Category Archives: Gluten Free Cooking

How To Tell If It’s Wednesday . . .

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The Boston Advertising Agency of this commercial was looking for authenticity – so they chose Mary Fiumara, the mother in the commercial, that lived on Prince Street in Boston and the little boy is Anthony Martignetti who also moved to Prince Street from Italy a few years before being chosen for this commercial. Mary was a second mom to everyone in the neighborhood, Anthony said in an article after Mary’s death at age 88 in 2016 – that she would ask him everyday “How you doin’ Anthony?” “can I buy you want an ice cream?” A real South Side of Boston Mom.

When planning a marketing campaign – sometimes the most simple and truest events in life become the best experiences for others to watch. In 1985 Prince Pasta Company tried to recapture that same experience – with failure! It has to be real – it has to be authentic, has to hit you in the heart – enough to share and talk about it. I believe it failed because it did not have the two people that shared a neighborhood, that have that care and concern for each other. My take away from studying this concept of marketing, don’t just look for all the pretty, the glamour, and the luxury of an image or a setup. Yes, it is beautiful to look at, but mix in – The Real – The True – The Simple that speaks to hearts and makes people want to share – just like they share all the cute puppy and baby sleeping images – that’s the real life.

Wednesdays have always been “Prince Spagetti Days” in our house growing up – what about yours?

Peace & Harmony ~ Cheryl

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Lemon Butter Sauce over Vegetable Pasta

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the Foodie

One morning about 3 years ago I am watching my favorite morning team WFSB channel 3, you know the one with the “Crazy but Caring” Scot Haney. The Journalist on the desk (Kim Lucy) started talking about what was coming up on the food section of the morning show. Then she shared how she or her husband suffered from food allergies and has to watch every bit of everything that goes into mouth (like myself), then she told the story of  how her and her husband found this little gadget The Veggitti-Made Pasta Spiral Slicer for making vegetable pasta. I was so excited about all the options I could make with this little tool! No longer the same boring vegetables laying on a plate – A PILE OF PASTA SOUNDS SO MUCH MORE APPETIZING . . .  doesn’t it? who cares that it’s vegetables – ITS PASTA PEOPLE. My friends out there suffering with food allergies knows exactly what I’m talking about. My husband the Chef of the family has come up with many simple but appealing recipes that I will be sharing in my LIVING GLUTEN FREE EBOOK.

Below is one of my favorite recipe I Re-Created with my “little Veggitti”:

Ingredients:

1 LB Veggitti-Made Vegetable Pasta

4 TBSP Butter

¼ Cup Finely Minced Parsley

1 TSP of Sweet Basil

I Whole Lemon

1 Red Pepper – seeded & sliced thin (optional)

Sea Salt & Pepper – to taste

 

Directions:

Melt butter in a large skillet over medium-high heat. Add your favorite *Veggitti-Made Vegetable Pasta* and red pepper (optional) and cook for a few minutes to your desired consistency. Add the juice & zest of half of lemon. Salt and pepper to taste and mix thoroughly. Once you have everything on a platter squeeze the other half of lemon on pasta. . . Enjoy!

 

Add-Ins: (Optionals to make different meals)

Ground Turkey

Steak bite-size

Olives

Shreddred Cheeses

Chick Peas

Carrots

Salmon

Walnuts

Pine Nuts

Many More Options . . . . .

** Order your Veggitti Pasta maker below**

Veggetti Pasta Spiral Slicer

 

Peace & Harmony ~ Cheryl

Tips & Tricks To Find More Time and Your Sanity

 

 

 

 

 

Gluten-Free Living – A Delicious Dish

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Champagne Shrimp Risotto

SOURCE: https://www.bettycrocker.com

Ingredients

1 lb uncooked medium shrimp in shells, thawed if frozen

2 tablespoons butter or margarine
1 medium onion, thinly sliced
1/2 cup brut champagne, dry white wine or Progresso™ chicken broth
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups Progresso™ chicken broth (from 32-oz carton), warmed
1 cup clam juice or water, warmed
2 cups chopped arugula, watercress or spinach
1/3 cup grated Parmesan cheese
1/2 teaspoon ground pepper
Chopped fresh parsley, if desired

Steps

  • 1.
    Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • 2.
    In 12-inch skillet or 4-quart Dutch oven, melt butter over medium-high heat. Add onion; cook, stirring frequently, until tender. Reduce heat to medium. Add shrimp; cook uncovered about 8 minutes, turning once, until shrimp are pink. Remove shrimp from skillet; keep warm.
  • 3.
    Add champagne to onion in skillet; cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat about 5 minutes, stirring frequently, until edges of rice kernels are translucent. In 4-cup glass measuring cup, mix chicken broth and clam juice; pour 1/2 cup mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy.
  • 4.
    About 5 minutes before risotto is done, stir in shrimp, arugula, cheese and pepper. Sprinkle with parsley before serving.

    EXPERT TIP:

  • Even though you may be tempted, don’t rush the process! When making risotto, adding the broth a little at a time ensures that the dish will be creamy while allowing the grains to remain separate.Leave out the shrimp and serve this as a lovely main course for your vegetarian friends.
  • Prep 50 MIN
  • Total 50 MIN
  • Servings 6

*Shrimp and Rice create an excellent source of iron, a mineral important for transporting oxygen to working muscles*

Enjoy . . . Peace & Harmony ~ Cheryl