Best Gluten-Free Baked Macaroni and Cheese

Classic comfort food - gluten-free mac and cheese

Classic Comfort, Kicked Up

Mac and cheese- how I love thee. And not from a box. Give me the good stuff. The real deal. Comfort food. Something worth craving. Something creamy and comforting and crunchy on top with a hint of spicy heat.

This gluten-free macaroni and cheese recipe is based on my pre-celiac go-to cheesy mac favorite with cheddar cheese. I kicked it up with chopped jalapeños and crunchy gluten-free bread crumbs. Sweet grape tomatoes. Was it tasty, Darling.

I usually make this dish in a single casserole dish, but last night I spooned it into individual gratin dishes.

Are you GF/CF, dairy-free, or a gluten-free vegan? Don't despair. I am now, too. Find my just as yummy dairy-free recipe for dairy-free Baked Mac and Cheese here.

Or better yet, my vegan cheesy uncheese sauced mac n cheese.

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Gluten-Free Baked Stuffed Shells

Italian Dreams

There isn't a speck of Italian blood in me. Allegedly. No blood lines (even faint ones) to trace back to Italy's flavor and culture rich boot. I claim no Italian grandmother with deft, gnarled hands who could roll out ravioli dough in her sleep. No puttering, gardening grandfather who offered me my first taste of a sun warmed tomato straight off the string-tied vine. We didn't have lasagna on our Thanksgiving table. Or baked ziti. My mother never mixed me an almond infused Italian soda after a rough day at school.

So why is Italian food- forever, for me- the ultimate comfort food? Hungry, angry, lonely, tired- what do I crave? (Besides a bottle of wine? Darling those days are gone.)

Spaghetti slick with garlicky olive oil. Bubbling hot lasagna. Fresh baked focaccia. Bruschetta. Risotto. Baked stuffed shells.

All heaven.

The tough part is- living gluten-free AND dairy-free can seriously crush your Italian gilded comfort food dreams.

Back in the day, there were no gluten-free lasagna noodles or stuff-able GF pasta shells (not in my neck of the woods, anyway). Though times have changed, pasta-wise- thank goddess. Most supermarkets now carry gluten-free pasta in all shapes and sizes. And if you cook it just right (in salted water, till al dente) and immediately drizzle it with extra virgin olive oil- most of it tastes mighty good. And if you are among the agriculturally evolved among us who can digest milk, your cheesy world still glitters with buttery glory (cream, butter, and cheese go a long way to improving the flavor of gluten-free recipes, let's be honest). But.

If- like yours truly- you have to live without the salty flavor punch of Parmesan or creamy tang of fresh goat cheese, comfort food can turn into one big, ho-hum yawn. Vegan cheese is no substitute (yes, I've tried them all). Unless your concept of cheese involves an aerosol can, plastic-shiny slices in peel-away shrink-wrap or orange powder you added to hot milk (no offense to corporate giant produced fake foods, or anything). In that case, processed oil with pea protein vegan cheese might remind you of something seemingly related to the cheese family.

I can't get past the funky sock odor and poly-vinyl texture.

Maybe because I was lucky. I had two years of Home Economics class. I cooked my own whole milk white cheddar sauce for baked macaroni and cheese (the first thing I learned to cook, at 13, stirring a white roux with flour and unsalted butter). Post honeymoon I shaved velvet slivers of golden Parmesan from precious wedges of Italian Reggiano, thanks to two weeks in Italy. And I spoon-stuffed pasta shells with a classic blend of ricotta and shredded mozzarella thanks to an armful of hippie-vegetarian cookbooks.

So, yes, there are days I miss dairy food. Especially in winter.

And thus, began experimenting, inventing ways to make up for the loss of genuine cheesy goodness. The first part was easy. I turned to organic soft tofu for a ricotta substitute (my mainstay for years as a vegetarian goddess). I may as well admit I not only tolerate tofu, I love tofu. And lucky for me, this fermented bean curd stuff loves me, too (I know this is not the case for everyone- and for those of you with a milk allergy AND soy allergy, I truly feel your pain).

For the topping I use a blend of Italian seasoned bread crumbs (I use Udi's gluten-free white sandwich bread processed into crumbs with extra virgin olive oil, garlic, and herbs) and almond meal (almond meal has a soft, powdery mouth feel faintly reminiscent of grated cheese) with sea salt for a salty-cheesier taste.

The latest version (created back in West Hollywood) was a winner- and we've been making it ever since. The family loves it. Even the gluten-eaters.

All I know is there is never a scrap left over.

Which as any cook knows, speaks volumes


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Turkey Meatballs with Asian Style Noodles

Light and tempting turkey meatballs with fresh herbs, ginger and lime.

Let it Roll, Baby, Roll

Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution. I loved the flash mob stir-fry dance at Marshall University in episode four (view here at WabiSabi, one of the participants). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin', Baby.

Not to mention, craving a pan-tossed noodle stir-fry.

No doubt about it, I've been more attuned to Asian inspired flavors since moving to Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion out here. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love.

First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf, don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom.

This Asian fusion meatball was born.

A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta-- and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries.

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Grilled Vegetable Pasta Salad

Fresh summer salad ingredients: basil, red and yellow tomatoes.

We have a wedding to go to. And not just any wedding. My first born son's wedding. I am mother of the groom. For the first time. Twenty-nine summers ago I cradled this soulful, musical being with new mother innocence and awe, lost in the ocean of this newborn's eyes, starting a journey called motherhood with few tools beyond my willing heart and a deep rooted conviction that I would create for him a childhood unlike my own.

And in many ways I did. I listened with curiosity. I valued his opinion. I gave him paper and paint and books and music. I gave him the time and space and respect to create. We hung together as true companions.

He was always good company.

And still is.

He inspires me daily. We connect through Instagram and iChat. He lives his life as an artist. Creatively. He improvises and honors his intuition. He composes music. Takes killer iphone photographs.

And he cooks.

In fact, he inspired this recipe.

Because he loves to grill vegetables.

His lovely bride is a vegetarian.

So the next time I cook for them- as husband and wife- I think I'll make this vegan pasta salad with smoky grilled vegetables.


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Gluten-Free Frittata with Brown Rice Penne

Gluten-free pasta frittata made with brown rice penne.

Summer is officially upon us- allegedly. And by us I mean those of us calling the Northern hemisphere our home. See? I didn't forget you lovely readers from the topsy-turvy land Down Under, strapped to snowboards or skiing the snowy slopes of Victoria in need of steaming mugs of soup and plates of comfort food. I know it's winter for you. I get it. I do. I'm chilly, too. I've got Popsicle toes. And just so you know I'm not pulling your leg, Mate, I'll let you in on a little secret.

I'm not sporting a bikini these days, either.


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Creamy Penne Pasta Bake with Zucchini

A light and creamy pasta bake recipe for Spring.

Mac and cheese gets a makeover. Just in time for swimsuit shopping (also affectionately known around here as the annual Parade of Shame). It's time to start cooking light again, and give your body a break from all that white rice pasta, butter, and double cheese. It's time to kiss bacon good-bye. Hot weather is coming, Babycakes. The beach and poolside beckon. And I am not prepared. Are you?

I've been lax with my downward facing dogs (actually, I'm forbidden to do downward facing dogs these days, but that's another story). My lumbo-pelvic complex is cranky. My core is catnapping. And my biceps need curling. Or something like that. What it basically means is I've got some flab I need to banish. Remember that roll around my middle I call Doris? She's still here. She has not skedaddled. My usual winter weight gain of five hibernation pounds is eight this year.

I could blame those Raspberry Coconut-Almond Bars my husband keeps making (he who can eat cookies and brownies and still sport flat abs). I could blame fructan and fructose, and various unfriendly members of FODMAPs who may be the bottom line bloat culprit in my ongoing emulation of my halcyon pregnancy days (those of you with IBS symptoms despite going gluten-free might want to look into this fructose and polyol thing- it appears to have some merit).

But mostly I blame how much time I spend on the iMac. Sitting. Typing. Sitting some more. Social networking. The Internet is an amazing gift. But it is damn hard on the body. I'm vowing to get up and move more frequently. Shake my booty. Feel the burn. Or at least feel some heat.

So just in case you're in the same mood, too. I've made a lighter version of the classic baked mac and cheese.

I used gluten-free brown rice penne with rice bran for the pasta. Organic soy milk and Smart Balance vegan "butter" for the cream sauce. Zucchini and garlic and chives for a flavor boost. And it was fab. Light. Creamy. Perfect for Spring.


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Pesto Zucchini Tomato Gratin

Zucchini tomato gratin. Summer garden deliciousness.

Today's post is short and sweet. Or should I say, brief and savory. Are you experiencing an abundance of zucchini and tomatoes? Here is a favorite summer recipe updated from the archives- a basil and garlic laced gratin featuring sliced zucchini, artichoke hearts and fresh tomatoes. Use your favorite gluten-free crumbs on top (my current favorite crumbs for a crunchy golden topping are these cornbread crumbs). 

Serve it as a delicious side dish with grilled chicken, fish or grass fed beef. Vegetarian? Spoon it on top of pesto penne pasta.

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Vegan Pasta Pie with Mushrooms, Garlic and Tomatoes

My vegan version of a savory pasta pie- 
no eggs, dairy or tofu. Seriously.

This savory pie recipe reminds me of a roasted vegetable frittata. Or my Roasted Vegetable Noodle Kugel, even. I invented it because I was craving a simple one-dish pie for supper- something easy and light and bordering on picnic food- with guaranteed leftovers. Because- and I tell you this with all the happy feet gyrations of a gypsy heart locked inside a hot flashing nest-eschewing body- we're boxing books again- we're storing art and family pictures and files and (most of) our movie collection. We're selling our furniture, consigning everything from roomy chairs and Mexican tables to Kilim pillows and punched tin mirrors. A truck arrives today to haul the lot to Santa Fe.

Even though the house has not sold.

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Best Gluten-Free Italian Meatball Recipe

Gluten-free Italian meatballs recipe with pesto g-free pasta.

Craving meatballs but shun evil gluten? 

Have I got a meatball recipe for you. And it's so good you won't even have to apologize to your Aunt Carmella. I promise. She won't ever suspect you pulled a switcheroo on the old family recipe and made it gluten-free.

Mum's the word (or is it Mama mia?).

Let's face it. When it comes to making meatballs every family boasts an ultra-special top secret meatball recipe, right? There's a loyalty to meatball mojo as fierce and tooth baring as the die hard belief that Mom's meatloaf can cure all ills, mend bruised hearts, and restore order to chaos theory.

So why am I putting myself on the line here? How do I even dare to post a gluten-free meatball recipe? The wrong ingredient or technique might actually lead to fisticuffs. Or bristling. You might turn away from Gluten-Free Goddess in utter, sheer contempt.

I'm putting my reputation on the line here, and I know it.

So why risk it? Why torture myself with the inevitable backlash? Reason one-  an obvious plea. My meatballs are gluten-free and casein-free, in other words, GFCF. My audience. My people.

These meatballs also happen to be egg-free (yes, I hear the snorts of derision- may you wake tomorrow with a blooming albumen rash and come crawling back to peruse my egg-free recipes).

Reason number two? My spaghetti and meatballs? Killer. I'm serious.

Meatball bliss.

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Sexy Spring Pasta- with roasted asparagus & tomatoes

Simple and romantic: pasta with roasted asparagus and tomatoes.

Today's recipe is a romantic, sexy spring pasta sauce with balsamic roasted asparagus and tomatoes. Because it's snowing. There's a foot of the white stuff. Ridiculous. Our morning appointment with our real estate broker was canceled. Oh, did I mention? We're putting our house on the market. Los Angeles beckons.

Aside from my husband's screenwriting momentum, these ole bones of mine (not to mention, my spare parts) are too creaky for winters with snow. Two years ago, when we planned our big move west, I was naive enough to imagine kinder temperatures. A January with no snow shovels. February afternoons sunny and warm enough to peel off your apple-green cardigan, roll up your sleeves, and drink in vitamin D old school style. Maybe south, in Las Cruces.

But not here north of Santa Fe. And so I find myself once again turning toward the new, welcoming change. Packing away family photos and books to simplify rooms and coax potential buyers into imagining their own conversations and meals and lovemaking in this space.

This space in the desert that has been my shelter- and my tabla rasa. Where I have shed old skins and birthed a new sense of self- in startling and unexpected ways. Interesting, isn't it? Living here has been so different than I imagined. Difficult, even. And yet. So good for me. It's been all about the process of change.

And lucky for me- I think change is sexy.

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The Best Vegan Baked Mac & Cheese Recipe

My favorite gluten-free mac and cheese is 

also vegan and dairy-free. Seriously.

Some folks do it up fancy for V-day. Lobster. Steak. Chocolate-dipped strawberries. Not us. This morning when I asked my husband what he wanted me to make for our Valentine's Day meal, he didn't hesitate.

Mac and cheese. You? he asked.

Mac and cheese, I answered.

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Easy Mediterranean Tuna (or Salmon) & Artichoke Pasta

Easy comfort food- pasta with tuna or salmon.

The moment I knew my first marriage was failing faster than you could murmur blueberry pancakes on a stick was the minute my moody first husband shoved his untouched plate of tuna noodle casserole across the lemon-waxed bridal table and declared, I'm not eating this crap.

A man who cannot fathom the comfort- albeit guilty pleasure- of a Wednesday night sixties classic is a person who might also belittle your favorite actor in a role so crackling in its own shiver of guilty pleasure that the hair on the back of your neck stands up when you hear Point Break is on HBO again.

In other words, Dear Reader, if a guy mocks your noodles and your Keanu, it might be time to stiffen your spine and rustle up the courage to reconsider your choice of a life partner.

Yup. You gotta go down, Brah. Vaya con Dios.

And, oh, in case you're wondering where Husband #2 stands on Keanu?


Dude. He's a major fan. Definitely.

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