Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Results tagged “peas”

Potatoes with Yogurt, Peas, and Basil

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This delightfully creamy but not too rich potato recipe has been a favorite since I first made it early this summer. Dutch Yellow Potatoes are steamed with peas, and then tossed with a yogurt, olive oil, and basil sauce. Chunks of briny feta cheese and toasted pine nuts top it off. Served warm, this is satisfying as a meatless main course; it’s also a great side dish at meals featuring grilled salmon, burgers, or chicken, and ideal for Labor Day gatherings.


Gluten-Free Pasta
Pasta Carbonara with Asparagus and Peas

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I was not going to give up pasta when I had to stop eating wheat, so I went on a search for a tasty, firm, nutritious, gluten-free product. Most gluten-free pastas are made from rice. The texture and flavor of rice-based noodles are great in Asian cooking, but they don’t work for me in Italian food—they don’t have enough body, easily overcook to a limp mess, and the flavor is wrong. In addition, it is now suggested we cut back on rice consumption, because of high arsenic levels in some rice products.

Ancient Harvest Quinoa Pasta and Schar Gluten-Free Pasta are two happy discoveries. They are both a semolina-like yellow from the corn in their formula, taste pleasantly nutty, and are resilient in texture if not overcooked. Ancient Harvest is organic and adds quinoa for rich flavor, high quality protein, iron, and B vitamins. Schar incorporates pea protein and rice flour for a more complex taste  and extra protein.
 
Pasta Update: Since writing this post in 2013, I have discovered 2 new pastas. Barilla has developed excellent gluten-free pastas, made from corn flour and rice flour. They come the closest to traditional pasta in both flavor and texture. I am also a fan of Power Pasta, fashioned from red lentils. Although not as similar to wheat pasta as Barilla, this pasta is wonderfully satisfying because it is a whole food packed with protein, vitamins and minerals. Read more about it here, where you will also find another recipe featuring asparagus.
 
I love pasta carbonara almost as much as the New Yorker writer and food enthusiast Calvin Trillin does. While I don’t follow his suggestion to serve it for Thanksgiving dinner, I make it frequently, and in many guises. Inspired by the fresh asparagus and peas appearing now in farmers’ markets and grocery stores, I prepared the recipe here for lunch this past weekend. To compliment the spring vegetables, I added lemon zest and fresh basil to the egg, pancetta, and Parmesan cheese sauce.


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Kristine Kidd
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