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PGF: Macaroni & Broccoli

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Macaroni-&-Broccoli-Both

Macaroni & Broccoli is a quick, healthy pasta dinner. It can be difficult to make a quick GF dinner, and even more tricky if you’re trying to make that meal healthy, too. Since the base of the dish is pasta and there are no strong flavors this healthy, gluten free dinner will please picky eaters, too.

Really, this is so simple to make that it hardly needs a recipe. I set two pots of water on the stove over high heat. While the water is coming to a boil I chop some broccoli florets and garlic. When the water is boiling I add some brown rice pasta to one pot, some regular pasta to the other and steam the broccoli. If I’m not feeling lazy I may saute the garlic in a little oil, but it’s not a necessary step.

Macaroni-&-Broccoli-Tall

It goes without saying that you NEED to be careful when cooking GF pasta and wheat pasta side by side. Use two separate pots and get out two separate stirring spoons. I like to keep my GF pasta, pot, and stirring utensil on one side of the stove and the wheat-laden food on the other side. Package up any leftover pasta right when you are done with it to avoid any cross contamination! I time the pasta cooking times so that the GF pasta will be done first. I drain it, put in on the table, and then drain the wheat pasta when the GF portion is totally out of the way. If you take these simple precautions to avoid cross contamination your meal will be safe! (Of course, you could also make this meal entirely with GF pasta, or even entirely with wheat pasta if you don’t have a gluten intolerance).

Once the pasta is cooked I stir some broccoli and garlic in to each pot and dinner is ready! Super easy and dinner will be on the table in under 30 minutes! For a fuller meal, serve with a salad and some grilled chicken. You’ll still have a quick, simple dinner!

Macaroni-&-Broccoli-Close

PGF: Macaroni & Broccoli

See post for additional tips on safely cooking GF and wheat pasta simultaneously.
 
Ingredients
  • 1 c GF pasta
  • 2 c wheat pasta
  • 1 large or 2 small heads of broccoli
  • 2 cloves garlic
  • 1 tbc olive oil
Directions
  1. Fill two saucepans with water and heat over high heat.
  2. While waiting for the water to boil, cut the broccoli into small florets and mince the garlic.
  3. Place the broccoli florets in a steamer basket. Fill another sauce pan with an inch or two of water and put the steamer basket in the pan. Heat to boiling, and then reduce the heat to low and let the broccoli simmer for about 8 minutes, until tender. Remove from heat. (See this post for step-by-step instructions on steaming broccoli).
  4. In a small bowl, mix the minced garlic with the olive oil. If you’d like, you can saute the garlic and oil in a small saucepan over medium heat, until the garlic has softened, but this step is not required.
  5. When the pasta water is boiling, add the GF pasta to one pan and the regular pasta to another. Stir each, being sure to use separate stirring utensils. Cook each pasta according to package directions and then drain, starting with the GF pasta.
  6. Return the pasta to their respective pots. Add about 1/3 of the broccoli and 1/3 of the garlic/oil mixture to the GF pasta. Stir until the oil has coated the pasta.
  7. Add the remaining broccoli and garlic/oil to the regular pasta and stir to coat the pasta with the oil.
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Easy Greek Lemon Soup (aka Avgolemono)

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This is my sick soup.

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I eat it when I’m not sick, too, though.

I say that I love to cook. Usually the more complicated the recipe, the most I want to make it. Cooking is an adventure to me. When I’m sick I want to lay on the sofa in yoga pants all day, not have another kitchen adventure. Enter Greek Lemon Soup.

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Technically called Avgolemono, this Mediterranean soup is characterized by an egg and lemon mixture that is added to the broth. A more authentic recipe would have a few more ingredients, including chicken.

My Mom taught me how to make this soup, using a recipe from a neighbor. That was years ago though, and I haven’t actually used that recipe in so long. My version has probably morphed somewhat from the original recipe. Well, it definitely has, because I no longer measure the ingredients. I really had to fight my instincts and measure everything out to get this into an useable recipe.

So, remember this recipe the next time you have a cold or a flu. Being sick sucks. This soup doesn’t.

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Easy Greek Lemon Soup (Avgolemono)

Ingredients
  • 4c chicken stock
  • 1/3c rice
  • 2 egg yolks
  • 3 Tbs lemon juice
Cooking Directions
  1. Bring chicken stock and rice to boil, then reduce to a simmer.
  2. While the soup is simmering separate the eggs. Put the yolks in a bowl.
  3. Add the lemon juice to the egg yolks, and whisk with a fork.
  4. When the rice is cooked ladle a few spoonfuls of broth into the yolk/lemon mixture, whisking while you pour (photo directions of this step are below).
  5. Add this mixture back into the soup pot, again, stirring while you pour.
  6. Optional: top with pepper, oregano, or basil.

Photo Directions

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Egg yolks

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Whisk egg yolks and lemon juice

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Yolk/lemon mixture with a few ladles of broth mixed in

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