A Mexican corn tortilla consists of a corn or wheat dough tortilla filled with different ingredients, especially cheese. Once filled, the tortilla is folded in half, and its edge may or may not be sealed. This dish is cooked baked, on a comal or fried and, depending on the region. It is filled and prepared in different ways. Continue Reading
I know, I know. Before you tell me anything, I already know that traditional arepas are gluten-free by nature because they are made with cornflour. Let’s discover How to make arepas gluten-free. But if you have been in the gluten-free world for a little while, you will know (or should know) that celiac people are not worth any flour. Hence, I talk about these arepas being gluten-free: I made them with certified gluten-free precooked corn flour. Continue Reading
Whenever I talk about my celiac disease diagnosis, I always say that I had a gluten-free farewell party just before starting the gluten-free diet. I clarify that I was not aware of what four more days eating gluten could mean when I already knew I was celiac, but I also think that saying goodbye helped me a lot to accept my new life, and since everything is done, welcome.
Oriental noodles recipe
At that gluten-free party, I ate my grandmother’s pizza for the last time, which until then had always been my favorite dish. But I left many things in the inkwell that I loved about the world with gluten and in which I did not fall. One of those dishes is the oriental noodles recipe that we can find in any Chinese restaurant, but how difficult they are to find gluten-free. The craving for those noodles has been coming and going for the last eight and a half years and finally, the other day, I got down to work and made them.
It has been especially difficult for a long time to find certain products necessary to make oriental recipes. Still, now it is very easy to find more and more things in almost any supermarket!
Ingredients for oriental noodles recipe:
- 200 g of gluten-free noodles Gallo Pastas
- 1 large onion
- 1/3 red, green and yellow bell peppers
- 2 medium carrots
- A piece of beef, chicken, pork or your favorite gluten-free vegetable substitute (tempeh, Heura …)
- 120 g gluten-free soy sauce or tamari sauce
- 60 g gluten-free rice vinegar (or apple vinegar, if you can’t find rice vinegar)
- 3 tablespoons of brown sugar
- 2 teaspoons cornstarch
- 2 cloves of garlic
- Fresh parsley
- Extra virgin olive oil
- Oriental noodles with gluten-free teriyaki sauce
Preparation of oriental noodles recipe:
- Mix the soy or tamari sauce, vinegar, sugar, cornstarch and minced garlic and reserve.
- Bring water to a boil in a large pot.
- Cut the onion, carrots, peppers and meat or vegetable protein into strips.
- In a large frying pan, sauté the meat with a little oil over high heat until it is well browned and remove.
- Sauté the onion over medium heat and, when it is soft, add the rest of the vegetables and sauté for a few minutes.
- When the vegetables have started to soften, pour a saucepan of the boiling water from the pot into the pan and cover and cook over medium heat.
- Meanwhile, make the pasta as I taught you here but without salt (the soy sauce already has enough) for 8 minutes.
- When the pan’s water has evaporated, add the meat or vegetable protein, the sauce that we had reserved and cook over medium heat until the sauce has thickened.
- Drain the pasta, serve and top with the vegetables with the sauce.
- Garnish with a little fresh parsley and sesame seeds and taste.
You can mix the noodles with the sauce before serving them on the plate, as you like. Test the sauce’s salt before serving and, if necessary, dilute it with a little water. If you want to prepare many servings (because you have guests, for example!), You can roast the vegetables in the oven, which will be much more comfortable and you can have them prepared beforehand. Of course, you can add other vegetables, such as broccoli or zucchini, whatever you like the most!
What a joy to see you again on the networks! Although with my breaks at the end of the day and on weekends, I have been working all summer and your absence has been noticed a lot! When yesterday I saw how many people you were following and, most valuable, participating in my Instagram stories, I was pleasantly surprised to see that you are all back.
I know, continuing on vacation or without so many obligations would be very cool. Still, I know that several of you also want to resume routines and set the course’s new objectives. Today, I bring you something for everyone: the first recipe of the return to school so that we can put the batteries and that it is, at the same time, one of those simple but very grateful.
In case you hadn’t guessed it yet (although if you follow my stories on the networks, you will already have some idea), I am nostalgic for life. It’s not that I think that every past time was better, but I love to “visit” moments of the past that are dear to me. Of course, those that I tell you in Singlutenism are related to food because come on, that is the basis of life without gluten.
Spaghetti with ricotta recipe
The spaghetti with ricotta recipe that I bring you today has its origin in Venice when I got hooked on pasta with a tomato and ricotta sauce. Today I bring you that homemade sauce that, like any sauce, only requires one thing: time.
The best stews and the best sauces (we already saw it with the Bolognese ) are made with good produce and low heat. This requires only (“only” because the Bolognese takes three hours!) Half an hour of cooking, but it is enough to have a moment of pause with the kitchen, which is so good for us to focus and live in the present.
And, of course, you can make double the amount and freeze it in portions to eat when you feel like a rich sauce, really rich.
Ingredients for Spaghetti with ricotta recipe:
- 400 g of crushed tomato
- 100 g of ricotta (already easily found in supermarkets, among fresh cheeses)
- A very large carrot or two small ones
- One medium spring onion (important)
- A teaspoon of dried basil or 4 fresh basil leaves
- Fine salt
- Extra virgin olive oil
- 360 g Gallo gluten-free spaghetti
- Two cloves of garlic
- Two bay leaves
Preparation of the Spaghetti with ricotta recipe:
- Chop the onion and sauté it in a pot over low heat in extra virgin olive oil with a pinch of salt.
- Chop the carrot and, when the onion begins to brown, add it and fry.
- When the carrot is browning, add half a glass of water, raise to medium heat and let it reduce.
- When there is almost no water left, add the crushed tomato, a teaspoon of salt and the basil and cover.
- Simmer for 15 minutes, blend and cook for 5 more minutes.
- Meanwhile, bring the water to a boil in a large pot and cook the spaghetti as I taught you in my post about how to cook gluten-free pasta perfectly.
- Add the chopped ricotta to the sauce, mix well and cook for 10 more minutes over low heat, occasionally stirring to be well integrated.
- Drain the pasta, serve with the sauce and garnish with a little more basil (dehydrated or with a fresh decorative leaf).
A few days ago we discussed some problems with controlling the calories in your diet, but basically the problem is talking about calories, protein, carbohydrates, vitamins, etc. instead of food. A diet must focus on food and we must take care that these are of quality and combine in the best way. Continue Reading
The origins of the spritzer are not so simple to place: the most accepted hypothesis is that it was a custom of the soldiers of the Austrian Empire, in order to lighten the decisive flavor and strong alcoholic note of the Veneto wines. To do this, the soldiers stretched the wine with soda water or sparkling water. In fact, the name of this cocktail derives from the Austrian German verb spritzer, or “to sprinkle”, which indicates the practice of lengthening the wine with sparkling water. The Austrian custom has come down to our days in numerous variations: here’s how to prepare the orange spritzer for halloween.
Halloween drink recipe orange spritzer recipe
You can quickly make a rich, colorful punch in a jar for a refreshing drink.
- Two cups of cold water
- One can (6 oz) frozen orange juice, thawed
- ¾ cup frozen, thawed grapefruit juice concentrate (from a 12 oz can)
- One bottle (1 liter) of sparkling water, ice-cold (very cold)
- Orange slices if you want them
- Fresh mint leaves if you want them
- In a large jug, mix cold water, orange juice, grapefruit juice, and sparkling mineral water.
- Serve the spritzers (mix in step 1) on ice. Garnish each glass with a slice of orange and a mint leaf.
- You can quickly make a rich, colorful punch in a jar for a refreshing drink.
Ingredients For A Glass
- 2 parts of Aperol
- 3 parts of Prosecco
- 1 part of Soda
- Half orange slice
Pour in a glass, following this order, ice, Prosecco, Aperol and finally sparkling water to obtain a drink with a homogeneous flavor. Turn with a straw or spoon and serve immediately, adding the orange.
Preparation time: 5 minutes
Total time: 5 minutes
- This cocktail must always be prepared in a rock glass or in a wine glass;
- Ice must be the first element in the glass;
- This cocktail should never be shaken but mixed with a spoon or straw directly in the glass;
- The orange serves only as a garnish, and the juice should never be squeezed into the cocktail;
- It should be prepared and served / drunk to prevent the ice from melting the flavor of the cocktail.
Types of Spritzer
Despite the great debate between the one with Campari and the one with Aperol, there are many other more or less regional variations of the classic. Let’s see some:
The Hugo was born in South Tyrol, created by Naturno barman Roland Gruber and includes prosecco, elderflower syrup, Seltz, a few mint leaves, a slice of lime and ice. It is more like a mojito but has been brought back into the same family as the spritz.
It predicts the use of Cynar instead of Aperol for which we will have (2 types):
- ⅓ Cynar
- ⅓ White wine or Prosecco
- ⅓ Mineral water, Soda or Seltz
- Ice cubes
All mixed for an alcoholic drink with an important and decisive taste. It involves the use of Select instead of Aperol for which we will have:
- ⅓ White wine or Prosecco
- ⅓ Mineral water, Soda or Seltz
- Ice cubes
Apparently, according to the Venetians, is the only possible one, the original one.
If you really want to celebrate St. Patrick’s Day, you surely won’t have to go far. Surely you can prepare the green mac and cheese to celebrate the day with friends and families. Your kids will love st Patricks day green mac n cheese because the green color comes from healthy vegetables. Discover a different, easy and fast way to cook pasta with this rich American-style macaroni and cheese.
st patricks day green mac n cheese recipe
Preparation time: 10 minutes | Total time: 15 minutes
Ingredients (2 people):
- 200 g of macaroni
- 140 g cheddar cheese (grated)
- 35 g of butter
- 250 ml of evaporated milk
- 1 tablespoon of Dijon mustard
- 1 tablespoon of flour
Preparation of the recipe for macaroni and cheese:
- Heat plenty of water in a saucepan. Season and when it starts to boil, add the macaroni and cook for as long as the package says. Drain the macaroni and reserve.
- Meltdown the butter in a saucepan. Add the flour and cook a little. Add the milk little by little and keep stirring without stopping. Add the mustard and continue stirring. Add 100 g of grated cheese, salt and pepper and mix well until you get a homogeneous cream.
- Add the drained macaroni, mix well and transfer everything to an ovenproof dish. Sprinkle with the rest of the cheese and gratin in the oven.
- Serve with a small amount of parsley.
Advice: The color of cheddar cheese can vary from white to orange. The orange color is due to the fact that they add a natural dye made with annatto.
By following the second method, you can easily prepare st Patricks day green mac n cheese.
- Roast the chops
While green mac is cooking, grill 3-4 boneless, smoked pork chops in a grill pan for reservation.
Also, while the mac is cooking, cut half an onion and 4-5 garlic cloves in julienne strips.
In a stove over medium heat with a tablespoon of olive oil, sauté the onion and garlic until they start to wilt, about 3-4 minutes. Add 4 cups of spinach leaves and sauté for 2 more minutes.
- To the blender
Put the onion, garlic, and spinach and basil mixture in a blender glass and add a cup of Central American cream and half a cup of milk. This sauce, with some variations, is inspired by the one prepared by expert chefs.
Cut the chops into cubes. Put the pasta in a bowl and add the green sauce. Mix and add half of the cutlet cubes and stir. At the time of serving, put a few cubes of cutlet on each plate on top.
When children are ill, that is, they have a cold, cough, fever, as well as vomiting or diarrhea, it is very normal that they do not want to eat. So, what to feed a sick toddler? In some cases, they will have to avoid some foods so they don’t feel worse. However, they cannot stop eating and that is why it is important to know what to feed them according to the disease they have. If the child has a disease and does not eat, it may get worse. Continue Reading
In summer, what children need is, above all, hydration. Therefore, the best snacks are those that provide liquids and vitamins. For example, cold desserts made from fruit. In this article, we make things easy for you. Here you have a series of summer snacks for kids and very simple recipes that you can prepare with your children. Continue Reading
If there is something that all mothers have in common, it is their concern about the baby’s weight. For this reason, in our section of Child Guide responds we wanted to invite a nutritionist to explain to us the reasons for baby not gaining weight, when to worry and what parents can do to change this trend. We start! Continue Reading