Braised Short Ribs over Chickpea Fusilli #glutenfree

Braised Short Ribs over Chickpea Fusilli #glutenfree

Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives

Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.

Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.

Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.

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Pumpkin Ricotta Lasagne #glutenfree

Pumpkin Ricotta Lasagne with Fried Sage #glutenfree

Pumpkin Ricotta Lasagne with Fried Sage
Green Lentil Lasagne Noodles
#vegetarian #glutenfree

It was our pleasure to serve Pumpkin Ricotta Lasagne with Fried Sage at last weekend’s successful benefit “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.

A pumpkin ricotta mixture seasoned with warm complex pumpkin pie spices (cinnamon, ginger, allspice, nutmeg, cloves) is layered with gluten-free green lentil lasagne noodles, plenty of gooey mozzarella, and nutmeg-scented béchamel. Fresh sage leaves fried in butter enhance the seasonal flavors. Due to its overwhelming popularity, I promised to share the recipe here on Taste With The Eyes.

The Celiac Disease Foundation Board of Directors held Sip & Savor in a design center at the state-of-the-art Custom Design & Construction in El Segundo, California – it was a terrific venue for this event.

Design Center in El Segundo, CA

Event proceeds benefited Celiac Disease Foundation, the internationally-recognized non-profit organization that drives diagnosis, treatment, and a cure through research, education, and advocacy to improve the quality of life for individuals affected by celiac disease and non-celiac gluten/wheat sensitivity.

Pumpkin Ricotta Lasagne with Fried Sage #glutenfree

Explore Cuisine makes an extraordinary noodle for lasagne recipes. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour. These no-boil noodles soak up sauce to two-and-a-half times their size to a perfect al dente texture.

The noodles are full of plant-based pea protein, a lovely pale olive-green color, organic and gluten-free. They are also higher in fiber and lower in carbs than traditional lasagne noodles.

Pumpkin Ricotta Lasagne with Fried Sage Recipe

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Back To School Pasta Dinner #glutenfree

Back To School Pasta Dinner #glutenfree #familyfriendly #chicken #peas #carrots

Back To School Pasta Dinner for the Whole Family
Chicken Breast, Peas, Carrots
Gluten-Free Chickpea Fusilli
Light Cheesy Creamy Sauce

This is an awesome recipe the whole family will love. It’s great for the start of a new school year with fall colors and a rich cool weather vibe. A satisfying but lighter style cheesy-creamy sauce made with low-fat milk coats organic protein-packed gluten-free chickpea fusilli pasta. It’s full of hearty-sized pieces of browned chicken breast and plenty of vegetables – peas and carrots – two of the most popular with kids.

The sauce is flavorful, but I’ve gone easy on the shallot, garlic, and nutmeg – so the flavors are there in the background but they are not a turn-off for the little ones.

And there are no icky green bits in the dish, I garnish with a large sprig of tarragon or parsley, that’s easy to remove! Serve finely chopped herbs on the side for adults to sprinkle on their dinner.

Back To School Pasta Dinner Recipe

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Top 8 Allergen-Free Rice Noodles

Rice Noodles with Lemon Ginger Sunflower Seed Sauce Grilled Nectarines, Fresh Berries, Mint and Basil

Top 8 Allergen-Free Rice Noodles
Lemon Ginger Sunflower Seed Sauce
Grilled Nectarines, Fresh Berries, Mint and Basil

This ambrosial rice noodle dish was created to have broad appeal to both those with food allergies and those without. In addition to being gluten-free and vegan, it is also free from the Top 8 Allergens – peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. These eight foods (and any ingredient that contains protein derived from one or more of them) account for an estimated 90 percent of allergic reactions.

The rice noodles are manufactured in Thailand in an allergen free and dedicated gluten-free facility. The sunflower butter is a product of the USA and processed in a facility free from the top 8 allergens. Explore Cuisine Brown Rice Noodles are tossed with a tasty sauce made with lemon, ginger, garlic and SunButter Sunflower Butter in this summer-y dish with smoky grilled nectarines, juicy berries, and fresh herbs.

Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. (From FDA here)

Top 8 Allergen-Free Rice Noodles Recipe

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Penne with Clams

Penne with Clams

Penne with Clams
Chickpea and Red Lentil Penne
Littleneck Clams, Tomato, Fennel
Vermouth Garlic Butter Sauce

The old-world classic dish, linguine with clams, gets a gluten-free update thanks to my friends at Explore Cuisine. This irresistible pot of penne with tender briny fresh clams includes licorice-y fennel and bright cherry tomatoes in an aromatic sauce of vermouth, garlic, and butter.

Penne with Clams Recipe

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Macaroni Bibimbap

Macaroni Bibimbap

Red Rice Macaroni Bibimbap
Seasoned Vegetables and Beef
Fried Egg, Gochujang Sauce

I struggled to come up with a name for this dish. Traditional Bibimbap is a super-popular Korean dish where seasoned vegetables and beef are neatly arranged over cooked rice, often topped with a fried egg and served with red chili sauce. Just before eating, the diner vigorously mixes it all together creating a wildly colorful, nutritious, and immensely flavorful meal in a bowl.

The Korean word Bibim translates to mixing. Bap translates to cooked rice. Myeon translates to noodles. Since I’ve substituted red rice macaroni for steamed white rice…should the name be bibimmacaroni? bibimmac? bibimmyeon? Ultimately I decided on the name Macaroni Bibimbap because it is made with rice-based macaroni, hoping that is not too confusing.

Macaroni Bibimbap

Made in Italy by my friends at Explore Cuisine of organic rice flour and pea protein, Red Rice Macaroni is loaded with 11 grams of protein per serving.  With a chewy al dente texture, unique shape and color, it makes for a fun fusion twist on the traditional Korean recipe.

Red Rice Macaroni Bibimbap

Red Rice Macaroni Bibimbap Recipe

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