Excellent resource and cookbook, filled with tasty recipes and helpful tips. Everyone in the family will love these recipes! Written by Carol Fenster, Ph.D., a renowned gluten free expert.
During the summer and early fall, we use tomatoes from our garden to make this sauce. After the tomato season has ended, we use canned tomatoes instead.
The recipe is adapted from Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, and is part of the Company’s Coming series. The recipe is simple to make, and tastes delicious. The spinach pasta adds a bit of extra colour and eye appeal.
If you don’t have spinach pasta in the cupboard, you could substitute another type of gluten free pasta, and the result will taste just as good.
This recipe is a quick and easy way to get potatoes and vegetables ready for supper. If you don’t have zucchini, you could substitute whatever vegetables you have on hand. Just slice them thinly so they cook quickly.
It was a grey, damp day, so we needed a supper that would heat us up. Inspired by a recipe in the Chatelaine cookbook, Quickies: Ten Quick Ways with Everyday Foods, I made a spicy dinner from leftover cooked ham. It was delicious and filling, and the recipe is below, if you’re brave enough to try it.
Spicy Ham Jambalaya
In a large frying pan, on medium high, sauté:
1/2 cup chopped onion (I used frozen)
1 cup chopped celery
1 cup chopped red pepper (I used julienne carrots)
1 tsp minced garlic
Cook about 5 minutes, until the onion is soft. Then, stir in:
1 cup uncooked rice
1/2 cup chicken bouillon
1 tsp hot pepper sauce
1 whole bay leaf
2 cups chopped, seeded tomatoes
2 cups cubed cooked ham
Bring to a boil. Simmer, covered, about 25 minutes, or until all the liquid is absorbed. Remove the bay leaf, and serve.
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