Tuna Noodle Casserole – Ahh yes, Comfort Food.

This one is at M’s request. He used to make it for us before I was GF and this is the first time I am trying to do it GF. It is in the oven as I type and it smells delicious so I am hoping it is good.

Here is the recipe I used:

I adapted a non GF recipe to GF, thank you dine and dish!: http://dineanddish.net/2009/03/what-is-comfort-recipe-tuna-noodle-casserole/

I also adapted it to fit my pantry. I didn’t have the right sizes so I winged it.

1/2 cup of cooked peas

12oz can of Tuna, drained

A little more than half a bag of Tinkyada fusili – read about 8 oz (not my favorite shape, but seemed like it would hold up well)

1/2 cup of milk

1 12oz box of Pacific Natural Cream of Mushroom Soup

1/2 cup of crushed potato chips (that’s all I had, if I had more I would have put a cup)

1/4 tsp garlic powder

1/4 tsp onion powder

pinch of seasoned salt and a pinch of pepper

You can change all the measurements for the spices, this was my initial go.

Cook Pasta according to package.

Cook Peas.

Preheat oven to 375°C

Combine cooked peas, tuna, cooked pasta, milk, cream of mushroom soup, garlic powder, onion powder, seasoned salt and pepper in a bowl. Transfer to a buttered casserole dish. Sprinkle potato chips on top as evenly as possible. Bake in oven for 25 minutes.

UPDATE: Hardly any left after one day. Yummmmy in my tummy!

 

Addendum: I made this again this week. I used almond milk, which worked perfectly. I also used two slices of bacon which I cooked until very crispy and then crumbled it into the pasta, tuna, soup mixture. M’s eyes told the whole story. It was perfection! So you can try that variation if you like 🙂

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Sesame Quinoa Gluten Free and Dairy Free Bread

Get ready for a barrage of beautiful pictures! This bread is just so photogenic I couldn’t stop taking them!

HEAVEN, this bread is utterly ridiculous! Want to know one of the best things about it?? It’s DAIRY FREE! Wooooo, I know some of my friends who are GFCF are going to be happy about this one 🙂

So, it’s delicious, gluten free, dairy free and has healthy ingredients? What alternate universe did I fall into? Beth Hillson’s universe, the author of Gluten-Free Makeovers. She is so brilliant, I can’t take it. Maybe she has super powers or is a wizard or a witch or something magical; so anyone who cooks her recipes falls under her spell.  OMG, it’s mind control! Aahhhh. No, really though. She is amazing. I have LOVED every single thing I have made from this book and can’t wait to find out what other gems are in there! Here is a link to it on amazon: http://www.amazon.com/Gluten-Free-Makeovers-Recipes—Goodies–Made-Deliciously/dp/0738214612/ref=sr_1_1?ie=UTF8&qid=1332123445&sr=8-1 (I don’t make any money off of this, just want to share the wealth of deliciousness.

This is the second time I have made this bread, and somehow it is better than it was the first time. I can’t express how much I LOVE this bread. The texture is perfect, the taste is unique; and I will bite your arm off for trying to take some of it. Not advisable.

It takes a bit longer to rise than the other bread I blogged about, so you definitely need a little more patience for this one.

Recipe for Sesame Quinoa “Wonder” Bread:

1 to 2 tablespoons sesame seeds

1 1/8 cups quinoa flour

1 cup cornstarch

1 cup plus 1 tablespoon tapioca starch/flour

3 tablespoons brown sugar

3 1/2 teaspoons xanthum or guar gum

1 1/2 teaspoons salt

3 large eggs, lightly beaten

1 1/8 cups warm water (105°-110°F)

3 tablespoons olive or vegetable oil (I used canola)

2 1/4 teaspoons instant active or active dry yeast

*Lightly oil a 9×5 loaf pan

*Heat a skillet over medium heat. Add sesame seeds and stir until they begin to brown. Remove and cool.

*In a large mixing bowl, combine sesame seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthum gum, and salt. In a separate bowl, combine eggs, oil and water. Add the liquid ingredients and the yeast to the dry ingredients and beat for 2-3 minutes on medium speed until mixture is smooth. Dough will be thick.

*Scrape into the prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan. About 40-60 minutes. (It takes longer for me, more like 90)

*Preheat the oven to 350°F. Bake for 40-45 minutes. Turn onto a wire rack and let cool completely before slicing.

*Slice and freeze any remaining bread after 2 days.

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