Category Archives: egg

Carbonara – The Gluten-Free, Vegetarian Way

carbonaraI see Pasta Carbonara recipes on the cooking channels all the time. They look wonderful, creamy, yummy. It just always seemed complicated or too tricky. And, I don’t eat bacon, of course. But, that didn’t stop me from giving it a try and finding a fantastic, quick ,and decadent dinner. Trust me, it sounds strange if you haven’t tried it, or if you are a meat-eater and want to add bacon, go right ahead. I don’t think it’s missing anything without the bacon. The Parmesan gives it a salty, creamy texture and the eggs add a bit of protein and a hearty flavor. I used spaghetti, but go ahead and try it with penne or even fusilli if you like. I know I’ll be making this again since it’s so easy and comforting.

Veggie Carbonara, Gluten-Free Style

3/4 lb of gluten-free spaghetti (I used Trader Joe’s corn pasta, you can use what you like. I used about 3/4 of the bag)

2 eggs

1/4 cup half & half (maybe a little less, depending on how big your eggs are. Mine were on the small side)

1/4 cup grated Parmesan

1 cup chopped broccoli and cauliflower

olive oil, salt, pepper, garlic powder

1 Tbs chopped fresh parsley

1. Fill a pot with water and bring to a boil. When it comes to a boil, salt the water and add the pasta, cooking for 8 minutes (or whatever the instructions are for the pasta you are using).

2. While the pasta is cooking, add olive oil to a sauté pan and add cauliflower and broccoli. Add a bit of salt and sauté until brown and softening. Set aside.

3. In a separate bowl, add eggs, half & half and most of the Parmesan and mix well with a fork. Add a pinch of salt/pepper.

4. Drain the pasta, reserving a bit of the water in case you need to soften up the sauce.

5. Here’s the important part—take the saute pan off the heat and then add the drained pasta to the pan. Coat with the oil in the pan, and then add the egg mixture, tossing to get all the noodles coated. The sauce will thicken up as the eggs set, but as long as it’s off the heat you won’t have scrambled eggs instead. If it’s too thick, just add a little bit of the reserved cooking water to thin it out.

6. Top with a bit more Parmesan if you like, and the chopped fresh parsley.

If you don’t have broccoli and cauliflower in your fridge (I had a small bag of mixed), go ahead and use zucchini or even sauté some carrots. The veggies don’t matter, you can even leave them out and just make it plain. You probably have a couple of eggs and a bit of half & half in the fridge. That really all you need, along with Parmesan and pasta. Be creative.

Enjoy!

 

 

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Filed under broccoli, cauliflower, cheese, cooking, dinner, egg, eggs, gluten free, pasta, vegetarian

Egg "noodles" the grain-free way

Egg “noodles” with marinara

I’ve been absent for a bit, taking care of school work and remodeling work. But never fear, I’ve still been cooking and eating. After so long trying to curb the amount of grains in my diet, I fell off the wagon and went gangbusters on cookies, cakes, cupcakes, etc. for the past month. Finally, I’m back on track and feeling so much better.

Which means I’m still hungry, I just have fewer items on the menu. Noodles are one of my favorites and trying to find alternatives can be difficult. I’ve used raw zucchini in long, thin strips and it’s wonderful with pesto, and I love spaghetti squash as a pasta alternative, but what if I’m trying to add more protein in my diet as well?

Aha, it hit me today while watching Jamie Oliver on TV while he made crepes and cut them in long, thin strips for a salad. Why not do that with eggs? I scrambled 2 eggs and 2 egg whites with a bit of salt, pepper and garlic powder. The rest is so easy it’s crazy.

These are the “noodles” without sauce so you can see. Pretty, huh?

In a hot skillet with a little butter, add a small amount of eggs, just enough to cover the pan without leaving open spots (how much you use depends on the size of your pan. Just imagine you’re making a crepe). Swirl it around until you get an even layer. Then let it cook without touching it for about1- 2 minutes depending on the size of your pan. It should start to get well done on the edges. Then gently lift it from the pan and flip it. (you might need to get the hang of this, but it’s easy after the first one.) Cook another minute on the other side.

After you have a few of your egg “crepes,” stack about 3-4 of them and roll them in a tight cigar shape. Then cut in strips from one end to the other, essentially making pinwheels. When you uncurl them and fluff them, you now have long, thin egg “noodles” to add anything you want. I had some marinara and shredded Parmesan, which was wonderful. The noodles were chewy and had a nice bite, reminded me of an egg noodle from long ago. But it’s not a real noodle so don’t look for that texture. I liked the egg taste of it and the way it worked with the sauce and cheese. Perhaps using them as manicotti and rolling some cheese might work, or serving with pesto, goat cheese, Parmesan, roasted mushrooms, etc. The possibilities are endless. Yum.

Enjoy!

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Filed under cooking, egg, gluten free, grain-free, noodles, protein, vegetarian