Fresh Tomato and Basil Sauce

by alphagalcooking

The original name of this recipe is “Tortellini and Fresh Basil”. However, since many with AG are dairy sensitive, I thought I would just post this super yummy tomato and basil mixture and you can decide what to put it on based on what your family needs. If you can tolerate dairy, it’s fabulous over cheese filled tortellini. If you need to be dairy free, serve it over penne or your family’s favorite pasta. And if you love bruschetta (like me!): Slice a baguette, rub both sides of the bread slices with olive oil and a piece of fresh garlic, toast or fry in a nonstick pan (turning once). Salt and pepper to taste. Serve topped with tomato and basil sauce and a drizzle of balsamic glaze. Add a side salad to ANY of these combinations and you’ll have a perfect dinner for a hot summer night. 

image.jpg

1  pound ripe tomatoes, seeded and chopped

3  cloves garlic, minced

1/2  cup chopped FRESH basil

1/4  cup olive oil

3  tablespoons balsamic vinegar

1/2  teaspoon salt

1/4  teaspoon pepper

Pasta of your choice

Grated fresh parmesan cheese, if desired

Balsamic glaze, if desired

 

Combine first 7 ingredients in a serving bowl. Cook pasta according to package directions; drain. Add tomato basil sauce to pasta and toss well. Add additional salt and pepper to taste. Sprinkle with cheese if desired. Serve warm or chilled. Sauce can be made up to a day in advance. Chill until ready to use.

 

Adapted from The Ultimate Southern Living Cookbook, 1999

SaveSave

Vegetarian Eggs Benedict

by alphagalcooking

What’s my treat for Mother’s Day? I always request this scrumptious version of Eggs Benedict and a frilly coffee for my special day. We didn’t make this dish after the AG diagnosis because traditionally it’s served with Canadian bacon. However, on a trip to Chicago and visit to the West Egg Cafe, I tried their amazing Albuquerque Turkey Benedict with shaved turkey breast and avocado slices and fell in love. The turkey solved the problem of mammal meat for the boys and when I went vegetarian I just took off the meat and it is sooooo good with just the avocado! Who knew? I know there are lots of other Eggs Benedict variations, so please share your favorite in the comments below. Happy Mother’s Day!

image

English muffin, 1 whole per serving

2  Poached eggs per serving

1  Avocado, peeled and thinly sliced

Hollandaise Sauce (we use Knorr’s Hollandaise Sauce Mix)

Fresh parsley

 

Put water on to boil for the eggs. Prep the avocado and sauce as directed on the package. Toast the English muffins and cook the eggs in boiling water for 3 minutes for a runny yolk or longer if desired. Assemble as shown above. Salt to taste and garnish with parsley.

Vegetable and Tofu Pad Thai

by alphagalcooking

My husband recently admitted that he was seriously skeptical the first time I made this for dinner. My “meat and potatoes” man was having a hard time living without his favorite meats, and he was pretty sure he was NOT going to like tofu! He was MORE than surprised when he LOVED this dish and it has been on our year round menu ever since. Not everyone here likes all the toppings, so I just put them in bowls on the table and folks can take what they want. I love that this is AG safe and completely dairy-free! For another Asian inspired treat, click here for my delicious homemade Vegetarian Egg Rolls.

image

8  ounces dried flat rice noodles

1/4  cup lime juice (fresh is always best, but I use whichever I have on hand)

3  tablespoons fish sauce (or soy sauce)

1  tablespoon chili sauce, such as Sriracha (half of my family likes spicy and the other   half does not, so I use about 1/2 a tablespoon here)

1  tablespoon packed dark brown sugar (I use light brown if that’s all I have)

2  tablespoons vegetable oil

2  large eggs, lightly beaten

1  14-oz package firm tofu, drained, thinly sliced, and patted dry between paper towels

2+  medium carrots, peeled and shredded

2  cloves garlic, minced

8  scallions, white and green parts separated and thinly sliced

Salt to taste

2  tablespoons roasted salted peanuts, chopped (if desired)

1/4  cup fresh cilantro (if desired)

 

In a small bowl whisk together lime juice, fish sauce, chili sauce, and brown sugar.

In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat the pan. Add the eggs, swirl to coat the bottom and cook until just set, flipping halfway through. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips.

Add 4 teaspoons oil to skillet; add tofu in a single layer and cook until golden brown on both sides, approximately 5-7 minutes, flipping halfway through. Transfer to paper towels to soak up any excess oil and then slice into strips. This usually takes 3 batches. During the last batch, cook rice noodles according to package directions for pasta; drain.

Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet. Cook until softened, about 5 minutes. Add lime juice mixture and bring to a simmer. Add noodles, and cook, stirring gently until warm and well combined. Add tofu and eggs and toss to combine. Salt to taste. Serve immediately with peanuts, chopped cilantro, and scallion greens, if desired. Martha says this serves 4. As a meal by itself , I say it serves 3. If you are also serving a salad or something else with it, it makes 4 smallish bowls. Hope that helps!

 

Adapted from Martha Stewart Everyday Food. See here for original recipe: http://www.marthastewart.com/337868/vegetable-pad-thai