Viviana Gluten Free Pasta Recipe

Viviana Gluten Free Pasta Recipe: We always love it when our friends share a recipe with us using our gluten free pasta.  The Viviana gluten free pasta used in this recipe was our gluten free sweet potato orzo.  The recipe comes from Chef Oonagh, a friend we met at the Gluten and Allergen Free Expo in Dallas this past year.  She is a wonderful chef, and very knowledgeable in gluten free cooking and gluten free eating topics.  Visit her face book page for more recipes@Gluten-Free-Cooking-With-Oonagh

 

Braised Pork with Hard Apple Cider

Here's the photo of my pork in hard apple cider with a tower of your sweet potato orzo, plus recipe.  I included the pork recipe with the photo.

With all the rushing around before Christmas and all the fudge, toffee, fruit cake, cheesecake and other goodies I was making, I adapted one of my old recipes by throwing it in the slow cooker and leaving it alone. My original recipe pan fried skinless, boneless chicken breast with apple slices, onion and hard apple cider, and then pureed the cooked liquid, added cream and thickened. Lovely, but I didn't have the time. So I almost literally threw cubes of boneless pork spare ribs in the slow cooker with apple, onion, cider, left it to cook, added some grain Dijon mustard, thickened it and served it with Viviana gluten free sweet potato orzo.

Note: We used to be told that hard apple cider was gluten free. Now unfortunately, and for no reason I can understand, too many hard apple ciders are being fermented with barley and therefore no longer gluten free. So check the label to be sure it is clearly labeled gluten free.

I grew up on what we just call ‘cider’ in England, including ‘scrumpy’ straight from the farm and probably of a higher alcoholic content than factory produced cider. You can also make this with regular apple cider.

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) butter

2 Granny Smith or Gala, Fuji, Braeburn apples, peeled, cored and roughly chopped,

1 onion, peeled and roughly chopped

1-2 cloves garlic, peeled and finely crushed

1+1/2 lb boneless pork spare ribs, cut into 2 inch chunks

1 x 12 oz (355ml) bottle of hard cider or apple juice

½ cup (120 ml) gf chicken stock

salt and pepper

1/2 tablespoon dried sage.

1 tbsp (15ml) gf cornstarch (cornflour in UK) blended with water (optional)

1/2 c (120ml) whipping/heavy cream – optional

1-2 tsp grain Dijon mustard

1. Add olive oil and butter to skillet, add pork, apple and onion to pan, and brown over medium heat. If you have a slow cooker than can be used on a stove top, brown pork etc in slow cooker. If not, brown in skillet and then transfer pork etc to slow cooker.

2. Add cider, chicken stock, sage, salt and pepper and leave to cook. Timings do depend on your slow cooker. Stove top, the pork was tender in less than an hour. Thicken with cornstarch if necessary, add cream if wanted and cook together for a further 3 minutes over gentle heat. Taste and adjust seasoning.

3. I served this with Viviana Foods gluten free sweet potato orzo, mixed with some butter and chopped fresh parsley.

You can read Chef Oonagh's gluten free blog at www.royaltemptations.com/blog , get her cookbook, Delicious Gluten Free Cooking and like her on Facebook at Gluten Free Cooking with Oonagh. Listen to her radio segment 'Not your Whaskwawy Whabbit Food' on her blog as well as watch her regular appearances on NH's ABC Cooks Corner.

Gluten Free Pasta by Viviana

     Gluten free pasta by Viviana simply means that each and every day we're making gluten free pasta in a certified gluten, dairy, egg, nut, soy, casein free facility.  Our job is to make a gluten free pasta that is delicious, healthy and safe eating for our gluten and allergy intolerant friends.

 

 

Here we are in San Mateo, CA at the Gluten and Allergen Free Expo In January, 2014.

 

     Last year we were the "new kid" on the block.. taking our samples on the road to shows such as the Fancy Food Show, Expo West and recently we've been attending Gluten Allergen Free Expos across the country.  We have had the opportunity to meet and share our product with many wonderful people who continually express their gratitude for our efforts.

     We are continuing to grow as a company and expect our volume to increase this year.  We have been adding more retail locations every day and that makes the gluten free pasta manufacturing kitchen a busy place. I thought you might like an insiders peek into the everyday lives of our awesome kitchen staff.
 

 

A typical day starts by loading the pasta machine up with ingredients and twisting off the gluten free pasta.  This day happened to be Plain Linguine day.  The machine has a whole different look on Orzo days.



 

Once the pasta is out of the machine it is spread out, hand cut and set onto the drying racks. 

Here's Nick taking on plain linguine.

 

 

A perfect cut....linguine racks and more racks to go! 

 

 Devon takes great care in weighing out the pasta before packaging...if it says 8ounces on the label..it better be 8 ounces going into the boxes/packaging and fortunately, he takes that very seriously. 

 

 

Marvin is adding the final seal and filling the cases for delivery.  He usually keeps everyone on their toes, and every once in a while, you can hear him singing.

 

And our kitchen manager Estella has an infectious smile.  She keeps our staff busy and makes sure the final gluten free pasta product is what you can and should expect from us.

Viviana Sweet Potato Orzo with Pear

Orzo.......look what we did with Viviana's sweet potato orzo.  We added a few simple ingredients and viola!  This recipe is super easy to make and flavorful to the palette.  It's great used as a side dish and can be served hot or cold. 

Sweet Potato Orzo with Pear

Serves 4

 Ingredients:  

1 8 oz package - Viviana Sweet Potato Orzo

1 - d'anjou pear, ripe

1 Tbsp - extra virgin olive oil

1 oz - raw almonds

To taste - salt and black pepper

As need - honey

Directions:

1.  Place a large pot of water on the stove over high heat.  Once the water is boiling, add the Viviana Sweet Potato Orzo.  Return to a boil, and reduce heat to a light boil.

2.  While the pasta is cooking, wash the d'anjou and cut into quarters from top to bottom.  Cut out the cores of the quarters, and slice them into halves from top to bottom.  Next, cut these slices into 1/2" pieces.

3.  Once the pasta is done cooking, use a colander to drain and rinse thoroughly.  Return to the pot, retaining a little of the water from rinsing.  Add the extra virgin olive oil, almonds, and chopped pears to the pot.  Cook on medium for 1-3 minutes to warm the ingredients, and season to taste with salt and black pepper.

4.  Serve immediately.  Top with a light drizzle of honey.

Places We Are Attending this Year

Here's a few places you will find us this year.  At the Fancy Food Show, we will be located in the "What's Hot" section of the trade show at booth #423.  We're looking forward to this show and meeting all the wonderful "food" people in the industry.  If you go, stop by our booth and sample our gourmet gluten free pasta.  We would love to meet you!

 

 

747 Howard Street
San Francisco, CA 94103 Map It

2014 SHOW DATES

Sunday, January 19: 10AM-5PM
Monday, January 20: 10AM-5PM
Tuesday, January 21: 10AM-4PM

 

 

 

2014 Gluten & Allergen Free Expo-San Francisco, CA

San Mateo, CA

The Gluten & Allergen Free Expo is the premier event for people with gluten-free issues and food allergies. Join us at our 150 booth vendor fair and our informational classes.  Come and sample products, get coupons, purcha... read more

Running from Jan 25 2014 — Jan 26 2014

Saturday, January 25 2014 9:00 AM — 3:00 PM

Sunday, January 26 2014 9:00 AM — 3:00 PM

 

 

2014 Gluten & Allergen Free Expo-Phoenix, AZ

2 dates from February 22 2014 - February 23 2014

Renaissance Glendale Hotel & Spa, 9495 W. Coyotes Boulevard, Glendale, AZ 85305

Italian Blend Penne Recipe Sausage Pepper Noodle Simmer

We always love it when someone tries our gluten free pasta and shares the recipe with us.  This one comes from the Perplexing Palate "Food for the temperamental tummy".....and this recipe is simply delicious!!!  We especially liked the one pot meal plan~
http://theperplexingpalate.wordpress.com/2013/11/17/sausage-pepper-noodle-simmer/


Sausage Pepper Noodle Simmer
4 bratwurst (Klement’s original flavor- gluten free, no nitrites, etc)- diced
1/4 yellow onion, finely chopped
Throw them in a high-sided, flat bottom skillet and brown with a little olive oil
1/4 each of yellow, red, and orange bell peppers, diced
1 large roma tomato, diced
3 T sun-dried tomatoes, diced
Add these as you get them chopped and stir the pan a bit
Add a shake of garlic powder or some fresh garlic (I was out), and some fresh or dried Basil (I used my dried Penzey’s stuff because everything in my garden is now dead)
6 T organic tomato paste (Trader Joe’s) in 1 1/4 c. hot water
1 1/2 t Penzey’s Vegetable soup base in 2 c. boiling water
a few shakes of Cholula Chili Lime hot sauce
Once all this is in the pan, add an 8 oz pkg of Gluten Free Penne. Make sure it’s mostly covered by the liquid. 
I used Viviana’s Italian Blend Penne (Basil, Tomato, and Garlic flavored) that I recently got in my TasteGuru box. Delish! Put the lid on, bring to a simmer. Once it’s simmering, turn it all the way to low and leave it alone for 10 minutes. 
After 10 minutes, remove the lid and add 1 c. grated Pepper Jack goat cheese and 1/2 c. grated goat Parmesan. Put the lid back on for a few minutes to let it melt. 
Fin!
I served it with a little more Parm grated on top, for extra yums.

Viviana Simple Spinach Basil Garlic Linguini

 

So, you want that homemade taste but don't want to put in the time?  This recipe is the best of both worlds.  It only takes a few more minutes to make then it takes cook the pasta. This recipe was made using our gluten-free Spinach Basil Garlic Pasta.

Ingredients: 
1- 8oz package - Viviana Gluten Free Spinach Basil Garlic Linguini
8 oz - grape tomatoes
2 Tbsp - extra virgin olive oil
1/4 tsp - red pepper flake
To taste - salt and black pepper

Directions:
1.  Place a large pot of water on the stove over high heat.  Once boiling, add the Viviana gluten free spinach basil garlic linguini to the pot.  Cook until the desired tenderness has been reached.  Drain using a colander, and rinse thoroughly with water.

2.  Return the pasta to the pot over medium high.  Add the olive oil, red pepper flakes, and tomatoes and mix well.  Season to taste with salt and black pepper.  Cook until warm.

3.  Serve and enjoy!

Viviana Gluten Free Sweet Potato Fettuccine Recipe

Green Bean & Bacon Sweet Potato Pasta

A great side dish for this time of year is sautéed green beans and bacon.  This is also the time when people bust out the yams or sweet potatoes.  It seems like such a straightforward idea to just combine all three into one great dish.

This recipe uses our Viviana Gluten-free Sweet Potato fettuccine.  Olive oil can also be substituted for the bacon fat that is reserved and used if it is a concern.  Whatever combination of ingredients you use, you will be pleasantly surprised with a quick, delicious dish.

Ingredients:    serves 3-4
1- 8 oz package of Viviana Gluten Free Sweet Potato Fettuccine
 8 oz - frozen green beans
6 oz - bacon
To taste - salt and black pepper
Directions:
1. Place a large frying pan on the stove over medium-medium/high heat.  Once hot, place half of the bacon into the pan.  Cook to desired crispness.  Place the cooked bacon between paper paper towels.  Reserve 1 Tbsp of the bacon fat.
2.  Place a large pot of water on the stove over high heat.  Once the water is boiling, add the Viviana gluten free Sweet Potato pasta.  Cook until the desired tenderness has been reached.  Drain using a colander, and rinse thoroughly.  Place the pasta back into the pot that it was in over medium heat.
3.  While the pasta is cooking, cook the green beans according to the package instructions.
4.  Chop the bacon into 1/4" x 1/4" pieces.
5.  Add the bacon, bacon fat, and green beans to the pasta.  Season to taste with salt and black pepper.  Mix well, and heat until warm.