Archive for Pasta

Tuna and Macaroni Salad

    This salad received many complements at the volunteer potluck luncheon meeting Friday. They were surprised to find out that it was gluten free. YES! This is the quality of food that is my heartfelt goal.
    The basic recipe makes enough for 3-4 people as a side salad or two main dish servings. Double or triple the recipe for a main dish salad for four or more. The vegetables make it nutrient dense and calorie light. Substitute fresh veggies in season or what you have on hand in the fridge. You may even use canned or frozen-cooked for the veggie component but for me the green onion is the flavor essential of this salad.

Ingredients for Basic Recipe:
3/4 cup dry whole grain rice pasta (Tinkyada)
1 can olive oil packed tuna
1/2 cup light GF mayonnaise (Hellman’s light)
    (note: I am still working on creating homemade egg & soy free mayo)
Onion powder
Garlic powder
Salt & pepper
1/2 cup thinly sliced green onion
3/4 cup finely chopped celery & tops
4 cups finely chopped romaine
1 carrot, finely grated (I use a Microplane *)

    Boil the water plus salt for the amount of pasta that you plan to use in a pan that has a lid. Add the pasta and boil for 2-3 minutes. Turn off the heat, put the lid on the pot, and set the timer for 20-25 minutes. This is an ‘energy sparse green’ technique advised on the package and it works very well. When it is done you will turn it into a colander and rinse well with cold tap water to stop the cooking process.
    Dump the tuna and oil into a large mixing bowl. Add the mayonnaise and mix these together very well. Season the mixture to taste with the onion powder, garlic powder, salt and pepper. This mixture will season the vegetables and pasta so make it quite intense.
    Add the vegetables and toss to coat them well. Add the cooled and well-drained pasta and toss gently to distribute all of the ingredients evenly. Refrigerate until serving.


* Microplane USA has a line of food graters that are interesting in design. The cutting edges work forward or backward but yet are so low that you cannot seriously injure yourself by accident – a bonus for someone like me with poor eye/hand coordination!


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Macaroni and Cheese

    Christmas delicacies are a family gift tradition. Sitting in our fridge were peppered pork loin and a block of really incredible cheese. Since discovering De Boles rice penne at the store (and not one to quibble over the shape of my pasta) I had dreamed of a real old-fashioned baked macaroni and cheese. The cheese was grated, white sauce was made with tapioca flour, De Boles penne was boiled, and all combined in the appropriate layers in a baking dish. Then it went into the oven for an hour. At the last minute a package of Brussels’ sprouts was steamed on top of the stove.
    Pasta is the world’s major vegetable according to my husband. You would never expect someone thus oriented to come over to the dark side. Sometimes the unexpected happens. The meal was nearly over when the resident advocate-of-macaroni-and-Velveeta commented ‘I may be the head cook in this house but the assistant cook does a darn fine job ’. He still surprises me after all these years.

Macaroni and Cheese

Macaroni and Cheese

Macaroni and Cheese – 325*F
1 pound of your favorite cheddar cheese, coarsely grated
8 ounces gluten-free pasta
1 ½ cups white sauce:
Heat together in a 3 quart saucepan –
    3 tablespoons GF starchy flour – tapioca, corn starch, or whatever works
    3 tablespoons butter or margarine
    1 teaspoon salt
    ¼ teaspoon onion powder
    1-2 pinches powdered savory
Add and stir to blend into the flour mixture-
    1 ½ cups milk (you may want more milk, this proportion is definitely a substantial sauce)
Then continue to stir the mixture over medium heat until the sauce thickens and bubbles a bit. Remove the sauce from the heat so the bottom doesn’t scorch.

Layer ½ of the cheese in the bottom of a 9”X12” baking dish. Boil the pasta way longer than you think you should (this was a tip from a really excellent mentor) and drain it well. Immediately stir the pasta into the white sauce. Pour the pasta/white sauce mixture over the cheese in the baking dish – top with the rest of the cheese. Put it in the oven and leave it until the top is turning toasty golden brown, about an hour depending on your oven. This should probably serve 6 people at a meal – the two of us had it with dinner two days in a row and finished it off.


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