Gluten Free Chicken Noodle Soup

Tis the season for a warm and hearty bowl of soup. For most people with gluten sensitivity's it may have been a while since your last bowl of chicken noodle. Well, now it is time to change that!
When I make chicken noodle soup, I like to know I have a good stock to start out with. That usually means making it yourself, or buying from a specialty shop. You can use a store bought chicken stock if you like.  If anyone would like a  basic stock recipe, send us a post and I will put one up.

Ingredients:
2 litres of chicken stock
1 boneless chicken breast
1 cooking onion
2 celery stalks
1 large carrot
half a large red pepper
5 cremini or brown mushrooms
2 tbsp of fresh parsley
1/2 package of Beat the Wheat Tagliatelle
2 tbsp olive oil
Salt and Pepper

Method:
-Dice all vegetables to your liking.
-Cut chicken into small cubes.
-Saute vegetables in a large pot for  in oil for 4 minutes, add chicken and cook through for 3-4 minutes.
-Add stock and cook for 20 minutes.
- Cut Beat the Wheat noodles to desired length, then add to soup and cook for 3 minutes.
-  Season with salt and pepper, finish with parsley
-  Ready to serve with your favorite Gluten-Free crackers.

Gluten- Free Spicy Sausage Ragout with Spaghetti

With this recipe you can use any type of sausage you would like, just as long as it isn't a cured sausage. I used spicy Italian sausage. You can use a milder version if you like, or chorizo sausage is nice too if you want a bit smokey flavour in your sauce. Make sure you take the casing off the sausage before you cook it. Also talk to your butcher to see if there is any Gluten products added as a filler. So grab a package of Beat the Wheat pasta and try it out!

Ingredients
1 tbsp extra virgin olive oil
3 cloves of Garlic chopped
1 Sm cooking onion chopped
1 stalk of celery diced
1/2 medium sized carrot diced
1 can crushed tomato
3 sprigs fresh thyme or 1 tsp of dried
tsp dried basil
tsp dried oregano
pinch of cayenne pepper
1/2 cup of chicken stock
2 sausages (casing removed)
bay leaf
1 package of Beat the Wheat spaghetti

Method
-In a pot, bring 3-4 litres of salted water to a boil, then cook pasta until desired
-Strain and rinse.
-In a deep sauce pan heat oil over medium high heat.
- Add onion and garlic to pan and cook for about 1-2 minutes.
- then add celery carrot and cook for 1-2 minutes.
-Add sausage and cook while making sure to break up into little pieces in the pan.
-Add herbs, cayenne and crushed tomato and let simmer on medium for 10 minutes
- Add chicken stock to sauce to thin out and bring to a simmer. Keep approx 3 Tbsp for reserves for later.
- Salt and pepper to taste.
-add the rinsed pasta to the sauce and cook for 2 minutes with the sauce then add extra chicken stock to thin out the sauce.
Grate in cheese if you would like, Parmesan is usually good but if you have Romano it would be even better

Easy Gluten free Tagliatelle with Baked Trout in vodka cream sauce.

We've  started you off on a fairly easy recipe. I love it because it is a good way to use up left over trout from the night before.. You can pretty much use any kind of trout you want or have around. So if you only have smoked trout, then use it. If you don't have any extra trout just hanging around. You can easily  bake a fillet it in the oven at 375 for 8-10 minutes with some herbs and maybe a bit of lemon on top with a drizzle of extra virgin olive oil. Also never forget to season.




Baked trout in a vodka cream sauce with fresh thyme
Ingredients:
1 package Beat the Wheat Tagliatelle
2 tbsp olive oil
1 small onion, finely diced
2-3 garlic, minced
1/2 cup cream cheese, room temp.
3/4c 35% cream
2 tbsp vodka
3-4 sprigs thyme
1/4 c chopped leek
vegetable stock to thin out sauce about 1/4 cup
1/2 fillet baked trout (left overs are great for this recipe)
S&P to taste

Method:

1. Cook the pasta in a large pot of boiling water for 2-3 minutes or until al Dante. Then strain in colander and give it a quick rinse
2. In a pan heat up olive oil add garlic, onion and leek cook 3-4 minutes on med. high temp.
3. De-glaze pan with vodka
4. Add cream cheese, stir until melted and add stock to help bring the sauce together.
5. Once cream cheese has melted add cream, bring to a simmer and reduce heat to med. low.
6. Break up pieces of trout and scatter around the pan.
7. Add cooked noodles and fresh thyme, toss together and Enjoy!

Summer time BBQ platter with a simple Pesto Tagliatelle.

Seared wild Salmon steaks with prawn and scallop Tagliatelle.

Hello everyone. This is our first post and we are new to the Blog scene.
We are gluten- free Fresh Pasta based out of Ontario.  We are a one of a kind Gluten- free Gourmet Pasta that is currently only available in The cottage country of Muskoka. Our goal is to update new recipes Gluten- free pasta dishes. We would love all the feedback on the recipe's and what you think of our pasta.
We Sell it in local stores and Chefs all over muskoka are choosing to use our pasta in there kitchens.