Friday, March 28, 2008

Pasta Casserole

I made a ground-chicken skillet in an attempt to incorporate rice pasta (Glutino Brown Rice Fusilli). I followed the package directions for the fusilli (LOTS of water, check it carefully, rinse with cold water and add a bit of oil to the cooked pasta to keep it from sticking) and chilled it while I improvised a Typical Treehouse Skillet Meal: ground chicken, green peppers, mushrooms, half a can of hot-and-spicy spaghetti sauce. When the skillet mixture was done, I added as much of the pasta as I thought we'd eat (not the whole package), and let it heat through. We ate quite a bit of it, thought it was good, but did have leftovers.

And there I learned my most important lesson about how rice pasta differs from wheat: the reheated leftovers had the texture of mush.

So next time I'll know.

But isn't lasagna always better the second time around?

(Graphic downloaded from


Marsha said...

We eat mostly gluten-free at our house - Katelyn & I are intolerant. The President's Choice (Zehrs) rice pasta is just as good as glutino & about $1 cheaper. You can actually boil the rice pasta for about 1 minute, put the top on the pot & leave it for 20 minutes ... it will be cooked. Rice past is very starchy & thus rinsing helps. It doesn't necessarily go mushy when cold - but I'm not sure what the right conditions are for it to NOT go mushy. Perhaps Glutino could tell you?

There is a LOT of controversy about oat flour & its gluten content. We can't tolerate it.

This is an excellent gluten-free brownie recipe that we make with frightening regularity. You can sub some applesauce, etc. for 1/2 the butter.

I was recently visiting with a mom who has two kids with severe autism. She showed me this book & I thought it was excellent. (Autistic kids often do better with a gluten-free & milk free diet).

A lot of people like Bette Hagman's books too.

Making these changes & doing a lot of experimenting is exhausting at first. But it becomes "old hat" after awhile.

The Glutino Lemon wafer cookies are also delicious ... though I think they probably have zero nutrition! I find the Mi-del cookies dry & the texture very much reminds you that you can't have gluten! We also eat peanut butter cookies

This is a chocolate torte to DIE for (orange liquer is optional)

This is another recipe we enjoy for corn flake squares.

I have worked with rice flour but find the texture unappealing - like sawdust.

I hope this is helpful. I just got started & have ended up leaving a very long comment.

Mama Squirrel said...

I don't mind long comments at all--thanks for all the links!

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