Gluten-free lasagna

 

 A medical diagnosis of celiac disease is no barrier to making lasagna in my experience. These gluten-free pasta sheets by Chickapea, made from chickpeas and lentils, fit the bill perfectly.

Make your tomato sauce from whole peeled tomatoes and fresh carrot, celery, onion and extra virgin olive oil, and your ragu from ground meat without fillers.

Grate your parmigiano reggiano cheese from wedges, and use fresh mozzarella if that's in your recipe. 

Substitute a seasoned whole milk ricotta sauce with nutmeg for the béchamel normally made with wheat flour and butter, and you are good to go. I save salted pasta water left over from making other shapes of Chickapea pasta for other dinners to dilute the ricotta.

Your gluten-free family member will thank you for the effort. 

Happiness is BelGioioso pre-sliced fresh mozzarella for pizza night

It's more expensive than shredded part-skim mozzarella by about $1.23/lb, but tastes far better.

It's worth it.

We can still make five pizzas with a pound of it as before, and just as conveniently because it is pre-sliced.

Some of the top mineral-rich foods

Nuts are in a class all by themselves

Seen here:

Almonds, cashews and Brazil nuts

Beans and lentils

Spinach and kale

Salmon and sardines

Sunflower seeds, flax seeds and pumpkin seeds

Oysters, scallops, mussels and clams

Mushrooms

Oatmeal, whole wheat and wheat germ

Milk and yogurt

Beef and lamb

Avocado

Dark chocolate

Parmesan, Swiss and Mozzarella

Apricots, prunes, raisins, figs and dates 

Uh oh: It's 100% grated, just not necessarily 100% CHEESE

Would you like some WOOD with that pasta?

From the story here last February, which is about when I started to wonder why I couldn't get my preferred Romano in block form anymore, only grated in bags:

Cellulose is a safe additive, and an acceptable level is 2 percent to 4 percent, according to Dean Sommer, a cheese technologist at the Center for Dairy Research in Madison, Wisconsin. Essential Everyday 100% Grated Parmesan Cheese, from Jewel-Osco, was 8.8 percent cellulose, while Wal-Mart Stores Inc.’s Great Value 100% Grated Parmesan Cheese registered 7.8 percent, according to test results. Whole Foods 365 brand didn’t list cellulose as an ingredient on the label, but still tested at 0.3 percent. Kraft had 3.8 percent. ... According to the FDA’s report on Castle, obtained through the Freedom of Information Act, “no parmesan cheese was used to manufacture” the Market Pantry brand 100% grated Parmesan Cheese, sold at Target Corp. stores, and Always Save Grated Parmesan Cheese and Best Choice 100% Grated Parmesan Cheese, sold by Associated Wholesale Grocers Inc., which along with its subsidiaries supplies 3,400 retail stores in 30 states. Instead, there was a mixture of Swiss, mozzarella, white cheddar and cellulose, according to the FDA.

Don't buy grated, folks. I don't care what the cheese is, just buy the block. It's easier to split than kindling.

Happiness is whole milk mozzarella on the pizza instead of part-skim: It's more tender and tastes fresher

My Current Super Foods Menu

Monday--Burritos (homemade pinto beans, onions, and saved bacon fat from uncured bacon, ground turkey, homemade Mexican seasonings, in an Azteca brand flour tortilla with extra sharp cheddar cheese and fresh toppings including homemade guacamole, black olives, salsa, green onion and chopped spinach)

Tuesday--Basil Pesto Sockeye Pie (canned wild sockeye salmon, eggs, homegrown tomato sauce, homemade basil pesto sauce, rolled oats) with a green salad of romaine lettuce and spinach with a lemon-evoo dressing

Wednesday--Italian pasta with homemade hot Italian turkey sausage, homemade tomato sauce, grated Pecorino Romano cheese and steamed green beans or baby broccoli or a romaine-spinach salad

Thursday--One of two flexible nights in the week like Sunday, but often curry night, usually leftover poultry, butter, garlic, Penzeys curry powder, canned coconut milk, flaked coconut, dried cranberries, diced Fuji apples and chopped almonds served over Jasmine rice with a salad on the side, or Italian meatloaf made with ground turkey, rapini and seasonings, or baked chicken with rice and broccoli

Friday--Filet of something from the sea, these days baked skin-on steelhead trout with lemon pepper, Jasmine rice and a steamed vegetable like baby broccoli or green beans, or a curried salmon-rice cake with a fruit sauce, or sockeye pie leftovers

Saturday--Napoli style pizza baked in cast iron with homemade basil pesto sauce, homemade tomato sauce, mozzarella, and fresh roma tomato slices, with a fresh salad

Sunday--Charcoal Grill Day: usually hamburgers ground at home from a single piece of Angus chuck served with all the toppings desired on a potato bun and steamed green petite peas with butter, otherwise grilled marinated Otto's chicken (locally grown) with red potatoes baked in the oven, or a stir fry in the wok, or pasta carbonara

Luncheon is usually a homemade barley-lentil soup using homemade chicken broth with some homemade buttered toast, or leftovers like a burrito, and an apple on the side with a square of 70% cocoa chocolate to finish, or a can of Norwegian bristling sardines on rye crackers with a fresh pear

Breakfast is usually stove-top espresso with 2% milk steamed, a hardboiled egg or a fried egg with toast and jam, and a fresh orange, or a blueberry-banana smoothie with homemade yogurt, coconut milk, cinnamon and ground flaxseed meal, or whole oatmeal with berries and walnuts

Wine, especially on Wednesdays and Saturdays.

Purists will revolt as purists do, but life is for the enjoying.