Rainy Day Penne with Italpasta Gluten-Free

It's no secret that I adore pasta. The versatility and ease of prep call my name on the regular. When the folks at Italpasta approached me to develop a recipe, I was on board in a heartbeat!

Some quick facts about Italpasta 

• They're the largest 100% Canadian owned pasta manufacturer in Canada
• The pasta is available in 4 cuts – spaghetti, penne rigate, fusilli and elbows with an oven-ready gluten free lasagne is on its way 
• They've re-launched their gluten-free line with an updated ingredient base

The Recipe

It's been raining a lot lately, with little to no pause for sunshine. So what better time to make a dish that both feeds and brightens up the soul?! This dish is so darn easy to make. I used ingredients that I regularly have on hand and made the creamiest penne. My house of picky eaters even asked for seconds!

Rainy Day Penne (makes 4 servings)

Ingredients

1 Package of Italpasta Gluten-Free Penne

2 Tablespoons Olive Oil

2 Tablespoons Garlic Paste

3 Eggs

2 Tablespoons Whipping Cream

1 Cup Finely Diced Green Onion

1 1/2 Cup Grated Parmesan Cheese

2 (142g) Cans, Seasoned Shredded Turkey

3 Cups Broccoli Florets

1/3 Cup Reserved Pasta Water

Salt And Pepper 

                                    

Directions

1. Bring a large pot of well-salted water to a rolling boil
2. Boil pasta per package instructions (about 8-10mins)
3. While pasta boils, Heat oil in non-stick pan over medium/high heat
4. Add garlic paste to pan and stir. Remove from heat when lightly browned
5. Drain turkey flakes, add to the pan of garlic and stir 
6. In a separate bowl, Whisk together eggs, cream, and parmesan 
7. Add broccoli florets to boiling pot of pasta with 4 minutes to go
8. Strain cooked pasta/broccoli and set aside pasta water
9. Gently add pasta to pan and set to low heat
10. Cover  pasta with egg mixture and reserved pasta water
11. Stir well to ensure egg mixture coats pasta and does not scramble
12. Add salt and pepper to taste preference
13. Remove from heat and top each bowl with green onion

WHAT YOU WILL LOVE ABOUT ITALPASTA

The pasta holds up very well, meaning it doesn't get mushy or fall apart. I really put the penne through the ringer with all of that stirring and it held up beautifully. 

It only takes minutes to cook, which is great because there never seems to be enough time in the day. By following the package directions, you are in for the most amazing al dente pasta ever. The noodles have a nice snap when bitten into, without being tough. I really could go on and on about how lovely Italpasta gluten-free pasta is! 

What is your favourite dish to prepare for #forGFpastalovers with Italpasta gluten-free pasta? 

*This is a sponsored post- Italpasta products and a nominal fee were provided in exchange for recipe development and posting

Recipe : Strawberry Summer Trifle

Have you ever made something on a whim, just to see how it turns out? That's what I did yesterday! I made Strawberry Trifles. The whole process felt like a science experiment as I wasn't quite sure what I was doing really. But hey, the dessert turned out splendid! I've even had requests from my family to make more.

This recipe is fantastic for a Summer dessert as zero heat is required. It's creamy, refreshing, light and just a little bit of indulgence. Plus, cleanup is also a breeze! 

Want The Recipe?

Keep scrolling :)

You Will Need

• 1 box of Jell-O Instant Vanilla Pudding & Pie Filling
• 2 1/2 Cup Cold Milk
• 1 1/2 Cup Whipping Cream
• 2 Tbsp Sugar
• 1 Tsp Vanilla Extract
• Strawberries
• 5 Cookies, Crumbled

Instructions

This recipe makes 5-6 portions

To Make Whipped Cream

Combine 1 1/2 Cup Whipping Cream,2 Tbsp Sugar & 1 Tsp Vanilla Extract in a large bowl. Stir enough to gently marry everything. That's it for now, but ensuring everything is cold is super important. Next, put the beaters from a hand mixer in the bowl and cover with saran wrap.
Place bowl, in the fridge for 30 minutes.

Once chilled, beat with hand mixer until stiff peaks form. To see what this looks like, have a look at my recipe for Easy Black Forrest Cake .

Vanilla Pudding

Now, you will need to prepare the Jell-O Instant Pudding. This is super simple. Just follow the directions on the box. It's literally combining the mix with milk and allowing it to set for a few moments.

Strawberries

Wash and slice up the strawberries any way you like. I personally prefer to cut them into quarters.

The Cookies

Store bought cookies will do just fine here. I had some homemade ones on hand so that is what I used. You don't need to smash the cookies to dust or anything like that. We're going for a chunky crumble. Place cookies in a big Ziplock bag and crush. A rolling pin or even your hands will work just fine.

Some Assembly Required

1. Place a layer of the cookie crumble on the bottom of dish or dishes
2. Next, add some of the pudding 
3. Place a layer of cut strawberries on top of pudding
4. Top with our homemade whipped cream
5. Repeat steps 2,3 &4
6. Finish with a final layer of pudding
7. Spoon a dollop of whipped cream on top
8. Place a halved strawberry on the whipped cream
9. Let chill in fridge for one hour

What is your favourite Summer dessert?!

Easy Gluten-Free Black Forest Cake

This blog post contains affiliate links. If you click through and make a purchase, I may receive a small commission (at no additional cost to you). Thanks for your support.

I have been wanting Black Forrest cake for what seems like FOREVER. It was a favourite of mine when I was growing up before I was diagnosed with Celiac. To put things in perspective, I have been navigating the gluten-free waters for well over ten years now. Enjoying some black forest cake, gluten-free of course has been long overdue.

What's a girl to do when she can't find a ready-made gluten-free version of her most favourite cake?! 

Make It At Home

Don't worry I am by no means a super amazing baker, which means you can totally pull this off too! Short-cuts and hacks are my best friends in the kitchen and I used a couple in this recipe.

You Won't Believe How Easy This Is

Seriously, it's a piece of cake.

All you need for the cupcakes is a boxed gluten-free chocolate cake mix. I used Betty Crocker because I love how moist and fluffy the final product turns out. But, you can use any boxed mix which you prefer. 

Ingredients

Chocolate Cake Mix

Whipping Cream

Sugar

Vanilla Extract

Maraschino Cherries

Chocolate Sprinkles

Red Sugar Crystals

Homemade Whipped Cream 

1 1/2 cup Whipping Cream

2 Tbsp Sugar 

1 Tsp Vanilla Extract

Place above ingredients for homemade whipped cream in a large bowl. Stir to combine. That's it for now, but ensuring everything is cold is super important. 
Place the beaters from a hand mixer in the bowl and cover with saran wrap. 
Put bowl, in the fridge for 30 minutes. 

Once chilled, beat with hand mixer until stiff peaks form.

Stiff Peaks

*Follow directions on chocolate cake mix box to make the cupcakes.

Once the cupcakes come out of the oven and cool, they are ready to be transformed. 

First up - deconstructed black forest cake... a trifle of sorts. 

To do this, I cut a cupcake into four layers. I then alternated between the following components:

cupcake slice

whipped cream

chocolate sprinkles 

red sugar crystals

maraschino cherries

For my more traditional cupcakes, I used the OXO 1261080BK GG Cupcake Corer. It literally cores your cupcakes with little to no effort at all, leaving room for a surprise filling. Once I had created room for a filling, it was time to assemble. In the cupcakes vacant centre, I layered the whipped cream, maraschino cherries, chocolate sprinkles and red sugar crystals. The top of the cupcakes a capped off with a swirl of whipped cream, sprinkles, and sugar crystals. A single maraschino cherry completes this sweet treat.

Just Look At That Goodness 

Have you created anything inspired by a favourite dessert? Let me know below.

Cinnamon-Sugar Lasagne Crisps {Catelli® Reinvent Gluten Free Lasagne Challenge}

Who says you can't have lasagne for dessert? I created the recipe Cinnamon-Sugar Lasagne Crisps as part of a Catelli Blogger Challenge. The challenge is to create an original recipe which reinvents lasagne and celebrate the launch of Catelli Gluten Free Lasagne.


I had a ton of fun developing this recipe and I am thrilled with how it turned out. It's clear my family must be too- because they devoured the Cinnamon Sugar Lasagne Crisps! Served warm, these are a delightful and cozy little snack. I can't wait to make more!

About Catelli Gluten Free Pasta

• Produced in a dedicated gluten-free facility
• Certified by the Canadian Celiac Association's Gluten-Free Certification Program
• GMO Free
• Cholesterol and preservative free
• Low in sodium
• Oven ready (no need to boil noodles)

Catelli Gluten Free Lasagne is the sixth cut of pasta to be featured in the Catelli Gluten Free Pasta line. The line also includes Penne, Fusilli, Macaroni, Spaghetti and recently introduced Linguine


You know I love sharing giveaways with you guys right? 


Catelli is giving away one case (12 boxes) of their gluten free lasagne to a lucky Gluten Free Doll reader! 




a Rafflecopter giveaway

Keep scrolling for the Cinnamon-Sugar Lasagne Crisps recipe

Cinnamon Sugar Lasagne Crisps 

Ingredients  
1 box Catelli Gluten-Free Lasagne
1 pinch of salt 
vegetable oil  
1 cup cinnamon sugar  

Instructions 
1. Fill large pot with water and a pinch of salt. Place on med/high heat and bring to boil 
2. Break lasagne noodles into halves  
3. Place noodles in water once it has reached a roaring boil 
4. Boil for about 7-9 minutes, stirring occasionally 
5. Remove noodles from water and place on parchment paper 
6. Let noodles dry for about 30 minutes 
7. Once noodles are no longer soaking wet,  add about 2 inches of oil to a large pot and set to med/high heat 
8. Oil is ready for frying when a small cube of gluten-free bread browns in 60 seconds
9. Place noodles in oil, a few at a time to prevent crowding 
10. Fry until noodles are golden brown then remove from oil and place on parchment paper 
11. Dust  noodles with liberal coating cinnamon sugar 
12. Serve warm with frosting  

Frosting Ingredients  
2 cups icing sugar 
2 tablespoons milk 
¼ cup cream cheese 
1 tablespoon butter 
½ teaspoon vanilla  

Instructions 
1. Place 2 cups of icing sugar in mixing bowl
2. Melt 1 tablespoon of butter and add to icing sugar, along with 2 tablespoons of milk and ½ teaspoon of vanilla extract. 
3. Melt ¼ cup of cream cheese and add to mixture 
4. Whisk ingredients until they develop a smooth and creamy consistency 

Kid Friendly Game Day Snacks

Fall is finally upon us. This means that both NHL and NFL fans everywhere are excited and cheering for their favourite teams.

Hockey fans and football fans have a couple of things in common:

1 . They are passionate about their favourite sport

2 . Game day goes hand in hand with awesome food

The most talked about tailgating dishes tend to be on the not so healthy end of things. Tasty? Sure! Great idea every game? Not so much. I've come up with three game day snacks that are yummy, fun to eat, easy to make and KID Friendly!

For this snack, you will need:

Apples
Vanilla Yogurt
Honey
Chia Seeds
Cinnamon Sugar

• Wash, peel and core the apple
• Cut the apple into french fry style wedges
• Toss apple wedges in cinnamon sugar
• Mix vanilla yogurt with honey and chia seeds

Now it's time to dip the wedges into the honey chia yogurt mixture and enjoy!

For this snack, you will need:

Gluten-Free Wraps (I used Udi's)
Bananas
Peanut Butter
Nutella

• Microwave gluten-free wraps for about 20 seconds so they are pliable
• Cut wraps into one-inch strips
• Slice bananas so they are an inch wide
• Spread peanut butter on some strips & Nutella on the remaining ones
• Place banana on wrap and roll up until wrap is secure

Plate and eat!

For this snack, you will need:

Grapes 
Kielbasa
Cheese 

• Wash grapes
• Cut kielbasa and cheese into bite-sized cubes
• Place items on skewers

Voila! You have a quick and healthy snack!

What are some of YOUR go-to game day snacks?

Catelli Gluten Free Pastabilities Challenge

Celiac Awareness month takes place in May. The great folks at Catelli asked me if I would like to participate in their Gluten Free Pastabilities Challenge to help celebrate. The task - to create an original gluten free pasta recipe, using any cut of Catelli Gluten Free pasta. I chose to work with Penne, which Catelli then graciously supplied me with.

Catelli Gluten Free Pasta is made from a unique four-grain blend of white rice, brown rice, corn & quinoa. It is is produced in a dedicated gluten-free facility. Certified by the Canadian Celiac Association’s Gluten-Free Certification Program, it is available in Spaghetti, Fusilli, Penne, and Macaroni. The pasta is made with ingredients that are declared GMO-free as well as Cholesterol and preservative free. You can find Catelli Gluten Free Pasta at all major retailers across Canada

After playing around with some ideas, I came up with a recipe which I have dubbed "Maple Brunch Penne". I'm a big fan of comfort food and for me, this really hit the spot. I hope you will enjoy this as it has quickly become a family favourite in my home of picky eaters.

" Maple Brunch Penne "

Serves 4

Core Ingredients

1     box Catelli Gluten Free Penne     
4     eggs
5     strips of bacon cut into 1-inch pieces
2     tablespoons maple syrup
      shaved parmesan cheese and pepper to taste 

Marinara Sauce Ingredients

3      tablespoons olive oil
1/2   cup finely diced onion
4      cloves garlic, minced
1      jalapeno pepper, finely diced
1      teaspoon brown sugar
1      tablespoon white sugar
1      teaspoon salt

3      tablespoons tomato paste

1      796ml can crushed tomato
    



Directions

1) Heat olive oil in large saucepan or wok, on medium-low heat
2) Add onion, garlic and jalapeno pepper. Cook until soft, but not brown. Stir frequently
3) Mix in brown sugar, white sugar, salt, and  tomato paste. Continue to stir frequently
4) Separate juices from crushed tomato and set the juice aside
5) Add crushed tomato and stir. Bring sauce to a boil. Reduce heat and simmer until sauce reduces. About 15-20 minutes. Occasionally stir mixture
6) While sauce is simmering, bring pot of water to boil and cook Catelli Gluten Free Penne per directions on box
7) While pasta is cooking, fry bacon until slightly crisp and drain. Place bacon in a bowl and drizzle with maple syrup. Add the maple syrup coated bacon to sauce
8) Add the reserved juices from crushed tomatoes to sauce and stir
9) Fry eggs sunnyside up in bacon grease
10) While eggs cook, drain pasta (do not rinse!!!) and add to sauce
11) Place finished pasta mixture in 4 bowls and top each with fried egg. Add shaved parmesan and pepper to your liking. Serve and enjoy!


You can use an egg ring like I did, to produce a nice rounded shape.

Like what I have created here? Feeling up for a challenge? 

Visit Websaver.ca and grab a coupon for $1.00 off of any one Catelli Gluten Free 340g product. Then, create your own Catelli Gluten Free pasta recipe and share it here on Catelli's Facebook page. The recipe can be for breakfast, lunch, dinner or dessert! The choice is yours. Catelli's Gluten Free Pastabilities Challenge will be held for the public from May 4-31, 2015, and Catelli is offering major prizes for delicious, out-of-the-box gluten free pasta ideas. The three people whose recipes get selected and have the highest number of likes on Catelli’s Facebook page will receive a year’s supply of gluten free pasta, courtesy of Catelli! How cool is that?!



**Disclosure: I received compensation in the form of  product for this post

Stuffed Tomato Boats With A Kick

The cold weather is here to stay, bringing with it the longing for comfort food. I have created the recipe below, as part of the Hidden Valley Gluten Free Challenge. These Stuffed Tomato Boats With A Kick, are a great addition to any meal. They are also a perfect little snack, which will warm you right up.




Ingredients

• 1 boneless chicken breast
• 4 Roma tomatoes, halved
• 1/3 Cup Hidden Valley Spicy Ranch Dressing
• 1 Tbsp gluten free apple butter BBQ sauce
• 1/4 Cup crumbled, already cooked bacon
• 1/4 Cup diced green onion
• 1 Tsp Olive Oil
• 1/2 Cup sour cream
• 1/3 Cup grated, Marble cheese
• Shredded lettuce to garnish

* Always read labels to ensure ingredients are gluten free



Directions

1. Preheat oven to 350F.
2. Heat 1 Tsp of Olive Oil in a pan, over medium heat. Add chicken to pan and cook each side for approximately 10 minutes. Chicken should no longer be pink. You can use a meat thermometer to ensure chicken has safely cooked to an internal temperature of 165F-170F.
3. Let chicken rest for about 5 minutes.
4. Place chicken in a bowl. Hold chicken steady with one fork and use another to pull or tear the chicken apart.
5. Add Hidden Valley Spicy Ranch, gluten free apple butter BBQ sauce, crumbled bacon and green onion to the shredded chicken. Stir ingredients together until well incorporated. Set aside.
6. Use a spoon to scoop out the pulp and juices of tomatoes. Fill tomatoes with chicken mixture and place on baking sheet.
7. Add cheese to top of the now filled tomatoes
8. Bake for 15 minutes. Tomato skins will be blistering slightly when done.
9. When tomatoes are finished baking, top each with a spoonful of sour cream. Place shredded lettuce (as little or as much as you like) on top to complete dish and serve.

Hidden Valley Ranch Products and other promotional consideration were received in exchange for providing the above recipe as part of a submission in a contest sponsored by Hidden Valley Ranch.

Campbell's Gluten Free Broth Recipe Challenge & Giveaway!

As part of Celiac Awareness Month, I am taking part in the Campbell's Gluten Free Broth Recipe Challenge. To help spread awareness, I developed my own recipe  with Campbell's recently launched No Salt Added Ready to Use Vegetable Broth. This broth is also 100% Gluten Free.

I have never made soup from scratch before so what better reason to give it a shot then this opportunity right here! I had a lot of fun experimenting in the kitchen and even taught myself a thing or two, thanks to trial and error.

Below is my Garden Vegetable Noodle Soup recipe:

Ingredients

1 Carton of Campbell's No Salt Added Ready To Use Vegetable Broth

1 Tablespoon Vegetable Oil
1 1/2 Tablespoon Salt
1 Teaspoon Minced Garlic

1/2 Onion
2 Carrots
1 Tomato
5 Mini Potatoes (I used Mixed Little Gems)
1/2 Cup Frozen Edemame

1 Cup Whole Grain Instant Brown Rice
1/4 Cup Gluten Free Pasta (I used Brown Rice Fettuccine)

Desired Seasonings

Directions

Prep your desired pasta per the instructions on the box

• Bring 1 Cup of Water to a boil
• Add Rice and stir in 1 Tablespoon of Butter
• Turn off heat and place lid on pot

While the Rice is doing it's thing....

• Prep those Vegetables! Cut Onion, Carrots, Tomato, and Mini Potatoes into bite size pieces. Think small enough to get a variety in one spoonful. 

• Add the Vegetable Oil, Minced Garlic and bite size Vegetables, as well as, the Edamame to a large pot and let sweat.

• Cook pasta until al dente (it will finish in the soup)

• Pour in 1 Carton of Campbell's No Salt Added Ready To Use Vegetable Broth

• Add both the cooked Rice and Pasta

• Stir gently

• Add 1 Teaspoon of desired seasonings (ie: Salt and Pepper)

Garden Vegetable Noodle Soup

***Disclosure: Campbell Company of Canada provided me with product to develop this recipe.

Contest Time!!!

Would you like to win (4) Coupons to enjoy  1 FREE 900ml carton of Campbell's No Salt Added Vegetable Broth? 

4 lucky readers have a chance to win 4 of these FPC's each! Enter below through Rafflecopter!


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Cheese Steak Hoagie

With the cold and wet weather here to stay, a warm and hearty meal is what we are all in need of this time of year. I used Udi's hot dog buns (sent to me by Udi's as part of their Fall Comfort Giveaway) and created my own little cheese steak hoagie.

Boy, was this a family crowd pleaser!

Want to make your own? Follow the simple steps below:

Ingredients

4 Udi's hot dog buns
Quick Fry Steak cut into thin strips
1/2 White Onion
1/2 Green Pepper
3 Mushrooms
1 tsp Steak Spice
Mozzarella Cheese cut into cubes
Gluten Free smokey BBQ sauce

*Cut vegetables as thin or thick as you like 
*Use as much or as little cheese and BBQ sauce as you desire

Directions

Cook steak on medium heat until lightly browned. Add steak spice. Then add mushrooms, onion and pepper.Remove from heat and add cheese to the skillet.

Place a layer of cheese on the bottom of the bun. Then add skillet mix of steak,cheese and vegetables. Drizzle some BBQ sauce on the top and enjoy!

Udi's French Toast Sticks With Cranberry Apple Compote

Here is the first recipe that I have come up with using the Udi's products that were sent to me. I hope that you find it as warm and comforting as my family does. Two awesome things about this recipe are that the components can be eaten together or separately and can be easily frozen for a quick bite when you are in a rush.

French Toast Sticks With Cranberry Apple Compote

Ingredients

French Toast Sticks
4 slices of Udi's Whole Grain Bread
2  large eggs
1/4 cup milk
1 tsp ground cinnamon

Cranberry Apple Compote
2 small apples
2 tbsp lemon juice
1/4 cup canned cranberries
1/2 cup brown sugar
1/2 tsp ground cinnamon
1 tbsp margarine
1 tbsp cornstarch


Directions

French Toast Sticks
Slice bread into four equal rectangles.
Whisk together eggs, milk and cinnamon.
Preheat a non stick pan on medium heat with margarine or butter.
Soak bread slices in the egg mixture, turning once and making sure they are completely coated. When bread is no longer firm to the touch it is ready to be removed.
Add bread sticks, a few at a time to pan and cook until all four sides are slightly toasted.


Cranberry Apple Compote
Peel and chop apples into small cubes and place in a pot.
Add lemon juice, cranberries, brown sugar, cinnamon, and margarine then mix with wooden spoon on med/low heat.
Once juices start seeping from the apples, mix cornstarch with enough cold water to make a paste and add to mixture while stirring.
Leave on heat for several minutes, stirring occasionally until mixture is thick and apples are no longer crunchy.


Head over to the Udi's Fall Comfort Giveaway on my blog for a chance to win $150.00 CDN worth of amazing products from Udi's!

Homemade Gluten Free Stuffing With Gravy

Homemade bread that has gone stale. I then cut it into cubes and toasted it.

Other ingredients you will need:
2 cups red onion and 1 1/2 cup celery. Both finely chopped.

Gluten Free Croutons and chicken broth. Read all chicken broth labels as some contain wheat. 

                                        Melt 2/3 cup of butter.

                                    Add onion and celery. Saute.

Add 2 cups chicken broth and reduce on low heat. Pour over croutons.

Seasonings that I added: Mrs Dash, Salt, Pepper, Poultry Seasoning and Sage.

                                         Prepackaged croutons

                                         Homemade croutons

.

I mixed both homemade and store bought croutons together. Place in the oven until golden brown, with a slight crust. Don't forget to occasionally stir the mix with a wooden spoon to ensure even heating

Finished stuffing

Next time I think I will go back to spreading the mixture over cookie sheets as it provides a much more even crisping of the stuffing. Tasted great, though!

The gravy I use is really easy to make. I make it regularly. Like all the time regularly. All you need is a packet of Club House gluten-free gravy mix.