Tag Archives: pasta

Feb8

Say What???

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Most days I cook “straightforward” meals that are both nutritious yet not too lengthy, some days, like weekends, are left for an extra creativity and time spent in the kitchen.

Some though are met with a big question mark, as to a 15 year-old, all meals should be “straightforward” even if their nutritious value is questionable (to his credit, he’s tried many of my offerings that were quite adventurous, he just didn’t know it, as much of it was disguised with things like bacon :) ).

So as I was spending my usual Saturday afternoon in the kitchen this past weekend, the kid walked in to inquire what was for dinner.

“Gnocchi”, I replied.

Which was met with a silent observance of all the ingredients laid out on the kitchen counter.

“Um, don’t you need potato for that?”, glancing again over the foods and not finding any.

“Yes, it’s in there”, but I was still registering some concern on the 15 year-old’s face who is suspicious by his teen nature and doesn’t like to be played with his food.

“OK, mama!”, sounded like a warning.

Let the games begin! :)

What’s Cooking This Week

On my never-ending quest to provide meals that are gluten and mostly dairy free but “you won’t even know it”, I was craving to find some gnocchi recipe that is both gluten/dairy free and possibly less starchy and more nutritious. After viewing some recipes and making some adjustments to satisfy all the requirements, I came up with this recipe. It still needs some minor future adjustments (mainly to play with flour/starches and wet ingredients proportions to hold the shape better), but it surely didn’t disappoint in taste. And, in case you’re wondering, the kid had two bowls. So, guess, who won?! :)

Pumpkin Gnocchi in Buttery Coriander Sauce

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1 cup of cooked pumpkin

1 egg

1/2 cup of almond flour

1/2 cup of millet flour

1/3 cup of coconut flour

1/4 cup of potato starch

1/2 tspoon of salt

1/4 tspoon of cinnamon

1/4 tspoon of nutmeg

1/2 cup of white wine

1 tspoon of dried coriander

2 Tbspoons of oil spread (I used Earth Balance coconut spread), or butter

1 Tbspoon of fresh lemon juice

2 Tbspoons of pignoli nuts

1/2 Tbspoon of fresh chopped herbs (I used curly parsley)

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In a bowl, mix together all the flours/starch with nutmeg, cinnamon and salt. In a separate bowl, combine pumpkin and the egg. Gradually start adding the flour mixture into the wet ingredients until a firm ball of dough forms.

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Flour a surface and cut the dough ball into four parts, then roll each part into a long log of about 1/2 inch in diameter. Cut it into 1 inch pieces.

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You can leave gnocchi pieces as is or make the standard lines with a fork. Transfer cut gnocchi on a sheet lined with parchment paper. If you want, you can freeze them at this point for future use, just make sure dust them with flour first.

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Boil a pot with water, add salt and cook the gnocchi for about 5-7 minutes or untill they start to float at the surface. Drain and set them aside. In a mean while, make the sauce.

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In a pan, melt the buttery spread, then add wine and let it cook until alcohol evaporates and the liquid is reduced. Add fresh lemon juice and spice/fresh chopped herbs, stir in pignoli nuts at the last minute. Add drained gnocchi and toss them around in the sauce untill well covered.

There were no complains from the kid about a “lack” of potato or meat ingredients in this meal :) .

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Enjoy!

Jan1

Night at the Opera

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I don’t know what you felt about 2012, but I was literary ready to kiss the old year goodbye. It brought a heartache, a lot of changes and transitions, and not all of them were welcomed, but ultimately yet again, it helped me grow and be propelled on my own evolutionary path. The good thing that the world didn’t end on December 21, and even though we were all shocked with an unimaginable tragedy in Newton just days after, I think it will lead us into certain necessary changes as a country and as a human society in whole, some “new era” happenings are surely to come. And the most exciting thing of the last year, this blog was born that also gave life to many delicious foods, hopefully you enjoyed them too! :)

According to the Chinese Zodiac, 2013 is going to be the year of the Water Snake (starting February 4). Despite its scary appearance, in Chinese Horoscope the Snake is thought to be energetic and vibrant, full of fire and love. And that’s exactly what I’m hoping for, more energy and fire please, to fill the air with vibrant electricity and excitement. I’ll definitely take that! And supposedly the Snake year could be beneficial for Monkeys (which is my sign). Now, if anybody read my Award and Recognition post with some revelations about myself, you remember that I’m deathly afraid of snakes (to the point that when my mom brought me a crystal cobra figurine, as a good luck for the coming year, I couldn’t even bring myself to unpack it, yeah, it’s bad!). So, let’s hope this Snake is all about passion and fireworks and won’t bite the Monkey in the butt.

I thought that the beginning of such promising year should be met with compatible energy and vibrant presentation. The experience you’d only get at the Met Opera, especially at their New Year’s Eve Gala. And even though Maria Stuarda this night was a dramatic offering, it was full of an intense love triangle, cleverly woven plots and a never-ending line of trying different roles and opposing different characters. Who would say “no” to that? I’m ready to try some pretty costumes and participate in a role play myself. :)

So let’s toast to this New Year! To new energy, new roles, opera-worthy fireworks and definitely awesome food!

What’s Cooking This Week

On a night where both “the old and the new” meet, it’s nice to present a familiar dish with a different twist, especially if it’s a bit healthier version. After a whole month of partying and food sampling, the body is probably craving less fat and more nutrients. But it doesn’t mean you have to totally abandon the comfort food notion.

Chicken and Spaghetti in Lemon-Avocado Sauce

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1 lb of chicken strips

1 lb of spaghetti (I used gluten free Tinkyada brand)

1 bell pepper

1 cup of sun-dried tomatoes

1/2 cup of sliced mushrooms

1 avocado

1 cup of fresh baby spinach

1/4 cup of pignoli nuts

2 Tbspoons of fresh lemon juice

1 tspoon of lemon-pepper seasoning

1/2 tspoon of each basil and oregano

salt, olive oil

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In a large frying pan, heat up some olive oil and start to saute lightly salted chicken strips till about half way done. In a mean while, cut the pepper and mushrooms, then add them to the pan along with all the seasonings, after a couple of minutes, also add sun-dried tomatoes.

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While that is cooking, cut and scoop the avocado and blend it with lemon juice and a bit more seasoning.

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When all is almost done, add spinach leaves and pignoli nuts to chicken and veggies, cook for 1 minute, then mix in avocado sauce and stir until everything is well combined.

Such a creamy and comforting dish yet full of good fats and vitamins. Everything you’d crave for in the New Year.

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Enjoy!

And Happy New Year!

Aug13
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Do you actually speak Italian?

Neither do I. Yet.

But I do hope come the end of September I’ll be able to.

If not molto bene but at least some Italian should be spoken. Again, hopefully!

When the summer just started, I was looking for some things to “spice up” my weekly routine, crossing one of the things on my “bucket list” looked like a great idea. I always loved Italian, its melodic simplicity combined with a grammar complexity, a great challenge that could be both trickery and rewarding.

So, when a Living Social deal email arrived into my mailbox, to take a class at the Rennert Language Institute www.rennert.com, I was immediately sold, Beginner Italian here I come!

And who knows, maybe in the future I’ll continue my studies and improve my Italian. Wouldn’t it be nice to say I speak three languages?!  All from different linguistic groups too. :)

So, for the next six weeks as I master some Italian grammar and pronunciation, I’ll honor this rich culture and magnificent cuisine by making a series of Italian recipes. They are all based on the recipes and cooking style of Lidia Bastianich www.lidiasitaly.com/recipes . I love Lidia for her authenticity and “simplicity” bringing together style, taste, vision and family traditions. I’ve eaten at several of her restaurants, and the food has always been great. Back in a day when I was still eating gluten, my favorite pre-theater dinner would be a “trio” of daily pasta samplings at Becco.

So, join me on my Italian journey for the next six weeks! I’ll be making a series of twelve recipes, some ingredients will be adjusted to my gluten/dairy specifications, or simply to my liking. You, of course, can use regular wheat and dairy version.

OK, let’s Parla Italiano. Oh, and mangia, of course!

What’s Cooking This Week

I felt that we should start with something very traditional, like tomato sauce, but with a tiny twist, just to make things a little more interesting. This small addition, brings up a fresh summer taste into a family favorite dish.

Recipe # 1

Spaghetti Con Salsa Di Pomodori e Mele

(Spaghetti/Linguine In Tomato Apple Sauce)

1 can, 28 oz, crushed or diced tomatoes

3 fresh tomatoes

2 tart apples like Granny Smith

1 medium onion

1 garlic clove

2 tspoons each dried oregano and basil

1/4 cup of white wine

1 lb of gluten free (or regular) spaghetti (I used linguine as I like them more)

salt, pepper to taste

olive oil

1 Tbspoon raw sugar (optional if you like a sweeter sauce)

shredded daiya (or regular mozzarella) to top the pasta

Chop the onion and garlic into small pieces and saute in olive oil until soft but not brown. In a mean while, empty the tomato can into a blender, chop tomatoes and add them there too. Blend it all together.

Add tomato blend to the onions and garlic, slowly bring to a boil, season, cover and let it simmer. Peel, core and shred the apples (rub with some lemon beforehand to prevent the shreds from turning brown). Add wine and shredded apples to the sauce, cover and simmer on a low flame for 20-25 minutes or until the apples are soft. Taste and season more if needed, stir in some sugar. A combination of fresh tomatoes and apples brings up that ”straight-from-the-garden” sweet and tart taste.

Boil pasta according to directions (rinse under cold water if using gluten free one), add pasta to the sauce and toss it around on a low flame. Serve with fresh ground pepper, herbs and daiya (mozzarella) shreds for a healthy yet completely satisfying meal.

Godere! Enjoy!

Jun8
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   Apparently Boston is an unofficial gluten free “capital”.

  It may not seem so to other people, but I’d definitely  nominate it, if such category ever existed.

Last week the kid and I traveled to Boston for 5 days. I came prepared, as the usual case when traveling, with a bag full of gluten free breads and other goodies, but I was also pleasantly surprised that so many restaurants (or at least the ones I encountered) cater to the gluten free community. Kudos to them!

Following are my notes on the gluten free choices along with the actual restaurant reviews. The grades are for the overall experience: gluten free offerings, food and service.

When booking a hotel, the first thing I always look at are the restaurant choices, both on-site and nearby (maybe self-indulgent but surely necessary). We stood at the new hotel in South Boston, right by the Seaport, Renaissance Boston Waterfront Hotel by Marriott. http://www.marriott.com/hotels/travel/boswf-renaissance-boston-waterfront-hotel/

The hotel is new, only about 4 year old, build in a sleek modern architecture overlooking Boston’s Seaport, it’s clean, comfortable and accommodating, everything you’d want in a hotel. The area itself though is kind of under-developed, like may spots in South Boston, so there’s not much to do in the evening except dining and a stroll along the bay. It’s just two blocks from Boston’s Silver Line subway station.

Oh, let me digress here for a minute about this Silver Line. I had so much fun with it :) So, apparently Boston’s Silver Line is not really “subway” even though it’s part of the system. It’s actually a bus that partially runs underground and connects you with the other, “real” subway lines. So this is the “subway train” that’s near the hotel, and it takes you to the real trains. Every time I got on it, I just couldn’t stop smiling as I was thinking of the Choo-Choo Train from “The Little Engine That Could”. “I think I can, I think I can” – said The Little Engine… You sure can, baby! :)   However, as a mental health professional, I have to warn you all, this bus appears to be suffering from Identity Confusion Disorder, part of Dissociative Disorders. And, as with all Personality Disorders spectrum, you can try mitigating some symptoms with antipsychotics and mood stabilizers, but there’s no cure. So, board at your own risk! :)

OK, back to the actual reviews. The hotel had two restaurants, besides the usual room service, 606 Congress is a formal sit-down place where you can get full breakfast, lunch and dinner. Capiz Bar is a lounge where drinks and lighter fare, such as salads and sandwiches are available. Both Capiz Bar and 606 Congress were accommodating to my needs. The hotel has a print-out from their regular menus indicating the items that are either naturally gluten free or can be made without gluten. I had a great green salad with grilled chicken and creamy balsamic dressing as well as fries at the Bar. They also have this amazing onion dip with homemade potato chips that is only $0.99! You can’t beat that as an appetizer. Unfortunately, the kid and I inhaled both the dip and the salad with fries before I could take any pictures. :) But trust me, it was delicious looking!

I had two meals at 606 Congress, breakfast and dinner. During breakfast time, once I let the waiter know that I’m gluten intolerant, the chef came out to personally greet and assure me that my meal will be safe from gluten and cross-contamination. He told me that his own daughter has Celiac, and he’d make sure that the area where my dish will be made is “cleaned-up”, and clean pots and utensils are used. I definitely felt that I was safe with a chef who has a personal experience cooking gluten free. Now, meeting the chef wasn’t unusual, most of the hotels I’ve been to in the past few years (though all higher-end) catered to my needs, some, like Ritz Carlton, even have a personal dietary navigator.  So, I got a great breakfast dish of home fried potatoes and chicken-apple sausage at 606 Congress. It was just what I needed, a nice warm breakfast that tasted exactly like you’d make it at home.

Dinner at 606 Congress was a more formal affair, we both had Angus grass fed sirloin with carrots and turnips in bordelaise syrup. The steak was very good, tender and cooked to my specifications, the veggies were a nice addition too.

 My only complain was that for the price ($32), I’d want to get a slightly bigger steak that would also include at least one side, otherwise add another $8 for each side, but that’s what you usually get at this type of restaurants, they were not very busy each night, so I guess they need to get their money somehow. We ordered two sides, mashed potatoes, that were absolutely divine, full of butter and cream (therefore, I only had a couple spoonfuls as I don’t eat dairy on a regular basis), and sautéed spinach that was good but not excellent as it was covered in tiny pieces of cooked, and not really sautéed, garlic. I have a thing about garlic, it has to be perfect, otherwise, it just ruins everything. I prefer garlic either pressed and “cooked-in” into whatever sauce you’re making or thinly sliced and sautéed till golden brown so you get the garlic taste but also have a possibility remove the actual garlic pieces from the food and not eat them. When the dish is literally covered in tiny garlic pieces that taste like they were boiled rather than sautéed, I think it ruins the whole experience.

So, my grade for hotel’s food, both Capiz and 606 Congress, is A – , the food was good (minus the garlic), service was attentive (plus for the chef ‘s personal appearance), and it was surely helpful to have a gluten free menu print-out.

The next day we had dinner at Salvatore’s, which is the Italian place nearby the hotel (they also have other locations in Boston). http://salvatoresrestaurants.com/ Upon examining the restaurant’s website, which is what I usually do before going out, I discovered that they offer gluten free pasta. Yay, said the excited Peddler! Well, not so fast, as it turned out. We were greeted by sleepy looking and kind of grumpy waiter (and it was way before the usual dinner time rush, so they weren’t busy at all, but maybe that was the reason, we disturbed his rest). I asked about gluten free menu, and, again, less then enthusiastically, he offered some information about the pasta dishes (some of which I asked him to double-check that absolutely killed his mood as it required extra energy expenditure on his part).

After some discussions with the grumpy waiter which foods they can actually prepare gluten free, the kid and I shared these pan seared scallops in a creamy limoncello sauce, they were good, but really nothing outstanding.

Then the main course came, and I ordered sweet sausage with olives and artichokes in a garlic wine sauce over their gluten free pasta. Sounds simple yet quite delicious, something that I’d enjoy making at home. Well, remember my previous rant about garlic? Yep, I got it yet again, maybe that’s what they do in Boston. Pasta was not just covered in tiny, cooked, not sautéed, garlic and was swimming in a pool of white sauce, it looked more like pasta soup than pasta with sauce. The sausage also tasted kind of boiled (I guess because of all the liquid it cooked in) rather than sautéed, which is what I prefer in my pasta. The only good thing about this dish was that pasta was cooked to a perfect al dente (and it was gluten free), but I kept thinking I’d make it so much better at home.

 The kid had lobster ravioli in some creamy sauce and said it tasted pretty good. But what kind of a food critic a hungry 15 year old can really be?! Plus if the place can’t make a simple pasta dish taste at least passable, what are we even talking about?!

So, my grade for Salvatore’s is big C – (I threw a little extra because scallops were good). Maybe their other locations are much better, but at least you have some gluten free options.

We spent the next day in Salem, and, surprisingly, even there I was able to eat gluten free. Right by the trolley depot, there is a place called Rockarfellas, http://www.rockafellasofsalem.com/ , a casual place of all-American staples. Their menu indicated which items can be made gluten free. OK, I was impressed! If some place in Salem can have that available, why can’t ALL restaurants in NYC at least do the same, simply indicate which items are safe from gluten?! Maybe because some NY’s “finest establishments” are too damn self-absorbed and “sophisticated” to make any kind of substitutions or accommodations. Though I do have to admit it that most of the time I am actually accommodated, but it’s just nice to see it “on paper” so to say that gluten sensitivity is acknowledged. Saves time and aggravation too if you ask me.

I wasn’t in a mood for any of their gluten free options that Rockafellas offered and asked if a pulled pork sandwich could be made on my own roll and is generally safe, which it was. Here I’m enjoying my pulled pork on Ener-G’s English muffin (that I often use as a roll) with a nice side salad. That was a great lunch, and the food was pretty good too.

So my grade for Rockafellas is a solid B (the service was very slow even though it was passed the usual lunch time rush).

That very same day we had a late dinner at Rosa Mexicano www.rosamexicano.com that was right on the Seaport strip. I’ve been to two out of three Rosa’s in NYC and one in D.C., they are all consistently great, if you like spicy food, and to me even some mild heat is spicy. Next to it was also Morton’s Steakhouse www.mortons.com , and I was really tempted. I had some awesome steaks at their D.C. and West Palm Beach locations, but I figured it’s probably best to visit such place in adult company where a great meal could be shared over a few (or many :) ) drinks and a leisurely conversation. So the kid and I had our dinner at Rosa Mexicano, as planned.

As always, I checked the website to yet again find out that they offer gluten free choices. Yay said excited Peddler! Let’s have some Mexican! We were greeted by an overly enthusiastic waiter with “baby cheeks”, and while we browsed the menu, I asked for one of these.

And was promptly ”carded”! I do not remember how long ago that happened last time, and considering that when I came to the US, I was already of legal age, not very many times. Babycheeks, I’m flattered, but I don’t have a tip as big as your compliment! And, seriously, I was there with my 15 year old, did you think I was his girlfriend?!

When in Rosa Mexicano, you just HAVE to try their guacamole, done right in front of you, with your choice of heat “levels” and a side of homemade corn chips, you think you’re in heaven (OK one of those pictured just above helped to feel at ease also :) )

I had one of their specials, fish of the day, which was black sea bass that evening, with a warm potato-chorizo salad, beet chimichurri and pumpkin seed pipian. The dish was great, just on a verge of what I’d consider too spicy for my liking, but I managed. My only complain was that the fish itself was a bit limp and needed just a tad more sear in a pan, otherwise, the meal was very delicious.

My grade for Rosa Mexicano in Boston is A – (for the fish, but with extra hand clapping for the “carded” drink). Oh, and the waiter did get a nice tip, not as big as he’d probably hoped for, but he got his 20%.

The last day was spent roaming around Boston when we stumbled upon Pizzeria Uno http://www.unos.com/indexi.php . Famous for their deep dish pizza, they are also one of the first chain restaurants  that started offering gluten free pizza crusts. But since I don’t eat dairy, that wasn’t an option. I’m a bit puzzled though why they can offer gluten free crust but not other breads. Bad marketing people! You throw together the same ingredients as for the crust and make some wonderful focaccia bread, great for sandwiches or even burgers.

And, of course I didn’t want to eat their burger plain, as indicated on the menu, here it is on a burger roll by Canyon Bakehouse that I was so clever to bring along (as always :) ) with a side of roasted vegetables that were actually surprisingly great and tasted like homemade.

My grade for Pizzeria Uno is a nice B (points taken off for bad marketing strategy of having gluten free pizza but not bread for sandwiches).

And now we came to the last, and the best, meal in Boston, and that could only be described as a complete and utter perfection! Right on the corner of the hotel’s block was a restaurant called The Legal Test Kitchen http://www.ltkbarandkitchen.com/site/ . They were busy, despite it being a Tuesday night, which was a good sign. As soon as I was seated and announced my gluten intolerance to the waiter, I was greeted with these “heavenly creatures” – homemade gluten free dinner rolls. Oh my, I was definitely in heaven, they were awesome! And how great it was to know that the chef took his time to make them so their gluten free customers could feel welcomed too!

My dinner was great too, a tasty dish of pan seared lemon chicken with toasted almonds and zucchini-tomato salad served in a creamy lemon sauce with carmalized lemon peel. I so want to re-create it at home!

My overall grade is A with a great +. Loved an extra touch of attention in a way of dinner rolls, and the food was very good, gluten free or not. Oh, and I got an extra portion of those rolls for my next day breakfast :)

Thus concludes my review of the gluten free options I encountered in Boston. Whether the Universe conspired in a very special way, or I was just very lucky, but every dining establishment I visited had some gluten free choices available, making the trip so much more enjoyable.

Go Boston!!!

May24
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    Have Passport?

    Will travel.

    Even if gluten free!

Way before gluten free lifestyle, cancer and even kid happened, traveling was as easy as just picking up a small suitcase and going. Well, it’s a bit more complicated now. Yes, I’m totally ecstatic that the kid is 15 and doesn’t come with a bag full of diapers, wipes, kids medicines or even swim floaties. It’s the mom now who needs a suitcase packed with her foods and medicines (just in case), but it doesn’t mean that traveling should become a much dreaded activity. It could still be easy peasy (with some advanced preparations).

First, make a list of all the possible things you may need, food including, I keep a list saved on my computer and just update it depending on a nature of travel and season. You may also find out that certain things were needed during your travels that you didn’t even think of. And sometimes it’s better to “overpack” where foods and medicines are concerned as you can’t be certain that gluten free foods will be readily available. Oh, I overpack clothes too :)   I have closets stuffed with clothes anyway (I know, I’m bad), but sometimes it’s impossible to pass by a cute dress, or shoes. :)  Don’t get me started about shoes, I have a whole closet dedicated to just shoes! Some of them need to see the daylight once in a while, so vacation is a perfect time for that.

And speaking of vacation, this weekend the kid and I are going to Boston, nice hotel, indoor pool, private city tour :)   Ahhhhh, life will be sweet for those 5 days! It’s the 1st time we’re going to Boston to stay, rather than just passing through, so I’m very much looking forward to all the sightseeing, and food of course! I’m determined to enjoy their food, with some adjustments and substitutions :)

When traveling while being gluten free, it’s better to bring all necessary substitutions with you. Many times I’ve called hotels to hear that they have some gluten free foods only to find out upon the arrival that they really don’t (maybe the previous guests ate it all LOL), and some other hotels (higher end though) surprised me with gluten free breads and pancakes. The variety and the amount of different gluten free foods I take with me usually depend on a length of stay and the location (if it’s a closed-in resort, you will definitely need more than in a middle of a big city with stores all around you). Though some basics are just that, basics, and you should aim to have them with you so you can fully enjoy your stay.

I usually pack a separate carry-on small suitcase full of my foods, this way I have some options if traveling takes longer than I expected, plus I don’t run a risk of it being lost (or smashed in a cargo compartment).  Again, depending on a length of stay, I may bring whole packages or just a few pieces, but I do bring enough variety not to feel bored with eating the same things. So, what usually goes in my suitcase?

Bread products, for sure, between Udi’s and Canyon Bakehouse, I’m mostly set with that. They are what I eat regularly anyway.

That’s a pretty good breakfast, whether in your own kitchen or the best hotel room!

I also sometimes pack extras, like Light Rice bread (lower in calories) and English muffins by Ener-G Foods.

 Always bring granola and individual servings of non-dairy milk (as I don’t eat dairy either), such as coconut or almond milk).

 

 

 

 

 

 

 

 

 

 

 

For a longer stay, I can bring my own pancake mix and ask the chef to use it, I don’t think I ever heard a “no”.

Then you also need a nice assortment of snacks and cereal bars (that could also double-up as a quick breakfast), this is my favorite cereal bar, traveling or not.

I do also love Lundau’s peanut butter glazed rice cakes, you get a carb and a protein without the messiness of spreading PB on. I can never keep enough of these at home, the kid keeps stealing them from me.

Nuts is another nice snack you can share with your family, these have an extra zing having sesame seeds coating.

Crackers and pretzels are always a great choice, I bring a few while going out for dinner, this way I don’t feel left out when everybody else is enjoying bread and breadsticks (just make sure you ask for a separate oil dipping dish to cut a chance of cross-contamination).

 Always bring your own pasta and ask the chef to boil some separate, I’m yet to find a restaurant not willing to accommodate me. Some do require though to sign a waiver (because once they are making food from the ingredients they didn’t buy, technically they can’t be responsible), but I never had a problem and always signed it. Tinkyada pasta is the best to hold the shape, texture and definitely taste.

And last, but surely not the least, bring some sweets and desserts, you’ll thank yourself during lazy afternoons over a cup of tea.

                             

                     Who would miss wheat cake when you have these?!

Happy travels!

Oh, and in case you are wondering, you don’t have to be traveling to enjoy any of the products :)

Mar10

Some Days Are Better Left Undone

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This being human is a guest house. Every morning a new arrival. A joy, a depression, a meanness, some momentary awareness comes as an unexpected visitor. … Welcome and entertain all! Even if they’re a crowd of sorrows, who violently sweep your house empty of its furniture, still, treat each guest honorably. He may be clearing you out for some new delight. The dark thought, the shame, the malice, meet them at the door laughing, and invite them in. Be grateful for whomever comes, because each has been sent as a guide from beyond.      ”Rumi”
      Some days are just like that, all you want to do is curl under the blanket and cry, then I suggest you do just that. I have a firm belief that we are allowed to indulge in exactly what it is we are feeling. Feelings and emotions are always true because they are purely subjective and often have nothing to do with real life (and what is real anyway?!). You can try doing your best reality testing technique, but it will just be futile as feelings are not facts, there is no 2 x 2 table on how it is you’re supposed to feel in particular situations. Therefore, if somebody says “you can’t possibly feel this way”, laugh in their faces, because surely you can!
     I sometimes have days/periods when I allow myself to feel completely broken and unraveled, but I always have an agreement (with myself) that after 3-4-10 (insert your time frame here) days you will also start getting yourself out of the hole. I think this allows to feel that you’re not a superhero who can always hold it together, acknowledging and respecting your vulnerability is the biggest strength because it allows you to stay true to yourself.
What’s Cooking This Week
Ragu and Veggie Pasta
On a day when you feel cranky, you need something quick yet satisfying. Ragu pasta is my comfort food and a menu staple that I make at least 2-3 times a month. You can cook a big batch of ragu sauce and freeze in small containers for future quick meals, you can then add whatever veggies you have in the fridge, this is what I made today.
1 15 oz can or container of tomatoes ( I like Pomi or Pastene)
8 oz of gluten free or regular wheat pasta ( I used De Boles rice, quinoa and amaranth spaghetti)
1/2 lbs of ground dark meat turkey ( or any other ground meat)
1 medium onion, thinly sliced
15 mini bell peppers, thinly sliced
1/2 lbs frozen  or fresh peas
fresh herbs ( I used curly parceley)
dried herbs and spices ( I used lemon/pepper blend, salt, black pepper, oregano, basil and celery seeds)
In a large frying pan heat up a tsp of olive oil and add ground turkey, as the meat cooks, constantly break up and stir all the little lumps ( you can also use potato masher). When turkey almost done, add tomatos, stir it all together, cover and lower the heat. Let it simmer for at least 10 min, then add half the dried herbs and spices you were going to use. If the sauce is a bit tarte, add a tsp of raw or brown sugar, let it simmer for another min. This is your base that you can now use or freeze for future meals.
Boil GF or regular pasta according to directions (remember that GF pasta always needs to be rinsed), drain and set aside.
In another frying pen, heat up 1-2 tsps of olive oil and add onions, let it cook until golden brown, then add sliced peppers and cook half way through, add peas and the rest of the herbs and spices, stir fry until all is done.
Combine pasta, veggies and ragu sauce in a large pan and heat it all up stirring frequently. Garnish with fresh herbs. Enjoy!