PASTAS, GRAINS, and SOUPS
A note about Pastas
Since I am gluten free I don't use conventional pastas. These are recipes that go well with pastas made from rice, corn, soy, quinoa and other ingredients. Here are some pointers about these pastas.
Rice flour pastas: The most dependably useful, but they can stick together easily. Drench with sauce or plenty of oil after draining. Rice pastas are best paired with oriental treatments.
Soy pastas: These have a nutty taste and chewy texture, but are not appropriate for many uses.
Quinoa pastas: Quinoa has more protein, which is nice, but falls apart easily. I don't consider it to be a very useful pasta.
Corn pasta: Pastas made with corn flour have a great texture and can be the best match for dishes of Italian origin.
When cooking gluten free pastas it's better to start with the pasta and then develop the recipe. Most wheat free pastas don't go well with Italian food.
Rice flour pastas: The most dependably useful, but they can stick together easily. Drench with sauce or plenty of oil after draining. Rice pastas are best paired with oriental treatments.
Soy pastas: These have a nutty taste and chewy texture, but are not appropriate for many uses.
Quinoa pastas: Quinoa has more protein, which is nice, but falls apart easily. I don't consider it to be a very useful pasta.
Corn pasta: Pastas made with corn flour have a great texture and can be the best match for dishes of Italian origin.
When cooking gluten free pastas it's better to start with the pasta and then develop the recipe. Most wheat free pastas don't go well with Italian food.
Amy's Noodles
1/4 Cup chunky peanut butter
1/4 Cup hot water
1/4 Cup balsamic vinegar
2 Tablespoons soy sauce
1/2 to 1 teaspoon hot chili sauce. (I like Siracha)
2 Tablespoons sugar or honey
1 minced clove garlic
1/2 lb. cooked noodles (can be linguine, spaghetti, fusili, whatever)
2 Tablespoons Asian sesame oil
2 - 4 shredded carrots
2 - 4 thinly sliced scallions
Whisk together the peanut butter and hot water until blended. Blend in the vinegar, soy sauce, chili sauce, sugar and garlic.
Boil the pasta then drain. Transfer to a bowl tossing with sesame oil and all remaining ingredients.
Serves 4 - 6
1/4 Cup hot water
1/4 Cup balsamic vinegar
2 Tablespoons soy sauce
1/2 to 1 teaspoon hot chili sauce. (I like Siracha)
2 Tablespoons sugar or honey
1 minced clove garlic
1/2 lb. cooked noodles (can be linguine, spaghetti, fusili, whatever)
2 Tablespoons Asian sesame oil
2 - 4 shredded carrots
2 - 4 thinly sliced scallions
Whisk together the peanut butter and hot water until blended. Blend in the vinegar, soy sauce, chili sauce, sugar and garlic.
Boil the pasta then drain. Transfer to a bowl tossing with sesame oil and all remaining ingredients.
Serves 4 - 6