Category Archives: pasta

Kale & Spinach Me Better Chicken Noodle Soup


gluten free chicken noodle soupAfter hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis.  Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids  I headed home.  I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course).  I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?

Chicken Noodle Soup with Kale and Spinach.

gluten free chicken noodle soup

  • 1 medium saucepan
  • splash of EVOO (Extra Virgin Olive Oil)
  • 1 tsp minced garlic (2 cloves)
  • 1/2 cup chopped onion
  • 1/4-1/2 cup (or whatever you have) cooked chicken chopped
  • a handful kale – chopped (about 2 cups)
  • 1/2 handful of spinach chopped  (about a cup )
  • 1/2-3/4 c gluten free noodles (I used penne)
  • 1 litre chicken broth/stock
  • 1-2 tsp dried basil
  • 4 shakes Ol’Bay Seasoning
  • salt and pepper to taste

Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir  every min for about 4 mins.  Add noodles, stir.  Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins.  Add salt and pepper to taste.  Serve. EnJoy,
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3G Baked Penne – Grown Up Gourmet & Gluten Free


I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes  so I whipped this version of a baked penne – for grown ups.  I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.

If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min.  Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin).  Heat some Honey – Oat  Gluten Free Bread for dinner and use the roasted garlic instead of butter.  To shorten the prep time, use minced garlic.

Gourmet Baked Penne

Mix

4 cups cooked penne

with:

ricotta spinach basil oregano garlic mixed with penneBaked Gourmet Gluten Free Pennesingle serving 3G Baked Penne2 cups ricotta cheese

1 egg (slightly beaten)

3 dashes Franks Red Hot

1/2 cup steamed and drained spinach

1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)

salt to taste

1 tsp minced garlic (or roasted garlic – see above)

1/8 tsP black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 c shredded mozzarella

2 TB parmesan cheese

Once blended pour into a greased casserole dish, top with

plus 1/8 – 1/4 c shredded mozzarella cheese

Cover and bake at 350 for 30 minutes.  Raise heat to 400 and uncover for last 7 min.

Serve & enJoy.  Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!