Hi there! How are you?? I've had an incredibly busy summer! We've enjoyed lots of wonderful experiences. We went camping and I LIKED it! Yay! And then I volunteered to teach some of the third graders at VBA! I've found that I really have a heart for kids and plan on working with them much more! I really enjoy them and am so excited for God to use me in these little people's lives!
Summer is a great time for cooking! Right now my very favorite treat is fresh tomatoes from the market! They just smell amazing! This is such a fabulous time to enjoy them! Eat as many as you can because before we know it tomato season will be over and it will be time for us to begin cooking lots of root veggies. But this summer girl can't even think about that yet!
Yesterday I was watching the Barefoot Contessa while tidying the kitchen and was inspired to try the next two dishes. The tomatoes are SO easy! And the pasta was DEVOURED by my kids! It's definitely a kid friendly dish and a GREAT way to get them to eat those veggies!
Roasting the tomatoes really brings out the flavor!
Ina Garten's Roasted tomatoes with fresh basil
6-8 plum tomatoes cut and half and deseeded and cored
fresh basil sliced into thin strips
2 cloves garlic finely chopped
1/4 c olive oil
1 1/2 T balsamic vinegar
2 t sugar (to caramelize)
1 1/2 t salt
1/2 t pepper
sea salt (optional)
Place tomatoes, sliced side up, onto a cookie sheet. Drizzle olive oil over the tops. Next drizzle the balsamic vinegar over the tops. Sprinkle the sugar, salt, pepper, and garlic over the tomatoes.
Roast at 450 degrees for 25-30 minutes.
Remove from oven and let cool a little. Sprinkle the basil and a little bit of sea salt over the tomatoes before serving. These would make a wonderful addition to pastas or salads.
Ina Garten's Lemon Pasta With Lemon Cream Sauce
gluten free pasta
2 small heads of broccoli- cleaned and chopped
1 T olive oil
1 T chopped garlic
2 c cream (I used half and half)
zest of 2 lemons plus juice of 2 lemons
2 t salt
1 t pepper
parmesan cheese- shredded (1/4-1/2 c depending on taste)
lots of cherry tomatoes- halved
a large handful of baby aruglua
1 additional lemon- thinly sliced (optional)
Cook your favorite brand of gluten free pasta according to package directions. Set aside.
Cook broccoli in boiling, salted water for 3 minutes and then shock in ice water to blanche. Set aside.
For the lemon cream sauce:
Heat the olive oil over med-high heat. Saute the garlic in the hot olive oil for about 2 minutes. Add the cream, lemon zest, lemon juice, salt, and pepper and stir until thickened. About 5 minutes.
Place noodles and broccoli into a large bowl. Pour the cream sauce over the top. Stir in the parmesan cheese and tomatoes. Add a few pieces of thinly sliced lemon and arugula. Toss to coat.
Place onto a serving dish and sprinkle a little more parmesan cheese over the top. Add a few lemon slices to make it pretty. :)
Asian Capellini (adapted from PCC markets)
1 pkg of your favorite gluten free spaghetti or angel hair pasta cooked according to package directions.
1 c gluten free soy sauce or tamari sauce
1 T sesame oil
1/8 to 1/4 t cayenne pepper depending on taste
1/2 red pepper finely diced
1 large handful cilantro- chopped
place tamari, cayenne, and sesame oil into a small dish and whisk until combined. Adjust the amount of cayenne depending on its spice level.
Drain pasta and rinse to cool. Dry completely.
Toss pasta with dressing. Add peppers and cilantro and toss to coat.
No matter how many different chocolate chip cookie recipes I try this one is always my favorite! I've posted it before but it bears repeating. Original recipe was found on the food network and has been passed around and changed a bit between my friends and I. This is the winning version.
Gluten Free Chocolate Chip Cookies:
Prehead oven to 375 degrees.
8 oz butter
2 c rice flour~ I use the finely grained thai rice flour found at asian supermarkets
1/4 c cornstarch
2 T tapioca flour
1 t xanthan gum
1 t salt
1 t baking soda
1/4 c sugar- I used evaporated cane juice which is organic sugar
1 1/4 c brown sugar- firmly packed
1 1/2 tsp good vanilla
1 egg + 1 yolk
2 c chocolate chips
Combine rice flour, cornstarch, tapioca flour, xanthan gum, salt, and baking soda in a medium sized bowl and combine by stirring with a whisk.
cream sugars and butter together slowly pouring in the vanilla as it's creaming. Then add the eggs. Mix until combined.*
slowly add your flour mixture and mix until incorporated.
fold in chocolate chips.
roll into 1 inch balls and bake on a cookie sheet lined with parchment paper or silpat liners.
Bake for 10 minutes at 375 degrees. Oven times may vary.
For the ice cream sandwiches:
After allowing the chocolate chip cookies to cool place into the freezer for about an hour. Once the cookies have frozen, place your favorite gluten free vanilla ice cream between 2 cookies. Refreeze until ready to eat!!