Spicy Italian Lasagna

Start with spicy Italian Sausage, remove casings and break into small pieces. In a saucepan, add sausage, white onions and garlic. Cook until no more pink remains.

May I recommend the best gluten-free noodles that I have worked with, Le Veneziane pasta sheets. Worth every penny. And these noodles freeze well too. Found at Lorenzo's Specialty Foods Ltd.

And the star of this lasagna, red basil.

Okay, back to the sauce. Add a large can of diced undrained tomatoes, basil, oregano and freshly cracked black pepper.  Simmer for about twenty minutes.

While the sauce is simmering away into delicious goodness get your cheeses ready, mozzarella and a ricotta, spinach and parmesan cheese.

Start layering with the sauce.

Did I mention that the lasagna noodles do not need to be pre-cooked?

Bake covered in a 375 degree oven.  Remove foil and finish uncovered for the last fifteen minutes.

A Quick Trick...

I enjoy squeezed lime in my water. And I tend to purchase a big bag of limes when at Costco. It is cheaper than purchasing one or two at a time at the grocery store. But when I buy it in "bulk" it seems that I don't make it through the bag before they start to look not as fresh as when I purchased them.  

So here's the trick. I squeeze the juice out of half a lime and fill up a ice cube tray with it. It works out perfectly because I usually just squeeze 1/2 a lime into my glass each time.  

It not only saves money by not wasting any limes down the road it also saves time whenever I'm on the run. 

Lime cubes--love 'em!  

One of My Favourites: Curried Pork Tenderloin with Curried Blueberry Sauce

Ground Cumin

Curry Powder

Turmeric

Fresh Ginger

Cardamon

Butter

Olive Oil

Sliced Mushrooms

Organic fresh Blueberries

Butter

Curry Powder

Paint the plate with the blueberry sauce, layer with sauteed mushrooms and top with pork tenderloin that has first been seared and then finished off in the oven for about 8 minutes.  Serve with stir fried baby bok choy, yellow bell peppers and zucchini.

Summer-time Berries

A small bunch of raspberries, just enough to remind you that it is summer. This year the raspberries are not doing well.  Same with the gooseberry bush.  It was a long extended and brutally cold winter, maybe that had a bit to do with it. Just enough to remind you to be thankful for the bounty when it comes and to freeze and preserve for when it is not here.

Happy Eating!

A New Gluten-free Pasta

New Product:    Tolerant Brand Organic Red Lentil  Pasta

I found this pasta at Costco last week. The ingredient list: red lentils. That's it. I wasn't sure how it would cook and taste but I was willing to give it a try.

I have to tell you that I like it!!!  It cooks without breaking apart and it came out el dente. And it tastes good too. I should mention that I do like red lentils before I even tried this product.

Price wise, it is expensive compared to the regular wheat based pasta. It is comparable to other organic gluten free pasta products.   

Gluten-free red lentil pasta

Tuna

Lemon juice

Lemon zest

Capers

Olive Oil

Sea Salt

Freshly cracked black pepper

Vegetarian Fare

Roasted Spaghetti Squash with Spicy Mushrooms

Curried Rabbit

Portuguese style braised rabbit, cut into pieces

roughly chopped boiled new potatoes

minced shallots

Trinidadian curry sauce

Gluten free roti shells

Summer Fresh Pasta

Gluten-free pasta

1/2 cup sundried olives, pitted

1 1/2 cup of cherry tomatoes

1/2 cup feta cheese

1/4 cup olive oil

2 tablespoons of freshly squeezed lemon

2 tablespoons of freshly chopped orange mint

Sea salt

Freshly cracked black pepper

While cooking pasta mix the remaining ingredients. Toss with cooked pasta. Serve hot or at room temperature. Enjoy!   

Easy Sunday Morning

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Lime flavoured Greek yogurt and organic blueberries

I think the only thing that could make this better is some shaved coconut on top and Cuban music playing in the background.