Gluten Free Quinoa Pasta

*For some reason, I wrote this recipe post years ago but never published it.  Might as well throw it out there now!*

Pasta is just one of the food worlds gifts to all.  When I went GF 10 years ago, it was something that I learned to do without, much to my chagrin. So here is my answer to the GF pasta situation…

GLUTEN FREE QUINOA PASTA

C Snow – Fraiche Kitchen

Serves:  2

½ c tapioca flour

½ c quinoa flour + extra for rolling

1 Tbs corn flour

1 ½ tsp xanthum gum

2 eggs

1 tsp kosher salt

1 tsp olive oil

Instructions:

  1. Combine all flours and xanthum gum on a board.  Create a well in the center.
  2. Break eggs into the well.  Add olive oil and salt to eggs.  Using your fingers or a fork, mix the eggs and gradually incorporate flour.
  3. Using a bench scraper, incorporate the flour from the outside of the well, keeping the sides of the well intact while the mixture forms a shaggy dough.
  4. When the dough becomes shaggy, use your hands to begin kneading it.  Add more quinoa flour as necessary to achieve a smooth dough.  You do not want it to be sticky textured.  If you can push your finger into the dough and remove it without being coated, then you have added enough flour.
  5. If the dough is too dry, add water, teaspoonful at a time.
  6. When the dough is ready, cut into 2 sections. (Rule of thumb is to cut into as many sections as you have eggs in the dough.)  Wrap tightly in plastic and allow to rest for 30 minutes.
  7. Press dough into a rectangle and somewhat flatten.  Start with pasta machine at widest setting and move dough through the rollers.  Fold into 1/3’s between each pass through the rollers on the first / widest setting.  Dust with flour as necessary.  It usually takes about 3 times with the first setting until dough achieves a smooth texture.  Do not fold dough again when moving on to the next setting.
  8. Continue until you reach the desired thinness of the dough.  It should be somewhat translucent.
  9. Cut dough as desired.

Cooking:  Bring large pot of salted water to a full & rapid boil.  Boil pasta approx. 4 – 5 minutes.  Strain & serve.

Note:  When calculating portions, general rule of thumb is 1 egg person.  The quantity of flour can fluctuate depending on humidity in the air / kitchen, and the type of flour and milling process.  Some grains have more or less absorption depending upon time of year grown & harvested, conditions during milling, etc.Image

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Celebrating the Power of Food

It’s that time again for our Shared Plates Dinner benefitting the L. A. Kitchen.

“Shared Plates is a city-wide weekend of dinner parties to celebrate the power of food. Shared Plates dinners are hosted by a glorious cross-section of Angelenos in homes, backyards, businesses, and communities October 6-8, 2017. Everyone can host a Shared Plates dinner, and every dollar raised supports L.A. Kitchenin the fight against hunger, food waste, and unemployment.

All food has power. All people have potential. L.A. Kitchen reveals both by providing culinary job training for men and women home from prison while transforming cosmetically imperfect produce into healthy, scratch-made meals for Angelenos who struggle with hunger.”

So host a dinner.  Or join us! Saturday, October 7th, 2017. Because you have the power to make a difference.

Tickets $75 available on Eventbrite

See you at the table!

TFK


TFK is kicking off its Supper Club with a Dinner Party to benefit LA Kitchen!

We’ve talked about it.  Started planning a few.  Time skipped along.  Until now.  Supper clubs.   With high style, a discerning palate, and a unique sense of whimsy.  Intimate gatherings, a shall we say, restaurant without walls, salon-style soiree for like-minded individuals.  Foodies.  And community enthusiasts.  Exclusive. To be found in private residences and unique locations.  Our time has arrived.

Long involved in community gardens, food sharing and teaching culinary skills and healthy eating, TFK is excited to host its inaugural Supper Club dinner to benefit the LA Kitchen as part of Shared Plates, Night of 100 Dinners.

Please, let us know if you would like more information!

 

*Shared Plates Night of 100 Dinner Parties – Tickets for the event are $75 per person with 100% of proceeds going directly to the LA Kitchen.  For more info about LA Kitchens, just click!  Want to help them but can’t attend, click here!

 


Sugar & My Body – It’s a War But I’m Gonna Win!

I am an addict. Total junkie. Sugar is my drug.

And everyone out there is a dealer. Restaurants, cookbooks, grocery stores, even the drugstores with their sugar-laden endcaps at the checkout stand. When I was just a toddler, our babysitter would bring our favorite candies no doubt to keep us in love with her. Jolly Ranchers – the big stick. Remember those?

I started baking when I was 8 years old. I made cookies and brownies. By 11, I had graduated to full on apple pie. Had to do it if I wanted the good stuff ‘cause my mom wasn’t going to do it. And I was about 12 when a friend showed me how to boil a can of sweetened condensed milk to make caramel, pour it into a prepared graham cracker crust and top it with whipped cream. And it snowballed from there, yes it did.

My Celiac disease diagnosis threw me a curve ball but I dove headlong into figuring out gluten free desserts. No auto-immune disease was going to keep me from my first love. Then came an e coli contamination. Now that was an insidious foe. It wrecked havoc upon my body in so many ways. And it took years before finding a team of doctors who had any idea of how to diagnose and treat it. It still took several years to work it all out. Annual rounds of e coli specific antibiotics, special diet – FODMAP which is NO fun – and many probiotics.

During the battle years, I’ve had this weight gain that I couldn’t explain or eliminate. Strangely, when I took the antibiotics, I lost the weight within 3-4 weeks. Over time it would creep back. It was so frustrating! Then about 6 months ago I came across Probiotics America, a brand of probiotics made by a team of doctors. It was definitely worth a try, and they worked. Like no other probiotic that I had tried. After a couple of months, the bloating ceased, the discomfort, the joint pain, all of it got better. Except the extra weight.   I even joined a gym back in January and put myself on a regime that should have made a difference. It didn’t.

Then late April I worked with a chef friend, an Atkins chef. And we talked. A lot. Now the carb thing is not tough for me, as gluten free, I just don’t eat that many starchy carbs. But the sugar part was eye opening.

I have gone refined sugar free since then.   No more of my gelato, no more sugar in my coffee, no more of those yummy chocolate coated toffee or caramels from Trader Joe’s. I bet they’ve noticed a change in inventory! Ha! For the first 3 weeks, nothing. No change. And then. It started. That jelly fat coating is melting off of my body. I am returning to my previous size and weight. And I feel better than I’ve felt in 8 years since this e coli enemy entered my body. I am no longer a warzone.

I must admit, I cooked for a few family friends recently and made desserts for them. Yeah, I fell off the wagon and made some for me too. Oh it was good! But battle fatigue lasted for 5 days! Yep, I felt sick, headaches, fatigue, brain fog, generally yuck, for 5 days. Is it worth it? No way.

I have found other ways to satify that sweet tooth. My Atkins chef friend introduced me to a line of sheeps’ milk Greek yogurt that I now crave for desserts. Just a small portion, with some fresh raspberries, and I’m in heaven.

Anyone who knows me well, knows how much I love sugar. Sweet tooth just doesn’t cover it. It’s a war – but now I’m winning. I’m 30 days clean.

*I will forever be grateful to the heads of Celiac research from the Mayo Clinic and Columbia University who directed me to Dr. Mark Pimental and his team at Cedars Sinai, who led me to Dr. Ben Basseri.

*My new fav yogurt, Aris Sheep’s Milk Greek Yogurt with Figs, is lactose free.  Available in certain stores and farmers markets around the LA area, and on their website.  You’re welcome!