GF or GFCF Spaghetti Pie

All four kids loved this!

1 lb. Gluten-Free spaghetti

1/2 cup milk or milk substitute
2 eggs
Sea salt to taste
Freshly ground black pepper to taste
Garlic powder to taste
2 cups grated mild cheddar cheese, divided (or Daiya Cheddar Style Shreds)
1 26-oz jar GFCF pasta sauce




 
Preheat oven to 375 degrees.

Cook spaghetti according to package instructions.

When spaghetti is done, drain well, rinse, and return to pan. Add milk, stirring to combine.

In a medium-sized bowl, crack 2 eggs, and add sea salt, pepper, and garlic powder to taste. Add 1 1/2 cups of the cheese.

In a 13x9" baking pan, place half of the cooked spaghetti. Pour half of the egg/cheese mixture over the eggs.

Pour half of the jar of pasta sauce over top.

Repeat the layers.

Top with remaining half-cup of cheese.

Adapted from Kait's recipe.

Szechuan Stir-Fry

Szechuan Stir-Fry

1 1/2 lbs extra-firm tofu, cut in strips
Tamari
1 bunch broccoli stems, julienned

1 tsp ground ginger
2 garlic cloves, peeled & minced
1 red bell pepper, chopped
1 cup snow peas
1 cup mushrooms, sliced
8 scallions, chopped
8 oz water chestnuts, sliced
3/4 cup GF vegetable broth
3 Tbsp apple cider vinegar
3 Tbsp Tamari
1/2 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
2 Tbsp cornstarch or arrowroot powder

Gluten-free linguini or rice noodles, cooked



In a medium bowl, combine tofu and tamari; set aside.

In a wok, heat water or oil. Add pepper, snow peas, mushrooms, garlic, ginger,
broccoli, scallions, and water chestnuts; stir-fry 5 minutes.

Remove with a slotted spoon and set aside.

Add more oil or water to wok, add tofu mixture; stir-fry 5 minutes. Stir in remaining
ingredients except linguini and cook until sauce is thickened.

Return vegetables to skillet; add linguini; heat through.

Middle Eastern Lentils

Lentils are one of my favorite comfort foods, and I've been craving them lately. This is a recipe that I've been making for years. It may sound strange to serve a cold salad over a hot entree, but I think it's delicious!


Middle Eastern Lentils

2 lge onions, coarsely chopped
1 Tbsp olive oil
3/4 c brown rice
1 1/2 tsp sea salt
1 1/2 cups lentils, sorted & rinsed
4 cups water
1 bunch romaine or green/red leaf lettuce
2 med tomatoes, diced
1 med cucumber, peeled & thinly sliced
2 scallions, chopped
2 Tbsp olive oil
2 Tbsp lemon juice
1/2 tsp paprika
1/4 tsp dry mustard
1 garlic clove, pressed
1/4 tsp raw honey or agave syrup


In a large pot, sauté the onions in 1 Tbsp olive oil until soft and
golden. Add rice and salt, and continue cooking over medium heat
for three minutes, stirring constantly. Stir in lentils and water.
Bring to a simmer, then cover and cook until the rice and lentils
are tender, about 50 minutes.

Tear the lettuce, and mix with the tomatoes, cucumber, and scallions.

In a small jar, mix 2 Tbsp olive oil, lemon juice, paprika,
mustard, garlic, salt, and sweetener. Shake well.

Toss the salad with the dressing.

To serve, place a spoonful of the
hot lentil mixture on a plate and top with a generous serving of salad.

Mexican Beans and Rice

A hearty meal on a cold day. You control the heat with the salsa used.


Mexican Beans and Rice


2 cups cooked black beans
1 cups corn
2 cups cooked brown rice
1 16-oz jar salsa
3/4 cup crushed tomatoes
4oz green chilies, chopped (opt)
3/4 cup water
1/4 tsp oregano
1/2 tsp cumin



Heat oven to 350 degrees. Combine all ingredients in a large
casserole dish; mix well. Bake for one hour, until casserole
thickens.

Split Pea Dal

I don't know how many of us out there love split peas and curry, but for those who do, this recipe is warming and delicious.

It's a grain-free recipe if served plain, without the brown rice.

Split Pea Dal

1 cup split peas
2 cups water or stock
1 cup onion, chopped
1 Tbsp garlic cloves, peeled & minced
¼ tsp sea salt
1 tsp curry powder
1 Tbsp olive oil

Brown rice, cooked (opt.)

Sort and wash split peas. Place in a pot with water or stock, onion, and garlic; bring to a boil. Reduce heat to low, cover, and cook for one hour.

Add salt, and stir until the peas are pureed.

In a small skillet, heat the oil; remove from heat; add curry and stir until it foams. Stir into the split pea puree and mix well. Add more sea salt, if necessary.

Serve over brown rice, if desired.

Pasta Florentine

Pasta Florentine


1 med onion, chopped

1 med carrot, grated

1/2 cup water or red wine

3 garlic cloves, peeled & minced

2 cups mushrooms, sliced

15 oz chopped tomatoes, with juice

28 oz chunky tomato sauce

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1 lb firm organic tofu (opt)

2 Tbsp tamari

2 cups baby spinach, chopped

12 oz gluten-free shells

1/2 cup fresh parsley, minced



In a large pot, cook the onion and carrot in the water or wine until soft, then add
the garlic and mushrooms; continue cooking until mushrooms are brown.

Stir in the tomatoes, tomato sauce, tamari, and dried seasonings and simmer
20-30 minutes.

Drain and mash the tofu, and add to cooked tomato sauce (opt).

Cook pasta shells until done, rinse and drain. Add to tomato sauce.

Stir in spinach; heat through. Stir in fresh parsley.

Ratatouille

I'm not usually an eggplant fan (it's a texture thing) but I do enjoy this ratatouille.

Ratatouille

1 Tbsp olive oil
1 lge onion, diced
1 bay leaf
4 Tbsp water or red wine
1 cup tomato juice
5 garlic cloves, peeled & minced
1 Tbsp dried basil
1/2 Tbsp dried marjoram
1/4 tsp dried rosemary
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
2 med zucchini, sliced
1 med yellow squash, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 small eggplant, cubed
28 oz chopped tomatoes
4 oz tomato paste

Brown rice, cooked



Heat the olive oil and a little water in a large saucepan over medium
heat. Sauté the onion until translucent, about 5-7 minutes.
Add the bay leaf, water, and tomato juice and stir well. Add the
garlic, herbs, sea salt and pepper, and mix well. Cover and simmer for 10
minutes on low.

Add zucchini, yellow squash, and yellow, green, and red peppers. Mix
well, cover and simmer for 5 minutes. Add the eggplant, tomatoes, and
tomato paste; mix well. Cover and simmer until vegetables are tender,
about 15 minutes.

Serve over brown rice.

Celestial Stew

Celestial Stew is one of my favorites. As a matter of fact, I have a cold right now and I'm craving it big time! Too bad I don't have the energy to make it!

I don't know if my kids would eat it, especially in light of the fact that they tend to go running in the opposite direction at the sight of a single pea. :) Maybe they'd eat it if I tried putting dumplings on top...



Celestial Stew

2 lbs potatoes, peeled & cubed
2 28-oz cans Muir Glen tomatoes, chopped, with liquid
2 med onions, diced
3 med carrots, sliced
1 10-oz bag Cascadian Farm frozen sweet corn
1 10-oz bag Cascadian Farm frozen sweet peas
1 qt vegetable broth
2 Tbsp garlic powder
2 tsp dried oregano
2 tsp dried basil
1 tsp dried rosemary
2 bay leaves
1 tsp dried thyme
1/2 tsp rubbed sage
1 Tbsp fresh parsley, minced
2 tsp sea salt

Boil the potatoes until soft, about 25 minutes.

Drain, and add the tomatoes and juice.

Add the onion, carrots, corn, and peas.

Stir well and cook for 5 minutes.

Add the remaining ingredients and cook, uncovered, on low for about two hours.

Remove bay leaves before serving.


Update:

My nice hubby made Celestial Stew for me. It really hit the spot! On a whim, I stirred a little bit of Bragg Apple Cider Vinegar into my bowl. I don't know if it's just me but I loved it!