Back in late January when we had this, I made this...
White Spinach Lasagna and BBQ Roasted Chicken (and in my new clay dish from Spain).
Making pasta with gluten free ingredients is a bit tough, but I wanted to try it. I found this interesting recipe on an Examiner site for Soyghetti, so I decided to give it a try. Soy flour was hard to find, but I had Whole Earth order it for me and mixed it with Quinoa flour.
If you do not have a pasta roller, then you might want to invest in one. My client wanted to make it too, since she has never tried some of the things I do. She is an expert Indian roti maker, she can roll it out paper thin if needed. So we both began rolling out the pasta.
We made the sauce bechemel style, and added egg to the spinach and onion to help it stick together, because I forgot Parmesan cheese. Only had Tex-mex. It still tasted good. The men in our life loved it. The pasta was place in a glass dish sprayed with non-stick spray, and simply layered with ingredients.
The BBQ Chicken- I mixed Tandoori paste with tomato sauce and barbeque sauce recipe just playing around, and it had this really great flavor! We will be having this again.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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