Adventures in Gluten Free Cooking: Black and Blue Cobbler

I may have mentioned before that Daniel is not a huge dessert fan. Most meals he would rather have a little more meat or an extra scoop of potatoes in stead of dessert. The exceptions to that preference are cheesecake, apple crisp, and any kind of cobbler. Last week in our CSA box we received some black raspberries and I decided to use them in a cobbler. I did not have quite enough black raspberries (could have been because I had been snacking on them!) so I added some blueberries and the realized that I had myself the makings of a "Black and Blue Cobbler"...which in the picture looks kinda like purple! 

The recipe is super simple, gluten free, and dairy free. 

For the filling all you need is:

1 pint black raspberries

1 pint blueberries

1/3 c. sugar

a pinch of lemon zest

Mix all filling ingredients together and place in the bottom of a greased baking dish - as you can see I used a pie dish.

For the crust all you need is:

1 egg

1/3 c. brown sugar

6 T. unsalted butter (melted)

1/2 c. almond milk (you could substitute any kind of milk - dairy or non-dairy)

1 c. gluten free flour mix (I made my own with 1/2 c. white rice flour, 1/4 c. tapioca starch, 1/4 c. potato starch) 

1 T. baking powder

1/2 t. salt

1/2 t. cinnamon

Mix egg and brown sugar together until combined. Add melted butter and milk. Mix. Add all dry ingredients and mix well. Spoon over the berries, making sure to evenly distribute the batter over the surface of the berries. 

Bake in a 350 degree oven for 40 minutes or until the top of the cobbler is slightly brown. Remove from oven and serve warm with ice cream (we found a new favorite dairy free ice cream - it's made from cashew milk!) 

Adventures in Gluten Free: Toaster Pastry Face Off

We are always looking for new gluten free products to try. Often there are several brands that have similar products and we like to compare and see which brand we prefer. Remember this fall when we did the gluten free cookie face off? Well, we were at our local grocery store this weekend and Daniel said he was in the mood for toaster pastries (Ok, let's be honest, he said he wanted a Pop Tart, but Kellogg's doesn't make gluten free Pop Tarts...and who really calls them toaster pastries?) We did find 2 different brands of strawberry toaster pastry and decided to have a face off! 

Here is the packaging. 

We enjoy several other glutino brand products, and this is the first time we have ever tried an eco-planet brand product. 

Eco-Planet gluten free frosted strawberry toaster pastry

Price: $4.49

Pastries per box: 4 (2 packages of 2 pastries) 

Price per pastry: $1.12

Flavor: The frosting did add sweetness to the pastry, but that was about the only flavor that we tasted. The filling was nearly non-existent and did not really taste like strawberry. 

Texture: The pastry held together well in the toaster and was crispy after being toasted. The filling was very sparse and dry. Not a moist jam like filling that the picture on the box suggests. 

Glutino gluten free strawberry toaster pastry

Price: $4.79

Pastries per box: 5 (individually wrapped)

Price per pastry: $0.96

Flavor: Not to sweet, actually a little on the salty side. The strawberry flavored center did taste very much like strawberry. However there is no frosting on this pastry, which I think would improve the flavor. 

Texture: The pastry held together in the toaster well, and was crispy after being toasted. Very similar in texture to Kellogg's Pop Tarts. 

Results: If I could take the frosting from the Eco-planet pastry and put it on the Glutino pastry, I think we would have an amazing little treat! As is, we both much preferred the flavor, texture, packaging and price of the Glutino brand toaster pastry over the Eco-planet. However, at nearly $1 per pastry, they will only be a special occasion item in our grocery cart!

Do you know of another brand of gluten free toaster pastry out there that we should to try? 

Adventures in Gluten Free: Cookie Face Off

One thing that we have been really missing since eating gluten free are good, pre-made cookies. Like Oreos. Specifically Oreo milk shakes! Every time we "run into a blizzard" at Dairy Queen, Daniel would love to order a Oreo Blizzard....but he doesn't. So we decided to splurge and try 2 different kinds of gluten free chocolate cookies with vanilla frosting to see how they compared, and if they were worth the cost. 

Trader Joe's Joe Joe's GF Chocolate Vanilla Creme Cookies
Price: $3.99
Number of Cookies: 28
Price Per Cookie: $0.14
Flavor: Both the chocolate cookie and the vanilla frosting have great flavor - and no funny after taste that many gluten free products often have. 
Texture: Crisp, almost melt in your mouth texture of the cookie. Not like an Oreo, but a little more like a short bread cookie flavor. The creme filling is soft and the cookies pull apart easily for those people who like to lick the frosting and then at the cookies. 

Glutino's Chocolate Vanilla Creme Cookies
Price: $4.39 (at Walmart) 
Number of Cookies: 20
Price Per Cookie: $0.22
Flavor: If my eyes were closed, I would initially think this was an Oreo. Flavor starts off the same, but does have a slight "gluten free" after taste.
Texture: Crunchy cookies and creamy frosting. Perfect amount of frosting (to me). 

Results: While I prefer the textures of Glutino's cookie, the flavor and the price of Trader Joe's cookie wins my vote. They are definitely worth the cost on special occasions, but not really an every day kind of gluten free food item. 

Do you have a favorite pre-packaged gluten free cookie? Have you tried either of these cookies? 

Adventures in Gluten Free Cooking: Cornbread

We love cornbread. Up until a few years ago we loved Jiffy cornbread. 

{source}

But as we started our gluten free journey, Jiffy cornbread was put on the no-no list. So, I have been working to perfect a GF recipe that tastes like Jiffy, and I think I've come pretty close!

"Just Like Jiffy" Gluten Free Cornbread
1 c. cornmeal
1/2 c. white rice flour
1/2 c. tapioca starch
1 package gelatin
2 T. sugar
1 T. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. melted butter

Step 1: Preheat oven to 400 degrees.
Step 2: Mix all dry ingredients together.
Step 3: Add wet ingredients and mix until all dry ingredients are incorporated.
Step 4: Pour into a lightly greased 8x8 baking dish or spoon into lined muffin cups
Step 5: Bake in 400 degree oven for 30 minutes. *If you made muffins they will take about 15 minutes.

Gluten Free Note: Corn is gluten free, but cornmeal that is ground on the same machines as wheat is not gluten free. If you have celiac or a more severe gluten intolerance, you need to make sure the brand of cornmeal you use is labeled GF. I like to use the medium ground (instead of fine ground) for our cornbread, but any type would work. 

So, what if you can eat gluten? You can totally substitute the 1/2 c. white rice flour and 1/2 c. tapioca starch for 1 c. regular white flour, and omit the gelatin....OR you could just break open a box of real Jiffy mix! 

We love this cornbread as a side dish for chili, BBQ ribs, fried chicken...we even eat if for breakfast sometimes. Daniel likes to crumble his up in a bowl and add milk, but I just prefer a little apple butter on mine. 

What is your favorite meal to have cornbread with? 

Adventures in Gluten Free Cooking: Cranberry White Chocolate Bars

I have been trying some new gluten free recipes, but I have not been pleased with the outcome of them.

Not enough to share them with you.

The other day I attempted GF bagels...

They turned out more like GF bricks...

So I will keep trying!

Here is a recipe that I LOVE and the red cranberries are perfect for Valentine's Day!

For the Bars you will need: 
1 cup unsalted butter (softened)
1 cups light brown sugar
3 eggs

1/2 tsp lemon zest
1 1/2 tsp vanilla
1/2 tsp ginger
1/4 tsp salt
1 1/2 cups GF flour mix (I used 1/2 c. white rice flour, 1/2 c. brown rice flour, 1/4 c. tapioca starch, 1/4 c. corn starch, plus 1/2 tsp xanthan gum)

3/4 cup dried cranberries
6 ounces white chocolate (cut into chunks) OR 3/4 cup white chocolate chips

For the frosting you will need:
4 ounces cream cheese (softened)
3 cups powdered sugar
4 tsp fresh lemon juice
1/2 tsp vanilla extract
1/4 cup diced dried cranberries

Directions: 
Step 1) Preheat oven to 350 degrees.
Step 2) Make bars by beating the butter and brown sugar together with a mixer until smooth. Add the eggs,
vanilla, salt, ginger, lemon zest. Mix well. In a separate bowl, mix the gluten free flours together (if you are not using a mix). Gradually mix in the GF flour until smooth. Mix 3/4 cup dried cranberries and the white chocolate into the batter by hand. 

** To make the bars easier to remove and cut, I lined my baking pan with parchment paper (totally optional!)

Step 3) Spread the batter into a well greased 9×12″ baking pan.

Step 4) Bake for 30-40 minutes or until the bars are lightly brown on the edges.

Allow the bars to cool completely.

To make the frosting:
Step 1) Combine the softened cream, 3 cups powdered sugar, lemon juice and vanilla and mix until smooth.

That's it! 

Once the cake has completely cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of diced cranberries over the frosting on the cake. You could even shave some white chocolate on top of the frosting as well, if you have any left over. 

Adventures in Gluten Free Cooking: Apple Cinnamon Chip Muffins

A few weeks ago I stumbled upon these little treats while at the grocery store...

Have you seen these?! They are little cinnamon chips and they are prefect for muffins and cookies and according to the Hershey website - they are gluten free! 

I have been using them in everything! Oatmeal raisin cookies, pumpkin pancakes,

and they are great in muffins. A favorite fall flavor in our house is apple!

Here is what you need to make these tasty fall treats!

Ingredients:

1 medium apple (pealed, cored and chopped into small pieces)

1 egg

1/2 c milk

1/3 c vegetable oil

1/4 c. apple cider (you could substitute apple juice or just add some extra milk)

2 T. maple syrup (not the Mrs. Buttersworth kind, the real stuff!)

1 t. vanilla

1/3 c. tapioca starch*

1/3 c. corn starch*

2/3 c. white rice flour*

1/3 c. brown rice flour* 

1/2 t. xanthan gum*

1 T. baking powder

1/2 t. salt

1/3 c. brown sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. all spice

1/2 c. cinnamon chips

* If you would like to use regular flour, omit the ingredients with the (*) and add 1 2/3 c. flour. 

Before you start - Pre-heat oven to 350 degrees
Step 1:  Peel and chop apple and mix all wet ingredients together with the apple bits.
Step 2: Mix well all dry ingredients together.
Step 3: Combine wet and dry ingredients and add cinnamon chips.
Step 4: Spoon mixture into greased or paper lined muffin cups.
Step 5: Bake at 350 degrees for 18 - 20 minutes or until the tops are slightly golden brown. 

A super simple fall breakfast or snack! 

For a list of my gluten free recipes you can click {here}.

What is your favorite fall recipe?

Adventures in Gluten Free Cooking: Zucchini Chocolate Chip Muffins

Are you sick of zucchini recipes yet? 

We have done

Zucchini Creme Bars

and 

Zucchini Brownies

and now some 

* This recipe is pretty flexible, you could make it with all purpose flour (just omit xanthan gum) and if you don't have any ground flax seed on hand, you could use just 2 cups of flour (in place of the 1 3/4 c. flour + 1/4 c. ground flax seed). 
Here is what you will need:
Wet ingredients
1 c. shredded zucchini
1 egg
3 T. honey
2/3 c. sour cream
1/3 c. vegetable oil
3/4 c. milk
1 t. vanilla
Dry ingredients
1 3/4 c. gluten free flour mix (1/4 c. potato starch, 1/4 c. corn starch, 1/4 c. tapioca starch, 1/4 c. brown rice flour, 3/4 c. white rice flour)
1/4 t. xanthan gum (omit if your gluten free flour mix included xanthan gum)
1/4 c. ground flax seed (optional - if not using add 1/4 c additional gf flour)
2 t. baking powder
1/4 t. salt
1/2 c. white sugar
1 t. cinnamon
1/4 t. nutmeg
1 c. milk chocolate chips (I have actually made these without chocolate chips, and with raisins too!)

*Pre-heat oven to 350 degrees
Step 1: Shred zucchini and mix all dry ingredients together.
Step 2: Mix all dry ingredients together. 
Step 3: Combine wet and dry ingredients.
Step 4: Spoon mixture into greased or paper lined muffin cups.
Step 5: Bake at 350 degrees for 18 - 20 minutes or until the tops are slightly golden brown. 

Pretty easy, right?

Have you joined in on the newest adventure yet? 

Click on the link below to find out more! 

Adventures in Gluten Free Cooking: Strawberry Upside Down Cake

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This past weekend we tried to go strawberry picking...but when we got to the patch, there were not enough berries ripe yet. So we settled for pre-picked berries...

We froze some berries for smoothies, sliced some to put on ice cream, and I wanted to use some of them to try out some new recipes. I found a few different recipes for strawberry upside down cake - that were not gluten free. Actually most of them just called for a box of yellow cake mix with the strawberries on the bottom - so easy! Here is what I came up with for my Gluten Free Strawberry Upside Down Cake...

Ingredients:

Bottom Strawberry Layer:

3 cups of sliced strawberries

1/4 c. white sugar

Cake Layer:

1/4 c. corn starch

1/4 c. brown rice flour

1/4 c. tapioca starch

1/2 c. white rice flour

1/4 c. sorgum flour

1/4 tsp. xantham gum

1/2 c. white sugar

2 tbls baking powder

1/4 t. salt

2/3 c. milk

1 egg

1/4 c. melted butter

1 tst. vanilla

 Step 1: Mix strawberries and sugar together and let sit for 30 minutes until juicy. Put strawberries and juice into bottom of a cake pan. 

Step 2: Mix all "cake layer" ingredients well. I like to mix the dry ingredients well, and then add the wet. Spoon cake batter on top of strawberry later. The batter will be thick. You don't have to try to smooth it out. Just stick it into a pre-heated 350 degree oven for 45-50 minutes....

 Step 3: When the cake is golden brown on the top and a toothpick comes out clean, remove from the oven. After it has cooled slightly, put a plate on the cake top, and flip!

This was the perfect summer dessert, served warm with whip cream or ice cream! 

Or if you are a little bit southern, put some milk on it - that's the way my hubby likes it. 

What is your favorite way to eat strawberries?

Adventures in Gluten Free Cooking: Crepes

We love breakfast food in our house! So it has been quite the adventure finding new gluten free recipes for our favorite breakfast foods. One dish that has been particularly tricky is crepes. Here is the recipe that has been working the best for me!

Ingredients: 
3 c. milk 
2 eggs
1/2 t. vanilla extract 
1/4 t. salt
1 t. baking powder
1/4 c. sugar
3 T honey
1 t. gelatin 
2 cups gluten free baking mix 
    * I use my own mix for this of 1/3 cup of all of the following: white rice flour, brown rice flour, sorghum flour, corn starch, tapioca starch, and potato starch (if you add it all up you get 2 cups). But I am sure any gluten free flour mix you have on hand will work just fine. 


1) In one bowl mix all wet ingredients together well.
2) In a separate bowl mix and sift together all dry ingredients.
3) Using a whisk, slowly add dry ingredients into wet, mixing until all the lumps are out. The batter will be thicker than milk, but thiner than pancake batter. 
4) Heat a non-stick fry pan on your stove top. *These little guys stick if you are  not careful! In between each crepe I used a paper towel with a little corn oil to wipe down the pan. 
5) Once the pan is hot, pour a little less than 1/4 c of the batter onto the pan. Quickly tilt the pan side to side to cover the entire bottom of the pan. Cook for about 2 minutes (or less) and carefully flip and cook for about 30 seconds more. 
6) Once the crepe is done, fill it with your favorite topping and enjoy! We like strawberries in our crepes.


TIPS:
*If your crepes seem to be cracking or brittle, add a little more milk to the batter. 
*I have found that my egg flipping spatula works best to gently lift the edges and flip the crepe. (If you don't have one of these, you totally need to order one! They are the best!)
* Every once and a while give your batter a stir, the flour will settle to the bottom if you don't. 
* Sometimes I will add a little cinnamon or nutmeg to the batter, depending on what we are putting inside the crepes. 

What do you like to put in your crepes? 

Adventures in Gluten Free Cooking: Cheesecake Cups

There are only 3 desserts that my hubby can't pass up...

Apple Crisp

Peach Cobbler

and 

Cheesecake.

So, when I decided to make cheesecake cups for the baby shower I hosted the other week, he was very excited (well, to eat the leftovers...It was a girls only shower!) This cheesecake recipe came to me from my wonderful sister-in-law who made me a book of "family recipes". It is meant for a regular sized cheesecake, but for ease of serving at the shower, I decided to experiment making cheesecake cups in my muffin pan. 

Here is what you will need:

Crust	Middle layer	Topping
2 c. GF graham crackers	24 oz. cream cheese	1 pint sour cream
1 Tbsp. brown sugar	4 eggs	3/4 c. white sugar
1/2 c. melted butter	1 c. white sugar
	1 Tbsp. vanilla

By the way,  I just learned how to make a table using THIS super easy to follow tutorial from Pam at Threading My Way.


1) Start by mixing all the Middle layer ingredients on medium speed for 25 minutes. Yes, you did read that right. Just put all 4 ingredients in your mixer bowl, turn it on, set a timer, and walk away. 25 minutes. Trust me, it's worth it!
2) When it is getting to the end of the 25 minutes, crush up the graham crackers (you could substitute regular graham crackers, or even gingersnaps for the GF grahams) and mix  the crumbs with brown sugar and melted butter to make the Crust. Press a spoon full of crust mixture into the bottom of each lined muffin cup (or the bottom of your spring form pan if you are making one big cheesecake) ***Important note, make sure you use muffin cup liners for these!! I used the foil liners because I think they are easier to peel off.

3) Heat oven to 325 degrees.
4) When the Middle layer is done mixing, top the layer of crust with a large spoonful of Middle layer. The muffin cup should be about 3/4 full. I was able to fill 24 muffin cups with this recipe.

5)Bake for 25-35 minutes until the middle of the muffin does not wiggle when you bump the pan. **If you are making 1 large cheesecake bake at 325 for 60 minutes. 
6) Remove muffin pan from the oven and let cool for 20 minutes. **If you are making 1 large cheesecake let cool for 35 minutes
7) While the cheesecakes are cooling mix Topping ingredients in mixer for 10 minutes. Once the cheesecake has cooled for the size appropriate time, add a layer of topping to the cheesecake. 
8) Return cheesecakes to the 325 degree oven for 8 minutes (**12 minutes for full size cheesecake)
9) Remove cheesecakes from the oven and let cool about 30 minutes. These little treats need to be refrigerated for 12 hours (24 hours for a full size cheesecake) before you can enjoy them, so it is something you can get ready the day before your party and pull of the refrigerator at the last minute. 

We like this recipe just plane, but you can add fruit on the top before serving, or even caramel sauce.

What is your favorite flavor of cheesecake? 

Adventures in Gluten Free Cooking: Graham Crackers

We have basically cut crackers of any kind out of our diet.

Why?

1) Most of the crackers we like are not gluten free. (oh, wheat thins how I miss you!)

2) We do have GF crackers at our store...but it's just not the same.

3) Daniel is not crazy about crackers...he is more of a chip guy.

4) GF crackers of any kind are crazy expensive, and you get like 6 crackers in a box. 

WELL, the one type of cracker that I miss most is the graham cracker. (ummm, is is a cracker or a cookie? Just wondering. I mean cracker is in the name...but still...) I use graham crackers in lots of things - cheesecake crust and s'mores being the 2 things I had in mind as I was researching and coming up with this recipe. But I always loved them just as a snack, with a little peanut butter on one side and some raisins! Yum!

Ingredients:
1 c. white rice flour
3/4 c. tapioca starch (plus more for rolling out the dough)
1/4 c. corn starch
1/4 c. potato starch
(OR you could use 2 1/4 c. of your favorite GF flour mix)
1 package gelatin 
1/2 t. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
4 T. butter (room temperature)
1/2 c. brown sugar
1/2 c. honey
2 T. molasses
1 egg


1) Sift together dry ingredients and set aside.
2) Cream together butter and sugar. Add honey and molasses and mix. 
3) Add egg and mix well.
4) Slowly add flour mixture until all flour is mixed in. Dough will be stiff

5) Divide dough in half and wrap each part in plastic wrap and chill for 2 hours (or more). 

6) Once dough is cool use 2 sheets of plastic wrap dusted with extra tapioca starch to roll out dough. Keep peeling back the plastic wrap to make sure it is not sticking to the dough. Dust with starch if it is sticking. The thinner you roll the dough, the crispier your graham crackers will be. I rolled mine to about 1/4 inch because I wanted them to be very crunchy. Using a pizza cutter, cut dough into desired shapes, and place them on a parchment paper lined cooking sheet. 

(I tried poking holes in mine with a fork to make them look like real graham cracker...but you cant see them when they are baked...) 

7) Bake @ 325 degrees for 13-15 min until lightly brown. 

8) Let them cool on the baking sheet for about 5 min. Peel off and cool all the way on a cooling rack. 

Like most home-made GF baked items, these do not stay fresh for a super long time. I baked about 1/3 of the dough and stuck the rest of it in the freezer to be used on another day. The crackers are light and crispy, with a great honey flavor. I stored them in an air tight container and they stayed fresh for about 3 days. A new favorite snack.

Adventures in Gluten Free Cooking: Apple & Oat Muffins

At the beginning of March I shared this recipe on My Freshly Brewed Life for Barbie's series Spring In My Step. If you are a new follower since then, you may no have seen it! You can find it {here}, but I also want to add it to my list of GF recipes I keep here. See up there the tab for GF Recipes! You can click there to find a list of all the recipes I have posted here!


Apple & Oat Muffins
Makes 12 muffins
Ingredients:
1/3 c. white rice flour
1/3 c. tapioca starch
1/3 c. corn starch
1/3 c. white corn flour
1/4 t. xanthan gum
1/3 c. oats
2 T baking powder
1/2 t. salt
1/4 c. brown sugar
1 egg
1/3 c vegetable oil
1/2 c milk
1/3 c. apple butter (or 1/3 c apple butter + 1 T cinnamon)
1 apple pealed and chopped


Substitute options: Omit the first 5 ingredients on the list and subsitute with 1 1/3 c. all purpose flour,whole wheat flour or your favorite GF flour mix. Also, to make this recipe egg free, omit the egg and replace with 3 T water + 1 T ground flax seed.  

Step 1: Preheat your oven to 350 degrees

Step 2: Measure and mix well all dry ingredients. 

Step 3: Peal and chop apple into about 1 inch chunks 

Step 4: Add all remaining ingredients and mix well. 

Quick pause for a note about apple butter. I love the stuff! Daniel's grandparents keep us well supplied with the real deal made in a copper kettle in West Virginia. I like to use it in baking as a substitute for oil. If you don't have any on hand, you can totally substitute apple sauce with some cinnamon added in. 

{Here is another recipe I use apple butter in.}

Step 5: Spoon batter into a lined muffin tin. 

Step 6: Bake at 350 degrees for 18-20 minutes. 

Step 7: Enjoy!

Adventures in Gluten Free Cooking: Irish Soda Bread

We have awesome neighbors! The other night they invited us over for corn beef and cabbage.

My job was to bring some Irish Soda Bread.

I looked up a bunch of recipes and made...

The regular and cranberry orange Irish soda breads were actually both made from 

this recipe 

that I just split in 2 parts and one part I added dried cranberries and some orange zest. 

I couldn't find a GF recipe that I liked,

so like normal, I improvised one...

Gluten Free Irish Soda Bread

2-1/4 cups gluten free flour mix 

1/4 tsp xanthan gum
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup milk  + 1 tsp vinegar added (or 1 cup buttermilk if you have it)
1/4 cup butter, melted
1/4 cup vegetable oil
3/4 cup raisins

In a large bowl, combine the flour, sugar, baking powder, salt, baking soda. In another bowl, beat the egg, milk, butter and oil. Stir into dry ingredients. Fold in raisins.
Fill greased muffin cups three-fourths full. Bake at 400° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Adventures in Gluten Free Cooking: Pesto Pork Pasta

Some evenings I just have to go with what is on hand to make dinner! 

The other day I didn't have much,

but here is what I came up with!

Ingredients:

Can you guess by looking at the picture?

2 pork chops cut in to pieces 

GF penne noodles 

(I used quinoa noodles ~ any type would work)

pesto 

parmesan cheese

can of green beans

some plain cream cheese

salt and pepper

In one pot I cooked the noodles. I use about half a box of quinoa noodles, that is enough for our 2 dinners and lunch for me the next day. In a pan with higher sides, I browned the pork. Once the pork was cooked I added a {large}scoop of pesto, the can of green beans {with about half of the water dumped out}, about 1/3 c. cream cheese, and a few shakes of salt and pepper to taste. Stir to mix and let cream cheese melt {make sure you have turned down the flame on your stove to low, you still want the pan to be heated, but just a low heat}. Once noodles are cooked {and drained} add everything together and mix. Serve with parmesan cheese sprinkled on top.

The Verdict: It was pretty good. I would like to try it again with 

broccoli or asparagus

 in place of the green beans. 

My hubby like it so much that there were no leftovers for me to take for lunch the next day!

Have you ever made a great, new dish using just what you had on hand?