Gluten-free and fabulous Pasta Salad

   June 20, 2013 2:22 pm

 

glutenThanks to everyone who entered the drawing for “Living Paleo For Dummies,” by Melissa Joulwan and Kellyann Petrucci. The winner is Karen Siverd. I’ll pop it in the mail today.

If you are not Karen Siverd, you are eligible for “Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love,” by Carlyn Berghoff, Sarah Berghoff McClure and others.

I’m ambivalent about the gluten-free trend. I by no means take issue with it as a lifestyle choice, of course. People are free to eat any way they like. I just wonder if people are thinking just because they’re not eating gluten, they’re somehow automatically healthier.
Obviously, if you’re diet is working for you, if you feel better and your doctor says you’re healthier, then that is awesome.
I just wonder if people are thinking that by skipping wheat flour, their extra weight is going to fall off, or a gluten-free diet will stave off disease, or that you can eat as much as you want as long as it’s gluten-free.
I do think, though, it’s great that the trend is shedding light on new foods people wouldn’t eat otherwise, such as brown rice, almond and soy flours and pastas.
It’s also great to see people more interested in cooking their own food and getting curious and adventurous in the kitchen. Whatever they’re eating at home is bound to be better for them than whatever they’d be eating out of vending machines or drive thrus.
This goes double for kids, especially teens who are laying the foundation for a life of cooking their food, rather than unwrapping it.

To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com. Include your NAME, MAILING ADDRESS and NAME OF THE BOOK. I do not save or share this information.

Here’s a recipe many teens will reach for, at least once.
The author offers this advice:
“There is one secret to great gluten-free pasta salad: Keep your ingredients dry. This pasta salad can be refrigerated for four days without getting mushy, the protein ingredients can be widely varied, and you can make nondairy and vegetarian versions.”

GLUTEN-FREE PASTA SALAD
1 pound short brown rice pasta, cooked, drained and rinsed
1 cup frozen green peas
1/4 cup shredded carrot
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups mayonnaise
1/2 cup sour cream
2 tablespoons rice wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 cups shredded, cooked chicken or diced ham
1 cup frozen corn, thawed
1/2 cup finely diced celery
1/4 cup finely diced yellow onion

1. Spread the cooked pasta on a parchment-lined half sheet pan (18 by 13 inches) to cool and dry. Let rest 20 minutes.
2. Spread the peas, carrot and beans on a tray lined withy 3 thicknesses of paper towels to dry. Let rest 20 minutes.
3. Meanwhile, make the dressing: Place the mayonnaise, sour cream, vinegar, garlic powder, onion powder and salt in a small bowl and whisk well to mix.
4. In a 6-quart bowl, place the pasta, meat, peas, carrot, beans, corn, celery, and onion. Add the dressing and toss gently but thoroughly with a silicone spatula. Cover and refrigerate for at least 4 hours or overnight. Toss before serving.
— “Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love”

 

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