I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Wednesday, March 25, 2015

New Product that I love...

Gillian's Gluten Free Bread Crumbs. They are wonderful. Unlike other GF bread crumbs that are very similar in texture to corn meal, Gillian's are a true bread crumb. As a result, the taste, texture and golden color obtained through cooking when used as a breading are identical to "normal" breadcrumbs.

Wednesday, March 18, 2015

Just found a wonderful online Spice Store. Free Shipping and Returns (orders over 10.00)

They have an amazing selection of Gluten Free spices, seasoning blends, gluten free flours, etc. Don't take my word for it! Check them out for yourself at http://www.myspicesage.com! 

Saturday, September 13, 2014

Let's talk about a well stocked gluten free pantry, refrigerator and freezer. . .

As much as I try to plan my meals in advance, there are always those days or weeks where I fly by the seat of my pants.  There are also those times when I don't feel like grocery shopping.  Those days when I feel like hanging in my sweat pants and don't want to be seen at the neighborhood grocery store with no make-up and a baseball cap!!  For those of us with a gluten intolerance, it is important to have a well stocked cupboard and frig! 

I keep certain items stocked at all times.  I usually buy back ups of the items so I don't run out.

1.  All purpose gluten free flour (I prefer King Arthur)
2.  Rice Flour (this is great for dusting meats prior to cooking)
3.  Corn Meal (Excellent to use in a process, such as a substitute for bread crumbs or to make a meal
or side dish, such as polenta).
4. Xanthan Gum used for baking from scratch to keep our pastries, cakes, cookies, etc. from crumbling.
5.  Gluten free bread mix, such as a French bread mix
6. Gluten free sandwich bread (freezer)
7. Gluten free pizza or Focaccia mix
8.  Three types of meat/poultry in freezer (such as chicken, beef, pork)
9.  Potatoes
10.  Rice (white, brown, Arborio. . .whatever your preference)
11. Dried GF Pasta
12.  Eggs
13.  Fresh and dried herbs
14.  Sufficient produce on hand for several days.  For salad greens stay with hardy greens such as Romaine as it has better staying power. For tomatoes I like to have both Roma and Beefsteak on hand.
15.  Gluten Free Soy Sauce and/or Stir Fry Sauce (I prefer San J Brand)
16. Always keep a nice Extra Virgin Olive Oil and Grape Grain)
17.  Gluten Free Deli Meats (I prefer Boars Head)
18.  A selection of GF Cheese (I like to keep Parmigiano -Reggiano and Mozzarella on hand.)
19.  A variety of vinegars.  (I always have a nicely aged Balsamic, White Balsamic, White Wine and Red Wine Vinegar at a minimum.)
20.  Cooking Wines.  (I always try to have a bottle of red and white that are suitable for cooking as well as a Sherry and Marsala as basic bottles always on hand.)

With a pantry typically stocked with these items, then any day you are prepared to whip up a meal, appetizer, pizza, desert, charcuterie or anything your gluten free heart desires!  Your imagination and mood will dictate it, but you are prepared for anything on the scale from simple and comfort to gourmet.

Fresh Vegetables are naturally gluten free and delicious. Farmer'sMarkets are the best place to shop!

I love fresh vegetables.  Naturally gluten free and delicious!

I find the key to using fresh vegetables is staying creative.  These beautiful gifts of nature are tastey, fresh and a great way to shed some pounds!  So, next time you're craving noodles, reach for the "zoodles" instead!

  Zucchini Noodle Primavera 
I used a Paderno Spiralizer for these "noodles". I really enjoy using this tool! I found it to be much quicker than using the Mandoline. Plus, you get the curly look!  I think that light, fresh Pomadoro Sauce recipes pair best with these "noodles". Because I had such a haul of fresh vegetables from my most recent visit to the Farm Market, I made it a Primavera! It was delicious!


2 Large Zucchini
4 Cups Crushed Tomatoes
3 Tbsp Extra Virgin Olive Oil
1 Rib of Celery Diced
1 Carrot Diced
1 long Garlic Scape diced, if in season, or substitute 1 medium clove of garlic minced
2 Scallions diced
1 Cup of Mushrooms (White or Baby Bella) sliced
1/2 Tsp of Red Pepper Flake
Salt and Black Pepper to Taste
1/4 Cup Fresh Basil chopped
1/4 Cup Fresh Italian Flat Leaf Parsley chopped
2 Tbsp Fresh Oregano


Wash and dry off  Zucchini.  Peel if desired, but I prefer to leave the skin on.  Follow the instructions on your brand spiralizer and make the "zoodles".  Set aside.

In a low saucier or skillet heat the EVOO over medium heat and add the celery and carrots and allow to cook for 2 minutes.  Add the Scallions and Garlic Scape and allow to cook for 2 minutes.  If you are using the Garlic in place of the Scapes, let the Scallions cook for 1 minute before adding garlic and then let the garlic and scallions cook for another minute before adding further.  Add red pepper flake and salt and pepper to taste.  Add Mushrooms and cook for another minute.  Add the crushed tomatoes and stir to incorporate the fresh vegetables through the sauce.  Increase heat to medium high and bring sauce to a boil.  Adjust the heat down slightly and allow the sauce to lightly boil and cook for 5 minutes.  Taste test and adjust salt and pepper to your preference.  Reduce heat to simmer.  Add the Basil, Parsley and Oregano.  Allow the sauce to simmer for 15 minutes stirring frequently.

Add the "zoodles" (no need to par boil) directly to the sauce.  Stir the zucchini gently working it into the sauce until the zoodles are coated thoroughly.  Cover and let cook 2 - 3 minutes.  Taste test for tenderness.  If too al dente, then allow to cook for another minute or 2.  Enjoy!

Tuesday, October 22, 2013

How about some Fall comfort food?

 Crispy Oven Baked Pork Chops
Sweet and Savory Roasted Turnips, Carrots and Shallots

Ingredients for Pork Chops:

4 Center Thick Cut Bone-In Pork Chops
1 Cup Yellow Corn Meal
1 Tsp Fine Ground Sea Salt
1 Tsp Ground Black Pepper
1 Tsp Granulated Garlic
1 Tbsp Sweet Paprika
1 Tbsp Olive Oil or Canola Oil

Directions For Pork Chops:

Pre-heat oven to 425 degrees

Mix all ingredients except Pork Chops and oil in a gallon size sealable plastic bag and shake well to incorporate all seasonings into the corn meal. Rinse the Pork Chops and add to seasoning mixture one at a time shaking well to coat the Pork Chop entirely. Place the Pork Chops on a lightly greased rack in an uncovered shallow roasting pan. Drizzle the oil over the top of each Pork Chop to aid in browning. Cook in oven for 45 minutes. (Flip the chops after 25 minutes and then allow to cook for another 20 minutes.)

Serves 4

Ingredients For Sweet and Savory Roasted Turnips, Carrots and Shallots:

4 small to medium sized Turnips
4  small Carrots
1 Large Shallot
1 large Garlic Clove 
1 Tsp Dried Parsley
1/2 Tsp Dried Oregano 
1/2 Tsp Dried Basil
1/2 Tsp Fine Ground Kosher Salt
1/2 Tsp fine Ground Black Pepper
1 Tbsp Honey
1 Tbsp Extra Virgin Olive Oil


Pre-Heat oven to 425 degrees

Rinse, peel , trim ends off and cube the the Parsnip into approximately one inch pieces. Rinse, peel and slice carrots into thick rounds. Peel the shallot and slice into medium thick pieces.  Mix vegetable on a baking sheet in a single layer. Peel and  mince the Garlic and sprinkle over the vegetables. Sprinkle the seasoning and herbs over the vegetables and drizzle the oil and honey over the top. Using your hands mix the vegetables well to coat them all thoroughly with the herbs, seasoning, oil and honey.  Roast in the oven for  30 to 35 minutes until the vegetables turn obtain a light sear. 

Serves 4

Thursday, September 19, 2013

It's Time for a savory grilled Lamb recipe. . .

Marinated Grilled Lamb Loin Chops With a Mushroom Sherry Sauce

Ingredients: (Lamb)

6 Lamb Loin Chops (approximately 2 inches thick)
1/3 Cup Roughly Chopped Fresh Mint
1 Tbspn. Minced Fresh Rosemary
1 Tbspn Fresh Thyme
1/4 Tspn. Red Pepper Flakes
1 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
1/2 Tspn. Sweet Paprika
2 Tbspn. Fresh Chopped Italian Parsley
3 Garlic Cloves Roughly Chopped
Juice of 1 Fresh Lemon
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Dry Sherry
2 Tbspn. Worcestershire Sauce
2 Tbspn. Apple Cider Vinegar


Rinse Lamb Chops and pat dry.  In a sealable gallon size plastic storage bag mix all ingredients except for Lamb.  Zip bag shut removing as much air as possible and shake to incorporate all ingredients.  Add Lamb Chops to the bag and reseal removing as much air as possible.  Place bag on a dinner plate and flatten so that chops are lying flat.  Spin bag and repeat several time to coat chops well.  Place in refrigerator for at least 5 hours (can be kept in refrigerator overnight). Turn the bag every couple of hours.  Before grilling remove Lamb from bag and pat dry to remove excess marinade.  Place Lamb Chops on a searing burner to mark each side. (This can also be done on high heat if you don't have a searing burner.) Remove Lamb Chops from searing burner (or high heat) and cook over medium flame.  Approximately 4 minutes on each side for Medium doneness.

Sherry Mushroom Sauce


1/2 Cup Sliced Baby Bella Mushrooms
2 Scallions, including green leafy stems, finely chopped
1/4 Tspn. Fine Sea Salt
1/4 Tspn. Ground Black Pepper
1 Sprig Fresh Thyme
1 Tbspn. Corn Starch mixed with 1 Tbspn. cold water (slurry)
1 Tbspn. Extra Virgin Olive Oil
3/4 Cup Dry Sherry
3/4 Cup Chicken Stock
2 Tbspn. Dijon Mustard
1 Tbspn. Unsalted Butter


Heat Extra Virgin Olive Oil over medium high heat in a small chef's pan or saucier. Add Mushrooms and Scallions and stir to coat well.  As mushrooms start to brown and scallions begin to cook down, add salt and pepper.  Stir.  Add Sherry, Chicken Stock and sprig of fresh Thyme.  Stir and allow to lightly boil over medium heat until mixture is reduced by 1/3.  Add Dijon Mustard and stir to incorporate.  Add Corn Starch slurry.  Continue to cook until sauce thickens.  Remove Thyme sprig and taste test.  Add more salt and pepper to taste. Add the butter continually stirring to incorporate butter.  Reduce to simmer and sauce will keep until ready for serving.  Spoon over grilled lamb chops.


Wednesday, August 21, 2013

How about a great Cuban dish for a bit of a change?



1.5 lbs Lean Ground Beef
1 Bell Pepper
1 large Russet Potato
1 Medium Sweet Yellow Onion
4 Garlic Cloves
1 Cup Golden Raisins
15 Small Pimento Stuffed Green Olives
3 Tbspn Finely Chopped fresh Oregano (or 1 Tbspn dried Oregano)
1 Tsp Kosher Salt
1 Tsp Ground Black Pepper
1 Tsp Ground Cumin
1/4 Tsp Ground Cinnamon
1/8 Tsp Ground Clove
1 Tbspn Olive Oil
1 Cup Dry White Wine
1 14.5 oz. Can Sliced Stewed Tomatoes with juice
1.5 Cups Tomato Sauce


Chop Bell Pepper and Sweet Yellow Onion and finely mince Garlic Cloves. Dice the potato.  Heat Olive Oil in large skillet over medium high heat. Add chopped pepper and onion and cook until vegetables begin to soften. Add minced Garlic.  Stir and cook for a minute or two. Add Ground Beef. Break up beef and stir to incorporate meat with pepper, onion and garlic. Add oregano, salt, pepper, ground clove, ground cinnamon and ground cumin. Stir and allow ground beef to brown. When beef has browned add white wine and allow to cook for a minute or two. Add stewed tomatoes and Tomato sauce.  Reduce heat to medium and add the diced potato, raisins and olives. Cover and continue cooking for 15 minutes.  Reduce heat to low, uncover and taste test. Add additional salt and pepper, if needed. Allow to simmer uncovered for an additional 15 minutes. Stir frequently to prevent sticking as liquid thickens. If potatoes are not tender continue to simmer until potatoes are tender. 

Serves 4 

Note:  Serve over white rice and with a side salad


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