Girlie Pasta

What is Girlie Pasta?  Pinkish Pasta.

This dish has red cabbage, red onion and red cranberries, so although the dish is not really pink, there is enough red intertwined with the pasta, to make certain parts look pink.  Is pink still for girls?

This is a recipe, I used to make, ten or fifteen years ago.  At that time, I remember, I could not get enough of it.  When I came across a recipe for it, in my Dining Again Cookbook, I couldn’t resist making it.  It is still good but I don’t think, I would eat as much as I used to.  Now, I am into the savory pasta and this is sweeter than most of the dishes although the sweetener can be cut back and probably should be.

This is an easy recipe if you use the shortcuts, I did.  I bought red cabbage in the bag so there was no shredding to do.  I used dried cranberries from the box.  I skipped roasting the almonds which is a loss.  Roasted nuts are better than plain.

Girlie Pasta

8 ounces gluten-free spaghetti, cooked according to directions on package

8 ounces shredded red  cabbage

4 scallions, sliced thin

1/2 cup slivered almonds (roasted if you have time – it goes quickly– I was lazy)

1/2 cup craisin (dried cranberries)

Dressing:

1/4 cup olive oil (I probably used less.  I make my dressings almost without oil, usually.)

salt to taste

1/3 cup vinegar (I used apple cider vinegar)

1/4 cup sugar

Place spaghetti, cabbage, scallions, almonds and cranberries in a bowl.  Mix well and put aside.

In a smaller bowl, combine oil, salt, vinegar and sugar (I suggest a little black pepper.)

Pour dressing over pasta and vegetables and mix to coat  everything.

I hope you like it.

This is linked to Trick or Treat Tuesdays      Kids in the Kitchen       You’re Gonna Love it Tuesdays    Hearth and Soul Hop     Slightly Indulgent Tuesday      Fat Tuesday         Naptime Creations Tasty Tuesday Link Party    Tasty Tuesdays   The Gathering Spot      Delicious Dishes      All My Bloggy Friends

 

Broccoli Slaw

Occasionally, I pick up a bag of broccoli slaw.  It is a nice change from the more traditional cabbage slaw.  Seeing this recipe on Smitten Kitchen helped me make a yummy recipe.

Broccoli Slaw  (adapted from Smitten Kitchen)

1 bag of cabbage slaw

1 carrot, sliced thin

1/2 cup thinly sliced almonds

1/3 cup dried cranberries

1/2 small red onion, finely sliced

 Dressing
1/3 cup Tofutti sour cream

1/4 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon sugar

1/8 teaspoon black pepper

Toss the sliced broccoli with the carrots,  almonds, cranberries and red onion in a large bowl.

Whisk the dressing ingredients in a small bowl.

Pour the dressing over the broccoli and toss it well.

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Cranberry Apple Walnut Cake

I love to bake and I have not been doing too much of it.  Usually, I bake for my husband.  I rarely eat what I bake but he makes up for that.  The problem, I do have, is that with only two of us, at home, it is for special occasions, I make the chocolate and the cookies, pies or cakes.  For my husband, it is coffee cakes, nut cakes, and tons of muffins.  They are all easy to do and I am limited but I love to bake, anyway.

I decided to surprise my husband with what I hoped would become a favorite cake.  This cake can be made with many variations.  In fact, the original recipe from Better Homes and Gardens is for a cranberry pear cake.  I changed it to an apple – cranberry walnut cake because I have apples handy.  I would like to make it with pears and use another dried fruit or maybe fresh cranberries, when in season.  Of course, the nuts can be changed as well.  Even the seasoning lends itself to the fruit selected.  Cinnamon and pumpkin pie spice sounded right for the apples.

Cranberry-Apple-Walnut Cake

Ingredients

2  cups gluten-free flour mixture

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 pumpkin pie spice

2 tablespoons margarine

3/4 cup granulated sugar

1/4 cup  brown sugar

2 eggs

 1  cup Rice Dream

1 cup dried cranberries

2 apples, peeled and diced

3/4 cup chopped walnuts

1/2 cup additional gluten-free flour

Directions

Preheat oven to 350 degrees F.

Grease and flour a  9-inch baking pan.

Combine 2 cups of the  GF flour mix, baking powder, cinnamon, and pumpkin pie spice.

In a large bowl beat the margarine on medium to high

speed for 30 seconds. Beat in sugars.

Beat in eggs, one at a time, beating well after each.

Add flour mixture alternately with Rice Dream beating on low after each addition until combined.

In a bowl mix cranberries, apple, and walnuts with remaining 1/2 cup flour. Stir into batter. Spoon into prepared pan.

Bake for  50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes .

This is linked to Gluten-Free Wednesdays        Cozy Home Party     Trick or Treat Tuesday         Pennywise Platter 

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