I wish I had a picture for you of my "Spaghetti with Meat Sauce" because its mouthwatering just to see. Hopefully soon I'll ad a picture but until then I give you the recipe. I started with a small dinner salad of green leaf lettuce topped with slivered almonds and crushed rice chips and served with my "White Wine Vinaigrette" Then I served up a nice portion rice linguine noodles (instead of actual spaghetti shaped noodles) topped with a serving of my "Spaghetti with Meat Sauce". With that I served slices of rice bread brushed with extra virgin olive oil and sprinkled with garlic powder, paprika, and dried parsley toasted from the broiler. Everything was
Magnifico! and then finished with a serving of my "Chocolate Ice Cream"! What a wonderful dinner!! Here are some of these recipes. I hope you enjoy these....Happy cooking and happy eating.... tastefully gluten free!........................Jan
SPAGHETTI WITH MEAT SAUCE
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Ingredients:
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3 Tbsp. extra virgin olive oil
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6 oz. can tomato paste(I use organic)
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5 clove minced garlic
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24 oz. can tomato sauce
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2 tsp. oregano
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½ cup wine (whatever you have leftover)
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1 tsp. Italian seasoning
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1 ½ lbs. ground turkey
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1/4 tsp. thyme leaves
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¼ tsp. ground rosemary
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½ tsp. salt
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¼ tsp. pepper
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Instructions:
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Place the extra virgin olive oil in a large skillet with the minced
garlic and bring to a sizzle. Add the ground turkey and spices until meat is
completely cooked and browned. Then add
the tomato paste and stir, then the tomato sauce and again stir. Pour in the wine, stir again bringing the temperature
to a low simmer. Serve over rice pasta
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WHITE WINE VINAIGRETTE |
Ingredients:
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1 cup extra virgin olive oil
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¼ cup white wine vinegar
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2 ½ cloves garlic minced
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1 Tbs. Dijon mustard
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1 ½ tsp. basil
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1 ½ tsp. parsley
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½ tsp. tarragon
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2 Tbs. shallots minced
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Pinch of sea salt
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Pinch of pepper
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Instructions:
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Put all ingredients in a
jar with a lid. Start with the oil first. Then close the jar and shake
vigorously.
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Keep refrigerated for up to 4 weeks. Set in a bowl of warm water for
a few minutes just before use to soften the thickened oil.
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CHOCOLATE ICE CREAM |
Ingredients:
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3 Tbsp. Hershey’s pure unsweetened cocoa
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1 13.5 oz. can coconut milk
frozen in ice cube trays
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2 Tbsp. agave syrup
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½ tsp. vanilla
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1 cup rice milk
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Instructions:
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Put everything in blender
except ½ cup of the rice milk. Pulse blend adding the remainder of the rice
milk as needed. When all is blended spoon into freezer container and place
back in freezer. Serve 4 hours later after it completely hardens.
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