Wednesday, December 21, 2011

Gluten Free Cheesy Shrimp & Grits

After seeing a shrimp and grits dish whipped up on one of my favorite Food Network shows, I just had to see what the fuss was all about.  The recipe is easy, relatively quick to put together, and sooooo good! Feel free to double the amount of shrimp I used. The more shrimp the merrier!  I decided to mix everything up together, but you can opt to top the cheesy grits with the shrimp mixture and eat it that way. Either way I'm sure you won't be disappointed:)  You can use any GF corn grits you want, but I used Bob's Red Mill GF Grits.

  • 4 cups water (+ more to keep grits moist)
  • 1 cup grits (aka polenta)
  • 3 tblsp butter
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 pounds large shrimp (peeled and deveined)
  • 6 slices bacon - pork or turkey (chopped)
  • 4 teaspoons fresh lemon juice (from 1 lemon)
  • 2 tblsp parsley (chopped)
  • 1 cup scallions (thinly sliced)
  • 2 garlic cloves (minced)
  • Salt & Pepper

  1. Bring water to a boil. Add some salt and pepper and the grits. Cook for 20-25 minutes.  If grits start to look dry, keep adding splashes of water to keep it moist and creamy. 
  2. Meanwhile...  Rinse shrimp and pat dry. 
  3. Fry the bacon in a large skillet until browned; drain well and chop up. 
  4. In the bacon grease, cook the shrimp on medium heat until pink.  Add the lemon juice, chopped bacon, chopped parsley, scallions and garlic.  Saute for another 3 minutes.
  5. Remove grits from the heat and stir in the butter and cheese.  YUM!
  6. Either mix up everything together, or spoon grits into bowls and top with shrimp mixture. Serve immediately and chow down!
  7. Enjoy!

Gluten Free Beef and Fresh Herb Stew

I can't believe it's been this long since I've posted a new recipe!  You know what they say...  time flies when you're having fun.  I spent the whole month of May in China; traveling around, exploring, teaching, eating great food...  and I couldn't write about any of it because China has banned all social networking sites, including blogs.  However, I did take lots of pictures, and will be doing a "China Flashback" soon!

After I returned I had to hit the ground running in order to get Helping Hands Books back in order, and to start the dissertation process!  Now I finally feel like I'm back into the groove of things... catching up with friends, and catching up with all my side hobbies, like this one:)

The following stew recipe is one of those dishes that just sings out with the feeling of home-style comfort.  You can use pretty much any kind of herbs you have on hand.  I chopped up a smorgasbord of fresh organic herbs given to us by our friends Chip and Jackie Denoyers.  They are part of a farm co-op and had lots to share.  Fresh herbs are like currency to me.  When I get my hands on them, I just can't let them go to waste.  Besides this dish, I used them in omelets and scrambled eggs, pasta, and even to spice up my typical easy-meal soft tortilla wraps.

Feel free to add as much salt and pepper as you'd like to this dish, or even a bit of cayenne pepper.  Unless you like subtle, earthy flavors, because that's what this stew is all about:)

Roland Gluten Free All Natural Chicken Soup Base, 23 Servings Per 4-Ounce Jars (Pack of 6)


  • 2 large onions (diced)
  • 1/2 pound minced beef
  • 3 tblsp oil
  • 1 1/2 tblsp ground tumeric
  • 1/2 cup yellow split peas (or Dal)
  • 5 cups water or GF chicken/vegetable stock
  • 3 tblsp parsley or thyme (chopped)
  • 3 tblsp rosemary (chopped)
  • 3 tblsp chives (chopped)
  • 3 tblsp mint (chopped)
  • 3 saffron strands, dissolved in 1 tblsp boiling water
  • 1 tblsp butter
  • 2 garlic cloves (chopped)
  • Sea salt and freshly ground pepper

  1. Dice up one of the onions. Heat the oil in a pan and fry the chopped onion until golden brown. Add the tumeric, split peas (Dal) and water... bring to a boil then reduce the heat to simmer - simmer for about 20 minutes.
  2. Meanwhile... dice up the other onion and throw it into a bowl.  Add the minced beef, salt and pepper to the bowl and mix well.  
  3. Once the 20 minute timer goes off, form the beef/onion mixture into 1-inch sized balls and carefully place into the simmering liquid. Once all the little meatballs are in the pot, set the timer for another 10 minutes.
  4. After the timer rings, add the rice, parsley, rosemary, and chives. Simmer for 30 more minutes, or until rice is tender, stirring frequently. 
  5. Melt the butter in a small pan and fry up the chopped garlic.  Stir in the mint and the saffron.  Add the garlic butter mixture to the soup and stir well.  
  6. Ladle into soup bowls and garnish with mint if you have any left. 
  7. ENJOY!

Gluten Free Spicy Shrimp in Chile Sauce

I've been experimenting a lot lately in the kitchen; using different kinds of GF noodles, and definitely spicing things up more than usual.  So far I've been super pumped with 3 out of the 4 new dishes I've created.  This dish uses fish sauce.  I've had a bad experience with fish sauce in the past, so I was hesitant at first adding the pungent, oddly colored substance. My bad fish sauce experience took place at a Thai restaurant. In order to assure that my pad thai didn't contain gluten, I provided my own gluten free soy sauce and fish sauce.  I don't know if they were offended or what, but my pad thai was so sickeningly fishy I almost passed out from nausea.

However this dish, which includes fish sauce, is ridiculously delicious!  It's a bit spicy but spice is good right?


  • 3 tblsp water
  • 2 tblsp vegetable oil
  • 2 tblsp sugar
  • 1 small onion (red or white), cut lengthwise into 1/2-inch wedges
  • 3 garlic cloves, finely chopped
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 2 serrano chiles, seeded and finely chopped 
  • 1/2 tsp chili sauce
  • 1 1/2 tblsp GF fish sauce (just check the ingredients)
  • 1 1/2 tsp freshly ground black pepper
  • 4 scallions, cut into 2-3 inch lengths
  • 2 tblsp coconut milk mixed with 2 tblsp water
  • Steamed rice (for a side)

Cooking Instructions
  1. In a small skillet, mix the sugar with 1 tblsp of the water and cook over high heat, stirring until the mixture becomes a dark caramel color (roughly 2 to 3 minutes). Remove from heat and slowly stir in the remaining 2 tblsp of water. Transfer the caramel to a tiny glass bowl (or shot glass).
  2. Heat a wok over high heat. Add the vegetable oil and heat until just beginning to smoke. Add the sliced onion wedges and chopped garlic and stir fry until just softened (about 1 minute).
  3. Add the shrimp and stir-fry for 1 minute.
  4. Add the chopped serrano chiles, fish sauce, chili sauce, black pepper, scallion pieces and liquid caramel and cook over moderate heat, stirring occasionally until the shrimp are pink (about 5 minutes).
  5. Stir in the diluted coconut milk, bring to a boil and simmer until the liquid is slightly reduced (about 1 minute).
  6. Serve with sides of steamed rice.
  7. Chow down and enjoy! :)

Gluten Free Leek, Potato and Bean Stew

We just had a string of cold, wet and dreary days here in Philadelphia.  For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year.  For me, although it's a bit strange, there is something comforting about miserable weather.  I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more.  Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew.  It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew.  It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me.  There's nothing like the power of food to warm not just one's palate, but one's soul as well.  Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!


  • 1 can cannellini or navy beans (drained)
  • 1lb potatoes, skinned, rinsed and diced up
  • 3 tblsp vegetable or olive oil
  • 1 large onion (chopped)
  • 2 leeks (sliced)
  • 8 oz. can chopped tomatoes
  • 2 tblsp tomato paste
  • 4 cups gluten free vegetable broth
  • 3 garlic cloves (chopped)
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tblsp fresh cilantro (rinsed and chopped)
  • Salt and Pepper as desired

Cooking Directions
  1. Heat the oil in a deep, heavy pot (or dutch oven).  Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
  2. Stir in the garlic, cumin and paprika and cook for a couple more minutes.
  3. Then add the tomatoes, tomato paste, and broth and bring to a boil.
  4. Add the beans, cover, and lower the heat to simmer for about 1 hour.
  5. Before serving, stir in the cilantro and as much salt and pepper as desired.
  6. Be prepared to be comforted and enjoy!

Gluten Free Harvest-Time Chili

I've been all about stews and chili's lately.  The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure.  For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for.  While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return.  I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!!  A dream come true:)

I digress...  back to the food! I whipped this chili up last night and it was killer!  It's cheap, easy,  produces lots of yummy leftovers... perfect for the student on the go.  The only ingredients not in a can are the onions, green pepper and chili powder.  Try this one out as soon as possible. You'll love it!

  • 1 pound lean ground beef
  • 1/2 cup green pepper (chopped)
  • 1/2 cup onion (chopped)
  • 2 cans Pinto Beans (un-drained)
  • 1 can ( 14.5 oz.) diced tomatoes (un-drained)
  • 1 can (11 oz.) sweet corn (drained)
  • 1 can (6 oz.) tomato paste
  • 1/2 cup water
  • 2 tblsp chili powder
  • Salt (to taste)

Cooking Directions
  1. In a large pot, cook the beef, onion and green pepper until the beef is browned.  Drain.
  2. Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.

Gluten Free Kasha Chili

A lot has been going on these days. Teaching two undergraduate social work classes, one on sexuality and one on research methods.  An upcoming weekend conference to attend where I'm also presenting, a couple more speaking engagements on the horizon, and a dissertation fully underway.  Not to mention the pleasurable effort cultivating some sense of a social life... a remaining New Year's resolution not yet abandoned.  In times like these I love leftovers.  I love not worrying about picking food up, or putting the time into whipping up a meal.  It's nice to know there's tasty food ready and waiting, no effort, no fuss, just eat and back to the busy.

This Kasha chili was deeeeeeee-lish!  I loved the texture of the Kasha mixed in with the ground turkey, tomatoes and beans. Yum!  Want this to be vegetarian?  Leave out the ground turkey and substitute the gluten free chicken stock with vegetable stock.  With the spices in this, it'll be tasty no matter what!

  • 1 lb ground turkey
  • 2 tblsp olive oil
  • 1 14oz. can stewed tomatoes
  • l medium tomato (chopped)
  • 1 small onion (diced)
  • 1 can pinto, black or kidney beans
  • 3/4 cup whole uncooked kasha
  • 1 tblsp chili powder
  • 1 tsp paprika
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tsp pepper
  • 4 cups gluten free chicken or vegetable stock

  1. Heat the olive oil in a large skillet.  Add the turkey and season with salt and pepper. Cook until browned.
  2. Add all the remaining ingredients, except the kasha, to the skillet.  Bring to a light boil for 12 minutes.
  3. Add the kasha, cover, and reduce to simmer.  Simmer for 10-15 minutes, or until the kasha is tender.
  4. Serve and Enjoy!

Bratwurst & Pennsylvania Dutch-Style Sauerkraut

Recently I was asked to review a recipe that will soon be published in a gluten free cookbook. This dish is based on that recipe. Although the original recipe specifically calls for Dietz & Watson Chicken Bratwurst and Dietz & Watson sauerkraut, feel free to use any kind of bratwurst and sauerkraut you want.  Also, feel free to use non-alcoholic  white wine, or even just white grape juice.

This recipe produces a LOT of food, so feel free to cut it in half and easily be able fill up four people's bellies:)  Also, make sure to drain and rinse your sauerkraut well - if not - the vinegar taste will be overwhelming.  This is a complete meal - no side dishes necessary. Enjoy!!

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6-8

  • 2 pounds bratwurst
  • 9 slices bacon
  • 4 tblsp unsalted butter
  • 2 medium sized onions (chopped)
  • 2 garlic cloves (chopped)
  • 4 cups sauerkraut (rinsed and drained)
  • 2 1/2 cups sweet white wine (ex., Riesling), or white grape juice (no sugar added)
  • 2 large apples (peeled, cored and thinly sliced)
  • 1/2 tsp caraway seeds
  • 1 large red skinned potato (about 3-4 oz.) (peeled and grated)
  • Salt and Pepper (to taste)

Cooking Directions
  1. Melt 1 tblsp butter in a large pot over medium high heat and add the bratwurst and sear until browned. Turn and repeat. Remove the bratwurst from pot and reserve for later.
  2. Melt 3 tblsp butter in a large saucepan over medium heat. Add the bacon and cook for 3 minutes, or until crisp.  Add the onions and garlic and saute for 5 minutes or so, or until golden brown.
  3. Stir in the sauerkraut, wine (or unsweetened white grape juice), and caraway seeds. Bring to boil over high heat. Reduce the heat to medium and cook for about 30 minutes, or until the stock is reduced by 3/4ths. 
  4. Slice and dice up the cooked bratwurst. Add the bratwurst to the sauerkraut. Stir in the apples and grated potato and cook for another 30 minutes, or until the apples and potato are mushy. 
  5. Season with Salt and Pepper to taste. 

Green Pork Sausage Chili

Whoa! That was the first reaction I had after the flavors of this chili permeated my taste buds.  I've never made a chili quite like this one, and I've never tasted one quite like it either.  Very spicy, very flavorful, and very rich.  Both my brother and my partner couldn't get enough of it as well.  And although I had hoped to make the leftovers last at least a few days, such was not the case...  it was just too good to last:)

If you're vegetarian, simply substitute the sausage with well spiced tofu, or any other meat-like, non-meat you're fond of.  If you're not that into pork, simply replace it with diced chicken or ground beef.  No matter what protein source you use, the flavors of this dish are sure to please.

  • 3 tblsp olive oil
  • 3 large celery stalks (diced)
  • 1 large green bell pepper (seeded & diced)
  • 3 green onions (sliced)
  • 2 cloves of garlic (minced)
  • 1 lb pork sausage (or ground beef, turkey, tofu, etc.)
  • 4 cups (about 3 cans) canned white kidney beans, drained and rinsed
  • 1/3 cup hot sauce (your choice, but make sure it's GF - most are)
  • 1 1/2 cups water
  • 1 1/4 tsp salt
  • 1/4 cup parsley (chopped)

Cooking Directions
  1. Heat 2 tblsp of olive oil in a large saucepan over medium heat. Add green peppers and celery and cook for 5 minutes.  
  2. Add green onions and garlic - cook for 5 minutes, stirring often. With a slotted spoon, remove vegetables and transfer to plate for later.
  3. Add remaining olive oil to saucepan. Over medium-high heat, cook the sausage (or other meat/tofu) until well browned on all sides, stirring frequently.
  4. Add the cooked vegetables, kidney beans, hot sauce, water and salt. Bring to a boil over high heat, then reduce to low.
  5. Cover and simmer for 20 minutes, stirring occasionally.
  6. Uncover saucepan and continue to simmer for 5 minutes to reduce liquid.
  7. Stir in the chopped parsley, serve, and be prepared for taste explosions to go off in your mouth! 

Tuesday, December 20, 2011

Shepherd's Pie

I cook a lot for myself. I cook a lot in general, but when it’s primarily for myself I like to make dishes that create a lot of leftovers. I remember when I couldn’t stand eating leftovers. I thought I was too good for them, and would usually throw them out. My mentality changed however, after my gluten-intolerance made it very difficult for me to just go out and grab a quick bite to eat somewhere. Now, if I’m going to be outside of my home for an extended amount of time, I always bring my own food and snacks. It’s not that I can’t go to a store and find something I can eat, it’s just more convenient to be prepared. There’s nothing more annoying than going over the ingredient lists of foodstuff after foodstuff, only to come to the conclusion that gluten is in absolutely everything! Something especially true for pre-packaged food.

This simple recipe for Shepherd’s Pie comes from the book: Easy Cooking With 5 Ingredients, by Barbara C. Jones. This book is no frills, with no pictures or glossy pages. What it has however, is a ton of easy to cook meals. Shepherd’s Pie can be made a ton of different ways. The way I make it here is not for the vegetarians out there. You can substitute the meat with ingredients like seasoned Tofu or beans. The recipe calls for instant potatoes, but since most instant potato products contain some form of gluten, I would recommend using old fashioned mashed potatoes, or find some guaranteed gluten-free instant ones. No matter how you make this dish, you'll most likely have leftovers! It's very tasty... and very filling.

Shepherd’s Pie Ingredients
  • 2 cups Mashed Potatoes (instant gluten-free if available)
  • ½ cup Salsa, or gluten-free enchilada sauce
  • 1 cup Shredded cheese (whatever you like)
  • 1 can Whole kernel corn (drained)
  • 1 pound Lean ground beef (or turkey, tofu, tofurkey, turducken, etc.)
  • Salt & Pepper

If using raw potatoes, you’re going to want to get them cooked and out of the way before starting the rest of this meal. You can make great mashed potatoes by boiling them without skins until soft. Drain them and mash them up in a large bowl, to which you add some butter, a little salt, and milk. Whip it up until it’s light and fluffy. This is to taste, so just add the butter and milk, little by little, until you got what you want. You don’t want potato milk soup!

Preheat the oven to 350ยบ F.

Brown the ground beef in a skillet on med-high. Make sure to chop it up good while it’s cooking. Once the meat (or substitute) if fully cooked, drain the excess grease, and then add the salsa (or gluten-free enchilada sauce) and put back over the flame. Find an 8-inch baking pan, or a nice casserole dish. Put the cooked beef/salsa mixture in the bottom of the pan, then add the corn, then the cheese, and then the mashed potatoes. Sprinkle some salt & pepper on top, along with some more cheese and put into the oven. Bake for 25 minutes or until the top is slightly browned.

*Make sure to check out my other gluten free recipes! Look out for upcoming reviews of gluten free products!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

I got the idea for this dish out of a cookbook my good friend Cheryl Vermilya gave to me a while back. The book’s title is “Low Fat Mexican Recipes" and is full of great food! Cheryl and her husband David are great friends of mine who founded and operate a youth center in Camillus, NY called the Town Shop. If you have some time, click on the youth center’s website link right here: Town Shop Youth Center and check the place out. I spent the majority of my teenage years involved there, and loved every minute!

Now back to cooking! You can make stuffed peppers a variety of ways, but you should always look for wide based bell peppers, so that they stand up easier in the baking dish. I suggest using meat in this recipe, but as usual you can substitute meat with seasoned tofu, beans and corn, or whatever you like really. This dish can be made ahead of time as a planned meal with friends, and kept in the fridge for a day or two before the final baking.

Mexican stuffed peppers ingredients

  • 4-8 good sized, wide-bottomed bell peppers (make it colorful if you can!)
  • 1 pound ground beef, or turkey, or beens and corn, or tofu, etc.
  • 1 can diced tomatoes, drained
  • 1 medium diced onion
  • 1 cup rice
  • 3 tblsp diced hot chiles
  • 16 oz. jar enchilada/Mexican sauce (make sure to check those ingredients for evil gluten!)
  • 2 cups shredded cheddar cheese (chipotle cheddar is choice!)

First you want to get a pot of water boiling, and one that’s big enough to fit all of your bell peppers in. Cut the top of the peppers off and scoop out all the seeds. I often get the strays out by filling the pepper up with water and shaking and pouring them out. Submerge all the peppers (minus the tops) in the boiling water for 3-5 minutes. Take them out and place open side down on a paper towel to cool.

Keep the water boiling and throw in the cup of uncooked rice. Set the timer for 13 minutes, and preheat the oven to 350 degrees F.

About the same time as you put the peppers in the boiling water, put a skillet on med/high heat and cook up the meat (or meat substitute). Make sure to chop it up real good while it’s cooking. When using meat, you can just use the juices to cook the chopped onions and hot peppers that you’ll be adding once the meat is nearly all browned. If you make this meatless, you’ll need to add a bit of butter or oil. Cook the meat/onion/hot pepper combo till the onions become semi-translucent. Add the Mexican/enchilada sauce, lower the heat to simmer until the rice is done.

Once the 13 minute timer goes off, drain the rice and throw back into the empty pot. Add the them all together in the pot and stir up. Then add your drained, diced tomatoes and any other vegetable or legume you want. Finally add a couple cups of shredded cheese to the mix and stir it all up.

Take the cooled bell peppers and fill them up with the rice/meat mixture and place them open side up in a baking dish. Make sure that they are steady and won’t easily topple over. Top them all off with a little bit more cheese and throw them in the oven. Bake for 25-30 minutes and you are done. You’ll probably have extra “filling” that can be used in omelets, thrown in corn tortillas for tasty soft tacos, or simply reheated and eaten as is. Enjoy!

Lemon Parmesan Tilapia

This dish is ultra-easy to prepare and make.  In fact, from start to finish, it took me less than 20 minutes.  I had some frozen tilapia fillets that I thawed overnight.  I love cheese, so when I came across this recipe I had to try it out.  After the first bite, I knew this needed to be shared!  I chose to stir fry some french green beans with garlic oil to round out the meal. You're going to love this dish!

Lemon Parmesan Tilapia Ingredients
  • 2-2 1/2 pounds Tilapia fillets
  • 2-3 tsp. softened butter
  • 3 tsp. fresh lemon juice or concentrate (about 2 tsp for concentrate)

Lemon Parmesan Sauce
  • 3/4 cup mayonnaise 
  • 2 tblsp. fresh lemon juice (or less for concentrate)
  • 1/2 cup grated parmesan cheese

Garnish (optional)
  • fresh lemon slices
  • parsley

Cooking Directions
  • Rinse the tilapia filets in cold water and pat dry with paper towels
  • Place on baking sheet lined with aluminum foil lightly coated with cooking spray (you don't have to use aluminum foil, but it makes clean-up real easy)
  • Turn on oven to broil 
  • Mix butter and lemon juice together in a small bowl
  • Mix mayonnaise, lemon juice, and parmesan cheese together in a slightly larger bowl
  • Coat the tilapia with the butter/lemon juice mixture and place under broiler. Set timer for 5 minutes
  • When the timer goes off, take out the fillets and coat with the mayo/lemon juice/parmesan cheese mixture
  • Place back under broiler for 3 more minutes (until the surface has a toasted cheese appearance)
  • Take out of broiler and devour!
I've been eating the meal in the picture the whole time I've been writing this blog entry, and ooooweeeeeee is it good! Enjoy!

Sunday, November 6, 2011

Gluten Free Ginger Curried Cabbage

This weekend was all fun in the sun:)  It was bright, cool, and the sun illuminated the foliage beautifully.  Looking across the colorful autumn landscape I immediately imagined all the leaves gone, snow on the ground and flakes lazily meandering down from their places of birth high over my head.  But not yet.  Now is the time to enjoy the colors, smells and foods of the Fall.
This dish is the perfect thing for a crisp autumn night. I went a little overboard on this one by adding a cup of chopped bacon to my version the first time, but rest assured, bacon or no bacon, this is an excellent dish!  It has just the right level of spiciness, is super easy to make, and is actually quite healthy (that is if you use olive oil and not butter, and of course no bacon!:).  The ginger gives this dish its defining flavor, so feel free to increase its amount to taste.  Remember when slicing and dicing hot peppers to wash your hands thoroughly after, or even better, wear disposable latex gloves.  Nothing is worse than rubbing your eyes or nose with jalapeno juice all over your hands!

  • 1/2 large head of cabbage (chopped)
  • 3/4 cups peas (or carrots, or corn)
  • 1 to 1 1/2 inch ginger (pealed and diced)
  • 1/2 green chili (finely diced)
  • 1/4 cup butter, olive oil, or ghee 
  • 1/2 tsp cumin
  • 1/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • (1/2 cup chopped cooked bacon = optional)

 Cooking Directions
  1. Heat up your oil, butter or ghee over medium high heat.
  2. Add the diced ginger and stir frequently for 30 seconds.
  3. Add the diced chili pepper and stir frequently for 30 seconds.
  4. Add cumin and stir to incorporate.
  5. Add coriander, turmeric and chili powder. Mix well.
  6. Add the chopped cabbage, the peas, (bacon = optional), and the salt.  Mix together everything, keep the heat on medium-high, put a lid on the pot and set the timer for 10 minutes.
  7. When the 10 minute timer goes off, take the lid off the pot and stir everything up thoroughly.
  8. Lower heat to low and cook longer if you feel the cabbage is still too hard.  Otherwise, serve it up an enjoy!

Monday, September 19, 2011

Gluten Free Tuscan Bean Soup

Not that I'm a big fan of slush and sleet, recently shoveled parking spots blocked off with lawn chairs or milk crates, or those frigid winter days where it hurts to be outside, but I am happy things are cooling off.  Being a northern-blooded human, I'm most comfortable in temperatures between 45 and 75 d. F., so when the heat is 80s and up I feel like I'm made of soft molasses; I have no energy and I travel from one air-conditioned bubble to the next, silently wishing a cold front would move in so that I could pull my hoodies out of the "winter clothes" box, slap on a beanie cap and go tromping through multi-colored drifts of fallen leaves.  Well, the fall seems upon us:)  This whole week is in the 60s and 70s.  I love it.  I could even see my breath the other morning.  Weather like this gets me into a soup and stew mood for sure.  A little colder and I'll be experimenting with chili again:)~

This bean soup can easily be made vegetarian by switching the chicken stock with vegetable stock and leaving out the diced ham.  Meat in or meat out, you're going to enjoy every single steaming spoon of this dish.  I guarantee it!

  • 2x 14 ounce cans of chopped tomatoes with herbs
  • 2 cups roughly chopped savoy cabbage (or Cavolo Nero Leaves if you can find them)
  • 2x 14 ounce cans of cannelloni beans
  • 2 cups diced ham (pre-cooked)
  • 2 cups GF chicken broth (or GF vegetable broth) or plain ol' water
  • Sea salt and freshly ground pepper (to your taste)
  • 1/4 tsp. garlic salt

Cooking Directions
  1. Pour the chopped tomatoes into a large pan and add the chicken broth. Season with the garlic salt, sea salt and pepper. Stir and bring to a boil.
  2. Add the cabbage to the pan, stir in, and then partially cover the pan.  Lower the heat and simmer for about 20 minutes, or until the cabbage is tender.
  3. Drain and rinse the cannelloni beans and add them to the pan along with the diced ham. Stir together and heat for another 5 minutes.
  4. Check to see if the soup is seasoned right, if not, add more salt and pepper.
  5. Ladle the soup into bowls and drizzle a little bit of olive oil over the top.
  6. Enjoy!

Tuesday, August 30, 2011

Gluten Free Chicken and Sun-Dried Tomato Ceasar Salad

Not too long ago I was sitting in Hobbs Coffee Shop in Swarthmore, PA, working on dissertation revisions and feeling hungry and over-caffeinated.  There wasn't much on the menu that was naturally gluten free, but they were having a lunch special on Chicken Caesar Salad that looked good.  I told them about my gluten-issues and they assured me that their dressing was home-made and gluten free, and that they'd simply omit the croutons.  The Romaine was served whole, but cut in half.  I loved it!  I had never eaten a salad like that before and found it fun to cut into it like a big piece of meat:)

As I was munching away I thought to myself, "I bet I can make it even better at home."  And so I did.  This version gets an extra kick from sun-dried tomatoes and a healthy dose of Parmesan cheese and grated black peppercorns.  To add some smokey undertones, I used my gas-burning stove top to slightly char the halved Romaine.  You can seriously come up with a hundred alternate versions of this one.  Just think about all the different meats, seafood, cheeses, and vegetarian combinations:)

Make sure you completely rinse out your Romaine to get any bits of soil out (or bugs for that matter).  You'll also want to shake the heads out a bit before you halve them.  You don't want your salad being too wet and runny.

I made my croutons from the two end pieces of an Udi's gluten free bread loaf I had.  All I did was toast them up and cut them into small squares.

  • As many halved heads of Romaine lettuce as you need (1 half per person)
  • 1 small jar of sun-dried tomatoes in olive oil (any brand = whatever is on sale)
  • Parmesan cheese (grated)
  • 1-2 pounds of skinless/boneless chicken (chopped)
  • Gluten Free Caesar dressing (I used Ken's Light Options Caesar Dressing - because it said "Gluten Free" on the back )
  • Fresh Ground Pepper

  1. Rinse out your heads of lettuce.  Shake the water out of them and cut them in half; so that both halves are held together by the root.
  2. Chop up your chicken.
  3. Toast and then dice up some gluten free bread.
  4. Drain the olive oil from the jar of sun-dried tomatoes into a deep pan.
  5. Chop up the sun-dried tomatoes.
  6. Heat your oil over med-high heat and add the chicken when the oil is hotCook the chicken, stirring occasionally, until no pink remains.
  7. Add the chopped sun-dried tomatoes and reduce to medium heat.  Stir often, and cook until the chicken is slightly browned.
  8. Using either a skillet or an open gas-stove top flame, and a pair of tongs, slightly char the inside of each halved Romaine head.
  9. Place each halved Romaine head on its own large plate.  First top with a generous portion of the chicken/sun-dried tomato mixture, then lightly cover the whole head with grated Parmesan cheese, grate some fresh-pepper over everything, throw on the GF croutons, and then drizzle your Caesar dressing over the top.
  10. Chow down and thank me silently in your head:)

Monday, July 18, 2011

Gluten Free Herbed Garlic Chicken

I love using a slow cooker! If you don't already have one, it's a must-have for any kitchen. You simply throw all the ingredients inside, set the heat and leave it to do its work.  By the time you get back from work, study, hiking (whatever), your home is filled with the amazing smell of the delicious meal waiting for you:)

This recipe is super easy, and super yummy!  You can place any vegetable you want in the slow cooker along with the chicken and it's sure to come out fantastic.  I use Better Than Bouillon for the stock, but feel free to use vegetable stock, or any other stock (as long as it's gluten free!).

  • 1/8 cup butter or margarine (softened)
  • 8 cloves of garlic (minced)
  • 1 tblsp fresh rosemary leaves (chopped) or 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1-3 pounds chicken (legs, thighs, etc)
  • 1 cup chicken broth (make sure it's gluten free!) 
  • 3 tblsp fresh lemon juice
  • 2 cups vegetables (broccoli, cauliflower, potatoes, etc.)

  1. In a small mixing bowl, combine the softened butter, garlic, rosemary, salt and pepper until fully incorporated.
  2. Rub the butter/herb mixture all over the skin and in the cavities of the chicken parts.
  3. Place the chicken, chicken broth, lemon juice and vegetables in your slow cooker. Cover.
  4. Set heat to low and cook for 8 to 10 hours (or on High for 3 1/2 to 5 hours).
  5. Remove the chicken and potatoes with a slotted spoon and serve piping hot!
  6. Enjoy!!!  

Thursday, April 21, 2011

Gluten Free Grilled Honey Mustard Chicken

This has to be one of the easiest recipes out there!  I can whip this up from start to finish in about 20 minutes (after the Chicken is done marinating that is).  To grill the chicken breasts I used my handy-dandy Foreman Grill, but if you have an outdoor grill... even better.  Basically all you have to do is grill up the marinated chicken and then spoon some extra marinade over the cooked chicken and serve.

I served it up with some organic brown rice, but feel free to spice it up with seasoned steamed vegetables.  This one has a kick to it, so if you're not into hot and spicy, you may want to tone down the pepper flakes and chili powder.

  • 1/2 cup of Whole Grain Mustard (any kind, just make sure it's GF)
  • 1/2 cup of Honey
  • Juice of 1/2 a lemon
  • 2 Garlic Cloves (minced)
  • 1/2 tsp Paprika
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Red Pepper Flakes
  • 3-4 Boneless Skinless Chicken Breasts

  1. Whisk all the ingredients in a small bowl.
  2. Reserve about 4 tablespoons of sauce to glaze cooked chicken, and then pour the remaining honey-mustard mixture over the chicken.  Toss it up until completely coated and then cover with plastic wrap and let marinade for 30 minutes at room temperature.
  3. Preheat your grill to medium-high heat. Grill the chicken for about 7 minutes per side, or until chicken is thoroughly cooked. 
  4. Pour the reserve honey-mustard sauce over chicken and let rest under foil covering for about 5 minutes.
  5. Serve with your favorite side and chow down! 

Saturday, April 2, 2011

Gluten Free Potato, Leek and Arugula Soup

Just three weeks away from comps! Yikes!  The weather is still a bit cold and dreary, but signs of spring are popping up all over the place. Just a few days ago I was walking through the woods among yellow blooms and daffodil shoots making their slow pilgrimage to their sun god.  The birds are back in the trees, beginning their Spring songs, and the season's last snow mounds are melting away to reveal fresh growth in the grass beds below.  I love Spring in Philadelphia. Especially during April when all the trees blossom; it's truly a beautiful thing and I look forward to it every year:)

Being that it's still a bit chilly, I thought I'd share yet another yummy soup recipe.  I made this about a week ago and absolutely loved it!  Taste-bud orgasms galore!  Now you can keep this veggie and omit the crumbled bacon, but I highly suggest at least substituting it with some FACON, or something similar, just for the sake of having little crunchies throughout your soup to enjoy.  Also, feel free to add vegetable stock instead of chicken stock.

Regardless of whether you add crunchies or not, a steaming bowl of this soup is a wonderful thing on a cold, damp day.  Trust me, you'll love it!


  • 1 onion (chopped)
  • 3 leeks, mostly the white parts but a little green too (chopped)
  • 2 medium size potatoes, of any variety (chopped)
  • 4 tblsp butter
  • 3 3/4 cups GF chicken/vegetable stock, or water
  • 2-3 cups arugula (roughly chopped)
  • 2/3 cups heavy cream
  • sea salt and fresh ground pepper
  • crumbled bacon, or facon (for topping)

  1. Melt the butter in a large soup pan, and add the onion, leeks and potatoes, stirring the whole mixture till everything is coated with melted butter.
  2. Heat until sizzling and then turn heat to low.
  3. Cover the vegetables and cook on low for 15 minutes.
  4. Pour the stock or water in and bring to a boil over high heat.  As soon as it's boiling, reduce the heat to low, and keeping it covered, simmer for 20 more minutes.
  5. Remove the cover, and using a large spoon or potato masher with a long handle, carefully mash up the vegetable chunks a bit.  You don't want the soup to be super creamy, but mashing it up a little will make it just creamy enough.
  6. Add the chopped arugula, stir well and cook on low for another 5 minutes.
  7. Stir in the heavy cream, season with S & P to taste, and continue to cook on low until the whole mixture is hot again.
  8. Ladle into bowls and top with a pinch or two of bacon.
  9. Grab your favorite soup spoon and get ready for a tastetastic experience!
Roland Gluten Free All 
Natural Chicken Soup Base, 23 Servings Per 4 Ounce Jar, 4 Ounce Jars 
(Pack of 6)Roland Gluten Free All 
Natural Vegetable Soup Base, 23 Servings Per 4 Ounce Jar, 4 Ounce Jars 
(Pack of 6)Roland Gluten Free All 
Natural Beef Soup Base, 23 Servings Per 4 Ounce Jar, 4 Ounce Jars (Pack 
of 4)

Gluten Free Turkey Chocolate Chili

When I read a recipe for chili that called for an ounce of chocolate, I just had to whip up my own interpretation! It makes sense though. Cocoa and Chili are like some immortal, South American married couple. Although we always think SWEET when we talk chocolate, Cocoa wonderfully complements the HOT spices!  After a string of amazing days, perfect for taking in the vibrant colors of Autumn, it's back to the drizzle.  Philly, in general, has pretty nice weather, in comparison to one of the dreariest places to live: Syracuse... my home town:)  Because of my frame of reference, I never seem to catch the hum-drum, half-empty glass mentality that locals often adorn after but a few days of rain.

Rainy weather is Chili weather.  So I figured what better time to share one of my most favorite recipes of late - Turkey Chocolate Chili!!  This chili's broth is light and spicy, almost like a stew, and absolutely warm your insides with spicy deliciousness!  Feel free to cut back on the chili powder, or add more chocolate depending on your tastes, but don't omit the chocolate! Trust me, you'll barely know it's there, but it gives this dish a subtle, wonderful aftertaste.  For the chicken broth, I used "Better Than Bouillon" but you can use whatever GF vegetable or chicken broth you like. 

  • 2 pounds ground turkey
  • 1 large onion (chopped)
  • 2 medium red bell peppers (chopped)
  • 6 garlic cloves (finely diced)
  • 4 tblsp chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 3 can of pinto beans (drained)
  • 1 28-ounce can diced tomatoes w/juice
  • 3 cups vegetable or chicken broth (Make Sure It's GF!)
  • 2 ounces of semisweet chocolate (chopped)
  • Cooking Spray (Make Sure It's GF!)

  1. Coat the bottom of a heavy pot with cooking spray.
  2. Add onions, bell pepper and garlic. Saute over high heat until vegetables begin to soften (about 6-8 minutes).
  3. Add turkey and saute until no longer pink, breaking it up while it cooks (about 5 minutes).
  4. Mix in the chili powder, cumin and oregano, stirring for about a minute.
  5. Add the beans, tomatoes with juice, broth and chopped chocolate.
  6. Bring the pot to a boil, then reduce to medium. Cook uncovered, stirring occasionally, for about an hour. 
  7. Add a little S&P and chow down! You're going to love it!!!

Gluten Free Chicken Potato Bean-sprout Stew

The Northeast has been experiencing a wet and cold week.  This Sunday we scheduled a trip to Linvilla Orchards to pick apples, eat cider-doughnuts, and go on a hay-ride followed by a bonfire to roast marshmallows.  I've got my fingers crossed, but it could very well be a wash-out.  We have 80 people signed up, so I'm hoping for a break around the time our wagons are scheduled to depart. Either way, rain or not, I'll be there warming up with hot spiced cider and the company of good friends:)

Right now, as I'm writing this, a large pot of turkey chocolate chili is reducing on the stove.  It smells AWESOME!!!  This rainy, dreary, cold and gray weather is the perfect time for chili, soup and stew.  The chicken stew recipe below is something I whipped up with what I had on hand.  I was nervous about the bean-sprouts, but they ended up being an amazing alternative to noodles. They still held their texture, and since I didn't chop them up, were nice and stringy like al dente pasta.  

A hot, steaming bowl of chicken stew on a cold and damp day is a bit of heaven! I shared this with some friends and they shared with me that this stew is amazing. Make it! You'll love it!

  • 2 cups chopped carrots
  • 2 cups bean sprouts (rinsed)
  • 2 lb chicken breast (chopped)
  • 6 cups scrubbed and chopped red potatoes (with skins on)
  • 8 green onions/scallions chopped
  • 3 bay leaves
  • 6 cups GF chicken broth (I used "better than bouillon")
  • 1 tsp concentrated lemon juice
  • 3 tblsp vegetable oil
  • Salt, Black Pepper and Garlic Pepper

  1. The first thing you're going to do is cook up the chicken. Heat the oil in a large pot on med-high till hot and throw in the chopped chicken breast. As it's cooking, keep stirring and adding shakes of salt, pepper and garlic pepper until you feel that it's spicy enough for you. Once the chicken is cooked through, using a slotted spoon, remove the chicken and set aside.
  2. Add the chopped carrots, onions and bean sprouts to the chicken oil. Stir constantly for about 3 minutes.  Add the bay leaves, potatoes and lemon juice and stir together for a couple more minutes.
  3. Add the chicken stock until everything is covered with about 1 inch of liquid. Cover an bring to a boil, then reduce to a simmer and uncover.
  4. Let the soup simmer for about 3o minutes, tasting about 1/2 way through and adding more salt, pepper and garlic pepper to your specific taste.
  5. Serve hot and steamy on a wet, cold day. Enjoy!!!

Gluten Free Sunshine Colcannon

After the last post I went to the store and purchased Betty Crocker's GF Brownie Mix.  Just like the chocolate chip cookies, the brownies were great!  I can't wait to try all of their new GF products:)

It's almost the beginning of the semester. This is my last year taking classes; only three more to go before dissertation.  This week was my last at Social Work Counseling Services. It was sad emptying out my office and closing out my cases, but I'm looking forward to what's ahead. It should be a busy year, but I can't wait to get it going!

As usual I've been cooking and baking up a storm.  This dish was really easy to put together.  I call it "Sunshine Colcannon" because the eggs look like little suns:) It tasted wonderful and was super filling.  I just love these traditional Irish meals... such great comfort food.  Feel free to use whatever cheese you prefer, and if you have an allergy to eggs, just leave them out.  

  • 2 pounds potatoes (chopped up)
  • 1/2 pound crisp green cabbage - any variety (shredded)
  • 2 green onions (chopped)
  • 4 large eggs
  • 4 oz. mature cheese (grated)
  • butter or margarine (according to taste)
  • nutmeg (according to taste) - I used about 1/4 tsp.
  • sea salt and fresh ground pepper (according to taste)

  1. Boil the potatoes until just tender - drain them and smash em up!
  2. Preheat the oven to 375 degrees F.
  3. Lightly cook the cabbage until just tender but still crisp. I cooked it in some olive oil and water, covering to steam a little.
  4. Drain the cabbage and mix them with the potatoes.  Add the onions, butter, nutmeg and S&P and mix together well.
  5. Transfer the mixture into a shallow ovenproof dish and make four potholes in the mixture. Crack an egg into each hole and season well.
  6. Bake for about 15 minutes or until the eggs are just set.  Remove from oven and sprinkle with cheese.
  7. Grab a bottle of Redbridge, some family or friends, and chow down!!

Gluten Free Eggplant & Ricotta Rolls

I've been cooking up a storm lately; sticking to vegetarian and more health-conscious meals.  I love it!  Cooking healthy gluten free food is actually very easy.  It's the calorie-laden GF baked goods that are a bit more challenging. Eating foods that energize and make you feel good inside is where it's at.  I still eat whatever I want when I'm out, but I think sticking to the healthy stuff at home is an easy way to keep my weight down.  Not that I'm worried too much about my weight, but it's good to think preventatively.

I've had some pretty gross and greasy eggplant parmesan before so I don't usually cook with eggplant.  I wasn't sure how this dish would turn out.  It required a few more steps than I'm used to (I'm a pretty lazy cook), but the end product was AWESOME!  The following day when I had it for lunch at work - it tasted even better!  This dish seriously opened up my taste buds to the yumminess of cooked eggplant.  I know you're going to like this one;)

For the eggplant rolls
  • 2 medium eggplants
  • Olive or Sunflower Oil (enough to coat the bottom of a pan)
  • 1 cup ricotta cheese
  • 2 cups white rice (cooked)
  • 1 tblsp. fresh basil (chopped)
  • 1 tsp. fresh mint (chopped)
  • Sea Salt & Fresh Ground Pepper
For The Sauce
  • 1 tblsp. olive oil
  • 1 medium size onion (finely chopped)
  • 1 garlic clove (crushed)
  • 14 oz. can of chopped tomatoes 
  • 1/2 cup white wine (or GF vegetable stock)
  • 1 tblsp. fresh parsley (chopped)

Cooking Instructions
  1. Get the rice cooking.
  2. Create the tomato sauce: heat the oil in a small pan and fry the garlic and onion for 2 to 3 minutes (or until softened).
  3. Add the tomatoes, wine (or stock), and parsley. Season well with salt & pepper.  Bring to boil, then lower heat and simmer for 10 minutes (stirring occasionally).
  4. Meanwhile: preheat your oven to 375 degrees F. 
  5. Slice the eggplants the long way. Discard the ends and outer slices.
  6. Heat the oil in a large frying pan and fry the slices of eggplant until golden brown on each side (you'll need to do this in stages). Remove the browned slices and drain on paper towels.
  7. Mix the cooked rice, ricotta cheese, basil, mint, and some salt and pepper in a bowl.
  8. Lay the cooked slices of eggplant on a cutting board. Drop generous spoonfuls of rice mixture onto one end of each slice and roll them up.  Arrange the rolls side by side in a shallow ovenproof dish. 
  9. Cover the rolls with the hot tomato sauce and throw it in the oven for 10-15 minutes. Remove and chow down! This is serious good eats!

Gluten Free Arabian Spinach & Chick-Peas

The month before my wedding, I ate horribly.  Most of my meals consisted of burgers, hotdogs, sausage, and whatever else could be thrown onto the grill and cooked quickly.  While in Jamaica I had a chance to eat anything I wanted, and what I ended up enjoying the most, were simple, healthy foods.  Before I left I decided to do my best to make more vegetarian dishes, and try and limit my red meat intake.  Since being back I've begun to experiment and am loving it.  This is the first out-of-the-ordinary meal I made.  It's extremely simple, fast and delicious!  Most people would likely use this as a side dish for fish or meat, but I had it as the main course with basmati rice. I'll be making this again:)

  • 15 oz. can chick-peas (garbanzo beans), drained
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 14 oz. fresh spinach, washed and shredded
  • 1 tsp cumin
  • 1 tblsp. butter
  • 2 tblsp. olive oil
  • sea salt and freshly ground pepper

Cooking Instructions
  1. Using a large frying pan or wok, fry the onion in the olive oil for about 5 minutes, or until softened. Ad the cumin and garlic and fry for another minute.
  2. Add the shredded spinach in small batches, stirring until the leaves begin to wilt.  It may not seem like it can all fit, but the spinach shrinks down a lot!
  3. Stir in the chick-peas, butter, sea salt and freshly ground pepper. Reheat it until just bubbling and then serve.  
  4. That's it! Enjoy!

Gluten Free Spaghetti Frittata

Wow. I can't believe how long it's been since I posted a recipe!  It's been over a month, but for me, it seems like only a week or two.  I have one more week till my brother moves up from Georgia (Yaaaaaay!!!), two more weeks until I hop a plane for China (Double Yaaaaaay!!!), and only a few more months till I get married (Jackpot Yaaaaaay!!!).  So much has happened in the past month, that just thinking about it all makes me dizzy.

As far as food is concerned, I've kept things pretty basic - mostly corn tortilla wraps of every variety, rice cakes with peanut butter and jelly, omelets and scrambled eggs, and other quick to prepare meals on the go.  However, I have been eating out at a lot of great places that offer gluten free meals, including Pei Wei, Sazon, and this little Vietnamese Pho restaurant on the west side. This meal is actually the first "out-of-the-ordinary" meal I've made since I last posted.  Pretty sad actually...  But now that all my school work is complete, I've got some extra time on my hands and I'm ready to start cooking again:)

Spaghetti frittata?  I know, it sounds weird, but I swear it's yummy;)  You can play around with the spice in this one depending on your taste, but as it's written, it's not too spicy.  When boiling the gluten free pasta, remove and drain before it's al dente to avoid it becoming too mushy when you throw the whole thing in the oven.  This can be scooped out with a big spoon, or cut into wedges like I did for the photo.  Also, feel free to substitute the mozzarella with whatever cheese you prefer. Enjoy!

  • 8 oz. uncooked spaghetti (I used Tinkyada Organic Brown Rice Pasta)
  • 1 medium onion, sliced
  • 2 cups fresh mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 tblsp. olive oil
  • 1 15 oz can diced tomatoes (undrained)
  • 8 eggs, lightly beaten
  • 1 tblsp. hot sauce (I used Emeril's Red Pepper Sauce)
  • 1/4 cup sundried tomatoes, chopped
  • 1 cup shredded cheese

Cooking Instructions
  • Cook the pasta as directed on the package, minus 3-5 minutes or until "almost al dente."
  • Preheat oven to 350 degrees F.
  • Heat oil in a large ovenproof skillet on medium/high.  Add the onions and mushroom and cook, stirring occasionally for 5 minutes or until onions are crisp and tender.
  • Add the sundried tomatoes, zucchini and chopped tomatoes with their liquid.  Cook an additional 10 minutes or until most of the liquid has evaporated off, stirring occasionally.
  • Mix the pasta with the eggs and 1/2 cup of the cheese in a large bowl; mix well.  Add to the vegetables in the skillet; stir until incorporated.  Cook on medium/low for about 5 minutes or until bottom of frittata is set. 
  • Sprinkle with remaining cheese and throw into the oven for 10-20 minutes, or until center of frittata is set.
  • Remove from oven and let cool for a little while.
  • Say FRITTATA 3 times loudly, devour and enjoy!