Broccoli Topped Macaroni and Cheese

 

Ingredients:

- 3 cups macaroni

- 2 cups broccoli flower

- 1/4 cup butter

- 2 cups cheddar cheese

- 1 cups milk

- 1/4 cup Parmesan cheese (optional)

- 1/4 cup salt

Preparation:

- In a pot, heat water on high heat. Boil broccoli flower for 5 minutes. Take broccoli out and drain. Then submerge broccoli immediately in cold water;

- In the same pot, put water to a boil. Bring macaroni into the pot and stir occasionally for 8-10 minutes until tender. Take macaroni out and drain;

- In the same pot, turn heat to low. Combine butter, milk, cheddar cheese, Parmesan cheese, and salt. Stir constantly until cheese is melted. Bring macaroni back to the pot and mix with the sauce.

Singapore Style Noodles

Ingredients:

- 200g thin and round gluten-free rice vermicelli

- 1 cup chicken breast, cooked and thinly sliced

- 1 cup shrimp, peeled and cooked

- 1 cup Chinese cabbage (bok choy), thinly sliced

- 1 cup carrot, thinly sliced

- 1 cup green onion, thinly sliced

- 1/4 cup oil

- 1/2 cup gluten-free satay sauce

- 1 tsp salt

Preparation:
- Heat water a large pot on high. When boiled, add vermicelli and cook with lid open for 5 minutes or according to instructions.
- Heat oil on medium in a large skillet or frying pan, brown chicken until meat is no longer pink. Take chicken out and set aside.
- In the same skillet, add onion and sauté until aromatic. Then add carrots, bok choy, and salt. When the vegetables start to soften, mix in shrimp and chicken. Finally add the satay sauce and stir until it is evenly distributed. 

Pasta with Tomato and Green Beans

Ingredients:

- 2 cups gluten-free penne or fussili 

- 1 cup sliced pork tenderloin, cooked (optional)

- 1 tomato, diced

- 5-6 large green beans, sliced

- 1 clove garlic, minced

- 3 tbsp olive oil

- 1 tsp salt

- 1/2 tsp black pepper, ground

- 1 sprig fresh parsley, finely chopped

Preparation:

- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add pasta and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set pasta aside.

- Heat 1 tbsp olive oil in a skillet on medium-high heat. Add beans and 1/2 tsp salt. Saute for 2 minutes. Turn heat down and simmer for 10 minutes until the beans soften. Take beans out and set aside.

- In the same skillet at medium heat, add 2tbsp olive oil. Add garlic until aromatic. Then add tomatoes, beans, and 1/2 tsp salt. When tomatoes soften, mix in pasta, pork, black pepper, and fresh parsley. Stir until all the ingredients are well mixed.

Korean Cold Noodle

Ingredients:

- 2 servings of gluten-free buckwheat noodles or corn noodles

- 1/2 cup corn syrup (or maple syrup)

- 1/4 cup apple vinegar or white wine vinegar

- 1/2 tsp ginger, minced

- 1 clove garlic, minced

- 1 tsp sesame seeds

- 1 tsp gluten-free soy sauce

- 2 cups soup stock (e.g. chicken, seafood)

- salt to taste

Toppings:

- 1 cucumber, sliced

- 2 eggs, boiled

Preparation:

- Boil noodles for 5-7 minutes until al dente

- Rinse noodles in cold water and drain

- In a large bowl, combine corn syrup, vinegar, ginger, garlic, sesame seeds, soy sauce, and soup stock.

- Transfer noodles in noodle bowl, add soup mix and garnish with cucumber and egg.

Referenced from Maangchi cooking website

Pasta with Tomato Sauce

Ingredients:

- 1 lb medium lean ground beef or pork

- 1 can diced tomato (or 6 peeled tomatoes or 14oz tomato paste combined with 14oz water)

- 7-8 mushrooms, sliced

- 1 onion, finely diced

- 4 cloves garlic, minced

- 4 tbsp olive oil

- 3 tbsp red wine (or cooking wine)

- 4 tbsp oregano

- 1 tsp terragon

- 1 bay leaf

- 6 cups gluten-free pasta

- 1 tsp salt

- Parsley flakes to garnish

Preparation:

- Marinate ground beef (or pork) with 3 tbsp oregano, 1tbsp olive oil, and 1tsp salt.

- Drain juice from canned diced tomatoes. If using fresh tomatoes, dip them in boiling water, cool, and then peel off the skin.

- In a large skillet, heat 2 tbsp olive oil on high heat. Add beef and saute until the meat changes color. Take beef out and set aside.

- In the same skillet, heat 1tbsp olive oil on medium heat. Saute onion and garlic until onion softens. Add tomatoes (or tomato paste diluted with water), red wine, 1tbsp oregano, terragon, bay leaf, and 1tsp salt. Simmer for 20 minutes.

- Add mushrooms and beef to the skillet and simmer for another 5 minutes.

- Take bay leaf out and serve.

Pat Thai

Ingredients: 

- 1/2 lb vermicelli 

- 1/2 lb of chicken breast 

- 1/2 lb of shrimp 

- 1 tsp of ginger, minced 

- 1 tsp of garlic, minced 

- 3 tbsp of fish sauce

- 1 tbsp gluten-free soy sauce

- 3 tbsp of sugar 

- 1.5 tbsp lime juice

- 1 tsp finely minced lemongrass

- 2 tbsp chicken stock (or water) 

- 1 tsp gluten-free hot chili sauce (e.g.: Frank's Redhot Original) 

- 2 tbsp crushed peanuts 

- 1/4 cup oil 

 

Preparation: 

- Cut chicken breast into thin slices. Marinate the chicken with 1/2 tsp ginger and 1/2 tsp garlic. 

- Husk shrimp shell. Marinate the shrimps with the remaining ginger and garlic. 

- Combine fish sauce, soy sauce, sugar, lime juice, lemongrass, chicken stock, and chili sauce into a large bowl.

- Heat a large pot of water until boiling. Turn off heat and pour vermicelli into the pot. Soak for 5 minutes, until the noodles become soft. Pour out hot water, rince the noodles and drain.

- Heat oil in a frying pan on high heat. Stir fry the chicken and shrimps in the pan until the meat changes color. Add vermicelli and sauce mixture. Stir fry until all the sauce is blended into the noodles.

- Transfer the Pai Thai to plates and sprinkle with parsley and peanuts.