Pasta with Ricotta Cheese and Spinach

Screen Shot 2015-06-29 at 2.17.24 PMINGREDIENTS

  • 11ounces (1 1/3 cups) whole-milk ricotta cheese
  • 3tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1pound fusilli
  • 1pound (16 cups) baby spinach, chopped coarse
  • 4garlic cloves, minced
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon cayenne pepper
  • 1/4cup heavy cream
  • 1teaspoon grated lemon zest plus 2 teaspoons juice
  • 1ounce Parmesan cheese, grated (1/2 cup), plus extra for serving


  1. 1. Whisk 1 cup ricotta, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in medium bowl until smooth; set aside.

    2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.

    3. While pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest and juice, and 3/4 teaspoon salt until smooth.

    4. Add ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Transfer pasta to serving platter, dot evenly with reserved ricotta mixture, and serve, passing extra Parmesan separately.

    Recipe from

Shrimp, Cilantro, Tomato, and Lime Salad

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¼ olive oil

juice from 1 ½  limes

1 teaspoon cumin

1 teaspoon garlic powder

¼ teaspoon cayenne pepper

salt and pepper


Whisk together  the above ingredients.


In a separate bowl combine all the following ingredients, then toss with dressing:


1 pound cooked shrimp

1 14 oz can black beans (rinsed)

1 small red onion chopped finely

2 teaspoons chopped jalapeno (no seeds)

¼ cup chopped fresh cilantro

3 large carrots julienne style

1 ½ cups cherry tomatoes sliced in half
Terri created this recipe.

Broccoli Casserole

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20 oz frozen chopped broccoli

1 can gluten free Progresso Cream of Mushroom soup

1 cup mayonnaise

1 Tbls fresh lemon juice

1 cup grated sharp cheddar cheese (separated)

Salt & Pepper

1 cup Gluten Free saltine crackers or Bread Crumbs

1/2 stick butter


Partially cook broccoli, put in bottom of casserole dish.  Mix together soup, mayonnaise, lemon juice,  1/2 cup cheese, salt, and pepper. Pour over broccoli. Melt butter, stir in bread crumbs or crackers, and 1/2 cup cheese. Sprinkle over casserole.

Bake 350 degrees for 30 minutes.

Family recipe

Yes, Virginia There is a Great Meatloaf Recipe

Screen Shot 2015-03-02 at 11.50.58 AMINGREDIENTS


  • 1 1⁄2lbs  ground beef (ground shoulder roast is good) I used 1 lb ground beef and 1 lb ground pork
  • 1 slice bread (broken or chopped finely) I use Gluten Free
  • egg
  • 1 small vidalia onions or 1 small type sweet onion, finely chopped
  • 1 teaspoon  table salt
  • 1⁄4teaspoon  black pepper
  • 4 tablespoons  ketchup
  • 1⁄2-2⁄3cup whole milk or 1⁄2-2⁄3 cup  half-and-half
  • I added parsley, basil, oregano, and some Worcestershire sauce
  • Sauce

  • 4 tablespoons  apple cider vinegar
  • 2 -4 tablespoons  dark brown sugar, packed firm (to taste)
  • 1⁄2cup  ketchup


  1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
  2. Smooth out top.
  3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
  4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
  5. ENJOY!
  6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good. I make my own gluten free Kitchen Base.  Look for prior posts
  7. **Recipe should be”plump” from the addition of the milk or Half & Half.
  8. It should NOT be runny.
  9. ***A second batch of sauce served hot is good to serve with the meatloaf.
  10. Nita’s Note: I note that some of you are using game meat such as deer — Deer is a very DRY meat. It is wise to HAVE some fat added to the deer — especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don’t know about some of the other game meat some are using. Please consult and expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.



Homemade Browning Sauce

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  • 1/2 cup brown sugar
  • 1 cup water
  • 1 teaspoon beef soup base Orrington Farms Broth Base & Seasoning is Gluten Free! Yay!


Step 1

PLACE 1/2 cup (4 oz. / 125 g) of brown sugar in a saucepan over very low heat, stirring it until it starts to melt and turn a darker brown (5 – 10 minutes).

Step 2

ADD 1 cup (8 oz. / 250 ml) of water, stirring or whisking well until the brown sugar has dissolved in it.

Step 3

ADD beef soup base, return to heat and stir until it is all mixed in, then use or store in refrigerator in a sealed container.

From the Hungry Wolf

Lime and Chile Roasted Pork Shoulder

Screen Shot 2015-02-22 at 6.42.16 PMIngredients
10 cloves garlic
2 scallions, sliced (white and green parts)
2 tablespoons coriander seeds
1 chipotle chile in adobo plus 2 tablespoons adobo sauce
2 teaspoons cumin seeds
Kosher salt and freshly ground pepper
1 (6 to 8-pound) Boston butt pork shoulder, bone-in
4 wide strips fresh lime zest
1 cup fresh lime juice
1 cup fresh orange juice
3/4 cup extra-virgin olive oil
2 cinnamon sticks, broken up
1. Pulse the garlic, scallions, coriander, chipotle chile, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor or mini-chopper to make a thick paste. If the butcher didn’t trim the fat cap on the pork shoulder, trim off all but a thin layer of fat. Make deep incisions with a paring knife, at about 2-inch intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.

2. Combine the lime zest and juice, orange juice, adobo sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.

3. Preheat the oven to 450 degrees F. Put the pork, fat-side up, in a large Dutch oven. Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 350 degrees F and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 190 degrees F and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.

4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.

Recipe courtesy Food Network Kitchens for entwine.
Copyright 2011 Television Food Network, G.P. All rights reserved

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Cilantro Lime Salmon Marinade

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1 bunch cilantro leaves, chopped

2 cloves garlic, chopped

2 cups honey ( I used only 1.5 cups)

Juice from two limes

salt and pepper to taste ( I like to use a lot of each)


  1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
  2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate from 10 minutes to several hours.
  3. Preheat an outdoor grill for high heat.
  4. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.


Dairy-Free Gluten-Free Jalapeno Poppers

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Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Easily Vegetarian

Makes: 12-16 poppers
Prep Time:  30 minutes
Soak Time:  2-4 hours
Grill Time: 10-15 minutes


1/2 cup RAW NACHO CHEESE SAUCE (see notes)
2-3 tablespoons crispy fried PANCETTA or BACON BITS
2-3 tablespoons thinly sliced GREEN ONION (optional)


Slice jalapenos lengthwise and deseed using a small spoon. Set aside.

In a small bowl, mix remaining ingredients. Fill each pepper half with “cheese” mixture.

Grill on low 10-15 minutes or until peppers are tender and cheese is heated through. Allow to rest 3-5 minutes before serving.


To balance the saltiness of the pancetta, cut back the measure of salt from 1 teaspoon to 1/2 teaspoon when making the Nacho Cheese Sauce.

Try to keep the cheese mixture thick by adding as little water as needed to achieve a smooth dip consistency. If you’ve made it on the thinner side, you can add a tablespoon or two of tapioca flour to the cheese mixture to thicken it up.



Raw Nacho Cheese Sauce

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Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free |Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-Free | GFCF | Vegetarian | Vegan | Raw

Serves:  Makes approximately 1-1/4 cups
Active Time:  5 minutes
Soak Time: 2-4 hours


1 cup raw CASHEW NUTS
1/4-1/2 cup chopped RED BELL PEPPER
2 tablespoons cold-pressed OLIVE OIL
2 tablespoons WATER
1-1/2 tablespoons LEMON JUICE
1/2 teaspoon SEA SALT (then adjust to taste)
1 teaspoon ONION POWDER
1/4 teaspoon TURMERIC


Soak cashews in water 2-4 hours, rinse and drain.

Add all ingredients to a high-powered blender and blend on high until super smooth, scraping sides as needed. You may add additional water, one tablespoonful at a time, to adjust consistency to your liking.


Start with 1/4 cup bell pepper and add more as needed to achieve desired color. Less = yellow cheese, More = slightly more orange-colored cheese.

A high-powered blender such as a Blendtec or Vita-Mix will yield optimal results.



Mushroom Pesto Pinwheels

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YIELD: 4 1/2 dozen

PREP TIME: 1 hour, 45 minutes (includes time for dough to rest)

COOK TIME: 10 minutes

TOTAL TIME: 2 hours

These gluten free, dairy free Mushroom Pesto Pinwheels are the perfect party bite for everyone to enjoy! Tip: you can prepare the recipe through the point of filling the muffin tins, and set aside, covered, in the refrigerator overnight to be baked just before serving.


3 1/4 cups all-purpose gluten free blend, such as Bob’s Red Mill, divided
4 tablespoons psyllium husk powder
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 large egg
1/2 cup water
1/2 cup unsweetened almond milk or other non-dairy milk
3 tablespoons olive oil

1/2 cup (1 1/2 oz) sundried tomatoes (not packed in oil)
boiling water
1 cup (packed) basil leaves
2 cloves of garlic
1/2 cup vegan parmesan “cheese”
2 tablespoons olive oil
4 tablespoons reserved soaking water from sundried tomatoes

Vegan Parmesan “Cheese” (source: Hearty Vegan Meals for Monster Appetites)
1/2 cup (80gm) dry roasted almonds
6 tablespoons (60gm) hemp seeds
pinch of salt
1 clove of garlic, minced
2 tablespoons (15gm) nutritional yeast
2 tablespoons (14gm) coconut flour
1/2 tablespoons (5gm) white miso

Additional Ingredients for Assembly:
1 10oz package fresh mushrooms
Olive Oil
Vegan “Parmesan Cheese”



Make the Vegan “Parmesan Cheese”:
Combine all ingredients in a food processor and process until very fine crumbs are formed. (This recipe will make more than you need for the pinwheels. Refrigerate leftovers in a covered container for 1-2 weeks.)

Prepare the Sundried Tomato Pesto:
Place the sundried tomatoes in a bowl and cover with boiling water. Let stand for 25 minutes.

Remove the sundried tomatoes with a slotted spoon, reserving the water. Place them in a food processor along with the basil leaves and garlic. Process until very finely chopped. Add vegan parmesan “cheese”, olive oil, and 4 tablespoons reserved soaking water. Process again until mixture forms a paste.

Mix the Dough:
Place 3 cups flour, psyllium husk powder, bakign powder, baking soda, and salt in the bowl of a food processor. Pulse to combine.

In a bowl or large glass measuring cup, whisk together egg, water, milk, and olive oil. Add the liquid to the food processor and pulse several times, until a wet, stick dough forms. Sprinkle in remaining 1/4 cup flour, and process again until the dough begins to pull together in a ball.

Gather the dough into a large ball, press into a disk, and wrap in plastic wrap. Refrigerate for 20-30 minutes.

Assembly and Baking:
While the dough is resting in the refrigerator, finely chop the mushrooms and lightly saute for about 10 minutes, until they soften and release their moisture.

Preheat oven to 375ºF. Spray mini muffin tins with nonstick cooking spray.

Divide dough into 4 equal portions. Place one piece on top of a piece of parchment paper. Keep remaining dough wrapped in plastic to prevent from drying out.

Using a rolling pin, roll the dough into a rectangle. Trim edges if desired. Drizzle a small amount of olive oil over the length of the dough and use a pastry brush to evenly distribute it. Wet your fingers with a bit of water and brush along the far edge, to moisten (this will help “seal” the dough once you roll it up.)

Spread a thin layer of pesto on the dough, and top with some of the mushrooms. Sprinkle with parmesan “cheese”. Starting with the long edge closest to you, roll the dough into a cylinder.

Slice the dough into 1″ pieces and place each one in a single well of the muffin tin. (Tip: unflavored dental floss works very well to slice the dough into neat pieces. Simply slide the floss under the dough, then pull the ends upwards and criss-cross them.)

Once the muffin tins are full, spray the tops of the pinwheels with olive oil cooking spray. Bake for 10 minutes, until puffed and lightly browned. Serve hot.