broccoli rabe looks similar to broccoli, but has long stems and leaves surrounding it’s buds.  If you do not have broccoli rabe available, regular broccoli can also be used!

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Filed under It's All About ME!, Just Plain Good

Stepping into Spring with Gluten Free Pasta

Delicious pasta recipes can easily be turned into yummy gluten free dishes. This past Monday night was Luke’s turn to make dinner.  Worried that we needed to use up the spring onions and mushrooms in the fridge,  I tossed Luke one of my cooking magazines, hoping he would look at some of the pasta recipes and come up with something good.

At first I was worried, watching him look at the spring onion’s large bulbs and hollow green leaves with a puzzled look on his face. “Jame, what part do we eat?” he asked.  Amused, and not quite sure myself I told him to just guess.  I use green onions all the time in my recipes, but this was the first time I ever purchased the similar but extra-large spring onion. Plus I really wanted him to do this on his own!

After Luke got started our kitchen smelled amazing.  Nothing is better than the smell of onions and garlic!  After about 40 minutes , Luke put a plate of my gluten free fusilli pasta in front of me.  It was mixed with caramelized spring onions (yes, he figured them out!), sautéed mushrooms, garlic, vegetable broth, and white wine.  The best part was that it was topped  with gluten free breadcrumbs that had been browned in the oven with garlic.

Let’s just say I am still craving more of this yummy pasta!  This dish was so good and full of flavor, you could not even tell he used gluten free pasta!  I am actually thinking about making this again on Sunday to take to my family as a side dish for Easter!

GF Fusilli with Carmelized Spring Onions and Mushrooms

Gluten Free, Vegetarian

Ingredients

1/2 cup of gluten free breadcrumbs

3 tablespoons olive oil

2 teaspoons minced garlic

1/2 teaspoon salt

2 cups of spring onion, sliced thin

4 white mushrooms

1/2 cup dry vermouth

1/4 cup low sodium vegetable broth (Pacific Natural Food’s Low Sodium Organic Vegetable Broth once again is my fav!)

8 oz package of gluten free pasta (I used Bionaturae Gluten Free Fusilli)

1/4 teaspoon pepper

salt (if desired)

Directions

1) Preheat over to 375 °

2) In a small bowl combine the gluten free breadcrumbs, 1 tablespoon of olive oil, 1 teaspoon of minced garlic, 1/2 teaspoon of salt.  When mixed spread on a cookie sheet and bake until browned (between 5-7 minutes).  Hold aside.

3) Heat remaining olive oil (2 tbs.) in a pan on medium-low heat.  Add onions and let cook for 25 minutes. When there is only 10 minutes left add mushrooms.

4) Meanwhile, cook gluten free pasta according to package directions.

5) After onion and mushroom mixture has cooked for 25 minutes increase heat to medium-high.  Add remaining garlic (1 tbs.) and dry vermouth and cook for 1 minute. Next add vegetable broth and cook for 4-5 minutes.

6) Combine cooked pasta with the onion and mushroom mixture. Season with salt and pepper and top with breadcrumbs.

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Filed under Jamie's Favorites, Just Plain Good, Luke Cooks G-Free!, Sensational Sides