I love Italian food and I’m a sucker for anything eggplant. The other day, my Swiss cousin said she making millefiore. I asked, “What’s that?” She explained it to me and my mouth just watered. We happened to be texting at midnight (which was about the time she was waking up) so I went to bed hungry. The next day, I ran to the grocery store and bought my ingredients for this tasty dish. I wish I could have eaten this for breakfast, but I waited till dinner before serving. And leftovers are perfect for lunch the next day!
She doesn’t put the ricotta-spinach layer so I couldn’t really call this millefiore. Instead, the best thing to call this dish is Roasted Eggplant Lasagna. No pasta, no flours, no sugar. It’s low-carb, gluten-free, wheat-free, vegetarian, and cheesy good! Hope you enjoy it as much as I do!
2 large eggplant, sliced thinly (about 1/4″)
1/2 bag of frozen chopped spinach (or use fresh spinach, chop first)
2 tbsp. olive oil
chopped fresh basil
1 tsp. chopped garlic
salt / pepper
1 lb of ricotta cheese
1/2 c of grated parmesan and/or romano cheese
1/2 grated mozzarella cheese
2 c spaghetti sauce (I used half a jar of Trader Joe’s Tomato Basil spaghetti sauce.)
Preheat oven at 350*.
Slice eggplant. and lay on a cookie sheet lined with parchment paper. Salt eggplant and roast in oven till they turn brown. (About 15-20 min.) Set aside.
While you are roasting your eggplant, you can sauté spinach with olive oil, garlic, chopped basil, salt and pepper. Let it cool. Then mix the spinach in with ricotta cheese, parmesan/ricota cheese and egg(s).
Grease the bottom of an 8×8 square.
Layer like a lasagna (eggplant, sauce, mozzarella, eggplant, ricotta, mozzarella, etc.
Top with more tomato sauce and mozzarella cheese. Bake covered in foil for about 25 minutes. Remove the foil, and cook for another 5-10 minutes until cheese is melted. Let cool for about 10 minutes before serving.
A few months ago, I went to an upscale deli and had this beautiful quinoa salad that was so delicious and flavorful. I didn’t know how to reciprocate it since I didn’t know all the ingredients used. But I decided to get creative and try to achieve something close. I call it Cheesy Quinoa Salad because, well, there’s cheese in it. Maybe I should have come up with a different name but, hey, my kids will eat anything that starts with “cheesy.”
This makes for a great gluten-free, vegetarian side dish with dinner or you can eat it by itself for lunch. Filling and tasty!
1 cup quinoa
1/2 to 1 cup of grilled asparagus, zucchini, steamed spinach (or whatever cooked veggies you may have)
1/2 cup of grated Parmesan cheese (Not the dry pre-grated that comes in a can but the one that comes fresh in a resealable bag or plastic tub. But you can really use any kind of cheese you prefer: Mozzarella, Cheddar, Swiss, Monterey Jack, etc.)
10-12 cherry tomatoes, halved
salt & pepper to taste
Cook your quinoa following the directions on the package. I cooked mine in my rice cooker using 1 cup of quinoa to 2 cups of water.
While that is cooking, grill or steam your vegetables, then rough chop them in to big bite size pieces. I like to see and bite into my veggies.
After the quinoa is cooked, mix in a couple tablespoons of olive oil, the juice from the lemon, and salt & pepper. (You can add red pepper flakes if you want more heat!)
Let the quinoa cool for about an hour, then add the Parmesan cheese.
Add the tomatoes and stir.
Add more olive oil, lemon juice, and salt & pepper depending on your taste.
Doesn’t this Cauliflower Pizza Crust look like a REAL pizza crust?! I finally found a recipe for this gluten-free, wheat-free, low carb crust that doesn’t turn out soggy and is actually a decent guilt-free substitute for pizza crust. This is based from a recipe from GoSuperSisters.com. The trick is getting ALL THE EXCESS WATER OUT! And it’s best to make this a personal-sized pizza vs. a regular family-sized pizza because then the center will be soggy. I couldn’t bake it longer without burning the edges. And look at those edges! Yup… there is a little crunch with this crust!
2 cups of rough chopped cauliflower
1 egg white
1 tbs coconut or oat flour
1 T Parmesan cheese
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp of dry Italian herbs or seasoning
2 T tomato sauce or sugar-free pizza sauce
2 T Parmesan cheese
1/8 cup of shredded mozzarella
Your choice of toppings
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Place cauliflower in a food processor (or in a blender with a bit of water) and process until “riced.”
Put the riced cauliflower in a microwave safe bowl and heat in the microwave for 4-5 minutes or until soft.
Once cauliflower has completely cooled (a couple hours?), pour the cauliflower “dough” in a clean kitchen towel or cheese cloth and squeeze the excess water out. I’m talking SQUEEZE! There is a lot of water in cauliflower and when you think you’ve squeezed it all out, SQUEEZE some more! You’ll be thankful you did.
Place cauliflower back into a bowl and add your egg white, flour, cheese, garlic, salt, seasoning and pepper. Mix well and form into a ball.
Place the dough on your lined baking sheet and flatten into a round circle with your hands. Place in oven for 15 minutes, then remove and carefully flip (I used another lined baking sheet on top to support the crust and make sure it didn’t fall apart).
Put it back into oven for 5-10 minutes or until golden brown (more if you want).
Once your crust is done, top it with sauce, cheese and any other toppings.
Place it back into the oven for 5-10 minutes or until cheese is golden.
This hits the spot when you’re craving lasagna! Italian Stuffed Spaghetti Squash uses an alternate for pasta. And the best part is your kitchen smells so delicious – like you’re baking a tray of your favorite Italian dish. Gluten-free and lower in carbs. So good!
One of my favorite comfort foods is lasagna. I love the smell of it while it’s baking or seeing it come out of the oven with the cheese bubbling over. I would take a serving and eat everything that I could scrape off the noodles. (That’s how I eat pizza too!) I thought I would never be able to enjoy a “whole” lasagna anymore. Then I discovered No-Noodle Lasagna by using zucchini slices as a substitute. My whole family likes it too! And it’s a great way to “sneak” the veggies into the kids’ meals. So now we can all enjoy this lovely low-carb, gluten-free dish together for lunch or dinner. (And the leftovers are still as delicious, or even better the next day!)
Sorry, I don’t have a recipe. I just layer my sauce, 2-3 large zucchini slices and grated mozzarella cheese into a baking dish. I particularly like a layer of ricotta cheese mixed with a bit of spinach in one of the layers, and make sure I top it with a layer of mozzarella. So my layers go in this order:
Cover bottom of baking dish with a little sauce.
Preheat oven at 375˚ F
Cover your lasagna with foil and bake for 45 min.
Remove the foil and bake for another 15 min or until the cheese is golden brown.