Gluten Free Shrimp Puttanesca

       Pasta is one of my favorite ingredients for a budget friendly meal.  It is very versatile, filling and affordable.  Even if our family now buys the gluten free version due to wheat allergy, it is still a staple in our pantry. 

 

       Speaking of food allergies, in spite of the many types of food we need to eliminate from our family's diet, I am so glad that fish and shell fish are still a go for us.  Can you believe that?  Oh well, the mysteries of the body.

 

       Anyway, I first made this Shrimp Puttanesca dish when I have noticed that our family just had a crazy month and I haven't gone grocery shopping in a while.  That meant I haven't visited a store in 15 days!  With a nearly empty fridge and low stocked pantry, I have to make something that the kids will enjoy and I can cook in just 30 minutes. 

 

       The end product became a big hit and is now a requested dish every month.  Who can resist something with a sauce that is sweet, salty, sour and over all delectable? Also, don't be fooled by the fancy name.  It was said that the Puttanesca sauce was first made out of cheap leftovers for hard working people. 

 

      Eating with food restrictions doesn't have to be pricey. With just a little creativity, some pasta and sauce, eating healthy especially gluten free can also be wallet friendly.  Do you agree?

 

- Roz

      

Ingredients:

2 Tbs. extra virgin olive oil (Use the good one for better flavor)
1 2 oz. can anchovies (preferable in oil)
1 Tbs. minced garlic
1 lbs. cherry tomatoes
3 Tbs. sherry wine (you can substitute chicken or vegetable stock)
1 Tbs. capers (drained from the brine)
1 tsp. sea salt
1/2 tsp. ground black pepper
1/4 tsp. chili flakes (more if you want more heat)
1/4 lbs. uncooked shrimps (deveined and shelled)
1 Tbs. lemon juice
3 Tbs. chopped basil
1/4 cup pasta water (water used to boil the pasta)
1 lb. cooked pasta (I use gluten free of course)

1. Cook your favorite gluten free pasta.  Here's a tip to avoid it from being soggy. Reserve at least 2 cups of the pasta water for the sauce.
2. In a big pan with a medium heat, sauté the anchovies in oil until it melts or disintegrates.
3. Add the garlic, capers and tomatoes.  Cook until the tomatoes are very soft.
4. Deglaze the pan with the sherry wine.  Let the alcohol evaporate for about 4 minutes.
5. Put the shrimps in the sauce and cook until it starts to turn pink (kids call it orange).  Stir often to make sure it cooks evenly.
6. Add the cooked pasta. 
7. Season with salt, pepper, chili flakes and lemon juice.
8. Mix well so that the sauce coats all the pasta surfaces.  If it looks too dry, slowly pour 1/4 of a cup of the pasta water.  Add more if you prefer. 
9. Turn off the heat and sprinkle the chopped basil on top. 
10. Serve hot.

Healthy Dairy and Gluten Free Vegan Mac n Cheese

      One of the dishes that my children can't live without is Macaroni and Cheese.  Three out of my four kids who have lower levels of food allergies for wheat and milk would sometimes compromise with me just to have a serving this creamy, yellow, cheesy dish when we eat out.  Even if the two older ones already know that they will get some slight eczema irritations for at least 3 days after consuming it, they are willing to endure it.  Crazy right?

 

       So, what's a food allergy mom got to do?  Since I can't control those cravings and I don't like to start with the blaming game, I decided to experiment on ingredients to make an allergy friendly and healthier version of the dish the kids love.  With so much trial and error, I finally found a version that is closest to the real thing and the children truly gave it a huge thumbs up. 

 

     My secret ingredient for this so called "Mac n Cheese" is sweet potato puree.  It provides the familiar yellow color and creamy texture. Even if you are not really dairy free and is just looking to save some calories, this version will make your comfort food much healthier by using less cheese and butter.  Give this a try and I'm pretty sure you'll love it too.   

     Have a great day!

- Roz

Ingredients:

1 lb. cooked pasta preferable al dente (gluten free if you're like us)
1 Tbs. Extra Virgin Olive oil
1 Tbs. fresh garlic (minced into really tiny pieces but don't puree)
1 1/2 cups sweet potato puree (recipe below)
1 cup broth (chicken or vegetable)
1/2 cup original flavored almond milk (you can use unsweetened coconut milk not the canned one)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
4 pcs. fresh sage leaves
pinch of chili flakes
1 Tbs. vegan buttery spread (I use Earth Balance Soy free)
2 inch cube cheddar style Daiya vegan cheese

1. In a big pan, with the heat on low, sauté the garlic in olive oil until the oil gets much of the flavor of the garlic.  Make sure not to brown or burn the garlic.  After about 3 minutes, you can remove the garlic if you like.
2. Add the sweet potato puree and broth.  Increase the heat to medium and bring to a slight boil.
3. Season with salt, pepper, chili flakes and paprika.
4. Add the almond or coconut milk and sage leaves.  Lower the heat and simmer for 5 minutes.
5. Remove the sage leaves and let the buttery spread and Daiya cheese melt in the sauce.
6. Once all the "cheese" is melted, add the cooked pasta.  Sauce is a little loose but let the noodles absorb most of the sauce.
7. Serve immediately. 

Sweet Potato Puree

1 big sweet potato (peeled and cut into 1 inch cubes) About 2 - 2 1/2 cups total
2 1/2 cups water (enough to cover the sweet potatoes)

     Bring the sweet potatoes and water to a rolling boil.  Cook until the sweet potatoes are fork tender.  Let the mixture cool for 10 minutes.  Transfer the sweet potatoes and 1 1/2 cups cooking liquid to a blender or food processor.  Puree until smooth.  Use immediately or let it cool and transfer to a freezer bag.  Freeze until ready to use.