Pasta

Gluten Free Seafood Pasta with a Garlic Cream Sauce

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I wanted to do something different for Valentine’s Day instead of the usual Steak Dinner. So on Saturday I made a Seafood Pasta that consisted of shrimp and swai white fish.

I decorated the table for the family… because Valentine’s Day is a family affair at my house. And I love place mats and love to break out holiday mats for the occasion! And since my birthday is right before Valentine’s Day I already had the stunning flower arrangement that my parents had delivered to me.

Valentine Place setting

Then i started making dinner. My family loves pasta — and white sauces are my favorite! This recipe is mild so you don’t have a huge fishy flavor which makes it perfect for kids and adults alike. Add a salad with dinner makes it foolproof!

Gluten Free Seafood Pasta with Garlic Cream Sauce | Small Town Living in Nevada

Gluten Free Seafood Pasta with a Garlic Cream Sauce

Ingredients

1/4 cup olive oil
2 Tablespoons garlic, minced
1/4 cup white onion, chopped
2 cups extra dry vermouth
2 tablespoons chopped fresh parsley leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1 cup heavy cream
1 cup whole milk
1/2 cup butter
1 pound shrimp
2 fillets white fish, cut into 3 strips.
1 pound cooked gluten free pasta
1/2 cup grated Parmesan

Directions

In a large saute pan, heat 1/4 cup oil and cook garlic and onions until translucent, about 2 minutes. Deglaze the pan with the vermouth and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream, milk and butter. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan saute the white fish, cook until opaque and remove to a platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the platter. Add cream sauce to saute pan to toss the drained pasta with the cream sauce and seafood. Transfer to a serving dish, and sprinkle with extra cheese and parsley, as garnish. Arrange shrimp and white fish on top.

Adapted from Food Network

I love you sugar cookie

And then later for dessert we enjoyed some Heart Shaped Gluten Free Sugar Cookies topped with Hersey’s Chocolate Syrup. All in all our meal was perfect! Hope you had a wonderful Valentine’s Day just as we did!

I made Gluten Free Pasta Dough to ring in the New Year

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Gluten Free Ravioli | Small Town Living in Nevada

Spinach and Meat Ravioli topped with Butternut Squash Sauce paired with a Caesar Salad and Gluten Free Garlic Bread

Of all the foods that I miss out on eating since being gluten intolerant, I miss eating Raviolis. Being from a loud, obnoxious Italian family — I grew up eating a lot of pastas and ravioli. Now, honestly I have never been a spaghetti kinda person and I am not a huge fan of Tomato Sauce. LOL, I can remember my Grandmother yelling at me “What kinda Italian are you? That you don’t like Tomato Sauce!!” It isn’t that I really dislike Tomato Sauce — I just can’t eat it with out feeling like my stomach is a ball of acid and will burn a hole through my stomach and esophagus. So I try to stay away from it to avoid my stomach issues.

Anyhow, to get back on track — I decided that I was going to finally tackle making a really good pasta dough so I could make my family and I raviolis. I actually converted my grandmother’s pasta dough recipe to Gluten Free and have to say it came out pretty good.

My husband loves Butternut Pasta Sauce and he actually made a fresh batch of sauce to go with our raviolis.

He skipped the roasting of the butternut squash and just boiled it and said he felt that was easier than roasting it in the oven.

And my mother made my grandmothers ground turkey and spinach filling to stuff the raviolis with! So the whole process from making the dough to filling the raviolis took a good 2+ hours and we ended up making 125 raviolis. But I actually used 10 cups of my Gluten Free Flour blend (my own mixture of Brown Rice Flour and Tapioca Flour).

I used my pasta dough roller to roll out the dough then I used a medium sized biscuit cutter to cut out circles of dough to fill the raviolis and then pinched off to seal.

My kids had a blast helping make the raviolis — it was like a production line at the table — but could had taken an hour longer if I didn’t have the help!

Ravioli

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Beef Stroganoff (Made with Steak)

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I had a playdate at my house yesterday and my friend mentioned Beef Stroganoff. I LOVE Beef Stroganoff, yet never make it because my husband doesn’t like it which is a bummer. BUT, my husband has been out of town — so I figured it would be a good time to make up a batch!

BeefStroganoff_Verbiage

Beef Stroganoff

Ingredients

1 pound steak, cut into cubes
2 tablespoons gluten free flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced or 2 TBSP of dried onions
8 ounces canned mushrooms
8 ounces beef broth
1 (15-ounce) can gluten free cream of mushroom soup
1/4 tsp nutmeg
1 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1 cup sour cream
Cooked gluten free penne pasta

Directions

Sprinkle the steak with salt, pepper, garlic powder and then with 1 TBSP of flour.

In a large skillet, brown steak in the olive oil and butter.

Remove the steak from the pan.

Add the onion and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with remaining flour.

Put the steak back into the pan with the onion and mushrooms.

Add the mushroom soup and beef broth with nutmeg. Cook over low heat for about 15 minutes, until thickened. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve.

Serve over cooked noodles.

Adapted from: Paula Deen

There was a Garlic festival at my house….

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MojitoSo we had friends over for dinner and a movie – and Frozen Mojitos. I have been nursing my mojito for hours, LOL. It is strong on the Barcardi 151! My husband bought Cocktail Rx Freezer Cocktail mix – Mojito Flavor that comes in a 19.5-Ounce Bucket. Just freeze over night, pour in a glass, add some crushed mint and you have a yummy drink! Except my drink is living on foreverrrrrr……………

For dinner I decided on Shrimp Scampi, bruschetta, Garlic Bread and Crab Cakes with a garlic aoli sauce. So the vampires are staying away tonight!!!

After making more cookies and all the prep work for dinner – I still haven’t finished my drink… I am such a light weight.

AND I have no idea how I made dinner, but everyone Oohed and awed! No, just kidding I didn’t cook tipsy or even drunk, but it was really D-Lish!

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Pasta Alfredo

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Originally written on July 23, 2014 I know we had pasta on Saturday — but the hubby is out with friends tonight and the kiddos asked for pasta, so why not. Instead of noodles I am cooking Penne Pasta tonight…. yum! PastaAlfredo

Pasta Alfredo 

I decided to use an Alfredo Sauce packet. Normally I make my own alfredo, but wanted to try something different.

Alfredo Sauce

1 pkg Simply Organic
1-1/2 cup whipping cream
2 tsp Butter
1/4 cup grated parmesan cheese

Pasta:
Penne Pasta (I am using TruRoots ancient grain organic penne pasta)
Salt, to add to boiling water (I use Himalayan Pink Salt)
4-6 cloves Garlic, minced
Mushrooms, sliced (I used Baby Bella)
1 TBSP olive oil
12 oz Veggies of your choice

1. Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook to al dente.

2. While water is boiling sauté garlic with olive oil. When garlic is tender add mushrooms. Sauté mushrooms until tender.

3. Add butter and whipping cream to sautéd garlic and mushrooms. When butter is melted add Simply Organic Alfredo Sauce packet. Stir, but don’t over stir otherwise you will have the sauce separate. It will still taste great, however, it just will look oily. Once you have a smooth consistency remove from heat and add grated parmesan cheese.

4. Cook your veggies. 5. When every step is done — toss everything in a HUGE pot and toss! ENJOY!