How to Cook the Perfect Gluten Free Pasta

     When I first found out the news that our family needs to switch to gluten free pasta because of my sons' wheat allergy, my entire world was shaken.  Pre food allergy, being a Frugalista Mom , I never paid more than $1.00 for a 16 oz. box of pasta. Since I have no other choice, I took the plunge, waited for a sale and started buying. 

      After trying numerous brands and types (corn, quinoa, rice etc.), I realized that the gluten free versions aren't really bad at all.  Sometimes one can't really tell the difference in a dish.  In fact, my kids liked the texture and taste of GF better than the whole wheat version.  Yes, all my children have eaten the later pre diagnosis.   The most critical thing I learned about Gluten Free pasta is the preparation. Unlike its wheat counterpart, GF pasta tends to become really soft and soggy within a few minutes of cooking.  Spaghetti varieties in fact, can easily break apart and turn into a huge mess.  It can turn into a sort of couscous in a matter of seconds. 

       Having cooked GF pasta every week for more than 8 months now, I have gone through times of frustration and even crying over the messy goop and the idea of throwing precious expensive food that nobody wants to eat.  Can you relate?  Anyway, after much trial and error, whatever brand I used, (I now stock up if I find GF pasta on sale.), I was able to find a way to properly cook my Gluten Free Pasta.  The best part is that I am more than happy to share it with you. 

       Without further introduction, here's my foul proof way to cook gluten free pasta at home. Take note, keep the original packaging of the pasta you are using.  The number of cooking minutes the manufacturer suggests is very important. 

1. Bring a large stock of water to a rolling boil.

2. Once the water is boiling, remove the lid and add 2 Tbs. salt.

3. Add your gluten free pasta.  Mix well to make sure the noodles don't stick.  I usually use a wooden spoon to do this because I find it less harsh to the delicate pasta.

4. Cook the pasta in hot water for 2 minutes. (The water is no longer boiling after you add the pasta.) Turn off heat.

5. Mix to make sure the noodles are not sticking to each other.

6. Cover the pot with the lid. 

7. Let the pasta  noodles soak in the hot cooking water. The soaking time depends on the package's suggested cooking time and some math.  Subtract 4 minutes from the minimum suggested cooking time to get the soaking time.  For example, the package says 8 - 10 minutes cooking time. (8-4 = 4). Soaking time is 4 minutes. 

8. After the soaking time, drain the pasta and rinse in cold running water until the pasta are room temperature.  Mix a few times to make sure the pasta evenly cools.

9. Drain again and transfer to a serving bowl. 

10. Pour your preferred heated sauce over the pasta and mix.   

Here are some notes. 

*  If you are going to make a casserole and will put the cooked pasta in the oven, instead of soaking, remove the pasta from the boiling water after 3 minutes and immediately use it for your baked recipe. 

* Hot boiling sauce and too much sauce can make your pasta softer.  Serve immediately once the sauce is added. You can also put the sauce on the side and just pour it on top of the pasta when ready to serve.

         I hope this post helps you the next time you cook your GF pasta.  If you have any questions or suggestions, please I would love to hear from you.

- Roz



Leftover Rice to Awesome Fried Rice

      Growing up in an Asian household, I was trained to respect food especially rice.  I can still remember the countless occasions my grandmother would tell me stories about the life cycle of rice. Whenever I refuse to finish the last morsel on my plate, she will make sure I will understand how much time, hard work, prayer, sacrifice and even tears shed for a cup of rice. 

      You know what?  Her efforts paid off, big time.  I rarely throw away rice.  What can I say? It just hurts my feelings! So, what then do I do with all the leftovers?  Fried Rice!

       Okay, I'm getting the secret out of the box now.  Since I get a lot of questions from my friends about their fried rice being too mushy and even sticky, I have to share with you what I learned from my grandma. The best way to get that familiar texture of fried rice from Asian restaurants and even take-outs is to use day or even days old cold steamed rice.

       By now, you must have seen that my family eats steamed rice everyday.  If there is a cup or more left, I put it in an airtight container and store it in the freezer until I have enough to serve six persons. In my experience, it can be frozen for a good month or two. 

       When it is time to make some fried rice, I just defrost the rice in the refrigerator overnight or in the microwave.  Then using your hands, mash the rice to remove the lumps. Don't remove the water.  Now you have prepared the perfect type of rice to make some fried rice. 

       Below is the recipe for a basic Garlic Fried Rice.  You can add whatever cooked vegetables or meat on hand to kick it up a notch.  Possibilities are endless so be creative. 

        Have a great week Frugalista Moms!

- Roz

 

 

Ingredients:

 

4 cups cooled cooked steamed rice

2 Tbs. canola oil

4 Tbs. garlic chopped

1/2 tsp. sea salt

 

 

1. Prepare your leftover rice. Make sure it is properly defrosted. Set aside.

2. Preheat a big sauté pan or wok.

3. Slowly cook the garlic in oil until light brown.  Be extra careful not to burn it. Remove the garlic and set aside.

4. In the same pan with the garlic oil, put the prepared rice and stir fry.

5. Stir in 3 minute intervals.  Make sure you scrape the bottom to prevent the rice from sticking and burning. 

6. Season with salt.

7. Cook for 15 - 20 minutes or until the rice is well heated through. 

8. Transfer rice to a serving platter and top with the reserved garlic.

 

Note: If you are adding other ingredients like vegetables and meat (chicken strips, ham, sausage), do it after  minutes of stir frying. 

 

30 Healthy Desserts You Can Eat Everyday Ebook

    

        Looking for ideas on Raw, Paleo, Gluten free and Vegan Desserts? Check out what I just got today at no cost. This Ebook by Nathalie Lussier features easy recipes without cooking or even baking. Isn't that great? Just a little heads up though, it contains a lot of nuts as ingredient so if you're allergic to any, you may find it frustrating.

 

        We are nut free at home too but since the download is free and I saw some quite interesting recipes, I think it's worth a try.  It's just a click anyway.

 

         If you want a copy, hurry grab one now before you have to pay for it!

         Have a great weekend!

-Roz