Hello and Welcome!
Ahhh, I love the chill in
the fall air. This past weekend my husband and I worked on leafs in the yard.
Afterwards I snuggled on the couch with a hot beverage and thought about what
to make for dinner. This time of the year is perfect to treat ourselves to some
comfort food. A couple of my top five comfort foods include Baked Ziti and
Pumpkin Bars. When I looked in our pantry all the ingredients were there to
recreate these comfort foods into gf comfort food. It was a big hit! Enjoy ;)
Part One: Recipe
GF Baked Ziti
(Created by Anne
Abbott-Merriman)
· 1 Bob Evans Italian Sausage (around $3.00 at local store)
· 1lb of dried gluten free ziti noodles (around $5.00 at local store)
· 1 large can of marinara sauce (about 3 ½
cups) (around $1.50 at local store)
· 1/2 Cup parmesan cheese (already in pantry $0.00)
· 1lb of shredded mozzarella (est. $2.79 at Aldi’s)
· 1 medium onion diced (around $1.50 for 5 onions at Aldi’s)
· Garlic powder (already in pantry or $0.99 at Aldi’s)
· Salt & Black Pepper (already in pantry $0.00)
· 2 pinches of dried hot peppers flakes (already in pantry $0.00)
I.
Preheat oven to 400 degrees F. Lightly grease 9 by 13 pan or 5 quart French
oven.
II.
Fill a pasta pan half full of warm to hot
water and bring to a boil. Add 2 pinches of salt, tablespoon of olive oil
(helpful hint: oil will help the gf ziti
to not stick), and a pound of gluten free ziti (or penne pasta). Cook noodles a
couple minutes short of cook time on the box (remember the noodles are going to
cook in oven too). After noodles are done drain the water and run cold water
over them (helpful hint: using your hand gently stir the noodles while rinsing
with cold water to ensure all noodles stop cooking and do not stick).
III.
In a medium sized skillet drizzle olive oil
and cook 1 medium diced onion till translucent. Then add Bob Evans Italian
sausage, crushed red hot peppers, salt/pepper (to taste), garlic powder (to
taste) and cook till meat is completely brown.
IV.
In a large bowl add all of marinara sauce,
½lb of mozzarella cheese, ½ cup of parmesan cheese (optional), cooked Italian
sausage, salt/pepper (to taste), and garlic powder (to taste). Mix well then
fold in cooked noodles.
V.
Place mixture into 9 by 13 inch pan and top
with ½lb of mozzarella cheese and sprinkle parmesan cheese. Then cover. Cook
for 30 minutes (uncovering the last 10 minutes). Cheese needs to be bubbling
and golden brown.
Part Two: Tip
Pumpkin Bars
(Recipe courtesy Patty Ronning as adapted by Paula Deen)
(Converted to gluten free by Anne Abbott-Merriman)
This is a really good dessert recipe and easy to convert to gluten free.
Simply substitute the all-purpose flour with Pamela’s Baking & Pancake Mix.
Also leave out the vanilla in the cream cheese icing. Your friends & family
will never know its gluten free ;).
Part Three: Educational
Over the years I have heard both that not all vanilla is gluten free. I have found that vanilla extract and natural vanilla flavor is safe. Here is a link if you would like to read more.
Part Four: New Item
Dr. Joel Fuhrman, 3 Steps to Incredible Health Recipe Book. Most 150 recipes are gluten free & all give great energy! Take a look for yourself;) I love comfort food as most, but still have a need to be healthy;) .
Refer to part one, prices and locations are next to the
ingredients.
Please note that prices may
vary with locations different then Central Ohio.
No comments:
Post a Comment