Risotto-Style Pasta with Marinara Sauce
I never would have thought to cook pasta this way if not for a New York Times recipe that hit the stands about a decade ago. I tried it immediately and have been hooked ever since. Simmering pasta in chicken stock or tomato juice gives it significantly more flavor and body, and is well worth the extra time and attention required.
Serves 4
Coconut Rice Pudding
This is one of my favorite desserts. Some days, when I’m in the mood, it’s breakfast. I often serve this to friends for dessert to drive home the point that gluten- and dairy-free eating can be delicious. You can use any rice, but my favorite is arborio, the kind used in making risotto. It makes a much creamier pudding. The coconut milk adds such a wonderful flavor that I don’t use sugar. I’ve added a small optional amount to the recipe.
Serves 4
Sloppy Potatoes
For a bread-free sloppy, go meat and potatoes. For a healthier choice, use ground white meat turkey or chicken over nutrient-rich sweet potatoes.
Serves 4
Sesame Caesar with Za’atar Rub Grilled Chicken
Middle Eastern flavors spice up this chicken Caesar salad.
Serves 4
Autumn-Spiced Chicken, Almond Rice Pilaf
Marinate chicken in vinegar, Worcestershire and a flavorful variety of spices today, then cook tomorrow with an apples and onions sauce. Pile atop an easy-to-make Almond Rice Pilaf and top with bread and butter pickles to finish!
Serves 4-6
Fish Salpicón
Complementary Mexican seasonings enhance this nutritious, refreshing fish snack. Serve with corn tortilla chips or small, charred corn tortillas.
Serves 4-6 as a snack
Cherry Tomato Sauce with Balsamic Vinegar
Busy families will enjoy making this super easy, super delicious pasta with fresh tomato sauce.
Serves 4
Sesame Popcorn
Toasted sesame seeds give added crunch to popcorn. Try Rach’s recipes Cinnamon Sugar Popcorn as well!
Serves 6-8 as a snack