Sunday, March 17, 2013

Gluten Free Peanut Butter Cookies

Hello Gluten Free Friends!

How good do these G-Free Peanut Butter Cookies look?

Amazing right?

For those that follow me on Instagram, you already received word that I was a guest blogger this weekend on G-Free Laura's blog. I am so excited! :) For those that haven't heard yet -- well, you've now officially been informed that a very delicious + much awaited recipe is finally available for you to snag!

...And yes, it's for those amazing looking cookies just above the text you just read. ;)

Thank you, Laura, for graciously allowing me to be a guest on your blog + for sharing all of your lovely friends + followers with me! The words you shared about me were so kind + so very much appreciated! THANK YOU.

I hope everyone had fantastic St. Patrick's Day weekend + that you all remembered to wear your green. ;) We did!

I'll be back next time with a new recipe for my G-Free Streusel Topple Apple Pie Quick Bread!
(Try saying that 5 times fast!) You're all going to love it! I've already made it twice over the weekend.

Until next time...Happy GF Baking! 

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Monday, March 4, 2013

Gluten Free Pasta with Shrimp + Lemon Oil

Shrimp Lovers - today's recipe is for you! 

And it needs little introduction. It's basically deliciousness on a plate.

Want to impress the one you love or some of your closest friends?

THIS is the one to make.

I should also note that this was the very first time I've ever tried cooking with seafood - pre AND post being Gluten Free. It was so easy + turned out so well, that I've made it 3 times since then!

It makes me wonder what took me so long to try!

Today's recipe share was adapted from one of Giada de Laurentiis' recipes + she has a video here which walks you through how to make this dish. I highly recommend watching this first, especially if you're a visual learner like myself.

You'll notice that the parmesan cheese + butter were not original ingredients, but I really love the way they add to the flavor of the dish. I also changed the pasta used {a GF no brainer} + I subbed in my favorite spiral pasta by Tinkyada.

Other than that...I just follow the directions exactly as they are. Following along with video makes it even simpler.

Prep Time...
As always, my recipes start with a little bit of prep.

For this recipe you'll want to do the following:

1. Get Your Water Boiling  + Cook Up The GF Pasta. 
You'll want to cook the pasta FIRST so that you can just add it to the dish later. After cooking it, set it aside.

2. Peel + Dice 2 Shallots.
(P.S. Please excuse my very dark nail color)

3. Chop Up The Flat-leaf Parsley.

4. Make Your Lemon Oil Mixture.
All you'll need to do for this is put 1/2 cup of extra virgin olive oil into a small bowl + the zest of 1 lemon into it. Set aside the lemon to use later.

5. Mince The Garlic.
Or do what I do, buy the kind at the store already minced + in a jar if you've run out. 

(I haven't added it to the pan at this stage. I'm just showing you how it should look -- pre minced from the store or not)


Now it's time to COOK! 
To cook yourself up some delicious GF Pasta with Shrimp + Lemon Oil, start by heating up your pan to a medium-high heat.

Then add your oil + shallots to the pan.

Next, add the minced garlic.
(Sorry for the duplicate photo)

NOTE: This is the point, I'm willing to throw caution into the wind re: piling on some extra calories + I add in 3 tablespoons of butter. If you'd like to skip the butter, that's a-OK too. It'll come out great either way!


Now it's time to add in your uncooked shrimp (fresh or frozen). You can add frozen uncooked right to the pan too.

Remember: If you bought COOKED shrimp, skip this step and add it last after the pasta. Otherwise your shrimp will become rubbery + less delicious. And if it is frozen -- just make sure it's defrosted + you've run it under cold water for 5 minutes in a strainer before you toss it into the recipe later.

You know your shrimp is ready (fresh or frozen) when it becomes pink. That means it's done!

Now that the shrimp is cooked -- TURN OFF THE HEAT!

Next, add in that fresh parsley you chopped up earlier. 

And juice from 1 lemon. 
(You know, that one you zested earlier!)

And some salt + pepper, of course! 

Next up is a handful of fresh arugula. Not less, not more. Too much is overpowering. 
(If you're not a fan, you can skip it.)

I've made it both ways. It really boils down to your preference. 

Give it a stir. And quickly add in the pasta you prepared earlier and had set aside.

The pasta will help the argula cook down. 

I bet you're glad you listened to me about having the pasta ready. 
See how easy that was? ;) 

Last up is the lemon oil you also prepped + set aside earlier. Toss it in!

Mix everything together nice and good + that's it folks! You're done!

NOTE TO FROZEN-COOKED SHRIMP FRIENDSIf you chose to use frozen, cooked shrimp - this is the point where you want to toss it in at the end. You just want to get the shrimp warm + get the flavor rubbed all over it. 

Now that you're heat is off, you can even let it marinate a bit! 

You also want to TASTE the recipe + make sure it doesn't need anymore salt. Salt away until you feel it's the perfect amount + to your liking. 


You've got a fantastic looking dish that is sure to impress anyone who sits down at your dinner table! 

Enjoy friends + dig in! This recipe is best served immediately. 

And until next time...Happy GF Cooking! :)

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