Rigatoni with Jimtown Chopped Olive

 

A salad EVERYONE can enjoy at your summer picnics that includes our new favorite condiment!

 

INGREDIENTS:

9 ounces (one package) of MANINIS GLUTEN FREE Fresh Rigatoni

7 ounces (one tub) Jimtown Chopped Olive Spread

1 Cup Roasted Red Bell Peppers cut in 1″ strips

1/4 cup chopped parsley

2 Tbs sliced scallion

Salt and pepper to taste

DIRECTIONS:

Cook the rigtoni in boiling water for 2 minutes.

Drain. Toss all the ingredients together and serve.

Makes about 8 cups, or 4-6 people

 

 

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The Original Classic Beef Stroganoff made gluten free

Sautéed Beef and Mushrooms in Soured Cream Sauce

Beef Stroganoff was invented by a French chef working for a Russian general, Count Pavel Stroganov, in the 1800s.  It became popular in the U.S., beginning in the 1950s, when servicemen returning from Europe after WWII had learned of the dish.  Although many Americans know the dish featuring ground beef, the classic recipe, with sautéed filet mignon cube or strips is much preferred.  Traditionally, it is served over a bed of egg noodles, such as fettuccini or wider tagliatelle.  The key to a successful outcome is careful timing and not overcooking.  This is not your Grandmother’s Stroganoff.  Serves 8.

Ingredients

2 ounces peanut oil

1 ounce butter

1 teaspoon paprika

2 ounces red wine vinegar

2 lbs lean beef cubes or strips

1 garlic clove, very finely sliced

1 large white onion, finely sliced

1 lb Crimini mushrooms, cut into ¼ inch slices

½ pint veal stock

1½ pints sour cream or crème fraîche

1 teaspoon Provence herbs

1 ½ lbs fresh Maninis Gluten Free Roasted Garlic Fettuccini or Lasagna Sheet cut into wide 1/2 inch noodles

3 tablespoons extra virgin olive oil

½ cup julienne sun-dried tomatoes and ¼ cup Italian flat leaf parsley, chopped

Sea salt and freshly ground pepper, to taste

Preparation

Heat the peanut oil in a large skillet over medium-high heat, until the oil begins to bubble.  Stir in the butter, paprika and vinegar until all are thoroughly blended.  Quickly sauté the beef pieces until just browning, remove the beef pieces and set them aside.  Start the water for noodles (see next paragraph).  Add in the sliced onions and garlic, sauté until translucent but not browning, add in the sliced mushrooms and continue cooking over medium heat, until mushrooms are cooked through.  Stir in the veal stock, stir in the sour cream or crème fraîche and herbs, and reduce until sauce thickens.  Add back the beef pieces and any beef juice, stirring in gently.

In a separate stock pot, bring 3 quarts of salted water to a rolling boil, over high heat, stir in the noodles and cook until they are “al dente”; just cooked completely.  Move the noodles to a colander, strain off the water and drain.  Return the noodles to your stock pot and stir in the olive oil.

To serve, place a bed of noodles on each warmed plate or wide, shallow bowl, ladle stroganoff on to the noodles bed, as shown in the photograph, and garnish with sun-dried tomato slices and chopped parsley.

For this dish, almost any red wine that you like, will work well.

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Gluten Free Lemon-Thyme Linguini and Clam Sauce

Ingredients:

2 – 9 oz. Packages Maninis Gluten Free Fresh Lemon-Thyme Linguini
2 Tbsp. olive oil
4 Tbsp. chopped fresh Italian parsley
1 tsp. chopped fresh oregano or 1/2 teaspoon dried
3 dozen Manila clams, soaked in ice water for about 1 hour*
1/3 cup dry white wine
1 Tbsp. chopped garlic
Pinch thyme
Crushed red bell pepper to taste

Directions:

Combine clams, wine, garlic, crushed red pepper and thyme in large saute pan or pot. Cover and boil until clams open; about 8 minutes (discard any that do not open). Taste the broth and adjust seasoning with salt and black pepper as needed.
Cook linguine in large pot of boiling salted water for 3 minutes. Strain. Place in large bowl. Mix in oil, 2 tablespoons parsley and oregano.
Top linguine with clams and broth. Garnish with remaining chopped parsley.
Serves 4

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Gluten Free Lasagna Recipe

 

Ingredients

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 clove garlic
• 1 teaspoon onion salt
• 1 teaspoon salt (or less to taste)
• 1 1/2 teaspoons oregano
• 1 (1 pound) can diced tomatoes (2 cups)
• 2 (8 ounce) cans tomato sauce
• 10 sheets of Maninis Gluten Free Lasagna Sheet*
• 8 ounces Ricotta Cheese
• 8 to 10 ounces shredded mozzarella cheese
• 1/2 cup Parmesan cheese

Directions

• Preheat oven to 400°F. Brown beef drain off excess fat; then add onions and spices. Cook until onions are tender. Add tomatoes and sauce. Bring to a boil and simmer at least 2 1/2 hours.
• Cook lasagna noodles for 3 minutes and rinse under cold water to keep them from sticking and make handling easier. In a greased 9“x 13” baking dish, spread a little sauce, then layer three noodles. Spread noodles with 1/2 of ricotta, 1/3 of sauce, mozzarella, and then parmesan. Repeat two more times, omitting ricotta on top layer.
• Bake for 40 minutes. LET STAND AT ROOM TEMPERATURE FOR 10 MINUTES BEFORE CUTTING
• Makes 6 to 8 servings

Recipe adapted from Joy of Cooking Cookbook

* If you live in the Pacific Northwest, you can find Maninis Gluten Free Lasagna Sheet at your local natural foods store.  If they aren’t carrying it, let us know. Or you can order Maninis Gluten Free Trovato Pasta Mix online at maninis.com and make it homemade on your own pasta machine.

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