Monday, May 30, 2011

Mix and Match Cooking- GF Pasta Salad

  
      I have mentioned before that I subscribe to the Food Network Magazine .  They have a section that I use regularly called Mix and Match.  Not necessarily a new idea, but this format is a great way to teach kids to cook.  I am using this format to teach my teenage son.  I have been tweeking the dishes to make them gluten free.  Here is our first recipe:

Choose your GF pasta:



Pick a protein:


  • Chicken (cooked and chopped)
  • Steak (cooked and chopped)
  • Ham 
  • Salami
  • Roast Beef
  • Canned Tuna (drained and flaked)
  • Crabmeat (drained)
  • Shrimp
  • Hard boiled egg (chopped)
  • Beans (kidneys, chickpeas, etc.)


Add at least 2 vegetables or more if you like:


  • Broccoli florets (raw or blanched)
  • Corn (canned or cooked fresh)
  • Carrots (shredded)
  • Cherry or grape tomatoes
  • Green beans ( blanched)
  • Peas
  • Celery (sliced)
  • Cucumber (diced)
  • Red onion (diced)
  • Bell pepper (diced)
  • Asparagus (blanched and chopped)
  • Olives


Salad Dressing:

  • Italian salad dressing (add more salt to pepper to taste)
  • Balsamic vinegarette dressing
  • Creamy Herb Dressing - 1/2 cup dairy free such as Vegenase (but this does contain soy) add 1 1/2 Tbsp lemon juice and fresh herbs or Ranch mix to taste.

In ours we used spirals, salami, peas, peppers, carrots, and cherry tomatoes, with Italian Dressing.  

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