| |
| |
|
Your Recipe Center |
Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I've come to understand and love the little blighters.
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Buon appetito.
(C) 2005 Annie Kaszina
Annie Kaszina, Coach, writer and 'foodie'is not a Celiac, but has foresworn wheat in the interest of 'caring for a delicate digestion'. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.
Annie's e-cookbook "Gloriously Gluten Free" and Gina's handbook for Celiacs "Live Well - Eat Well With Celiac Disease" are available through their website: http://www.celiacliving.com.
Raspberry adds twist to old recipe Hattiesburg American I asked her to write her recipe. So, to new friend, Jenny Busby, here is her recipe. I can't wait to try it! In a large pot, place figs and Jell-O. Bring to ... |
PF Chang's eggplant dish worth duplicating MiamiHerald.com A: PF Chang's does not share its recipes, but since this is one of my favorites at the chain, I did my best to duplicate the flavors. ... |
Lemon Cake: So good, but a recipe for weight gain San Angelo Standard Times The recipe for you in her book might as well have been a singles ad: Lemon Cake seeking main squeeze. Must possess sense of humor and parchment paper. ... |
Recipes Using Essential Oils New York Times By THE NEW YORK TIMES Fill a small vial or jar, preferably with a twist-off cap, with a natural salt. Add 5 to 10 drops of therapeutic grade peppermint ... |
 Telegraph.co.uk | Rose Prince's recipes for August: Tomato tart with basil oil Telegraph.co.uk Thin and crisp, the buttery base of this easy-to-make tart shows off the flavour of sweet cooked tomato. By Rose Prince Bake it thoroughly and it will last ... Rose Prince's recipes for August: land of plenty Rose Prince's recipes for August: Baked eggs with roasted sweet peppers and ... |
Free Range on Food: Summer beers, drinks and recipes Washington Post Two of the grain salad recipes I have tried recently call for soaking the chopped or sliced onions in cold water, then draining. What does this step do? ... |
 Palm Beach Post | Celebrate National Ice Cream Month with new frozen treats The Star-Ledger - NJ.com Their 50 recipes for ice cream, sorbet, and other frozen treats include fresh and dried herbs and spices, such as basil, cumin and cinnamon. ... Making ice cream at home is a snap Exploring a summer love of ice cream Creamy without cranking |
Recipes: Mango Lassi and Mel's Mango Chicken Seattle Times The standard recipe here can be altered to your taste — if you are watching calories, use ice or water in place of the milk and an artificial sweetener in ... |
 Telegraph.co.uk | Rose Prince's recipes for August: Chicken in curried yogurt sauce with peach ... Telegraph.co.uk I love the Kit a Kat curry powder blend from the Spice Shop in Portobello, which is ideal for this recipe. Buy it online, or from 1 Blenheim ... |
Let's camp out! Creative recipes, games, and activities for camping with ... Kansas City Star For my family, camping is the perfect mix of the sublime and the ridiculously fun. Even little moments can be big adventures. ... Let's camp out! Creative recipes, games, and activities for camping with ... |
| home | site map |
| © 2007 |