New Creation In My gluten-free Kitchen

[Drama-Queen]

Here is my wonder creation.....I didn't measure anything however.

cook enough pasta for you to consume at the time. drain and set aside.

milk

1-2 tblsp butter or your estimate

handful of flour (I used bean flour for extra protein and fiber)

3/4 cup cheese or how much you like (I used jack style goat cheese-gives me less stomach upset)

Put these ingredients in the pan you boiled the pasta in and heat until the cheese and butter melt and the sauce thickens. Remove from heat and add pasta.

Alterations for more vitamins:

-when you boil the pasta add frozen veggies to the pasta and boil along with it. When the pasta is done the veggies will be tender (added bonus the pasta soaks up the minerals that the veggies leach out in the cooking process! actually a true fact!) My favorite is broccoli (it has lots of calcium, antioxidants, and minerals-plus it is tasty too!)

-you can also add your favorite spices-I add basil or oregano depending on my tastes that day, experiment with your favorite spices.

-also you can add your favorite meat or tofu, chicken works well with this as it is like alfredo and is a white sauce.

-change up your cheese selection, parmesan, cheddar and jack are all appropriate choices.

-----if you are not able to consume dairy or casein try experimenting with this base model of a recipe and post your discoveries!

I top this off with a nice cold glass of pomegranate juice-this dish has enough calcium, protein, and vitamins in it to hold you over. I try to overdo vitamins right now as I have lost 26 pounds in two months and am still losing! so I try to get my body to absorb something at least!

I just created this tonight and it was delightful and satisfies my pasta dairy cravings.

thought I would mention another of my favorite quick dishes.....

-brown rice and wild rice-boiled together in the same pot, with veggies added a few minutes after being on the burner

-add cooked meat or tofu before serving and voila! a fast main dish!

-top with your favorite gluten-free soy sauce and it boosts up the flavor.

this is dairy free too! and soy free if you don't use tofu.

have fun making variations!

[tarnalberry]

cook enough pasta for you to consume at the time. drain and set aside.

milk

1-2 tblsp butter or your estimate

handful of flour (I used bean flour for extra protein and fiber)

3/4 cup cheese or how much you like (I used jack style goat cheese-gives me less stomach upset)

...

this is dairy free too! and soy free if you don't use tofu.

how would you make this dairy free? I haven't found any truely casein free cheeses worth anything.

[Guest melannen]

I think she meant this was dairy free:

-brown rice and wild rice-boiled together in the same pot, with veggies added a few minutes after being on the burner

-add cooked meat or tofu before serving and voila! a fast main dish!

-top with your favorite gluten-free soy sauce and it boosts up the flavor.

this is dairy free too! and soy free if you don't use tofu.

have fun making variations!

drama_queen - your creations sound good!

[Drama-Queen]

Sorry I have been late to answer: Cracked rib due to bone density loss, moving to the parents cause I am in so much pain, endoscopy, yadda yadda yadda....etc.

Anyways, I used to be diagnosed as being intolerant to casein so I will try to make this recipe again using soy products. When I was diagnosed 4 years ago as being gluten, dairy, and soy intolerant, I used to use goat cheese because of the lack of casein in it. Sheeps milk is not okay however, if I remember correctly. I don't know for sure if this is true because of the new research that is out, or that I don't know about.

So don't quote me on this.

The problem with dairy alternatives is that it does not have a creamy texture. Instead of milk and cheese you could use silken tofu and your favorite flavor of cheese alternative. This might be creamy enough to work.

You could try this and experiment until the recipe is perfect.