Tis the season for cook outs and potlucks and picnics. And everyone knows none of those would be complete without pasta salad. I love that this one has so many veggies in it, it makes it light and a bit healthier than other pasta salads.
I love to brighten up Memorial Day or Fourth of July with this simple recipe. Keep in mind that simple doesn’t mean boring. It’s easy to throw together the morning of an event, and still has a zesty flavor that everyone seems to love. It’s also very customizable and you can choose your favorite veggies to throw in and make it your own.
Veggie Pasta Salad
- 1 box (gluten free) twirly pasta
- 1 and 1/2 cups Italian dressing (make sure it’s gf if needed)
- 1 cup frozen peas
- 1 medium head broccoli, roughly chopped
- 1/2 green pepper, chopped
- 1/4 red onion, chopped
- 1/2 can black olives, sliced
- 2 Roma tomatoes, chopped
- Cook and drain pasta, then rinse with cold water until completely cooled.
- Add pasta, and everything but tomatoes in a large bowl and mix until evenly combined.
- Add in tomatoes and mix again. (I do this last so they won’t get crushed.)
- Refrigerate and eat cold.
I’m sharing this salad with Fiesta Friday. Have a great weekend! 🙂
It’s been really cold and rainy this week. Just the perfect weather for a nice steaming bowl of potato soup. I know it’s a little off season, but it was so fitting this week that I’m sharing it in case any of you find yourselves in the same situation I was.
I also made some of these rolls to go with them… Just add in some minced garlic and shredded cheese and they pair perfectly. There’s nothing better then curling up on the couch with a book and some warm soup on a cold and rainy day. 🙂
Rainy Day Potato Soup
- 6 cups (about 7 medium) white potatoes, cubed*
- 1/4 cup olive oil (or bacon grease)
- 1/4 red onion, finely chopped
- 3/4 cup thinly chopped carrots (about 5 medium)
- 3/4 cup thinly chopped celery stalks (about 6)
- 5 cloves garlic, minced
- 2-4 cups filtered water
- 1 cup whipping cream
- 1 package bacon, cooked and crumbled (optional)
- Cheese to top (optional)
- Coat the bottom of a large put with olive oil (or bacon grease). Add the onion and cook on medium heat, stirring occasionally, until onions are slightly translucent.
- Add in carrots and celery, stir and cook for another 5ish minutes.
- Add garlic and potatoes, and mix until combined.
- Cover with water just until the vegetables are covered, cover and cook for 1 hour, stirring occasionally. If water level goes below the veggies be sure to add more.
- Scoop out about a cup of the soup and blend until smooth. Blend more if you want a thinner soup.
- Add blended mix back into the pot along with a cup of whipping cream.
- Cook uncovered over medium heat, stirring occasionally for another hour or until the veggies are soft enough to enjoy and soup is reduced to desired thickness.
- Mix in the bacon and top with cheese.
*Tip: Soak your cubed potatoes in water while you chop the other vegetables. This can be a helpful step because it lets the potatoes release some of their starch resulting in a creamier soup. Just remember to drain them before adding them in. It works for fluffier mashed potatoes too (sometimes I soak mine for a few hours).
Do you have any favorite soups or rainy day treats?
I’m sharing this soup with my friends at Fiesta Friday, co-hosted this week by Kaila @ GF Life 24/7 and Laurena @ Life Diet Health. Come join the party!
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- 2 cups all purpose gluten-free flour (I used Arrowhead Mills)
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. bag) chocolate chips
- 1 cup chopped walnuts (optional)
- Preheat oven to 375° F.
- Combine both flours, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in one third of flour mixture at a time just until combined.
- Stir in chocolate chips and walnuts.
- Drop by rounded tablespoon onto parchment lined baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Enjoy! 🙂
I’m sharing these with my friends at Fiesta Friday. Co-hosted this week by Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife. Won’t you check out the party? 🙂
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What happens when you want egg salad and have no mayo? You make substitutions of course! I use mashed avocado instead, and that makes it healthier too. It’s a total win-win!
In the summer months I love different types of salads. They’re super easy to throw together and I don’t have to heat the house up by using the oven.
One of my favorites the past few years has been avocado egg salad. See, the thing is, this is virtually the only thing I would use mayo for, and I don’t eat it quite enough to justify that. That is one thing I’m not into making on my own. I’ve tried it before and it was a horrible disaster.
I’ve been making this egg salad for a few years now, and I just can’t get enough of it! I think it’s better than the “real” thing, but you’ll have to try it and let me know what you think.
Avocado Egg Salad
- 1 avocado
- 4 hard boiled eggs
- 3 Tbls raw apple cider vinegar
- 1/2 tsp salt (or to taste)
- Ground black pepper, to taste
- Mash the avocado in a bowl, then stir in apple cider vinegar, salt and pepper.
- Peel and chop the eggs.
- Mix it all together and enjoy! (My favorite way is on toast, gluten-free, of course!)
What are your favorite light, summery meals? I’d love to hear about them! 🙂
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Mmm… Chocolate donuts, what could be better?
I was so pleased with this recipe because it was one of those times that I threw a bunch of things in a bowl to make a batter, and figured I’d need to do some adjusting, but nope! These are perfect just as they are!
They’re grain-free, dairy-free, and even Paleo approved (correct me if I’m wrong on that). I hope you enjoy them even half as much as we did. Needless to say, they didn’t last very long and I found myself needing to make another batch.
It’s very versatile and makes lovely cupcakes as well. I can already think of several variations on the recipe to make other flavors, so I’ll definitely be giving some of those a try in the (hopefully near) future.
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It is now the week of Christmas and I have the perfect dessert to share with you! There’s peppermint, chocolate and frosting. What could be better?
I took my Oreo cake and Christmasified it. (Is Christmasified a word? I’m going to say it is.) I seem to be making a lot of cakes lately and this is definitely one to add to our Christmas traditions.
I modified my Oreo cake recipe to use Trader Joe’s gluten free peppermint Oreos instead of the plain ones. Then I used crushed candy canes around the edges of the cake, and mixed some of the crushed candy canes and red food coloring into the icing to decorate.
Enjoy! And have a lovely Christmas week! 🙂
Update: I just noticed that Fiesta Friday is celebrating its 100th week. How exciting! As it’s Christmas Day I thought it would be fitting to bring this cake along. Thank you so much to Angie for creating and hosting Fiesta Friday, as well as the co-hosts this week, Judi, Molly, Steffi, and Suzanne. I love seeing the new recipes everyone brings. Have a very merry Christmas! 🙂
The holiday season is officially upon us! What better way to begin celebrating than by combining the chocolate and orange flavors into a delicious dessert? I’ve captured that classic chocolate orange taste and turned it into a cake.
The past few weeks have been incredibly busy for me and I haven’t had much time in the kitchen. December is such a hectic, wonderful time of year! I hope to really dive into that holiday baking in the next couple weeks, but for now this cake will do quite well.
To make the cake you’ll need:
- two boxes chocolate cake mix and the ingredients to make them (I used Glutino chocolate cake, each box made one round cake)
- 1 tsp orange extract (1/2 tsp per cake)
Make the cake as usual, but add the teaspoon of orange extract. The Glutino cake calls for vanilla extract, but I just used the orange extract instead. Divide the batter into 2 round cake pans and bake as directed. Allow to cool completely.
The frosting is a wonderful piped chocolate orange ganache.
For the frosting:
- 2 Cups whipping cream
- 2 (12 oz) bags chocolate chips
- 1-2 tsps orange extract
Heat the whipping cream until it nearly boils. Place chocolate chips in a bowl and pour the hot cream over them. Let stand for a few minutes, then mix until thoroughly combined and smooth. Add the orange extract and stir. Refrigerate until it is somewhat solid and can hold its shape.
Once the cake is cooled, frost as desired. I added tangerine slices to the top of mine; orange candy slices could also be a wonderful addition!
I hope you enjoy!
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The holidays are almost here. It’s a time for family and friends and a time when all our seasonal foods come together.
I recently bought a donut pan. All autumn I’ve been wanting to make cider donuts, but I’ve been so busy with everything else that I haven’t had a chance. Well, this morning I finally did!
I used this recipe with some substitutes. I was so happy to find something that didn’t use any eggs because I just ran out. They were just perfect for this season.
I hope you all have a wonderful Thanksgiving! 🙂
With cooler weather comes comfort food. One of our absolute favorites is baked macaroni and cheese. This recipe is easy to prepare and has a much sharper cheese taste than the typical white sauce mac and cheese. As an added bonus there are no weird flour substitutes in the sauce. 🙂
Start off by cooking your macaroni (or other desired pasta). I used one box of Barilla’s gluten-free elbows. Drain, and put in a casserole dish.
Then make one batch of cheese sauce.
Pour it over your macaroni.
Mix it all together.
Top with crushed Chex mixed with a little salt, pepper, garlic powder, and onion powder to taste. And sprinkle with shredded Mexican cheese.
Bake on 350 until the top cheese begins to crisp. About 10-20 minutes.
Serve and enjoy!
What are some of your favorite comfort foods?
Fall is in the air! I’ve been fully enjoying and embracing this season and I’m loving it! Apples, pumpkins… Ahh, it’s bliss!
Okay, so here are a few things I’ve made this week.
#1. Baked Apple. I used the suggestion here (#6 on the post), to cut the apple. Then I just wrapped it in foil to hold it all together, added some brown sugar and spices, baked for about 30 minutes, topped it with some butterscotch swirl ice cream, and it was fantastic!
#2. Pumpkin Pecan Cobbler. Seriously, you have to try this stuff! It is amazing! All I did was substitute the flour out for gluten-free multi-purpose flour and followed the recipe as it was. I also topped this with butterscotch ice cream, and it was delicious! I’m going to need another one this week!
What are some of your fall favorites? I’d love to hear about them in the comments or on Facebook! Have a wonderful week! 🙂