Gluten-Free Kale and Sundried Tomato Pasta

gluten-free kale sundried tomato pasta


We are half way through January.
How are you doing with your New Years resolutions?
Did you even make any?
Both myself and my hubby decided that this is the year we will finally get into shape.
We’ve each committed in our own way how to get this done.
My hubby is running on the treadmill again, lifting weights and continuing his yoga classes.
I’m taking jazzercize again, and even paid for 6 month of classes. This way, no excuses. I’ve also put my hiking boots back on and on warm winter days here in Calgary I am walking again. Doing the loop around my area is an hour walk and as long as it is not below -7, I’ll get out there.
gluten-free kale sundried tomato pasta
winter in calgary
We’ve both decided to eat cleaner, not dieting, just watching our carbs and portions.
This way I think, we will be able to stick to it.
How is everything going for you?
Here is a healthier pasta dish to start the new year.
It includes one of my favourite things right now – Kale.
Kale is one of the healthiest vegetables around. It is loaded with vitamin K, A and C as well as loads of magnesium.
Kale is known for its antioxidant nutrients, anti-inflammatory nutrients, anti-cancer nutrients and for its cholesterol-lowering abilities.
Now, don’t you think you should be eating more kale?

Gluten Free Kale and Sundried Tomato Pasta

Ingredients
  

  • 1 1/2 cup San Zenone gluten free corn penne pasta
  • 2 tbsp olive oil
  • 1-2 tsp minced garlic
  • 1/2 cup Sundried tomatoes in oil, chopped upBunch of Kale
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp red pepper flakes

Instructions
 

  • Finely chop the bunch of kale.
  • Heat a medium saucepan filled with water to boil. Once boiling add the chopped kale.
  • Cook for 3-4 minutes.
  • Remove kale from pot and set aside.
  • Add the dried pasta to the pot and cook according to package directions.
  • Once pasta is cooked, remove cooked pasta from the pot and retain the pasta water for later use.
  • Sauté 2 Tbsp of olive oil and minced garlic in a large frying pan.
  • Add the chopped sundried tomatoes to the frying pan and continue sautéing until tomatoes have softened.
  • Add the steamed kale and cooked pasta to the frying pan.
  • Toss mixture.
  • Add a couple of Tbsp of the reserved pasta water to the mixture as well as the grated cheese.
  • Sprinkle red pepper flakes over the pasta dish and serve.
Tried this recipe?Let us know how it was!



gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta

gluten-free kale sundried tomato pasta
gluten-free kale sundried tomato pasta

Gluten-Free Quinoa Pizza Dough

Gluten Free Quinoa Pizza Dough Recipe


I’ve been playing with pizza dough recipes again. I recently tried a low carb crust that involved mixing cream cheese and eggs and using that as a base.
Didn’t like it.
Tasted to me like a slab of cheese melted with sauce on top. Not a fan.
I like a traditional pizza dough. One that has yeast in it and needs to rise for a bit. I want a pizza dough that I can mold and form with my hands, just like the per-celiac ones I used to make.
At the same time,I didn’t want an all white gluten free flour crust. I wanted it to have fiber in it.
So,I played and decided I liked the thought of adding cooked quinoa to the flour mix.
I used baby quinoa.
Have you tried it?
It’s called Kaniwa. It is a dark and finer grain and lends itself to having a real nutty texture when added to baked goods.
I quite liked the look and feel of the dough when I was forming it.


Gluten Free Quinoa Pizza Dough Recipe


Gluten Free Quinoa Pizza Dough Recipe

Gluten Free Quinoa Pizza Dough

Ingredients
  

  • 1 1/3 cup water
  • 2/3 cup Kaniwa (baby quinoa)
  • 3 cups brown rice flour
  • 1 1/2 cups tapioca starch
  • 3/4 cup potato starch
  • 1 tbsp xanthan gum
  • 1 tbsp quick rise yeast
  • 1 1/2 cup warm water
  • 2 tbsp white sugar
  • 3 tbsp canola oil
  • 1/2 tsp salt
  • 1 large egg

Instructions
 

  • In a large bowl add the brown rice flour, tapioca starch, potato starch and the xanthan gum.
  • Whisk well to combine.
  • This is the flour mixture used for pizza dough.
  • You will use about 3 1/2 cups in dough.
  • Keep extra mixture in a ziplock bag and add to it the next time you make pizza.
  • In another large bowl add warm water with the sugar.
  • Whisk to blend.
  • Add the canola oil, salt and yeast.
  • With a spatula mix in the egg and the cooked baby quinoa
  •  Add about 3 1/2 cups of the flour mixture to the wet ingredients.
  • Use about 2 Tbsp of the extra flour mixture and spread it on your counter.
  • Dump dough onto counter and start to work the dough with your hands.
  •  Adding a bit more flour if too sticky.
  • You do not want to add too much or the dough will be tough.
  • This recipe makes 2 large pizza shells.
  • If you’re only needing one, you can refrigerate dough for a couple of days.
  • Or better yet, pre-bake the other shell, freeze it, and you then have a pizza shell ready the next time you want pizza.
  • Place dough on a oiled glass bowl, cover with cloth and let rise in a warm place for 20 minutes.
  • Preheat oven to 450 degrees.
  • I use a pizza stone when I cook my pizzas. Heat up stone in oven til temp is at 450.
  • Remove stone from oven and working quickly (and carefully) dump dough onto stone and with flour or cornmeal, spread dough onto stone.
  • Bake in oven for 8 minutes.
  • Remove from oven and now you can add whatever toppings you want to the pizza shell.
Tried this recipe?Let us know how it was!


Gluten Free Quinoa Pizza Dough Recipe
Gluten Free Quinoa Pizza Dough Recipe