Cupboard Supper: Seafood Spaghetti

Spring is the season for asparagus, spring onions and peas. I love them all served together with spaghetti and garlic and lots of butter. This recipe can be made from stuff in your pantry other than the scallions. You could use red onion or shallots in place of the green onion but it wouldn’t be the same.

This is the only seafood and pasta dish where I grate cheese on top; normally taboo – considered not a good combination but it works fantastically in this fast to throw together entrée.  This meal is visually appealing with the greens and the white.  I have been making variations of it for many years.  This is one of my favorite versions.  Great flavor and so speedy to make; how fast can you get the water boiling and cook the pasta?  That is how long it takes to create a great meal in one fantastic dish.

Yes, I make it with gf pasta.  Use the brand you love, don’t overcook it; barely done is best.  I made it for years and years with regular pasta before I had to go gluten free.  The original recipe didn’t have the asparagus and peas; my addition.  Good no matter what veggies you add; just don’t take away any of the basic ingredients.

Try to use tuna packed in olive oil; makes all the difference, especially for Italian dishes, much better flavor than any other kind of tuna. Giant carries it as does Wegmans. If you totally hate tuna you could use half a pound of small cooked shrimp. Ditto on using real butter, margarine will ruin the flavor for sure.  And I really love the greens; especially the onions; buy scallions if you can’t find spring onions.  I always cook the white parts a few minutes but the green tops can be close to raw. Better that way than overcooked. Last but not least by any means, use the real deal for your parmesan cheese, that shreddy stuff in the jar is not gf a lot of the time and the flavor is sad when compared to a chunk you just grated on your pasta. You can thank me after you taste this masterpiece!

Seafood Spaghetti with Greens

Ingredients

1 package of gf spaghetti

½ stick of butter

6-10 spears of asparagus

½ cup fresh snap peas, cut in half (frozen oetite peas are fine)

1 can light tuna packed in olive oil

1 can diced clams

1 bundle scallions or spring onions

1 big garlic clove

Directions: Boil a big pot of salted water, add the entire box of spaghetti; usually 12 oz size in gf.  Cook stirring often until barely done.  Drain.  While it cooks make the rest of the dish.

Veggie Prep: I like to snap the asparagus into manageable lengths; like 1 ½ inches long.  Ditch the tough ends. Cut the peas in half, cut the spring onions into ¼ inch rounds. If using frozen peas add in the last 2 minutes of cooking.

Melt 3 tbsp. of the butter in a big saucepan.  I use my mini wok. Add the veggies, cook a minute, and add the garlic pressed or minced.  Stir and cook another minute.  Throw in the white part of the onions; add the tuna and clams with ALL the juices and olive oil in the tuna can.  Stir gently and cook a minute.  Toss in the green parts of the scallions and the cooked hot pasta.  Stir a bit.  Add 1 tbsp. more butter if you dare and up to a quarter cup of pasta water to moisten the pasta.  It is really not a wet sauce; the stuff should cling to the strands of spaghetti.

Serve and top each portion with a healthy amount of finely grated real parmesan cheese.   Should serve four but if you are piggy only serves 3! seafood spagetti on plate

+++++++++++++ Variation for those with a garden +++++++++++++

Yes, you can eat kale flower buds, a lot like broccolini.  I sometimes blanch them in hot water before sauteing with olive oil and garlic.

pasta 012pasta 010pasta 013pasta 017pasta 018

These pictures above show my latest and quite yummy variation: I quick sizzled unopened kale flower buds from my last year’s plants and topped the finished pasta dish with it; really nice and I am guessing this kale option is quite good for your health

Originally posted May 2015.

Comfort Food; A Few Suggestions

I don’t know about you but I am craving comfort foods right now. So, this will be a list you can easily pull up recipes from.
Today I made my favorite guilty pleasure; creamy rice pudding; here is the link to it. https://myworldwithoutwheat.com/2015/02/21/not-grandmas-rice-pudding/
Another comfort treat is bread pudding; make it with leftover cookies or fancy gf bread if you have some: https://myworldwithoutwheat.com/2019/01/02/holiday-bread-pudding/
coconut cookies baked
How about a great cookie recipe?
https://myworldwithoutwheat.com/2018/02/14/brownies-to-love/
https://myworldwithoutwheat.com/2015/11/30/peanut-butter-beauties/
https://myworldwithoutwheat.com/2018/01/17/chocolate-chippers-that-please-everyone/ as well as http://www.kingarthurflour.com/recipes/gluten-free-chocolate-chip-cookies-recipe.
https://glutenfreeonashoestring.com/gluten-free-oatmeal-peanut-butter chocolate-chip-cookies/

Quick and Delish Muffins: pear muffins
https://myworldwithoutwheat.com/2016/05/31/banana-muffins-tried-and-true/
https://myworldwithoutwheat.com/2019/04/02/kitchen-sink-muffin-2-0-version/
Pie/Tarts:
https://myworldwithoutwheat.com/2019/12/01/banana-custard-pie-2-0/
https://myworldwithoutwheat.com/2018/03/12/shoo-fly-pie-shoe-fly-pie-at-my-house/
https://myworldwithoutwheat.com/2019/12/06/alsatian-apple-tart-deliciously-creamy/
Soup/Stew: roasty chicken soup
https://myworldwithoutwheat.com/2019/01/30/roasty-chicken-soup/
https://myworldwithoutwheat.com/2018/09/30/chunky-mushroom-soup/
https://myworldwithoutwheat.com/2018/03/21/noreaster-lentil-stew/
https://myworldwithoutwheat.com/2018/01/08/stormy-day-bean-soup/
https://myworldwithoutwheat.com/2015/01/24/pasta-e-fagioli-meaning-pasta-and-bean-soup-fantastico/
Easy Entrees:
Beef: https://myworldwithoutwheat.com/2016/03/31/corned-beef-hash/
Casserole:
https://myworldwithoutwheat.com/2018/04/06/hearty-shepherds-pie-cause-it-still-be-like-winter/
Chinese food:
https://myworldwithoutwheat.com/2019/04/18/chinese-chicken-with-broccoli/
https://myworldwithoutwheat.com/2019/03/14/sweet-and-sour-pork-stir-fry/
Chicken: https://myworldwithoutwheat.com/2019/03/25/chicken-tenders-crunchy-meal-treat/
Fish: https://myworldwithoutwheat.com/2014/06/23/fabulous-fish-fry/
Shrimp: https://myworldwithoutwheat.com/2018/04/15/shrimp-risotto-made-easy/
And a few salads for those who prefer something light.
Salads:

papaya salad, Easter eggs 004

Papaya and fennel salad…healthy and yummy


https://myworldwithoutwheat.com/2017/02/20/fun-winter-salads/
https://myworldwithoutwheat.com/2016/04/14/super-spring-salads/

I hope you found something comforting to make from my list. Enjoy!!

Spicy Chicken Meatball Stir-Fry

My fixation on tiny chicken meatballs continues. These ones are made of ground chicken thigh meat; far juicier than breast meat. I buy this freshly made at Valley Farm Markets. Great meats, poultry and produce. Plus decent prices.

Actually; these meatballs are sort of medium-small sized. They are simple to mix up in a mixing bowl, glop out with a big dinner spoon and bake on a big rimmed pan lined in parchment paper. Baking is so simple and time saving compared to frying while turning them constantly. Easy clean up if you do the parchment paper.

Meanwhile, I make a somewhat spicy sauce and then cut up veggies and saute for a mini stir fry. Blend it all together… Delish! You can alter it to make it spicier or even milder; add more or less hot sauce.

meatball stir fry 2

meatball stirfry 1

Chicken Meatball Stir fry

Ingredients
1 lb ground chicken; preferably thigh meat
1 egg; beaten a bit
1-2 Tbsp. finely chopped red onion or shallot
1 tsp. Worcestershire sauce
¼ tsp. garlic powder
½ tsp. sea salt
1/3-2/3 cup gf breadcrumbs

Mix all in big bowl. Line rimed sheet with parchment paper. Glop on the meatballs with a dinner spoon; mine are about 1 1/3 inch in diameter. Bake at 400 degrees for about 20 minutes. Let cool.
What they bake make a sauce
Mix in a heavy bottomed saucepan
2 Tbsp soy sauce
2 Tbsp. mild olive oil
1 Tbsp brown sugar; packed
1 big garlic clove minced
¼ tsp. red pepper flakes; scant for me; 8 year old doesn’t like spicy
1/4 to 1 tsp. hot sauce; I used 1/4 tsp., decent heat level for a delicate tummy
1/8 tsp. fresh ground black pepper
½-3/4 tsp. fresh ground ginger root (I keep mine in the freezer)

Cook 2-4 minutes on medium

Heat pot of water; make half a box of gf spaghetti.

Veggie Stir-fry

Ingredients
3 stalks celery sliced in ¼-1/3 slices
½ small red onion cut in inch long thin strips
1 large garlic clove minced
½ can of bamboo shoots
2-3 stalks kale torn off ribs
2 large or 4 smaller radishes, 6 if tiny; sliced 1/8 inch thick
1 Tbsp olive oil

Melt oil in mini wok or fry pan. Add celery; cook a minute, add onion, cook another 1-2 minutes, add garlic, stir and cook a minute, add kale and radish slices, cook 1-2 minutes, stirring add bamboo shoots and then stir. You want a bit of crunch still in the radishes and celery. Add the sauce, stir well, add half- 2/3 of the meatballs, stir around well. Add cooked spaghetti and stir. Serve hot. Enjoy. Now that’s a spicy meataball!

PS: I used the rest of the meatballs to make Italian Wedding Soup; Manga!

Ratatouille Is Summer on A Plate!

Summer time is the best time to cook with garden produce; makes the most sense, that’s when they are at their peak of quality and variety. I love to make this dish every year in the late summer particularly when I have most of the vegetables growing in my garden.  Ratatouille is a French dish made of eggplant, zucchini, tomatoes, onions, peppers and lots of olive oil and basil. To me it tastes more Italian with all those veggies and the olive oil and basil. It’s a great side dish with grilled meats or fish and I love it inside an omelet or alongside a slice of quiche.  And yes, I know there was a kids movie out in 2007 by the same name.  Disney even came out with their own recipe for ratatouille!

Lots of veggie chopping for this delicious dish and then you should stir it carefully as the mixture cooks in a big pan. I like to make it in a wok or paella dish. I have a Teflon paella dish that I use these days; holds a lot and things don’t stick to it.

Tips: The amounts are somewhat fluid; I don’t really measure the veggies; just use an approximate amount. Be sure to cook the eggplant until it is mostly done before proceeding to the next step or your dish will be less than stellar.  You can use red, orange, yellow or green bell peppers and yellow summer squash works just as good as zucchini. I used a huge pale green bell pepper in my photographed version. Just makes sure all your vegetables are fresh and best quality.

 

 

 

 

Ratatouille  by Angela, makes about six servings

Ingredients:

2 medium onions

4 tbsp. olive oil divided

1 large eggplant – cut into rounds and then across into ½ in slices (don’t peel)

1 med zucchini  – cut into 1/3 inch rounds and halved

2 large tomatoes, diced

2 garlic cloves – minced

1 large red or green bell pepper- cut into long slices, can half them

1-2 Tbsp. tomato paste

1 tsp. brown sugar, optional

1 Tbsp. dried basil

1 tsp. sea salt (to taste)

Directions:

Put 3 tbsp. of the oil in a large frying pan; 16 inch or wok works well. Add the eggplant slices and toss the slices around to evenly soak up the oil.  Fry turning occasionally; try to get them at least half done and then add the zucchini half moons.  Keep frying until both are just about done.  Turn out into a big bowl.  Add the rest of the olive oil and when it is hot; add the onion bits. Cook about 5-6 min until softening.  Add garlic and cook a minute.  Add the sliced pepper and cook 5-6 minutes until softening.  Add the diced tomato.  Stir well.  Cook about 5-6 minutes and add the tomato paste and sugar, stir well, add back the zuke/eggplants and  until mixture looks mostly done; maybe 10 min.  Add the basil and salt and cook another couple of minutes. spicy tomato jam 006  Great cold the next day; aging in the fridge melds the flavors together.

Originally posted in  September 2016, minor changes in text.

Great Hamburger Buns

I recently shopped at a Trader Joe’s in Massachusetts. Bought some interesting stuff. One item I was really pleased with was a pack of gluten free hamburger bun. They even had sesame seeds all over the top! The flavor and texture was very close to what I remember of gluten based burger buns. Firm enough to hold a burger and fine for a sandwich. The bonus for me was that each bun was full sized; my beloved ciabatta buns by Schar are a tad small when it comes to holding a typical burger. Great price point too. Win Win!

gluten-free-hamburger-buns

Longing for Trader Joe’s to take the plunge and put a store in the Lehigh Valley; third biggest metro center in Pennsylvania. Soon!