All posts tagged: Cook

Creamy Garlic Rigatoni with Asparagus

I got a lot of requests for this recipe after posting it yesterday – but please don’t be disappointed that it’s way healthier than it looks! Since discovering neither of the guys in my house can have dairy, the kitchen has gone fully dairy free in solidarity (but I may keep some butter tucked away in the back of the fridge for emergencies). During fridge cleaning I found some gifted asparagus that was about 2 days past grilling prime and had some banza chickpea pasta I was excited to try – when you’re gluten free, pasta shape variety is limited at best and it’s the first rigatoni I had seen in years! A little garlic, olive oil, nutritional yeast, tapioca starch, salt, and nut milk made the sauce. It tasted delightfully garlic and cheesy and everything you could hope for without heavy cream – and is far more kind to the waistline. (Although I’d be lying if I said the calories were a huge factor, due to reasons of personal motivation, my summer body has …

Pumpkin Cheesecake with Pecan Praline Drizzle

This weekend marked the beginning of fall and a girlfriend and I decided to jump in head first with a bunch of delicious fall inspired food. Besides sweaters, boots and switching back to red wine, nothing quite says fall like something pumpkin. A fellow foodie, she and I spend far too much time throughout each day drooling over food porn. Most of the items she sends are accompanied by “you can figure how to make this, right?” Being gluten free it’s not often I can indulge in cheesecake thanks to the common graham cracker crust, but with a newly discovered gluten free graham cracker, nothing else needed to be adapted. This was front runner to segue into the season of warm days, crisp nights and 7 hours of Scott Hansen every Sunday on RedZone. 1 15oz can Pumpkin Puree Gluten Free Graham Crackers – enough for 1.5 cups crumbs when blended 3/4 cup pecans 1 T Light Brown Sugar 6 T Unsalted Butter, melted 16oz Cream Cheese, at room temperature 1.5 cups granulated sugar 1 …

Lemon Basil Shrimp Scampi

Whole foods has this great concept of “flash sales” where things are a reasonable price for like, 5 minutes.  I walked in on Friday afternoon to one of these sales at the seafood counter – 10-15ct shrimp for $14.99 (stellar by Whole Foods and Boston standards).  I picked some up without purpose and figured they’d find a use within the next couple days.  I mean, how could I say no? Look at these beauties!   I thought about cooking them Friday, but we’re in the midst of a painfully miserable humid-soaked heat wave.  It was decided cooking was out of the question Friday night and we had fro-yo for dinner.  Sorry I’m not sorry. Tonight proved finally comfortable enough to cook these beasts of the sea.  I don’t think the weather is all that much better, but I pushed myself out on a 6 mile run (more on that later) and pasta seemed like the right answer.  When you add a pasta craving to the fact that I have giant shrimp in the fridge and …

Quinoa Mushroom “Risotto”

Quinoa is weird. I found a few salads to make with it last summer that I enjoyed, but only because they were loaded with salami and cheese and olive oil (and they really were delicious). Since then I’ve had half a bag of quinoa in my cupboard that even made the cut in a move across town yet has remained untouched. I used it in place of arriboro rice for an attempt at a healthier version of “risotto” and now I’ve made variations of it twice since. Start with onion and garlic (a universal rule in my kitchen). The onion I used was small – about 1/2 cup when diced up – and 2 cloves of garlic that equated to about a tablespoon if you’re using jarred garlic. Please don’t use jarred garlic. Chop and dice to your liking and toss them in a pan with 2 tablespoons of olive oil and spice it up. I used salt, pepper, cayenne, celery seed and cumin. The combination was quite good. I wish I could tell you …

Mac & Cheese

It’s the ultimate comfort food isn’t it? Whenever the conversation of gluten free comes up with people, one of the first responses is “Oh, I don’t know how you do it. How do you live without pasta?!?” Ummm, I don’t? Really, there’s very little I live without. Of all things where there are appropriate ‘substitutes’, I’m not comfortable with that ‘sub’ word for gluten free pasta.  Substitute suggests it’s not as good as the ‘normal’ version.  There really is no difference.  Really. I swear. Pasta is a mild flavor with a familiar and well known texture.  They have perfected that texture in a cost effective (relative to other gluten free foods at least) and made it widely available.  I think I’ve tried about 10 different types and they’re all so good!  Brown Rice, Corn, Quinoa, Buckwheat… so many awesome grains out there that I never even considered.  Try some! And start with some Mac & Cheese. You know you want some. Focus. Mac & Cheese.  It requires two things: pasta + cheese sauce.  You can …