Category Archives: Gluten Free

Super Nutty Seed Bread at April’s

Super Nutty Seed Bread at April’s

This energy boosting, super nutty seed bread topped with chic pea guacamole has both healthy fats and deliciousness…what more could you ask for!

It’s amazing how a hearty, healthy, homemade bread made from ground seeds can be this easy to make! The combination that April offers in her recipe by topping this moist bread with a creamy chic pea guacamole is a win win for me. The textures of the the two really compliment each other.

You really need to check out April’s beautiful website sweetsimpledelicious.com¬†where she offers delicious, healthy recipes along with her wellness programs enrollment availabilty! It was so much fun taping this show with April. With our similar tastes and aspirations I know we’ll be working together to bring you more shows featuring healthy, scrumptious dishes!

For other healthy and delicious dishes you should check out my Zucchini Torta, Zucchini Spaghetti, Salsa 101, or Cold Cucumber Soup with Seared Sea Scallops!…ENJOY ūüôā

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for Super Nutty Seed Bread:

  • 1 cup ground oats
  • 1 cup ground walnuts
  • 3/4 cup ground pumpkin seed
  • 3/4 cup ground flax seed
  • 1 cup almond flour
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 4 egg whites
  • 3/4 cup filtered water

Directions for Nutty Seed Bread – Pre-Heat oven to 350¬ļ

  1. Add egg whites to your cold mixer bowl and whisk until fluffy
  2. Add the first 7 ingredients to a different medium size bowl and whisk together
  3. Add water to the fluffy egg whites and whisk to combine 5 seconds
  4. Stir in the wet ingredients into the dry with a spatula just to combine
  5. Add batter to 2 small loaf pans greased with olive oil
  6. Bake for 35 minutes
  7. Let bread cool in pans for 10 minutes, then turn out to onto cooling rack to finish cooling
  8. Slice and serve with a healthy serving of Chic Pea Guacamole! Recipe below…

Ingredients for Chic Pea Guacamole:

  • 2 ripe avocados
  • 1 cup chic peas
  • 1/2 cup grape or cherry tomatoes sliced in 1/2
  • Juice from 1 whole lime
  • 1 tbsp finely chopped red onion
  • 1 garlic clove thru press or finely chopped
  • 1/4 tsp salt
  • Pepper to taste
  • 1/4 cup fresh chopped cilantro

Directions for Chic Pea Guacamole:

  1. Add avacado and chic peas to a medium size bowl and mash with potato masher to desired texture
  2. Stir in fresh squeezed lime juice, red onion, garlic, cilantro, s & p
  3. At the end stir in sliced cherry tomatoes and serve on a slice of Super Nutty Seed Bread!…mmm!

Smoothie Demo at Funktion Fitness!

Smoothie Demo at Funktion Fitness!

Giving my favorite “Mango-Kale Smoothie” demo for the staff and members at Funktion Fitness this past Thursday morning was tons of fun! The best part was seeing all their smiling faces after taking the first sip of my Mango-Kale Smoothie. They really loved how¬†refreshing and fruity¬†the smoothie was. Like I always say, if it wasn’t green you wouldn’t even know there was kale in it!

In my opinion, finding a balance is the key to everything in life. Getting my¬†dose of endorphins thru spin class at my gym, Funktion Fitness, is just as important to me as having a healthy go to energy drink. And not just any old healthy energy drink but one that’s as delicious as my Mango-Kale Smoothie! The best thing is attaining these things and enjoying yourself to the point where it just doesn’t seem like work at all!

Having an awesome motivator, like my spin instructor Heather Theriault at Funktion Fitness, is half the battle. She has so much enthusiam for life and that work ethic of hers making your workout super tough but so gosh darn fun it goes by in a flash…can’t ask for anything better¬†then that!

So it’s up to you to find some kind of exercise outlet that makes you happy, and gets you your weekly dose of mood boosters, endorphins. As for the healthy energy drinks, I’ve got you covered with my scrumptious smoothies to give you those weekly boosts helping you to keep powering thru your day with a smile…enjoy!

CLICK HERE TO FIND THE RECIPE, INGREDIENTS AND DIRECTIONS TO MY MANGO-KALE SMOOTHIE¬†! You can get really creative with your smoothies and I show you how in one of my other smoothie shows “My¬†Energy Smoothies 101. You’ll want to take a jump over to my Mango Salsa Recipe page as well and don’t forget to make my Best Guacamole Ever Recipe¬†… never any left over where ever I take it!

Energy Smoothies 101

 

 

 

 

Mango-Kale Smoothie!

 

 

 

Best Guacamole Ever and Crostini with Skirt Steak & Guac!

 

 

 

Mango Salsa with Pulled Beef Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green Goddess Sauce ll

Green Goddess Sauce ll

Having¬†my green goddess sauce ll¬†at¬†your next party will be sure to turn heads. It’s kind of like wearing a new party dress! This green goddess sauce is made in mere minutes in a blender. It’s a blend¬†of Greek yogurt, mayo, fresh mint leaves and cilantro, garlic, green onion, lemon juice, olive oil and rice wine vinegar. ¬†You don’t even have to waste time chopping finely because it all get pur√©ed anyways!

Decorating your party plates with my green goddess sauce will make for a lovely presentation, a more formal one, but having a bowl or pouring cup of the sauce on the table will do the trick quite nicely! In fact, the latter might be better since there’s a good possibility your guest’s will be going back for seconds.

This green goddess sauce is so versatile because it literally goes with all foods! It’s heavenly on seared scallops…all fish for that matter, swordfish,¬†rack of lamb, pulled beef tacos, Sweet Potato Fries¬†,¬†Baked Crispy Fries, or Baked Coconut Shrimp¬†and even cut veggies!

027

IMG_3234

IMG_0672

IMG_0668

iphone pictures 447

 

 

IMG_6920

iphone pictures 1167

iphone pictures 1168

iphone pictures 1191

 

iphone pictures 331iphone pictures 316

 

 

 

 

 

IMG_6956IMG_6962

 

IMG_0672

 

 

 

 

 

Ingredients:

  • 1 cup plus 2 tbsp Greek yogurt
  • 1/4¬†cup mayo (I use Hellman’s)
  • 1/2 cup packed mint leaves (1 cup loose)
  • 1 cup packed fresh cilantro
  • 1 garlic clove put thru garlic press
  • 1/2 jalape√Īo diced
  • 4 lg stalks, 6 small of green onion chopped coarsely
  • 1 tbsp¬†fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 Tbsp “seasoned” rice wine vinegar
  • 1/2 Tsp sugar ¬†– (NOTE: I forgot to add this in the show, but it really needs this for balance ūüôā
  • s & p
  • If it’s not hot enough with the jalapeno add a dash of Siracha

Directions:

  1. Place all of the ingredients into a blender an pur√©e for 10 seconds…be patient¬†– you may need to stop and stir everything to get it going but do¬†NOT add any more liquid
  2. Stop blender and scrap down sides to get the larger leaf pieces and blend for 5 more seconds and violà!
  3. Taste here and add salt and pepper
  4. Add a dash of Siracha – you need to taste the sauce first, sometimes a jalape√Īo can be super hot and other times it can be a mellow hot
  5. This sauce gets even better if you can pop it into the fridge for an hour and let the flavors mingle, the sauce will thicken up a little too!
  6. Make this ahead of time and keep sauce in a plastic container and refrigerate.  It stays nicely for days in frig.
  7. This green sauce is absolutely delicious on so many things…be creative.

Homemade Applesauce

Homemade Applesauce

Playing at my childhood friend Karen’s house growing up¬†and smelling her mom’s homemade applesauce simmering on the stove with aromas of apple and cinnamon in the fall air are¬†one of those nostalgic memories that will stay¬†with me my whole life. That’s where the inspiration for this show and recipe came from. I contacted my friend Karen about her mom’s recipe and she was happy to share.

Karen’s mom, Pat, used a food mill to pass the apples¬†through smoothing out the consistency and removing the peels . For those of you who don’t have a food mill I am simplifying that process having you¬†peel the apples prior to simmering. Even though the peel does offer a little extra¬†flavor we will take the middle of the road for convenience purposes. For that smooth texture that I like I put the simmered apples in my food processor in small batches. You can skip this step completely by using a potato masher, whisk or even a fork to work out the lumps to your desired texture.

The only addition to Pat’s recipe is that I add in a couple of tablespoons of fresh squeezed lemon juice for a¬†subtle brightness to the sauce balancing out the sweetness. Actually, I add the fresh lemon juice while I peel, core and slice the¬†apples¬†into eighths¬†so they don’t turn brown. I want those cinnamon-apple aromas to permeate the house as soon as possible so I add her¬†spices in the beginning of the simmering. Some recipes even add in orange or lemon peel when¬†simmering the apples but I think that’s a matter of preference and you can get as creative as you want.

Making homemade applesauce is really¬†easy¬†to make filling your kitchen with so many wonderful seasonal aromas you may wonder why you don’t do it more often. You may find your self starting a crackling fire to get the full effect while your apples are simmering on the stove. Be careful if a window is open you may just find a neighbor or two dropping in to “borrow” a cup of sugar.

Fall is the perfect time to make this homemade applesauce with apples in abundance at the stores and local orchards. A¬†wonderful thing about making applesauce is it stays well for months in your freezer. One of my favorite ways to have applesauce is¬†with grilled pork chops, caramelized onions and a little crumbled Gorgonzola. For a simple, gluten-free dessert that’s out of this world you can top vanilla ice cream with this warm homemade applesauce, whipped cream,¬†a drizzle of caramel sauce and a sprinkle of toasted apple crisp topping made with oats! This just¬†may be my new favorite dessert! I buy our local Ashley’s vanilla ice cream and their caramel sauce when I¬†make this incredible Applesauce-Caramel Sundae.¬†So get into the holiday spirit and create those nostalgic memories for your kids, family and friends filling the house with simmering apples and cinnamon, a¬†similar aroma to¬†hot apple cider, that will stay with them forever. Hope you enjoy the show ūüôā

IMG_3993

IMG_4014

IMG_4063

 

 

 

IMG_3967

IMG_3986

IMG_3988

 

 

 

 

smileapple

IMG_4104

caramelapple

 

 

 

 

IMG_4086

 

Ingredients:

  • 4 lbs. (10 apples) – an assortment of apples for well rounded flavors
  • 3 tbsp brown sugar
  • 3 tbsp¬†white sugar
  • 1/8 tsp salt
  • 1¬†tsp cinnamon
  • 1/4 tsp nutmeg
  • dash of cloves (optional)
  • 1 1/4 cup water
  • 2 tbsp fresh lemon juice

FOR Applesauce-Caramel Sundae:

  • Your favorite¬†“apple crisp topping” recipe made with oats toasted up in the oven on 400¬ļ in a bake dish until golden
  • 1 Quart of your favorite local Ice creamery Vanilla and 1/2 pint of their caramel sauce
  • Whipped cream (1 cup heavy whipping cream, 1 tbsp confectioners sugar, 1 tsp vanilla, bourbon or whiskey)
  • Toasted apple crisp topping with oats

Directions:

  1. Peel, core and slice apples into 8ths and place into large pan
  2. Squeeze lemon juice on them slices as you go to prevent them from turning brown
  3. Mix the brown and white sugar together
  4. Sprinkle 1/2 the sugar on the apples
  5. Add all of the cinnamon, nutmeg, (cloves -optional) salt and the water
  6. Mix with a spoon and put on the stove over med/high bringing to a boil
  7. Turn down and keep simmering for 20-25 minutes until softened
  8. Taste and check sugar content, add the remaining sugar if you want sweeter
  9. If you add the rest of the sugar simmer for a few more minutes til it melts
  10. Remove from stove and let cool 5 minutes
  11. Mash the apples with a potato masher, fork, whisk or add to food processor til you get the texture that you want –¬†If you are using a food processor only fill 1/2 way then puree
  12. Serve with a big grilled pork chop, topped with caramelized onions, and crumbled Gorgonzola or do up dessert with the Applesauce-Caramel Sundae…enjoy! ūüôā

Zucchini Spaghetti at Jaynee’s

Zucchini Spaghetti at Jaynee’s

Wow! Zucchini spaghetti…who would have ever thought? A gluten free dish full of nutrients that taste’s amazing and looks as gorgeous as does is the perfect path to¬†healthy eating! Bringing you this zucchini spaghetti simmering with¬†tomato, basil and red wine at Jaynee’s has inspired me to put together future recipes and shows like this one.

Jaynee and I¬†cook the zucchini spaghetti in this recipe so that it’s al dente. For those of you who might not know what Al dente means it’s an Italian term meaning to have¬†some tooth or bite to it where¬†the texture isn’t too soft. This is kind of ironic because that’s exactly how I like to cook my wheat pasta. I can’t think of anything worse than pasta that is fully cooked to a soft texture.

It is really exciting all the different things you can do with these creative veggie noodles!¬†From Thai themes where raw¬†zucchini noodles are dressed with a citrus dressing made from pur√©ed mangoes, cilantro, fresh lime juice, and avocado’s to tahini sauce pur√©ed with green onions, coconut meat, ginger and fresh lemons. Not only are these dressings packed with anti-oxidants and exotic flavors but the citrus partially cooks the zucchini getting results similar to¬†ceviche. The citrus actually softens the texture of the vegetable giving you a softer mouth feel crunch rather than a harsh raw bite.

It couldn’t get any easier to make these spiral veggie¬†noodles with the new-fangled devices available out there. I purchased my Spiralizer at William Sonoma Outlet in Westbrook on a 30% off sale with an additional 20% off if I gave them my email. Can’t go wrong there.¬†Here is the Spiralizer Amazon link¬†offering a¬†great deal too! Can’t wait for you to venture off into veggie noodle land.¬†You will be amazed how fun and delicious it is to make this recipe. Hope you enjoy the show and keep a look out for future veggie noodle recipes ūüôā

IMG_2403

intro

IMG_2416

 

 

 

IMG_2418

IMG_2422

IMG_2430

 

 

 

 

zucspaghetti

IMG_2442

IMG_2446

 

 

 

 

 

Ingredients: Need “Spiralizer” or similar to make zucchini spaghetti

  • 4 med/lg zucchini
  • 1 small vadalia (sweet) onion chopped
  • OPTIONAL: 2 finely¬†chopped garlic cloves – If¬†you love garlic as I do
  • 1 14 oz. can of diced tomatoes flavored with onion, garlic, celery and or green peppers¬†OR your favorite can of peeled tomatoes in your cabinet (just need to add in 1/4 cup chopped peppers in addition to the onion/garlic above – chop up the whole peeled tomatoes as well to add in after you saut√© veggies)
  • NOTE: If you use “whole peeled” tomatoes DO NOT use the juice too, tomatoes only, because the zucchini renders out a lot of water all on its own.
  • 1/4 cup red wine
  • 3 tbsn olive oil
  • 1 bunch fresh basil
  • 1/2 tsp salt
  • S & P to taste
  • OPTIONAL: 1 small container of fresh ricotta to garnish at the end with the Parmesan

Directions:

  1. Spiralize all 4 zucchini and place in a lg bowl
  2. Add chopped onion to 3 tbsp olive oil in a large fry pan on medium heat
  3. Sauté for 5 minutes til soft
  4. Add in Spiralized zucchini with 1/2 tsp salt and sauté 5 minutes on med/high heat- Make sure to stir a couple of times to help it from not sticking.  Sautéing on med/high will help to evaporate some of that liquid rendering out of the zucchini while sautéingР(If you saute on low it will just simmer in all the water, you will then have to drain a little of the water out of the pan)
  5. Add in tomatoes, red wine, s & p to taste and simmer 5 more minutes
  6. Plate up and top with your favorite grated Parmesan cheese
  7. OPTIONAL: Top with dollops of fresh ricotta and grated Parmesan

Yogurt Chicken Kabobs, Tzatziki & Toum at Maria’s

Yogurt Chicken Kabobs, Tzatziki & Toum At Maria’s

Wow, this gourmet yogurt marinated chicken kabob recipe is the most scrumptious marinade I have ever had on chicken. It will be my new favorite marinade for summer grilling! There is really nothing to putting together this marinade and the results are outstanding. The grilling goes really quickly here too because you cube up the chicken into small pieces so it only takes about 7-8¬†minutes for¬†each side¬†on high heat.¬†¬†I¬†know I will¬†be baking my chicken with this marinade over¬†the winter months. Maria got this yogurt-marinated chicken kabob recipe from epicurious.com and of course making a couple of adjustments as I go through my own test kitchen adding in the fresh ground coriander and the “smoked” Spanish paprika giving it that hint of something extra that I was looking for.

The combination of these three gourmet recipes together are packed full of flavor! My favorite is actually having  this dynamic combo on some warmed or toasted naan adding in a chewy soft texture to this heavenly dish. Using the toum, the garlic Lebanese sauce as a baster for the breads and vegetables when you are grilling in a no brainer.

This homemade gourmet sauce called toum is such an unusual sauce because it’s hard to initially imagine how such a thick and creamy texture can come about from peeled garlic cloves and vegetable oil! You must be patient with this recipe as the slow drizzling of the vegetable oil is crucial in the emulsification of this garlic-oil combo but the efforts are well worth it.¬†Watching the show to see how I get the sauce thick and foamy I hope will help clarify the “how to’s” of it.¬†This toum sauce will last up to 2-3 weeks in your frig and who’s better than you with this little hidden gem just waiting to put a flavor punch of silky garlic on your sauteed veggies, garlic breads, meats, fish, chicken… the options are really endless.

Maria’s homemade tzatziki sauce is a recipe I’m sure you will love and want to¬†add to your go to recipes for summer. The way she has you drain the whole fat Greek Yogurt makes this sauce even creamier and gives your mouth a smooth silky texture yet refreshing at the same time with the grated cucumber, and vinegars and fresh lemon juice. This sauce can easily be used as an amazing dip with pita chips. It’s similar to my cucumber & Vadalia onion salad¬†but definitely different. So nice to have a couple different styles to choose from.

This Mediterranean night of exotic spices and flavorful recipes will not be easily forgotten. You just may start to crave these homemade dishes sooner than you think. I hope you enjoy the show and the gourmet yogurt marinated chicken kaobs, tzatziki and toum recipes.

IMG_1789IMG_1787IMG_1817

 

 

IMG_1897

IMG_1768

IMG_1778

 

 

 

IMG_1780

 

IMG_1826

IMG_1831

 

 

 

IMG_1832

IMG_1851

IMG_1898

 

 

 

 

IMG_1802

IMG_1890

IMG_1879

 

 

 

 

IMG_1809

IMG_1794

IMG_1911

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS for Yogurt Chicken Kabobs:

  • 1 tsp ground red pepper flakes
  • 1 tsp (Spanish) smoked paprika
  • 1 tsp (Hungarian) sweet paprika
  • 2 tsp coarse kosher salt
  • 1 tsp fine ground black pepper
  • 2 tbsp tomato paste
  • 6 garlic cloves peeled and smashed
  • 2 whole lemons thinly sliced
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 cup¬†whole milk¬†Greek Yogurt
  • 2 1/2 lbs. chicken thighs
  • 1 package extra-long wooden skewers (Can find these right at Stop & Shop)
  • 1 package cherry or grape tomatoes
  • 1 or Vadalia sweet onion sliced into 1″ pieces

Mediterranean Yogurt Chicken Kabobs DIRECTIONS:

  1. Soak wooden skewers in water for 1/2 hour
  2. Add paprika spices and ground red pepper to a small bowl with 1-2 tbsp warm water (to soften) 5 minutes
  3. Take next 9 ingredients in above list and add to large mixing bowl
  4. Add in spices when they have softened
  5. Mix everything with a spatula then add in chicken pieces and toss to coat
  6. Cover with saran and pop into the frig for 24 hours
  7. Take out and skewer 4-6 pieces of chicken onto each skewer
  8. OPTIONAL: Skewer cherry tomatoes and onion alternating pieces
  9. You can also alternate chicken, tomato, onion, chicken and repeat
  10. Grill on high for 7-8 minutes on each side (even with veggies in the mix)
  11. Serve grilled chicken and tomato/onion on naan or pita bread with tzatziki, and hummus or rice ….YUM!

INGREDIENTS for Tzatziki Sauce:

  • 1 16 oz. container of whole fat Greek yogurt
  • 1 English cucumber
  • 1 garlic clove put thru garlic press
  • 1/2 cup chopped fresh dill
  • 2 tbsp rice wine vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • juice from 1/2 fresh lemon
  • 2 tbsp good extra virgin olive oil in sauce and some to drizzle on top at the end

DIRECTIONS for Tzatziki:

  1. Slice cucumber in half-length wise, then in half crosswise
  2. Scoop out middle seeds and discard
  3. Grate cucumber halves into a large bowl
  4. Put cucumber gratings into a Ziploc baggie and add 1/2 tsp salt, let sit for 1 hour or over night
  5. Unseal a small corner of the Ziploc & drain water from baggie squeezing the grated cucumber
  6. Add grated cucumber to a medium bowl, and pat dry with paper towels to remove any excess water
  7. Add fresh dill, garlic, s&p, cumin, lemon juice and Greek yogurt to grated cucumber, mix til creamy texture
  8. Drizzle 2 tbsp good extra virgin olive oil on top and voilà you have tzatziki

INGREDIENTS for TOUM – Lebanese Garlic Sauce:

  • 1 cup peeled white garlic
  • 2 1/2 cups vegetable oil
  • 1/4 tsp salt
  • 1/2 cup fresh lemon juice

DIRECTIONS for Toum: Approx Time 12 minutes

  1. Add 1 cup peeled garlic and salt to food processor and pulse 3 times
  2. Scrape down sides
  3. Begin the garlic-vegetable oil emulsion by SLOWLY beginning to drizzle in the oil РThis will take about 12 minutes to slowly drizzle in all of the oil
  4. When you have reached adding in 1/2 cup of oil you will need to stop and scrap sides one last time then start up processor again and resume adding in oil, at about 1 cup of oil mark begin to add 2 tsp of lemon juice РKEEP food processor going the WHOLE TIME
  5. Go back and forth from oil to lemon juice until it’s finished (I begin to add 3 tbsp of lemon juice at a time after about 1 1/2 cup of oil mark)
  6. You should see the volume doubling then quadrupling
  7. At this point the toum will be thick and foamy
  8. Since the food processor has been running for a while now you will need to let it COOL and put into a container but DO NOT seal at this point because any condensation will ruin the texture of the toum and all your hard work
  9. Just loosely cover with a paper towel til COMPLETELY COOLED
  10. At this point you can seal with a top
  11. It will last in the frig for a couple of weeks
  12. Serve with the yogurt marinated chicken kabobs, saut√© vegetables, brush on grill items, naan, pita bread, ciabatta for garlic bread … the options are endless ENJOY ūüôā

 

Vodka Sauce with Shrimp

Vodka Sauce with Shrimp

072This homemade gourmet vodka sauce with shrimp has always been one of my very favorites since first having it in Urbino, Italy at a restaurant called La Rustica thirty years ago! La Rustica was one of my favorite restaurants in Urbino where I went to college for a¬†summer and fall semester. After cappuccinos in Piazza and¬†before¬†venturing off to Club 83 for some Italian Discoteca dancing we would¬†make¬†that special stop at La Rustica for a scrumptious plate¬†of “penne all vodka con gamberetti”!

Yes and the surprise here is vodka sauce that’s¬†gluten free…and tastes amazing!¬†In my gluten-free recipe I use vermicelli rice noodles and switch out the heavy cream for coconut cream. This makes¬†for a heavenly¬†change and actually makes the dish a tad lighter then if you were to go with the heavy cream. The vodka sauce starts off with my homemade gourmet¬†tomato-basil¬†pasta sauce¬†recipe which we add¬†to the¬†coconut cream¬†and coconut milk…then the vodka, the extra dry vermouth (or white wine) and the grated Reggiano Parmesan . All these steps in¬†the end take the Asian flair off the dish and transform it into a Roman Forum.

You just might start to crave those very delicate and flavorful vermicelli rice noodles. I suggest you give them a try and see the difference. If you can’t find the¬†“vermicelli” rice noodles¬†at your local market you can definitely find them at the Hong Kong Grocery off the¬†Trumble St. exit (and Whitney Ave.) in New Haven, CT. or in most¬†Asian markets and also in many specialty cheese shops like Fromage in Old Saybrook (you should call first just to make sure).

I have you using my quick and easy tomato-basil pasta sauce¬†which is packed with flavors from the saut√©ed carrots, sweet onions, garlic and red wine and only takes 30 minutes to make. It’s a great idea to make this sauce the day before then putting together the vodka sauce will take you all of 20 minutes. I promise you will love this sauce and not think for a moment that it is gluten free. Make sure to watch the video above to see how easy it is to¬†make this gourmet vodka sauce with shrimp.

INGREDIENTS:

NOTE; IF YOU DO NOT WANT GLUTEN-FREE¬† AND WANT A BASIC VODKA SAUCE JUST USE¬†REGULAR PENNE PASTA AND HEAVY CREAM INSTEAD OF RICE NOODLES AND COCONUT CREAM/MILK AND FOLLOW THE REST OF THE RECIPE ūüôā

  • 1 lb. large shrimp (approx 21-25)
  • 1 pkg. rice vermicelli noodles (approx. 6.34 oz equivalent to 1 lb. reg. pasta) OR 1lb.¬†PENNE¬†PASTA¬†if you are not going Gluten-Free
  • 1 can coconut cream (14 oz. can from Trader Joes)¬†OR 2 1/2 cup heavy cream FOR BASIC VODKA SAUCE¬†
  • 1/2 can coconut milk (13.66 oz can from Thai at your local market) –SKIP THIS IF YOU ARE MAKING BASIC¬†VODKA SAUCE
  • 2 1/4-2 1/2 cups pasta sauce from¬†Tomato-Basil Pasta Sauce¬†recipe¬†OR your favorite store bought plain tomato-basil sauce (Be sure to remove basil leaves before adding to cream)
  • 1/4 plus 2 tbsp¬†cup vodka
  • 1/4 cup extra dry vermouth or white wine (optional)
  • A few dashes of¬†Tabasco or your favorite hot sauce (optional)
  • 1/2 tsp salt (or more to taste)
  • 1/2 -3/4 cup of Reggiano Parmesan
  • Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing)
  • Red pepper flakes for garnish¬†(optional)
  • More Reggiano Parmesan for garnish
  • Fresh chopped chives for garnish (optional)

DIRECTIONS:

  1. Make 1 pkg of RICE vermicelli noodles (the 6.34 oz. of rice noodles ends up to be about equivalent to 1 lb. reg. pasta)
  2. When noodles are finished cooking RINSE with COLD water til completely cooled and not stuck together or gummy …This step is very important especially for the “vermicelli” rice noodles because they are so thin and delicate
  3. Pour the 1 1/2  cans of coconut cream/coconut milk into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream
  4. Add 2 1/4 cups pasta sauce into the cream
  5. Add 1/4 vodka and 1/4 dry vermouth and bring to a simmer
  6. Simmer for about 10 minutes on low to let alcohol burn off and thickens slightly
  7. You can add in a several¬†dashes of Tabasco or your favorite hot sauce here …it’s OPTIONAL
  8. Whisk in 1/2 – 3/4 cup of Reggiano Parmesan
  9. Add 1 lb. of RAW shrimp to sauce, bring back up to simmer and cook thru til shrimp is cooked approx. 2 minutes only
  10. Begin to add in the rice noodles pasta into sauce pan 1/2 at a time to make sure you have enough sauce and heat thru
  11. Plate up the noodles and sprinkle with Parmesan, chives, red pepper flakes or blk pepper and mangia!