- 1 tablespoon plus 11/2 teaspoons olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced or pressed
- 1 tablespoon chili powder
- 1/4 teaspoon smoked Spanish paprika
- 1 teaspoon ground cumin
- 1 pound ground beef, bison, or dark meat turkey
- 1 tablespoon brown sugar
- 2 cups water
- 1 (15-ounce) can tomato sauce
- 8 ounces gluten-free elbow macaroni
- ⅔ cup shredded Daiya vegan pepperjack
- ⅔ cup shredded Daiya vegan cheddar
- ⅔ cup shredded Daiya vegan mozzarella
- Freshly ground pepper
Preheat the broiler on high.
Heat the olive oil over medium heat in a large, heavy, oven-safe pan. Add the onion and garlic and cook, stirring often, for 2 minutes, until slightly softened. Add the spices and cook, stirring, for 1 minute more, until aromatic. Add the meat and cook, stirring often, for 4 min utes or until no longer pink, breaking it up into a small crumble. Sprinkle with the brown sugar and ¼ teaspoon of salt, stir, and cook for 1 minute more. Add the water and tomato sauce, increase the heat to medium-high, add the pasta, and stir well. Bring to a simmer, then reduce the heat to medium again. Simmer, stirring often, for 10 minutes or until the pasta is al dente. Meanwhile, toss together the three cheeses. Add 1 cup of the cheese mixture to the pasta. Stir, and season with salt and pepper to taste. Stir well. Top with the remaining cup of cheese. Broil 6 inches from the heat source for about 5 minutes, until the cheese has melted and is just starting to brown. Watch carefully so they don't burn. Let rest for a few minutes—this puppy is hot! Get more Allergy-Friendly cooking from Cybele at: www.cybelepascal.com .
Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal (Ten Speed Press, 2012) Photo credit: Chugrad McAndrews. Available wherever books are sold.