In the spring of my 10th year my sweet Daddy and I drove up the mountain to go trout fishing. He was out of work due to a serious health issue and quite frankly, I thought he was going to die. He didn’t and we went on to have more daddy-daughter excursions, but because of his health issues at the time, and because of my youthful ignorance about them, that outing in particular stands out clear as crystal to me. Continue Reading
When you think of this Gluten Free Breakfast Casserole, think of your favorite sausage-egg-cheese-biscuit, just so much easier to make.
We take a classic breakfast sandwich, put it in casserole form and eliminate the biscuit making, sausage frying and sandwich assembling. Everything comes together in a nice big dish with plenty for a crowd or lots of leftovers that are perfect for a quick, yet hearty, breakfast any day of the week. Continue Reading
Happy New Year! It’s time to dust off the holiday glitter, pack away those ugly Christmas sweaters and get back to basics with healthier meals at home. I have just the recipe to transition us into the healthier frame of mind without giving up anything when it comes to taste.
Let’s Get Back to Basics with an Easy, Budget-Friendly, Healthier Meal
I’m teaming up with my friends at Kroger to bring you this easy go-to meal. It’s as kind to your budget as it is your waistline. You won’t believe how tasty these 2-Ingredient Oven Crisp Chicken Nuggets are. The best part is this healthier version of a restaurant-style favorite pleases the entire family!
A Versatile Meal that Suits Your Family’s Dietary Needs
The first flavors I think of are roasted turkey, golden butternut squash and warming spices like sage. While they all make an appearance individually in my holiday meals, it’s nice to incorporate them into everyday dishes in unique ways for my family.
That’s exactly what I did with my latest fall creation, which will become Everyone’s New Fall Favorite Recipe featuring Ronzoni Gluten Free® Spaghetti! Spaghetti with Butternut Cream Sauce, Turkey Sage Meatballs and Shaved Parmesan captures the season in a novel way and fits my gluten-free diet perfectly. That’s because I use Ronzoni Gluten Free® pasta.
The pasta is made from a unique multi-grain blend of white rice, brown rice, corn and quinoa. Together, those gluten-free grains create a delicious traditional pasta taste everyone loves. Even my gluten-eating guests can’t believe it’s gluten-free!
Tips for a Successful Dish
Pasta dishes with a non-traditional sauce are my family’s favorite type. For example, in this dish, I take in-season butternut squash, roast it in the oven and use it as the base for a velvety sauce. It’s so easy to make, you can have it ready in under an hour!
Use your blender or food processor to puree the squash, or do what I do and use an immersion blender. Regardless of the gadget you use, smooth butternut squash is essential for the sauce texture, so blend it until it is very smooth.
For the meatballs, we combine a few ingredients you likely already have on hand in your pantry (ground sage, garlic powder, salt and pepper) and season lean ground turkey breast. Add in an egg as a binder and you’re all set to form meatballs, place them in a skillet and brown.
Next, just add in the sauce, warm it all up and it’s ready to top plates full of delicious Ronzoni Gluten Free® spaghetti! If your family is like mine, they’ll appreciate a bit of shaved Parmesan cheese right on top.
Pair it all with a small green salad and some crusty gluten-free bread, if you like, and you’ve got a meal that is fit for any occasion!
Everyone’s New Fall Favorite Recipe featuring Ronzoni Gluten Free® Spaghetti
1 box Ronzoni Gluten Free® spaghetti
For the sauce:
1 cup diced roasted butternut squash
1 cup shredded cheddar cheese
1 cup milk or cream
¼ teaspoon salt
Several grinds black pepper
Dash of ground nutmeg
For the meatballs:
1 pound ground turkey breast
2 teaspoons ground sage
½ teaspoon garlic powder
¼ teaspoon salt
Several grinds black pepper
1 large egg
1 tablespoon oil (for meatballs)
2 teaspoons oil (for pasta)
Parmesan cheese for serving
Fresh sage leaves
First, roast the butternut squash by peeling, cubing and tossing cubes with oil. Place on a baking sheet in a 400°F degree oven until the squash is tender, about 30 minutes. While the squash cooks, combine ground turkey, seasonings and egg; shape into 1 1/2-inch diameter meatballs, placing meatballs on a tray; set aside. When the squash is ready to come out of the oven, set it aside to cool slightly and prepare the pasta according to package directions.
Note: For perfect results every time: Pay special attention to preparation directions (stir frequently, drain and rinse cooked pasta in warm water, then add oil or sauce, depending upon recipe).
While pasta cooks, heat the oil in a large skillet and brown the meatballs on all sides over medium-high heat. When meatballs are browned (no need to worry about cooking them all the way through, as they will simmer in the sauce shortly), remove from heat and leave in the skillet. When pasta is cooked, carefully pour into a large colander and rinse pasta under warm water, drain well, then return pasta to cooking pot. Add 2 teaspoons of olive oil and gently toss; set aside. Meantime, place the squash into your blender or food processor and puree until smooth. (Alternatively, you can use your immersion blender to blend the squash.) Transfer squash to a bowl and add cheese, milk and seasonings. Stir until blended, then pour mixture over meatballs in the skillet and return the skillet to medium heat. Cook about 10 minutes, until cheese begins to melt completely, then reduce heat, cover and simmer 10 minutes more, or until meatballs are cooked through and sauce is thick and smooth. To serve, divide pasta among 8 serving bowls, then top each evenly with sauce and meatballs. Shave a bit of Parmesan cheese on top of each serving, sprinkle with nutmeg if desired and serve immediately.
One of our favorite quick and easy weeknight meals is this Shortcut Korean Barbecue Beef Bowl. Flavors from basic seasonings commonly used in Asian cuisine pair perfectly with bottled barbecue sauce and rich, grass-fed beef, and there’s even some veggies tossed in!
In about 30 minutes, you can have a big batch of barbecue beef plus rice (or if you’re following a grain-free eating plan, maybe some cauli-rice) on the table. It’s a complete meal in one. All you need are bowls and chopsticks and dinner is done! Continue Reading
This time last year we were making our way from the tiny village of Bosgouet in upper Normandy, France, to the bustling river city of Rouen. After a month in the remote French countryside, it was time to slip into the groove of daily life in a moderate-sized city for the remainder of the year. Living in the Vieux Marche (Old Market) area of the city, only a two-minute walk from where Joan of Arc was burned at the stake, we took daily walks along those ancient cobblestone streets. With a café literally on every corner, there was no shortage of absorbing French culture, language and of course, food. Specialties of Rouen include apples, apple juice, the prized Calvados apple brandy and plenty of local cider. Everywhere we traveled in our new temporary home country offered distinct specialties and we tried them all! There were moules frites in Dieppe, Honfleur, Etretat and other coastal towns. In Paris, macarons and Paris Brest were a must. In the Champagne region, Reims, we experienced the tiny yet potent marc de champagne chocolates filled with eau de vie (literally, water of life). In Nice, we consumed what was perhaps one of our favorite dishes of all – Salade Niçoise. Niçoise salad isn’t such a foreign food to most of us. In fact, despite the fancy sounding name, it is truly a rather frugal dish, using the best fresh ingredients and seasonings Provence has to offer. As with most French food, it isn’t fussy, but straightforward, clean-tasting with real ingredients that make it ideal for summer meals. To make it a bit heartier, I like to take the dish to the next level with gluten-free pasta. I find tossing the still-warm pasta with the vinaigrette adds depth of flavor, with a burst of vibrant vinaigrette in every bite. I’ve tried a lot of different brands of pasta to determine which will hold up in the dish and Ronzoni Gluten Free® wins hands down. The four-grain blend of corn, quinoa and white and brown rice makes all the difference in the taste of this pasta. No one will guess they’re eating gluten-free, so feel free to serve this to your gluten-eating family and guests right along with the gluten-free folks. For this dish in particular, I love the way the Rotini spirals hold onto the vinaigrette. I follow the package directions to the letter (it’s different from most pasta in that you must rinse it after cooking) and get perfect results every time. It’s so much fun to bring back the flavors of France to our table any time we want. I know you’ll love this recipe, and your family will, too.
Ronzoni Gluten Free® Niçoise Pasta Salad
Serves 8 generously.
For the salad:
- 12 oz. Ronzoni Gluten Free® Rotini pasta
- 12 ripe Campari tomatoes (or cherry tomatoes), quartered
- 2 (6 ounce) cans of sustainably caught wild tuna packed in water, drained and broken up into bite size chunks
- 8 hard-boiled eggs, peeled and quartered 1/2 cup small black olives (like Nicoise olives), drained and halved if desired
- Anchovies and/or cornichons (small pickles), optional – use 2 of each per serving, if desired
For the vinaigrette:
- 4 tablespoons vinegar (use rice vinegar for a mild flavor)
- 2/3 cup extra virgin olive oil
- 1 teaspoon herbs de Provence (or dried thyme)
- Sea salt and freshly ground black pepper to taste
Prepare pasta according to package directions. Note: For perfect results, pay special attention to preparation directions (stir frequently, drain and rinse cooked pasta in warm water, then add oil or sauce, depending upon recipe). While pasta cooks, whisk vinaigrette ingredients together in a small bowl; set aside. When pasta is cooked, carefully pour into a large colander and rinse pasta under warm water, drain well, then return pasta to cooking pot. Add vinaigrette and toss pasta. To prepare salads, divide pasta among 8 serving bowls, then top with remaining ingredients, dividing evenly among the 8 dishes. Garnish with anchovies and/or cornichons, if desired, and serve immediately. If you wish to make a large salad, simply place cooked, dressed pasta in a large container, top with remaining ingredients, then cover and chill until ready to serve, up to 4 hours.
You can get more gluten-free pasta recipes here, and be sure to enter below to win a $100 Visa gift card. That might not get you to France, but you sure can buy a lot of Ronzoni Gluten Free® pasta with that!
What is your favorite pasta salad recipe? Share it with me in the comments for a chance to win a $100 Visa gift card!
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