About Catelli® Gluten Free Pasta
Catelli pasta is made from a unique four-grain blend
of white rice, brown rice, corn and quinoa, and is available in spaghetti, fusilli, penne, and macaroni. It has a delicious taste and a smooth texture, and is produced in a dedicated gluten free facility. That means there is no risk of cross-contamination during the production process. On top of that, it's Certified by the Canadian Celiac Association's gluten Free Certification Program.
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Catelli Pasta is made with ingredients that are
declared GMO free: white rice flour, brown rice flour, corn flour, quinoa
flour, monoglycerides (from vegetable/palm oil). It's easy to digest, and has the great taste and texture of regular pasta. It's easy to find, too, as it's available at all major retailers in Canada in the pasta aisle.
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Kathy Smart’s Top 10 Tips for
Out-of-the-Box Cooking with Gluten Free Pasta
Kathy Smart is one of
North America's leading gluten free experts, a best selling author and TV show
host.
1. For a unique and delicious gluten free
dessert, cook gluten free pasta in water with a bit of honey and a pinch of
salt, then drain the pasta, combine it with ricotta cheese and meltable
chocolate chips, and bake the mixture for 15-20 minutes at 350°F. Top with
fresh strawberries or other fruit, and enjoy!
2. Use gluten free pasta to give a
‘creamy’ texture to your soups without adding cream or butter. Add
½ cup of pasta to your existing pureed vegetable soup recipe. Purée the
vegetables together with the cooked pasta to add a unique, velvety texture that
will appeal to vegan, gluten free or dairy-free eaters.
3. Avoid the need for flour by using
cooked, puréed gluten free pasta to make gravy or white sauce. Adding a bit of
chicken stock and a dash of gluten free tamari sauce will make a sauce that’s
perfect for topping chicken and pasta dishes, or for use in casseroles.
4. Use leftover gluten free pasta to
make mini casseroles in muffin tins for a portable gluten free snack. Combine
leftover pasta (I like using spaghetti to make little nests) with pasta sauce,
chopped green olives, mushrooms and onions. To help bind the pasta nests, add 1
beaten egg for every 3 cups of pasta. Add to muffin tin, top with fresh
Parmesan or mozzarella cheese, and bake at 350°F for about 10 minutes.
5. Instead of bacon and eggs, try pasta
for breakfast. Cook up your favourite gluten free pasta and add a bit of pesto
or your favourite pasta seasonings. Fry an egg, sunny-side up, and serve it on
top of your pasta creation. Add some fresh chopped vegetables to add colour and
a boost of nutrients.
6. Try pasta salad in a jar! It’s
a fun way to make – and store – a pasta meal in advance. Start with
salad dressing of your choice at the bottom of the jar and then begin layering
your favourite pasta salad ingredients, starting with hard veggies, such as
carrots, cucumbers or peppers. Next, add any cheese or beans (I like to add
goat cheese, black beans and cooked quinoa) along with cooked gluten free
pasta. Add any greens, such as spinach or lettuce, next and crown the final
layer with such toppings as fruit, avocado, nuts or seeds. Screw on the jar lid and SHAKE, SHAKE, SHAKE
before pouring into a serving bowl.
7. For a vegan or dairy-free version of
your favourite gluten free muffin, cake, bread or cookie recipe, try
substituting 2 eggs with ¼ cup of cooked pasta, puréed with 1 tbsp of water and
1 tbsp of Chia seeds.
8. Turn cooked pasta into gluten free
pizza by creating a cauliflower pizza crust using cooked, grated cauliflower,
mozzarella cheese and ¼ cup of puréed cooked gluten free pasta to help bind the
dough ingredients. Add your favourite gluten free toppings to the recipe and
cover with gluten free cheese. Bake the pizza crust with parchment paper for
easy removal from the oven.
9. Add gluten free pasta to smoothies for
a fun way to include pasta at breakfast or snack time. Add ¼ cup of cooked
gluten free pasta to any of your smoothie recipes, or try combining 1 cup of
milk, ½ cup of frozen berries and 1 scoop of your favourite protein powder
along with the cooked pasta. Adding pasta will increase your
smoothie’s fibre content and create a thicker consistency, much like a
milkshake.
10. Add puréed pasta to hummus! Yes, hummus! The structure of the cooked pasta adds a creamy consistency to hummus. Puréed pasta works well in bean dips as well.
Vanilla Banana Bread Pancakes
A delicious, pasta-infused
recipe by Kathy Smart, Leading North American Gluten Free Expert
Prep
Time: 3 minutes
Cooking
Time: 4-5 minutes
Servings:
4
Ingredients:
1
cup (150 g) cooked Catelli® Gluten Free pasta (penne or
spaghetti)
2
medium eggs, room temperature
½ cup (75
g) quick cooking wheat free oats
1 tsp (5ml)
organic vanilla extract
1
ripe banana, medium sized
1 tbsp (15 ml) chia
seeds
1 tsp (5
ml) coconut oil
dash of sea salt
Instructions:
1. Add all of the above ingredients in
a blender and blend.
2. Heat 1 tsp of coconut oil on a
non-stick frying pan and pour in batter to form pancakes. Lower heat to medium
and flip pancakes when small bubbles start to form on the top.
3. Cook for an additional 2 minutes.
4. Serve with fresh bananas and pure
Canadian maple syrup on top.
Per serving (1
pancake): 165.24 calories, 5.08 g fat, 1.16 g saturated fat, 0 g trans fat,
105.75 mg cholesterol, 36.58 mg sodium, 181.43 mg potassium, 25.59 g
carbohydrates, 4.13 g fibre, 4.15 g sugars, 6.35 g protein.
Open to Canadian Residents only, excluding Quebec
I'd try making Spinach Lasagna.
ReplyDeleteI'd try making chicken fried rice for dinner, with rice pudding for dessert.
ReplyDelete