aging in place, Clean and Organize, cleaning, Clutter Coach, Gift Certificates, Home Concierge, Home organizing, meal planning, office cleaning, Uncategorized

Sunday Blessings . . .

The hardest Walk

Peace & Harmony ~ Cheryl

 

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Gluten Free Cooking, Keto Meal Planning, meal planning, Simplest, Simply Lean, Uncategorized, Vegetable Pasta, Veggitti, Worth it

Lemon Butter Sauce over Vegetable Pasta

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 Cooking, Healthy, Home Concierge, meal planning, Meal Prep, Mystic CT, Nutrition, Party Planning, Wellness

Gluten-Free Living – A Delicious Dish

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

Cooking, Gluten-Free, Holiday decorating, meal planning, Nutrition, pumpkin spice

Gluten-Free Eating. . .

Pumpkin Riccota LasagnaPumpkin Ricotta lasagna

Recipe by Lori Hirsch Stokoe – Found On: glutenfreeliving.com

Ingredients

  • ¼ cup fresh sage leaves, chopped, plus more whole leaves for garnish
  • 2 teaspoons butter
  • 15 ounces ricotta
  • 10 ounces pumpkin puree
  • 2 eggs, beaten
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon pumpkin pie spice
  • Béchamel Sauce aka White Sauce
  • 4 tablespoon butter
  • 4 tablespoon gluten-free flour
  • 2½ cup milk, warmed
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste

lasagna

INSTRUCTIONS
  1. First, prepare the Pumpkin Ricotta Mixture: Fry the sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.
  2. Next, make the Béchamel Sauce aka White Sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about 2 minutes. Slowly add the milk and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.
  3. Spread ½ cup of the White Sauce over the bottom of a greased 8-inch-square (2-quart) baking dish. Place 2 sheets of no-boil lasagna noodles atop the sauce in a single layer.
  4. Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining White Sauce. Top sauce with 2 more sheets of lasagna noodles to build the second and third layers the same way.
  5. For the top layer, place last 2 sheets of lasagna over the White Sauce. Top with remaining mozzarella.
  6. Bake at 375° F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes, until the lasagna is bubbling hot and the top is browning. Remove from the oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.

https://www.glutenfreeliving.com/ – I live on this website!

I live gluten-free, I am a #Hashi (Hashimoto autoimmune disease) I was diagnosed in 2014 – I have been living gluten-free since then. I went from a size 16 to size 6 / 200 Lbs to 130Lbs – My overall physical and mental health taking a more positive turnaround is priceless. If you would like help to start living a gluten-free life, contact me via email (cchomeconcierge@gmail.com) and I will try to answer any questions you may have or I will find the answer.

Peace & Harmony ~ Cheryl

 

Cooking, meal planning, Meal Prep, southeastern ct

Does Hearing “What’s For Dinner?” Sends Chills Down Your Spine?

Well, I found this place in Manchester CT, it’s called Dream Dinners.

What an awesome concept for families to spend time together, single people that hate to cook by themselves with the plus side being, messing up someone else’s kitchen instead of your own . . .

Here are two videos that give you more information about the process.

 

 

 

Depending on how you go about it, meal planning can be the misery of your existence or your weekly lifesaver. And while it does require a bit of thinking in advance, I’m all about helping you make it easy to save both time and money.

Peace & Harmony ~ Cheryl