Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options: a new cookbook by Robin Asbell

If you love pasta, you will love Robin Asbell’s new cookbook, Gluten-Free Pasta: More than 100 Fast and Flavorful Recipes with Low- and No-Carb Options. And this recipe for Quick Jerked Pork with Creamy Collard Noodles will win your heart.

Gluten-Free Pasta by Robin Asbell

Gluten-Free Pasta by Robin Asbell

How I Met Robin

I’ve known Robin for several years: she’s famous for her deliciously creative cookbooks and we attend the same conferences where we both promote whole grains for a healthy diet.

But we really bonded when we were both guest chefs for a week at the famed Rancho La Puerta Spa in Mexico. I was teaching gluten-free cooking to guests and conducting training sessions for the spa staff, while Robin was delighting guests with her outstanding vegan cooking. We both used vegetables and herbs straight from the Ranch’s incredible organic garden, right outside the awe-inspiring cooking school building. You have to see La Cocina Que Canta (the kitchen that sings) to believe it; it looks like a large hacienda, but the kitchen is set up for group, hands-on classes. It is gorgeous, romantic, boasta a fountain in its courtyard, and has its own kitty-cats that keep guard over the property. It would make a dream home!

But back to Robin’s book. As she says, “…if it’s pasta you’re craving, there’s a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands.” And Robin makes it all possible. Click on Robin on TV to see her make pasta.

A Few Notes on Robin’s Recipe

When I prepared this recipe, I used Tinkyada fettucine, but you can use your favorite brand. For those who want low-carb options, Robin suggests skipping the pasta altogether and stripping 1 ½ pounds fresh zucchini into thin strips, either with a vegetable peeler or a mandolin. She cautions that this zucchini pasta releases moisture as it sits, so its best to prepare the zucchini strands just before dinner and just heat them gently right before tossing with the jerked pork sauce. Also, be sure to cut the collards in very thin strips, as the recipe directs, so they cook quickly.

Quick Jerked Pork wth Creamy Collard Noodles

Quick Jerked Pork & Collards; Photo by Jason Varney

You can find Robin’s book wherever books are sold, and of course, at .

Quick Jerked Pork with Creamy Collard Noodles

Reprinted with permission from GLUTEN-FREE PASTA © 2014 by Robin Asbell, Running Press, a member of the Perseus Books Group

Robin says: “Jerk is the Jamaican barbecue, long marinated and slowly smoked over special woods from allsice trees. We can still enjoy the flavors of jerk seasoning in this faster version, made with lean, quick-cooking pork tenderloin. Collards are similar to the callaloo greens eaten on the island, and they make a whole meal out of this easy pasta.”

8 ounces GF fettucine

½ medium habanero chile, or to taste

3 tablespoons fresh thyme leaves

½ teaspoon ground allspice

3 tablespoons white wine vinegar

1 bunch scallions, tops and bottoms trimmed

½ teaspoon fine salt

1 ½ pounds pork tenderloin, thinly sliced

1 tablespoon extra-virgin olive oil

½ cup canned coconut milk, well-shaken

1 bunch (12 to 16 ounces) collard greens, sliced into ¼-inch strips

1 large Roma tomato, seeded and diced, for garnish

[1] Bring a large pot of salted water to a boil. In a blender or food processor, puree the chile, thyme, allspice, vinegar, scallions, and salt. Scrape it into a bowl and add the pork. Toss and let marinate for at least 30 minutes.

[2] Cook the pasta according to package directions, checking for doneness 3 to 4 minutes before the package directs. Check often and when it reaches al dente, drain immediately.

[3] To finish, heat the oil in a large sauté pan over high heat. Add the pork in batches if necessary, to avoid overcrowding the pan (reserve the marinade). Sear undisturbed on one side for a couple of minutes, then flip the pork pieces. Sauté until the pork is cooked and feels firm when you press it. Add the leftover marinade to the last batch of pork in the pan, and cook until the pan is dry, less than a minute. Transfer the pork to a plate and keep warm.

[4] Add the coconut milk to the pan and stir over medium heat to deglaze all the browned spices. Add the collards and toss to coat and soften slightly, then add the pasta and carefully toss to coat. Serve topped with the pork and garnished with the diced tomato. Serves 4 to 6