February 2019
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Gluten Free Pasta Bake

I wanted to experiment with gluten free pasta. I actually went shopping for lasagna noodles but couldn’t find the gluten free variety. The store had run out of them, due to their popularity. I instead bought some penne and planned on layering my dish like a lasagna using penne instead lasagna noodles. It turned out delicious!!

½ pound gluten free penne (lasagna sheets will be great as well)

Cook 2 minutes short of package instructions. Drain and keep aside making sure
pasta doesn’t stick together.

2 tablespoons extra virgin olive oil
1 small medium yellow onion, chopped
3 garlic cloves, chopped
1 yellow squash, chopped
2 small zucchini, chopped
1 yellow pepper, chopped
2 cups tomato sauce
Salt

Heat a wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the squash, zucchini and pepper. Saute on medium heat until the vegetables are golden brown (careful not to overcook them). Add the tomato sauce and salt. Bring to a boil and simmer for 3 to 4 minutes. Check for seasonings and keep aside.

Ricotta Filling

1 cup low fat ricotta cheese
2 garlic cloves
1 cup basil
½ cup parsley
1 teaspoon salt
1 egg, beaten
½ cup shredded cheese

Preheat oven to 350 F degrees.

Place the garlic, basil and parsley in a food processor and process till chopped well. Place the ricotta in a medium bowl. Transfer the chopped herbs, salt and egg to the ricotta cheese. Mix well.

Layer like a lasagna starting with the vegetable mixture (divide into 3 parts). Top with half the pasta. Place half of the ricotta filling. Repeat the layering. Top with cheese and bake for 30 minutes.

Pasta Primavera with Rice Pasta

Another gluten free, vegetarian recipe!!

2 medium zucchini, chopped into ¼ inch pieces
1 10 oz Cremini mushrooms, chopped into ¼ inch pieces
2 medium shallots, chopped
3 garlic cloves, chopped
1 tablespoon rosemary, chopped
2 tablespoons extra light olive oil
2 cups homemade or store bought marinara sauce
½ pound rice pasta, cooked
Salt
½ cup Parmesan cheese

Heat a large frying pan with olive oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the garlic, rosemary and shallots. Saute for another 2 to 3 minutes. Add the zucchini and sauté for another 2 minutes. Add the marinara sauce and mix well. Add the cooked pasta and mix well. Check for seasonings and top with Parmesan cheese.

Grainless Granola

If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!

1 cup raw sliced almonds
2 cups raw walnuts, chopped
1 cup raw pistachios, chopped
½ cup shredded unsweetened coconut
2 tablespoons coconut sugar

Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.

¼ cup maple syrup
2 teaspoons ground cinnamon
3 tablespoons coconut oil
1 teaspoon salt
1 teaspoon vanilla extract

Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.

½ cup raw pumpkin seeds

Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!

Healthy Irish Oatmeal

4 cups water
1 cup Irish Oats
1 teaspoon cinnamon powder
½ teaspoon salt
½ cup agave
2 teaspoons vanilla extract

Add 4 cups water into a medium saucepan. Add the cinnamon and salt. Bring to a boil. Add the oats and simmer on medium low heat for about 30 minutes or till the oats are soft but still have a bit of chew to them. Turn the heat off and add the agave and vanilla extract.
Top with flaxseed, walnuts and banana.

Chicken Mushroom and Chorizo Stew

One whole chicken, cut into 8 to 10 pieces, skin off
1 cup all purpose flour
1 teaspoon salt
1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
2 chorizo links, casings off and crumbled
2 large parsnips, peeled and chopped
2 large carrots, peeled and chopped
4 garlic cloves, grated
10 ounces, Cremini mushrooms, sliced
10 ounces, Shitake mushrooms, sliced
1 teaspoon salt
1 teaspoon smoked paprika
½ cup fresh orange juice
3 to 4 cups mushroom or chicken stock
½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

Spinach Quinoa Risotto

2 tablespoons extra virgin olive oil
1 medium shallot, chopped
2 garlic cloves, chopped
1 cup quinoa
1 cup white wine
2 cups chicken or vegetable broth
3 to 4 cups baby spinach
¼ cup half and half
¼ cup grated Pecorino Romano cheese
Salt

Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.

Sausage Mushroom Calzone

3 to 4 links sausage of choice, casings off and crumbled

1 tablespoon olive oil

Heat a frying pan with the oil and add the crumbled sausage. Saute on medium heat for 4 to 5 minutes till the sausage is golden brown. Turn heat of and keep aside.

10 ounces Cremini mushrooms, sliced

1 tablespoons olive oil

Salt

Heat a frying pan with the oil and add the mushrooms and cook on high heat for 4 to 5 minutes. Add salt and continue cooking till mushrooms have wilted and golden brown. Keep aside.

½ cup fresh ricotta cheese

1 teaspoon salt

¼ cup grated Parmigiano Reggiano

1 garlic clove, grated

Mix all the ingredients and keep aside.

1½ – 2 cups grated mozzarella cheese

1 egg, beaten

2 balls of store bought or homemade pizza dough, each divided into 4 parts

2 cups tomato sauce, homemade or store bought

Preheat oven to 375 degrees F.

Roll each quarter into thin circles on a lightly floured surface. Place 1 tablespoon of ricotta mixture on one half of the circle and spread with knife. Add 1 tablespoon of sausage mixture and mushroom mixture. Top with couple tablespoons of cheese and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and create a slit in the middle with a knife for the hot air to escape. Place on a lined cookie sheet and bake for 15 to 20 minutes till golden brown. Serve with tomato sauce.

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