Spaghetti Aglio, Olio, E Peperoncino

It’s almost dinner time. A quick and easy recipe for dinner is pasta. I love putting pasta dishes together because they are SO easy and 9 out of 10 times, you always have some pasta and sauce in your pantry somewhere.

Spaghetti Aglio, Olio, E Peperoncino translates to spaghetti with garlic, oil, and chili pepper flakes. I KNOW we ALWAYS have these ingredients in my pantry at home. This is a delicious and simple dish that your whole family is sure to love.

Spaghetti Aglio, Olio, E Peperoncino

Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It’s well loved by many because it’s so easy and inexpensive to make. This is a perfect solution whenever you’re pressed for time, stumped on what to have for dinner or just looking for something nice and simple. 

Ingredients

  • 7 ounces of your favorite gluten free spaghetti
  • 2 large or 3 small garlic cloves, minced
  • 1 1/2 teaspoons of chili pepper flakes
  • 1/4 to 1/3 cup of extra-virgin olive oil
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together very well. (You want every bite of spaghetti to be covered)
  4. Serve warm or at room temperature.

ENJOY!

<a href=”http://www.mycitycuisine.org/wiki/Spaghetti_Aglio,_Olio_e_Peperoncino”><img alt=”Spaghetti Aglio, Olio e Peperoncino” src=”http://www.mycitycuisine.org/exlink/index.php?pg=1429&tp=4&#8243; style=”border:0px;padding:0px;width:500px;height:113px” /></a>

Vanilla Coconut Cream Latte

I am not a big coffee drink. Every time I go to Starbucks, my usual drinks are the Caramel Apple Spice (no whip) when it is chilly outside, or any one of the Shaken Tea Lemonades. Before becoming dairy free, I would get the occasional Vanilla Bean Frappuccino or Caramel Frappuccino. But now, I cannot have those dairy drinks. Yes I am aware that Starbucks offers soy milk as a substitution but soy milk makes my mouth feel funny and I just don’t like that taste. So, how do I get the occasional Starbucks quality drink without the barista? AND with the dairy free milk I like? Become an at home barista and make something myself!

Vanilla Coconut Cream Latte

With undertones of maple, and a hint of spice, this latte is soft and fragrant with a tropical vanilla-coconut essence. 

First, we must have the Coconut Milk Whipped Creme!

Coconut Milk Whipped Cream

  • 1 can full-fat coconut milk, chilled in fridge overnight
  • 2 tablespoons powdered/confectioners sugar
  • 1 beater OR whipping cream dispenser
  1. Open coconut milk. Scoop the firmed top of the coconut milk into a bowl. Try to avoid the light watery liquid and just scoop the thick white stuff.
  2. Fold the confectioners sugar into the coconut milk. Smoothing out the clumps.
  3. With a beater, beat the mixture until fluffy enough for spooning. OR if you have a whipping cream dispenser – use this mixture as you would heavy cream.

Now that we’ve got our coconut milk whipped cream, lets get our drink together. (this recipe makes 2 lattes)

  • 2 shots espresso
  • 2 1/2 cups non-dairy milk
  • coconut whipped cream (see above)
  • 4 drops pure vanilla extract
  • 2 tablespoons maple syrup
  • a few dashes cinnamon
  • 1 dash cayenne
  • sweeten further with sugar to taste
  • garnish: coconut flakes and crushed vanilla bean
  1. Heat your non-dairy milk and brew your espresso shots. Combine. 1 1/4 cups of milk and 1 espresso shot per mug. Add more espresso if you’d like!
  2. Add the vanilla extract, maple syrup, cinnamon and cayenne – split between two mugs.
  3. Stir briskly. Add whipped coconut milk topping and garnish.
  4. Serve!

Here are some variations!

  • Coffee Free: Replace the shot of espresso with 1 heaping spoonful of Hershey’s or Toll House cocoa mix and a few more spoonfuls dairy free milk.
  • Chai Latte: sub chai tea mix for espresso
  • Coffee Lovers Latte: 2 espresso shots
  • Pumpkin Coconut Vanilla Latte: 1 tablespoon canned pumpkin
  • Coconut Vanilla Mocha: 1 tablespoon cocoa mix into espresso version

This latte is perfect for the extra kick you need with breakfast or a speciality coffee beverage at a great dinner party.
ENJOY!!

Chocolate Marshmallow Waffles

Waffles are delicious. Chocolate is also delicious. Marshmallows = delicious. So clearly chocolate marshmallow waffles can only be one thing…EXTRAORDINARY!

Breakfast as we all know is the most important meal of the day. It’s about to get sweeter with these wonderful waffles.

Chocolate Marshmallow Waffles

Whisk together in a large bowl:
  • 1 cup all-purpose gluten free flour
  • ⅓ cup unsweetend cocoa (Hershey’s is dairy free so is Toll House)
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Whisk together in another bowl:
  • 1¼ cups almond, coconut or soy milk
  • 2 large egg yolks
  • 4 tablespoons dairy free butter (Earth Balance is great and my favorite)
  • 1 teaspoon pure vanilla extract
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing until combined.  Stir in:
  • ½ cup of your favorite dairy free chocolate chips (Trader Joe’s makes great ones)
  • ½ cup miniature marshmallows

Beat until the peaks are stiff but not dry then fold into the batter:

  • 2 large egg whites
  1. Stir the batter to make sure the chips and marshmallows are evenly distributed, then spoon a scoop of the batter into your waffle iron, until the skillets are completely filled.
  2. Spread the batter evenly.
  3. Let the batter bake on the iron for 30 seconds, then close the lid and bake until the waffle is set and cooked through.
  4. Dust with powdered sugar and serve immediately.
These waffles will put your regular waffles to shame (not that the regular waffles aren’t good, they just aren’t chocolatey and filled with chocolate chips and marshmallow goodness ;) ) Great for breakfast or a special breakfast for dessert! (Top with some dairy free ice cream and dairy free whipped creme and you are good to go!)
ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.