Archive for August, 2014

What’s For Dinner? Parmesan-Lemon Fettuccine with Squash!

Why We Love It

Fresh pasta is such a delicious treat, especially for Celiacs who often are limited to dried pasta. Spinach fettuccine ups the ante by offering something a little bit different. This recipe makes enough pasta for about four people.

Ingredients

  • 1 package RP’S Pasta Spinach Fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, diced
  • 1 medium yellow squash, diced
  • 2 teaspoons fresh grated lemon zest (plus a bit extra for garnish)
  • ¼ cup white wine
  • ¾ cup gluten-free chicken broth
  • ⅓ cup heavy cream
  • 2 ½ tablespoons fresh lemon juice
  • 1 cup finely grated Parmesan cheese

Method

  1. Cook fettuccine according to package directions.
  2. Drain the pasta, reserving ½ cup of the cooking liquid, and return the pasta to the pot.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the onion and season with salt and pepper.
  5. Add the yellow squash and sauté until almost tender.
  6. Add the lemon zest and continue cooking for 1 more minute.
  7. Add the white wine to deglaze the pan.
  8. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.
  9. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon.
  10. Stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
  11. Toss the pasta with the sauce and serve. Garnish with additional lemon zest and enjoy!

Tips

(Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/fettuccine-with-yellow-squash-and-parmesan-lemon-cream-sauce.html)

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Taste Testing Pillsbury Gluten-Free Chocolate Chip Cookie Dough!

The Product

Last summer, Pillsbury announced that they were adding gluten-free products to their lineup. Last month, the chocolate chip cookie dough and pie dough were brought to Canada! We picked up some of the cookie dough at Sobeys:

The tub you see here cost $5.49, which is double the price of their regular cookie dough (ouch!).

The Test

The first, and most important test, was how it tasted right out of the tub. (Isn’t that the best part of making cookies?)

Read more…

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What’s For Dinner? Oven-Baked Fish and Chips!

Why We Love It

Fish and chips is a classic Maritime dish, especially in the summer. This version is a bit lighter since it’s done entirely in the oven. The recipe below makes enough fish and chips for two people, but can easily be scaled for a larger group.

Ingredients – Chips

  • Three large Yukon or Russet potatoes
  • Slightly more than 1 tbsp. vinegar
  • 2 tsp. table salt
  • 1 tbsp. canola oil
  • Sea salt to taste

Ingredients – Fish

  • Two fish fillets (any white fish will do, such as cod, haddock, or tilapia)
  • About ¼ cup Miracle Whip or mayonnaise
  • 1 cup gluten-free kettle chips, salt and vinegar flavour

Method

  1. Preheat oven to 450°F.
  2. Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
  3. While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
  4. Once water is boiling, place potatoes in pot and boil for 10 minutes.
  5. After 10 minutes, drain potatoes well using a strainer or colander. (Be careful because they will be fragile.) Then, carefully place them in a bowl, toss with the canola oil, and season with salt.
  6. Place potatoes on a baking sheet lined with parchment paper or non-stick foil. Place sheet into oven and set a timer for 13 minutes.
  7. Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
  8. Brush fish with the Miracle Whip and then press crushed chips onto the sauce. Carefully place on a baking sheet lined with parchment paper or non-stick foil.
  9. Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
  10. Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
  11. Serve and enjoy!

Tips

  • Be very careful when purchasing the kettle chips. We have seen several brands that include malt vinegar but were labelled gluten-free. We would recommend the Covered Bridge or Kettle brands.
  • If you are just making the fries, you can also cook them at 500°F for 20 minutes.
  • Thanks to reader Dave for the chip recipe!

(Source for fish recipe: http://www.kraftcanada.com/recipes/fish-n-chips-a-twist-164654)

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