Don’t you love finding a new food product to add to your pantry to make some delicious meals? Well, I received a special delivery the other day so I can share my new find with you!
I’m sure most of us remember how restrictive this low FODMAP diet felt when first getting started on it. Who could imagine never cooking with onion, not eating that daily apple, or spitting pips from a juicy wedge of watermelon in the summer? There’s a time of eating strictly low FODMAP to get those dreaded symptoms of IBS under control, and then comes the stage to learn what our bodies can cope with. With a bit of gentle challenge, and I recommend the advice of a FODMAP-trained dietitian, we can find foods to include in our individual low FODMAP diet. For me, that has included spelt.Read More
I remember the day I completed my series of breath tests. I was so hungry after fasting and all I could think about on my drive home was the bowl of Spaghetti Bolognese that was sitting in my fridge, left over from the previous night’s dinner. I hadn’t experienced any significant side-effect from the breath test and so I was starting to think I didn’t have a problem with FODMAPs. As soon as I walked in the door that delicious bowl of tomato-y sauce and noodles were reheated for lunch. A few hours later however, I started to question my premature confidence about passing the breath tests.Read More
I’m off to Bright in north-eastern Victoria with G. tomorrow. Our three little people get to hang out with their Grandies for a few days while we enjoy a bit of R&R.
I thought I would leave this recipe with you to give you something to try over the weekend. If you haven’t had a go at last week’s pasta dough yet, put this one on your menu. This is one of those dishes that take a little bit of time to put together, but once in the oven you’re done.
The pasta bakes up beautifully and the leftovers reheat well without falling to pieces. You could throw a salad together to have on the side but I am quite happy with just a plate of the cannelloni on its own.
You will only need half of the pasta dough – recipe here. You can store the other half in the fridge for a few days or roll it out and freeze layered between cling wrap.
This recipe is based on one I saw on a TV lifestyle program years ago, “Our House” I think. I have had a print out tucked amongst my recipe collection but it doesn’t have the details of where it came from. I find 3 cannelloni per serve is quite filling and the little people are usually satisfied with just 2.
500g lean chicken mince
250g packet frozen spinach, thawed
salt and pepper
½ quantity pasta dough, rolled into sheets
700g bottle of passata (tomato puree)
¼ cup fresh basil leaves
½ cup grated reduced fat tasty cheese
½ cup finely grated parmesanRead More
I have been thinking about pasta a lot lately. More specifically, I have been thinking about filled pastas…ravioli, cannelloni, even lasagne. I used to make all kinds of filled pasta dishes. Some of my favourites were giant shells filled with spinach and cheese, pumpkin and walnut filled ravioli with sage butter, and a rotolo (a large sheet of pasta spread with fillings and rolled up like a Swiss roll).
Since going without wheat I have been mostly satisfied with the dry gluten free pastas that I could buy at the supermarket. There a plenty of those to choose from, including a few that have some quinoa or buckwheat to lift their nutritional value. However, I have had a longing for fresh pasta that I could fill and shape like I used to.
I have had a bit of a search online and there are so many different recipes for wheat/gluten free pasta dough. The question might be asked why I don’t just try one of those instead trying to add to these. Well, to answer, I was aiming to come up with a recipe that I could mix up in a few different ways. For example, if my pasta dish was going to be vegetarian I would like to add some quinoa flour for extra protein. Or perhaps for a different flavour some buckwheat flour. And of course, sometimes you just want regular plain pasta.
If you have never made your own pasta dough before let me encourage you to give it a go. In some ways, making a wheat/gluten free dough is easier; because there is no gluten you don’t have to worry about the do becoming tough from too much mixing. You can mix your dough by hand as I have described in the recipe or in a food processor. I prefer to mix by hand simply because I don’t want to make more dishes to wash! As for cutting the dough into shapes, the sky is the limit. You could just cut lengths for fettuccine, circles to fill and fold over, or just square and rectangular shapes to make fazzoletti (handkerchief) pasta.Read More