The Baking Beauties » Pasta

Gluten-free Kickin’ Cajun Chicken Alfredo

Jeanine Friesen — Sun, 27 Jan 2013 23:51:24 +0000

Years ago, when my husband and I were dating, we used to go to a restaurant that served a great chicken Alfredo dish with a kick of Cajun seasonings. 14 years, 2 kids, and a celiac disease diagnosis later, eating out at restaurants is not high on our priority list anymore. When I saw some Cajun seasoning in the store a while back, I decided to re-create my own gluten-free version of this favorite dish from our past at home. My husband and I agreed, this dish was better than any the restaurant ever served. Homemade is always better.

To view the full recipe, click HERE.

Cheesy Chicken and Spinach Rolls

Jeanine Friesen — Wed, 08 Jun 2011 12:13:00 +0000

Here is another recipes from the Real Women of Philadelphia contest I entered. All entries are accepted, and now we just wait to hear the final four finalists, 2 in entree week (announced today), and 2 more for dessert week (announced next Wednesday). Fingers crossed big time, I entered 15 new gluten-free dessert recipes last week. Yes, 15 newly developed recipes in 1 week, that is why the blog was quiet last week, I was busy developing, filming, editing, and entering my recipes. Now, I’m playing catch up and getting all these great recipes onto the blog. This is my only entree that I entered, so starting tomorrow…DESSERTS! 15 of them! All Gluten Free.

These Cheesy Chicken and Spinach Rolls are so creamy, and so delicious, yet have only a fraction of the fat, thanks to the creamy PHILADELPHIA Spinach cream cheese, which has 46% less fat than regular cream cheese. What a great product, it really makes this dish what it is…creamy & flavourful.

Cheesy Chicken and Spinach Rolls

Author: Jeanine Friesen

Serves: 8

Ingredients

1 box gluten-free lasagna noodles
2 small chicken breasts, cut into small pieces
2 tablespoons olive oil, for frying
2 cloves garlic, minced
1/2 cup fresh chopped spinach
2 cups ricotta cheese
1 large egg
1/4 cup Parmesan cheese, grated
1/2 cup chopped onion
1/2 cup red pepper, chopped
250 grams Spinach Cream Cheese
1/2 cup milk
1 small lemon, juiced
2 cup mozzarella cheese, grated

Instructions

Preheat oven to 375 degrees F.
Boil lasagna noodles according to package directions. It works best to place them in a large pot of hot water, turn off the heat, and cover for 10-15 minutes. This will prevent the noodles from breaking apart. Drain, and rinse with cold water. Set aside.
In a large frying pan, fry the cut up chicken in the olive oil until the meat is no longer pink. Add the garlic and spinach, and continue frying until the spinach is wilted. Remove from heat.
In a mixing bowl, combine the Ricotta cheese, egg, and Parmesan cheese. Season with salt and pepper. Stir the chicken/spinach mixture into the Ricotta mixture, and set aside.
In the same frying pan you fried the chicken in, over medium heat, cook the onion & red pepper until the onion is translucent. Turn the heat down to medium/low and add the Spinach cream cheese, and stir until the cream cheese has melted. Slowly stir in the milk. Squeeze in the juice of one small lemon. Once it is all incorporated, remove from heat
Lay the lasagna noodles out on the counter. Cover each lasagna noodle with about 1/2 – 3/4 cup of the Ricotta cheese/Chicken mixture. Spread it out along the pasta. Carefully roll the pasta up into rolls, and place, seam side down, in an oven safe dish. Repeat until all the filling is used up.
Spoon the Spinach cream cheese sauce over the noodle rolls, dividing it evenly between all of the rolls.
Top the rolls with the shredded mozzarella cheese, and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling, and the cheese is melted and browned.
Serve immediately with a large garden salad. Delicious!

Real Honest to Goodness Gluten-free Egg Noodles

Jeanine Friesen — Fri, 14 Jan 2011 17:52:00 +0000

I love this blog. I have met so many wonderful people through blogging. I’ve met other bloggers (what a great community we have here on the World Wide Web), and fantastic readers that are getting excited about the potential that their kitchen holds for them. Some were feeling overwhelmed, beaten down, or discouraged with their gluten-free diet, but after looking through the recipes here, and on other blogs, they have become more adventurous in the kitchen, and have taken on converting some of their favorite recipes to gluten-free themselves. This recipe is the result of just that.

My friend Aine came up with this recipe for Real Honest to Goodness Gluten-free Egg Noodles, and I have to say, it is a winner! You can roll the dough out by hand, and cut it into whatever pasta you want, but I found that it also works quite well to put through my pasta roller, and I made fine noodles for chicken noodle soup. Oh My Goodness. I can’t tell you how glad I was to have a bowl of chicken noodle soup…with noodles. I’ve added brown rice, or just left the noodles out in the past, but when I made these noodles, the whole family enjoyed the warm embrace of homemade chicken noodle soup. There is not much else that can make everyone feel warm and cozy as homemade chicken noodle soup. Thank you Aine for sharing this recipe with me, and now my readers. I know others will benefit from this recipe as well.

Aine’s Real Honest to Goodness Gluten-free Egg Noodles

Author: Jeanine Friesen

Recipe courtesy of “The Baking Beauties” reader, Aine Olson.

Ingredients

2 cups gluten free all-purpose flour blend (see note)
1/2-3/4 cup garbanzo bean flour
1/2-3/4 cup sorghum flour
6 teaspoons xanthan gum
1 1/2 teaspoons salt
6 large eggs
6 tablespoons oil
potato starch (for rolling)

Instructions

Mix all dry ingredients.
Put in the hopper of a food processor with dough mixing blade. Add eggs and oil. Blend all ingredients well. Mix as long as you can until the dough pulls away from the sides and is elastic, or until your food processor’s motor protests, whichever comes first.
Dust your board with potato starch. Plop the glob of dough out on it, then turn it over to coat both sides. Knead to make sure all is the right texture and that there are no unmixed areas. Dough needs to be elastic and flexible.
Roll out to the thickness you wish for your recipe (using a noodle machine works well, just work with small pieces of dough).
Drop into boiling water, they cook quite fast. Drain & rise before using in your recipe.

Notes

4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Gluten Free Penne with Chicken and Pesto

Jeanine Friesen — Wed, 23 Jun 2010 14:49:00 +0000

This gluten free Penne with Chicken and Pesto was fantastic! I was on the hunt for something for supper, with things I had on hand. It was already 4:00 in the afternoon. You know how it is, I’m sure you’ve all been there.

I came across a recipe that had Penne noodles (I had), pesto (also had), and chicken (yeah, I had that too!). After looking over the recipe, however, I noticed that it was supposed to have 1 1/4 cups of heavy cream. No, no, no. I didn’t have it, and I didn’t feel like making a dish in summer that has that much cream in it. After only a slight moment of hesitation, I knew exactly what I was going to do. This is my version of the recipe, I hope you enjoy it as much as we did.

Gluten Free Penne with Chicken and Pesto

Author: Jeanine Friesen

Ingredients

1 (16 ounces) package gluten free penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cloves garlic, minced
salt and pepper to taste
3/4 cup gluten-free chicken broth
3/4 cup milk
1 tablespoon cornstarch
1/3 cup pesto
1 cup cut up broccoli (asparagus or peas would be good as well)
1/2 cup grated Parmesan cheese (divided)

Instructions

Bring a large pot of slightly salted water to a boil. Add pasta and cook according to package directions, or until al dente; drain (I like to rinse my gf pasta with hot water, just so it’s not too sticky).
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked.
In a small bowl, stir together chicken broth, milk & cornstarch. Pour into skillet with chicken & garlic. Season with salt and pepper.
Add pesto and half of the Parmesan cheese.
Add broccoli and cook until broccoli is tender. Stir in cooked pasta, toss to coat. Top with the remaining Parmesan cheese and serve.

I’m also going to be adding this recipe to “Gluten-Free Wednesdays” , hosted by The Gluten-Free Homemaker. Check it out every Wednesday for different gluten-free recipe ideas.

Beef Stroganoff with Hamburger

Jeanine Friesen — Fri, 15 May 2009 12:05:00 +0000

This delicious comfort food was prepared by my Mom. I sounds perfect for those days when you get home late, but don’t want to do take-out or a sandwich. Serve over noodles or mashed potatoes with a side of veggies, and you have a great satisfying meal.

Ingredients:

1 lb lean ground beef
1 small onion, chopped
1 can mushrooms, drained (1 cup sliced fresh mushroom)
1 can gluten-free cream of mushroom soup
2 Tbsp ketchup
2 1/2 tsp gluten-free Worcestershire sauce
1/4 cup sour cream

Directions:

Brown ground beef and onion.
Add remaining ingredients, except sour cream.
Simmer for 5 minutes.
Add sour cream. Stir & serve over your favorite gluten-free noodles or mashed potatoes.