Creamy Penne Pasta Bake with Zucchini

A light and creamy pasta bake recipe for Spring.


Mac and cheese gets a makeover. Just in time for swimsuit shopping (also affectionately known around here as the annual Parade of Shame). It's time to start cooking light again, and give your body a break from all that white rice pasta, butter, and double cheese. It's time to kiss bacon good-bye. Hot weather is coming, Babycakes. The beach and poolside beckon. And I am not prepared. Are you?

I've been lax with my downward facing dogs (actually, I'm forbidden to do downward facing dogs these days, but that's another story). My lumbo-pelvic complex is cranky. My core is catnapping. And my biceps need curling. Or something like that. What it basically means is I've got some flab I need to banish. Remember that roll around my middle I call Doris? She's still here. She has not skedaddled. My usual winter weight gain of five hibernation pounds is eight this year.

I could blame those Raspberry Coconut-Almond Bars my husband keeps making (he who can eat cookies and brownies and still sport flat abs). I could blame fructan and fructose, and various unfriendly members of FODMAPs who may be the bottom line bloat culprit in my ongoing emulation of my halcyon pregnancy days (those of you with IBS symptoms despite going gluten-free might want to look into this fructose and polyol thing- it appears to have some merit).

But mostly I blame how much time I spend on the iMac. Sitting. Typing. Sitting some more. Social networking. The Internet is an amazing gift. But it is damn hard on the body. I'm vowing to get up and move more frequently. Shake my booty. Feel the burn. Or at least feel some heat.

So just in case you're in the same mood, too. I've made a lighter version of the classic baked mac and cheese.

I used gluten-free brown rice penne with rice bran for the pasta. Organic soy milk and Smart Balance vegan "butter" for the cream sauce. Zucchini and garlic and chives for a flavor boost. And it was fab. Light. Creamy. Perfect for Spring.


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Karina's Sweet Potato Black Bean Enchiladas

These gluten-free enchiladas won the Whole Foods Budget recipe contest.




Just in case you missed it, I'm sharing one of the all-time favorite recipes here on Gluten-Free Goddess- my sweet potato black bean enchiladas smothered in salsa verde. This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my husband would say. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter. What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or laid back Sunday brunch.


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Gluten-Free Shepherd's Pie Two Ways

Cooking light- gluten-free shepherd's pie with lovely gravy, two ways.


A spring rain is rolling through Los Angeles, interrupting a fine, damp mist with sudden bursts of stinging wet drops. The skies are steel gray, gloomy and low. It's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something hot and old fashioned. Something with mashed potatoes. Creamy buttercream gold mashed potatoes.

A savory pie, I said out loud, standing at the kitchen sink, listening to the staccato of rain drumming the mail truck parked just outside the window.

Don't tease me, said my husband, looking up from his latest screenplay.

I wouldn't joke about a thing like pie, I assured him. Seriously. No chance. I'm thinking a shepherd's pie. But not the usual shepherd's pie. No beef. No onion. No peas.

Please, he said. No peas.


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Sweet Potato Shepherd's Pie

Sweet potato topped shepherd's pie.







A certain individual living by the mesa has some news. Can you guess? We sold the house. We're moving lock, stock and barrel (in reality, more like Macs, books and UGGS) to Los Angeles, packing up the Honda Fit again to head West and start our new life as Los Angelenos.




I am almost too wired to write.




The quasi-plan is to rent a furnished place for a month. In mid October. Once we're out there, we'll begin our search in earnest for a longer lease- a space we can call our own, not too far from the ocean, I hope. A place with a workable kitchen. Windows. Light. Simple criteria.




As I sort through art books to sell (all the impressionist/landscape books I once mooned over- like a school girl- no longer tug at my attention) I am imagining the new again. I am fueled by the scent of possibility and change and consumed with the urge for going. Three and a half years in the desert have inked their big sky imprint upon me.




I feel as if I sport an invisible tattoo. Time and distance will reveal the wisdom gained here (if any is to be found). Time and distance will temper the losses. No doubt memory itself will soften the sharp hungers of the everyday isolation and doubt.




Some readers have asked me, What lesson did you need to learn? implying that there is a silver lining to every dark experience and that if we only embrace  The Lesson, we'll be free.





Well, I can answer that. 







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Irish Cottage Pie | Shepherd's Pie

Gluten-free shepherd's pie, Irish style cottage comfort.




I have been craving comfort food and shepherd's pie- even though it's been a warm and breezy week here by the Chama River north of Santa Fe. The promise of Spring is tugging at our sluggish winter bodies, cracking and stiff and a tad thicker than one would care to admit. We are itchy to walk- just as the junipers are shedding pollen in curtains of dirty yellow. We walked and sneezed and rubbed gritty eyes.




For this we waited all winter? I complained.




It strikes us as ironic if not downright diabolical. Mother Nature is taunting us. The coyotes are laughing on the rim of the mesa. I listen and note they are closer than usual, emboldened by our wintery hibernation. The land belongs to them now. We're simply tourists.




This doesn't bother me. I'm just here in passing, on my way home. Taking the long way- dreaming of the west coast and waves of glassy blue-green curling in to shore. I'm an ocean girl, a beachcomber. A flip-flop wearer. Not a cowgirl. I've never ridden a horse in my life. Or handled a rifle (two skills highly valued in this part of the world). The desert does not feed me. She takes from me. Sucking every last drop. If I stay here much longer I fear you will find me as brittle and sun-bleached as one of Georgia O'Keeffe's bone paintings.




I'm not quite ready to give up on the juicy part of my life.




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Scalloped Potatoes - Vegan + Dairy-Free

Creamy vegan scalloped potatoes


On a whim and out of nowhere (and at 2:54 AM, I'll have you know) I began conjuring images of creamy scalloped potatoes. Odd for someone who must avoid cheese and cream and butter and who- most days- is reconciled to her cheese-free life with a shrugging Lebowski-Zen detachment they write books about. Not to mention, it's been (literally) over a decade since I made this retro recipe, cream or no cream. Alas, I simply couldn't get the idea out of my sleepy Ewan McGregor-esque spiky head. 


The vegan scalloped potato challenge bit me. And refused to let go.


To make my pre-dawn vision a reality this classic recipe would need some serious tweaking. I mean, it's not just cheese you have to replace (and I'm no fan of plastic vegan cheeses, let me tell you). There is cream. And sweet moo-cow butter. Three key ingredients that make this comfy dish so melt-in-your-mouth delicious. Lucky for me I happened to have some dairy-free cream sauce left over from a vegan pasta I had tossed together the night before. A thick and silky hemp based sauce featuring artichokes and wine.


Accident? Destiny? Or simply the collective unconscious zeroing in on post-midnight potato cravings when your serotonin is dropping so fast your heart beat skips and triggers a hot flash?


You decide.


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Gluten-Free Beef and Mushroom Rice Casserole

Tasty beef and rice casserole with cranberries, mushrooms and olives.




Here's a cozy autumn casserole recipe with crumbled beef (or turkey), mushrooms, black olives and tart cranberries. Vegetarians can change out the meat with cooked black beans or white kidney beans.




The recipe is an improv, so the measurements are close approximations, but most of you readers are creative cooks who do your own thing and toss together your own improvisations, anyway, right? You're my kind of people. 

You can handle it.





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Pinon Rice Bake with Artichokes and Goat Cheese

Brown rice with artichokes, roasted corn, chiles, pine nuts and goat cheese.




Here's a favorite make-ahead rice dish recipe with Mediterranean flavors- artichokes, plum tomatoes, pine nuts and goat cheese. Entertaining made simple. And there are never any leftovers.




Having someone new over for dinner always sends me into a flurry of activity fueled by nervous energy and worry. I obsess over obscure details (like an iTune playlist), change my mind about the menu (wait- enchiladas or lasagna?), forget ingredients (dagnabbit! the green beans are still in the car). So I've learned (yes, the hard way) to always make a few key dishes ahead of time. Then dinner is basically done.

And I'm not stuck in the kitchen spilling olive oil on a new silk shirt.




I can relax (well, sort of). And- goddess willing- I won't set the oven on fire because I'm too busy discussing the yummy Anderson Cooper and sipping my second vodka martini to a Diana Krall tune.



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How To Make Crunchy Gluten-Free Breadcrumbs

Golden gluten-free bread crumbs made from toasted waffles.


Why not talk about simple pleasures? Like how to make really tasty gluten-free bread crumbs. Golden. Toasty. Slightly crunchy. When I first went gluten-free I missed the crunchy goodness that a buttered bread crumb topping adds to a home cooked recipe- especially comfort food. In fact, one of my favorite simple comfort recipes when I'm dragging my butt and too tired to cook is spaghetti tossed in extra virgin olive oil, minced garlic, red pepper flakes and pan toasted bread crumbs.


So, after I found a decent (even wonderful) gluten-free pasta (Tinkyada Pasta) I tried making herbed crumbs for several of my favorite comfort foods, including my go-to Italian spaghetti with garlic and crumbs recipe.


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Gluten-Free Sour Cream Chicken Enchiladas

Delicious sour cream chicken enchiladas- gluten-free.




Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper or a pot luck gathering. And they are easily gluten-free. Make enchiladas earlier in the day- and dinner is done.




As easy as uno, dos, tres.


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Green Chile Tortilla Bake Recipe

A gluten-free tortilla casserole with cream cheese and green chiles. Si.


Planted on the coast of Cape Cod for many years (forever, it seemed on gloomy January days) I daydreamed about fire roasted chiles. The smoky pepper sweetness that flirted with your senses as you walked in Santa Fe. The luxury of buying bags of freshly roasted chiles by the roadside- still warm,  soft as butter, and charred. In fact, I may have moved here for the chiles alone.

That's entirely possible.


I may have been so drop dead in love with chiles when we bought this casita that I didn't notice I'd be stuck out in the desert with so few neighbors. No bookstore, no cafe- no movie theater. What was I thinking? Only my analyst knows for sure (if she remembers me; it's been years since Jungian analysis).


Along with dreaming of Val Kilmer (not the rock scrambling Thunderheart Val, the expanding, voluptuous new Mega Val- and why he showed up in my dream, I've no clue- better ask my analyst) I've been craving green chile this month like mad as we approach our second anniversary of moving to New Mexico. And wouldn't you know it! I'm out of last year's roadside bags of chiles. They're long gone (my freezer is annoyingly, shall we say, petite). Until roasting season starts I have to settle with buying frozen Bueno chiles. And they're not bad, exactly. They are pretty dang good.


Yet, as I sit and crave and daydream, the big question becomes: Do I really still want to be here in August when chile roasting begins? Is my chile love a devoted, true love, or simply an infatuation? A passing fancy? Will your intrepid dusty goddess remain here in the coyote hills of O'Keeffe country or soon be walking Venice Beach in her Rocket Dogs?

I tell myself, just breathe. There are Bueno chiles to defrost.



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Gluten-Free Spanish Rice Bake

Like Spanish rice? Try using brown rice and kick up the nutrition.




One of the more popular recipe searches here at Gluten-Free Goddess is brown rice. And why not? It's naturally gluten-free. It's an excellent grain choice for the Mediterranean Diet and the South Beach Diet. It's good source of fiber for both sensitive tummies and hearty omnivore appetites. And it's a complementary protein for earthy vegan tastes.



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The Best Cheesy Uncheese Sauce

A dairy-free cheesy sauce you will love.


I've been playing around with this vegan cheesy sauce recipe for ages- trying to get it just right. And guess what? I think I got it.


Don't worry. This won't hurt a bit. Promise.


In fact, you might even thank me. Especially if you're cooking for a groovy dairy-free girlfriend. Or a hunky casein allergic BF. A cute as a button autistic angel. And let's not ignore the teeming hoards of the lactose intolerant. One just might show up for dinner one day. Hungry. You never know.


And how about those vegans? They're sprouting up everywhere, for goddess sake. What will you do? What will you feed them- besides chopped salad? Carrot sticks?


Kumquats?


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A Trio of Tasty Turkey Recipes

Gluten-free turkey tetrazzini- a retro classic, updated.










Thanksgiving will be cactus quiet here in the desert north of Santa Fe. No traveling. No fuss for us. Yet I felt inspired to thumb through my recipe file today. It's just habit. I guess it's not easy to let go of cooking for a family. Not yet, anyway. I still cook for four- even though we are down to two. I still buy too many salad greens. And big banana bunches that inevitably morph into black and reeking fruit fly magnets. It's okay. I shrug it off. I tell myself I'm on a learning curve. Not a bad place to be at fifty-three. Still learning.





Here are three yummy ways to use up leftover cruelty-free turkey. Consider this my modest Thank You to all you fabulous readers- for all your thoughtful comments, suggestions, and get well messages. You're the best!







Jazzed Up Turkey Tetrazzini




Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.




For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced Baby Bella mushrooms

12 oz. gluten-free quinoa linguini or brown rice spaghetti cooked to al dente (still firm), rinsed, drained

3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons light olive oil
4 tablespoons white rice flour
2 cups non-dairy rice milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 2 tablespoons nutritional yeast, for flavor
1/4 cup dry sherry or white wine
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:



2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Preheat oven to 350 degrees F. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:


In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.




If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.




Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.




Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)




Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.




To be totally retro, serve with green beans sprinkled with slivered almonds.




Serves 4 to 6.






Printer-friendly tetrazzini recipe









These turkey enchiladas are tasty and gluten-free.




Holiday Turkey Enchiladas




You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.




3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste




Preheat oven to 350 degrees F.




Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.




Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.




Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.




Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.




Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.




For a homemade authentic green chile sauce recipe, try here.




Serves 6







Printer-friendly enchilada recipe












Gluten-free nachos, Baby.



Turkey Nachos




Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.




3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired




Preheat the oven to 425 degrees F. Line a large roasting pan with foil or parchment paper.




Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.




Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.




Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling.




Crack open some crisp and cold gluten-free beer. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here. We eat nachos right out of the pan- with our fingers.




Serves 4.








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Good Karma Meatloaf Pie with Dill Mashed Potato Crust

Got leftover meatloaf? Make a shepherd's pie, Baby.

 





Yeah, I'll just say it. If you like comfort food you're gonna love this meatloaf pie recipe with a mashed gold potato crust. It's simple, hearty comfort food. Because I'm a home-style cook. I'm no chef. I know my way around a kitchen but eviscerating a chicken? No thanks. I've never been attracted to truffles. I could care less about honing my knife skills.

My soul is built for comfort not for speed.




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Spaghetti Squash New Mexican with Black Beans + Lime

Cumin and chili roasted spaghetti squash ready for black beans and lime

 


This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.





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Vegetarian Shepherd's Pie

Vegetarian shepherd's pie- gluten-free comfort food.


Why I've been craving mashed potatoes lately, I don't know. Spring has arrived here in the high desert. The days are longer and kinder. Apple trees are blooming. And all I can think about is a mound of soft creamy mashed potatoes. This means something.

Yeah. What it means is I am craving some serious comfort food in the form of a baked shepherd's pie- only my version is vegan and brimming with fresh vegetables. Forget the meat. And forget the lentils (so 1970's). And fake meat- er, I mean, highly processed soy protein or vital wheat gluten? I don't think so. Seitan is evil.

That's why they call it seitan.


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Baked Macaroni and Cheese - Gluten-Free

Gluten-free baked macaroni and cheese - serious comfort food.







Mac and cheese- how I love thee. And not from a box. Give me the good stuff. The real deal. Comfort food. Something worth craving. Something creamy and comforting and crunchy on top with a hint of spicy heat.




This gluten-free macaroni and cheese recipe is based on my pre-celiac go-to cheesy mac favorite with cheddar cheese. I kicked it up with chopped jalapeños and crunchy gluten-free bread crumbs. Sweet grape tomatoes. Was it tasty, Darling.


I usually make this dish in a single casserole dish, but last night I spooned it into individual gratin dishes.



Are you GF/CF, dairy-free, or a gluten-free vegan? Don't despair. I am now, too. Find my just as yummy dairy-free recipe for dairy-free Baked Mac and Cheese here.

Or better yet, my vegan cheesy uncheese sauced mac n cheese.


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Garlicky Shrimp and Spinach Bake

Baked rice, spinach and shrimp.


This is one of those way too easy recipes I'll share with you anyway- just because. Just because you might find yourself (as a certain individual did, last night) cranky and hungry- with nothing planned for dinner- poking around the numbing depths of a freezer rooting for sustenance. And there you find it. Inspiration. Shrimp. And spinach.


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Gluten-Free Cheddar Pasta Bake Recipe

A retro classic gets a g-free makeover

Gluten-Free Cheddar Pasta Bake Recipe


For those cooking gluten-free pasta for the first time, the trick is to not over-boil it- keep it very al dente, as it continues to cook in the cheddar sauce. If you'd like to make this a one-dish supper, add broccoli florets to the pasta before you bake it. Cornbread crumbs make a tasty crunchy topping.

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