I don’t know about you, but sometimes I need a bit of an extra nudge to eat more veggies. Roasting them to coax out their natural sweetness is defnitely my usual approach, but you can’t beat it when they masquerade as something even more luscious. A tall order? Sure. But boy does this winter squash carbonara ever achieve it… and well.
One of my absolute favorite side dishes growing up was Near East rice pilaf. Ingredient number two, though? Orzo. So that’s out…
Happily, DeLallo produces a whole line of gluten-free pastas, including this classic, tiny shape. Simply sauté a little shallot, toast your rice and orzo, pour a combo of broth and water over top and cook just like regular ol’ steamed rice. And voila, you’ve got homemade pilaf on the table in just about the same time it takes to cook up the stuff from a box!
Over the years, I’ve played around with a ton of different versions of gluten-free gnocchi. This one produces delightfully fluffy, lightweight gnocchi — you’ll just want to keep on eating these little potato pillows.
I feel like everyone has their own way to doctor up boxed mac and cheese, but my secret to a better experience doesn’t require any additional ingredients, it’s quite simple really: use only about two thirds of the pasta. But what to do with the resulting stockpile of leftover, uncooked shells? That’s where this recipe comes in.
For years and years, my Chinese takeout orders centered around egg drop soup, potstickers or egg rolls, lemon chicken, Szechuan string beans and my first noodle love, lo mein. (And let’s not forget the complimentary baggies or dishes of fried wonton strips with packets of duck sauce for dipping, two things that seem to be a uniquely East Coast Chinese restaurant treat.) Over the years, I’ve successfully knocked out a few homemade versions of the items in that list (as you can see if you click on the links), but lo mein continually escaped me. It’s not because it’s a terribly involved dish to make — au contraire, it’s done in about fifteen minutes start to finish and utilizes store-bought gluten-free linguine — but I just couldn’t get the flavors quite right, there’s clearly more to it than just soy sauce-drenched noodles.