Lasagna

I usually make the Ooh-la-la-sagna recipe from The Looneyspoons Collection cookbook but today I just went with what I had on hand since I was missing a few key ingredients.   

Instead of making the centre layer with spinach, ricotta and parmesan cheese and egg I went with what vegetable I had in the fridge. 

3 medium onions roughly chopped

4 zucchinis

2 yellow peppers

large package of mushrooms

1 tablespoon dried oregano

2 tablespoons of sun-dried tomato oil

Toss and roast for 30 minutes in a 350º F oven.  Meanwhile, I worked on my meat sauce.  I removed the skins from fifteen hot Italian sausages, diced and cooked with one white onion. When meat is cooked add 

1 jar of Marinara sauce 

1 can of diced tomatoes

1 tsp. dried basil

1/2 tsp. dried oregano

1 tablespoon of red wine vinegar

Once is reaches a boil, reduce, and simmer for 20 minutes.  

Now comes the fun part. Start with a layer of meat sauce, then a layer of Le Veneziane Gluten-free Corn and Rice Lasagna noodles.  They are oven ready so no need to pre-cook these noodles. Top with more meat sauce, 1/2 of the roasted vegetables (I made enough for 2 trays of lasagna), mozzarella cheese, lasagna noodles, meat sauce and a final layer of cheese.  

Bake in a 350º F oven for 30 minutes. And then enjoy!

Stocking Up!

I've been busy stocking up the freezer. Things are busy now but they are about to get busier with Thanksgiving about two weeks away and don't even get me started on Christmas. I actually spotted Christmas Cake in the Costco Bakery this afternoon! 

I had other things on my mind. Earlier I made another batch of Stuffed Peppers.  

As well as Ohh-la-lasagna!  

 Both gluten-free recipes were tweaked and originated from the Looneyspoon's cookbook.  

Happy Eats!  

Gluten-free Gnocchi

I found a package of gluten-free gnocchi at Lorenzo's Bakery and I have to say what a treat!

Olive oil

Sugar Snap Peas

Italian Sausage

Pesto

Milk

Gluten-free Potato Gnocchi

Wild Mushroom and Garlic Pasta

Super easy dish when your short on time.   

6 cups of assorted mushrooms

2 tablespoons of butter

12 cloves of garlic

4 more tablespoons of butter plus 2 tablespoons of olive oil

2 teaspoons dried basil

gluten-free spaghetti 

Top with Parmesan cheese and enjoy!  

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

Spaghetti and Scallops

I found a new brand of spaghetti by Arrowhead Mills. The pasta is made from Corn flour and corn meal. It is a new favourite brand.  

Nothing fancy for dinner, spaghetti and scallops.  

Yum!

Spaghetti and Meatballs

This is one of my favourite comfort food on a cool rainy summer day. The meatballs were taken out of the freezer this morning. They are not store bought. These are homemade meatballs.

gluten free bread crumbs soaked in milk for about ten minutes and then add:

ground pork

lean ground beef

eggs

seasonings

fresh basil

shaved parmesan cheese

Mix altogether and form meatballs. Bake in the oven but until half way done. Cool and freeze until ready to use.  

When meatballs have defrosted they are ready to finish in sauce. I like to use the homemade red pepper sauce but store bought sauce will work too. Add to a sauce pan the sauce and about 5 tablespoons of chopped sun-dried tomatoes. Bring to a slow boil and reduce heat to a simmer. Gently place the meatballs in the sauce and simmer for about 20 minutes until the meatballs are cooked through.

While the meatballs are simmering away in the sauce cook your gluten free pasta. 

I like my pasta to be cooked al dente and I avoid white rice based pasta. I find that they fall apart easily and don't give me that al dente texture. I do like TruRoots Ancient Grains Pasta the best but it is hard to find their spaghetti in these parts. You can order it online but beware of shipping costs outside of the United States. When I can't find TruRoots' spaghetti I'll opt for an organic corn spaghetti from Europe (European countries don't use GMO corn).  

When the spaghetti has reached the desired doneness drain and add to the sauce and meatballs. Give it a gentle toss and serve. I don't sprinkle my pasta with cheese, it is already in the meatballs!

  

Sweet Red Pepper Tomato Sauce

This is my favourite tomato sauce recipe when I have an abundance of sweet red peppers.

Start with a splash of olive oil and then add white onions and sweet red peppers. Cook until soft, depending on how much onions and red peppers it can take anywhere from five to ten minutes.

I had a lot to work with so this became a two-pot job. Add fresh garlic, I like a lot, when the onions and red peppers are starting to soften.

When the vegetables are soft add diced tomatoes, crushed tomatoes, tomato paste, and a wee bit of sugar to balance off the acidity of the tomatoes. Bring to a boil and then reduce the heat to simmer. Simmer the sauce until thickened.

Fresh basil from the garden! But if you don't have fresh basil on hand, dried will do.

Season the sauce with fresh basil, freshly ground salt and pepper to taste.

Serve with gluten-free organic corn pasta and enjoy!