Category Archives: Gluten Free Pasta

Spicy & Sweet Chicken With Soba Noodles

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Life has been crazy busy for me lately, I am starting to train for a half marathon and all the other constraints in life that most of us are familiar with like work and just basically living life.  I was reading in my Runners World Magazine the other day and there was a great recipe using Soba noodles.  I thought, hmm Soba noodles..  of course I immediately questioned whether Soba noodles were gluten free or not, so of course I had to look it up.  There are Soba noodles that are made out of buckwheat flour and only buckwheat flour, which is gluten free (don’t let the name deceive you),but you have to be diligent and look at the ingredients because a good amount have wheat flour as part of the ingredients.

I went to Whole Foods today and found Eden Foods 100% Buckwheat Soba Noodles BUT the noodles are produced on equipment that also processes wheat, so that being said if you are a highly sensitive person with Celiac disease DO NOT buy these noodles.  I did not encounter any aftermath from eating them and I usually would experience any digestive issues within 10 minutes from consumption.

Anyway, back to this delicious dinner I made tonight that is not only filling but incredibly healthy and great for those who are very active.  So I let my mind go crazy and be creative with using fun and interesting items we had in the fridge.  Here is what I used:

Ingredients:

1 jalapeno pepper – minced

3 cloves of garlic – minced

Cilantro – 1 tbsp

5 mini super sweet peppers – chopped

1 tbsp buckwheat honey

1tsp pepper

1tsp salt

2 chicken breasts – cut into small chunks

1 package of Eden Foods 100% Buckwheat Soba Noodles

First, fill a pot with water and set on high, cover and by the time you are complete with prep and you have started cooking your chicken the water will be boiling.

I begin by carefully cutting the jalapeno pepper in half and stripping out the seeds, make sure you wash your hands with soap and water as well as the knife and cutting board afterward.  I put the pepper in a small food processor and pulse on high until it is in small pieces.

Then I minced up the garlic.

While you are cutting up the garlic and jalapeno heat a mid size pan with olive oil.

After the jalapeno and garlic are taken care of take out your chicken breasts and cut them up into bite size or a bit bigger pieces.  Sprinkle with freshly cracked pepper and sea salt.

Put the chicken in your pan with half of the garlic, place the heat on low-medium so the garlic doesn’t burn.  There is nothing worse than the taste and smell of burnt garlic.

Now add the jalapeno pepper to the chicken and mix in well, then add the remainder of the garlic. Turn the chicken pieces over and saute on medium for 2 minutes then add the sweet mini bell peppers.  Make sure you add them last so the don’t get soggy and are still a bit crisp when served.  Immediately after you add the bell peppers, your water should be boiling and you can add the soba noodles.  Cook for 7-8 minutes, you don’t want to overcook them or they will become soggy.

While the chicken is soaking up the mixture of flavors of the sweet bell peppers, the jalapeno and garlic I add 1 tbsp of buckwheat honey to the pan and let it dissolve over the chicken and melange of peppers.  Now add the cilantro for the last minute of saute and turn off the heat to the pan.

Now, your noodles should be done, drain and rinse with cool water.

Plate your meal beginning with the soba noodles with the chicken and peppers on top of the noodles.  For a little more color I add a few pieces of cilantro.
This dinner is not only healthy, but it is high in protein, the noodles have a good amount of fiber and it is low in sodium.  So whether you are a runner that needs to replenish with a good meal or if you just want a healthy dinner I highly recommend my creative concoction.

Nicole

Basta Pasta!

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http://rcm.amazon.com/e/cm?t=glu03-20&o=1&p=8&l=bpl&asins=B000LKTB90&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrhttp://rcm.amazon.com/e/cm?t=glu03-20&o=1&p=8&l=bpl&asins=B000FK8VHE&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifrI just made a very simple but delicious pasta the other night, and wish I had taken a picture to show you, but I will begin doing that everytime I cook a gluten free dish.

Regarding pasta preferences, I prefer Tinkyada Brown Rice pasta as it is not only very healthy for you but also has a nutty flavor, the only caveat is you cannot overcook it because it does get mushy.

Quinoa based pastas are good as well, but the consistency I have noticed tends to get mushy and doesn’t stay al dente, which is my personal preference.