Tomato Basil Chicken

Original recipe found here.

Ingredients: (4 servings)
2 chicken breasts
kosher salt and black pepper
2 Tbsp extra olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 Tbsp cold butter
1/2 cup fresh basil, chopped
parmesan cheese for garnish

cooked pasta

Season chicken breasts with salt and pepper. Add a couple of tablespoons of olive oil to skillet. When the oil is hot, add the chicken breasts. Cook 4-5 minutes per side.

Add tomatoes, basil, butter, and garlic. Stir. When your chicken is done, turn down to low.

Remove the cooked chicken to a cutting board and allow to rest for a couple of minutes. Cut the chicken into slices on the bias. Serve chicken over pasta, topped with tomato basil sauce and parmesan cheese.

Pasta with Cilantro-Peanut Pesto

This recipe came from ourbestbites.com, which actually has a lot of naturally gluten free recipes. This is very quick and easy. I'd like to try adding some vegetables/chicken to it at some point, but it is very good as is.

Ingredients:

1 bunch cilantro, roughly chopped (about 1 cup)

1 clove garlic, minced

1 Tbsp. minced fresh ginger

2 Tbsp. vegetable oil

1 Tbsp. sesame oil

1/4-1/2 tsp. red pepper flakes (these can make it pretty hot, so go light if you don't want it too spicy)

1 1/2  tsp. brown sugar

zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)

1/4 c. roasted peanuts (plus more for serving, if desired)

2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)

3/4 pound (12 oz.) linguine or spaghetti, cooked according to box instructions ( I used a whole pound, and I felt like there was plenty of pesto to go around)

Directions:

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. 

Spaghetti Sauce with Meatballs

I have a ton of tomatoes right now from my garden, and figured a good use for them would be to make my own spaghetti sauce. I found this recipe on allrecipes.com, and modified it slightly for my needs (it used canned tomatoes, so see the original recipe if you are using canned).

Ingredients:

Meatballs
1 lb lean ground beef or ground turkey
1 c fresh bread crumbs (I made mine from Udi's gf bread)
3 T fresh parsley, chopped (or use 1 T dried)
1 T parmesan cheese
1/4 t ground black pepper
1/8 t garlic powder
1 egg, beaten

Sauce
3/4 c chopped onion
5 cloves garlic, minced
1/4 c olive oil
7 c fresh tomatoes, chopped
2 t salt
1 t white sugar
1 bay leaf
1 (6 ounce) can tomato paste
1 T or more fresh basil, chopped (or 3/4 t dried)
1/2 t ground black pepper

Directions:

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer for 2 hours. 
3. Stir in tomato paste, basil, pepper and meatballs and simmer 30 minutes more. Serve.

Penne Arrabiata

Always a favorite with my family:

Ingredients:

6-8 oz. Penne pasta
1 can petite diced tomatoes
4 cloves garlic
1 medium onion, chopped
1 1/2 T. olive oil
1/4 t. crushed red pepper flakes

Directions:

1. In a saucepan over medium heat, heat the oil, add onion, garlic, and crushed red pepper flakes.  Saute until onions are clear.  Add tomatoes and simmer for 20 minutes.
2. Meanwhile cook and drain pasta.  Toss tomato mixture with penne.  Top with fresh mozzarella and parmesan cheese. 

* I make a small amount of GF pasta for myself and regular pasta for the rest of the family. 
* We like lots of mozzarella cheese!

Pesto Sauce

I found this recipe on Allrecipes.com. Very simple, and a good use for my overgrown basil plant. I made two recipes worth, and plan to freeze the leftover. I stirred the sauce into gf pasta for myself and regular for the rest of the family, then topped with sauted zucchini.
 
Ingredients:
2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled

Directions:

1. In a food processor or blender, combine all the ingredients; cover and process until blended.

Allison's notes:

1. Vary this by adding additional vegetables, such as broccoli, or cooked chicken or shrimp.
2. Can also top with extra pine nuts and Parmesan.
3. Pesto sauce is also terrific on pizza and sandwiches.

Baked Pasta Dish

I LOVE this recipe. It came from one of my sister's friends while she was in culinary school. It is super easy and super delicious. You don't cook the pasta ahead of time and mix everything in the pan you bake it in. What could be better than only one dirty pan?

This was my first time making this dish since going gluten free. I made a full recipe for my family and company with regular pasta, and half a recipe for myself with gluten free pasta in an 8x8 pan. I'll probably end up freezing some of my leftovers to enjoy another day. I was thrilled with the way my gluten free pan turned out. This was also my first time trying Tinkyada Brown Rice Penne. I was impressed...it had the same texture and flavor as regular pasta (or at least how I remember it). I will definitely be using it again.

Ingredients:

1 16 oz. package uncooked penne pasta (I used Tinkyada Brown Rice Penne for the gluten free version)

1 26 oz. jar pasta sauce

3 cups water (pasta sauce jar)

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 1/2 tsp. salt

1/4 tsp. pepper

2 cups mozzarella cheese

Directions:

1. Preheat oven to 425 degrees. 
2. Mix pasta, sauce, water and seasonings in a 9 x 13 pan. Cover with foil. 
3. Bake for 30 minutes. 
4. Stir and then top with cheese. Bake uncovered for 10 minutes. May add cooked sausage or other meat before topping with cheese.

Allison's additional notes:

1. I have varied this recipe in the past by adding spinach or chopped zucchini.
2. I use fresh basil and oregano from my garden instead of dried, but dried works just as well.