Category: Pasta

Spinach and Strawberry Salad with Poppy Seed Dressing (Paleo/ Gluten Free/ Vegan)

Awe…. summer is wonderful isn’t it? Yes I know that it isn’t technically summer yet but it’s close enough. It is time for back yard barbecues, get togethers and just being able to enjoy some time outside!

With all the warm weather and gatherings that come with summer, I am always looking for easy yet special dishes to make. This salad is so simple yet elegant and delicious all at the same time.

Spinach and Strawberry Salad with Poppy Seed Dressing

 

 

Spinach and Strawberry Salad with Poppy Seed Dressing (Paleo/ Gluten Free/ Vegan)

Poppy Seed Dressing:

1/4 c. olive oil

1/4 c. raw apple cider vinegar

2 Tbsp. maple syrup (or honey for non-vegan)

2 tsp. poppy seeds

Mix all dressing ingredients together. Set aside. Can be made and stored in the fridge for up to two weeks. Stir just before use.

Spinach Salad:

2 c. spinach (ripped up if leaves are larger)

1 c. strawberries (sliced)

1/3 c. walnuts (chopped)

1/3 c. red onion (diced and optional)

Mix salad makings together in a bowl. Top with dressing. Enjoy!

Spinach and Strawberry Salad with Poppy Seed Dressing

This salad is so delicious that my husband even loves it! He is really not much of a salad person. I can make this and he’d eat it every night!

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays,

Goat Cheese Sausage Lasagna (Gluten Free)

Catelli has done it again! They have expanded their gluten free product line to now include Lasagne and Linguine!

 

Goat Cheese Sausage Lasagna

“Canadians asked for a gluten free lasagne that doesn’t taste gluten free, and we delivered,” said Sandra Kim, Catelli Director of Marketing, explaining that Catelli developed this product to fill a gap in the marketplace. “Our research indicates there is consumer demand for gluten free lasagne with better flavour and texture, and with Catelli’s unique formula that combines four different grains, we have succeeded in creating just that.”

Catelli LasagneCatelli Linguine

 

Catelli® Gluten Free Lasagne – an oven-ready lasagne that does not need to be boiled or cooked beforehand – is the sixth cut of pasta to be featured in the Catelli® Gluten Free Pasta line, voted by consumers as a 2015 Best New Product Award winner. The line also includes Penne, Fusilli, Macaroni, Spaghetti, and recently-introduced Linguine.

 

Being a Canadian blogger I have developed a lasagna recipe that not only features the new Catelli Gluten Free Lasagne but give a different spin to a traditional lasagna with the addition of sausage and goat cheese.

Goat Cheese Sausage Lasagna

Goat Cheese Sausage Lasagna (Gluten Free)

2 c. diced sweet pepper (red, green or orange)- 1 lg pepper

2 c. diced onion – 1 lg onion

2 c. diced sweet potato- 1 medium potato

3 gluten free sausages- diced

2 tsp. ground cumin

1 tsp. smoked paprika

4 c. pasta sauce

1-300 gram. pkg. goat cheese

1- 250 gram pkg. Catelli Gluten Free Lasagne 

Preheat oven to 350 degrees

In a large skillet cook sausage, vegetables, cumin and paprika on medium heat until pork is thoroughly cooked and vegetables are soft. Divide meat/vegetable mixture into four sections.

In a 9″ by 13″ greased baking dish spread 2 Tbsp. of pasta sauce over the bottom of dish. Arrange four lasagna noodles. Top with approximately one cup of sauce, then with one section of meat/vegetable mixture and one quarter of crumbled goat cheese log.

Repeat three more times with noodles, sauce, meat/vegetable mixture and goat cheese.

Bake covered with foil for 30-35 minutes or until noodles are cooked through. Let site for 10 minutes before cutting. Serve and enjoy!

 

About Catelli® Gluten Free pasta

·           Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

·           Available in Spaghetti, Fusilli, Penne and Macaroni, and new Lasagne and Linguine.

·           Delicious taste, smooth texture.

·           Voted the Best New Gluten Free Pasta by Consumers.*

·           Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

·           Produced in a dedicated gluten free facility.

·           Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

·           Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

Shared on: Waste Not Want Not, Allergy Free Wednesday,Gluten Free Fridays            Savoring Saturdays

 

 

 

 

 

 

 

 

Double Chocolate Fudge Brownies (Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

May is Celiac Awareness Month. Catelli® Gluten Free Pasta has been, as voted by consumers, a 2015 Best New Product Award winner. 

In celebration Catelli put out a challenge to Canadian food bloggers to come up with an “Out of the Box” type of recipe to be made with their pasta. I think that this recipe is completely out of the box and different. No one would ever think that there is puree pasta in this delicious fudge brownie recipe. Believe me, of all my various taste testers, no one thought there was pasta in them.

Double Fudge Brownies-Gluten Free

I love using Catelli Gluten Free Pasta because it tastes the closest to regular pasta, out of all the pastas that  I have tried.

In addition to the bloggers challenge, you as consumers, can create and post your own original gluten free pasta recipe on Catelli’s Facebook page, and provide you with a link so you can access a discount product coupon here. A separate Gluten Free Pastabilities Challenge will be held for the public from May 4-31, 2015, and the three people whose recipes get selected and have the highest number of likes on Catelli’s Facebook page will receive a year’s supply of gluten free pasta, courtesy of Catelli.

Double Chocolate Fudge Brownies (Vegan/ Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c. uncooked Gluten Free Catelli Penne Pasta

1- 540 g. (19 oz.) can black beans (rinsed and drained)

3/4 c. coconut palm sugar (or desired granular sugar)

1/2 c. cocoa or raw cacao

1/2 c. unsweetened apple sauce

1/4 c. coconut oil (or butter if not vegan or dairy free)

2 tsp. gluten free vanilla extract

1 tsp. gluten free baking powder

1/4 ts. sea salt

1 c. dairy free semi sweet chocolate chips

Preheat oven to 350 degrees

Cook pasta according to Catelli’s manufactures instructions.

Drain and put cooked pasta into food processor. Add in remaining ingredients, except chocolate chips. Pulse the ingredients in food processor until smooth.

Add in 1/2 cup of chocolate chips and pulse until just blended in.

Pour batter in a 9′ X 9″ baking pan that is lined with parchment paper.

Top with remaining chocolate chips.

For fudge like texture bake for 30-32 minutes or until sides of brownie just start to crack. If you like more firm brownies, bake an additional 5 minutes.

Catelli-Double Chocolate Fudge Browmies

Let cool completely, until chocolate chips are no longer melted. Cut into 16 squares. Freezes well.

About Catelli® Gluten Free pasta

 ·                     Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.

 ·                     Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).

 ·                     Delicious taste, smooth texture.

 ·                     Voted the Best New Gluten Free Pasta by Consumers.*

 ·                     Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.

 ·                     Produced in a dedicated gluten free facility.

 ·                     Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.

 ·                     Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).

 ·                     310 calories, 2 grams of fat per serving (85 g) of pasta.

 ·                     Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.

 ·                     Cholesterol and preservative free.

 ·                     Easy to digest, with the great taste and texture of regular pasta.

 ·                     Available at all major retailers across Canada, in the pasta aisle.

Shared On: Real Food Recipes, Mix It Up Monday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays

Homemade Hamburger Helper (Gluten Free/ Dairy Free)

Let’s face it, Hamburger Helper was a staple growing up. Who didn’t love the convenience of opening up a box and almost everything being done. I even did this when my kids were small.

I think back now and realize that it may not have been the best choice I could have made. Now I wouldn’t even dream of making a boxed meal. Let alone the fact that my allergies wouldn’t permit it. It really doesn’t take much more time to make it from scratch and definitely tastes much better. You can make it a little different each time by switching up pastas and adding in different veggies.

Try this quick and easy meal tonight!

Homemade Hamberger Helper w Goat Cheese

Homemade Hamburger Helper (Gluten Free/ Dairy Free)

1 lb. ground beef, turkey or chicken

1 medium size onion-diced

1 clove garlic- minced

added veggies if desired *

2 tsp. mustard powder

1 tsp. smoked paprika

1 tsp. cumin

1/2 sea salt

1/2 tsp. black pepper

2 1/2 c. gluten free pene pasta (or desired pasta)

1 1/2 c. milk alternative (I use coconut milk)

2 c. water

1/2 c. goat cheese (or desired cheese)***** Check changes for dairy free

In a large skillet over medium heat, brown ground meat. Stir in onions and added veggies if adding any, let cook for five minutes. Add in garlic, spices, water and milk. Stir thoroughly. Stir in pasta and cover. Cook for 11-13 minutes or until pasta is to desired texture. Add in crumbled goat cheese and stir thoroughly.

Homemade Hamberger Helper w Goat Cheese

*You can add up to 2 cups of desired veggies if you would like, ex: zucchini, peppers, broccoli, cauliflower, etc.

***** To make completely dairy free, use 1/2 of Cashew Cream instead of goat cheese. Still a fantastic flavour!

Shared On: In and Out of the Kitchen, Fat Tuesday, Tasty Tuesday, The Southern Special, The Yuck Stops Here, Allergy Free Wednesdays, Gluten Free Wednesday, Real Food Friday, Foodie Friends Friday, Gluten Free Fridays, Real Food Recipes

5 Minute Roasted Red Pepper Sauce (Gluten Free/ Grain Free/ Paleo/ Vegan/ Dairy Free)

I love this time of year because I can go into my garden and bring things in to cook.  We have planted tomatoes, zucchini, rhubarb, raspberries, chives, parsley(that just kept growing all winter because it was so mild), and we also have basil. Next to garlic, basil has to be my next favourite flavour to put into a meal. I really enjoy making and freezing Pesto so I can use it in many different sauces throughout the winter to add a wonderful fragrant flavour. So when I noticed that my basil was doing so well, I decided that I could make my roasted red pepper pasta for lunch today. As a lunch this would feed two, but as a side dish probably four servings. Sometimes I have used bottled roast red peppers, but when they are plentiful, I roast my own peppers.

Roasted Red-Pepper Sauce

 

Roasted Red Pepper Sauce (Gluten Free/ Grain Free/ Paleo/ Vegan/ Dairy Free)

2 c. roasted red peppers
1 c. fresh basil
2 cloves garlic
1 small red onion
1 tsp. olive oil
sea salt and pepper to taste

Put all the ingredients into your food processor or magic bullet, and pulse until pureed.
Put into pan on medium and heat. Serve on top of desired pasta.

Roasted Red Pepper Sauce

Delicious, quick and easy!! Great for the fall!!

 

Other great sauces to try:

Pasta with Pesto Alfredo Sauce

Spaghetti and Meatballs

Shared On: Motivational Monday, Mix It Up Monday, Real Food Recipes, Homemade Mondays, In and Out of the Kitchen, Gluten Free Tuesdays, Tasty Tuesday, Fat Tuesday, Tasty Tuesday, The Southern Special, Waste Not Want Not, The Yuck Stops Here, Allergy Free Wednesday, Gluten Free Wednesday, Wellness Wednesday, Gluten free Fridays, Real Food Fridays, Foodie Friends Friday, Healthy Vegan Friday

Pasta Salad Two Ways (Gluten Free)

With summer upon us, also comes backyard BBQs and gatherings. Having food allergies, I used to feel awkward, not knowing what to bring. People used to say,”Oh it’s gluten free?” or “Umm, no thanks”. I used to feel uncomfortable when I would bring some of my dishes.

Not anymore! You can bring a great pasta salad and people will beg you for the recipe! You can make it simpler by using a bottled dressing. Personally, I think these recipes taste far better!    Also, using Catelli gluten free pasta, no one will even realize that the pasta is gluten free! Catelli’s gluten free macaroni tastes just like regular pasta.

Ginger Sesame Pasta Salad

Ginger Sesame Pasta Salad

Vinaigrette Pasta Salad

Vinaigrette Pasta Salad

Here is the bonus!!! Thanks to Catelli Pasta, one lucky person will receive a year’s worth of Catelli’s Gluten Free Macaroni! (Giveaway is now over)

You can also get a $1 Off Coupon Here

What’s Your Favourite Way To Eat Pasta!!!

 Pasta Salad Two Ways and Catelli Giveaway (Gluten Free)

2 c. dry Catelli gluten free macaroni

1/2-2/3 c. Vinaigrette Dressing or Ginger Sesame Dressing

1/2 c. chopped red onion

3 c. various chopped vegetables

sea salt and pepper to taste

Add dry macaroni to 6 cups of boiling water. Add 1/2 tsp. sea salt to water.

Cook macaroni for 3 1/2 -4 minutes. Drain (never rinse), then mix 1/3 of the dressing into warm macaroni. Mixing some of the dressing into the warm pasta helps the pasta absorb the flavour.

Let cool and mix vegetables and dressing into salad. Add a little more dressing if desired. Salt and pepper to taste. If using Ginger Sesame Dressing, top with 1 Tbsp. sesame seeds for an added touch.

Catelli Gluten Free Macaroni low res

Contest open to Canadian Resident Addresses Only. Get your $1 Off Coupon !

                  Leave A Comment… What’s Your Favourite Way To Eat Pasta???

And the winner is Amanda T.

 

 

a Rafflecopter giveaway

Spaghetti And Meatballs ( Paleo/ Grain Free/ Gluten Free)

I had a friend who was Italian, and who better to get advise about spaghetti and meatballs than a true Italian. She was a very kind woman who loved to cook. I used to really enjoy talking to her about her cooking that she used to do years ago when she was younger. Some of her tricks about her spaghetti sauce very much surprised me. One thing that I loved was that she added basil but not oregano.(I am not really a fan of oregano 😛 ) Another thing that was different than mine was the addition of carrots. It is a very nice addition. Taking some tricks from her and added to my own recipe have made a good sauce into a great sauce!  I hope you enjoy this rich and tasty sauce with an Italian flare.

Spaghetti&Meatballs

 

Spaghetti and Meatballs (Paleo/ Grain Free/ Gluten Free)

Meatballs:
1 lb. ground beef, turkey, or chicken

1 egg (or a chia gel egg- 1 Tbsp ground chia plus 3 Tbsp. water mixed)

2 tsp. dried or fresh basil

1 tsp. sea salt

1 tsp. onion powder

Sauce:
1 Tbsp. coconut oil

1 lg onion- diced

2 stalks celery- diced

1 medium carrot- diced

2 cloves garlic- minced

1- 28  oz. can diced tomatoes

1-28 oz. can crushed tomatoes

1 Tbsp. dried basil or 3 Tbsp fresh

2 tsp  honey (optional)

13 oz. can tomato paste

1 c. diced zucchini

sea salt and pepper to taste

In a large pot on medium heat, saute onion, celery and carrot in olive for about ten minutes or vegetables are soft. Add tomatoes and mash with a potato masher. Then add garlic, basil(if using dry). Bring to a boil.
Meanwhile, put ground meat, egg, and basil into a bowl and mix ingredients together. Make small meatballs and add them into the boiling sauce. Let sauce boil for about ten minutes, then add tomato paste, zucchini and basil(if using fresh). Put sauce on low and let simmer for about a half an hour. Salt and pepper to taste. Makes six servings. Freezes well.
Serve on top of gluten free pasta, spaghetti squash, zucchini ribbons or spiralized zucchini .

Spaghetti and Meatballs&Zucchini Ribbons

Pasta with Pesto Alfredo Sauce (Dairy Free/ Gluten Free/ Vegan)

Pesto Alfredo is a spectacular mixture of two wonderful pasta flavours, Pesto and Alfredo. I remember the first time that my daughter and I decided we would try adding pesto to our Alfredo sauce… Wow, we had wondered why we hadn’t done it sooner 🙂

Since my food allergies, I make this pasta dish mush more simply, by using coconut milk. This dish is ready in just fifteen minutes.

Pasta with Pesto Alfredo Sauce

 

Pasta with Pesto Alfredo Sauce (Dairy Free/ Gluten Free/ Vegan)

3 c. dry gluten free pasta

1/2 c. basil pesto

1 1/3 c. coconut milk (I use 5% fat, but if you’d like it creamier use a higher fat content)

sea salt and pepper to taste

top with diced tomato and fresh basil

Cook pasta in salted water to al dente texture ( just before done) Drain and set aside.

In same pan, heat coconut milk and pesto. Add pasta back in and let cook for one minute.

Pesto Alfredo Sauce

 

Top with diced tomatoes and basil if desired. Makes four side servings.

You may also like:

Shared On: Gluten Free Round Up, Home and Garden Hop, Mix It Up Monday, Make Your Own Monday, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Gluten Free Tuesday, Mindful Mommy Mondays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Healthy 2Day Wednesday, Creative Wednesdays, Tasty Traditions, Gluten Free Fridays, Real Food Fridays, Whole Foods Friday, Lunch Box Love, Wellness Weekend, Healing with Food, 5 Ingredient Mondays, Healthy Vegan Friday, Foodie Friends Friday

Meat Lasagna (Gluten Free/ Dairy Free)

It seems that before you figure out that you have food allergies, people eat things that would make them feel really lousy. There were many thing like that for me. Most things I didn’t realize because I didn’t feel well all the time. Many things I would just not eat for a few months, then say “it will be better this time”. It never was.
So then you start getting rid of things in your diet. Now that I am figuring out the recipes better, I am really enjoying food again.

One thing that I have been missing is lasagna. I have made it once in the last year and a half with goat cheese and I made a white sauce in place of the cottage cheese. It was okay, but not that great.

Today I decided to try again. This time I made it with daiya cheese and cashew cream as the cottage cheese.

I make separate lasagnas for myself and my family, since they don’t have the allergies that I do. So I make a  big one for my family and I make three smaller ones( 5″ by 7″ pans) for myself and freeze the other two. That’s why I don’t specify the size of pan to use. This lasagna was so much better. Tasted great! I’ve made it several times since 🙂

Meat Lasagna

For Meat Lasagna:

rice lasagna noodles( uncooked)
spaghetti meat sauce
cashew cream ( made with only 2 Tbsp. lemon juice and 1/4 c. water)
daiya cheese (mozzarella)

In a pan, layer a little sauce(so that the noodles don’t stick to the bottom of the pan), noodles, sauce, daiya cheese, noodles, sauce, cashew cream, noodles, sauce daiya cheese.
Cook in a 350 degree oven uncovered for 40-50 minutes or until noodles are cooked through.
Let your lasagna sit out of the oven for 5 minutes before serving.

Baked Pasta Zeti With Beef (Gluten Free/ Dairy Free)

I love pasta zeti! I was scrolling through my old recipes and realized that I had not made it allergy free yet. I also want to make it much healthier.

Its still so good! I have taken it to many pot lucks and everyone loves it and it always sounds so fancy.
Enjoy!!

Baked Pasta Zeti with Beef

Baked Pasta Zeti With Beef  (Gluten Free/ Dairy Free)

2 c. dry gluten free penne pasta

Tomato Meat Sauce:
1 lb. lean ground beef
1 medium onion- diced
2 tsp. basil
2 cloves garlic- minced
1- 20 oz. can diced tomatoes
1 5 oz. can tomato paste

Bechamel:
2 Tbsp. Butter or coconut oil for dairy free
2 Tbsp. brown rice flour
1 1/2 c. desired milk alternative
1/2 tsp. ground nutmeg

Cook pasta for 5-7  minutes or until al dente. Don’t over cook the pasta because it is still going to bake in the oven. Rinse and set aside.

In a medium frying pan brown ground beef and drain fat from pan. Add onions and saute for five minutes.
Then add basil, garlic, tomatoes and tomato paste. Let cook for about ten minutes. In a deep 9″ by 9″ casserole dish mix together pasta and meat sauce.

In a small pot on medium heat, melt margarine; mix in flour and let cook for one minute. Slowly whisk in milk and nutmeg. While cooking, whisk and let thicken. Pour on top of meat/pasta mixture.

Put into 325 degree oven for 30 minutes

 

 

 

 

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