Gluten Free Summertime BBQ Pasta Salad

I love summertime BBQ's. The men huddled around the grill, the kids jumping on the trampoline, the women "talking" in the kitchen....and the food......hamburgers, hotdogs, chips, pork and beans, watermelon, and pasta salad.....mmmmmm.....pasta salad....

GFCF Pasta Salad



6 oz Orgran Rice and Millet Pasta

1/2 tomato, chopped

1/4 c. chopped yellow squash or zuchini

3 radishes, chopped

3 T. red onion, chopped

3 T. chopped bell pepper

1 small can sliced olives, drained

10 fresh spinach leaves, chopped

1/4 c. crumbled sheeps milk Feta cheese

2-4 oz Newman's Light Italian or Balsamic Vinegar dressing

salt and pepper to taste

Boil the noodles according to package directions. While they are cooking chop the vegetables and check the veggie drawer in your refrigerator for anything else you may want to throw in. When the noodles are al dente pour into a colander and rinse thoroughly with cold water for several minutes and drain well, atleast 10 minutes. If you are going to serve this salad immediately mix all ingredients and serve. If you are traveling with it or serving it later put all the vegetables, cheese, and dressing in a bowl, do not mix them up just layer them in and add the noodles last. Just before serving toss then taste and add more dressing and salt and pepper if needed.

Karen's Green Chili

This sauce is wonderful in GFCF Chili Rellenos Bake!

Karen’s Green Chili

2- 7oz cans fire roasted chopped green chilies
4 tsp. minced garlic
2 c. + ½ c. chicken broth
1 can Rotel tomatoes
2 tomatillos husked, stemmed, and pureed or very finely chopped
salt and pepper to taste
1 tsp. balsamic vinegar
2 T. sweet rice flour

Combine chiles, garlic, 2 c. chicken broth, canned tomatoes, tomatillos, salt and pepper, and vinegar in stock pot. Simmer on low 10-15 minutes. Combine remaining ½ c. broth and rice flour, stir till combined and add all at once to the chili mixture. Simmer 10 more minutes.

Note: For a milder chili use the mild Rotel, canned tomatoes or 2 chopped fresh tomatoes

Refried Beans in a Pressure Cooker

There is no way to get beans that taste this good out of a can. I have made them a few times and they are well worth the effort.

2 c. dried pinto beans, seperated and rinsed (no need to presoak)

4 T. oil

6 c. water

1 tsp. minced garlic

1/2 onion, chopped

1 1/2 tsp. salt

1/4 tsp. cumin

1/2 tsp. Mexican oregano

2-3 c. chicken broth

Place beans, water, garlic, oil, and onion into a pressure cooker. Following the manufacturer's directions bring to pressure at 15 lbs and cook for 20 minutes. Once pressure is released, mash beans with a potato masher. Add salt, cumin, and oregano. Continue to mash and stir alternately adding chicken broth until beans are desired consistency. Let them sit a few minutes and make sure you still like the consistency, they tend to thicken. If you like your beans smooth you could use a food processor, personally I like the little chunks that are left when you mash them by hand.