Blogging is back, but changing locations...stay tuned

Hi there,

It's been a while. Somehow my blog account and gmail account both got phished. I appologize for any spam that has come your way. Blogging will resume shortly as I have a backlog of recipes I can't wait to share! Coming soon this blog location may change as Sweet Rubino's Gluten Free Cookies is launched. Stay tuned..... it's just the beginning! : )

Artichokes and Eggs for any meal

This is my go to meal when I am so tired and hungry and don't really feel like cooking....don't want to eat junk...but want something tasty and healthy.

I hope you like it.

I love Artichokes! You will see me use a lot of these on this blog. It gives such a good flavor to anything you cook with them.

I use artichoke hearts.

Frozen

NON marinated (not a fan of the ones in a jar for cooking)

$1.99 a bag from Trader Joes is the best price you'll find but any will do.

1. First empty about half the bag or as much as you want depending on the size of your hunger into a bowl and fill and drain with warm water a few times to defrost and then let them sit.

2. Grease your pan with your gluten free choice of butter, coconut oil, or another back to nature spread.

3. Saute your artichoke hearts until they are hot or even lightly browned.

4. Crack one whole egg and 2 egg whites (or 2 whole eggs or only egg whites...up to you) right into the pan. Of course you could get another bowl beat the eggs season to liking etc....but I don't....I'm hungry.

5. Add some sea salt and pepper and let the first side cook until its well done.

6. Flip

7. On the side that is already cooked sprinkle some shredded cheddar cheese and flip once the second side is done. Let side one cook until the cheese is CRISPIFIED.

8. Repeat the same cheese sprinkling and CRISPIFYING process on side two.

9. Cool

10. Eat

Spaghetti Squash instead of Pasta? Lo mien? Angel Hair?

Spaghetti Squash is so good and so many people have never tried it. It is extremely versatile and as a bonus winter squashes such as Spaghetti, Pumpkin, Acorn as well as Butternut are all sources of Carotene and vitamins B6, B1, C, Fiber and Potassium.

The first time I had Spaghetti Squash my Auntie Marie made it and since then I have taken it in a few different directions. I like to make Spaghetti Squash in the image of other popular dishes like Yes.... Angel Hair N Garlic, Lo Mien, or traditional Pasta and Sauce (Gravy for the old school)

I hope you enjoy these ideas...They are not as specific as recipes because I rarely do the same thing twice, but I think you will do just fine. For the same reason you will notice there are many variations within the variations. I get carried away.

First things first.

Cook the Spaghetti Squash

- Cut it in half the long way

- Scoop out the seeds and chuck them or roast them like Pumpkin seeds if you have time

- Fill the middle of the Spaghetti Squash with water

- Microwave or bake pool side up until you can pull squash away from the skin with a fork like Spaghetti strands. Usually 15 minutes or so.

- Empty any remaining water.

Do this for all versions of the following dishes.

I'll start with an abstract of my Aunts version of Spaghetti Squash.

Garlic & Angel Hair

Simple.

- Saute Garlic and Olive oil in a pan with a little sea salt and red pepper flakes to taste.

- Add some halved grape tomatoes

- Fork all of the Spaghetti Squash out of it's skin into a bowl

- Pour the Garlic and Olive Oil over the squash and mix til it's all coated

- Add grated Romano as you wish

The rest is according to taste.

Add what you like Steamed or Sauteed

To taste Options: Shrimp, Broccoli, Mushrooms, Spinach, Sun dried Tomatoes, Capers, Artichoke hearts (un marinated).

They sell Frozen un marinated artichoke hearts at Trader Joes for $1.99

Yeah that's "Wicked" cheap.

This version is really good also as a cold salad.

Pasta & Sauce

Marinara.

Saute Olive Oil and Garlic (The amount? Less if I have a date...more If not)

Red Pepper flakes if you want it spicy like Fra Diavalo

Sauce: Puree in the blender ground peeled tomatoes fresh or from a can

Add to pan. . Doctor it up with more Olive Oil, Bay leaf to rid bitterness and acid, Sugar, sea salt to your liking and a splash of red wine if you like it. Simmer til you like how it tastes. 20 to 30 min if your patient enough.

If your not picky you can always open a jar.

To Taste options: Basil, Capers, Carrot, Ricotta Cheese.

Fish options: Sauteed Calamari, Shrimp, Tuna

Meat options: Sauteed Ground Turkey, Sirloin, or Buffalo

* For meat options saute onions & garlic first....add meat...drain and continue.

Lo Mien

I steam my veggies of choice first.

Start with Sesame oil, Coconut oil or Olive oil and of course Garlic.

Saute hmmm...maybe some

Broccoli

Snap Peas

Onion

Carrots

Water Chestnuts

Fresh Ginger

With some Sea Salt and Gluten Free Soy Sauce (San-J Organic Gluten Free Wheat free Tamari Soy)

I then usually crack an egg or 2 right in there and then add the spaghetti squash.

Stir it up. Done.

Meat Options: Steak, Chicken, Pork

Fish Options: Shrimp

Other: Tofu

To Taste Options: Pineapple, Orange Juice, Cilantro, Coconut milk, Chili paste, Cashews, Peanut Butter....maybe not all together....but as you wish : )

In general to any of these.....

For

Vegan: add Tofu

Vegetarian: Add Shrimp or Tuna

Carnivore: Add Chicken, Beef, Turkey or Buffalo

So that's about it.

Enjoy the ideas and just play around.

Do everything according to your likes and dislikes ...If you follow your taste buds you can't really mess up.

Don't take it so serious and just eat what you like.

: )

What is she eating now?

So after all the eeews, yucks, why are you eating that, what in the world are you eating now, Wow that's different how do I make that, and I love it's..... I finally have decided to start blogging my food adventures. I don't personally find them to be so strange, however by the reactions of my kitchen guests I'm starting to believe it may just be that I am a bit more of a fearless eater than some. Upon sharing my personal food explorations I have found that some are really not a taste for everyone and others LOVE the destination. So if you are an enthusiastic eater as I am please join me regularly as I blog of my own kitchen creations as well as other great finds in supermarkets, restaurants, bakeries or even on the streets.

O and did I mention that most everything explored in this blog will be GLUTEN FREE!

So pass it on to your friends and family...chances are they know someone who has Celiac or is Gluten Intolerant.