weeknight Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg weeknight Archives | GFF Magazine https://gffmag.com 32 32 Fettuccine with Roasted Squash, Bacon, and Red Onion Gluten-Free Recipe https://gffmag.com/fettuccine-with-roasted-squash-bacon-and-red-onion-gluten-free-recipe/ https://gffmag.com/fettuccine-with-roasted-squash-bacon-and-red-onion-gluten-free-recipe/#comments Fri, 22 Feb 2019 21:26:34 +0000 https://gffmag.com/?p=217102 Read More]]> This gluten-free pasta with roasted squash and bacon is one of the most seductive, lip-smacking, tummy-rubbing pasta dishes we’ve had in a long time. This gluten free fettuccine recipe is also super flexible; swap chard for kale or 3 packed cups of spinach or escarole; add more butternut squash; or double the recipe with excellent results. Or roast extra squash, bacon, and onion and use them for a fantastic breakfast hash or frittata.

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Gluten-Free Fettuccine with Roasted Squash, Bacon, and Red Onion Recipe

You can’t know how incredible this gluten-free pasta with roasted squash and bacon  is until you make it. So, we strongly recommend you drop everything and do just that. It’s truly one of the most addictive pastas we’ve ever made, and the melty, sweet red onions put it over the top. 
Servings 2
Author Eric Lundy

Ingredients

  • 3 cups butternut squash (from neck of squash), peeled and cut into ¾-inch cubes
  • 1 small red onion cut into 3/4-inch half moons
  • 4 slices thick-cut bacon cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil divided
  • 3 finely chopped fresh sage leaves or 3/4 teaspoon chopped dried sage
  • Kosher salt and freshly ground pepper
  • 8 ounces gluten-free fettuccine or other gluten-free dried pasta
  • 3 large chard leaves washed, thick center stems removed and discarded, cut into bite-size pieces
  • 1 ounce (about 1/2 cup) grated Parmesan cheese, divided

Instructions

  • Preheat the oven to 450°F. On a large, rimmed baking sheet, toss the squash, onion, and bacon with 1 tablespoon of the oil and spread in an even layer. Sprinkle with the chopped sage, 1/2 teaspoon salt, and pepper to taste. Roast, tossing a few times during cooking, until the squash is tender and the bacon and onions are nicely browned, 25 to 30 minutes.
  • Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water. Place the chard in a large colander in the sink and drain pasta over chard. Let the pasta sit on the chard for 1 minute, drain well, and place the mixture in the pasta pot.
  • Add the squash mixture to the pasta/chard combination, along with the reserved pasta water, remaining tablespoon of oil, and half of the Parmesan cheese. Toss to combine and season with salt and pepper to taste. Serve with remaining Parmesan.

Photography Erin Ng

]]> https://gffmag.com/fettuccine-with-roasted-squash-bacon-and-red-onion-gluten-free-recipe/feed/ 4 Beef and Broccoli Stir-Fry Gluten-Free Recipe https://gffmag.com/beef-and-broccoli-stir-fry-gluten-free-recipe/ https://gffmag.com/beef-and-broccoli-stir-fry-gluten-free-recipe/#respond Fri, 22 Feb 2019 21:14:06 +0000 https://gffmag.com/?p=217099 Read More]]> Classic stir-fry beef and broccoli gets a zingy upgrade with a kiss of orange and chili garlic sauce. Because the sauce is thickened with naturally gluten-free cornstarch, it’s a safe bet for an easy, satisfying dinner. Serve the gluten free beef and broccoli stir-fry solo or with rice to soak up the luscious sauce.

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Beef and Broccoli Stir-Fry Gluten-Free Recipe

Servings 2
Author Eric Lundy

Ingredients

  • Kosher salt and freshly ground pepper
  • 3 cups small broccoli florets
  • 1 tablespoon cornstarch
  • 3/4- pound skirt steak cut into
  • 2- inch-wide strips then cut against the grain into 1/4- by 2-inch strips
  • 1 tablespoon canola oil
  • 1 clove garlic minced
  • 1 teaspoon minced ginger
  • 1/2 cup gluten-free reduced-sodium beef broth
  • 2 teaspoons gluten-free tamari or soy sauce
  • 1 teaspoon gluten-free chili garlic sauce
  • 1 teaspoon orange zest
  • 2 teaspoons orange juice

Instructions

  • Place 1 inch of water, 1/2 teaspoon salt, and the broccoli in a pot. Bring the water to a boil, cover, reduce heat to simmer, and cook for 2 minutes. Immediately drain and reserve the broccoli.
  • In a medium bowl, combine the cornstarch with 1/2 teaspoon salt. Add the beef strips and toss to coat.
  • In a wok or large nonstick frying pan over medium-high heat, heat the oil until hot but not smoking. Add the beef, garlic, and ginger to the pan and cook, stirring a few times, until the beef is just browned, 1 to 2 minutes. Add the broccoli and stir-fry to slightly soften, 1 minute. Add the broth, tamari, chili garlic sauce, orange zest and juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Turn the heat to high to bring the liquid to a boil, then turn it down to medium, and simmer, stirring frequently, until the sauce thickens, 1 to 2 minutes. Serve.

Photography Erin Ng

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