A Quick Gluten Free Lunch: Pepperoni and Cheese Mac

Macaroni and Cheese was and still is one of my favorite dishes, but it is nearly impossible to find a gluten free version on any menu. To satisfy this craving, I made my own and even added a little pepperoni for flare. This is how I did it!
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Ingredients for single serving

1 cup of DeBoles corn* elbow style pasta
1 or 2 slices of Muenster cheese
2 slices of thin pepperoni, squared
¼ tomato, cubed
1 scallion, chopped
1 tablespoon of Greek yogurt
Salt and Pepper to taste

1. Add the cup of pasta to boiling water, and allow 7 minutes of cooking time.

2. In your serving bowl, add the pieces of pepperoni, slice of Muenster cheese and teaspoon of Greek yogurt.

3. Once the pasta is finished, drain the excess water and immediately transfer the hot pasta into your bowl. (A little residual liquid actually helps the cheese to become saucier.)

4. Allow the hot pasta to melt the slice of cheese before mixing in the tomato and scallions.

5. Salt and Pepper to taste

6. Bon appetite!

*Rice pasta may be used as a substitute, but I have found that the consistency and texture of corn pasta is closer to that of regular pasta.

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A Sweet Summer Pick: Juice and Freeze!

Watermelon is a summertime favorite and is always welcome at any gathering, but finding the perfect one can be tricky. When shopping for a ripe and ready melon, some key features to consider are: color, weight, and shape. Typically, you want to reach for one that has a deep green color because the riper the melon, the darker the green will be. Examine it for a yellow or white spot–this is also known as the “ground spot,” which is the area that the melon used as its bum during growth. A yellow ground spot indicates that the melon is ready to be enjoyed, whereas a white spot indicates that it was picked prematurely, and no spot=no good. If you lift the melon, it should be heavy for its size, which is predictive of how juicy it will be; maybe the best way to tell is to compare it to another of similar size. Also try to avoid deformed watermelons because an odd shape could mean that it had inconsistent growth conditions, ultimately compromising its quality. As for drumming on the melon…if someone could describe this sound test in a comment below, I would be so very appreciative! I’ve never been able to draw a meaningful correlation between the potential of a watermelon and its musical thuds!

Once you’ve picked your perfect watermelon, you can serve it in three different forms at your next summer party!

Cubed
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Here I’ve cubed and served it in its pure form. So simple, and so good!

Juiced
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Then I took some chunks for juicing. Because watermelon is over 90% water, it is a wonderful fruit to juice. If you want to spike it for adult-only festivities, rum, vodka and gin are great options for concocting a gluten free cocktail.

Frozen: (Watermelon Granita pictured with a scoop of homemade Pinkberry)

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Take the remains from the juicing process and freeze it into a granita!

Boil a 1:1 mixture of water and sugar to make a ½ cup of simple syrup.
Combine your simple syrup with about 3 cups of watermelon remains.
Squeeze a ½ lemon or lime into the mixture.
Place your mixture in the freezer.
Fluff your mixture every hour to get the right granita consistency.

Optional: Add a small amount of Triple Sec or Grand Marnier to prevent overfreezing your granita!

Morning Buzz: Summer’s Perfect Cup

Many of us share the common morning ritual of sipping on a cup of coffee to help start our day…and what a great ritual it is! The benefits of coffee are ample—from increasing your rate of metabolism…to enhancing performance and focus, it is no wonder that coffee has become a staple in our society. I mean…there’s more than um…10,000 Starbucks, 6,000 Dunkin Donuts, just over 200 locations of Peet’s, and a countless number of wonderful independent mom and pop cafés!

Because this drink is so deeply ingrained in our culture, the process of brewing coffee is often considered a form of art. There are a variety of techniques and many methods to yield a great cup—traditional dripping, French pressing, stovetop pressurizing are only a few at the tip of the iceberg! With the rising temperatures this season, colder versions of coffee are becoming more popular; if you are trying to save a buck (or four) this summer, I recommend cold-brewing your coffee at home.

Cold brewing coffee is a slower process, where you mix cold water with ground coffee and let it steep in your fridge overnight. Here, I used Adagio’s ingenuiTEA for the process, but you can easily achieve the same results by making the mix in any glass jar and filtering with a regular coffee filter.

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The taste is milder and smoother than a hot cup, and this is because less alkaloids are extracted. This also means that your end product will be less acidic and much easier on the stomach. Cold brewing is an especially good option for people who avoid coffee because of stomach cramps or excessive jitteriness…and if you like this method because of its milder effects, you can still have it hot when the weather cools down! Just use more grounds and less water in the steeping process; end product will be a thicker and stronger coffee syrup, which you can later dilute with hot water.

Wishing you all a fabulous and productive Thursday! Cheers!!!

Recipes Worth Sharing: Homemade Pinkberry!

Super Easy Frozen Yogurt

Summer in DC has been brutal, but it can still be sweet. For a quick way to chill out this season, combine a cup of frozen berries and frozen mangos with a scoop of plain Greek yogurt. Pulse  in a food processor until you have the right consistency. Sweeten to taste by adding honey or sugar. Serve and enjoy!!!

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Pressing Juice: A Cucumber Number

Cucumber is an excellent ingredient for a green juice because it is a great way to take potassium, vitamin C and vitamin K in liquid form. It also has high water content, which makes it one of the more satisfying veggies to juice. Compared to other items of similar hue, such as spinach or cilantro, the cucumber is just as green but adds a lot more bulk.

These melon-like-veggies come in many varieties, and can be categorized by their intended use–slicing or pickling. Today I propose that juicing should be a new category. The two cucumbers that should be included are the English and Persian varietals because they are both seedless and more sweet than the run-of-the-mill slicing kind.

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English cucumbers are usually sold unwaxed, but whether a fruit or veggie is waxed or unwaxed shouldn’t negatively influence your decision on its juicing potential. A little wax now and again is harmless. Budget permitting, it is more important to maintain loyalty to organically grown items. The smaller Persian cucumber is one of my favorite cucumbers to eat. It is sweet and has a really nice snap, and who doesn’t like their juice snappy?

At the end of the process, I had a gorgeous glass of green. But I’m sad to report that cucumber juice isn’t great solo. I added a pear to sweeten this drink, making it much more palatable…and if snappy were a taste…this cucumber number with the pear is it: a little sweet, a little bitter, and a lot refreshing.

Voilà, Cucumber Number à la carte:

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Voilà, Cucumber Number avec un poire:

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I siphoned a bit of the pure cucumber juice to incorporate into a salad dressing later, but stay tuned to see what I can do with the remains of the cucumber fiber!