Recipes for Summer: Gluten Free Macaroni Salad Recipe

June 2nd, 2008 yum Posted in Party Food, Pasta, Summer, Vegetarian, leftovers 12 Comments »

Pasta Salad

This weekend I went to a really fun housewarming party hosted by a fellow graduate student. She had just moved to Berkeley with her sister, and wanted to show off their super-cool new city-style apartment. I was looking forward to the party, but wasn’t too sure if there would be anything I could eat or not. One of my cohorts was making cupcakes, so I thought maybe I’d make some gluten-free, vegan brownies to share with everyone. I followed Karina’s tips on using Pamela’s gluten-free brownie mix and baked up a batch. I had used almond milk to bake them, and I usually use either rice milk or soy milk. I was a little disappointed in the final results (probably because I don’t actually LIKE almond milk) and so at the last minute I decided not to bring them to the party. But, I had to bring something, right? As it happened, I had randomly decided to boil some eggs that afternoon. I rummaged in the cupboards looking for something I could make, and came across some Ener-g foods white rice pasta. I decided to make it, and then I had a sudden inspiration. I always used to love heavy American salads like potato and macaroni salad on special occasions when I was a kid. It had been years since I had macaroni salad- but it occurred to me that I could mix up a quick batch of the pasta salad using my noodles. Then I would have a main dish to enjoy at the party, and surely everybody would enjoy a nice macaroni salad. I did some internet browsing and was inspired to come up with the following recipe. I did a quick taste test and enlisted the DH to try some too. We both thought it was really yum, so it was settled. I threw the pasta salad in the car and went to the party. It turned out to be a pizza party (oops!). Luckily there was plenty of time before the party, so when we were at the store picking up some things for the hostess, I grabbed one of Amy’s Gluten-free, dairy free spinach pizzas. Luckily since the pizza was ordered in, no one needed the oven and it was fine if I used it to make my own pizza. To make sure there weren’t any CC issues, I lined their cookie sheet with aluminum foil and baked my pizza. Twenty minutes later, I had my own pizza to enjoy along with everybody else. :)

In case you’re wondering, to combat the possibility of CC, I waited until there was a lull in the gluten pizza chomping and then asked if people wanted macaroni salad, and then dished out everybody’s individual servings. There wasn’t any counter room anyway, so it worked great. I was really happy because it seemed like everyone loved the salad. My favorite comment was “Wow, it tastes like summer.” One of the guests’ family apparently always makes macaroni salad during family vacations in the summer, so it reminded her of that. I don’t know when I’ve ever heard a nicer compliment. Anyway, the next time YOU feel like an “all-American” summer classic, why not try this simple and satisfying pasta salad recipe?

*By the way, I was completely touched when we went to pick up my cupcake-making friend for the party. She had made tons of beautiful gluten-filled cupcakes, but also had a little white box for me decorated with stickers from Japan. Inside were two delicious-looking, individually wrapped and labeled Gluten-Free Brownies by Wow, a gluten-free company I’d never heard of before. She knows about my gluten-intolerance and had thoughtfully gone to a local gourmet grocery store and asked about gluten-free desserts. She even thought about CC, so carefully picked out a sealed product made by a gluten-free company. Even better- the brownie turned out to be absolutely delicious, and rivaled Mariposa’s finest. Isn’t that the coolest thing ever? What cool stories do you have about thoughtful friends who make being gluten-free easier? I’d love to hear all about it in the comments…

Summery Macaroni Salad Recipe
Ingredients
4 cups cooked GF white rice or corn macaroni, slightly al dente, rinsed and drained (2 cups uncooked, half a 16 oz box of Ener-g Foods macaroni)
4 hard boiled eggs, sliced in half with yolks removed
1/4 cup minced red onion, soaked in cold water for at least 5 minutes, and drained
1/3 any of your favorite crunchy veggies (red pepper, green pepper, jicama, or cooked peas) minced *optional
1/2 cup prepared lowfat GF mayonnaise
1 or 2 tsp prepared GF mustard (I like Annie’s horseradish mustard)
1 1/2 teaspoons sugar
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Directions
Boil eggs, Prepare your pasta and other ingredients. Start the minced onion soaking in water to take off the edge. Meanwhile, stir all your dressing ingredients in a small bowl (mayo, mustard, sugar, vinegar, salt and pepper if you like). Add your hard boiled egg yolks and mush them into the dressing. Chop the remaining white parts of the egg. Put your rinsed, drained pasta in a large bowl, and add your egg white bits, drained minced red onion (you can reduce amount if you want a milder salad), and crunchy veggie bits. Mix thoroughly. Drizzle dressing over the salad, folding the ingredients together until it is evenly covered. You can let sit in a refrigerator for a few hours if you want the flavors to develop, or enjoy right away. Mmm, tasty.
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Go Ahead Honey: Gluten Free Pesto Broccoli Potato Croquette Recipe

April 20th, 2008 yum Posted in Blog Event, Gluten Free Blogs, Go Ahead Honey, Hide your Veggies, Potatoes, Vegan, Vegetables, Web Event, leftovers 4 Comments »

croquette4.jpgsmcroquette.jpgI was fairly astonished to realize recently that there was actually a gluten-free blogging event going on that I somehow had failed to participate in. How could this be? The event in question is the “Go Ahead Honey, It’s Gluten Free” Event and was started by the very popular Naomi of Straight Into Bed Cakefree and Dried. The first event featured tea-party friendly fare, and the second featured Birthday Treats for Kids. This third one is almost the most fun, though, because it’s gone straight to the savory with a call for “finger-food” recipes. Oh, I suppose you could make a sweet dish if you like, but to me, finger food cries out for yummy garlic and crispy coatings… I had just happened across the entry and had it in mind when I went rummaging through my fridge for lunch one day. I found some leftover vegan basil pesto, dairy-free mashed potatoes, and some steamed broccoli. Hmmmm…. And so, these lovely gluten-free pesto-potato croquettes were born. I hope you enjoy them as much as I did. And poor DH- he was at work and by the time he got home, not a single one was left! In the spirit of sharing, you might want to double the recipe, because if you like them as much as I did, you might not feel like sharing otherwise!

So, here is my inaugural post for the third edition of Go Ahead Honey, it’s Gluten-Free, hosted by Sheltie Girl at Gluten a Go Go.

goaheaditsglutenfree.jpg

And if you love Gluten-Free Blog Events, check out the
Roundup for our March Adopt a Gluten-Free Blogger Event
or
Rachel’s Call for the April Edition of Adopt a Gluten-Free Blogger

Broccoli Pesto Potato Croquette Recipe
Ingredients
2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold
1/8 cup dairy free homemade pesto (recipe in files)
1/8 cup steamed broccoli, cut into baby pieces, stem ok
1/8 sweet red pepper, diced
1 green onion (scallion), diced
freshly ground sea salt
freshly ground black pepper

italian seasonings, salt, and pepper
2 tbsp. teff flour or other whole grain GF flour

Olive oil

To serve:
Vegan mayonnaise, soy, or rice yogurt
sirachi sauce, gourmet ketchup, or chipotle sauce
Large lettuce leaves

Directions
Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste.

Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown.

To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!

Dairy Free Basil Pesto Recipe for Pizza or Pasta
Ingredients
2 cups basil leaves, destemmed, and packed tightly
1/2 cup pine nuts, toasted (*Edited to have more nuts)
1/6 cup rice wine or cider vinegar
1/8 cup water
1/6 cup nutritional yeast flakes (optional)
2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like)
1/4 cup olive oil
salt and pepper

Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made)

Directions
Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve.

Notes
Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza:

Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy!

Or for pasta:
Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

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