Archive for August, 2014
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.
- 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
- Cook fettuccine according to package directions.
- Drain the pasta, reserving ½ cup of the cooking liquid, and return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and season with salt and pepper.
- Add the yellow squash and sauté until almost tender.
- Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine to deglaze the pan.
- Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.
- Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon.
- Stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
- Toss the pasta with the sauce and serve. Garnish with additional lemon zest and enjoy!
- In Halifax, you can find RP’s Pasta at Pete’s Frootique and Chops Meat Market. In Moncton, try Jane’s Gluten-Free Foods.
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
- Preheat oven to 450°F.
- Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
- While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
- Once water is boiling, place potatoes in pot and boil for 10 minutes.
- 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.
- 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.
- Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
- 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.
- Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
- Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
- Serve and enjoy!
- 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)