Christmas Pasta

recipe adapted from Rachael Ray

Ingredients

• 2 tbs. EVOO
• 4 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 1 pound ground beef
• 1 medium carrot, peeled and finely chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 1 cup good quality dry red wine
• 1 cup prepared beef broth, paper container or canned
• 2 (32-ounce) cans chunky style crushed tomatoes
• A handful chopped flat leaf parsley leaves
• 1/4 teaspoon (a couple of pinches) allspice or cinnamon
• Coarse salt and black pepper
• 2 pounds Gluten-Free brown rice penne rigate, cooked to al dente

 Directions

1. In a large skillet brown ground beef; drain off excess fat and set meat aside. 
2. Heat a deep pot over medium high heat. Add oil, garlic, bay, and cook for about 30 seconds. Add meat and cook for 2 minutes. 
3. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
4. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
5. Toss pasta with sauce to coat, then top bowl with extra sauce.

Garlic Bread

recipe adapted from Ina Garten

 Ingredients

• 4 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup good olive oil
• 1 loaf ciabatta or French bread
• 2 tablespoons unsalted butter

 Directions

1. Preheat the oven to 350 degrees F.
2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
3. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

 Wild Rice with Cranberries

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 1/2 c. wild rice
• 3 c. GF chicken broth
• 1 c. chopped onions
• 2 c. sliced mushrooms
• 1/2 c. dried cranberries
• 1/2 c. chopped almonds
• 1 tbs. snipped fresh rosemary
• pinch freshly ground black pepper

Directions

1. In a sieve, rinse wild rice under cold running water; drain well.  In a large saucepan, combine rice, broth, and onions. Bring to a boil over high heat.  Reduce heat to medium-low and simmer, uncovered, for 35 minutes.  Stir in mushrooms, cranberries, almonds, rosemary and pepper.  Cover and simmer for 10 minutes, or until rice is soft but not mushy and liquid is absorbed.  Serve hot. Serves 6.  

Mini Meatloaves

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 3/4 c. cooked brown rice
• 1/4 c. almond milk
• 2 tbs. ground flaxseed
• 1/4 c. warm water
• 2 onions, finely chopped
• 1 c. diced mushrooms
• 2 tbs. grainy Dijon mustard
• 2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. ground beef (80/20)

Directions

1. In a large bowl, combine rice and milk.  Let stand for 10 minutes.
2. In a small bowl, combine flaxseed and warm water; let stand for 5 minutes.  Add to rice.  Add onions, mushrooms, mustard, thyme, salt and pepper; mix well.  Using a fork, gently mix in beef. 
3. Spoon mixture evenly into 12 count prepared muffin tin or among 6 ramekins, packing lightly.  Place on baking sheet, as it may bubble over. 
4. Bake in preheated oven for 20 to 25 minutes (if using muffin tin) or 30 to 40 minutes (if using ramekins), or until meat thermometer inserted in a mini loaf registers 160 degrees and meat is no longer pink inside.  Let cooked mini meatloaves stand for 5 to 10 minutes.  Remove from tin, draining off excess liquid. Serves 6.

More cookies - Gingerbread men, Angels and Christmas Trees

Gingerbread Cookie recipe

Sugar Cookie recipe

My Christmas ornament this year was appropriate.

Gingerbread Cookies

 Ingredients

• 1/2 c. butter, softened
• 1/3 c. packed light brown sugar
• 1/4 c. dark molasses
• 1 egg white
• 1/2 tsp. vanilla
• 1 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger

Directions

1. Beat butter, brown sugar, molasses, egg white, and vanilla in a large bowl at high speed with electric mixer until smooth.  Combine flour, baking soda, powder, salt and spices in bowl.  Add to butter mixture; mix well.  Cover; refrigerate until firm, about 8 hours or overnight. 
2. Preheat oven to 350 degrees.  Grease cookie sheets.
3. Roll dough on floured surface to 1/8 in. thickenss. Cut into desired shapes with cookie cutters.  Place on prepared cookie sheets.
4. Bake 6 to 8 minutes or until edges begin to brown.  Remove to wire racks.  Cool completely.  Makes about 2 1/2 dozen cookies.  Decorate with icing if desired. 

Thanks to my friend Sarah for the cookie making accessories!