GF Pasta Puttanesca

It has been a long week since I have been super sick. It started off as a head cold, which I got after taking my cat to the vet.  I knew something was off with my cat Crookers but it turns out that he has some weird eye condition that the vet has no clue about and hyperthyroidism.  It was such a stressful experience that my sinuses filled up right when we went out the door.  Then I worked all week and the cold went to my chest.   Luckily I got antibiotics on Friday, so I should be healthy soon.  Hopefully, because we will be going to New Orleans!

One of my favorite summer dishes, which can be made any time with canned goods, is Pasta Puttanesca.  I have fond memories of being a child and having my dad serve this dish out of a big bowl that looks like a watermelon in the summer.  I picked out all of the olives (and still pick out some every now and then) but always loved it warm or cold.  Back then the noodles were not GF but using GF noodles still works out well in this dish.  

Pasta Puttanesca

Ingredients

1 lb of pasta (can be GF)

3 Tbs of olive oil

6 cloves of garlic chopped

28 oz can of whole plum tomatoes chopped (or you can buy them chopped ahead of time)

1 cup of pitted chopped black olives

8 Tbs of capers

Chopped parsley to taste

Salt and pepper to taste

Cook the pasta according to directions.  Heat the olive oil in a pan on medium.  Add garlic and cook gently until they are almost melted.  Stir in tomatoes with juice, olives and capers.  Cook on medium heat for 5 minutes and season with salt and pepper.  Then mix sauce, pasta, and parsley and serve.  

White Bean and Sausage Pesto Soup

So last night was really stressful, that is why I feel a cold coming on. I came home from grocery shopping at 7:oo pm, ready to make my bbq baked beans. When I got to the space in my alley there was a white Escalade sitting between my house and the house next door that I have never seen before. It pulled up when I parked but backed up afterwards, trapping me in my spot. I got scared and went straight to my back door without my groceries, figuring that I would get them later, and I find my back door ajar. Now I have to point out there is another family that lives underneath us (and can be irresponsible) but it scared the heck out of me so I went straight to the front of my building and walked a few houses down and called the police. I guess if you dont sound like someone is actively killing you they dont go very quick so I waited outside and heard people coming out of the building but they didnt get in my downstairs neighbors car or in the white Escalade (which sped away when they got in). I waited out in the freezing cold for another 10 minutes without the cops coming by. It was around 8 degrees outside. Finally I couldn't handle it anymore so I went to the back door. It was closed but unlocked, which still freaked me out so I got in my car and pulled out quickly waiting for the cops. They showed about 2 minutes later and I drove right behind them but they didn't stop at my house and I didn't feel comfortable honking at police. I got out of my car behind them and waved my arms, but they just kept on going. I then drove away and sat in my car until my husband came home from the football game. He felt it might be the people downstairs and checked the house. We were ok, but I am so upset with the irresponsible people downstairs. It is not like we live in the country, the suburbs... we are in the city. My aides' son was shot and killed by someone in the hallway of his apartment. I cant wait until I get out of here.

So last week was really cold and my car was in the shop for a while so I couldn't go out to grocery shop. I wanted something warm and something I could make with the stuff in my cabinets and freezer. I didn't have much left but I managed to make a great meal (not vegetarian though- sorry!)

White Bean and Sausage Pesto Soup

Ingredients

1 pound of Italian sausage, removed from casing and crumbled

1 chopped onion

4 chopped cloves of garlic

6 cups of chicken stock

1 15 oz can of cannellini beans (drained)

2 Tbs of pesto (I used oregano pesto)

1 cup of spinach, coarsely chopped

1 1/2 cups cooked gluten free small shells

1 Tbs lemon juice

1 Tbs olive oil

1/2 tsp red pepper flakes

Salt and pepper to taste

Cook the sausage on medium heat in a pot until crumbled and cooked all the way through. Pour sausage onto paper towels to drain some of the fat. Add the olive oil in the same pan and add onion and garlic. Saute until tender. Add the sausage, beans, pesto, and red pepper flakes to onions in pot. Saute for 2 minutes then add chicken broth. Simmer for 20 minutes, uncovered. Add the spinach and simmer until it wilts. Take off of heat and mix noodles and in lemon juice.

GF Roasted Butternut Squash Lasagna

Well it is the day before Christmas Eve and I spent 7 hours cooking... even though I didn't have to. I made 4 different types of chocolate bark to take to 4 different Christmas parties that we have in the next two days. Then I made my wild rice with carmelized onions and cranberries for my Aunt's Christmas Eve Party tomorrow. Finally I made stuffed apples, curried swiss chard and a vegetarian tamale pie for my parents' Christmas tomorrow.

I just finished and was going to try to go swimming but collapsed instead. So now I'm eating my pho (from Bon Bon, its good!) and relaxing in front of the TV with a cat on my arm (who looks so funny because I shaved him last week). It feels nice to relax with the crazy week that I have had. On Saturday night my husband was in what could have been a fatal accident. Luckily my husband swerved (quick reaction which he attributes to playing video games) and the man only took out the left side of the car. My husband has a lot pain, but luckily nothing life threatening. I've spent the last 5 days driving him everywhere and taking care of him but tonight one of our friends is back from the Navy and he took him to dinner, so I get some time off. Back to craziness tomorrow.

I made this lasagna as a combination of different recipes. I wanted to make something different and haven't made lasagna before. I thought it would be fun but instead was a learning experience. I am not a fan of cheese so I only used a small amount of parmesan and mozzarella cheese. However, I'll put in what "normal" people would use for cheese in the recipe.

Gluten Free Roasted Butternut Squash Lasagna

Ingredients

1 butternut squash (1 1/2 - 2 pounds)

2 tsp salt

1 tsp of dried sage

1 tsp ground black pepper

1 Tbs brown sugar

15 oz ricotta cheese

1/2 cup of Parmesan cheese

2 Tbs of water

A box of gluten free rice lasagna noodles

Preheat the oven to 350 degrees. Use a knife and prick a few holes in the squash. Place on a baking sheet and bake for 1 hour until soft. While your squash is roasting, cook your GF noodles according to specifications on the box.

After the squash has roasted and is cool enough to touch, remove the fibers and seeds and peel off the skin. Place the squash meat into a food processor and process until pureed. Mix in the sage, 1/2 tsp of black pepper, 1 tsp of salt and the brown sugar.

Mix the ricotta, 1/4 cup of parmesan, 1/2 tsp of black pepper and 1 tsp of salt together in a different bowl.

Spray a 9 x 5 baking dish with cooking spray and put 2 Tbs of water at the bottom of the dish. Then place a layer of noodles at the bottom of the dish, overlapping slightly. Spread 1/2 of the squash mixture over the noodles and then 1/2 of the ricotta mixture. Then repeat with noodles, squash, cheese, and noodles. Sprinkle the top noodle layer with 1/4 cups of parmesan cheese.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake 10 - 15 minutes until the cheese begins to golden on top.