Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
¾ pound fresh mozzarella, cut into small cubes (around 1¼ cups) (veggie or lactose free cheese, I like GoVeggie)
1 carrot, peeled and grated (around 1 cup)
1½ cups raw baby spinach, rinsed, dried and chopped
2 tablespoons parmesan cheese, grated or shredded (0% milkfat)
2 teaspoons olive oil
1 teaspoon plus 2 pinches salt (kosher salt)
1 teaspoon garlic powder
½ teaspoon pepper
1 pinch red pepper flakes, optional
Butter or cooking spray to grease a 9x13-inch baking dish
Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.
Cook the shells:
Bring a large, lidded pot of water to a boil and add a pinch of salt plus 1 teaspoon of olive oil. Cook the shells according to the directions on the package minus 4 minutes, stirring occasionally, and drain. Place shells back into the pasta pot and pour remaining olive oil over the top. Stir and set aside.
Prepare the filling:
Into a large bowl, place the ricotta cheese, 1 tablespoon of the parmesan cheese, ¾ of the cubed mozzarella cheese, (around 1 cup) the grated carrot, sliced spinach, remaining salt, ground pepper, garlic powder, and red pepper flakes, if using. Mix together. Add the marinara sauce and stir until it is all combined. Taste and adjust spices as desired. Pour the filling over the pasta and stir together well.
Prepare the baking dish:
Pour the pasta and filling mixture into the greased baking dish. Top the pasta with the remaining mozzarella and parmesan cheeses. Cover with tin foil and bake for 25-28 minutes. Uncover and broil on low for 5 minutes, until browned.
Let cool for 5 minutes before slicing and enjoying.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…