Red Lentil Risotto with Chorizo
My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.
I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.
For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.
Red Lentil Risotto with Chorizo Recipe
Continue reading “Red Lentil Risotto with Chorizo”
Gluten-Free Noodle Kugel
Rice Noodles, Eggs, Ricotta, Cottage Cheese, Sour Cream, Cinnamon, Sugar
Golden Raisins, Cherries, Cranberries, Blueberries, Apricots
Perhaps you were one of the 85,000 people or the 3,500 vendors attending Natural Products Expo West at the Anaheim Convention Center last weekend? Maybe you had the opportunity to try gluten-free, organic, plant-based protein pastas by Explore Cuisine?
It was my honor and pleasure for the fourth year in a row to cook gluten-free pasta dishes to sample the crowds for my friends at Explore Cuisine. Among the most unique and quite popular was my gluten-free noodle kugel. Can I go out on a limb and gather that none of the other 3,500 vendors served a kugel?
Kugel is a beloved sweet Jewish dairy casserole that originated in Europe hundreds of years ago; traditionally made with egg noodles, eggs, cottage cheese, sour cream, and raisins. It is baked and dusted with cinnamon.
Explore Cuisine Brown Rice Fusilli is a kosher-certified, gluten-free, whole grain pasta made in Italy of just two ingredients; organic brown rice and organic pea protein.
Kugel and rice noodles were a match made in heaven for those with gluten intolerance…those who are fans of original lokshen kugel and those who had never ever heard of kugel, all enjoyed this luscious gluten-free version.
Gluten-Free Noodle Kugel Recipe
Continue reading “Gluten-Free Noodle Kugel”
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.
Continue reading “Braised Short Ribs over Chickpea Fusilli #glutenfree”
Pumpkin Ricotta Lasagne with Fried Sage
Green Lentil Lasagne Noodles
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.
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.
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
Continue reading “Pumpkin Ricotta Lasagne #glutenfree”
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
Continue reading “Back To School Pasta Dinner #glutenfree”
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
Continue reading “Top 8 Allergen-Free Rice Noodles”
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
Continue reading “Penne with Clams”