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Pasta & Rice
Saute ground turkey in garlic.
Saute 3 onions, 2 leeks and 1 package of sliced mushrooms in olive oil with garlic. Add green and yellow squash and sauté till soft.
Mix all the above together. Steam some broccoli, cauliflower and spinach (if you can tolerate it). Boil the lasagna pasta (you will only need 4 pieces)
Put 2 pieces of lasagna in the bottom of a casserole dish
Spread a layer of the meat on top
Spread a layer of spinach
Put 2 slices of provolone cheese (or mozzarella)
Repeat starting with the layer of lasagna pasta. Pour about a cup of the water from the steamed veggies into the casserole dish. This will help keep the dish moist. Bake with lid on for 10 mins (to melt cheese), then take lid off and turn to broil to brown top.
Eat and Enjoy!!!
Kim's Shrimp Pasta
(You can substitute olive oil for the butter)
Fresh or frozen shrimp is fine as long as it's peeled and deveined, and for those of you who can't
tolerate wheat, I'm sure you could try rice noodles. To start off, I get the water boiling and then chop up A LOT of fresh garlic and fresh basil. Once I put the linguine on, I heat up a pan with butter (I use a stick for
four people--I have a big fat tooth) and sauté the garlic in it, adding the shrimp towards the end. When the pasta is done, I throw in the butter/garlic/shrimp, along with the fresh chopped basil, toss and lightly
salt. I have yet to find a person who does not find this simple dish to be delicious! I usually serve it with steamed broccoli or a salad of greens/bell pepper/avocado.
Melissa's Veggie Pizza
I use French Meadows Spelt Pizza Crusts. I found them at the health food store. They are very flat (have no yeast of course). When you bake them they get very crispy. I put grilled chicken pieces, zucchini, pepper, broccoli and cheese on it with some of the salad dressing we can use (olive oil, dill, garlic and basal) on the crust for some "sauce".
Sauté the uncooked rice with onions, garlic, celery and carrots and other approved spices before you boil it. It adds a lot of flavor and tastes almost toasted.
Make the dough by using 1 cup flour, 1/4 teaspoon of salt and 2 tablespoons olive oil. Mix together then add water (small amount at a time) while mixing. When the dough is not soggy/sticky but not dry i.e.: not crumbly it is ready. If you put too much water in and it is soggy and sticky, add a handful of flour and knead with your hands. Roll out and place on to a pizza tray.
Base: Mix Ω cup olive oil, 1/4 teaspoon salt, crushed garlic, pepper (if tolerated) and fresh basil (if tolerated). Spread onto the dough.
Toppings: I put a layer of spinach on top of the base so that it cooks and doesnít dry out. Then I put a thin layer of cheese on top of the spinach (I use mozzarella cheese (grated) but use the cheese (or cheese combinations) you can tolerate). Donít put too much on or it will be greasy. I then add a layer of onions and ground turkey (I sauté the onions and ground turkey together first in olive oil, salt and garlic). If you can eat tomatoes you can add slices to the top.
At a heat of 400 this usually takes about 30-40 min. to cook depending on the thickness of your crust.
Karla's Asparagus Ravioli
Cook asparagus and chop into very fine pieces (about 2 bunches). Chop up mozzarella, provolone or any other type of cheese tolerated. I used 5 pieces. Mix together and set aside. Can add basil or cooked onions, if desired and tolerated.
3 cups flour
4 x-large eggs
2 tsp olive oil
Put 3 cups of flour on pastry board or counter top. Make "hole" in the flour and add in rest of ingredients, stirring with a fork in the middle until well blended. Continue stirring while adding in flour, slowly. When dough is no longer wet and there is about 5 tablespoons of flour left, start kneading. Knead for 10-12 minutes. When finished kneading, use rolling pin to roll out dough. Dough will be very tough to roll out. It may help to roll dough onto rolling pin and using fingers, knead it against the pin to stretch and then continue rolling out on board. Roll out until pasta dough is at least 1/16" thick, occasionally flipping over and dusting with left over flour.
Cut dough into 2" x 2" pieces. Take a teaspoon of stuffing and put in the center. Fold over and pinch edges to seal. Set aside to dry out or you can cook them right away.
Heat 4-5 cans of chicken broth. I use Healthy Valley. When it comes to a boil, drop in raviolis and cook until desired tenderness (5-10 minutes). Serve hot.
With this I served sautéed pieces of chicken in olive oil and basil as a side dish.
Note: stuffing can be altered. You can use cooked ground chicken, broccoli, cauliflower, ground beef (then boil in beef broth) cooked fish or any other combination you can think of. If you can eat potatoes, make mashed potatoes and add cheese and onions, then stuff into raviolis.
Michelle's Pizza Crust or Homemade Taco Shells
2 cups flour (I use 1 cup white and 1 cup either brown rice or whole wheat, just to be a little healthier).
1 tsp. baking powder
1 tsp. salt
2 tbsp. butter
1/2-3/4 cup warm water (start with half cup and then add more to get the ball of dough consistency that looks right)
Mix all together with hands until you get a ball of dough. Then let sit in a sealed container for about 20 minutes. To make pizza crust, roll out dough on floured surface with floured rolling pin until the size you want. Then I put the dough on my pizza stone and put the toppings on. For sauce: I have only found one brand of tomato paste that the only ingredient is tomatoes so I buy that kind and mix a little bit of that with water, season it and it makes a great pizza sauce. Then I top with lots of veggies, ground beef and mozzarella cheese. Then I pop in a hot oven for 10 minutes or so
To use them as taco shells: After letting the ball of dough rest for 20 minutes, break off small balls about the size of golf balls and roll out on a floured surface. Then put your already cooked ground beef inside. Fold one edge over to match with the other side. They will actually seal if you dab some water with your finger on one of the edges first. Fry in hot canola oil about 30 seconds on each side and you have a taco! Then I cut open the sealed edges with a knife and fill with veggies and cheese. It doesn't quite taste like a taco without the taco sauce, but I still love these anyway.
Spelt/Kamut Croutons and Bread Crumbs
1 loaf of spelt or kamut bread
any dried herbs you can tolerate (optional)
1.Preheat oven to 300 F
2.Butter the slices of bread and sprinkle with salt. Apply garlic and herbs liberally. Rip bread into crouton-sized pieces. If you want to make breadcrumbs and you don’t have a food processor, you will want to crumble the bread before you toast it.
3.Toast the bread until golden brown (about 20 minutes).
4.If making breadcrumbs: transfer bread to food processor in batches and puree.