Homemade Gluten Free Pasta

I am so glad to have finally tried making pasta from scratch. Gluten free pasta even!! This recipe is so easy once you've made it you'll think "that was it??" Best of all it tastes so much better than any boxed brand, fresh is always better though, isn't it? I know my kids like it, but I finally got Mr. to try it and even he loved it more than the boxed gluten pasta!

I have had to adapt this recipe because I just cannnot get the dough to come together by hand on the counter top. I have also had to add an extra egg or two plus some oil for it to come together, using my mixer. In the end it came out lovely, and the dough is very workable but I doubt it would work in a pasta roller, so this is really made by hand! I can get 3-4 servings out of this (being diabetic I can't have a big bowl of pasta).

My Grandma's Italian Noodles

Homemade Gluten Free Pasta

adapted from No Gluten, No Problem, serves 2-4

2 Cups Gluten Free Flour Blend

1 1/2 tsp Xanthan Gum

2-4 eggs (depends on your dough)

Drizzle of olive oil

In a stand mixer combine the flour and xanthan gum on a medium speed, then slowly add in 2 eggs and drizzle in the oil. The dough will turn to a dry sandy stage, if it doesn't seem to come together and look like dough, slowly add another egg and a little oil (depending on how it works for you, you may need up to 4 eggs). Once the dough combines and "cleans the bowl" it is ready.

Cut dough into two pieces, cover and let it rest up to 10 minutes. Roll out as thin as you can and cut pasta into desired strips (see below). Allow cut pasta to dry out, up to 10 minutes then it's ready to boil or place in the fridge, covered until ready to cook (up to a couple of days). Let boil about 10-15 minutes, or until your desired doneness. (mine seems to take the longer 15 minutes)

I have to mix min in the stand mixer. Roll out onto counter as thin as you can get it, then slice into desired pasta shape (usually a thin fettucini/spaghetti or lasagna sheets)

After rolling out, you can either roll it up like a log and slice circles and then unroll each little circle to make pasta strips, or roll it out and slice thin strips, or roll it out and cut large lasagna sheets like I have.

I have made this pasta a handful of times, using it for Lasagna, Cajun Chicken Pasta and my Spaghetti and well pretty much any pasta dish lately.

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enjoy,

Nutty Caramel Popcorn

This Father's Day I knew what to send for my Dad's gift! Caramel Popcorn they once loved when I made it 11 years ago. So I pulled this recipe out and gave it a whirl again. Now I have changed the original recipe a little, I've added more popcorn and lots more nuts and doubled the caramel sauce. I'm glad I made a big batch because we couldn't keep our hands out of it. See a quick video of me making this on keek (sorry I don't have Vine).

Happy Father's  POPS Day Dad, we hope you enjoyed your treat! :)


Nutty Caramel Popcorn
adapted from FoodNetwork.com

2 cups popcorn kernels, freshly popped
2 cups lightly salted, roasted peanuts
2 cups pecans
2 cups cashews
2 1/2 cups (packed) golden brown sugar
1/2 cup unsalted butter
1/2 cup light corn syrup
4 teaspoons vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda 

Preheat oven to 250 degrees F. Generously butter heavy large baking pan (I just used my silpat liners in two large rimmed baking sheets). Mix warm popcorn and nuts in prepared pan. Place in oven while preparing syrup.

Combine brown sugar, butter and corn syrup in heavy medium saucepan. Whisk over medium-low heat until sugar dissolves and butter melts.

Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and boil without stirring until thermometer registers 255 degrees F, occasionally brushing down sides of pan with wet pastry brush, about 4 minutes (mine took just a little longer, watch it!).

Remove from heat. Stir in vanilla extract, salt and baking soda (mixture will bubble). Gradually pour syrup over popcorn and nuts completely. Stir popcorn and caramel together a little.

Bake until caramel feels dry, stirring frequently (about every 25 minutes), about 1 hour 30 minutes. Remove from oven. Using metal spatula, scrape mixture from bottom of pan to loosen. Cool completely in pan.

(Can be prepared 1 week ahead. Store in airtight container at room temperature.)

hot air popped plain popcorn

almost finished baking away

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enjoy,

Carrot Rice Pilaf

Here's a great side dish to go with your favorite entree. It's a nice change from boring plain rice. Mr. loves this rice, the carrots naturally sweeten it up and make it extra tasty. It's one I can make often since the ingredients are simple and almost always on hand.  Give this recipe a try this week!


Carrot Rice Pilaf
slightly adapted from Grimmway Farms 

1 cup shredded carrots
1 onion, diced
1 Tbsp. unsalted butter
1 cup long grain rice, uncooked
1 (14.5–oz.) can low sodium chicken broth (gluten free)
1 tsp. lemon pepper seasoning

In a large skillet, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until rice is tender.

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enjoy,