Gluten Free Tamale Pie

Want a simple comfort food recipe that is perfect for cold winter nights? Try this recipe for Gluten Free Tamale Pie! It comes together in a snap, and makes great leftovers... that's my kind of recipe. The best part is that you probably already have most of the ingredients on hand. So what are you waiting for? You can make this tasty Gluten Free Tamale Pie for dinner tonight!

Gluten Free Tamale Pie

FILLING

2 15 oz cans of red kidney beans, rinsed and drained

2 cloves of garlic, finely chopped

2 cups of gluten free enchilada sauce (canned or homemade)

1 cup whole kernel corn

1 can (2 1/4 oz.) sliced black olives, drained

1 tsp. salt

CRUST

2 1/4 cups yellow corn meal

2 cups water

1 can (12 fl. oz.) evaporated milk

1 tsp. salt

1 can (4 oz.) diced green chiles

1/2 cup (2 oz.) shredded cheddar cheese

Optional: Sour cream, diced tomatoes, and sliced scallions for garnish.

Preheat oven to 425 degrees F. Grease an 8x8 baking dish; set aside.

For filling combine beans, garlic, corn, enchilada sauce, olives, and salt in a medium sized bowl; set aside.

For crust combine cornmeal, water, evaporated milk, and salt in a medium saucepan. Cook over med-high heat, stirring frequently, for 5-7 minutes or until thickened. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.

Bake for 10 minutes. Cool in dish on a wire rack. Spoon filling into corn meal crust. Spread reserved corn meal mixture over filling.

Bake for 15 to 20 minutes. Sprinkle with cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish individual servings with sour cream, chopped tomatoes, and sliced scallions if desired. Yield: 4-6 servings

*Based on a recipe from Alber's Corn Meal

Enjoy!

Gluten Free Pasta & Broccoli Alfredo

Gluten Free Pasta & Broccoli Alfredo is an easy week night meal that my whole family can agree on. It couldn't be simpler to prepare this rich and creamy gluten free pasta dish. Time saving steps such as cooking the broccoli in the same pot as the pasta result in less after dinner clean up (that's a plus in my book!). Feel free to substitute a jar of gluten free Alfredo sauce and frozen broccoli florets for their homemade and fresh counter parts if you are super-crunched for time, it still tastes great!

Gluten Free Pasta & Broccoli Alfredo

8 oz. cream cheese, cubed
2 cups milk
1/2 cup (1 stick) butter or margarine
4 cups fresh (or frozen) broccoli florets
1 pkg. gluten free pasta (I used Tinkyada Brown Rice Pasta Shells)
2 cups shredded Parmesan cheese, divided
1/2 tsp. black pepper

Ground nutmeg; optional

Place cream cheese, milk, and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

Cook pasta according to package directions, adding broccoli to pot during the last 3-5 minutes of cooking time (approximately 3 minutes for crisp tender broccoli, 5 minutes for softer broccoli). Drain. Place in large serving bowl.


Add 1 cup of Parmesan cheese and the black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly. Sprinkle with remaining Parmesan cheese. Sprinkle lightly with ground nutmeg if desired. Yield: 4-6 servings

*For more gluten free menu ideas visit The Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.

Enjoy!

Gluten Free Chile Relleno Casserole

One taste of my Gluten Free Chile Relleno Casserole is sure to warm you up on a chilly Autumn night. This mildly spiced, extra cheesy, gluten free main dish is so comforting and easy to prepare that it shows up regularly on my dinner table. I also serve this tasty, gluten free favorite at brunch gatherings with rave reviews. Try it for yourself tonight, it is sure to become a well loved recipe in your home as well.

Gluten Free Chile Relleno Casserole

3 cans (4 ounces each) whole green chiles, drained

1 - 1/2 cups (6 ounces) shredded Monterey Jack cheese

1 - 1/2 cups (6 ounces) shredded sharp cheddar cheese

1/3 cup gluten free flour blend (I use Bette Hagman's Featherlight blend)

1 cup half-and-half cream

2 eggs, beaten

1 can (8 ounces) tomato sauce

1/3 package taco seasoning mix (I use Mc Cormick brand)

Split chiles open lengthwise. Rinse out seeds and place chiles on paper towels to drain. Combine cheeses; set aside 1/2 cup for topping. In a bowl, combine the gluten free flour blend, cream and eggs until smooth.

In a greased deep 1 - 1/2 quart baking dish, layer half of cheese, chiles and egg mixture. Repeat layers. Combine tomato sauce and taco seasoning mix. Pour tomato sauce mixture over the top; sprinkle with reserved cheese.

Bake, uncovered, at 350 degrees for 55 - 65 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 4-6 servings

*Recipe adapted from Taste of Home

Enjoy!

Pamela's Gluten Free Ultimate Baking & Pancake Mix Giveaway AND Gluten Free Pumpkin Gnocchi with Browned Sage Butter Recipe

If you have been following me on Gluten Free Taste of Home for a while you have probably figured out that I use Pamela's Gluten Free Ultimate Baking & Pancake Mix... a lot. I have no need to make everything completely from scratch. I am a passenger on the "semi-homemade" train... next stop, a quick delicious home cooked meal. Pamela's mixes make baking delicious treats faster and easier, without sacrificing taste or texture. In my opinion the recipes I make with Pamela's mixes come out more delicious than when I used to bake with wheat flour!


Pamela's Gluten Free Ultimate Wheat Free Baking and Pancake Mix is a gluten free cook's best friend in the kitchen; I substitute it in nearly every recipe I make that calls for flour (including the recipe I am sharing today)... and you know what? It works! It doesn't just kind of work, it exceeds expectations and brings a moist, delicate, texture to your baking that will leave you smiling. The good folks at Pamela's Products know I am a fan, so they asked if I would like to sample a few other Pamela's Gluten Free products that I had never tasted. I had been meaning to try Pamela's Gluten Free Classic Vanilla Cake Mix and also the Pamela's Gluten Free Cornbread and Muffin Mix... here was my chance! As with every other Pamela's mix I have ever tried, these produced baked goods with a perfect texture, and a moist crumb (not to mention they tasted FABULOUS!).


Want to try a bag of Pamela's Gluten Free Baking & Pancake Mix for yourself? Pamela's Products has generously offered to GIVEAWAY a bag to (1) of my lucky readers. To enter visit the Pamela's Products website and leave me a comment at the end of this post telling me the two Pamela's products you would most like to try.

BONUS ENTRIES:

1) Subscribe to my Freebie Fairy blog by e-mail or reader.

2) Become a follower of my Freebie Fairy blog.

3) Grab my Freebie Fairy button and display it on your website/blog (copy the html code for my button from the sidebar of my Freebie Fairy website and paste the code into your website).

4) Get (5) bonus entries if you: Blog about this giveaway linking it back to my Gluten Free Taste of Home website. PLEASE LEAVE ME THE LINK TO YOUR POST WITH YOUR ENTRY or it will not count.

5) Follow me on Twitter and tweet the giveaway.

Giveaway ends November 11, 2009 at 7:00 p.s.t. Open to US & Canada.















And now I present you with a recipe for Gluten Free Gnocchi with Browned Sage Butter. I found this recipe on my Foodbuzz friend Jessica's How Sweet It Is blog, and I instantly KNEW I had to make it. The recipe called for wheat flour. NO problem! I knew that Pamela's Gluten Free Ultimate Baking and Pancake Mix would offer a flawless substitution. Friends, this dish was so good that my kids and hubby are still talking about it a week later. If you don't have fresh sage on hand to top the tender Gluten Free Pumpkin Gnocchi by all means omit it, and simply top with the butter and Parmesan cheese. Either way, this is a unique Autumn dish that you are not likely to forget anytime soon once you taste it!



Gluten Free Pumpkin Gnocchi with Browned Sage Butter (Pumpkin Dumplings)

2 cups Pamela's Gluten Free Ultimate Baking & Pancake Mix

1/4 teaspoon pumpkin pie spice

1 1/4 cups canned pumpkin puree (NOT pumpkin pie filling)

1 stick butter

2 tablespoons fresh chopped sage leaves

1 cup finely shredded Parmesan cheese

Using your hands, mix together Pamela's Gluten Free Ultimate Baking & Pancake Mix, pumpkin pie spice, and pumpkin puree to form a dough. If it is too sticky, add a bit more Pamela's Baking Mix, mixing thoroughly with your hands. Break off 1/5 of the dough and roll into a long, even strip on a non-stick surface. Cut gnocchi into desired size with a sharp knife. Press your thumb into the back of each gnocchi, while simultaneously indenting the other side with the tines of a fork, using a rolling motion. Each dumpling should have a dent on one side (from your thumb), and grooves on the other (from the back side of the fork tines), yet not be flattened. The dents and grooves help hold butter and sauce on the gnocchi.

Boil a large pot of water and salt liberally. When the water begins to boil prepare the browned sage butter.

To prepare the browned sage butter: melt the stick of butter in a skillet over low heat. When butter has melted add the sage. Increase heat to medium, stirring constantly until butter just begins to brown (barely brown, not burnt!). Remove skillet from the heat and set aside.

Boil the gnocchi until it floats, about 3 minutes. Drain. Turn gnocchi out onto a serving platter or pasta platter. Sprinkle shredded parmesan over the hot gnocchi and evenly pour the hot browned sage butter over all. Serve immediately with a dish of extra shredded parmesan for topping gnocchi if desired. Yield: 3-4 servings

Check out these other yummy Gluten Free Taste of Home recipes using Pamela's Gluten Free Ultimate baking & Pancake Mix:

Gluten Free Frosted Pumpkin Doughnuts:

http://glutenfreetasteofhome.blogspot.com/2009/10/gluten-free-frosted-pumpkin-doughnuts.html

Gluten Free Country Style Eggs Benedict with Asparagus and Drop Biscuits:

http://glutenfreetasteofhome.blogspot.com/2009/09/country-style-eggs-benedict-with.html

Gluten Free Cherry Muffins - Two Variations

http://glutenfreetasteofhome.blogspot.com/2009/07/cherry-muffins-two-variationsgluten.html

Gluten Free Cherry Chocolate Cookie Tart

http://glutenfreetasteofhome.blogspot.com/2009/08/cherry-chocolate-cookie-tart-gluten.html

Gluten Free Chocolate Cobbler

http://glutenfreetasteofhome.blogspot.com/2009/05/chocolate-cobbler-gluten-free-warm.html

Gluten Free Blackberry Blueberry Crumb Pie

http://glutenfreetasteofhome.blogspot.com/2009/09/blackberry-blueberry-crumb-pie-gluten.html

Gluten Free Unbelievably Good Cake Doughnuts

http://glutenfreetasteofhome.blogspot.com/2009/05/unbelievably-good-cake-doughnuts-just.html

Enjoy!

Gluten Free Coconut Spinach Soup

My Gluten Free Coconut Spinach Soup reminds me of my visit to Thailand, where I ate coconut soup nearly every day (yum!). To me, the magical combination of coconut and lime is like paradise on a spoon.

My quick to prepare version of this South East Asian classic is a real treat, and has a mild flavor that even children will enjoy. Because it uses mainly pantry items, you can stock up on the ingredients and enjoy it anytime. Every bite is sure to put a smile on your face! It makes a perfect light meal, or a winning side dish.

Gluten Free Coconut Spinach Soup

2 tbsp. vegetable or peanut oil

1 onion, chopped

2 garlic cloves, minced

4 oz. can diced green chilies

2 tsp. ground cumin

1 tsp. coriander

1/2 teaspoon turmeric

1/2 teaspoon ground ginger

2 1/2 cups vegetable broth

2 1/2 cups coconut milk

1 lb. fresh baby spinach leaves

Juice of 1/2 lime

Salt

Coconut, toasted, for garnish (optional)

Heat the oil in a large saucepan or stockpot. Add the onion, garlic, and chilies and cook gently for about 4 minutes. Stir in the cumin, coriander, turmeric, and ginger then add the broth and coconut milk. Bring to a boil. Reduce the heat, cover the pan, and simmer the soup for about 10 minutes.

Stir in the spinach and cook for about 2 minutes or until the leaves wilt. Stir in the lime juice and salt to taste. Heat gently for a few seconds, if necessary, and ladle into soup bowls. Top with toasted coconut , if using, and serve immediately. Yield: 4 servings

*Recipe adapted from 500 Soups

*For more gluten free meal ideas visit the Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.

Enjoy!

Gluten Free South Western Quiche

Quiche is a winner in my house day or night. I love the versatility of quiche. You can add nearly anything you want inside with delicious results. My Gluten Free South Western Quiche makes the most of your Autumn harvest. If you have garden fresh corn and vine ripened tomatoes from your garden on hand, by all means use them. I hope you enjoy this warm, satisfying quiche as much as I do.

Gluten Free South Western Quiche

1 cup milk
4 eggs
1/4 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 teaspoon chili powder,
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh OR thawed frozen corn OR drained canned corn
1 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled Cotija cheese
1 medium tomato, seeded and chopped

Heat oven to 350 degrees F. Spray a 9 inch glass pie plate with non-stick cooking spray.

In a medium bowl, stir all ingredients except corn, cheese, and tomato until blended. Stir in corn, cheese, and tomato; pour into pie plate.

Bake 40-50 minutes, or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings

*Recipe adapted from Betty Crocker

Enjoy!

Country Style Eggs Benedict with Asparagus - Gluten Free

Do you like to eat breakfast for dinner? My family does, and one of our most loved meals is Eggs Benedict. Sometimes I make them with Gluten Free English Muffins. Other times I make a delectable "country" version with drop biscuits and melted cheese (they are very Paula Deen!). If we have fresh asparagus on hand that will always make it's way on top of our gluten free Eggs Benedict. Asparagus and hollandaise sauce are such a perfect pair! I use packaged gluten free hollandaise sauce to speed up the prep time, and it tastes great. Of course my gluten free Country Style Eggs Benedict with Asparagus also tastes fabulous for breakfast or brunch. If you have a large family, or are hosting a brunch you can make large amounts of poached eggs and keep them warm in a oven set to a very low temperature, as you continue to cook. Give this satisfying gluten free meal a try... it really hits the spot!

Country Style Eggs Benedict with Asparagus - Gluten Free

1/2 cup white vinegar

8 eggs

1 package Mayacamas brand gluten free Hollandaise Sauce mix - prepared according to package directions

2 recipes Pamela's Drop Biscuits (recipe to follow)

1/2 cup shredded sharp cheddar cheese

2 tbsp. water

1 bunch asparagus, trimmed

Salt

Cayenne pepper

Freshly ground black pepper


Prepare 2 batches of Pamela's drop biscuits (recipe to follow).

Fill a large, deep skillet 2/3 full of water. Pour vinegar in water. Cover and bring to a boil, then reduce heat to simmer.

Meanwhile, crack eggs into 8 individual tea cups. Prepare an "egg draining plate" by layering 2 paper towels on a dinner plate; set aside.

Prepare the hollandaise sauce according to package directions (tip: although the package directions don't state this, the sauce will be much smoother if you whisk it constantly until the mixture comes to a boil). When the sauce is ready, reduce heat to low and cover to keep warm, stirring occasionally.

Place trimmed asparagus in a shallow casserole dish. Add the 2 tablespoons of water and cover with lid. Microwave on high for 4 minutes, or until crisp tender. Drain and keep covered, set aside.

Lower tea cups containing eggs into simmering water, tipping them sideways as the make contact with the water to gently release the eggs under the water (eggs should not touch in water). After 1 minute, gently turn eggs over with a large slotted spoon. Continue cooking until eggs reach desired doneness (be sure not to over cook them if you like the yolks on the runny side). Remove eggs with large slotted spoon and place on prepared "egg draining plate". Gently pat the tops of the eggs with paper towels to absorb excess water. Sprinkle eggs lightly with salt.

Place 2 biscuits on each of 4 dinner plates. Place 2 poached eggs right along side the biscuits. Sprinkle 1/8 cup shredded sharp cheddar over each plate of eggs and biscuits. Top each plate with asparagus. Sprinkle with cayenne and freshly ground black pepper to taste. Yield: 4 servings.

Pamela's Drop Biscuits - Gluten Free

Double this recipe for Country Eggs Benedict

1 cup Pamela's Ultimate Wheat Free Baking and Pancake Mix

1/4 cup shortening

1/3 cup plus 1 tbsp. milk

Preheat oven to 375 degrees F. In a large mixing bowl pour in Pamela's Baking Mix and cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Immediately drop generous tablespoon fulls of dough onto a lightly greased baking sheet. Bake 12 minutes or until golden brown on top. Yield: 5-6 biscuits.

Enjoy!

Vegetarian Spring Rolls with Thai-Style Peanut Sauce - Gluten Free

I could eat ethnic food every day of the week and never tire of it. Spring rolls are a favorite of mine that I order anytime they are available in Asian restaurants. Recently I learned how to make spring rolls at home! My gluten free spring rolls taste just as good (if not better) than many spring rolls I have tried in restaurants, and guess what? They aren't difficult to make at all, I promise! My husband and I had so much fun making them together. They were a hit with my whole family (the kiddos too!), and the left overs we had for dinner the next day tasted even better the day they were made. Yum!!


These tasty gluten free spring rolls taste great dipped in the smooth Thai Style Peanut Sauce. I used Earth Balance Natural Creamy Peanut Butter to make the sauce. I prefer Earth Balance Natural Peanut Butter over other brands because it contains no sugar, is sweetened only with natural Agave syrup, and contains flax seeds (which are rich in Omega 3 content). Unlike other natural nut butters, Earth Balance Nut Butters need no stirring... hoorah! Give Earth Balance Natural Peanut Butter a try and let me know what you think!


My Gluten Free Vegetarian Spring Rolls with Thai-Style Peanut Sauce are sure to become a fun family favorite in your household too! Both kids and grown ups alike love dipping these fresh tasting finger foods into the nicely seasoned peanut sauce. Whether served as a main dish, appetizer, or side dish, these beauties are delicious, satisfying, and wholesome.


Vegetarian Spring Rolls with Thai-Style Peanut Sauce - Gluten Free

1 1/4 ounces dry rice vermicelli (thin rice noodles), or enough to yield about 1 cup cooked

1 1/4 cup shredded carrots

1 1/4 cup shredded cabbage

2 scallions (white and green parts) sliced very thin

15 fresh basil leaves, chopped

15 fresh mint leaves, chopped

2 tablespoons fresh cilantro, chopped

1/4 cup peanuts, crushed

1 tablespoon fresh ginger, grated

1 tablespoon gluten free soy sauce (Tamari)

1/2 tablespoons fresh lime juice

1 teaspoon toasted (dark) sesame seed oil

15 (8-inch) round gluten free spring roll wrappers (made from tapioca or rice; in the Asian section of your market)

1 batch Thai Style Peanut Sauce (recipe to follow)

Bring a large pot of water to boil over high heat. Remove from heat and stir in the rice noodles. Let stand 10 minutes, stirring occasionally, or until soft and opaque. Drain and rinse under cold water for 30 seconds; drain again. Cut into 1-inch lengths and transfer to a large bowl.

Add all of the remaining ingredients, except the rice papers and sauce, to the noodles and mix well.

Prepare a bowl of warm water large enough to dip the rice papers. Working with one at a time, dip the rice paper in the warm water until it begins to soften, 8-10 seconds. Transfer to a flat work surface. Working quickly, put about 1/4 cup filling on each wrapper. Fold the bottom of the wrapper up over the filling, and then fold each side toward the center. Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper. Wrap in plastic to keep from drying out. Repeat with remaining wrappers and filling. Serve at room temperature, with Peanut Dipping sauce. Alternatively, refrigerate for a minimum of 2 hours, or overnight, and serve chilled or return to room temperature. Yield: 15 Spring Rolls

Thai-Style Peanut Dipping Sauce - Gluten Free

1/2 cup warm water

1/2 tablespoon sugar

1/2 cup Creamy Peanut Butter (I use Earth Balance Natural Creamy Peanut Butter)

1 1/2 tablespoons gluten free soy sauce (Tamari)

1 tablespoon coconut milk

1 tablespoon fresh lime juice

1 teaspoon Chinese chili paste (use spicy or sweet chili paste depending on your taste preference)

1 large clove garlic, finely chopped

In a small bowl, combine the warm water and sugar, stirring until the sugar is dissolved. Add the remaining ingredients, whisking until smooth and well blended. Serve at room temperature. Yield: about 1 1/4 cups sauce.

*Recipe adapted from The Gluten Free Vegetarian Kitchen cookbook.

*For more gluten free meal ideas check visit the Gluten Free Homemaker and check out the What Can I Eat? page.

Enjoy!

Creamy Broccoli Cheese Soup - Gluten Free

Do you ever have those nights when the only dinner that sounds good is a homemade bowl of soup? We have those nights often in my house, and not just in the winter. One of our favorite comfort soups any time of year is this super Creamy Broccoli Cheese soup. Broccoli and cheese are meant to go together (think peanut butter and chocolate, or Burt and Ernie). When I am preparing this soup I can barely wait until it's done so I can taste it. It is a quick, easy to prepare meal that everyone (including my veggie phobic children) love. I have the ingredients on hand for this at all times and make it at least once a month. Try it... you'll love it!

Creamy Broccoli Cheese Soup - Gluten Free

1 quart vegetable broth (I used Swanson's)

14 oz package frozen chopped broccoli

2 cups shredded cheddar cheese (I use sharp cheddar)

3 tablespoons sweet rice flour

1 - 12 oz. can evaporated milk

salt & pepper to taste

Heat vegetable broth in a very large saucepan or a small stockpot. Add the frozen broccoli and cook until tender. Use a stick blender to puree this mixture (if you don't have a stick blender a regular blender can be used if you CAREFULLY puree the hot soup in SMALL batches; be sure to cover blender tightly!). If you have pureed the soup in a regular blender, return it to the cooking pot heating over medium heat. Add the rice flour to the cheese and mix well. Add the cheese mixture to the soup and stir constantly until the cheese is melted and the mixture starts to thicken. Add the evaporated milk and heat through. Salt and pepper to taste. Yield: 4-6 servings.

*Recipe adapted from www.theglutigirls.com

Enjoy!

Shells and Cheese with Breaded Tomatoes - Gluten Free

Since it is tomato season I thought you would enjoy this variation on my Super Easy Mac n' Cheese recipe. The only change you need to make to the original recipe is to top the casserole with ripe sliced tomatoes before sprinkling with the gluten free bread crumb-Parmesan mixture prior to baking. I swapped out shell pasta for elbow macaroni for a fun variation, but any pasta shape will do the trick. I adore tomatoes so this is my all time favorite way to prepare mac n'cheese. Give it a try... it might just become your favorite too!

Eggplant Parmigiano - Gluten Free

I am participating in the July Adopt a Gluten-Free Blogger event which is being hosted this month by Heather at Celiac Family. This event helps gluten free bloggers connect with one another by trying each other's recipes. I have so many delicious menu ideas printed from my favorite gluten free blogs that it was nearly impossible to decide who's recipe to make. I finally decided on Gina from The Gluten-Free Gourmand's recipe for Eggplant Parmigiano. This is easily the most flavorful gluten free Italian comfort food recipe that I have ever tasted. The eggplant has a perfectly crisp coating and the oodles of melted fresh mozzarella put this dish over the top. Since making it I have been craving it more often than I would like to admit. ;-) I have already added eggplant to my shopping list so I can make it again next week! Do try Gina's recipe for Eggplant Parmigiano from her Gluten-Free Gourmand website soon. You'll be glad you did!

Nectarine Goat Cheese Salad with Candied Pecans and Pineapple Thyme Dressing - Gluten Free

I love summer for it's fragrant, beautiful fruits. In my opinion nectarines and peaches are at the top of the list. The scent of a ripe nectarine or peach is like no other on earth. Their juices are like nectar from the gods. Because I like these fruits so much, I try to use them in more diverse ways than simply snacking on them whole, or cutting them up to top my morning cereal. My gluten free Nectarine Goat Cheese Salad with Candied Pecan and Pineapple Thyme Dressing is a perfect example of how you can creatively incorporate these special summer fruits into a fantastic light meal. I love this salad for it's natural fruity sweetness and for the unbeatable combination of creamy and crunchy textures. This refreshing gluten free salad contains plenty of protein from the goat cheese and the nuts so I often serve it as a main dish when nectarines are in season. Served in smaller portions it also makes a unique side salad for your favorite entrees. The candied pecans in this recipe are so mind-blowingly good that you may want to make extra to munch on as an indulgent snack the next day (trust me on this one!). Enjoy!

Nectarine Goat Cheese Salad with Candied Pecans and Pineapple Thyme Dressing - Gluten Free

1 bag spring mix salad greens

1 cup pecan halves

2 tablespoons butter

2 tablespoons brown sugar

pinch of salt (or to taste)

4 ripe nectarines

1 log of goat cheese (Plain or flavored goat cheese can be used. I used a flavor called Peppadew which was infused with red piquante peppers; it added a bit of heat to the dish which complimented the sweetness.)

Pineapple Thyme Dressing (recipe to follow)

fresh ground black pepper (to taste)

Toast pecans in a small skillet over medium-low heat stirring constantly until just fragrant but not browned (be careful, once they are fragrant nuts can burn quickly!). Reduce heat to low. Add butter, stirring constantly until melted. Add brown sugar and a pinch of salt, stirring constantly until dissolved and slightly thickened. Immediately remove nuts from skillet and spread on a dinner plate to cool. Meanwhile, prepare the Pineapple Thyme Dressing (recipe to follow) and set aside. Chop the nectarines into bite size pieces. Divide salad greens evenly amongst 4 salad plates. Top with chopped nectarines. Slice the goat cheese into 1/4 inch rounds and distribute evenly on the tops of the salad, slightly overlapping slices. Sprinkle candied pecans over the salads. Drizzle Pineapple Thyme Dressing over each salad. Season salads with fresh ground pepper to taste. Yield: 4 servings

Pineapple Thyme Dressing - Gluten Free

1/4 cup agave nectar

1 1/2 tablespoons crushed pineapple

2 tablespoons lemon juice

1/2 cup extra virgin olive oil

1/8 teaspoon dried thyme OR 1/4 teaspoon fresh thyme, minced

3/4 teaspoon salt

freshly ground black pepper (to taste)

Put the agave nectar, pineapple and lemon juice in a blender. Process for 15 seconds or until well blended. With the blender running, SLOWLY pour the olive oil in a THIN stream into the pineapple mixture until dressing emulsifies (it will appear well blended and slightly thickened). Add thyme, salt and pepper. Blend briefly to combine. Yield: approximately 3/4 cup dressing.

Enjoy!

Busy Day Soup - Gluten Free

Admit it. You've all had those days when your head is spinning in three directions like Linda Blair from being over committed. All of a sudden you look at the clock and can't believe that it is dinner time and you haven't even begun to consider the notion of cooking. It isn't likely that you are going to break out your culinary guns at this point; dinner is a tie between sad left-overs and cold cereal. Fear not my friends. I have just the pantry-friendly meal to save you. No, my Busy Day Soup recipe will not win you a ribbon at the county fair, but it will definitely taste as heck of a lot better than your alternatives. Many gluten free households have a box of Annie's Gluten-Free Rice Pasta & Cheddar Mac & Cheese on hand, but few know that it can be transformed into a hearty comforting soup in mere minutes. Keep this recipe on hand for those ultra-busy nights and be proud to serve something that you still put your heart into.

For more great meal ideas visit the Gluten Free Homemaker and check out What's For Dinner? Wednesday.

Busy Day Soup - Gluten Free

1 (14 oz.) can ready to serve vegetable broth (at this writing Swanson's is gluten free)

1 cup water

1 box Annie's Gluten-Free Rice Pasta & Cheddar Mac & Cheese (tip: buy your Annie's Mac & Cheese in bulk from Amazon.com; it will really help your budget!)

1 (14.5 oz.) creamed corn

1 cup chopped vegetables (I used frozen peas; do not chop the peas!)

2 cups shredded cheddar cheese (or cheese of your choice)

1/2 cup milk

1/4 teaspoon salt

1/2 teaspoon paprika

1 teaspoon mustard powder

sour cream for serving (optional)

In a large saucepan bring broth and water to a boil. Add Annie's Gluten Free Rice Pasta and Cheese Dinner mix and reduce heat to medium-low. Simmer covered for 11 minutes or until al dente. Stir in creamed corn, vegetables, milk, salt, paprika, mustard powder and the cheese packet from the Annie's Mac & Cheese mix - heat through, stirring frequently until vegetables are tender. Reduce heat to low. Add shredded cheese and stir until cheese is melted. Serve each bowl with a dollop of sour cream if desired. Yield: 4-6 servings

Enjoy!

Crustless Spinach and Roasted Red Pepper Pie - Gluten Free

I love this easy to prepare, perfectly seasoned, savory pie. The coolest part is that my family loves it too. I nearly fell off my chair when my youngest daughter ate this willingly. Usually foods with multiple ingredients mixed together in the same dish freak her out (especially if one or more of the ingredients are green). Not this time. She digs this quiche-like meal, and ate the whole slice. Can anyone say VICTORY? Fewer things make me prouder than getting my kids to eat healthy foods and knowing they are truly enjoying them! This dish is just right for brunch, lunch or dinner. It is excellent served with fresh melon or fruit salad. I know you will appreciate the cheesy goodness of this pie... it tastes as good as it looks! It's beautiful colors make for a nice presentation on the plate. It slices up easily, and holds it's shape well. If you are lucky enough to have left-overs, it tastes just as good re-heated. This is the kind of recipe that you can fall back on time and time again (you know, those recipes that never let you down and earn you rave reviews every time you serve them). Try this super-yummy pie soon... I know it will be one of your favorites too!

For more tasty dinner ideas visit the Gluten Free Homemaker and check out What's for Dinner?Wednesday.


Crustless Spinach and Roasted Red Pepper Pie - Gluten Free


1 16 oz. container low fat cottage cheese


1 10 oz. package frozen chopped spinach, thawed and drained


1 1/2 cups shredded Mozzarella cheese


1 cup shredded cheddar cheese


1/2 cup finely shredded Parmesan cheese


4 eggs, lightly beaten


6 oz. roasted red peppers, chopped (1/2 of a 12 oz jar)


1 teaspoon dried oregano leaves


1/2 teaspoon salt


3 dashes hot pepper sauce (or to taste)


Preheat oven to 350 degrees. Mix all ingredients until well blended. Pour into a greased 9 inch pie plate. Bake 45 minutes or until center is set. Yep, that's all there is to it!


Enjoy!

Grilled Marinated Portobello Mushroom Salad with Creamy Herb Dressing - Gluten Free

This colorful salad is bursting with textures and flavors. It is so satisfying that it is a meal in itself. Portobello mushrooms have a magical way of making any dish extra special. When they are marinated they are out of this world, especially if you toss them on the grill to intensify their flavor. The perfect marriage of grilled and raw veggies really come to life in this dish when drizzled generously with the homemade herb dressing. The thread that ties all of these tasty elements together is the feta cheese. It adds just the right amount of saltiness. Think your kids wont eat this? You might be surprised! My daughter used to profess her disdain for mushrooms until I talked her into trying a bite of this salad. She surprised me (and herself) by eating the entire thing. She now requests this salad regularly, and I am happy to oblige. This is the perfect meal for warm summer days when you don't want to heat up the house by using the oven. It is both beautiful and special enough to serve when entertaining. I'm happy that I found this recipe on Gluten Freeda last year, it is definitely a keeper. I adjusted the ingredient quantities to suit my personal taste and to make the salad a main course. Go ahead; grill yourself some delectable portobello mushrooms this week. You won't be sorry!

Too see more delicious dinner ideas check out What's for Dinner?Wednesday at the Gluten Free Homemaker.



Grilled Marinated Portobello Mushroom Salad with Creamy Herb Dressing - Gluten Free

2 Portobello Mushrooms, stemmed and gently rubbed clean

3 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

salt and freshly ground black pepper

1 teaspoon fresh thyme, chopped

1/2 teaspoon fresh rosemary, chopped (and ground with a mortar and pestle if desired)

1 1/2 tablespoons fresh Italian parsley, chopped

1/2 cup mayonnaise

1 tablespoon lemon juice, or more to taste

2 slices red onion

2 slices beefsteak tomato

4 cups mixed salad greens

2 ounces feta cheese, crumbled

Place portobello mushrooms in a glass baking dish, gills up. Drizzle each equally with balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Allow mushrooms to marinate at room temperature for 20 minutes.

In a small bowl combine thyme, rosemary, parsley, mayonnaise and lemon juice. Season to taste with salt and freshly ground black pepper. Cover and refrigerate until ready to use.

Preheat grill to medium.

Place mushrooms on grill, gills up, for 5 minutes. Flip and continue to grill for 5 more minutes. Remove from grill and transfer to a dinner plate.

To assemble, place 2 cups mixed greens on a large salad plate. Top each salad with a portobello mushroom, a tomato slice, and an onion slice. Drizzle generously with Herb Dressing and sprinkle with feta cheese. Yield: 2 main dish salads

Enjoy!

Crunchy Tostadas with Pico de Gallo - Gluten Free

I hear "MOM... what's for dinner?" from the second I wake up in the morning. My kids seem shocked when I don't have the answer as I rub my tired eyes and attempt to tame my bedhead. The truth is that sometimes I don't know what's for dinner until minutes before preparing it. One thing I do know is that I will please the whole family if I prepare these satisfying tostadas, so I always keep the ingredients on hand. I lay all of of the toppings out on the counter in a row forming a "tostada bar". The kids seem to get a kick out of assembling their own. You would think they might put on too many toppings, but ironically, it's ME that ends up doing that! ;-) I just can't help it... these are so delicious! To speed things up I usually use a pre-packaged Fajita Seasoning mix, but feel free to season with spices from your pantry instead. I have tried it both ways and it is equally good. If you have extra re-fried beans, try serving them in individual ramekins with melted cheese, sour cream and hot sauce on top as a side dish. Enjoy this family favorite, from my country kitchen to yours.

Crunchy Tostadas with Pico de Gallo - Gluten Free

6 corn tortillas

Vegetable oil for frying

1 can vegetarian re-fried beans (or home made if you have them on hand)

2 tablespoons Taco seasoning (Mc Cormick is GF as of 5/26/09)

1 red bell pepper; sliced into strips

1 green bell pepper; sliced into strips

1 sweet onion; sliced into rings and cut in half

1 packet GF Fajita seasoning mix (Mc Cormick is GF as of 5/26/09)

1/4 cup water

Guacamole (purchased or home made)

Sour Cream

1 cup Cotija Cheese; crumbled

Pico de Gallo; recipe to follow (or purchased)

Heat 1/4 inch of vegetable oil in a small heavy skillet over medium high heat. When oil is hot fry tortillas, one at a time for a short time on each side until golden and crunchy. Drain on a paper towel lined plate. Set aside. Heat 1/4 cup of oil in a large heavy skillet over medium high heat. When oil is hot, add peppers and onion. Saute until almost tender. Add 1/4 cup water and and contents of Fajita Seasoning packet. Stir until seasonings are blended throughout, approx. 2 minutes. Place fajita vegetables in a bowl and cover to keep warm. Set Aside. Stir taco seasoning into re-fried beans. Heat beans. Cover to keep warm. Assemble tortillas: spread a thin layer of beans over tostada. Top with fajita vegetables, guacamole, sour cream and Pico de Gallo. Sprinkle with Cotija Cheese. Delicious! Yield: 6 servings

Enjoy!
Cinde :)

Recipe posted by Cinde: http://www.glutenfreetasteofhome.blogspot.com/


Pico de Gallo - Gluten Free

Pico de Gallo - Gluten Free

2 Roma tomatoes

1/4 of a sweet onion (this is 1/4 of the whole onion, not 1/4 cup)

1-2 pickled jalapeno slices

1 1/2 teaspoons fresh cilantro

1/4 teaspoon sea salt

1/4 teaspoon minced garlic

1 tablespoon lime juice

Pulse all ingredients in a food processor in short bursts until desired consistency; serve. This recipe makes enough Pico de Gallo to top 6 tostadas. Double recipe if desired for more servings, or if making as a dip for tortilla chips.

Enjoy!

Asian Rice Noodle Salad - Gluten Free

This is the perfect time of year to serve this light, refreshing dish. It's clean and simple ingredients allow the flavors of the dish to shine through in a subtle and delicious way. It is filling enough to serve as a main dish, yet would also make a lovely side dish. The home made peanut dressing gives it a unique ethnic flair that is sure to please. If you have left-overs, try giving the salad a make-over by heating it in a skillet with hot oil, cracking eggs into wells in the top of the dish. Cover and reduce heat to low. Heat until eggs are cooked to desired doneness. This salad will also be a welcome addition to any buffet table, potluck or barbecue. Try eating it with chopsticks for fun! Drop me a line in the comments section and let me know how you and your family enjoyed it. :)

Asian Rice Noodle Salad - Gluten Free

1 package (8.8 oz) thin rice noodles (in the Asian section of your supermarket)

1 bag baby spinach

1 large carrot, shredded

1/2 cup pineapple tidbits

1/4 cup minced fresh cilantro

1 green onion, thinly sliced

SESAME PEANUT DRESSING

1/4 cup peanuts

1/4 cup water

1/4 cup lime juice

2 tablespoons Tamari Soy Sauce, Wheat Free
1 tablespoon brown sugar

1 tablespoon vegetable oil

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes

Cook noodles according to package directions (be careful here... the directions say to SOAK the noodles in boiling water after removing them from the heat, do NOT boil the noodles as you would normally; I made this mistake the first time I made these noodles!) Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.

In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and RINSE IN COLD WATER; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately. Yield: 8-10 servings

Enjoy!

Super Easy Baked Mac n' Cheese - Gluten Free

By now you have probably figured out that I adore comfort food. Always have, always will. No apologies here, although I often feel a strong need to admit this. :) Is it due to my families southern roots? Possibly. Is it the stress of being a Mom with a busy family of 5?? Definitely. So in honor of stressed out-busy families everywhere, may I present you with THE easiest, yummiest Mac 'n Cheese recipe I have ever made? Wanna know the coolest part? The sauce is NATURALLY Gluten free!! Woo hoo! No compromising here! And talk about fast! There is no roux to make, and eliminating that step gives you more time to break up the pointless arguments that your kids are having with each other in the background. ;) My mission in life is to hunt down recipes that can be revised for my gluten free-vegetarian household. I spend many, MANY hours searching. My collection is growing quite large now and I'm lovin' it! If you don't have enough spare time to search, feel free to visit my blog anytime for ideas. I've done the hunting for you. This Recipe came from Redbook magazine. I revised it to be Gluten free. Make this next time your head is spinning in too many directions, or when your kids have back-to-back lessons on a school night. Try it after a long hard day. Preparing this won't suck your last remaining drop of energy, and after tasting it... everyone in your family will thank you (and might even do the dishes to show their gratitude). :)

Super Easy Baked Mac n' Cheese - Gluten Free

Ingredients

2 cans (12 ounces each) evaporated milk

4 cups extra sharp cheddar cheese (Tillamook is GF and vegetarian)

1 pound GF elbow Macaroni; firm-tender cooked (I used Tinkyada
and cooked for 8 minutes)

1/2 cup grated Parmesan Cheese

1/3 cup plain or herb flavored GF bread crumbs (I save the heels and crumbs from GF bread, let it dry out on the counter, then pulse in food processor to make crumbs; store in freezer)

Directions

Preheat oven to 350 degrees F. Mix evaporated milk and grated cheddar cheese in a 5 quart dutch oven. Cook over medium-low heat, stirring frequently, until cheese is melted and sauce is slightly thickened; season with freshly ground black pepper to taste. Stir cooked pasta into cheese sauce.

Pour pasta mixture into a greased 13x9x2 inch baking dish. Mix Parmesan cheese and breadcrumbs; sprinkle over top. Bake 22-25 minutes, until mixture is bubbly and breadcrumbs are slightly browned. Yield: 12 servings

Stuffed Grape Leaves (Dolmades) - Gluten Free

I love ethnic food. I grew up eating it, and to me it is comfort food. My Grandma married the nicest man alive (my Grandpa Raoul) when my Mom was little. He was Hispanic, so my Grandma (who was an amazing cook) learned how to make authentic Mexican food from Grandpa Raoul and his mother, my Great Grandma Annie. My Grandma and Grandpa Raoul even owned a Mexican restaurant in the 1960's. It was called "Raoul's Golden Sombrero". Grandpa ran the kitchen and Grandma waited tables. How CUTE is that??? I can still remember eating my Grandma's handmade flour tortillas hot off her well seasoned cast iron pan. The salty butter melted immediately upon hitting the tortilla, and I rolled it up and ate my delicious prize. Melted butter ran down my hands, and I didn't care. Comfort. What does this have to do with Stuffed Grape Leaves? It is connected because it illustrates one of the examples of how ethnic food became comfort food for me at a young age. I have similar memories of Middle Eastern Food as a child. My Mom re-married when I was 8 years old. My Step Dad was Syrian. He had this huge family that liked to celebrate anything and everything all of the time. I think it might have been an excuse for the women of the family to prepare massive platters of the greatest tasting Middle Eastern comfort foods known to man. In addition to mounds of creamy hummus served with bakery fresh Pita triangles, savory rice dishes and Roasted Lamb, there was always a giant mountain of Stuffed Grape Leaves (aka Dolmades). As a child, I thought they looked like shiny green cigars. I approached with caution. After much convincing by a relentless room full of persuasive adults, I finally tasted one. WOW! Lemon-y and salty, yet balanced with a slight fruitiness. I loved them! I could polish off a pile of them in no time. Those Dolmades of my childhood contained meat and I am now a vegetarian, so I had to search for a suitable recipe. I recently found an excellent recipe for vegetarian Dolmades (courtesy of Tyler Florence). I tweaked the recipe a little bit, based on my experiences while preparing this dish. Dolmades make such a perfect light meal for Spring and Summer when served with a vinegar infused cucumber and tomato salad. Add a side of hummus and some GF crackers or lavosh bread if you like. They are a delicious offering as an appetizer when entertaining too. Served hot or cold,

I am sure you will agree that Dolmades stand for one thing. Comfort.

Stuffed Grape Leaves (Dolmades) - Gluten Free

Ingredients

1/2 cup extra virgin olive oil

1 large yellow onion, finely chopped

1 small fennel bulb, halved cored & diced

1 teaspoon grated lemon zest

1/2 cup pine nuts

1 cup long grain rice

1 1/2 cups vegetable broth (at this writing Swanson's is GF)

2 tablespoons finally chopped fresh dill leaves

1/4 cup finely chopped flat leaf parsley

salt and fresh ground black pepper

8 oz jar grape leaves, rinsed and drained

2 lemons, juiced (save the peels to grate for the zest in this recipe; freeze extra for future use)

Directions

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the vegetable broth and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper to taste. Allow to cool.

To assemble the Dolmades, lay a grape leaf on a work surface, shiny side down. Put 2 Tbsp. of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar - it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the Dolmades in a 9x13 glass baking dish, seam side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the Dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and Bake @ 350 degrees for 40-50 minutes, or until the Dolamdes are tender when pierced with a fork. Serve warm, at room temperature, or cool. Tastes great served with a side of Cucumber Tomato Salad (recipe below).

Cucumber Tomato Salad

1 English cucumber or regular cucumber, sliced (no need to peel English type)

4 ripe Roma tomatoes, sliced (or 2 medium sized tomatoes)

Extra Virgin Olive Oil

Feta Cheese

Balsamic Vinegar

Salt and Fresh Ground Pepper

Arrange sliced tomatoes and cucumbers on a dinner sized plate. Drizzle with Extra Virgin Olive Oil and Balsamic Vinegar. Sprinkle with crumbled Feta cheese. Sprinkle with salt and fresh ground pepper to taste. Yield: 4-6 servings

Cheesy Fajita Pasta - Gluten Free

What does one do with left over fajitas when there aren't enough left for a full meal? Make Cheesy Fajita Pasta of course! This is a super easy way to jazz up pasta in a jiffy. Any type of fajitas would be great in this dish... I used home made vegetable fajitas (I'm a vegetarian), but you could certainly get great results with fajitas that contain meat or seafood in addition to veggies. Use your home made left overs or restaurant left overs for equally delicious results. This dish truly qualifies as comfort food. The cheese sauce is my Grandma's recipe revised to be Gluten free. It comes out perfect every time. You can top this dish with whatever you have on hand that suits your fancy. I used sour cream, homemade Pico de gallo, and pickled jalapenos. Some other suggestions are olives, avocado slices, and salsa. If you have kids who would find this dish too "daring", try what I did last night. I made the cheese sauce WITHOUT adding the fajitas, and spooned the plain cheese sauce generously over bowls of hot pasta. Voila! A kid friendly (and "picky adult" friendly) Mac n' Cheese. They LOVED it! I then stirred the fajitas into the remaining cheese sauce for my hubby and I. We garnished each bowl to suit our individual taste, and everyone was happy. :) If you have any cheese sauce left over (with or without fajitas added), save it! It makes a quick and satisfying soup for lunch the next day. To make the soup simply stir milk into cold sauce 2 Tbsp. at a time until it reaches a creamy consistency that appeals to you. Microwave for 1 minute on high. Stir. Microwave for one more minute or until hot. Stir again and serve. Another use for the leftover cheese sauce? Heat cheese sauce in the same manner as for soup, but do not add milk. This makes a YUMMY topping for nachos! Gotta love the many uses for Grandma's awesome cheese sauce!

Cheers!
Cinde :)

Cheesy Fajita Pasta - Gluten Free

1 16oz bag Gluten free pasta (I used Tinkyada Penne
but any shape would be fine)
1 stick butter (8 Tbsp.)
7 Tbsp. sweet rice flour
2 tsp. salt
4 cups milk
4 cups shredded cheese (I used sharp cheddar and parmesan shredded by hand, not from a can)
1 tsp ground GF mustard
1 tsp. paprika
black pepper to taste
1 cup (give or take) left-over fajitas (sliced veggies such as sweet red peppers, green bell peppers, onions, sauteed over medium high heat in light olive oil until crisp tender. Add approx. 1/4 cup water and season with spices such as garlic and onion powder, salt and black pepper, oregano, paprika, chili powder, cumin and cayenne pepper to taste. Bring to a boil, then reduce heat to low. Simmer stirring occasionally for 5 minutes or until most of the liquid has cooked down.)
Sour Cream, salsa and pickled jalapenos and/or other toppings as desired for garnish.

Prepare pasta according to package directions (cook only until al dente, which is usually around 12 minutes for Tinkyada). Meanwhile, melt butter in a medium sauce pan over low heat. When it is melted whisk in sweet rice flour and salt. Stir constantly with a wooden spoon for 2 minutes until very bubbly. Gradually whisk in milk. Increase heat to medium high. Stir constantly with a wooden spoon until mixture comes to a boil, and continue stirring for 2 minutes. Decrease heat to low. Whisk in ground mustard, paprika and black pepper. Stir in shredded cheese. Continue stirring over low heat until cheese is completely melted. FOR PICKY KIDS: (and/or picky adults!) use the cheese sauce as it is at this stage over pasta for a traditional Mac n' Cheese. Re-heat left over fajitas in microwave for 2 minutes on 70% power. Stir into cheese sauce. Ladle over bowls of hot pasta. Garnish with sour cream, salsa and pickled jalapenos if desired. Yield: 4-5 servings