We made lasagna – and it was good!

I’ve read on a few blogs about Cappello’s Gluten Free Pasta so I wanted to try it. Cappello’s gluten-free, grain-free lasagna sheets are nothing short of fabulous. Low on the glycemic index, the lasagna is made primarily using almond flour and cage-free eggs. No pre-cooking is necessary; just layer, bake. Cappello’s website says these sheets can be used for ANYTHING – enchiladas, ravioli, manicotti, crackers, sweets, etc.

You can find Cappello’s pasta in the freezer section of Whole Foods.

First, good Lasagna starts with a good sauce. This is a great fast fix – it can be used for virtually any (tomato based) pasta recipe. You can even make a batch and freeze in individual servings.

“The sauce”

1/2 lb. of ground beef

1/2 lb. of ground sausage

1 small onion – chopped

2-3 cloves of garlic minced or put through a press

1 Tbsp. each of dried basil and oregano

Salt & pepper to taste

1 28 oz. can of crushed fire roasted tomatoes

1 8 oz. can of tomato sauce

1 8 oz. can of dry red wine (or 1 can of water with 1Tbsp. of sugar)

Brown the beef and sausage. Cook the onion and garlic with the meat. Stir in the basil & oregano. Add the crushed tomatoes, tomato sauce & wine.

Simmer for 15 min. uncovered. Cover and simmer for additional 15 min.

“The filing”

1 15 oz. container of Ricotta Cheese

1 8 oz. package of Mozzarella Cheese or Mixed Italian Cheese

2 beaten eggs

1/4 of chopped flat leaf parsley (optional)

Salt & pepper to taste

Mix well.

“Topping”

1/2 package or 4 oz. Mozzarella (or Italian Cheese)

1/4 cup Shredded Parmesan Cheese

Now build the Lasagna {This is where Kari stepped in. She wanted to learn how to construct the casserole – she’s got sauce down to a T}

Spray a Lasagna pan with oil. Lay two Lasagna sheets in the pan. Spread 1/2 of the filing on the sheets. Follow with 1/3 of the sauce. It goes like this—noodles, filing, sauce, noodles, filing, sauce, noodles, cheese topping.

Spray aluminum foil with oil. {you don’t know want all that cheesy goodness to end up stuck to the foil}. Cover casserole.

Bake in a pre-heated oven 375′ (350′ in convection oven). 40 min. with foil, 20 min. without foil. Take out of oven. Lay foil lightly over pan, let rest for 15-20 min. Do your happy dance.

FYI – Kari kept sneaking back to the kitchen for another fork full. 🙂

 

 

Homemade Gluten Free Biscuits

Courtesy of GFJules .

Today I made my second attempt at making gluten-free biscuits. Now that I have all the tools it doesn’t seem that daunting a task. Biscuit cutter, check. Dough rolling mat, check. Parchment paper, check. GF Jules all purpose flour, check.

She even has a tutorial video on her website. To clarify, use the ingredients list on the website and refer to the video for technique only. Jules list vegan alternatives to her recipe. I did not use this option as we are not vegan.

This is what your kitchen looks like when you are making the biscuits – and it’s worth every dirty minute of it!

Kari recommends them buttered, with peanut butter on top (Peanut Butter – Buttered biscuits).

Wine Dinner at Jimmy’s Food Store

Recently we attended a Wine Dinner at Jimmy’s Food Store in Dallas.  Jimmy’s is an Italian Food Store in Dallas, TX operated by the DiCarlo Family for 50 years. Specializing in Italian Imports of food and wine. They also have an amazing meat market and deli.

I contacted Paul, the owner/manager, and asked if there was a problem preparing our food Gluten-free. Without hesitation he said, “absolutely not.”

Chef Joanne Bondy of Stocks and Bondy prepared the dinner and it did not disappoint.  Dinner menu below.

Chilled Tuna Salad {Ghiotta Style} – Tuna, white anchovies, capers, heirloom grape tomatoes, shaved Parmesan cheese lightly dressed with olive oil and lemon. 

Potato Gnocchi with Lobster Sauce – Paul, the owner manager tried both the fresh Gnocchi that was not Gluten-free and our Gluten-free Gnocchi and remarked that he preferred our Gnocchi (found in the freezer section at Jimmy’s)
Saltimbocca
Cobb Greek Organic Chicken with Prosciutto and Smoked Mozzarella- Tomato Basil Polenta -Vegetable Marinara Sauce
Amaretto Custard with Fresh Berries

The speaker was Lucio Matricardi. Lucio trained in Viticulture & Enology at the University of Bologna and the University of California at Davis. Lucio’s specialization became the study of baroque and oak aging. He has so much wine knowledge and is such a great speaker.

The wines we tasted were:

Mezza Mezza
Arancio Delalia
A
rancio Cantadoro
Mezza Teraldogo
Mezza Teraldogo “Nos”
Arancio Hedonis
Rotari Brut

All participants received a signed bottle of Mezza Teraldogo “Nos”.

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